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Quinoa apricot & arugula salad. I’ll never get tired of salads with arugula, avocado and quinoa. I realize these are common ingredients for me, but hear me out – this one is special (although, truthfully, I think they’re all special). I made a sweet combo with dried apricots, peppery arugula, smoky cumin and fruity Arbequina Olive Oil. (I almost named this Arbequina Quinoa – but try to say that one five times fast).

So what’s Arbequina Olive Oil? It’s a light and fruity extra virgin olive oil that’s perfect for spring and summer salads like this one. Coincidentally, I’ve been buying it long before the folks at California Olive Ranch started sending it to me. Try it, I promise you’ll love it. I made this simple moroccan-inspired salad dressing with cumin, garlic, lemon and honey. Quinoa apricot & arugula salad Ingredients 1 cup cooked quinoa 1 cup chickpeas, drained, rinsed a few big handfuls of arugula 1 small avocado, cubed 1/4 cup dried apricots 1/4 cup chopped, toasted almonds 1/4 cup chopped chives dressing:

Vegan Gourmet Mushroom Risotto. It’s 3AM here in Sydney. I just got off a conference call with Toronto and I can’t sleep! What better time to write about… mushroom risotto?! This is one of my favorite recipes – I love the creamy thick rice and earthy mushrooms. This is such a comfort food for me! I adapted this recipe from the Gourmet Mushroom Risotto recipe at, by veganizing the ingredients and adding things like truffle oil. I don’t replace the Parmesan with anything as I don’t think it needs it. Oyster Mushrooms Shitake Mushrooms Cremini Mushrooms If you can afford really nice dried mushrooms (like porcini), I recommend using a small handful of them. Tip: Use the water leftover from reconstituting them as part of your broth.

This serves 4 mains / 6 sides, but if you have leftovers, you can roll hand fulls of risotto into little balls or patties, coat them in breadcrumbs and lightly fry them into risotto cakes. Vegan Gourmet Mushroom Risotto Recipe type: Main, Side Cuisine: Italian. Giant Lemon Fennel Beans Recipe. Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill. If any of you are in a side-dish rut, I'm going to lobby for trying this.

It's fast, it's good, and as a base idea, it's flexible. You can make the beans as instructed below, or use the recipe as a jumping off point. Add a poached egg on top to make a complete one bowl meal. Or, add a few cups of water (or herby broth), season well, and you have a bright, substantial stew. If you make it in an oven-proof skillet, you can top it with feta, chopped olives, and breadcrumbs, and bake it into a crunchy-topped gratin. Let me know if you have other ideas of where to take this. HS: Large corona beans, or gigante beans are my favorite here, but white cannellinis are also a great option.

To prep the fennel, remove each bulb's tough outermost layer. In a large skillet over medium-high heat, add the olive oil. Serves 4. Prep time: 5 min - Cook time: 10 min Print Recipe. Quinoa apricot & arugula salad. Vegan Cumin and Lime Roasted Sweet Potatoes. Nutritional information Serves 4 Children’s and youth pastor Jennifer Plantenberg found inspiration from the food she had on hand one evening when she lacked a plan for dinner. “Last winter, I was using sweet potatoes a lot, so we had several sweet potatoes. My family also really loves cilantro, so we almost always have some in the fridge,” she says. “It’s great to throw this combination into a tortilla with some black beans and avocado for a quick lunch.” 1 large sweet potato or garnet yam (1 ¼ lb.), peeled and cut into ½-inch cubes 1 large yellow onion, coarsely chopped (2 cups) 1 tsp. 1. 2.

September 2012 p.66. Vegan Cinnamon-Soaked Wheat Berry Salad. Nutritional information Serves 6 Wheat berries are hearty grains that hold their shape and texture well in salads such as this one. A hint of cinnamon helps bring out the sweetness of the carrots and dried apricots in the dish. Salad 1 cup wheat berries 1 2-inch cinnamon stick ¼ tsp. coarse sea salt 3 medium carrots, peeled and cut into ¼-inch dice 1 heaping cup thinly sliced dried apricots ½ cup toasted slivered almonds 6 Tbs. chopped cilantro Dressing 3 Tbs. apple cider vinegar 3 Tbs. olive oil 1 Tbs. lemon juice 1 heaping tsp. 1. 2. 3. 4. 5. November 2012 p.50. Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce.

INGREDIENT INFO: Jerusalem artichokes are sold at farmers’ markets and in the produce section of some supermarkets. Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total. Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes. Toss all the warm roasted vegetables together with lemon zest, ¼ tsp.

Tunisian Roasted Vegetables. Nutritional information Serves 6 30 minutes or fewer Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous. (To mix up your own tabil, go to Feel free to substitute other seasonal vegetables (e.g., cauliflower, winter squash, and even root vegetables such as turnips, parsnips, or celery root) for the zucchini throughout the year. Vegetables 1 ½ lb. zucchini, ends trimmed, quartered lengthwise 2 medium red bell peppers, cut into strips 2 medium yellow bell peppers, cut into strips 1 large red onion, sliced into rings 2 Tbs. olive oil 1 Tbs. balsamic vinegar 1 Tbs. finely chopped fresh mint 2 tsp. harissa 1 clove garlic, minced (1 tsp.) 1. 2. 3.

June 2013 p.43. Roasted Cauliflower with Tahini Sauce Recipe. Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish. Roasted Cauliflower with Tahini Sauce serves 4-6 Ingredients 1⁄4 cup extra-virgin olive oil 4 tsp. ground cumin 2 heads cauliflower, cored and cut into 1 1⁄2'' florets Kosher salt and freshly ground black pepper, to taste 1⁄2 cup tahini 3 cloves garlic, smashed and minced into a paste Juice of 1 lemon Instructions Heat oven to 500°.

Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup water in a small bowl and season with salt. 12 Comments. Vegan Recipes : Bodybuilder. If there's ever been a greater advert for ditching meat and animal products in favour of a vegan lifestyle, we think we've found it. Meet 78-year-old vegan male bodybuilder Jim Morris, who is PETA's most senior pin-up. And boy is he a picture of health.

Jim posed as iconic statue 'The Thinker' for PETA while aged 77, which forms part of his brand-new campaign that 'Think Before You Eat'. The ad, which can be seen here, goes on to encourage viewers to "muscle your way to better health" – and a reduced risk of obesity, heart disease, cancer, diabetes and strokes – by going vegan. Jim says that his health greatly improved after he retired from competitive bodybuilding in 1985 – which is all down to his decision to become vegetarian and, later, vegan. Story continues below... Loading Slideshow Jim Morris at 75.Morris at 61.Morris at 71.Morris at 25.Morris with friends -- including a young Arnold Schwarzenegger -- in the early 1970s filming a TV commercial for Chevrolet. 1 of 13 Hide Thumbnails.

Eat Your Vegetable. VeggieFocus. Always Hungry. Vegetarian & Vegan Recipes. Foodgasm.