Spaghetti Squash with Orange Gremolata

Spaghetti Squash with Orange Gremolata
Serves 4; Vegan; 30 minutes or fewer; Gluten Free

In light of fall being here, I found some great recipes for the varieties of squash... Here is one of them. For a show stopper, I use the squash as the serving dish....

Gremolata, an Italian condiment made from lemon zest, parsley, and garlic gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.

1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1 large spaghetti squash (3 1/2 lb.)
1/3 cup finely chopped parsley leaves
2 tablespoons olive oil
2 cloves of garlic, minced (2 teaspoons)
1 teaspoon brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/3 cup roasted, unsalted pistachios, shelled and chopped

1.) Toss red onion and balsamic vinegar in a small bowl. Let stand 10 minutes.

2.) Pierce spaghetti squash in several places with a sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 to 9 minutes more, or until squash gives sightly when pressed. (Cooking time will vary according to your microwave's wattage.) Cool 10 minutes.

3.) Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.

4.) Half squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with a fork into a large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.

Per serving: 212 cal.; 4 grams of prot.; 12.5 grams total fat (1.5 grams sat. fat); 24 grams of carbs.; 0 mg chol.; 488 mg sod.; 5 grams of fiber; 11 grams of sugars.

Found in Vegetarian Times-November/December 2008

Himalayan Red Rice Salad with Cranberries

Himalayan Red Rice Salad with Cranberries

To date, this has been viewed 237 times on the San Antonio Sustainable Living Blog! Happy Eating Everyone!

Water or vegetable broth for cooking rice
3 bay leaves
1/2 cup red rice, rinsed and drained
1 teaspoon olive oil
2 tablespoons minced fresh ginger
1/2 cup celery, finely diced
1 tablespoon minced garlic
1/2 cup chopped green onion
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1/4 cup dried cranberries
2 tablespoons toasted nuts (chopped pine nuts, almonds or walnuts)
1 tablespoon balsamic vinegar
1 tablespoon tamari

Preparation: Follow instructions on red rice package-with addition of the bay leaves. Due to the various types of red rice available, cooking times will vary between 25 and 45 minutes-although any type of red rice is suitable for this recipe.

1. Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot, simmering without stirring until grains are tender and water is absorbed. Remove bay leaves.

2. To toast nuts, pre-heat oven to 400 degrees F. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the halfway through toasting.

3. In a saute pan over medium heat, cook the garlic and ginger in oil about 5 minutes, until lightly browned. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl. Mix well. Allow to sit for 15 minutes. Serve.

Found: Friends of Animals-The Best of Vegan Cooking

Grilled Peaches with Sweet Balsamic Glaze

Grilled Peaches with Sweet Balsamic Glaze
Makes 4 servings; Vegan


This is the last weekend for most peach vendors. (Pearl Brewery included.) But, this is perfect for the summer grilling that is still on despite the 100+ temps. Hope all enjoy!

In this delightful recipe, two techniques—grilling and reduction—create a dessert that is bursting with flavor, bringing out the best of each ingredient. When grilled, peaches become almost caramelized, creating a sensationally sweet flavor without added sugars. By boiling the balsamic vinegar and reducing it by half, the vinegar transforms to smooth flavorful syrup. With just five ingredients, this dessert is a spectacular finish to any meal.

Ingredients

4 ripe peaches, halved and pitted
nonstick cooking spray
1/2 cup good quality balsamic vinegar
1 tablespoon agave or other liquid sweetener (maple syrup, brown rice syrup, etc.)
1 tablespoon lemon juice
1 teaspoon almond extract
fresh mint sprigs

Directions

1.) Heat a gas grill to medium-high. Coat peach halves with cooking spray (use about 2 sprays per peach half).

2.) Place peaches cut side down on the grill and grill for about 4 to 5 minutes per side until grill marks appear and peaches are slightly softened.
While peaches are grilling, prepare the glaze. Add vinegar to a small saucepan over medium-high heat. Boil vinegar until it is reduced by half and looks thick. Add agave, lemon juice, and almond extract.

