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Recipes
Juicer Vegetarian/Vegan Porcupine Meatballs
By sidecars
Note: This is built on leftovers
- for sauce:
- Old slices of bread. I used a whole wheat hamburger bun, 2 slices of a grainy seedy bread, and a couple of ends from a french loaf.
- 1/2 cup of tomato paste
- 1/2 cup of canned white beans
- 1/2 cup of left-over couscous
- 1/4 or more cup of pulp from spinach that was run through the juicer... or broccoli... or carrots or all the above.
- 1/2 cup of leftover japanese white rice. It's sticker than other rices.
- 1/4 cup or more of chopped onions. I used red. Just chop small.
- Minced garlic to taste
- any kind of tomato sauce, flavored or not.
- Cajun seasoning or whatever to taste.
Roast Vegetables in a Rice Cooker
By sidecars
Heat the oil in the cooker on high
- Ingredients:
- Vegetables: your choice from potatoes, carrots, onions, pumpkin, parsnip or others
- Oil
- Garlic
- Herbs
- Fish Sauce
- Pepper
Juicer Orange Pulp Scones
By sidecars
Just made this recipe and picture is result
- 2 eggs, well beaten
- 1/2 cup sugar
- 1/2 cup oil, maybe a little less, see description
- 1 teaspoon vanilla
- 1 1/2 to 2 cups orange pulp. I used all the pulp from two huge oranges and one small tart green apple, juiced seeds, pulp and all except I cut off most of the orange skin, leaving lots of the white "stuff".
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon. baking soda
- 1 teaspoon salt
- 1/2 cup dried cranberries, optional
Cruelty Free Sandwich Diet: sweet potato grilled cheese sandwich with kale pesto
By sidecars
For more information on the "diet", check out more of my recipes
- Kale Pesto:
- For the sandwiches: Serves two
- 1-2 TBS olive oil
- 1 large sweet potato, scrubbed clean and cut into 1/4 inch rounds
- 4 slices of your favorite sandwich bread
- goat cheese
- red onion
- arugula
- salt and pepper
- 1/2 cup pine nuts
- 2 cups firmly-packed fresh kale
- 2-3 cloves garlic
- 1/2 tsp. kosher salt
- 1/4 cup grated parmesan cheese
- 2 Tbsp. to 1/2 cup olive oil
Cruelty Free Sandwich Diet: BBQ Pulled Seitan Sandwich
By sidecars
Cruelty Free Diet: Why the name "Cruelty Free"? I am a vegetarian, and like meat
- 2 tbsp olive oil
- 1 red onion, minced
- 16 ounces Seitan, cut thinly
- 2 tsp Cajun seasoning
- Barbecue Sauce
- 4 Buns
Soy-Glazed Salmon with Garlicky Kale and Rice
By sidecars
In a small saucepan with a tight-fitting lid, combine rice, 1½ cups water, and a generous pinch of salt
- 1 c. brown rice
- kosher salt
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1 1/4 lb. salmon (whole pieces or fillets)
- 3 tbsp. extra-virgin olive oil, divided
- Freshly ground black pepper
- 2 cloves garlic, thinly sliced
- 2 bunches Tuscan Kale, chopped
- Lemon wedges, for serving
Salmon with Olives, Potatoes and Tomatoes
By sidecars
Preheat the oven to 200ºC (180ºC fan) mark 6
- (3lb) potatoes, peeled and cut into 5mm (1?4in) slices
- olive oil
- garlic cloves, finely sliced
- plum tomatoes, halved
- x 175g thick salmon fillets
- black olives, pitted
- dry white wine
- Juice of 1 lemon
- Basil leaves to garnish
Twice Baked Blue Cheese and Quinoa Sweet Potato with Maple-Mustard Arugula Salad
By sidecars
Instructions Preheat oven to 400˚
- For the Sweet Potato:
- 1 large sweet potato
- 1/2 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1 ounce blue cheese
- 1/2 cup cooked quinoa
- 2 teaspoons fresh minced rosemary
- For the Salad:
- 2 cups (lightly packed) arugula
- 1/4 cup dried cranberries
- 2 tablespoons crushed pecans
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown mustard
- 2 teaspoons maple syrup
Caraway Sauerkraut
By sidecars
1. Shred Cabbage. I use the smaller side of this slicer because I like the finer shreds
- Approx 2.5lbs cabbage
- 2 tsp-1tbsp caraway seeds (I used a little less than a tbsp)
- Approx 22 grams of salt
Mushroom and Leek Pot Pies
By sidecars
Method: To make top crusts for the pies, place pastry on a parchment-paper-lined baking sheet
- 1 (8-ounce) sheet thawed frozen puff pastry
- 2 tablespoons unsalted butter
- 1 large leek, halved lengthwise and thinly sliced
- 4 carrots, halved lengthwise and thinly sliced
- 3/4 pound cremini mushrooms, quartered
- 3 tablespoons all-purpose flour
- 1 1/4 cup low-sodium vegetable or mushroom broth
- 2/3 cup frozen peas
- 2 1/2 teaspoons Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 1 egg beaten with 2 teaspoons water