Vegetable

Asian Fusion Salad

1 head red leaf lettuce

1 cup snow peas

1 large cucumber

1 sweet red bell pepper

1½ cups bean sprouts

2 carrots

2 Tbs. balsamic vinegar

1 tsp. sesame oil

½ tsp. Thai chili paste (or other chili sauce)

½ cup bottled salad dressing of your choice (e.g., Annie’s sesame shitake, lemon tahini, cilantro lime, etc.)

Wash and tear the lettuce into bite-sized pieces.  Drain thoroughly and place in a large salad bowl.  Trim the tips from the snow peas and cut on a diagonal into 1-inch slices.  Peel the cucumber and julienne (cut into thin, narrow slices 1 to 2 inches long).  Cut the red pepper in half and remove the seeds and pith.  Cut into thin slices and then cut the slices diagonally into thirds.  Rinse and drain the bean sprouts.  Julienne the carrots and blanch them in submerging them in boiling water for 3 to 4 minutes.  Rinse with cold water and drain.  Add the snow peas, cucumber, red pepper, bean sprouts, and carrots to the salad and make an indentation in the center of the salad.  Stir together the vinegar, soy sauce, sesame oil, and chili paste.  Pour over the salad and toss.  Serve with salad dressing of your choice on the side.  30 minutes preparation time.  Makes 8 servings.             

Asparagus Curry

2 tsp. green curry paste

½ tsp. salt

1 14-oz. can coconut milk

1 large onion, sliced

14 oz. water or light vegetable broth

2 cubed sweet potatoes, blanched in boiling water for 5 min.

1 cup peas, fresh or frozen

2 cups asparagus, cut into ½ inch pieces

Squeeze of fresh lime juice

¼ cup small basil leaves

In a large thick bottomed pot over medium heat, whisk the curry paste with the salt and a small splash of the coconut milk.  Simmer for just a minute.  Add the onion and sauté until it softens.  Add the rest of the coconut milk and broth and simmer for another five minutes.  Taste and adjust spices for flavor.  Stir in the potatoes and just before serving, the peas and asparagus.  Simmer for a few minutes, just long enough for the vegetables to cook.  Finish the pot with a squeeze of lime juice and basil leaves.  25 minutes preparation time.  Makes 4 servings.
Mediterranean Collard Greens

1 bunch collard greens, chopped (about 8 cups)

1 Tbs. lemon juice

1 balsamic vinegar

1 medium cloves garlic, pressed

Extra virgin olive oil, to taste

Salt and black pepper, to taste

Press garlic and let sit for 5 to 10 minutes; bring lightly salted water to a boil in a steamer with a tight fitting lid.  Separate the stems from the greens by folding in half and cutting along side of the stem, or pulling out stem.  Roughly chop the greens.  Add collard greens to steamer basket and steam covered for about 5 minutes, or until tender.  Toss with rest of ingredients and place on a plate and cut more finely before serving.  15 minutes preparation time.  Makes 4 servings.

Parsley and Celery Pilaf

1 Tbs. butter

1½ cups parsnip, peeled and chopped

1/3 cup celery, sliced ¼ inch thick

¼ onions, diced

1 ½ cups uncooked organic brown rice

¼ cup water

½ tsp. sea salt

3/8-1/2 tsp. dried thyme

1/8 tsp. fresh ground black pepper

3 cups organic chicken broth or vegetable broth

Heat the butter in a large saucepan over medium heat.  Add parsnip, celery, and onions, and cook 4 minutes, stirring occasionally.  Do not let the vegetables brown.  Add cooked rice and the next 5 ingredients (rice through broth), and bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  (Consult the package of your brown rice for exact cooking time.)  Stir in water chestnuts.  35 minutes preparation time.  Makes 6 servings.

Brown Rice and Lentils

1 Tbs. butter

1 large onion, diced

½ green pepper, diced

½ cup organic brown rice, uncooked

½ cup lentils, uncooked

1½ tsp. cumin

½ tsp. coriander

¼ tsp. turmeric

¼ tsp. hot sauce (or to taste)

2 cups chicken or vegetable broth

Sauté onions with butter in medium saucepan until translucent.  Add green pepper, sauté for 3 minutes.  Add rice; sauté 2 more minutes.  Add lentils, spices, hot sauce, and broth.  Cover and bring to boil; simmer 35-40 minutes, or until water is mostly absorbed.  55 minutes preparation time.  Makes 3 servings.

