Pizza Recipes with Low-Carb Crusts, Pepper-Bottomed Pizza, Wonton-Crust Pizzas. Ingredients: 2 sticks light string cheese 3/4 cup canned crushed tomatoes 1 tsp. garlic powder 1/2 tsp. Italian seasoning 1/2 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms), thawed 2 large green bell peppers 1 cup sliced mushrooms 1/2 cup chopped red onion 2 tsp. reduced-fat Parmesan-style topping 2 tbsp. sliced black olives Directions: Preheat oven to 375 degrees. Spray a 9" X 13" baking pan with nonstick spray. Break string cheese into thirds and place in a blender or food processor -- blend at high speed until shredded. (Or pull into shreds and roughly chop.) Place crushed tomatoes in a medium bowl. Stir in 1/2 tsp. garlic powder and 1/4 tsp. In another medium bowl, mix thawed soy crumbles with remaining 1/2 tsp. garlic powder and 1/4 tsp. Slice bell peppers in half lengthwise, and remove seeds and stems.
Bake until slightly softened, 16 - 18 minutes. Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Trader Joe's. Crazy for Rustic Kale Pies 1 package TJ's Frozen Gourmet Pie Crusts 3/4 bag TJ's Kale 4 tablespoons TJ's Garlic Infused Olive Oil 1/4 cup Water 1 cup TJ's Mini Pearl Tomatoes, sliced TJ's Salt and TJ's Pepper, to taste 1/2-1 cup TJ's Bavarian Bratwurst (or Frozen Falafel), cut into small pieces 1/2-1 cup TJ's Shaved Parmesan, Romano & Asiago Cheese 1/8 cup TJ's Milk Preheat oven to 350º F. Defrost both pie crusts according to directions on package.
In a large frying pan, heat garlic oil and add kale; add water, cover and steam, stirring occasionally for about 10-15 minutes. Add the tomatoes to the pan and continue to cook for a few more minutes (add a little more oil, if desired); season with salt and pepper. While the kale is cooking, split each pie crust in half and roll into 4 rounds of dough. Serves: 4 Cooking Time: 60 - 80 Minutes. Cuban Black Bean Patties with Pineapple Rice Recipe. Black-Eyed Pea Cakes with Adobo Cream Recipe. Vegetarian Meals Under 300 Calories. Vegetarian Meals Under 300 Calories. Vegetarian Meals Under 300 Calories. The Magical Loaf Studio: Create Your Own Adventist-style Vegan Dinner Loaf! Braised Fennel and White Beans. Squash, Chickpea, and Red Lentil Stew Recipe. Slow Cooker Chickpea and Lentil Stew. Quinoa Recipe | Baked Quinoa. Did you know that when you mix a bit of fresh spinach with quinoa you can make a pretty darn amazing baked pie? No, it’s not gross. It’s actually quite tasty.
I’m serious. It’s actually Really tasty. No need to run off to Dean ‘n Deluca or Whole Foods Market for their pre-made options when you can whip up this baby in no time. I’m actually not quite to sure as to why, after thirty years I’m just coming around to exploring the other side of grains. And I’m not just talkin’ about your average bowl of quinoa here, folks. I’m talking about creating a masterpiece. I mean, honestly- one look at this guy below and would you really think I whipped him up with quinoa? I didn’t think so. You’ve probably had a similar dish before made from flour or potatoes and served with applesauce and sour cream…o the memories of when I was a kid. But, who wouldn’t love a bite of this quinoa goodness? Well, my friends, your ordinary ‘bake’ just got a whole lot better. This quinoa spinach bake couldn’t be easier to make. Pasta with Beet Greens: Diary of a Foodie. Blueberry Boy Bait (Eggless) | Blueberry Yogurt Cake Recipe.
Whoever named it a bait (oh wait - its the Pillsbury guyz or may be the one who participated in their competition) knew what they were saying. This in my opinion is a bait for everyone! Even those who hate desserts/sweet stuff. For all the weird faces I adorn when it comes to sweet dishes, this one had me in - hook, line and sinker! For something holding its shape and looking all crunchy and browned on top, this one misleads you by literally melting in your mouth. This particular recipe has gone places. From the original 15 yr girl who made it @ a Pillsbury cook off to Cook's Country which in turn was adapted by Smitten Kitchen where I saw it first and then to Whisk Kid that I chanced upon while searching for something else.
Changes I Made : I used these two blogs as my base and adapted it to make this eggless. References recipe put together and customized from smitten kitchen and whisk kid Basic Information Prep Time: Under 30 min Cook Time: 30 min to 1 hour Serves: 8+ people Ingredients Tips. Farro with Red Kuri Squash and Leeks Recipe. Preheat the oven to 400 degrees.
Toss the red kuri with 1 tablespoon olive oil and brown sugar on a lined baking sheet. Bake in oven until soft and slightly browned, about 15-20 minutes. Meanwhile, bring the vegetable broth to a simmer in a small saucepan. In another small saucepan, heat the remaining tablespoon olive oil over medium heat. Add the onion and stir until softened, about 3-4 minutes. Add the leek and cook until silky and softened, about 8 minutes. Add a ladleful of broth and simmer, reducing heat as necessary, until broth is absorbed. Once the farro is fully cooked (you can cover the pot for 5 minutes to ensure doneness), add red kuri cubes. “Oven Dehydrated” Kale Chips (no dehydrator needed!) I’ve had a problem. A kale chip problem. I have been buying too many packages of dehydrator-made-deliciously-expensive kale chips.
Why not make them myself? Well, I don’t have a dehydrator, which truly makes the best kale chips. I’ve made them in the oven before, but guess what? They lose that gorgeous vibrant green color and get grayish, or burn in spots and taste bitter. The taste is just not the same. Here’s why: most recipes for kale chips in an oven have the setting WAY too high, usually around 400 degrees. As I’ve said, I don’ t have a dehydrator (hint, hint Excalibur). But, that didn’t stop me here, because I’m stubborn passionate and persistent. I started experimenting, to get these crunchy-munchy bites of deliciousness. The trick is to mimic dehydrating in your oven. Wait! And finally, this ‘dressing’ uses some nooch (nutritional yeast). Oven-dehydrated kale chips using dino kale! “Oven Dehydrated” Kale Chips gluten-free, oil-free soy-free option (RECIpage link to print/share) Seasonal Produce Recipe Guide: Butternut Squash Recipes - Martha Stewart.
Seasonal Produce Recipe Guide: Butternut Squash Recipes - Martha Stewart. Seasonal Produce Recipe Guide: Butternut Squash Recipes - Martha Stewart. Tomato and Camembert Tart. Pumpkin-Pear Crips. Corn Fritters with Roasted Tomatoes and Lime Aioli Recipe. Spiced Squash Pancakes. Slow cooker lentil sloppy Joes | Words from a visual journalist. When I noticed I had three(!) Bags of lentils in my cupboard, I hit the internet to find a way to use them. I came across this slow cooker lentil sloppy Joe recipe and knew it was the winner. Easy, health and comfort food. Perfect recipes for three of my favorite things about food, score! I had all the ingredients, so I got started putting it all into the slow cooker to do the work.
Slow cooker lentil Sloppy Joe Serves 8 Ingredients 2 cups green lentils, picked over and rinsed3 cups vegetable broth28 ounces crushed tomatoes1/2 cup plus 2 tablespoons tomato paste1 medium onion diced1 green bell pepper diced2 tablespoons apple cider vinegar2 tablespoons sugar1 tablespoon garlic, minced1 tablespoon oregano1 teaspoon paprika1 tablespoon chili powder1/2 tablespoon parsley1/2 teaspoon salt or to tasteblack pepper to taste1/2 teaspoon cayenne, optionalbuns or bread Directions Like this: Like Loading... French Pain d’Epices Recipe. Nutritional information Makes 1 loaf, 3 miniloaves, or 12 muffins A cake with no eggs, dairy, oil, or soy? French bakers have been making it for centuries. This spice cake gets even better over time, so it's the perfect make-ahead bake sale item. ½ cup chopped hazelnuts or almonds 1 ¾ cups all-purpose flour 1 Tbs. grated orange zest 1 ½ tsp. baking soda 1 ½ tsp. ground cinnamon 1 ½ tsp. ground ginger ¼ tsp. ground cloves ¼ tsp. salt ⅔ cup honey ¼ cup light brown sugar 2 black tea bags ½ cup chopped dried figs 1. 2. 3. 4.
March 2008. Sicilian Swiss Chard over Quinoa Recipe. 30 minutes or fewer Pine nuts and golden raisins lend a sweet, nutty touch to pan-sautéed Swiss chard served over protein-rich quinoa . 1 ½ cups low-sodium vegetable broth ¾ cup quinoa, rinsed and drained 2 tsp. olive oil 1 lb. Swiss chard, leaves cut into ribbons, stems finely chopped 1 medium yellow onion, chopped (1 ½ cups) 16 pitted black olives, such as kalamata, halved ¼ cup golden raisins ½ tsp. red pepper flakes 3 cloves garlic, minced (1 Tbs.) 2 Tbs. toasted pine nuts 1. 2. 3. December 2011 p.28. Grilled Zucchini With Parmesan Pesto - 26 Zucchini Recipes: Easy Ways to Use Summer Squash. Zucchini Oven Chips Recipe. Clean Eating Waffles. Charm Vegan. V e g a n D a d. Crispy Cajun Chickpea Cakes. This really isn't an attempt to make some kind of vegan crab cake. I thought some Cajun food would hit the spot, but I was also in the mood for some chickpeas (weird craving).
I kept these mild for the kiddies, so you can spice them up as you see fit. Makes 12 - 1 tbsp oil - 1/4 cup diced onion - 1/4 cup diced green pepper - 1 celery stalk, diced - 1 28 oz can chickpeas, rinsed and drained - 1 tsp thyme - 1 tsp paprika - pinch of cayenne pepper - 1 tsp hot sauce - 2 tbsp chopped fresh parsley - 2 tbsp flour - 1 tbsp cornstarch - salt and pepper to taste - oil for frying 1. 2. 3. Pecan, pear, and spinach salad - December 2011 - Sunset Wine Club Select Recipe. Sunset Wine Club® is a registered trademark of Sunset Publishing Corporation and is used by Vintage Wine Estates, Inc. under license.
Vintage Wine Estates operates the Sunset Wine Club and its web site, sells on its own behalf and ships wine to you. To ensure that the Sunset Wine Club satisfies the high standards associated with the Sunset Wine Club name, Sunset Magazine editors select all wines for the Sunset Wine Club. Vintage Wine Estates, as a licensed wine shipper, is responsible for all wine shipments in compliance with state and federal regulations. Credit cards will be charged by Vintage Wine Estates, and local tax and shipping charges will be applied by region. Wine may be shipped only to adults 21 years of age or older, in the following states: AK, AZ, CA, CO, CT, DC, FL, GA, HI, IA, ID, IL, IN, KS, LA, MA, MD, MI, MN, MO, NC, ND, NE, NV, NH, NJ, NM, NY, OH, OR, SC, TN, TX, VA, VT, WA, WI, WV, and WY. Ancho Lentil Tacos.
May 3, 2011 Ancho Lentil Tacos by IsaChandra Serves 4Active time: 20 minutes || Total time: 20 minutes It’s no secret that I love to use lentils in place of ground meat. Sloppy Joes, shepherd’s pie, burgers…nothing is safe. But before I delve into the particulars of this recipe, lets talk a little more generally. Now on to the taco filling. The filling is not too spicy, but it does have a little kick from the hot sauce (Cholula is my choice for Mexican inspired foods.) I like to serve it with cooling ingredients; cilantro for bright freshness, lime for tanginess, avocado (or guacamole) for creaminess and of course some fresh salsa. Brown lentils have the best color in this recipe but green lentils would work just fine, too. 2 teaspoons olive oil 1 small onion, minced 2 cloves garlic, minced 2 1/2 cups cooked lentils (from about 1 cup dried) 3 tablespoons tomato paste 2 tablespoons hot sauce (preferably Cholula) First combine all of the ingredients for the spice mix and set aside.
