Ingredients:
1/2 cup mung bean sprouts 3 tbs nama shoyu or soy sauce 5 dried apricots 1 1/2 cups chopped tomatoes 1/4 c thinly sliced green onion 2 tbs organic raw apple cider vinegar 1 tbs peeled and minced fresh ginger 1/2 c diced cucumber or zucchini 1 jalapeno chile, seeded and minced (2 tbs) 2 tbs lime juice 2 tbs chopped cilantro 1 tbs raw agave nectar 1/4 tsp cayenne pepper, or to taste Directions: 1. Stir together sprouts and nama shoyu, and let marinate while you prepare soup. 2. Soak apricots in bowl of boiling water for 5 minutes, drain. 3. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth. Transfer to serving bowl, and stir in cucumber, jalapeno, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture. Nutrition Info per 1 cup serving: 59 cal, 2 g protein, less than 1 g total fat, 14 g carb, 0 mg chol, 682 mg sod, 2 g fiber, 10 g sugars I got this recipe from my subscription to Vegetarian Times, March 2010 issue. I also used my vita-mix with this recipe and it made things super simple! You can see relevant blog post here.
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Recipe by Felix Schoener from my Vegetarian Times magazine, March 2010.
Ingredients: Vegetable Medley 2 c chopped napa cabbage 1 c thinly sliced red bell pepper 3/4 c raw unsalted cashews, optional 1/2 c chopped red cabbage 1/2 c thinly sliced carrots 1/2 c thinly sliced snow peas 1/4 c thinly sliced green onion 2 tbs chopped cilantro Spicy Vegetable Dressing 1/2 c sesame oil 1 fresh stalk lemongrass, outer leaves removed, finely chopped, optional 3 tbs raw agave nectar or maple syrup 3 tbs nama shoyu or soy sauce 3 tbs umeboshi plum vinegar or raw apple cider vinegar 1 1/2-inch piece peeled fresh ginger 1 tbs dehydrated onion flakes 1 tbs tamarind paste, optional 1 tbs grated lime zest 1 clove garlic, peeled 1 tsp minced thai or jalapeno chile 1 small kaffir lime leaf Cauliflower "rice" 4 c cauliflower florets 1/2 c macadamia or pine nuts 1 tbs dehydrated onion flakes 1/2 tsp sea salt 1/2 tsp garlic powder Directions: 1. To make Vegetable Medley: combine all ingredients in large bowl. 2. To make Spicy Vegetable Dressing: place all ingredients in blender or food processor, and blend until creamy. Add to Vegetable Medley, and toss well. 3. To make Cauliflower "rice": place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with Vegetable Medley. Nutrition: per 1 1/3 c serving: 324 cal, 4 g protein, 27 g total fat, 21 g carb, 0 mg chol, 619 mg sod, 5 g fiber, 13 g sugars. I used my Vita-Mix and it helped TREMENDOUSLY in this recipe. Have fun! You can see relevant blog post here. Serves 4 l Vegan l 30 minutes or fewer l Gluten Free
Recipe by Jennifer Murray from my March 2010 issue of Vegetarian Times. Ingredients: 3 Hass avocados (2 c mashed) 1/4 cup plus 3 tbs raw agave nectar 1/4 cup plus 2 tbs raw cocoa powder 3 tbs raw almond butter 1 tsp lemon juice pinch ground cinnamon pinch ground nutmeg or cardamom 1/2 tsp flavored extract such as mint, cherry, orange, almond, hazelnut, or coffee, optional Directions: Puree all ingredients in food processor 3-4 minutes or until smooth and creamy, scraping down sides of bowl occasionally. Transfer to bowls and serve immediately. Vita-mix another huge success with this recipe! Per 1/2 cup serving: 370 cal, 5 g protein, 24 g total fat, 44 g carb, 0mg chol, 11 mg sod, 10 g fiber, 29 g sugars You can see relevant blog post here. |
I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
So here are some of my favorite recipes. You can also find some great non-Austin blogs or resources that I use on this page. Archives
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