| PREP: 5 min. COOK: 5-7 min. 1 NON-STICK SKILLET SERVES: 4 |
| INGREDIENTS |
| FRESH ASPARAGUS, 2 cups GARLIC, 1 clove, chopped fine OLIVE OIL, 1 Tbsp (optional) LEMON JUICE, 2 Tbsp SALT and PEPPER, to taste |
| INSTRUCTIONS |
| 1. Wash 2 cups ASPARAGUS, leave whole or cut as desired |
| 2. Heat 1 Tbsp OLIVE OIL or 1 Tbsp WATER to medium temperature |
| 3. Add ASPARAGUS and finely chopped GARLIC clove and stir lightlyd stir lightly |
| 4. Lower heat and sautée to desired tenderness |
| 5. Add 2 Tbsp LEMON JUICE and SALT and PEPPER to taste near the end of the cooking time |
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Tag: garlic
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sautéed asparagus recipe
Posted at 2:42 pm
Jun 28th -
cauliflower and garlic sauté recipe
Posted at 12:12 pm
Feb 12thPREP: 15 min.
COOK: 4 min
NON-STICK SKILLET
SERVES: 2INGREDIENTS CAULIFLOWER, 1 medium head
GARLIC, 1 clove
LIME JUICE, 2 Tbsps
NUTRITIONAL YEAST, 1 Tbsp
CHIVES, 1/2 c
RED PEPPER FLAKES to taste
SALT to taste
BLACK PEPPER to tasteINSTRUCTIONS 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. -
italian tomato sauce recipe
Posted at 10:56 am
Jan 30thPREP: 15 min.
COOK: 60, medium temp
MEDIUM NON-STICK SAUCE PAN
SERVES: 4INGREDIENTS TOMATOES, 1 1/2 lbs fresh ripe
ONION, 1/2 cup finely chopped
GARLIC, 2 cloves crushed
SUGAR, 1 tsp
BASIL, 3 stems fresh
RED WINE VINEGAR, dash
SALT and PEPPER to tasteINSTRUCTIONS 1. Drop TOMATOES into a pan of boiling water for about 1 minute until the skins split. Lift out and peel, then chop roughly. 2. Saute ONION on medium-low heat about 5 minutes until translucent but not brown. Add GARLIC and cook 2 more minutes. 3. Add peeled TOMATOES breaking them up with a wooden spoon, then add 1 tsp SUGAR, dash of RED-WINE VINEGAR, and 3 BASIL STEMS (save the leaves). Season lightly with SALT and ground BLACK PEPPER. 4. Bring to a simmer, then turn down the heat and simmer 45 minutes, stirring occasionally. Test the seasoning, add the roughly-torn BASIL LEAVES before serving.
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About Fruit and Stuff
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. Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here. The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.
Mary Ann Lesh