Roasted Pumpkin Seeds

INGREDIENTS

Pumpkin seeds
Extra virgin olive oil or melted butter
Sea salt
Seasonings such as garlic salt, chile powder & lime juice, smoked paprika, cinnamon & chile powder, Worcestershire sauce, etc.

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Grease baking sheet.

In a bowl, mix pumpkin seeds with a small amount of olive oil or butter so they are very lightly coated. Add salt and seasoning of choice to taste and mix well.

Spread seeds evenly over the baking sheet and bake for about 15 to 25 minutes, or until seeds are cooked and begin to lightly brown. Stir the seeds and check for doneness every 10 minutes. Let cool and serve.

Cilantro Pesto

INGREDIENTS

1 cup cilantro leaves (stems are OK, too), packed
2 Tbsp grated Parmesan cheese
2 cloves garlic, minced
6 Tbsp water
1 Tbsp extra virgin olive oil
1/2 cup sour cream
Sea salt, pepper, and chile powder to taste

DIRECTIONS

Remove the roots from the cilantro, then clean the leaves and stems very well and pat dry. Roughly chop.

Add cilantro, garlic, and Parmesan cheese to a food processor and process until everything seems stuck to the sides and will not chop anymore. Add in the water and the oil and process again.

As the food processor is working, drop the sour cream in from above until you get the consistency you want. Add salt, pepper, and chile powder to taste.

Will keep in the fridge for several days.

Creamy Spinach Soup

INGREDIENTS

70 grams (about 1/4 package) whole wheat couscous
1 tsp extra virgin olive oil (or more, to taste)
1 medium onion, chopped
Sea salt and pepper, to taste
2 cloves garlic, chopped
1 pint chicken broth or vegetable broth
1 lb baby spinach
118 mL whipping cream
Chile powder, to taste (optional)

DIRECTIONS

Cook the couscous according to package directions.

While the couscous is cooking, heat the olive oil over medium heat. Add the onions, salt, and pepper, and cook, stirring frequently, until onions are softened. Do not allow to brown.

Add the broth and bring to a boil. Add the spinach in bunches until it all wilts. Add the whipping cream and simmer for a few minutes. Add additional salt and pepper if need be. Add the cooked and drained couscous and chile powder (if using), and serve hot.

Tofu and Coconut Curry

INGREDIENTS

1 (400 mL) can coconut milk
1/4 cup tamari, divided
1/2 tsp brown sugar or demerara sugar
1 1/2 tsp curry powder
1 tsp minced fresh ginger
1 tsp chile powder and 1 tsp water, blended to make a paste
1 large onion, chopped
1 package (350 g) extra firm tofu, cut into 3/4 inch cubes
2 tomatoes, chopped
1 zucchini, thinly sliced
4 oz fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped chard, bok choy, or other cooking green
Sea salt to taste

DIRECTIONS

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons tamari, brown or demerara sugar, curry powder, ginger, and chile paste. Bring to a boil.

Stir onion, tofu, tomatoes, zucchini, and mushrooms into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and chard or bok choy. Season with salt and remaining tamari. Continue cooking 5 minutes, or until vegetables are tender but crisp.