| PREP: 20 min. COOK: 10-15 min. 1 QT NON-STICK POT SERVES: 4 |
| INGREDIENTS |
| ONION, 1 small, chopped GARLIC, 1 clove, chopped fine CARROTS, 2 cups, chopped FRESH GINGER, 1 1/2 tsp, grated APPLE CIDER VINEGAR, 1 Tbsp VEGETABLE BROTH, 3-4 cups SALT and PEPPER, to taste VEGAN SOUR CREAM and PARSLEY (optional) |
| INSTRUCTIONS |
| 1. Saute 1 small chopped ONION and 1 clove GARLIC in 1 Tbsp OLIVE OIL |
| 2. Add 2 cups CARROTS and continue cooking about 8 more minutes |
| 3. Add 1 1/2 tsp grated GINGER and 1 Tbsp APPLE CIDER VINEGAR, and stir lightly |
| 4. Slowly stir in 3-4 cups VEGETABLE BROTH until you have the consistency you want |
| 5. Simmer until the carrots are tender, about 30 minutes; add SALT and PEPPER to taste near the end of the cooking time |
| 6. Cool the mixture and blend until smooth |
| 7. Garnish with VEGAN SOUR CREAM and PARSLEY (optional) |
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Category: RECIPES
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carrot ginger soup recipe
Posted at 4:06 pm
Oct 25th -
sautéed nopales recipe
Posted at 11:25 am
Oct 23rdPREP: 10 min.
COOK: 10-15 min.
NON-STICK SKILLET
SERVES: 4INGREDIENTS NOPALES, 2 cups, chopped and rinsed
GARLIC, 1 clove, chopped fine
TOMATO, 1 whole, chopped
OLIVE OIL, 1 Tbsp (optional)INSTRUCTIONS *NOTE: You may substitute 1 Tbsp WATER for the oil. 1. Heat 1 Tbsp OLIVE OIL or WATER to medium temperature. 2. Add 1 CLOVE GARLIC, chopped fine, and sautee lightly 3. Add 1 chopped TOMATO and 2 cups chopped NOPALES and stir lightly 4. Lower heat and sautee 10-15 minutes until nopales turn dark green nopal and prickly pear nutrition facts
*If you are starting with fresh uncut nopales, clean and remove spines and nodes. This video shows how to do that.
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fried cabbage
Posted at 1:40 pm
Aug 10th
Recipe
OVERVIEW
4 SERVINGS
PREP 10 min
COOK 10-12 min
NON-STICK SKILLET
INGREDIENTS
2 cups green cabbage, thinly sliced
1 Tbsp OLIVE OIL
1 Tbsp APPLE CIDER VINEGAR
SALT and PEPPER to taste
1 tsp WORCESTERSHIRE SAUCE (optional)
THYME, fresh or dried (optional)
INSTRUCTIONS
(1) Heat OLIVE OIL
(2) Add CABBAGE and stir lightly
(3) Lower heat and sautée to desired tenderness
(4) Add APPLE CIDER VINEGAR, SALT, PEPPER, WORCESTERSHIRE SAUCE and THYME
(5) Stir gently, cover, remove from heat, and let set for 5 minutes or longer.
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saucy skillet-roasted cauliflower
Posted at 12:19 pm
Aug 7th
Recipe
OVERVIEW
4 SERVINGS
PREP 10 min
COOK 20 min
NON-STICK SKILLET
INGREDIENTS
1/2 medium CAULIFLOWER, cut into florets
2 Tbsps OLIVE OIL
1 LEMON for ZEST and JUICE
1/4 c FRESH PARSLEY, chopped
1 Tbsp CAPERS
1 JALAPEÑO, sliced thin
SALT and PEPPER to taste
INSTRUCTIONS
(1) Place the CAULIFLOWER FLORETS into a preheated non-stick skillet; drizzle with OLIVE OIL (optional); stir occasionally until they are golden and crispy, about 20 minutes
(2) With a vegetable peeler, peel 3 strips of LEMON ZEST from the LEMON
(3) Transfer the roasted cauliflower to a serving bowl. Top it with the PARSLEY, CAPERS, JALAPEÑO, and LEMON ZEST
(5) Add LEMON JUICE, SALT and PEPPER; toss until coated
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beet and apple salad
Posted at 1:21 pm
Aug 6thRecipe
beets + apple + salad greens + honey mustard + pistachios (optional) OVERVIEW
4 SERVINGS
PREP 20 min
COOK none
BOWL
INGREDIENTS
2 medium sliced beets, steamed or raw
1 GRANNY SMITH APPLE (or your choice), thinly sliced
LETTUCE (or your choice of salad greens)
1/2 c PEELED PISTAHIOS (optional)
2 Tbsp HONEY
2 Tbsp WHITE WINE VINEGAR
2 Tbsp DIJON MUSTARD
6 Tbsp OLIVE OIL
INSTRUCTIONS
(1) Wash and slice BEETS and APPLES; toss together
(2) Wash and prepare SALAD GREENS (tear or chop, as desired)
(2) To make DRESSING: whisk together HONEY, WHITE WINE VINEGAR and DIJON MUSTARD; drizzle OLIVE OIL slowly into the mixture as you continue to whisk
(3) Serve BEET and APPLE mixture on top of GREENS; add DRESSING
(5) Garnish with PISTACHIOS
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brussels sprouts in balsamic dijon sauce
Posted at 1:05 pm
Aug 5th
Recipe
OVERVIEW
4 SERVINGS
PREP 10 min
COOK 20 min
NON-STICK SKILLET
INGREDIENTS
1 lb BRUSSELS SPROUTS
2 cloves GARLIC chopped fine
1 1/2 cups WATER
1 Tbsp NUTRITIONAL YEAST
2 Tbsps DIJON MUSTARD
1/4 cup BALSAMIC VINEGAR
2 Tbsp HONEY
SALT and PEPPER to taste
INSTRUCTIONS
(1) Wash BRUSSELS SPROUTS and cut in halves
(2) Heat skillet to medium temperature, add GARLIC and BRUSSSELS SPROUTS stir lightly, and cook until brussels sprouts are crisp around the edges, about 5 minutes
(3) Add WATER and cook until brussels sprouts are soft, 7-8 minutes
(4) Whisk together MUSTARD, BALSAMIC VINEGAR, NUTRITIONAL YEAST, and HONEY, and drizzle the mixture over the brussels sprouts.
