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Recipes
Watermelon Sald
By LEP04
Mix in blender Adjust with honey if needed Toss salad with dressing sprinkle feta cheese on top
- Salad Ingredients:
- 5 cups watermelon
- 10 oz spinach 2/3 of package
- 1 1/2 cups red onions sliced thin
- 3/4 cup kalamata olives sliced in half
- feta cheese
- Dressing Ingredients:
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 3 tablespoons honey
Cauliflower Gratin
By LEP04
Preheat the oven to 375 degrees F
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/4 cup fresh bread crumbs
Pearl Couscous with Chicken and Peas
By LEP04
Directions In a large saucepan, heat the oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/3 cups (about 7 ounces) pearl (Israeli) couscous
- 2 1/2 cups low-sodium chicken broth
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan
- 4 green onions, chopped
- 1 cup frozen peas, thawed
- 1 rotisserie chicken breast, chopped to yield 1 cup of meat
Mini Key Limi Cheesecakes - Fettle Vegan
By LEP04
Directions: Blend all ingredients together in a food processor or high speed blender
- Ingredients:
- Crust:
- 1/2 cup pitted dates
- 1 1/2 cup nuts (I used almonds and cashews)
- 3 tablespoons melted coconut oil
- Cheesecake:
- 3 cups soaked cashews
- 3/4 cup freshly squeezed key lime juice
- 2/3 cup agave nectar or maple syrup
- 3/4 cup melted coconut oil
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 key lime, zested (about 1 teaspoon)
- sprinkle of coarse sea salt, for garnish
Roman Egg Drop Soup
By LEP04
11. In a medium saucepan set over medium-high heat, bring broth to a simmer
- 6 cups low-fat chicken broth
- 2 eggs
- 1/4 cup grated Parmesan
- 4 leaves basil
- Coarse black pepper, to taste
- Salt, to taste
- Fresh lemon juice
Creamy Vegan Queso
By LEP04
The best vegan queso recipe—it’s incredibly creamy, yet made without any dairy or processed ingredients! This h...
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 cup peeled and grated russet potato (4 ounces, about 1 small or 1/2 medium potato), preferably organic
- 4 cloves garlic, pressed or minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, more to taste
- 1 cup (5 ounces) raw cashews*
- 1 1/2 cups water, more as necessary
- 1/4 cup nutritional yeast
- 1 tablespoon rinsed oil-packed sun-dried tomatoes
- 2 teaspoons hot sauce (I used Chipotle)
- 1 teaspoon white wine vinegar or distilled white vinegar
- 2/3 cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa
- 2 tablespoons chopped pickled jalapeños, optional
- Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion
Vegan French Onion Soup
By LEP04
French Onion Soup Slice onions into thin crescents
- 3 large yellow onions
- 1/2 cup veggie broth or water
- 3 cloves garlic, diced
- 1/2 cup red wine alcohol cooks out
- 4 cups water
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 1 bay leaf
- 2 tsp ground or fresh thyme
- 1/2 tsp salt, or to taste
- 1/2 tsp fresh ground pepper
- sourdough bread Annie's sourdough bread has no oil
- Vegan Mozzarella Optional. Link to nut-free recipe below
- 3/4 cup water
- 1/4 cup raw cashews
- 1 Tbsp white wine vinegar
- 1 Tbsp nutritional yeast
- 1 Tbsp arrowroot powder or cornstarch or tapioca flour
- 1/2 tsp salt
Mashed Potatoes with Kale
By LEP04
For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cov...
- Potatoes:
- 5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
- 2 cloves garlic, peeled and smashed
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, at room temperature
- Kale:
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
- 1/4 cup low-sodium chicken broth
- Assembly:
- 1 cup mascarpone cheese, at room temperature (about 8 ounces)
- 1/2 cup low-sodium chicken broth
- 1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
- 3/4 cup grated Parmesan
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
Grilled Fish Tacos with Chipotle-Lime Dressing
By LEP04
The marinated fish in this recipe can also be cooked in the oven
- Marinade
- 1/4 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1 1/2 teaspoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
- 1 pound tilapia fillets, cut into chunks
- Dressing
- 1 (8 ounce) container light sour cream
- 1/2 cup adobo sauce from chipotle peppers
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- salt and pepper to taste
- Toppings
- 1 (10 ounce) package tortillas
- 3 ripe tomatoes, seeded and diced
- 1 bunch cilantro, chopped
- 1 small head cabbage, cored and shredded
- 2 limes, cut in wedges
Grilled Eggplant Sandwiches
By LEP04
1. Brush both sides of eggplant slices with olive oil
- 1 large eggplant, cut into 8 (1/2-inch-thick) diagonal slices
- 3 tablespoons olive oil
- 1/2 pound fresh mozzarella, cut into 8 slices
- 1 large tomato, cut into 4 slices
- 8 large fresh basil leaves
- Salt
- Black pepper
- 2 lemons, halved