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Recipes
Zucchini Fritters with Herb-Garlic Aioli
By sz8jm9
http://www.theroastedroot
- For the Gluten Free Zucchini Fritters:
- 1-1/4 pounds zucchini squash, grated (2 medium)
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/3 cup blanched almond meal
- 2 tablespoons ground flax seed
- 3 tablespoons gluten free all-purpose flour
- 1/2 cup parmesan cheese
- 3/4 teaspoon salt
- 2 to 3 tablespoons grapeseed oil for cooking
- For the Herb-Garlic Aioli
- 1/2 cup Hampton Creek Garlic Mayo
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
Potato Pancakes with Guacamole and Poached Eggs
By sz8jm9
From the Joy of Kosher: http://www
- Guacamole
- 4 ripe avocados, peeled and pitted
- 1/4 cup lime juice
- 1 small red onion, diced
- 2 tablespoon chopped cilantro, plus more for garnish
- 1/2 teaspoon garlic powder
- Potato Pancakes
- 4 medium Idaho potatoes, peeled
- 3 eggs, beaten
- 2 tablespoon matzah meal
- 2 teaspoon Kosher salt
- 1/2 teaspoon coarse black pepper
- 6 tablespoon canola oil or olive oil
- Poached Eggs
- 8 large eggs
- 2 tablespoon white wine vinegar
- Kosher salt
- Freshly ground black pepper
Cumin-Spiced Chickpeas and Carrots on Couscous
By sz8jm9
Cooking Light August 2011 WW Pts Plus = 11 Nutritional Information Amount per 4 servings Calories: 420 Fa...
- 1/2 cup organic vegetable broth
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 2 (15 1/2-ounce) cans chickpeas rinsed and drained
- 3 tablespoons canola oil, divided
- 1 cup chopped red bell pepper
- 1 cup julienne-cut carrots
- 1 jalapeño pepper, finely chopped
- 1 teaspoon cumin seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground red pepper
- 6 garlic cloves, minced
- 4 cups warm cooked couscous (about 2 cups dry)
- 1/2 cup cilantro leaves
- Lemon wedges (optional)
Earl Grey Ginger Spritzer
By sz8jm9
Recipe Type: Drinks Prep time: 2 hours Cook time: 5 mins Total time: 2 hours 5 mins Serves: 4
- 2 cup water, boiled
- 2 Earl Grey tea bags
- 16 ounces (1 1/2 bottles) good quality non alcoholic ginger beer, chilled
- Fresh mint leaves
Polenta Toasts with Balsamic Onions, Roasted Peppers, Goat Cheese and Thyme
By sz8jm9
Cooking Light: NOVEMBER 2013 The polenta and onions may be prepared a few days in advance
- 1 polenta log
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 2 cups vertically sliced onion
- 1 thyme sprig
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped bottled roasted red bell peppers
- 2 ounces goat cheese, crumbled (about 1/4 cup)
- 2 teaspoons fresh thyme leaves
Grilled Stuffed Mini Bell Peppers
By sz8jm9
Recipe: http://www.centercutcook
- 8 mini bell peppers, rinsed and cut in half lengthwise (remove any seeds)
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 green onion, chopped
- 3 ounces cream cheese, softened
- 3 tablespoons sour cream
- Salt, pepper
Pasta Shells with Egg, Beet, and Arugula Salad
By sz8jm9
Vegetarian Times Pasta salad meets egg salad meets finger food! Cook up a few extra shells in case some tear while ...
- 16 jumbo pasta shells
- 1 golden beet (about 5 1/2 oz.)
- 2 Tbs. reduced-fat mayonnaise
- 2 Tbs. white balsamic vinegar, divided
- 1/4 tsp. dry mustard powder
- 6 hard-boiled eggs, finely diced
- 1 Tbs. olive oil
- 1 1/2 cups baby arugula, coarsely chopped
- Microgreens, such as amaranth, for garnish, optiona
Adzuki Bean and Winter Squash Saute
By sz8jm9
Vegan Planet - Robin Robertson The naturally sweet adzuki bean and winter squash complement each other in flavor an...
- Changes I made:
- 1 medium-size winter squash, such as butternut, buttercup, or kabocha
- 2 Tbsp olive oil
- 3 shallots, halved and sliced
- 1/4 c. water
- 1 Tbsp tamari
- 1-15 oz. can adzuki beans, drained and rinsed
- Salt and freshly ground pepper
- I used 1/2 a red onion, since I didn't have any shallots on hand
- I used a can of red kidney beans
- I added 1 clove garlic
- I added chopped kale in the last 5 minutes to the pan
- I added a splash of red wine vinegar at the end
Baked Ziti and Summer Veggies
By sz8jm9
Cooking Light YIELD: 4 servings (serving size: about 1 1/2 cups) Nutritional Information ------------------...
- 4 ounces uncooked ziti
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup (2 ounces) part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Spicy Black Bean Burgers
By sz8jm9
The Vegan Table 151 calories, 1g fat, 7g protein, 6g fiber
- 1/4 cup all purpose flour
- 1/4 cup coarse cornmeal or polenta
- olive oil or canola oil for sauteing
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 2 cups cooked or canned black beans rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup bread crumbs
- 2 tsp chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 2 tbsp minced fresh parsley