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Recipes
Leafy Lentils
By devogirl
1) Place lentils in a large saucepan with 2 cups vegetable broth
- 1 cup uncooked lentils
- 2-3 cups vegetable broth
- 1 large onion, diced
- 1 tablespoon minced garlic
- 3 tablespoons dried oregano
- 2 cups diced tomatoes with jalapenos
- 4 tablespoons tomato paste
- 14 ounces chopped spinach, fresh or frozen
- 1 tablespoon balsamic vinegar
- Sea salt and black pepper to taste
- 4 cups cooked brown rice, for serving
Lentil and Egg Bowl
By devogirl
Vegetarian Times nutritional information Per Serving (1 cup lentils and 1 egg): Calories: 378 Protein: 26 g Total
- 1 cup green lentils
- 1/2 onion, left whole
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 tsp. butter, optional
- 1 squeeze lemon juice
- 2 eggs
- 1 Tbs. chopped chives or green onion
- 1 Tbs. chopped red bell pepper
Punched-Up Leek Soup
By devogirl
Per 1 1/2 cup serving 208 Cal; 5 G Prot; 8 G Total Fat (1 G Sat Fat); 30 G Carb; 0 mG Sod; 4 G Fiber; 3 G Sugars
- 1 medium head garlic
- 1 tsp. plus 2 Tbs. olive oil or grapeseed oil
- 6 medium yellow potatoes, peeled and diced (6 cups)
- 2 large leeks, white and pale-green parts roughly chopped (6 cups)
- 1/4 cup diced celery
- 1 1/2 cups chopped cauliflower florets
- 8 cups low-sodium vegetable broth, divided
- 1/2 cup raw, unsalted cashews; plus, 1/2 cup roughly chopped cashews, optional
- 1 tsp. mild yellow curry powder
- 1/4 tsp. ground turmeric, optional
- 1 Tbs. fresh lemon juice
- 1 cup firmly packed baby spinach, cut into ribbons
- 2 Tbs. finely chopped chives
Baked Penne with Cauliflower and Cheese
By devogirl
Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni a...
- 4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
- 1 medium onion, sliced
- 2 cloves garlic, peeled
- Fine sea salt or table salt
- 12 oz. dried penne
- 2 cups 1% milk
- 1 tsp. dry mustard
- Freshly ground black pepper
- 2 tsp. chopped fresh thyme
- 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
- 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
By devogirl
Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pep...
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 red bell pepper, cut in half and seeded
- 1 yellow bell pepper, cut in half and seeded
- 4 (4-inch) portobello mushroom caps
- Cooking spray
- 1/3 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (2-ounce) Kaiser rolls
- 1/2 cup (4 ounces) soft goat cheese
Barbeque Chicken with Grilled Squash
By devogirl
In a small bowl add all of the spice rub ingredients
- Spice Rub:
- 1 tablespoon brown sugar
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 3 pounds bone-in chicken thighs
- BBQ Sauce:
- 1/2 cup barbeque sauce
- 1 teaspoon freshly chopped garlic
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- Grilled Squash:
- 4 yellow squash, sliced lengthwise in 1/2
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Beans with Kielbasa
By devogirl
Combine all Cover and cook on low for 6 to 8 hours
- 1 Medium green pepper - chopped
- 15 oz Great Northern Beans
- 14 oz Stewed tomatoes
- 8 oz low sodium tomato sauce
- 1 large onion, chopped
- 1 clove garlic, minced
- 1/4 tsp pepper
Roasted Vegetable and Quinoa Casserole
By devogirl
from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier
- 1 spaghetti or other fall squash
- 2 carrots
- 3 stalks celery
- 1/2 C. chopped kale stems
- 1/2 C. sprouted black beans (or cooked beans)
- 6 cloves garlic
- 1 C. red quinoa*
- 1 1/2 C. vegetable stock
- 1 t. sea salt
- 3 T. olive oil
Sweet Tahini Dressing
By devogirl
Yields: 4-6 servings Prep Time: 10 minutes Cook Time: 0 minutes The PlantPure Nation Cookbook Page 138
- 1/4 cup tahini
- 1/4 cup water
- 1 tablespoon maple syrup
- 1/4 cup balsamic vinegar
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon white miso paste
- 1/2 teaspoon sea salt
Lemon Raspberry Ice Pops
By devogirl
1. Combine ingredients. 2
- 1/2 cup lemonade
- 1/2 cup raspberry puree