| PREP: 20 min. COOK: 7 min NON-STICK SKILLET SERVES: 4 |
| INGREDIENTS |
| ZUCCHINI, 2 medium, sliced thinly FENNEL SEED, 1 tsp, coarsely crushed RED ONION, 1/2, diced GARLIC, 1 clove, peeled WHITE BALSAMIC VINEGAR, 1 Tbsp OLIVE OIL, 1 Tbsp |
| INSTRUCTIONS |
| 1. Heat 1 Tbsp OLIVE OIL in non-stick skillet. Add 1/2 diced RED ONION and 1 clove GARLIC. Saute lightly until onion is soft |
| 2. Add 1 tsp coarsely crushed FENNEL SEED and 2 medium SLICED ZUCCHINIS. Cook for about 5 minutes, until zucchini has desired texture. |
| 3. Stir in 1 Tbsp WHITE BALSAMIC VINEGAR and SALT and FRESH-CRACKED PEPPER to taste. |
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Category: RECIPES
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~Zucchini Sauté with Fennel Seeds
Posted at 10:36 am
Aug 31st -
~Eggplant Fries
Posted at 3:16 pm
Jul 14thPREPARATION PREP: 20 min. COOK: 15 min, medium temp NON-STICK SKILLET SERVES: 4 INGREDIENTS EGGPLANTS, 2 medium, sliced, salted and rinsed CHIA, 1 Tbsp, soaked in 2 Tbsp water for 30 min) CORN MEAL, 1 c SALT, 1/2 tsp ITALIAN SEASONING, 1 Tbsp OLIVE OIL, 2 Tbsp INSTRUCTIONS 1. Whisk CORN MEAL with SALT and ITALIAN SEASONING 2. Dip EGGPLANT slices in CORN MEAL, then CHIA mixture, then CORN MEAL again 3. Place in preheated skillet with OLIVE OIL 4. Fry on medium heat, turning once, until both sides are golden brown -
~Granola
Posted at 4:59 pm
Jun 27thYou can put just about anything you like into granola–seeds, grains, dried fruit. Experiment with small amounts to find combinations that you like.
PREP: 15 min
BAKE: 25 min 350 F
COOKIE SHEET
MAKES 2 cupsINGREDIENTS OATMEAL, 1 1/2 c, uncooked
SESAME SEEEDS, 1/8 c
WATER, 1/8 c
BROWN SUGAR, 1/4 c
CINNAMON, 1/2 tsp
VANILLA, 1/2 tsp
ALMONDS, 1/4 c
RAISINS, 1/4 cINSTRUCTIONS 1. Mix together OATMEAL, SESAME SEEDS, and WATER 2. Add other ingredients and mix. Add more water, as needed. Mixture should be damp, but not too wet. 3. Spread mixture evenly on a cookie sheet lined with parchment paper. 4. Bake for 20-25 minutes at 350 F or until toasted -
~Chocolate and Peanut Butter Smoothie
Posted at 3:44 pm
Jun 26thPREP: 15 min.
COOK: 0
BLENDER
SERVES: 1INGREDIENTS PLANT-BASED MILK, 1 cup
BANANA, 1 frozen
VANILLA, 1 tsp
PEANUT BUTTER, 2 Tbsp
COCOA POWDER, 2 Tbsp
DATES, 2-3 pittedINSTRUCTIONS Put all ingredients in the blender and blend until smooth. -
~Chickpea Croquettes
Posted at 4:30 pm
Jun 23rdPREP: 15 min.
COOK: 10 min
NON-STICK SKILLET
SERVES: 2INGREDIENTS CHICKPEAS, 1 c, cooked
MEAT SEASONING, 1 1/2 tsp
GARLIC, 1 clove
ONION, 1/4 c, chopped
CHIA SEED, 1 Tbsp, soaked 30 min in 1/2 c water
CORN MEAL, 1/2 c
OIL, 2 TbspINSTRUCTIONS 1. Place CHICKPEAS, CHIA mixture, MEAT SEASONING, GARLIC, and ONION in food processor and mix until chickpeas have the desired consistency. (I like mine chopped coarsely to give the croquettes texture.) 2. Taste the mixture for salt and seasoning. 3. Stir in the CORN MEAL and shape the mixture into patties. Dip the patties into additional CORN MEAL before frying. 4. Place the patties into the preheated skillet and fry over medium heat. Turn until both sides are crisp and golden brown. -
~Oatmeal Raisin Cookies
Posted at 7:59 am
Jun 23rdPREP: 20 min.
COOK: 8-10 min
OVEN: 375 F, 190
COOKIE SHEET
MAKES 12INGREDIENTS OLIVE OIL, 1/2 c
BROWN SUGAR, 1/2 c
SUGAR, 1/2 c
CHIA, 1 Tbsp soaked in 1 Tbsp water for 30 minutes (egg substitute)
VANILLA, 1/2 tsp
FLOUR, 3/4 c
BAKING SODA, 1/2 tsp
CINNAMON, 1/2 tsp*
SALT, 1/4 tsp
OATMEAL, 1 1/2 c, uncooked
RAISINS, 1/2 c
*For spicy cookies, add 1/4 tsp of any or all of the following: cloves, ginger, allspice, nutmeg*INSTRUCTIONS 1. Cream the OIL and SUGAR together, add EGG and VANILLA; blend well 2. Whisk the FLOUR, BAKING SODA, CINNAMON and SALT together, and add one-third at a time to the butter mixture; mix well 3. Fold in the OATMEAL and mix thoroughly 4. Stir in RAISINS 5. Form the dough into balls (about 2 Tbsp for each one) and place 2 inches apart on the cookie sheet. Bake for 8-10 minutes in oven preheated to 375 F. -
~Mejadra (rice and lentils)
Posted at 10:21 am
Feb 17thThis delicious Middle Eastern mix of lentils and rice, simmered with fragrant spices and mixed with caramelized onions, is also nutritious. Varying spellings include mujaddara, mujadarah, mjadra, majadra, mjaddara, mejadra, mudardara, mjaddara, mjaddaret, or megadarra. No matter how you spell it, mejadra is a tasty and hearty vegan dish. This can be made without oil in a non-stick skillet. The no-oil version has a slightly different texture, but it is delicious.
