Total Prep: 2 hrs 15 mins

Servings: 6

Ingredients:

• 1 large onion, diced
• 1 large stalk celery, diced
• 1 large carrot, diced
• 9 cups water
• 4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
• ½ cup pearl barley
• ⅓ cup dried black beans
• ⅓ cup dried great northern beans
• ⅓ cup dried kidney beans
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¾ teaspoon salt

 

Instructions

• Heat oil in a Dutch oven over medium heat.
• Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.
• Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano.
• Bring to a lively simmer over high heat.
• Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired).
• Season with salt.

Total Prep: 4 hours

Servings: 10

Ingredients:

• ⅓ cup unsalted sunflower seeds
• ⅓ cup unsalted pumpkin seeds
• 3 tablespoons flaxseed
• 3 tablespoons sesame seeds
• 2 cups white whole-wheat flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon baking powder
• 3 large eggs
• 1 ½ cups buttermilk
• 1 cup rolled oats
• ½ cup avocado oil or extra-virgin olive oil
• 2 tablespoons honey or pure maple syrup

Instructions:

• Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
• Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
• Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl.
• Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine.
• Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
• Pour the wet ingredients into the dry ingredients; stir and fold together until combined.
• Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
• Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
• Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

Make Ahead Tip: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 2 servings

Ingredients:

• 2 large slices sourdough bread (or alternative)
• 1 avocado, pitted and sliced
• 1 small tomato, sliced
• 1 lemon, sliced into wedges + zest for topping
• Tofu: 1/2 package tofu, extra-firm, cubed
• 1 Tbsp maple syrup
• 2 tsp extra virgin olive oil
• 1/8 tsp smoky paprika
• salt and pepper to taste
• Almonds: 1/2 cup sliced almonds
• 2 tsp maple syrup
• salt to taste

 

Instructions:

• Warm a skillet over high heat.
• Add the almonds and toast for one minute.
• Add in the maple or coconut syrup and sauté for another 30-60 seconds, tossing the almonds with the sticky syrup as everything sizzles.
• Turn off heat, toss the almonds in the sticky syrup one last time, and transfer the coated almonds to a small bowl.
• As they cool, the sweetener will become nice and sticky. Top with a pinch of salt – to taste.
• Rinse out the skillet so the leftover syrup does not burn with the tofu.
• Warm the skillet again and add the oil. When the oil is hot, add the tofu. Sauté for three minutes, until the edges start to brown.
• Then add in the maple syrup and smoky paprika.
• Sauté for another two minutes. turn off heat.
• Add the salt and pepper to taste and set tofu aside.
• Toast bread.
• Add the avocado to the slices of bread and smash with a fork.
• Squeeze a bit of lemon juice on top and sprinkle with a pinch of salt.
• Add the tomato, tofu and almonds over top the avocado. Add pepper and lemon zest on top to taste. Slice and serve.

Source: California-Style Smoky-Sweet Tofu Avocado Toast