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Recipes
Chinese Cabbage Salad (aka: Broccoli Slaw)
By sz8jm9
Toast seeds and nuts separately, either in skillet over medium heat or in oven at 350 degrees
- 4 cups shredded cabbage (more or less won't matter) (or one bag of Broccoli Slaw)
- 6 green onions (diced)
- 1 oz. package of Ramen-style flavored noodle soup mix
- 2 T. toasted sesame seeds
- 1/2 cup toasted slivered almonds
- (Optional, add diced cucumber and sweet bell pepper)
- Dressing: (Mix these ingredients together in a shaker separate from the salad)
- 4 T. sugar
- 4 T. vinegar (I used rice vinegar)
- 1/2 cup vegetable oil
- 1 pkg. seasoning from Ramen soup mix
Yogurt Cheese
By sz8jm9
1. Place 4 layers of damp cheesecloth in a fine mesh seive or colander
- 2 quarts low-fat plain yogurt
Devils on Horseback (Stuffed Dates)
By sz8jm9
Chef Daniel Bortnick - Oprah
- 24 Dates, opened and pit removed
- 1/2 cup Great Hill Blue Cheese
- 12 Applewood smoked bacon slices
Lasagna with Slow-Roasted Tomato Sauce
By sz8jm9
To prepare sauce: Preheat oven to 300°F
- 3 pounds plum tomatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons dried basil, divided
- 1 1/4 teaspoons dried oregano, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup water
- 1 6-ounce can tomato paste
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 15- to 16-ounce container part-skim ricotta cheese
- 1 1/2 cups reduced-fat shredded mozzarella, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon freshly ground pepper
- 9 lasagna noodles (uncooked), preferably whole-wheat
- 10 ounces baby spinach
Barbecue Black-Eyed Pea Burgers
By sz8jm9
From Fat Free Vegan Kitchen
- 1 can cooked black-eyed peas, drained (or 1 3/4 cups cooked)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup organic barbecue sauce
- 2 tablespoons coconut aminos, soy sauce, or tamari
- 1 tablespoon vegan Worcestershire sauce
- 1/2 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon onion powder
- 1 1/4 to 1 1/2 cups rolled oats, panko, or dried bread crumbs
Sesame-Broccoli Stir Fry
By sz8jm9
Vegan Planet For a complete, well-balanced meal, add some diced firm tofu to the stir fry and serve over brown r...
- 1 large broccoli
- 3 tbsp toasted sesame oil
- 3 tbsp tamari
- 2 tbsp hoisin sauce
- 1/4 cup sesame seeds, toasted
- 1 tbsp peanut oil
- 1/2 large red bell pepper, cut into matchsticks
- 2 garlic cloves, minced
Seared Scallops with Cauliflower Puree
By sz8jm9
Cooking Light March 2011 Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-frien...
- 2 cups chopped cauliflower florets
- 1 cup cubed peeled Yukon gold potato
- 1 cup water
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 tablespoon canola oil
- 1 1/2 pounds sea scallops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 tablespoons unsalted butter
- 1/8 teaspoon crushed red pepper
Bulgar Pilaf w/Tomatoes
By sz8jm9
Vegan Planet. Add cooked chick peas for added substance
- 2 tbsp olive oil
- 3 shallots, finely chopped
- 1 cup medium bulgur
- 2 cups veg stock
- salt/pepper
- 1 cup finely diced fresh or canned tomatoes
- 1 tbsp chopped fresh mint
Tofu Steaks with Shiitakes and Veggies
By sz8jm9
Cooking Light Dec 2011–4 Servings WW Pts Plus = 7 Calories: 268 Fat: 16
- 1 (14-ounce) package extra-firm tofu, drained
- 3 tablespoons dark sesame oil, divided
- 3 tablespoons lower-sodium soy sauce, divided
- 1 cup julienne-cut red bell pepper
- 1 cup matchstick-cut carrot
- 1/8 teaspoon salt
- 4 garlic cloves, thinly sliced
- 1 (5-ounce) package presliced shiitake mushrooms
- 1/2 cup organic vegetable broth
- 1 tablespoon honey
- 2 teaspoons sherry vinegar
- 1/2 teaspoon crushed red pepper
- Cooking spray
Lentil Mushroom Meatballs
By sz8jm9
Prep Time: 40 minutes Cook Time: 40 minutes Total Time: 1 hour, 20 minutes Yield: 24 meatballs Serving Size: 3-4 me...
- 1 c. dried brown lentils, rinsed and picked over
- 1 bay leaf
- 2 c. water
- 16 oz. white mushrooms
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 4 tbsp. red wine
- 1 c. vegetable or mushroom broth
- 2 tbsp. soy sauce (or liquid aminos)
- 1 c. old-fashioned oats
- 2 tsp. Italian seasoning
- salt + pepper to taste