The Vegan Stoner. Pumpkin French Toast. October 20, 2009 Pumpkin French Toast by IsaChandra Serves 4 During those crisp months of Autumn I want pumpkin morning, noon and night. And yeah, the craving may even strike in June! Tip: These french toast recipes call for stale bread because it’s going to be soaking up custard, but you still want the bread to hold its shape. 1 cup pureed pumpkin (from a can is just fine) 1 1/2 cups almond milk (or your favorite non-dairy milk) 2 tablespoons cornstarch 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 teaspoon pure vanilla extract 1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread Cooking oil for the pan Mix together all ingredients (except for the bread, obvioulsy).
Preaheat a large non-stick skillet over medium heat (I use cast iron). If not serving immediately, cover and place in a 200 degree oven for up to an hour. Chocolate Chip Cookies. November 10, 2008 Chocolate Chip Cookies by IsaChandra Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything. I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had sort of a non-descript day, gonna watch dvds kind of comfort. But I feel like an idiot even talking about chocolate chip cookies, it’s not like they’re a hard sell.
Despite evidence to the contrary, I don’t love to use Earth Balance when I bake. Chocolate Chip Cookies Makes two dozen two inch cookies or about 16 three inch cookies 1/2 brown sugar 1/4 white sugar 2/3 cup canola oil 1/4 cup unsweetened almond milk (or your favorite non-dairy milk) 1 tablespoon tapioca flour 2 teaspoons pure vanilla extract 1 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cups chocolate chips Preheat oven to 350 F. V e g a n D a d. A reader emailed me asking if I had a hot cross buns recipe. I didn't, but I thought that sounded like a great idea for the upcoming Easter holiday. My go-to guy is Peter Reinhart, but his recipe was basically a spiced panettone, which sounded delish but also like way too much work (what with it being leavened by wild yeast instead of commercial).
But I do love the taste soughdough starter brings to bread, so I incorporated some into this recipe, veganized and adapted, and came up with this. I used citrus zest instead of candied peel (because I hate it), and it provided the perfect balance to the spiciness of the dough. The buns are chewy and moist, substantial but not dense. Glaze- 1/4 cup water- 1/4 cup sugar Icing- 1 cup icing sugar- 1/2 tsp almond extract- 1/2 tsp light corn syrup (optional)- 2 tsp orange juice (more as needed) METHOD1. NOTE: If you want to bake these buns up fresh on Easter day, the dough will keep in the fridge (I had my dough in the fridge for 24 hours). V e g a n D a d. Oven-Baked Sopes Recipe. Vegan Sugar Cookies Recipe from Betty Crocker. Homemade Sausages. Kerala-Style Edamame Curry Recipe. Crispy Noodle Cake with Kale and Mushrooms Recipe. Grilled Kale marinated in Spicy Coconut Milk. Carrot-Ginger Dressing. Roasted Carrots with Garlic. Spicy Cauliflower. Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto.
Roasted Cauliflower Pasta Recipe. Butternut Squash Baked Risotto. Pasta with Beet Greens, Blue Cheese, and Hazelnuts. Rigatoni with Swiss Chard. Swiss Chard Pie. Swiss Chard Spanakopita Casserole Recipe. Cavatelli with Beets and Swiss Chard. Cavatappi with Spinach, Beans, and Asiago Cheese Recipe. Hungry Girl - Friday Newsletter. Butternut Squash Risotto with Pesto Recipe. Baked Onion Rings Recipe. Onion Tart Recipe.
International Vegetarian Inspirations. Crispy California Avocado Tacos. Avocado and Radish Canapés with Smoked Salt. Black Bean and Edamame Sliders Recipe. Sweet Potato and Black Bean Empanadas Recipe. Black Bean Nachos Recipe at Epicurious. Chestnut Stuffing Recipe. Ten-Minute Chilaquiles Recipe :