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Recipes
Green Bean Curry with Peas and Cashews
By devogirl
Frozen green beans and peas are simmered and then sautéed with a prepared Indian curry paste for a spicy dish that...
- 1/2 cup raisins
- 2 Tbs. mild Indian curry paste, such as Patak’s
- 4 cups frozen green beans
- 2 cups frozen peas
- 1 cup coarsely chopped roasted unsalted cashews
Broiled Zucchini and Potatoes with Parmesan Crust
By devogirl
Bring a medium pot of water to a boil over high heat
- 4 small new potatoes (red or white, about 1 1/2 inches in diameter)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
- Pinch kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Avocado-White Bean Salad Wrap
By devogirl
Plant Pure Nation This recipe has the perfect combination of beans, avocados, spinach, and carrots
- 1 avocado, pitted and peeled
- one 15-ounce can cannellini beans, rinsed and drained
- 1/2 cup small-diced red bell pepper
- 1 small red onion, diced medium
- 1 carrot, shredded
- 1 cup thinly sliced spinach
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon sunflower seeds (raw or roasted)
- 1-2 teaspoons Sriracha
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 teaspoon apple cider vinegar
- 4 large whole-grain tortillas
- 2 cups sprouts or shredded lettuce
Bell Pepper Egg-In-A-Hole
By devogirl
Fresh, sweet bell peppers are a nice foil for the richness of the sunny yellow yolks
- 2 teaspoons olive oil
- 1 bell pepper (any color), cut into four 1/2-inch-thick rings
- 4 large eggs
- Coarse salt and ground pepper
- 2 teaspoons grated Parmesan
- 4 slices multigrain bread, toasted
- 8 cups mixed salad greens
Black Bean Brownies
By devogirl
You’d never guess these rich, velvety chocolate treats contain a can of black beans
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup semisweet chocolate chips, divided
- 3 tablespoons canola oil
- 3 eggs
- 2/3 cup packed brown sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Watermelon Salad
By devogirl
Whisk lemon juice, honey, and oil together in a large
- 1/4 cup fresh lemon juice
- 2 T. honey
- 6 cups watermelon, cubed
- 2 T. chopped fresh mint
- Salt and pepper to taste
Butternut Squash and Parsnip Baked Pasta
By devogirl
This meatless dish combines two autumn vegetables that I love
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 cup chopped parsnip
- 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
- 1 tablespoon chopped fresh or 1 teaspoon dried parsley
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cups uncooked penne pasta
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- Cooking spray
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup 1% low-fat milk
Roasted Winter Vegetables (herbs)
By devogirl
You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot, sweet p...
- 6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash
- 2 Tbsp oil
- 1 Tbsp dried or 3 Tbsp fresh herbs such as rosemary, thyme, parsley, oregano
Spiced Yams with Pecans
By devogirl
Here's a warming winter dish that's perfect for the winter holidays
- 8 cups diced yams, cut into l-inch cubes
- 1/2 cup pecan halves (or walnuts)
- 2 tablespoons canola oil or melted extra virgin coconut oil
- 3 tablespoons maple syrup
- 1 tablespoon unsalted butter, cut into small pieces
- 1 1/2 teaspoons ground cinnamon·
- 1 1/4 teaspoons ground nutmeg, preferably freshly grated
- 1/2 teaspoon sea salt
Sweet Potato & Black Bean Enchiladas
By devogirl
Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers
- Sauce
- 1 15-oz. can tomato sauce
- 1 3/4 cups low-sodium vegetable broth
- 1 tsp. ancho chile powder
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1/2 tsp. chipotle chile powder
- Filling
- 1 Tbs. extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
- 1 15-oz. can diced tomatoes, drained
- 1 16-oz. jar prepared medium salsa
- 2 cloves garlic, minced (2 tsp.)
- 1 chipotle chile in adobo sauce, drained and minced
- 1 15-oz. can black beans, rinsed and drained
- 1 12-oz. round queso fresco, divided
- Enchiladas
- extra virgin olive oil, for brushing baking dish
- 16 6-inch corn tortillas, warmed
- 2 limes, cut into wedges
- 1 avocado, sliced
- 1/2 cup sour cream, for garnish
- Cilantro sprigs, for garnish, optional