Makes 6 servings
Ingredients:
Fudgesicles: Freeze the chocolate mousse in ice cube trays. Thaw for 5 minutes before serving. Chocolate Sauce or Fondue: increase water to 1 cup See relevant blog post here.
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Makes 4 Servings
Ingredients:
Serve chilled or warmed slightly Notes:
Makes 6 servings
Marinara Ingredients:
Place all ingredients for Marinara Sauce in food processor fitted with the S blade and process until smooth. Store in a sealed container in the refrigerator, Marinara Sauce will keep for three days. Transform the zucchini into noodles using a vegetable peeler or spiral slicer. Toss the zucchini noodles with enough marinara to coat well and serve immediately. Serve with extra marinara sauce on the side. See relevant blog post here. Makes 6 servings
Ingredients:
Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips (chiffonade). Repeat with the remaining kale leaves. Chop the cake strips crosswise a few times, so they aren't too long. Place kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Mediterranean Kale Salad will keep for up to three days. Bring to room temperature before storing. Variation #1: sub 1/4 cup sliced kalamata olives for the raisins and add 1 diced red bell pepper Variation #2: eliminate the raisins and the pine nuts. Add 1 seeded and diced tomato, 1 diced avocado, and a dash of cayenne pepper. Jalepeno would be optional. Notes:
Serves 4
Ingredients:
Blend all ingredients, except cilantro and avocado in blender or Vita-Mix on high speed until smooth. Add cilantro, blend, then add avocado and blend until smooth. Taste and adjust seasonings as desired (cayenne and salt). Garnish with diced red bell pepper, seasoned seeds, sprouts and avocado. Raw soups may be warmed, stirring constantly, with low heat up to 110 degrees. Store creamy cilantro soup in an airtight container in fridge for up to three days. Mix well before serving. When in season, sweet fresh corn cut off the cob compliments the spice in this zesty soup! See relevant blog post here. Makes 2 1/2 cups milk.
Ingredients:
Optional additions for flavor variations, added to taste: cinnamon, nutmeg, carob, frozen bananas, cocoa poweder, cocao nibs, thai young coconut, goji berries, etc Nut and seed milks can be made with any nut or seed using the same process. The only seed that does not need to be soaked or strained is hemp seed. For a richer almond cream, add only 1/2 cup water at the end, for a total of 2 cups of water. Notes:
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. 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. Ingredients
Method 1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes. 2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. 3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six. Link to official recipe site, Simply Recipes, here. You can view the 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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