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Recipes
Vegan Smoked Gouda Cheese
By LEP04
For this recipe you can make some easy alternations if needed
- 1/2 cup raw almonds, soaked
- 1/2 cup raw cashews, soaked
- 1/2 cup water
- 2 Tbsp fresh lemon juice
- 1 tsp raw agave nectar
- 1 tsp fresh pre-made mustard
- 1/2 tsp liquid smoke
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 Tbsp minced, dried onion
- 1 cup water
- 5 Tbsp agar flakes or 1 1/2 Tbsp agar powder
Grilled Bread Topped with Arugula, Goat Cheese, Olives and Onions
By LEP04
Mix cheese and 4 teaspoons peel in small bowl
- 9 ounces soft fresh goat cheese (such as Montrachet)
- 6 teaspoons grated orange peel
- 9 tablespoons olive oil
- 6 tablespoons orange juice
- 2 small red onions (about 1 pound), sliced into 1/4-inch-thick rounds
- 12 4 x 2 1/2 x 1/3-inch diagonal slices sourdough baguette
- 4 cups fresh arugula leaves, trimmed
- 3/4 cup Kalamata olives or other brine-cured black olives (about 5 ounces), pitted, halved
Grilled Teriyaki Pork Chops with Summery Peach Salsa
By LEP04
Trim fat from pork. Combine pork and next 7 ingredients (pork through garlic) in a large zip-top plastic bag
- 4 (6-ounce) center-cut pork chops (about 3/4 inch thick)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons minced shallots
- 2 tablespoons dry white wine
- 2 tablespoons fresh lime juice
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons brown sugar
- 2 garlic cloves, minced
- Cooking spray
- See Summery Peach Salsa recipe
SUPER CHEESY VEGAN PESTO PASTA
By LEP04
Instructions Pesto Add all ingredients to a food processor and process until just a little bit chunky
- Pesto
- 1 1/2 cups fresh basil
- 1/3 cup extra virgin olive oil (or hemp oil)
- 1 cup pine nuts*
- 4 medium garlic cloves
- 1/3 cup nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Nacho Cheese
- 1 1/4 cups water
- 1 cup raw cashews, soaked for at least 2 hours
- 3 tbsp lemon juice
- heaping 1/4 tsp paprika
- heaping 1/2 tsp onion powder
- heaping 1/2 tsp garlic powder
- 1 1/2 tsp salt
- 1 large roasted red pepper
- 1/4 cup nutritional yeast
- Pasta
- 3 cups pasta noodles of your choice (I used spelt spiral noodles)
Tomato Feta Pasta Salad
By LEP04
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
- For the dressing:
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Asparagus with Parmigiano-Reggiano Vinaigrette
By LEP04
1. Bring a large pot of salted water to a boil
- 2 bunches asparagus, stems snapped where they naturally break
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 4 tbsp. grated Parmigiano-Reggiano
- Kosher salt
- 2 hard-boiled eggs, whites and yolks separated, crumbled
Balsamic Miso Root Salad
By LEP04
makes 4 Gently peel the carrots and parsnips
- 2 about 2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find and a mix of yellow and red beets)
- olive oil
- salt + pepper
- Balsamic Miso Vinaigrette
- 2 tablespoons sesame oil (untoasted)
- 2 tablespoons balsamic vinegar
- 2 tablespoons white balsamic vinegar
- 2 tablespoons yellow miso
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
By LEP04
Barbara Lauterbach, Cooking Light MAY 2011
- 2 cups uncooked penne or mostaccioli (tube-shaped pasta)
- 12 asparagus spears
- 12 cherry tomatoes
- 4 tablespoons extra-virgin olive oil, divided
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon minced shallots
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried herbes de Provence
- 1 1/2 teaspoons honey
- 1/2 cup pitted kalamata olives, halved
- 2 cups baby arugula
- 1/2 cup (2 ounces) crumbled goat cheese
Roman-Style Chicken
By LEP04
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Fresh Herb Falafel
By LEP04
Combine the ground flax seed, lemon juice and water and set aside while you prepare the rest of the mixture
- 500 g dried chickpeas, soaked overnight
- 20 g or 2 heaped tablespoons ground flax seed
- 15 g or 2 level tablespoons water
- 6 cloves garlic
- 1 medium onion
- 50 g or 1 medium bunch fresh parsley leaves
- 30 or 1 big handful fresh basil leaves
- 1 lemon, juice and zest
- 1 teaspoon hot chilli flakes, or to taste
- 40 grinds black pepper, or to taste
- 3 teaspoons sea salt, or to taste
- 2 teaspoons olive oil