Recipes - Women's Midwest Yoga Retreat 2017

Midwest Women’s Yoga Retreat 2017
Recipes (Sent by Loraine Brzozowksi – Ajeetpal Kaur)

Nigerian Black-eyed Peas and Greens
Makes 4

INGREDIENTS
•1 tablespoon olive oil or 1/4 cup water
•1 large onion, chopped
•2 tablespoons tomato paste
•1 teaspoon dried thyme
•1 teaspoon chili powder
•1 teaspoon smoked paprika
•1 teaspoon ground coriander
•1/2 teaspoon cayenne pepper ( I skipped this so would not be too spicy for general group)
•1/2 teaspoon salt
• 1 (14.5 ounce can fire-roasted diced tomatoes, undrained (I often used sun dried tomatoes packed in oil, gives great flavor)
•8 cups chopped stemmed kale or other dark leafy greens
•3/4 cup vegetable broth or water
•3 cups cooked black-eyed peas or 2 (15.5 ounce) cans rinsed and drained (I cook dried black eyed peas instead of canned)
•3 tablespoons chopped fresh cilantro
DIRECTIONS
Heat the oil or water in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the tomato paste, thyme, chili powder, paprika, coriander, cayenne, salt, and tomatoes with their juices, and bring to a boil. Reduce the heat to a simmer, add the kale and broth, and cook, stirring frequently, for 10 minutes. Add the black-eyed peas and cook until the vegetables are tender and the flavors are blended, about 10 minutes longer. Sprinkle with the cilantro and serve hot.

Balsamic Vinaigrette
Makes About 3/4 cup ∙ Source Epicurious.com
INGREDIENTS
•3 tablespoons balsamic vinegar (I used a maple balsamic vinegar)
•1 tablespoon Dijon mustard
•1 garlic clove, minced
•1/2 cup olive oil
•Salt and freshly ground pepper
DIRECTIONS
In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.  (I used an immersion blender and mixed it all at once)

Creamy Cashew Butternut Squash Soup
Cook 1 hour 30 minutes ∙ Makes Yield 6 to 8 servings ∙
INGREDIENTS
•3 tablespoons olive oil
•1 large onion, peeled and finely chopped
•1 cup (150 grams) raw cashews
•2-3 cloves garlic, finely chopped
•2 carrots finely chopped
•2 celery stalks finely chopped
•1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice
•5 cups vegetable stock, plus additional (optional)
•2 tablespoons minced fresh ginger
•2 teaspoons ground cumin
•2 teaspoons ground coriander
•1 teaspoon curry powder
•1 teaspoon ground turmeric
•Kosher salt and freshly ground black pepper to taste
•1 cup coconut milk, plus additional (optional)
•1 sprig fresh rosemary
DIRECTIONS
In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the carrots and celery, cook for 2 minutes. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.
Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.
If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.

Lentil Salad
Cook 1 hr. ∙ Makes 6 to 8 servings ∙ 
INGREDIENTS
•3 fresh Italian parsley stems, leaves removed
•1 pound French green lentils (lentilles du Puy, about 2 cups), rinsed
•1 small bay leaf
•1 medium garlic clove, smashed and peeled
•1 teaspoon salt
•2 tablespoons extra-virgin olive oil
•3 medium carrots, peeled and small dice (about 1 1/2 cups)
•1/2 medium red onion, finely chopped
•Freshly ground black pepper
•3 tablespoons red wine vinegar, (I use sherry vinegar)
•3 tablespoons finely chopped fresh Italian parsley leaves (I use more)
NOTE: (I add any other finely chopped vegetables)
•kale
•radishes
•celery
•red bell pepper

Dressing
•1 clove garlic
•salt & fresh ground pepper to taste
•1 tbsp sherry vinegar
•1 tsp dijon
•6 tbsp olive oil
•honey or maple syrup to taste
DIRECTIONS
Tie the parsley stems together with butcher’s twine and place in a large saucepan. Add the lentils, bay leaf, and garlic and cover the lentils with cold water by 2 inches. Cover the pan with a tightfitting lid and bring to a boil over medium-high heat, about 10 minutes. Uncover, reduce the heat to medium low, and simmer, stirring occasionally, for 15 minutes. Add 1 teaspoon of the salt, stir to combine, and continue to simmer until the lentils are just tender, about 10 to 12 minutes more. (I check frequently so they do not overcook)
Using tongs, remove the parsley bundle, bay leaf, and garlic clove from the lentils and discard. Drain the lentils through a large fine-mesh strainer and transfer to the bowl. Cool.
Mix in chopped vegetables.
Make dressing and add to lentils/vegetables. Stir in the chopped parsley. Mix gently.
Serve warm or at room temperature.
(Original recipe instructs to sauté onions and carrots. I prefer them raw for the salad)

Garlic Rosemary Polenta
Serves 6
Micaela Cook, T. Colin Campbell Foundation
Forks Over Knives – Side Dishes
When I cut back on eating bread, polenta became one of my favorite foods. Served with pinto beans, greens and baked onions, it makes a most satisfying healthy meal. TIP: If you are out of broth or plant milk you can also use water. It may not be quite as flavorful, but it still works.