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Archive for June, 2009

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From Cooking Light, this is a fantastic felafel recipe, full of flavor and low on fat. Makes the perfect lunch or light dinner. The tahini sauce is thinned enough to use liberally without guilt, and adds a great zing to the salad components. I modified this recipe only slightly.

Open-faced falafel burgers

Sauce:

1 cup hot water

1/4 cup tahini

3 tablespoons fresh lemon juice

1/8 teaspoon salt

2 garlic cloves, minced

patties:

1 cup chopped red onion

1/2 cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

2 15-ounce cans chickpeas, drained

4 garlic cloves, minced

1/2 cup dry breadcrumbs, divided

4 teaspoons olive oil, divided

Remaining ingredients:

6 mini pitas

3 cups chopped romaine lettuce

2 cups chopped tomato

2 cups sliced peeled cucumber

To prepare sauce, combine the first 5 ingredients in a blender, and process til smooth.

To prepare the patties, combine the onion with the next 7 ingredients (through the 4 garlic cloves) in a food processor, and process til smooth. Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs. Divide bean mixture into 6 equal portions, shaping each into a 1/2″ thick patty. Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge the patties in the breadcrumbs.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 5 minutes on each side or until browned. Repeat procedure with remaining 2 teaspoons oil and patties.

Warm pitas according to package instructions. Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber. Drizzle each serving with sauce. Top each serving with 1 patty.

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I found this recipe over at The Noshery blog. It’s really a brilliant idea to stuff an eggroll wrapper with different fillings. These are baked instead of fried, so they’re healthy, too. I used soy sour cream in the dip as a sub for the real thing. I think you could play with this recipe and use a variety of fillings and flavorings, according to your tastes. Really really good eating, great recipe.

Southwest eggrolls

1/8 cup fresh lime juice

1/4 cup chopped fresh cilantro

1/8 cup olive oil

2 chipotle chilies (I used 1), roughly chopped

1 heaping tablespoon honey

3 medium cloves minced garlic

1/4 cup chopped scallions

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 boneless chicken breasts, diced

1 15-ounce can black beans, drained and rinsed

1/4 cup roasted red pepper, sliced thin

1/2 cup spinach

1/2 ripe avocado

3 tablespoons soy sour cream

1 package eggroll wrappers

1 egg, beaten, with 1 tablespoon water

Whisk lime juice, cilantro, oil, chile, honey, garlic, cumin, salt and pepper together in small bowl. Toss chicken in with this lime juice mixture.

In a large hot skillet, drizzle 1 tablespoon olive oil and then add chicken mixture. Brown the chicken, then add the black beans, red pepper, and spinach. Simmer for about 10 minutes, then remove from heat and let it cool.

While cooling, make the dip. In a small food processor or in the blender, combine the avocado, soy sour cream, and maybe 1/4 teaspoon chopped chile. Blend til smooth. Taste and season with salt and pepper.

Roll your eggrolls: Take a sheet and place it like a diamond in front of you. Take 2 tablespoons of chicken mixture and place it a third of the way on the sheet, spread across. Fold the bottom corner over the filling.

Brush the left and right corner with egg wash and fold to the center, then roll up once. Brush the remaining corner with egg wash and fold over. Make sure the seams are nicely sealed.

Place the egg rolls on a baking sheet sprayed with non-stick spray, then spray the eggrolls lightly with spray. Bake in a preheated 350 degree oven for 12 minutes. If the tops are not browned, place under the broiler for 1 – 2 minutes, til lightly browned (watch carefully). Serve with the avocado cream. Makes about 16 eggrolls.

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More Than Words blog is hosting this week’s best pasta carnival on the internet, Presto Pasta Nights. I get all revved up looking at all those great pasta dishes. Check it out.

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Courtesy of FoodTV, grilling romaine lettuce (who knew?) softens the crispness just a little and slightly caramelizes the leaves. Add the dressing and the tomatoes, and you’re ready to eat a really delicious and easy salad. I’m not a fan of anchovies, which the original recipe calls for, so I used capers instead. I reduced the amount of oil in the vinaigrette, and of course, used soy parmesan instead of the real stuff. Lovely.

Grilled romaine salad with citrus vinaigrette

2 heads romaine lettuce (I used 3)

extra virgin olive oil

citrus caesar vinaigrette (see below)

soy parmesan

chopped tomatoes

homemade croutons, optional

Preheat grill to medium-high.

Rinse and pat dry the lettuce. Cut the heads in half lengthwise. Brush surface with olive oil and grill about 4 – 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with citrus vinaigrette. Shake some soy parmesan on top, then top with chopped tomatoes and serve with croutons. Makes 4 – 6 servings.

Citrus vinaigrette:

1 clove garlic, minced

1 tablespoon grated lemon zest

3 tablespoons fresh lemon juice

2 teaspoons capers

1 tablespoon white wine vinegar

1/3 cup extra virgin olive oil

Place all ingredients in a jar with a lid. Shake to blend.

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This one is a beauty from my internet friend Deborah. Tastes even better than it looks, and it’s full of healthy ingredients. Easy to make, can be frozen, and just fantastic for a barbeque or picnic. Makes a lot, easily enough for 8 – 10.

Wild rice and roasted corn salad

1 package Reese’s uncooked wild rice

2 cups frozen roasted corn nibblets (Trader Joe’s works perfectly here)

1 cup finely chopped celery

3/4 cup shredded carrot

3/4 cup Craisins, or dried cranberries or cherries

2/3 cup toasted sunflower seeds

1/2 cup finely chopped red onion (I left this out)

1/3 cup raspberry vinegar (I used orange champagne vinegar)

1 tablespoon olive oil

1 tablespoon soy sauce

1 teaspoon grated orange peel

1/2 teaspoon pepper

Cook rice according to package directions; omit the salt and fat. Cool.

Combine rice, corn and all the other ingredients in a large bowl. Toss well. Chill overnight to blend flavors. May be served either cold or room temp. Both great.

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Pasta, anyone?

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Thyme for Cooking is hosting this week’s Presto Pasta Nights Roundup, and I’m ready to slurp. Check it out.

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Another winner from Hannah Kaminsky’s blog, Bittersweet, this cake was perfect for all of my guests this past week. Very moist and incredibly delicious. And it is vegan. It was gobbled up.

Rasberry Lime Sheet Cake

3/4 cup plain soymilk

zest of 2 limes

1 tablespoon lime juice

1/2 cup canola oil

1/4 cup vegan sour cream

1 teaspoon vanilla extract

2 3/4 cup flour

1 1/2 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh raspberries

lime icing:

1 cup confectioner’s sugar

1 – 3 tablespoons lime juice

Preheat oven to 350 degrees F and lightly grease and flour a 9 x 13″ baking pan.

Combine soymilk, lime zest, and juice together in a medium bowl and let the mixture sit for about 5 minutes. Add in the oil, sour cream, and vanilla, and whisk thoroughly until smooth.

In a separate bowl, mix together the flour, sugar, baking powder and soda, and salt so that all the ingredients are well distributed. Add in the raspberries, and toss them briefly to coat them with flour. Pour the wet ingredients into the dry, and mix just until mostly incorporated. A few lumps are okay.

Pour batter into prepared pan, and bake for 28 – 36 minutes (I did mine for 40 minutes), until a toothpick inserted into the center comes out clean. Cool completely before icing.

To make the icing, simply whisk the confectioner’s sugar and lime juice together, add in juice 1 tablespoon at a time until it reaches your desired consistency. Drizzle over the cake and serve. Makes 12 – 16 servings.

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