Healthy Vegan Pad Thai With Shredded Cabbage

Serves 4

Ready in 30 minutes

Recipe from Paint + Tofu

INGREDIENTS:
1 head of green cabbage
1.5 cups edamame
2 cups red cabbage
4 carrots
2 limes

Sauce:
5 tablespoons soy sauce
2.5 tablespoons sriracha hot sauce
3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
3 tablespoons sugar (optional – I don’t use it!)
3 tablespoons organic ketchup
2 teaspoon ground ginger
.

INSTRUCTIONS:

1. Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler (or finely chop carrots). 
2. Cook shredded cabbage in a wok or large frying pan over medium-high heat for about 7 – 10 minutes until crisp.
3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.

Chicken in Tomato Sauce With Chickpeas and Kale

YIELD: Serves 4  *  ACTIVE TIME: 45 minutes  *  TOTAL TIME: 45 minutes

INGREDIENTS:
1 cup breadcrumbs (I didn't use)
1 tablespoon plus 1 teaspoon dried oregano, divided
1 tablespoon plus 1 teaspoon dried thyme, divided
1 medium garlic clove, minced or grated with a Microplane
4 skinless boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
1 shallot, thinly sliced
Pinch of dried red chili flakes
1 (28-ounce) can whole peeled tomatoes
1 cup homemade chicken stock or store-bought, low-sodium chicken broth
1 (14-ounce) can chickpeas, drained and rinsed
2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons

DIRECTIONS:
1.  Optional if you are going to use breadcrumbs - Heat a 12-inch skillet over medium heat until hot. Add the breadcrumbs and toast them, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and cook until fragrant, about 1 minute longer. Transfer breadcrumbs to plate and set aside.

2.  Season chicken breasts with salt and pepper. In the same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add chicken and sear on both sides until golden-brown, 5 to 6 minutes per side. Transfer chicken to a plate and set aside.

3.  Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add chili flakes and remaining 1 tablespoon each oregano and thyme and cook until fragrant, about 30 seconds. Add tomatoes, their liquid and the stock and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has thicken slightly, about 10 minutes. Add chicken and simmer until cooked through, about 5 minutes.

4.  Stir in chickpeas and kale and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Top with the breadcrumbs and serve immediately.

Recipe from Serious Eats.

Energizing Farro Citrus Lunch Bowl

Ready in 20 minutes
Serves 2

INGREDIENTS:

• 1 cup uncooked farro, prepared according to package instructions (15 minutes)
• a couple pieces of grilled chicken and/or egg
• 1 orange, sliced
• 1 shallot, thinly chopper and sauteed
• a couple scallions, green part
• 1/4 cup mint chopped
• optional add 1/2 avocado

DRESSING:

• white balsamic vinegar
• splash of olive oil
• 1 lemon, squeezed
• 1 orange, squeezed
• optional red pepper flakes and garlic

Blueberry & Kale Grain Salad

Yield: Makes 8 servings (or 4/5 meals)
Hands-on: 20 Minutes
Total: 2 Hours, 5 Minutes

Salad Ingredients:
1 cup wheat berries (which takes an hour to make. A quicker substitute is Farro)
1 teaspoon table salt
1 (8-oz.) package sugar snap peas
4 cups coarsely chopped kale
1/2 cup Red Wine Vinaigrette
2 cups fresh blueberries (awesome addition are purple grapes)
1/2 cup chopped toasted pecans
3/4 cup crumbled feta cheese

Preparation: 
1. Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.

2. Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.

3. Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.



Red Wine Vinaigrette Ingredients:
1/3 cup red wine vinegar
1/2 large shallot, minced
2/3 cup extra virgin olive oil
2 tablespoons honey
2 teaspoons coarse-grained Dijon mustard

Preparation:
Stir together red wine vinegar and minced shallot; let stand 10 minutes. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

Notes: 
Recipe from Southern Living's july-2014-recipe-list.

Grandma's 5-Minute Passover Chocolate Cake

Combine all ingredients and refrigerate until ready to serve:

1 Cup Red Wine

1 Cup Sugar

4 Tablespoons Cocoa

1 Cup Butter

2 Egg Yellows

Splash of Cognac