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Recipes
Polynesian Meatballs
By devogirl
In a bowl, combine the milk, onion, saltines and seasoned salt
- SAUCE:
- 1 (5 ounce) can evaporated milk
- 1/3 cup chopped onion
- 2/3 cup crushed saltines
- 1 teaspoon seasoned salt
- 1 1/2 pounds lean ground beef
- 1 (20 ounce) can pineapple tidbits
- 2 tablespoons cornstarch
- 1/2 cup cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1/2 cup packed brown sugar
Rice with Roasted Garlic, Lentils, and Mushrooms
By devogirl
vegetariantimes.com nutritional information Per Per 1/2-cup serving: Calories: 270 Protein: 15 g Total Fat: 4 g Sa
- 1 medium bulb garlic
- 1 lb. sliced button or cremini mushrooms (6 cups)
- 3 Tbs. prepared balsamic vinaigrette, divided
- 1 cup green French or Puy lentils or red lentils
- 2 cups cooked brown rice, or wild rice blend
Pecan Sandies
By devogirl
Preheat oven to 350 degrees F
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 3/4 cup finely chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup almond butter
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons confectioners' sugar, plus more for dusting cookies
- 1 egg white
- 1 teaspoon vanilla extract
Herb-Roasted Turkey Breast
By devogirl
Preheat the oven to 375 degrees F
- 1 (6 pound) bone-in turkey breast, halved, skin removed
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 2 teaspoons chopped fresh sage leaves, or 1 teaspoon dried
- 2 teaspoons chopped fresh thyme leaves, or 1 teaspoon dried
- 2 teaspoons chopped fresh rosemary leaves, or 1 teaspoon dried
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Baked Curry Acorn Squash
By devogirl
vegetarian, side, autumn, winter, healthy
- 3 acorn squash
- 1 cup vegetable stock
- 1 tsp curry powder
- salt and pepper to taste
Lemon-Lime Green Smoothie
By devogirl
This smoothie is a little tart because of the lemon and lime, but it’s well worth trying
- 1/2 cup water
- 1 small frozen banana,peeled
- 1/4 lemon, peeled
- 1/2 cup green grapes
- 1/4 lime, peeled
- 1 cop curly kale,stems removed
Fresh Apple Salad
By devogirl
You can always add your favorite nuts too
- 2 cups tart apples, peeled, cored and chopped
- 1 cup celery, chopped
- 1/2 cup raisins
- 3 Tbsp vegenaise
- 1 Tbsp honey
- 1/8 tsp salt
Pumpkin-Fennel Potage
By devogirl
Makes 6 cups Potage is the French term for a blended soup that's usually served at the start of a meal
- 2 Tbs. olive oil
- 1 medium onion, coarsely chopped (1 1/2 cups)
- 1 medium bulb fennel, trimmed, fronds reserved, cut into 1-inch chuncks (1 1/2 cups)
- 1/4 cup white wine
- 2 cups pumpkin puree or canned pumpkin
- 1 medium Yukon Gold potato (5 oz.), peeled and cut into chunks
- 2 cloves garlic, peeled
- 1 Tbs. tomato paste
- 2 tsp, Italian seasoning
- Roasted, salted pepitas (pumpkin seeds) for garnish optional
Sweet Potato and Black Bean Chili with Tomatillos
By devogirl
This sweet and spicy stew is a fun and unusual take on chili
- 1 cup dried black beans, soaked overnight
- 1 Tbsp kelp flakes, or 1 (3inch) piece of kelp
- 4 cups water
- 1 tsp ground cinnamon, or 1 whole stick
- 1 cayenne pepper, seeded and minced, or 1 tsp dried chili flakes
- 2 Tbsp extra virgin coconut oil
- 1 1/2 cups chopped red onions
- 3 cups peeled, grated sweet potatoes
- 4 cups quartered tomatillos
- 3 1/2 cups diced tomatoes
- 4 cups fresh or frozen corn kernels
- 1 1/2 tsp ground cumin
- 1 1/2 tsp sea salt
- grated cheddar for garnish, optional
Cheesy Baked Tortellini
By devogirl
Preheat the oven to 350 degrees F
- Olive oil
- 2 cups marinara sauce
- 1/3 cup mascarpone cheese
- 1/4 cup chopped fresh Italian parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 pound purchased cheese tortellini
- 2 ounces thinly sliced smoked mozzarella
- 1/4 cup freshly grated Parmesan