Day 94 Squash, Chickpea and Barley Stew

Squash, Chickpea and Barley Stew

3/4 Dried Chickpeas

1 Cup Dried Barley

2 1/2 Pounds Butternut Squash, peeled, seeded and cut into 1 inch cubes

2 Carrots, peeled and sliced

1 Red Onion, chopped

4 Cups Vegetable Broth

1/2 Cup Red Wine

2 Tablespoons Tomato Paste

1 Tablespoon Fresh Ginger, peeled and minced

1 1/2 Teaspoons Ground Cumin

1 Teaspoon Salt

1/4 Teaspoon Saffron

1/4 Teaspoon Freshly Ground Pepper

1/4 Cup Cilantro

1/4 Cup Lime Juice

1/2 Cup Roasted Unsalted Peanuts, chopped

Cooked chickpeas and barley

1.  Place chickpeas in a large pot and cover with water.  Heat to boiling, then reduced heat to a good simmer.  Cook for an hour.  Add the barley and enough water to cover.  Cook on medium until chickpeas and barley are almost cooked.  Return heat to high and boil out most of the water.

Butternut squash

2.  Add the squash, carrots, onion, broth, and wine to the pan.  Heat should be on medium.  Dissolve the tomato paste into the broth.  Add the spices.  Cook 1 hour at a simmer.

3.  Turn off heat and add the cilantro, lime juice and peanuts.

Goes well with Spinach Salad

Pairs well with 2014 Domaine Cheveau Pouilly Fuisse

Soundtrack Jim Byrnes - St. Louis Times

Day 93 Blueberries with Lemon Cream

Blueberries with Lemon Cream

4 Ounces Vegan Cream Cheese
3/4 Cup Vegan Vanilla Yogurt
1 Teaspoon Honey
2 Teaspoons Lemon Zest, grated
2 Cups Fresh Blueberries

1.  In a medium bowl, add the cream cheese, yogurt and honey.  Using an electric mixer, beat at high speed until light and creamy.  Stir in zest.

2.  Layer the lemon cream and blueberries in dessert dishes.

Makes 4 servings

Soundtrack - Megadeth - Countdown to Extinction

Day 92 Dinner Salad with Garlic Croutons

Dinner Salad with Garlic Croutons

Croutons
1 Whole Wheat Hamburger Bun
2 Teaspoons Hazlenut Oil
4 Cloves Garlic, minced
Salt and Pepper, to taste

The croutons are for 2 salads.

Ready to broil

Salad

The quantities will depend on how many salads you are making.

Red Leaf Lettuce, torn into bite size pieces
Pinto Beans, drained and rinsed
Red Bell Pepper, chopped
Carrot, peeled and grated
Cucumber, diced
Walnuts, chopped
Dried Blueberries
Creamy Herb Dressing (Day 87)

Ready to make croutons

1.  Turn on broiler in oven.  Brush each half of the bun with the oil. Spread half of garlic on each bun.  Sprinkle with salt and pepper.  Place in oven and broil until dark brown and crispy on top.  Remove from oven and cut bread into cubes.

Red leaf lettuce base

2.  Cover plate with the lettuce.  Layer on the beans, walnuts, pepper, carrot, cucumber and blueberries.  Top with the croutons.  Spoon on dressing.

Salad ready to dress

Soundtrack I Prevail - Heart vs. Mind

Day 91 Chocolate Zucchini Bread

Chocolate Zucchini Bread

1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
1/4 Cup Unsweetened Cocoa
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
Equivalent of 3 Eggs*
1 1/2 Cups Sugar
3/4 Cup Unsweetened Applesauce
1/4 Hazelnut Oil
1 Teaspoon Vanilla Extract
2 Ounces Unsweetened Chocolate, melted
2 Cups Zucchini, grated
1/2 Cup Walnuts, chopped

*mix 3 Tablespoons Ground Flaxseeds, 3 Tablespoons Oil, 9 Tablespoons Water, 3 Teaspoons Potato Starch, 3 Teaspoons Baking Powder

1.  Preheat oven to 325F.  Coat 2 loaf pans with oil.

Dry ingredients

2.  Whisk flours, cocoa, baking powder and soda, and salt in a large bowl.

Wet ingredients

3.  Whisk egg equivalent, sugar, applesauce, oil, vanilla and melted chocolate in a medium bowl until blended.  Add to the dry ingredients and stir until combined.  Fold in the zucchini and walnuts.  Spoon into prepared pans.

Batter

4.  Bake 55 - 60 minutes until a skewer inserted in the center comes out clean.  Let cool in pans for 20 minutes. Invert onto wire racks and let cool completely.

Baked loaf

Goes well with oranges.

Soundtrack Lamb of God - VII: Strum and Drang

Day 90 Breakfast Potato

Breakfast Potato

1 Russet Potato, baked or microwaved
1/2 Cup Red Lentils, cooked
1/2 Cup Carrots, grated
1 Sweet Pepper, chopped
1 Shallot, chopped
2 -3 Tablespoons Creamy Herb Dressing (Day 89)

Red lentils

This is a fast breakfast dish if you already have cooked lentils.

Layer the ingredients on a plate.  The potato is on the bottom and mashed.  Next add the lentils, then carrots followed by the pepper and shallot.  Top with the dressing.  Microwave till hot.

Ready to microwave

Goes well with tea

Soundtrack Five Finger Death Punch - The Wrong Side of Heaven

Day 89 Creamy Herb Dressing

 Creamy Herb Dressing

1 Cup Almond Milk

2 Tablespoons Mustard

1 Tablespoon Apple Cider Vinegar

1 Teaspoon Kosher Salt

1 1/2 Cups Canola Oil

1 Tablespoon Thyme

1 Tablespoon Dried Basil

1 Tablespoon Dried Tarragon

Ingredients

1.  Place the milk, mustard, vinegar, and salt in a blender.  Process to mix.

2.  With the blender running, slowly pour in the oil.  The slower you pour the better.  Process long enough so that any mustard seeds will the pulverized.  By pouring slowly and processing for a few minutes, the milk and oil will emulsify and will not separate.

3.  Add the herbs.  Pulse a few times to incorporate.  Store in the refrigerator in jars.

Goes well with a salad.

Soundtrack Shinedown - Threat to Survival

Day 88 Linguine with Roasted Vegetables

Linguine with Roasted Vegetables

1 Pound Whole Wheat Linguine
1 Pound Asparagus, cut into 2 inch pieces
3 Bunches Green Onions, trimmed and cut into 2 inch pieces
2 Red Bell Peppers, cubed
4 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper, freshly ground
1/2 Cup Nutritional Yeast
1/4 Cup Balsamic Vinegar

Ingredients

1.  Preheat oven to 450 F.

Chopped vegetables

2.  Add vegetables to a large roasting pan.  Toss with 2 tablespoons of olive oil and the salt and pepper.  Roast for 25 - 30 minutes stirring once during cooking.

Drained linguine

3. While the vegetables are roasting, cook pasta according to package directions. Drain and mix with 2 tablespoons of olive oil.

4.  Add the vegetables to the pasta and toss to combine.  Add the yeast and vinegar and mix well.

Pairs well with 2012 Avinyo Cava

Soundtrack A Day to Remember - Common Courtesy