Candy Bird Nests

I thought I'd post a fun treat for Easter, instead of another lentil recipe. There are lots of variations of this recipe, but I prefer shredded wheat to the hard "Chinese noodles". What are those "noodles" made of anyway?

Candy Bird Nests

16 oz of good quality chocolate
4 C of unsweetened shredded wheat cereal (large biscuit type)
36 egg shaped candies 

Tools needed:
Small saucepan 
Large glass bowl
Whisk
Spatula/scraper
Cupcake/Muffin pan
Paper cupcake liners (optional)

Add about two inches of water to the saucepan. Bring water to a boil, then reduce heat to medium-low. Rest the glass bowl on top of the saucepan. Break the chocolate into pieces and add to the bowl. As the chocolate begins to melt, stir gently with the whisk. You may need a towel or oven mitt to hold the bowl while you stir. When the chocolate is smooth and completely melted, remove the bowl from the heat and place on a towel, on your countertop. With your hands, crush the shredded wheat biscuits over the chocolate. Using a large spatula (scraper type) gently fold the chocolate over the wheat. Continue to turn over the mixture until all the wheat is coated in chocolate. With a spoon, evenly distribute the mixture between the twelve cups of the cupcake pan. Using a teaspoon, gently press the centers down and toward the sides, creating a little well. Place three candy eggs in each nest and press gently. Cover with plastic wrap and place in the fridge for 20-30 minutes. Carefully lift the nests out of the pan using a butter knife, and arrange on a plate. 

Vegetable Pad Thai

1 8 oz box Brown Rice Noodles

3 TBS Tamari or Soy Sauce

1 TBS Fresh Lemon Juice

1 TBS Honey, Brown Rice Syrup or Agave

1 tsp Crushed Red Pepper Flakes

Peanut Oil

1/2 C Peanuts, ground

2 Carrots. grated

1 C shredded Red Cabbage

1 C Mung Bean Sprouts

1 bunch Green Onions, diced

4 Shiitake mushrooms, sliced

3 Cloves of Garlic, finely diced

1/4 C chopped Cilantro

8 oz Organic Teriyaki Tofu, cubed

In a small bowl, combine Tamari, Lemon Juice, Honey, Red Pepper Flakes and set aside. Fill a stock pot with enough water to cook the noodles and bring to a boil. 

In the meantime, Add a few tablespoons of peanut oil to a large, deep saute pan. Add all ingredients, except for the tofu, peanuts and cilantro. Saute over medium heat until the veggies start to soften.  Add the tofu, peanuts and Tamari sauce. 

Add your noodles to the boiling water. Be careful to not over cook them! They should only take a few minutes. Drain and add to the saute pan. Combine well with the veggies, sauce and cilantro. Serves 4.

Notes: You can use other vegetables, like broccoli, zucchini, etc. Adjust the spiciness by decreasing or adding more red pepper flakes. 

Red Lentil Soup with Cauliflower

I don't think cauliflower gets enough credit for all the health benefits it provides. It's high in vitamins C and K, which means it's an excellent antioxidant and anti-inflammatory food. It's also high in fiber. so it's good for your heart and digestive tract. This easy to make soup would be great with some garlic naan!

Red Lentil Soup with Cauliflower

1 C dry red lentils

1/2 onion, diced

3 lg carrots, quartered and diced

3 stalks of celery, halved and diced

2 cloves of garlic, finely diced

2 TBS extra virgin olive oil

1 6oz can of tomato paste

2 TBS red curry paste

1 TBS curry powder

1 small head of cauliflower, core removed and florets crumbled

1/4 C chopped cilantro

sea salt

6 C water

Add oil to a large soup pot. Add carrots, celery, onion and garlic. Season with salt and saute over medium heat for ten minutes. Add the lentils, water, curry and tomato paste. Bring soup to a gentle boil, then reduce heat and simmer for 30 minutes. Add the cauliflower and simmer for an additional 15 minutes or until the cauliflower is tender. Garnish with Cilantro and serve.

NOTES: If you'd like this soup to be vegan/vegetarian, check that the curry paste is not made with fish. The red lentils do not hold their shape like other varieties. They give this thick soup a wonderful texture. Adjust the curry to suit your taste! Serves 6. 

Stuffed Cabbage

Stuffed cabbage is one of my favorite dishes. It's the perfect dinner to make when you have leftover rice and/or lentils. I used both in this recipe. Here's the condensed version of why it's good for you: Briefly cooked cabbage helps prevent cancer, lowers your cholesterol and reduces inflammation. It's an excellent source of vitamins C and K. 

Stuffed Cabbage

1 organic head of cabbage 

2 C cooked brown rice and/or lentils

1 28oz can of organic crushed tomatoes

2 TBS balsamic vinegar

1/2 tsp Allspice

1 tsp sea salt

Preheat your oven to 350 degrees. Bring a large pot of water to a boil and add the salt. Carefully remove 6-8 outer leaves of a head of cabbage. Removing the core will make this step a little easier. Wash any leaves that have dirt on them. Place the leaves into the boiling water, being careful not to tear them. Blanch the leaves until the stalks slightly soften. Timing depends on the thickness of the stalk but it will be roughly 5 minutes or less. Carefully drain the leaves and allow to cool until you can handle them.

