The Martin Family Recipes

Ingredients

1 cup quinoa, uncooked
2 cups water
4-5 (200g) fresh apricots, halved and then quartered
1 cup cucumbers, chopped
1/2 cup zucchini, chopped
1/3 cup fresh parsley
1/2 cup almonds, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
juice of 1 orange
1-2 threads of saffron
1 clove garlic, minced

Directions

1. Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
2. Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.
3. Take quinoa off the heat, set to cool. Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.
4. Enjoy at room temperature or cold. Garnish with more fresh parsley and chopped almonds.

Nutrition Information

Serves: 6

Per serving:
Calories: 255;
Total Fat: 15g;
Saturated Fat: 2g;
Monounsaturated Fat: 9g;
Cholesterol: 0mg;
Sodium: 380mg;
Total Carbohydrates: 26g;
Dietary Fiber: 4g;
Sugars: 5g;
Protein: 7g

Nutrition Bonus:
Potassium: 229mg;
Vitamin A: 17%;
Vitamin C: 28%;
Calcium: 5%;
Iron: 11%

Vegan Sour Cream

MAKES 2 CUPS
TIME: 10 MINS

1 (12.3oz/349g) pack organic firm silken tofu
2 tablespoons fresh lemon juice, plus more to taste
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar, plus more to taste
1 teaspoon Dijon mustard, plus more to taste
1 teaspoon Celtic sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon finely chopped chives or green onions

1. Throw all of the ingredients (except the chives or green onions) into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.
2. Tweak the lemon juice, vinegar, and mustard to taste.
3. Stir the chives or green onions through (if desired) and serve.

8 ounces dry macaroni noodles
1 onion, chopped
3 garlic cloves, minced
1 small red or green bell pepper, seeded and diced
1 8-ounce package vegetarian ground beef substitute, or 4 vegetarian burgers, thawed (if necessary) and chopped
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, undrained
1 15-ounce can corn, undrained
2 tablespoons chili powder
1 teaspoon ground cumin

1. Cook macaroni according to package directions. Drain, rinse, and set aside.
2. In a large pot add onion. Cook until onion is soft, about 5 minutes.
3. Add bell pepper, garlic and vegetarian ground beef substitute or chopped vegetarian burgers. Mix in tomatoes, beans and their liquid, corn and its liquid, chili powder, and cumin. Cover and simmer over medium heat, stirring occasionally, for 20 minutes.
4. Add cooked pasta and check seasonings. Add more chili powder if a spicier dish is desired.

PREP TIME: 10 mins
COOK TIME: 3 hours
TOTAL TIME: 3 hours 10 mins

Cooking sweet potatoes in the slow cooker makes them extra moist and sweet! Top with black beans, corn, avocado, spices, and smoky cashew cream for an easy vegan and gluten-free meal.

Serves: 4

INGREDIENTS

For the sweet potatoes:
4 medium sweet potatoes (about 7 ounces each)
½ cup canned black beans, rinsed and drained
½ cup corn, fresh or frozen
? cup canned tomato sauce
2 tbsp chopped scallions
½ tsp cumin
¼ tsp cayenne pepper
½ tsp kosher salt
1 avocado, chopped
2 tbsp chopped cilantro
For the smoky cashew cream:
½ cup raw cashews, soaked for 30 minutes
½ cup water
¼ tsp smoked paprika
¼ tsp salt
½ tsp lemon juice
1-2 tsp hot sauce

INSTRUCTIONS

1. Wash and dry sweet potatoes. Place them in slow cooker, cover, and cook on high for 4 hours or low for 8 hours (mine were done after a bit less than 3 hours on high).
2. Place cashews in a bowl of warm water to soak.
3. In a medium bowl, combine the black beans, corn, tomato sauce, scallions, cumin, cayenne, and salt.
4. Drain cashews and place in high-speed blender with the rest of the cashew cream ingredients, blending until smooth. Season to taste and set aside.
5. Remove the potatoes from the slow cooker and cut each lengthwise ¾ the way through. Pull apart to create opening and gently mash flesh with a fork. Divide the bean filling among the potatoes and gently mix it into the potato flesh.
6. Top potatoes with avocado, cilantro, and cashew cream.