Posts in category: Coaching

Middle Eastern Pita Pocket Sandwiches

Creamy hummus and sumac-spiced veggies give these sandwiches a distinct Middle Eastern flare, especially when drizzled with or dipped in the homemade herbed tahini sauce. Pita pockets are easy to eat without getting messy, and the thin bread won’t overwhelm the filling like sub-style sandwiches tend to do, making these scrumptious snacks perfect for on-the-go eating. If you aren’t a fan of eggplant, feel free to substitute yellow summer squash or portobello mushrooms to add extra heft.

INGREDIENTS

• 1 cup chopped yellow onion
• 7 cloves garlic, minced
• 1¼ cups cubed zucchini (1-inch cubes)
• 1 cup cubed eggplant (1-inch cubes)
• 1 cup bite-size strips red bell pepper
• 1 teaspoon ground sumac
• ½ teaspoon ground cumin
• ¼ cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh parsley
• Sea salt, to taste
• 3 whole wheat pita rounds, halved crosswise and warmed
• 2 cups oil-free hummus
• 2 cups shredded romaine lettuce

INSTRUCTIONS

1. For filling, in a large skillet cook onion and 4 cloves of the garlic in ¼ cup water over medium 10 minutes or until onion is golden, stirring occasionally. (Don’t add water; you want the onion to brown.) Add the next five ingredients (through cumin). Cook 10 minutes or until eggplant is tender, stirring occasionally.
2. For tahini sauce, in a bowl stir together tahini, lemon juice, parsley, the remaining 3 cloves minced garlic, and ¼ cup water until smooth. Season with salt. Stir in additional water if needed to reach drizzling consistency.
3. Open pita halves to make pockets. Spread hummus in pockets. Add ⅓ cup each lettuce and vegetable filling to each pita pocket. Just before serving, drizzle filling with tahini sauce.

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Miso Tofu Waffles With Kasha Salad

Extra-firm tofu gets crispy on the outside and stays tender on the inside when cooked in a waffle maker for this creative twist on your traditional stir-fry. Top it off with a refreshing mix of raw cabbage, cucumber, bell pepper, and kasha (a type of buckwheat with an earthy, nutty flavor). Pair this dish with a side of soba noodle salad or chilled peanut noodles for a Japanese-inspired feast!

 INGREDIENTS

• ¼ cup rice vinegar
• 1½ tablespoons white miso
• 1½ tablespoons maple syrup
• 1 14-oz. package extra-firm tofu, drained and cut into 4 slabs
• 2 cups thinly sliced napa cabbage
• 1 cup cooked kasha
• 1 cup sliced cucumber
• ½ cup thinly sliced scallions
• ½ cup diced red or orange bell pepper

INSTRUCTIONS

1. For tofu, in a medium bowl whisk together vinegar, miso, maple syrup, and ¼ cup water. Pour ¼ cup of the marinade into a baking dish. Add tofu slabs, turning to coat. Cover and refrigerate 1 hour or overnight.
2. For salad, in a medium bowl combine the remaining ingredients. Add the remaining ¼ cup marinade; toss to coat.
3. Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Place tofu slices on heated grates. Close and lock lid; cook 5 to 8 minutes or until browned and crispy.

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Thai Green Curry Potato And Pea Breakfast Hash

Tired of your standard oatmeal-and-fruit morning routine? This warming and hearty breakfast hash is the perfect dish to incorporate bold flavors into the first meal of your day. The bright flavors of Thai green curry, lemongrass, and ginger are soaked up by a medley of tender veggies and enhanced with the mouth-puckering tang of fresh lime juice. If you like a little spice, add sliced Thai chile to clear out the sinuses and get your brain ready to tackle your to-do list. Enjoy as is or add some brown rice to get an extra serving of healthy whole grains.

 INGREDIENTS

• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 4 cloves garlic, minced
• 4 teaspoons chopped fresh ginger
• 4 teaspoons chopped fresh lemongrass
• 3 lb. Yukon gold potatoes, scrubbed and cut into ¾-inch pieces (8 cups)
• 2 cups unsweetened coconut milk beverage
• 2 tablespoons Thai green curry paste
• 3 cups chopped fresh or frozen cauliflower
• 2 cups frozen peas and carrots
• ¼ cup chopped fresh cilantro
• ¼ cup sliced scallions
• 1 thinly sliced fresh Thai chile (optional)
• Lime wedges

INSTRUCTIONS

1. In an extra-large skillet cook the first five ingredients (through lemongrass) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, coconut milk, and curry paste. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until potatoes are almost tender. Stir in cauliflower and peas and carrots; cook 5 minutes or until tender.
2. Sprinkle with cilantro, scallions, and Thai chile (if using). Serve with lime wedges.

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Bean And Sweet Potato Enchiladas With Cilantro-Orange Crema

These flavor-packed enchiladas are smothered in a savory homemade red sauce and topped with a zesty cilantro-orange crema for extra panache. The hearty filling of mashed sweet potatoes and pinto beans gets a kick from smoky spices that will warm you up from the inside out, while a garnish of red onion and juicy orange segments adds a refreshing tang. Serve this tasty recipe over a bed of fresh greens for a wholesome and satisfying meal that brings a plant-based twist on classic Southwestern flavors.

Tip: This recipe calls for 2 cups of our Instant Pot O’ Beans. Make a big batch in your multicooker the day before you plan to enjoy the enchiladas, and use leftover beans in other Mexican-inspired dishes!

 INGREDIENTS

• ½ cup raw cashews
• ¼ cup fresh cilantro
• 2 tablespoons lime juice
• 1 scallion, chopped
• 2 teaspoons orange zest
• 2 cups cubed peeled sweet potato
• 1 8-oz. can no-salt-added tomato sauce
• 2 teaspoons ancho chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 8 6-inch whole wheat tortillas
• 2 cups Instant Pot O’ Beans
• 4 cups fresh baby kale, shredded
• 4 cups fresh baby spinach, shredded
• ½ cup slivered red onion
• 2 medium oranges, peeled and sectioned

INSTRUCTIONS

1. For Cilantro-Orange Crema, place cashews in a bowl. Cover with boiling water. Cover bowl. Let stand for 2 hours; drain.
2. In a blender combine soaked cashews, cilantro leaves, lime juice, scallion, 1 teaspoon orange zest, and ¼ cup water. Cover and blend until smooth, scraping sides of blender and adding water, 1 tablespoon at a time, if needed to reach drizzling consistency. Reserve for serving.
3. Preheat oven to 350°F. Place sweet potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until very tender. Remove sweet potato; cool.
4. Meanwhile, for enchilada sauce, in a small saucepan combine tomato sauce, ancho chili powder, onion powder, garlic powder, paprika, and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce slightly thickens. Set aside.
5. Spread ¼ cup of the sauce in a 2-quart square baking dish. In a bowl mash together sweet potato and the remaining 1 teaspoon orange zest. Spread over tortillas.
6. Drain beans, reserving 2 tablespoons of the liquid. Stir together beans and reserved liquid; spoon beans over potatoes and roll up tortillas. Arrange enchiladas tightly in the dish. Pour remaining sauce over top. Cover dish with foil and bake for 30 to 35 minutes or until heated through.
7. Toss together kale and spinach. Arrange on plates and top with enchiladas. Drizzle with Cilantro-Orange Crema and garnish with red onion and orange sections.

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Vegan Stuffed Peppers With Lentils And Herbed Rice

If you like stuffed grape leaves, you’ll love the tangy filling for these bell peppers that conjure up daydreams of vacationing on a Greek island. The savory black lentil mixture is studded with sweet raisins and infused with the Mediterranean flavors of mint and dill. The recipe calls for instant brown rice, but you can use any kind. Simply adjust the cooking time and water amounts to the directions on the package. Then get ready to dig in!

Tip: If you want to make extra stuffed peppers, you can freeze them in aluminum baking pans that go straight into the oven for reheating.

INGREDIENTS

• ¾ cup dry instant brown rice
• 1 cup finely chopped onion
• 3 cloves garlic, minced
• 1 cup cooked black (beluga) lentils, rinsed and drained
• 1 medium zucchini (8 oz.), chopped
• ⅓ cup chopped raisins
• ½ cup chopped fresh mint
• ¼ cup chopped fresh dill or 2 tablespoons dried dill
• 6 medium orange bell peppers
• 4 tablespoons lemon juice

INSTRUCTIONS

1. Preheat oven to 375°F. In a medium saucepan combine rice, onion, garlic, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until liquid is absorbed. Remove from heat. Stir in the next five ingredients (through dill) and 2 tablespoons of the lemon juice.
2. Meanwhile, cut off pepper tops; set aside. Remove seeds and membranes from peppers. Place peppers snugly in a 4-qt. Dutch oven or a deep, lidded ovenproof pan.
3. Spoon rice mixture into peppers. Place tops on peppers, then pour the remaining 2 tablespoons lemon juice and ¼ cup water into bottom of pot. Cover and bake for 1 hour. Serve peppers warm or at room temperature with pan juice drizzled over top.

Mediterranean Farro Salad

This satisfying Mediterranean salad gets extra bulk from farro, an heirloom wheat that was a staple ingredient in Ancient Rome. Farro has a chewy texture and doesn’t get soggy easily, making it ideal for salads and soups. Serve lemon wedges alongside this salad for squeezing over top. The fresh juice adds a bright, tangy finish.

INGREDIENTS

• 1 cup dry farro
• 2 orange and/or yellow bell peppers, chopped
• 1 9- to 12-oz. package frozen artichokes, thawed and chopped
• 1 medium shallot, finely chopped (¼ cup)
• ⅓ cup Kalamata and/or Castelvetrano olives, pitted and coarsely chopped
• 2 tablespoons chopped fresh oregano
• Sea salt and freshly ground black pepper, to taste
• 2 cups grape tomatoes
• 2 tablespoons red wine vinegar
• ¼ teaspoon crushed red pepper
• 1 lemon, cut into wedges

INSTRUCTIONS

1. In a large saucepan combine farro and 3 cups water. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until tender. Place farro in a colander; run under cold water. Drain well.
2. In a large bowl combine farro and the next five ingredients (through oregano). Season with salt and black pepper.
3. In a large nonstick skillet cook tomatoes over medium-high 7 to 10 minutes or until they’re blistered and starting to pop, stirring occasionally. Remove from heat. Stir in vinegar and crushed red pepper. Add tomatoes to farro mixture. Toss to combine. Serve with lemon wedges.

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