PREP: 30 min.
COOK: 30 min
MEDIUM SAUCEPAN, MIXING BOWL, SERVING BOWL
SERVES: 4INGREDIENTS OLIVE OIL, 2 Tbsp
ONIONS, 3 medium, thinly sliced
LENTILS, 1/2 c green or brown, dried
CUMIN, 1/4 tsp
RICE, 1/2 c
TURMERIC, 1/2 tsp, ground
ALLSPICE, 1/2 tsp, ground
CINNAMON, 1/2 tsp, ground
SUGAR, 1 tsp
SALT, to taste
BLACK PEPPER, to taste
WATER, 1 cINSTRUCTIONS 1. Wash the LENTILS, cover with water, bring to a boil, lower heat and cook for 12-15 minutes until tender but not mushy; set aside 2. Caramelize the sliced ONION in the OLIVE OIL until transparent and golden brown; drain on a paper towel and sprinkle with salt 3. Wash the RICE thoroughly; toast it lightly in the oil from the onions until it is slightly brown 4. Stir in the CUMIN, ALLSPICE, CINNAMON, SUGAR, and BLACK PEPPER 5. Add 1 cup of WATER and stir lightly; bring the rice mixture to a boil, add SALT, then lower the heat, cover the pan, leaving air space so it doesn’t boil over. 6. When the RICE mixture has cooked for 10 minutes, stir in the LENTILS, taste to adjust salt, replace the lid, and continue cooking for 5 more minutes 7. Remove from heat, cover with a clean dish towel, and replace the lid tightly; let set for 10 minutes 8. Pour mixture into a large mixing bowl, and add half the ONIONS; mix lightly 9. Move to serving bowl and top with the remaining ONIONS -
~Mexican Sopa de Habas
Posted at 3:46 pm
Feb 1stPREP: 20 min
COOK: 1 hour, or until beans are soft
COOKING POT
SERVES: 4INGREDIENTS FAVA BEANS, dry, 1 cup
WATER, 2-3 cups
TOMATOES, 2 medium, finely chopped
ONION, 1/2 medium
GARLIC, 1 clove, minced
CILANTRO, fresh
ANCHO CHILE, 1 dried
GREEN CHILE, 1 small, finely chopped
SALT, to tasteINSTRUCTIONS 1. Clean the FAVA BEANS and soak them overnight 2. Pour off the soaking water, rinse the beans, and add 2-3 cups of water 3. Cook the beans until tender with 2-3 slices of onion, 1 diced tomato 1 clove of minced garlic, a few sprigs of cilantro, and the ancho chile (remove the seeds); add salt to taste when they finish cooking 4. In a large pot, saute the other TOMATO, diced, with the rest of the onion, diced, and the GREEN CHILE, finely chopped with the seeds removed 5. Add the cooked BEAN mixture to the sauteed vegetables, stir well, and heat through; you can mash the beans lightly or serve them whole -
~Cherry Jam
Posted at 1:14 pm
Jan 19thPREP: 20 min
COOK: 15 min, medium heat
SAUCEPAN
MAKES 1 cupINGREDIENTS CHERRIES, 1 cup, pitted
HONEY, 1 Tbsp
CHIA SEEDS, 1 TbspINSTRUCTIONS 1. Combine CHERRIES and HONEY in saucepan over medium heat. 2. Cook 5 minutes, stirring gently; as they heat, mash the cherries gently with wooden spoon 3. Bring mixture to a boil; reduce heat and simmer for 10 minutes 4. Remove from heat and stir in CHIA SEEDS; mixture will thicken as it cools 5. When cool, adjust sweetness to taste; may be stored in refrigerator up to two weeks in airtight container -
~Banana Oatmeal Cookies
Posted at 6:00 pm
Jan 18thThis is a basic cookie recipe. You can add 1/2 cup of any of the following if you want to: chocolate chips, raisins, shredded coconut, cranberries, pecans, or walnuts. PREP: 15 min
COOK: 10 min @ 350° F (175° C)
COOKIE SHEET, PARCHMENT PAPER
MAKES 12 COOKIESINGREDIENTS CHIA, 1 Tbsp soaked in 3 Tbsp water for at least 30 minutes
ROLLED OATS, 1 c
BROWN SUGAR, 1/2 c
FLOUR, 1/3 c
BAKING SODA, 1/2 tsp
BAKING POWDER, 1/4 tsp
SALT, 1/4 tsp
GROUND CINNAMON, 1/2 tsp
COCONUT OIL, 1.5 Tbsp
RIPE BANANA, 1 smallINSTRUCTIONS 1. Soak CHIA for at least minutes 2. Preheat oven to 350° F and line cookie sheet with parchment paper 3. Combine OATS, BROWN SUGAR, FLOUR, BAKING SODA, BAKING POWDER, SALT, AND CINNAMON 4. Stir in CHIA MIXTURE, BANANA and COCONUT OIL until dough is evenly mixed 5. Drop dough by spoonsful onto baking sheet
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When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.
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