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Recipes
Balsamic Maple Glazed Tempeh
By LEP04
In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme
- 1 package tempeh, cut into 1 inch cubes
- 1/2 cup balsamic vinegar
- 2 Tbs maple syrup
- 2 Tbs tamari
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried thyme
- 2 tsp arrowroot starch
Garden Minestrone
By LEP04
Kathryn Conrad, Cooking Light SEPTEMBER 2005
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 teaspoons chopped fresh oregano
- 4 garlic cloves, minced
- 3 cups chopped yellow squash
- 3 cups chopped zucchini
- 1 cup chopped carrot
- 1 cup fresh corn kernels (about 2 ears)
- 4 cups chopped tomato, divided
- 3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
- 1/2 cup uncooked ditalini pasta (very short tube-shaped macaroni)
- 1 (15.5-ounce) can Great Northern beans, rinsed and drained
- 1 (6-ounce) package fresh baby spinach
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (4 ounces) grated Asiago cheese
- Coarsely ground black pepper (optional)
Cuban Roasted Pork
By LEP04
Mash the garlic and salt together with a mortar and pestle
- One Pork shoulder -- you can sometimes get these with the skin on.
- Mojo Marinade
- 20 cloves garlic
- 2 teaspoons salt
- 1 1/2 cups sour orange juice
- (If you can't get sour orange juice in your area, use two parts orange to one part lemon and one part lime)
- 1 cup minced onion
- 1 teaspoon oregano
- 1 1/2 cups Spanish olive oil
Mediterranean Tomato Quinoa with Spinach and Artichokes
By LEP04
Instructions Bring three cups of water to a boil in a saucepan, and season with salt
- 1 1/2 cups quinoa
- 1/3 cup pine nuts
- 8 ounces (about 1/2 bag) frozen chopped spinach
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 7 ounces (about 1/2 can) quartered artichoke hearts, drained, thoroughly rinsed, and diced
- 16-ounce container chopped tomatoes, drained
- Salt and freshly ground black pepper
Peanut Butter S'mores Cookie Cups
By LEP04
Directions: Preheat oven to 375 degrees
- 1 stick butter
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 tablespoons milk
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup marshmallow fluff
- 1/2 cup Nutella
Zucchini Polenta Fries and Zucchini Polenta Scramble
By LEP04
Bring water to a gentle simmer in a small saucepan
- 1 1 1 cup polenta
- 3 3 3 cups water
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 to tsp black pepper, or to taste
- 1/4 1/4 1/4 cup nutritional yeast (optional)
- 1 1 1 Tbsp oregano
- 1 1 1 Tbsp rosemary
- 1 1 1 cup grated zucchini, water squeezed out
- 1 1 1 Tbsp medium-high heat oil
- 1/2 1/2 1/2 yellow onion, sliced
- 1 1 1 cup crimini mushrooms, sliced
- 1/4 1/4 1/4 cup chives or green onions, chopped
Zucchini Ricotta Frittata
By LEP04
Method 1 Beat the eggs in a medium bowl
- 6 large eggs
- 1/2 cup ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 Tbsp chopped fresh basil
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup extra virgin olive oil
- 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)
Smoky Grilled Tempeh
By LEP04
Bring a medium pot of water to a boil
- Marinade:
- 1 8-ounce package tempeh
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons liquid smoke
- 2 tablespoons olive oil
- 2 teaspoons pure maple syrup
- 2 cloves garlic, crushed
Tofu Kebabs with Cilantro Sauce
By LEP04
Step 1 Heat grill to medium
- 2 cups fresh cilantro leaves
- 1/4 cup plus 1 tablespoon vegetable oil, plus more for grates
- 1/2 jalapeno chile, seeded
- 1 teaspoon grated fresh ginger
- 2 tablespoons fresh lime juice
- 3 scallions, white and green parts separated and cut into 1-inch lengths
- Coarse salt and ground pepper
- 1 package (14 ounces) extra-firm tofu, weighted and cut into 12 pieces
- 2 summer squash, halved and cut into 1-inch pieces
Herb-Roasted Turkey Breast
By LEP04
Preheat the oven to 325 degrees F
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine