Jacewildman's profile page
Recipes
Quinoa Burger - Vegan
By jacewildman
In a food processor, add the onion and garlic and pulse until finely chopped
- Sauteed maple onions:
- 1/2 cup diced yellow onion
- 3 cloves garlic
- 12 ounces chickpeas (about 1 1/2 cups), canned or homemade, drained
- 1/2 cup quick oats (not instant)
- 1 1/2 cups cooked quinoa
- 1/4 cup minced fresh parsley
- 1 teaspoon poultry seasoning or favourite spice blend
- 1 teaspoon smoked paprika
- 2 tablespoons Bragg Liquid Aminos or soy sauce
- 2 tablespoons chickpea flour (I used coconut flour)
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Brown rice flour or wholewheat/all purpose flour, for dusting
- Olive oil, for cooking
- Buns, condiments (lettuce, tomato, mustard, avocado)
- saute half an onion in 1 teaspoon of olive oil and 1 teaspoon maple syrup until slightly caramelized and golden
Angel Hair with Shrimp and Asparagus - Dairy Free
By jacewildman
Heat a large skillet on high heat
- 1 bunch asparagus, tough ends removed, quartered
- 1 tbsp olive oil
- 6-8 ripe plum tomatoes, diced
- 2 cloves garlic, thinly sliced
- 12 oz large shrimp, peeled and deviened
- 1/2 cup fat free vegetable broth
- 2 oz white wine
- salt and fresh pepper
- 1/2 tsp herbs de Provence (or you can use your favorite herbs)
- 1/2 tsp red pepper flakes (gives it a little kick)
- 8 oz angel hair pasta, high fiber or low carb
Homemade Guacamole Recipe - Vegan
By jacewildman
In a small bowl, mash avocado with a fork
- 3 medium ripe avocados, peeled
- 1/4 cup finely chopped onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 1/8 teaspoon salt
- Tortilla chips
Pear-Quinoa Salad - Vegan
By jacewildman
1.Bring broth to a boil in a large saucepan
- 1 14-ounce can reduced-sodium vegetable broth
- 1 cup quinoa, rinsed if necessary
- 2 tablespoons olive oil
- 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
- 1/4 cup snipped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 ripe but firm pears, diced
- 1/2 cup coarsely chopped walnuts or pecans, toasted
Mustard Sauce - Vegan
By jacewildman
Mix all ingredients, warm as desired
- 1/2 cup Mustard
- 3 Tbsp Vinagar
- 1 1/2 tsp Sugar
- 1 1/2 tsp Salt
- 3 Tbsp Water
- 6 Tbsp Earth Balance margarine, melted
- 3 Tbsp Chives, chopped
Coffee Cake - Dairy Free
By jacewildman
Preparation Instructions Preheat oven to 350 degrees
- FOR THE CAKE:
- 1-1/2 stick Earth Balance margarine, Softened
- 2 cups Scant Sugar
- 3 cups Flour, Sifted
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1-1/4 cup almond milk
- 3 whole Egg Whites, Beaten Until Stiff
- FOR THE TOPPING:
- 1-1/2 stick Earth Balance margarine, Softened
- 3/4 cups Flour
- 1-1/2 cup Brown Sugar
- 2 Tablespoons Cinnamon
Quinoa Stuffed Sweet Potatoes (Vegan)
By jacewildman
Bake the sweet potatoes in a 350 degree oven for 1 hour or until for tender
- 4 sweet potatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tbsp butter substitute like Earth Balance
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cups kale, broken into 1 inch pieces
- 1/4 cup (plus) dried cranberries
- salt and pepper
Asian Honey Sesame Chicken - DF
By jacewildman
1.RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken
- 2 1/2 pounds meaty chicken pieces
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons Asian sesame oil
- 2 tablespoons honey
- 2 tablespoons crushed sesame seeds
- 2 green onions, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon chopped fresh ginger
Butternut Squash Risotto - Vegan
By jacewildman
In a medium sauce pan, heat broth and squash puree
- 1 cup arborio rice
- 3 cups fat free low sodium vegetable broth
- 1 cup butternut squash puree
- 3 cloves garlic, chopped
- 3 shallots, chopped
- 5 sage leaves, finely chopped
- 1 tsp olive oil
- 2 oz dry white wine
- freshly ground pepper
- 1 tsp salt
Spanish Rice - Vegan
By jacewildman
In a large skillet over medium heat, saute rice in hot oil until lightly browned
- 1 cup uncooked long grain rice
- 2 Tbls olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 tsp salt, optional
- 2 large tomatoes, peeled and chopped
- 1 cup water
- 1 cup vegetable broth
- 1/3 cup frozen peas, thawed
- 1/3 cup diced cooked carrots