Sincial's profile page
Recipes
lasagna, Butternut Squash
By sincial
Heat the oil in a heavy large skillet over medium-high heat
- 1 * 1 tablespoon olive oil
- 1 * 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- * Salt and freshly ground black pepper
- 1/2 * 1/2 cup water
- 3 * 3 amaretti cookies, crumbled
- 1/4 * 1/4 cup butter
- 1/4 * 1/4 cup all-purpose flour
- 3 1/2 * 3 1/2 cups whole milk
- * Pinch nutmeg
- 3/4 * 3/4 cup (lightly packed) fresh basil leaves
- 12 * 12 no-boil lasagna noodles
- 2 1/2 * 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 * 1/3 cup grated Parmesan
Butternut Lasagna
By sincial
Preheat oven to 375 degrees F
- Tofu Filling:
- 12 * 12 ounces lasagna noodles (9 to 12 noodles)
- 1/2 * 1/2 onion, minced
- 2 * 2 teaspoons olive oil
- 2 * 2 cloves garlic, minced
- 8 * 8 cups chopped spinach, kale, chard, or other dark green leafy vegetablegreen leafy vegetable
- 3/4 * 3/4 cup chopped walnuts or pecans
- 1/2 * 1/2 cup boiling water
- 1 1/2 * 1 1/2 pounds firm or silken tofusilken tofu
- 2 * 2 tablespoons olive oil
- 2 * 2 teaspoons dried basil
- 1/2 * 1/2 teaspoon sea salt Black pepper to taste
- Butternut Sauce:
- 3 * 3 cups mashed cooked butternut squash
- 3/4 * 3/4 cup nondairy milk
- 1 * 1 tablespoon miso
- 1/4 * 1/4 teaspoon ground nutmeg
- * Salt to taste
Fried Rice - Thai
By sincial
Combine the egg and one-half of the soy sauce into a bowl and mix it to a uniform consistency
- 6 * 6 cups cooked long-grain rice
- 2 * 2 eggs
- 1 * 1 red chili, copped
- 4 * 4 tbsp coriander, chopped
- 2 * 2 tablespoons vegetable oil
- 3 * 3 tablespoons coarsely chopped garlic
- 1 * 1 small onion, finely chopped
- 1/2 * 1/2 teaspoon fresh ground black pepper
- 1 * 1 Medium Tomatoes (Diced)
- 2 * 2 tablespoons soy sauce
- 2 * 2 teaspoons thai green curry paste
- 1 * 1 lime, quartered
- 1/2 * 1/2 cucumber, sliced
- * Bunch of Cilantro
- 1 * 1 small can pineapple chunks (optional)
Pasta Salad (bowtie)
By sincial
Bring a large pot of salted water to a boil over medium heat
- 1/2 teaspoon salt, plus more for seasoning
- 1 pound bow tie pasta
- 1 cup store-bought balsamic vinaigrette dressing
- 1/4 cup mayonnaise
- 1 tablespoon sugar
- 2 cups halved cherry tomatoes
- 1 (4-ounce) can sliced mushrooms, drained
- 2/3 cup pitted kalamata olives
- 1/2 diced green bell pepper
- 1/2 teaspoon freshly ground black pepper
- Grated Parmesan, for topping
Pearl Barley Pilaf Soup
By sincial
1. Combine the first 7 ingredients in a small bowl
- 3/4 teaspoon ground cumin
- 3/8 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 3/8 teaspoon dried mint flakes
- 3/4 teaspoon garlic powder
- 3/4 teaspoon ground red pepper
- 3/8 teaspoon vegetable oil cooking spray
- 7 ounces chopped onions
- 5 ounces chopped red bell peppers
- 2 1/4 teaspoons low sodium soy sauce
- 2 1/2 cups low sodium vegetable broth
- 7 ounces uncooked pearl barley
- 14 1/2 ounces canned diced tomatoes, drained
- 1 bunch chopped green onion
Tom Yum Soup (Thai Lemongrass & Chili) - Vegetarian
By sincial
In medium saucepan, heat vegetable broth to a simmer with lemongrass and lime leaves if desired
- 4 cups vegetable broth
- 2 stalks lemongrass, peeled and cut into 4 inch pieces
- 3 fresh kaffir lime leaves (optional)
- 1 teaspoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon peeled minced fresh ginger
- # 2 teaspoons roasted chili paste
- # 1 1/2 cups chopped oyster mushrooms or white mushrooms
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce or soy sauce
- 3/4 cup finely chopped tomato
- 1 tablespoon minced fresh cilantro
- 2-3 small hot green chili peppers, seeded and halved (optional)
Macaroni Salad
By sincial
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using, and cheese
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1 1/2 cups chopped or grated chedar cheese
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Sweet Potato Pie
By sincial
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done
- 1 * 1 (1 pound) sweet potato
- 1/2 * 1/2 cup butter, softened
- 1 * 1 cup brown sugar
- 1/2 * 1/2 cup soy milk
- 2 * 2 eggs
- 1/2 * 1/2 teaspoon ground nutmeg
- 1/2 * 1/2 teaspoon ground cinnamon
- 1 * 1 teaspoon vanilla extract
- 1 * 1 (9 inch) unbaked pie crust
Steamed kale w. Tahini
By sincial
Put steamer basket into a pot with water
- 1 bunch kale, rinsed well, destemmed and cut into bite sized pieces
- 3 heaping tablespoons tahini
- Juice of 1 lemon
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 garlic clove, peeled and minced
- 1 shake black pepper
- 1 tablespoon maple syrup
Chickpea "Ceviche"
By sincial
Combine yogurt, tamarind, mint, cardamom, cinnamon, clove and coriander in a large mixing bowl
- 2 tablespoons plain non-fat yogurt
- 2 tablespoons tamarind sauce (find it with the Thai cooking ingredients)
- 2 teaspoons finely minced fresh mint
- 1 pinch each ground cardamom, cinnamon, clove, coriander
- 2 limes, juice of
- 3/4 cup canned chickpeas, drained and rinsed
- 4 tablespoons diced tomatoes
- 4 tablespoons diced cucumber
- 4 tablespoons diced avocado
- 4 tablespoons diced red onion
- 1 sprig cilantro, chopped