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Recipes
Grilled Portobello Mushrooms
By devogirl
1. Combine the soy sauce, brown rice syrup, garlic, ginger, and pepper in a small bowl and mix well
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons brown rice syrup
- 3 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- Freshly ground black pepper to taste
- 4 large portobello mushrooms, stemmed
Costa Rican Beans and Rice: (Gallo Pinto)
By devogirl
This is a staple recipe for Costa Ricans
- 1 onion, diced
- 5 garlic cloves, minced
- 1 red bell pepper, seeded and diced
- 2 tablespoons grated fresh ginger
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup of water, for sautéing
- 3 tablespoons vegan Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups canned black beans, rinsed and drained
- 3 cups cooked brown rice
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 4 green onions, sliced
BBQ BLACK BEANS AND CORN OVER QUINOA
By devogirl
A slightly sweet and smoky dish that feels traditional, his recipe is easy to prepare and goes perfectly with nutty...
- 1 cup quinos
- 2 cups water
- 3 tablespoons Sucanat
- 2 tablespoons smoked paprika
- 1/3 cup low-sodium soy sauce
- 1/3 cup vegan Worcestershire sauce
- 3 garlic cloves, minced
- 1/2 cup low-sodium ketchup (no high-fructose corn syrup)
- 1 tablespoon dry mustard
- 1 tablespoons chili powder
- 1 1/2 tablespoons liquid smoke
- One 15-ounce can black beans, rinsed and drained
- 2 cups corn (fresh or frosen)
Acorn Squash (crock pot)
By devogirl
1. Wash squash, cut off stem
- Whole Acorn Squash
- water
- salt
- cinnamon
- butter
- brown sugar or maple syrup
Turkey Pesto Grilled Cheese
By devogirl
This is not so much a recipe as it is just a concept, but it has become a staple in my life
- Artisan bread (seed, crusty, french, or whatever your thing is)
- pesto (store bought or homemade)
- provolone cheese
- herb roasted turkey
- Fresh tomatoes
Colorful Quick Quinoa Grecian Salad
By devogirl
I worked at a natural foods market and discovered all kinds of new grains
- 2 cups uncooked quinoa
- 3 cups fat-free, less-sodium chicken broth
- 2 tablespoons extravirgin olive oil
- 1 teaspoon minced fresh mint
- 1 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1 teaspoon sherry vinegar
- 1/2 teaspoon sea salt
- 1 cup cherry tomatoes, quartered
- 1 cup thinly sliced radicchio
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped English cucumber
- 1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
- 3 tablespoons chopped pitted kalamata olives
- 1 tablespoon minced shallots
Upside-Down Pear Gingerbread
By devogirl
autumn, dessert, bread, holiday,
- 1/3 cup packed brown sugar
- 2 tablespoons butter
- 1 tablespoon water
- 1 Anjou pear or 3 Seckel pears, peeled, cored, and thinly sliced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened
- 1/3 cup packed brown sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup water
- Sweetened whipped cream (optional)
Summertime Quinoa and Greens Salad
By devogirl
Boil the quinoa in a small pot with the water for 10-12 minutes or until the grains are puffy and water is absorbed
- For the dressing:
- 1/2 cup uncooked quinoa
- 1 1/4 cups water
- 4 cups mixed greens (I used a blend of beet greens, baby kale, spinach and Swiss chard), sliced into shreds
- 1/2 avocado, peeled, pitted and diced into small pieces
- 2 cups raw broccoli, cut into very small florets
- 1 cup yellow corn defrosted or well-rinsed and drained if previously canned
- 1 cup fresh green peas
- 1/3 cup dried cherries
- 1/3 cup chopped walnuts
- 2 tbsp. extra virgin olive oil
- 1/4 cup white balsamic vinegar
Hearty Vegetable Lasagna
By devogirl
Chop mushrooms, bell pepper, onion, zucchini, and carrots; mince garlic
- Serve With:
- 16 ounce - lasagna noodles, dry
- 2 cup, pieces or slices - mushrooms, white
- 1 medium - bell pepper, green
- 1 medium - onion
- 2 medium - carrot
- 1 medium - zucchini
- 3 clove - garlic
- 2 tablespoon - olive oil
- 3 1/4 cup - spaghetti or marinara
- 1 teaspoon - basil, dried
- 2 cup - ricotta cheese, part skim milk
- 2 cup - mozzarella cheese, shredded
- 2 large - egg
- 2 cup - spinach
- 1/2 cup - Parmesan cheese, grated
- 4 medium - peach
Cream Cheese Cupcakes
By devogirl
You can put orange, lemon or cherry flavorings in the cake OR you can add coloring in the cream too
- 3 x 8-0z cream cheese
- 1 1/4 C sugar, divided
- 5 eggs
- 1/2 tsp vanilla
- 8 oz sour cream
- 1/4 tsp vanilla