Oatmeal-Carob Pudding
An adaptation of Chocolate Covered Vegan's Oatmeal Raisin Pudding
Serves 1
1 cup cooked quick oats
1 tablespoon agave nectar
2 teaspoons carob powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup vanilla soymilk
3/4 cup bananas, sliced
To make one cup cooked quick oats, microwave 1 cup water and 1/2 cup dry quick oats on high for 1 minute and 30 seconds. Heat all ingredients except vanilla in a pot over medium on the stove. Bring to a boil, then turn down heat, stirring occasionally. Simmer 20 minutes, or until reaching desired thickness. Serve hot in a bowl with 3/4 cup banana slices. (You can also add the banana during cooking and whip it in with the oats to make a super fluffy pudding. I think I prefer this way, as I like hot melty chunks of banana!) Stir in the vanilla extract last - if you cook it, you may not be able to taste it in the final product. You may need to let the pudding cool for a while - it should be very hot!
Wednesday, November 17, 2010
No Bake Carob Oatmeal Bars
Ingredients
- 1/3 cup milk shopping list
- 3/4 cup honey shopping list
- 1/2 cup carob powder shopping list
- 1/2 cup butter shopping list
- 1 teaspoon vanilla shopping list
- 1/2 cup peanut butter shopping list
- 3 cups quick cooking oats
How to make it
- In a 2 quart saucepan over medium-high heat, mix milk, honey, carob powder, and butter.
- Bring to full boil for 3 minutes, stirring constantly.
- Remove from heat and add vanilla and peanut butter.
- Mix well, then stir in oats and blend well
- Put into greased 8 x 8 inch pan and refrigerate
- Makes 32
Wednesday, November 10, 2010
Black-Bean Toss
Makes: 4 servings
Prep time: 20 minutes
Cook time: 14 minutes
Ingredients
4 5-inch corn tortillas
3 tablespoons canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
Nonstick cooking spray
1 cup chopped red onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large mangoes, peeled and diced
2 15-ounce cans black beans, drained and rinsed
2 tablespoons lime juice
1/2 teaspoon Tabasco (or to taste)
1/4 cup cilantro, chopped
8 cups mixed baby greens
Directions
1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.
Nutrition facts per serving: 368 calories, 17g protein, 62g carbohydrate, 12g fat (0.9g saturated), 14g fiber
Originally published in FITNESS magazine, May 2010.
From: http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=7
Prep time: 20 minutes
Cook time: 14 minutes
Ingredients
4 5-inch corn tortillas
3 tablespoons canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
Nonstick cooking spray
1 cup chopped red onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large mangoes, peeled and diced
2 15-ounce cans black beans, drained and rinsed
2 tablespoons lime juice
1/2 teaspoon Tabasco (or to taste)
1/4 cup cilantro, chopped
8 cups mixed baby greens
Directions
1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.
Nutrition facts per serving: 368 calories, 17g protein, 62g carbohydrate, 12g fat (0.9g saturated), 14g fiber
Originally published in FITNESS magazine, May 2010.
From: http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=7
Teriyaki Tofu Salad
Makes: 4 servings
Prep time: 10 minutes
Cook time: 47 minutes
Ingredients
1/3 cup low-sodium soy sauce
3 tablespoons plus 1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons honey
1 tablespoon minced ginger
2 garlic cloves, minced
2 14-ounce packages extra-firm tofu, cut into 6 slabs
3 tablespoons toasted sesame seeds
2 cups sugar snap peas
6 cups shredded cabbage
1 red bell pepper, thinly sliced
1 cup shredded carrot
1 cup chopped scallions
Directions
1. Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well.
2. Place the tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes.
3. Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water.
4. Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu.
Nutrition facts per serving: 358 calories, 21g protein, 40g carbohydrate, 14g fat (1.8g saturated), 8g fiber
http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=5
Prep time: 10 minutes
Cook time: 47 minutes
Ingredients
1/3 cup low-sodium soy sauce
3 tablespoons plus 1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons honey
1 tablespoon minced ginger
2 garlic cloves, minced
2 14-ounce packages extra-firm tofu, cut into 6 slabs
3 tablespoons toasted sesame seeds
2 cups sugar snap peas
6 cups shredded cabbage
1 red bell pepper, thinly sliced
1 cup shredded carrot
1 cup chopped scallions
Directions
1. Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well.
2. Place the tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes.
3. Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water.
4. Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu.
Nutrition facts per serving: 358 calories, 21g protein, 40g carbohydrate, 14g fat (1.8g saturated), 8g fiber
http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=5
Sunday, November 7, 2010
Massey's Double Broccli Quinoa Salad
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream < I wouldn't use heavy cream, but will find a good substitute
Optional toppings:
slivered basil,
fire oil (optional)**,
sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
From: http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream < I wouldn't use heavy cream, but will find a good substitute
Optional toppings:
slivered basil,
fire oil (optional)**,
sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
From: http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html
Avocado Sorbet
Ingredients
2/3 cup sugar
2/3 cup water
2 large ripe avocados, peeled and pureed
1/4 cup fresh lime juice
Drop of hot pepper sauce
Pinch of salt
How to make Avocado Lime Sorbet
Combine sugar and water in small saucepan over medium-high heat and stir until sugar is dissolved.
Just before syrup comes to a boil, remove from heat.
Cool slightly, then cover and chill.
Beat avocado with lime juice until completely smooth.
Add pepper sauce and salt and blend well.
Chill.
Stir in syrup.
Finish in ice cream maker or freezer.
2/3 cup sugar
2/3 cup water
2 large ripe avocados, peeled and pureed
1/4 cup fresh lime juice
Drop of hot pepper sauce
Pinch of salt
How to make Avocado Lime Sorbet
Combine sugar and water in small saucepan over medium-high heat and stir until sugar is dissolved.
Just before syrup comes to a boil, remove from heat.
Cool slightly, then cover and chill.
Beat avocado with lime juice until completely smooth.
Add pepper sauce and salt and blend well.
Chill.
Stir in syrup.
Finish in ice cream maker or freezer.
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