Alligator

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Ingredients:

• 2 ounces Midori melon liqueur
• 4 ounces orange juice
• ice

Steps:

• Fill glass to halfway with ice
• Add the Midori and orange juice and stir

Andreas Viestad's Ultimate Hot Orange Chocolate

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Ingredients:

• 5 ounces dark chocolate
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1 tablespoon orange marmalade
• 1 orange zest of to garnish

Steps:

• Break the chocolate into very small pieces
• Add milk and chocolate to a small pot and heat while stirring constantly with a rubber spatula
• When the milk mixture is almost boiling remove from heat and pour into 2 mugs
• Whip cream to a medium stiff peak
• GENTLY fold in marmalade
• Top with orange whipped cream and orange peel if desired
• Bon appetit

Apple Harvest Oatmeal Vegan

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Ingredients:

• 1 apple whole
• 1/4 cup apple juice natural and unfiltered
• 2 tablespoons raisins
• 2 teaspoons maple syrup
• 1/8 teaspoon cinnamon
• 6 pecan halves chopped
• 1 teaspoon flax seed
• 1 cup water
• 1/2 cup oats
• 2 tablespoons soy coffee creamer

Steps:

• Peel amp; chop the apple into bite-sized pieces Place apple
• apple juice
• raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
• Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
• ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
• Pour soy creamer or milk etc into center of bowl amp; enjoy

Apple Jack

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Ingredients:

• 1/2 ounce apple Schnapps
• 1/2 ounce Bourbon

Steps:

• Serve over ice in a Rocks glass
• Garnish with a sprinkle of cinnamon

Apple Strudel Cocktail

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Ingredients:

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce calvados
• 2 teaspoons applesauce
• 1 teaspoon brown sugar
• 1 pinch ground cinnamon

Steps:

• Shake the vodka Calvados apple sauce and sugar together in a cocktail shaker with ice
• Double strain into a martini glass and sprinkle over a small pinch of cinnamon

Apple Veggie Burgers

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Ingredients:

• 4 slices sandwich bread stale or toasted
• 1/2 cup chopped onion
• 1 granny smith apple grated
• 1/2 bell pepper chopped I use red
• 1 1/2 teaspoons chopped fresh ginger
• 1 cup cooked rice
• 1 egg
• 3 tablespoons rolled oats ground in food processor
• salt to taste
• black pepper to taste
• 2 teaspoons vegetable oil

Steps:

• Chop the bread very fine or break into pieces and throw in a food processor breaking it into crumbs
• Transfer to a large mixing bowl and add the onions
• Squeeze the grated apples lightly to remove excess juice then add to the bowl along with the bell pepper ginger rice egg and half the ground oats
• Season with salt and pepper to taste
• Form mixture into 1 1/2-inch thick patties
• Heat oil in a large skillet over medium heat Coat the patties with the remaining ground oats and cook for 2-3 minutes per side until browned slightly
• Serve with hot sauce cole slaw or whatever else tickles your fancy

Asparagus, Mushroom and Cheese Omelet With Herbs

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Ingredients:

• 2 -3 large eggs
• 1 tablespoon water
• 1 dash ground black pepper
• 1/8-1/4 teaspoon finely chopped fresh thyme
• 3 -4 asparagus spears lightly steamed
• 1 -2 italian brown button mushroom in 1/4-inch thick slices lightly steamed
• 2 tablespoons unsalted butter
• 1/4 cup shredded cheddar cheese
• 1 sprig fresh thyme for garnish

Steps:

• Heat medium skillet over medium-high heat for a minute or two until hot
• Reduce heat to medium and add the butter swirling to coat the bottom of the pan evenly
• In a small bowl use a fork to whisk together the eggs with the water and the pepper
• When butter is melted and sizzling pour the egg mixture all at once into the pan
• Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme
• Reduce heat to low cover and cook over low heat for about 3 minutes until omelet is almost completely set
• Sprinkle evenly with the cheese cover pan and continue to cook over low heat for another minute or two until cheese is melted and omelet is set
• Off the heat and use a wide spatula to carefully fold omelet in half
• Gently slide omelet out of the pan and onto a warmed plate Drizzle with any remaining melted butter in the pan
• Garnish with a sprig of thyme

Baked Acorn Squash

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Ingredients:

• 1 acorn squash
• 1/16 teaspoon salt
• 1 dash pepper
• 1/16 teaspoon cinnamon
• 2 whole cloves
• 2 teaspoons molasses
• 1 teaspoon butter

Steps:

• Heat oven to 400amp;deg;F
• Wash squash split in half lengthwise and scrape out seeds
• Put the remaining ingredients into each half
• Bake 45 minutes in covered pan containing 2 inches of hot water
• Uncover; bake 15 minutes or until squash is tender and has browned
• Steamed Acorn Squash Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash and cover with metal foil Cover pan with a tight-fitting lid Steam over medium heat 20 minutes or until squash is tender

Baked Chipotle Sweet Potato Fries

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Ingredients:

• 1 medium sweet potato
• 2 teaspoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon ground chipotle chili
• 1 teaspoon garlic powder

Steps:

• Preheat oven to 425
• 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

Banana Sandwich

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Ingredients:

• 1 banana
• 2 slices bread soft
• 1 teaspoon butter softened if you like your bread buttered

Steps:

• Butter bread if you like
• Mash banana in a bowl and spread over a piece of bread
• Top with other piece of bread
• Cut into 4 triangles
• Enjoy

Basil, Lime and Pumpkin Seed Pesto

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Ingredients:

• 1 cup pumpkin seeds raw
• 1 cup basil packed
• 4 tablespoons lime juice
• 3 garlic cloves
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

Steps:

• 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

Beet Hash Cakes With Dill Vinaigrette

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Ingredients:

• 1/4 cup apple cider vinegar
• 4 garlic cloves chopped
• 2 -3 tablespoons chopped fresh dill
• 1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup sunflower oil olive oil won't work well here or 1/4 cup canola oil olive oil won't work well here
• 1 cup peeled and grated potato
• 3/4 cup peeled and grated beet
• 1/4 cup peeled and grated carrot
• 1 medium onion in 1/4-inch slices
• 1 tablespoon rice flour or all-purpose flour
• 1 egg
• 2 tablespoons sunflower oil or 2 tablespoons canola oil
• sour cream or vegan sour cream to garnish

Steps:

• Make dressing in a bowl
• whisk together vinegar
• garlic
• dill
• mustard
• and salt and pepper until well combined Whisking constantly
• add 1/4 cup oil in a thin
• slow stream If the dressing still looks separated after all the oil has been added
• a little more mustard whisked in should do the trick Set dressing aside
• Make cakes in a bowl stir together potato
• beet
• carrot
• and onion Add flour and egg and mix well
• Heat 2 tablespoons oil in a skillet over medium-high heat When a drop of water sizzles in the oil
• youre ready take about 1/4 cup of the beet mixture and flatten it out in the oil Put as many cakes in as you can without crowding the pan Once youve got them all in
• cover and let cook 3-4 minutes Uncover
• flip
• re-cover
• and cook the other sides 2-3 minutes Fry remaining mixture in batches
• Serve with a liberal amount of vinaigrette and a dollop of sour cream
• if desired

Berry Blast Smoothie

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Ingredients:

• 1/3 cup blueberries
• 1/3 cup blackberry
• 1/3 cup raspberries
• 1/4 cup acai juice
• 1/4 teaspoon fresh grated ginger
• 2 teaspoons chia seeds
• 1 cup soymilk
• 1 tablespoon honey
• 1 tablespoon plain yogurt

Steps:

• Place all ingredients in a blender
• Blend until smooth

Braised Wild Leeks

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Ingredients:

• 20 wild leeks
• 3 tablespoons butter
• 1 tablespoon maple syrup

Steps:

• Trim the leeks like you would a green onion retaining the bulb and the leaves
• Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely
• Pour just enough water in a 10 inch pan to cover the base
• Add the leeks butter and maple syrup to the water and bring to a boil
• Cover with a tight fitting lid and steam until all the water evaporates
• Remove the lid from the pan and saut for a few more minutes until the leeks are tender
• When ready to serve the leaves will lookand taste like cooked spinach

Brandy Berry Fix

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Ingredients:

• 1 teaspoon sugar dissolved in water
• 2 ounces brandy
• 1/4 ounce strawberry liqueur Fragolino di Nemi
• 3/4 ounce fresh lemon juice not the bottled kind

Steps:

• Build fill glass with crushed ice
• Add sugar brandy strawberry liqueur amp; fresh lemon juice
• Pour into a hi-ball glass 9 oz
• Add lemon wedge strawberries

Camping Fruit and Rice

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Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

Cereal Combo

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Ingredients:

• 3/4 cup kellogg's Raisin Bran cereal
• 3/4 cup kellogg's All-Bran Guardian cereal
• 3/4 cup milk low-fat or skim
• 1/2 banana sliced
• 2 tablespoons raisins
• cinnamon

Steps:

• 1 Mix cereal and sliced bananas
• 2 Add milk
• 3 Add raisins and sprinkle with lots of cinnamon

Chartreuse Cocktail

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Ingredients:

• 1 1/2 ounces tequila
• 1 ounce green chartreuse liqueur
• 1 ounce lime juice
• 1/4 cup ice Crushed

Steps:

• Pour all ingredients over ice in tightly covered container
• Shake until very cold
• Pour into serving glass; garnish with lime slice if desired

Chill out Frozen Hot Chocolate

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Ingredients:

• 6 fluid ounces milk
• 1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
• 1 1/2-2 cups crushed ice cubes
• whipped cream
• additional hot cocoa mix

Steps:

• Pour milk into blender
• Add hot cocoa mix and ice
• Blend first at low speed and then high speed until ice is finely crushed and slushy
• Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
• Serve with a straw and enjoy
• PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice

Chilled Cantaloupe Soup

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Ingredients:

• 1/3 cantaloupe peeled seeded and cubed
• 1/3 cup orange juice
• 1 teaspoon lime juice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 5 mint leaves chopped

Steps:

• Combine cantaloupe and orage juice in a blender; process until smooth
• Transfer mixture into a large bowl
• Stir in lime juice cinnamon and nutmeg
• Chill for 1 hour
• Stir in mint leaves and serve
• Enjoy

Chocolate Coffee Frappuccino

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Ingredients:

• 2 tablespoons chocolate velvet millstone regular grind coffee or 2 tablespoons veneto chocolate regular grind coffee
• 1/2 cup water
• 3/4 cup soymilk
• 1 tablespoon Splenda sugar substitute to taste or 1 tablespoon artificial sweetener of choice
• 1/8 teaspoon guar gum you can find this at the local HFS
• 3 ice cubes
• 1 tablespoon walmart sugar-free chocolate syrup or 1 tablespoon your favorite chocolate syrup

Steps:

• Double brew the coffee
• Let cool
• Place coffee soy milk Splenda and guar gum in the blender blend about 15 seconds
• Add ice blend again for 15 seconds
• Place the beverage in a wide mouthed glass swirl with chocolate syrup
• Insert straw and enjoy
• Also great with mint syrup added to the blender with coffee

Copycat Trader Vic's Mai Tai

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Ingredients:

• 2 ounces of 17 year old j wray nephew rum
• 1 lime juice of
• 1/2 ounce holland dekuyper orange Curacao
• 1/4 ounce trader vic rock candy syrup
• 1/2 ounce french garier orgeat syrup

Steps:

• Pour all ingredients over shaved ice in a cocktail shaker
• Shake vigorously and pour into a collins glass
• Add a sprig of fresh mint

Craig Claiborne's Vinaigrette

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Ingredients:

• 2 teaspoons Dijon mustard
• salt to taste
• pepper to taste
• 1 tablespoon red wine vinegar
• 1/3 cup corn oil or 1/3 cup olive oil
• 1 tablespoon shallot chopped fine

Steps:

• In a bowl add mustard salt pepper and vinegar
• Stir well; to make smooth whisk while adding the oil slowly
• You want to get it thick like mayonnaise
• Add the shallots and mix well

Creamy Banana-Berry Smoothie

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Ingredients:

• 2 cups ice
• 1 whole banana fresh or frozen
• 4 medium strawberries fresh or frozen
• 1/4 cup orange juice
• 1 6 ounce container vanilla yogurt

Steps:

• Crush ice in blender
• Add banana strawberries and orange juice until blended
• Pour in yogurt and blend
• Pour smoothie into cups and top with additional strawberries for decoration
• Enjoy

Cucumber-Only Salad

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Ingredients:

• 1 cucumber
• 4 tablespoons fat-free Italian salad dressing

Steps:

• Peel cucumber and slice
• De-gut center of cucumber to take away seeds and mushy part
• Put cucumber slices in bowl and pour fat free italian dressing on top
• Best if chilled overnight
• but can be eaten right away

Curry Omelette for One

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Ingredients:

• 1 egg
• 2 teaspoons chopped chives approx
• 2 teaspoons curry powder sieve it if it's lumpy
• 1 tablespoon water
• 1 tablespoon olive oil

Steps:

• Beat egg in a small bowl
• Mix in chives
• curry powder and water
• Heat a small pan to a high heat Heat oil once hot
• Add egg mixture to hot Let it cook for five to ten minutes
• scuffing it occasionally so that it doesnt stick The bottom should become solid and quite browned
• Slide the bottom of the omelette onto a plate Hold the pan over the plate
• then flip them so the raw side of the omelette is face down on the pan
• Cook for another five or so minutes - until the bottom is as browned as the top
• EAT

Deviled Eggs

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Ingredients:

• 6 large eggs
• 1 tofu
• 1/2 cucumber
• 1/2 cup tomatoes
• 2 -3 leaves lettuce
• 1 dash pepper
• 1 dash paprika

Steps:

• 1 Place eggs in a single layer in a saucepan; add water to depth of 3 inches Bring to a boil; cover remove from heat and let stand 15 minutes
• 2 Drain immediately and fill the saucepan with cold water and ice Tap each egg firmly on the counter until cracks form all over the shell Peel under cold running water
• 3 Slice eggs in half lengthwise and carefully remove yolks Spoon Tofu Spread into egg whites Garnish if desired
• 4 Serve with lettuce cherry tomatoes and cucumber Optional
• Tip For extra flavor use the Mexican Tofu Spread
• Ingredients
• 6 large Eggs
• Original Tofu Spread
• 1/2 sliced cucumber
• 1/2 cup sliced cherry tomatoes
• 2-3 leaves lettuce
• Dash of Pepper
• Garnish paprika/parsley
• You can buy tasty Tofu Spread here https//tofuspreadcom

Dharmeen's Tendli Ki Sabzi

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Ingredients:

• 1 1/2 kg ivy gourd
• 2 1 tsp cumin seeds
• 3 1 tsp peeled and finely chopped garlic
• 4 1 tsp finely chopped ginger
• 5 1 tsp sugar
• 6 1 green chilies slit
• 7 1 tsp white sesame seeds
• 8 1 tbsp rice brain oil
• 9 1 5 tsp salt
• 10 1/2 tsp turmeric powder
• 11 1/4 tsp red chili powder
• 12 2 tbsps finely chopped coriander leaves to garnish
• 13 1/2 tsp garam masala powder
• 14 1/2 tsp coriander powder
• 15 water as required

Steps:

• 1 Heat oil in a wok
• 2 Once the oil is hot add cumin seeds and sesame seeds to it
• 3 Allow to crackle and turn lightly brown
• 4 Now fold in the chopped ginger and garlic and mix thoroughly Cook until the raw smell is gone and it is lightly browned After this fold in the chopped ivy gourd Remember to chop each of the ivy gourd into six slices each
• 5 Mix thoroughly and fold in salt to taste and turmeric powder
• 6 Cover and cook on low to medium heat for a few minutes until well-cooked
• 7 Now fold in all the spice powders that is red chilli powder garam masala powder and coriander powder Mix well
• 8 Allow to cook for a few minutes until tender Fold in sugar and mix well You may add some water as is required to cook the vegetable I prefer it to be dry
• 9 Garnish with fresh finely chopped coriander leaves and serve hot with Indian flatbreads
• 10 Enjoy

Eggless Eggnog

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Ingredients:

• 2 1/2 cups silken tofu
• 2 cups soymilk
• 1 tablespoon vanilla extract
• 1/2-3/4 cup dry sweetener
• 2 tablespoons maple syrup
• 1/4 teaspoon turmeric
• 1/4-1/2 teaspoon nutmeg
• 1/2-1 cup rum or 1/2-1 cup brandy

Steps:

• In a blender or food processor puree all the ingredients thoroughly until smooth and creamy
• Serve well chilled

Five Minute Tortilla Pizzas

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Ingredients:

• olive oil flavored cooking spray
• garlic powder
• 2 whole wheat tortillas
• 8 -10 tablespoons pizza sauce
• 4 -6 tablespoons mozzarella cheese shredded

Steps:

• Heat the oven to 450 degrees
• Spray each tortilla lightly with the olive oil spray
• and then flip them over
• so that the oiled side is facing down
• Lightly sprinkle the top of the tortillas with garlic powder
• Cut each tortilla in half this will allow you to fit both tortillas on the pizza stone and arrange on a pizza stone
• Evenly divide the tomato sauce over the tortillas Sprinkle with the cheese
• Add any additional toppings you desire
• and put the pizza stone into the oven Watch carefully to ensure the pizza doesnt burn In my convection oven
• the pizza was done after a mere 5 minutes

Four Bean Mix Bruschetta

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Ingredients:

• 1 75 g can four-bean mix drained
• 1 garlic clove
• 1 tablespoon chili
• 2 cherry tomatoes
• 1/4 roasted red pepper no seeds
• 2 tablespoons water

Steps:

• Combine ingredients in blender
• Blend and serve
• Serve on toast with some boccocini on top with a drizzle of extra virgin olive oil or cut some vegies and serve as a dip

Fried Tofu

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Ingredients:

• 1 350 g package extra firm tofu
• 3 tablespoons tamari or 3 tablespoons soya sauce
• 1/4 cup Red Star nutritional yeast
• 1 teaspoon seasoning EG Tony Chachere's Mrs Dash or mix your own combination
• 1 tablespoon olive oil to lightly grease a skillet or other veggie oil

Steps:

• Lightly grease a non-stick pan with oil
• Put tamari soy sauce in a bowl
• In another bowl mix yeast and spices
• Slice tofu into 1/4-inch slices
• Dip tofu in the tamari and then in the yeast mixture
• Fry until golden; flip and brown the other side
• Add a bit of oil if necessary

Fruity Smoothie

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Ingredients:

• 1 cup frozen fruit slightly thawed
• 1/4 cup Greek yogurt
• 1/4 cup orange juice
• 3 berries

Steps:

• Combine all ingredients in blender and puree until smooth
• Pour into glass and garnish with straw and berries optional

Garlic Mushrooms

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Ingredients:

• butter
• 4 flat top mushrooms
• parsley
• 2 garlic cloves

Steps:

• Mix butter parsley and crushed/minced garlic
• Put into flat top mushrooms
• Put mushrooms in preheated oven at 180C
• Cook for 10 minutes basting occasionally or until mushrooms are steeped in melted garlic butter

Gin Fizz

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Ingredients:

• 3 tablespoons gin 2 measures
• 1/2 large lemon juiced
• 1 teaspoon superfine sugar 5 ml
• soda water

Steps:

• Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
• Prepare a tall frosted narrow glass by filling with ice half-way
• Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
• Cheers

Goat Cheese Pita Pizza

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Ingredients:

• 1 pita bread 6 1/2 inch diameter
• 1/3 cup prepared marinara sauce
• 3 ounces fresh goat cheese broken into large clumps
• 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons finely slivered red onions
• 4 imported black olives
• 1 tablespoon finely diced red bell pepper
• 1 tablespoon extra virgin olive oil
• salt
• pepper
• 1 teaspoon freshly grated lemon zest of
• 1 tablespoon chopped flat leaf parsley

Steps:

• Preheat oven to 450F
• Place pita on baking sheet spread sauce to within 1/2 inch from edge
• Crumble cheese on top
• Sprinkle thyme onion olives and peppers and season
• Bake until cheese melts about 10 minutes
• When out of oven sprinkle with lemon zest and parsley
• Serves 2 as an appetizer or 1 as an entree
• NOTE Veggies should be blanched to ensure tenderness

Green Salad With Spinach, Artichokes and Avocado

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Ingredients:

• 1 head boston lettuce
• 1/4 lb baby spinach leaves
• 1 large avocado halved pitted peeled thinly sliced
• 1 14 ounce can artichokes drained
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove finely chopped
• salt
• fresh ground black pepper
• 1/4 teaspoon dried oregano
• 2 tablespoons parsley finely chopped

Steps:

• Wash and dry all the greens and place in a bowl
• Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify
• Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes
• To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss
• Serve at once

