2 pints very ripe mission figs (about 20 figs)
1/8 cup filtered water
juice of one half fresh lemon
1/8 tsp. sucanat or brown sugar
1/8 tsp. maple syrup (i used blis maple syrup infused with tahitian vanilla bean, an artisanal syrup you can order from here)
add all ingredients to food processor and process until a thick purée is formed. add more water if a thinner texture is desired. serving idea: after dinner, offer with crusty bread or crispy flatbread, bleu cheese, honey and walnuts.
*sweeteners may be omitted.
makes about 1-1/2 cups.
photo credit: california fig advisory board.
I'm a vegetarian and this is one of the first recipes I learned, thanks to my fellow vegetarian Aunt Liz. This is a simple fresh recipe using broccoli as the main ingredient and many optional condiments. You could also So for all you Lacto-Ovo vegetarians...
To make four big servings, I usually use this much of everything:
1 head of broccoli (using both florets and stalk)
1 large onion (preferably red)
2 Annaheim peppers or one good sized green bell pepper (neither are spicy)
1 medium tomato (I prefer a couple grape tomatoes because they're sweeter)
about 16 oz/ 2 cups cheddar & monterey jack cheese
one package 10 burrito size flour tortillas
olive oil to suautee
spices:
ground cinnamon
ground cumin
garlic powder
red pepper or chilli powder (depends on if you want it spicy)
condiments:
sour cream (easily substituted by plain yogurt)
salsa or hot sauce of your choice
guacamole (1 fresh avocado mashed or blended ina food processor with a bit of lemon to prevent browning)
To start, prepare all the vegetables. I start by chopping broccoli into smaller than bite size (so they'll lay flat in the tortilla). Then I dice the onion, pepper and tomato. Set these aside and heat a frying pan with some olive oil. I carmelize the onions while I steam the broccoli for a minute or two in the microwave. After the broccoli steams, I add it to the onion and dash a little of each of the spices in. Then I add the peppers and tomato. Add more spice and oil as needed.
I usually use the same pan as a griddle so that the flavor is on the tortilla, too. So that means set the vegetables aside. It can also go faster to just use a couple pan or a large griddle. I start by warming a tortilla in the pan, turning to prevent burning, when it's warm I then sprinkle cheese on half the surface and take spoonful of veggies and fold the tortilla, turning the quesadilla wwhen one side is golden brown.
These are really tasty with a sweet salsa or hot sauce, especially to complement the cinnamon.
See my other recipes for homeade side dihes and dips.
Yield: 6 servings
Preheat oven to 400 degrees
2 teaspoons margarine
¾ cup chopped onion
2 teaspoons all purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups 1% milk (skim is fine too)
2 cups long grain cooked rice
¾ cups crumbled feta cheese
1 large egg, lightly beaten
2 large egg whites
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
Olive oil cooking spray (regular is fine too)
2 Tablespoons grated Parmesan cheese
Melt margarine in large saucepan over medium heat. Add chopped onion and sauté 3 minutes. Stir in flour, salt and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer and cook 1 minute or until slightly thick, stirring constantly. Remove saucepan from heat and stir in cooked rice, crumbled feta cheese, egg, egg whites and spinach.
Pour mixture into a 9†pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake pie at 400 degrees for 35 minutes or until set. Broil 2 minutes or until pie is golden brown.
This is very easy and can be made ahead and just reheated.
2 cups yellow wax beans(1 in. peices)
2 medium potatoes (peeled and diced)
3 medium carrots (peeled and diced)
4 Tbs. penut oil, or butter
2 tsp. cumin seeds
1 tsp. salt
2 tsp. turmeric
1 tsp. coriander seeds (or 1/2 tsp. ground)
1/2 tsp. cayenne pepper
1 cup yogurt
1 cup fresh green peas
put all veggies except peas in a pot,add water just to cover them.lightly salt boil only 5-10 minutes. In another pot heat penut oil or butter and add spices.Stir around a few minutes then add vegtables(undrained). Bring it all to boil ,add yogurt&peas,stir well,reduce heat.Let simmer about 1/2 hr. or a little longer if needed. Serve hot with rice.
Serves about 6
I learned this recipe in the south of France when I went there for a summer in high school. It is a healthy and delish was to enjoy fresh ripe tomatoes.
