tag:blogger.com,1999:blog-89743298621132361682024-03-05T02:01:11.589-06:00Romeo's Food LadyRenée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-8974329862113236168.post-75926908186004939132019-12-28T10:48:00.000-06:002020-06-20T14:54:59.083-05:00Vegan Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">This AMAZING recipe is a combination of cinnamon roll recipes from <a href="https://www.forksoverknives.com/" target="_blank">Forks Over Knives</a> and <a href="https://vegnews.com/" target="_blank">VegNews Magazine</a>. It's a lot of trouble, but totally worth it for a special occasion.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZewEMbv-FuAYJ_Zpy2JTELoNLNLfRBdSezc_MHVbeVSBVnUbYIAa9M-mVhF4AIPj6CMjrsYuQb6x4wKupYh_fmPJDTsV31DU5FZzVJmpRdnxQ2hpvyi5Ce6Ti6vUCXXnWLhmJqv1KkSw/s1600/IMG_20191224_105649-725936.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6775524053316390482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZewEMbv-FuAYJ_Zpy2JTELoNLNLfRBdSezc_MHVbeVSBVnUbYIAa9M-mVhF4AIPj6CMjrsYuQb6x4wKupYh_fmPJDTsV31DU5FZzVJmpRdnxQ2hpvyi5Ce6Ti6vUCXXnWLhmJqv1KkSw/s320/IMG_20191224_105649-725936.jpg" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">1 cup unflavored plant milk, warmed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 pkg active dry yeast</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 1⁄3 cup all-purpose flour, divided</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1⁄2 cup mashed potatoes (nothing but potatoes, cooked and mashed)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1⁄3 cup + 1 T. maple syrup, divided</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 T. ground flaxseed</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">1⁄2 t. + 1⁄3 t. salt, divided</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">4 T. room temperature vegan butter, divided</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">2 apples, peeled and petite-diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">10 T. granulated sugar, divided</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">3⁄4 t. + 3 T. ground cinnamon</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">1⁄4 cup brown sugar, packed</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons vegan butter, melted</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">2 cups confectioner's sugar</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">1⁄4 cup unflavored plant milk</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Method:</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">1. In a large bowl combine 1 c. warm milk and yeast; let stand 5 minutes. Stir in 2 1/2 c. flour, potatoes, 1/3 c maple syrup, flaxseed, and 1/2 t. salt. Measure 1 1/2 c. all-purpose flour, and stir in as much of this flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining measured all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in an oiled bowl, and turn to coat. Cover and let rise in a warm place until double in size (1½ to 1¾ hours).</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">2. In a skillet, melt 1 T butter over medium heat. Add apple and 1 T. maple syrup. Saute until very soft, about 15 minutes. Set aside to cool.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">3. For the streusel topping, combine 6 T. granulated sugar, 5 T. all-purpose flour, 3/4 t. cinnamon, and 1/3 t. salt. Add 3 T. room-temp butter, and toss with 2 forks until mixture appears crumbly.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">4. Punch dough down. Turn dough out onto a lightly floured surface, cover with a towel, and let rest for 10 minutes. In a small bowl, combine 1/4 c. brown sugar, 1/4 granulated sugar, and 3 T. cinnamon. Roll dough into a 13 x 20-inch rectangle. Brush 2 T. melted butter over the entire surface of the dough. Sprinkle evenly with the brown sugar mixture (It will seem like a lot.) and layer with cooked apples, leaving a 1-inch border on one long side. Sprinkle 1/3 of the streusel topping over the apples.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">5. Lightly grease a 9 x 13-inch pan. With long end toward you, roll dough toward unfilled border evenly into a log. With seam side down, use a sharp knife to cut log into 12 equal pieces. Place rolls, cut side up, into prepared pan in 4 rows of 3, leaving some space between rolls.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">6. Brush top of dough with some plant-based milk and sprinkle with remaining streusel topping. Pat down gently to adhere to dough.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">AT THIS POINT: If you are preparing the night before, wrap in plastic wrap and store in the fridge. Remove from fridge the next morning and continue.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">7. Place pan in a warm part of the kitchen covered with a towel for a 2nd rise, 45 minutes-1 hour or until rolls have expanded. Preheat oven to 375 while rolls rise.</span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">8. When rolls have risen, bake for 20-30 minutes or until lightly browned. Allow rolls to cool for 10 minutes before glazing. While rolls cool, whisk confectioner's sugar with 1/4 c. plant-based milk until smooth. Drizzle glaze over rolls and serve.</span><br />
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-51102288105145230462019-11-20T13:31:00.001-06:002019-11-20T13:31:08.792-06:00Arugula and Broccoli Salad with Tofu<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><i>This balanced and filling salad is based on a recipe from </i><a href="http://www.eatingwell.com/" target="_blank">EatingWell<i> magazine</i></a><i>, made vegan (and delicious) by a few tweaks from me. The quinoa is unexpected, but it works.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2zc-8vxly1iDB_cK1UQtooL5MyZLmrBSOrVoPWNnsoHG-0mGhC242TDa0LJKTbW6os-46YbozYw3vdGtqPShO12SOUTWJbinea0gOaBosxCIWmymz5pxln29A6rLJxpuLEzLi6aORJw/s1600/IMG_20191105_182202-732631.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6757403615442531266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2zc-8vxly1iDB_cK1UQtooL5MyZLmrBSOrVoPWNnsoHG-0mGhC242TDa0LJKTbW6os-46YbozYw3vdGtqPShO12SOUTWJbinea0gOaBosxCIWmymz5pxln29A6rLJxpuLEzLi6aORJw/s320/IMG_20191105_182202-732631.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;">juice and zest of one organic lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">2 T. extra-virgin olive oil, separated</span></div>
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<span style="font-family: Verdana, sans-serif;">salt and freshly ground pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">1 clove garlic, minced</span></div>
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<span style="font-family: Verdana, sans-serif;">2 T. soy sauce or to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 t. smoked paprika or to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (<i>Tofu has a more pleasant texture if it is frozen first, then thawed before use. Plan ahead</i>.)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 c. vegetable broth</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 c. quinoa, rinsed</span></div>
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<span style="font-family: Verdana, sans-serif;">20 oz. bag frozen broccoli</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 c. chopped walnuts</span></div>
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<span style="font-family: Verdana, sans-serif;">2 T. canola oil</span></div>
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<span style="font-family: Verdana, sans-serif;">6 c. arugula</span></div>
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<span style="font-family: Verdana, sans-serif;">your favorite vinaigrette dressing</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 c. sun-dried tomatoes</span></div>
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<span style="font-family: Verdana, sans-serif;">Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container. Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 450 degrees F.</span></div>
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<span style="font-family: Verdana, sans-serif;">Bring vegetable broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Let stand, covered, another 10 minutes. The grains should be softened but not mushy.</span></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, mix 1 T. olive oil and 1/2 t. salt on a rimmed baking sheet. Toss the broccoli in the oil, and roast for 10 minutes. The broccoli should be completely thawed and warm. Remove from oven and set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Toast the walnuts over medium heat just until they are fragrant. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a cast-iron skillet, heat the canola oil over medium heat. Toss the tofu and lemon zest in the oil, and cook a few minutes until browned on one side. Toss again, and cook another few minutes until browned on a second side. Remove from heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">Divide the arugula between 4 plates. Toss arugula with the desired amount of vinaigrette dressing. Top each salad with 1/4 of the broccoli, the quinoa, the walnuts, the tofu, and the sun-dried tomatoes. Serve immediately.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serves 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-15452724126772327292019-09-25T13:25:00.000-05:002019-09-27T10:34:50.448-05:00Veggie Edamame Bowl<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>This delicious, colorful, and healthy bowl recipe is based on a recipe from </i><a href="http://www.eatingwell.com/" target="_blank">EatingWell</a><i>. It can be made with quinoa (as in the photo) in place of the rice for variety.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8t28E1VnPUMorkp_IbH87hMKB432w5XUVqCpopzu79VrdcuYSriyqTabXO_whCWiS2QT0L3x1Rv9hSNyaYpQHjfjKB-jaqf8eQioJUJyrsaBirijf8ZOTltp5Fso0tkuVei9bXT6zlNE/s1600/IMG_20190814_191346-789358.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6740665512011122962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8t28E1VnPUMorkp_IbH87hMKB432w5XUVqCpopzu79VrdcuYSriyqTabXO_whCWiS2QT0L3x1Rv9hSNyaYpQHjfjKB-jaqf8eQioJUJyrsaBirijf8ZOTltp5Fso0tkuVei9bXT6zlNE/s320/IMG_20190814_191346-789358.jpg" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1.5 c. brown rice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">rounded 3/4 t. salt, divided</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 carrots, peeled and cut into 1/2-inch chunks</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 20-oz bag frozen broccoli florets</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 yellow bell pepper, seeded and chopped into 1-inch chunks</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 red bell pepper, seeded and chopped into 1-inch chunks</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 red onion, peeled and cut into wedges</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1.5 T. olive oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 t. freshly ground black pepper (or to taste)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 c. frozen mukimame (shelled edamame)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">your favorite vinaigrette</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Method:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 425 degrees F.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">While the oven is preheating, combine rice, 3 c. water, and 1/4 t. salt in a large saucepan with a tight-fitting lid. Stir lightly, then bring to a rolling boil. Cover, reduce heat to a simmer, and cook 40 minutes or until tender but not mushy.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">While the rice is cooking, toss the carrots, broccoli, bell pepper chunks, and onion wedges with the olive oil, a rounded 1/2 t. salt, and ground black pepper. Spread onto a rimmed baking sheet, and roast until the vegetables are tender (check the onions and carrots particularly) and browned in spots, 17 - 20 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">While the vegetables and rice are cooking, bring 1/2 c. water to a boil in a medium saucepan. Add the frozen mukimame, cover, and cook until just heated through. Remove from heat and drain the water.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In each of 4 bowls, add 1/4 rice, 1/4 of the roasted vegetables, 1/4 of the mukimame, and vinaigrette to taste.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Serves 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-80764670438065144632019-09-25T13:04:00.002-05:002020-03-26T18:22:54.134-05:00Vegetable Rice Pilaf with Turmeric<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;"><i>This delicious veggie-studded pilaf has a satisfyingly crunchy texture. It's based on a recipe (</i><a href="https://www.onegreenplanet.org/vegan-recipe/vegetable-pilaf-bowl-with-creamy-turmeric-dressing-vegan/?fbclid=IwAR0qpMaFSsmmVe_IpB95kL9Tex5PaI4gN6TJAc4ILiACHSZxmFw-8o61WPg" target="_blank"><i>here</i></a><i>) from One Green Planet.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKWcRHyi7uFqdLnDmpEgkjDiovdCEtlDw0v9LyVLbEKwIKHoexUoHHkGk4eB3tc-mt8GSaDmjWRJuVkvsDppdR9Liaz8JX_Q_jgfqyItBdKoGzlZEYKj9Zb2SO1O-jvwWk-FNbDA2e98/s1600/IMG_20190909_181923-761684.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "courier new" , "courier" , monospace;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6740664966830707810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKWcRHyi7uFqdLnDmpEgkjDiovdCEtlDw0v9LyVLbEKwIKHoexUoHHkGk4eB3tc-mt8GSaDmjWRJuVkvsDppdR9Liaz8JX_Q_jgfqyItBdKoGzlZEYKj9Zb2SO1O-jvwWk-FNbDA2e98/s320/IMG_20190909_181923-761684.jpg" /></span></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ingredients:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 T. canola oil</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 small onion, diced</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 c. uncooked white rice</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cloves garlic, peeled and minced</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 c. frozen cut green beans</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 c. diced or shredded carrot</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1.5 t. ground turmeric</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 t. ground cumin</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 or 2 pinches cayenne pepper</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 t. ground sweet paprika</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 t. chili powder</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1.5 t. salt (or to taste)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 t. freshly ground black pepper</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 t. ground coriander</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4 c. water</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 cans chickpeas, drained and rinsed</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">juice of 1 juicy lemon</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 c. cherry tomatoes, halved (I used yellow ones in the photo; they're not easy to see in the turmeric.)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 c. unsalted, roasted cashews, chopped</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Method:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In a stockpot, warm the canola oil over low heat. Add the onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Increase the heat to medium, and add the rice and garlic. Cook for about 3 minutes, stirring frequently, until the rice starts to brown slightly. Add the green beans, carrot, turmeric, cumin, cayenne, paprika, chili powder, salt, black pepper, and coriander. Add the water and bring to a boil. Reduce heat to a simmer, cover, and cook the pilaf for 15 minutes until the water is mostly absorbed and the rice is soft.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Add the chickpeas and cook for 5 additional minutes, until the water is completely absorbed.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Stir in the lemon juice. Gently mix. Stir in the tomatoes and cashews. Taste and adjust the seasoning, if desired.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Serves 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-77049403302654843022018-08-25T15:05:00.002-05:002019-09-27T09:59:17.849-05:00Southwestern Quinoa<div style="text-align: center;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>This recipe is slightly modified from a side dish from the <a href="https://www.foodnetwork.com/" target="_blank">Food Network</a>. Serve this version as an entrée. </i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZKU68KVe3177qZIijosAc-2IrkGbw4mTrF5eZ44k9XxySbWmAQTDj88OoUcorMUAyDVQwZeJoNlWRO8ehEHRGc0qG0aFYceHICIwsLoH9bJ5ItHBMccTnWxN20iTZqUI7eX1r8hoqXI/s1600/20180822_190326-724327.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6593749001922259442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRZKU68KVe3177qZIijosAc-2IrkGbw4mTrF5eZ44k9XxySbWmAQTDj88OoUcorMUAyDVQwZeJoNlWRO8ehEHRGc0qG0aFYceHICIwsLoH9bJ5ItHBMccTnWxN20iTZqUI7eX1r8hoqXI/s320/20180822_190326-724327.jpg" /></a>Ingredients:</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 bunch scallions, sliced, OR 1/2 medium onion, chopped</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 jalapenos, seeded, deveined, and minced</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 t. canola oil</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 t. tomato paste</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 t. ground cumin</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 t. chipotle chili powder </span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 t. salt</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 3/4 c. water</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 c. quinoa, rinsed</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 bell peppers, chopped (<i>any color will do, but 1 green and 1 orange make the dish colorific</i>)</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 15-oz can corn, drained</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cans pinto beans, drained and rinsed</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 pint cherry or grape tomatoes, halved</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Method:</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a large skillet, sauté the scallions or onion and jalapeno in the canola oil over medium heat until
the vegetables have softened.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Stir in the tomato paste, ground
cumin, chipotle chile powder, and salt. Add the water and quinoa, stir, and bring to a simmer.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Simmer until the liquid is absorbed and the quinoa is soft but not mushy, 15 - 20 minutes. Add the bell pepper, cover, and steam 3 minutes until the bell pepper is tender-crisp.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Stir in the corn and pinto beans, and warm through.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Stir in the tomatoes, and serve immediately.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 4.</span><br />
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-6696792943668151802018-07-12T11:31:00.001-05:002018-10-29T04:55:21.915-05:00Curried Tofu Sheet Pan Dinner<div style="text-align: center;">
<i>This amazing recipe is from </i><a href="https://www.cookinglight.com/" target="_blank">Cooking Light</a><i> magazine, and they give credit to Robin Bashinsky for the original recipe. I've tweaked it a little here, but the idea is still the same.</i></div>
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<i>NOTE: You'll need 2 sheet pans for this recipe.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UW5TP-8ro5CwlEq-bIWsvdlj8BN4XQ29uxB0doZCQjlggQdQOHDEjpGQJpRHcmQUKjRg6nRZxCvHnMhgUK1nz0wwerMdZVNVapPQVv9G-SaGWdD3Q77nX4s1QJzmkShGZZ306b-m9XI/s1600/20180709_185139-711518.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6576633078987313218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7UW5TP-8ro5CwlEq-bIWsvdlj8BN4XQ29uxB0doZCQjlggQdQOHDEjpGQJpRHcmQUKjRg6nRZxCvHnMhgUK1nz0wwerMdZVNVapPQVv9G-SaGWdD3Q77nX4s1QJzmkShGZZ306b-m9XI/s320/20180709_185139-711518.jpg" /></a>Ingredients:<br />
3 T. canola oil, divided<br />
4 t. curry powder<br />
1 1/4 t. salt, divided<br />
2 medium sweet potatoes, peeled and cut into cubes that are 1/2-inch in size<br />
1 14-oz pkg extra-firm tofu, drained and cut into cubes that are 3/4-inch in size (<i>If you're new to tofu: get the Chinese kind, not the silken kind. Freeze it for 24 hours, then thaw it before cooking, as this gives it a better texture</i>.)<br />
canola cooking spray<br />
2 10-oz bags frozen cauliflower florets, thawed<br />
6 oz. fresh green beans, cut into 1.5-inch pieces <br />
1/2 c. plain, unsweetened coconut milk yogurt (vegan)<br />
juice of 1/2 lime<br />
1/4 c. chopped unsalted cashews<br />
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Method:<br />
Preheat oven to 500 degrees F. Place 2 rimmed baking sheets in the oven during the preheat.<br />
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In a large bowl, combine 2 T. canola oil, curry powder, and 1 t. salt. Add the sweet potatoes and tofu, and toss to coat. Carefully remove the hot sheet pans from the oven and coat each pan's cooking surface with canola cooking spray. Arrange the sweet potato-tofu mixture in a single layer, divided between the 2 pans. Set the tossing bowl aside, and bake the sweet potato-tofu mixture at 500 degrees F for 10 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CXNJQaDnaKQLQW3zFx9gO3S1GFolTibGKF7UOaz9RHlogzyv8HOGPpnCN8g-jus4ToKI0bZ6iN2LwSTC-7-aHi_4ct7ZvqvVRh0ieWCq2FoF1NVNjr7XBflTNeKePAlzCtX3N8KePZ4/s1600/20180709_185130-709731.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6576633068144717858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CXNJQaDnaKQLQW3zFx9gO3S1GFolTibGKF7UOaz9RHlogzyv8HOGPpnCN8g-jus4ToKI0bZ6iN2LwSTC-7-aHi_4ct7ZvqvVRh0ieWCq2FoF1NVNjr7XBflTNeKePAlzCtX3N8KePZ4/s320/20180709_185130-709731.jpg" /></a>While the sweet potato-tofu mixture is cooking, add the last 1 T. oil to the tossing bowl. Add the cauliflower and green beans, then toss to coat.<br />