Guacamole

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Ingredients:

• 1 large very ripe avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons scallions minced
• 2 tablespoons fresh coriander leaves chopped
• salt
• pepper

Steps:

• Halve pit and peel the avocado reserving the pit
• In a ceramic or glass bowl with a fork mash the avocado with the lemon juice
• Stir in scallion coriander salt and pepper
• Add the reserved pit
• Chill the guacamole covered for 1 hour
• Serve with salso sour creamamp; chips
• Add to your favorite mexican dish

Guasanas mexican Fresh Chickpea/garbanzo Snack

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Ingredients:

• 2 cups fresh chickpeas in pods
• 1/3 cup water
• 1/2 teaspoon salt

Steps:

• Wash the chickpeas
• Add the salt to the water
• Heat a cast iron skillet or a griddle
• Pour the salted water onto the skillet
• Put the chickpeas
• still in their pods
• in the steaming water
• Let steam for a few minutes
• until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw
• so they really dont need to cook much
• Remove all the chickpeas in their pods from the skillet Shell and eat as a healthy snack

Hair Growing Soup

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Ingredients:

• 1 cup long-grain white rice uncooked
• 1 cup black sesame seed
• 1 tablespoon sugar to your own tastes

Steps:

• Wash and drain the rice and the sesame seeds in separate containers
• Stir-fry the sesames seeds in a dry skillet over low heat for approximately 5 minutes or until the heat releases their fragrance
• Be careful to not let them burn
• Grind the rice and toasted seeds with 1/4 cup of water in a blender or food processor
• Pour the mixture plus an additional 1 3/4 cups of water into a medium-sized saucepan
• Cook over medium heat for approximately 10 minutes stirring often to avoid burning
• Add sugar as desired to taste

Healthy Egg Salad Sandwich

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Ingredients:

• 2 hard-boiled eggs
• 2 chopped scallions white and green parts
• 2 tablespoons Dijon mustard
• 2 pieces lettuce I prefer romaine
• 4 slices whole grain bread toasted
• salt and pepper

Steps:

• With the back of a fork mash egg yolk with mustard to make a thick paste
• Stir in chopped scallions and chopped egg white Mix in salt and pepper as desired
• Divide mixture on top of 2 slices of bread
• Top with lettuce leaves and cover with remaining slices of bread Makes 2 sandwiches

Herb Omelette With Mustard Mushrooms

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Ingredients:

• 50 g butter softened
• 1 tablespoon coarse grain mustard
• 4 field mushrooms
• 4 eggs
• 2 tablespoons chopped mixed herbs
• salt and pepper

Steps:

• Mix 40g of the butter with the mustard and then divide the butter between the mushrooms Grill under a hot grill for 5 - 6 mins and keep warm
• Crack the eggs into a bowl and beat well Add herbs and seasoning
• Melt the remaining butter in a pan when the butter is foamy add the eggs
• Cook omelette to your preferred level of doneness and remove from the pan
• Serve half the omelette with 2 mushrooms and some crusty bread

High Protein Yogurt amp; Berries

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Ingredients:

• 1 cup Greek yogurt or 1 cup balkan style yogurt
• 1 scoop whey protein
• 1/2 cup mixed berry
• 3/4 cup low-fat granola

Steps:

• Poor yogurt in desired bowl
• Stir in whey protein
• Place berries on top
• Sprinkle granola on top

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Hot Millet Salad

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Ingredients:

• 1 cup millet organic if possible
• 2 cups water
• 3 tablespoons onions
• 1 garlic clove
• 1 tablespoon olive oil approximately
• 1 red pepper chopped
• 1/2 cup parsley chopped
• 3 tablespoons almonds Tamari roasted chopped in halves
• 1 tomatoes chopped
• 1 1/2 tablespoons jalapenos diced
• 2 tablespoons lemon juice fresh
• salt to taste

Steps:

• Fry onion and garlic in oil until tender Add millet Cook three minutes stirring well Add two cups of water bring to a boil then lower heat to medium-low and cook covered for 25 minutes until tender
• While millet cooks chop other ingredients
• When millet is finished cooking turn off heat and add chopped ingredients to the pot Stir well
• Serve on two big plates and sqeeze lemon juice liberally on top Enjoy

In-N-Homage Animal-Style Salad

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Ingredients:

• 4 cups chopped romaine lettuce
• 1 large tomatoes chopped
• 2 tablespoons roughly chopped dill pickles
• 1/2 cup chopped onion
• 1 Boca meatless ground burger
• 1 teaspoon yellow mustard
• 2 tablespoons shredded fat-free cheddar cheese
• 2 tablespoons fat-free thousand island dressing

Steps:

• 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

Jerked Honey Rum Glaze

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Ingredients:

• 1 teaspoon jerk seasoning
• 4 tablespoons runny honey
• 2 teaspoons dark rum

Steps:

• Combine seasoning honey and rum Brush onto meat just before and during grilling
• Make up to 1 month in advance cover and refrigerate

Kiwi and Pineapple Smoothie

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Ingredients:

• 1 1/2 cups pineapple juice
• 1 tablespoon honey
• 10 kiwi peeled diced
• 2 cups pineapple diced fresh or canned
• 2 bananas frozen

Steps:

• Put all the ingredients in a blender amp; process until smooth
• Pour into two tall glasses amp; ENJOY

Lemony Light Waldorf Salad

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Ingredients:

• 1/2 cup raw honey or 1/2 cup agave nectar
• 1 lemon juice of
• 1/4 cup tahini
• 4 cups mixed baby lettuces and spring greens
• 2 red apples chopped
• 3 celery ribs diced
• 2 cups red grapes
• 1 cup walnuts

Steps:

• Combine honey lemon and tahini in large mixing bowl and whisk together until well incorporated
• Place remaining ingredients in bowl and mix gently until everything is coated with dressing
• Transfer to salad plates and dust with cinnamon

Light Strawberry Smoothie

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Ingredients:

• 8 -10 medium strawberries
• 1/3 cup milk
• 1/4 cup water
• 2 tablespoons Splenda sugar substitute
• 1/2 teaspoon vanilla extract
• 7 ice cubes or 1 1/2 cups crushed ice

Steps:

• Place strawberries in blender first followed by liquid ingredients
• Blend on low for 20 seconds
• Slowly blend in each ice cube until smooth and serve immediately

Lower Fat and Calorie Version of Microwave Mug Cake 322553

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Ingredients:

• 4 tablespoons self rising flour
• 4 tablespoons Splenda granular
• 2 tablespoons cocoa powder
• 3 tablespoons skim milk
• 4 ounces unsweetened applesauce
• 2 -3 drops vanilla

Steps:

• Coat a large mug with cooking spray Add all ingredients and stir Microwave for 25 - 3 minutes

Maggie's Stuffed Tomato

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Ingredients:

• 1 medium tomatoes
• 1/4 cucumber seeded and chopped
• 1 tablespoon fresh cilantro chopped
• 2 tablespoons fresh basil chopped
• 1/4 cup cottage cheese low-fat or non-fat are fine
• 1/8 teaspoon salt or to taste
• 1/8 teaspoon black pepper or to taste
• 1/8 teaspoon paprika or to taste

Steps:

• Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top Do not discard removed portion
• Use a spoon to remove any seeds remaining inside the tomato so that the result is not too runny
• and pour out any remaining liquid
• then use a knife to remove any seeds attached to the removed portion
• and then chop that portion into small pieces and set aside
• In a small bowl
• combine all ingredients except for the now hollow tomato
• and spoon the mixture into the tomato If served in a small bowl
• its fine if some overflows
• If desired
• garnish with small sprig of cilantro and another dash of black pepper fresh ground is best or a dash of paprika
• Enjoy

Miso Mustard Greens

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Ingredients:

• 1 bunch turnips or 1 bunch other greens
• 2 tablespoons white miso
• 1 tablespoon mustard powder
• about 1 tbsp mirin or cooking water to smooth the sauce

Steps:

• Boil greens until done to your liking drain and chop
• mix this sauce together until smooth and mix in with the chopped greens
• This much mustard powder makes it very hot You could cut back

Mochaccino Smoothie

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Ingredients:

• 6 ounces chocolate yogurt
• 1/2 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup 1 squeeze
• 1 cup ice cube

Steps:

• Blend all ingredients in a blender to desired consistency and serve

My Morning Oatmeal

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Ingredients:

• 1/2 cup rolled oats
• water
• 1 tablespoon flax seed meal
• 1/4 cup raisins
• 2 tablespoons real maple syrup
• 1/4 cup almond milk or 1/4 cup milk

Steps:

• cook oatmeal according to package
• add raisins near the end so they nice and plump
• let it sit and get really thick add flax now
• stir in maple syrup and milk to get the consistency you want
• sometimes i add cinnamon honey and banana instead
• other good additions are dried cranberries diced apples agave nectar slivered almonds pecans or dates

Navratan Raita

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Ingredients:

• 1 cup yogurt beaten till smooth
• 1/4 cup beetroot boiled and finely chopped
• 1/4 cup carrot finely chopped
• 1/4 cup cucumber finely chopped
• 1/4 cup red capsicum finely chopped
• 1/4 cup onion finely chopped
• 2 green chilies finely chopped
• 2 tablespoons coriander leaves finely chopped
• 1 tablespoon mint leaf finely chopped
• salt
• pepper
• red chili powder
• 2 tablespoons almonds blanchedskin removed and thinly sliced lengthwise

Steps:

• Put the yogurt in a lare bowl
• Add to it the beetroot carrot capsicum onion green chillies cucumber and chopped mint and corriander leaves
• Mix well
• Cover
• Refrigerate until ready to serve
• Add salt pepper and red chilli powder just before serving
• Mix well
• Garnish with almonds
• Serve with a spicy curry and rice

Orange Oatmeal - 3 Ingredients

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Ingredients:

• 1/2 cup peach juice or 1/2 cup your favorite juice
• 1 -2 teaspoon dried cranberries
• 1 28 g packet instant oatmeal flavor of choice try a lower sugar for your health

Steps:

• Heat juice and cranberries in serving microwavable bowl 30 seconds add packet of desired flavored oatmeal and stir
• Cook for 30 more seconds Enjoy

Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried

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Ingredients:

• 1 lb cherry tomatoes or 1 lb grape tomatoes
• 1 teaspoon kosher salt

Steps:

• Line a baking sheet with foil and spray with cooking spray
• Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
• Roast in a 200 F oven for about 2 hours
• Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
• Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
• Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
• Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months

Papaya Milk Drink

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Ingredients:

• 1 medium ripe papaya roughly 1 lb
• 1 cup evaporated milk
• 3 ounces sweetened condensed milk
• 1/2 teaspoon cinnamon
• 2 cups finely crushed ice

Steps:

• Peel papaya
• Cut papaya in half remove seeds and chop fruit coarsely
• Combine the papaya milk cinnamon and ice in blender
• Blend on high speed until the mixture is smooth and thick

Pasta and White Beans in Light Tomato Sauce

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Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1 16 ounce can tomatoes chopped
• 2 tablespoons minced parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 15 ounce can cannellini beans rinsed drained white kidney beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces pasta your choice freshly cooked

Steps:

• Heat oil in heavy large skillet over medium heat
• Add garlic and saute until golden about 2 minutes
• Stir in tomatoes and cook 5 minutes
• Add parsley basil and oregano and simmer stirring occasionally for 15 minutes
• Add beans and cook until heated through about 5 minutes
• Season with salt and pepper
• Place freshly cooked pasta in bowl
• Pour sauce over and toss thoroughly
• Also nice with grated Parmesan or Pecorino cheese

Peanut Butter and Banana Sandwich

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Ingredients:

• 2 pieces white bread
• 2 tablespoons of jiff peanut butter
• 1/2 very ripe banana
• 1 tablespoon butter
• 1 teaspoon honey

Steps:

• 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

Pineapple, Banana and Coconut Smoothie

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Ingredients:

• 1 whole pineapple peeled cored and roughly chopped
• 2 bananas peeled and roughly chopped
• 1/2 cup coconut milk
• 1/2 apple peeled cored and roughly chopped

Steps:

• Put all the ingredients in a food processor and blend until smooth
• Press through a sieve getting as much pulp through as possible to thicken the smoothie
• Serve over ice and enjoy

Pink Chum-Pagne

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Ingredients:

• 1 teaspoon water
• 1/2 teaspoon caster sugar
• 1 dash pineapple juice
• 1 dash orange juice
• 1/2 cup cranberry juice
• lemonade

Steps:

• Mix the water with the sugar in a jug Stir until sugar is almost disolved
• Add the orange and pineapple juice Stir for 5 seconds
• Add cranberry juice
• Fill to brim with lemonade

Pom Julep

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Ingredients:

• 4 mint leaves
• 1 mint sprig to garnish
• 1 tablespoon honey syrup
• 2 tablespoons 100% pomegranate juice
• 3 tablespoons grapefruit juice
• ice cube

Steps:

• honeysyrup-mix 2 parts honey with 1 part hot water stir to dissolve and cool
• Bruise 4 mint leaves with honey syrup in a bar mixing glass
• Add pomegranate juice grapefruit juice and ice and shake; strain into a chilled cocktail glass or over more ice
• Garnish with mint sprig

Quick Savory Oatmeal

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Ingredients:

• 1/2 cup oatmeal
• 3/4 cup chicken broth or 3/4 cup vegetable broth
• 2 tablespoons shredded cheese
• 1 fried egg
• 1/4 cup salsa
• 1 dash salt
• 1 dash pepper

Steps:

• Combine oatmeal and broth in microwave safe bowl Microwave for 1 1/2-2 minutes Add cheese
• egg
• and salsa Season with salt and pepper to taste Other topping ideas the skys the limit fried egg
• salsa verde
• cheese
• bacon; fried egg
• soy sauce
• chives; fried egg
• olive oil
• sea salt
• pepper
• parmesan
• etc

Quinoa Super Tacos

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Ingredients:

• 1/2 cup quinoa
• 1 8 ounce can refried beans
• 1 roma tomato
• 3 corn tortillas
• 1 dash Tabasco jalapeno sauce
• 3 lime wedges
• 1/4 cup shredded lettuce
• 2 tablespoons queso fresco
• 1 tablespoon fat free sour cream

Steps:

• Cook quinoa as directed on package Quinoa takes about 15 minutes to cook
• so you can prepare the other ingredients in the mean time
• Dice Tomato Heat a pan over medium heat Saute tomato for a few minutes until tender while adding a dash or two more or less depending on your taste of Jalapeno sauce while you saute Remove from heat and pour tomatoes in a small dish Return pan to heat You will use the pan to toast the tortillas
• Heat up refried beans on the stove or in the microwave
• whichever you prefer If you are only making one serving
• I recommend using only 1/2 the can
• Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side
• just enough so they are warm By this time
• Quinoa should be done
• Spread out tortillas on a plate Spread a layer of refried beans over each tortilla Next
• spoon a tablespoon or two of quinoa on each tortilla Add a layer of the sauteed tomatoes Squeeze a fresh lime wedge over each Add a dash of salt
• You can add the lettuce
• queso fresco
• and/or sour cream if youd like
• Delicious
• and good for you as well

Quinoa With Edamame, Parm, and Egg

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Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup shelled edamame cooked
• 1/2 ounce parmigiano-reggiano cheese shaved
• 1 extra-large egg
• 2 teaspoons olive oil plus more for frying egg
• salt and pepper
• 1/2 avocado peeled pitted and sliced

Steps:

• 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

Raw Savory Oatmeal

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Ingredients:

• 4 ounces oats soaked overnight
• 1 tablespoon carrot grated
• 1 tablespoon onion chopped finely
• 1 tablespoon parsley chopped finely
• 1 tablespoon nutritional yeast
• 1 teaspoon miso
• 1 tablespoon flax seed oil
• 4 fluid ounces boiling water

Steps:

• Put the oats in the food processor and process for a couple of minutes until it is a thick mash
• Add all other ingredients except water and process for anohter minute
• Pour in water and keep the machine turning until you have a creamy batter Serve immediately

Red Lentil Thermos Soup

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Ingredients:

• 05 8 ounce can condensed tomato soup
• 1 carrot
• 1 parsnip
• 1/4 cup red lentil
• onion powder to taste
• garlic powder to taste

Steps:

• If you are packing this in a thermos pre-heat the thermos by filling it with boiling water and letting it sit while you do the following
• First re-constitute the soup with an equal amount of water Stir well
• Grate the vegetables into the pot Add the lentils Season to taste
• Bring to a boil reduce heat and simmer 5 minutes Pack into a thermos and go Or simmer 2-3 more minutes and eat right away
• Tip You can grate the vegetables into the pot the night before and leave them there covered until ready to go
• Variations Grate zucchini instead of parsnip Add minute rice couscous or cooked pasta Replace the lentils with canned red beans pinto beans or black beans
• NOTE You must use RED lentils in this recipe Green lentils take much longer to cook Red lentils cook very quickly

Risotto With Peas amp; Mushrooms

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Ingredients:

• 4 cups chicken broth or 4 cups beef broth
• 3 tablespoons olive oil
• 1/2 cup finely chopped onion more if desired
• 1 10 ounce package frozen peas
• 1 4 ounce can mushrooms stems and pieces
• 1 cup unwashed risotto rice
• 1/2 cup grated parmesan cheese
• 1 tablespoon unsalted butter
• 1 tablespoon chopped parsley fresh is better but use what you have

Steps:

• In skillet over medium high heat stir fry onions and peas for 1 minute in oil
• Add rice and stir fry another minute
• Stir in a generous ladle full of broth turn heat to medium
• Keep stirring until broth absorbed
• Add another ladle full continuing until all broth is used up and 22 minutes have passed
• By this time it should be just done
• Cook an additional minute to absorb all the liquid
• Add cheese and butter
• Stir until both disappear into the rice
• Sprinkle parsley over top and stir Turn off heat and let rest for 1 to 2 minutes then serve

Roasted Potatoes and Tomatoes

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Ingredients:

• 2 medium red potatoes washed
• 2 plum tomatoes
• 1/3 cup olive oil
• 2 cloves garlic crushed
• black pepper to taste
• cayenne pepper to taste

Steps:

• Slice potatoes and tomatoes into thin slices
• Pour olive oil into ovenproof casserole dish
• Add remaining ingredients
• Lightly toss potatoes and tomatoes in olive oil mixture
• Potatoes taste best crispy on the outside chewy on the inside if they are spread out in a single layer with tomatoes interlaced above and below
• Bake in 350 degree oven for about 40 minutes or until golden and slightly crispy
• Enjoy

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

Roasted Vegetables With Garlic Aioli

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Ingredients:

• 1 eggplant cut into strips
• 2 carrots peeled and cut into strips
• 1 red capsicum deseeded and cut tinto strips
• 150 g green beans
• 2 potatoes peeled and thinly sliced
• 3 tablespoons olive oil
• 4 garlic cloves peeled and left whole
• 2 egg yolks
• 1 teaspoon crushed garlic
• 1 tablespoon lemon juice
• 1 cup olive oil
• salt freshly ground black pepper

Steps:

• Place vegetables in a large roasting pan and mix through oil and garlic
• Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp
• Remove from oven and allow to cool down
• Pile onto serving plates or platter
• Spoon over Aioli and serve
• TO MAKE AIOLI
• Place yolks garlic and lemon juice in a food processor Blend until smooth With the motor running gradually add oil a little at a time The mixture will thicken If the oil is added too quickly the Aioli will curdle
• Season to taste

Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14

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Ingredients:

• 170 g asparagus trimmed
• cooking spray
• 2 eggs
• 2 egg whites
• 2 tablespoons skim milk
• 1 small tomatoes
• 2 tablespoons flat leaf parsley coarsely chopped

Steps:

• 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

Scrumptious Scramble

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Ingredients:

• 6 egg whites
• 2 large eggs
• 4 scallions sliced small
• 2 medium tomatoes diced medium-small
• 4 -6 tablespoons skim milk
• 1 small onion
• 1 -2 cup diced green bell pepper
• 1/4-1/2 teaspoon black pepper
• 1/8-1/4 teaspoon red pepper
• 1/8 teaspoon thyme
• 1/4-1/2 teaspoon cilantro
• 1 teaspoon minced garlic
• 1 1/2-3 teaspoons peanut oil

Steps:

• Whisk together the egg whites yolks spices and milk
• Stir in vegetables until well distributed in the mixture
• Heat garlic in oil until sizzling
• Add the egg-milk-spice-vegetable mixture Scramble over medium high - high heat until done to your desire Season as cooking with pepper and cilantro

Simple Blueberry Sandwich

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Ingredients:

• fresh blueberries
• 1 slice soft bread white preferred
• softened butter or margarine
• honey
• cinnamon

Steps:

• If desired toast bread just a little to warm it taking care not to make it stiff
• Spread butter on bread followed by honey cinnamon if using and then blueberries
• Fold up like a taco and enjoy

Snow Cosmo

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Ingredients:

• 3 ounces smirnoff twist citrus-infused vodka
• 2 ounces Cointreau liqueur or 2 ounces patron citronge
• 3 ounces white cranberry juice
• 1 slice lime to taste
• cranberries garnish

Steps:

• Add all ingredients to a cocktail shaker with ice and shake
• Strain into a long stemmed glass and garnish with skewered cranberries

Soft Goat's Cheese Salad With Pecans

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Ingredients:

• 3 ounces mixed salad greens of your choice
• 1 ounce chopped fresh herb chervil and chives
• 3 ounces goat cheese
• 1 ounce pecans roughly chopped
• 1 teaspoon diijon mustard
• 4 tablespoons red wine vinegar
• 8 tablespoons olive oil
• 1 pinch salt and pepper

Steps:

• Cover a plate with the salad mix
• scatter with herbs if using
• drizzle with a little vinaigrette and dot with the goats cheese over the top
• Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned Watch them carefully
• as they burn quickly
• Remove the pecans from the heat as soon as theyre ready and toss over the top of the salad and serve at once

Spaghetti With Brown Butter and Feta

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Ingredients:

• 8 ounces spaghetti
• 4 tablespoons butter
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 2 ounces feta cheese
• 1/8 cup parmesan cheese

Steps:

• Cook and drain spaghetti
• In saute pan melt butter and oil together; add garlic; cook just until butter turns brown
• Add spaghetti; toss
• Add feta and Parmesan cheese; toss

Spicy Vegan Mock Duck Stir-Fry

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Ingredients:

• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 teaspoon hot chili oil
• 1 onion chopped
• 2 garlic cloves minced
• 1 tablespoon fresh ginger fineley chopped
• 2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
• 1 teaspoon maple syrup
• 1 teaspoon lime juice
• 1 tablespoon sambal oelek chilli garlic sauce
• 1/4 teaspoon asian chili powder
• 1 10 ounce can Chinese braised gluten
• 1/2 cup zucchini sliced
• 1/2 cup broccoli peices
• 1/2 cup carrot thinly sliced
• 1/4 cup cilantro chopped
• 2 tablespoons cashews chopped

Steps:

• Heat the oils in a wok or large pan over medium heat Add onions and heat 2-3 minutes
• Add garlic and ginger sautee for 2 more minutes
• Add the liquid from the gluten soy sauce syrup lime juice Sambal and chillies and heat through
• Add gluten peices and simmer for 2 minutes Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched
• Serve over cooked grain or noodle of choice and garnish with cilantro and cashews

Spinach Stuffed Tomatoes Meat Optional

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Ingredients:

• 4 medium-large tomatoes
• 2 cups frozen spinach
• 1/2 medium onion chopped
• 3 garlic cloves
• 1 cup cooked chicken chopped
• 1/2 cup seasoned dry bread crumb
• 1/4 cup parmesan cheese
• 1/2 cup plain fat-free yogurt I use Fage 0% greek yogurt or 1/2 cup sour cream I use Fage 0% greek yogurt
• 1 5 g packet Sazon Goya seasoning
• salt and pepper

Steps:

• Preheat oven to 350 degrees
• Cut tops off tomatoes hollow out with a spoon
• Sprinkle the interior of the tomato shells with kosher salt turn over onto paper towels Let sit 15 minutes This is to draw out the water in the tomatoes so theyre not soggy
• In the meantime cook spinach until heated through I microwave mine and drain excess liquid Saute onion and garlic until soft
• In a large bowl mix together the spinach onion garlic chicken breadcrumbs parmesan yogurt Sazon salt and pepper
• I like my tomatoes salty so I just fill them with the mixture at this point If you prefer less salt rinse the salt out of the tomato shells and lightly pat dry before filling Sprinkle tops with a little more breadcrumbs and parmesan cheese if desired
• Arrange in a non-stick baking pan and bake for 15 minutes Broil for 2 more minutes to crisp up the breadcrumbs

Sugar Free Lemon Lime quot; Soda Pop quot; for Kids

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Ingredients:

• 2 tablespoons fresh lemon juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup apple juice concentrate plus
• 2 tablespoons apple juice concentrate
• 1 cup club soda
• ice cube

Steps:

• Pour lemon and lime juices into a glass Add apple juice concentrate
• Add club soda and ice Stir

Sweet Juice Sensation

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Ingredients:

• 1 orange peeled
• 1 apple stem removed
• 1 large carrot topped
• 1 grapefruit peeled
• 1 pears rind and seeds removed or 1/2 cantaloupe rind and seeds removed

Steps:

• Juice apple and carrot then juice the remaining ingredients
• Stir and serve

Sweet Potato Gnocchi With Blue Cheese Sauce

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Ingredients:

• 1 sweet potato peeled finely diced
• knob butter
• 4 tablespoons flour
• 1 egg yolk
• 1/2 teaspoon nutmeg
• 30 g butter
• 85 g Stilton cheese crumbled

Steps:

• To make the gnocchi first boil the sweet potato unti soft Drain amp; leave to cool
• In a mixing bowl use a potato masher to combine the potato with the butter flour egg yolk amp; nutmegAdd extra flour if it looks to sticky
• Beat the mixture together using a wooden spoon to form a dough
• On a floured board roll the dough into a long sausage
• Using the back of the knife cut the dough into small pieces about 1cm thick
• Drop the gnocchi into boiling salted water for 5-6 minutes until they begin to float to the surface
• To make the sauce melt the butter ina pan amp; fry the cooked gnocchi for 2-3 minutes until golden Stir in the crumbled stilton amp; season
• Serve immediately

The Mint Divine a Mocktail

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Ingredients:

• 4 mint leaves
• 1/4 ounce lime cordial
• ice cube
• soda water

Steps:

• Tear mint leavesamp; place in a highball glass
• Add lime cordial stir to mixamp; add ice cubes
• Top with soda wateramp; garnish with a lime wheel

Tita's Cucumbers With Olive Oil

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Ingredients:

• 1 cucumber
• olive oil
• salt

Steps:

• Peel and slice cucumber into 1/4-inch slices/rounds Tita used to cut the seeded centers out of the cucumber slices for me This is not necessary
• but I think its better You can also buy a seedless cucumber
• Arrange cucumber slices on a large plate
• Lightly pour or sprinkle olive oil over rounds
• Sprinkle with salt

Tortilla De Patatas -- Potato Omelet Spain

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Ingredients:

• 1/4 cup extra virgin olive oil
• 3 cups new potatoes diced
• 1/4 cup onion finely chopped
• 4 eggs beaten
• 1 dash salt to taste
• 1 dash pepper to taste

Steps:

• In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
• Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
• Pour excess oil into a small bowl amp; set aside
• Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
• WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
• Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
• Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
• Serve warm or at room temperature amp; enjoy

Tvp Burgers

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Ingredients:

• 1 cup textured vegetable protein Textured Vegetable Protein
• 3/4 cup boiling water
• 1 tablespoon ketchup
• 1 teaspoon sea salt
• 1/2 teaspoon ground oregano Mediterranean
• 1/2 teaspoon ground marjoram
• 1/2 teaspoon garlic powder
• 1/4 cup grated carrot
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped green onions
• 1 tablespoon dried parsley flakes
• 1/2 cup vital wheat gluten
• 1 tablespoon vegetable oil

Steps:

• In a medium sized mixing bowl combine the boiling water with the TVP
• ketchup
• sea salt and herbs Let stand for 10 minutes
• then mix in the grated carrot
• chopped celery
• chopped green onion and parsley flakes Blend together well with hands Mix in the vital wheat gluten flour to make a firm mixture
• Divide mixture into 6 equally shaped balls and flatten to form patties about 4 wide
• Heat vegetable oil in a nonstick skillet and fry patties for 8-10 minutes each side over medium low heat until browned
• Serve with fresh sauted mushrooms to make mushroom burgers

Tweaked Fat Free Italian Dressing

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Ingredients:

• 2 tablespoons fat-free Italian salad dressing
• 1 tablespoon salsa

Steps:

• Mix together and pour onto your salad Mmm

Vegan Chocolate and Banana Smoothie

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Ingredients:

• 1 cup almond milk
• 1 frozen banana
• 2 tablespoons raw cacao powder
• 1/2 tablespoon agave nectar
• 1/4 tablespoon peanut butter
• 35 g protein powder such as Tru-Food Vegan

Steps:

• Combine all ingredients in a blender and process until smooth

Vegan Pasta Amatriciana

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Ingredients:

• 2 cups tomato sauce Prego basil and garlic is good
• 6 leaves basil
• 2 garlic cloves minced
• 2 teaspoons crushed red pepper flakes
• fresh ground black pepper to taste
• 1 dash salt to taste
• 3 slices vegetarian bacon I like smart bacon or tempeh strips
• 4 ounces pasta shells or any other pasta you prefer

Steps:

• In a small sauce pan over low heat add the tomato sauce basil garlic crushed red peppers and black pepper
• Let simmer 10-15 minute
• Fry the soy bacon for a few minutes in a small skillet
• Chop it into small pieces
• Add to sauce
• Leaving the sauce on low to get nice and thick cook the pasta according to directions
• Drain the pasta
• Taste-test the sauce and add salt or pepper to taste
• Toss pasta and sauce
• Enjoy

Vegan Pumpkin Pie Smoothie

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Ingredients:

• 1/2 cup canned pumpkin
• 1/2 cup soymilk
• 3 ice cubes
• 1 tablespoon honey

Steps:

• Place all ingredients in a blender and blend for 2-3 minutes
• Enjoy

Vegan Rice Pudding With Coconut

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Ingredients:

• 2 1/2 cups rice milk
• 1/2 cup short-grain rice
• 1/4 cup sugar or 1/4 cup sugar substitute
• 1 cup coconut milk from can make sure you shake it
• 1/2 teaspoon vanilla
• shredded coconut flakes if you like

Steps:

• Bring rice milk and cocnut milk to a boil
• Add rice let boil for about three minutes
• Reduce heat add sugar and let simmer for about 20-30 minutes
• Right before taking off heat add vanilla and sprinkle coconut flakes on top
• Enjoy

Vegan Tofurkey Wrap

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Ingredients:

• 3 slices soy ham
• 1 leaf lettuce
• 4 leaves spinach
• 2 slices tomatoes
• 2 slices avocados
• 2/3 cup mixed sprouts
• 1 tablespoon red onion chopped
• 1 tablespoon roasted red pepper spread
• 1 whole wheat tortilla

Steps:

• Smear the spread down the middle of the tortilla
• Layer everything on
• Wrap it up
• Eat it

Veggie Nachos

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Ingredients:

• 4 -5 ounces tortilla chips pieces okay
• 1/2 cup onion chopped save some for garnish
• 12 ounces beer or 12 ounces water
• 1 cup black beans or 1 cup pinto beans
• 1 cup veggie crumbles Quorn frozen is our fave
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder regular
• 1/4 cup fresh corn or 1/4 cup thawed frozen corn
• 1/2 cup tomatoes diced
• 1 cup romaine lettuce chopped

Steps:

• Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
• In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
• Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
• Add more beer or water and stir as the mixture thickens
• Add the meatless crumbles
• Stir to mix and add enough liquid to keep it from sticking at all
• Sprinkle the spices on to the most liquid areas and stir
• Remove from heat
• Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
• Stir corn into the bean mixture and heat through
• Stir in salsa now if you prefer
• Spoon the mixture over the waiting hot chips
• Top with the tomatoes and sliced romaine lettuce
• Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
• Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy

Veggie Pasta With Cheesy Fondue Sauce

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Ingredients:

• 7 ounces dried pasta shapes such as penne
• 7 ounces broccoli spears
• 1 garlic clove finely chopped
• 1 cup dry white wine
• 3 teaspoons cornstarch
• 7 ounces emmenthaler cheese grated or a similar swiss cheese
• 1 tablespoon olive oil
• 9 ounces cherry tomatoes washed
• salt
• fresh ground black pepper
• garlic bread to serve

Steps:

• Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
• Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
• With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
• Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
• Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread

Very Raspberry Frappes

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Ingredients:

• 1 1/2 cups frozen raspberries or 1 1/2 cups fresh raspberries
• 3 tablespoons raspberry liqueur framboise or 3 tablespoons milk
• 1 tablespoon seedless raspberry jam
• 2 cups other berry gelato or 2 cups ice cream
• 1/4 cup milk
• 1/3 cup crushed shortbread cookies or 1/3 cup chopped chocolate wafer cookie
• shortbread cookies or chocolate wafer cookie

Steps:

• Thaw raspberries if frozen; place 1 cup berries in blender or food processor
• Cover and blend or process until smooth; press pured berries through fine-mesh sieve into bowl Discard seeds
• Add liqueur and jam to pureed berries; whisk until smooth
• FOR FRAPPE
• iin blender or processor combine berry mixture gelato and milk
• Cover and blend or process just until combined stopping blender to scrape down sides as needed
• Stir in chopped chocolate or crushed cookies
• Divide remaining berries and frapp between two chilled glasses
• Top with chocolate or cookies
• Serve with long-handled spoons

Zucchini, Tomato and Feta Gratin

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Ingredients:

• 4 medium tomatoes
• 2 medium courgettes
• 150 g feta cheese
• dried oregano to taste
• 1 tablespoon olive oil

Steps:

• Preheat oven at 400F/200C
• Slice courgettes and saut them in a little bit of olive oil
• Thinly slice tomatoes a food processor would be ideal for that job
• Layer tomatoes at the bottom of a baking dish
• Spread sautd courgettes over the tomatoes
• There is no need to salt the vegetables as the feta will be salty enough
• Crumble feta cheese and sprinkle on top
• Sprinkle oregano over the feta
• Put in the oven for 25 minutes or until feta is browned