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This Weeks' recipes:
Day 1:
Curried Coconut Sweet Potatoes and Cauliflower with fake Beef Strips - Adapted from a recipe in Spices of Life by Nina Simonds
Wild Rice with Walnuts & Apples – Adapted from Smith & Hawkins’ Gardeners’ Community Cookbook
Curried coconut sweet potatoes:
3 sweet potatoes
½ head cauliflower
curry seasonings:
1 tsp chile flakes
1 tsp ginger
1 ½ tsp cumin
1 ½ tsp coriander
½ tsp black pepper
1 tsp salt
1 ½ T olive oil
2 med red onions, diced
sauce:
1 ½ cups coconut milk
3 T fish sauce
1 package fake beef strips like Lightlife’s
½ cup fresh basil leaves, cut into thin strips
- Cut the vegetables into bite-size pieces.
- In a large pot heat the oil until hot.
- Add the curry seasonings and red onion, stir over medium-low heat about three minutes until the onions are tender.
- Add the sauce and bring to a boil.
- Add the veggies and stir to coat.
- Reduce the heat, cover and cook till the veggies are soft, about 20 to 25 minutes.
- Once the veggies are done remove 1 cup and put aside for the next day.
- Add the beef strips and continue to simmer about 7 minutes until strips heated through.
- Add basil and serve.
Wild Rice with Walnuts & Apples
1 apple, cut into ¼” dice
1 cup chopped walnuts
4 green onions, thinly sliced
1 cup raisins
lemon juice from 1 lemon
2 cloves garlic, minced
1/3 cup olive oil
½ tsp salt
½ tsp pepper
2 cups wild rice *any rice will do
- Cook the rice according to package instructions
- Toast the walnuts in a skillet over medium about 5 minutes until fragrant.
- Combine the apple, walnuts, onion & raisins in a large bowl.
- Combine the juice, garlic, olive oil and seasonings in a jar. Shake to emulsify.
- Pour the rice into the apple mixture.
- Pour the juice mixture on top and stir to coat.
Day 2:
Lentil Loaf – Adapted from The Six O’Clock Scramble
Roasted Veggies
Lentil Loaf
2 cups cooked lentils
1 cup mashed veggies from night before
½ small onion, diced
¼ tsp pepper
1 cup bread crumbs
1 egg beaten
1 T olive oil
1 15 oz. can tomato sauce
- Mix all ingredients together minus the tomato sauce.
- Pour into a sprayed or buttered loaf pan and cover with foil.
- Bake at 350 for about 45 minutes.
- Heat the tomato sauce and pour over the loaf to serve.
Roasted Veggies
2 carrots
2 parsnips
2 potatoes
1 yellow onion
6 cloves garlic
2 T olive oil
1 T balsamic vinegar
½ tsp salt
1 tsp pepper
½ tsp rosemary
- Preheat oven to 400.
- Dice all veggies, except the garlic and place on a baking sheet or in any large roasting pan.
- Cut each garlic clove in half and place on the baking sheet.
- Put oil & vinegar and spices on veggies.
- Toss to coat.
- Roast until tender, about 30-45 min.
Day 3:
Roasted Veggie Fritatta with mixed greens
Roasted Veggie Fritatta
Up to 2 cups of veggies from night before
2 tsp olive oil
8 eggs
1 tsp salt
½ tsp pepper
1 cup mixed greens per person
- Heat a large oven-proof skillet until hot.
- Add the olive oil.
- Add the roasted veggies.
- Lightly beat the eggs and then pour over the veggies.
- Preheat the broiler.
- Cook on low until the eggs are set and the bottom was golden.
- Place under the broiler for 3-5 minutes until the top is golden.
- Slice.
- On top of each serving place the mixed greens. Serve with your favorite vinaigrette
Day 4:
Seitan and Bell Peppers in Peanut Sauce & Sauteed Bok ChoySeitan & Bell Peppers in Peanut Sauce
Peanut sauce:
1 leek or small white onion
1 serrano chile (remove seeds for less spice)
2 garlic cloves
2 tsp peeled ginger
¼ cup cilantro
1 ½ tsp tomato paste
¼ cup peanut butter
1 T soy sauce or Bragg’s amino acids
¼ cup water
2 bell peppers, any color
1 package seitan
1 T olive oil
2 cups cooked brown rice
- Blend all sauce ingredient except for the water in a food processor.
- Once blended turn on low and stream in the water. Set aside.
- Slice the peppers into thin strips.
- Heat a large skillet and add the olive oil.
- Add the peppers and sauté about 2 min till soft.
- Add the seitan strips and heat through.
- Pour the peanut sauce on top and bring to a simmer.
- Serve over warm brown rice.
Sauteed Bok Choy
1 bunch bok choy
1 T olive oil
2 T minced garlic
1 tsp chile flakes
1 T rice wine vinegar
1 tsp toasted sesame oil
1 T soy sauce or Bragg’s
- Clean and cut the bok choy into 1 inch chunks.
- Combine vinegar, sesame oil & soy sauce
- Heat a large skillet until hot and add olive oil.
- Add the bok choy, garlic and chile flakes.
- Toss slowly until wilted but still toothy.
- Add the vinegar mixture and toss for another minute.
- Serve.Day 5:
Quinoa Vegetable Stew – Adapted from Moosewood Restaurant Low-Fat Favorites, fresh spinach & crusty multi-grain bread
Quinoa Vegetable Stew
¾ cup quinoa
1 ½ cups water
1 cup chopped onions
3 garlic cloves, minced
1 T olive oil
1 chopped bell pepper
1 chopped zucchini
½ head cauliflower
28-ounce can chopped tomatoes
1 T fresh basil
salt & pepper to taste
spinach
grated parmesan
loaf of multi-grain bread
- Rinse the quinoa and then combine with the water in a saucepan.
- Cover the pan and simmer the quinoa until fluffy, about 15-20 minutes.
- Preheat the oven to 350. Wrap the bread in foil.
- In a large skillet sauté the onions and garlic in the oil until soft, about 5 minutes.
- Add the pepper and zucchini and sauté 5 more minutes.
- Put the bread in the oven to heat.
- Add the tomatoes, basil and s & p and simmer till the veggies are done.
- In each bowl place a handful of spinach.
- Spoon out a serving of quinoa on top of the spinach and then ladle the stew on top.
- Add grated parmesan to taste.
- Pull the bread out of the oven and slice.
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