Light and filling cauliflower soup, perfect for Spring!
Check out the recipe on Momtastic here.
These Tahini-Date Cookies are naturally sweetened with honey, and packed with wholesome oats and hazelnuts.
Ingredients (makes 20 cookies):
1 1/2 C. rolled oats (processed into flour)
1/2 C. hazelnuts (processed into meal)
1 TBS. flax seed meal
1 TSP. cinnamon
1/2 TSP. baking soda
1/4 TSP. salt
1/2 C. raw tahini
1/2 C. honey
1/2 C. chopped medjool dates
1 TSP. vanilla extract
1. Preheat Oven to 350 degrees. 2. In a large bowl combine oat flour, hazelnut meal, flax seed meal, cinnamon, baking soda, and salt. 3. In a separate bowl whisk together raw tahini, honey, medjool dates, and vanilla extract. 4. Add tahini-honey mixture to the dry-ingredient bowl. Mix until well incorporated. 5. Drop spoonfuls of cookie dough onto prepared baking sheets. 6. Bake for 8-10 minutes. 7. Cool completely before serving.
Tired of having boring, tasteless, vegetarian burgers? These umami rich, Black Lentil Pumpkin Burgers, will change your mind about meatless patties.
Check out the recipe here
Looking for lighter, Springy, weeknight recipes? Give this versatile and satisfying dish a try for your next Meatless Monday! I recommend topping this leek, mushroom & cannellini bean mixture over your favorite whole grain (or quinoa), tossing with a fiber-rich pasta, or serving it with a poached egg on top.
4 TBS. olive oil (divided)
3 leeks (halved lengthwise, and sliced)
1 red onion (thinly sliced)
4 garlic cloves (thinly sliced)
6 C. (1 LB) assortment of wild mushrooms (crimini, portobello, oyster)
1 TSP. thyme
1 TSP. sage leaves (thinly sliced)
1/4 TSP. dried oregano
salt & pepper, to taste
1/2 C. dry white wine
1/2 C. cooked cannellini beans
goat cheese/parmesan, to taste (optional)
Heat 3 tablespoons olive oil in a large pan. Sauté leeks, onion, and garlic over a medium flame for about 10 minutes (or until soft and lightly golden). Remove onion-leek mixture, and set aside. Increase the flame to high, add wild mushrooms, herbs (thyme, sage, and oregano), and S&P. Cook for about 5 minutes. Deglaze the pan with white wine, and keep stirring with wooden spoon. Once most of the liquid has evaporated, add cooked cannellini beans, and the leek-onion mixture back into the pan. Sauté for an additional couple of minutes. Serve warm with or without cheese.
Baking with strawberries this time of year, may seem strange to most of you; but it happens to be that here in Tel Aviv, Winter is strawberry season! I couldn’t resist utilizing these luscious berries for a blog post, and decided to whip up naturally sweetened corn muffins, speckled with bright red strawberries. If you can’t wait for strawberry season in your part of the world, use frozen berries instead (blueberries or rasberries would also be great here).
Inspired by: bon appetit
What you need to make 6 muffins:
olive oil spray
1/4 C. whole spelt flour (+2 tablespoons for berries)
1/4 C. almond meal
1/2 C. yellow cornmeal
1 TSP. baking powder
1/4 TSP. sea salt
1/4 C. olive oil
1/2 C. maple syrup
2 TBSP. milk
1/2 TSP. pure vanilla extract
3/4 cup strawberries (stems removed & chopped)
Preheat oven to 350 degrees and lightly grease your muffin tin with olive oil spray. In a bowl mix together 1/4 cup spelt flour, almond meal, corn meal, baking powder, and sea salt, set aside. In a different bowl whisk together, eggs, olive oil, maple syrup, milk, and vanilla extract. Pour wet ingredients into the dry-ingredient bowl and whisk until well incorporated. Toss chopped strawberries (1 inch pieces) with 2 tablespoons spelt flour and add to batter. Using a soup ladle, pour batter into greased muffin tin and bake for about 30 minutes, or until tops are golden.