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Recipes
Indian spiced Lentils with Spinach and Rhubarb
By Steve-3
Heat 1 Tbs oil in nonstick skillet over medium heat
- 2 Tbs. olive oil, divided
- 2 Tbs. yellow mustard seeds
- 2 1/2 tsp. whole cumin seeds
- 3 Tbs. minced fresh ginger
- 3 cloves garlic, minced
- 1 medium red onion, chopped
- 1/2 cup golden raisins
- 1 cup brown lentils, rinsed and drained
- 3 1/2 cups low sodium veggie broth
- 1/2 lb fresh rhubarb, cut into small slices, or 1/2 lb. frozen sliced rhubarb
- 6 cups baby spinach leaves
- 1/2 cup chopped cilantro
Potato Hash from Costa Rica
By Steve-3
Wash, peel and dice the potatoes into cubes
- 4 – 5 potatoes (I often use red skin)
- 2 tsp olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 Red Pepper, sliced into half inch pieces
- 1/2 tsp cumin
- 1/2 tsp. thyme
- 1/4 tsp oregano
- 1/4 tsp powdered turmeric
- Salt and Pepper to taste
Peanut Butter Balls
By Steve-3
mix all ingredients. chill
- 1 cup peanut butter
- 1 cup butter
- 1 pound confectioners sugar
- 2 cups graham cracker crumbs
Potato Salad with Bacon and parsley (No Mayo)
By Steve-3
Place potatoes in a pot with water to cover and 1 teaspoon salt
- 1 1/2 pounds new potatoes
- Kosher salt and pepper
- 4 slices bacon (I use turkey bacon, or vego bacon)
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine Vinegar
- 2 teaspoons Dijon mustard
- 1 cup flat leaf parsley, roughly chopped (I used Cilantro)
Date/Coconut/Carob Balls
By Steve-3
Throw it all in a food processor, roll into balls, coat with coconut and enjoy
- 15 Pitted Dates
- 1/8 c Carob Powder or Cocoa Powder
- 1 bag Unsweetened Shredded coconut
- Peppermint Oil (about 1 tsp per every dozen dates)
Salmon in Parchment
By Steve-3
Preheat oven to 375. Tear off a piece of parchment paper so that it makes a square
- 6 to 8 ounces of Salmon
- 1 teaspoon olive oil
- Dill to taste
- 1/8 teaspoon black pepper
- 1 teaspoon chopped scallions (I’ve also used green onions)
- Parchment paper
Parsley, Lemon and Walnut Pesto
By Steve-3
pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped
- 7 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 cups fresh flat-leaf parsley
- 1/4 teaspoon chopped garlic (about 1 small clove)
- 1/2 cup raw walnuts, toasted
- Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice
Swiss Chard with Chickpeas and Cous Cous
By Steve-3
Place couscous in a bowl. Add 1½ cups boiling water and stir
- 1 10 ounce box couscous
- 1/2 cup pine nuts (optional)
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 15.5 ounce can chickpeas, rinsed
- 1/2 cup dark raisins
- 2 bunches Swiss chard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
Rice Pasta and Vegetables
By Steve-3
Cook the pasta in boiling water for 2 minutes
- Pepper to taste
- 1 packet of rice pasta
- 1 cup of onion
- 1/2 of a zucchini
- 2 Tablespoons of olive or sesame oil
- 1 cup of carrots
- 1/2 cup of peanuts
- 3/4 cup of cauliflower
- 2 Tablespoons sesame seeds
- 1 sweet red pepper
- 1/2 head of garlic
- 3/4 cup broccoli
- 1/4 cup fresh ginger
- 1/2 cup of soy sauce
Corn Chowder -- vegetarian
By Steve-3
Best vegan corn chowder ever!
- 1 Onion diced
- 2 slices green onion chopped
- 2 – 3 potatoes diced
- 2 carrots diced
- 1- 2 celery stalks diced
- 1 potato quartered
- 2 tablespoons vegan margarine
- 3 - 4 cups vegetable stock or water with veg. bullion
- 1 – 2 cups rice milk (or milk) 5 cups total liquid
- 12 – 15 ounce package frozen corn kernels
- dab of cayenne pepper