8 leaf lettuce leaves, or more
1/2 cup julienned cucumber
1/2 cup julienned carrot
1/2 cup bean sprouts, optional
1 tbsp. minced mint, optional
2 cups coarsely chopped mushrooms
Mushroom Marinade
1 1/2 tbsp. tamari
1 tbsp. agave or maple syrup
1/2 tbsp. toasted sesame oil
1 clove garlic
1/2 pear, cored
Blend marinade ingredients in blender. Pour over mushrooms in bowl and set aside for 30 minutes.
Sauce
2 tbsp. miso paste (or hoisin if you can't find miso)
1 tbsp. toasted sesame oil
1/8 cup agave syrup
1/4 tsp. cayene
Stir sauce together and set aside.
To assemble, take lettuce leaf, spoon mushrooms on (draining extra liquid if there is any), sprinkle with cucumber, carrots and bean sprouts. Drizzle with sauce and mint (if using). Roll up and enjoy. Yum!
Saturday, May 21, 2011
Monday, April 11, 2011
Lentil Tacos
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
Directions
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.
Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
Directions
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.
Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.
Mushroom Tacos
2 tsp. olive oil
1 small onion, diced (1 1/2 cups)
2 large garlic cloves, minced
1 pound cremini mushrooms, roughly chopped
1 cup cauliflower florets, roughly chopped
3 tbsp. tomato paste
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. sea salt
1/2 tsp. black pepper
1 cup frozen corn kernels
Saute onion in oil for 5 minutes, add garlic and saute 30 seconds. Add mushrooms and cauliflower, stir constantly for 2 minutes, until veggies release water and shrink. Continue to cook 15 minutes, stirring occasionally until fork tender. In small bowl, combine tomatoe paste, 1/4 cup water, chili powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, cover and cook on medium low for 15 minutes.
1 small onion, diced (1 1/2 cups)
2 large garlic cloves, minced
1 pound cremini mushrooms, roughly chopped
1 cup cauliflower florets, roughly chopped
3 tbsp. tomato paste
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. sea salt
1/2 tsp. black pepper
1 cup frozen corn kernels
Saute onion in oil for 5 minutes, add garlic and saute 30 seconds. Add mushrooms and cauliflower, stir constantly for 2 minutes, until veggies release water and shrink. Continue to cook 15 minutes, stirring occasionally until fork tender. In small bowl, combine tomatoe paste, 1/4 cup water, chili powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, cover and cook on medium low for 15 minutes.
Lentils with Pasta
2 tsp. olive oil
1 medium onion, diced (1 cup)
1 medium carrot, diced (1 cup)
2 celery stalks, diced (1/2 cup)
1 fennel diced (1 1/2 cups)
4 cloves garlic, minced
2 tbsp. white wine vinegar
2 cups low sodim veggie broth
1 cup lentils
28 oz. chopped or crushed tomatoes
2 tsp. dried oregano
1 tsp. dried basil
8 oz. whole wheat pasta
1/2 cup low fat milk
1/4 tsp. sea salt
1/4 tsp. pepper
Saute onion, carrot, celery, fennel in oil, stirring often until brown bits begin to form on bottom of pot, 15 minutes. Add garlic, saute 1 minute. Add vinegar and scrape brown bits from pat. Stir in broth, 1 cup water, lentils, tomatoes, oregano and basil. Reduce heat to medium, cover and simmer 45 minutes. Boil pasta as per directions. Add milk to sauce and simmer 10 minutes. Season with salt and pepper.
1 medium onion, diced (1 cup)
1 medium carrot, diced (1 cup)
2 celery stalks, diced (1/2 cup)
1 fennel diced (1 1/2 cups)
4 cloves garlic, minced
2 tbsp. white wine vinegar
2 cups low sodim veggie broth
1 cup lentils
28 oz. chopped or crushed tomatoes
2 tsp. dried oregano
1 tsp. dried basil
8 oz. whole wheat pasta
1/2 cup low fat milk
1/4 tsp. sea salt
1/4 tsp. pepper
Saute onion, carrot, celery, fennel in oil, stirring often until brown bits begin to form on bottom of pot, 15 minutes. Add garlic, saute 1 minute. Add vinegar and scrape brown bits from pat. Stir in broth, 1 cup water, lentils, tomatoes, oregano and basil. Reduce heat to medium, cover and simmer 45 minutes. Boil pasta as per directions. Add milk to sauce and simmer 10 minutes. Season with salt and pepper.
Almond, Bean and Grain Burgers
sauce:
1 tsp. olive oil
1 tbsp. minced shallot
1 garlic clove, minced
1 cup fresh or frozen strawberries
1/4 tsp. black pepper
1/2 tsp. honey
Heat oil in saucepot. Add shallots and garllic, saute for 1 minute. Add strawberries and 1/4 cup water. Simmer 20 minutes, stirring often. Stir in pepper and honey, remove from heat.
patties:
1 1/2 tsp. olive oil, divided
1/4 c. minced shallot
3 large garlic cloves, minced
1/4 cup bulgar wheat
1 1/2 cups cooked black beans
1/4 cup almonds, toasted
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 cup plain greek style yogurt
1/4 cup panko bread crumbs
Heat 1 tsp. oil in saucepot. Add shallots and garlic, saute 2 minutes. Add 1/2 cup water and bring to boil. Stir in bulgar, return to boil, cover and remove from heat. Let sit 15 minutes. Add beans, almonds, salt, pepper to food processor. Pulse 25 times, until coarse paste begins to form. Stir together yogurt and bread crumbs. Add hot bulgar and mix. Add bean mixture. Divide into 4 patties. Place in refrigerator for 15 minutes. Heat skillet to high. Add oil. Add patties and sear for 2-3 minutes per side
1 tsp. olive oil
1 tbsp. minced shallot
1 garlic clove, minced
1 cup fresh or frozen strawberries
1/4 tsp. black pepper
1/2 tsp. honey
Heat oil in saucepot. Add shallots and garllic, saute for 1 minute. Add strawberries and 1/4 cup water. Simmer 20 minutes, stirring often. Stir in pepper and honey, remove from heat.
patties:
1 1/2 tsp. olive oil, divided
1/4 c. minced shallot
3 large garlic cloves, minced
1/4 cup bulgar wheat
1 1/2 cups cooked black beans
1/4 cup almonds, toasted
1/2 tsp. sea salt
1/2 tsp. black pepper
1/4 cup plain greek style yogurt
1/4 cup panko bread crumbs
Heat 1 tsp. oil in saucepot. Add shallots and garlic, saute 2 minutes. Add 1/2 cup water and bring to boil. Stir in bulgar, return to boil, cover and remove from heat. Let sit 15 minutes. Add beans, almonds, salt, pepper to food processor. Pulse 25 times, until coarse paste begins to form. Stir together yogurt and bread crumbs. Add hot bulgar and mix. Add bean mixture. Divide into 4 patties. Place in refrigerator for 15 minutes. Heat skillet to high. Add oil. Add patties and sear for 2-3 minutes per side
Wednesday, November 24, 2010
Soft Pita Bread
Makes about 8-9 breads
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Mix water and potato buds together. Add to bread machine along with remaining ingredients. Place on dough setting.
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Mix water and potato buds together. Add to bread machine along with remaining ingredients. Place on dough setting.
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
Monday, November 15, 2010
Chocolate Peanut Butter Pie
Don't even begin to contemplate how many calories this has in it, just enjoy!
Crust:
16 oreo cookies
2 tbsp. unsalted butter, melted
Combine cookies and butter in food processor until sandy. Press into pie plate. Preheat oven to 350 degrees. Place crust in refrigerator for 20 minutes, then bake for 10 minutes. Set aside to cool.
Peanut Butter Filling:
1 cup whipping cream
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 cup creamy peanut butter
2 tsp. vanilla extract
Beat whipping cream until stiff peaks form and set aside. Beat together cream cheese, peanut butter, condensed milk and vanilla until fluffy. Fold in whipping cream. Spoon into oreo crust. Freeze 3 hours, or until firm.
Chocolate Ganache:
8 oz. semi-sweet (or bittersweet) chocolate
1 cup whipping cream
2 tbsp. corn syrup
Soften choclate and whipping cream together in microwave. Stir until melted. Add corn syrup. Pour over frozen peanut butter layer. Refrigerate until firm.
Crust:
16 oreo cookies
2 tbsp. unsalted butter, melted
Combine cookies and butter in food processor until sandy. Press into pie plate. Preheat oven to 350 degrees. Place crust in refrigerator for 20 minutes, then bake for 10 minutes. Set aside to cool.
Peanut Butter Filling:
1 cup whipping cream
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 cup creamy peanut butter
2 tsp. vanilla extract
Beat whipping cream until stiff peaks form and set aside. Beat together cream cheese, peanut butter, condensed milk and vanilla until fluffy. Fold in whipping cream. Spoon into oreo crust. Freeze 3 hours, or until firm.
Chocolate Ganache:
8 oz. semi-sweet (or bittersweet) chocolate
1 cup whipping cream
2 tbsp. corn syrup
Soften choclate and whipping cream together in microwave. Stir until melted. Add corn syrup. Pour over frozen peanut butter layer. Refrigerate until firm.
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