I had leftover lentils and brown rice that were combined with a sauteed onion, in my freezer. For every 6-8 rolls you make, you will need about 2 cups. Of course, you can always make the "stuffing" prior to blanching the cabbage if you don't have leftovers.

In a small bowl, combine the tomatoes with the balsamic vinegar and allspice. Place half the tomatoes into a small baking dish.

On a clean workspace or plate, lay one leaf out and place a large spoonful (serving spoon or tablespoon) of rice toward the bottom of the leaf. Gently fold both sides over the stuffing, then roll toward the outer portion of the leaf, using your fingers to keep the sides tucked in as you roll. Place seam side down into the baking dish. Continue rolling leaves and adding them to the dish. Pour the remaining tomatoes over the rolls.

Bake in the oven for approximately 40-45 minutes. 

NOTES: This recipe has enough tomato sauce to make several more rolls. So if you double it, you won't have to double the sauce. If you're making more rolls, make sure you buy a larger head of cabbage, rather than small.

I use the remaining head of cabbage to make a quick coleslaw while the rolls are cooking. Finely dice it, add a large shredded carrot, a few tablespoons of Earth Balance Mindful Mayo and a splash of apple cider vinegar.

Lentils with Red Cabbage, Shiitake and Onions

This is a quick and easy dish that can be a side, or your main course if you're vegan/vegetarian. The ingredients are natural sources of fiber, iron and protein.

Lentils with Red Cabbage, Shiitake and Onions

1 C Green Lentils

1 Yellow Onion, quartered and sliced

1 C Red Cabbage, sliced the same size as the onions

8 Shiitake mushrooms, stems removes and tops sliced

2 cloves of Garlic, finely sliced

3-4 TBS Tamari

1 Bay leaf

4-5 TBS of Organic Extra Virgin Olive Oil

Salt and Pepper

Rinse the lentils and put them in a small sauce pan with the bay leaf. Cover with water, about an inch or so above the lentils and bring to a boil. Reduce heat and simmer for about 20 minutes.

In the mean time, add the olive oil, onion, cabbage, mushrooms and garlic to a large fry pan with a lid. Season with salt and pepper and saute over medium heat for 2-3 minutes. Reduce heat to low and cover. Allow this to braise in it's own moisture for about 10 minutes, checking towards the end to make sure it's not burning. The veggies should be lightly caramelized. 

Drain the lentils (remove the bay leaf) and add them to the veggies. Add the Tamari, stir and serve.

Serves 4 as a main dish; 6 as a side. Vegan and Gluten Free.

*Just a reminder that I use all organic ingredients. Support your local organic farms whenever possible. Say NO to GMOs!

Mushroom Sauce

This is an easy sauce that you can use with many dishes....pasta, polenta, crepes, etc. The sauce is vegan and can be made gluten-free. Maitake mushrooms give your immune system a boost, so if they're available at your market, make sure you include them in this dish.

Mushroom Sauce

About 4 handfuls of assorted mushrooms, chopped

1/2 lg sweet onion, diced

3 cloves of garlic, diced

3/4 C vegetable broth

3 tsp flour (cornstarch for gluten free)

1 tsp fresh thyme

4-5 TBS of extra virgin olive oil or organic Earth Balance

2 tsp organic barley miso

2 TBS white wine or sherry (omit for vegan)

salt and pepper

Add olive oil or Earth Balance to a large saute pan. Add onions, garlic and mushrooms and saute over medium heat being careful not to burn the garlic. Lightly season with thyme, salt and pepper, then saute until onions and mushrooms are a light golden brown. Turn down the heat and sprinkle the mushrooms with the flour or cornstarch. Stir until the mushrooms are coated and the flour is no longer white. Add 1/2 C of the vegetable broth and the wine, continuing to stir. Allow sauce to thicken while simmering. Add the miso to the remaining 1/4 C of broth and whisk until dissolved. Add miso to the sauce and stir until blended. Makes about 2-3 cups.

NOTES: If using Earth Balance instead of the olive oil, keep in mind that it's salted and you will most likely not need to add more salt. The miso is also salty. 

Veggie Latkes

I like to add veggies to my latkes so I don't feel as guilty for eating fried potatoes. Today I added carrots, kale and red onions. One of my favorites is spinach and feta cheese, which I'll probably post here eventually. Zucchini also works very well. But the traditional latkes with applesauce are just as delicious! I usually make them for breakfast with an over easy egg on top. If you'd like to make them gluten free, try garbanzo flour. It adds a nice flavor.

Veggie Latkes

4 Russet Potatoes, peeled and grated

1 lg Carrot, grated

3 Kale leaves, remove stalks, roll then finely slice

1/2 Red Onion, finely diced

2 TBS flour

1 Egg, beaten (optional)

Salt and Pepper

Oil for frying (I used organic expeller pressed canola)

Combine potatoes and vegetables in a large bowl. Season with sea salt and pepper, add egg if you are using one. Add flour and coat well. 

In a large frying pan, add oil until the bottom of the pan is covered. Heat over medium flame until you drop in one shred of potato and it sizzles. Using a fork, spoon or your hands, drop small amounts of mixture into the oil. I use a fork to shape and lightly pat down into a small disc shape. Fry until golden brown then carefully turn over and brown the other side. Drain on paper towels. You can keep them warm in a 250 degree oven until you're ready to serve.

NOTES: The drier the potatoes, the better the latkes. Red potatoes have too much moisture and will make your latkes soft.