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Recipes
Sweet Potato Shepard’s Pie
By Steve-3
Preheat oven to 375°F. Lightly grease a 2-quart glass casserole dish with coconut oil
- 3 large sweet potatoes, chopped into thirds (peel the sweet potatoes, if you like)
- 1/2 cup almond milk
- Coconut oil for greasing the pan
- 2 Tbs. + 1/2 cup low-sodium vegetable broth, divided
- 1 cup chopped celery
- 1 1/4 cup peeled and diced carrots
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 cup fresh (preferably) or frozen peas
- Kernels from 2 ears of fresh corn
- 1 1/4 tsp. fresh thyme leaves
- 2 tsp. finely minced fresh rosemary
- 1/2 cup low-sodium vegetable stock
- 1 Tbs. arrowroot starch
- High quality sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup Ener-G egg replacer, mixed with 3/4 cup very hot water
- Nutmeg (optional)
Lentil Shepherds Pie
By Steve-3
Fabulous!
- 1 cup brown Lentils cooked
- 4 tablespoons butter or vegan margarine
- 2 large onions, diced
- 1 clove garlic, crushed
- 1 teaspoon Herbs de Provence
- 2 tablespoons soy sauce
- 1 15 oz can tomatoes chopped or diced
- salt and pepper
- 1 1/2 pds potatoes, cooked and mashed
- a little butter for top of mashed potatoes
Paella with Tomatoes
By Steve-3
The veggie option at Jan's wedding! Amazing
- 3 1/2 cups stock or water
- 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
- Salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 medium onion, minced
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- Large pinch saffron threads (optional)
- 2 teaspoons Spanish pimentón (smoked paprika), or other paprika
- 2 cups Spanish or other short-grain rice
- Minced parsley for garnish.
Soft Taco -- Raw with Walnuts
By Steve-3
In a small mixing bowl add the ground walnuts, cumin, and coriander and mix well
- 1 1/2 cups raw walnuts, ground in a food processor
- 1 1/2 tsp ground cumin
- 3/4 tsp ground coriander
- 2 tbsp Nama Shoyu, Tamari OR Bragg’s
- 3-4 small collard green leaves or romaine lettuce leaves
- 1 cup shredded romaine lettuce
- 1 recipe fresh tomato salsa
- 1 recipe guacamole
Red Beans and Rice with Turkey Kielbasa
By Steve-3
rinse beans, combine in soup pot with eight cups cold water to soak overnight
- 1 pound dry red kidney Beans (I used can)
- 3 Tablespoons olive oil, divided
- 2 medium onions, chopped
- 1 rib celery, chopped finely
- 1 green bell pepper, chopped finely
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 bay leaves
- 1/2 teaspoon or one of black pepper
- 2 cloves garlic minced
- 3 cups reduced sodium chicken stock (I use water and minors)
- 1 tablespoon tomato paste (I use ketchup)
- 1/2 teaspoon hot pepper sauce (I don’t put this in, Beth doesn’t like it hot)
- 1 pound smoked turkey kielbasa, cut into one inch chunks
- salt to taste
- 3 to 4 cups of brown rice (I suggest six servings)
Raw Pecan Love Pie
By Steve-3
Blend all ingredients together in the blender until smooth
- Crust:
- 2 cups walnuts
- 3 cups of pitted dates
- 1 cup coconut flakes, finely ground
- Pit the dates yourself, extracting each pit and discarding. Add the dates, coconut flakes and walnuts to the food processor and mix on high until thoroughly mixed.
- Press the mixture into the bottom and sides of a pie tray. Set to the side.
- Filling:
- 2/3 cup filtered water
- 1 cup raw pecans, soaked about 15 minutes
- 1 cup organic Thompson raisins
- 1 Tbs. vanilla extract
- 1 tsp. nutmeg
- 1/3 cup raw coconut nectar or maple syrup
- 1 tsp. Celtic sea salt
Steve's Red Lentil Soup
By Steve-3
Beth, my lovely bride, loves this recipe
- 1 tablespoon sunflower oil
- 1 tablespoon olive oil
- 1 onion diced
- 1-3 cloves garlic, minced
- 1 or 2 large carrots sliced in one inch pieces (I usually use at least two, sometimes three!)
- 2 stalks celery, diced
- 1/2 cup red lentils, rinsed and picked over
- 2 1/2 cups vegetable stock or Chicken Stock
- 1 teaspoon paprika or Spanish paprika (smoked)
- a small pinch of cayenne pepper
- 1 teaspoon salt, optional (I don’t use, because the chicken stock is
- salty)
- Lately, I've been adding zest of 1 lemon, juice from 1 lemon and 1/2 t of cumin.
Matzo Ball Soup
By Steve-3
Take Matzo Balls out of fridge and using wet hands roll into small balls (Jacks size) Make sure the pot you use is ...
- The Soup:
- Matzo Balls: (lighter ones)
- Mix three eggs and three tablespoons of oil. (Don’t whip)
- Add a little salt and pepper.
- Add one cup Matzo Meal
- Two-three tablespoons of chicken broth (Or seltzer if you have)
- 1/2 to one teaspoon of baking powder. The more you add, the softer the Matzo Ball.
- Mix, but don’t over mix!
- Chill for about a half an hour
- Two quarts cold water
- One chicken cut up
- Bring chicken to a boil, then I remove scum off the top
- Add
- One whole onion but cut partway down
- 1 Turnip
- 1 parsnip
- Low sodium chicken broth powder or bullion (one packet or cube)
- 2 stalks celery diced
- a little garlic, diced
- a little kosher salt (don’t use if chicken bullion has salt in it)
- After bringing to a boil, simmer for one hour and 15 minutes.
- Cut up three or four carrots cut in pieces and add.
- I sometimes add a little more celery diced here.
- Cook for 20 minutes.
Chickpea Salad with Capers and Roasted Red Peppers
By Steve-3
Now, I know not everyone has time to soak their own chickpeas, and I know that there are canned ones that aren’t ...
- 2 2 to large red peppers, roasted and skinned (great directions over here, if you’re new to this)
- 3 3 2 15-ounce of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
- 1/4 1/4 1/4 cup of parsley, chopped
- 2 2 2 tablespoons of chopped mint
- 3 3 3 tablespoons of capers, rinsed
- 2 2 2 tablespoons of fresh lemon juice or red wine or sherry vinegar
- 1/4 1/4 1/4 teaspoon of salt
- 2 2 2 cloves of garlic, minced
- 4 4 4 tablespoons of extra virgin olive oil
Sweet Potato Soup
By Steve-3
Delicious!
- 2 medium onions, diced
- 2 stalks celery diced
- 3 carrots, diced
- 4 cloves garlic, sliced
- 1 teaspoon cumin
- 1 1/2 teaspoons chili
- 2 teaspoons fresh ginger, grated
- 8 cups water or vegetable stock
- 3 pounds, or three large Yams or sweet potatoes
- 1/4 cup fresh lemon or lime juice
- salt and pepper to taste