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Recipes
Vegetable Pot Pie
By Nicole_Pryce
- Vegetable Pot Pie
- (makes 2)
- This would be great as part of a Thanksgiving spread, easily assembled ahead of time, and warmed through in a dehydrator.
- Gravy
- 1/2 cup water
- 1/2 apple, peeled
- 1 tbs. nama shoyu
- 1 tbs. olive oil
- 1 tbs. lemon juice
- 3 or 4 pieces of sun-dried tomato, soaked for 20 minutes
- Eat the other half of the apple ;)
- Everything else goes into the vita mix, puree until smooth. Pour off about a 1/4 cup -- it'll be used with the veggies -- reserve and refrigerate the rest.
- Filling
- 1 small fennel bulb, finely diced
- 1 cup mushrooms, finely diced
- 2 medium carrots, finely diced
- 1 stalk of celery, finely diced
- 1 turnip, finely diced
- 1 small shallot, finely diced
- 1 garlic clove, finely diced
- 1 tbs. fresh tarragon, finely diced
- 1 tsp. fresh rosemary, finely diced
- Keyword: Finely Diced ;)
Veggie Pinwheels
By Nicole_Pryce
1. In a bowl, blend together the cream cheese, dill, lemon juice, paprika, garlic, and salt and pepper using a rubb...
- 8 ounces regular or low-fat cream cheese, softened
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/2 cup grated carrot
- 1/2 cup finely chopped red bell pepper
- 1/2 cup tiny frozen peas, thawed
- 1 cup fresh broccoli, steamed, cooled, and chopped
- 6 (6- to 8-inch) white or whole wheat flour tortillas
Vegan Sushi
By Nicole_Pryce
Take 5 cups of water, 5 T
- Sushi rolling mat (if you dont have one a cloth napkin will work too, just not as well)
- 4 cups of sushi rice
- rice vinegar
- 3 carrots, cut into matchsticks
- 2 celery stalks cut into matchsticks
- 6 big button mushrooms cut into small strips
- 3 avocados cut into small strips
- 16 pieces of asparagus with the bottom (non flowery) ends cut off
- 16 sheets of nori
- sesame oil
- garlic powder
- 1 c. vegenaise
- hot sauce(we prefer hot cock)
- Braggs (soy sauce)
Oaxacan Black Mole with Mesquite-Smoked Tofu and Polenta in Tortilla Cups with Plantain Chips
By Nicole_Pryce
Part one was the chiles. We had picked up ground chiles at Urban Herbs at the West Side Market a while back
- Oaxacan Black Mole with Mesquite-Smoked Tofu
- Polenta
- Tortilla Cups
- Plantain Chips
Apple Medallions with Fennel and Sage Stuffing
By Nicole_Pryce
Spice Mix 1 tsp. sage 1/2 tsp
- Apple Medallions with Fennel and Sage Stuffing
- (serves 2)
- 2 Gala Apples
- The apples were peeled*, cored and cut into 3/4" thick rounds and then cut again with a round cookie cutter (so they'd all be the same diameter). Depending on how big the apples were to start, you could get 2 or 3 slices per apple.
- the apple peels were used for garnish -- tossed with 1 tsp. olive oil and 1 tsp. nama shoyu and dehydrated at 105F until they were crisp.
Avocado Wasabi Salad
By Nicole_Pryce
Begin by whisking the dressing ingredients together, except for the oil
- Greens
- 1 Carrot, shredded
- 2 tsp Vegetable Oil, divided
- 1/2 to 3/4 Cup Broccoli, chopped small
- 1/3 Cup Toasted Slivered Almonds
- 1 Recipe Wasabi Chickpeas, below
- 1 Recipe Avocado Wasabi dressing, below
- Fresh Cracked Black Pepper
- Wasabi-Tamari Chickpeas
- 1 tsp Oil
- 1 Cup Chickpeas
- 1 tsp Wasabi Powder
- 1/2 tsp Sugar
- 1 Tbs Low Sodium Tamari/Soy Sauce
- Avocado Wasabi Dressing
- 1 Ripe Avocado, diced
- 2 tsp White Wine Vinegar
- 3 Tbs Hummus, plain or garlic
- 1 tsp Stoneground Mustard
- 1/2 tsp Salt
- 2 tsp Wasabi Powder
- 1/4 to 1/3 Cup Vegetable oil
Collard Greens with Smoked Turkey
By Nicole_Pryce
1. In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat
- 3 cups water
- 1/2 pound smoked turkey wings or neck
- 1 1/2 pounds collard greens
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
Rustic Bread & Eggplant Lasagna
By Nicole_Pryce
In a very large skillet with high sides, or a sauce pan, heat the olive oil over medium high heat
- 3 Tbs Olive Oil
- 4-6 Cloves Garlic, minced (optional)
- 2 28 oz Cans Organic Tomatoes, blended
- 2 tsp Salt
- 4 tsp Dried Italian Herbs
- Olive Oil, for drizzling
- 2-3 Medium Eggplants, peeled
- 8-10 Large Slices of Sourdough Bread
- 1 Cup Breadcrumbs (or 2 more pieces of bread for toasting and food processing)
- 1-2 Large, Ripe Tomatoes, fresh, for garnish
- Basil, for garnish
Golden Brown Macaroni and Cheese
By Nicole_Pryce
1. Preheat the oven to 350 degrees F
- 6 cups water
- 1/2 teaspoon salt
- 2 cups uncooked elbow macaroni
- 4 tablespoons (1/2 stick) butter or margarine
- 3 1/2 cups grated mild cheddar cheese, divided
- 2 large eggs
- 1/2 cup milk
- Paprika, for the top
Mac 'n Greens
By Nicole_Pryce
To make the smoked cashew/macadamia cream, start by smoking the nuts with alder wood for 20 minutes
- Mac 'n Greens
- (makes 4)
- Smoked Cream Sauce
- smoker box
- 3/4 cup of cashews
- 1/4 cup of macadamia nuts
- water
- salt
- 1 tbs. nutritional yeast
- 1/2 cup of soy/rice/almond milk
- Pasta
- 16 oz. macaroni
- (you'll probably have leftover pasta depending on what type you use -- this only used about 3/4 of the total amount of macaroni)
- Greens
- 1 tbs. olive oil
- 1 small bunch of chard, rinsed, stems removed & leaves thinly sliced
- salt & pepper to taste
- Sauce Base
- 2 tbs. soy margarine
- 2 tbs. all-purpose flour
- 2 cups of smoked cashew/macadamia cream sauce
- 1 tbs. nutritional yeast
- 1 tsp. nutmeg
- salt & pepper to taste
- Cheese
- 4 oz. Daiya