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Recipes
Ann's Veggie Chili
By Steve-3
Best veggie chilli. Lots of work but worth it
- 3/4 cup bulgur
- 1 cup orange juice
- 4 cloves minced garlic
- 3 TB cumin
- 1 1/2 TB thyme
- 1 1/4 tsp cinnamon
- 1 can (35 oz) plum tomatoes with juice
- 3 cups chicken stock or water
- 2 TBS salt
- 1/4 lb green beans (or substitute another veggie)
- 1 16 oz kidney beans rinsed and drained
- 2 large sweet red peppers, diced
- 1 package frozen corn, thawed and drained
- 1 can (16 oz) chick peas
- 1/3 cup olive oil
- 2 large yellow onions, chopped
- 1/3 cup mild unseasoned chili powder (or less)
Spicy Thai Noodles
By Steve-3
1. Soak the noodles in warm water for about 30-45 minutes
- Sauce:
- o 1/2 cup cashew butter
- o 2/3 cup water
- o 4 tablespoons wheat-free soy sauce
- o 2 tablespoons sesame oil
- o 2 cloves of garlic
- o 1 tablespoon fresh ginger
- o 2 tablespoons miso paste
- o 1-4 Thai peppers (depending on your spice tolerance)
- o juice from 1 lime
- o 1/4 coarsely chopped cilantro
- Toppings & Noodles:
- 1/2 thinly diced red pepper
- 1 tablespoon black sesame seeds
- 1/3 cup cashews
- 1/2 cup firm tofu (optional)
- 1 cup diced kale
- 1/4 cup thinly sliced carrot
- 1/4 cup thinly sliced onion
- 1/2 a lime cut into wedges
- 1 package of rice noodles
- 1 tablespoon grapeseed oil
Roasted Carrot Soup
By Steve-3
1. Preheat the oven to 425°F
- 1 pound carrots, cut into chunks
- 2 small potatoes, cut into chunks
- 1 large onion, cut into chunks
- 5 garlic cloves, peeled
- 2 to 4 tablespoons olive oil
- Sea salt and freshly ground pepper
- 2 hefty thyme sprigs
- 1 bay leaf
- 1 quart Vegetable Stock or water
- 1/2 cup light cream
- 2 to 3 tablespoons crème fraîche or sour cream, stirred with a fork until loosened
- 2 teaspoons minced parsley
Passover Zucchini Kugel
By Steve-3
This recipe is a zucchini kugel that is all vegetable based, with just a little bit of matzo meal as a binder
- 2 pounds organic zucchini
- Salt
- 1 tablespoon olive oil
- 1 organic Spanish onion, large, finely chopped
- 1 garlic clove, minced
- 1 cage-free organic egg
- 4 egg whites
- 2 tablespoons fresh organic parsley, chopped
- 2 tablespoons fresh organic mint leaves, chopped, or 1/2 teaspoon dried
- 1/2 cup matzo meal
- Freshly ground black pepper
Indian Veggie Korma
By Steve-3
Beth loves this recipe!
- 1/2 cup basmati rice
- 2 medium tomatoes, cut into chunks
- 1/2 small white onion cut into chunks
- 1 1/2 TBS minced ginger
- 1 TBS veggie oil
- 1/2 tsp garam masala or curry powder
- 1/4 tsp ground cardamom
- 2 TSP golden raisins
- 2 cups frozen mixed veggie, such as green beans, cauliflower, carrots, lima beans
- 1 7 oz. can chicken peas, rinsed and drained
- 3 TBS milk, heavy cream, or coconut milk
- 1 TLB toasted slivered almonds, optional
Yogurt-Tahini Dressing
By Steve-3
preparation 1.Whisk the tahini and water together until completely smooth
- 2 tablespoons tahini
- 1/4 cup boiling water
- 1/2 small garlic clove, finely minced
- 1/2 cup plan sheep’s or goat's milk yogurt or Vegenaise
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground pepper
Steve's Famous Turkey Meatballs
By Steve-3
Spray bottom of frying pan with nonstick oil, and add olive oil Add onions and garlic
- 1 Tablespoon of olive oil
- 1 package of ground turkey (I use 20 ounces Turkey Store)
- 1 onion, chopped
- 1 green pepper chopped (sometimes I use it, most times, I don’t)
- 3 cloves garlic, chopped
- 1 egg
- 1 cup breadcrumbs (more or less depending on your taste)
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian spices
- 1 medium can of diced tomatoes garlic/Italian flavor
- 1 or 2 small cans of tomato sauce
- 1/2 cup of red wine
- pinch of sugar
- minors chicken base
- pepper and salt to taste
Baked Potato Chips
By Steve-3
Note: For this recipe, you will need a food processor with a thin slicing blade or a mandolin
- 1 1/2 to 2 pounds large baking potatoes, scrubbed
- 4 Tbsp. extra-virgin olive oil
- 1 large garlic clove, peeled
- Salt and freshly ground pepper
Quisisana Veggie Burger
By Steve-3
Put oats in food processor and grind, add in all other ingredients
- 3 cans of beans—garbanzo, black, kidney; Drain all water
- Assorted Veggies—carrots, zucchini, etc; Saute in olive oil to soften
- 1/2 C ketchup
- 1/4 C Dijon Mustard
- Salt, pepper, cumin, curry powder, onion powder, garlic powder to taste
- Oats
Sweet Potato Coconut Soup with Spicy Relish
By Steve-3
For Relish: Heal oil and butter over medium heat
- Spicy Relish:
- 1 Tbsp canola oil
- 1 Tbsp unsalted butter Pinch of red pepper flakes 1/2 small sweet potato, peeled and cut into small dices
- Salt and pepper 1/4 cup chopped fresh flat leaf parsley
- Sweet Potato-Coconut Soup:
- 1 1/2 Tbsp canola oil
- 1 small red onion, chopped
- 2 inch piece of fresh ginger, grated
- Pinch of red pepper flakes
- 3 cups chicken stock
- 1/2 cup water
- 1 1/2 lbs sweet potatoes, peeled and diced
- 1 1/2 cups unsweetened coconut milk
- 1 Tbsp clover honey
- Large pinch of ground cinnamon