Beets
Beets Beets Beets
Braised Greens
Curried Coconut Sweet Potatoes
Froggie3's Sweet Potatoes
Honeyed Curried Carrots
Julie's Sunburgers
Millet "Mashed Potatoes"
Sauerkraut
Shiitake Spring Rolls with Peanut Dipping Sauce
Spicy Vegetable Wrap
Sweet Potato and Black Bean Burritos
Tempeh Barbeque
Tofu Burgers Yummy! (vegan)
Vegetable Coucous
Veggie Walnut Polenta
Vegy Chili posted by SydnWill
First peel, slice, and steam the beet fruits. Then wash, chop, and saute the greens. I add a little garlic while sauteeing. As a side I make a simple combo of fully cooked bulgar. The recipe is something like this.....
Saute a half of onion (chopped) and minced garlic in oil. Then add the water and bulgar and cook as package directs. Add salt and pepper to taste. I have added chopped celery, corn, or anything I have leftover to make it more interesting.
Then I make a miso-tahini dressing to dribble over everything. It is one part each miso, tahini, and lemon juice mixed well. Add red pepper powder to taste.
(The dressing is also great on baked potatoes and dipping veggies in if you have any leftovers)
It makes a whole meal. I start with a bed of bulgar and top with alternating beet slices and greens. Then drizzle the dressing. The kids I have fed this to (that usually only eat happy meals) do not like the dressing but seem happy with the bulgar and beets seperate. Then dipping their salads in the dressing. Whatever works!
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Steam the beets whole and let cool. Peel.
While the beets are cooking, make a yogurt curry dressing. 2 cups plain yogurt, 2+ tab. olive oil, 2 tsp. curry powder (more or less), minced garlic, and salt to taste. (Let the flavors marry for at least 15 minutes).
I like to serve this on a bed of greens, sprinkled with toasted nuts or seeds--on top of quinoa is nice when it is cold out.
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(inspiration from my Italian grandma):
For each serving take approx 2 cups of dark leafy greens, washed, and roughly
chopped (I ate about 5 cups by myself when I made this though).
Chop onion into small pieces (1/2 a small onion/serving). Fry in a T of coconut
oil until browned.
Add greens, stir until limp. Add water, maybe 1/2 Cup/serving. Make sure heat
is on high. Add a handful of golden raisins/serving. Add salt to taste (a pinch).
Cook until greens are tender enough, and raisins are a bit swollen from retaining
water.
You can use any dark leafy greens - the ones I used last week, I don't even know the name for - Allison just picked them up in Chinatown, and I couldn't identify them to save my life
Serve with anything . . . plain rice, or nice fresh bread to dip into the soupy part of the greens . . .etc
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A favorite in our house!
2 T oil
1 large onion diced small
1 T minced ginger
2 T yellow curry powder (or how ever strong you like it)
2 Large sweet potatoes, peeled and diced small ( I have made it with Yams and
reg Potatoes and it worked great)
14 ounces of Coconut Milk (one can)
2 T brown sugar ( I have used succunat instead)
2 T soy sauce (or Tamari)
1 large tomato, diced small
In a large nonstick pot (don't have one of those) heat oil over med heat. Saute
onion and ginger slightly golden
Add curry powder and saute until fragrant 2 min?(smells really good!)
stir in coconut milk, sweet potatoes, brown sugar and soy sauce. Mix well and
bring to a boil. Reduce heat and simmer for 10 - 15 minutes (I have simmered
it for an hour before) or until the potatoes are soft but still firm enough
to hold their shape (Yeah I du that every time. NOT)
Add tomato and cook for a couple of minutes
Serve, we like it over rice, next to veggies, straight up, cold the next day, on toast or .... you can let us know
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I have never liked the marshmallow topped sweet potatoes that so many people love. It just seems too sweet for me & I like to taste the food I'm eating, not tons of toppings. I've made this recipe for the past few Thankgivings & no one misses the marmallow ones. I would imagine you could substitute the butter for coconut oil.
3 lbs of sweet potatoes
(peeled & cut into 1" cubes)
2 tbsp of butter
2 tbsp of honey
1/2 tsp of cinnamon
1/8 tsp of cayenne
dash of salt
juice from 1/2 a lemon
1) Preheat oven to 425
2) Melt butter & honey, then add remaining ingredients to this mixture &
blend well. Pour over potatoes & mix well. (I usually put the whole thing
in a casserole dish to bake.)
3) Bake at 425 for 25-30 minutes or until tender. (I think it usually needs
to bake longer than that, but the original recipe I got had that cooking time.)
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Serves 4 to 6
Prep time 10 minutes
Cook time 5 minutes
Ingredients:
1 tbsp butter
1 pound carrots, peeled, trimmed and cut into 1/4 inch rounds
2 tsp curry powder
1/2 cup orange juice (freshly squeezed if possible)
1 tbsp honey
salt and freshly ground pepper
finely chopped parsley or coriander, for garnish
Directions:
Heat the butter in a medium frying pan over medium-high heat. Add carrots and
curry powder and cook, stirring, for 30 seconds. Add orange juice and honey.
Bring mixture to a boil and cook for 3 minutes.
Reduce heat to low and cook for an additional 2 minutes until liquid is almost
evaporated and carrots are crisp-tender. Season with salt and pepper to taste
and sprinkle with chopped parsley or coriander. Serve immediately.
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1 1/2 C ground sunflower seeds
1/2 C grated carrots
1/2 C finely chopped celery (or broccoli)
6 Tbsp minced onions
2 Tbsp minced fresh parsley
2 eggs or equal replacement
1 tsp basil
2 Tbsp tamari
2 Tbsp oil
1 tsp garlic powder
dump everything in fp and whiz until everything just mixed.
Bake at 375 for 20 minutes, flip and bake another 10-15 minutes.
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This is straight out of the book. It's good recipe and can be fiddled with a lot to make it even better or to suit your taste. Things that can be changed are the oil (oilive oil or ghee are what I usually use. Butter works too), the cooking liquid (water can be used but add more seasoning, chicken broth is great in this), flavorings (roasted garlic blended in in the end is awesome, but you can also use curry, rosemary, thyme or other things you might put into mashed potatoes to flavor them). I often make it without the fennel or carrot. The fennel tastes so good in it, but the carrot I can do just as well without. It can be made in a regular pot with a tight fitting lid as opposed to a pressure cooker if you do not have one (or are opposed to using it). It doesn't come out as good IMO, but it can work. You have to cook it for 40 minutes or thereabout.
1 T. light sesame oil
1 cup diced onion
1 cup fresh fennel, finely diced
1 ½ cups cauliflower
½ cup diced carrot (optional)
1 T. fennel seeds (crushed)
1 cup millet, washed and drained
3 cups water or vegetable broth
1 t. sea salt or vegetable salt
1. Heat an uncovered pressure cooker over med-high heat and add oil. Saute onion, fennel, cauliflower, carrot, and fennel seeds. Add millet and stir occasionally for 2 minutes.
2. Add water or broth and salt. Bring pot to pressure. Begin timing at this point and adjust heat to maintain pressure (use a flame tamer if you have one). Cook for 20 minutes. Remove pot from heat to cool slowly; release pressure before opening.
Serving suggestions: Serve with a hot nut sauce or a not-to-thich bean or flour sauce. Mushroom gravy is great with this too
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5 pounds red cabbage (this makes the most beautiful colored kraut)
3 level tab sea salt
1 3 gallon glazed crock
The crock must be sterilized
Finely shred the cabbage. Toss it with the salt in a large bowl.
Pack it into the crock and pound it fpr a few minutes to release the juices
that will aid fermentation.
You can use a rolling pin , a baseball bat , a surikogi (that's what I use)to
pound it.
Place the top of the crock on (if using a pickling crock) or a plate that fits
on top of the cabbage. If using a regular crock cover it with a clean plastic
bag and put a ckean weight on top of the plate such as a one gallon mason jar
filled with water or use a couple of bricks.
Let it ferment at a temp of 70-75 degrees for 3-5 days. make sure all the cabbage
is submerged in the liquid that forms(brine).
After day 3 taste the kraut. it should be tart and crunchy and have a great
taste (not salty) if to salty allow it to frement another day or two.
Transfer it to a sterilized glass mason jar and it will keep 10 days in the
fridge.
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(from Vegetarian Planet by DiDi Emmonns)
25 dried shiitake mushrooms
4T canola or corn oil
6C finely chopped green cabbage
5 carrots, coarsly grated
8 scallions, minced
2T minced fresh ginger
Salt and Peper to taste
40 7-8inch spring roll skins
2 batches Peanut Sauce (to follow)
1. Bring 1 quart of water to a boil. Put the mushrooms in a bowl, and pour
the water over them. Soak the mushrooms fro 20 mins.
2. Drain the mushrooms, saving 1/2 cup of the soaking liquid. Cut off and discard
the mushroom stems and slice the caps thin.
3. In a large pot, heat 2 tablespoons of the oil over medium-low heat. Add the
cabbage , and cook it for 5 mins, stirring occasionally. Add the reserved soaking
liquid, and cook for about 20 mins more, stirring occasionally. When the cabbage
is tender add teh carrots, scallions, and ginger. Cook for another 5 minutes.
Add salt and pepper to taste. Stir in sliced shiitakes, and let mixture cool.
4. Place spring roll skin on a work surface, with one corner pointed toward
you. Place 2Tbs of the filling 2 ins from the corner closest to you. Roll the
skin fairly tightly from this corner, folding in the 2 side corners as you roll.
Make the rest of the rolls in the same fashion.
5. In a large skillet or griddle, heat the remaining 2 Tbs oil over medium heat.
Add the spring rolls, and cook and turn them until golden. Serve with the peanut
sauce.
Peanut sauce:
1/4 C smooth or chunky peanut butter
1/2 C coconut milk
1/4 C finely chopped, dry-roasted, unsalted peanuts
2T Thai or Vietnamese fish sause or 1T soy sauce
3T rice vinegar
2tsp minced fresh ginger
2 garlic cloves, minced
2T chopped cilantro (optional)
Hot Chile sauce to taste (optional)
1. In a large bowl, whisk together the peanut butter and the coconut milk for
a minute or two, until the mixture is smooth.
2. Add the peanuts, fish or soy sauce, rice vinegar, ginger, garlic, and if
you like, cilantro. If you want some heat, add a bit of chile sauce.
Enjoy! I deep fry the spring rolls to get them really crispy. The choice is yours.
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Recipe courtesy Kathleen Daelemans
1 medium sweet potato, peeled and diced (about 3/4 pound)
2 teaspoons olive oil
1 teaspoon curry powder, plus 1 teaspoon
Coarse grained salt
1 (15-ounce) can peeled plum tomatoes
1 (15-ounce) can chickpeas
1 cup carrots, julienne or shredded
1/2 teaspoon red pepper flakes
5 ounces washed baby spinach leaves
4 small whole-wheat pitas or other flatbread
1/2 cup loosely packed cilantro leaves
1/2 cup plain lowfat yogurt
Lime wedges, for garnish
Preheat oven to 400 degrees F.
Place sweet potatoes, olive oil, 1 teaspoon curry powder, and a dash of salt in a plastic bag. Shake until well coated. Spread on a cookie sheet. Bake, until golden and cooked through, stirring once at the halfway point, 18 to 20 minutes.
While the sweet potatoes are cooking, combine tomatoes, chickpeas, carrots, red pepper flakes, and remaining curry powder in a medium saucepot. Bring to a boil and immediately reduce to a simmer. Add cooked sweet potatoes, stir in the spinach, and cook until spinach is wilted, 1 to 2 minutes
Divide among the pita, top each sandwich with 1/4 of the cilantro leaves and 1/4 of the yogurt. Serve with lime wedges.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy
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This is a recipe that we make all the time in our house. It is sooo yummy!
It is from the Moosewood Restaurant Low Fat Favorites cookbook........
5 cups peeled cubed sweet potatoes
1/2 tsp salt
2 tsp veg oil
3 1/2 cups diced onions
4 lrg garlic cloves minced
1 Tbsp minced fresh green chili
4 tsp ground cumin
4 tsp ground coriander
4 1/2 cups cooked black beans (3 15oz cans drained and rinsed)
2/3 cup lightly packed cilantro leaves
2 Tbsp fresh lemon Juice
1 tsp salt
8 eight inch flour tortillas
fresh tomato salsa
preheat the oven to 350
Place the sweet potatoes in a med. saucepan with the salt and water to cover.
Cover, bring to a boil and then simmer until tender.Drain and set aside. I don't
do this mind you....I scrub the sweet potatoes and then prick them with a fork
and bake them In the oven until they are soft. Then I scoop out the insides
and set aside. I find that they taste much sweeter this way.
Warm the oil in a frying pan and add the onions, garlic, and chili (I use a
jalapeno)Cook until the onions are tender.Add the cumin and coriander and cook
for about 3 min longer stirring frequently.Remove from heat and set aside.
In a food processor combine the black beans, cilantro, lemon juice, salt and
cooked sweet potatoes. and puree until smooth. Transfer to a bowl and add the
onion and spice mixture.
Lightly oil a large baking dish. Spoon about 3/4 of a cup of the mixture onto
a flour tortilla. Roll it up and place it seam side down in the baking dish.
Cover tightly with foil and bake about 30 min until piping hot.Serve topped
with salsa and sour cream. I add grated cheddar or Jack cheese before rolling
them....mmmmm yummy!
These freeze really good. Just individually wrap them in foil and freeze them...instant
lunch or snack anytime!
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This is an awesome recipe from The Kripalu Cookbook. It serves 2-4 (2 in my
house ). I eat it with quinoa.
3 Tbsp oil
8 oz. tempeh, cut into chunks
1 1/2 tsp salt
1 tsp garlic powder
3/4 tsp black pepper
1 c sliced onions
1/2 c sliced fresh mushrooms (I used green peppers instead)
1/2 c tomato sauce
1-2 Tbsp tomato paste
2 Tbsp unsulphured molasses (I used grade B maple syrup)
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar (I used balsamic)
1 Tbsp prepared brown mustard
1/2 tsp ground mustard
2 1/4 tsps tamari
In a medium-large skillet, heat 2 Tbsp of the oil, and grill the tempeh on medium-high heat until brown on both sides, adding 1 tsp of the salt, and the garlic powder, and 1/4 tsp of the black pepper. Drain on paper towels, and set aside.
In the skillet, heat the remaining oil, and saute the onions and mushrooms for 3-5 minutes, or until the onions are translucent.
Add the tomato sauce and paste, molasses, lemon juice, vinegar, prepared and ground mustards, tamari, remaining black pepper, and salt. Bring to a boil. Reduce heat to simmer. Add the reserved tempeh, and cook for at least 15 minutes. Serve immediately.
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I found this recipe on the Internet and we love it.
1 lb Tofu (either soft or firm, organic non GMO)
2 cups rolled oats (organic)
2 T ketchup (organic)
1 t prepared mustard (I use a Dijon)
2 T Worcestershire sauce (use vegetarian)
1 Onion finely chopped
1 t Marmite or Vegemite
Fresh ground pepper
Crumble tofu in a large bowl, add the remaining ingredients. Mix together (
I have used my Cuisinart for this)
If it is a bit dry add a bit more ketchup until it is a suitable consistency.
Form burgers, they can be grilled on a barbecue (never done that my self yet)
or in a frying pan with a little bit of oil. I cook mine for about 4 minutes
per side.
Serve on a bun with the trimmings of your choice
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Serves 4
Prep time 25 min.
Cook time 30 min.
