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Recipes
Orange Ginger Baked Tofu
By Steve-3
Preheat oven to 375 F. Combine all ingredients for the marinade in a small bowl and wisk vigorously
- Ingredients
- 1 pound extra firm tofu, drained and pressed*
- Marinade
- 2 tablespoons grated ginger
- 3 cloves garlic, minced
- 2 teaspoons finely grated orange zest
- 1/4 cup orange juice (fresh is preferred, you can use the juice of the orange that you zest)
- 1/4 cup dry white wine
- 1/4 cup pure maple syrup
- 4 teaspoons soy sauce
- 2 teaspoons veg oil
Asian Green Beans
By Steve-3
Awesome!
- Sauce:
- One pound green beans, ends cut off
- Place tsp of sesame oil, salt and pepper over beans
- Bake for 15 minutes at 450.
- Let beans cool at room temperature before putting sauce on them.
- (Regarding Sesame oil, I also use Toasted Sesame Oil as well as regular Sesame Oil. The toasted
- Version is more expensive.
- 1 tsp garlic crushed and chopped
- 1 TBL Soy Sauce
- 2 tsp sesame oil or sesame toasted oil
- 1 pinch hot chili flakes, a little more if you like things hot
Blood Orange, Beet and Fennel Salad
By Steve-3
Preheat oven to 400°
- 2 medium red beets, tops trimmed
- 2 medium golden beets, tops trimmed
- 3 blood oranges
- 1 medium navel orange (preferably Cara Cara)
- 1 tablespoon fresh lemon juice
- 1 tablespoons fresh lime juice
- 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
- 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
- Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
- Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
- 1/4 cup loosely packed fresh cilantro and/or chervil leaves
Killer Kale Pesto
By Steve-3
Pre-heat the oven to 350 degrees
- (1) cup pecan halves, raw
- (1/4) cup pumpkin seeds, freshly toasted
- (3/4) cup olive oil
- (1) cup green curly kale, chopped
- (1/2) cup fresh basil
- (1/4) cup fresh parsley
- (1) clove organic garlic
- (1) tbsp salt
- (5) tbsp fresh lemon juice
- (5) tbsp good quality grated parmesan cheese (optional)
Fried Veggie Patty or Vegetable Rosti with Tomato-Corn Relish
By Steve-3
Rosti: Grate potatoes, carrots and zucchini onto clean kitchen towel
- Relish:
- 3 cups fresh or frozen corn kernels
- 2 small tomatoes, chopped (1 1/2)
- 1/2 cup chopped basil or parsely
- 3 tsp. olive oil
- 2 cloves garlic minced
- Rosti:
- 2 medium white potatoes
- 2 large carrots
- 2 small zucchini
- 1 cup chopped onion
- 1/4 cup flour
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- To make Relish: Combine all ingredients in bowl and set aside.
Black Forest Cherry Brownies -- Raw
By Steve-3
Blend the 3 ½ cup walnuts in a food processor until it turns into a flour-like meal (Save the other 1 cup)
- 4 1/2 cups walnuts (preferably soaked 12-24 hours and dried in a dehydrator if possible)
- 1 cup medjool dates, pitted
- 3/4 cup carob powder or cocoa powder
- 2 tsp almond extract
- 1/2 cup dried cherries, coarsely chopped
Carrot Muffins With Raisins and Pecans
By Steve-3
Line muffin tins -- 12 cups -- with paper liners
- INGREDIENTS:
- 1/4 cup orange juice
- 1/4 cup raisins
- 1/4 cup grated carrots
- 1/4 cup chopped pecans
- 1 cup granulated sugar
- 1/2 cup plus 2 tablespoons oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Sweet Potato, Black Bean & Kale Skillet
By Steve-3
1.Cut sweet potatoes in half lengthwise
- 2 sweet potatoes, peeled
- 1 can black beans
- 2 hearty handfuls kale, torn into bite-size pieces
- 1 lime
- olive oil
- pinch of sumac
- pinch of cumin
- sea salt
- freshly ground pepper
Aunt Linda's Chocolate Cake Brownies
By Steve-3
A Thanksgiving Desert Tradition!
- Frosting:
- 2 sticks butter
- 4 TBs non-sweetened cocoa
- 2 cups flour
- 2 cups sugar
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 Ž2 cup buttermilk
- 2 eggs
- 1 tsp. vanilla
- 1 box powdered sugar
- 4 TBs cocoa
- 1 stick butter, melted
- 6 TBs buttermilk
Black Bean and Squash Stew over brown rice
By Steve-3
Rice takes 40 minutes to cook, so put up rice while squash cooks
- 2 cans black beans or black soybeans, rinsed
- 3 cups filtered water
- 2 tablespoons extra virgin olive oil
- 3 cloves fresh, thinly sliced garlic (4 is OK too)
- 1 red onion, diced
- 1 tablespoon minced, seeded jalapeno chile
- sea salt
- pinch crushed red pepper flakes
- 1 teaspoon ground cumin
- 3 cups canned diced tomatoes with juice
- butternut squash, halved, seeded cut into 1” pieces
- 1 cup dry white wine
- 2 teaspoons white miso
- 2 stalks celery, diced
- 3 to 4 sprigs fresh cilantro, finally minced