adventures in living a greener life !
Our recipe pages are full of recipes that I receive from friends/readers through out the weeks! Scroll through and give some of these a try. You will be glad you did!
Black Bean Dip
A spicy black bean paste that works great as a dip, in burritos, or on nachos.
|Directions||Placethe beans in the food processor or bowl, pour water over them, and let sit.|
Meanwhile, heat the oil over medium heat, add the scallions, coriander, and cumin, and sauté, stirring frequently, until tender, about 10 minutes.
Add spice mixture, cilantro, and chile to the beans and purée until chunky, 10-20 seconds. Add lime juice and salt, mix, taste, and add more chile/cayenne, lime juice, and salt as needed.
|Notes||Bean dip keeps in refrigerator for up to 5 days, but it tastes best warm or at room temperature.|
Adapted from Deborah Madison's Vegetarian Cooking for Everyone, in which it's called Black Bean-Smoked Chile Dip.
This versatile soup is winter perfect served hot and topped with croutons and asiago cheese and summer simplicity served a a cold soup!
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings.
Sauteed Green Beans & Mushrooms
My son, who has a fun blog,The Blind Chef, recently fixed a birthday celebration dinner for his sister. While most of the fare would not be vegetarian oriented these green beans & mushrooms were a perfect fit to be on this site! He had me, his sous chef for the evening, prepare them and were incredibly easy to make, tasty and made a pretty presentation for the party. If you visit his blog be sure and check out the link to the strawberry cupcake recipe....he made them using fresh strawberries and they were tasty!
This rich summer recipe combines sweet, flavorful mango and its relative, the crunchy cashew. Combined with wine, ginger and maple crystals, the pair makes a light fruit salad that's perfect for an Earth Day meal or an anytime side dish.
Other tropical fruits such as pineapples and papayas are good alternatives to the fresh mango in this recipe.
To make the oven-roasted cashews: Preheat oven to 425 degrees F. Spread raw cashews on a baking sheet and toast in oven about 5-8 minutes, until cashews turn a light golden brown.
2 hours 10 minutes
Place on the grill and allow to cook for at least 5 minutes, turning occasionally.
Grill until done.
Spicy Cilantro-Lime Rice
from my friend Lynda McElroy
(this rice is addictive!)
This great soup recipe, revised (to be vegetarian friendly) by one of our fave followers, Betsy, is a great start to your 2009 commitment to healthy eating. Enjoy!
Basic Vegetarian Diet Soup Recipe with Variations
This recipe for the Basic Soup yields such a large quantity — to make sure you have enough to enjoy all week — that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry — the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet. The Basic Soup boasts only 45 calories per cup which makes it a healthy way to reduce caloric intake.
Prep: 20 minutes
Cook: 50 minutes
Makes: 28 cups
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Try one of these seven simple variations:
Minestrone Soup: To 2 c. Basic Soup, add 1/2 c. rinsed and drained canned white kidney beans (cannellini); heat to boiling. Stir in 1/2 c. whole wheat fusilli or rotini, cooked as label directs; heat through. Stir in 2 Tbsp. freshly grated Parmesan or Romano cheese and 1 Tbsp. chopped fresh basil. Sprinkle with 1 Tbsp. additional Parmesan or Romano to serve.
Mexican "Chiken" Soup: To 2 c. Basic Soup, stir in 3 oz. Morningstar Chiken (or your favorite brand), cut into 1/2-inch chunks 1/3 c. fresh or frozen corn kernels, and 1/4 tsp. ground cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes, stirring occasionally. Stir in 3 Tbsp. coarsely crumbled baked tortilla chips (1/2 oz.). Sprinkle with 1 Tbsp. chopped fresh cilantro. Serve with lime wedge.
Greek Fish Stew: Cut 1 sm. red potato (3 oz.) into 1/2-in. dice. Place in saucepan with water to cover; heat to boiling. Reduce heat; cover and simmer 5 minutes or until tender. Pour off water. Add 2 c. Basic Soup and 4 oz. skinless catfish or cod fillet, cut into 1-in. pieces; heat to boiling. Reduce heat; cover and simmer 3 minutes or until fish turns opaque. Gently stir in 1 Tbsp. chopped fresh dill. Sprinkle with 2 Tbsp. crumbled feta cheese to serve.
