This soup is unbelievably delicious, Jackson had 3 bowls!
1/2 cup butter
2 carrots, finely chopped
2 celery stalks (or 1 large), finely chopped
2 cups diced potatoes
1 medium onion chopped
1/2 cup all-purpose flour (this is just a thickener, I bet a gf substitute would definitely work!)
4 cups of broth--I used vegetable, but the original recipe calls for chicken or turkey broth
2 cups COOKED wild rice
2 cups half-and-half cream
1.5 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Cook 1/2 cup wild rice--takes about an hour mostly unattended
In dutch oven heat butter over medium-high heat. Add the carrots, celery, and onion; cook until tender. Stir in flour unteil blended; cook until bubbly. Gradually wisk in broth. Bring to a boil, stiring constantly; cook and stir 1-2 minutes until thickened. Stir in the remaining ingredients. Reduce heat; smmer for 20 minutes stirring occasionally.
Makes about 12; 1 cup servings. We had plenty for dinner and lunch the next day for the 3 of us.
Recipe adapted from Taste of Home magazine Dec 2012 edition.
Tuesday, December 4, 2012
Steakhouse Mushrooms
These are seriously delicious! Justin and I ate the whole pound of mushrooms in about 5 minutes. I would eat these every week, they are so good.
2-4 tablespoons butter
1 lb fresh mushrooms
1.5 tsp dried basil
1/2 tsp dried oregano
1/4-1/2 tsp seasoned salt
1/4 tsp garlic powder
Heat butter over medium-high heat in a large skillet. Add mushrooms, cook until tender. Stir in seasonings and reduce heat. Cover and cook for 3-5 minutes to allow flavors to blend.
Recpe adapted sligtly from Taste of Home magazine Dec 2012 edition.
2-4 tablespoons butter
1 lb fresh mushrooms
1.5 tsp dried basil
1/2 tsp dried oregano
1/4-1/2 tsp seasoned salt
1/4 tsp garlic powder
Heat butter over medium-high heat in a large skillet. Add mushrooms, cook until tender. Stir in seasonings and reduce heat. Cover and cook for 3-5 minutes to allow flavors to blend.
Recpe adapted sligtly from Taste of Home magazine Dec 2012 edition.
Tortellini & Spinach Soup
We just had this soup on Saturday night and not only was it delicious, but it literally took 15 minutes to prepare. We served it with crusty bread, yum!!
3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish
In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.
Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.
Recipe taken entirely from Taste of Home magazine December 2012 edition.
3.5 cups of vegetable broth (or 2 14 oz cans)
1 9 oz pkg refrigerated cheese tortellini
1 can white kidney or cannellini beans, rinsed and drained
1 14 oz can Italian diced tomatoes, undrained
1/4 tsp salt
1/8 tsp pepper
3-4 cups fresh spinach
3 tbsp minced fresh basil (or about 1 tsp dried-I just eye balled it)
shredded parmesan or Asiago cheese for garnish
In large saucepan, bring broth to a boil. Add tortellini & reduce heat. Simmer, uncovered for 5 minutes. Stir in beans, tomatoes, salt and pepper, and return to a simmer. Cook 4-5 minutes or until tortellini are tender.
Stir in spinach and basil, cook until spinach wilts and serve topped with grated parmesan cheese.
Recipe taken entirely from Taste of Home magazine December 2012 edition.
Saturday, August 18, 2012
Breakfast Rice Pudding
In a medium-size saucepan, combine all ingredients and bring to a slow simmer.
Cook uncovered, stirring occasionally for about 20 minutes, or until thick.
Recipe taken entirely from ChooseVeg.com.
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Cinnamon Breakfast Quinoa
1 cup milk
1 cup water
1 cup quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar or maple syrup
1 cup water
1 cup quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar or maple syrup
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
Serves 4.
*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
Recipe taken entirely from 101 Cookbooks.
Wednesday, July 25, 2012
Roasted Corn & Black Bean Salad
The flavors in this salad are so good. We just had it last night for dinner for the first time and I'm already craving it! Yum!
Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced
For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.
2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.
3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.
4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!
Recipe taken from Vegan Coach.
Ingredients:
2 cobs of corn, kernels cut from cob (or use frozen)
1 1/2 tablespoons extra-virgin olive oil
1/4 cup red onion, chopped
1 jalapeno peppers , seeded & finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 large avocado, peeled and cut in 1/2 inch dice
1 large fresh tomatoes, diced
For the Dressing:
1/2 teaspoon sea salt, or to taste
1/2 teaspoon ground cumin
3 tablespoons fresh lime juice
2 1/2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1. Preheat oven to 450 degrees. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased baking pan. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.
2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended.
3. In a large bowl, combine chopped onion, tomatoes, jalapenos, bell pepper, garlic, beans and corn. Mix well. Add dressing and mix again. Add avocados; toss gently to combine.
4.You can eat this with or with out lettuce, but we put 2 big scoops over the top of 1-1.5 cups packed romaine and it was delicious!
Recipe taken from Vegan Coach.
Wednesday, July 18, 2012
Cheesy Potato Soup
I must admit I only tried this recipe because the pictures of it were so beautiful, but once I started making it and realized how strange the ingredients were I was very nervous about it. Apple cider vinegar and spinach? However, it was actually very good. Jackson even at 2 servings!
We served these in homemade bread bowls! yum!
2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves
Directions:
1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out the spinach and cheddar cheese.
2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.
3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.
4. Put soup back in pot and add cheese.
Recipe very slightly adapted from Healthy Happy Life.
We served these in homemade bread bowls! yum!
2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves
Directions:
1. Start on your soup by prepping all the potatoes. Toss them into your pot along with most your required ingredients. Leave out the spinach and cheddar cheese.
