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Recipes
Very Veggie Creamy Soup
By jennKI
Add all ingredients, except the nuts, spinach, nutritional yeast, and parsley, to a large soup pot
- 4 cups (1 L) carrot juice
- 2 cups (500 mL) water
- 2 medium potatoes, chopped into bite sized pieces
- 2 carrots, chopped
- 2 organic celery stalks, chopped
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
- 1 tablespoon Spike seasoning, no salt
- 4 teaspoons Bragg Liquid Aminos
- 10 Brazil nuts
- 4 ounces (113 g) organic baby spinach
- 2 tablespoons nutritional yeast
- fresh parsley, for garnish
Santa Fe Black Beans
By jennKI
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 (1-pound) package dried black beans
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups finely chopped onion (about 1 large)
- 1 tablespoon chopped chipotle chile, canned in adobo sauce
- 1 teaspoon salt
- 4 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 4 ounces crumbled queso fresco (about 1 cup)
- 1/2 cup chopped fresh cilantro
- 1/2 cup unsalted pumpkinseed kernels
Grilled Prawns With Chinese Noodles And Peanut Sauce
By jennKI
For the peanut sauce, place gingerroot, cilantro and jalepeño in a food processor and process until smooth
- === PEANUT SAUCE ===
- 2 teaspoons chopped gingerroot
- 2 teaspoons chopped cilantro
- 2 fresh jalepeño -- chopped
- 1/2 cup red wine vinegar
- 1/2 cup soy sauce
- 1 cup creamy peanut butter
- 2 teaspoons curry powder
- 1/4 cup honey
- 2 teaspoons dark sesame oil
- === GRILLED PRAWNS ===
- 18 prawns size - (16/20) -- peeled, deveined,
- and skewered with 3 prawns per skewer
- 1/4 cup sweet chili sauce
- 1/4 cup sherry
- Hot Chinese noodles -- for serving
Carrot-Ginger Soup with Chile Butter and Roasted Peanuts
By jennKI
This soup is good and velvety on its own, but the chile butter adds a luxurious crowning touch
- chile butter
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons finely chopped green onions (white and green parts only)
- 1/4 teaspoon dried crushed red pepper
- soup
- 2 tablespoons (1/4 stick) butter
- 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
- 1 1/4 cups chopped onion
- 1 5-ounce head cauliflower, chopped
- 2 1/2 tablespoons minced peeled fresh ginger
- 5 cups (or more) vegetable broth or chicken broth
- 6 tablespoons unsalted roasted peanuts, finely chopped
Avocado & Strawberry Grilled Cheese
By jennKI
Heat a panini press or skillet over medium heat
- rustic whole wheat bread (in other words, steer clear of too-soft sandwich bread and stick with a heartier variety – I love Trader Joe’s Whole Wheat Pane)
- sliced cheese (I opted for reduced-fat sharp cheddar)
- thinly sliced avocado
- thinly sliced strawberries
- cooking spray, non-hydrogenated margarine, or butter
Banana Coconut Ice Cream
By jennKI
Bake coconut in a shallow pan at 350°, stirring occasionally, 10 minutes or until toasted
- 2 * 2 cups flaked coconut
- 1/2 - 1 * 1/2 - 1 cup sucanat
- 6 * 6 egg yolks
- 4 * 4 cups almond milk
- 2 * 2 cups coconut milk
- 1 * 1 (15-ounce) can cream of coconut
- 2 * 2 teaspoons vanilla extract
- 3 * 3 ripe bananas, mashed
- * Garnish: toasted sweetened flaked coconut
Vanilla Ice Cream
By jennKI
Blend all ingredients in a high speed blender until smooth
- 1/2 cup young coconut meat
- 1 1/2 cups cashews
- 1/2 cup agave nectar, maple syrup, or honey
- 1 cup almond milk
- 1 vanilla bean, scraped
- 1/2 cup coconut oil, melted
- Pinch sea salt
Warm Shrimp Spinach Salad
By jennKI
Shrimp sauteed with roasted bell peppers and red pepper, tossed with toasted pine nuts, eggs and feta, and topped w...
- Salad:
- 1/2 lb shrimp
- 1/4 cup olive oil
- 2 Tsp red pepper flakes (more for additional heat)
- pinch of salt
- 1/4 cup roasted red bell peppers
- 1/4 cup pine nuts
- 1/2 cup feta
- 4 cups spinach
- 2 eggs
- Honey Vinaigrette:
- 2 Tbs honey
- 1/4 cup mirin (rice wine)
- 1/4 cup olive oil
French Toast Breakfast Casserole
By jennKI
This is a great French Toast breakfast casserole that you make the night before for a family breakfast
- 1/2 cup sucanat
- 1/2 cup melted butter
- 2 tsp. light agave nectar
- 1/4 tsp. cinnamon
- dash nutmeg
- 1 loaf challah bread
- 6 eggs
- 1 1/2 cup almond milk
- 2 tsp. vanilla
Penne Gorgonzola with Chicken
By jennKI
Pierce squash several times and microwave for 10-11 mins
- 1 lb spaghetti squash
- 1 lb boneless skinless chicken breasts, cut into 1/2" pieces (I used rotisserie chicken)
- 1 T. olive oil
- 1 large garlic cloves, minced (I used 2 cloves)
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 cups (8 ounces) crumbled Gorgonzola cheese
- 6-8 fresh sage leaves, thinly sliced
- salt and pepper to taste
- Grated Parmigiano-Reggiano cheese or minced fresh parsley