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Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Recipe: Cointreau Orange Salad with Coconut Yogurt Sauce

Ingredients

10 navel oranges (or any seedless variety)
Cointreau (or Grand Marnier) liquer
seeds from 1 pomegranate
a few fresh mint leaves for garnish
Yogurt Sauce
1 cup unsweetened coconut yogurt
1 tsp ground cinnamon
3 tbsp pure maple syrup (or to taste)

Directions

Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.

Yogurt Sauce

Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.

Recipe: Vegan Mushroom Soup

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil
1 (1 1/2 cups) yellow onion, chopped
3 cloves garlic, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
1 tbsp freshly squeezed lemon juice
6 cups vegetable broth
½ cup dry white wine
2 tbsp soy sauce or gluten free tamari
1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.
½ lb Shitake mushrooms, sliced
1 (13.5 ounce can) full fat coconut milk
¼ cup chopped fresh parsley
1 tbsp sweet paprika
ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

Recipe: Vegan Minestrone Soup

Recipe: Vegan Minestrone Soup

Ingredients

3 tbsp olive oil
3 cloves garlic, chopped
¼ cup chopped celery
1 cup chopped carrots
1 cup chopped yellow onion
1 cup chopped zucchini
1 cup chopped sweet potato
2 cups chopped brussels sprouts
1 14 ounce can petite diced tomatoes
6 cups low sodium vegetable broth
1 tbsp white wine vinegar
1 15 ounce can Cannellini beans, drained and rinsed
1 tbsp dry white wine
1 tbsp chopped italian parsley
2 tsp chopped fresh rosemary
7 oz orzo or small pasta, cooked to package directions

Directions

Cook pasta to package directions, drain and set aside.

In a large soup pot or Dutch oven heat the oil over medium-high heat. Add onion, garlic, celery, carrots, zucchini, sweet potato and Brussels sprouts. Cook 6-8 minutes (until fragrant and softened) stirring occasionally so veggies don’t stick to the pot.

Add in the broth, diced tomatoes, wine and vinegar. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. In the last few minutes stir in the beans, rosemary and parsley.

Place some pasta in each bowl and ladle soup into bowls.

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Ingredients

1 ½ lbs ripe tomatoes
¼ cup extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp sugar
freshly ground black pepper to taste
2 cloves garlic, minced
½ lb whole wheat spaghetti
¼ cup chopped fresh basil, plus more for topping
freshly grated parmesan for serving

Directions

While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.

Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.

Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.

Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.

Serve immediately with more basil and parmesan cheese.

Recipe: Orange Basil Margaritas

Recipe: Orange Basil Margaritas

Ingredients

1 Navel orange, juiced
1 fl oz silver or anejo tequila
½ fl oz Cointreau (orange liquor)
1 tbsp freshly squeezed lime juice
a few sprigs fresh basil leaves
salt to rim glass if desired

Directions

If you are rimming your highball glass with salt do this now. Fill the glass 1/2 way with ice.

Rub the basil leaves in clean hands to release the fragrance. Place in a cocktail shaker. Add the orange juice, tequila, Cointreau and lime juice. Muddle together with the back of a spoon.

Fill the cocktail shaker 1/2 way with ice. Shake until well combined. Strain into prepared glass. Add more ice if needed. Garnish with orange slices and a basil leaf.

Recipe: Asian Cucumber Salad

Recipe: Asian Cucumber Salad

Ingredients

1 English cucumber (about 1 pound)
3 tbsp seasoned rice wine vinegar
2 tbsp toasted sesame oil
1 pinch garlic powder
1 tbsp low sodium soy sauce
1 tbsp sesame seeds
2 tbsp chopped pickled ginger
2 sliced green onions

Directions

Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.

Recipe: Vegan Toasted Barley with Broccoli Salad

Recipe: Vegan Toasted Barley with Broccoli Salad

Ingredients

4 tbsp olive oil, divided
½ cup pearl barley, rinsed
Kosher salt
2 cups broccoli florets
2 cloves garlic, chopped small
2 tbsp freshly squeezed lemon juice
1 red onion, finely chopped
freshly ground black pepper
3 tbsp white wine vinegar (or more to taste)
½ cup chopped fresh cilantro
½ cup chopped toasted pecans

Directions

Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.

Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.

Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.

Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.

Recipe: Fresh Raspberry Margaritas

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries
2 tbsp fresh lime juice
4 fl oz (1/2 cup) reposado or añejo tequila
1 ½ fl oz (3 tbsp) simple syrup (or add to taste)
ice
coarse or Kosher salt for rimming the glass
Simple Syrup
½ cup granulated white or light brown sugar
½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Recipe: Rustic Roasted Beet & Sweet Potato Salad

Ingredients

1 bunch beets
2 sweet potatoes
2 tbsp canola or grapeseed oil
½ tsp ground cinnamon
½ tsp garlic salt
½ tsp ground black pepper
2 tbsp pure maple syrup
1 avocado
6 cups baby spinach leaves
Toppings
Maple Citrus Roasted Pecanshttps://marlameridith.com/recipe/maple-citrus-roasted-pecans/
Salad Dressings: Try one of these!

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.

Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.

Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.

Bake for about 40-45 minutes until slightly browned, caramelized and very tender.

Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.

Recipe: Chickpea Stuffed Acorn Squash

This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.

2-4 servings

2 medium acorn squash
4 tbsp olive oil
Salt and black pepper, to taste
—CHICKPEA STUFFING
2 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup crimini mushrooms, chopped
1 1/2 tbsp Tamari or soy sauce
1/2 tsp freshly chopped rosemary
1 can (15.5 ounce) chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 tsp sweet (or spicy) paprika
1/4 tsp turmeric
—toppings
freshly chopped parsley

Preheat oven to 400˚F with the rack in the middle.
Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.
Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.
Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.
While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.
Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes
Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.
Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.