2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.
3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.
4. Put soup back in pot and add cheese.
Recipe very slightly adapted from Healthy Happy Life.
Sunday, July 15, 2012
Healthy No Bake Cookies
Best No Bakes I've ever had, hands down! Delicious!
3 tablespoons almond milk
1/3 cup turbinado sugar
1 tablespoon cocoa powder
1 1/2 teaspoons vanilla
1/3 cup all natural crunchy peanut butter
1/8 cup wheat germ (heaping)
1 1/2 teaspoons ground flax meal (optional)
1 cup quick oats (scant)
~yield 12 cookies
3 tablespoons almond milk
1/3 cup turbinado sugar
1 tablespoon cocoa powder
1 1/2 teaspoons vanilla
1/3 cup all natural crunchy peanut butter
1/8 cup wheat germ (heaping)
1 1/2 teaspoons ground flax meal (optional)
1 cup quick oats (scant)
~yield 12 cookies
Snobby Joes
1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard
4 to 6 kaiser rolls or sesame buns (optional – for serving)
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Recipe taken from The Post Punk Kitchen.
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard
4 to 6 kaiser rolls or sesame buns (optional – for serving)
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Recipe taken from The Post Punk Kitchen.
Saturday, July 14, 2012
Broccoli Curry Udon
8 oz dry round udon noodles
Olive oil for sauteeing
1 pound broccoli florettes (6 cups)
Medium red onion, thinly sliced
2 teaspoons fresh minced ginger
3 cloves garlic, minced
Big pinch red pepper flakes
2 cups vegetable broth mixed with 2 teaspoons cornstarch
2 teaspoons curry powder
1 Tablespoon soy sauce
1/2 cup light coconut milk
4 teaspoons toasted sesame seeds
First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
When broccoli is done, remove from pan and set aside. Next saute onions in a bit of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and top with garnishes (if using) and sprinkle with sesame seeds.
Recipe taken entirely from Post Punk Kitchen.
Olive oil for sauteeing
1 pound broccoli florettes (6 cups)
Medium red onion, thinly sliced
2 teaspoons fresh minced ginger
3 cloves garlic, minced
Big pinch red pepper flakes
2 cups vegetable broth mixed with 2 teaspoons cornstarch
2 teaspoons curry powder
1 Tablespoon soy sauce
1/2 cup light coconut milk
4 teaspoons toasted sesame seeds
First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
When broccoli is done, remove from pan and set aside. Next saute onions in a bit of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and top with garnishes (if using) and sprinkle with sesame seeds.
Recipe taken entirely from Post Punk Kitchen.
Friday, July 13, 2012
Kathy's Veggie Pasta Stew
4 ounces sliced mushrooms (I used shiitake)
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)
optional: a few dashes of cayenne for added heat.
Directions:
1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.
2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.
3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.
4. Serve warm! With a nice slice of crusty bread.
1 medium tomato
1 large sweet onion
1/4 cup extra virgin olive oil
1/2 tsp pepper
1 tsp garlic powder or 2 Tbsp chopped fresh garlic
2 bay leaves
4 cups vegetable broth
1 cup water
2 Tbsp Italian Herbs
1 potato, diced
1/3 cup nutritional yeast or 1/4 cup vegan cheese
1 cup dry fusilli pasta
1/3 cup leftover roasted tomato salsa
2 Tbsp apple cider vinegar
1/4 tsp salt (or to taste)
1 can of beans, drained (I used white cannellini beans)
6 ounces leafy greens (spinach, kale, chard, collard..)
optional: a few dashes of cayenne for added heat.
Directions:
1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.
2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.
3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.
4. Serve warm! With a nice slice of crusty bread.
Thursday, July 12, 2012
Cobb Salad (vegan style)
6-8 cups of chopped romaine
1 cup mandarin oranges, drained
1/3 cup sliced black olives
1/2 cup chopped sweet onion
1 avocado, chopped - tossed in the juice of 1 large lemon
1 cup cherry tomatoes, halved
1 cup chilled kidney beans, drained
Place lettuce in large bowl and arrange other toppings in rows on the lettuce. Serve with your favorite ranch dressing. Recipe slightly adapted from Healthy Happy Life.
1 cup mandarin oranges, drained
1/3 cup sliced black olives
1/2 cup chopped sweet onion
1 avocado, chopped - tossed in the juice of 1 large lemon
1 cup cherry tomatoes, halved
1 cup chilled kidney beans, drained
Place lettuce in large bowl and arrange other toppings in rows on the lettuce. Serve with your favorite ranch dressing. Recipe slightly adapted from Healthy Happy Life.
Ultimate Panini
sliced sourdough bread (or multigrain)
buttery spread – spread on the outside layer of each slice of bread
thin slices tomato
handful fresh basil leaves
pepper jack cheese (vegan style if desired)
a few thin slices roasted red or yellow pepper (from a jar)
handful of baby spinach
Butter the outside of the bread. Layer on the sliced tomatoes, a roasted pepper, basil, spinach and the pepper jack cheese. Place in a panini grill if you have one or your George Foreman and cook until cheese is melted and bread has a nice crust. yum!
Recipe adapted from Healthy Happy Life.
buttery spread – spread on the outside layer of each slice of bread
thin slices tomato
handful fresh basil leaves
pepper jack cheese (vegan style if desired)
a few thin slices roasted red or yellow pepper (from a jar)
handful of baby spinach
Butter the outside of the bread. Layer on the sliced tomatoes, a roasted pepper, basil, spinach and the pepper jack cheese. Place in a panini grill if you have one or your George Foreman and cook until cheese is melted and bread has a nice crust. yum!
Recipe adapted from Healthy Happy Life.
Sunday, May 6, 2012
5 Minute No Bake Peanut Butter granola bars
Ingredients:
Dry (use scant measurements):
- 1 & 3/4 C rolled oats
- 1 C crisp puffed brown rice cereal
- 1/4 C pumpkin seeds
- 1/4 C sunflower seeds
- 1/4 C chia seeds
- 1/4 C unsweetened coconut
- 1/8 C finely ground flaxseed
Wet (use generous measurements):
- 1/2 C brown rice syrup
- 1/3 C creamy peanut butter
- 1 tsp. vanilla extract
Instructions:
1) Add all the dry ingredients to a large bowl. Mix them together.
2) In a separate bowl, mix together the wet ingredients, then microwave them for about 20 to 30 seconds. This will make it easier to mix and add to the dry ingredients since it’s really sticky!
3) Pour wet ingredients into dry and mix! Keep mixing until the wet binding ingredients are as well distributed as possible.
4) Put the mixture into a shallow pan and flatten it down.
Recipe taken completely from fannetasticfood.com.
Saturday, April 21, 2012
Vegan Black Bean Burgers
2 teaspoons olive oil
1/4 cup finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped peppers (any color)
1/4 cup finely chopped mushrooms (when I don't have mushrooms, sometimes I substitute corn here)
2 cloves garlic, minced
2 tablespoons ketchup
2 teaspoons dijon mustard
2 teaspoons ground cumin
2 teaspoons ground chili powder
1/4 teaspoon salt
3/4 cup black beans
1/4 cup panko bread crumbs
1/4 cup finely chopped onions
1/4 cup finely chopped carrots
1/4 cup finely chopped peppers (any color)
1/4 cup finely chopped mushrooms (when I don't have mushrooms, sometimes I substitute corn here)
2 cloves garlic, minced
2 tablespoons ketchup
2 teaspoons dijon mustard
2 teaspoons ground cumin
2 teaspoons ground chili powder
1/4 teaspoon salt
3/4 cup black beans
1/4 cup panko bread crumbs
Heat olive oil in a small skillet over medium heat. Add your onions, carrots, and peppers. Saute for 4-5 minutes, until softened. Add garlic and stir for 30 seconds. Add the ketchup, mustard, cumin, chili powder, and salt. Stir to combine.
Remove vegetables from heat and set aside to cool. Once they’re cool enough to handle, place the vegetables into a food processor with the black beans and bread crumbs and pulse a few times to combine.
Form the mixture into patties, usually makes us about 4 small. Place them on a foil-lined baking sheet and bake for 15 minutes at 450°. The burgers will hold together, but they’ll always be slightly mushy and have a tendency to crumble if handled too much. Just place them on a bun using a spatula and garnish with your favorite burger toppings.
Recipe taken entirely from http://www.canyoustayfordinner.com.
Remove vegetables from heat and set aside to cool. Once they’re cool enough to handle, place the vegetables into a food processor with the black beans and bread crumbs and pulse a few times to combine.
Form the mixture into patties, usually makes us about 4 small. Place them on a foil-lined baking sheet and bake for 15 minutes at 450°. The burgers will hold together, but they’ll always be slightly mushy and have a tendency to crumble if handled too much. Just place them on a bun using a spatula and garnish with your favorite burger toppings.
Recipe taken entirely from http://www.canyoustayfordinner.com.
Monday, April 16, 2012
Parmesan Cheese
This is a perfect, healthy substitute for parmesan cheese. Obviously it doesn't melt like a cheese would, but it has great flavor!
8 oz sliced almonds
1/4 cup nutritional yeast
1/4 cup dried basil
2 Tbsp onion powder
1 tbsp garlic
1 Tbsp dried oregano
1 Tbsp lemon zest or dried lemon peel
1 tsp salt
1/2 tsp paprika
1/4 tsp nutmeg
Place ingredients in a blender or food processor and blitz away. Store in refrigerator.
Recipe from The Vegan Family Cookbook.
8 oz sliced almonds
1/4 cup nutritional yeast
1/4 cup dried basil
2 Tbsp onion powder
1 tbsp garlic
1 Tbsp dried oregano
1 Tbsp lemon zest or dried lemon peel
1 tsp salt
1/2 tsp paprika
1/4 tsp nutmeg
Place ingredients in a blender or food processor and blitz away. Store in refrigerator.
Recipe from The Vegan Family Cookbook.
Stuffed Peppers
These were so good! Its actually one of the few meals I didn't get from closely following a recipe--I'm finally breaking out of my box.
1 cup brown rice
2.5 cups stock
1 Tbsp olive oil
4 bell peppers (I used green, but any color would work), with the tops cut off & seeded--if they don't stand upright cut a tiny bit off the bottom bulbs to keep them up
1 container of mushrooms, sliced
1 small onion diced
1/3 cup raw almonds, chopped (probably slivered would work best here, but I just used what I had)
3/4 cup parsley
1-2 tsp garlic
1 tsp chili powder
1.5 Tbsp tomato paste
2-3 Tbsp cooking Sherry
1 cup water
S & P to taste
vegan parmesan cheese
Cook brown rice in stock until liquid is absorbed or rice is tender, about 45 minutes. Its okay if there is some liquid remaining.
In the meantime cook cleaned peppers in boiling water for 5 minutes. Set aside.
Preheat oven to 350. Sauté onions and mushrooms in olive oil until soft. Add chopped almonds, sauté 2-3 minutes. Next add rice, garlic, chili powder, cooking sherry, and S & P. Sauté 2 minutes. Add tomato paste to 1 cup water and mix well, add to vegetable mixture. Cook another 2 minutes. Remove from heat, add parsley, adjust seasonings if needed.
Fill peppers with rice mixture and stand them upright in a casserole dish. If there is any left over rice arrange it around the bottom of the peppers to help them stand up. Sprinkle a little of this vegan parmesan cheese over the top. Bake for 15 minutes, allow to cool for 10 minutes in pan & enjoy!
Serve with a nice green salad and these yummy green beans!
1 cup brown rice
2.5 cups stock
1 Tbsp olive oil
4 bell peppers (I used green, but any color would work), with the tops cut off & seeded--if they don't stand upright cut a tiny bit off the bottom bulbs to keep them up
1 container of mushrooms, sliced
1 small onion diced
1/3 cup raw almonds, chopped (probably slivered would work best here, but I just used what I had)
3/4 cup parsley
1-2 tsp garlic
1 tsp chili powder
1.5 Tbsp tomato paste
2-3 Tbsp cooking Sherry
1 cup water
S & P to taste
vegan parmesan cheese
Cook brown rice in stock until liquid is absorbed or rice is tender, about 45 minutes. Its okay if there is some liquid remaining.
In the meantime cook cleaned peppers in boiling water for 5 minutes. Set aside.
Preheat oven to 350. Sauté onions and mushrooms in olive oil until soft. Add chopped almonds, sauté 2-3 minutes. Next add rice, garlic, chili powder, cooking sherry, and S & P. Sauté 2 minutes. Add tomato paste to 1 cup water and mix well, add to vegetable mixture. Cook another 2 minutes. Remove from heat, add parsley, adjust seasonings if needed.
Fill peppers with rice mixture and stand them upright in a casserole dish. If there is any left over rice arrange it around the bottom of the peppers to help them stand up. Sprinkle a little of this vegan parmesan cheese over the top. Bake for 15 minutes, allow to cool for 10 minutes in pan & enjoy!
Serve with a nice green salad and these yummy green beans!
Thursday, April 12, 2012
Glorious Morning Muffins
2 eggs or equivalent of egg replacement powder
3/4 cup unsweetened apple sauce
1/4 cup milk
2 tsp vanilla
1/2-1 cup brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1.5 cups shredded carrots
1 cup shredded peeled apple
1/2 cup unsweetened coconut flakes
1/2 cup raisins
3/4 cup sliced almonds
Heat oven to 350. Prepare muffin tins with liners or by greasing them. In a large bowl mix egg, apple sauce, milk & vanilla. Add flour brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup almonds.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter. Bake 25-30 minutes or until toothpick comes out clean. Cool 5 minutes.
Recipe adapted from Gold Medal Flour.
3/4 cup unsweetened apple sauce
1/4 cup milk
2 tsp vanilla
1/2-1 cup brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1.5 cups shredded carrots
1 cup shredded peeled apple
1/2 cup unsweetened coconut flakes
1/2 cup raisins
3/4 cup sliced almonds
Heat oven to 350. Prepare muffin tins with liners or by greasing them. In a large bowl mix egg, apple sauce, milk & vanilla. Add flour brown sugar, baking soda, cinnamon, and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup almonds.
Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter. Bake 25-30 minutes or until toothpick comes out clean. Cool 5 minutes.
Recipe adapted from Gold Medal Flour.
Friday, April 6, 2012
Date Squares
Filling:
2 cups pitted dates, roughly chopped
1/2 cup (juice from 1 lemon + enough water to make 1/2 cup)
1/4 tsp salt
1-1.5 tsp lemon zest
Crust:
2 cups quick oats
1 cup unbleached flour
1/4 cup unrefined sugar
1/2 tsp salt
1/2 tsp baking soda
1/3 cup maple syrup
1/4 cup canola oil
1 tsp vanilla
For Filling: Over medium heat combine dates, water, lemon juice w/ water, and salt. Cook 8-10 minutes until dates break down and smooth out. Remove from heat and add zest.
For Crust: Combine dry ingredients in large bowl. In small bowl combine maple syrup, canola oil and vanilla. Add wet to dry, until well combined. Put 2/3 of mixture in lightly oiled 8x8 pan & press in. Pour date mixture on top and sprinkle remaining crust mixture and press down gently.
Bake 28-32 minutes until golden brown.
2 cups pitted dates, roughly chopped
1/2 cup (juice from 1 lemon + enough water to make 1/2 cup)
1/4 tsp salt
1-1.5 tsp lemon zest
Crust:
2 cups quick oats
1 cup unbleached flour
1/4 cup unrefined sugar
1/2 tsp salt
1/2 tsp baking soda
1/3 cup maple syrup
1/4 cup canola oil
1 tsp vanilla
For Filling: Over medium heat combine dates, water, lemon juice w/ water, and salt. Cook 8-10 minutes until dates break down and smooth out. Remove from heat and add zest.
For Crust: Combine dry ingredients in large bowl. In small bowl combine maple syrup, canola oil and vanilla. Add wet to dry, until well combined. Put 2/3 of mixture in lightly oiled 8x8 pan & press in. Pour date mixture on top and sprinkle remaining crust mixture and press down gently.
Bake 28-32 minutes until golden brown.
Chocolate chip cookies
1 cup unbleached flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar
1/4 tsp salt
1/3 cup maple syrup
1/4 tsp molasses
1-1.5 tsp vanilla
1/4 cup canola oil (generous)
1/3 cup mini chocolate chips
Preheat oven to 350. Mix wet & dry ingredients separately, then combine. Add chocolate chips last, until use combined. Bake for 11 minutes, let cool on pan no more than 1 minute and transfer to cooking rack.
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar
1/4 tsp salt
1/3 cup maple syrup
1/4 tsp molasses
1-1.5 tsp vanilla
1/4 cup canola oil (generous)
1/3 cup mini chocolate chips
Preheat oven to 350. Mix wet & dry ingredients separately, then combine. Add chocolate chips last, until use combined. Bake for 11 minutes, let cool on pan no more than 1 minute and transfer to cooking rack.
