Posts filed under ‘Vegetables’

Cheesy pasta with broccoli

This sauce is thick, creamy, and delicious. Based on a mac and cheese powder, but I think it’s bit more like alfredo.

Ingredients: (Makes one large serving or two small ones)
– 1 cup dry rice pasta, your favorite shape (I chose shells)
– 1 cup steamed broccoli
– 1/3 cup Leahey’s cheese powder
– 3/4 cup soy milk
– 1/4 cup melted Earth Balance
– 1 tsp pepper

Directions
– Bring water to a boil and add pasta
– In a separate pot, mix the cheese powder, soy milk, Earth Balance, and pepper. Bring to a boil and simmer until thick and creamy.
– When the pasta is cooked, drain and add broccoli and sauce
– Enjoy!

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October 8, 2010 at 2:28 am Leave a comment

Dinner

Awhile ago I decided to surprise my husband with a special meal. This is what I made him. Sauteed kale, collard greens, red chard, and spinach with mushrooms, peppers, and onions. And herb roasted potato wedgies. And, a glass of bubbly pink kosher wine.

All that was missing was desert 😉

October 6, 2010 at 7:43 am Leave a comment

Simple Pasta Dish

Gluten-free penne pasta with Amy’s family marinara suace, tossed with roasted red, yellow, and orange peppers and red onions.

I think you guys can figure this one out, but if you need me to post a recipe just holla 😉

October 6, 2010 at 7:39 am Leave a comment

Spinach and Pepper Pizza

Nothing too fancy, just a new pizza. This one with spinach!

Ingredients:
– Gluten-free English muffin
– Pizza or pasta/tomato sauce (I used Amy’s family style marinara but any tomato sauce will do)
– Fresh spinach
– Daiya mozzarella cheese streds
– Red bell pepper

Directions:
– Open up your muffin! If it was frozen, give it time to thaw until it can be popped open. If you’re impatient though 30 seconds in the microwave should be enough to pry it open.
– Cover the top with spinach leaves.
– Cover the leaves with the sauce.
– And the sauce with the cheese.
– Top with sliced peppers.

Now to cook it! There’s a few options. You can bake it in an oven, or you can toast it in a toaster oven. I prefer the latter. Not all toaster ovens are the same, but for mine, it works best to toast it on max twice. That should melt all the cheese and crisp up the muffin. If it’s not melty or crisp enough for you, then just toast it for longer.

Enjoy!

October 6, 2010 at 7:06 am Leave a comment

Coconut Ginger Curry Veggies and Rice

Stir fried vegetables with coconut oil, ginger, and red curry powder over jasmine rice.

June 29, 2010 at 6:27 am Leave a comment

Recent Dinners

Veggie burger (I think this was called a curry burger, with lettuce, onions, relish ketchup, and mustard on a GF bun).

Recipe
Pretty self-explanatory. I prepared the veggie burger in a frying pan with olive oil, and toasted the bun (GF buns tend to be a little hard, but they turn soft and fluffy after toasting)

Sauteed rainbow chard, mushrooms, spinach, and onions in a soy ginger sauce.

Recipe
– One bunch of rainbow chard (6-7 leaves)
– One container of shiitake mushrooms
– 1/2 one medium red onion
– 1/2 bunch of spinach
– Garlic
– Olive oil
– Wheat-free tamari sauce
– Ginger

Saute mushrooms, onions, and minced garlic in one pan with a little olive oil, adding tamari sauce and ginger to taste. Saute greens in a separate larger pan with a little more olive oil and garlic. Combine when the mushrooms and onions are ready.

Sauteed spinach, red peppers, and onions over brown rice.

Recipe
– 1/2 bunch of spinach
– 1 medium red bell pepper
– 1/2 medium red onion
– Powdered cumin seeds
– Olive oil
– Brown rice

Prepare the brown rice however you like (pot, rice cooker, microwave). Add other ingredients to a large pan and cook until the onions and peppers are done. Add cumin to taste, and serve over rice.

June 15, 2010 at 3:46 am Leave a comment

Pasta

Brown rice penne pasta with artichoke hearts, broccoli, and tomatoes topped with vegan parmesan.

June 8, 2010 at 1:37 am 1 comment

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