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 vegetarian. Show all posts
Showing posts with label vegetarian. 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
spinach artichoke lasagna
1 hour 30 minutes
9 lasagna noodles, cooked
1-2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
14 ounces vegetable broth
1 tablespoon italian seasoning
1 14 ounce can marinated artichoke hearts, drained and chopped
1 10 ounce package frozen spinach, thawed and squeezed
1 28 ounce jar pasta sauce of your choice
2 cups italian shredded cheese
1 4 ounce package of crumbled feta with garlic and herbs
preheat oven to 350. grease baking dish. (mine is about 8 x 12 I think. I cook everything in a toaster oven). heat skillet over medium high, add oil and sauté onion and garlic for 5 minutes. add italian seasoning and stir in broth. add artichoke hearts and spinach, reduce heat and simmer for 5 minutes. turn off stove. pour a splash of sauce in the bottom of casserole dish, followed by three lasagna noodles. Add 1/2 of veggie mixture and top with 1/2 of italian cheese, 1/3 of remaining pasta sauce. add 3 noodles, veggies, cheese, sauce and noodles again. pour remaining sauce and top with crumbled feta. bake covered for 40 minutes. uncover and bake an additional 15 minutes. let stand for 10 minutes before cutting and serving.
this also works well for a make ahead dish but be sure to adjust the cooking time accordingly.
9 lasagna noodles, cooked
1-2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
14 ounces vegetable broth
1 tablespoon italian seasoning
1 14 ounce can marinated artichoke hearts, drained and chopped
1 10 ounce package frozen spinach, thawed and squeezed
1 28 ounce jar pasta sauce of your choice
2 cups italian shredded cheese
1 4 ounce package of crumbled feta with garlic and herbs
preheat oven to 350. grease baking dish. (mine is about 8 x 12 I think. I cook everything in a toaster oven). heat skillet over medium high, add oil and sauté onion and garlic for 5 minutes. add italian seasoning and stir in broth. add artichoke hearts and spinach, reduce heat and simmer for 5 minutes. turn off stove. pour a splash of sauce in the bottom of casserole dish, followed by three lasagna noodles. Add 1/2 of veggie mixture and top with 1/2 of italian cheese, 1/3 of remaining pasta sauce. add 3 noodles, veggies, cheese, sauce and noodles again. pour remaining sauce and top with crumbled feta. bake covered for 40 minutes. uncover and bake an additional 15 minutes. let stand for 10 minutes before cutting and serving.
this also works well for a make ahead dish but be sure to adjust the cooking time accordingly.
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!
easy crustless spinach quiche
50 minutes
10 ounce bag/block of frozen spinach, thawed and water squeezed out
1 tablespoon olive oil
1 medium onion, diced
12 ounce block of muenster cheese, grated
5 eggs
preheat oven to 350. heat skillet over medium high, add oil and sauté onion for about 5 minutes. add spinach and stir until water evaporates. set aside to cool. grease 9 inch pie plate. whisk eggs. (i use a 4 cup measuring cup so that i can easily pour mixture into pie plate.) add cheese to eggs. mix in cooled spinach mixture and season with salt and pepper. pour mixture in to pie plate, spreading evenly. bake for 40-45 minutes or until top begins to brown.
10 ounce bag/block of frozen spinach, thawed and water squeezed out
1 tablespoon olive oil
1 medium onion, diced
12 ounce block of muenster cheese, grated
5 eggs
preheat oven to 350. heat skillet over medium high, add oil and sauté onion for about 5 minutes. add spinach and stir until water evaporates. set aside to cool. grease 9 inch pie plate. whisk eggs. (i use a 4 cup measuring cup so that i can easily pour mixture into pie plate.) add cheese to eggs. mix in cooled spinach mixture and season with salt and pepper. pour mixture in to pie plate, spreading evenly. bake for 40-45 minutes or until top begins to brown.
Sunday, February 19
beet and mandarin salad
2+ hour, including time to roast and cool beets
6 small to medium sized beets, trimmed of greens and scrubbed clean
1 can mandarin oranges, with juice reserved
3 cups fresh spinach, rinsed and patted dry
1/4 cup very thinly slice red onion
1 ounce parmesan cheese, shaved
3 tablespoons red wine vinegar
3 tablespoons olive oil,
preheat oven to 375 degrees. roast beets by making a foil pouch, drizzling with olive oil and salt and crimping foil packet. smaller and fresher beets will cook faster so start checking done-ness after about 25 minutes. it could take up to an hour. once they are tender, remove from oven and allow to cool. slit peel with knife and rub peel off with fingers. (this step could be done the day before) cut in to 3/4 inch pieces and place in bowl.
mix 3 tablespoons of the mandarin juice, 3 tablespoons of vinegar and 2 tablespoons of olive oil in with beets and mix until coated. in a large salad bowl, layer spinach, beets, mandarin oranges, red onion and parmesan.
this salad can be prepared a few hours ahead of time and placed in the refrigerator until ready to be served. because it is not overdressed, the spinach will not get soggy.
