LEP04's profile page
Recipes
Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas
By LEP04
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas
- 1 tbsp extra virgin olive oil
- 1 onion, chopped (~2 cups)
- 2 garlic cloves, minced
- 1 cup sweet potato, chopped (or zucchini)
- 1 bell pepper, chopped
- 2 handfuls spinach, chopped
- 1 can black beans (~2 cups), drained and rinsed
- 1 (14oz.) can Enchilada sauce or pasta sauce (~2 cups)* see note
- 1 tbsp nutritional yeast (optional)
- 1.5 tsp ground cumin
- 1-2 tbsp fresh lime juice, to taste
- 1/2 tsp kosher salt, or to taste
- 1/2 tsp garlic powder
- 1 tsp chili powder, or to taste
- 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
- Cilantro Avocado Cream Sauce, to pour on top (recipe below)
- Green onion & chopped cilantro, to garnish
Beets with Walnuts, Goat Cheese, and Baby Greens
By LEP04
Allison Fishman, Cooking Light APRIL 2011
- 6 medium beets (red and golden), about 1 1/2 pounds
- 1 cup water
- 8 cups mixed baby salad greens
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (2 ounces) crumbled goat cheese
- 1/4 cup coarsely chopped walnuts, toasted
Creamy Zucchini Soup
By LEP04
Instructions Heat oil in a pot over medium heat and add onions and garlic
- 1 tablespoon coconut oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 large zucchini, (over 1 pound), quartered and thinly sliced
- 3 cups vegetable stock
- 1/2 cup coconut milk
- fresh herbs to garnish (scallions)
Chicken and Broccoli Stir-fry
By LEP04
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar...
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1-inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- 1/3 About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 3/4 to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds, optional
- Serving suggestion: Jasmine rice
Hot Caramelized Onion Dip with Bacon and Gruyère
By LEP04
Laraine Perri, Coastal Living OCTOBER 2011
- 2 teaspoons butter
- 1 teaspoon vegetable oil
- 2 Spanish onions (about 1 pound), halved and thinly sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon sea salt
- 1 tablespoon sherry vinegar
- 1/2 teaspoon minced fresh thyme
- 3 applewood-smoked bacon strips
- 3/4 cup (3 ounces) shredded Gruyère cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon freshly ground black pepper
Baked Salmon
By LEP04
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and pa...
- 2 cloves garlic, minced
- 6 tablespoons light olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 2 (6 ounce) fillets salmon
Smoked Vegan Coconut Gouda
By LEP04
Blend coconut milk, water, agar powder, pectin, liquid smoke, salt, vegemite (or substitutes above), and nutritiona...
- 1 can full fat coconut milk (it pays to go with the best quality in this recipe)
- 1 T. lemon juice
- 1 T. liquid smoke
- 1/4 C. water
- 1/2 t. vegemite, marmite or vegan worcestershire sauce
- 2 t. sea salt
- 2 T. nutritional yeast
- 2 T. agar powder or 8 T. of agar agar flakes (the powder is much more concentrated)
- 2 T. potato starch, cornstarch or arrowroot
- 1 T. tapioca starch
- 1 T. dry pectin
- 1 t. xanthan gum
Quinoa Tabbouleh
By LEP04
by The Bon Appétit Test Kitchen
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
Fresh Corn Salad
By LEP04
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion (1 small onion)
- 3 tablespoons cider vinegar
- 3 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds
By LEP04
1. Preheat the oven to 400 degrees F
- 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
- 2 tablespoons olive oil
- Kosher salt
- 4 round, pocketless whole-grain pita
- 1/3 cup prepared hummus
- 1/4 cup crumbled goat cheese
- 2 cups baby arugula
- 1/4 cup chopped almonds
- 1 lemon, quartered, for serving