Salmon with Pineapple Sauce Recipe. Side Dishes. Homestyle Green Beans and Potatoes. I know that after my recent talk about all the San Francisco restaurants where we dined on our vacation, some of you expected me to come back with ideas for fancy, cutting-edge dishes. Well, sorry to disappoint you, but here I am with something so un-trendy, so uncool, that most bloggers would be afraid to post it. Well, not me! Boiled vegetables may have fallen out of fashion with foodies, but this side dish is one of those comfort food recipes that I associate with growing up in Louisiana. When we got fresh green beans, my mother would cook them up with potatoes, the broth forming a delicious “pot likker” that we would sop up with wedges of homemade corn bread. There would always be some black-eyed peas, lima beans, or other fresh field peas on the table, along with slices of home-grown tomato, summer-fresh corn on the cob, and maybe a pot of greens.
I used a combination of small purple potatoes and tiny gold ones, but any small, new potatoes will do. Ingredients Instructions. Creamy Vegan Broccoli and Rice Casserole. Thanksgiving is just three days away, and I don’t know where all my time went. Well, actually, I do know how I used some of it: making this casserole, twice, to get it just right so that if you decide to include it in your holiday meal, you can be sure it will work. And it will! It’s my new favorite dish, though my family won’t allow me to make it for Thanksgiving because they just had it twice in the same week.
But that shouldn’t stop you from putting this delicious yet nutritious casserole on your holiday table. The standard broccoli-rice casserole usually contains white rice, chicken, cheese, and sometimes cream cheese, so the nutritional benefits of the broccoli get lost in a sea of cholesterol, simple carbs, and fat. The first time I made the casserole, I used chickpeas and some Lotus Foods Madagascar Pink rice (a swag-bag gift at Vida Vegan Con). So what are you serving? You can put the casserole together ahead of time and bake it just before serving.
Ingredients Instructions. FatFree Vegan Kitchen | Sinlessly Delicious Recipes. RECIPE OVERVIEW. Coconut-Curry Salmon Prep time: 25 min Total time: 25 min Makes: 4 servings What You Need 1 can (13.5 oz.) lite coconut milk4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened1 tsp. ground cumin1/2 tsp. crushed red pepper2 tsp. curry powder, divided4 salmon fillets (1 lb.), with skins juice from 1 lime2 tsp. oil1 red bell pepper, cut into strips3 plum tomatoes (3/4 lb.), seeded, chopped1 small onion, cut lengthwise in half, then sliced crosswise2 Tbsp. chopped fresh cilantro Make It Heat oven to 375ºF.
Nutritional information per serving Calories 370 , Total fat 25g , Saturated fat 11g , Cholesterol 95mg , Sodium 170mg , Carbohydrate 10g , Dietary fiber 2g , Sugars 6g , Protein 26g , Vitamin A 40%DV , Vitamin C 40%DV , Calcium 6%DV , Iron 15%DV .
Stones. Coconut Cod Recipe. Spices.