Asian Asparagus Salad
Time: 24 hours
2 lbs fresh asparagus, trimmed
¼ cup rice vinegar
¼ cup soy sauce
2 Tbsp vegetable oil
2 tsp sugar
Salt and pepper to taste
½ cup chopped pecans
1 bunch green onions chopped
1 Tbsp toasted sesame seeds (optional)
Instructions
Bring medium saucepan of water to a boil and cook the asparagus until tender but crisp. Drain and immediately, but briefly, immerse in ice water and drain.
In a large resealable plastic bag, mix rice, vinegar, soy sauce, vegetable oil, sugar, salt and pepper. Seal asparagus in the bag, shake well and marinate 24 hours in refrigerator. Shake bag and reposition to keep coated. To serve, sprinkle the asparagus with sesame seeds, pecans and green onions.
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Asian Stir Fry
Ingredients
4 mushrooms, sliced 1 red pepper, sliced
1 green pepper, sliced 1 stalk celery, sliced
1 carrot, sliced ½ onion, sliced
2 cloves garlic, minced 1 pkg tofu, cubed
5 T. olive oil 6 T. GF soy sauce
1 tsp. cornstarch 4 oz. water
Directions
Drain and cut tofu. Heat frying pan on high and fry tofu with 3 T. oil, GF soy sauce and garlic to season. Then stir fry veggies in frying pan in 2 T. oil. Add garlic, onions, carrots, bell peppers, celery and mushrooms. Cook to desired tenderness. Season with 3 T. soy sauce or gluten free (GF) Tamari sauce.
Mix 1 tsp. cornstarch with 4 oz. water. Add veggies to tofu and cornstarch mixture. Cook to thicken a little. Serve hot over steamed brown jasmine rice.
*Source: Naturally Gourmet, Vol. 1 by Karen Houton
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Banana Carrot Muffins
Serves 12
Skill Level: Moderate
Prep time: 10 mins.; Cook time: 20 mins.
Ingredients
1 1/2 cup Whole Wheat flower
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
3/4 cup organic coconut sugar, unrefined or date sugar
2 ripe bananas mashed
1 cup shredded carrot
1/4 cup unsweetened apple sauce
1/2 cup unsweetened vanilla or plain almond milk
1 cup walnuts, pecans or mixture of both (if desired)
Instructions
1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a medium mixing bowl (flour, baking soda, baking powder, salt, cinnamon). Whisk to combine. Add sugar. Stir to combine. Set aside.
3. In a food processor blend the mashed bananas. Add apple sauce, almond milk, and carrots, pulse until just combined.
4. Add wet ingredients to dry ingredients. Stir to combine. Don’t over mix. At this time, you can add nuts if desired.
5. Line muffin tin with muffin cups. (if non-stick don’t have to use cups) Scoop batter with spoon until cups are 3/4 full.
6. Place in oven and cook for 20 minutes. Insert toothpick to check that it comes out clean.
7. Allow muffins to sit in the muffin tin for 5 minutes. Then transfer to a cooling rack and allow to cool completely.
Muffins freeze really well!
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Ethiopian Cabbage & Carrots
Eritrean Tikil Gomen
Ingredients
3 T vegetable oil
4 carrots peeled, chopped into 3rds & then chopped into 16 strips
3 potatoes (russet) cut into 1-inch cubes
1 medium cabbage cut into thick strips
2 jalapenos seeded & sliced in strips long ways
2 tsp salt
1 ½ tsp turmeric
3 cloves garlic, finely chopped
1 onion, chopped
2 tsp pepper (optional)
1 T grated fresh ginger
½ cup water
Directions
- In a pot heat oil over medium-high heat, sauté onions until lightly browned.
- Add carrots and turmeric, cook 3-5 minutes.
- Add potatoes, cook 5 minutes.
- Add cabbage and ½ cup water, reduce to medium heat. Cover and cook for 15-20 minutes until veggies are tender.
- Add garlic, ginger, salt, pepper, and jalapenos. Cook an additional 5 minutes.
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Cashew Pimento Cheese Sauce
Yield: 2 cups
Skill Level: Very Easy
1 cup water 1 tsp. salt
1 cup raw cashews 1 tsp. onion powder
4 oz. Pimentos (include liquid if diced) dash garlic powder
4 Tbsp. Brewers yeast (nutritional yeast) 1/8 cup lemon juice
Blend all ingredients in the blender until creamy and smooth.
Use in dishes such as:
Pizza
Drizzle over taco salad, salad. etc.
Casserole & Lasagna-save some for drizzling over the top near the end of baking time.
If serving a casserole/lasagna the next day, the topping will look cracked but still taste good.
Great to use as a replacement in recipes calling for a cheese sauce.
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Cinnamon-Apple Topping for Pancakes
2 T butter, heat over medium-high heat
Add and cook/stir 3-4 minutes or until tender:
2 large tart apples, peeled and thinly sliced
Stir in and cook 1 minute longer:
4 T brown sugar
4 T maple syrup
1 tsp. ground cinnamon
Remove from heat and keep warm.
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Fresh Green Pea Soup
Yield: 6 cups, Servings: 6
Skill Level: Very Easy
1 cup boiling water 3/4 cup raw cashews
10 oz. frozen peas, or 2 cups fresh 1 tsp onion powder or fresh
1 tsp salt 3 cups water
1. Add peas to boiling water.
2. Quickly bring to a second boil and cook 1-2 minutes.
3. Blend cashews in a small amount of the 3 cups of water until creamy smooth.
4. Add partially cooked peas, including cooking water.
5. Blend all ingredients, gradually adding more water until mixture is smooth.
6. Heat in a sauce pan. Be sure not to cook it any more, just heat it up. It will lose its beautiful color if cooked more.
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Mujadara
1 ½ cup split red lentils
2 ½ cups water
1 ½ Tbsp olive oil
Sauté lentils until their color changes to a light orange – less than 5 minutes. Add water and cover. Cook on medium heat for 15-20 minutes until done.
Chopped toppings:
1 cup chopped tomatoes
1 cup chopped cucumber
½ cup chopped onion
3-6 cups shredded lettuce
2 cups shredded cheese
Dressing:
½ cup olive oil
½ cup fresh lemon juice
Salt to taste. Serve like a taco salad over rice. Ranch dressing is also good on it. Enjoy!
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Mushroom Curry
Ingredients
1 lb. fresh mushrooms
1 large onion
½ cube butter
2 cans mushroom soup
½ can water
2-3 tsp curry powder or more according to taste
½ tsp turmeric
1 boiled egg for each person
Directions
Slice fresh mushrooms. Chop the onion. Sauté the mushrooms and onion together with butter. Add the mushroom soup and water and stir thoroughly. Add curry powder and turmeric. Simmer together for about 20 minutes. Serve over rice – topped with one shredded boiled egg for each person with a tossed green salad. Enjoy!
Option: You can add diced carrots, garlic and potatoes with the onions and mushrooms. Or a can of diced Fry Chick.
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Clara’s Easy Oatburgers
Time: 50+ minutes
Bring to a boil:
4 ½ cups water
½ cup Braggs Liquid Aminos
Turn down heat and add:
1 tsp onion powder
½ tsp Italian seasoning
2 Tbsp Nutritional yeast flakes
4 ½ cups old fashioned oats
Cook for 5 minutes, then add:
2 Tbsp olive oil
Stir and form patties on non-stick cookie sheet and bake at 350 degrees for 45 minutes.
*These freeze well for later use.
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Pumpkin Pancakes
Yield: 16 Pancakes
Ingredients
2 cups all-purpose flour
2 T sugar
3 tsp baking powder
3 tsp pumpkin pie spice
1 tsp salt
4 large eggs, room temp
2 cups 2% milk
2/3 cup canned pumpkin
4 T canola oil
1 cup chopped walnuts
Directions
Whisk the first five dry ingredients together.
In another bowl whisk liquid ingredients until blended. Add to flour mixture; stir just until moistened.
