Bok Choy and Mushroom Adobo Soup

Ingredients:

1/3 cup soy sauce, reduced sodium
1/3 cup rice vinegar
4 large cloves of garlic, thinly sliced or rough chopped
1 bay leaf
2 T olive oil
1 1/2 cups yellow onion, chopped
4 oz maitake mushroom, cleaned root ends removed, pieces separated
4 oz white beech mushroom, cleaned, root ends removed, stems separated
8 oz baby bok choy, sliced on the diagonal into 1-2 inch wide strips
4 cups chicken stock, reduced sodium
4 green onions, white and light green, thinly sliced
Chili garlic sauce
1 cup uncooked brown jasmine rice to be cooked according to package directions Read More


Cold Asian Noodles

Cold Asian NoodlesIngredients:

8 oz egg noodles
3 T soy sauce, low sodium
2 T rice vinegar
2 T vegetable oil
2 T water
1 T palm sugar, or brown sugar
1 T sesame oil
3 garlic cloves, minced
1/2 t ginger, minced
1/4 t ground black pepper
Pinch salt, or to taste
2 scallions, white and light parts, sliced Read More


Szechuan Noodles

Szechuan noodlesThis fantastic recipe is from our sister site CC Palate – where every recipe is created by you, but calorie counted by me.

Ingredients:

8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (do not use olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned
1/2 cup cilantro chopped

Garnish: 1 or 2 green onions, sliced Read More


Broccolini and Carrot Alfredo Sauce

Ingredients:carrot broccolini alfredo 2

2 cups (3/4 pound) fresh broccolini, sliced into 1 1/2 – 2 inch lengths
2 cups (3/4 pound) carrots, peeled and thinly sliced
2 T butter vegan soy based margarine
2 shallots, chopped
6 garlic cloves, chopped
3 T flour
1 T low sodium vegan instant “chicken” bouillon
1/4 t white pepper
2 cups 2% milk
6-8 oz (2%) Plain Greek Yogurt
1/2 cup grated Parmesan
2 green onions, sliced

Optional: a little salt Read More


Veggie Moussaka, by Rosemary Gretton

Vegetaroam Moussaka WMHealthy Moussaka? Absolutely. Let writer and editor Rosemary Gretton guide you through this delicious recipe.

Rosemary’s Veggie Moussaka

Serves 4

Ingredients:

1 medium white onion, peeled and coarsely chopped
2 medium white or red potatoes, thinly sliced
1 clove garlic, minced
2 T. olive oil
2 Japanese eggplants, sliced

2 T. olive oil
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 28-oz. (800 g.) can diced tomatoes
2 T. tomato paste
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1 tsp. oregano
Ground pepper to taste
1 15-oz. (425 g) can red or white kidney beans, drained and rinsed

1 cup Greek-style plain yogurt
3/4 cup light sour cream
1/2 cup feta cheese, crumbled
Pinch ground nutmeg

1/2 cup shredded Asiago or Jack cheese Read More


How to Make Hummus

VeeVeesPinenutHummusDo you have a favorite brand of hummus or do you enjoy it at one particular restaurant because they make it so perfectly? You don’t have to go out –  make it yourself.

Once you have mastered hummus basics, check out the ideas below the recipe to take your hummus beyond the ordinary. Enjoy it often – it’s good for you. I love to dip carrots, radishes, and cucumbers in my hummus. Or try it on sandwiches as a replacement for mayo.

ps – It’s not cheating to use canned garbanzo beans. It’s just easy.

Basic Hummus

Ingredients:

1 (15 oz can) garbanzo beans (chickpeas), drained and rinsed
2 T extra virgin olive oil
2 cloves garlic
1 T tahini
2 T fresh lemon juice
Sea salt and pepper to taste
3 T olive oil  (you may use less or more to taste)
Optional Ingredients: see below for a few delicious suggestions Read More



Anything Leftover Casserole

leftover anything casserole unbaked

Leftover chicken and noodles

The amounts are very flexible. Consider the size of your baking dish as you measure.

Ingredients for a 2 Quart Casserole:

4 cups already cooked vegetables/meat in any combination

1 cup cooked noodles, thin quick cooking noodles, cooked rice, uncooked instant rice, stuffing, tortillas strips, or beans

1 1/2 cups thick liquid such as canned tomatoes, soup, or thick gravy such as a velouté.

1/2 cup thinning/seasoning liquid if one is using an uncooked veggies or quick cooking noodles or rice

Seasonings of your choice, add your favorites until the mixture smells wonderful! Read More


Three Pepper Ratatouille

Three Pepper RatatouilleIngredients:

1 T fresh parsley, chopped
3 T olive oil
black pepper to taste
1 medium eggplant (3 cups), cubed, leave the skin on
1 cup zucchini (green, yellow, or mixed) chopped
1 red bell pepper (or orange), seeded and chopped
4 banana peppers (hot or mild), seeded and chopped
1 green bell (or 3 Serrano peppers), seeded and chopped
1 large sweet onion (or two small), chopped
1 head garlic, cloves separated, peeled, and sliced into several pieces
1 T lemon juice, fresh squeezed
2 tomatoes, chopped

Read More