Grainfree Paella

Some may argue this is technically not paella because it contains no rice, but it’s inspired by a Spanish paella recipe and is prepared in a similar way. It’s hearty and fulfilling and packed with yellow peas, whose protein is considered to be one the best sources of essential amino acids. 

You could certainly use artichoke hearts in place of {or in addition to} asparagus or cauliflower and it will probably be amazing.

 Serves: 6

• 1/4 C +2 T olive oil

• 2 cloves minced garlic

• 1/2 large yellow onion {chopped}

• 3 C spring water

• 4 C quick veggie broth {unstrained}

• 1 C dried red lentils {rinsed}

• 1 C dried yellow peas {rinsed}

• 1 medium tomato {chopped}

• 1/2 C grape or cherry tomatoes {halved}

• 1 T red pepper paste

• 1 T tomato paste

• 1 T capers with brine

• 1 C cauliflower florets

• 1 bunch {2.5 C} thin asparagus {snapped into pieces}

• 1/2 C frozen green peas

• 1/2 t smoked paprika

• Sea salt to taste {1-2 T}

• 1/2 to 1 lemon

• Lemon wedges, tomatoes or herbs for garnish

Start simmering your quick broth with a dash of salt. Heat ¼ cup olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. Heat your spring water.

Pour the yellow peas and lentils into the paella pan and sauté for about 3 minutes. Add the red pepper paste, tomato paste, capers and chopped tomato {but reserve the grape/cherry tomatoes} and cook for 3 minutes longer Add the hot water one cup at a time and simmer down.

Once the peas are partially soft, salt throughout cooking while tasting. Add 3 cups of simmering veggie broth and cook over medium heat for 20 minutes, adding an extra cup if it becomes dry. With 7 minutes remaining, add the cauliflower and grape/cherry tomatoes. With 5 minutes remaining, add asparagus. When almost all the liquid has been absorbed {3 min remaining}, stir in the peas.

Continue cooking until the liquid has been absorbed and the peas are tender. Float 2 T of olive oil on top and sprinkle with paprika and the lemon juice. Let rest for at least 5 minutes and garnish with fresh herbs, small tomatoes or lemon wedges. Enjoy!

Creamy Cauliflower Soup

Inspired by Dr. Lindner

This is an easy soup to throw together on a blustery winter day (or any day really). It’s so creamy and delicious, you won’t even notice it’s almost all veggies!

• 1 head cauliflower

• 2 leeks (white & light green parts, washed and chopped)

• 1-2 cloves garlic

• 2 T oil (I use olive)

• salt to taste

• dill (or thyme) to taste

• 4-6 cups water or veggie broth (depending on the size of your cauliflower)

• squeeze of lemon

Slice leeks and rinse between leaves; remove dark green parts and reserve for your next batch of veggie broth. Chop garlic and leeks, and sauté in oil in large pot for a few minutes until soft. Cut cauliflower into strips and add to the pot. Salt and warm for a bit, then add water or broth. Bring to a boil and simmer until the cauliflower is soft. Add salt and pepper to taste and squeeze in lemon. Blend with immersion blender or transfer in batches to a blender. Sprinkle with dill or other herbs. Let it rest for at least 5 minutes before serving. Enjoy!