Ingredients:
1 tbsp olive oil (I haven't tried coconut oil, but I'm sure it would work fine)
1 medium onion
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
pinch of cinnamon
1 large new potato, unpeeled, cut into large chunks
2 medium-size carrots, halved lengthwise and cut into large chunks
2 medium-size turnips, cut into sixths or eighths (if I don't have turnips,
I use an extra potato)
3 medium-size Italian plum tomatoes, cut into eighths
3 cups vegetable or chicken broth (I use Imagine Foods Organic Vegetable Broth
with great results)
2 medium-size zucchini, halved lengthwise and cut into large chunks
1/2 cup of cooked chickpeas (I sometimes use more if I feel like I need a little
extra protein)
2 cups firmly packed leafy greens, such as spinach, chard, turnip greens or
broccoli rabe
2 tbsp chopped coriander
pre-cooked couscous
harissa (optional - this is hot chili pepper paste to spice it up a bit)
Directions:
Heat oil in a large pot over medium heat. Add onion and spices and cook for
about 5 minutes until the onion is softened.
Add the potato, carrots, turnips, tomato and broth. Bring to a boil, reduce
heat and cook gently for 5 minutes. Add the zucchini and continue cooking for
about 20 minutes until vegetables are very tender.
Stir in chickpeas and greens, cover and cook for about 5 minutes longer until
the chickpeas are cooked through and the greens are wilted. Stir in the chopped
coriander.
Meanwhile, make the instant couscous according to package directions.
Divide the couscous between 4 bowls or deep plates. Spoon the vegetables over
the couscous along with some of the broth (you can make it as soupy or thick
as you like). Serve with harissa, if desired.
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This is another recipe from The Kripalu Cookbook. It's actually called Broccoli-Walnut Polenta, but it has lots of red bell pepper in it too. I didn't even know what polenta was before I made this, but it's really easy, and super yummy. I made 1/2 the recipe for dinner in an 8x8 pan. The full recipe serves 6-8.
2 Tbsp olive oil
2 Tbsp chopped garlic
2 1/2 C grated broccoli including the stems
5 3/4 C water
2 1/4 tsp salt
1 3/4 C yellow cornmeal
1 C cold water
1 1/4 C chopped walnuts
2 C diced red bell peppers
1/3 C chopped fresh parsley
2 1/4 tsp umeboshi vinegar (I used balsamic)
2 1/4 tsp black pepper (I thought this was too much)
In a skillet, heat the oil and saute the garlic for 3 minutes. Add the broccoli, and saute for 10 minutes more. Set aside, and keep warm.
In a alrge pot, bring the water to a boil. Add the salt. In a blender or food processor, mix together the cornmeal and cold water to make a slurry. Slowly stir the slurry into the boiling water. Reduce heat to medium, and continue stirring until the mixture begins to thicken. Add the reserved broccoli mixture, the walnuts, bell peppers, parsley, vinegar, and black pepper, and cook, stirring frequently for about 30 minutes.
To test for doneness, take a spoonful of the hot mixture, and let it cool. It should hold together well. Pour the mixture into a lightly oiled 9x12 inch baking pan and let cool for 30 minutes or longer before slicing. Serve.
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Here is mine-it is super easy! I got it in a PETA packet eons ago. I believe it is from the Rice Council, of all things!
1 med. pepper, chopped
1 med. onion, chopped
3 cloves of garlic, chopped
saute in oil, I use olive.
Then throw in:
2 cans of mexican tomatoes with juice
1 can of rinsed kidney beans
1 can of rinsed pinto beans
1 can of corn, drained
2 1/2 cups of water
1 cup of uncooked rice
2 T chili powder
1 1/2 t ground cumin
Bring to a boil, reduce to simmer and cover for about 30 mins.
You can REALLY toy with this recipe and tweak it to how you want it. Very versatile. Also, I find it really needs more water that the amount given-just depends on how thick you like your chili and if you are using uncooked rice, leftover rice or none at all. The leftovers thicken and make a good dip or burrito filling.
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