(via (never home)maker: Dill Potato Salad)

(via Duchess Potatoes | The Pioneer Woman Cooks | Ree Drummond)

Chickpea Flour and Swiss Chard Crepes
serves about 2 
4 large leaves of swiss chard (1 1/2 cups when shredded)
1/2 teaspoon vegetable oil
1/2 teaspoon cumin or carom (ajwain) seeds
1 cup chickpea flour (also called garbanzo flour or gram flour or besan)
1 1/4 cup water
1/2 teaspoon ginger paste 1
/2 teaspoon garlic paste
1/2 teaspoon turmeric powder
1/8 teaspoon asafoetida
1/8 teaspoon baking powder,
optional 1 green or red chilli finely chopped
salt
Oil for cooking crepes
Remove and discard the stems from swiss chard leaves. Stack the swiss chard leaves and roll them tightly. Chop the roll into fine shreds. You should have about 1 1/2 cups of shredded swiss chard.
Heat oil in a small non-stick pan, add cumin or carom seeds. When they start to sizzle, add shredded swiss card and 1/2 teaspoon water and toss on medium heat till the swiss chard has wilted to half its original volume. This will take about a minute. You should now have about 3/4 cups of wilted chard.
In a mixing bowl, add the wilted swiss chard, and all other remaining ingredients except oil. Whisk till everything is combined. The batter should be slightly thinner than pancake batter and should be easily pourable. If the batter is too thick, add more water.
Heat a non-stick pan. Pour a ladle of batter on the hot pan. Using the ladle or back of a spoon, spread the batter around to form a thin crepe. Drizzle about 1/2 teaspoon oil over the crepe. Cook on medium heat for about 1 minutes or till the bottom side is golden and sides start to crisp. Using a spatula, flip the crepe over and cook the other side till golden. Serve hot.

(via Veggie Belly | Vegetarian Recipe | Chickpea Flour and Swiss Chard Savory Crepes with Mint Ginger Raita (Besan ka Cheela or Chilla))

braised mushrooms
serves 8-10 with pasta
100g (3 1/2oz) smoked tofu, diced
2 medium brown onions, peeled & diced
2 carrots, finely diced
2 ribs celery, finely diced
2 cloves garlic, peeled & sliced
1.5kg (3lb) mixed mushrooms, half thickly sliced, half diced
1 small bunch thyme
1 can tomatoes (400g / 14oz)
50g (2oz) butter
2-3 tablespoons soy sauce
Preheat oven to 180C (350F).
Heat a stove top and ovenproof casserole dish or a frying pan over a medium high heat. Add a few tablespoons olive oil and cook tofu until golden brown all over.
Remove tofu and add onion with a little more oil if it looks dry. Cover and cook onion stirring occasionally until the onion is lovely and soft and slightly golden. Add carrots, celery, garlic and cook for a few minutes. Add mushrooms in batches, stirring until they cook down and make space for the rest.
When all the mushies are in, add the browned tofu, thyme, tomatoes, butter and 2 tablespoons of the soy sauce. Top with 3 cups water. Bring to a simmer on the stove top then pop in the oven. Cook, uncovered for 2 – 2 1/2 hours, stirring every half an hour or so. It’s ready when the mushies are nice and tender and the liquid has reduced to a lovely saucy consistency.
Taste and season with a little extra soy, salt and pepper if needed.

(via how to master the gentle art of braising – even for vegetarians)

Grilled Portobello Roasted Red Pepper and Mozzarella Sandwich/Burger
makes 4 sandwiches
4 large portobello mushrooms
2 tablespoons olive oil
1-2 tablespoon balsamic vinegar
1/2 teaspoon italian seasoning
salt & pepper
4 kaiser rolls or burger buns or 8 slices of any other loaf bread
2-4 tablespoons mayonnaise or my white bean asparagus hummus
2 tablespoons chopped fresh basil
4 slices beefsteak tomato
4 slices fresh mozzarella (or whatever cheese you like)
4 large pieces of store bought, jarred roasted red pepper
1 cup salad leaves or lettuce of your choice
Heat an outdoor grill to 400f.
Wipe the mushrooms clean. Using a spoon, scrape off the gills from the mushrooms. Whisk together olive oil, vinegar, italian seasoning, salt and pepper. Brush the olive oil and vinegar mixture all over the mushrooms.
Place the mushroom caps on the grill and grill about 2-3 minutes on one side. Flip the mushroom caps, and grill another 2-3 minutes. (If you like your cheese melted, place cheese slices on portobello caps (gill side) after you have flipped them). Remove grilled mushrooms to a plate, and cover to keep warm. If you are not using an outdoor grill, broil the mushrooms in the oven; about 3-4 minutes per side.
Cut the bread roll in half. Spread some mayonnaise or my white bean asparagus hummus on both halves. Sprinkle some basil on top of the bread. On the bottom half of the bread roll, arrange the grilled portobello mushroom, tomato slice, mozzarella slice, and roasted red pepper. Top with lettuce or salad greens. Place the other bread slice on top. Secure sandwich with a toothpick. Serve with a side of soup or salad.

(via Veggie Belly | Vegetarian Recipe | Grilled Portobello Mushroom, Roasted Red Pepper and Mozzarella Sandwich or Burger)

Avocado Quesadillas
Makes 1 
1/2 avocado
1 teaspoon lemon or lime juice
1/8 teaspoon salt
1 teaspoon butter
1 tortilla
1/4 cup grated white cheddar

Mash the avocado with the lemon or lime juice and the salt. Melt the butter in a small saucepan over medium heat. Lay the tortilla down and sprinkle the cheddar across the surface. Cook until the cheese is melted and the bottom of the tortilla is deeply golden. Quickly spread the avocado mixture across one half of the tortilla. Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together.
Cut into wedges and serve immediately.
(via Big Girls, Small Kitchen: A Guide To Quarter-Life Cooking: Cooking For One: Avocado Quesadillas

)

Mock Egg Salad
8 servings

Cashew Mayonnaise:
1 cup cashews
1 medium sized lemon, juiced (about 1/4 cup)
1 tablespoon minced onion (white part of a green onion)
1 teaspoon agave
1/4 teaspoon salt
2 tablespoons water
1 tablespoon Flax oil

Cover the cashews with cold water and let them soak for an hour and then drain. Put the cashews in a food processor with the lemon juice, onion, agave and salt and 2T water. Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on) Continue to process for a minute. (This makes more than you need for the egg salad, refrigerate leftover for another use)

For the Mock Egg Salad
1 14 oz block of firm tofu
6 tablespoons cashew mayo
4 tablespoons minced onion greens
4 tablespoons minced celery
3 tablespoons yellow mustard
1/2 teaspoon turmeric
1/2 teaspoon salt
Paprika (for garnish)
Drain the water from the tofu and wrap it in a clean dish towel. Squeeze the tofu in the towel, gently, to press out any extra water. Put the tofu in a bowl and mash with a fork. Add the onion greens and celery and stir. In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt. Add the mayo mixture to the tofu and stir until well blended.

(via Mock Egg Salad - A Heart Healthy Alternative)

Healing Rice + Vegetable Salad
serves 4 to 6 
2 teaspoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 cups finely chopped kale
1/4 teaspoon kosher salt
1/2 cup finely chopped roasted piquillo peppers (or regular red peppers)
2 tablespoons white miso paste
3 tablespoons mirin
2 tablespoons rice vinegar
2 cups cooked brown and wild rice mix (about 1 cup uncooked)
Heat oil in a large saute pan over high heat. Add pepper flakes, and cook for 30 seconds. Add kale (be careful! it will splatter if it’s wet) and stir with tongs until it’s coated in the oil. Sprinkle with salt. Cook, stirring, until kale is bright green, somewhat wilted, and browned in places, about 4 minutes.
Transfer cooked kale to a large bowl. Add chopped peppers, and stir to combine. In a small bowl, whisk together miso, mirin, and vinegar until combined. Add rice to the bowl with kale and peppers, stirring very well to combine. Pour dressing over everything, and toss again until everything is coated. Taste, and add salt if you think it needs it. (But it likely won’t because miso is salty!)

Refrigerate for at least 4 hours before serving…overnight is even better. Salad keeps, refrigerated in an airtight container, for up to 1 week. (via Healing Rice + Vegetable Salad | the thin chef)

Homemade Ginger Ale
~for one
* 1 tablespoon grated ginger (use a microplane)
* 1/2 teaspoon sugar
* 2 teaspoons freshly squeezed lemon juice
* 2 teaspoons light brown sugar
* 1 cup chilled seltzer or club soda
Instructions –
1. Put grated ginger in a bowl and stir in sugar. Set aside for 30 minutes.
2. Place a strainer over a cup. Spoon the ginger/sugar mixture into the strainer and use the back of the spoon to press down on the ginger to extract ginger juice. Discard left over ginger pulp.
3. Stir lemon juice into ginger juice. Stir in brown sugar and dissolve completely.
4. Add seltzer or club soda and drink/serve immediately.

(via Homemade Ginger Ale « FoodMayhem)

Garlic Bread Knots
yield: 36 – 40 knots
2 cups Warm Water
1 (.75oz) pack Active Dry Yeast
1 TBS Salt
1 TBS Sugar
5-6 cups AP Flour

3 TBS Good Quality Olive Oil
4 Garlic Cloves, minced
1 tsp Salt
1 TBS Parsley, chopped
2 TBS Parmesan

1. You can make this bread in your electric mixer using a dough hook, in your breadmaker on the dough setting, or by hand. First combine the water, yeast, sugar and salt. Let sit 5 minutes.
2. Add flour and combine. Knead for at least 10 minute (5 minutes in electric mixer) until the dough is shiny and smooth.
3. Coat the bottom of a large bowl with olive oil and place dough in bowl. Flip dough over (so it now has oil on both sides) and let rise in a draft free area one hour or until doubled in size.
4. Punch down the dough. Keep dividing the dough in halves until you have 36 – 40 pieces of dough. Roll into 4 – 5 inch ropes and tuck one end under the other, forming a ‘knot’.
5. Place on a parchment lined baking sheet and let rise in a draft free area one hour. Bake for 25 minutes. Meanwhile combine the last 5 ingredients.
6. Use a pastry brush or dunk the bread knots into the garlic oil. Enjoy!

(via Garlic Bread Knots - Natalie’s Killer Cuisine)