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Recipes
Apricot Brandy Slush
By klgettins
Pour 2 c. boiling water over tea bags and steep for 20-30 minutes
- 4 tea bags (I used ginger peach decaf)
- 2 c. boiling water
- 1 1/2 c. sugar
- 7 c. warm water
- 2 c. apricot brandy
- 1 12 oz can frozen OJ, thawed
- 1 12 oz can frozen lemonade, thawed
- Optional: crushed pineapple
Hearty Italian White Bean Soup Recipe
By klgettins
In a Dutch oven, heat oil over medium-high heat
- 1 tablespoon olive oil
- 1 medium potato, peeled and cut into 1/2-inch cubes
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 medium zucchini, chopped
- 1 teaspoon finely chopped seeded jalapeno pepper
- 1 can (15-1/2 ounces) navy beans, rinsed and drained
- 2 to 2-1/2 cups vegetable or chicken broth
- 1 can (8 ounces) tomato sauce
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
The Best Vegan Blueberry Muffins
By klgettins
Preheat oven to 400F. Spray a non-stick muffin pan with floured cooking spray, or grease and flour the pan; set as...
- Flesh from 1 ripe to very ripe medium/large Hass avocado, mashed very well (about 3/4 cup)
- 3/4 cups granulated sugar
- 1/3 cup canola or vegetable oil
- 1/3 cup vegan sour cream
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- pinch salt, optional and to taste
- 1 cup + 2 tablespoons all purpose flour
- 1 tablespoon baking powder
- 1 1/2 cups frozen blueberries (keep them frozen, do not thaw them; fresh berries may be substituted and baking time may be a few minutes less)
- 2 tablespoons all purpose flour, for tossing blueberries
Quinoa Salad with Black Beans and Mango
By klgettins
Combine the mango, red pepper, scallions, and cilantro in a mixing bowl
- 1 mango, peeled and diced small
- 1 red pepper, seeded and diced as small as you can get it
- 1 cup chopped scallions
- 1 cup chopped fresh cilantro
- 2 tablespoons red wine vinegar
- 2 tablespoons grapeseed or olive oil
- 1/4 teaspoon salt
- 2 cups cooked quinoa, cooled (can substitute cous cous)
- 1 1/2 cups black beans, drained and rinsed (a 15-ounce can)
- A few leaves of lettuce for plating
Lime-Cilantro Tilapia Recipe
By klgettins
In a shallow bowl, mix flour, salt, pepper and 1/4 teaspoon cumin
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin, divided
- 4 tilapia fillets (6 ounces each)
- 1 tablespoon olive oil
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons minced fresh cilantro
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
Apple Sweet Potato Side
By klgettins
Place sweet potatoes in a large saucepan or Dutch oven and cover with water
- 5 medium sweet potatoes (2-1/2 pounds)
- 4 cups sliced peeled tart apples (about 4 medium)
- 3/4 cup thawed apple juice concentrate
- 1-1/2 cups plus 2 tablespoons cold water, divided
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 7-1/2 teaspoons cornstarch
- 1/4 cup butter, cubed
Linguine with White Clam Sauce
By klgettins
Bring a large pot of water to a boil
- 1 pound linguine
- Salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons of butter
- 4 cloves garlic, chopped,
- 1/2 cup wine
- Juice and zest from one or two lemons
- 2-3 (15-ounce) can whole baby clams, with their juice
- Handful flat-leaf parsley, chopped.
Red Pepper Cauliflower Soup Recipe
By klgettins
Heat olive oil over medium heat
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 red pepper, cored and diced
- 1 potato, peeled and diced
- 2 cups cauliflower, chopped
- 2 cups vegetable stock
- 1 cup 2% milk
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- Freshly grated Parmesan
- Freshly ground pepper
Shrimp Stew
By klgettins
You can make this stew through step 2 one day ahead
- 1/4 cup extra-virgin olive oil
- 2 pounds large shrimp, peeled, shells reserved, and deveined
- 6 sprigs thyme
- 1 cup dry white wine
- 16 ounces clam juice
- 2 cups water
- 1/2 stick unsalted butter
- 2 large leeks (white and pale green parts only), thinly sliced crosswise (about 2 1/2 cups) and washed well
- 1 large fennel bulb, thinly sliced (about 3 1/3 cups), fronds reserved for garnish
- 1 teaspoon whole fennel seeds, finely ground
- Coarse salt and freshly ground pepper
- 1 cup heavy cream
- 1/2 lemon
WAFFLES (vegan)
By klgettins
Preheat your waffle iron. Whip the ground flaxseed and water in a blender or food processor for about two minutes
- ◾3 tbsp. ground flaxseed
- ◾1/2 cup water
- ◾6 tbsp. non-hydrogenated, nondairy butter, melted
- ◾1 1/2 cups nondairy milk
- ◾1 3/4 cups all-purpose flour
- ◾1 tbsp. baking powder
- ◾1 tbsp. sugar (or maple syrup, if you prefer)
- ◾pinch of salt