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  • Tag: garlic

    • sautéed asparagus recipe

      Posted at 2:42 pm by Mary Ann Lesh
      Jun 28th
      asparagus nutrition
      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
      Posted in RECIPES | Tagged asparagus, garlic, recipe, sauteed
    • cauliflower and garlic sauté recipe

      Posted at 12:12 pm by Mary Ann Lesh
      Feb 12th
      cauliflower nutrition
      nutritional yeast facts
      PREP: 15 min.
      COOK: 4 min
      NON-STICK SKILLET

      SERVES: 2
      INGREDIENTS
      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 taste
      INSTRUCTIONS
      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.
      Posted in RECIPES | Tagged ajo, cauliflower, cauliflower recipe, garlic, recipe, saute
    • italian tomato sauce recipe

      Posted at 10:56 am by Mary Ann Lesh
      Jan 30th
      tomato nutrition
      basil nutrition
      PREP: 15 min.
      COOK: 60, medium temp
      MEDIUM NON-STICK SAUCE PAN
      SERVES: 4
      INGREDIENTS
      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 taste
      INSTRUCTIONS
      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.
      Posted in RECIPES | Tagged basil, fresh tomato sauce, garlic, italian sauce
    • 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.

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  • Authors

    • Mary Ann Lesh
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