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Recipes
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
By sz8jm9
Cooking Light - JUNE 2012 WW = 8 Pts Plus Nutritional Information Amount per serving Calories: 308 Fat: ...
- Eggplant:
- 3 tablespoons warm water
- 2 tablespoons tahini (roasted sesame seed paste)
- 4 teaspoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
- 2 eggplants (about 12 ounces each)
- Cooking spray
- 3/4 teaspoon kosher salt, divided
- 1/4 cup chopped onion
- 1/4 cup fresh breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon tahini (roasted sesame seed paste)
- 2 teaspoons olive oil
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 2 large eggs
- 2 garlic cloves, minced
- 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
- 1 cup chopped seeded tomato
- 1/2 cup chopped seeded peeled cucumber
- 1/2 cup vertically sliced red onion
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
Turkey Zucchini Meatballs
By sz8jm9
Preheat oven to 350 degrees Spray a cooling rack and place it on top of a half sheet pan
- 20 oz ground turkey breast
- 2 small zucchini grated
- 1/4 onion, grated
- 1/4 tsp salt
- 1/2 tsp garlic powder or 2 cloves garlic
- 1/2 tsp onion powder
- 1 tsp dried basil
- 1/2 tsp oregano
- 1/2 tsp black pepper
- marinara sauce
Sauteed Red Cabbage
By sz8jm9
Heat a skillet over medium high heat
- 2 tablespoons extra-virgin olive oil
- 1 small onion, sliced
- 1/2 red cabbage, shredded
- 1/3 cup white or apple cider vinegar, eyeball it
- 2 rounded tablespoons sugar
- 1 teaspoon mustard seed
- Salt and pepper
Roasted Shrimp with White Beans and Feta
By sz8jm9
Sustainable Choice. Roasting shrimp in the oven is a hands-off route to bringing out robust flavor; the method also...
- 2 tablespoons plus 4 teaspoons olive oil, divided
- 3 tablespoons fresh lemon juice, divided
- 1/4 teaspoon kosher salt, divided
- 1 pound peeled and deveined large shrimp
- 1 cup finely chopped red onion
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/4 cup unsalted chicken stock
- 1 teaspoon finely grated lemon rind
- 4 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh mint
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Cheesy Bacon Cauliflower Bites
By sz8jm9
From the Savory Lotus: http://www
- butter, ghee, or coconut oil for coating muffin pans
- 2 cups cauliflower “rice” (raw cauliflower florets ground in food processor into a rice consistency)
- pinch of celtic sea salt
- 2 TBS water
- 3 eggs, whisked, preferably pastured
- 1 cup cheese (I used cheddar but parmesan or mozzarella would be delicious too)
- 1 TBS coconut flour
- 1/2 tsp celtic sea salt
- 1 clove fresh garlic, crushed
- 4 strips of cooked bacon, chopped into small pieces
Carrot Dip
By sz8jm9
1. In a medium mixing bowl, beat together sour cream cheese, mayonnaise, soy sauce, horseradish (if using), salt, a...
- ½ of an 8-oz carton dairy sour cream
- ½ of an 8-oz pkg. cream cheese, softened
- ¼ cup mayonnaise or salad dressing
- 2 tsp soy sauce
- 1 ½ tsp prepared horseradish (optional)
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 ½ cups finely shredded carrots
- 1/3 cup chopped green onions
Tofu with Peanut-Ginger Sauce
By sz8jm9
Eating Well 4 servings, generous 3/4 cup each Nutrition Per serving: 225 calories; 15 g fat ( 2 g sat , 3 g mono )...
- SAUCE
- 5 tablespoons water
- 4 tablespoons smooth natural peanut butter
- 1 tablespoon rice vinegar, (see Ingredient note) or white vinegar
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons honey
- 2 teaspoons minced ginger
- 2 cloves garlic, minced
- TOFU & VEGETABLES
- 14 ounces extra-firm tofu, preferably water-packed
- 2 teaspoons extra-virgin olive oil
- 4 cups baby spinach, (6 ounces)
- 1 1/2 cups sliced mushrooms, (4 ounces)
- 4 scallions, sliced (1 cup)
Key Lime Pie
By sz8jm9
Laura's Recipe (Wedding Pie)
- 1 - 15 oz can sweetened condensed milk
- 4 large egg YOLKS
- 1/2 C fresh key lime or lime juice (12-14 key limes)
- Optional, 3-4 tsp grated lime zest
Ginger-Scented Corn and Asparagus Stir-Fry
By sz8jm9
Cooking Light - August 2011 Yield: 4 servings (serving size: about 1 1/2 cups)
- 4 tablespoons canola oil, divided
- 10 ounce extra-firm tofu, drained and cut into 3/4-inch cubes
- 2/3 cup fresh corn kernels
- 1 tablespoon grated peeled fresh ginger
- 4 garlic cloves, minced
- 1 small onion, vertically sliced (about 3/4 cup)
- 1 julienne-cut red bell pepper (about 1 cup)
- 6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
- 1/4 cup organic vegetable broth
- 2 tablespoons lower-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1/4 teaspoon crushed red pepper
- 2 cups hot cooked short-grain rice
- 2 thinly sliced green onions (about 1/4 cup)
Thai Lettuce Wraps
By sz8jm9
Vegetarian Times - September 2011 p
- Sauce
- 1/4 cup lime juice
- 1/4 cup sugar
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. rice vinegar
- 1/2 tsp. light brown sugar
- Filling
- 2 8-oz. pkg. plain tempeh, broken into chunks
- 1 Tbs. vegetable oil
- 2 Tbs. minced fresh ginger
- 2 cloves garlic, minced (2 tsp.)
- 1 cup low-sodium vegetable broth
- 1/4 cup chopped fresh mint
- 1/4 cup lime juice
- 2 Tbs. chopped shallots
- 1 Tbs. low-sodium soy sauce
- 1 Tbs. rice vinegar
- 2 tsp. sugar
- 1 tsp. chile sauce, such as sriracha
- 1/4 tsp. light brown sugar
- Toppings and Wraps
- 1/2 lb. green beans, thinly sliced
- 2 cups bean sprouts
- 1 cucumber, peeled into thin strips
- 1 large carrot, shredded
- Fresh mint, cilantro, and basil
- 18 whole large lettuce leaves
- 1/2 cup chopped peanuts