Oven Roasted Red Cabbage
Vegan, Gluten Free
So humor me, Bruce did and he found this to be quite a satisfying meal. This was made with all of the left overs from the spring rolls, since I hate food going to waste.
1/2 a small head of red cabbage, sliced (they look like patties)
1 clove of garlic, minced
1-2 apple(s), skinned and chopped
2 teaspoons of minced fresh ginger (I zested)
2 teaspoons of cardamom
crushed red pepper to taste
1/2 cup balsamic vinegar, divided
1. Preheat oven to 400 degrees.
2. In a shallow glass baking dish, place the cabbage, garlic and half of the balsamic vinegar. Add a pinch of salt to bring the flavors together. In a small bowl combine the apple, ginger, cardamom and crushed red pepper. Combine apple mixture to the tops of the cabbage and bake for 20-25 minutes, or until cabbage is tender.
RecipesUS
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Sunday, March 24, 2013
Tuesday, January 1, 2013
Violife Mac 'N' Cheese
Vegan; 23 cups
I made this as a side dish for the kids during Christmas... I know it was a hit, since a friends daughter had 5 cupcake servings. I added a tip to make this more adult friendly, but this is a perfect dish for kids and adults.....
3 cups non-dairy milk of choice- I used Hemp
2 1/2 Tablespoons cornstarch
8 oz (1 bag) VioLife choice of cheese
3 cup whole wheat elbow macaroni or shells
2 Tablespoons nutritional yeast
1 teaspoon salt
pepper as desired
1/4 teaspoon celery salt
12-18 muffin liners and muffin pan
** To make adult, add 1 garlic clove minced, 1/4 onion, diced and 1/2 cup peas. Throw in some crushed red pepper to give a perfect kick.**
1. Preheat oven to 350 degrees
2. Cook pasta according to package directions
3. In a medium saucepan, heat 2 cups of the milk over medium.
4. In a small bowl, mix 1 cup milk and cornstarch, whisk until smooth. Add the milk with the cornstarch to the milk on the stove and whisk. Continue to cook over medium. Add salt, celery salt, pepper and nutritional yeast.
5. Now add the Violife and stir. Allow Violife to melt and cook another 5 minuted to thicken. Add the cooked macaroni to the cheese sauce. Mix well and spoon into lined muffin pan.
Bake for 15 minutes.
Leftovers: you can freeze these in freezer bags and pull a couple out as you need them.
Monday, November 19, 2012
Sauteed Brussels Sprouts with Bacony Bits
Sauteed Brussels Sprouts with Bacony Bits
Vegan; Serves 4; 30 minutes
2 1/2 pounds Brussels sprouts, trimmed
1 tablespoon Sesame oil
1/4 cup onion, diced
1 clove of garlic
1 Tablespoon thyme
1 teaspoon salt
Freshly ground pepper to taste
2 Tablespoons Bacony Bits
2 teaspoons lemon juice (optional)
1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
2. Add oil to the pan and heat over medium heat. Add onion and garlic, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacony bits, thyme (or savory) leaves and lemon juice, if using, and toss.
Vegan; Serves 4; 30 minutes
2 1/2 pounds Brussels sprouts, trimmed
1 tablespoon Sesame oil
1/4 cup onion, diced
1 clove of garlic
1 Tablespoon thyme
1 teaspoon salt
Freshly ground pepper to taste
2 Tablespoons Bacony Bits
2 teaspoons lemon juice (optional)
1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
2. Add oil to the pan and heat over medium heat. Add onion and garlic, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacony bits, thyme (or savory) leaves and lemon juice, if using, and toss.
Monday, September 24, 2012
Pesto Sweet Potato Mushroom Chickpea Salad
Pesto Sweet Potato Mushroom Chickpea Salad
Vegan; Serves 6; 30 minutes
Already having my zucchini shredded for the fritters I was planning on making for dinner, I didn't have a side dish. So, my quest begins (knowing I that I found the perfect recipe-taking the best of 3 different recipes).... I found this while surfing pinterest and foodgawker (my addictions)! I made these to fit mine and Bruce's taste! Enjoy and remember, a recipe has no soul until the chef gives it one....
Ingredients:
1 medium sweet potato, sliced
2 cups of mushrooms, sliced
2 Tablespoons Safflower oil
salt and pepper to taste (I put about two pinches of both sprinkled over)
1 14.5 oz can of chickpeas, rinsed and drained
Pesto Recipe will follow in the blog
Instructions:
1. Preheat your oven to 400. Line a baking sheet with parchment paper. Spread the mushrooms and potatoes out on the baking sheet.
2. Lightly drizzle with safflower oil and add salt and pepper to taste. Toss to fully coat each piece. Bake in the preheated oven for about 15-18 minutes, until the largest chunk of potato can easily be pierced with a fork. Remove and set aside to cool.
3. While your mushroom and potatoes are cooking, you can prepare your pesto.
4. Once the mushrooms and potatoes have cooled for about 10 minutes or so, place them in a bowl along with the chickpeas. If you want it really “pesto-ey”, dump all of it in. Otherwise scoop it in by the spoonful, tossing the salad to combine between each spoonful, until all the pieces are coated to meet your pesto preference. You can serve immediately or chill for 30 minutes or more before serving. Enjoy!
Saturday, September 1, 2012
Balsamic Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts
Vegan; 45 minutes
This is great as a side dish, and use flavored infused balsamic vinegar. I used a serrano pepper (which I ran out of) and then used a white wine balsamic vinegar. These came out SO good, use the ingredients below as the guideline-using as much or as little....
Ingredients:
Brussels sprouts
garlic, minced
Olive Oil
Freshly Cracked White Pepper
Sea Salt
Balsamic Vinegar
Directions:
1. Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise.
2. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil, garlic, sea salt and white pepper. Marinade for about 5 minutes.
3. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes. If your sprouts are large you may need a little more time. Enjoy!
Vegan; 45 minutes
This is great as a side dish, and use flavored infused balsamic vinegar. I used a serrano pepper (which I ran out of) and then used a white wine balsamic vinegar. These came out SO good, use the ingredients below as the guideline-using as much or as little....
Ingredients:
Brussels sprouts
garlic, minced
Olive Oil
Freshly Cracked White Pepper
Sea Salt
Balsamic Vinegar
Directions:
1. Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise.
2. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil, garlic, sea salt and white pepper. Marinade for about 5 minutes.
3. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes. If your sprouts are large you may need a little more time. Enjoy!
Thursday, May 24, 2012
Apple-Almond Quinoa
Apple-Almond Quinoa
Since apples are in abundance during the fall season, why not take advantage of this versatile fruit?
Ingredients:
1 cup quinoa
1 3/4 cup water
2 to 3 tablespoons olive oil
1/2 medium onion, chopped
1/2 cup carrots, peeled and shredded
1 Granny Smith apple or apple of choice, unpeeled and cubed
1/2 teaspoons cinnamon
4 tablespoons sliced almonds, lightly toasted
1 teaspoon palm sugar or your favorite sweetener
1/2 teaspoon sea salt
Dash of pepper
Directions:
1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.
2. Sauté onions and carrots in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add apples and more oil if needed. Cook until tender. Stir in cinnamon, almonds and palm sugar.
3. Mix quinoa with apple mixture. Season with salt and pepper to taste.
Serves 4 to 6. Cooking time 30 minutes.
Read more: http://www.care2.com/greenliving
Since apples are in abundance during the fall season, why not take advantage of this versatile fruit?
Ingredients:
1 cup quinoa
1 3/4 cup water
2 to 3 tablespoons olive oil
1/2 medium onion, chopped
1/2 cup carrots, peeled and shredded
1 Granny Smith apple or apple of choice, unpeeled and cubed
1/2 teaspoons cinnamon
4 tablespoons sliced almonds, lightly toasted
1 teaspoon palm sugar or your favorite sweetener
1/2 teaspoon sea salt
Dash of pepper
Directions:
1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.
2. Sauté onions and carrots in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add apples and more oil if needed. Cook until tender. Stir in cinnamon, almonds and palm sugar.
3. Mix quinoa with apple mixture. Season with salt and pepper to taste.
Serves 4 to 6. Cooking time 30 minutes.
Read more: http://www.care2.com/greenliving
Pear-Almond Quinoa
Pear-Almond Quinoa
Vegan; 30 minutes or fewer
This vegetarian quinoa dish is full of pears, cinnamon and almonds and adds a fun twist to your quinoa. It makes for a nice gluten-free breakfast cereal or for a savory side dish that goes well with a salad. Very comforting and delicious!
Ingredients:
1 cup quinoa
1 cup water
3/4 cup ginger juice
2 to 3 tablespoons olive oil
1/2 medium onion, chopped
1/2 cup of dried fruit (I used a combination of dates, currents and raisins)
2 pears, unpeeled and cubed
1 teaspoon cinnamon
4 tablespoons sliced almonds, lightly toasted
1/2 teaspoon sea salt
pepper to taste
Directions:
1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.
