Ingredients:
Pesto (fresh, or bought)
Cous Cous
Hot water
Asaparagus
Olive oil
Parmesan cheese
Salt & Pepper to taste
Squeeze of lemon
Instructions: Boil water. Drizzle olive oil in glass oven-dish. Lay whole asparagus in dish, sprinkle with grated parmsesan cheese. Cook at 350 degrees F for approx. 30 minutes. Pour hot water over cous couse (I normally just put in just enough water so that all the cous cous is covered). Let sit. Mix pesto in with cous cous. Once asparagus are done, chop in 3rds, lay over top of pesto-cous cous. Enjoy!
Friday, May 28, 2010
Seared Tofu w/ green beans and asian coconut sauce
I made this for dinner a few nights back and it is DELICIOUS. The portions are for 4 servings - I've had leftovers for the last two nights and I think it might even taste better...
I was a bit weary about using 1/4c. vegetable oil - but it works seamlessly with the dish. For fewer portions, use only 1/2 package tofu and halve the veggies...
Seared Tofu w/ green beans and Asian coconut sauce (Gourmet, Sept. 2005)
Seared Tofu w/ green beans and Asian coconut sauce (Gourmet, Sept. 2005)
Broiled tofu over quinoa with spinach (CF, V)
Ingredients:
1 pound extra-firm tofu,
quinoa,
handful of spinach,
1/4 c. water,
2 cloves garlic (minced),
3 T fresh lemon juice (juice of 1 lemon),
2 T tamari sauce,
a spray of olive oil. I
nstructions: Preheat oven to broil. Cut tofu into 16 triangles (cut lengthwise in 1/2, then in squares, then in triangles). Cook quinoa according to instructions on box. Mix all remaining ingredients in small bowl (not the spinach). When broiler is hot, spray a thin layer of olive oil on bottom of an oven-safe pan. Drip each piece of tofu in the braising liquid and place in pan. Put pan in broiler and cook for about 10 minutes until tofu is lightly browned. Remove pan and pour a few spoonfuls of braising liquid over the tofu (no need to turn it). Put back in oven for 3 minutes. Serve over quinoa and spinach.
1 pound extra-firm tofu,
quinoa,
handful of spinach,
1/4 c. water,
2 cloves garlic (minced),
3 T fresh lemon juice (juice of 1 lemon),
2 T tamari sauce,
a spray of olive oil. I
nstructions: Preheat oven to broil. Cut tofu into 16 triangles (cut lengthwise in 1/2, then in squares, then in triangles). Cook quinoa according to instructions on box. Mix all remaining ingredients in small bowl (not the spinach). When broiler is hot, spray a thin layer of olive oil on bottom of an oven-safe pan. Drip each piece of tofu in the braising liquid and place in pan. Put pan in broiler and cook for about 10 minutes until tofu is lightly browned. Remove pan and pour a few spoonfuls of braising liquid over the tofu (no need to turn it). Put back in oven for 3 minutes. Serve over quinoa and spinach.
Thai Coconut Soup (CF, V)
1 sm onion, chopped
5 cloves garlic, minced
2 stalks lemon grass in 1" pieces
1 tsp ground cumin seeds
2 tsp sweetener (agave syrup or maple syrup)
5 C water
1/4 C fresh lime juice
2" piece of ginger, sliced
2-3 fresh chilis, chopped
1 tbsp ground coriander
1/2 tsp turmeric
2 tbsp olive oil
1 can coconut milk
1 tsp sea salt
Put the onion, ginger ,garlic chili, lemon grass, cumin turmeric, coriander and sweetener in a food processor. puree into a paste. heat the oil in a heavy soup pot over medium heat until hot, do not let it smoke. add the paste and saute, stirring often for about 8 mins. add the water, coconut milk, lime juice and salt and bring to a boil. lower the heat and simmer for 30 mins. strain through a sieve and discard the solids. return the broth to a clean pot and continue to simmer.
For the soup:
1/2 C cucumber, small pieces
1 fresh jalapeno pepper, sliced
1/2 C fresh mint, chopped
4 lime wedges (or as many people as we have)
1 C mung bean sprouts
1/2 C cilantro leaves, chopped
8 oz tofu, cut into 1/2 inch cubes
4 cups cooked quinoa
In individual bowls, add cucumber, sprouts, tofu, chilies and herbs
Ladle the hot soup over cooked quinoa then mound the vege mixture in the middle and top with a lime wedge.
5 cloves garlic, minced
2 stalks lemon grass in 1" pieces
1 tsp ground cumin seeds
2 tsp sweetener (agave syrup or maple syrup)
5 C water
1/4 C fresh lime juice
2-3 fresh chilis, chopped
1 tbsp ground coriander
1/2 tsp turmeric
2 tbsp olive oil
1 can coconut milk
1 tsp sea salt
Put the onion, ginger ,garlic chili, lemon grass, cumin turmeric, coriander and sweetener in a food processor. puree into a paste. heat the oil in a heavy soup pot over medium heat until hot, do not let it smoke. add the paste and saute, stirring often for about 8 mins. add the water, coconut milk, lime juice and salt and bring to a boil. lower the heat and simmer for 30 mins. strain through a sieve and discard the solids. return the broth to a clean pot and continue to simmer.
For the soup:
1/2 C cucumber, small pieces
1 fresh jalapeno pepper, sliced
1/2 C fresh mint, chopped
4 lime wedges (or as many people as we have)
1 C mung bean sprouts
1/2 C cilantro leaves, chopped
8 oz tofu, cut into 1/2 inch cubes
4 cups cooked quinoa
In individual bowls, add cucumber, sprouts, tofu, chilies and herbs
Ladle the hot soup over cooked quinoa then mound the vege mixture in the middle and top with a lime wedge.
Tempeh w/ Curried Cashew Sauce & Side Salad
Tempeh: 1T rice vinegar, 2T soy sauce, 1.5T honey, 1.5T finely chopped peeled fresh ginger, 1 garlic clove, minced, 1 (8oz) package organic tempeh cut into 1/2-inch cubes.
Sauce: 1t olive oil, 2T coarsely chopped unsalted cashews, 1/2c. chopped onion, 1/4t curry powder, 1 garlic clove minced, 1/4c. coconut milk, 2T hot water, 1/8t salt
To prepare tempeh, heat a medium saucepan over medium-high heat. Add first 5 ingredients to pan, stirring with a whisk. Add tempeh. Bring to a boil. Cook 3 minutes or until liquid is almost evaporated, stirring frequently. Place tempeh in mixing bowl, cover and keep warm.
To prepare sauce, heat oil in small saucepan over medium high heat. Add cashews to pan and cook until lightly browned. Add onion to pan and saute until tender. Add curry powder and 1 garlic clove to pan, cook 1 minute, stirring constantly. Place cashew mixture, water and salt in blender. Blend until smooth. Add cashew sauce to tempeh, toss gently to coat. Serve with pita wedges.
The salad was simple - spinach leaves and sauteed pear in maple syrup and some roasted pine nuts with a simple dressing of a sprinkle of olive oil, soy sauce, apple cider vinegar, squeeze of an orange and some agave nectar whisked and drizzled over the lettuce.
Sauce: 1t olive oil, 2T coarsely chopped unsalted cashews, 1/2c. chopped onion, 1/4t curry powder, 1 garlic clove minced, 1/4c. coconut milk, 2T hot water, 1/8t salt
To prepare tempeh, heat a medium saucepan over medium-high heat. Add first 5 ingredients to pan, stirring with a whisk. Add tempeh. Bring to a boil. Cook 3 minutes or until liquid is almost evaporated, stirring frequently. Place tempeh in mixing bowl, cover and keep warm.
To prepare sauce, heat oil in small saucepan over medium high heat. Add cashews to pan and cook until lightly browned. Add onion to pan and saute until tender. Add curry powder and 1 garlic clove to pan, cook 1 minute, stirring constantly. Place cashew mixture, water and salt in blender. Blend until smooth. Add cashew sauce to tempeh, toss gently to coat. Serve with pita wedges.
The salad was simple - spinach leaves and sauteed pear in maple syrup and some roasted pine nuts with a simple dressing of a sprinkle of olive oil, soy sauce, apple cider vinegar, squeeze of an orange and some agave nectar whisked and drizzled over the lettuce.
Potato Leek Soup (CF, V)
Ingredients:
3-4c. potatoes, peeled,
64 oz, water,
3 c. leeks (thinly sliced),
1T Cletic sea salt, black pepper to taste,
2-3T parsley or chives.
Instructions: Cut leeks lengthwise in half. Wash carefully to get out any dirt. Thinly slice into half moon (include the entire length of leek). Simmer the vegetables, water and salt together for 40-50 minutes, partially covered. Mash the vegetables with a fork or emulsion blender. Top with herbs before serving. * Julia Child (smith alumnae!) perfected this recipe - of course she would add butter or whipping cream right at the end. ;)
Another modified version here >>>
3-4c. potatoes, peeled,
64 oz, water,
3 c. leeks (thinly sliced),
2-3T parsley or chives.
Instructions: Cut leeks lengthwise in half. Wash carefully to get out any dirt. Thinly slice into half moon (include the entire length of leek). Simmer the vegetables, water and salt together for 40-50 minutes, partially covered. Mash the vegetables with a fork or emulsion blender. Top with herbs before serving. * Julia Child (smith alumnae!) perfected this recipe - of course she would add butter or whipping cream right at the end. ;)
Another modified version here >>>
Portobello & red Pepper Sandwich w/ salad and chips
Salad: green leaf, red cabbage & purple kale with cucumbers (sliced), tomatoes (quartered), avocado (sliced), jicama (julienned) with a citrus dressing - orange juice (1 cup, fresh), juice of 1/2 lime, splash of apple cider vinegar, splash of canola oil, squeeze of agave, 1t grated ginger, S&P to season
Seasoned Fries: 1 potato (cut lengthwise into 1/2" stripes), seasoned with: old bay, cayenne, chili powder, S&P, olive oil: baked @ 450 degrees until crispy. Whole grain mustard makes for good dipping sauce.
Portobello Mushroom Sandwich: sautéed onions (sliced) & 1 red pepper (sliced) in olive oil (in medium heat until caramelized... put in peppers first b/c they take a bit longer). 2 portabellas (cleaned, stem removed from cap, top-side down, brushed with olive oil and seasoned with salt, pepper, fresh (or dry) thyme), pop under broiler for about 5 minutes per side. Served on REALLY healthy bread (e.g. live grain / sprouted bread).
Portobello Mushroom Sandwich: sautéed onions (sliced) & 1 red pepper (sliced) in olive oil (in medium heat until caramelized... put in peppers first b/c they take a bit longer). 2 portabellas (cleaned, stem removed from cap, top-side down, brushed with olive oil and seasoned with salt, pepper, fresh (or dry) thyme), pop under broiler for about 5 minutes per side. Served on REALLY healthy bread (e.g. live grain / sprouted bread).
Sonny Bowl (CF, V)
Ingredients:
1c. brown rice (to cook use 1.5c water, boil then keep on low for 30-40 minutes)
1 can chick peas (rinsed)
1 sm. zucchini (sliced)
1 sm. carrot (sliced)
1 sm. red onion (diced and sautéed with garlic and agave nectar)
Fresh pineapple chucks (or from a can if needed - 1 can, reserve some of the juice for the sauce)
1 sm. avocado (diced)
Sauce:
Mix over low heat: 2T sesame oil add 1 clove minced garlic & sauté add red onion and 2T agave nectar, sauté till soft remove from heat and add 1t curry powder, 1/4t turmeric spice, 1/8t Celtic sea salt, 2 pinches cinnamon. Stir and add to sautéed vegetables.
Combine zucchini, carrot, pineapple in sauté pan, simmer over medium heat until veggies are soft. Combine with chickpeas and sauce. Add over brown rice, add avocado. Add sliced almonds for topping.
1c. brown rice (to cook use 1.5c water, boil then keep on low for 30-40 minutes)
1 can chick peas (rinsed)
1 sm. zucchini (sliced)
1 sm. carrot (sliced)
1 sm. red onion (diced and sautéed with garlic and agave nectar)
Fresh pineapple chucks (or from a can if needed - 1 can, reserve some of the juice for the sauce)
1 sm. avocado (diced)
Sauce:
Mix over low heat: 2T sesame oil add 1 clove minced garlic & sauté add red onion and 2T agave nectar, sauté till soft remove from heat and add 1t curry powder, 1/4t turmeric spice, 1/8t Celtic sea salt, 2 pinches cinnamon. Stir and add to sautéed vegetables.
Combine zucchini, carrot, pineapple in sauté pan, simmer over medium heat until veggies are soft. Combine with chickpeas and sauce. Add over brown rice, add avocado. Add sliced almonds for topping.
Avocado Cashew Salad
Ingredients:
1/2 - 1 avodaco,
a handful of cashews,
cherry tomatoes
sprinkle of balsalmic vinegar
dash of S&P.