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Remove the pans from the oven, and carefully (Caution! It may splatter oil!) add the cauliflower-green bean mixture divided between the two pans. Toss the contents of each pan, then arrange back into a single layer, and return to the oven to bake until the potatoes are tender, about 10 - 12 more minutes.<br />
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While this is baking, combine the yogurt, lime juice, and remaining 1/4 t. salt.<br />
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When the potatoes are tender (check with a fork), serve the vegetables drizzled with the yogurt sauce and sprinkled with chopped cashews. Serves 4 - 5.<br />
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-55549113682430263122018-06-23T12:44:00.003-05:002019-09-27T10:28:33.953-05:00Barley and Arugula Salad<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>This is based on a recipe originally published in the now defunct magazine </i><a href="https://www.vegetariantimes.com/" target="_blank">Vegetarian Times</a><i>...just a few tweaks. It's SUPER EASY and perfect for a summer weeknight.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i> </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzHTB-_hDTsIoM_-s0mBwxkVbEVrf1GU3WrDICDGWe07vNkWiI7s_Pn8jFoMb1dVuea4RN9XPk4zW7_2jiwe12msYhgGGu2p4tAJzAJfgvZBUbYVy-E9LbO3jeArrQb5-tjqOBUZoTuo/s1600/20180622_113523-718490.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6570333251147437186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzHTB-_hDTsIoM_-s0mBwxkVbEVrf1GU3WrDICDGWe07vNkWiI7s_Pn8jFoMb1dVuea4RN9XPk4zW7_2jiwe12msYhgGGu2p4tAJzAJfgvZBUbYVy-E9LbO3jeArrQb5-tjqOBUZoTuo/s320/20180622_113523-718490.jpg" /></a><i> </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 T. olive oil, divided</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 t. salt, divided</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 c. pearled barley </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 cups shredded or finely diced carrots (<i>I use the bagged, pre-shredded carrots to save time</i>.)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 t. ground cumin</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c. raw pepitas or pistachios</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 15-oz. cans chickpeas, drained and rinsed</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 scallions, chopped (green and white parts - optional)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6 c. baby arugula</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Your favorite vinaigrette salad dressing</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">freshly ground black pepper, to taste</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyHO8p4J5g4G0TiGLngNA4Va4L7975ZD0n7amt1Y5rwfFohvX-Ti1_ZgJZyU1PJwW4wQlN-7JfxcQtCfHt656PMfBWQ33YWwfoVB-N1MkoJhZzOpS1tAmuGHvfDd5A14jP7omar-vv7A/s1600/20180621_190953-720262.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6570333254036858738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyHO8p4J5g4G0TiGLngNA4Va4L7975ZD0n7amt1Y5rwfFohvX-Ti1_ZgJZyU1PJwW4wQlN-7JfxcQtCfHt656PMfBWQ33YWwfoVB-N1MkoJhZzOpS1tAmuGHvfDd5A14jP7omar-vv7A/s320/20180621_190953-720262.jpg" /></a>Method:</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Bring 2 1/4 c. water, 1/4 t. salt, and 1 t. olive oil to a boil. Stir in barley, reduce to a simmer, and cook until the barley is chewy but not mushy (between 20 and 30 minutes...check for desired consistency).</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile, heat the remaining 2 t. olive oil in a large skillet over medium-high heat. Add carrots and cumin and stir to coat. Sauté, stirring occasionally, until carrots are tender-crisp. Add pepitas or pistachios, and cook 2 minutes more. Stir in a scant 1/4 t. salt. Remove from heat. Stir in chickpeas and cooked barley, then allow to come to nearly room temperature. Stir in the scallions.</span><br />
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</div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Divide the arugula between 4 plates, and dress each plate's serving with a teaspoon or so of your favorite vinaigrette salad dressing. Add the barley mixture (either mixed with the arugula or served on the side) and season to taste with salt and pepper. Serves 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-35748048395904102712018-06-08T09:18:00.001-05:002019-09-27T10:28:52.120-05:00Golden Avocado Dressing Bulgur Bowl<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Here's my version of a delicious and healthy grain bowl recipe from </i><a href="http://www.cookinglight.com/" target="_blank">Cooking Light</a><i> magazine. Cooking Light gave credit to Adam Hickman for the original, and I left his sauce as originally published except...I doubled it! It's the crowning glory of this bowl recipe.</i></span></div>
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<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6YB5H9qa8DhmsaObMfoiyRh_LHriJH1P0gjmX5joEChwKflo0JX79OLhofYRqHX0rPaQ7_ZrmI8myhjwOle6Rv8kaXaRTETtdjzR-YL3epZkm0gZrD4sx-9xfRXJDZo8vaIl0Kqf228/s1600/20180607_174155-704836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6564703347853099282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6YB5H9qa8DhmsaObMfoiyRh_LHriJH1P0gjmX5joEChwKflo0JX79OLhofYRqHX0rPaQ7_ZrmI8myhjwOle6Rv8kaXaRTETtdjzR-YL3epZkm0gZrD4sx-9xfRXJDZo8vaIl0Kqf228/s320/20180607_174155-704836.jpg" /></a></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 c. boiling
water</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 c.
uncooked bulgur</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 t. salt,
divided</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 15-oz cans
chickpeas, rinsed and drained</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1.5 T.
canola oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups
finely chopped carrots (<i>I use the bagged, pre-shredded carrots</i>.)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ c. sliced
shallots or white parts of scallions</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 bunches lacinato kale, de-stemmed and chopped (<i>I am sure other kale varieties would work
fine, too</i>.)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ t. freshly
ground black pepper</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 avocado,
peeled and pitted</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 T. extra
virgin olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Juice of 1
lemon</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 T. tahini</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves
garlic, peeled</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ t. ground
turmeric</span></div>
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<br /></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Method:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix the
boiling water, bulgur, and ¼ t. salt in a medium bowl, and allow to stand until
the bulgur is chewy, about 15-20 minutes.<span style="mso-spacerun: yes;">
</span>When chewy consistency is reached, drain off any excess water.</span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large,
deep-sided skillet with a lid, add the chickpeas and lightly dry them over
medium-high heat, about 3-4 minutes.<span style="mso-spacerun: yes;"> </span>Add
the canola oil, carrots, and shallots (or scallions), and sauté about 5 minutes.<span style="mso-spacerun: yes;"> </span>Add the kale, cover, and cook until the kale
is slightly wilted and carrots are tender, about 3 minutes.<span style="mso-spacerun: yes;"> </span>Uncover and remove from heat.<span style="mso-spacerun: yes;"> </span>Stir in ½ t. salt and the black pepper.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Process the avocado,
olive oil, lemon juice, tahini, garlic, turmeric, 2 T. water, and remaining ¼ t.
salt in a blender or food processor until smooth.<span style="mso-spacerun: yes;"> </span>Additional water can be added 1 T. at a time
if needed to bring the avocado sauce to the desired consistency.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir the
parsley into the kale mixture.<span style="mso-spacerun: yes;"> </span>Divide
the bulgur between 4 wide, shallow bowls.<span style="mso-spacerun: yes;">
</span>Top with the veggie mixture and drizzle with the avocado dressing.<span style="mso-spacerun: yes;"> </span>Serves 4.</span></div>
<br />
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-87093676913137037092018-06-07T09:49:00.001-05:002019-09-27T10:29:15.066-05:00Mediterranean Bulgur Bowl<div class="mobile-photo">
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div style="margin-left: 1em; margin-right: 1em; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><i>I made this one up myself, but the sauce is based on a bowl sauce from </i><a href="http://www.eatingwell.com/" target="_blank">Eating Well</a><i> magazine. It's super easy, so it's perfect for a weeknight, and besides boiling water, there's no heat involved, so it's perfect for summer!</i></span><br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tGEFiCZg6xo70CRoBd5Jw7UxM_SZr03uBDxmGiH7BYjJTwQPhpmE5mz8HPGV5wecsydATwl7BN3wWbCd7Ru7jDcf7AfwCVCkOaYVXVLjXjveM-9TrbDYJEc_IQfE8CRxQl0BWRQXSDk/s1600/20180529_183712-759788.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6562532048946733282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-tGEFiCZg6xo70CRoBd5Jw7UxM_SZr03uBDxmGiH7BYjJTwQPhpmE5mz8HPGV5wecsydATwl7BN3wWbCd7Ru7jDcf7AfwCVCkOaYVXVLjXjveM-9TrbDYJEc_IQfE8CRxQl0BWRQXSDk/s320/20180529_183712-759788.jpg" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Ingredients:</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">1 c. bulgur</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">2 c. boiling
water</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">¾ t. salt,
divided</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">¼ c. tahini</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Juice of one
lemon</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">1 clove
garlic, peeled and minced (or ¼ t. garlic powder)</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">4 T. extra
virgin olive oil</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">2 cans
chickpeas, drained and rinsed</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">1 cucumber,
diced</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">1 pint
cherry or grape tomatoes, halved</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">½ c. fresh parsley,
chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Method:</span><br />
<span style="font-family: "verdana" , sans-serif;">Mix the
bulgur, boiling water, and ¼ t. salt in a medium bowl, and allow to stand until
the bulgur is chewy, about 15-20 minutes.<span style="mso-spacerun: yes;">
</span>When chewy consistency is reached, drain off any excess water.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Meanwhile,
whisk together the remaining ½ t. salt, tahini, lemon juice, garlic (or garlic
powder), and olive oil.<span style="mso-spacerun: yes;"> </span>Add up to ¼ c.
water, 1 T. at a time, to bring the sauce to the desired consistency.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Divide the
bulgur between 4 wide, shallow bowls.<span style="mso-spacerun: yes;">
</span>Top each bowl with ¼ of each: chickpeas, cucumber, tomatoes, and
parsley.<span style="mso-spacerun: yes;"> </span>Drizzle each bowl with ¼ of the
sauce.<span style="mso-spacerun: yes;"> </span>Serve immediately.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "verdana" , sans-serif;">Serves 4.</span></div>
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
</div>
</div>
<div class="mobile-photo">
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-3577023218644918672018-06-07T09:25:00.001-05:002019-09-27T10:35:07.589-05:00Green Curry over Quinoa<div class="separator" style="clear: both; text-align: center;">
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</xml><![endif]--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGZLLABD3FmV-fuczhuo-ic_zbIeEJPLdOl1Llm42aPqpgscFdVD4BjWQ51FGQaZGPq5Xr0ItnAaM_y__U40Q-_Akgw-8bvFDMiuN4Oa9yKZzp-D4At7MGFeyA-eR-6fMT74yBkAAU-g/s1600/20180606_192728-741847.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6564347021448515970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGZLLABD3FmV-fuczhuo-ic_zbIeEJPLdOl1Llm42aPqpgscFdVD4BjWQ51FGQaZGPq5Xr0ItnAaM_y__U40Q-_Akgw-8bvFDMiuN4Oa9yKZzp-D4At7MGFeyA-eR-6fMT74yBkAAU-g/s320/20180606_192728-741847.jpg" /></a><span style="font-family: "courier new" , "courier" , monospace;"><i>Based on
Jason Wyrick’s Green Curry with Mango and Sweet Potato recipe published in
</i><a href="http://www.veganhealthandfitnessmag.com/" target="_blank">Vegan Health and Fitness</a><i> magazine.</i> </span></div>
<div class="mobile-photo" style="margin-left: 1em; margin-right: 1em;">
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
<span style="font-family: "courier new" , "courier" , monospace;">Ingredients:</span>
<br />
<div class="mobile-photo" style="margin-left: 1em; margin-right: 1em;">
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "courier new" , "courier" , monospace;">1 c. quinoa</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "courier new" , "courier" , monospace;">2.5 c.
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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chopped</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "courier new" , "courier" , monospace;">¼ c.
roasted, unsalted peanuts</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Method:</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Rinse the
quinoa under cold water.<span style="mso-spacerun: yes;"> </span>Combine the
quinoa, 2 c. water, and ¼ t. salt in a medium saucepan.<span style="mso-spacerun: yes;"> </span>Bring to a boil, cover, reduce heat to low,
and simmer 15 (or so) minutes until the liquid is fully absorbed but the quinoa
is not mushy.<span style="mso-spacerun: yes;"> </span>Fluff quinoa with a fork. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Meanwhile, in
a deep, large skillet with a lid, heat 2 T. of the coconut milk over medium
heat.<span style="mso-spacerun: yes;"> </span>Stir in the curry paste until
fully combined.<span style="mso-spacerun: yes;"> </span>Add the rest of the
coconut milk, the remaining 1/2 c. water, and the remaining ¼ t. salt.<span style="mso-spacerun: yes;"> </span>Again, stir until fully combined.<span style="mso-spacerun: yes;"> </span>Add the sweet potato, bring to a boil, cover,
and reduce heat.<span style="mso-spacerun: yes;"> </span>Simmer 5 minutes.<span style="mso-spacerun: yes;"> </span>Stir
in the mukimame and cauliflower, re-cover, return to a simmer, and steam for 5 minutes or until sweet potato can be pierced with a fork.<span style="mso-spacerun: yes;"> </span>Add the bell pepper and re-cover.<span style="mso-spacerun: yes;"> </span>Steam for 3 minutes or until everything is
warmed through but not mushy.<span style="mso-spacerun: yes;"> </span>Stir in
the lime juice and mango. Add additional salt to season to taste, if desired.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Divide the
quinoa between 4 wide, shallow bowls, and spoon the curry over the quinoa.<span style="mso-spacerun: yes;"> </span>Serve topped with the peanuts.<span style="mso-spacerun: yes;"> </span>Serves 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-79886868720460694042018-05-26T12:07:00.002-05:002019-09-27T09:59:54.607-05:00Chickpea Curry over Riced Cauliflower<div class="mobile-photo">
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_6456385297901037586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzso6SNeCJ-cNlQZ1b_ZIkFu7aPhtAPsxOjr1qVGRaZjPlQdXrnRUTenKnRwaOqXZeRG8_HWl16LqSckKvfeB-QpAT_c8x6Kvsg3B4p3HF0BlP0IxnONqQ8UF_bxQhH0r3rsbGqNnCnc/s320/20170820_101056-744188.jpg" /></div>
<i>Here's an easy, spicy main dish from </i><a href="http://www.eatingwell.com/" target="_blank">Eating Well</a><i>. We serve it over cauliflower rice, but you can use regular rice if you prefer.</i></div>
<div>
<br />
Ingredients:<br />
2 10-oz bags frozen riced cauliflower<br />
1 serrano pepper, cap removed<br />
4 cloves garlic, peeled<br />
1- to 2-inch piece of ginger, peeled<br />
1 onion, peeled and chopped<br />
6 T. canola oil, divided<br />
2 t. ground coriander<br />
2 t. ground cumin seeds<br />
1/2 t. turmeric powder<br />
2 15-oz cans diced tomatoes (do not drain)<br />
1/2 t. salt<br />
2 t. garam masala (This is an Indian seasoning.)<br />
2 15-oz cans chickpeas (aka garbanzo beans), drained and rinsed </div>
<div>
<br /></div>
Method:<br />
Take the riced cauliflower out of the freezer so it can start thawing.<br />
<br />
Pulse the serrano, garlic cloves, and ginger in a food processor until minced. Add onion and pulse until finely chopped but not watery.<br />
<br />
In a small stockpot (not saucepan - This will still be a big pot.), heat 5 tablespoons of the oil over medium heat. Add the onion mixture, coriander, cumin, and turmeric, and sauté until the vegetables are soft, about 5 minutes.<br />
<br />
Pulse the tomatoes and their juices in the food processor until they are also finely chopped. Add the tomatoes, salt, and garam masala to the onion mixture in the pan. Cover and cook at a gentle simmer for about 10 minutes. Stir in chickpeas until warmed through.<br />
<br />
While the tomato mixture is simmering, heat the remaining tablespoon of oil in a large skillet over medium heat. Add the riced cauliflower and sauté until tender, 5 - 10 minutes. Salt to taste.<br />
<br />
Serve the chickpea mixture over the riced cauliflower. Serves 4.Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-20615576344465027732018-05-26T11:41:00.000-05:002019-09-27T10:00:18.770-05:00Burrito Bowl<div style="text-align: center;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">This recipe kind of seems like I should have thought of some riff on this idea myself, but since I didn't, I'm thankful </span></i><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.southernliving.com/" target="_blank">Southern Living</a></span><i><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://www.southernliving.com/" target="_blank"> magazine</a> did. I tweaked it to make it vegan and a little more "from scratch", but it's otherwise as they published it: YUM!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEcdQF2dSJb9w3Oits99OwYfWbwYa_kEHixtNeOyLWuZXnUbQJQ8i3K1m7uHfGfUfbD4OSMDj7VRBvEFeuP_8JXeb0rVNbv5IdZPPrkh6ErTjGpOUBrd1vzdNDAvepnpl7eZ-YQFPR_0/s1600/20180521_184358-760709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6559925004171657202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEcdQF2dSJb9w3Oits99OwYfWbwYa_kEHixtNeOyLWuZXnUbQJQ8i3K1m7uHfGfUfbD4OSMDj7VRBvEFeuP_8JXeb0rVNbv5IdZPPrkh6ErTjGpOUBrd1vzdNDAvepnpl7eZ-YQFPR_0/s320/20180521_184358-760709.jpg" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 c. brown rice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 1/2 c. water, divided</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 t. salt, divided</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 T. canola oil, divided</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">juice of a lime, divided</span> </span> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 large Roma tomatoes, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 jalapeno pepper, seeded and de-veined, minced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 T. finely chopped onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 15-oz. cans black or pinto beans, drained and rinsed</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 t. chili powder</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 t. ground cumin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 ears corn, shucked, de-silked, and kernels cut away from the cob</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 c. finely chopped romaine lettuce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 ripe avocados, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 T. vegan sour cream</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Method:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Combine rice, 2 c. water, 1/4 t. salt, and 1 T. oil in a large saucepan with a lid. Bring to a boil, cover, reduce heat to low, and simmer 40 minutes. Remove from heat. Let rice stand 5 minutes, then fluff with a fork </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile, combine the tomatoes, jalapeno, onion, juice of 1/2 lime, and 1/4 t. salt. Set aside.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Combine beans, remaining 1/2 c. water, chili powder, cumin and 1/4 t. salt in a small saucepan. Cook over medium until beans are hot, about 5 minutes. Remove heat and cover to keep warm.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Heat remaining 1 T. oil in a medium-size cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally, until slightly charred (about 5 minutes). Sprinkle with juice of remaining 1/2 lime and remaining 1/4 t. salt.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Divide rice, beans, corn, tomato mixture, lettuce, avocado, and sour cream between 4 wide, shallow bowls. </span>
<span style="font-family: "georgia" , "times new roman" , serif;">Serves 4.</span>Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-80393681780892777692018-02-18T07:25:00.001-06:002018-02-18T07:29:24.212-06:00Vegan Spinach Artichoke Dip<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><i>I've been saving this recipe from the now-defunct </i>Vegetarian Times<i> </i><i><i>magazine </i>for literally years. I finally got around to making it for the "big football game" this year, and it is fantastic! It's from a lovely vegan food blog called </i><a href="http://www.dreamyleaf.com/" target="_blank">Dreamy Leaf</a><i>. Check them out!</i></span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs81QfJ2v5hdlYq4BbHCc6v5V9SOgyPdqy16qmUKtCi7S12IfTmM9zpUYrWz6xlBwVUPMGm3jqLlDkpmA8gAlFymnuPeRbUq54jNLXXC9sxWyO1u-TpZCD3Jgj4Jvji9MWaYqZe9DSlb8/s1600/20180204_154810-724253.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6523875472801439282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs81QfJ2v5hdlYq4BbHCc6v5V9SOgyPdqy16qmUKtCi7S12IfTmM9zpUYrWz6xlBwVUPMGm3jqLlDkpmA8gAlFymnuPeRbUq54jNLXXC9sxWyO1u-TpZCD3Jgj4Jvji9MWaYqZe9DSlb8/s320/20180204_154810-724253.jpg" /> </a></span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 12-oz. package soft silken tofu (Be sure to get the silken tofu, not the crumbly Chinese tofu.)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 c. nutritional yeast</span></div>
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<span style="font-family: Verdana, sans-serif;">1 T. lemon juice</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 t. crushed red pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 t. freshly ground black pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">salt </span></div>
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<span style="font-family: Verdana, sans-serif;">1 T. olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 red onion, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span></div>
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<span style="font-family: Verdana, sans-serif;">1 lb. frozen, chopped spinach, thawed and drained</span></div>
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<span style="font-family: Verdana, sans-serif;">1 14-oz. can artichoke hearts, drained and roughly chopped</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Method:</span></div>
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<span style="font-family: Verdana, sans-serif;">In a blender, purée the tofu, nutritional yeast, lemon juice, crushed red pepper, ground black pepper, and a pinch of salt until creamy and fully blended.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until slightly softened (2 - 5 minutes). Add the spinach and artichokes, and cook another 5 or so minutes until everything is soft and warmed through. Add the tofu, and continue cooking 2 - 3 minutes until fully heated through. Transfer to a serving dish, and enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Makes about 2 - 2.5 cups.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-9355714784238636232018-02-18T07:06:00.001-06:002019-09-27T10:00:34.253-05:00Fantastic Salad<div style="text-align: center;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">A lovely, easy rainbow salad brought to you by me...</span></i></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKMSfNYqg32TLGJ7E6itXKfldTTPQCpJFoZuCPUD9RpE3ZuP1sN30-Zu-xvcKNoiZlRRNoHjl2R8iTtKp6nI745j4vWCuemlBom63v1BZx1GT2rPG3fW1WEoGh9RlXTvSCUTp9ttEAZk/s1600/20180217_174152-702592.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6523877097562588082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKMSfNYqg32TLGJ7E6itXKfldTTPQCpJFoZuCPUD9RpE3ZuP1sN30-Zu-xvcKNoiZlRRNoHjl2R8iTtKp6nI745j4vWCuemlBom63v1BZx1GT2rPG3fW1WEoGh9RlXTvSCUTp9ttEAZk/s320/20180217_174152-702592.jpg" /></a></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pre-washed, packaged spring mix </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">chopped red cabbage</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">shredded carrots (<i>I buy the packaged, pre-shredded kind when I'm super busy</i>.)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">roasted red peppers, chopped (<i>Make sure there is no sugar in the brand you buy. I use Mezetta</i>.)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">yellow cherry tomatoes, halved</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">canned red beans, rinsed and drained</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">vinaigrette dressing (homemade or your favorite brand)</span> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pepitas (<i>These are hulled pumpkin seeds. I buy them in bulk at Whole Foods</i>.)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">pepperoncini peppers</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">fancy crackers, for serving (<i>I like La Panzanella's rosemary crackers</i>.)</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Method:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Using amounts suitable to you, combine the spring mix, chopped red cabbage, shredded carrots, roasted red peppers, cherry tomatoes, and red beans in a salad bowl. Toss with a small amount of </span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">vinaigrette. Top with pepitas and serve with pepperoncini peppers and fancy crackers.</span></span>Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-35783234321470766232018-01-27T14:41:00.002-06:002019-12-01T13:43:25.071-06:00Vegan Chocolate Milkshake<div style="text-align: center;">
<i>This "milkshake" is so sweet and delicious that I honestly feel guilty having it during our annual sugar fast...even though it does not break our rule that fresh and dried fruits are the only sugar allowed. Taste it and see for yourself! (PS - I like to credit recipes when I get them, or the basis of them, from somewhere else, but this one is all me.) </i></div>
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_6515827962401192146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZYicqNTSgqKV0ym991R7uBO0r2QnyhW61PWjWuUvrXJessdrTzcV0iHyy9g9P3NNKk_QxjZUGELdMNb6K-WOZEqo93bechyphenhyphenIalWHSu0FQQb96Guw3UIv2sYJs5h8yhpAsrtD_5uLuQ8/s320/20180127_072238-717593.jpg" /></div>
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Ingredients:</div>
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<div style="text-align: center;">
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2 bananas, peeled</div>
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unsweetened plant-based milk, variable amount</div>
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cocoa powder</div>
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</div>
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2 big spoonfuls of unsweetened peanut butter<br />
<br />
<div style="text-align: right;">
3 dates </div>
</div>
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handful of frozen mango</div>
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<br /></div>
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Method:</div>
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24 hours in advance, cut one banana into 4 pieces and freeze it.</div>
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When ready to make the "milkshake", put about 1/2 c. plant-based milk in a blender with the other banana. Add the cocoa powder and peanut butter. Blend until the banana is puréed, then add the dates, frozen banana pieces, and the frozen mango. Blend until completely puréed, adding more milk as necessary to keep the blender going but not so much that the shake loses its thickness (stir first, then only add more liquid if truly necessary). Pour it out and freak out on its amazingness.</div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-74433567289882123252018-01-14T18:01:00.000-06:002018-06-07T09:27:55.096-05:00Orange Tofu, Pepper, and Broccoli Stir-Fry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Another super yum recipe from </i><a href="http://www.cookinglight.com/" target="_blank">Cooking Light</a><i><a href="http://www.cookinglight.com/" target="_blank"> magazine</a>. I added broccoli and sesame seeds and removed the sugar and cilantro, but the rest is mostly as they published it.</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Be sure to take advance action on the tofu: freezing it for 24 hours, then thawing before use, improves the texture. </i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6510997395735999874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGYUTL7TGEWnctg9ERx8w_lMuhturpcIQyppcR_lI8EiNfLlA3O23XhyPyrojvP5RaAMMtkec3pu0hr1SesqZbCVk22AmBtC4G-M-QH69CGjADAi5IR7NoVl8sn2Ryy5nvgo-W-03epkg/s320/20180102_185031-713584.jpg" /> </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ingredients:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1.5 c. white basmati rice (<i>Other
rices are fine, but you may need to follow the package directions.
Basmati is my favorite white rice, so that's what I use for everything</i>.)</span></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span>2 1/4 c. water</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/4 t. salt, divided </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 c. + 1 T. + 1 t. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">canola oil, divided<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 14-oz. package extra-firm Chinese-style (not the silken type) tofu</span> </span></span></span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 T. cornstarch, divided</span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 c. fresh orange juice (from about 2 juicy oranges)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 T. soy sauce, tamari, or shoyu (NOTE: If it is important that this dish is gluten-free, check the sauce.)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 T. unseasoned rice vinegar </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 thinly sliced onion</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 green bell peppers, seeded, de-veined, and chopped (<i>The photo has it sliced, but chopped works better</i>.)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 yellow bell pepper, seeded, de-veined, and chopped</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 orange bell pepper, seeded, de-veined, and chopped</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">20-oz. bag frozen broccoli </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 T. thinly sliced garlic</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 t. grated orange rind</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 t. crushed red pepper</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 T. sesame seeds </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Method:</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rinse the rice under cool water until the water runs clean. In a large saucepan with a lid, bring the water, 1/4 t. salt, and 1 t. oil to a boil. Add the rice, stir lightly, cover, and reduce heat to a low simmer. Cook for 15 minutes, then turn off heat. Let sit for 5 minutes, then fluff with a fork.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Meanwhile, squeeze as much water as possible out of the tofu block, and cut the tofu into 1/2-inch pieces. Combine the tofu with 1/4 c. cornstarch in a medium bowl. Toss so that the tofu is covered in the cornstarch. Heat 3 T. oil over medium-high heat in a large skillet with deep sides. Add tofu to the pan, and cook about 8 minutes or until golden brown. Remove from pan.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Combine remaining 2 T. cornstarch, orange juice, soy sauce, vinegar, and remaining 1 t. salt in a bowl. Heat remaining 2 T. oil in the pan over medium-high heat. Add the onion, bell peppers, and broccoli, and cook about 5 minutes, stirring constantly. Add the garlic, orange rind, and crushed red pepper and cook, still stirring, until everything is tender but with a slight crunch. Add the orange juice mixture, and bring to a boil. Stir in the tofu, and remove from heat.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serve the tofu stir-fry over the cooked rice, topping each serving with 1/2 T. sesame seeds.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Serves 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-6105342650225446622018-01-14T16:29:00.001-06:002018-07-12T10:45:03.793-05:00Lentil Cakes with Salad and Yogurt<div style="text-align: center;">
<i><span style="font-family: "verdana" , sans-serif;">This delicious lentil cake recipe is from </span></i><span style="font-family: "verdana" , sans-serif;"><a href="http://www.cookinglight.com/" target="_blank">Cooking Light</a></span><i><span style="font-family: "verdana" , sans-serif;"><a href="http://www.cookinglight.com/" target="_blank"> magazine</a>. I only changed the oil a little and removed the dairy.</span></i></div>
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<i><span style="font-family: "verdana" , sans-serif;">They suggested serving the cakes over a salad and topped with the minted yogurt sauce (as in the photo). I like this combination of foods, but I enjoyed them more as 3 separate foods served together, not as one dish: lentil cakes with a salad and raita-like yogurt both served on the side. The lentil cakes would be fantastic stuffed into a pita, too! </span></i></div>
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<span style="font-family: "verdana" , sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcd0fzYNVWoNfKo_r9tvbLrkPa9zAcg-JvnW5dqkls0IiVU_r8wNzQ0us3-WQAApBZNEcQQSV-OYlEdP6bOo5y5Kg5hWXPJv-jNKedl48SVAkdUdQWFgd_3ghBLo6UYhoXCy9rtA6iqA/s1600/20180107_180748-766281.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6510997624393857586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLcd0fzYNVWoNfKo_r9tvbLrkPa9zAcg-JvnW5dqkls0IiVU_r8wNzQ0us3-WQAApBZNEcQQSV-OYlEdP6bOo5y5Kg5hWXPJv-jNKedl48SVAkdUdQWFgd_3ghBLo6UYhoXCy9rtA6iqA/s320/20180107_180748-766281.jpg" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients:</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 t. plus 1.5 T. canola oil</span></div>
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<span style="font-family: "verdana" , sans-serif;">3/4 c. chopped onion</span></div>
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<span style="font-family: "verdana" , sans-serif;">1.5 T. minced garlic </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 c. plus 2 T. old-fashioned oats (not the quick-cooking kind - If it is important for this dish to be gluten-free, be sure your oats fit the bill.)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 T. red wine vinegar, divided</span></div>
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<span style="font-family: "verdana" , sans-serif;">1.5 t. salt, divided</span></div>
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<span style="font-family: "verdana" , sans-serif;">3/4 t. freshly ground black pepper (or more, to taste)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 large eggs</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 15-oz cans lentils, rinsed and drained</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 c. plain, unsweetened coconut milk yogurt</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 T. fresh lemon juice</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 T. finely chopped fresh mint leaves </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 T. extra virgin olive oil </span></div>
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<span style="font-family: "verdana" , sans-serif;">2 c. (packed) baby arugula (or more, as desired)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 c. (packed) baby spinach (or more, as desired)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat 2t. canola oil in a large non-stick or seasoned cast-iron skillet over medium heat. Add onion and garlic, and sauté until onion is translucent.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In the bowl of a food processor, combine the onion mixture, oats, 1.5 T. vinegar, 1 1/8 t. salt, black pepper, eggs, and lentils. Pulse 5 or 6 times. (The mixture may seem wet, but it will firm up over the next few minutes.) Shape the mixture into 3-inch patties.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Heat 1.5 t. canola oil in the same non-stick or cast-iron skillet over medium-high heat. Add 6 or 7 patties to the pan, and cook until browned on one side. Flip the patties, and cook until browned on the second side. Remove patties, and repeat with another 1.5 t. oil and 6 - 7 patties. Remove patties, and repeat with the last 1.5 t. oil and patties.</span></div>
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<span style="font-family: "verdana" , sans-serif;">In a small bowl or measuring cup, mix the yogurt with the remaining salt, the lemon juice, and mint. Divide between 4 small ramekins.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Combine the remaining 1.5 T. vinegar with the olive oil in a large bowl. Add the arugula and spinach, and toss to coat.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Serve the lentil cakes with the salad and ramekins of minted yogurt on the side.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Serves 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-59299794793985897112017-11-25T09:54:00.000-06:002017-12-25T05:34:28.226-06:00Cornbread Dressing<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;"><i>I know I'm posting this too late for Thanksgiving (this year), but here's something you can make for Christmas. Vegans, I'm sorry this isn't vegan...it's got eggs. However, I don't see why you couldn't use Ener-G's Egg Replacer in the cornbread recipe (<a href="http://romeosfoodlady.blogspot.com/2011/02/cornbread.html" target="_blank">here</a>), and I KNOW you can skip the eggs in this recipe. The dressing might not be as firm, but it will taste just fine.</i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><i>The foundation of this recipe is from Irma Rombauer's </i>Joy of Cooking<i> with plenty of tweaks. The cornbread recipe is from my sweet grandma.</i></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ingredients:</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/4 c. plus 2 T. canola oil, separated</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 recipe of cornbread (recipe <a href="http://romeosfoodlady.blogspot.com/2011/02/cornbread.html" target="_blank">here</a>)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 T. <u>plus</u> 1.5 t. dried sage</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 c. chopped onions</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 c. finely chopped celery</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3/4 t. salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 t. black pepper</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"> 3 c. vegetable broth/stock, separated</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 eggs, beaten, optional</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Method:</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 350 degrees F. Pour 2 T. canola oil into a 9" x 13" baking dish, and use a paper towel to coat the dish with the oil.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Using clean hands, crumble the cornbread in a large bowl to the desired texture. (<i>I like mine very crumbly, so I have almost no chunks in it when I'm preparing it</i>.) Mix the sage into the crumbled cornbread so that it is evenly distributed.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">In a large skillet, heat 1/4 c. canola oil over medium-high heat. Sauté the onions and celery until the vegetables are soft. Stir the salt and pepper into the vegetables, then stir the vegetables into the crumbled cornbread so that they are evenly distributed.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Mix 2 cups vegetable broth/stock and the eggs, if using, into the cornbread mixture, 1/2 c. at a time, so that the mixture is uniformly moistened. Spread the mixture evenly in the oiled baking dish, and pour the remaining 1 cup vegetable broth/stock evenly over the top. The pan will look very moist; this is normal.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Bake for 45 minutes, and serve hot.</span>Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-7697618777214321092017-10-28T07:53:00.001-05:002019-09-27T10:00:54.058-05:00Moroccan Bean Salad Over Millet<div class="mobile-photo">
This addictive salad is adapted from the <a href="http://www.eatingwell.com/" target="_blank">Eating Well's</a> original. In addition to being delicious, it's quick and easy...win, win, win.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bm391q49TBZGUbdbwVg-yM3xyLBtmBlTtsy8k7WJYCF5ssU-8a5M-dSp-kmlkBvZZlTFOXhdY2qZsbn9J78RPHokGLWEOYFDe90KrYuQjo8Ma1hr726iPDRujnXCBmFTpyk0IZChtds/s1600/20170825_044406-734415.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6458150055568082658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bm391q49TBZGUbdbwVg-yM3xyLBtmBlTtsy8k7WJYCF5ssU-8a5M-dSp-kmlkBvZZlTFOXhdY2qZsbn9J78RPHokGLWEOYFDe90KrYuQjo8Ma1hr726iPDRujnXCBmFTpyk0IZChtds/s320/20170825_044406-734415.jpg" /></a></div>
