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Recipes
Quinoa with Collards, Mushrooms & “Sausage”
By mahto
1. Heat 1 tablespoon oil in a large saucepan over medium heat
- 2 2 2 tablespoons grapeseed or canola oil, divided
- 1 12-ounce 1 12-ounce 13∕4 package quinoa (about 13∕4 cups)
- 2 2 2 cups water
- 13 13∕4 13∕4 cups low-sodium vegetable broth, divided
- 1 1 1 teaspoon kosher salt, divided
- 1 1∕2 1∕2 teaspoon freshly ground black pepper
- 1 1 1 cup onion, finely chopped
- 2 2 2 garlic cloves, minced
- 8 8 8 ounces sliced button mushrooms
- 3 3 3 cups collard greens, thinly sliced
- 1 1∕4 1∕4 teaspoon cracked red pepper
- 1 1 1 vegan Italian sausage, diced
Tutti-Fruity Smoothie
By mahto
In a blender container combine banana, berries, soymilk, juice, and yogurt
- 1 banana, peeled and cut up
- 1/4 cup fresh or frozen blueberries
- 1/4 cup sliced fresh or frozen strawberries
- 3/4 cup vanilla soymilk or milk
- 1/2 cup pomegranate-blueberry juice, pomegranate juice, grape juice, or cranberry juice, chilled
- 1/2 cup vanilla frozen yogurt or pineapple sherbet
Hawaiian Chili Pepper Water
By mahto
Combine the ingredients in a clean and sterilized pint (500 mL) bottle or jar
- 4 -8 small dried hot red chili peppers
- 2 teaspoons rice vinegar
- 2 quarter-sized slices fresh ginger, bruised
- 1 garlic clove, peeled and cut into thin strips ( or you can leave it whole)
- 1 teaspoon salt
- 2 cups hot water ( not boiling)
Moroccan Chicken With Kale and Roasted Squash
By mahto
1.Heat oven to 450° F. Toss the squash,1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimm...
- 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
- 3 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
- 1 cup pitted prunes, halved
- 2 cloves garlic, chopped
Cinnamon-Scented Breakfast Quinoa
By mahto
Makes 4 servings 1 cup quinoa (all red or a mix of red, white, or black) Wash quinoa in several changes of water ...
- 1 cup quinoa (all red or a mix of red, white, or black)
- 1 1/2 cups water
- 2 cinnamon sticks
- 1/4 teaspoon salt
- Broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt such as Maldon
Brussels Sprouts in Morilla Cream
By mahto
Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat
- 3 tablespoons unsalted butter
- 2 pounds brussels sprouts, halved
- 1 cup chicken broth
- 1/2 cup roasted salted sunflower seeds
- 3 scallions (white and pale green parts only), minced
- 1 morilla chile, stemmed, seeded, and very thinly sliced
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
Pumpkin Chili
By mahto
Peel the pumpkin or squash and cut into 1-inch pieces
- Serves 8 to 10
- 3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
- 2 medium turnips, about 3/4 pound
- 1/2 cup unsalted butter
- 1/2 cup olive oil
- 1/2 cup finely ground cornmeal
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups vegetarian broth
- 2 10-ounce cans diced tomatoes with green chilies, such as Rotel
- 2 16-ounce cans chili beans, drained
- 2 cups frozen corn
- 1 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- Several dashes vegetarian Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Balsamic vinegar, to taste
- Chopped green onions, to serve
- Shredded cheddar cheese, to serve
- Sour cream, to serve
Roasted Onion and Smoked Chile Oyster Sauce
By mahto
Start by caramelizing the onions; place the onions in a skillet over medium heat with 1 tablespoon of the oil
- 1 cup thinly sliced raw onions
- 2 tablespoons cooking oil
- 3 tablespoons minced shallots
- 1 cup white wine
- 1/4 cup rice vinegar
- 1 cup heavy cream
- 1 chipotle chile in adobo, finely mined, plus more if needed
- 1/2 lemon, juiced
- Salt and pepper
- 8 ounces cold butter, cubed
- Oysters, for serving
The dragons blueberry barbecue sauce
By mahto
1.Puree blueberries and any juices in blender or food processor fitted with metal blades 2
- Yield 4 cups
- 2 quarts fresh or thawed frozen blueberries with juice
- 1 1/2 cups finely chopped celery
- 1 1/2 cups finely chopped onions
- 1 1/2 cups finely chopped green bell pepper
- 1 carrot minced
- 1 clove garlic, peeled, minced
- 1 cup apple cider vinegar, or more to taste
- 1/2 cup honey
- 2 tablespoons molasses
- 2 tablespoons ketchup
- 1 tablespoon paprika
- 1 1/2 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon celery seed
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/8 teaspoon ground cloves
Spicy Drunken Noodles
By mahto
1. In a small bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, Sriracha, half the minced garlic, and 6...
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 1/2 Tbsp fish sauce
- 1 Tbsp sugar
- 1 Tbsp Sriracha
- 3 garlic cloves, minced
- 6 Thai basil leaves, sliced into ribbons, plus 1 cup whole leaves, loosely packed
- 3 Tbsp canola or peanut oil
- 2 eggs
- 1/3 lbs. beef, pork, or chicken, sliced thin against the grain
- 1/2 medium white onion, sliced
- 3 to 4 cups rice noodles, separated*
- 1/4 cup rice wine
- 1/2 cup grape tomatoes, halved
- 1 or 2 Serrano peppers, sliced thin