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Recipes
Coleslaw Salad
By Steve-3
stir all ingredients together
- Salad:
- 1 small can mandarin orange, drained (I usually use large can)
- 1/2 cup slivered almonds toasted in oven
- 1 package coleslaw
- 2 or 3 green onions, diced
- 1 package low fat Ramen chicken or oriental (not the seasoning package)
- stir all ingredients together.
- Dressing: To be placed on salad a few minutes before serving
- 1/2 cup peanut oil
- 1/4 cup sesame oil
- 6 Tbl rice vinegar
- 4 Tbl sugar (I use stevia)
- Seasoning package from soup
- I usually use less oil and more rice vinegar.
Red Lentil Curry Soup
By Steve-3
Serve with some white rice or with cooked pasta added to the soup before heating
- Boiling the Lentils:
- 1 cup red lentils well washed and drained
- 4 cups chicken stock or water (you will need more later for thinning out)
- 1/4 teaspoon ground turmeric
- 1 medium carrot, peeled and chopped
- A handful of washed cilantro
- Put lentils and stock in a pan and bring to a boil. Skim off the white broth. Add turmeric, carrots and cilantro. Stir, cover partially and turn to low heat. Cook for 45 minutes.
- For Sautering the Seasonings:
- 2 Tablespoons olive or canola oil
- 6 tablespoons chopped onions
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- Pinch cayenne pepper
- 1 1/2 cups, about 7 ounces chopped fresh tomatoes
Lemon Ice
By Steve-3
1. Cut lemons and orange in half
- 4 Lemons
- 1 orange
- 4 cups water
- 1 1/2 cups sugar
Rebecca's "Secret" Sauce for Veggies
By Steve-3
Blend all in food processor or vitamix adding small amounts of water until desired consistency
- 1/2 cup Maranathan Sunflower butter
- 2 tbsp Braggs Amino Acids
- 1/2 tbsp Braggs Apple Cider Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Nutritional Yeast (optional)
- Smoked Sea Salt to taste
Broccoli Soup
By Steve-3
Combine ingredients
- 2-3 Broc. Stock
- Veggie Broth
- Onion 1/2 onion chopped
- 1 cup peas (purée)
- 2 cup peas (in soup)
- Navy beans
Vegetable Soup from Jo Ann
By Steve-3
It seems that once I have the base done, I can do almost anything, I once did the roasted red peppers that come the...
- 1 carton of Heinen's veggie stock
- 2 cups of water
- 2 tablespoons of Trade Joe's veggie soup base
- 1 medium onion, diced
- 1 red pepper diced
- 4 stalks of celery diced
- start the above for your base.
- then I add
- 2 cans diced tomatoes - usually the ones that already have basil, oregano
- 1 cup of corn, or more
- and chop it up
- 2 cans of some kind of white beans
- then to season pepper, liberally
- 1 tsp smoked paprika from Penzeys
- 2 tablespoons dried basil
- fresh basil if I have it - 4 large leaves
- garlic powder (or you can use fresh garlic, I just never have it around)
- 1 TBSP of oregano
Crockpot Chana Masala
By Steve-3
Tip: Use fresh turmeric for maximum anti-inflammatory benefits
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- salt
- 1 2-inch piece of ginger, minced
- 4 large garlic cloves, minced
- 1 serrano chili, seeded and minced
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 cup water
- 2 29-ounce cans chickpeas, drained and rinsed
- 1 14-ounce can crushed tomatoes
- 5 ounces baby spinach, cleaned and roughly chopped (optional)
- cooked brown rice or quinoa, to serve (optional)
- yogurt, chopped cilantro, and fresh lime wedges, for serving (optional)
Janee’s Gazpacho
By Steve-3
Blend until smooth then add to the following: small to medium cubed: 1 large avocado, chopped 1 seeded cucumber,
- 5 ripe tomatoes
- 1 tsp sea salt – or to taste
- 3-4 leaves fresh basil
- 1/2 red bell pepper, chopped
- 2 tsp agave nectar
- 1/4 cup yellow onion
- 1/2 cup water
- 1/4 cup olive oil
- 1/4 cup lemon juice
- pinch chili powder
- 2 cloves garlic
Eggplant Dip
By Steve-3
Turn oven on to 400 degrees
- 1 medium eggplant
- 1 red or white onion, peeled
- 2 red bell peppers, seeded
- 2 garlic cloves, minced
- 3 tbsp. oil-half coconut, half olive
- 1 tsp. Original Himalayan Crystal Salt (second best, sea salt-never refined salt)
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. tomato paste
Steve's Acorn Squash Soup
By Steve-3
Cut 2 lb of squash, remove seeds, season with cinnamon, nutmeg, (honey is ok too), and place face down in baking pa...
- two leeks (white part only, cleaned and sliced)
- 1/2 cup of chopped yellow onion
- If I have some celery, I add about a 1/4 cup, chopped, or celery salt
- 1/2 tbsp. chopped garlic
- pinch of oregano
- pinch of thyme
- pinch of basil
- If I have some shallots, I add them as well
- a little salt
- two or three sweet potatoes
- I add 3 or 4 cups chicken broth to cover everything in the stockpot, including the sweet potatoes.
- I also add one to two cups of soy or rice milk Beth keeps around. (from Marilu Henner’s recipe).
- The original cooking class I took, said to add one tablespoon of tomato paste, but I usually use ketchup because I don’t want to waste a small can of paste. (oops, now Beth knows)
- Add a little pepper to taste
- You can add some Tabasco if you want