Summer Recipes From The Ranch Italy

‍Zucchini Banana Muffins (Makes 6)

1 1/2 cups almond flour

1/2 cup oat flour

1/2 cup rolled oats

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 tsp vanilla

1/2 banana, mashed

1 Tbsp oil

2 chia ‘eggs’ (see below)

1/4 cup maple syrup

1/4 cup almond milk

1/2 cup zucchini, shredded

1/2 Tbsp apple cider vinegar

Method

• Preheat the oven to 350 degrees.
• Line a muffin pan with 6 muffin liners.
• First, make the chia ‘eggs’ by mixing together 2 Tbsp chia seeds and 6 Tbsp water in a small bowl and set aside.
• In a large bowl, whisk together the almond flour, oat flour, rolled oats, baking powder and soda, salt, cinnamon and vanilla.
• Wring out any excess moisture from the zucchini in a dish towel.
• In a separate bowl, mix together the mashed banana, oil, chia eggs, maple syrup, almond milk, drained zucchini and apple cider vinegar.
• Pour the wet ingredients into the dry ingredients and stir together until just combined.
• Using a 1/2 cup measure, scoop the dough into the prepared pan.
• Bake for 20-25 minutes until golden brown on top. Cool completely before serving.

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Vegetable Bolognese

For the bolognese:

2 carrots, peeled and chopped

1 onion, peeled and chopped

1 red bell pepper, seeded and chopped

1 pound cremini mushrooms

3 garlic cloves

2 Tablespoons oil

1/2 teaspoon each dried basil, oregano and thyme

Pinch red pepper flakes

2 tablespoons tomato paste

1 14 ounce can organic diced tomatoes

1/2-1 cup water or vegetable stock

2 pound zucchini

1 Tbsp olive oil

Juice of 1 lemon

Method

• Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Remove to a bowl and repeat with the mushrooms.
• Heat the oil in a large pot over medium heat. Add all of the chopped vegetables and a pinch of salt and pepper and cook until tender, about 8-10 minutes. 
• Add the dried herbs, red pepper flakes and tomato paste, stirring well to combine. Cook 1-2 minutes. Pour in the tomatoes and 1/2 cup of water. Stir well. 
• Bring to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. If the mix gets too dry at any point, add in a bit more water. Season to taste with salt and pepper.

To make the zoodles:

• Using a spiralizer, shred the zucchini into noodles. Toss the zoodles with the olive oil, lemon juice and season lightly with salt and pepper. When ready to serve, heat the noodles in the oven for 10 minutes, just to heat through. Serve with the bolognese.

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Quinoa Tahini Balls

1 cup tahini

1/2 cup raw honey

2 cups quinoa puffs

1/4 cup chia seeds

1/4 cup pepitas

1/4 cup sesame seeds

1/2 tsp salt

1/2 tsp coconut oil

Method

• In a large mixing bowl, combine all of the ingredients together. Mix until thoroughly combined.
• Place the mix in the refrigerator for 15-20 minutes to firm up a bit - this will make for easier scooping. 
• Using a tablespoon-sized scoop, form the mixture into balls. Keep refrigerated until ready to eat.

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Chickpea Frittata

1/2 cup chickpea flour
3 Tablespoons nutritional yeast

1/2 tsp garlic powder
1/2 tsp onion powder

1 tsp salt
3/4 cup water
4 tsp neutral-flavored oil

1 cup chopped veggies (we use zucchini, mushrooms and peppers)

2 Tbsp fresh basil, chopped
Tomato slices, one per frittata
Dried basil and oregano

Method

• Preheat oven to 350 degrees
• In a large bowl, whisk the flour, yeast, spices and salt. Pour in water and oil and whisk until smooth.
  In a bowl, mix the chopped veggies and basil.
• Fill each muffin/frittata cup halfway with the chopped veggies. Top with a ladle of the batter. Once all of the cups are full, use a spoon to mix to make sure the batter and the veggies are distributed evenly.
• Top each cup with a tomato slice. Lightly sprinkle tops with dried oregano, dried basil and salt and pepper.
  Bake for 20-25 minutes.
  Cool completely. Serve with arugula.

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Lentil Salad (Serves 4-6)

Lentils:
1 cup dried green lentils

2 1/2 cups vegetable stock or water
1 large garlic clove
1 bay leaf

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Salad:

8oz cherry tomatoes, halved

2 Persian cucumbers, diced

1 cup cauliflower florets, roasted
1/4 cup dill, chopped

¼ cup parsley, chopped

2 handfuls arugula, spinach or mixed greens

Tahini-herb dressing

1/3 cup tahini

1 garlic clove

Juice of 1-2 lemons

1-2 Tbsp maple syrup

Water as needed to mix

1/4 cup each fresh parsley and basil

1/2 cup water

Method

To make the lentils:

Place Lentil ingredients in a large saucepan over high heat. Bring to a simmer then turn down to medium low. Cook for 20-25 minutes. Drain in a colander. Set aside and allow to cool.

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To make the dressing:

Blend everything together in the vitamix, adding water as needed to get the right consistency.

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To make the salad:

Place lentils, tomato, cucumber, roasted cauliflower, dill, and parsley in a large bowl. Add in about 1/4 of the dressing, season to taste with salt and pepper and toss well.

Place the lettuce on a serving platter. Top with the lentils and vegetables. Drizzle over the remaining dressing.

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