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Recipes
Eggless Egg-Salad Sandwich
By Lv2Cook
Combine first 9 ingredients in a bowl; beat at medium speed of a mixer until combined (mixture will not be smooth)
- 1 pound firm tofu drained
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup shredded carrot
- 1 tablespoon miso (soybean paste)
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 10 (1-ounce) slices pumpernickel bread
- 15 slices (1/8-inch-thick) cucumber
- 5 Bibb lettuce leaves
- 10 slices (1/8-inch-thick) large tomato
Roasted Bell Pepper-and-Olive Pizza
By Lv2Cook
Cut bell peppers in half lengthwise, and discard seeds and membranes
- 2 large red bell peppers
- 2 large yellow bell peppers
- 1/2 cup sliced green olives
- 1/4 cup chopped fresh parsley
- 2 teaspoons drained capers
- 2 teaspoons red wine vinegar
- 3/4 teaspoon olive oil
- 1/8 teaspoon black pepper
- 2 (1-pound) Italian cheese-flavored pizza crusts (such as Boboli)
- OR
- 2 focaccias
- 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese
Caribbean Sweet Potato-and-Black Bean Salad
By Lv2Cook
Steam sweet potato, covered, 5 minutes or until tender, and cool
- 1 cup (1/2-inch) cubed peeled sweet potato
- 1/4 cup banana chutney (such as Busha Browne's Original)
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic clove minced
- 1/2 cup sliced green onions divided
- 1 (15-ounce) can black beans rinsed and drained
- 3 cups torn spinach
Rigatoni Caprese
By Lv2Cook
Combine first 4 ingredients in a large bowl
- 6 cups hot cooked rigatoni, penne, or ziti (about 3/4 pound uncooked pasta)
- 4 cups chopped plum tomato (about 2 1/2 pounds)
- 1 1/2 cups fresh basil leaves thinly sliced
- 1 cup (4 ounces) diced fresh Mozzarella cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 garlic clove crushed
- 1/3 cup (1 1/2 ounces) rated fresh Parmesan or Romano cheese
Salad Greens with Cranberry Vinaigrette
By Lv2Cook
Combine first 7 ingredients in a small bowl; stir well with a whisk
- 4 teaspoons cranberry juice cocktail
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon red wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups torn romaine lettuce
- 1/2 cup julienne-cut zucchini
Sorrel-and-Rice Soup
By Lv2Cook
Bring broth to a boil in a large saucepan
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 1 cup chopped onion
- 1/2 cup uncooked long-grain rice
- 2 garlic cloves minced
- 3 cups thinly sliced sorrel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups plain low-fat yogurt
- Minced fresh parsley (optional)
Mixed Herb "Salad"
By Lv2Cook
Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts
- 16 cups torn spinach (about 3/4 pound)
- 1 1/2 teaspoons olive oil
- 1/2 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh cilantro
- 1 garlic clove finely chopped
- 1 tablespoon chopped black olives
- 1/4 teaspoon grated lemon rind
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
Corn-and-Wild Rice Salad
By Lv2Cook
Cook rice according to package directions; omit salt and fat
- 1 1/2 cups uncooked wild rice blend (such as Lundberg Farms)
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup finely chopped celery
- 3/4 cup shredded carrot
- 3/4 cup dried cranberries or Craisins (about 3-ounces)
- 2/3 cup sunflower seeds toasted
- OR
- 2/3 cup unsalted pumpkinseed kernels toasted
- 1/2 cup finely chopped red onion
- 1/4 cup raspberry vinegar
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated orange peel
- 1/2 teaspoon pepper
Spiced Plum Butter
By Lv2Cook
Combine juice and plums in a large saucepan or Dutch oven
- 3/4 cup orange juice
- 4 pounds plums quartered
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Passover Vegetable Soup
By Lv2Cook
Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired
- 8 cups fat-free chicken broth
- 6 cups chopped leek
- 3 cups diced carrot
- 3 cups diced peeled turnip
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground saffron (optional)
- 7 teaspoons chopped fresh cilantro