Stir in 1 cup chopped walnuts. (Makes a nice crunch)
Lightly grease griddle; heat over medium heat. Pour batter by scant 1/3 cupsful onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn, cook until second side is golden brown. Serve with apple topping.
*Source: Tast of Home
Cinnamon-Apple Topping for Pancakes
2 T butter, heat over medium-high heat
Add and cook/stir 3-4 minutes or until tender:
2 large tart apples, peeled and thinly sliced
Stir in and cook 1 minute longer:
4 T brown sugar
4 T maple syrup
1 tsp. ground cinnamon
Remove from heat and keep warm.
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The Pampered Chef Southwestern Salad
Dressing
¾ sup ranch salad dressing
1 jalapeno pepper, seeded and finely chopped
2 tsp. taco seasoning
1 tbsp lime juice
Salad
½ cup pitted ripe olives, sliced
1 cup diced red bell pepper
1 pkg (10 oz) torn romaine lettuce
1 cup black beans, drained and rinsed
½ cup whole kernel corn
2 cups diced cooked chicken (optional)
1 ripe avocado, peeled, seeded and diced (optional)
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Taco “Meat”
Makes 16 Servings
Ingredients
2 cups uncooked quinoa ½ cup onion, chopped
2 tsp oil or water 4 cloves garlic, diced
4 cups vegetable broth 2 tsp chili powder
1 tsp salt or to taste 1 tsp ground cumin
2 tsp taco seasoning ½ cup tomato sauce
Directions
- Rinse quinoa and strain for two minutes.
- Add quinoa to a large pot with oil or water, cook on medium for 5 minutes until lightly browned.
- Add broth. Bring to a boil. Turn heat down to low. Simmer for 20 minutes or until the liquid is absorbed into the quinoa.
- Add remaining ingredients. Stir until well mixed.
- Cook for 5 more minutes until quinoa is crispy and resembles taco meat.
*Source: Simply Fresh by Kylee Melo, R.D.
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Vegan Tzatziki
Time: 4+ hours or Overnight
Ingredients
(1) 8 oz. container Kitehill sour cream alternative
½ grated English cucumber
2 cloves garlic crushed
Pinch cayenne pepper
Pinch of salt
1 Tbsp fresh squeezed lemon juice
1 Tbsp finely chopped fresh mint
2 Tbsp finely chopped fresh dill
1 Tbsp fresh Italian parsley finely chopped
(You can add more garlic, lemon juice, mint, dill, and parsley to your taste)
Instructions
Grate English cucumber, add pinch of salt and mix. Let stand 10-15 minutes. Place grated cucumber in sturdy paper towel or clean dish cloth and squeeze out as much liquid as possible. Add cucumber and sour cream to bowl. Add remaining ingredients and stir. Cover tightly and let sit at least 4 hours in the refrigerator or even better overnight. Goes with sandwiches, pita bread, veggies, etc.
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Cyndi’s Zucchini Burgers
Yield: 45-50 patties using 1/3 cup for each patty
Skill Level: Moderate
Cook time: 1 hour
4 onions
9 cups grated zucchini (large works great just remove seeds)
2 cups raw cashews (can use sunflower seeds, walnuts, pecans)
1/4 cup chicken style seasoning
3 cups quick oats
1/4 cup nutritional yeast flakes
3 cups rolled oats
1 tbsp. salt
3 cups cooked brown rice (left overs work great)
Instructions
- Preheat oven to 350 degrees.
- Cut onions into chunks, place in a blender and begin blending.
- Boil cashews for 2-3 minutes and drain. Add cashews to the blender and blend until smooth.
- Place oats and rice in a large mixing bowl. Add seasoning and mix well.
- Add the grated zucchini and the blended mixture to the dry ingredients and mix well. May use disposable gloves and mix well by hand. Let stand for at least 10 minutes to absorb the liquid.
- Shape into patties and bake on parchment paper for 30 minutes on each side.
Notes: These patties are superb for freezing and keep well. Recipe easily halved. Can also make as a “meatloaf.”
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