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Recipes
Carrot & Parsnip Soup
By Greywolf
Heat 1/4 cup dressing in large saucepan on medium heat
- 1/3 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing, divided
- 1 onion, chopped
- 3 carrots, peeled, chopped
- 3 parsnips, peeled, chopped
- 3-1/2 cups water
- 3 cups 25%-less-sodium chicken broth
- 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Product
Quinoa with Steamed Vegetables
By Greywolf
Place water in a small covered saucepan and bring to a boil
- 1 cup quinoa
- 2 cups water
- 4 medium carrots
- 1 zucchini
- 8 spears of asparagus
- 1 Tbsp rice wine vinegar
- 2 Tbsp olive oil
- 1 tsp thyme
- black pepper to taste
Roasted Red Pepper Soup
By Greywolf
In medium pot over medium-high heat, melt the butter
- 1/2 cup butter or margarine
- 1 large onion, minced
- 2 carrots, peeled and finely chopped
- 2 celery stalks, thinly sliced
- 2 garlic cloves, minced
- 3 roasted red peppers, seeded and chopped
- 2 cups vegetable stock
- 1 cup plain soy milk, at room temperature
- 1 1/8 Tbsp cornstarch
- salt to taste
- black pepper to taste
- fresh basil for garnish
Countryside Lentil Soup
By Greywolf
1. In a soup pot over medium heat, heat oil; saute onion and garlic 3 minutes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups water
- 5 cups broth of your choice (I use vegetable to keep it vegetarian)
- 1 (12-ounce) package dried lentils, washed and drained
- 3 carrots, finely chopped
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Black Bean Confetti Salad
By Greywolf
Mix all the ingredients in a large bowl, cover, and let marinate in the refrigerator for a few hours before serving
- 1 15 oz can black beans, rinsed and drained
- 1 cup frozen corn, thawed and drained
- 12 cherry or grape tomatoes, halved
- 1/2 cup chopped scallions
- 2 cloves garlic, pressed
- 1/2 cup diced sweet red pepper
- 1/4 cup chopped cilantro
- 2 Tbsps olive oil
- 3 Tbsps lime juice
- 1/4 tsp ground cumin
Rhubarb Bread
By Greywolf
Preheat oven to 350 F. In a large bowl, combine the brown sugar, vegetable oil and tofu and mix with an electric...
- 1 1/2 cups firmly packed light brown sugar
- 2/3 cup vegetable oil
- 1/4 cup silken tofu
- 1 cup soy milk mixed with 1 Tbsp lemon juice (let stand 10 minutes)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 1/2 cups diced raw rhubarb
- 1/2 cup chopped pecans (optional)
- 1/3 cup granulated sugar
- 1 Tbsp margarine, melted
Noodles in Peanut Sauce
By Greywolf
This is served chilled but I find it's as good warm and of course, the longer it chills the more flavourful it beco...
- 1/2 cup peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 tsp maple syrup
- 1 Tbsp rice vinegar
- 1/2 tsp ground ginger
- 1/2 tsp garlic, minced or crushed
- cayenne pepper, to taste
- water
- sesame seeds (optional)
- 12 oz whole wheat spaghetti, or noodles of your choice
Crème Brûlée Breakfast Bake
By Greywolf
1 Grease 13x9-inch (3-quart) glass baking dish with butter
- CREME BRULEE LAYER
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- BATTER
- 1 cup Bisquick Heart Smart® mix
- 1 cup reduced-fat milk
- 6 eggs, slightly beaten
- 1/2 cup sugar
- 1 teaspoon vanilla
2-ingredient pizza dough recipe
By Greywolf
Method: In a bowl, combine the flour and yoghurt and bring together to form a ball
- 1 cup self raising flour
- 1 cup of Greek or natural yoghurt
- Extra flour for dusting the board
Lasagna Rolls
By Greywolf
Crumbled tofu replaces the ricotta in this Italian-style vegetarian meal
- 12 whole-wheat lasagna noodles
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 x14 oz package extra firm water-packed tofu, drained, rinsed and crumbled
- 3 cups cooked spinach
- 1/2 cup shredded Parmesan cheese
- 2 Tbsps finely chopped Kalamata olives
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 1 x25 ounce jar marinara sauce, divided
- 1/2 cup shredded mozzarella cheese