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Recipes
Grilled Vegetable and Tofu "Lasagna" with Pesto
By LEP04
Step 1 Make the marinade: Heat oil, lemon zest, and garlic in a small saucepan until bubbling around the edges
- For the marinade:
- 3/4 cup extra-virgin olive oil
- 6 strips lemon zest (1 by 4 inches), plus 1/3 cup fresh lemon juice (from 1 or 2 lemons)
- 3 garlic cloves, crushed
- Coarse salt and freshly ground pepper
- For the pesto:
- 1/2 cup pine nuts, toasted
- 1 small garlic clove
- 2 cups fresh basil
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- For assembling the "lasagna":
- 1 package (14 ounces) extra-firm tofu, sliced lengthwise 1 inch thick
- 5 or 6 zucchini and yellow summer squashes (about 2 1/2 pounds), trimmed, and sliced lengthwise about 1/4 inch thick
- Extra-virgin olive oil, for brushing
- Coarse salt and freshly ground pepper
- 2 medium tomatoes, sliced 1/4 inch thick
- 18 large basil leaves
Maple-Walnut Spice Cookies
By LEP04
Preheat oven to 350°. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife
- Frosting:
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup packed dark brown sugar
- 1/4 cup butter, softened
- 2 tablespoons maple syrup
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon fat-free milk
- 2 teaspoons butter, softened
- Remaining ingredient:
- 1/2 cup finely chopped walnuts, toasted
Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts
By LEP04
MAKES ABOUT 2 DOZEN 1. Heat oven to 425°
- 2 medium Japanese eggplants, sliced crosswise 1/2" thick
- 3 tbsp. olive oil
- 1/2 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. goat cheese, softened
- 1/4 cup tahini
- 1 1/2 tbsp. fresh lemon juice
- 1 tbsp. honey
- 2 tbsp. pine nuts, toasted, for garnish
- 2 tsp. finely chopped oregano, for garnish
Ginger and Lemongrass Grilled Shrimp
By LEP04
Preheat the grill to high
- 24 large shrimp, peeled and de-veined with the tails left on
- 1 tablespoon chopped lemongrass
- 1 tablespoon chopped ginger
- 2 cloves chopped garlic
- 5 scallions, whites cut into 1 1/2-inch lengths and greens chopped
- 1/4 cup light soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 red bell pepper, seeds and stem removed, cut into 1 1/2-inch pieces
- Peanut oil, for drizzling
- 1 small head radicchio, nice outer leaves removed and reserved, rest chiffonade
- 1 bunch watercress, cleaned
- 1 lime
BLT Fried Egg-and-Cheese Sandwich
By LEP04
In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes
- 4 thick slices of bacon
- 2 slices of Monterey Jack cheese
- 2 thick slices of rustic white bread, toasted and hot
- 1 tablespoon mayonnaise
- 4 tomato slices
- 2 leaves of butter lettuce
- 1 teaspoon unsalted butter
- 1 large egg
Grilled Arugula Bruschetta
By LEP04
1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals
- 1 loaf (abut 12 ounces) Italian bread, cut diagonally into 1-inch slices
- 1 garlic clove, halved
- 1 tablespoons olive oil
- 1 1/4 cups shredded part-skim mozzarella
- 1 1/4 cups chopped arugula
- 7 tablespoons reduced-fat basil pesto
Melty Stretch Gooey Vegan Mozarella
By LEP04
Instructions Soak the cashews for four hours or overnight
- 1/4 Cup Raw Cashews
- 1 Cup Hot Water
- 2 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
- 1 Tablespoon of Nutritional Yeast
- 1 teaspoon Lemon Juice or Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder
Grilled Tequila Garlic Lime Flank Steak
By LEP04
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plas...
- Garnishes:
- 1 cup roughly chopped garlic (approximately 3 bulbs)
- 3/4 cup freshly squeezed lime juice (approximately 8 large limes)
- 1/2 cup clear tequila
- 1/4 cup soy sauce
- 1 bunch roughly chopped cilantro, leaves and stems
- 1 jalapeno pepper, seeded and diced
- 1 serrano pepper, seeded and diced
- 1 teaspoon cumin powder
- 1 tablespoon freshly cracked black pepper
- 1 1/2 to 2 pounds flank steak
- 12 corn tortillas, wrapped in foil
- 1/2 cup chopped cilantro leaves
- 1 bunch radishes, cleaned, ends cut and sliced
- 1/3 cup grated queso fresco cheese
- 2 ripe avocados, seeded and sliced
- 3 vine ripened tomatoes, sliced in wedges
- Hot sauce
The Ramen Burger: Home Edition
By LEP04
1. Bring a medium pot of water to a boil, add the noodles and cook for about 2 minutes
- 1 packet instant ramen noodles (with seasoning)
- 1 egg
- 1 tbsp. vegetable oil
Falafel Pitas with Cucumber-Yogurt Dressing
By LEP04
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet)
- 1/4 cup minced red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (1-ounce) slice whole wheat bread, torn into pieces
- 1 large egg
- 1 large egg white
- 1 1/2 tablespoons olive oil
- 2 (6-inch) whole wheat pitas, split
- 1 cup arugula
- 1/2 cup Cucumber-Yogurt Dressing