Southwest Chili: In nonstick saucepan, cook 4 oz. Morningstar Grillers (or your favorite "faux beef", 1/2 tsp. chili powder, and 1/8 tsp. ground cumin 3 minutes or until browned. Stir in 2 c. Basic Soup, 1/2 c. drained and rinsed canned black beans and 1/4 c. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 Tbsp. shredded reduced-fat Cheddar to serve.
Thai Shrimp Soup: In bowl, cover 1 oz. rice noodles (linguine style) with hot water. Let stand 10 minutes; drain. Heat 2 c. Basic Soup to boiling. Stir in 4 oz. shelled and deveined med. shrimp, 12 halved snow peas, a pinch ground red pepper, and soaked noodles; heat to boiling. Reduce heat; cover and simmer 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove saucepan from heat; stir in 1/4 c. light coconut milk, 1/2 tsp. grated fresh lime peel, and 2 tsp. fresh lime juice.
Goulash: In nonstick saucepan, cook 4 oz. Morningstar Grillers, 1/2 tsp. paprika, a pinch caraway seeds, and a pinch salt 4 minutes. Stir in 2 c. Basic Soup, heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in 1/2 c. egg noodles, cooked as label directs; heat through. Remove saucepan from heat; stir in 2 Tbsp. reduced-fat sour cream.
Red Beans and Rice Stew: In saucepan coated with cooking spray, cook 2 oz. "faux kielbasa", cut into 1/2-in. pieces, with 1 sliced green onion (white part only; reserve green part for garnish), until faux sausage browns. Add 2 c. Basic Soup, 1/2 c. rinsed and drained canned red beans, 1/2 c. cooked brown rice, and 1/8 tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes. Sprinkle with reserved green onion. Serve with hot sauce.
Combine the water, bouillon cube, black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
VEGGIE “MEAT” LOAF RECIPE
My faithful follower, Betsy, found a recipe on Recipezaar“ and tweaked it a bit because she couldn’t find all the ingredients. She says they LOVE this main dish. Here is her version. It serves 10 generously and the recipe can easily be halved for the first try.
BETSY'S VEGGIE LOAF
2 small onions, diced
2 celery ribs, diced
8 white button mushrooms, sliced
¼ cup olive oil (or any vegetable oil you prefer)
Saute onions, celery, and mushrooms in oil until slightly soft and let cool in oil.
2 cups cracker crumbs
6 cage-free organic eggs (If you don’t eat eggs, I’m sure whatever you usually use as a binder would work fine.)
2 cups evaporated milk (or soy milk)
1 (10 ¾ ounces) can golden mushroom soup
20 ounces of hamburger substitute in any percentages (I used about 1/3, 1/3, and 1/3 just because it was what I had on hand): Boca burgers crumbled, Morningstar crumbles, and/or Marjon vegetarian hamburger crumbles.
½ tsp sage
½ tsp oregano
2 tablespoons light soy sauce
¼ cup grated sharp cheddar cheese (or veggie substitute cheese)
Mix all ingredients above gently in large bowl, adding sauteed vegetables and the ¼ cup oil. Place in a loaf pan or a 9x13 pan sprayed with non-stick spray. Cover evenly with topping mix below. Bake at 350 degrees for 50-60 minutes, checking after 50 minutes to see if set and nicely browned. Let stand 5-10 minutes before slicing and serving.
¼ cup ketchup
2 tablespoons brown sugar
3 tablespoons water
Mix together and spread evenly over loaf before baking.
Ah! The quintessential American holiday food: garlic herb mashed potatoes. Try this version - it takes minutes to make and it's relatively low fat.
This recipe here can be made as a vegan dish or as a vegetarian dish.
Prep time: 15 min; Total time: 15 min
First, prick each of your potatoes several times with a fork. Then wrap them in a clean dish towel and microwave them for 5-9 minutes until you can easily stick a fork into them.
While the potatoes are microwaving, chop the green onion. Heat onion and oil in a cast iron, enamel, or stainless steel pan over medium heat. Next, mince the garlic and add it to the pan with the onions. Stir occasionally until the onions are wilted and the garlic is cooked but not burnt.
Once the potatoes come out of the microwave, place them in a bowl or a saucepan and mash them with a potato masher. Add water and milk or soymilk and mash it in with the potatoes until well mixed.
Last, combine garlic and onions with about a cup of the potatoes in a blender or a food processor. Grind it until the onions are minced into small pieces but not entirely grown up (it should look like potatoes with herbs mixed in, not green potatoes).
Mix the potatoes from the blender back into the rest of the potatoes so the garlic and onions are well distributed. Add salt and pepper to taste.
Serves: 4 (with generous portions)
Per serving*: 204 cal; 7.6g fat; 3.75g fiber; 31.2g carbs; 4.6g protein; 7.5% RDA calcium; 10.8% RDA iron
*Assumes using fortified soy milk instead of skim milk
Wild Rice with Pecans and Scallions
1 cup wild rice
4 cups water or vegetable stock
1/2 teaspoon salt and freshly ground black pepper to taste
1/2 cup dried cranberries
1 cup whole pecans, chopped coarsely
1/4 teaspoon cayenne pepper
1 tablespoon honey
2 tablespoons olive oil
5 scallions, white and green parts cut into half-inch pieces
Preheat oven to 350° F
Bring water or stock to a boil in a saucepan, add the rice and salt, cover and cook over low heat for 45 minutes, or until the rice is tender; if there is any residual water left, drain the rice. Stir the dried cranberries into the hot rice.
Meanwhile, toast pecans on a baking sheet at 350° F until golden, remove to a bowl and stir in honey and cayenne and set aside.
Once the rice is cooked, heat the olive oil in a heavy pot, add the scallions, season with salt and pepper and sauté until wilted. Add the pecans and rice and toss to coat. Taste and adjust seasonings.
SUMMER IS HERE AND THIS COOL SOUP IS PERFECT!
AVOCADO & GREEN CHILI SOUP
2 Ripe avocados
3 cups Soy milk
4 ounces Canned green chilies
1 medium Onion; chopped
Salt and pepper; to taste
2 tablespoons Lemon juice
2 tablespoons Dry sherry
Chopped chilies -OR- Fresh parsley
Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
Pour the mixture into a serving bowl, garnish, and serve immediately.
from Peggy McCay
To be honest, this is not my own recipe. But I've tasted this and served it to my guests at dinner and they swore it was not a vegetarian chili. It's the best chili I've ever tasted.
2 tablespoons grapeseed oil
1 medium red onion, chopped
1 garlic clove, minced
1 12-ounce package vegetarian ground beef substitute
1 14.5-ounce can Mexican-style stewed tomatoes
1 15-ounce can vegetarian chili beans
1 tablespoon chili powder, or to taste
1 teaspoon ground cumin
1 cup vegetable broth
1 cup tomato sauce
1 bunch fresh cilantro
1 salt, to taste
1 black pepper, to taste
In a stock pot heat the oil. Add the onions and sauté until just limp. Add the burger crumbles and brown well. Add all the other ingredients, one by one, except the cilantro. Bring to an almost boil, lower the heat put the entire bunch of cilantro on top for 15 minutes covered, stir a couple of times to make sure it doesn't burn at the bottom. Remove and discard the cilantro. Serve hot. Will keep in refrigerator for up to five days, or freezer for two months. Serve with a little chopped red onion and soy cheddar cheese sprinkled on top.
Summer Squash Casserole
1 1/2 lb Fresh yellow squash
1 can Cream of mushroom soup
1 pkg (small) Pepperidge Farm cornbread stuffing mix
1/2 sm Onion; chopped
1 c Sour cream
1 Stick margarine
Cook the squash and mash; drain well. Season to taste. Saute the chopped onion in butter. Add the sour cream, soup and squash. Add 1/2 package of the stuffing mix and mix well. Line a shallow 1-1/2 quart baking dish with the other 1/2 of the stuffing mix and one stick of melted margarine. Reserve a little of the mixture to sprinkle on top and about 15 minutes before removing from the oven. Place the squash mixture in the dish and bake at 350 for 30 to 45 minutes.
Sweet Potato Wedges
Once you try this version of "fries," you'll be hooked! They're loaded with cancer-fighting beta-carotene, and baking them essentially eliminates the fat completely.
Makes 4 servings
2 medium sweet potatoes, cut into wedges
1/8 teaspoon cinnamon
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 vegetable oil spray
Preheat oven to 450 F.
Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a large bowl and gently toss. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray. Bake for 20 minutes or til very tender, flipping potatoes once during cooking.
2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Keep the tomatoes separate until ready to serve.
Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
4 Just before serving, add the chopped tomato to the guacamole and mix.
Serve with pita or tortilla chips.
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.