Vegetable Angel Hair “Pasta”

3 zucchini

16 oz. cherry tomatoes

½ small white onion

A few fresh basil leaves

2 cloves garlic

1 red, orange, or yellow bell pepper

2 tsp. dried Italian spices

Salt and pepper to taste

A little olive oil

Use a spiral slicer to cut zucchini into angel hair like strands.  Place all items in a good processor or blender, and chop to a “chunky” consistency.  Don’t puree the mixture.  Pour sauce into a bowl and allow to set for 30 minutes to allow sauce to thicken.  Pour over pasta.  45 minutes preparation time.  Makes 4 servings.

Lentil Stuffed Peppers

1 cup Lentils

4 bell peppers

1 Tbs. butter

1 cup chopped onions

1 Tbs. chili powder

1 tsp. ground cumin

1 tsp. dried basil

½ tsp. dried oregano

1 Tbs. wine vinegar

2 ½ cups cooked organic brown rice

1 pinch sea salt

1 medium ripe tomato, chopped

Prepare the beans as directed.  Cut peppers in half lengthwise and remove seeds, then steam cut side down over ½ inch boiling water until nearly tender, about 9 minutes.  Rinse with cold water, then drain and set aside.  Preheat over to 350 degrees.  Heat butter in a skillet over medium heat, sauté the onion until translucent and soft, then add the chili, cumin, basil, oregano, beans and vinegar, mixing well.  Stir in the rice, salt, and tomato, and remove from heat.  Fill peppers with bean mixture and place on a shallow baking dish.  Bake covered for 15 minutes or until tender.  Serve immediately.  Red Lentil load is a recommended accompaniment as well as a fresh salsa and a mixed greens salad.  35 minutes preparation time.  Makes 8 servings.

Vegetable Brown Rice Risotto

1 cup organic brown rice

2 medium yellow squash, julienned

½ red onion, diced

1 medium carrot, grated

1 Tbs. tomato paste

3 garlic cloves

4 asparagus spears, chopped in fours

1 cup mushrooms, raw

1 pinch sea salt

1 cup water

Cook brown rice separately.  Heat garlic and onions in pot until soft.  Add carrots and tomato paste and stir.  Add all vegetables, and water.  Cook until soft.  Add seasonings and stir.  Mix into brown rice, and stir.  35 minutes preparation time.  Makes 2 servings.

Mushroom Oven Rice

1 cup uncooked long grain brown rice

¼ cup butter

½ cup finely chopped celery

½ cup finely chopped onions

1 cup sliced fresh mushrooms

1 (14½ ounce) can chicken broth

1/3 cup water

1 Tbs. parsley flakes

Preheat oven to 350 degrees.  In a large skillet, sauté the rice in butter for 2 minutes or until golden brown.  Add celery and onion; cook and stir for 2 minutes.  Add mushrooms; cook and stir until the celery is tender.  Pour into a greased 1½ quart casserole dish.  Stir in the broth, water, soy sauce, and parsley.  Cover and bake for 45-50 minutes or until liquid is absorbed and rice is tender.  1 hour and 35 minutes preparation time.  Makes 4 servings.

Spinach Stir Fry

2 cups chopped fresh spinach

1½ cups chopped Portobello mushrooms

¼ cup chopped fresh basil

½ chopped onions

2 garlic cloves, crushed

2 balsamic vinegar

2 Tbs. butter

Salt and pepper to taste

In a large frying pan, place the butter and the onions, cook on medium heat until translucent.  Add garlic, basil, salt and pepper.  Cook 2 minutes and add remaining ingredients.  Cook 5-10 minutes more.  Serve with rice.  30 minutes preparation time.  Makes 4 servings.
Crock Pot Layered Dinner

4 sweet potatoes, sliced

1 large onion, sliced

2 carrots, sliced

1 green pepper, sliced

1 zucchini, sliced

1 cup frozen/fresh broccoli crowns

1 cup frozen/fresh cauliflower crowns

Sauce:

2½ cups tomato sauce

1 tsp. ground thyme

1 tsp. dried mustard

1 tsp. dried basil

2 tsp. chili powder

½ tsp. ground cinnamon

1/8 tsp. ground sage

2 Tbs. parsley flakes

Layer vegetables in crock pot in order given.  Mix together ingredients for sauce and pour over vegetables.  Cook 6 hours on high.  6½ hours preparation time.  Makes six servings.