Add chickpeas if you're feeling frisky.
Perfect for a quick lunch-on-the-go!
1/2 - 1 avodaco,
a handful of cashews,
cherry tomatoes
dash of S&P.
Add chickpeas if you're feeling frisky.
Perfect for a quick lunch-on-the-go!
Salad Taco Wraps (CF, V)
Ingredients:
Large lettuce leaves,
shredded carrots,
julienned jicama (a cross between a potato and an apple),
sliced olives,
diced cabbage,
diced cilantro,
avocado
dash of cayenne pepper,
squeeze of lime juice
Sauce:
3T almond butter,
1T molasses,
1/2t apple cider vinegar,
1/2t soy sauce,
1T coconut oil,
1T agave syrup,
1/4c. water
Just like taco night, wrap your own leaves! Mix all the ingredients for the sauce in a pan over medium heat - be sure to continually mix it so it doesn't burn. When well mixed, spread over your leaves... absolutely heaven.
Large lettuce leaves,
shredded carrots,
julienned jicama (a cross between a potato and an apple),
sliced olives,
diced cabbage,
diced cilantro,
avocado
dash of cayenne pepper,
squeeze of lime juice
Sauce:
1T molasses,
1/2t apple cider vinegar,
1/2t soy sauce,
1T coconut oil,
1T agave syrup,
1/4c. water
Just like taco night, wrap your own leaves! Mix all the ingredients for the sauce in a pan over medium heat - be sure to continually mix it so it doesn't burn. When well mixed, spread over your leaves... absolutely heaven.
Brown Rice Sushi (CF, V)
Brown Rice Sushi
Ingredients:
Nori (seaweed sheets),
1c. brown rice,
1T rice vinegar,
1T agave syrup,
1-2 avocados,
pickled ginger,
organic soy sauce
Cook the brown rice as per instructions (usually 1 cup brown rice to 1 1/2 c. water). Slice avocados into thin strips. When rice is done, put in bowl and mix in rice vinegar and agave syrup. Spread enough rice onto nori to cover 1/3rd of sheet. Add avocado slices. Roll. Eat with soy sauce and ginger if desired.
Ingredients:
Nori (seaweed sheets),
1c. brown rice,
1T rice vinegar,
1-2 avocados,
pickled ginger,
organic soy sauce
Cook the brown rice as per instructions (usually 1 cup brown rice to 1 1/2 c. water). Slice avocados into thin strips. When rice is done, put in bowl and mix in rice vinegar and agave syrup. Spread enough rice onto nori to cover 1/3rd of sheet. Add avocado slices. Roll. Eat with soy sauce and ginger if desired.
Sweet Potato & Kidney Bean Chili (CF, V)
Sweet Potato & Kidney Bean Chili (CF)
Ingredients:
1T olive oil
1 T chili powder
1.5c. water
1tsp ground coriander
1tsp celtic sea salt
1 md. red bell pepper
1. md. sized onion (diced)
1 lg clove garlic (minced)
1.5 lbs sweet potato (peeled)
2 c. kidney beans
1tsp ground cumin
2 md. tomatoes (diced)
Instructions: Free free to use an assortment of sweet potatoes and yams with this recipe. Heat oil in large skillet over med heat. Add the onion, bell pepper, garlic - cover and cook until softened. Stir in the chili poweder and other spieces. Cook for 30 seconds. Add sweet potatoes and stir to coat with spices. Transfer mix to saucepan. Add the tomatoes, beans and water. Season with salt. Cover and cook for 45 minutes over medium-high heat.
*CF = Cleanse Friendly
V = Vegan
Vg = Vegetarian
Ingredients:
1T olive oil
1 T chili powder
1.5c. water
1tsp ground coriander
1tsp celtic sea salt
1 md. red bell pepper
1 lg clove garlic (minced)
1.5 lbs sweet potato (peeled)
2 c. kidney beans
1tsp ground cumin
2 md. tomatoes (diced)
Instructions: Free free to use an assortment of sweet potatoes and yams with this recipe. Heat oil in large skillet over med heat. Add the onion, bell pepper, garlic - cover and cook until softened. Stir in the chili poweder and other spieces. Cook for 30 seconds. Add sweet potatoes and stir to coat with spices. Transfer mix to saucepan. Add the tomatoes, beans and water. Season with salt. Cover and cook for 45 minutes over medium-high heat.
*CF = Cleanse Friendly
V = Vegan
Vg = Vegetarian
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