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Ingredients:<br />
<span itemprop="ingredients"><span itemprop="ingredients"><span itemprop="ingredients">2 t. + 3/4 c. extra-virgin olive oil, divided</span></span></span><br />
<span itemprop="ingredients"><span itemprop="ingredients"><span itemprop="ingredients"><span itemprop="ingredients">1 c. millet</span></span></span></span><br />
<span itemprop="ingredients"><span itemprop="ingredients">2 c. boiling water</span></span><br />
<span itemprop="ingredients">2 small cloves garlic, peeled</span><br />
<span itemprop="ingredients">1.5 t. salt, divided</span><br />
<span itemprop="ingredients"><span itemprop="ingredients">6 T. lemon juice</span></span></div>
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<span itemprop="ingredients">3 T. ground cumin</span></div>
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<span itemprop="ingredients">1/4 + 1/8 t. ground cinnamon</span></div>
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<span itemprop="ingredients">2 15-oz. cans kidney beans, drained and rinsed</span></div>
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<span itemprop="ingredients">2 15-oz. cans chickpeas, drained and rinsed</span></div>
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<span itemprop="ingredients">1 c. shredded carrot (I buy bags of pre-shredded carrot.)</span></div>
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<span itemprop="ingredients"><span itemprop="ingredients">1.5 c. chopped fresh parsley</span></span></div>
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<span itemprop="ingredients"><span itemprop="ingredients">Method:</span></span></div>
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<span itemprop="ingredients"><span itemprop="ingredients"><span class="recipeDirectionsListItem">In a large saucepan, heat 1 t. olive oil. Add the millet and toast until the grain becomes tan-colored. Cautiously add the 2 c. boiling water (It will boil violently once it hits the saucepan.) and another 1 t. oil. Stir, cover, reduce heat, and simmer for 25 - 30 minutes or until grains have desired texture or all water is absorbed.</span></span></span></div>
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<span itemprop="ingredients"><span itemprop="ingredients"><span class="recipeDirectionsListItem">While the millet is cooking, sprinkle the garlic with 3/4 t. salt, and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 3/4 t. salt, remaining 3/4 c. olive oil, lemon juice, cumin, and cinnamon. Whisk to combine.</span></span></span></div>
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<span itemprop="ingredients"><span itemprop="ingredients"><span class="recipeDirectionsListItem">Stir the kidney beans, chickpeas, carrot, and parsley into the lemon dressing. Serve at room temperature over the cooked millet. Serves 4.</span></span></span></div>
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<span itemprop="ingredients"><span itemprop="ingredients"><span class="recipeDirectionsListItem">NOTE: To make only the bean salad without the millet, make only 2/3 of the lemon dressing: 1/2 c. olive oil, 1 clove garlic, 1 t. salt, 1/4 c. lemon juice, 2 T. cumin, and 1/4 t. cinnamon.</span></span></span></div>
Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-50480645158305922702017-07-29T14:32:00.001-05:002019-10-20T17:21:59.905-05:00Caribbean Black Beans with Quinoa<div class="mobile-photo" style="text-align: center;">
<span style="font-family: "times" , "times new roman" , serif;"><i>This is another good one from the now-defunct magazine </i>Vegetarian Today<i>.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVm1Y4pMUfWC0Q5wXGVZhi342Xvvt-hbMuKE1QTjpi_rZscp5dDUeo0Ke1mByoqG_tydni6SGg2ADhZP6toCQwAYxqQOEZsw3HeGSuOpbS3YM4vo9iFnYKAJKV-eiki5CyHSG6IZytR8/s1600/20170602_113759-795272.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6430906912326601970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVm1Y4pMUfWC0Q5wXGVZhi342Xvvt-hbMuKE1QTjpi_rZscp5dDUeo0Ke1mByoqG_tydni6SGg2ADhZP6toCQwAYxqQOEZsw3HeGSuOpbS3YM4vo9iFnYKAJKV-eiki5CyHSG6IZytR8/s320/20170602_113759-795272.jpg" /></span></a><span style="font-family: "times" , "times new roman" , serif;">Ingredients</span></div>
<span style="font-family: "times" , "times new roman" , serif;">4 t. canola oil, divided</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 c. quinoa</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 T. plus 1 t. minced fresh garlic, divided</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 c. vegetable broth/stock</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 1/2 c. water, divided</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 dried bay leaf</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/2 c. diced plus 1/4 c. minced red onion</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 T. ground cumin</span><br />
<span style="font-family: "times" , "times new roman" , serif;">2 T. white vinegar</span><br />
<span style="font-family: "times" , "times new roman" , serif;">4 cans black bans, drained and rinsed, separated</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/4 t. cayenne pepper, rounded</span><br />
<span style="font-family: "times" , "times new roman" , serif;">2 T. fresh oregano leaves</span><br />
<span style="font-family: "times";">1/4 t. salt</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 c. diced Roma tomato</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 small jalapeno, seeds and veins removed, finely diced</span><br />
<span style="font-family: "times" , "times new roman" , serif;">lime wedges</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Method:</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Heat 2 t. oil in a saucepan over medium-high heat. Toast the quinoa and 1 t. garlic in the oil for 1 minute. Stir in the broth/stock, 1 c. water, and bay leaf, and bring to a boil. Reduce heat to low, cover, and cook until all the liquid is absorbed, 15 - 20 minutes. Fluff with a fork, and discard the bay leaf.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"></span><br />
<span style="font-family: "times" , "times new roman" , serif;">Meanwhile, heat 2 t. oil in a skillet over medium heat. Sauté the 1/2 c. diced red onion, 1 T. garlic, and cumin until the onion softens, about 5 minutes. Deglaze the skillet with the vinegar, scraping up any browned bits, and reduce until the vinegar nearly evaporates. Set aside.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"></span><br />
<span style="font-family: "times" , "times new roman" , serif;">Purée 1 can of black beans, cayenne pepper, 1/2 c. water, and the oregano leaves in a food processor or blender. Stir the puréed bean mixture into the skillet with the onions. Stir in the salt and the whole beans. Heat until heated through, about 2 minutes.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"></span><br />
<span style="font-family: "times" , "times new roman" , serif;">Mix the tomato with the minced red onion and jalapeno.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"></span><br />
<span style="font-family: "times" , "times new roman" , serif;">Serve the quinoa topped with the warm beans, topped with the tomatoes, and with lime wedges. Serves 3-4.</span></div>
Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-63714373996172125102017-07-29T14:09:00.001-05:002019-09-25T14:00:15.212-05:00Thai Curry Noodles<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><i>This delicious recipe is modified from one published in the now defunct </i>Vegetarian Today <i>magazine. It's a fun noodle dish for those who are avoiding gluten.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjQmy8neWcHu90qG0CvabkCUXvTGRLY8Nrpg0cD8AT9VfbnSXfPmnBOBUjBAtIlehRcmkgDNMGDX0oLXryYplHeP3_7V5hQmShFTMcea3OytBQ1GIRSQv6DVbiLJgK6l2Lvid-LaVijI/s1600/20170726_062740-761360.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6447044251949828610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNjQmy8neWcHu90qG0CvabkCUXvTGRLY8Nrpg0cD8AT9VfbnSXfPmnBOBUjBAtIlehRcmkgDNMGDX0oLXryYplHeP3_7V5hQmShFTMcea3OytBQ1GIRSQv6DVbiLJgK6l2Lvid-LaVijI/s320/20170726_062740-761360.jpg" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredients</span><br />
<span style="font-family: "verdana" , sans-serif;">1 15-oz. can coconut milk</span><br />
<span style="font-family: "verdana" , sans-serif;">4 t. purchased red curry paste (check ingredients to ensure it meets your dietary restrictions)</span><br />
<span style="font-family: "verdana" , sans-serif;">2 T. canola oil</span><br />
<span style="font-family: "verdana" , sans-serif;">1/2 c. chopped onion</span><br />
<span style="font-family: "verdana" , sans-serif;">1 T. minced fresh garlic</span><br />
<span style="font-family: "verdana" , sans-serif;">1 T. minced fresh ginger</span><br />
<span style="font-family: "verdana";">3/4 t. salt</span><br />
<span style="font-family: "verdana" , sans-serif;">6 oz. fresh green beans, trimmed and halved</span><br />
<span style="font-family: "verdana" , sans-serif;">1 head of cauliflower, cut into florets</span><br />
<span style="font-family: "verdana" , sans-serif;">1 bell pepper, seeds and veins removed, sliced (any color is fine, but red is colorific)</span><br />
<span style="font-family: "verdana" , sans-serif;">juice of 1 lime</span><br />
<span style="font-family: "verdana" , sans-serif;">8 - 10 oz. dry rice noodles, prepared according to package directions</span><br />
<span style="font-family: "verdana" , sans-serif;">chopped dry-roasted peanuts, for garnish</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Method</span><br />
<span style="font-family: "verdana" , sans-serif;">(NOTE: You may need to begin boiling water for the rice noodles at the beginning. Check noodle package directions.)</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Whisk coconut milk and curry paste together in a bowl, and set aside.</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Heat the canola oil in a large deep-sided skillet over medium heat. Sauté the onion, garlic, and ginger until the onion softens, about 5 minutes. Stir in the coconut milk mixture and salt, and bring to a simmer.</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Add the green beans and cauliflower, and simmer 7 minutes. Add the bell pepper. Continue to simmer, stirring occasionally, until the veggies soften (about 10 minutes). Stir in the lime juice.</span><br />
<span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;">Add the cooked rice noodles to the pan and toss to coat the noodles in the sauce. Garnish each serving with peanuts.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Serves 4.</span></div>
Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-11631635692765156462017-07-29T13:48:00.002-05:002019-09-27T10:01:37.015-05:00Zucchini and White Bean Sautée with Polenta<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.eatingwell.com/" target="_blank"><span style="font-family: "trebuchet ms" , sans-serif;">Eating Well</span></a><em><span style="font-family: "trebuchet ms" , sans-serif;"> has a nice-looking polenta and ratatouille recipe, but I just don't like eggplant. (Judge me if you so choose!) Here's an eggplant-free version of theirs.</span></em></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ingredients</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 T. extra-virgin olive oil, divided</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large onion, peeled and chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 large bell pepper, seeds and veins removed, coarsely chopped</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/2 t. salt, divided</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">4 cloves garlic, peeled and minced</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">3 medium zucchini, sliced in half lengthwise, then sliced into half-moons</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">2 cans cannellini or Great Northern beans, drained and rinsed</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 pint cherry or grape tomatoes, any color</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 c. sliced sun-dried tomatoes</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 t. dried thyme</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">freshly-ground black pepper, to taste</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 16-oz tube of prepared polenta, sliced into 1/2-inch slices</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1 T. capers</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">1/4 c. pine nuts (toasted if you have time, raw if you don't)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Method</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">In a large, deep skillet, heat 1 T. olive oil over medium heat. Sauté the onion, bell pepper, and 1/8 t. salt until the onion and pepper soften (5 - 7 minutes). Add the garlic, and sauté another 1 - 2 minutes. Transfer vegetables to a bowl.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">In the same skillet, heat 2 T. olive oil. Add the zucchini and 1/4 t. salt. Sauté until the zucchini begins to brown (about 5 minutes).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Add the beans, cherry/grape tomatoes, sun-dried tomatoes, thyme, freshly-ground pepper, and the onion mixture to the skillet with the zucchini. Stir to combine, reduce heat to medium-low, cover, and cook until the vegetables are tender (about 10 minutes).</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">While the vegetables are cooking, heat the last 1 T. olive oil in a large nonstick or cast-iron skillet over medium heat. Spread the polenta in a single layer in the oil, and cook until it becomes deep yellow on one side. Flip the polenta slices and cook until it becomes deep yellow on the second side.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Stir the capers and pine nuts into the vegetables. Serve vegetables immediately with polenta on the side.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Serves 4.</span></div>
Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-8030728040440073602017-07-29T13:28:00.002-05:002017-07-29T13:28:34.105-05:00Peppers Stuffed With Mexi-Millet<div class="mobile-photo">
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>Using prepared salsa and pre-shredded carrots makes this meal doable even with a busy schedule. Using millet for the stuffing will satisfy both vegans and those following a gluten-free diet.</em></span></div>
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<span style="font-family: sans-serif;">Ingredients</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 T. olive oil, divided</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 c. millet</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 t. salt, divided</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 c. boiling water</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 large-ish bell peppers (any color), sliced in half from top to bottom, seeds and veins removed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 ears fresh corn, kernels cut away from the cob using a sharp knife (or use 1 15-oz can of corn, drained, in a pinch)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 c. shredded carrots (I use packaged, pre-shredded carrot)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 fresh poblano or Cubanelle pepper, seeds and veins removed, coarsely chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic, peeled and minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 c. salsa</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Method:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 425 degrees.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Heat 1 t. olive oil over medium-low heat in a heavy skillet. Add the millet to the skillet (that rhymes!), and toast until the grains begin to darken. Combine the toasted millet, 1/2 t. salt, 1 t. olive oil, and boiling water in a large saucepan. Stir, cover, and simmer over low heat 25 - 30 minutes or until all water is absorbed. Fluff with a fork.</span><br />
<span style="font-family: sans-serif;"></span><br />
<span style="font-family: sans-serif;">While the millet is cooking, place the peppers, cut side up, in a 9" x 13" baking pan. Bake uncovered for 10 - 15 minutes, then remove from oven.</span><br />
<span style="font-family: sans-serif;"></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, in the "millet skillet," heat 1 T. olive oil over medium heat. Sauté the <u><em>fresh</em></u> corn kernels (if using fresh), carrots, and poblano or Cubanelle pepper about 5 minutes. Add the garlic and 1/4 t. salt, and sauté another 2 - 3 minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mix the cooked millet, <em><u>canned</u></em> corn (if using canned), and 1 1/2 c. salsa into the carrot mixture. Divide the millet stuffing between the 6 bell pepper halves, top with the remaining 1/2 c. salsa, and return to oven. Bake uncovered until the edges of the peppers begin to brown. Serve immediately.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves 3 - 6.</span><br />
<span style="font-family: sans-serif;"> </span>Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-19658218467345174082017-07-29T12:52:00.001-05:002019-09-27T10:01:58.527-05:00Buddha Bowl<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-family: "courier new" , "courier" , monospace;">Another adaptation of a magnificent </span></i><a href="http://www.eatingwell.com/" target="_blank"><span style="font-family: "courier new" , "courier" , monospace;">Eating Well</span></a><span style="font-family: "courier new" , "courier" , monospace;"> <i>recipe. If you have leftovers, keep the avocado and tomatoes separate from everything else. Once the main dish has been gently reheated, top with the fresh veggies.</i></span></div>
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<span style="clear: right; float: right; font-family: "courier new" , "courier" , monospace; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6430907158153600850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cbcvJHUyiP3eXdq2wI_vEMdlDmzfrvsmCRmsVztuFdxJ6Bo7g7tTxBSEXpjAw-Kctp9opjZMlS8J9eZ3La5wy36NnV0NPhuf96HzIWc_Tr3hBKyosylIjVJdTD2gLIDdupBICB6SDwI/s320/20170608_184158-751907.jpg" /></span></div>
<span style="font-family: "courier new" , "courier" , monospace;">Ingredients:</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 small-medium sweet potatoes, peeled and cut into 1/2-inch chunks</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">6 T. extra-virgin olive oil, divided</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 1/4 t. salt, divided</span><br />
<span style="font-family: "courier new";">freshly ground black pepper, to taste</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 c. quinoa</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 1/4 c. water, divided</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/4 c. tahini</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">juice of one lemon</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 clove garlic, peeled and minced (or 1/4 t. garlic powder)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 15-oz. cans chickpeas (a.k.a. garbanzo beans), drained and rinsed</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 avocados, peeled and coarsely chopped</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 c. grape tomatoes</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Method</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Preheat the oven to 425 degrees F.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">On a rimmed baking sheet, toss the sweet potato chunks with 2 T. olive oil, 1/2 t. salt, and pepper to taste. Spread potato chunks out to a single layer and roast, stirring halfway through, 20 minutes or until potato chunks are easily pierced with a fork.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Meanwhile, rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the quinoa, 2 c. water, and 1/4 t. salt. Bring to a boil. Reduce heat to low, cover, and simmer 15 - 20 minutes or until all the water is absorbed. Fluff with a fork.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mix 4 T. olive oil, 1/2 t. salt, tahini, lemon juice, garlic (or garlic powder), and pepper, to taste, in a medium bowl. Add remaining 1/4 c. water, 1 T. at a time, to bring sauce to desired consistency.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Serve quinoa topped with sweet potato, chickpeas, avocado, tomatoes (if using). Drizzle each serving with tahini sauce.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Serves 4 to 6.</span></div>
Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0tag:blogger.com,1999:blog-8974329862113236168.post-198273281284747002017-07-22T06:41:00.000-05:002017-07-22T06:41:22.223-05:00Mediterranean Roasted Broccoli<div class="separator" style="clear: both; text-align: center;">
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<em><span style="font-family: Arial, Helvetica, sans-serif;">Another one based on a great </span></em><a href="http://www.eatingwell.com/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Eating Well <em>magazine</em></span></a><em><span style="font-family: Arial, Helvetica, sans-serif;"> recipe...serve over the "bed" of your choice. We use brown rice and serve cannellini or pinto beans on the side.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVy2qoDePDzayMtjj0TfbT-XXszGp8vDAeinpsX67laOGvgPPJRIOQnKFUhGBbkB_SArzytNQIXr4Ip-CKQAjfbckoNuF3YjGVvHO1VA0Tz8FwJetw3DNtc4Buvdj6J8vi0yKsAfj_Bs/s1600/20170717_192414-765168.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_6443902065048159890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVy2qoDePDzayMtjj0TfbT-XXszGp8vDAeinpsX67laOGvgPPJRIOQnKFUhGBbkB_SArzytNQIXr4Ip-CKQAjfbckoNuF3YjGVvHO1VA0Tz8FwJetw3DNtc4Buvdj6J8vi0yKsAfj_Bs/s320/20170717_192414-765168.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 T. extra-virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, peeled and minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 t. salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">freshly ground black pepper, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">20-oz. bag of frozen broccoli florets</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pint cherry tomatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">zest of one lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">juice of 1/2 lemon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">15 - 20 Kalamata olives, pitted and halved</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 springs fresh oregano, leaves only (or 2 t. dried oregano)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 t. capers</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 450 degrees F.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix the olive oil, garlic, salt, and pepper in a large bowl. Toss the broccoli in the olive oil mixture. Remove the broccoli to an edged baking sheet, reserving the remaining oil mixture, and spread the broccoli into a single layer. Bake for 5 minutes, then remove pan from oven.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Toss the tomatoes in the remaining oil mixture. Pour the tomatoes and remaining oil onto the baking sheet with the broccoli and toss to combine. Spread the vegetables back into a single layer, and continue cooking until the broccoli begins to brown on the edges, about 10 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">While the broccoli is browning, toss the lemon zest, lemon juice, olives, oregano, and capers together in the bowl. Add the roasted vegetables, and toss together. Serve immediately.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 3 - 4.</span></div>
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Renée Today Tomorrowhttp://www.blogger.com/profile/14565359261295690494noreply@blogger.com0