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MicheleS

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Reply with quote  #1 
Anyone got a good one to share??

Here's my go-to bean non-recipe from "Vegan Express":

Garlic beans (2 servings)
1 can beans (I like blk or kidney)
1-2 cloves of garlic (or 1 tsp of the jarred stuff)
1 TBS olive oil
juice from 1/2 lemon (or a squirt of the conc stuff)

Heat olive oil over med in a skillet.  Add garlic and cook for a min or 2.  Drain and rinse beans well. Put in skillet w/ garlic and add 1/4-1/3 cup water.  Cook for 5 min or so till the water evaporates.  Smoosh some of the beans with a fork or potato masher.  Remove from heat and stir in lemon juice.

I eat this all the time as a fast dinner over brn rice with 1/2 a chopped up avocado on top.  The boys will eat it rolled up in tortillas with salsa (+ sometimes cheese or sour cream).  DD eats it w/ shredded cheese on top but w/out the tortilla or rice.  DH hates it .

So anyone else got a ercipe to share?  I'm trying to wean myself off of animal products slooowly.... but chemo is making it difficult.

MicheleS

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Reply with quote  #2 
Here's another quick and easy one:

Garlic spinach: (2 servings)
1 5-6 oz pkg of fresh spinach
1 TBS olive oil
1 glove garlic, crushed
1 cup cooked brn rice

Heat oil in skillet over med heat. Add garlic and cook for a couple of min. Toss in spinach (all of it... it will wilt to nothing).  After spinach is really wilted, add brn rice and heat through. S&P as needed.

I love this as a quick dinner.  1 of the kids will eat it (of my 3) but he likes it with parm cheese on top. DH hates it.

MicheleS

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Reply with quote  #3 
Un-tuna salad (3 servings)

1 can of chickpeas rinsed and drained
2 chopped scallions
2-3 TBS mayo
1/2 tsp mustard
handful of fresh parsley, chopped
S&P

Smoosh some of the chickpeas with a fork. Mix together everything.  Use as you would for tuna salad (over greens, in a pita, in a sandwich... whatever). This is higher fat so I don't think it is all that healthy but I used to eat it for lunch a lot.  2 of my 3 kids will eat this in a pita with a slice of cheese.  The other DS and my DH hate it.

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Reply with quote  #4 
Now I am starving!

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Calico

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Reply with quote  #5 
spinach/portabella dish

1 tbs olive oil
1-2 onions (or one big one)
1 cup (or more) baby portabella mushrooms
spinach (I buy a pound tub organic at Costco and use about half of that plastic tub, it cooks down so don't be afraid to use a lot)
nutmeg, pepper, salt, water

Cube the onions, sautee in 1 tb spoon of olive oil until golden brown (use a little water if necessary, it saves oil)
slice portabella babies and add, sautee with onions
add spinach, stir, sautee and use spices, start with a little salt only, add black pepper and a few dashes nutmeg. Add a little water as necessary to help sautee the spinach.
I could eat myself silly with this dish, it is low cal if you watch the oil.

--------

I use onion in a lot of dishes, it is filling, tasty and healthy.
My bok choy is made with lots of onion, so is Kale etc.

---------

no meat chili

onion (I use a BIG one)
garlic (lots)
green serano (sp?) peppers
red pepper
1 can bush's baked beans (vegetarian)
1 can tomato sauce out of the can (watch for sugar calories, some have more sugar, some have none)
1/2 can cubed tomatoes
pepper
tinsy bit peanut butter and brown sugar (albeit I stay away from the sugar lately)

sautee onion and garlic, add red pepper, sautee, if desired use the green hot pepper too)
add beans, tomato sauce etc., stir, heat up and then take of heat. Let cool down and stand for a bit, it will enhance the flavor.
We love this dish hot, so black pepper is a must.

Works as a dip, as a main dish or as a side dish.

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MicheleS

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Reply with quote  #6 
Calico,
The spinach/mushroom one looks sooo good.

Do you ever cook with kale or swiss chard?  I haven't yet but want to expand my use of  greens...

Thanks!
Michele

DoreenF

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Reply with quote  #7 
The spinach and portabellas sounds delicious and reminds me of another spinach recipe.
Hot spinach salad
Saute minced garlic (3-4 cloves - less if you don't like a lot of garlic) in olive oil - add a bunch of spinach and raisins or crasins to the pan and lightly wilt the spinach - don't cook it down all the way - just cook it for a few minutes. 

This is very good ... and sooo easy to make.  It's supposed to be a side dish - but I like it so much I eat it as a meal.

Doreen


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Calico

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Reply with quote  #8 
Doreen,
I love spinach receipes, thank you.

Michele,
I basically cook them with lots of onion, some veg. broth for flavor, nutmeg and pepper. The onion takes away the bitterness, even DD eats it (with a knife to her throat lol)
Some add bacon or ham but I don't like that.



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Sige

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Reply with quote  #9 
Quote:
Do you ever cook with kale or swiss chard?  I haven't yet but want to expand my use of  greens...


I went to a fundraiser dinner that showcased African food and had a delicious dish with kale...believe it or not it has peanut butter in it...I KNOW...sounds gross but yummy.  I'm going to find the recipe and post it here.


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kmobley

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Reply with quote  #10 
Doreen,

Just got off the phone with my daughter.  We both love spinach and agreed that your spinach recipe with the raisins sounds really yummy.  Gonna try it.

Brush Eggplant slices with Olive Oil and grill on each side.  Use seasonings of your choice.  Quick, easy!

Kay


kmobley

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Reply with quote  #11 
Doreen,

Tonight I fixed the spinach and raisins/craisins.  It was great with my baked white fish.  Next time I am going to make a larger serving.  Yummy!

Kay
kmobley

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Reply with quote  #12 
I found this recipe that I plan to make when time permits.  Thought I would share it.


Chickpea-Parsley Dip

1 15-oz. can chickpeas, drained
2 garlic cloves, peeled
1/4 cup fresh parsley leaves
Juice of one lemon
2 Tbsp. water
2 Tbsp. olive oil
3/4 tsp. salt

•Place the chickpeas, garlic, parsley, lemon juice, and water in a food processor or blender. Blend for about 30 seconds.

•Slowly add the oil while still blending (using more or less as desired), then add the salt.

•Serve with cucumber slices

DoreenF

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Reply with quote  #13 
Kay - I'm glad you liked the spinach - now you see why I eat it as a meal instead of a side dish ...  yumm!   Your dip recipe sound very good too...  almost like hummus - but not quite.

Doreen


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kmobley

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Reply with quote  #14 
Ladies,

I made this soup a few days ago with chicken broth because that is all I had.  After work today, I stopped at the Oriental Market and got some vegetable juice that has juice from white cabbage, spinach, chinese mushrooms, carrots and tomatoes.

Garlic/Onion Soup
Sautee a small onion in olive oil
Add minced garlic, continuing sauteeing just bit 
Add the vegetable juice 
Add a  little oregano and thyme.

I love this soup.  So easy!

Kay
 
Karen1956

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Reply with quote  #15 
Kay,

Your chickpea and parsley dip sounds similar to the hummus recipe I use.
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