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Recipes
Stir-Fried Brown Rice Noodles with Shrimp - Dairy Free
By jacewildman
1. Cook pasta according to package directions, about 13 minutes, or until tender
- 1/2 14 ounce package brown rice fettuccine pasta, broken in half
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1 cup fresh snow pea pods, chopped
- 1 pound large shrimp in shells, peeled and deveined
- 1 cup shredded carrots
- 1 14 - 15 ounce can baby corn, cut into 1-inch pieces
- 1 tablespoon toasted sesame seeds (optional)
Organic Golden Milk Turmeric
By jacewildman
Turmeric Paste Instructions: Simmer turmeric powder and water mixture over medium-high heat for at least 7 minutes...
- Organic Turmeric Paste recipe:
- 1/4 cup organic turmeric powder
- 1/2 cup pure water
- Organic Golden Milk Recipe:
- 1 tsp. Organic Turmeric Paste
- 1 cup hot organic milk (cow, goat, soy, rice, almond, coconut or any combination)
- Organic maple syrup or honey to taste
- 1/2 tsp. of organic almond oil, organic sesame oil or ghee.
Avocado Spring Rolls-Vegan
By jacewildman
1. In a bowl with warm water, place a spring roll wrapper
- 4 spring roll wrappers
- 2 large avocado, pitted and sliced
- 2 garlic cloves, chopped
- dash hot sauce
- 1 cup oil
Grilled Garden Pasta - Vegan
By jacewildman
1. In a bowl combine basil, garlic, and lemon peel
- 1/2 cup small fresh basil leaves or fresh Italian (flat-leaf) parsley leaves
- 1 or 2 cloves garlic, minced
- 2 tsp. finely shredded lemon peel
- 6 oz. dried spaghetti or fettucine
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp. kosher salt or salt
- 2 leeks or baby Vidalia onions or 1 small onion
- 1 small eggplant (12 oz.) and/or 1 medium zucchini
- 2 medium tomatoes, sliced 3/4 inch thick
Broccoli Salad - Dairy Free
By jacewildman
Mix salad mixing together Next mix dressing in a separate bowl until well mix
- Dressing:
- 1 cup raisins
- 3 heads broccoli chopped (6 cups)
- 1/2 small red onion (1/2 cup)(adjust amount to your taste)
- 1 cup mayo
- 3 tablespoons red wine vinegar
- Options:
- fresh grapes instead of raisins
- dried crainraisin
Butternut Squash, Spinach and Kale Gratin-Vegan
By jacewildman
1. Preheat oven to 400 degrees F
- 2 teaspoons olive oil
- 3/4 cup onion, chopped
- 3 garlic cloves, minced
- 1 1/2 pounds fresh spinach, chopped
- 1 1/2 pounds kale, chopped
- 1 cup almond milk
- 4 tablespoons Earth Balance butter, divided
- 1/4 teaspoon nutmeg
- salt and pepper, to taste
- nonstick spray
- 1 large butternut squash, sliced into 1/8" slices
Basic Marinara Sauce - V
By jacewildman
Sauté onions in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender
- 3 cups chopped yellow onions (about 3 medium)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 5 teaspoons freshly ground Italian seasoning
- 2 teaspoons salt
- 2 tablespoons balsamic vinegar
- 2 cups low-sodium fat-free vegetable broth
- 3 (28-oz.) cans no-salt-added crushed tomatoes
Minestrone with Tubettini-Vegan
By jacewildman
1. Heat oil in a large pot over medium-high heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, sliced
- 3 carrots, cut into small dice
- 3 ribs celery, sliced
- 1 medium zucchini, diced
- 1 medium summer squash, diced
- 1 14 ounce can no-salt-added diced tomatoes
- 1/2 teaspoon dried Italian seasoning
- 1 large vegetable bouillon cubes (such as Knorr), from a 2.1-oz pkg
- 3/4 cup tubettini (such as Ronzoni)
- 1 15 ounce can chickpeas, drained and rinsed
- 1 15 ounce can kidney beans, drained and rinsed
Spinach Dip
By jacewildman
In a medium bowl, mix together mayonnaise, yogurt, dry vegetable soup mix, and chopped spinach
- 1 cup mayonnaise
- 1 (16 ounce) container Greek yogurt
- 1 (1.8 ounce) package Knorr dry vegetable soup mix
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1 pound) loaf round sourdough bread