6 small to medium sized beets, trimmed of greens and scrubbed clean
1 can mandarin oranges, with juice reserved
3 cups fresh spinach, rinsed and patted dry
1/4 cup very thinly slice red onion
1 ounce parmesan cheese, shaved
3 tablespoons red wine vinegar
3 tablespoons olive oil,
preheat oven to 375 degrees. roast beets by making a foil pouch, drizzling with olive oil and salt and crimping foil packet. smaller and fresher beets will cook faster so start checking done-ness after about 25 minutes. it could take up to an hour. once they are tender, remove from oven and allow to cool. slit peel with knife and rub peel off with fingers. (this step could be done the day before) cut in to 3/4 inch pieces and place in bowl.
mix 3 tablespoons of the mandarin juice, 3 tablespoons of vinegar and 2 tablespoons of olive oil in with beets and mix until coated. in a large salad bowl, layer spinach, beets, mandarin oranges, red onion and parmesan.
this salad can be prepared a few hours ahead of time and placed in the refrigerator until ready to be served. because it is not overdressed, the spinach will not get soggy.
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.
roasted winter squash and apple soup
2.5 pounds of wintersquash such as butternut, kabocha or acorn, peeled, seeded and cut in to 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 granny smith apples, cored and quartered
2 tablespoons olive oil
salt and red chili powder to taste
5 cups of vegetable stock, plus some to thin to desired consistency
preheat oven to 400. in a large roasting pan toss squash, apples, onion and garlic with olive oil to coat. season with salt and red chili powder. roast, stirring every 10 minutes until fork tender, about 40 minutes.
put half of the vegetables and half of the stock in a food processor and puree until smooth. return pureed mixture to pot. repeat with remaining veggies and broth and return to pot. (at this point, you could also let it cool and freeze or refrigerate it for later.) simmer over low heat adding spices and additional broth until you get the soup to your desired taste and consistency.
serve with a dollop of walnut pesto or plain yogurt.
recipe adapted from Andrew Weil and Rosey Daily's The Healthy Kitchen.
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 granny smith apples, cored and quartered
2 tablespoons olive oil
salt and red chili powder to taste
5 cups of vegetable stock, plus some to thin to desired consistency
preheat oven to 400. in a large roasting pan toss squash, apples, onion and garlic with olive oil to coat. season with salt and red chili powder. roast, stirring every 10 minutes until fork tender, about 40 minutes.
put half of the vegetables and half of the stock in a food processor and puree until smooth. return pureed mixture to pot. repeat with remaining veggies and broth and return to pot. (at this point, you could also let it cool and freeze or refrigerate it for later.) simmer over low heat adding spices and additional broth until you get the soup to your desired taste and consistency.
serve with a dollop of walnut pesto or plain yogurt.
recipe adapted from Andrew Weil and Rosey Daily's The Healthy Kitchen.
Monday, January 17
pumpkin chocolate chip bread
1 cup applesauce
2 cups pumpkin puree
4 eggs
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon salt
1 cup semisweet chocolate chips
preheat oven to 350. grease two loaf pans with butter. in a large bowl, mix all ingredients. pour into two loaf pans and bake for one hour or until a toothpick inserted in to the center of the loaves comes out clean.
2 cups pumpkin puree
4 eggs
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon salt
1 cup semisweet chocolate chips
preheat oven to 350. grease two loaf pans with butter. in a large bowl, mix all ingredients. pour into two loaf pans and bake for one hour or until a toothpick inserted in to the center of the loaves comes out clean.
black bean tortilla casserole
1 garlic clove, minced
1/2 cup white onion, chopped
1/2 cup green onion, chopped
2 cans diced tomatoes with green chilis (rotel)
1/2 teaspoon chili powder
2 teaspoons cumin powder
2 cans black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper to taste
9-12 corn tortillas
8 ounces of grated cheddar or mexican cheese
a couple of ounces of salsa
4 ounces black olives, sliced
sour cream, for garnish
cilantro, for garnish
salsa, for garnish
green onions, for garnish
jalapenos, chopped for garnish
preheat oven to 350. spray a large pan with oil and heat stove top to medium. add garlic, onions, tomatoes and spices to pan, cooking for 5 minutes. add beans, cilantro, salt and pepper and remove from heat. spray a 9 inch square pan with oil. add a splash of salsa. start by layering tortillas to fit, followed by filling, cheese, tortillas, filling....you get the picture! top with any extra cheese and bake covered for 20 minutes. uncover, top with olives and bake an additional 10 minutes.
serve with sour cream, green onions, cilantro, salsa, jalapenos or anything you desire~
also, feel free to add some corn kernels or bell pepper or any other yummy nutritious fillers that you desire and definitely substitute 1.5 pound of fresh diced tomatoes and a can of diced green chilis in place of the tomatoes when tomatoes are in season!
