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Recipes
roasted potato, tomato and green bean salad
By mrivara
1. Make the salad: Preheat oven to 375 degrees
- FOR THE SALAD
- o 5 garlic cloves
- o 1/2 cup extra-virgin olive oil
- o 1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
- o 1 pint cherry tomatoes
- o 4 stems fresh thyme
- o Coarse salt and freshly ground pepper
- o 3 ounces green beans
- o 2 cups baby arugula
- FOR THE DRESSING
- o 2 tablespoons red-wine vinegar
- o 1 tablespoon Dijon mustard
- o 1/2 teaspoon minced fresh thyme
- o 1/2 shallot, minced
- o 1/3 cup extra-virgin olive oil
Thai Holy Basil sauce
By mrivara
Mix everything together in a sauce pan Cook stir fry Add holy basil at the end
- 1 tbn garlic chopped
- 1-2 tbn chopped thai chili pepper (or 1 tspn cayanne)
- 1 1/2 Tbn fish sauce
- 1 Tbn oyster sauce
- 1/2 Tbn brown sugar
- 1/2 Tbn soy Sauce
- 1/3 cup vegetable stock or water
- 1/2 cup thai holy basil
Thai Shrimp Stir Fry
By mrivara
-In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons Southeast Asian fish sauce
- 4 teaspoons light brown sugar
- 3 tablespoons peanut oil
- 3 cloves garlic, chopped
- 1 tablespoon grated, peeled, fresh ginger
- 1/2 to 1 teaspoon red chile flakes
- 1 pound large shrimp, peeled and deveined
- 1/2 medium red onion, cut in 1-inch dice
- 1 medium yellow pepper, seeded, cut in 1-inch dice
- 1 jalapeno chile, thinly sliced into rounds
- 2 cups cherry tomatoes, halved
- 3/4 cup torn fresh basil leaves
- 1/4 cup torn fresh mint leaves
- 2 tablespoons freshly squeezed lime juice
- Serving suggestion: Jasmine rice
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By mrivara
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Salmon with Lemon, Capers, and Rosemary
By mrivara
Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary
- 4 (6-ounce) salmon fillets
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary leaves
- 8 lemon slices (about 2 lemons)
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 cup Marsala wine (or white wine)
- 4 teaspoons capers
- 4 pieces of aluminum foil
Thai Garlic Sauce
By mrivara
Looking for a good stir fry sauce? Try this delicious Thai Garlic Sauce
- 1/3 cup good-tasting stock (vegetarian or chicken stock)
- 2 tablespoons fish sauce (or substitute 2 1/2 tablespoons soy sauce)
- 1 tablespoon lime juice
- 6 cloves garlic, minced
- 1 teaspoon liquid honey (or substitute brown sugar), plus more to taste
- 2 teaspoon corn starch dissolved in 4 tblespoon water
- 1 red chili, minced, or 1 teaspoon chili sauce, or 1/2 teaspoon cayenne pepper
- 3 tablespoon rice wine for cooking
Lentil Soup
By mrivara
Place lentils, water, and next 7 ingredients into pressure cooker or large pot
- 2 cups green lentils, rinsed
- 7 cups water
- 1 small onion
- 2 carrots
- 8 ounces (220 g) Yukon Gold potatoes, cubed
- 2 servings vegetable bouillon cubes (I used one large Not-Beef Broth Cube, which is gluten-free)
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon crushed rosemary
- 3 bay leaves
- 4 garlic cloves, chopped
- 14.5 ounce can crushed tomatoes (use fire-roasted for best flavor)
- freshly ground pepper, to taste
- 1/8 teaspoon hickory salt (or other smoked salt), optional
- salt, to taste
- additional seasonings, to taste
- 2 teaspoons red wine vinegar
Vegan brownie's
By mrivara
Preheat oven to 350 - lightly spray a muffin tin -Mix applesauce, sugar, and vanilla in a medium bowl
- 1 cup unsweetened applesauce
- 1/2 cup raw sugar
- 1 teaspoon vanilla
- 3/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semisweet vegan chocolate chips
Lentil Loaf
By mrivara
Pre-heat oven to 350 degrees
- 1 cup lentils, rinsed
- 3 cups water or vegetable broth
- 2 onions, diced
- 4 carrots, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1.5 cups pre-cooked rice or 1 cup rice and 1/2 cup oats
- 1/2 tsp salt
- 1/4 cup ketchup or barbecue sauce
- 1/2 tsp thyme
- 1/2 tsp Italian seasoning
- Ketchup for the topping