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Recipes
Lidia's Chestnut and Mushroom Ragu
By Vegiegail
To a large skillet over medium-high heat, add the olive oil
- 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 2 GARLIC CLOVES, THINLY SLICED
- 2 MEDIUM SHALLOTS, FINELY CHOPPED
- 1 1/2 POUNDS MIXED MUSHROOMS (BUTTON, CREMINI, SHIITAKE, OYSTER, CHANTERELLE), THICKLY SLICED
- 2 TEASPOONS CHOPPED FRESH THYME
- 1 TEASPOON KOSHER SALT
- 2 TABLESPOONS TOMATO PASTE
- 2 CUPS CHOPPED CHESTNUTS, FRESHLY COOKED AND PEELED, CANNED, OR JARRED
Quinoa Pizza Balls
By Vegiegail
The simplicity of these balls belies their complex flavors
- 2/3 cup (160 ml) quinoa, dry
- 2 cups (480 ml) vegetable broth or stock
- 2 cups (480 ml–one 19-ounce/400 ml can) cooked white or red kidney beans
- 10-15 fresh basil leaves, chopped
- 1/2 tsp (2.5 ml) dried oregano
- 1/2 cup (120 ml) fresh parsley, chopped
- 2/3 cup (160 ml) tomato paste
- 3-5 drops plain stevia liquid, to your taste
- garlic salt, to your taste
Red Beet Tapenade Crostini
By Vegiegail
Combine the garlic and olive oil in a small sauté pan
- 2 garlic cloves,minced
- 2 tablespoons extra-virgin olive oil
- 1 cup packed roughly chopped marinated beets
- 1/4 cup packed pitted kalamata olives
- 1 tablespoon drained capers
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced fresh basil
- Fine sea salt
- Freshly ground white pepper
- 1 large baguette, sliced thinly
Tempeh Burgers with Pineapple Salsa
By Vegiegail
Combine the tamari, mirin, ginger, garlic, and orange zest in a shallow bowl
- For the Marinade:
- 6 Tbsp tamari
- 4 Tbsp mirin
- 2 Tbsp grated fresh ginger
- 4 cloves garlic, minced
- 1 tsp orange zest
- 1 8-oz package tempeh, cut into 4 pieces
- For the Salsa:
- 2 cups chopped fresh pineapple
- 1/2 cup chopped fresh or frozen mango
- 3 Tbsp finely chopped red onion
- 3 Tbsp finely chopped red bell pepper
- 2 scallions, finely chopped
- 1 Tbsp fresh lime juice
- 2 pinches cayenne pepper
- Vegetable oil or cooking spray
- 4 whole-grain hamburger buns
Unfried Fried Rice
By Vegiegail
From Isa Chandra Moskowitz's Appetite for Reduction 1 serving = 5 WW points
- I also added:
- 1 cup brown basmati or Jasmine rice
- 2 cups water
- 1 tsp sesame oil
- 1/3 cup minced shallot
- 3 cloves garlic, minced
- 2 tsp minced fresh ginger
- 1 Tbs plus 1 tsp soy sauce
- 1/2 cup finely chopped green onion
- 1/2 cup carrot, diced and steamed for 7 minutes
- 1/2 cup frozen peas (thawed)
- Bits of scrambled tofu sprinkled with black salt
Coconut Nog French Toast
By Vegiegail
Perfect for a festive holiday breakfast or brunch, and so delicious, you won't even need maple syrup!
- 2 ripe bananas
- 2 cups So Delicious® Coconut Milk Nog
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 8 slices hearty whole-grain, sourdough, or gluten-free bread
- Coconut oil or Earth Balance Buttery Spread
- cinnamon sugar (combine ground cinnamon and evaporated cane crystals—optional)
Pizza Bombay
By Vegiegail
Adapted from a recipe by Robin Robertson's Vegan Planet
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 Tbsp curry powder
- 1 lb fresh spinach, stems removed, washed well, and and coarsely chopped or 2 16-oz bags frozen spinach, thawed and squeezed dry
- Salt and freshly ground black pepper
- 1 tsp evaporated cane crystals
- 1 cup cooked brown lentils, well drained, or 1 15-oz can lentils
- rinsed and drained
- 1 whole wheat pizza dough
- tamarind chutney
Fabulous Fall Salad with Pomegranate Arils and Simply Sesame-Citrus Dressing
By Vegiegail
Prepare salad ingredients and portion into bowls
- For the dressing:
- Lettuce of choice (I used a combination of red leaf and an herb salad mix)
- 2-3 Persian cucumbers, sliced
- 2 mandarin oranges, peeled and segmented
- 1/2 cup pecan halves
- 1/2 cup fresh pomegranate arils
- 2 Tbsp Simply Sesame Pistachio Morsels with a Hint of Cardamom (Feel free to use any variety)
- 8 oz freshly squeezed orange or mandarin orange juice
TLT Sandwich
By Vegiegail
Made with chipotle-marinated tempeh
- 3 tablespoons olive oil
- 1/4 cup shoyu sauce (or soy sauce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar (or maple syrup)
- 3 tablespoons adobo sauce from a can of chipotle peppers
- 8 ounces of tempeh, cut into 1/3-inch thick strips
- 1 small basket of cherry tomatoes (2 cups)
- 1/4 cup extra-virgin olive oil olive oil
- 1 tablespoon brown sugar (or maple syrup)
- scant 1/2 teaspoon of salt
- 1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
- 1-2 large avocados, mashed with a pinch of salt just before assembling
- 4 or 8 extra-thin slices of hearty whole grain bread, well toasted
Maple-Chipotle Chickpea Salad Dressing
By Vegiegail
From Dreena Burton: A creamy, flavorful dressing made with a base of chickpeas and flavored with maple syrup and th...
- 1/2 cup cooked chickpeas
- 2 Tbsp freshly squeezed lime juice
- 1/2 – 1 Tbsp tahini (adjust to taste, 1 tbsp will give a richer, fuller flavor)
- 1/4 tsp garlic powder
- 3/4 tsp sea salt
- 2 1/2 Tbsp pure maple syrup
- 1 1/2 tsp Dijon mustard
- 1 tsp chipotle hot sauce (I use Tabasco brand; can use more if desired!)
- 1/4 cup water, or more to thin as desired
- optional: 2-3 tbsp cilantro, chopped