Mrivara's profile page
Recipes
Fish Tacos
By mrivara
In a small bowl, whisk together the oil, lime juice, salt and pepper
- Fish:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 pound white flaky fish fillet, like tilapia or halibut
- Chipotle cream:
- 1/2 cup plain soy yogurt
- 2 tablespoons vegan mayonnaise
- 1 tspn hot sauce
- 8 (6-inch) corn tortillas
- 1 cup shredded green cabbage or lettuce
- 1/2 cup shredded carrots
- Fresh Salsa
- Avocado
Crab Linguine (or Spaghetti)
By mrivara
Bring 6 quarts water to boil and add 2 tablespoons salt
- 1/4 cup extra-virgin olive oil
- 3 shallots, finely chopped or 1 onion
- 4 cloves garlic, minced
- 1/2 teaspoon red chile flakes
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 pound linguine
- 1/2 - 1 pound fresh crab meat
- 1/2 head radicchio or spinach
- 1/4 cup chopped parsley
Chile Glazed Salmon with Orange Salsa
By mrivara
Preparation Make salsa: Cut peel and any white pith from oranges with a sharp knife, then cut sections free from ...
- For salsa
- 4 oranges
- 1/2 cup coarsely chopped fresh cilantro
- 1 small fresh jalapeño chile, seeded and finely chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup olive oil
- 1/4 cup red-wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For salmon
- 8 (6-oz) pieces salmon fillet with skin (3 lb total)
- 1 cupchile glaze
- 2 tablespoons fennel seeds
- 2 tablespoons whole black peppercorns, coarsely crushed
White Bean Salad with Tuna and Asparagus
By mrivara
Cook the asparagus in a large pan of boiling water for 4-5 mins until tender
- 1 large bunch asparagus
- 1 yellowfin tuna steaks in water, drained
- 1 cannellini beans in water, drained
- 1/2 red onion , very finely chopped
- 2 tbsp capers
- 1/2 tbsp olive oil
- 1/2 tbsp red wine vinegar
- Parsley or basil
- Mixed Greens
Dijon Potato Salad
By mrivara
1. Place a steamer basket in a saucepan filled with 1 inch water
- 1 1/2 pounds red new potatoes, scrubbed and halved (quartered if large)
- 1 tablespoon white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1/2 cup chopped fresh parsley
Black Bean Vegetable Vegan Enchiladas
By mrivara
Make Sauce - Mix together dry ingredients - add to pan and slowly add water to make paste - put on medium heat an
- Sauce
- 3 tablespoons chili powder
- 1/2 tspn cumin
- 2 tablespoons flour
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- 2 cups water
- 1 (8 ounce) can tomato sauce
- Mixture
- 1 can black beans
- 1 zucchini
- 1 onion
- 2 garlic
- Eggplant
- Red peppers
- Corn tortillas
Deconstructed Sushi Bowl
By mrivara
Rinse and drain the rice two or three times
- 1 cups short-grain brown rice
- 1 3/4 cups water
- 1 (4-inch) square sheets nori seaweed
- 8 ounces extra-firm tofu
- Cornstarch
- grated zest and juice of one orange
- grated zest and juice of 1/2 lemon
- 2 tablespoons (raw) brown sugar (reg. sugar is ok too)
- 2 tablespoons shoyu sauce (or soy sauce)
- 2 tablespoons (brown) rice vinegar
- 2 green onions, chopped
- 1/2 avocado, peeled, pitted, and thinly sliced
- 1/2 cucumber thinly sliced
- 3 tablespoons sesame seeds, toasted
Quick Minestrone
By mrivara
In large saucepan over high heat, heat tablespoon olive oil
- 1/2 cup tubetti pasta, or other small pasta shape
- Extra-virgin olive oil
- 3 cups vegetable stock
- 3 medium garlic cloves, each cut in 1/2 lengthwise
- 1 cups finely chopped yellow onions (1 small onions)
- 3 small diced carrots
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 (14 1/2-ounce) can diced tomatoes
- 2-3 cups small-diced zucchini (green/yellow) (3-4 small zucchini)
- 1 cups small-diced, peeled russet potatoes (1 large russet)
- Salt and freshly ground black pepper
- 3 cups spinach
- Pesto- Basil, garlic, olive oil and nuts (walnuts or pinenuts)
Grilled Salmon with Lentil Salad with Walnut Vinegrette
By mrivara
1. In medium bowl, combine mustard, canola oil, tarragon and garlic for marinade
- gredients
- 4 salmon fillets (4 ounce portions), skin removed
- Marinade
- 2 tablespoons Dijon mustard
- 2 tablespoons canola oil
- 2 sprigs fresh tarragon, pulled and roughly chopped
- 1 clove garlic, minced
- Lentil Salad
- 1 cup dry brown or green
- lentils, rinsed (use 1 1/2 cups canned black bean or small red beans, rinsed, as quick alternative)
- 1 bay leaf
- 2 garlic cloves, peeled and smashed
- 1 rosemary sprig
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1/4 cup red onion, very finely diced
- 1/4 cup parsley, finely chopped
- 1 tablespoon chopped tarragon
- Walnut Vinaigrette
- 2 tablespoons red onion, minced
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- 1/4 cup rice or champagne vinegar
- 1/2 cup canola oil
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/4 teaspoon pepper
- Garnish
- Lemon wedges
Herb and Lemon Marinated Roasted Salmon
By mrivara
Mix together Ingredients - Pour over salmon in caserole dish and marinate overnight or at least 1 hour
- 1/2 cups olive oil
- 3 Tbs. coarsely grated lemon zest
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. fresh thyme
- 2 Tbs. chopped garlic
- 6 portions skinless salmon fillet, 6 oz. each