Hklbrries' profile page
Recipes
Grape and Quinoa Salad
By Hklbrries
Mix quinoa, grapes, hazelnuts and green onion in a small bowl; set aside
- 3 cups cooked quinoa, cooled
- 1 1/2 cups red and green seedless grapes, cut into quarters
- 1/2 cup dry-roasted hazelnuts, coarsely chopped
- 1/4 cup chopped green onion
- 1/4 cup canola oil
- 2 tbsp fresh lemon juice
- 1 tbsp sugar
- 1/4 tsp salt
Small Planet Tofu Pot Pie
By Hklbrries
It's perhaps the most versatile food on the planet
- Filling:
- 1 pound fresh Small Planet Organic Tofu, any flavor, your choice, (thawed, if previously frozen or fresh and cut into 1/2-inch cubes)
- 1 cup potatoes
- 1 cup carrots
- 1 tablespoon sunflower or olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 cup fresh or frozen peas
- Gravy:
- 3 tablespoons whole wheat flour
- 3 tablespoons nutritional yeast
- 3 tablespoons sunflower or olive oil
- 1 1/2 cups vegetable cooking water or broth
- 1 1/2 cups soy or rice milk
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon sage
- Curst:
- Crust from your favorite recipe to fit a 2-quart casserole
Tofu Stew with Sweet Potatoes
By Hklbrries
This is a terrific substitute for the kind of meat-based stew that warms a winter meal
- 2 cups vegetable stock
- 2 cups sweet potatoes, cut into 1/2-inch diamond shapes
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup quartered button mushrooms
- 1/2 cup turnips, cut into 1/2-inch diamond shapes
- 1/2 cup parsnips, cut into 1/2-inch diamond shapes
- 1/2 cup sliced carrots
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 4 garlic cloves, peeled and sliced
- 1 tsp minced fresh gingerroot
- 1/2 cup 1/4-inch sliced yellow squash
- 1/2 cup 1/4-inch sliced zucchini
- 12 ounces tofu, pressed and cubed
- Freshly ground black pepper
- Szechuan peppercorns
- Salt
- 3 to 4 green onions, chopped
Cheddar Cheese Biscuits
By Hklbrries
Rich and flaky, these biscuits need only a small dollop of savory jam (like red pepper or fig) to elevate them to p...
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup sharp cheddar cheese, shredded
- 1 1/4 cups heavy cream
Stuffed Green Peppers
By Hklbrries
Combine all ingredients except reserved cheese and green peppers
- 1 (10 ounce) package frozen corn
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup chopped onion
- 1 1/2 cups cooked rice
- 1 tsp Worcestershire Sauce
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 cups shredded, reduced-fat Cheddar cheese (1/4 cup reserved)
- 4 small green peppers, tops removed and seeded
Lentil and Vegetable Stew
By Hklbrries
Heat water and lentils to boiling in Dutch oven; reduce heat
- 8 oz dried lentils
- 3 1/2 cups water
- 3 medium potatoes, cut into 1 inch cubes
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp finely snipped parsley
- 1 tbsp instant beef bouillon
- 1 tsp salt
- 1 tsp ground cumin
- 2 medium zucchini, cut into 1/2 inch slices
- Lemon wedges
“Extra Virginity: The Sublime and Scandalous World of Olive Oil”
By Hklbrries
Another alarming new food book has sent me scrambling to the pantry to check the labels of my ingredients
- _ _ _
Breakfast Sundae
By Hklbrries
Stir together yogurt and cottage cheese
- 1 (6- or 8-ounce) container raspberry-flavored Greek yogurt
- 1/2 cup cottage cheese
- 4 tbsp granola, divided
- 1/2 cup red or green seedless grapes, halved, divided
Steamed “Coffee Can” Bread
By Hklbrries
This recipe takes a little more time to set up and cook
- 1 cup flour
- 1 cup cornmeal
- 1 cup whole wheat flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 1 cup molasses
- 1 cup raisins
- Buttery Spread (recipe in collection)