3 cups finely chopped mixed fresh fruit such as peaches pears strawberries
Steps:
In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled
Ants on a Log Lunch Box Surprise | Vegetarian Recipes
In a large mixing bowl whisk together lime juice brown sugar salt and white pepper Add the cubed avocado and toss to coat Now add the mango red onions cilantro mint chile and chopped cashews to the bowl
Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing
Tony Chachere's Seasoning or other favorite seasoning salt
garlic powder
salt
1 lemon
Steps:
Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy
Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
In a medium bowl toss sweet potatoes with olive oil salt garlic powder and chipotle chile powder
Spread potatoes on a baking sheet Avoid crowding so potatoes get crisp Bake 15 minutes Turn and bake an additional 10-15 minutes Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking
Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary
Put peanuts spices salt and roughly 1/4 cup soy sauce in a pot and cover with water Cover pot and bring to boil Let simmer for 30-40 minutes stirring every 7-10 minutes if you dont the peanuts floating on top wont cook through When done peanuts should be a little crunchy yet smushy in your mouth and taste done leave peanuts to soak in the brine while they cool When cool drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil 2 teaspoons each max and serve cold
Brown Rice Salad With Black-Eyed Peas | Vegetarian Recipes
In a bowl mix rice and carrots then add the egg and the milk Add onion and parsley
Form into cakes and roll in the bread crumbs
Use the oil to grease a baking dish and bake at 425 turning once for 15-20 minutes Or put the oil in a frying pan and fry them until lightly browned on both sides
10 chipotle chiles stems removed and slit lengthwise
1/3 cup white onion 1/2 inch slices
5 tablespoons cider vinegar
2 garlic cloves sliced
4 tablespoons catsup
1/4 teaspoon salt
3 cups water
Steps:
Combine all ingredients in nonreactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup
1 bunch fresh French haricots vert or 1 bunch green beans washed
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon finely grated orange zest
2/3 cup water
1 navel orange segmented without membrane
1 red grapefruit segmented without membrane
1 teaspoon sugar
2 tablespoons cold butter
salt and pepper
Steps:
Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans
1 lb seedless cucumber thinly sliced with peel 4 cups
Steps:
Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
Sprinkle remaining 1 T dill over top and serve cold
Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving
Whisk flour and salt together In a stand mixer with dough hook
add warm water and oil Mix 5 minutes on medium Cut into 12 pieces and roll into balls with extra oil on your hands Let sit at room temperature for 60 minutes Preheat oven to 425F Roll out dough one ball at a time very
very thin or use a pasta maker Cut into shapes I find its easiest to do this on the baking sheet and place on baking sheet Bake for 6-8 minutes or until brown and crispy Let cool before eating
1 28 ounce can whole tomatoes drain and chop reserve liquid
1 cup chopped fresh mushrooms
1/2 cup red wine
1 tablespoon parsley
fresh basil leaves or 2 teaspoons dry basil
1 teaspoon sugar or to taste
salt pepper
Steps:
Saute onion
garlic and eggplant in oil for five minutes Add all other ingredients including reserved liquid from tomatoes and bring to a boil Lower heat and simmer for 30 minutes
I always cover and cook this longer an hour or more until it tastes right to me as I dont care for raw tasting tomatoes When its almost done
I uncover and cook a little longer so it thickens a bit Again
soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm
Place the portobellos gills up in a rimmed baking sheet Mix all the marinade ingredients together and spoon over the mushrooms Let marinate for at least half an hour
sporking the marinade back onto the mushrooms every ten minutes or so
Preheat your grill over medium high Spray it with nonstick cooking spray Place the mushrooms gills up on the grill and cover Cook for about 5 minutes; there should be grill marks on the caps Flip over and cook for about another 3 minutes Cooking time may vary Mushrooms will be done when you press the center with the tongs and its very soft and juicy To serve
let them sit on the cutting board for a few minutes to cool off for a bit
then slice into 1/2 inch pieces I like them best when sliced at an angle Serve warm
Grilled Yellow Squash and Zucchini | Vegetarian Recipes
Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
Put the olive oil in a medium skillet over medium-high heat When it is shimmering add the garlic and saute for 20 seconds Add the mushrooms and salt and saute until browned in spots and cooked through but still retaining their shape
Add the vinegar and toss through; continue cooking until absorbed Taste and adjust seasoning Turn off the heat allow to cool slightly and garnish with the cilantro and an additional drizzle of olive oil Serve warm
1 cup salsa prepared chunky cilantro salsa or your choice
3/4 cup black beans cooked
8 eggs
1/2 cup monterey jack pepper cheese shredded
1/2 cup sour cream
Steps:
Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs
Hummus, Tomato and Olive Pasta Salad | Vegetarian Recipes
Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours
Iced Coffee With Ice Coffee Cubes | Vegetarian Recipes
8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
2 cups cold water
1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best
Steps:
Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice
Place lettuce in a large bowl and top with chopped tomato and pickle Set aside
Bring a skillet sprayed with nonstick spray to high heat on the stove Add onion and cook until slightly browned and softened about 3 minutes Transfer to the large bowl and set aside
Prepare Boca patty according to package instructions either in the microwave or in a skillet sprayed with nonstick spray Once just cool enough to handle chop into bite-sized pieces and transfer to a small bowl Add mustard and toss to coat Transfer the mustard-y burger bites to the salad bowl Evenly top salad with cheese and dressing Now EAT
Italian Cabbage amp; Bean Soup | Vegetarian Recipes
1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
1 tablespoon lemon juice
2 cups cabbage sliced
1 large cucumber sliced
2 cups lettuce sliced
1 cup sour papaya sliced
2 cups green beans cut into 1 inch pieces
2 cups small tomatoes quartered
1 cup fresh basil minced
2 cups spinach leaves
1 green eggplant thick sliced small
Steps:
Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw
Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans Make sure the popcorn and nuts are evenly mixed
In a medium saucepan cook the brown sugar butter corn syrup and salt over medium heat stirring constantly until bubbly around the edges Continue cooking for 5 more minutes and then remove the pan from the heat Stir in the baking soda until foamy Pour the mixture over the popcorn and nuts stirring until the corn is well coated Bake uncovered for 1 hour stirring every 15 minutes
In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving
1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
1/4 cup pure maple syrup
1 large egg
1 tablespoon vegetable oil or more
Steps:
Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
Transfer pancakes to plates Serve with additional maple syrup or jam
3 ounces porridge oats plus a spoonful for decoration
2 teaspoons baking powder
3 eggs beaten
6 ounces superfine sugar
1 cup corn oil
2 bananas finely chopped
Steps:
Preheat the oven to 350F Line a mini muffin tray with 24 cases
Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve
Old Fashioned Scottish Apple and Ginger Chutney | Vegetarian Recipes
In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving
Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month
2 ounces black mission figs finely chopped about 6
1 tablespoon argan oil
2 teaspoons mild honey
3/4 teaspoon black pepper coarsely cracked
Steps:
Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup
Peanut Butter and Banana Sandwich | Vegetarian Recipes
First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately
1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat
1 small head cauliflower trimmed and cut into bite-size florets about 5 cups about 1 lb/450 g
4 tablespoons becel with avocado oil margarine melted and divided
1 small red onion chopped
1 cup uncooked quinoa
2 tablespoons chopped of fresh mint
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 large avocado peeled and sliced
1/4 teaspoon crushed red pepper flakes
Steps:
1 Preheat oven to 425 220C Combine cauliflower and 4 tsp 20 mL margarine and arrange on two-thirds of a rimmed baking sheet Combine red onion and 2 tsp 10 mL margarine and arrange on remaining third of baking sheet Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes
2 Meanwhile cook quinoa according to package directions Fluff with a fork and stir in mint Combine remaining margarine turmeric cumin and red pepper flakes and stir into quinoa Divide quinoa between 4 bowls Top each evenly with cauliflower red onion and avocado
Quinoa With Edamame, Parm, and Egg | Vegetarian Recipes
In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper
1 Whisk together orange juice concentrate hoisin sauce soy sauce and chile-garlic sauce in small bowl
2 Heat oil in wok or large skillet over high heat Add green beans and stir-fry 3 minutes Add 3 Tbs water; stir-fry 3 minutes more Add cabbage baby corn bell pepper edamame and water chestnuts; stir-fry 4 minutes Stir in green onions and orange juice mixture; cook 1 minute more
Toss the raspberries in a bowl with sugar and leave for 1 hour
Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves
Preheat oven to 230C/ 450F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer
Place the tomatoes cut side up and brush with the olive oil scatter the garlic and oregano on top season with salt and pepper and bake about 45 minutes
The tomatoes should be soft and charred around the edges
stir together the shortening and corn syrup Mix in the salt and vanilla flavoring
then gradually mix in the confectioners sugar until it is a stiff dough If you are using a stand mixer
use the dough hook attachment Otherwise
knead by hand If the dough is sticky
knead in more confectioners sugar until it is smooth Store in an airtight container at room temperature or in the refrigerator
To use
roll out on a clean surface that has been dusted with confectioners sugar until it is 1/8 inch thick or thinner if you can Drape over frosted and chilled cakes and smooth the sides down
or cut into strips to make bows and other decorations
15 ounces fire-roasted diced tomatoes and green chilies
1 1/4 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
Steps:
Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes Add garlic and saute until onions are translucent adding more broth as necessary Add coriander cumin cardamon turmeric and ginger stirring to coat onions and cooking until fragrant about 2 minutes Add chickpeas and tomatoes with remaining broth stirring to combine Turn heat up to high and bring to a boil Once boiling reduce to low and simmer 15 minutes Turn off heat and stir in paprika and garam masala and let sit for 5 minutes
Salad Dressing for Teenage Boys And Their Families | Vegetarian Recipes
Salad Dressing for Teenage Boys And Their Families
1 lb summer squash yellow and green cut into 1/2-inch rounds
2 tablespoons olive oil
2 garlic cloves
2 tablespoons chopped mint leaves
10 basil leaves chopped
1 teaspoon lemon juice
2 tablespoons toasted pine nuts
1 teaspoon balsamic vinegar
flaked sea salt
pepper to taste
Steps:
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve
Boil steam or microwave asparagus until tender; drain
Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
Serve asparagus and scrambled eggs sprinkled with tomato and parsley
1/2 cup soy yogurt I like vanilla- or use 2% Chobani Greek yogurt
1/3 cup sugar raw or your favorite sweetner
1/3 cup vanilla unsweetened almond milk can use coconut milk or other milk of choice
1/4 teaspoon almond extract
1/8 teaspoon fine salt
Steps:
Halve and pit the peaches Cut the peach halves into 1/4-inch dice until you have 1 cup Place the diced peaches in a bowl; set aside
Cut the remaining peaches into rough 1-inch chunks and place in the blender Add the remaining ingredients and blend until smooth scrape down the sides of the blender as needed Pour the mixture into the bowl with the diced peaches and mix to combine
Divide the mixture evenly into the popsicle molds or disposable small plastic cups Insert the sticks and freeze until solid at least 5 to 6 hours
3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
1 teaspoon maple syrup
1/4 teaspoon blackstrap molasses
1/2 cup textured vegetable protein gluten-free if needed for diet
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon crushed sage
1/2 teaspoon ground fennel
1/4 teaspoon black pepper
1/8 teaspoon cayenne
oil for frying
Steps:
Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally
1/4 cup cilantro minced feel free to cut down I just love cilantro
1 -4 garlic clove minced
2 teaspoons lemon juice
2 teaspoons vinegar
salt
Steps:
Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars
1 15 ounce can whole potatoes sliced or 3 peeled and sliced boiled potatoes
1 15 1/4 ounce can corn
1 14 1/2 ounce can tex mex diced fire-roasted tomatoes
1/3 diced onion
1 diced green bell pepper
2 cups grated cheese
1 15 ounce can ranch style beans
Steps:
Grease 9x13 pan Slice can of whole potatoes Dice onion and green bell pepper and grate cheese Layer ingredients in pan in the order they are listed Bake at 350 degrees for 20 minutes
1 28 ounce can plum tomatoes preferably San Marzano variety
2 tablespoons olive oil
2 garlic cloves chopped
2 tablespoons pine nuts
2 tablespoons golden raisins plumped in hot water then drained
1/2 cup black olives pitted and roughly chopped
2 tablespoons capers chopped
salt to taste
fresh ground black pepper to taste
Steps:
Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta
Combine tomatoes onion garlic celery parsley basil and bay leaf in a large pot Bring to a boil reduce to a simmer cover and cook until quite soft 1-2 hours
Remove bay leaves and puree soup with an immersion blender You can use a food processor or blender but both tend to add air and will make the soup distinctly pink instead of red
Add salt sugar and pepper Bring to a boil reduce to a simmer and cook uncovered 1-2 hours until thickened
1/2 persian cucumber can leave unpeeled if you prefer
3 small ripe roma tomatoes diced small
2 ounces raisins
2 tablespoons Italian parsley freshly chopped
2 tablespoons of fresh mint chopped
salt
fresh ground black pepper
1/2 teaspoon sumaq to taste
1 lemon juice of
2 tablespoons extra virgin olive oil
Steps:
Cook the couscous according to package directions Drain and set aside to cool
In a salad bowl combine the spring onions cucumber tomatoes and raisins with the cooked couscous along with the herbs Pour over the lemon juice and olive oil Season to taste with salt and black pepper
Toss ingredients together lightly Cover and chill until required
Preheat oven to 350 degrees Mix batter together until smooth in a mixer or by hand Form 1 to 2 inch balls in your hands and place on a cookie sheet These cookies wont spread out too much so you can place them close together Cook for 10-12 minutes
five-spice baked tofu sliced on an angle 1 cinnamon stick
1 1/2 cups sliced baby carrots
2 1/2 cups bite size broccoli florets
2 plum tomatoes diced
1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
1 teaspoon turmeric
1/2 cup Red Star nutritional yeast
1 tablespoon tamari
1/4 cup chopped fresh cilantro
serve this delectable dish with rice expressions jasmine rice
Steps:
Cube fresh pineapple and set aside Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat 30 seconds Add ginger garlic onions bell pepper and cinnamon Cook 2 minutes stirring frequently Add carrots tofu broccoli and pineapple cook mixture 5 minutes stirring occasionally Add wine and reduce liquid about 2 minutes Reduce heat to medium low Add turmeric corn soup yeast tamari and cilantro Mix thoroughly Cover and simmer 5 minutes Serve with Rice Expressions Jasmine rice
Very Green Salad With Herb Vinaigrette | Vegetarian Recipes
1 Make sauce Combine agave nectar or honey 1/3 cup water lavender pepper amp; a pinch of salt in a small saucepan Bring to a simmer over medium heat stirring until agave/honey has dissolved Remove from heat and cover Let steep for about 15-20 minutes Strain into a bowl and discard lavender and stir in lime juice
2 Add peach nectarine and plum to sauce and toss well Add berries and mint and toss gently to combine Refridgerate 1 hour or until chilled