Caribean Rundown
1/2 cup water
1 tsp thyme
1/4 tsp oregano
1 cup carrot, diced
2 cups chopped asparagus
2 cups chopped chayote squash
1 Tbsp jerk seasonings
salt
1 cup chopped collards
1/2 cup frozen peas
1/2 cup vegetable broth
small can tomato sauce
soy sauce or tamari
Bring the water to a boil in a medium skillet. Stir in the thyme, oregano, carrot, asparagus, chayote, jerk seasonings, and a pinch of salt. Cover and simmer for 5 minutes, stirring occasionally. Add the collards, peas, and vegetable broth and stir well. Cover and cook for 10 minutes, stirring occasionally. Add the tomato sauce, cover, and simmer for another 5 minutes. Add soy sauce or tamari to taste and simmer for another few minutes.
Recipe taken from Forks Over Knives, Christy Morgan.
1 tsp thyme
1/4 tsp oregano
1 cup carrot, diced
2 cups chopped asparagus
2 cups chopped chayote squash
1 Tbsp jerk seasonings
salt
1 cup chopped collards
1/2 cup frozen peas
1/2 cup vegetable broth
small can tomato sauce
soy sauce or tamari
Bring the water to a boil in a medium skillet. Stir in the thyme, oregano, carrot, asparagus, chayote, jerk seasonings, and a pinch of salt. Cover and simmer for 5 minutes, stirring occasionally. Add the collards, peas, and vegetable broth and stir well. Cover and cook for 10 minutes, stirring occasionally. Add the tomato sauce, cover, and simmer for another 5 minutes. Add soy sauce or tamari to taste and simmer for another few minutes.
Recipe taken from Forks Over Knives, Christy Morgan.
Bean and Barley Chowder
8 cups of vegetable stock
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onion
1 cup chopped carrot
1 celery stalk, finely chopped
1/2 cup pearl barley
1 Tbsp crushed garlic
1 tsp thyme
S & P
Place water and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and pepper. Return to a boil, reduce heat to medium, cover and simmer until barley and beans are tender and broth is creamy, about 1.5-2 hours. Season with salt and pepper to taste.
Recipe taken from Forks Over Knives, by Jo Stepaniak.
1 cup dry baby lima beans, soaked overnight and drained
1 cup chopped onion
1 cup chopped carrot
1 celery stalk, finely chopped
1/2 cup pearl barley
1 Tbsp crushed garlic
1 tsp thyme
S & P
Place water and beans in a large soup pot and bring to a boil. Add remaining ingredients, except salt and pepper. Return to a boil, reduce heat to medium, cover and simmer until barley and beans are tender and broth is creamy, about 1.5-2 hours. Season with salt and pepper to taste.
Recipe taken from Forks Over Knives, by Jo Stepaniak.
Cream of Broccoli Deluxe
6 cups vegetable stock
1 cup rounded cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head of broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Puree 1 cup of the vegetable stock with the cashews, until smooth. Set aside. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt and black pepper, bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat stirring well.
Recipe taken from Forks Over Knives, Anastasia St. John.
1 cup rounded cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head of broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Puree 1 cup of the vegetable stock with the cashews, until smooth. Set aside. In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt and black pepper, bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed. Remove the pot from the heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat stirring well.
Recipe taken from Forks Over Knives, Anastasia St. John.
Acorn Squash Soup
7 cups vegetable stock
3 acorn squash, peeled and chopped
2 large carrots, peeled and chopped
1 large yam, peeled and chopped
1 tsp ground ginger
1 tsp sage
2 cups corn
Bring stock to boil and stir in all ingredients except corn. Cook over medium heat for 20 minutes until squash is soft.
Blend the soup in batches until smooth. Return to pot, add corn and reheat on low for 10 minutes.
Pretty time consuming, but makes a lot and the taste is well worth it!
Recipe taken from Forks Over Knives, Alan Goldhamer and Doug Lisle.
3 acorn squash, peeled and chopped
2 large carrots, peeled and chopped
1 large yam, peeled and chopped
1 tsp ground ginger
1 tsp sage
2 cups corn
Bring stock to boil and stir in all ingredients except corn. Cook over medium heat for 20 minutes until squash is soft.
Blend the soup in batches until smooth. Return to pot, add corn and reheat on low for 10 minutes.
Pretty time consuming, but makes a lot and the taste is well worth it!
Recipe taken from Forks Over Knives, Alan Goldhamer and Doug Lisle.
Thursday, April 5, 2012
Banana flax walnut muffins
2 1/2 cups whole wheat pastry flour (or 1/2 wheat, 1/2 white)
1/2 cup raw sugar
3 tablespoons flax meal
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
2 overripe bananas, mashed
1 1/2 tablespoon vegetable oil
1 1/2 teaspoon apple cider vinegar
1 1/4 cup water
1 1/2 tablespoons maple syrup
1/2 cup walnuts, chopped
Preheat over to 350 degrees and grease muffin tins. Whisk together flour, sugar, baking soda, cinnamon, flax meal, and salt until well combined. Add mashed bananas and continue to mix until mostly incorporated.
Add maple syrup to water and stir until mostly dissolved.
Make two wells in the bowl (i used the back of a tablespoon) and pour vinegar in one and oil in the other. pour water mixture over everything and stir until just combined.
Fill muffin tins until 3/4 full and bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
yields 12 large muffins (can stretch it out and make 18 smaller muffins)
Recipe taken from Girl Who Bakes.
MexiCali Burritos
1-15 oz can oil-free refried beans
2 cups frozen corn
1 cup salsa
1 small onion, diced
1/2 cup vegetable broth
1 tsp chili powder
1/3 tsp cumin
1/3 tsp turmeric
1/8 tsp cayenne
1/2-1 cup nutritional yeast
whole grain tortillas
shredded lettuce
guacamole (optional)
Saute onion in vegetable broth until translucent. Add chili powder, cumin, turmeric, and cayenne and sauté an additional minute. Add beans, corn and salsa, cook, stirring until heated and smooth, about 5 minutes. Remove from heat and stir in nutritional yeast.
Heat tortillas. Spoon mixture into tortillas and top with lettuce and guacamole.
Recipe taken from Forks Over Knives, by Julieanna Hever.
2 cups frozen corn
1 cup salsa
1 small onion, diced
1/2 cup vegetable broth
1 tsp chili powder
1/3 tsp cumin
1/3 tsp turmeric
1/8 tsp cayenne
1/2-1 cup nutritional yeast
whole grain tortillas
shredded lettuce
guacamole (optional)
Saute onion in vegetable broth until translucent. Add chili powder, cumin, turmeric, and cayenne and sauté an additional minute. Add beans, corn and salsa, cook, stirring until heated and smooth, about 5 minutes. Remove from heat and stir in nutritional yeast.
Heat tortillas. Spoon mixture into tortillas and top with lettuce and guacamole.
Recipe taken from Forks Over Knives, by Julieanna Hever.
Noodles with Mushrooms
1 lb fresh mushrooms (not button), ringed and cut into slices
1/4 cup, plus 1 Tbsp olive oil
2 Tbsp minced shallot or 1 Tbsp minced garlic
1 lb whole wheat dried pasta
1/2 cup parsley
Cook noodles. Put 1/4 cup oil in large skillet over med heat. When oil is hot, add all the mushrooms and sprinkle with salt and pepper. Raise heat and cook until mushrooms begin to brown, at least 10 minutes. Add shallot or garlic and stir until mushrooms are tender, about another minute or two. Turn off the heat. Drain pasta, reserving 1/2 cup of pasta cooking water and add to mushrooms. Toss the pasta and mushrooms together with remaining Tbsp of oil. Add more pasta water if noodles seem dry. Stir in parsley.
Recipe taken from Food Matters, by Mark Bittman.
1/4 cup, plus 1 Tbsp olive oil
2 Tbsp minced shallot or 1 Tbsp minced garlic
1 lb whole wheat dried pasta
1/2 cup parsley
Cook noodles. Put 1/4 cup oil in large skillet over med heat. When oil is hot, add all the mushrooms and sprinkle with salt and pepper. Raise heat and cook until mushrooms begin to brown, at least 10 minutes. Add shallot or garlic and stir until mushrooms are tender, about another minute or two. Turn off the heat. Drain pasta, reserving 1/2 cup of pasta cooking water and add to mushrooms. Toss the pasta and mushrooms together with remaining Tbsp of oil. Add more pasta water if noodles seem dry. Stir in parsley.
Recipe taken from Food Matters, by Mark Bittman.
Curried Lentil Soup with Potatoes
2 Tbsp peanut or other neutral oil
1 medium onion, diced
1 Tbsp garlic, minced
1 Tbsp ginger, minced
3 Tbsp curry powder
2 medium tomatoes or 4 canned tomatoes
1 cup dried lentils
1 quart vegetable stock
1 can coconut milk (or another 1.5 cups of stock)
2 medium russet potatoes, peeled & diced
1 small zucchini, roughly chopped
S & P
Cook onion in oil until soft and translucent, about 3 minutes. Add garlic and ginger and cook another minute. Sprinkle with S & P and add curry powder, cook until fragrant.
Stir in the tomatoes and lentil, add stock and coconut milk. Bring to a boil; partially cover and turn heat down to medium-low so the soup bubbles gently.
Cook, stirring occasionally, until the lentils are just tender, stir in the potatoes and more liquid if needed. Cover again and cook for about 10 minutes, then stir in remaining vegetables. Cover and cook until potatoes and vegetables are tender, another 5-10 minutes.
Recipe taken from Food Matters, by Mark Bittman.
1 medium onion, diced
1 Tbsp garlic, minced
1 Tbsp ginger, minced
3 Tbsp curry powder
2 medium tomatoes or 4 canned tomatoes
1 cup dried lentils
1 quart vegetable stock
1 can coconut milk (or another 1.5 cups of stock)
2 medium russet potatoes, peeled & diced
1 small zucchini, roughly chopped
S & P
Cook onion in oil until soft and translucent, about 3 minutes. Add garlic and ginger and cook another minute. Sprinkle with S & P and add curry powder, cook until fragrant.
Stir in the tomatoes and lentil, add stock and coconut milk. Bring to a boil; partially cover and turn heat down to medium-low so the soup bubbles gently.
Cook, stirring occasionally, until the lentils are just tender, stir in the potatoes and more liquid if needed. Cover again and cook for about 10 minutes, then stir in remaining vegetables. Cover and cook until potatoes and vegetables are tender, another 5-10 minutes.
Recipe taken from Food Matters, by Mark Bittman.
Creamy Carrot Soup
3 Tbsp olive oil
2-inch piece of ginger, minced
1 1/2 pounds carrots (about 9 large), diced
1 large potato, diced
6 cups of vegetable stock
S & P
1. Heat oil in a dutch oven, when oil is hot add vegetables and sprinkle with salt & pepper. Cook over medium heat, stirring occasionally for about 10 minutes, until carrots begin to soften.
2. Add the stock and cook until vegetables are very tender, about 15 minutes.
3. Use an immersion blender if you have one or a regular blender if not and puree the soup. I put it in my blender in batches. Make sure to only fill up your blender 1/2 way and cover the top with a towel, since the soup will be hot!
