Cook Without Book

Spring Salad Smoothie Prep Time:  15 minutes Yield:  Makes 1 smoothie (about 1 cup) Ingredients 1/2 cup   carrot juice 1/2  small ripe avocado, chopped (1/4 cup) 1/4 cup   baby spinach or mâche 1/4 cup   ice 3 tablespoons   frozen wheatgrass juice thawed (such as Evergreen brand) 2 tablespoons   chopped fresh cilantro 1 1/2 tablespoons   fresh lemon juice 1 tablespoon   ground flaxseeds 1/2 teaspoon   matcha tea powder Pinch fine sea salt Preparation 1. Purée all ingredients in a blender until smooth. Pour into a chilled serving glass, and serve Nutritional Information Calories per serving: 270 Fat per serving: 18g Saturated fat per serving: 2g Monounsaturated fat per serving: 10g Polyunsaturated fat per serving: 4g Protein per serving: 7g Carbohydrates per serving: 27g Fiber per serving: 10g Cholesterol per serving: 0.0mg Iron per serving: 5mg Sodium per serving: 58mg Calcium...

Prep Time:  20 minutes Cook Time:  30 minutes Yield:  Serves: 4 (serving size: 2 tacos)                  Ingredients 1  1 1/2-lb. butternut or acorn squash, peeled, halved lengthwise, seeded, cut into 1/2-inch slices 1 teaspoon   chili powder 1  clove garlic, finely chopped 2 tablespoons   olive oil Salt and freshly ground black pepper 8  6-inch corn tortillas 1  ripe avocado, peeled, pitted, sliced into 8 wedges 1/4 cup   fresh cilantro leaves 1/4 cup   sliced white onion 1  lime, cut into wedges Preparation 1. Preheat oven to 425°F. Spread squash on a large, rimmed baking sheet. In a small bowl, stir together chili powder, garlic, oil, 1/4 tsp. salt and 1/8 tsp. pepper; pour over squash and toss to coat. Roast squash, turning once, until blistered in spots and tender when pierced with a knife, about 20 minutes. 2. Warm a large skillet over medium-high h...

Vegetarian Chipotle Nachos                               These vegetarian nachos flavored with chipotle chiles have all the heartiness of the beef version. You can also use the spicy bean mixture to fill  tacos  and burritos. Look for meatless crumbles in the produce section near the tofu and other soy products. Ingredients   Cooking spray 1 cup   chopped green bell pepper (about 1 medium)   1 cup   chopped onion (about 1 medium)   1  (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) 1  (7-ounce) can chipotle chiles in adobo sauce 1  (15-ounce) can pinto beans, rinsed and drained 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained 1/4 cup   chopped fresh cilantro   8 cups   baked corn tortilla chips (6 ounces) 2 cups   shredded romaine lettuce 1 cup   diced...

Avocado Coconut Oil Tartine If you're in a pinch to find squash blossoms, slivered basil is a perfectly fine substitution. 3/4 cup toasted and chopped macadamia nuts 1 small clove garlic, finely grated zest of one medium orange 4 squash blossoms, cut into chiffonade scant 1/2 teaspoon fine grain sea salt, or to taste 4 slices good levain bread, sliced 3/4-inch thick 4 tablespoons pure virgin coconut oil 2 ripe avocados, halved, pits removed 4 scallions, slivered extra-virgin olive oil, to drizzle Combine the macadamia nuts, garlic, orange zest, squash blossoms and salt in a small bowl and mix thoroughly. Toast the bread (alternately, a broiler, or grill will work) until it's golden. Just before serving, while the bread is still warm, place 1 tablespoon of the coconut oil on each tartine and spread evenly, saturating the toast. Spoon and smash half an avocado onto each piece of toast, then evenly distribute the nut mixture equally as well. Finish with a sp...

Avocado Soup with Spicy Salsa Serves 4   1 vine-ripened red tomato 1/2 medium onion (preferably red), finely chopped 2 tablespoons coarsely chopped fresh cilantro Salt to taste 1 fresh serrano or jalapeno chiles, seeded and chopped Juice of 2 lemons 1 teaspoon cayenne pepper 4 ripe Haas avocados, peeled, pitted and cut into chunks 2 tablespoons vegetable oil 1 medium onions, coarsely chopped 3 cloves garlic, chopped 1 quart vegetable stock, plus more, if needed Quarter and seed the tomato. Dice the tomato and transfer to a bowl. Stir in the onion, cilantro, serrano, salt, and half the lime juice. Keep it refrigerated and covered. In a large non-reactive mixing bowl, toss the avocados with remaining lime juice, until evenly coated. Heat the oil in a large saucepan over medium high heat and add onions, garlic and sauté, stirring continuously until onions are translucent, about 5 minutes. ...