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Recipes
Hot Spinach Artichoke Dip
By LEP04
Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
STICKY FIG BBQ SAUCE
By LEP04
Instructions In a medium sauce pan over medium heat, add coconut oil, garlic, onion, shallots and saute
- 3 large tomatoes (about 3 cups)
- 1 cup dried figs, chopped
- 1/2 cup of water
- 4 tablespoons tomato paste
- 1 tablespoon dijon mustard
- 1/2 medium red onion, peeled and diced
- 1 shallot, diced
- 2 heaping tablespoons of blackstrap molasses
- 2 tablespoons coconut oil
- 1/4 cup of raw apple cider vinegar
- 1 teaspoon of black pepper
- 1 teaspoon cumin, ground
- 1 teaspoon of sea salt
- pinch of red pepper flakes (adjust)
- TEMPEH //
- 2 blocks (16oz total) of your favorite tempeh brand, organic preferred
Raw Taco Salad
By LEP04
Taco Meat: Grind ingredients in food processor till “ground beefy”
- TACO “MEAT”:
- 2 cups raw sunflower seeds (soak for 1/2 hr or longer first)
- clove of garlic
- 1/4 tsp of black pepper
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. sea salt
- SALAD INGREDIENTS:
- 1/2 head of romaine and 1/2 head of kale w/ vein removed
- coarsely chopped tomatoes
- sliced and quartered or diced red onion (@ 3 slices)
- handful cilantro
- chopped red pepper
- one quarter of red cabbage (peel outer leaves) and thinly slice
- dice one avocado
- DRESSING FOR SALAD
- Juice of 2 limes
- 1/2 tsp. sea salt
- sprinkle of black pepper
- small handful of cilantro
- garlic clove
- squirt of agave
- 6 tsp. olive oil
- 2 TBS apple cider vinegar
- 1 TBS Nutritional Yeast
- Process ingredients then pour over greens in large bowl….TOSS
- Place 2 scoops of “Taco Meat” on top of greens and 1 dollop of cashew cream.
Stuffed Zucchini with Cheesy Breadcrumbs
By LEP04
Ivy Manning, Cooking Light JUNE 2011
- 3 (1.3-ounce) slices day-old whole-wheat bread
- 3 medium zucchini
- 3/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup finely chopped onion
- 1/3 cup canned artichoke hearts, drained and chopped
- 1 tablespoon chopped fresh thyme
- 3 garlic cloves, minced
- 3 tablespoons dry white wine
- 5 tablespoons grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons pine nuts, toasted
- 2 tablespoons chopped fresh basil
- 2 teaspoons finely grated lemon rind
RAW CHOCOLATE/ALMOND MACAROONS
By LEP04
Mash up with fork until combined or use your hand ☺ TBSP and put on a plate to serve!!!
- 1 1/2 cups shredded coconut
- pinch of sea salt
- 1/4 cup cacao powder OR substitute ground cashews for vanilla macaroons
- 1/4 cup coconut oil
- 1/4 cup agave nectar
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
Beet Salad with Goat Cheese w/Tarragon Dressing
By LEP04
Preheat the oven to 400 degrees F
- 1/2 pound beets, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup pine nuts
- 4 ounces goat cheese
- 4 cups baby greens
- 4 cups baby spinach
- Tarragon dressing, recipe follows
- 4 very thin slices red onion, separated
- Dressing
- 1/4 cup rice vinegar
- 2 teaspoons dried tarragon
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/4 cup extra-virgin olive oil
Split Pea Soup
By LEP04
Directions for split pea soup In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water
- 1 pound dry green split peas
- 2 quarts water
- 1 meaty ham bone
- 1 cup chopped onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried marjoram, crushed
- 1/4 teaspoon dried thyme, crushed
- dash pepper
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/2 teaspoon salt, or to taste
Kale and Lentil Soup (Vegan)
By LEP04
Instructions Add the veggie broth, lentils, carrots, onions, kale, and garlic to a large pot Bring to a boil and
- 8 cups Vegetable Broth
- 1 1/2 cups Red Lentils (rinsed)
- 2 Carrots
- 2 Onions (diced)
- 1 bunch Kale (remove stem and roughly chop)
- 1 clove Garlic
- 1/4 teaspoon Red Pepper Flakes (optional)
- 1 tablespoon Parsley (chopped then measured)
- Zest 1/2 Lemon
Filet O’ Chickpea Sandwich with Tartar Sauce Slaw
By LEP04
Combine the tartar sauce ingredients in a food processor or blender and process/blend until smooth
- 1/2 cup cashews, soaked in warm water for 1 hour, water reserved
- 1/4 cup reserved soaking water
- 1/4 cup vegan mayonnaise
- 1/4 cup fresh lemon juice
- 1 tablespoon caper brine
- 1 teaspoon dried dill
- 3 cups shredded cabbage
- 1 cup grated or julienned carrot
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- 1 tablespoon liquid aminos
- one 15-ounce can artichoke hearts (about 8 hearts), rinsed and drained.
- 1 cup cooked brown rice
- 1/4 cup + 1 tablespoon chickpea flour
- 1 tablespoon old bay seasoning
- 1/2 to 1 teaspoon kelp granules (depending on taste preference)
- 1/2 teaspoon dried dill
- salt and pepper to taste
- brown rice bread crumbs (or regular bread crumbs)
- vegetable oil for pan-frying
- vegan hamburger buns or sandwich rolls
- cheese sauce (or this one
- sliced avocado
Chicken or Steak with Balsamic BBQ Sauce
By LEP04
Recipe courtesy Giada De Laurentiis
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper