Roasted Carrot Soup
February 4, 2008
From Cooking Light magazine, Jan/Feb 2003
Ingredients:
- 4 tsp butter, melted
- 1/2 tsp black pepper, divided
- 2 lbs carrots cut into 2 inch pieces
- cooking spray
- 1-1/2 tbsp honey
- 18 ounces of vegetable broth
- 1-1/2 cups water
- 1/2 tsp dried oregano
- 1 tsp butter
- 1/2 tsp ground cumin
- 1 tbsp fresh lime juice
Directions:
- Preheat oven to 400 degrees
- Combine 4 tsp melted butter, ¼ tsp pepper, and carrots in a jelly roll pan or shallow roasting pan coated with cooking spray, toss to coat. Bake at 400 degrees for 35 minutes or until tender. Stirring every 10 minutes.
- Place the carrot mixture, water, oregano in a food processor, and process until smooth.
- Melt 1 tsp butter in a large saucepan over medium heat. Add the ground cumin, and cook 30 seconds or until fragrant, stirring constantly. Add pureed carrot mixture, ¼ tsp pepper, honey, juice and broth, and bring to a simmer over medium heat.
Yields 7 – one cup servings
Non-dairy Alfredo Sauce
February 4, 2008
From Beverly Lynn Bennett, The Vegan Chef: www.veganchef.com
Ingredients:
- 1 – 12.3 oz. pkg. silken style tofu, firm or extra firm
- 2 cups soy milk, rice milk, or other non-dairy milk of choice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- pinch of cayenne pepper
- pinch of ground nutmeg
- 1 cup soy Parmesan cheese
Directions:
In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree. Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through. Remove the saucepan from the heat and stir in the soy parmesan cheese. Taste and adjust the seasonings, as needed. Use as a sauce for pasta, vegetables, or grains.
Yields 4 Cups
Lentil Soup
February 4, 2008
From http://www.healthyseasons.com/recipes.htm
Ingredients:
- 1 cup red lentils
- 5 cups water
- 1 leek, sliced
- 1 cup yam
- 1/4 cup diced carrots
- 1/4 cup sliced celery
- 1 tsp cumin powder
- 3 cups chard or spinach in small pieces
- 5 shitakes, roasted and sliced
- 1 tbsp tamari
- handful of uncooked brown rice
- 3 tbsp lemon juice
- 2 tbsp miso (available at health food stores)
Directions:
Place lentils (no soaking) in water. Bring to boil. Turn down heat, cover and simmer 20 minutes. Add other ingredients except lemon juice and miso and cook for 20 more minutes. Turn off heat. Add lemon juice and miso.
Serves 5-6.
Curried Yellow Split Pea Soup
February 4, 2008
From The Real Food Daily Cookbook
Note: Kombu is seaweed and when added to the cooking liquid of legumes it enhances digestibility.
I have made this soup using 1 medium butternut squash and leaving out the carrot and parsnip. This soup is delicious the next day.
Ingredients:
- 8 cups vegetable stock or water
- 2 cups yellow split peas
- 1 bay leaf
- 1 (2-3 inch) piece Kombu
- 1 large onion finely chopped
- 4 stalks celery finely chopped
- 2 large carrots, peeled and finely chopped
- 1 large parsnip, peeled and finely chopped
- 1 cup diced, seeded, peeled butternut squash
- 1 tbsp curry powder
- 2 tsp sea salt
- 1 tsp ground cumin
Directions:
Combine the stock, split peas, bay leaf, and kombu in a heavy stock pot. Bring to simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low, cover, and simmer, stirring occasionally for 30 minutes or so, until split peas are falling apart. Add onion, celery, carrots, parsnip, squash, curry powder, salt and cumin and return to simmer over high heat. Decrease the heat to medium-low and simmer uncovered, stirring occasionally for 30 minutes or so, until vegetables are tender and soup is thick. Season to taste with more salt if desired.
The soup will keep for 2 days, covered and refrigerated.
Serves 6 to 8
Roasted Corn, Black Bean, and Mango Salad
February 4, 2008
From Eating Well magazine, summer 2004
Ingredients
- 2 tsp canola oil
- 1 clove garlic,minced
- 1 1/2 cups corn kernels
- 1 large ripe mango, peeled and diced
- 1 15 1/2 -ounce or 19-ounce can of black beans, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 3 tbsp lime juice
- 1 small canned chipolte chile in adobo sauce, drained and chopped
- 1 1/2 tbsp chopped fresh cilantro
- 1/4 tsp ground cumin
- 1/4 tsp salt, or to taste
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally until browned, about 8 minutes. Transfer corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chile, cilantro, cumin and salt.
Salad will keep covered in the refrigerator up to 8 hours. Serve at room temperature.
Serves 8
Spring Salad
February 4, 2008
From body+soul magazine, May 2005
Use a combination of three leafy greens (I have used red leaf lettuce, baby spinach, and arugula). For a vegan dish you can omit both the goat cheese.
Ingredients:
Dressing:
- 4 tsp balsamic vinegar
- 3 tbsp extra-virgin olive oil (preferably organic)
- 1/2 tsp minced fresh thyme
- Coarse salt and ground pepper
Garnish:
- 2 Belgian endives, leaves separated, washed and dried (optional)
- 6 ounces goat cheese
Salad:
- 3 cups baby arugula, washed and dried
- 3 cups red leaf lettuce, washed dried and torn into small pieces
- 3 cups baby spinach, washed and dried
- 1 pint strawberries, washed, dried, hulled and quartered
- 1/2 cup walnuts toasted and coarsely chopped (optional)
Directions:
- In a large bowl, whisk together vinegar, oil and thyme; season with salt and pepper. Add the arugula, red leaf lettuce and baby spinach, strawberries, and walnuts, if using. Toss to combine.
- On each of the four salad plates, arrange three large endive leaves in a three-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top. Serve immediately.
Serves 4
Mixed Grain Pilaf
February 4, 2008
From HeartSmart: The Best of HeartSmart Cooking by Bonnie Stern
Ingredients:
- 2 tsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne
- 1/2 cup long-grain brown rice, preferably basmati
- 1/2 cup pearl barley
- 1/4 cup quinoa, thoroughly rinsed
- 1/4 cup of any long cooking rice (wehani, red, purple, wild)
- 3 cups chicken or vegetable stock
- 2 roasted red peppers
- 1 tbsp toasted pine nuts
- 1/2 cup chopped cilantro or parsley
Directions:
- Heat oil in a large saucepan on medium. Add onion and garlic and cook for a few minutes until tender. Stir in chili powder, cumin and cayenne. Cook for 30 secs, stirring constantly until fragrant.
- Add rices, barley and quinoa. Stir in well.
- Add stock. Bring to boil and reduce to simmer. Cover for 40 to 45 minutes.
- Remove from heat and stir in red peppers, pine nuts, cilantro.
- Adjust seasonings if necessary.
Serves 4-6
Lentil and Quinoa Salad with Shredded Carrots and Ginger-Curry Vinaigrette
February 4, 2008
From Once Upon a Tart by Frank Mentesana and Jerome Audureau
Ingredients:
Salad:
- 4 cups cold unsalted water (for the lentils)
- 1 1/2 cup French green lentils (lentilles de Puy), rinsed
- 3 cups cold unsalted water (for the quinoa)
- 1 cup quinoa, rinsed
- 3-4 medium carrots, peeled and coarsely grated
- 1/4 cup chopped fresh cilantro
Ginger-Curry Vinaigrette
- Juice of 1 lemon
- 1 tbsp Madras curry powder
- 1-inch piece fresh ginger, peeled and finely grated
- 1 garlic clove, minced
- 1 tsp salt
- A few turns freshly ground pepper
- 1/2 cup olive oil
Directions:
- For the vinaigrette: Whisk all ingredients except olive oil together in a small bowl. Add the olive oil in a slow, thin stream, whisking as you go to form an emulsion.
- Place water and lentils in a big saucepan, and bring to a boil over high hear. Lower the heat and simmer, uncovered for 20-25 minutes, until the lentils are tender but not losing their skin. Drain the lentils and dump into a big bowl.
- At the same time the lentils are cooking, place the 3 cups unsalted water and the quinoa in another big saucepan, and bring them to a boil over high heat. Lower the heat and simmer, uncovered, for 15-18 minutes. Drain well through a fine sieve (the grains will fall through the holes of a regular colander), and add to the bowl with the lentils.
- Add the grated carrots and the chopped cilantro to the bowl. Pour the vinaigrette over the salad, and toss with a big spoon. Serve warm, chilled or room temperature.
Makes 8 servings.
Corn, Arugula, and Tomato Salad
February 4, 2008
From Eating Well magazine, summer 2004
Ingredients:
- 3 tbsp red-wine vinegar
- 3 tbsp minced shallots
- 6 tbsp extra-virgin olive oil
- 1/4 tsp salt or to taste
- 6 cups loosely packed arugula
- 2 cups fresh corn kernels
- 1-1/2 pints cherry tomatoes, halved
- Freshly ground pepper to taste
Directions:
- Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
- Whisk oil into vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.
Makes 6 servings, 1 cup each.
Of Rice and Men
February 4, 2008
From Looneyspoons by Janet and Greta Podleski
Rice salad with a tangy-sweet lime dressing and cantaloupe
Ingredients:
Salad:
- 1 cup uncooked long grain brown rice
- 1 cup orange juice
- 1 1/3 cups chicken broth
- 1 1/2 cups diced cantaloupe
- 1 cup peeled and diced English cucumber
- 1/2 cup each diced red pepper and chopped green onions
- 2 tbsp chopped fresh coriander
Dressing:
- 3 tbsp lime juice
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp prepared mustard
- 1 clove garlic minced
- 1/2 tsp ground cumin
- 3-4 dashes hot pepper sauce
- 1/4 tsp salt
Directions:
- Combine rice, orange juice, and chicken broth in a medium saucepan. Bring to a boil. Reduce heat to medium-low. Cover and simmer until rice is tender and all liquid has been absorbed, 25-45 minutes depending on the type of rice you are using. Let rice cool completely. This can be done earlier in the day, then it’s a snap to put the salad together
- In a large bowl, stir together rice, cantaloupe, cucumber, red pepper, green onions, and coriander. In a small bowl, whisk together all dressing ingredients. Pour over rice mixture and stir well. Cover and refrigerate for 1 hour before serving
Makes 8 servings
