Adapted from Averie Cooks- Slow Cooker Orange Chicken
Oil bottom of crockpot.
2 lbs boneless skinless chicken breasts, 1-inch pieces
MIX:
1/3c. cornstarch
sprinkle Kosher salt
sprinkle pepper
1c. orange marmalade
1/4c. orange juice
1/4c. low-sodium soy sauce
1T. rice wine vinegar
1t. sesame oil
1t. ginger
2t. minced garlic
Place chicken in oiled crockpot. Pour orange mixture evenly over chicken. Cook on low for 4 hours or high for 2 hours.
Serve over rice.
Toppings- green onions, sesame seeds, orange slices
(Does not reheat well.)
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Monday, February 26, 2018
Crockpot Tacos
Adapted from Vegan in the Freezer- Slow Cooker Chipotle Tacos
Put everything in the crockpot on low for 3 hrs or high for 1 1/2 hrs.
2 cans pinto beans
1 small bag frozen corn
3 chipotle peppers in adobo sauce, chopped
6oz tomato paste
1 can diced tomatoes
2T. chili powder
1T. cocoa powder
1T. cumin
1t. cinnamon
Put in hard or soft shell tacos and use toppings- cheese, lettuce, avocado, sour cream.
Use leftovers on baked potatoes!
Put everything in the crockpot on low for 3 hrs or high for 1 1/2 hrs.
2 cans pinto beans
1 small bag frozen corn
3 chipotle peppers in adobo sauce, chopped
6oz tomato paste
1 can diced tomatoes
2T. chili powder
1T. cocoa powder
1T. cumin
1t. cinnamon
Put in hard or soft shell tacos and use toppings- cheese, lettuce, avocado, sour cream.
Use leftovers on baked potatoes!
Budda Bowl
Adapted from Mind Over Much- One Pan Healthy Sheet Pan Dinners!
Cook quinoa (or brown rice).
Veggies to Roast:
Chickpeas (a can or cooked)
Brussels sprouts, halved
Sweet potato, cubed
Onion, wedged
Put on foil lined baking sheet, drizzle with oil and toss then sprinkle with paprika, garlic powder, salt & pepper.
Bake at 400 degrees for 40 min.
Make dressing: (THIS MAKES THE MEAL!)
1c. hummus
1 T. Dijon mustard
1 T. maple syrup or honey
juiced lemon (or 1 T. lemon juice)
4T. water for consistency
sprinkle Kosher salt
sprinkle black pepper
Assemble- quinoa, roasted veggies, and topped with dressing
Topping suggestions- avocado and/or mango
Cook quinoa (or brown rice).
Veggies to Roast:
Chickpeas (a can or cooked)
Brussels sprouts, halved
Sweet potato, cubed
Onion, wedged
Put on foil lined baking sheet, drizzle with oil and toss then sprinkle with paprika, garlic powder, salt & pepper.
Bake at 400 degrees for 40 min.
Make dressing: (THIS MAKES THE MEAL!)
1c. hummus
1 T. Dijon mustard
1 T. maple syrup or honey
juiced lemon (or 1 T. lemon juice)
4T. water for consistency
sprinkle Kosher salt
sprinkle black pepper
Assemble- quinoa, roasted veggies, and topped with dressing
Topping suggestions- avocado and/or mango
Teriyaki Bowl
Adapted from Yup It's Vegan- Teriyaki Cauliflower Rice Bowls
Make brown rice. Mix in sauteed garlic and ginger, if desired.
Bake cubed sweet potatoes for 45min at 400 degrees. Sweet potatoes can be tossed in teriyaki sauce and sriracha or any other spices.
Saute or microwave cauliflower.
Cook frozen edamame.
Saute corn.
Slice avocado.
Dice green onion.
Top with sesame seeds and Teriyaki sauce.
Easily adaptable. A great teriyaki sauce makes this dish amazing. Easy to serve to a large group.
Make brown rice. Mix in sauteed garlic and ginger, if desired.
Bake cubed sweet potatoes for 45min at 400 degrees. Sweet potatoes can be tossed in teriyaki sauce and sriracha or any other spices.
Saute or microwave cauliflower.
Cook frozen edamame.
Saute corn.
Slice avocado.
Dice green onion.
Top with sesame seeds and Teriyaki sauce.
Easily adaptable. A great teriyaki sauce makes this dish amazing. Easy to serve to a large group.
Fast Vegan Chili
Adapted from Minimalist Baker- 5-ingredient Sweet Potato Black Bean Chili
Onion
2 sweet potatoes, cubed
16oz jar salsa
15oz can black beans, rinsed
2c. broth
2 c. water
Desired spices- 1-2T. chili powder, 1T. cumin, 1/2 t. cinnamon
Can saute onion, if time and desired. Dump everything else in, stir, and simmer until potatoes are cooked. Or dump into the crockpot on low until ready to eat.
Toppings: avocado, red onion, tortilla chips, lime
Onion
2 sweet potatoes, cubed
16oz jar salsa
15oz can black beans, rinsed
2c. broth
2 c. water
Desired spices- 1-2T. chili powder, 1T. cumin, 1/2 t. cinnamon
Can saute onion, if time and desired. Dump everything else in, stir, and simmer until potatoes are cooked. Or dump into the crockpot on low until ready to eat.
Toppings: avocado, red onion, tortilla chips, lime
Easy Vegan "Meat"
Adapted from Oh She Glows- Ultimate Green Taco Wraps
Ingredients:
1c. uncooked French green lentils (Not red, too mushy)
1c. walnuts
Spices-
For a Mexican Meal
2-3T. Penzeys Bold Taco seasoning
or
2t. each of cumin, chili powder, oregano
For an Italian Meal
2-3T Penzeys Italian seasoning
or
2t. each of minced garlic, thyme, oregano, basil
Rinse lentils and add to pot then cover with water and a sprinkle of salt. Cover and bring to a boil then reduce heat to medium to simmer for 20 minutes or until tender. Drain water. Cool lentils.
In the food processor, add 1c. cooled lentils (you will have some lentils leftover), 1c. walnuts, and seasonings. Pulse to combine. (DO NOT OVER PULSE. It will turn to mush.) Pulse until it looks like ground meat.
I have used this in tacos, burrito bowls, topping spaghetti, lasagna, and topping Zuppa Toscana soup.
Ingredients:
1c. uncooked French green lentils (Not red, too mushy)
1c. walnuts
Spices-
For a Mexican Meal
2-3T. Penzeys Bold Taco seasoning
or
2t. each of cumin, chili powder, oregano
For an Italian Meal
2-3T Penzeys Italian seasoning
or
2t. each of minced garlic, thyme, oregano, basil
Rinse lentils and add to pot then cover with water and a sprinkle of salt. Cover and bring to a boil then reduce heat to medium to simmer for 20 minutes or until tender. Drain water. Cool lentils.
In the food processor, add 1c. cooled lentils (you will have some lentils leftover), 1c. walnuts, and seasonings. Pulse to combine. (DO NOT OVER PULSE. It will turn to mush.) Pulse until it looks like ground meat.
I have used this in tacos, burrito bowls, topping spaghetti, lasagna, and topping Zuppa Toscana soup.
Green Rice
This is my version of Cookie + Kate's green rice.
Ingredients:
oil
1 1/2 c. long grain brown rice
3 cups broth
2 handfuls of spinach
2-3 peppers (poblano or serrano or jalapeno or combination)
1-2 T. minced garlic
sprinkle of Kosher salt
In the food processor or blender, puree spinach peppers, garlic, and a sprinkle of salt. (I just pack the food processor full of spinach after putting the sliced peppers on the bottom.)
Rinse rice.
Heat a few table spoons of oil in the bottom of a heavy pan with a lid. Add the rice and stir. Lightly brown the rice for about 10 minutes. Put green puree in with the rice and stir then let simmer for 5 to 10 minutes. Add broth, cover pot, bring to a boil, cover and reduce heat. Simmer until liquid is absorbed. It is DECEIVING. I tilt the pot to see through the clear lid how much liquid is left to be absorbed. It takes about 60-75 minutes for mine to be cooked completely.
Remove from heat. Stir and top.
Topping ideas:
Baked, spiced sweet potato chunks
Black beans
Avocado
Salsa verde
Cheese
Sour cream
Pepitas (green pumpkin seeds)
Ingredients:
oil
1 1/2 c. long grain brown rice
3 cups broth
2 handfuls of spinach
2-3 peppers (poblano or serrano or jalapeno or combination)
1-2 T. minced garlic
sprinkle of Kosher salt
In the food processor or blender, puree spinach peppers, garlic, and a sprinkle of salt. (I just pack the food processor full of spinach after putting the sliced peppers on the bottom.)
Rinse rice.
Heat a few table spoons of oil in the bottom of a heavy pan with a lid. Add the rice and stir. Lightly brown the rice for about 10 minutes. Put green puree in with the rice and stir then let simmer for 5 to 10 minutes. Add broth, cover pot, bring to a boil, cover and reduce heat. Simmer until liquid is absorbed. It is DECEIVING. I tilt the pot to see through the clear lid how much liquid is left to be absorbed. It takes about 60-75 minutes for mine to be cooked completely.
Remove from heat. Stir and top.
Topping ideas:
Baked, spiced sweet potato chunks
Black beans
Avocado
Salsa verde
Cheese
Sour cream
Pepitas (green pumpkin seeds)
Sunday, January 11, 2015
Freezer Meal Chickpea Stew
THIS meal caught my eye on a Buzzfeed listicle. We made it for a freezer meal get-together and it was a winner. Everyone loved it.
1 yellow onion, diced
1 T. oil
3 cloves garlic, minced
1/2 t. cinnamon, turmeric, cumin, coriander, ground cloves
salt, to taste
1 t. ginger
1 red chili
15 oz diced tomatoes
15 oz chickpeas, drained and rinsed
1 large sweet potato, peeled and 1in. chunks
15 oz light coconut milk
Jasmine rice, to serve with
In skillet, heat oil and onion for 3-4 minutes.
Add garlic, chili, ginger and spices. Heat.
Add all other ingredients. Simmer for 30 to 50 minutes. (Taste after 20 minutes to see if you want more spices added. Maybe even some cayenne pepper.)
Let cool. Package in gallon freezer bags.
We also packaged a cup of Jasmine rice in a small ziplock bag to freeze along side the dish so everything would be together when this meal was needed.
To reheat, thaw in fridge overnight and warm on stove. Serve over cooked rice with a parsley garnish, if on hand.
1 yellow onion, diced
1 T. oil
3 cloves garlic, minced
1/2 t. cinnamon, turmeric, cumin, coriander, ground cloves
salt, to taste
1 t. ginger
1 red chili
15 oz diced tomatoes
15 oz chickpeas, drained and rinsed
1 large sweet potato, peeled and 1in. chunks
15 oz light coconut milk
Jasmine rice, to serve with
In skillet, heat oil and onion for 3-4 minutes.
Add garlic, chili, ginger and spices. Heat.
Add all other ingredients. Simmer for 30 to 50 minutes. (Taste after 20 minutes to see if you want more spices added. Maybe even some cayenne pepper.)
Let cool. Package in gallon freezer bags.
We also packaged a cup of Jasmine rice in a small ziplock bag to freeze along side the dish so everything would be together when this meal was needed.
To reheat, thaw in fridge overnight and warm on stove. Serve over cooked rice with a parsley garnish, if on hand.
Monday, August 20, 2012
Salsa for Canning
I am copy and pasting this recipe.
10 lbs tomatoes, chopped
6 medium onions, chopped
3 cups bell peppers (any kind), chopped
12 jalapeno peppers, chopped and seeded
5 chili peppers, chopped and seeded (this will make it spicy or milder, depending on the peppers you choose)
10 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1 1/3 cups white vinegar
1/4 cup salt
2 tsp pepper
2 tsp cayenne pepper
2 tsp cumin
2 tbsp lime juice
3 cans tomato paste (the bigger cans, not the tiny ones)
Combine all ingredients except tomato paste in a large stock pot. Simmer approximately 40 minutes, stirring occasionally. Add tomato paste and mix well. Simmer another 20 minutes or so. At this point, I take out about half of the salsa, blend it smooth in the blender and then return it to the pot, but you can leave it chunky if you prefer. Ladle into hot jars leaving 1/4" headspace. Cap and process 15 minutes in a water bath canner. Remove jars and let cool.
This recipe makes approximately 15 pints.
I followed directions from here for getting the jars, tomatoes, and finished product ready.
The main tips I used were:
1) Use Roma tomatoes for salsa.
2) Place a few tomatoes at a time in boiling water, for 30-45 seconds. Pull out and submerge in ice water. Skins will slide right off.
3) Run jars through the dishwasher on the sanitize cycle. (Our dishwasher does not have a sanitize cycle. So, I used the pots and pans cycle and put it on heated water and dry.)
4) Bathe the jars in boiling water for 20 minutes. (I aimed to have the jars covered with water, but my pans aren't big enough for the taller jars.)
5) I covered my towels after the bath to keep them from draft overnight. All my jars were sealed in the a.m.
10 lbs tomatoes, chopped
6 medium onions, chopped
3 cups bell peppers (any kind), chopped
12 jalapeno peppers, chopped and seeded
5 chili peppers, chopped and seeded (this will make it spicy or milder, depending on the peppers you choose)
10 cloves garlic, minced
1/3 cup fresh cilantro, chopped
1 1/3 cups white vinegar
1/4 cup salt
2 tsp pepper
2 tsp cayenne pepper
2 tsp cumin
2 tbsp lime juice
3 cans tomato paste (the bigger cans, not the tiny ones)
Combine all ingredients except tomato paste in a large stock pot. Simmer approximately 40 minutes, stirring occasionally. Add tomato paste and mix well. Simmer another 20 minutes or so. At this point, I take out about half of the salsa, blend it smooth in the blender and then return it to the pot, but you can leave it chunky if you prefer. Ladle into hot jars leaving 1/4" headspace. Cap and process 15 minutes in a water bath canner. Remove jars and let cool.
This recipe makes approximately 15 pints.
I followed directions from here for getting the jars, tomatoes, and finished product ready.
The main tips I used were:
1) Use Roma tomatoes for salsa.
2) Place a few tomatoes at a time in boiling water, for 30-45 seconds. Pull out and submerge in ice water. Skins will slide right off.
3) Run jars through the dishwasher on the sanitize cycle. (Our dishwasher does not have a sanitize cycle. So, I used the pots and pans cycle and put it on heated water and dry.)
4) Bathe the jars in boiling water for 20 minutes. (I aimed to have the jars covered with water, but my pans aren't big enough for the taller jars.)
5) I covered my towels after the bath to keep them from draft overnight. All my jars were sealed in the a.m.
Saturday, May 5, 2012
Crockpot Beans & Rice
1 can black beans
1 can pinto beans
1 cup brown rice
1 can of diced tomatoes
1 Tbsp olive oil
1/2 tsp kosher salt
1 tsp Italian seasoning
1/2 tsp dried onion flakes
Put olive oil in crockpot. Add rice and swirl in oil until coated.
Drain and rinse beans. Add to crockpot.
Drain tomatoes, but save liquid in measuring cup. Add tomatoes.
Add water to measuring cup with tomato liquid. Add mixture of liquid with water to crockpot totalling 2 cups.
Add seasoning, stir well, and cover.
Cook on low for about 6 hours, or on high for 3-4 hours. It is done when the rice is tender.
*Can, also, cook rice on stove and microwave other ingredients.
Above is the recipe as it was shared with me by Sarah Albright.
However, the next time I make this, I am going to use Cajun seasoning in place of the Italian seasoning and add Andoulli sausage during the last 1/2 hour or so of cooking. Going for a red beans and rice idea.
I was pleasantly surprised to see how well the brown rice cooked up. I cooked it for four hours on high. You don't want to over cook this because at the end of the 4 hours there was condensation on the lid but that was about it for water left in the crock.
1 can pinto beans
1 cup brown rice
1 can of diced tomatoes
1 Tbsp olive oil
1/2 tsp kosher salt
1 tsp Italian seasoning
1/2 tsp dried onion flakes
Put olive oil in crockpot. Add rice and swirl in oil until coated.
Drain and rinse beans. Add to crockpot.
Drain tomatoes, but save liquid in measuring cup. Add tomatoes.
Add water to measuring cup with tomato liquid. Add mixture of liquid with water to crockpot totalling 2 cups.
Add seasoning, stir well, and cover.
Cook on low for about 6 hours, or on high for 3-4 hours. It is done when the rice is tender.
*Can, also, cook rice on stove and microwave other ingredients.
Above is the recipe as it was shared with me by Sarah Albright.
However, the next time I make this, I am going to use Cajun seasoning in place of the Italian seasoning and add Andoulli sausage during the last 1/2 hour or so of cooking. Going for a red beans and rice idea.
I was pleasantly surprised to see how well the brown rice cooked up. I cooked it for four hours on high. You don't want to over cook this because at the end of the 4 hours there was condensation on the lid but that was about it for water left in the crock.
Tuesday, April 24, 2012
Monday, March 19, 2012
Peanut Soup
I found this recipe HERE.1 tablespoon canola oil
½-inch piece fresh ginger, peeled and chopped
2 medium to large carrots, peeled and chopped
1 large yellow bell pepper, chopped
1 serrano chile pepper, chopped
2 garlic cloves, chopped
½ medium white or yellow onion, chopped
1 medium garnet sweet potato or yam, peeled and chopped
3 cups vegetable stock
½ cup creamy peanut butter
One 8-ounce can tomato sauce
½ cup chopped roasted peanuts
Warm the oil in a large saucepan over medium heat.
Add the ginger, carrots, bell pepper, serrano chile, garlic, and onion.
Sauté for 5 minutes, then stir in the sweet potato and stock.
Bring the soup to a boil, reduce the heat, and simmer, covered, for 10 minutes.
Transfer the soup to a blender, add the peanut butter, and purée until smooth.
Return the purée to the saucepan and stir in the tomato sauce.
Cook until warmed through.
Transfer to servings bowls and top with the peanuts.
Black Bean Burgers
I saw these burgers HERE. I really like the flavor and they hold together a lot better than I expected. We put them on THESE buns!
¾ cup panko
olive oil
30 oz black beans (I make mine in the crockpot so I don't have to worry about rising them.)
2 eggs
1 t. cumin
1/2 t. salt
1/4 t. cayenne
1 red bell pepper, diced
1/4 c. fresh cilantro, minced
1 shallot, minced
Heat skillet to medium-high. Combine panko with 2 t. olive oil and mix. Add to skillet and toast. Stir frequently until golden. Remove from heat and cool.
Put 2 1/2 c. beans in a large bowl and mash until smooth. In a small bowl, whist eggs. 1 T. oil, cumin, salt and cayenne. Add egg mixture, toasted panko and 1/2 c. beans, pepper, cilantro and shallow to the mashed beans. Stir together.
Make 6 patties about 1 inch thick. (They can be wrapped in plastic wrap to be refrigerated for up to 24 hrs.) Heat oil in a skillet over medium heat. Cook patties 4 to 5 minutes on each side. Serve warm.
Pizza Sauce WITHOUT TOMATOES!!!
LOOK at that beautiful pizza. Pizza crust made with whole wheat flour and topped almond cheese.
This recipe is from Heidi at Adventures of a Gluten-Free Mom.
She has great photos on her site of how to make this. Check out her other comments and suggestions too.
I found this recipe when my husband's aunt came over. I was planning on making pizza for dinner but she can not have tomatoes. This recipe is so good and could fool anyone that it is not make with tomatoes.
onion, chopped
garlic, chopped
1/3 c. extra virgin olive oil
3 T lemon juice
1 T overflowing of balsamic vinegar
8 oz can beets, drained (save liquid)
15 oz pumpkin puree (NOT pie filling)
1/2 c veggie broth
1 t. salt
lots of pepper
1/2 c. fresh basil
2 T dried oregano
1 1/2 t. cornstarch +2T beet juice
Sautee onion and garlic until onion is translucent.
Add lemon juce and vinegar.
Simmer 5minutes.
Puree beets in blender. (Save the liquid.)
Add pureed beets, pumpkin, salt, pepper, basil and oregano to pan. Stir.
Whisk in broth.
Simmer 5 minutes. DO NOT OVERCOOK.
Whisk cornstarch with a little beet juice then put in hot pan.
Cook 1 more minute.
Taste to adjust any seasoning.
She has great photos on her site of how to make this. Check out her other comments and suggestions too.
I found this recipe when my husband's aunt came over. I was planning on making pizza for dinner but she can not have tomatoes. This recipe is so good and could fool anyone that it is not make with tomatoes.
onion, chopped
garlic, chopped
1/3 c. extra virgin olive oil
3 T lemon juice
1 T overflowing of balsamic vinegar
8 oz can beets, drained (save liquid)
15 oz pumpkin puree (NOT pie filling)
1/2 c veggie broth
1 t. salt
lots of pepper
1/2 c. fresh basil
2 T dried oregano
1 1/2 t. cornstarch +2T beet juice
Sautee onion and garlic until onion is translucent.
Add lemon juce and vinegar.
Simmer 5minutes.
Puree beets in blender. (Save the liquid.)
Add pureed beets, pumpkin, salt, pepper, basil and oregano to pan. Stir.
Whisk in broth.
Simmer 5 minutes. DO NOT OVERCOOK.
Whisk cornstarch with a little beet juice then put in hot pan.
Cook 1 more minute.
Taste to adjust any seasoning.
Sunday, February 12, 2012
Edamame "Hummus" and Spiced Pita Chips
From HERE
Or try traditional hummus.
2 cups frozen shelled edamame, cooked according to package directions
1 cup Silken tofu, drained
1/2 tsp salt
Pinch white pepper
1 1/2 tsp ground cumin
3 cloves garlic, minced
1/4 cup olive oil
1/3 cup lemon juice
Set 1 Tbsp edamame aside for a garnish.
Place the rest of the edamame in the food processor with the tofu, salt, pepper, cumin, garlic, olive oil, and lemon juice. Process about 2 minutes. Garnish with edamame and sprinkle of cumin.
1/4 cup olive oil
2 tsp cumin
1 tsp coriander
1/2 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
6 whole-wheat pitas cut into 8 wedges
Heat oven to 375 degrees.
Combine all ingredients and toss (I used a large Ziploc. The recipe called for a bowl.) Spread out, in single layer on baking sheet. Bake 15 minutes, flipping 1/2 way through. Cool before serving.
Friday, December 30, 2011
Roasted Green Chilies in Cumin-Garlic Cream Soup
Made Chili Chicken Tacos for dinner. Was having company and didn't think I had enough taco fixings to fill everyone. So, I fixed this soup. Got a lot of complements and the recipe was copied and sent home with the company.
4 large fresh mild green chilies, such as anaheim or poblano, or a combination of 4 green bell peppers and 2 jalapenos
Equal amount of corn as the chilies once the chilies have been diced
2 Tbs butter
1 onion, finely chopped
3 garlic cloves, finely chopped
1/4 tsp ground cumin
1 cup light cream
1 cup chicken or vegetable stock
salt and pepper
1 lime, halved, to serve
Roast the mild chilies, or the combination of bell peppers and jalapenos until the skins are charred. Follow instructions on website for removing skins, seeds, and stem.
Melt the butter in a large frying pan, saute the onion and garlic for 3 minutes. Sprinkle with cumin and season with salt and pepper.
Stir in the sliced chilies and corn. Pour in the cream and stock. Cook over medium heat, stirring, until the liquid reduces in volume and forms a richly flavored sauce.
Transfer to a serving dish and serve warm, squeezing over lime juice at the last minute.
Tuesday, May 24, 2011
Cheesy Broiled Tomatoes and Pasta
THIS is a Real Simple recipe. It looks beautiful and tastes pretty good. It is just a nice change up from always having red sauce.
Ingredients
* 12 ounces spaghetti
* 3 large beefsteak tomatoes (about 1 1/2 pounds), each cut into 4 thick slices
* 3 tablespoons olive oil, plus more for the baking sheet
* kosher salt and black pepper
* 8 ounces fresh mozzarella, grated
* 1/4 cup grated Parmesan (1 ounce), plus more, shaved, for serving
* 2 cloves garlic, chopped
* 1/4 to 1/2 teaspoon crushed red pepper
* 3/4 cup torn fresh basil leaves, plus more for serving
Directions
1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4. Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.
Sunday, April 17, 2011
Vegan Spinach Pesto
This is from the Penzey's catalog. I think, it needs a few additions; these will be indicated in para theses next to the recipe.
10 oz baby spinach (also basil)
2 T pine nuts or walnuts (both, and 4T each)
1/4 cup nutritional yeast (1/4 to 1/2 cup Parmesan and/or Romano cheese)
1/4 cup extra virgin olive oil
1/4 t. granulated garlic
water or olive oil as needed
Place the spinach, pine nuts, yeast and olive oil in a food processor or blender and pulse until well-blended, scraping the sides as needed. Add the water or more olive oil and pulse to reach your desired consistency.
Serve on freshly cooked pasta or spread on pizza dough and top with tomato slices.
