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Recipes
Yoga Soup
By PamCallan
Cook first 3 ingredients for 1/2 hour - careful, will boil over
- 1/4 cup pot barley
- 6 cups water
- 1 tsp salt
- 1 cup diced celery (3-4 stalks)
- 2 cups carrots (6 small carrots)
- 1 medium onion
- 1 tsp parsley
- 1 tbsp vegetable flakes (rounded almost 2 tbsp)
- 1 large can tomatoes with juice-diced
- 2-3 tbsp butter
- pepper
CHOPPED MEXICAN SALAD WITH HONEY-LIME-CUMIN VINAIGRETTE
By PamCallan
Heat oven to 425 degrees F
- Vinaigrette:
- 2 large orange or red bell peppers
- 2 ears fresh corn
- 1 Tbsp. olive oil
- Kosher salt and ground black pepper
- 2 large firm-ripe tomatoes, cored and cut into 1/4” dice (1 3/4 cup)
- 1 small jicama, peeled and cut into 1/4” dice (2 cups)
- 2 medium firm-ripe avocados, peeled, pitted and cut into 1/4” dice (2 cups)
- 1 (15 oz) can black beans, drained and rinsed (1 1/2 cups)
- 1/4 cup coarsely chopped fresh cilantro
- 1 tsp. chopped garlic
- 3 Tbsp. fresh lime juice
- 3 Tbsp. fresh orange juice
- 2 tsp. finely chopped shallot
- 1 Tbsp. honey
- 3/4 tsp. cumin seeds, toasted and finely ground
- 1 Tbsp. olive oil
- Kosher salt and ground black pepper, to taste
Cream of Broccoli
By PamCallan
Heat olive oil in large soup pot over medium heat
- 1 Tbsp. olive oil
- 2 tsp. chopped garlic
- 1/2 onion, chopped
- 1 1/2 lbs. broccoli florets
- 1 cup baby carrots
- 1 qt. plus 1 can fat free, reduced sodium chicken broth
- 1/2 cup fat free half and half
- Fresh black pepper
CURRIED COCONUT CARROT SOUP
By PamCallan
Heat olive oil in a soup pot over medium heat
- 1 Tbsp. olive oil
- 1 lb. carrots, peeled and sliced
- 1 medium onion, chopped
- 1 large shallot, sliced
- 1 Tbsp. garlic, chopped
- 1 heaping Tbsp. minced ginger
- 1 tsp. minced serrano or jalapeno chili (about 1/2 medium-size chile)
- 1 tsp. ground coriander
- 3/4 tsp. Madras-style hot curry powder
- Kosher salt
- 3 cups vegetable broth
- 1/2 cup lite coconut milk
- 1 1/2 Tbsp. fresh lime juice
- Ground black pepper
- Fresh cilantro leaves for garnish
- 2 Tbsp. toasted pepitas or pine nuts for garnish
Lentils - Vegetable Lentil Chowder
By PamCallan
Cook lentils in water and salt 30-40 minutes
- 1 1/2 C Lentils, Washed
- 1 quart water
- 2 1/2 tsp salt
- 3/4 cup chopped onions
- 2/3 cup chopped green peppers
- 1/3 cup margarine
- 1/2 cup chopped pimientos
- 1 (1lb 14 oz) can stewed tomatoes
Cornbread - Homemade Cornbread
By PamCallan
Preheat oven to 350 degrees F
- 1 cup flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 Tbsp. + 1 tsp. baking powder
- 1 tsp. salt
- 1 cup low-fat buttermilk
- 2 eggs
- 1/4 cup canola oil
Pie - Pumpkin Ice Cream Pie
By PamCallan
Instructions Spread the ice cream in the pie shell
- 1 quart vanilla ice cream, softened
- 1 (9-inch) pie shell, baked and cooled
- 1 cup canned pumpkin puree
- Three-four ths cup granulated sugar
- One -half teaspoon salt
- Three-four ths teaspoon pumpkin pie spice (available in most supermarkets)
- 1 cup heavy cream, whipped until stiff
- One -half cup light brown sugar
- One-four th cup dark corn syrup
- One-four th cup hot water
- One -half teaspoon vanilla extract
Cookies - Lunchbox Chocolate Chip Cookies - Forks Over Knives
By PamCallan
By Isa Chandra Moskowitz June 14, 2015 I call these “lunchbox” cookies because they hold up well to being k...
- ⅓ cup unsweetened applesauce
- ⅓ cup almond butter
- ½ cup dry sweetener*
- 1 tablespoon ground flaxseeds
- 2 teaspoons pure vanilla extract
- 1⅓ cups oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sorghum flour, or whole wheat pastry flour
- ½ cup grain-sweetened chocolate chips
Zucchini Bread
By PamCallan
Pre heat oven 350 degrees Grease and Flour 2 loaf pans Combine 1st 4 ingredients x 3 minutes Add cream cheese M
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 1 tsp vanilla
- 8 oz cream cheese, softened
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 2 cups chopped walnuts
- 2 cups shredded zuchini
BUTTER LETTUCE SALAD WITH LITE CHAMPAGNE VINAIGRETTE
By PamCallan
In a small bowl, whisk together shallot, garlic, vinegar, olive oil, water, salt and pepper
- 1 shallot, minced
- 1/2 tsp. chopped garlic
- 2 Tbsp. Champagne vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. water
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 lb. asparagus
- 1 head butter lettuce, separated into leaves
- 1/2 cup thinly sliced English cucumber
- 1 cup thinly sliced yellow bell pepper
- 1/2 cup thinly sliced radishes
- 2 oz. soft goat cheese
- 2 Tbsp. sunflower seeds