3.) Remove peaches from the grill and place cut side up on a dessert dish. Drizzle with balsamic glaze and garnish with a mint sprig.

Nutrition Information | Per serving (1/8 recipe)
calories: 88; fat: 0.1 g; saturated fat: 0 g; calories from fat: 1.2%; cholesterol: 0 mg; protein: 1 g; carbohydrate: 20.1 g; sugar: 16.6 g; fiber: 2.6 g; sodium: 15 mg; calcium: 16 mg; iron: 0.9 mg; vitamin C: 6.7 mg; beta-carotene: 524 mcg; vitamin E: 1 mg

Recipes from The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb

Grilled Mushroom Steaks

Grilled Mushroom Steaks
Makes 4 servings

In honor of summer and grilling season, I hope all enjoy this one! Add your own toppings....
If you're not a fan of balsamic vinegar, here is my go to marinade.... 2 cloves garlic minced, 1/2 cup olive oil and 1/3 cup dry white wine. Cover and let stand for 30 minutes-Bruce says they taste just like a steak! (Add more or less depending on how much you're making.)

4 large portobello mushrooms
1/2 cup balsamic vinegar

1.) Clean mushrooms well and leave whole. Place vinegar or other sauce in a small bowl. Brush mushrooms with this sauce on both sides and grill over medium coals for about 10 minutes on each side. Brush with more sauce while grilling. Serve at once alone or on buns with lettuce, tomatoes, onions, ketchup, and mustard.

Per serving (1/4 of recipe): Calories 46; Fat 0.7 g; Saturated Fat 0.1 g; Calories from Fat 13.9%; Cholesterol 0 mg; Protein 3.3 g; Carbohydrates 9.5 g; Sugar 0.6 g; Fiber 3.3 g; Sodium: 3 mg; Calcium 9 mg; Iron 2.6 mg; Vitamin C 6.1 mg; Beta Carotene 0 mcg; Vitamin E 0 mg

Source: Mary McDougall of the McDougall Program www.drmcdougall.com

Portobello Swiss-Chard Sandwiches

Portobello–Swiss Chard Sandwiches
Serves 4; Vegan

Pete Solomita of Brooklyn , NY , teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich. These are great to slice up into a salad or tacos!

Ingredient List
**4 large portobello mushroom caps, stemmed (1 lb.) (I had better luck with the baby bellas)
4 Tbs. plus 1 tsp. olive oil
**2 cloves garlic, minced (about 2 tsp.) (I used green garlic, it was a more subtle taste)
1 large bunch Swiss chard, coarsely chopped (4 cups)
1 small Vidalia onion, thinly sliced (about 3/4 cup)
**1 Tbs. balsamic vinegar (I used a pomegranate balsamic vinegar and it came out SO yummy!)
1 medium-size yellow tomato, thinly sliced (1 cup)
4 crusty French sandwich rolls, split Directions

1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.

2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat. 3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.

4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve. Nutritional Information Per SERVING: Calories: 353, Protein: 8g, Total fat: 19g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 525mg, Fiber: 5g, Sugars: 6g

Found Vegetarian Times 2006

Simple Salad with a Simple Balsamic Vinaigrette

Simple Salad with a Simple Balsamic Vinaigrette
Vegan; Serves 4

So, when I was at the Farmers Market the last weekend, I was able to pick up all of these... Serve as a light lunch or a side with your meal. I know that this is a simple salad, but the dressing WAS very yummy!! Put what you like, and the more you add--the more filling it will be.

1 bunch Romaine lettuce
1 cup yellow tomatoes
1/4 cup raisins
1/4 cup walnuts

Ingredients for the dressing:
1/4 cup balsamic vinegar (I used a pomegranate balsamic vinegar)
1 teaspoon dark brown sugar (this is optional**note** You can use up to 2 tsp)
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper (I used basic black pepper)
3/4 cup olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (**Or place all the ingredients in a screw-top jar and shake to combine-This was easier.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.