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Recipes
Curried Eggplant, Lentil, and Quinoa Burgers
By Sarah-Lyn
These tender burgers are lightly curry-flavored but not spicy
- 1 large eggplant*
- 3/4 cup quinoa flakes
- 1/2 small onion, chopped fine
- 2 cloves garlic cloves, minced or pressed
- 1 cup cooked lentils
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (spicy or mild)
- 2 teaspoons potato starch, cornstarch, or arrowroot
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon agave nectar (or other sweetener)
- *After cooking, my eggplant provided about 1 1/2 cup or 10 ounces of pulp. If your eggplant is significantly larger or smaller, your results may vary.
Mac and Cheese Pizza
By Sarah-Lyn
Directions: Preheat your oven to 350 degrees fahrenheit and brush the outer edges of your pizza crust with the oliv...
- 4 ounces dry macaroni pasta
- 3/4 cup Daiya Cheddar Style Shreds
- 3/4 cup Daiya Mozzarella Style Shreds
- 1 1/2 tablespoons Earth Balance Natural Butter
- 1 cup unsweetened rice milk
- sprinkle of fresh ground black pepper
- 1/2 cup panko bread crumbs
- 1/2 teaspoon paprika
- 1 pre-made pizza crust
- 1 tablespoon olive oil
Frappe Mocha Recipe
By Sarah-Lyn
Using coffee ice cubes adds body to this refreshing drink
- 1 teaspoon instant coffee granules
- 1/4 cup boiling water
- 1 cup milk
- 4-1/2 teaspoons chocolate syrup
- 1/2 cup crushed ice
- Whipped topping and additional chocolate syrup, optional
Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole
By Sarah-Lyn
Freezing tofu completely changes its texture, making it chewy and spongy
- 1 dried Ancho or New Mexico* chile pepper
- 1 1/2 cups hot vegetable broth
- 3 black peppercorns (or 1/8 tsp. ground pepper)
- 3 allspice berries (or 1/4 tsp. ground)
- 1 cinnamon stick, broken into pieces (or 1/2 tsp. ground)
- 3 cloves (or 1/8 tsp. ground)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup diced fire roasted tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon ancho chile powder *(optional--use if New Mexico chile is used above)
- 1/3 cup natural peanut butter (or 1/2 cup roasted peanuts)
- 1 slice whole wheat or French bread (or gluten-free bread), torn in pieces
- 1/2 to 1 chipotle chile canned in adobo
- 14 ounces reduced fat tofu, frozen for at least 24 hours and defrosted
- 8 ounces tempeh, cut in 3/4" cubes
- 1 pound butternut squash, peeled and cut in 3/4" cubes
- 1 teaspoon sugar (optional)
Pecan French Toast
By Sarah-Lyn
Thick bread slices, a touch of grated orange peel and crunchy pecans make this French toast something special
- 4 eggs
- 2/3 cup orange juice
- 1/3 cup 2% milk
- 1/4 cup sugar
- 1 tablespoon grated orange peel
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 6 slices Italian bread (1 inch thick)
- 1/3 cup butter, melted
- 3/4 cup chopped pecans
- Maple syrup
Red Cabbage and Peas with Cumin and Mustard Seeds
By Sarah-Lyn
Core the cabbage and slice it very thin
- 1/2 large head red cabbage (about 6 cups shredded)
- canola oil spray
- 1 teaspoon cumin seed
- 1/2 teaspoon mustard seed
- 1/8 - 1/4 teaspoon asafetida (optional--or use 1 tsp. minced garlic)
- 1 1/2 cups frozen green peas
- 1/8 teaspoon red pepper (or to taste)
- 1/2 teaspoon salt
- 1 tablespoon water
- quick squeeze of lemon juice
Green Spiced Smoothie
By Sarah-Lyn
Put everything in the blender and blend until smooth
- 2 cups kale, stems removed (if you use spinach, no need to remove stems)
- 1 cup almond milk
- 3/4 cup filtered water, or additional almond milk if you prefer
- 2 sliced and frozen bananas
- 1 thin slice fresh ginger (I throw it in the blender un-peeled. You could also grate it first, enough to equal about 1/2 teaspoon, or more if you like it with a kick!)
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 2 pinches each of ground cardamom, cloves, and nutmeg
- dash freshly ground pepper
- 6 ice cubes
Angel Food Cake
By Sarah-Lyn
Preheat oven to 325 degrees
- 1 cup gluten free flour ( I used 1/4 cup millet flour, 1/4 cup tapioca flour, 1/4 cup white rice flour and 1/4 cup sweet rice flour to achieve a fluffy, light texture)
- 1 teaspoon xanthan gum
- 12 egg whites, room temperature (to maximize volume of egg whites)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 Tablespoon vanilla
- 1 1/2 cups granulated sugar
Quinoa and Red Lentil Cutlets
By Sarah-Lyn
Cook the quinoa and lentils in about 4 cups of water until lentils are tender, about 20 minutes
- 1/2 cup quinoa, rinsed several times and drained
- 3/4 cup red lentils, rinsed
- 1/2 medium onion, minced
- 3-4 cloves garlic, minced or pressed
- 1/2 teaspoon rosemary, crushed
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon poultry seasoning (or 1/2 tsp. rubbed sage, 1/2 tsp. ground thyme)
- 1 teaspoon thyme
- 1 tablespoon nutritional yeast
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 3/4 cup vital wheat gluten
Glazed Snap Peas
By Sarah-Lyn
“I have to have veggies with every meal, and this recipe is perfect for busy days
- 2 packages (24 ounces each) frozen sugar snap peas
- 1/4 cup honey
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup real bacon bits