2. Sauté onions and dried fruit in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add pears and more oil if needed. Cook until tender. Stir in cinnamon, and almonds.
3. Mix quinoa with pear mixture. Season with salt and pepper to taste.
Serves 4 to 6.
Vegan; 30 minutes or fewer
This vegetarian quinoa dish is full of pears, cinnamon and almonds and adds a fun twist to your quinoa. It makes for a nice gluten-free breakfast cereal or for a savory side dish that goes well with a salad. Very comforting and delicious!
Ingredients:
1 cup quinoa
1 cup water
3/4 cup ginger juice
2 to 3 tablespoons olive oil
1/2 medium onion, chopped
1/2 cup of dried fruit (I used a combination of dates, currents and raisins)
2 pears, unpeeled and cubed
1 teaspoon cinnamon
4 tablespoons sliced almonds, lightly toasted
1/2 teaspoon sea salt
pepper to taste
Directions:
1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.
2. Sauté onions and dried fruit in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add pears and more oil if needed. Cook until tender. Stir in cinnamon, and almonds.
3. Mix quinoa with pear mixture. Season with salt and pepper to taste.
Serves 4 to 6.
Maple-Roasted Acorn Squash
Maple-Roasted Acorn Squash
Serves 4
In light of Wold Vegan Day (yesterday). I found this recipe to help bring in the Fall weather. Great as a side dish and with little tweeking, made Vegan!
Adapted from Comfort Food (Taunton Press, 2004).
Hurray for the nutty sweetness and deep nourishment we get from roasted harvest squashes! This ultra-simple recipe practically makes itself, and the results embody all the colors, textures, and flavors of fall. A touch of vegan butter and maple syrup is all it takes to turn this dish into a masterpiece (or you can add optional fresh ginger and pecans to really gild the lily). Anti-oxidants, minerals, and true fall taste.
INGREDIENTS
2 acorn squash
3 tablespoons unsalted butter, softened (use vegan margarine)
1/2 teaspoon kosher salt
4 tablespoons maple syrup
3 teaspoons minced fresh ginger (optional)
4 tablespoons chopped pecans (optional)
1. Preheat oven to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.
2. Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.
3. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.
4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.
Found: Care2.com
Serves 4
In light of Wold Vegan Day (yesterday). I found this recipe to help bring in the Fall weather. Great as a side dish and with little tweeking, made Vegan!
Adapted from Comfort Food (Taunton Press, 2004).
Hurray for the nutty sweetness and deep nourishment we get from roasted harvest squashes! This ultra-simple recipe practically makes itself, and the results embody all the colors, textures, and flavors of fall. A touch of vegan butter and maple syrup is all it takes to turn this dish into a masterpiece (or you can add optional fresh ginger and pecans to really gild the lily). Anti-oxidants, minerals, and true fall taste.
INGREDIENTS
2 acorn squash
3 tablespoons unsalted butter, softened (use vegan margarine)
1/2 teaspoon kosher salt
4 tablespoons maple syrup
3 teaspoons minced fresh ginger (optional)
4 tablespoons chopped pecans (optional)
1. Preheat oven to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.
2. Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.
3. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.
4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.
Found: Care2.com
Wednesday, May 23, 2012
Mexican Rice
Mexican Rice
Vegan; Serves 4
For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.
Ingredient List
•1 Tbs. olive oil
•1 cup instant brown rice
•1 cup frozen corn (organic-always ~_^)
•1 cup frozen peas
•8 green onions, chopped (1/2 cup)
•3 cloves garlic, minced (1 Tbs.)
•1 tsp. ground cumin
•1/2 tsp. dried oregano
•2 Tbs. tomato paste
Directions
1. Heat oil in saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and sauté 1 minute.
2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
Nutritional Information
Per SERVING: Calories: 190, Protein: 6g, Total fat: 4.5g, Saturated fat: 0.5g, Carbs: 32g, Cholesterol: mg, Sodium: 427mg, Fiber: 5g, Sugars: 4g
Found: Vegetarian Times March 2008
Vegan; Serves 4
For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.
Ingredient List
•1 Tbs. olive oil
•1 cup instant brown rice
•1 cup frozen corn (organic-always ~_^)
•1 cup frozen peas
•8 green onions, chopped (1/2 cup)
•3 cloves garlic, minced (1 Tbs.)
