Sweet Potatoes with Collards and Aduki Beans

Sweet Potatoes with Collards and Aduki Beans
“Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.”

2 medium sweet potatoes
1 C gluten-free vegetable broth, divided
4 green onions, sliced and dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15-ounce) can no-salt-added aduki beans, rinsed and drained
4 teaspoons toasted sunflower seeds
1 lime, cut into 4 wedges

Preheat oven to 400°F. Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks.

Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

Nutrition Per serving (about 23oz/646g-wt.): 410 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 76g total carbohydrate (22g dietary fiber, 12g sugar), 20g protein

Modified from Wholefoods.com

Stir-Fried Tofu and Vegetables in Ginger Sauce

Stir-Fried Tofu and Vegetables in Ginger Sauce
3/4 C soy sauce (substitute tamari or Bragg’s Amino Acids)
3/4 C lemon juice
2 t grated fresh ginger root
1 lb extra-firm tofu
2 T vegetable oil
1 C cauliflower florets
1 C broccoli florets
3 carrots, cut into 2-inch strips
1 medium onion, sliced
1 green pepper, sliced
1 C snow peas
1 C sliced mushrooms
2 green (or spring) onions, chopped
2 C cooked rice

Mix the soy sauce substitute, lemon juice and ginger. Cut the tofu into 1-inch chunks and place in the marinade. Let marinate for 45 minutes. Drain the tofu, saving the marinade.

Heat the oil in a large pan and add the cauliflower, broccoli, carrots, onion, green pepper and tofu. Stir frequently, cooking evenly. Add the snow peas, mushrooms and green (spring) onions. Continue to stir frequently until the vegetables are cooked but still crunchy. Serve over rice, topped with the marinade.

Makes 4 to 6 servings

From vegcooking.com

Ridiculously Easy Curried Chickpeas and Quinoa

Ridiculously Easy Curried Chickpeas and Quinoa

“A high-quality curry powder is essential here because we’re relying on it for most of the seasoning. My favorite is Maharajah blend, which is fresh and flavorful but not hot. If you use a mild curry powder such as Maharajah, you can add as little or as much red pepper as you like to adjust the heat.”*

1 medium onion, chopped
2 cloves garlic, minced
1 T minced ginger
1 15-ounce can chickpeas, rinsed and drained
1 1/2 t good curry powder (or adjust to taste)
1/4-1/2 t cayenne or other ground red pepper (or to taste)
1 15-ounce can diced tomatoes (fire-roasted preferred)
1 C cooked quinoa
salt to taste

Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.

Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste.

Serve on lettuce leaves while cleansing; at other times try wraps, pita bread, naan or other flatbread.

Serves 4

Nutrition Per serving: 225 calories, 20 calories from fat, 2.3g total fat, 0mg cholesterol, 560.4mg sodium, 333.1mg potassium, 42.9g carbohydrates, 7.7g fiber, 4.6g sugar, 8.7g protein

*From FatFreeVegan.com

Raw Alfredo Sauce

Easy and quick, whip this up and toss it on some gluten-free pasta.

Raw Alfredo Sauce

1 C cashew cheese
3 T nutritional yeast
2 T lemon juice
1 1/2 T white miso
1 t salt
1/4 t white pepper
2 T truffle oil
1/4 C olive oil
2 cloves garlic

In a high-speed blender, blend all the ingredients until smooth. Add a bit of water for a thinner consistency. Will keep for five days.

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