4 tomatoes (the better the quality the better the dish. Preferably organic - I get mine from a local farmer's market).
3 TB EVOO
2 TB balsamic vinegar
2 tsp herbs de providence
1/2 TB Dijon mustard (don’t sub with yellow mustard – it will ruin it).
s & p to flavor
**All measurements are approximations - I just wing it on this one.**
Peel the tomatoes and cut them into wedges.
In a small cup combine all the ingredients except the tomatoes to make the dressing. Pour the dressing over the tomatoes and voila!
Simple and good. Make sure you have some good French bread handy to sop up the wonderful dressing at the end.
Alternative: Recently I have been adding diced up sun dried tomatoes. I love the dimension it gives to the dish. When I do this I exclude the mustard.
The first of my raw meals, this zuchinni pasta with tomato sauce was delicious and extremely filling. While I won't give up pasta forever or hot sauce, this was a great substitute and perfect for the summer. In fact raw cooking is fantastic if you don't have a nice BBQ outside and don't want to slave over a stove in the heat. I am a fan.
Zuchinni Pasta with Tomato Sauce
Ingredients:
6 zuchinnis (small to medium)
1/2 cup sundried tomatoes
1 whole tomato
1 tablespoon virgin olive oil
1/2 tsp red pepper flakes
2 tablespoons cider vinegar
1 tablespoon balsamic vinegar
2 tablespoon pumpkin seeds (or some other mild nut), more for garnish
3 baby carrots
3 cloves garlic
1 onion
sea salt (black hawaiian from Trader Joe's is fantastic here)
freshly ground pepper
To Do:
If you have a food processor, use the grating plate to grate all the zuchinni up. If you don't, use a vegetable peeler and slice ribbons of the zuchinni to create noodles. This probably looks nicer than the grating method, but I am lazy and the proud owener of a Cuisinart. Place your zuchinni on a tray and place in an (unheated!) oven to dry it out for a bit while you make the sauce.
For the sauce, place the sundried tomatos in water to soak for 15 minutes. While tomatoes are soaking, chop onion and then place in food processor or blender to create a paste. Add the vinegars, garlic, red pepper flakes, olive oil and chopped baby carrots. If it gets to hard to blend, steal a tablespoon or two from the water that the dried tomatoes are soaking in. Once the 15 minutes have passed, drain the dried tomatoes and reserve the water. Add dried tomatoes to mixture and pulse until it becomes smooth and add pumpkin seeds (or buts) to thicken the sauce up. Chop up whole tomato and add to the mixture and pulse the food processor or blender in order to incorporate the tomato, but keep it chunky! Add salt and pepper to taste and let sauce sit for 5 minutes to thicken and incorporate all of the flavors.
To serve, mound the zuchinni in a bowl and place a heaping portion of sauce on top. Garnish with pumpkin seeds or nuts if desired. Serves 4.
When you're in the mood for some comforting food that isn't too terrible for you try risotto! Delicious, creamy, kind of like an Italian mac-n-cheese and the best part is drinking wine while you cook it! This recipe was kind of thrown together haphazardly, but I’m taking a crack at writing it out because the flavors melded really well with eachother and provided a yummy meal.
Citrus Risotto
Ingredients
1.5 cups arborio rice
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable stock
1.5 cups dry white wine
1 cup orange juice
1 bunch of asparagus, cut into small pieces
1 cup brocoli florets
7 mushrooms, chopped
zest of one lemon
salt and pepper to taste
To Do
Heat up 1.5 tablespoons of the oil in a large pot and add onions and garlic. Turn the heat down and let the onions and garlic get golden, stirring occasionaly - about 7 minutes. Add the rice and stir it around to get it completely coated with the oil. Let it hang out for a minute and then start adding your liquid.
The key to risotto is adding about a half a cup of liquid and then stirring the rice until the liquid gets completely absorbed, and then adding another half cup, continue the process until you’ve used up all of the stock, wine and organge juice. [This makes for a lot of time standing over a pot and stirring, but if you pour yourself some of that extra wine and put on some good music, the time flies by and you get a meal at the end of it! ] I mixed up the order a bit - first, I used some stock, then wine, then a bit of the orange juice and just kept repeating the process until all the liquid was gone.
In the meantime, steam the brocoli and asparagus and sauté the mushrooms with the rest of the olive oil. Add the brocoli and asparagus to the mushrooms and give it a good stir.
When the risotto is just about done and looking creamy, add the lemon zest, vegetables and salt and pepper. Stir it up a couple of times and taste. The rice should have a bit of bite to it, but if it’s a bit undercooked, just add some more liquid - wine, stock, orange juice, whatever! All you have to do is keep stirring.
Place in bowls, grate some parmeson and add some more lemon zest to serve. I like having some crusty bread along the side.
I made these today off the top of my head. I didn't see any reason to buy premade veggie burgers because I didn't want the fillers and other additives they put in.
Veggie Burgers
1 16 oz can garbanzo beans, rinsed and drained
1 slice red onion, diced small
1 carrot, shredded and diced small
1/2-1 fresh jalapeno pepper (depending on your heat tolerance), diced small
1 whole portabello mushroom, diced small
1 clove garlic, minced
1 egg
1/2 cup crushed stone ground wheat crackers (I use Back to Nature-Organic stoneground wheats)
1/2 tsp cayenne powder
1/2 tsp chili powder
salt and black pepper to taste
Mix all ingredients in a bowl, smashing the garbanzo beans with the back of your spoon while mixing.
Form mixture into 4 patties.
Place on wax paper lined baking sheet and place sheet in freezer just until patties are frozen.
I grill these up on my George Foreman but you can alson fry them up in a cooking spray coated non stick pan until brown and crispy and cooked through. YUM!!
Serve on whole wheat hamburger buns with the condiment of your choice. (I like mayo and hot sauce, but that's just me, lol).
I'm always trying to get my husband to eat more chili, so I need to keep coming up with interesting ways to make it. This works pretty well.
1 pckg firm tofu
1/2 cup chopped onion
1 clove of garlic, chopped
1 Tbsp veg. oil
1 Tbsp. chili powder
1 sliced tomato
1 can pinto beans, drained
1 cup frozen corn
1/4 cup green chili salsa
1) Cut tofu into small cubes.
2) Saute onion and garlic.
3) Stir in chili powder
4) Add tomatoes, pinto beans, corn, and tofu
5) Cover and simmer for 10-15 minutes.
6) Add salsa
1 large sweet onion, chopped
1 green bell pepper, seeded, chopped
3-4 garlic cloves, finely chopped
2 jalapeno peppers, seeded, finely chopped
2 T. (more or less) cumin
4 T. (more or less) extra virgin olive oil
1/8 c. vegetable broth mix
4-6 c. water
3 10-oz. bags frozen corn
1-2 large russet potato, 1/2" cubes
1/4 c. parsley
salt and pepper
5 limes, wedged
In large pot, simmer onion, green pepper, jalapenos and garlic till soft (about 10 mins.).
Add cumin and potatoes and stir. Let simmer 2-5 mins., stirring occasionally.
Add 2 c. water and vegetable broth mix, stirring. Add 2 c. water, stir. Let simmer about 10 mins., until potatoes are about half done.
Add corn and cook till potatoes are done, but firm. (If corn is thawed, this will take about 10 mins. If still frozen, abou 10-20 mins.)
Add water as needed, to fill pot, or wait until after next step to determine how thick/thin you like it.
When done, add parsley. Using stick blender, liquefy about 1/3 of the corn and potatoes. This will thicken the soup into a chowder. You can also transfer about 1/3-1/2 of the soup to a regular blender, liquefy and return to pot.
Serve with lime wedges!
This recipe is adapted from a Moosewood recipe where a friend is a member of the collective. It is very easy to make.
The lime is what makes the soup special. Corn and lime are wonderful together.
These amounts are guides and designed to allow the cook to modify anything according to taste and need. How much water you use is up to you.
I'm an informal, lazy cook, and I use about 2 1/2 Tupperware 10-oz. tumblers of water in a 6-qt. pot. I use about 3 T. cumin and unrefined Celtic sea salt.
If you like cilantro (it tastes like soap to me), use that instead of parsley.
This makes a big pot of soup, enough for 2 hungry people plus lunch or dinner the next day, or 4-6 hungry people for one meal, depending on what else is served.
There is little heat to this recipe; it's savory. Leftovers are hotter, but not uncomfortably so. I'm not fond of heat, since it seems to mask flavors in addition to being unpleasant. My young grandsons (7 & 4) l-o-v-e love this soup.
I serve this soup with my own Spinach-Tofu Burritos, which you can find at BakeSpace, as well.
Large tortillas (enough for 1-2 ea.)
1 lb. extra firm tofu, frozen & thawed
1 box frozen spinach, thawed & drained
1 packet taco seasoning
Taco sauce
Olive or other favorite cooking oil
Break the tofu into chunks that fit your hand. Squeezing excess water out, crumble tofu into medium bowl.
On med. to med-hi heat, saute tofu till golden brown. When hot through, but not browned, add taco seasoning and about 1/2 c. water, mixing well.
When tofu is golden brown, add spinach, stirring together well.
Heat tortillas in large cast iron skillet or griddle with no oil.
Make your burritos and add taco sauce if desired.
It's easy to double or triple this recipe. I usually make it with 3 lbs. tofu and 2 or 3 boxes of spinach. This makes plenty for a dinner and plenty for lunches or dinners 1 or 2 more times. It also makes enough to feed 4 adults and 2 children, along with the soup mentioned below, for 1 meal (and possibly 1 or two lunches the next day).
This works well if the adults heat their own burritos at the stove and make their burritos at the table -- sort of a DIY thing. Kids, of course, will need help or will need theirs done for them.
These burritos are easyeasy and can be modified to your own tastes. I created them to go with my Southwestern Corn-Potato Soup.
And for you non-vegheads, don't let the tofu scare you! Almost no one likes just-plain-tofu, but if you freeze and thaw it, you'll be amazed at what it's like. Freezing, thawing and cooking thoroughly are the keys to tofu. Trust me.
Quick, easy, and very tasty! The key to this recipe is to use the correct salsa and corn.
Combine the following ingredients in a bowl, chill, and serve!
1 can Shoepeg Corn (drained and rinsed)
1 container of Santa Barbara Roasted Garlic Salsa
1 can Black Beans (drained and rinsed)
1/4 cup chopped cilantro
Salt and pepper to taste
Adapted from an Everyday Italian recipe I saw on TV. So good!
Ingredients:
1 tablespoon extra-virgin olive oil, plus 2 tablespoons
1 carrot, peeled and finely diced
1 zucchini, finely diced
1 small onion, finely chopped
8 garlic cloves, minced
1 1/4 cups dried lentils
2 1/2 cups vegetable broth, plus 2 cups
2 bay leaves
1 cup basmati rice
1/2 cup pitted kalamata olives, coarsely chopped
1/2 cup chopped fresh Italian parsley leaves
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground black pepper
Heat 1 tablespoon of olive oil in a large saucepan. Add the carrot, zucchini, onion, and garlic and saute until the onion is translucent, about 5 minutes. Stir in the lentils. Add 2 1/2 cups of vegetable broth and bring to a boil over high heat. Decrease the heat to medium-low. Cover and simmer gently until the lentils are just tender, about 20 minutes. Drain well. Transfer the lentils to a large bowl.
Meanwhile, bring the remaining 2 cups of vegetable broth and 2 bay leaves to a boil in a medium saucepan over high heat. Add the rice and return the broth to a simmer. Cover and simmer gently over low heat just until the rice is tender and the liquid is absorbed, about 15 minutes (do not stir the rice as it cooks). Remove the saucepan from the heat. Transfer to the bowl with the lentils. Add the olives, parsley, and thyme. Toss the rice mixture with the remaining 2 tablespoons oil to coat. Season, to taste, with salt and pepper. Serve warm or at room temperature.
Ingredients:
1 tbsp. olive oil
1 cup basmati rice
1 green bell pepper
1 8 oz. can tomato sauce
1 cube vegetable bullion
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. garlic salt
pinch crushed red pepper flakes
salt and pepper to taste
To begin, slice bell pepper into slices about 1-1/2" wide. Cut up bullion cube into small pieces. Set aside.
Heat olive oil in skillet on medium heat. When oil is hot, add rice and stir frequently until rice is starting to brown, about 3 minutes. Remove from heat and add can of tomato sauce, plus two cans of water. Add dry ingredients (plus bullion cube) and stir until spices are incorporated. Add bell pepper slices. Bring to a boil, cover with lid, turn down heat to a simmer. Simmer for 45 minutes until rice is cooked. Remove bell pepper slices and serve.
These muffins are the best I've ever had. I veganized the recipe with my own no-longer-secret trick to using silken tofu. See the vegetarian (regular) version under "Breads", if you prefer. But I believe you'll love it this way! This is an astonishingly healthy recipe, with blueberries, orange zest, oatmeal, nuts and soy, all super-foods.
1 c. old-fashioned oats
2 c. soy "buttermilk" (see below)
1 2/3 c. whole wheat pastry flour
3/4 c. packed light brown sugar
2 T. vegetable oil
1 t. + 1 pinch baking powder
1 t. + 1 pinch baking soda
1 t. salt
1/3 c. silken tofu
Zest of 1 large orange (2 oranges if you like)
1 1/4 c. blueberries (fresh or frozen)
1/2 c. chopped walnuts
Soy "buttermilk":
Use 1 t. lemon juice for each 1/3 c. unsweetened soymilk. Give a quick stir/whisk and let stand for about 10 mins.
Combine oats and soy "buttermilk" in mixing bowl. Cover and let stand about 30 mins.
Preheat oven to 350. Spray muffin pan with cooking oil or use paper liners.
In small bowl, combine the silken tofu and all the oil. Mix very well with electric mixer, or use blender. Blend/mix for about 45-60 seconds. (See more info below)
Combine soy buttermilk mixture, flour, sugar, tofu-oil mixture, baking powder, baking soda, salt and orange zest in second mixing bowl. Beat with electric mixer at medium speed until smooth (as smooth as oatmeal gets :). Fold in blueberries and walnuts. Spoon batter into muffin cups , filling about 3/4 full.
Bake 25-35 mins or until toothpick comes out clean. (Baking time varies with the silken tofu, and I've found variations in my own oven.)
Cool and serve with your favorite margarine, other spread, or leave plain.
Note: The silken tofu-oil blend is my invention. It really does work. It popped into my head one day when I got sick of the tofu not mixing well when used as an egg substitute in baking. This method also eliminates that vague soy undertaste that many people find unpleasant.
The usual egg replacement recipe calls for 1/4 c. silken tofu for each egg, but when mixing with the oil, less tofu is needed. In this recipe, about 1/3 c. is about right. Add it slowly, though, stopping if you feel there's enough liquid in the batter.
This is a vegan classic! The first time I had it was at the Manatee Cafe in St. Augustine, FL. It was so rich and decadent, I had to find out the recipe. Since then, I've made it for family gatherings and no one ever suspected that it contained tofu - they still don't know! ;) It's super easy and can easily be adapted to have a fruit topping, be gluten free,... anything!
12 oz silken tofu
1 12-ounce bag non-dairy chocolate chips (about 2 cups)
1/3 cup coffee liquor (optional)
1 tsp vanilla
1 tbsp honey
1 graham cracker crust (or g/f prebaked crust)
1 cup sliced strawberries or whole berries (optional topping)
dollops of non-dairy whip topping on each slice
Place tofu and honey into a blender or food processor.
Melt chocolate chips and coffee liquor together until smooth in a double boiler. Remove from heat and stir in vanilla. Pour over tofu and whizz/blend the mixture until completely smooth, stopping to scrape down the sides of the bowl occasionally.
Pour into a pie crust and chill until firm, at least 2 hours.
Great meatless meal. Low fat and calories, good source of fiber.
Pineapple Salsa:
1 15 ounce can pineapple tidbits packed in juice, drained
½ cup red bell pepper, diced
½ cup green pepper, diced
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
1 tablespoon cider vinegar
1 tablespoon brown sugar
Combine all ingredients. Let sit at room temperature for 30 minutes.
Wraps:
1 5 ounce package yellow rice, prepared according to package directions
1 15 ounce can black beans, rinsed and drained
½ cup tomato salsa (optional)
4 red leaf lettuce leaves
Divide yellow rice, black beans, pineapple salsa and tomato salsa (if desired) evenly among the 4 lettuce leaves. Fold in the sides of the lettuce and roll up.
Makes 4 servings. Per serving: 187 calories, 6.5 grams protein, 44 grams carbohydrates,
0.8 grams fat (0 millgrams cholestrol and saturated fat!)8.4 grams fiber and 799 millgrams sodium
I did not use the tomato salsa, I found the pineapple salsa was best by itself. Enjoy!
I started making these veggies when we joined an organic farm. Every Thrusday the vegetables just kept on comming!
You can use whatever vegetables you have on hand or like.
Sweet Potatoes
Yukon gold potatoes
Peppers - I use a variety of colors
Onions and Leeks
Carrots
Eggplant - japanese or regular
Zucchini
Yellow squash
Brussel sprouts
Wash and chop all vegetables, peel potatoes. Place all veggies in a bowl and coat with olive oil. Pour all veggies in a rimmed pan, mince 4 to 5 cloves of garlic, add fresh basil, chives and thyme. Bake in 400 degree oven until vegetables are done - usually 30 to 45 minutes - this will depend on amount and size of potatoes.
I was served this dish at a retreat and the cook was kind enough to tell me how to make it at home. This takes some time, but the results are truly worth it. Even my (non-veggie) husband likes it! And if you are the only veggie in the house (which I am), you can freeze the leftovers and feast for at least 3 more meals!
1 lb. extra-firm tofu
3 tsp. olive oil
1 - 2 minced garlic cloves
2 lbs. mushrooms (I like to mix cremini and white button; other kinds would be great!)
2 large onions
Dark sesame oil
Nutritional yeast (from the health food store -- I bought it once from a chain grocery and the quality was awful.)
Salt & pepper
Oil for cooking the veggies (I use canola; peanut would be good.)
Hot, cooked brown rice
Slice the tofu into 1/2 inch blocks, wrap them in a clean kitchen towel, and press them to get out extra liquid (I put the towel on a plate, cover with an upside-down plate, and then weigh it down with a couple of heavy cookbooks.)
Meanwhile, clean (I wash, I know that's a culinary no-no!!) the mushrooms, slice off the very bottoms to rid them of dirt, and slice thinly.
Slice the onions into thin slices.
You will have a LOT of onions and mushrooms -- don't be worried, they will cook down!
Heat a LARGE skillet with 2 T oil over medium heat, and add the mushrooms and onions. Toss them in the oil, salt them lightly, and when they begin to bubble, turn the heat down low. The plan is to cook them as slowly as possible to turn them a deep, mahogany brown.
Meantime, preheat the oven to 350.
Uncover the tofu and cut into 1/2-inch cubes. Stir the olive oil and minced garlic together in a small bowl,add the tofu, and toss gently to cover each cube with a sheen of oil.
(You are watching the onions and mushrooms, right? Stir them so they don't stick. If they get dry, add a bit of water. Keep the heat low so they don't scorch.)
Put the tofu on a baking sheet and spread out -- you want them to be crisp and lovely. Salt lightly.
Put the tofu in the oven and bake for 20 minutes, until lightly browned and a fragile crispness coats each piece.
By this time, you are stirring the mushrooms and onions and they are becoming deeply brown. They may stick to the bottom of the pan, but don't panic. The bits that stick to the bottom will make a luscious gravy.
When the tofu is out of the oven and the onions and mushrooms have cooked down to a deep, brown with a heavenly smell, stir in about a teaspoon of dark sesame oil.
Put a cup of water in a measuring cup and have it handy.
Pour 1/2 cup of nutritional yeast into the onion mixture. This will add nutrients and a deep, earthy flavor.
The yeast will behave like flour and tighten up the onions/mushrooms. Slowly add water and stir until it looks like just the amount of gravy you want. Taste for seasoning.
Add the tofu and carefully stir until everything is warm.
Serve over brown rice.
Feel virtuous and very well fed!
Stuffed Vegetables
Pre heat oven to 400 degrees
Ingredients:
12 white mushrooms-caps removed and chopped
6 small tomatoes (not grape) - halved and seeded
6 small zucchini - halved and inside scooped out
6 small squash, green and/or yellow - halved and scooped (trimmed of both ends so it lies flat)
1 medium white onion - chopped
2-3 garlic cloves - chopped
1/2 cup flat-leafed parsley - chopped
6-8 flat anchovy fillets minced to a paste (optional)
2 Tbls. chopped thyme
1/2 cup grated parmesan cheese - plus more for topping
3 T olive oil - more of needed
S&P to taste
1 cup bread crumbs
To prepare:
1. Heat pan with oil and add chopped onion and garlic, pinch of S&P. Sauté until onions are soft - 5-7 mins.
2. In bowl, combine crumbs, parsley, anchovies, salt and pepper, thyme, grated cheese and cooked onion mixture. Mix and add more oil if too dry.
3. Fill veggies with mixture and place in oiled baking pan. Sprinkle tops of veggies with a bit more oil and cheese. Bake at 400 degrees for 10 min. or until tops are nicely browned.
4. Remove from baking pan and place on serving dish. Can be served hot or at room temp.
This recipe is easy to prepare and a perfect selection for a buffet dinner or luncheon..It can be made ahead and served at room temperature...Garnish the platter with fresh herbs for a more lavish prensentation. You will have your guests begging for the recipe!
Ingredients:
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) Old El Paso® mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
Preparation Directions:
1 . Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2 . Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3 . In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4 . Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
High Altitude (3500-6500 ft):
Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.
This is a very nice side dish that is also pretty and colorful, it makes a lot so I like to serve it for large groups or a party.
I think the Near East brand of rice makes a flavor that is either bulgar or tabbouleh, you can just use that entire box rather than measuring out the bulgar.
3/4 cup bulgar or tabbouleh rice mix
2 ripe medium tomatoes-diced
1/2 cup cucumber-diced
1 medium red onion-diced
chopped parsley-about 1 cup
chopped mint leaves-about 1 cup
1/4 cup chopped basil
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp. salt
1/4 tsp. Allspice
Mix everything together, adding more or less as needed or to taste, chill before serving and serve cold.
From my lovely Mother in Law, Lois.
1 chopped onion
3 cloves garlic, minced
1 celery stalk, chopped - optional
2 green bell peppers
1/2 tsp thyme
1/4 tsp black pepper
1 pinch cayenne - optional
1 pinch sea salt
1/2 tsp oregano
1 tsp basil
1 can whole, peeled tomatoes, chopped including juice
1 Tbls sugar
1 Tbls dijon mustard (Must use DIJON mustard)
1.5 to 2 cups cooked black-eyed peas
1 lg head garlic, horizontally split in half
4 med potatoes
soy milk (or skim milk or whatever)
salt to taste
pepper to taste
Preheat oven 350. I always drizzle garlic with a tiny bit of oil to
keep it from burning. I know this is a no-no for this list, but it
such a small amount it's like using cooking spray. Cover tightly with
foil and bake 30-40 min. Let cool until easy to handle (can be done a
day before). Squeeze out garlic. This is your flavor and butter
substitute.
Cover potatoes with water (peeled and chopped--however many potatoes
you'd like) and bring to a boil. Cook 20-30 mins until fork
tender. Drain, reserving water. Mash potatoes with soy milk and
garlic, adding enough potato water back in to bring it to desired
consistency. Add salt and pepper to taste.
Sautee onions and garlic until soft, then do the same with the celery
and bell peppers. Add the spices and cook until the onions are
golden. Add all other ingredients except the peas and simmer for 5
minutes, covered.
Add the peas and cook until the peas are heated.
Pour your bean mixture in the bottom of a bread loaf pan. Spoon mashed
potatoes on top. Bake at 400 deg for 15 minutes.
1 dozen corn tortillas, made from corn, lime, water only
1 28 ounce can enchilada or chili sauce
grated ff cheese
1/4 cup wine/broth/balsamic vinegar
filling
2 cups cooked bulgar wheat
2 cups cooked lentils, a little cooking
water added in for moistness
one onion chopped
several cloves garlic
2 teaspoons ground cumin seeds
1 teaspoon ground corriander seeds
salt if you need it
cook onions, garlic and spices in 1/4 cup red wine, balsamic vinegar or veggie broth, until tender; mix all filling ingredients in bowl.
prepare baking dish with very light film of oil or spray, 8X11 inch or 9X 13, or a couple round casseroles that fit the tortillas works, too.
pour small amount of sauce into pa, cover bottom of pan with tortillas, add layer of filling, sprinkle with cheese, layer of tortillas, pour on some sauce, add filling and cheese, end with layer of tortillas and sauce with a sprinkling of cheese.
bake 350F for about 30 minutes.
2 - med onions - chopped
1 - cup packed brown sugar
1 - cup vinegar
2 - teaspoon garlic salt
2 - teaspoon dry mustard
Stir and simmer covered for 20 min.