This is a beautiful shade of green and a nice change up from a tomato based sauce. I don't think it is a pesto without the basil. I do like the nuts and they would be a nice garnish as well.
10 oz baby spinach (also basil)
2 T pine nuts or walnuts (both, and 4T each)
1/4 cup nutritional yeast (1/4 to 1/2 cup Parmesan and/or Romano cheese)
1/4 cup extra virgin olive oil
1/4 t. granulated garlic
water or olive oil as needed
Place the spinach, pine nuts, yeast and olive oil in a food processor or blender and pulse until well-blended, scraping the sides as needed. Add the water or more olive oil and pulse to reach your desired consistency.
Serve on freshly cooked pasta or spread on pizza dough and top with tomato slices.
This is a beautiful shade of green and a nice change up from a tomato based sauce. I don't think it is a pesto without the basil. I do like the nuts and they would be a nice garnish as well.
Roasted Eggplant, Tomato, Garlic and White Bean Spread
You have to love Penzey's!
This is a great dip or sandwich spread instead of hummus.
1 medium eggplant, cute into thick chunks, peeled (I didn't peel mine. I also had a small eggplant so I also put in a zucchini.)
1 head fresh garlic, each clove individually peeled
5-6 tomatoes on the vine, quartered and seeds removed
1/4 cup extra virgin olive oil
3T. balsamic vinegar
1/2 t Kosher salt (optional)
1/3 freshly ground pepper
2 T Tuscan Sunset (I added basil and oregano instead)
1 16oz can white beans
1 t. ground Chipotle pepper
1/2 t Mexican oregano (I put regular oregano in)
2 lemon juice (juice of 1/2 lemon)
Preheat oven to 375 degrees. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, if using, and pepper to taste and the Tuscan Sunset. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. (You can let the mixture rest overnight in the fridge to cool or try to let it cool before putting the the food processor.)
Rinse and drain the white beans in a colander and place in a blender with two cups of the roasted vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include SOME of the liquid in he two cups. Blend the beans and vegetables. Add the Chipotle pepper and oregano and the juice from the lemon. Blend well and pour into a bowl. Serve with any firm cracker.
Nutritional Information:
Servings 12; Serving Size 1/2 cup; Calories 80; Calories from fat 45; total fat 5g; Cholesterol 0mg; Sodium 0 mg; Carbohydrate 8g; Dietary Fiber 2g; Protein 2g
This is a great dip or sandwich spread instead of hummus.
1 medium eggplant, cute into thick chunks, peeled (I didn't peel mine. I also had a small eggplant so I also put in a zucchini.)
1 head fresh garlic, each clove individually peeled
5-6 tomatoes on the vine, quartered and seeds removed
1/4 cup extra virgin olive oil
3T. balsamic vinegar
1/2 t Kosher salt (optional)
1/3 freshly ground pepper
2 T Tuscan Sunset (I added basil and oregano instead)
1 16oz can white beans
1 t. ground Chipotle pepper
1/2 t Mexican oregano (I put regular oregano in)
2 lemon juice (juice of 1/2 lemon)
Preheat oven to 375 degrees. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, if using, and pepper to taste and the Tuscan Sunset. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. (You can let the mixture rest overnight in the fridge to cool or try to let it cool before putting the the food processor.)
Rinse and drain the white beans in a colander and place in a blender with two cups of the roasted vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include SOME of the liquid in he two cups. Blend the beans and vegetables. Add the Chipotle pepper and oregano and the juice from the lemon. Blend well and pour into a bowl. Serve with any firm cracker.
Nutritional Information:
Servings 12; Serving Size 1/2 cup; Calories 80; Calories from fat 45; total fat 5g; Cholesterol 0mg; Sodium 0 mg; Carbohydrate 8g; Dietary Fiber 2g; Protein 2g
Wednesday, March 30, 2011
Chickpeas With Chard and Pan-Roasted Tomatoes
Found HERE at Real Simple.
Ingredients
1 cup brown rice
2 tablespoons olive oil
4 small plum tomatoes, halved lengthwise
1 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 c.)
1/3 cup golden raisins
2 cloves garlic, thinly sliced
kosher salt and black pepper
1 15-ounce can chickpeas, rinsed
2 tablespoons fresh lemon juice
Directions
1. Cook the rice according to the package directions.
2. Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
3. Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.
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