•1 tsp. ground cumin
•1/2 tsp. dried oregano
•2 Tbs. tomato paste
Directions
1. Heat oil in saucepan over medium-high heat. Add rice, and sauté 3 to 4 minutes, or until beginning to brown. Add corn, peas, green onions, garlic, cumin, and oregano, and sauté 1 minute.
2. Spoon tomato paste in 2-cup measuring cup. Add enough boiling water to make 2 cups, and stir to combine. Pour tomato paste mixture into rice, and season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, and fluff with fork just before serving.
Nutritional Information
Per SERVING: Calories: 190, Protein: 6g, Total fat: 4.5g, Saturated fat: 0.5g, Carbs: 32g, Cholesterol: mg, Sodium: 427mg, Fiber: 5g, Sugars: 4g
Found: Vegetarian Times March 2008
Green Beans with Cranberries
Green Beans with Cranberries
In honor of the up coming holiday season and EVERYONE in my family asking for this recipe. The next several recipes can be used in your holiday meals..... Happy Holiday Season!
In the spring I like to substitute raspberries
2 lbs. of green beans, trimmed
1 cup of cranberries
1 clove of garlic
2 Tbs. of fresh parsley
4 Tbs. of vegetable oil
3 Tbs. of maple syrup
3 Tbs. of apple cider vinegar
1 cup toasted chopped walnuts/almonds
1.) Cook green beans in a large pot of boiling salted water for 5 to 8 minutes or until tender. Drain.
2.) Put the green beans into a dry skillet and heat over medium heat until remaining moisture on beans evaporate. Stir in 2 Tbs. of vegetable oil, cranberries and parsley and coat well. Cook until heated through about 5 minutes.
3.) Whisk together vinegar, maple syrup, and remaining oil. In a large serving bowl add green beans/cranberries and walnuts. Coat with vinegar/syrup mixture tossing to cover the green beans and cranberries. Serve and enjoy.
In honor of the up coming holiday season and EVERYONE in my family asking for this recipe. The next several recipes can be used in your holiday meals..... Happy Holiday Season!
In the spring I like to substitute raspberries
2 lbs. of green beans, trimmed
1 cup of cranberries
1 clove of garlic
2 Tbs. of fresh parsley
4 Tbs. of vegetable oil
3 Tbs. of maple syrup
3 Tbs. of apple cider vinegar
1 cup toasted chopped walnuts/almonds
1.) Cook green beans in a large pot of boiling salted water for 5 to 8 minutes or until tender. Drain.
2.) Put the green beans into a dry skillet and heat over medium heat until remaining moisture on beans evaporate. Stir in 2 Tbs. of vegetable oil, cranberries and parsley and coat well. Cook until heated through about 5 minutes.
3.) Whisk together vinegar, maple syrup, and remaining oil. In a large serving bowl add green beans/cranberries and walnuts. Coat with vinegar/syrup mixture tossing to cover the green beans and cranberries. Serve and enjoy.
Rosemary New Potatoes
Rosemary New Potatoes
Serves 8; vegan
Hope everyone is having a nice holiday season! This is one of those great sides for a holiday party or if you're looking for something easy for a potluck!
2 pounds red new potatoes, quartered
1 teaspoon olive oil
1/8 teaspoon sea salt
1 teaspoon dried rosemary, crushed
cooking spray
1. Preheat oven to 375 F
2. Place new potatoes in a large bowl. Drizzle with oil. Add sea salt and rosemary, mix thoroughly. Spoon onto heated nonstick baking sheet. Bake at 375 F for 50 minutes.
Nutrition information per serving: 129 calories, 2.6 g protein, 28.7 g carbohydrate, 0.7 g fat, 4% of calories from fat, 0 mg cholesterol, 154 mg sodium
Found: www.pcrm.org
Serves 8; vegan
Hope everyone is having a nice holiday season! This is one of those great sides for a holiday party or if you're looking for something easy for a potluck!
2 pounds red new potatoes, quartered
1 teaspoon olive oil
1/8 teaspoon sea salt
1 teaspoon dried rosemary, crushed
cooking spray
1. Preheat oven to 375 F
2. Place new potatoes in a large bowl. Drizzle with oil. Add sea salt and rosemary, mix thoroughly. Spoon onto heated nonstick baking sheet. Bake at 375 F for 50 minutes.
Nutrition information per serving: 129 calories, 2.6 g protein, 28.7 g carbohydrate, 0.7 g fat, 4% of calories from fat, 0 mg cholesterol, 154 mg sodium
Found: www.pcrm.org
Subscribe to:
Posts (Atom)