35 minutes
1.1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1 banana. mashed
1/2 c cooked pumpkin, pureed
2 medium zucchini, shredded
1/2 - 3/4 walnuts or pecans, finely chopped
1/2 c raisins or craisins
preheat oven to 350.
in a bowl, combine the first all of the dry ingredients. in a separate bowl, combine the remaining ingredients - banana, pumpkin, zucchini, nuts and raisins. fold wet ingredients into dry ingredients until combined.
grease muffin pan or use paper liners. bake for 22-25 minutes. let cool on wire rack.
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Tuesday, March 25
Thursday, August 1
fruit and nut snack balls
10 minutes plus time to chill
4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water
combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.
i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.
these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.
4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water
combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.
i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.
these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.
Wednesday, May 1
tangy arugula salad
10 minutes
salad
6 cups arugula, washed and stems removed
1/3 cup red onion, sliced thin
1 green bell pepper, seeded and sliced thin
1/2 cucumber, sliced thin and salt and peppered
1/2 cup shaved or grated parmesan (optional)
dressing
lemon zest of one lemon
juice of 1 lemon
3 tablespoons olive oil
1 tablespoon honey mustard
salt and pepper to taste
combine all ingredients for dressing in small mason jar or tupperware. seal and shake. add half to arugula and toss to coat. continue to add dressing until salad is dressed to your preference. there is nothing worse than a soggy salad imo. top with remaining veggies and serve.
if you want to make a meal out of this and you are a carnivore you can top it with sliced steak. super yummy.
spicy bean dip
5 minutes + time to chill
1 15 ounce can of refried beans (black or pinto)
2 tablespoons pickled jalapeño juice
1/4 cup of pickled jalapeño slices (you might start with less and add to taste)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
combine all ingredients in food processor and mix until creamy. chill and serve.
1 15 ounce can of refried beans (black or pinto)
2 tablespoons pickled jalapeño juice
1/4 cup of pickled jalapeño slices (you might start with less and add to taste)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
combine all ingredients in food processor and mix until creamy. chill and serve.
Sunday, March 3
cheesy kale chips (raw food)
24 hours +
similar to the cashew cheese recipe.......
1 cup raw cashews, soaked in water 8-12 hours
2 - 3 bell peppers
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste
1-2 bunches of kale
cut bell peppers in to small pieces and dehydrate while cashews are soaking. before starting, drain cashews. combine peppers, cashews, lemon juice, nutritional yeast, salt and pepper in vitamix or food processor until smooth. you can also use tamari in place of some of the salt for a saltier flavor. tear kale in small pieces and massage to soften (and make easier to digest). combine kale and cheese mixture. spread onto teflex sheet and dehydrate overnight. transfer from teflex to screen to encourage more air cicrulation.
similar to the cashew cheese recipe.......
1 cup raw cashews, soaked in water 8-12 hours
2 - 3 bell peppers
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste
1-2 bunches of kale
cut bell peppers in to small pieces and dehydrate while cashews are soaking. before starting, drain cashews. combine peppers, cashews, lemon juice, nutritional yeast, salt and pepper in vitamix or food processor until smooth. you can also use tamari in place of some of the salt for a saltier flavor. tear kale in small pieces and massage to soften (and make easier to digest). combine kale and cheese mixture. spread onto teflex sheet and dehydrate overnight. transfer from teflex to screen to encourage more air cicrulation.
cashew "cheese"
9 - 13 hours
1 cup of raw cashews, soaked in water for 8 - 12 hours
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste
drain cashews and add to vitamix or food processor, along with lemon juice, nutritional yeast and a pinch of salt and pepper. mix until smooth, scraping down sides and adding salt and pepper periodically until you have achieved desired spice level and a smooth consistency.
use this cheese on crackers or in lasagna or other places where you would normally use dairy cheese.
1 cup of raw cashews, soaked in water for 8 - 12 hours
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste
drain cashews and add to vitamix or food processor, along with lemon juice, nutritional yeast and a pinch of salt and pepper. mix until smooth, scraping down sides and adding salt and pepper periodically until you have achieved desired spice level and a smooth consistency.
use this cheese on crackers or in lasagna or other places where you would normally use dairy cheese.
kabocha squash tempeh bake
45 minutes
1 onion, peeled and chopped
1 medium kabocha squash, pulp removed and cut into 1inch chunks (no need to peel this variety!)
1 8 ounce package of tempeh, cut into 1 inch chunks
1/4 cup pine nuts (optional)
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 teaspoons dried thyme
2 tablespoons olive oil
sri racha (optional)
sweet chili sauce (optional)
brown rice, cooked
preheat oven to 450. place all ingredients in a large bowl and toss to coat with olive oil. pour mixture in 9 x 13 casserole. i use a smaller one to fit in the toaster oven. reduce oven to 375. cover loosely with foil and bake for 30 minutes or until squash is tender.
we serve over rice and add a little sri racha and sweet chili sauce to spice it up. totally not necessary but we are condiment junkies so we have to embellish.
1 onion, peeled and chopped
1 medium kabocha squash, pulp removed and cut into 1inch chunks (no need to peel this variety!)
1 8 ounce package of tempeh, cut into 1 inch chunks
1/4 cup pine nuts (optional)
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 teaspoons dried thyme
2 tablespoons olive oil
sri racha (optional)
sweet chili sauce (optional)
brown rice, cooked
preheat oven to 450. place all ingredients in a large bowl and toss to coat with olive oil. pour mixture in 9 x 13 casserole. i use a smaller one to fit in the toaster oven. reduce oven to 375. cover loosely with foil and bake for 30 minutes or until squash is tender.
we serve over rice and add a little sri racha and sweet chili sauce to spice it up. totally not necessary but we are condiment junkies so we have to embellish.
red thai curry
30-45 minutes, depending on type of rice you serve with it
1-2 tablespoons red curry paste
1 can coconut milk
1 can (about 1/4 cup?) bamboo shoots
3 tablespoons fish sauce ****
2 tablespoons brown sugar
1/3 cup chicken or vegetable broth
1/3 cup basil, chinese if possible
1 handful dried shitake mushrooms or any kind you have handy
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1 cup sliced carrots, broccoli, thai eggplant or other veggies to your liking (i just use what i have)
extra firm tofu or vegetarian chicken (optional)
brown or basmati rice, cooked
in a medium saucepan combine red curry paste and coconut milk. simmer for 5 minutes. add basil through shitake mushrooms. simmer for 10-15 minutes. meanwhile, over medium high heat, add some oil to a wok or a second sauté pan and and stir fry veggies and/or tofu to desired tenderness. to serve, place rice in a bowl, add veggies and spoon curry mixture over the top. i like mine a little soupy but that is a personal preference.
*****vegetarian/vegan fish sauce does exist and can be found in some asian (vietnamese) markets. here is a recipe I found as well: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535
1-2 tablespoons red curry paste
1 can coconut milk
1 can (about 1/4 cup?) bamboo shoots
3 tablespoons fish sauce ****
2 tablespoons brown sugar
1/3 cup chicken or vegetable broth
1/3 cup basil, chinese if possible
1 handful dried shitake mushrooms or any kind you have handy
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1 cup sliced carrots, broccoli, thai eggplant or other veggies to your liking (i just use what i have)
extra firm tofu or vegetarian chicken (optional)
brown or basmati rice, cooked
in a medium saucepan combine red curry paste and coconut milk. simmer for 5 minutes. add basil through shitake mushrooms. simmer for 10-15 minutes. meanwhile, over medium high heat, add some oil to a wok or a second sauté pan and and stir fry veggies and/or tofu to desired tenderness. to serve, place rice in a bowl, add veggies and spoon curry mixture over the top. i like mine a little soupy but that is a personal preference.
*****vegetarian/vegan fish sauce does exist and can be found in some asian (vietnamese) markets. here is a recipe I found as well: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535
barbecued tempeh sandwiches
35 minutes
1 pound tempeh (2 blocks)
1-2 tablespoons oil
1 small yellow onion
bottle of barbecue sauce of your choice
you an easily half this recipe and feed 3-4 .
place tempeh in a medium-sized sauce pan and cover with water. bring to a boil, reduce heat and simmer for 10 minutes. remove tempeh and allow to drain. once cool, you can crumble or cut into 1/2 inch cubes depending on the consistency you prefer. meanwhile, heat oil in a large skillet and brown for about 5 minutes. add onion and sauté for an additional 5 minutes. add bbq sauce and simmer for 15 minutes.
spoon onto whole wheat buns and serve. we like to serve sweet potato fries along side. super easy quick meal for a week night. be forewarned....they are messy!
1 pound tempeh (2 blocks)
1-2 tablespoons oil
1 small yellow onion
bottle of barbecue sauce of your choice
you an easily half this recipe and feed 3-4 .
place tempeh in a medium-sized sauce pan and cover with water. bring to a boil, reduce heat and simmer for 10 minutes. remove tempeh and allow to drain. once cool, you can crumble or cut into 1/2 inch cubes depending on the consistency you prefer. meanwhile, heat oil in a large skillet and brown for about 5 minutes. add onion and sauté for an additional 5 minutes. add bbq sauce and simmer for 15 minutes.
spoon onto whole wheat buns and serve. we like to serve sweet potato fries along side. super easy quick meal for a week night. be forewarned....they are messy!
Tuesday, January 18
cilantro walnut pesto
1 cup walnuts
2 cups cilantro leaves, stems removed
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1 tablespoon cider vinegar
1/4 cup water
place walnuts in food processor and grind until fine. add remaining ingredients and blend until creamy. taste and correct seasoning as desired.
keep leftover pesto in the refrigerator in a tightly covered container to use later as a dip, spread on your sandwich or over pasta.
Again from The Healthy Kitchen.
2 cups cilantro leaves, stems removed
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1 tablespoon cider vinegar
1/4 cup water
place walnuts in food processor and grind until fine. add remaining ingredients and blend until creamy. taste and correct seasoning as desired.
keep leftover pesto in the refrigerator in a tightly covered container to use later as a dip, spread on your sandwich or over pasta.
Again from The Healthy Kitchen.
Friday, December 31
vegan asian lettuce cups
30 minutes
1 block firm tofu, pressed and crumbled
1 cup rehydrated tvp or veggie crumbles or mushrooms (or get crazy and combine mix it up)
1 tablespoons bottled sri racha sauce
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or chinese cooking wine
2 teaspoons canola oil
2 tablespoons fresh minced ginger
1 bunch scallions, thinly sliced, about 1 cup each greens and whites
1 can water chestnuts, finely diced
1 large head lettuce (bibb, butter, red leaf, green leaf..whatever suits you)
1 red bell pepper, finely diced
1/4 cup chopped peanuts or cashews, lightly toasted
sweet chili sauce
sri racha, for garnish
chow mein noodles
avocados, diced
cucumber, diced
mung bean sprouts
1 block firm tofu, pressed and crumbled
1 cup rehydrated tvp or veggie crumbles or mushrooms (or get crazy and combine mix it up)
1 tablespoons bottled sri racha sauce
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or chinese cooking wine
2 teaspoons canola oil
2 tablespoons fresh minced ginger
1 bunch scallions, thinly sliced, about 1 cup each greens and whites
1 can water chestnuts, finely diced
1 large head lettuce (bibb, butter, red leaf, green leaf..whatever suits you)
1 red bell pepper, finely diced
1/4 cup chopped peanuts or cashews, lightly toasted
sweet chili sauce
sri racha, for garnish
chow mein noodles
avocados, diced
cucumber, diced
mung bean sprouts
in a bowl, whisk chili-garlic sauce through sherry. set aside.
place tofu on a plate and blot/press tofu until dryish. crumble and set aside. dice red pepper, scallion greens/whites (separate) and water chestnuts. toast nuts.
heat the oil in a large skillet over medium heat. add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. add ground turkey and tofu and cook, stirring, until opaque and just cooked through, about 4 to 5 minutes. add reserved sauce. reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. add water chestnuts and stir to incorporate.
fill each lettuce leaf with the filling. serve garnished with scallion greens, red peppers, nuts, chow mein noodles, bean sprouts, avocados, cucumbers, sri racha and sweet chili sauce.
recipe adapted from ellie krieger. this is so yum. even my 6 year old digs this recipe minus the sri racha, green onions and red peppers.
colorful, fresh, lovely....enjoy
place tofu on a plate and blot/press tofu until dryish. crumble and set aside. dice red pepper, scallion greens/whites (separate) and water chestnuts. toast nuts.
heat the oil in a large skillet over medium heat. add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. add ground turkey and tofu and cook, stirring, until opaque and just cooked through, about 4 to 5 minutes. add reserved sauce. reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. add water chestnuts and stir to incorporate.
fill each lettuce leaf with the filling. serve garnished with scallion greens, red peppers, nuts, chow mein noodles, bean sprouts, avocados, cucumbers, sri racha and sweet chili sauce.
recipe adapted from ellie krieger. this is so yum. even my 6 year old digs this recipe minus the sri racha, green onions and red peppers.
