Devogirl's profile page
Recipes
Tomato Basil Hummus
By devogirl
Process the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil and salt until ingredien...
- 2 cups chickpeas, drained and rinsed
- 15oz can whole, peeled tomatoes
- 2 Tbsp of tahini
- 2 1/2 Tbsp fresh lemon juice
- 2 1/2 Tbsp olive oil
- 1/4 tsp cumin
- 1 clove garlic, crushed
- 1/2 tsp salt
- 2 1/2 Tbsp basil, chopped
Peanut Butter, Honey, Banana Sandwich
By devogirl
Easy and healthy
- 2 Tbsp PB
- 2 slices bread
- 1/2 banana, sliced or mashed
- 1 tsp honey
Bok Choy and Shiitake Quiche
By devogirl
Mushrooms, greens, and goat cheese team up in this hearty deep-dish quiche
- 2 Tbs. olive oil
- 12 oz. shiitake mushrooms, thinly sliced (6 cups)
- 8 oz. baby bok choy (2 or 3 heads), white and green parts sliced 1 inch thick (2 cups)
- 16 green onions, sliced 1 inch thick on the bias (2 cups)
- 2 cloves garlic, minced (2 tsp.)
- 20 sheets frozen phyllo dough, thawed
- 2 Tbs. toasted sesame oil or vegetable oil
- 1 1/2 cups low-fat milk
- 6 large eggs
- 4 oz. fresh goat cheese, plus 4 oz. for dolloping over top, optional
wrap classico
By devogirl
Heat the beans in a large saucepan over medium heat
- One 15 1/2 ounce can black beans, drained
- 1/2 cup chopped red bell pepper, seeds and ribs discarded
- 1/2 cup chopped yellow bell pepper, seeds and ribs discarded
- 1/4 cup cooked long grain white rice, warm
- 1/4 cup chopped fresh cilantro
- 1/2 cup picante sauce
- i tablespoon adobo marinade
- 1/2 teaspoon ground cumin
- 1/2 cup grated Monterey Jack cheese
- two 10- or 11- inch flour tortillas
- flavored tortilla suggestions chipotie, whole wheat
Marshmallows - Homemade
By devogirl
Combine 3/4 cup cold water and two 1/4-ounce packets powdered gelatin in a small bowl
- 1-1/4 Cup Water
- Two 1/4-ounce packets powdered gelatin
- 1/2 Cup cornstarch
- 1/2 Cup confectioner's sugar
- 1/2 Cup corn syrup
- 1-1/2 Cup granulated sugar
- 1/4 teaspoon salt
- 2 vanilla beans
Roasted Vegetables
By devogirl
1. Preheat oven to 375 degrees F
- 2 white potatoes, cut into 1- to 2-inch chunks
- 2 sweet potatoes, cut into 1- to 2-inch chunks
- 2 carrots, peeled and cut into 1-inch chunks
- 1 onion, cut into wedges
- 1 zucchini, cut into 1-inch chunks
- 12 ounces mushrooms, sliced
- 2 red bell peppers, seeded and cut into 1-inch chunks
- 7 ounces extra-firm tofu, cubed
- Marinade
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 teaspoon molasses
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 2 teaspoons finely grated ginger
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
Apricot Rice
By devogirl
1. Cut apricots into pieces and soak overnight
- 2 cups short grain brown rice
- 1/2 - 1 cup dried apricots
- water to cover
- 1 cinnamon stick
- 3-4 Tbsp milled cane sugar
- 1/2 tsp salt
- soymilk to serve
Spinach Dip in Pumpernickel
By devogirl
1. Preheat oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) loaves round pumpernickel loaves
- 1 cup low-fat cottage cheese, creamed
- 1 cup freshly grated Parmesan cheese
- 3/4 cup fat-free mayonnaise
- 1/2 cup nonfat sour cream
- 1 tablespoon grated onion
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1 (10 ounce) package frozen spinach-thawed, drained and chopped
- 1 (8 ounce) can water chestnuts, drained and chopped
- 1 (2 ounce) bottle diced pimento peppers, drained
- 1 (.4 ounce) packet dry vegetable soup mix
- 3 tablespoons grated Parmesan cheese
Blue Corn Chickpea Tacos
By devogirl
China Study WFPB
- 1 tablespoon soy sauce
- 1-2 teaspoons fresh lemon or lime juice
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fine salt
- 1 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon granulated garlic powder
- 1/4 teaspoon granulated onion powder
- 1/8 teaspoon cayenne powder
- 1/4 teaspoon dried marjoram or oregano
- 1 15-ounce can garbanzo beans (chickpeas) drained and rinsed
- Oil-free blue corn taco shells (see Tips)
- Arugula or lettuce
- 1 salad tomato, diced
Potato Basil Scramble
By devogirl
This potato dish is so popular at our house, we argue over who gets the leftovers
- 2 cups cubed potatoes
- 1/2 cup chopped onion
- 1/2 chopped green pepper
- 1 tablespoon vegetable oil
- 2 cups egg substitute (or 8 eggs)
- 2 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper