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Recipes
Reboot - Juice - Grape Vino
By BlueSchmoo
1.) Wash all ingredients. 2
- 1/2 fennel bulb
- 1/2 of a medium sized red cabbage
- 2 large handful of grapes
- 1 green apple
- (add more or less fennel depending on your personal preference)
Beverages - Truvía® Simple Syrup
By BlueSchmoo
Add Truvía® natural sweetener to 1/2cup warm water Shake or blend until completely dissolved
- 3 1/2 Tbsp Truvía® natural sweetener spoonable
- 1/2 cup warm water
Pureed Chickpea Soup - Passato di Ceci
By BlueSchmoo
Coat a large pot with olive oil, add the pancetta and bring to a medium heat
- Extra-virgin olive oil
- 1/4 pound pancetta, cut in 1/2-inch dice
- 1 large onion, peeled and cut in 1/2-inch dice
- 2 celery ribs, cut in 1/2-inch dice
- 1 large or 2 small carrots peeled and cut in 1/2-inch dice
- 6 garlic cloves, smashed, divided
- 2 pinches crushed red pepper flakes
- Kosher salt
- 1 pound chickpeas, soaked in water overnight
- 2 quarts chicken stock
- 1 bundle fresh thyme
- 3 bay leaves
- 1 quart water
- 3 sprigs rosemary, leaves finely chopped
- 5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes
- ________________________
- SERVES 2-3
- Extra-virgin olive oil
- 2 oz pancetta, cut in 1/2-inch dice
- 1/2 large onion, peeled and cut in 1/2-inch dice
- 1 celery rib, cut in 1/2-inch dice
- 1/2 large or 1 small carrots peeled and cut in 1/2-inch dice
- 3 garlic cloves, smashed, divided
- 1 pinch crushed red pepper flakes
- Kosher salt
- 1/2 pound chickpeas, soaked in water overnight
- 1 quart chicken stock
- 1/2 bundle fresh thyme (or herb of your choice)
- 1 1/2 bay leaves
- 1/2 quart water
- 1 1/2 sprigs rosemary, leaves finely chopped
- 2.5 to 3 (1/2-inch) slices country style bread, cut into 1/2-inch cubes
Tofu Marinade Options for Dry Fried Tofu
By BlueSchmoo
Dry Frying Tofu Use a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low...
- Simple, All-purpose Tofu Marinade:
- 1/2 cup Braggs Liquid Aminos (for a salty, smoky flavor)
- Splash of rice vinegar
- 1/2 large sweet onion, diced
- 5 cloves garlic, crushed
- water to cover
- Chinese Tofu Marinade:
- 1/2 cup shoyu (or soy sauce)
- 1/4 cup rice wine (or sherry)
- 1 clove garlic, crushed
- 1/2 tbsp fresh ginger, grated or crushed
- 1 tsp palm sugar (or brown sugar)
- Thai Tofu Marinade:
- 1/2 cup fish sauce (or soy sauce)
- 1/2 cup rice wine (or sherry)
- 1/4 cup palm sugar (or brown sugar)
- Splash of rice vinegar
- Juice from 1/2 lime
- 1 small shallot (or half onion), finely minced
- 1 tbsp chili paste
- 1 tbsp finely minced lemon grass (fresh or dried)
Oatmeal - Pecan Pie Flavored
By BlueSchmoo
1. In a small skillet, melt the butter and toast pecans over medium to low heat
- 1 Cup pecans, chopped and divided
- 1 1/2 Cups oatmeal (use rolled oats or steel cut oats ONLY)
- 4 1/2 Cups milk
- 3/4 Cup dark brown sugar
- 1/4 Cup butter, unsalted, or 1/2 stick
- 1 tsp. vanilla extract
Chicken - Noodle Casserole
By BlueSchmoo
1. Stir the soup, milk, peas, chicken and noodles in a 11⁄2-quart casserole
- 1 can (103⁄4 ounces) Campbell’s® Condensed Cream of Chicken
- Soup (Regular or 98% Fat Free)
- 1 ⁄2 cup milk
- 1 cup frozen peas
- 2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast, drained
- 2 cups medium egg noodles, cooked and drained
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
Steaks Pan Seared Thick Cut
By BlueSchmoo
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks
- 2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each) (see note in Description)
- Kosher salt and ground black pepper
- 1 tablespoon vegetable oil
Pecan Barbecue Sauce
By BlueSchmoo
In a large saucepan, combine all ingredients
- 1 can (12 ounces) tomato paste
- 1 cup ground pecans
- 3/4 cup water
- 1/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup chopped onion
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 tablespoon prepared mustard
- 1 teaspoon seasoned salt
- 2 garlic cloves, minced
Salad - Vegan Taco Salad for Two
By BlueSchmoo
Don’t let the long ingredient list put you off; the entire recipe took me about 30 minutes or so
- Other salad ingredients:
- 1/2 cup walnuts, soaked for 2-8 hours
- 1 & 1/2 tsp chili powder
- 1/2 tsp cumin powder
- fine grain sea salt, to taste
- cayenne pepper, to taste (optional)
- NUT CREAM SAUCE: (yield: 1 heaping cup)
- 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
- 11-12 tbsp water (use as needed to achieve desired consistency)
- 2-3 tbsp fresh lemon juice, to taste
- fine grain sea salt, to taste (I used just over 1/4 tsp)
- 3 MINUTE GUACAMOLE: (yield: 3/4 cup)
- 1 large ripe avocado
- 1/4 cup chopped red onion
- 1/2 small tomato, chopped
- 1/2 tsp ground cumin
- 1 tbsp + 1 tsp fresh lime juice
- scant 1/4 tsp fine grain sea salt, or to taste
- greens of choice
- salsa
- green onion (optional)
- crackers
Chicken - Chicken Parmesan Meatloaf
By BlueSchmoo
**This recipe makes enough for TWO full meatloaves
- 1 package McCormick's Sweet Basil & Oregano Bruschetta Chicken (dry packet)
- 2 cups Crushed Italian Crackers (or sub regular breadcrumbs)
- 2 cups Spaghetti Sauce (used Classico, but you can use your fav)
- 1 cup Shredded Italian Cheese (used a blend, but you could sub plain mozzarella)
- 2 Eggs
- 1 cup Asparagus (Diced)
- 1 pound Ground Chicken
- 6 slices Provolone Cheese (to melt on top)