Recipe taken from Food Matters, by Mark Bittman.
2-inch piece of ginger, minced
1 1/2 pounds carrots (about 9 large), diced
1 large potato, diced
6 cups of vegetable stock
S & P
1. Heat oil in a dutch oven, when oil is hot add vegetables and sprinkle with salt & pepper. Cook over medium heat, stirring occasionally for about 10 minutes, until carrots begin to soften.
2. Add the stock and cook until vegetables are very tender, about 15 minutes.
3. Use an immersion blender if you have one or a regular blender if not and puree the soup. I put it in my blender in batches. Make sure to only fill up your blender 1/2 way and cover the top with a towel, since the soup will be hot!
Recipe taken from Food Matters, by Mark Bittman.
Hummus
2 cups drained chickpeas
1/2 cup tahini
2 cloves of garlic
1/3 cup olive oil
1 tbsp cumin or smoked paprika
S & P
Juice from 1 lemon
Combine all ingredients in blender or food processor. Add more liquid if needed.
Recipe taken from Food Matters, by Mark Bittman.
1/2 cup tahini
2 cloves of garlic
1/3 cup olive oil
1 tbsp cumin or smoked paprika
S & P
Juice from 1 lemon
Combine all ingredients in blender or food processor. Add more liquid if needed.
Recipe taken from Food Matters, by Mark Bittman.
Granola
5 cups rolled oats
3 cups mixed nuts and seed (sunflower, chopped walnuts, pecans, almonds, cashews & sesame seeds)
1 cup unsweetened coconut
1 tsp ground cinnamon
1/2-1 cup honey or maple syrup
1 tsp vanilla (optional)
1-1 1/2 cups raisins to shopped dried fruit
salt
Preheat the oven to 350. In a large bowl, combine all ingredients, except raisins, and sprinkle with a little bit of salt. Toss well. Spread mixture on rimmed baking sheet and bake 30 minutes, stirring occasionally. The granola should brown evenly: the darker it gets without burning, the crunchier it will be.
Remove pan from oven and add raisins. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in sealed container and store in refrigerator; it will keep indefinitely.
Recipe taken from Food Matters, by Mark Bittman.
3 cups mixed nuts and seed (sunflower, chopped walnuts, pecans, almonds, cashews & sesame seeds)
1 cup unsweetened coconut
1 tsp ground cinnamon
1/2-1 cup honey or maple syrup
1 tsp vanilla (optional)
1-1 1/2 cups raisins to shopped dried fruit
salt
Preheat the oven to 350. In a large bowl, combine all ingredients, except raisins, and sprinkle with a little bit of salt. Toss well. Spread mixture on rimmed baking sheet and bake 30 minutes, stirring occasionally. The granola should brown evenly: the darker it gets without burning, the crunchier it will be.
Remove pan from oven and add raisins. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in sealed container and store in refrigerator; it will keep indefinitely.
Recipe taken from Food Matters, by Mark Bittman.
Tuesday, April 3, 2012
Linguini with Roasted Tomatoes & Spinach
1 lb linguini noodles
1/2-1 pint cherry tomatoes
2 tsp chopped garlic
1/4 cup & 2 Tbsp olive oil
1/4 cup bread crumbs
2 Tbsp butter
1/2 cup broth
2-3 cups spinach
Preheat oven to 400. Toss together cherry tomatoes, 1 tsp chopped garlic, 1/4 cup olive oil & salt and pepper to taste. Roast for 10 minutes. Sprinkle with 1/4 cup breadcrumbs and roast for an additional 5 minutes. Set aside.
Cook noodles. In saute pan over medium heat add 2 Tbsp oil, 2 Tbsp butter, & 1 tsp garlic and cook for 1 minute. Add 1/2 cup broth & let cook for 1-2 minutes. Add the drained pasta, roasted tomatoes and 2 cups spinach. Toss well, then serve.
Recipe taken from Buddy Valastro in October 2011, Parenting magazine.
1/2-1 pint cherry tomatoes
2 tsp chopped garlic
1/4 cup & 2 Tbsp olive oil
1/4 cup bread crumbs
2 Tbsp butter
1/2 cup broth
2-3 cups spinach
Preheat oven to 400. Toss together cherry tomatoes, 1 tsp chopped garlic, 1/4 cup olive oil & salt and pepper to taste. Roast for 10 minutes. Sprinkle with 1/4 cup breadcrumbs and roast for an additional 5 minutes. Set aside.
Cook noodles. In saute pan over medium heat add 2 Tbsp oil, 2 Tbsp butter, & 1 tsp garlic and cook for 1 minute. Add 1/2 cup broth & let cook for 1-2 minutes. Add the drained pasta, roasted tomatoes and 2 cups spinach. Toss well, then serve.
Recipe taken from Buddy Valastro in October 2011, Parenting magazine.
Vegetarian Chili
2 Tbsp canola oil
1 1/2 cup yellow onion, diced
1 cup red pepper, diced
2 Tbsp minced garlic
2-3 serrano peppers, minced
1 medium zucchini, chopped
2 cups corn
1 1/2 lbs portobello, cubed
1 can diced tomatoes
2-14 oz cans or 3 cups black beans
1-15 oz can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/4 tsp salt
Heat oil in heavy pot, add onions, peppers & garlic--cook until soft. Add corn, zucchini & mushrooms--cook until soft and slightly brown, about 6 minutes. Add chili powder, cayenne, cumin and salt, stirring until fragrant. Add tomatoes, stir well. Add beans, stock & tomato sauce, stir well and bring to a boil. Reduce heat to med-low and simmer, stirring occasionally for about 20 minutes.
Serve over brown rice or quinoa. Top with green onions, diced avocado, & cilantro.
Recipe taken from Emeril Lagasse on the Food Network.
1 1/2 cup yellow onion, diced
1 cup red pepper, diced
2 Tbsp minced garlic
2-3 serrano peppers, minced
1 medium zucchini, chopped
2 cups corn
1 1/2 lbs portobello, cubed
1 can diced tomatoes
2-14 oz cans or 3 cups black beans
1-15 oz can tomato sauce
1 cup vegetable stock
1/4 cup chopped cilantro
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp cayenne pepper
1 1/4 tsp salt
Heat oil in heavy pot, add onions, peppers & garlic--cook until soft. Add corn, zucchini & mushrooms--cook until soft and slightly brown, about 6 minutes. Add chili powder, cayenne, cumin and salt, stirring until fragrant. Add tomatoes, stir well. Add beans, stock & tomato sauce, stir well and bring to a boil. Reduce heat to med-low and simmer, stirring occasionally for about 20 minutes.
Serve over brown rice or quinoa. Top with green onions, diced avocado, & cilantro.
Recipe taken from Emeril Lagasse on the Food Network.
Fried Smashed Potatoes with Lemons
Potatoes:
2 lbs baby or fingerling potatoes
1/4 c olive oil
3 cloves garlic, peeled & halved
Dressing:
1-2 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped parsley
1 tsp dried thyme
2 lemons zested
S & P to taste
For potatoes: put the potatoes in a stockpot with enough cool water to cover by at least 2 inches. Bring the water to a boil and cook until potatoes are tender, about 20-25 minutes. Do not over cook. Drain potatoes and allow to dry for 5 minutes. Using the palm of your hand and a towel, gently press the potatoes until lightly smashed.
In large non-stick skillet, heat 1/4 cup oil over medium heat. Add garlic & cook until fragrant and lightly browned, 1 minutes. Remove the garlic and discard. In batches, add the potatoes and cook without stirring, until the bottoms turn golden brown, about 5-8 minutes.
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme & lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated.
Recipe taken from Giada de Laurentiis, from the Food Network.
2 lbs baby or fingerling potatoes
1/4 c olive oil
3 cloves garlic, peeled & halved
Dressing:
1-2 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp chopped parsley
1 tsp dried thyme
2 lemons zested
S & P to taste
For potatoes: put the potatoes in a stockpot with enough cool water to cover by at least 2 inches. Bring the water to a boil and cook until potatoes are tender, about 20-25 minutes. Do not over cook. Drain potatoes and allow to dry for 5 minutes. Using the palm of your hand and a towel, gently press the potatoes until lightly smashed.
In large non-stick skillet, heat 1/4 cup oil over medium heat. Add garlic & cook until fragrant and lightly browned, 1 minutes. Remove the garlic and discard. In batches, add the potatoes and cook without stirring, until the bottoms turn golden brown, about 5-8 minutes.
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme & lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated.
Recipe taken from Giada de Laurentiis, from the Food Network.
Penne with Asparagus & Cherry Tomatoes
8 oz penne pasta
3 tbsp olive oil
2 cloves garlic, minced
1 1/2 pounds thin asparagus, trimmed & cut into 1-inch pieces
2 cups cherry tomatoes
1 cup frozen peas
1/2 cup broth
1 cup vegan parmesan cheese (optional)
2 Tbsp fresh basil leaves (1 tsp of dried basil)
S & P to taste
Cook noodles. In large sauté pan, heat oil over medium heat. Add garlic & cook unit fragrant. Add asparagus, season with S & P, cook for 3 minutes until slightly soft. Add the cherry tomatoes & peas. Cook for 2 minutes. Pour in broth and bring mixture to a simmer. Simmer until the tomatoes start to burst & broth is reduced. Add cooked noodles, basil, & parmesan if desired.
Recipe taken from Giada de Laurentiis, from the Food Network.
3 tbsp olive oil
2 cloves garlic, minced
1 1/2 pounds thin asparagus, trimmed & cut into 1-inch pieces
2 cups cherry tomatoes
1 cup frozen peas
1/2 cup broth
1 cup vegan parmesan cheese (optional)
2 Tbsp fresh basil leaves (1 tsp of dried basil)
S & P to taste
Cook noodles. In large sauté pan, heat oil over medium heat. Add garlic & cook unit fragrant. Add asparagus, season with S & P, cook for 3 minutes until slightly soft. Add the cherry tomatoes & peas. Cook for 2 minutes. Pour in broth and bring mixture to a simmer. Simmer until the tomatoes start to burst & broth is reduced. Add cooked noodles, basil, & parmesan if desired.
Recipe taken from Giada de Laurentiis, from the Food Network.
Thai Peanut Noodles
1/2 c. broth
3 Tbsp. creamy peanut butter
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles. In the meantime, combine broth, peanut butter, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Recipe taken from Our Best Bites.
3 Tbsp. creamy peanut butter
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles. In the meantime, combine broth, peanut butter, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Recipe taken from Our Best Bites.
Mango Quinoa Salad
2 cups cooked quinoa at room temperature, or chilled
1 14 oz can or 1.5 cups black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
1 14 oz can or 1.5 cups black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Recipe taken from Our Best Bites
Black Bean Soup
1 Tbsp olive oil
4 large cloves garlic, roughly chopped
3/4 c diced carrots (about 2 med carrots)
3/4 c diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans or 3 cups, rinsed and drained
1 3.5oz can green chilies
3 c broth
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
2-3 limes
Optional Toppings: sour cream, tortilla chips, chopped cilantro, lots of lime!
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes. Add in the black beans, chilies, and broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are tender. Remove from heat. Remove bay leaf from soup.
Place soup in a blender. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a towel over the hole to avoid splatters. Puree soup until smooth. Squeeze in the juice from one lime and pulse to combine.
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