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Recipes
Broccoli & Cheeze Soup
By LEP04
1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently
- 1 tsp extra virgin olive oil
- 1 medium sweet onion, chopped
- 2-3 garlic cloves, minced
- 1 cup chopped celery
- 4-4.5 cups chopped broccoli florets (2 heads, stems removed)
- 1.5 cups peeled & chopped potatoes (about 3)
- 3 cups vegetable broth
- 2 tbsp nutritional yeast
- 1/4 tsp cayenne pepper (or crushed red pepper flakes)
- Low-fat vegan cheeze sauce, divided (see below for recipe)
- 1/2 tbsp lemon juice (optional)
- herbamare & onion powder, to taste
- Kosher salt & black pepper, to taste
- 1/4 cup fresh minced parsley, plus more to garnish
- Daiya cheese, to garnish
- Smoked Paprika, to garnish (optional)
Taqueria Style Tacos - Carne Asada
By LEP04
Lay the flank steak in a large glass baking dish
- 3 pounds flank steak
- 1/3 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 2 limes, juiced
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 white onion, chopped
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
- 2 large tomatoes, chopped
- 2 jalapeno peppers, chopped
- 1 white onion, quartered
- 4 cloves garlic, peeled
- 4 dried New Mexico chile pods
- 1 pinch salt and pepper to taste
- 1 (32 ounce) package corn tortillas
- 2 cups grated cotija cheese (optional)
- 2 limes, cut into wedges
Green Goddess Hummus
By LEP04
Hello! I cook fresh, vegetarian recipes
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (about 1 large lemon's worth)
- 2 tablespoons olive oil, plus more for serving
- 1/2 cup roughly chopped, loosely packed fresh parsley
- 1/4 cup roughly chopped, loosely packed fresh tarragon
- 2 to 3 tablespoons roughly chopped fresh chives
- 1 large garlic clove, roughly chopped
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 1/2 teaspoon salt, more to taste
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
Vegan Falafel
By LEP04
Throw into a food processor the chickpeas, onion, garlic, cumin, fresh herbs and oil
- 2 cans chickpeas
- 2 small onions, peeled and chopped
- 6 cloves garlic, peeled
- 2 tablespoons cumin
- 1 very large bunch fresh coriander
- 1 very large bunch fresh parsley
- 1 tablespoon olive oil (plus more for cooking)
- Salt and pepper
- 1/2 cup chickpea flour
Black Quinoa Salad with Mango, Avocado, & Tomatoes
By LEP04
1. First, using a strainer, rinse the black quinoa under cold water
- 1 cup uncooked black quinoa
- 2 cups water
- Pinch of salt
- 1 large mango, diced
- 2 large tomatoes, diced
- 3 green onions, sliced
- 1/2 cup chopped cilantro
- 2 medium avocados, diced
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- Salt and pepper, to taste
No-Pain Lo Mein
By LEP04
Heat a wok-shaped skillet or large non-stick skillet over high heat
- 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
- 1 cup (2 handfuls) snow peas, halved on a diagonal
- 1 red bell pepper, seeded and cut into match stick size pieces
- 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
- 4 scallions, thinly sliced on a diagonal
- 2 cups (about 4 handfuls) fresh bean spouts
- 2 inches fresh ginger root, minced or grated with hand grater
- 4 cloves garlic, minced
- 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
- 1/2 cup aged tamari soy sauce
- 1 tablespoon toasted sesame oil, several drops
- Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
- Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
Zucchini Rolls with Herbed Goat Cheese
By LEP04
Slice zucchini lengthwise and lay flat on a baking sheet
- 2 medium zucchini, sliced lengthwise at 1/4-inch thickness
- 1 teaspoon extra-virgin olive oil
- Pinch of sea salt
- 1/4 cup sultana raisins, optional
- 1/2 cup garlic and herb flavored soft goat cheese
- 3 tablespoons raw pine nuts, toasted and divided
- Juice from half a lemon
- 1 teaspoon lemon zest
Vegan Cashew Dill Dip
By LEP04
This is a great healthy alternative to a store bought dip
- 1 cup raw unroasted, unsalted cashews
- grapeseed oil (about 1/4 cup or less)
- 1/4 cup warm water
- 1 teaspoon sea salt
- 1 small lemon, juiced
- 2 tablespoons minced fresh dill or 2 teaspoons dried dill weed
- 1 teaspoon mustard
- 2 garlic cloves, minced
- 1/4 cup cold water
Fresh Corn Tomato Salad
By LEP04
From Food Network Kitchens
- 3 tablespoons white wine vinegar
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 6 ears fresh corn, husked (about 4 cups corn kernels)
- 2 cups red or orange grape tomatoes, halved
- 1 bunch scallions (white and green), thinly sliced
- 8 ounces fresh mozzarella, cut into small cubes
- 1 1/2 cups fresh basil leaves
Red Wine Sangria
By LEP04
delicious got from Melanie used for Alec's graduation party
- Magnum of dry red wine (like mondavi); 1 cup orange juice; 1 to 1&1/2 cups of Cointreau (to taste- start with 1 cup); juice 1 lime (drop in halves); juice 1 lemon (drop in halves); slice up 1 orange in rounds & add); cube 2 red apples & add.