Detox Recipes # 2 ~ Buddah Bowl, Lemongrass Curry, Roasted Veggie Sandwich, Tortilla Pizza and more!Roasted Buddha Bowl
Yield: 3 servings
~1 head broccoli, chopped into bite-sized pieces
~1 head cauliflower, chopped into bite-sized pieces
~1.5 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
~1 tbsp Oil, divided
~Salt & Pepper
Cooked grains, for serving (optional)
For the dressing:
½ cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
¼ tsp fine grain sea salt
¼ cup nutritional yeast
6 tbsp water, or as needed to thin out
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.
2. Preheat oven to 400F and line two large baking sheets with parchment paper.
3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.
4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.
5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in colour.
6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.
7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top. ( From: Oh She Glows)
3 Bean Salad
1 cup chopped green beans, stems removed
1 (15-oz) can chickpeas (I use Eden Organic BPA-free), or 1.5 cups cooked
1 (15-oz) can Red Kidney Beans (same as above), or 1.5 cups cooked
1 orange bell pepper, finely chopped
1 jalapeno, seeded and finely chopped (optional)
1/3 cup packed fresh parsley, finely choppe
3 green onions, finely chopped
Salt & pepper, to taste
7-8 tbsp fresh lemon juice (about 1.5 lemons)
1.5 tbsp extra virgin olive oil, or more to taste
1 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 tbsp Dijon mustard
1/4 tsp fine grain sea salt
1. Add several cups of water into a medium-sized pot and bring to a boil. Add chopped green beans and blanch for 2-3 minutes in boiling water. Drain and rinse with cold water. Place into a large bowl.
2. Drain and rinse chickpeas and kidney beans and place into a large bowl along with the green beans, bell pepper, optional jalapeno, parsley, and green onion. Mix.
3. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
4. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days. (From: Oh She Glows)
Adzuki Bean & Quinoa Tabbouleh Salad with a Twist
Ingredients (6 cups tabbouleh) (makes 5-6 cups)
1/2 cup dry/uncooked adzuki beans (or use 1.5 cups cooked beans)
3/4 cup dry/uncooked quinoa (makes 2.5 cups cooked)
1 cup packed fresh parsley, thick stems removed & minced
1/2 cup packed fresh Cilantro, thick stems removed & minced
2 small tomatoes, chopped (makes 1 & 1/4 cups)
3 large green onions, chopped
Sea salt & black pepper, to taste
Dressing (makes 2/3 cup)
1/3 cup + (1 tbsp, optional) good-quality red wine vinegar
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Fine grain sea salt & ground pepper, to taste
1 tbsp nutritional yeast (optional)
1. Adzuki beans: Soak the dry beans overnight in water OR use the quick soak method like I did: Place beans in a pot and cover with water. Bring to a boil and then turn off the heat and let it sit for 1-2 hours. After soaking, drain and rinse the beans and then place back into the pot with new water, covering the beans with water by about 2-3 inches. Bring water to a boil and then reduce heat to low-medium, simmering for about 35-45 minutes. Watch closely and add more water if necessary. Alternatively, you can use canned beans for a time-saver.
2.Quinoa: Add 3/4 cup of dry quinoa and about 1 & 1/4 cups water in a medium-sized pot. Stir. Bring to a boil and then reduce heat to low and cover with lid, simmering for about 15-20 minutes and watching closely. Quinoa will be light and fluffy when ready and the water will be absorbed.
3.Dressing: Whisk together all dressing ingredients and season to taste. Or feel free to use a mini processor if you have one.
4.Tabbouleh: Combine the drained & cooked beans, quinoa, and chopped vegetables in a large bowl. Pour on the entire amount of dressing and stir well. Season to taste. Makes about 5.5-6 cups and should keep for at least a few days in the fridge.
5.To assemble the salad: Add 1 cup shredded kale onto a plate or large bowl. Spoon on 1.5 cups of tabbouleh on top. Garnish with goji berries, pepita and hemp seeds, and a handful of sprouts (all optional). (From: Oh She Glows)
Ratatouille-Inspired Summer Veggie Dish
Yield: About 6 cups
1 tbsp extra virgin olive oil
2 large cloves garlic, peeled & minced
2 cups chopped sweet onion
1 large zucchini, chopped into 1” chunks (~2 cups chopped)
1 large yellow zucchini, chopped into 1” chunks (~2 cups chopped)
1 Italian Eggplant, peeled & chopped into 1” chunks (~1-1.5 cups)
1 red pepper, chopped
3/4-1 cup marinara sauce (or use chopped tomato)
1-2 tbsp fresh thyme leaves, to taste
1/4 cup packed fresh basil, finely chopped
Salt & pepper, to taste
1. In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for
2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.
3. Stir in about 3/4-1 cup of marinara sauce along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes.
4. Serve with , couscous, quinoa, or simply as a side.
2 tortillas (I used Food for Life Ezekiel tortillas)
2 cups cooked black beans (or one 15-oz can)
3 tbsp minced fresh Parsley (or herb of choice)
1/2 cup red onion, chopped
1/2 cup bell pepper, chopped
1/2 avocado, chopped
1/4 tsp kosher salt (to taste) and ground cumin spice, to taste
Sprinkle of Daiya cheese (soy free)
1. Preheat oven to 350F and line a baking sheet with parchment or non-stick baking mat.
2. In a medium-sized bowl, mix together the drained & rinsed beans, parsley, onion, pepper, and seasonings until combined.
3. Place tortillas on baking sheet and add your desired amount of pizza sauce on top. Divide bean mixture between two tortillas and spread with a spoon.
4. Sprinkle on cheese and bake for 10 minutes at 350F and then broil for 2 minutes on low heat until golden. Watch closely as it can burn quickly on the broil setting.
(Recipes from Oh She Glows)
Roasted Vegetable Sandwiches with Zesty White Bean Spread
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt or sea salt
½ tsp. coarsely ground black pepper
2 large zucchini, cut diagonally into ½-inch-thick slices (1 ½ lb.)
2 medium red and/or yellow bell peppers, seeded, cored, and cut into eighths
3 small onions, cut into eighths
2 Tbs. olive oil
1 tsp. olive oil
2 cloves garlic, minced (2 tsp.)
1 ½ cups cooked or 15-oz. can cannellini beans, rinsed and drained
1 Tbs. lemon or lime juice
1. To make Roasted Vegetables: Preheat oven to 375°F. Stir together cumin, coriander, salt, and pepper in small bowl. Set aside.
2. Toss together zucchini, bell peppers, onions, and oil in large bowl. Add cumin mixture, and toss to coat.
3. Divide vegetables between 2 baking sheets, and roast 30 to 45 minutes, or until tender and golden brown, turning vegetables once or twice and rotating baking sheets from top to bottom. Cool.
4. To make Bean Spread: Heat oil in small skillet over medium heat. Add garlic, and cook 30 seconds to 2 minutes, or until translucent and fragrant. Add beans, and coarsely mash. Stir in 3/4 cup water, and cook 10 minutes, or until mixture is consistency of refried beans, stirring occasionally. Stir in lemon juice, and cool.
5. To assemble Sandwiches: Spread 2 Tbs. Bean Spread on each bread slice. Top 4 bread slices with 1 cup Roasted Vegetables, 2 or 3 tomato slices, and 1/2 cup arugula. Place remaining 4 bread slices on top. Cut in half to serve. (Recipes from Vegetarian Times)
Lemongrass Curry with Broccoli
2 large shallots, chopped (1½ cups)
1 stalk lemongrass, inner core chopped (1½ Tbs.)
½ serrano chile, chopped (1 Tbs.)
2 tsp. chopped fresh ginger
2 cloves garlic, peeled
1 Tbs. vegetable oil
2 ½ tsp. curry powder
½ tsp. ground turmeric
4 small carrots, peeled and sliced diagonally into ¼-inch slices (1¼ cups)
1 13.5-oz can light coconut milk
3 cups broccoli florets
1 tomato, cut into thin wedges (1¼ cups)
1. Pulse shallots, lemongrass, chile, ginger, and garlic in food processor until smooth paste forms.
2. Heat oil in pot over medium heat. Add shallot paste, and cook 5 minutes, or until starting to brown. Stir in curry powder, turmeric, carrots, coconut milk, and 11/2 cups water. Reduce heat to medium-low, and simmer 10 minutes. Add broccoli, tomato, and tofu; cook 5 minutes, or until broccoli is tender. (Recipes from Vegetarian Times)
Grilled Eggplant Involtini
Grilled eggplant slices have a cutlet texture that’s sturdy enough to stand up to sauces, toppings, and fillings. Here, they are rolled around a tomato-and-olive filling for a veg version of a classic Italian beef recipe.
2 large eggplant, 1 peeled and diced
(3 cups), 1 cut into 8 slices, divided
3 tomatoes, halved and seeded
1 medium onion, diced (1½ cups)
6 Tbs. olive oil, divided
4 cloves garlic, minced (4 tsp.)
¼ cup oil-packed sun-dried tomatoes, drained
¼ cup chopped basil leaves, plus more for garnish
¼ cup kalamata olives
3 Tbs. capers, drained
2 Tbs. chopped parsley
2 cups prepared tomato sauce
1. Preheat oven to 375°F. Toss together diced eggplant, tomatoes, onion, 3 Tbs. olive oil, and garlic in bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 25 minutes, or until vegetables are browned and tender. Transfer to food processor, and add sun-dried tomatoes, basil, olives, capers, parsley, and nutritional yeast; process until chunky-smooth. Season with salt and pepper, if desired.
2. Heat remaining 3 Tbs. oil in grill pan over medium-high heat. Cook eggplant slices on grill pan 3 minutes per side, or until tender. Cool.
3. Coat 13- x 9-inch baking dish with cooking spray. Spoon 1/4 cup roasted vegetables onto edge of each grilled eggplant slice. Roll eggplant slices into logs, and place seam-side-down in prepared baking dish. Spoon tomato sauce over eggplant rolls in dish. Bake 10 minutes, or until tomato sauce is hot and bubbly. Garnish with basil leaves.