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Recipes
Sesame Chicken
By devogirl
MARINATE OVERNIGHT "For flavorful, moist and tender chicken, try this marinade," suggests Julie Lake from An...
- 3/4 cup soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup water
- 3 tablespoons sesame seeds, toasted
- 1 garlic clove, minced
- Crushed red pepper flakes, optional
- 4 bone-in chicken breast halves (8 ounces each)
Cheesy Turkey Meatballs
By devogirl
Chloe adores turkey meatballs and since they are so easy for little hands to pick up and eat, I whipped up a test b...
- 1 pound ground turkey
- 1 large egg
- 1/4 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 4 cheddar cheese sticks
- 1 tablespoon oil
Pumpkin Bread
By devogirl
This moist, flavorful bread is perfect for autumn
- 2 eggs
- 1/3 to 1/2 cup maple syrup
- 1 1/4 cups mashed cooked pumpkin
- 1/2 cup oil
- 1 teaspoon baking soda
- 1/4 cup plain yogurt or buttermilk
- 1 3/4 cups plus 2 tablespoons whole wheat or spelt flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup chopped walnuts
Autumn Vegetable Stew - Forks over knives
By devogirl
The spices in this hearty soup are classic flavors of North African cooking—a mix of sweet, savory, bright, and e...
- 1 large onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, cut into 1⁄2-inch slices
- 3 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- 1½ tablespoons sweet paprika
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- Two 1-inch pieces cinnamon stick
- 8 cups Vegetable Stock, or low-sodium vegetable broth
- 1 medium butternut squash (about 1 pound), peeled, halved, seeded, and cut into ¾ -inch pieces
- 1 turnip, peeled and cut into ½-inch pieces
- 1 russet potato, peeled and cut into ½-inch pieces
- One 15-ounce can crushed tomatoes
- 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
- 2 large pinches saffron, soaked for 15 minutes in ¼ cup warm water
- 2 tablespoons finely chopped mint
- Salt and freshly ground black pepper to taste
- ½ cup finely chopped cilantro
Jalapeno-Butternut Soup
By devogirl
Happy Herbivore I'm always looking for new ways to reinvent butternut squash soup
- 1 c vegetable broth
- 1 1/2 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 1 tbsp minced jalapeno
- 1 c butternut squash, cubed
- 1 tbsp pure maple syrup
- dash of chipotle powder
- 3/4 tsp low-sodium soy sauce (optional)
Vegetarian Shepherd's Pie
By devogirl
This delicious classic requires 30-40 minutes of hand-on time, plus about an equal amount of baking
- 4 large or 6 medium russet potatoes, peeled and diced
- 1 tbsp nonhydrogenated margarine
- 1/4 cup skim milk, rice milk or soy milk
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 1/2 medium head cauliflower, finley chopped (or 2 cups frozen cauliflower, thawed and finely chopped)
- 1 cup frozen peas, thawed
- 1 cup frozen corn, thawed
- 2 tbsp minced fresh parsley
- Salt and pepper to taste
- Wheat germ
- Try other veggies than listed: try broccoli instead of cauliflower, zucchini or green beans in place of the corn and/or peas; 1/2 cup or so of sliced mushrooms.
Pumpkin Pancakes 1
By devogirl
"These are good any season but taste best on cold winter mornings
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Gingerbread Pancakes
By devogirl
"We had this at brunch last Christmas and it was awesome
- 3 cups all-purpose flour
- 6 Tbsp baking powder
- 3 tsp unsweetened cocoa powder
- 1 1/2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cloves
- 6 Tbsp ground hazelnuts
- 3 cups milk
- 6 egg whites
- 6 Tbsp dark molasses
- 6 Tbsp vegetable oil
Tuna Pasta Salad
By devogirl
In a large bowl, combine all ingredients until the pasta is covered with the oil and the ingredients are evenly dis...
- 1 1/2 cup cooked pasta
- 1/3 cup cherry tomatoes, sliced in half
- 1/4 cup olives
- 1/4 cup frozen corn, thawed
- 1 tbsp olive oil
- 5 oz tuna, can or pouch, drained
- salt and pepper
Warm Rice and Bean Salad
By devogirl
Rinse the toasted rice under cold water and drain
- 1 1/2 cups brown basmati rice, toasted in a dry skillet over low heat for 2 to 3 minutes
- 2 cups cooked navy beans, or one 15-ounce can, drained and rinsed
- 1/4 up plus 2 tablespoons balsamic vinegar
- 1/4 cup brown rice syrup
- Zest and juice of 1 lemon
- 1 cup thinly sliced green onion (white and green parts)
- 2 tablespoons minced tarragon
- 1/4 cup minced basil
- Salt and freshly ground black pepper to taste
- 4 cups packed baby spinach