This recipe was inspired by the Broccoli Raab salad in Veg. Times. It is a surprisingly filling meal.
Serves: 2-4 (depending on how much you each eat!)
Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes
Make squash sticks from kabucha squash.
Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.
Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.
Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)
Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts
Sunday, October 12, 2008
Tuesday, September 30, 2008
Heirloom Tomato & Sweet Corn Pizzas
Serves 8
This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.
Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest
Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill
1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
recipe from: Vegetarian Times September 2008
This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.
Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest
Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill
1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
recipe from: Vegetarian Times September 2008
Monday, September 22, 2008
Twice-Baked Potato Stuffed with Broccoli
Prep Time: 15min
Cook Time: 1hour
Makes 1 serving
1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt
Preheat the oven to 400 F.
Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it's done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.
In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 - 20 minutes.
recipe from: Student's Go Vegan Cookbook
Cook Time: 1hour
Makes 1 serving
1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt
Preheat the oven to 400 F.
Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it's done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.
In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 - 20 minutes.
recipe from: Student's Go Vegan Cookbook
Thursday, September 11, 2008
Vegetable Fritters
Another winner from The Gluten-Free Vegan, this recipe goes over great with non-vegans and vegans alike. This recipe makes only a few of these fritters, I generally double or triple the recipe when I make it in order to have enough to feed everyone (and have a few leftovers).
Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)
In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.
Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.
recipe from: The Gluten-Free Vegan
Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)
In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.
Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.
recipe from: The Gluten-Free Vegan
Thursday, August 14, 2008
Dosas
fill these with any dal (tastes great with the spinach dal).
Ingredients:
2 cups brown rice flour
1/2 cup quinoa flour
3 cups water
1/2 teaspoon salt
grapeseed oil, for frying
Place the brown rice and quinoa flours, water, and salt in a large bowl and beat until very well blended. The ingredients have a tendency to separate, so whisk them together well before you prepare to cook them.
Heat a large skillet over high heat and pour in a little grapeseed oil. When it is hot, add a small ladleful of batter to the skillet. The diameter of the pancake should be no larger than 7 to 8 inches across. Cross until the dosa begins to become dry around the edges. Unlike cooking a pancake, which is still very wet on top when you turn it, you want to be sure the dosa is cooked through before you flip it, so let it cook for a few minutes and, when the edges look dry, then flip it and cook the other side. If the dosa begins to burn, reduce the heat slightly. Place each dosa on a cooling rack or between waxed paper until you have cooked the entire batch. Fill with your favorite filling.
recipe from: The Gluten-Free Vegan
Ingredients:
2 cups brown rice flour
1/2 cup quinoa flour
3 cups water
1/2 teaspoon salt
grapeseed oil, for frying
Place the brown rice and quinoa flours, water, and salt in a large bowl and beat until very well blended. The ingredients have a tendency to separate, so whisk them together well before you prepare to cook them.
Heat a large skillet over high heat and pour in a little grapeseed oil. When it is hot, add a small ladleful of batter to the skillet. The diameter of the pancake should be no larger than 7 to 8 inches across. Cross until the dosa begins to become dry around the edges. Unlike cooking a pancake, which is still very wet on top when you turn it, you want to be sure the dosa is cooked through before you flip it, so let it cook for a few minutes and, when the edges look dry, then flip it and cook the other side. If the dosa begins to burn, reduce the heat slightly. Place each dosa on a cooling rack or between waxed paper until you have cooked the entire batch. Fill with your favorite filling.
recipe from: The Gluten-Free Vegan
Saturday, July 19, 2008
"Tunafish" Salad
This doesn't really taste like tuna fish salad to me, but I love it eaten in the same way (on some fresh toasted homemade bread;) Next time I think I'll add in veggies like celery, carrots, and zucchini.
Ingredients:
2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt
in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.
Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.
recipe from: CalciYum!
Ingredients:
2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt
in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.
Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.
recipe from: CalciYum!
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