1/2 cup white onion, chopped
1/2 cup green onion, chopped
2 cans diced tomatoes with green chilis (rotel)
1/2 teaspoon chili powder
2 teaspoons cumin powder
2 cans black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper to taste
9-12 corn tortillas
8 ounces of grated cheddar or mexican cheese
a couple of ounces of salsa
4 ounces black olives, sliced
sour cream, for garnish
cilantro, for garnish
salsa, for garnish
green onions, for garnish
jalapenos, chopped for garnish
preheat oven to 350. spray a large pan with oil and heat stove top to medium. add garlic, onions, tomatoes and spices to pan, cooking for 5 minutes. add beans, cilantro, salt and pepper and remove from heat. spray a 9 inch square pan with oil. add a splash of salsa. start by layering tortillas to fit, followed by filling, cheese, tortillas, filling....you get the picture! top with any extra cheese and bake covered for 20 minutes. uncover, top with olives and bake an additional 10 minutes.
serve with sour cream, green onions, cilantro, salsa, jalapenos or anything you desire~
also, feel free to add some corn kernels or bell pepper or any other yummy nutritious fillers that you desire and definitely substitute 1.5 pound of fresh diced tomatoes and a can of diced green chilis in place of the tomatoes when tomatoes are in season!
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.
Tuesday, December 22
cinnamon pecan butterscotch yams
3 lbs yams/sweet potatoess
1/2 c brown sugar
1/2 cup pure maple syrup
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup rum, scotch or bourbon
1/2 cup coarsely chopped pecans
Parboil unpeeled sweet pots in large skillet or dutch oven in 1 inch of water. (I used the pressure cooker for 8 minutes) Simmer 10-15 minutes, until tender but firm. Let cool. While cooling, combine sugar, butter, and spices in small saucepan. Bring to a boil and simmer for 5 minutes. Remove skin of sweet potatoes. Cut lengthwise and place in baking dish. Remove sauce from heat and add rum. Pour sauce over sweet pots. Sprinkle with pecans. Bake covered for an hour, basting every 15 minutes.
1/2 c brown sugar
1/2 cup pure maple syrup
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup rum, scotch or bourbon
1/2 cup coarsely chopped pecans
Parboil unpeeled sweet pots in large skillet or dutch oven in 1 inch of water. (I used the pressure cooker for 8 minutes) Simmer 10-15 minutes, until tender but firm. Let cool. While cooling, combine sugar, butter, and spices in small saucepan. Bring to a boil and simmer for 5 minutes. Remove skin of sweet potatoes. Cut lengthwise and place in baking dish. Remove sauce from heat and add rum. Pour sauce over sweet pots. Sprinkle with pecans. Bake covered for an hour, basting every 15 minutes.
Monday, August 24
zucchini bread
15 minutes prep, 1 hour bake time
1 3/4 cups sugar, unrefined
2 whole eggs
2 egg whites
3 tablespoons vanilla
1 cup cinnamon applesauce
2 1/2 cups zucchini, peeled and julienned or grated
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 cups flour, unbleached
1/2 wheat bran
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
preheat oven to 350. combine sugar, eggs, vanilla, applesauce, zucchini, raisins and nuts. mix in flour, wheat bran, salt, baking powder, baking soda and cinnamon until well combined. pour in to two greased loaf pans and bake for 1 hour.
**if using mini loaf pans, this should make 4 loaves and bake for around 45 minutes.
1 3/4 cups sugar, unrefined
2 whole eggs
2 egg whites
3 tablespoons vanilla
1 cup cinnamon applesauce
2 1/2 cups zucchini, peeled and julienned or grated
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 cups flour, unbleached
1/2 wheat bran
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
preheat oven to 350. combine sugar, eggs, vanilla, applesauce, zucchini, raisins and nuts. mix in flour, wheat bran, salt, baking powder, baking soda and cinnamon until well combined. pour in to two greased loaf pans and bake for 1 hour.
**if using mini loaf pans, this should make 4 loaves and bake for around 45 minutes.
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