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Recipes
Bruschetta
By LEP04
Rub garlic and oil on bread, toast
- 1 can Tuttoroso Italian whole tomatoes
- 2 tablespoons garlic, minced
- 2 tablespoons minced shallots
- 1 cup fresh basil leaf
- 1 teaspoon lemon juice
- salt and coarsely ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- Italian or French baguette, sliced (1 or 2 loaves)
Fresh Tomato Salsa
By LEP04
Directions In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice
- 3 tomatoes, chopped
- 1/2 cup finely diced onion
- 5 serrano chiles, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- 2 teaspoons lime juice
Lentil Veggie Burgers
By LEP04
BURGER INSTRUCTIONS Smash lentils or pulse in a food processor
- Coleslaw:
- 2 cups lentils, cooked
- 1 cup quinoa, cooked
- 1 cup carrot, shredded
- 1/2 cup onion, chopped
- 2 flax eggs
- 1/2 jalapeño (I like it spicy- use less if you don't)
- 1 t chili powder
- 1 t cumin seed
- 1/2 - 1 cup almond meal
- 1 head cabbage, finely chopped
- 1/2 cup vegan mayonnaise
- 1 cup carrot, finely chopped
- 1 cup onion, finely chopped
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 tablespoon pepper
Rainbow Pasta Salad
By LEP04
Directions Cook the pasta according to the directions on the box
- 500 grams/17.6 oz multicolored rotini (or pasta of choice)
- 1 1/2 cups red onion
- 1 cup celery
- 2 cups tomatoes
- 3 bell peppers (1 red, 1 yellow, 1 green)
- 3/4 cup radishes
- 1/2 cup black olives
- 1/4 cup sunflower seeds
- 1 clove garlic
- 2 tsp herbes de provence
- 1/2 cup red wine vinegar or regular white vinegar
- 1/3 cup starchy pasta water
- 1/4 cup coconut sugar or cane sugar
- 3/4 tsp sea salt
- black pepper to taste
- Fresh Basil
Basil Pesto
By LEP04
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese
Chicken Noodle Soup
By LEP04
This is how my mom used to make it with my own tweaks
- Chicken Stock:
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- soup bones
- 1 package of soup greens
- bunch of parsley if not in soup greens package
- small bunch of thyme if not in soup greens package
- Soup:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- salt and pepper, to taste
- 1 handful fresh flat-leaf parsley, finely chopped (optional)
Tofu ‘Chicken’ Noodle Soup
By LEP04
I can’t take credit for it though as the recipe comes from a new cookbook that I recently discovered titled, The...
- For the Tofu ‘Chicken’
- 1 teaspoon olive oil
- 8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes*
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon nutritional yeast flakes
- For the Soup
- 1 teaspoon olive oil
- 1 and 1/2 cups finely chopped carrots
- 1 and 1/2 cups finely chopped celery
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- salt & freshly ground black pepper
- 6 cups vegan chicken broth (I like Better Than Boullion’s No Chicken Base)
- 8 ounces whole grain angel hair pasta, broken into bite size pieces
- 1 tablespoon lemon juice
Lemon Chicken Breasts
By LEP04
Directions Preheat the oven to 400 degrees F
- 1/4 cup good olive oil
- 3 tablespoons minced garlic (9 cloves)
- 1/3 cup dry white wine
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried oregano
- 1 teaspoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- 1 lemon
Cashew Cream
By LEP04
Combine in food processor till smooth
- 2 cups cashews soaked in water and drained and rinsed
- 2 Tbls olive oil
- 2 Tbls lemon juice
- 1/2 tsp sea salt
- 1 1/2 tsp apple cider vinegar
- 1 small clove of garlic
- 1/4 cup plus 2 Tbls water
- 2 Tbls nutritional yeast
Caramelized Onion, Gruyère, and Bacon Spread
By LEP04
Mary Drennan, Cooking Light NOVEMBER 2011
- Cooking spray
- 3 1/2 cups chopped onion
- 2 ounces Gruyère cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup canola mayonnaise
- 1/3 cup fat-free sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 bacon slices, cooked and crumbled