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Recipes
Roasted Red Bell Pepper Hummus
By LEP04
Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil
- 16 ounces chickpeas
- 6 ounces roasted red bell peppers
- 1 jalapeno, seeded, diced
- 1 tablespoon chopped garlic
- 3 tablespoons chopped cilantro leaves
- 1 teaspoon paprika
- 3 tablespoons chopped onion
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon chipotle pepper in adobo
- 1/4 cup extra-virgin olive oil
- Toasted pita bread, for serving
Greek Lemon Quinoa Soup
By LEP04
1. Heat oil in a medium saucepan over medium-high heat
- 2 tablespoons olive oil
- 2 small shallots, diced
- 1 cup diced carrot
- Salt
- 2 cloves garlic, minced
- 5 cups low-sodium vegetable broth
- 1 cup quinoa, well rinsed
- 1 1/2 tablespoons white miso
- 2 tablespoons tahini
- 1/4 cup fresh lemon juice
- 1/4 cup nutritional yeast
- 2 heaping tablespoons dried dill (or 1/4 cup chopped fresh dill)
Toasted Sesame Hummus
By LEP04
This creamy hummus recipe includes toasted sesame oil and toasted sesame seeds for incredible sesame flavor! It’s...
- 1/4 cup tahini
- 1/4 cup lemon juice (from 1 1/2 to 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 medium clove garlic
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons toasted sesame oil, divided, more to taste
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 2 to 4 tablespoons water, as needed
- 1 teaspoon raw sesame seeds (I used a mix of white and black)
- Flaky sea salt, for garnish (optional)
- Suggested accompaniments: Toasted pita bread, carrot or bell pepper or celery sticks, crackers, etc.
Vegetarian Meatballs
By LEP04
When I first decided to become a vegetarian, I would still salivate at the smell of homemade hamburgers and BBQ rib...
- 1 can chickpeas, rinsed and thoroughly
- mashed (I find a potato masher works well)
- 2 eggs, beaten
- 1/2 a yellow onion, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup of oatmeal (I use Quaker's
- instant 1 minute variety)
- 1/4 cup plain bread crumbs
- 1/4 cup Parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 3 tbsp Worcestershire sauce
- 1 jar of your favorite tomato sauce (or
- feel free to make your own)
- 1/2 box of spaghetti
Grilled Asparagus
By LEP04
Mix sesame oil, soy sauce and garlic and stir with a fork
- 1 pound asparagus
- 2 tablespoons Asian (dark) sesame oil
- 1 tablespoon soy sauce
- 1 clover garlic, minced
- Coarse salt and pepper, to taste
- 2 tablespoons sesame seeds
Marsala-Glazed Winter Vegetables
By LEP04
Marsala wine imparts a rich caramel flavor to the vegetables, but you can also use dry sherry
- 3 cups (1/2-inch) cubed peeled rutabaga (about 1/2 pound)
- 1 1/3 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
- 1 1/4 cups pearl onions, peeled (about 1/2 pound)
- 1 cup (1/2-inch-thick) slices carrot (about 1/2 pound)
- 1 1/2 cups trimmed halved Brussels sprouts (about 1/2 pound)
- Cooking spray
- 1 tablespoon butter
- 1 tablespoon extravirgin olive oil
- 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry Marsala wine
Thai Style Spring Rolls with Coriander Peanut Pesto
By LEP04
To make the pesto, combine all pesto ingredients in a food processor and blend until you have a smooth, lovely past...
- For the rolls:
- 1 packet rice paper wraps
- 1 block firm tofu, drained, pressed and chopped finely
- 2 tablespoons chopped fresh garlic
- 2 tablespoons chopped fresh ginger
- 3 large carrots, grated
- 4 spring onions, chopped
- 1 red chilli, de-seeded and chopped
- 1 bunch of coriander
- 1 tablespoon toasted sesame oil
- 2 tablespoons peanut oil
- 1 packet of rice vermicelli noodles
- For the pesto:
- 1 really large bunch of fresh coriander
- 1/2 cup of raw peanuts
- 2 cloves garlic
- 2 tablespoons olive oil, or more if needed
- Juice of 1/2 lemon
Skillet Eggs With Squash
By LEP04
Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shr...
- 3 pounds (6 medium) summer squash and/or zucchini
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced, white and green parts separated
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 6 large eggs
- 1/2 cup grated pepper jack or sharp white cheddar cheese
Vanilla Kipferl
By LEP04
it's important to shape the dough properly; be sure the ends are not too thin or they will brown too quickly before
- 1/2 pound of butter (sweet) 2 sticks
- 1/2 cup sugar
- 2 cups flour
- 1 1/2 cups almonds
- vanilla sugar (powdered sugar)
Texas Chili
By LEP04
PREPARATION For the chile powder: Place the chiles flat in a cast-iron skillet over medium heat and cook, turning a...
- CHILE POWDER
- 3 medium dried chili pods, stems and seeds removed, spread flat
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon garlic powder
- CHILI
- 2 tablespoons cumin seeds
- 8 ounces bacon
- 3 pounds boneless beef chuck, cut into 1/4-inch cubes
- 2 medium white onions, chopped
- 2 teaspoons paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 4 large garlic cloves, minced
- 1 3/4 cups beef broth
- 1 28-ounce can puréed tomatoes
- 2 poblano chiles, stems and seeds removed