Monday, November 22
easy spicy cranberries
5 minutes plus time to chill
3/4 cup sugar
1 two inch cinnamon stick
1 1/2 cup fresh cranberries
combine water, sugar and cinnamon in a small sauce pan and bring to a boil, stirring until sugar is dissolved. add cranberries and boil rapidly until berries just pop, about two minutes. remove from heat. chill. remove cinnamon stick. serve.
Monday, August 24
jicama slaw
15 minutes to prep, plus an hour to chill
2 cups jicama, peeled and julienned
1 1/2 cup red/orange bell pepper, julienned
1 small red onion, thinly sliced
1/3 cup cilantro, chiffonaded
1/4 cup peanut oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 small jalapeno, seeded and finely chopped
in a tupperware container large enough to hold all ingredients, combine peanut oil, vinegar, garlic, jalapeno and sugar. whisk or put the lid on and shake vigorously. add jicama, pepper, cilantro and onion. toss to coat. chill 1-6 hours and serve.
2 cups jicama, peeled and julienned
1 1/2 cup red/orange bell pepper, julienned
1 small red onion, thinly sliced
1/3 cup cilantro, chiffonaded
1/4 cup peanut oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 small jalapeno, seeded and finely chopped
in a tupperware container large enough to hold all ingredients, combine peanut oil, vinegar, garlic, jalapeno and sugar. whisk or put the lid on and shake vigorously. add jicama, pepper, cilantro and onion. toss to coat. chill 1-6 hours and serve.
frozen yogurt fruit pops
10 minutes to prepare, 4+ hours to freeze
1 cup yogurt, dairy or non-dairy (plain or vanilla)
1 cup fresh or frozen fruit
2 tablespoons honey or 1/3 cup pineapple juice
popsicle molds OR 4-5 ounce paper cups, 4-popsicle sticks and foil
place yogurt, fruit and optional sweetener in blender and combine to desired consistency. pour in to molds and freeze.
this is such a versatile recipe. you can use a variety of berries, cherries or whatever combination of fruit you dare to dream up. We add a little crushed pineapple and Fiona likes it just fine but if you wanted it a little sweeter, you could add some honey. i am thinking my next batch is going to incorporate coconut...my favorite!
1 cup yogurt, dairy or non-dairy (plain or vanilla)
1 cup fresh or frozen fruit
2 tablespoons honey or 1/3 cup pineapple juice
popsicle molds OR 4-5 ounce paper cups, 4-popsicle sticks and foil
place yogurt, fruit and optional sweetener in blender and combine to desired consistency. pour in to molds and freeze.
this is such a versatile recipe. you can use a variety of berries, cherries or whatever combination of fruit you dare to dream up. We add a little crushed pineapple and Fiona likes it just fine but if you wanted it a little sweeter, you could add some honey. i am thinking my next batch is going to incorporate coconut...my favorite!
Tuesday, May 20
mango avocado salsa
10 minutes
1 avocado, pitted and diced
1 mango, flesh pitted and diced
2 serrano peppers with seeds in, diced
3/4 cups red onion diced
3t cilantro, chopped
2 t fresh orange juice
2 t fresh lime juice
mix together and serve. try on grilled fish or chicken or serve as a dip. if serving as a dip, you may want to chill for an hour.
1 avocado, pitted and diced
1 mango, flesh pitted and diced
2 serrano peppers with seeds in, diced
3/4 cups red onion diced
3t cilantro, chopped
2 t fresh orange juice
2 t fresh lime juice
mix together and serve. try on grilled fish or chicken or serve as a dip. if serving as a dip, you may want to chill for an hour.
Wednesday, August 1
aloo gobi
1 hour +
vegetable oil
1 large yellow onion, chopped
1 bunch cilantro, separated in to stems and leaves, both finely chopped
1 can diced green chilis
1 large head cauliflower, separated in to about 10 equal chunks
3 large potatoes, peeled and cut in to 1/2 inch pieces
1 28-ounce can of diced tomatoes
1 inch piece of fresh ginger, grated
4 cloves of garlic, minced
1 teaspoon cumin seed
2 teaspoons turmeric
1.5 teaspoon sea salt
2 teaspoons "kitchen king" (+ a few dashes of cinnamon) or garam masala or curry powder
heat large saucepan. add enough oil to cover the bottom. add onions and cumin. saute until creamy and translucent. add cilantro stalks, turmeric and salt. stir. add chilis and tomatoes. stir. add garlic and ginger. mix thoroughly. add potatoes, cauliflower and 1/2 cup water.make sure potatoes and cauliflower are coated with curry sauce. cover and simmer for about 25 minutes. stirring occasionally so that it doesn't stick to the bottom. add king's kitchen and stir. turn off heat. sprinkle with cilantro leaves and let sit as long as possible before serving.
vegetable oil
1 large yellow onion, chopped
1 bunch cilantro, separated in to stems and leaves, both finely chopped
1 can diced green chilis
1 large head cauliflower, separated in to about 10 equal chunks
3 large potatoes, peeled and cut in to 1/2 inch pieces
1 28-ounce can of diced tomatoes
1 inch piece of fresh ginger, grated
4 cloves of garlic, minced
1 teaspoon cumin seed
2 teaspoons turmeric
1.5 teaspoon sea salt
2 teaspoons "kitchen king" (+ a few dashes of cinnamon) or garam masala or curry powder
heat large saucepan. add enough oil to cover the bottom. add onions and cumin. saute until creamy and translucent. add cilantro stalks, turmeric and salt. stir. add chilis and tomatoes. stir. add garlic and ginger. mix thoroughly. add potatoes, cauliflower and 1/2 cup water.make sure potatoes and cauliflower are coated with curry sauce. cover and simmer for about 25 minutes. stirring occasionally so that it doesn't stick to the bottom. add king's kitchen and stir. turn off heat. sprinkle with cilantro leaves and let sit as long as possible before serving.
Thursday, July 26
baked augergine (eggplant)
45 minutes
this recipe can serve 2 purposes:that of a vegan eggplant parm or a lowfat version
1/2 cup vegannaise or fat free mayo
2 tablespoons finely minced onion
2/3 cup fine bread crumbs
2/3 cups finely grated parmesan (leave this out if vegan or sub a vegan cheese)
1 teaspoon italian seasoning
olive oil spray
preheat oven to 425. if you would like to make the bread crumbs yourself, place about 6 pieces of bread in the toaster oven at 250 for 30 minutes. remove and place in food processor until fine (a couple of minutes). pour on to a plate or shallow bowl. spray a cookie sheet with olive oil mist. add vegannaise or mayo to a shallow bowl and mix in onion. dip the eggplant in mayo and spread evenly and somewhat lightly on to the surface of eggplant slices. dip in bread crumb mixture and repeat until all are covered and placed on cookie sheet. cook for 12 minutes. remove. flip. cook for an additional 10-12 minutes or until golden brown.
i serve this with spaghetti and a salad.
this recipe can serve 2 purposes:that of a vegan eggplant parm or a lowfat version
1/2 cup vegannaise or fat free mayo
2 tablespoons finely minced onion
2/3 cup fine bread crumbs
2/3 cups finely grated parmesan (leave this out if vegan or sub a vegan cheese)
1 teaspoon italian seasoning
olive oil spray
preheat oven to 425. if you would like to make the bread crumbs yourself, place about 6 pieces of bread in the toaster oven at 250 for 30 minutes. remove and place in food processor until fine (a couple of minutes). pour on to a plate or shallow bowl. spray a cookie sheet with olive oil mist. add vegannaise or mayo to a shallow bowl and mix in onion. dip the eggplant in mayo and spread evenly and somewhat lightly on to the surface of eggplant slices. dip in bread crumb mixture and repeat until all are covered and placed on cookie sheet. cook for 12 minutes. remove. flip. cook for an additional 10-12 minutes or until golden brown.
i serve this with spaghetti and a salad.
Tuesday, July 24
fresh cucumber tomato salad
1 hour, 10 minutes
1 large tomato, sliced thin and cut in to quarters
1 large cucumber, sliced thin
1/2 large walla walla onion, sliced thin
1/4 cup fresh basil, sliced very thin
1 large haas avocado (optional)
1 tablespoon balsamic vinegar
garlic salt, to taste
pepper, to taste
coarse sea salt, to taste (optional)
combine all veggies (and fruit) in a tupperware container and mix well with hands or by shaking. add balsamic, basil, garlic, sea salt and pepper. close container and shake. if the flavor isn't enough for you, try adding a tiny bit more salt to bring out the natural flavors.
