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Recipes
Potato and Chickpea Curry with Rice
By Steve-3
Pre cook rice for about ten minutes with potatoes and 1 cup of the broth
- 1 cup rice
- 1 1/2 cups low sodium vegetable or chicken broth
- 1 large russet (baking) potato, cubed
- 1 15 oz can of chick peas
- 1 15 oz. can of diced tomatoes, drained
- 1 medium onion, diced
- 3 large cloves garlic, chopped
- 1 1/2 tbs curry powder
- 1 1/2 cups tightly packed spinach leaves, roughly chopped
Shrimp or Tofu and Veggie Stir Fry (One of Beth’s favorite)
By Steve-3
In a very hot wok or large pan, put oil and all vegetables and seasonings all at once and stir fry, constantly stir...
- 1/2 cabbage, chopped
- 1 large carrot, julienned (this means about three toothpicks thick, and 1 1/2” long.
- 1 Yellow onion, medium in pieces
- 1/2 yellow pepper, thinly sliced, lengthwise
- 1/2 red pepper, same as above
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh ginger, minced
- 1 medium garlic clove, minced (notice it says medium size, as cloves vary)
- 1/2 pound shrimp, deveined
- 2 teaspoons tamari
- 1 teaspoon toasted sesame seeds
Ellen's Toffee Bars
By Steve-3
Lay foil on top of a jelly roll pan, then completely cover with crackers, having them all as close together as poss...
- 1 sleeve wheatsworth crackers
- 1 cup butter
- 1 cup brown sugar
- 12 oz bag choc chips
- fairly finely chopped nuts (I used the slivered blanched almonds and chopped them more finely- but pecans would be good too)
Vegan Lassagna
By Steve-3
Steam carrots and set aside
- 2 jars of pasta sauce (I use Muir Glen Organic Fire Roasted Tomatoe)
- 1/2 pound of baby spinach
- 1/2 pound carrots, sliced
- 1/4 cup chopped parsley
- 2 cloves minced garlic
- 1/4 cup vegetable broth
- 1 pound herbed tofu (or add some herbs to plain, i.e. oregano, basil)
- 8 ounce container of 'better than cream cheese'
- 2 Tablespoons lemon juice
- 1/8 teaspoon nutmeg
- 12 lasagna noodles (I use whole wheat, you could use rice pasta also)
- 1/4 cup nutritional yeast flakes
Raw Peanut Butter Cookies
By Steve-3
1. Add almonds, peanut putter, dates, and vanilla to a food processor and blend until the mixture is dough-like
- 1 c. raw almonds
- 1/2 c. raw peanut butter [creamy]
- 1 c. pitted dates
- 1 vanilla bean [split and scraped]
- small splash of water if needed [or almond milk if not raw]
- sea salt [optional]
Millet "Falafel" with Avocado + Tomato Relish
By Steve-3
This recipe started off as a millet salad with tomatoes and scallions, but it turned into something much more inter...
- for the falafel
- 1/2 cup raw millet, rinsed
- Coarse sea salt
- 1/2 cup cooked chickpeas, crushed with a potato masher
- 4 scallions, white and light green parts only, thinly sliced
- 1/4 cup finely chopped Italian parsley
- 1 lemon
- Extra virgin olive oil
- for the relish
- 1/2 cup chopped tomatoes (whatever's best; we like tiny cherry tomatoes cut in half)
- 1 ripe avocado, diced
- 2 teaspoons chopped Italian parsley
- 2 scallions, white and light green parts only, thinly sliced
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- Coarse salt
Carol’s Minestrone Soup
By Steve-3
In olive oil sauté spices, garlic, then add onion, carrot, celery, green pepper, and last, potato add beans, chi...
- Make Stock:
- Boil together in 6 – 8 cups of water for 20 minutes.
- 1 carrot
- 1 celery stalk
- 1 part of a green pepper
- bunch of cilantro
- Maybe some veggie bullion (but I usually don’t)
- Dump veggies, keep water for soup.
- 2 15 oz. cans of kidney beans
- 1 15 oz can of chick peas
- 1 28 oz. can of diced tomatoes
- 1 cup chopped onions
- 3 carrots, diced
- 1 or 2 celery stalks, diced
- the rest of the green pepper, diced
- pinch of thyme, basil, rosemary, oregano
- 1 or 2 garlic cloves, chopped
- 1 potato diced
- a whole bunch of swiss chard
- some uncooked spaghetti
Carrots -- Roasted
By Steve-3
If the carrots are thick, cut them in half lengthwise; if not, leave whole
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
- Preheat the oven to 400 degrees.
Crab Cakes
By Steve-3
yum, yum
- 1 pound lump crabmeat, drained, no shells
- 1/2 cup whole wheat crackers (about 12)
- 1/2 cup finely chopped red bell pepper (sometimes I don’t use this)
- 1/2 cup green bell pepper
- 1/4 cup light mayo
- 1 teaspoon garlic powder
- 1 teaspoon prepared mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon Hungarian hot paprika ( I usually don’t use hot)
- 1/8 teaspoon freshly ground black pepper
- 3 large egg whites
- cooking spray
- 4 lemon wedges
Summery Zucchini Lasagna
By Steve-3
Impressive..Easy 10 minute gluten-free recipe
- For the lasagna
- 4 large zucchini - sliced 1/4 inch thick
- 2 large 'beef stake' tomatoes sliced 1/4 inch
- 100 g White Cheddar Style Cheezly (or any vegan cheese...this is quite crumbly and 'mature' tasting..nice strong flavour)
- basil leaves
- oil for brushing
- freshly ground black pepper and coarse salt (I grind pink salt)
- For the pesto
- 2 cups fresh basil
- 1/4 cup oil
- (garlic clove - optional...I just wanted to change it up a bit and not use garlic, so the basil shines on a little stage of its own)
- Marinade
- zest of 1 lemon
- juice of 1 lemon
- 1 garlic clove crushed
- s&p
- 1/4 cup good olive oil