Vegan Banana Muffins

 {mango power girl}

Comforting Lentils

(ganymede kids}

Ingredients

2 (19oz/540ml) cans of lentils

1 (280z/796ml) can of diced tomatoes

2 large cloves of garlic
A piece of fresh ginger roughly equal to the amount of garlic
1 lime
Black pepper
1 tablespoon extra virgin olive oil

Directions
1. Heat olive oil on medium heat
2. Add garlic and ginger and sauté for approximately 30 seconds
3. Add lentils and diced tomatoes
4. Squeeze lime juice over the lentils
5. Add black pepper to taste
6. Stir occasionally and serve when hot!

Roasted Delicata Squash Salad Recipe

Interesting combination of lemon and miso.  Not sure where I'll get the harissa paste.

{101cookbooks}

Ingredients

• 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried

• 3/4 pound / 12 oz / 340 g delicata squash
• 1/4 cup / 60 ml extra virgin olive oil
• scant 1/4 cup / 50 ml white miso
• scant 1 tablespoon harissa paste
• 3 tablespoons freshly squeezed lemon juice

• 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped

• 4 radishes, very thinly sliced
• 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Homemade Wontons

I want to make this...

{...design*sponge}

Greek Potato and Almond Dip

 From Epicurious

Potato and almond...never thought to put those ingredients together in a mash potato texture/consistency.  Must try this soon!  It seems like a good idea for the holiday parties.

yield: Makes about 2 1/4 cups
active time: 15 min
total time: 25 min

Ingredients:

• 3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
• 1/2 cup sliced almonds
• 1/2 cup coarse fresh white bread crumbs
• 3 garlic cloves
• 1/2 cup water
• 3 to 4 teaspoons fresh lemon juice, divided
• 2/3 cup extra-virgin olive oil, warmed

Accompaniment: crackers

Preparation:

1. Preheat oven to 350°F with rack in middle.
2. Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
3. While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
4. With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
5. Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.