(5) Continue cooking 1-2 minutes until heated through
(6) Sprinkle with SALT and PEPPER
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sautéed asparagus
Posted at 2:42 pm
Jun 28th
Recipe
OVERVIEW
4 SERVINGS
PREP 5 min
COOK 5-7 min
NON-STICK SKILLET
INGREDIENTS
2 cups fresh asparagus
1 clove GARLIC chopped fine
1 Tbsp OLIVE OIL (optional)
2 Tbsps LEMON JUICE
SALT and PEPPER to taste
INSTRUCTIONS
(1) Wash ASPARAGUS and cut as desired or leave whole
(2) Heat OLIVE OIL or WATER to medium temperature
(3) Add GARLIC and ASPARAGUS and stir lightly
(4) Lower heat and sautée to desired tenderness
(5) Add LEMON JUICE, SALT and PEPPER
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Nature’s Fast Food Menu
Posted at 10:46 am
Feb 29th
“We’ve got sunlight on the sand
We’ve got moonlight on the sea
We’ve got mangoes and bananas we can pick right off a tree” (Rogers and Hammerstein, “There is Nothing Like a Dame” from the musical South Pacific.It’s always nice to sit down to a complete meal, but the truth is that most of us often need something quick and easy. Fortunately, plants provide a wealth of foods that require little or no preparation and are really at their best and most nutritious when eaten fresh from the tree, bush, or vine. Just wash and enjoy. Some, you can eat with the peeling. Some, like bananas and oranges, come in an easy-to-remove biodegradable wrapper. If you have just a bit of time, you can combine them in salads or fabulous dessert plates.
It’s a good idea to clean the surfaces carefully to eliminate bacteria that they might have picked up in the process of bringing it from the farm or orchard to your pantry. Here’s a quick guide to getting these natural fast foods ready to eat.
How to clean them
1. If you will eat the peeling, it’s a good idea to scrub it with a vegetable brush. 2. If you’re going to peel it, a good rinse, clean hands, and maybe a clean knife are all you need. 3. For porous foods like lettuce or strawberries, soak briefly (3 minutes or less) in a solution of water and vinegar (plain old cheap vinegar will do the trick)–about 1 part of vinegar to 3 parts of water. This Modern Survival Blog gives more details on cleaning fruits and vegetables. Just A Few of My Favorites from Nature’s Fast Food Menu
- apple
- apricot
- avocado
- banana
- berries (strawberry / blackberry / blueberry…)
- broccoli
- cantaloupe
- carrot
- cauliflower
- celery
- coconut
- cucumber
- date
- fig
- grape
- lettuce (all kinds of leafy greens)
- mango
- mushroom
- nuts (pecan / almond / peanut / cashew / walnut…)
- orange / tangerine / mandarin
- celery
- coconut
- cucumber
- date
- fig
- grape
- lettuce (all kinds of leafy greens)
- mango
- mushroom
- nuts (pecan / almond / peanut / cashew / walnut…)
- orange / tangerine / mandarin
- papaya
- peach
- pear
- pineapple
- plum
- pomegranate
- radish
- tomato
- watermelon
- zucchini
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avocado salad dressing
Posted at 12:03 pm
Feb 23rd
Recipe
If you are limiting or restricting processed oil, avocado can give you the creaminess and healthy fat you crave in a salad dressing. Or maybe you just love avocado anytime anywhere any way!
OVERVIEW INGREDIENTS 4 servings 1 avocado, peeled and roughly chopped 15 minutes preparation 2 Tbsp lime juice no cook time salt and pepper to taste BLENDER OF FOOD PROCESSOR 1/2 cup almond milk 2 Tbsp water STEPS Place all ingredients in blender or food processor and blend until smooth. Adjust the amount of water to get the desired consistency. -
cauliflower and garlic sauté
Posted at 12:12 pm
Feb 12th
Recipe
If you like spicy food, omit the pepper flakes, adjust the salt and pepper, and add as much of your favorite hot sauce as it takes to make you happy!
OVERVIEW INGREDIENTS 2 SERVINGS 1 CAULIFLOWER PREP 15 minutes 1 clove GARLIC COOK 4 minutes 2 Tbsps LIME JUICE NON-STICK SKILLET SALT to taste BLACK PEPPER to taste 1 Tbsp NUTRITIONAL YEAST RED PEPPER FLAKES 1/2 CUP CHIVES STEPS 1. Remove stems from CAULIFLOWER, wash, and break into florets. 2. Heat non-stick skillet until a drop of water sizzles. Add chopped GARLIC and CAULIFLOWER. 3. Stir and cook over low heat until cauliflower turns light brown. 4. Add LIME JUICE, SALT, PEPPER, NUTRITIONAL YEAST and PEPPER FLAKES. Stir thoroughly and remove from heat. 5. Add CHIVES just before serving.
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