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Recipes
Black Beans for Tacos and Fajitas
By mrivara
Heat the canola oil in a large, heavy nonstick skillet on medium-high, and add the chili powder and ground cumin
- 1/2 Tbn Canola Oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 can black beans with liquid
- 1 clove garlic minced
Grilled Salmon with Mustard Vinegrette
By mrivara
Preparation Vinaigrette: Whisk the vinegar, mustard, and shallot together in a medium bowl
- For the vinaigrette:
- 3 tablespoons white wine vinegar
- 2 tablespoons coarse- or whole-grain Dijon mustard
- 1 small shallot, finely chopped
- 2 tablespoons honey
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- For the salmon:
- 4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
- Olive oil
- Salt and freshly ground black pepper
Summer Bread Salad
By mrivara
1. Combine vinegar and shallot in a bowl; set aside to let shallot soften
- 3 tablespoons champagne vinegar
- 1 medium shallot, finely chopped
- Coarse salt
- 8 ounces green beans, trimmed
- 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
- 1 pound small ripe tomatoes, such as cocktail or cherry, halved
- 1 English cucumber, cut into 1/2-inch dice
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons smooth Dijon mustard
- 1/4 cup loosely packed fresh basil leaves, coarsely chopped
- 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
- Freshly ground pepper, to taste
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces
Vegetarian Chili
By mrivara
Heat the oil in a Dutch oven over medium-high heat
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cans (16-ounce) cans stewed tomatoes, undrained
- 2 cans (15-ounce) cans black beans, rinsed and drained
- 1 can (15-ounce) can kidney beans, rinsed and drained
- 1 can (15-ounce) can pinto beans, rinsed and drained
Pasta Puttanesca
By mrivara
Heat oil in large pot over medium heat
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves, finely chopped
- 1 28.2-ounce can peeled tomatoes in puree with basil
- 1/2 cup Kalamata olives, halved, pitted
- 3 anchovy fillets, chopped
- 1 1/2 tablespoons drained capers
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed red pepper
- 3/4 pound spaghetti
- 2 tablespoons chopped fresh Italian parsley
Peanut Soba Noodle Salad
By mrivara
1. Prepare the pasta and keep it warm
- 8 ounces soba noodles, cooked
- 1/2 bunch broccoli, cut into florets and stems peeled and sliced, cooked and cooled
- 14 baby carrots, halved lengthwise
- 2 zucchini, halved lengthwise and sliced into 1/2-inch pieces
- 1 Pepper sliced
- Bunch Green beans, cooked
- 2 tsp. dark sesame oil
- 2-3 cloves garlic, chopped
- 1 tsp. ginger root, minced
- 2 tablespoons natural peanut butter (I used chunky because that's what we had)
- 1/2 - 3/4 cup hot water
- 1/4 cup soy sauce (replace with more water if you're salt-free)
- 2 tsp. cider vinegar
- 1/8 - 1/4 tsp. cayenne pepper
- 2-4 green onions, sliced
Vegan Lasagna
By mrivara
Preheat Oven to 375 Degrees 1
- Filling:
- 1 Recipe 5 Minute Tomato Sauce
- 9 lasagna noodles (no cook)
- 3 Zucchini
- 10 oz frozen chopped spinach, thawed
- 1 lb tofu (firm, reduced-fat recommended--not silken!)
- 1 tsp. salt (optional)
- 2 tbsp. nutritional yeast (adds a cheesy taste)
- 1 1/2 tsp. oregano
- 1/2 tsp. garlic powder
- 1 tsp. basil
- 1/2 tsp. rosemary, crushed
- 1/8 tsp. cayenne pepper
Mixed greens, potato and green bean salad with walnut dressing
By mrivara
1. Preheat oven to 375 degrees
- 1 ounce walnuts (about 1/3 cup)
- 2 tablespoons white-wine vinegar
- 2 tablespoons soy plain yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse salt
- Freshly ground pepper
- 2 tablespoons walnut oil
- 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
- 6 ounces haricots verts or other green beans, trimmed
- 3 ounces baby mixed greens
5 Minute Tomato Sauce
By mrivara
Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons crushed red pepper flakes
- 1/2 teaspoon fine grain sea salt
- 3 medium cloves of garlic, finely chopped
- 1 28-ounce can crushed red tomatoes (Muir Glen with basil is the best)
- zest of one lemon
Walnut Pesto
By mrivara
Combine in food processor
- 1 cup basil leaves
- 1/2 cup fresh parsley leaves
- 3 tablespoons coarsely chopped walnuts, toasted
- 1 1/2 tablespoons extravirgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1 garlic clove