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.
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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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Useful Non-Austin Cooking Sites:
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