This recipe is a deliciously different way to get your family to eat vegetables. It's a favorite summer meal at our house.—Joyce Hunsberger, Quakertown, Pennsylvania
SERVINGS: 6
TIME: Prep/Total Time: 30 min.
Ingredients
Preheat oven to 400*. Spray 11 X 8 glass casserole dish.
Makes about 8 servings, ~350 kcal per serving."
...
This one seems a little weird at first glance but the end result is a terrific mixture of flavors. So easy, too!
http://www.katheats.com/?page_id=13861
This dish uses all pantry + freezer staples – and is ready in 10 minutes.
First we took a can of salmon (I buy Costco’s wild Alaskan kind) and heated it in the microwave with a cup or so of frozen peas and a handful of frozen spinach, capers (2 tbsp?), dill and kosher salt. NOTE: We thawed and drained the spinach/peas in a collander first!
Meanwhile we cooked some whole wheat pasta (Trader Joe’s) and softened Laughing Cow cheese wedges in our bowls.
And tossed it all together along with a topping of parmesan and red pepper flakes.
...
I just made these tonight.....I'll let you know how they turn out after they've been refrigerated a while but the raw version was delish.
http://simplysavor.com/next-food-network-star-amazing-no-cook-chocolate-hazelnut-bites-video/
Ingredients
1 jar Futter’s Chocolate Haze (lnut Butter)
1 scoop of Amazing Grass Chocolate Meal Powder (can also use cocoa powder)
1 cup BearNaked Banana and Walnut Granola (can use any granola of your choice)
1/4 cup honey"
"Raw Whipped Cream
Ingredients:
1 1/3 cup raw cashews, soaked 2 hrs
1/2 cup water
3 tbsp agave (or 2 dates)
1/2 vanilla bean (I threw the whole thing in my Vita; if you do this in a food processor, sub 1 tsp vanilla extract)
Blend all ingredients in your Vitamix until smooth and fluffy. To make this in a food processor, start by blending all ingredients, minus 1/4 cup water. Stop frequently to scrape the bowl. When the mixture is quite smooth, drizzle in the last 1/4 cup water till fluffy.
This stuff is so decadent, it’s hard to believe it’s plant-based. Scoop over fresh berries or fruit, and enjoy!
...
Plus an easy veggie pasta dish: http://www.katheats.com/me-the-boys/
...
"I made this with brown rice, but you could certainly substitute other grains. I suspect quinoa or millet would make nice substitutes (or even a short whole-grain pasta?). As I mentioned above, seeking out the pre-cooked brown rice in the freezer section helps shave quite a lot of time in this recipe. But feel free to go from scratch with your favorite rice. Use two cans of chickpeas/garbanzo beans if you love them like I do - one can if you're only a general enthusiast ;)...
3 tablespoons extra-virgin olive oil
1 or 2 14-ounce cans of chickpeas, drained
2 cloves garlic, minced
1 medium yellow onion, chopped
1 bunch asparagus, cut into 1-inch segments
3 cups pre-cooked brown rice (I use 10-minute brown rice)
1 cup almond slivers, toasted
fine grain sea saltTahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini (I use plain hummus to save $)
zest of one lemon (omitted)
scant 1/4 cup freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
If you're using frozen rice (did I just say that?), heat it on its own in a pot or per package instructions.
Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
Add a couple glugs of olive oil (roughly 3 tablespoons) to a big skillet over medium-high heat. Swirl the oil around to coat the pan, then add the chickpeas and sprinkling of salt. Let the beans saute there for a couple minutes (I like to try to get some crusty color on them). Be careful, they seem to hiss and pop more then other beans over high heat. Add the garlic and onions. Stir for a minute. Stir in the asparagus with another pinch or two of salt, cover with a lid for a minute or two to steam - just until the asparagus brightens and softens up just a bit. Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish. Taste and add more salt if needed (likely). Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, let each person add more dressing to their tastes.
Serves 4-6."
"
"