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Recipes
Cream of Leek and Kale Soup
By LEP04
Instructions In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes or until onions...
- 2 leeks, cut into thin slices (see note)
- 1 medium onion, diced
- 4 stalks celery, diced
- 2 tablespoons olive oil
- 3 to 4 medium potatoes
- 3 cups water or very mild broth - divided
- 1 teaspoon onion powder or granulated onion
- 1 teaspoon dried parsley
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic powder or granulated garlic
- 1/8 teaspoon dried thyme
- pinch dried sage
- 1 1/2 cups chopped fresh kale
- 1 cup plain, unsweetened non-dairy milk
- 1 1/2 teaspoons salt, or to taste
Matzo Ball Soup - Hell Yeah It's Vegan!
By LEP04
Instructions In a food processor, blend together tofu and ¼ cup oil
- 12.5 oz firm silken tofu
- 1/4 c plus 2 Tbsp olive oil, separated
- 1 c matzoh meal
- 1 Tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp celery seed
- 2 Tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped into half-circles
- 2 celery stalks, chopped into half-moons
- 1 handful fresh dill, chopped
- 6 c vegetable stock
- salt and pepper to taste
Vegetarian Kale Soup
By LEP04
Heat the olive oil in a large soup pot; cook the onion and garlic until soft
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 tablespoons chopped garlic
- 1 bunch kale, stems removed and leaves chopped
- 8 cups water
- 6 cubes vegetable bouillon (such as Knorr)
- 1 (15 ounce) can diced tomatoes
- 6 white potatoes, peeled and cubed
- 2 (15 ounce) cans cannellini beans (drained if desired)
- 1 tablespoon Italian seasoning
- 2 tablespoons dried parsley
- salt and pepper to taste
Beet-and-Goat Cheese Crostini
By LEP04
Julia Dowling Rutland, Coastal Living OCTOBER 2013
- 5 tablespoons extra virgin olive oil, divided
- 1/4 cup white balsamic vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (8-ounce) package precooked red beets or golden beets, cubed*
- 24 (1/4-inch-thick) baguette slices
- 1 (4-ounce) package goat cheese, softened
- 1/4 cup chopped toasted walnuts
- Garnish: micro greens, thinly shredded beet greens, or fresh parsley
Orzo Salad with Feta, Olives and Bell Peppers
By LEP04
Cook orzo in large pot of boiling salted water until tender but still firm to bite
- 12 ounces orzo (rice-shaped pasta)
- 2 tablespoons plus 1/2 cup olive oil
- 1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato; about 6 ounces)
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 3/4 cup pitted Kalamata olives
- 4 green onions, chopped
- 2 tablespoons drained capers
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
- 3 tablespoons pine nuts, toasted
Greek Quinoa Salad
By LEP04
Whisk together the lemon juice, vinegar, oregano, garlic and some salt and pepper in a small bowl
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- 1 clove garlic, smashed and finely chopped to a paste
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup quinoa
- Kosher salt and pepper
- 2 cups red and yellow grape tomatoes, halved
- 1 cup pitted kalamata olives
- 2 green onions (green and pale green part), thinly sliced
- 2 pickled cherry peppers, diced
- 1 small red onion, halved and thinly sliced
- 1/2 English cucumber, cut into small dice
- Feta, for sprinkling
10-Spice Vegetable Soup
By LEP04
Place cashews in a bowl and add enough water to cover
- Spice Blend:
- 3/4 cup raw cashews, soaked
- 6 cups vegetable broth, divided
- 1 tablespoon extra-virgin olive oil
- 3 large cloves garlic, minced
- 1 sweet or yellow onion, diced
- 3 medium carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
- 2 stalks celery, chopped
- 1 (28-ounce/796-mL) can diced tomatoes, with their juices (or sub with fresh tomatoes - see blog post for my how-to)
- 2 bay leaves
- 1-1 1/2 tablespoons Homemade 10-Spice Blend (recipe follows), to taste
- Fine-grain sea salt and freshly ground black pepper, to taste
- 1 to 2 cups baby spinach or destemmed torn kale leaves
- 1 (15-ounce) can chickpeas or other beans, drained and rinsed (kidney beans are fun too)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons fine grain sea salt
- 1 teaspoon white pepper (optional)
- 1 teaspoon cayenne pepper
Kittencal's Famous Coleslaw
By LEP04
the coleslaw needs to be refrigerated for the stated time to blend the flavors, this coleslaw will intensify in fl...
- 1 head green cabbage (8-10 cups)
- 1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
- 2 -4 green onions (or to taste)
- 2 teaspoons celery seeds (optional, or to taste)
- 1 cup mayonnaise (Hellman's is best, do not use salad dressing)
- 1/3 cup milk (light cream even better)
- 1/3 cup buttermilk
- 2 -3 tablespoons white vinegar
- 3 tablespoons fresh lemon juice (use fresh only not bottled)
- 1/3 cup white sugar, plus
- 2 tablespoons white sugar
- 1/2-1 teaspoon garlic powder
- 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
- 1/2 teaspoon fresh ground black pepper (or to taste)
Roasted Asparagus and Arugula Salad with Poached Egg
By LEP04
David Bonom, Cooking Light MAY 2013
- 1 pound green asparagus, trimmed
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt, divided
- 3 tablespoons minced shallots
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh tarragon
- 1 (5-ounce) package baby arugula
- 1 tablespoon white wine vinegar
- 4 large eggs
- 4 (3/4-ounce) slices Italian bread, toasted and cut in half diagonally
Vegan Cashew Cheese
By LEP04
Combine all ingredients in blender or food processor until smooth
- 1 cup raw cashews, soaked at least 4 hours
- 1/4 cup nutritional yeast
- 2 teaspoons dijon mustard
- 1 tablespoon tamari
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- ground black pepper to taste
- water, added as needed
- dry herbs of choice (optional)