1 large tomato, sliced thin and cut in to quarters
1 large cucumber, sliced thin
1/2 large walla walla onion, sliced thin
1/4 cup fresh basil, sliced very thin
1 large haas avocado (optional)
1 tablespoon balsamic vinegar
garlic salt, to taste
pepper, to taste
coarse sea salt, to taste (optional)
combine all veggies (and fruit) in a tupperware container and mix well with hands or by shaking. add balsamic, basil, garlic, sea salt and pepper. close container and shake. if the flavor isn't enough for you, try adding a tiny bit more salt to bring out the natural flavors.
veggie (or not) kabobs
1 hour, 30 minutes
1 block firm tofu, pressed REALLY well (or 1.5 lbs free range organic chicken, if you please), cubed in to 3/4 inch pieces
1 large green bell pepper, cut in to 1 inch pieces
1 pint heirloom cherry tomatoes, washed and patted dry
1 8oz package crimini mushrooms, wiped clean with damp paper towel
1/2 large sweet walla walla onion, cut in to 1 inch pieces
1 medium pineapple, cut in to 1 inch pieces
4 oz pineapple juice
1/2 cup tamari or soy sauce
1/4 vegetable or canola oil (optional)
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
2 teaspoons ground ginger
1/4 teaspoon fresh ground pepper
served with hot jasmine rice...quick and easy
combine pineapple juice through fresh ground pepper. bring to a boil. reduce heat and simmer for 5 minutes. remove from heat. add tofu (or chicken to sauce), cover and refrigerate for an hour or as long as you have. while the tofu is marinating, cut up all the fruit and veggies. prepare rice. remove tofu from refrigerator and skewer all of the yummy goodness, alternating veggies, fruit and protein to your hearts desire. throw on the preheated, well oiled, grill for about 20 minutes, turning occasionally. baste every few minutes for maximum flavor.
serve over rice. adding sri racha or sweet chili sauce makes it even better!
1 block firm tofu, pressed REALLY well (or 1.5 lbs free range organic chicken, if you please), cubed in to 3/4 inch pieces
1 large green bell pepper, cut in to 1 inch pieces
1 pint heirloom cherry tomatoes, washed and patted dry
1 8oz package crimini mushrooms, wiped clean with damp paper towel
1/2 large sweet walla walla onion, cut in to 1 inch pieces
1 medium pineapple, cut in to 1 inch pieces
4 oz pineapple juice
1/2 cup tamari or soy sauce
1/4 vegetable or canola oil (optional)
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
2 teaspoons ground ginger
1/4 teaspoon fresh ground pepper
served with hot jasmine rice...quick and easy
combine pineapple juice through fresh ground pepper. bring to a boil. reduce heat and simmer for 5 minutes. remove from heat. add tofu (or chicken to sauce), cover and refrigerate for an hour or as long as you have. while the tofu is marinating, cut up all the fruit and veggies. prepare rice. remove tofu from refrigerator and skewer all of the yummy goodness, alternating veggies, fruit and protein to your hearts desire. throw on the preheated, well oiled, grill for about 20 minutes, turning occasionally. baste every few minutes for maximum flavor.
serve over rice. adding sri racha or sweet chili sauce makes it even better!
Monday, July 23
grilled asparagus
10 minutes
1 lb fresh asparagus
2 tablespoons olive oil
coarse sea salt
fresh ground black pepper
wash asparagus, pat dry. snap ends off. place in tupperware container (with lid) adding olive oil and salt and pepper to taste. gently shake to coat asparagus. toss in grill basket and place on hot grill for about 3-5 minutes. If you would rather cook indoors, place in a pyrex dish or on a baking sheet in a preheated oven at 450 for about 15 minutes. can be served hot, cold or at room temperature.
1 lb fresh asparagus
2 tablespoons olive oil
coarse sea salt
fresh ground black pepper
wash asparagus, pat dry. snap ends off. place in tupperware container (with lid) adding olive oil and salt and pepper to taste. gently shake to coat asparagus. toss in grill basket and place on hot grill for about 3-5 minutes. If you would rather cook indoors, place in a pyrex dish or on a baking sheet in a preheated oven at 450 for about 15 minutes. can be served hot, cold or at room temperature.
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