Carrot Curry

1 lb. carrots, peeled and cut into sticks

2 Tbs. butter

2 Tbs. extra virgin olive oil

1 tsp. mustard seeds

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. turmeric

1 tsp. fenugreek seeds

1 tsp. dried dill

Pinch cayenne pepper

2 medium onions, sliced

2 red bell peppers, julienned

3-4 cups chicken stock

Grated rind of 1 orange

1 Tbs. freshly grated ginger

2 Tbs. arrowroot mixed with 2 Tbs. water

2 cups spinach leaves, chopped

Sea salt

Melt butter and olive oil in a large pot.  Sauté spices for several minutes, stirring constantly.  Add onion and sauté until soft.  Add peppers and carrots and sauté a few minutes more.  Add stock, ginger, and orange rind and bring to a boil.  Reduce to simmer, uncovered, until liquid is partially evaporated and carrots and peppers are soft.  Spoonful by spoonful, add arrowroot mixture until desired thickness is obtained.  Season to taste.  Stir in spinach and simmer another minute more.  40 minutes preparation time.  Makes 6-8 servings.

Eggplant Curry

2 large eggplants

2 medium onions, peeled and chopped

2 tsp. fenugreek seeds

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. turmeric

¼ tsp. cayenne pepper

1 tsp. freshly grated ginger

4 tomatoes, peeled, seeded, and chopped

¼ cup cilantro, chopped

½ cup extra virgin olive oil

To peel tomatoes, bring a pan of water to a boil.  Using a slotted spoon, dip tomatoes in one at a time for about 5 seconds each.  The skin will peel off easily.  Peel the eggplant and cut into ½-inch cubes.  Place in a bowl and toss with a generous spoonful of fine sea salt.  Let stand, covered, about 1 hour.  Rinse in a colander and pat cubes dry with paper towels.  Sauté eggplant cubes in batches in olive oil and transfer to a rectangular Pyrex baking dish.  Sauté the onions and spices in olive oil until onions are tender.  Add remaining ingredients to onions except chopped cilantro.  Simmer a few minutes, stirring, until well mixed.  Add to casserole and mix well.  Bake, uncovered, at 350 degrees about 1 hour.  Garnish with chopped cilantro.  2½ hours preparation time.  Makes 6 servings.

Stir-Fried Tomatoes and Eggplant

1 Tb. Organic Extra Virgin Olive Oil

1 medium sized eggplant, peeled and diced

1 medium onion, diced

1 celery stalk, thinly sliced

1 28 ounce can of organic diced tomatoes with juice

2 Tbs. Organic red wine or Balsamic vinegar

2 finely sliced basil leaves or ¼ tsp. dried basil

2 tsp. dried oregano

Salt and pepper to taste.

In a wok, heat the olive oil and stir fry the eggplant, celery, and onion for 8-10 minutes.  Add remaining ingredients, cover and simmer for 20-25 minutes while stirring occasionally.  Serve immediately.  Makes two servings.
Vegetarian Moussaka

1 large eggplant

½ tsp. salt

3 Tbs. butter

1 onion, chopped

3 garlic cloves, chopped

½ red pepper, chopped

½ yellow pepper, chopped

½ green pepper, chopped

1 tsp. paprika

¼ tsp. hot paprika (or squirt of something spicy)

1 egg, beaten

¼ cup tomato paste

Peel and cube eggplant. Rinse well and place in pot of water with ¼ tsp. salt.  Simmer until tender, 15 minutes.  While the eggplant is cooking, sauté the onion, garlic and peppers in 1 Tbs. butter till just starting to brown.  Drain the eggplant in a strainer and mash it with a potato masher to make a mush and drain excess water.  Place eggplant in pan with peppers.  Add 1 Tbs. butter, tomato paste, and seasonings.  Remove from heat and let cool slightly.  Add egg.  Oil a Pyrex dish with remaining 1 Tbs. of butter.  Place eggplant mixture in it.  Bake for 45 minutes at 350 degrees or microwave on high for about 12 minutes.  1½ hours preparation time.  Makes 6-8 servings.

Portobello Salad with spicy mustard dressing

Serving size 12

ingredients
2 medium grapefruit
2 medium heads Belgian endive
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons drained capers
1/2 teaspoon raw honey
1/2 teaspoon salt
1/4 cup olive oil
1 pound mixed baby greens or mixed salad greens (about 24 cups loosely packed)

preparation

1. With knife, cut peel from both grapefruit. Holding grapefruit, 1 at a time, over small bowl to catch juice, cut sections from grapefruit between membrane. Place grapefruit sections on plate. Cut endives lengthwise into matchstick-thin strips.

3. Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat.

2. In large serving bowl, combine balsamic vinegar, Dijon mustard, capers, sugar, salt, and 2 tablespoons grapefruit juice (reserve any remaining grapefruit juice for another use). With wire whisk or fork, slowly beat in olive oil until mixture thickens slightly.

Nutritional information
(based on individual servings)
Calories: 65
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 0 mg
Sodium: 175 mg
Carbohydrates: g
Fiber: g
Protein: g

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