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Recipes
Quinoa Fried “Rice”
By LEP04
Instructions Rinse quinoa a few times in cold water
- Sauce:
- 1 cup quinoa (or 2 1/2 to 3 cups leftover cooked quinoa)
- 1 1/2 cups water or low-sodium chicken stock
- 1/4 small onion, chopped
- 2 carrots, peeled and chopped
- 3 scallions, chopped and divided
- 3 garlic cloves, minced
- 1/2 teaspoon fresh ginger, minced
- 1 tablespoon olive oil
- 2 eggs, lightly scrambled (still raw)
- 1/2 cup frozen peas, thawed
- 1 1/2 tablespoons teriyaki sauce
- 2 1/2 tablespoons soy sauce
- 3/4 teaspoon sesame oil
Tandoori Tofu
By LEP04
Preheat grill to medium-high
- 2 teaspoons paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon lime juice
- 2 14-ounce packages extra-firm or firm water-packed tofu, drained
- 2/3 cup nonfat plain yogurt
- 6 tablespoons sliced scallions or chopped fresh cilantro for garnish
Pad Thai
By LEP04
Soak rice3 noodles in warm water for 15 to 20 minutes
- 1 pack rice noodle
- 1 jar pad thai paste
- 2 to 3 tablespoons preserved radish, minced
- 1/4 cup hard tofu
- 1/2 pound fresh bean sprouts
- 6 to 8 pieces scallion
- 1 pounds fresh shrimp or any meat
- 2 tablespoons chili sauce
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground hot chili (optional)
- 2 large eggs
- ground peanuts
- lime juice
- cilantro
Summer Squash and Red Quinoa Salad with Walnuts
By LEP04
by Soa Davies
- 1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained
- 2 teaspoons kosher salt plus more for seasoning
- 1 pound assorted summer squash
- 2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon Sherry vinegar
- 6 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup walnuts, toasted
- 1/4 cup fresh basil leaves, torn
Italian Chicken Salad in Lettuce Cups
By LEP04
Recipe courtesy Giada De Laurentiis
- 10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
- 2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
- 1 1/4 cups paper-thin slices red onion
- 3/4 cup chopped fresh Italian parsley leaves
- 3/4 cup slivered almonds, toasted
- 1/2 cup drained capers
- 1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- 24 butter lettuce leaves (from about 3 large heads)
- 1 (4-ounce) piece Parmesan, shaved with vegetable peeler
Vegan Smoked Tomato Pasta
By LEP04
Instructions Salt and boil water for the pasta and cook according to directions
- 1 lb of pasta (I used macaroni)
- 3/4 cup of cashews, soaked for a few hours
- 2 1/2 cups of broth
- 1 can of tomato sauce
- 3/4 cup of sun dried tomatoes (smoked if you can find them)
- 1/2 teaspoon of salt
- pinch of pepper
- 1/4 teaspoon of garlic powder
- 1/4 cup of nutritional yeast
- optional for topping: sauteed kale and garlic, additional sun dried tomatoes
Quinoa Egg Bake with Thyme and Garlic
By LEP04
lightened version off wholefoods website
- cooking spray
- 1/2 cup uncooked quinoa
- 8 eggs
- 1 1/4 cup skim milk
- 1 tablespoon chopped garlic
- 1 teaspoon chopped thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups packed baby spinach, roughly chopped
- 1/2 cup finely shredded Romano or Parmesan cheese
Unbelievably Vegan Baked Tempeh
By LEP04
1. Bring 2 cups of cold water to a boil in a medium pot
- 1 8oz package tempeh, cubed
- 2 tbsp soy sauce (or tamari)
- 2 tsbp white miso
- 1 tbsp tahini
- 1 tsp apple cider vinegar
- 2 cloves garlic, minced
Eggplant and Peppers with Feta
By LEP04
Step 1 Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides
- 2 large eggplants, ends trimmed, sliced into 1/3-inch-thick rounds
- Salt
- 1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup feta cheese, crumbled (3 ounces)
- 1 tablespoon minced fresh marjoram, oregano, or basil, or a combination
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon
Roasted Brussels Sprouts
By LEP04
Preheat oven to 400 degrees F
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper