Eggplant Pomodoro Pasta source Ingredients 2 tablespoons extra-virgin olive oil 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes 2 cloves garlic, minced 4 plum tomatoes, diced 1/3 cup chopped pitted green olives 2 tablespoons red-wine vinegar 4 teaspoons capers, rinsed 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon crushed red pepper, […]
Archives for 2012
3 ingredient vegan ice cream
3 Ingredient Vegan Ice Cream makes approximately 1 pint source 1/2 cup coconut milk 1 tablespoon plus 1 teaspoon corn starch or tapioca starch 1 1/2 cups fruit juice (fresh) Note: I also add some pulverized fresh fruit too In a medium mixing bowl, stir the tapioca starch with 1/4 cup of the coconut milk […]
Spinach Walnut Penne
Spinach Walnut Penne source Ingredients 2 cups reduced-sodium vegetable broth 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained 2 cups dry multigrain penne pasta, uncooked 2 TBS coconut oil 1 pkg (6 oz) baby spinach leaves 1/3 cup chopped walnuts 1/2 cup shredded Parmesan cheese Directions Combine […]
Scrambled Egg Burritos
Scrambled Egg Burritos source Ingredients 4 9-inch whole-wheat flour tortillas 4 large eggs 1/8 teaspoon salt Freshly ground pepper, to taste 1 teaspoon extra-virgin olive oil 1 4-ounce can chopped green chiles 1/2 cup grated Cheddar, or pepper Jack cheese 2 cups salsa 1/4 cup reduced-fat sour cream Directions Preheat oven to 350°F. Wrap tortillas […]
Green Vegan Smoothie
Green Vegan Smoothie Makes 2 servings Ingredients 3 cups kale 1 banana 1 orange 1 kiwi 1 pear sliced/diced 1 cup green grapes 1 cup milk (almond, nut, rice, soy) 6 cubes ice Directions Put everything in blender and blend til smooth
