Description:
It is Vegan MoFo III, the Vegan Month of Food, Day 31.
Ingredients:
* Soba or Udon noodles, one package
* Silken tofu, one package
* 1/2 can coconut milk (regular or light)
* 1/2 lb mushrooms
* 1/2 lb Brussels sprouts
* 1 Tbsp red curry paste
* Olive oil, for sauteing
Directions:
Prepare noodles as directed.
Warm oil over medium heat in a large skillet and saute mushrooms and Brussels. Remove mushrooms and Brussels and reserve. In the same skillet, scramble tofu. Set aside.
In a small pot, warm coconut milk. Add red curry paste and combine.
Add noodles to large skillet with tofu. Add mushrooms and coconut milk curry mixture. Stir well to combine.
Serve with chopsticks.
Thursday, March 11, 2010
Thursday, February 11, 2010
Alicia Silverstone's Chocolate Peanut Butter Cups
Description:
Back in the day, I was obsessed with Reese’s Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use.
Ingredients:
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz0fEqsccIP
Directions:
1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.
** I actually just put mine in the freezer after they've set for awhile in the fridge. They don't actually get that hard and I like the extra firmness and cold of the freezer.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz0fEqwznWD
Thursday, December 17, 2009
Vegetarian Chili recipe created by Bill Telepan for P.S. 87
Description:
Periodically at Lyla's school they have a special wellness day where parent volunteers get involved to prepare and serve a super healthy meal for the kids. Bill Telepan (of the UWS restaurant Telepan) is a parent at the school and is very involved in making the school lunches healthier. This recipe is very simple but I've tried at least 5 chili recipes that Lyla hated and after having this at school we were given the recipe and Lyla has given it her official thumbs up.
I used one can of each of the beans listed.
Ingredients:
2 ounces vegetable oil
1 onion-small dice
1 red pepper-small dice
1 green pepper-small dice
1 jalapeno-seeds removed & minced (i skipped this for kids)
4 cloves garlic-minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 ounces tomato paste
1 28 ounce can diced tomato
3 14 ounce cans beans-can be black, kidney, chickpeas-draining about half of the liquid (i rinse the beans and drain the juice...if you want juicier you can follow recipe and/or add extra water)
Directions:
-place oil in a pot and on medium heat, add onion, peppers and garlic with a pinch of salt and cook covered for about 10 minutes, stirring occasionally.
-add spices and paste and mix in well.
-add tomatoes and a half a can of water and a simmer for about 20 minutes until thick.
-add beans and simmer for about 5-7 minutes
Periodically at Lyla's school they have a special wellness day where parent volunteers get involved to prepare and serve a super healthy meal for the kids. Bill Telepan (of the UWS restaurant Telepan) is a parent at the school and is very involved in making the school lunches healthier. This recipe is very simple but I've tried at least 5 chili recipes that Lyla hated and after having this at school we were given the recipe and Lyla has given it her official thumbs up.
I used one can of each of the beans listed.
Ingredients:
2 ounces vegetable oil
1 onion-small dice
1 red pepper-small dice
1 green pepper-small dice
1 jalapeno-seeds removed & minced (i skipped this for kids)
4 cloves garlic-minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 ounces tomato paste
1 28 ounce can diced tomato
3 14 ounce cans beans-can be black, kidney, chickpeas-draining about half of the liquid (i rinse the beans and drain the juice...if you want juicier you can follow recipe and/or add extra water)
Directions:
-place oil in a pot and on medium heat, add onion, peppers and garlic with a pinch of salt and cook covered for about 10 minutes, stirring occasionally.
-add spices and paste and mix in well.
-add tomatoes and a half a can of water and a simmer for about 20 minutes until thick.
-add beans and simmer for about 5-7 minutes
Sunday, September 13, 2009
Linguine With Zucchini and Chickpeas
Description:
This is a delicious recipe I got from Real Simple Magazine. I leave out the parmesan and it's still delicious.
Nutritional Information
Per Serving
Calories 507
Fat 13g
Sat Fat 3g
Cholesterol 10mg
Sodium 697mg
Protein 21g
Carbohydrate 74g
Fiber 5g
Ingredients:
12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
kosher salt
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
Directions:
Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture.
Monday, November 5, 2007
Butternut Squash Soup
Description:
From "Real Simple Magazine"
This is my favorite butternut squash soup recipe.
Roasting the squash before you add it to the soup results in a rich, caramelized flavor. But if you don't have the time, you can skip this step. I personally love it roasted and will sometimes just roast the squash and eat it with couscous.
Hands-on time: 25 minutes
Total time: 2 hours
Ingredients:
1 3-pound butternut squash
3 tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter or butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium veggie broth
Directions:
Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat.
To Freeze:
Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months.
To Reheat:
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.
Sunday, March 25, 2007
Broccoli-Tofu Stir-Fry
Description:
Recipe By: Moosewood Restaurant Cooks at Home
Ingredients:
Sauce:
3 tablespoons hoisin sauce
2/3 cup water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
Stir-fry:
2 tablespoons vegetable oil
2 garlic cloves -- pressed
1 small fresh chile -- seeded and minced
18 ounces tofu -- cut into 1" cubes
5 cups broccoli florets
1/3 cup dry sherry
1 bunch scallions -- cut into 1" pieces
1 red bell pepper, cut into strips -- optional
Directions:
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.
Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.
Serve immediately.
Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium
Serve over rice or pasta.
Recipe By: Moosewood Restaurant Cooks at Home
Ingredients:
Sauce:
3 tablespoons hoisin sauce
2/3 cup water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
Stir-fry:
2 tablespoons vegetable oil
2 garlic cloves -- pressed
1 small fresh chile -- seeded and minced
18 ounces tofu -- cut into 1" cubes
5 cups broccoli florets
1/3 cup dry sherry
1 bunch scallions -- cut into 1" pieces
1 red bell pepper, cut into strips -- optional
Directions:
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.
Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.
Serve immediately.
Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium
Serve over rice or pasta.
Monday, January 29, 2007
Vegetarian Tacos
Description:
From "Dad's Own Cookbook" by Bob Sloan
A Mexican feast is never complete without tacos.
Ingredients:
1 tablespoon corn oil
1 green bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
1 packet taco seasoning
1 12-ounce can red beans, drained
1 8-ounce can corn, without sugar, drained
3/4 pound plum tomatoes (about 5)
4 leaves Romaine lettuce or 1/4 head iceberg lettuce
1/2 pound grated Monterey Jack or cheddar cheese (or cheese substitute)
1 medium red onion
8 store-bought taco shells, warmed, if desired
Directions:
1. Put a large frying pan on High heat and let it get hot, about 45 seconds. Add the oil and the bell pepper and sauté, stirring often, until cooked through but still crunchy, about 5 minutes.
2. Add the tomatoes, taco seasoning, and red beans. When the mixture starts boiling, reduce the heat to Low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan.
3. Stir in the corn and cook until heated through. Turn off the heat.
4. Cut the tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion.
5. Cut the lettuce into 1/4-inch slices. Stack these and then cut them in half.
6. Place the taco shells on a platter. Fill each with the chili mixture. Top with grated cheese and garnish with chopped tomato, onion, and shredded lettuce.
From "Dad's Own Cookbook" by Bob Sloan
A Mexican feast is never complete without tacos.
Ingredients:
1 tablespoon corn oil
1 green bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
1 packet taco seasoning
1 12-ounce can red beans, drained
1 8-ounce can corn, without sugar, drained
3/4 pound plum tomatoes (about 5)
4 leaves Romaine lettuce or 1/4 head iceberg lettuce
1/2 pound grated Monterey Jack or cheddar cheese (or cheese substitute)
1 medium red onion
8 store-bought taco shells, warmed, if desired
Directions:
1. Put a large frying pan on High heat and let it get hot, about 45 seconds. Add the oil and the bell pepper and sauté, stirring often, until cooked through but still crunchy, about 5 minutes.
2. Add the tomatoes, taco seasoning, and red beans. When the mixture starts boiling, reduce the heat to Low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan.
3. Stir in the corn and cook until heated through. Turn off the heat.
4. Cut the tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion.
5. Cut the lettuce into 1/4-inch slices. Stack these and then cut them in half.
6. Place the taco shells on a platter. Fill each with the chili mixture. Top with grated cheese and garnish with chopped tomato, onion, and shredded lettuce.
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