Place in a 9x13 cake pan or casserole dish that matches the size while above stuff is simmering:
1- 16oz can baked beans(veg)
1- 16oz. can chick peas drained
1- 16oz. can green limas drained
1- 16oz. can butter beans drained
1- 16oz. can kidney beans drained
Add above ingredients to lower ingredients stir together. Bake for 1 hour
uncovered at 350 degrees.
Serves 12
Small amount of veg. stock or water, for frying
1 large onion, chopped
1 large aubergine, (eggplant) cut into chunks
2 cloves garlic, crushed
1 Tsp ground cumin
1 Tsp turmeric
1 Tsp ground ginger
1 Tsp paprika
1 Tsp ground allspice
3 14 Oz cans chopped tomatoes
1 Lb can chick peas
3 Oz raisins
1 Tbsp chopped fresh coriander
3 Tbsp fresh parsley, chopped
salt and black pepper
Heat the stock or water in a flameproof casserole.
Add the onions and
cook, stirring occasionally, for 5 minutes, until soft.
Add the aubergine, cover and cook for a further 5 minutes.
Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute.
Stir in the tomatoes, chick peas, raisins and chopped coriander and parsley.
Season with salt and black pepper bring to the boil and simmer for 45 minutes.
Adapted from "The Book of One-pot Cooking" by Mary Reader.
makes 3 quarts, serves 8
2 cups dry mung beans
2 large cloves garlic, minced
1 1/2 cups onions, diced
2 tablespoons vegetarian broth powder
4 cups hot water
2 1/4 pounds potatoes, peeled, chunked, and steamed
1 cup celery, diced (optional)
1 cup carrots, diced
1/2 teaspoon sale
1/4s teaspoon white pepper
1/8 teaspoon crushed red pepper
Sort and soak mung beans overnight in three times their volume of water.
Drain and discard soaking water, rinse.
Dissolve broth powder in hot water to make stock.
Sauté garlic and onions in a little water or stock in a large skillet.
Add beans, celery, carrots and broth, simmer uncovered for 1/2 hour. Stir occasionally.
Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2 - 3 minutes.
1 can red kidney beans, drained
1 can chick peas, drained
2 cans tomatosm, drained (liquid reserved)
1 green pepper, chopped
1 large onion, diced
garlic cloves to taste
2-3 cups frozen vegetables
Combine all ingredients in large casserole dish, and bake in 400F oven for 45 mins. If too dry, add reserved liquid.
Serve over couscous (or any other grain you like).
Serving Size : 4
2 1/2 C Low Sodium Veggie Broth
1 Clove Garlic -- finely chopped
4 Tbsp Onions -- finely chopped
1 Tsp Lemon Zest -- grated
3/4 C Short-Grain Rice -- (risotto)
1 Lb Fresh Asparagus - cleaned 1" lengths
Pour stock into saucepan.
Bring to boil and let simmer over low heat.
In a heavy skillet, saute garlic and onions in water or sm. amount of stock over low heat until onions turn soft.
Add lemon zest and rice.
Stir with a fork until rice is well coated.
Add one cup warm stock; cook over low heat until liquid is absorbed, stirring occas. with a fork.
Repeat with another cup of stock.
Then add remaining 1/2 C stock.
When absorbed, rice should be done.
Steam asparagus.
Add asparagus to risotto just before serving.
NOTES: Cal 162
Fat 0.3 g
Carbs 34.3 g
Protein 10.9 g
Sodium 363 mg
Dietary Fiber 2.5 g
CFF 1.7%
5 cups vegetable broth
1-1/2 cups arborio rice
1 cup diced red bell peppers
1/2 cup diced browned onion
1 garlic clove, minced (I used 3)
1 cup corn, frozen or fresh
1/4 cup sliced fresh basil
salt and pepper to taste
In a saucepan bring broth to a simmer; adjust heat to keep barely simmering.
In another saucepan, combine rice, pepper, onion, garlic, and 3 cups of the hot vegetable broth.
Bring mixture to a simmer over moderately high heat, adjust heat to maintain a simmer and cook, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes, stirring occasionally.
Add more hot broth 1 cup at a time, stirring often and waiting until the rice has absorbed most of the liquid before adding more.
After 8 more minutes, the rice should still be a little firm to the bite, and it should have absorbed about 5 cups total liquid.
If the rice seems underdone or the mixture seems dry, add a little more liquid.
Risotto should be creamy, but not soupy.
Remove from heat and stir in basil. Season with salt and pepper and serve immediately.