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Recipes
Chicken, Cheese and Bean Quesadillas
By devogirl
These quesadillas couldn’t be easier to make
- 1 Chicken Breast (about 1/2 cup cooked)
- 3/4 Cup Pinto Beans
- 1 Cup Monterrey Jack Cheese, shredded
- 4 Whole Wheat or Spelt Tortillas
Zesty Bulgur Stew
By devogirl
China Study Cookbook
- 6 cups vegetable broth, divided
- 2 cloves garlic
- 1 medium onion, diced
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup bulgur
- 1/2 cup yellow lentils
- 1 1/2 cups sweet potatoes, diced
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 tablespoon ground coriander
Apple Banana Muffins
By devogirl
1. Preheat oven to 350 degrees
- 1 1/2 Cups All Purpose Flour
- 1/2 Cup Old Fashioned Oats
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 3 Tbsp Vegetable or Canola Oil
- 1/2 Cup Agave OR Honey
- 1 Egg
- 1/2 Cup Milk
- 2 Bananas, mashed
- 1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)
Miso-Glazed Cauliflower with Kale Salad
By devogirl
Slabs of cauliflower go in a dehydrator or 250°F oven, but never top 118°F, which is the upper limit for raw cuis...
- Miso-Glazed Cauliflower1 large head cauliflower (1 lb.)
- 2 Tbs. olive oil
- 2 Tbs. white miso paste
- 1 Tbs. lemon juice
- 1 Tbs. agave nectar, coconut nectar, or date paste
- 1/4 tsp. sea salt
- Kale Salad1 12-oz. bunch kale, sliced into thin ribbons (8 cups)
- 1/4 cup raisins, chopped, plus more for garnish, optional
- 2 Tbs. olive oil
- 1 Tbs. apple cider vinegar
- 1/4 cup pine nuts, optional
- Coarse sea salt, for garnish, optional
Rice with Roasted Garlic, Lentils and Mushrooms
By devogirl
The ultra versatile combination of rice and lentils can be served as a protein-rich side dish or an easy entree
- 1 medium Garlic Bulb
- 1 lb. (6 cups) Sliced Button or Cremini Mushrooms
- 3 Tbs. prepared Balsamic Vinaigrette, divided
- 1 cup Green French(Puy)Lentils or Red Lentils
- 2 cups cooked, Brown Rice or Wild Rice Blend
Savory Orange-Roasted Tofu & Asparagus
By devogirl
If you’ve never had roasted tofu before, here’s a great way to start
- Ingredients
- 1 14-ounce package extra-firm water-packed tofu, rinsed
- 2 tablespoons red miso, (see Ingredient Note), divided
- 2 tablespoons balsamic vinegar, divided
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons chopped fresh basil
- 1 teaspoon freshly grated orange zest
- 1/4 cup orange juice
- 1/4 teaspoon salt
- Tips & Notes
- Ingredient note: Red miso (akamiso) is a salty fermented paste made from barley or rice and soybeans. Find it in the refrigerated section near tofu. Use it for sauces, marinades or soup.
The Quickest Tomato Sauce
By devogirl
I learnt this recipe from my mate and mentor Gennaro Contaldo
- olive oil
- 4 cloves of garlic, peeled and finely sliced a bunch of fresh basil, leaves picked and torn
- 3 x 400g tins(2.64 lb) of good-quality, whole plum tomatoes
- sea salt and freshly ground black pepper
Rice Salad with Fennel, Orange and Chickpeas
By devogirl
Forks Over Knives
- 1 1/2 cups brown basmati rice
- 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
- 1 fennel bulb, trimmed and diced
- 1 orange, zested, peeled, and segmented (zest and segments reserved)
- 1/4 cup plus 2 tablespoons white wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup finely chopped parsley
Cherry Waldorf Salad
By devogirl
I combine apple with cherries and cranberries to give a twist to the classic Waldorf salad
- 2 large apples (about 1 pound, chopped
- 1 tablespoon lemon juice
- l celery ribs, chopped
- 1 cup fresh or frozen pitted tart cherries, haived
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds, toasted
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons honey
- 1/8 teaspoon salt