This is a really yummy and healthy salad. I found the recipe on Healthy Bitch Daily. The recipe was super easy.
Sunday, August 29, 2010
Friday, August 27, 2010
From Vegan A Go-Go! by Sarah Kramer
Wednesday, August 18, 2010
Today I looked in my fridge and I found onion, garlic, parsley, and a whole bunch of tomatoes that looked like there were going to turn bad in a couple of days. So I decided to make up a recipe.
Monday, August 9, 2010
Okay, I got part of the recipe off of bountiful baskets on Facebook. But I kind of made it up. So if you can cook with out measuring things then just put in what you want and make it to your liking.
Steam a head of cauliflower in pieces. Put it in the blender with salt, pepper, and soy milk (however much you would use to make mashed potatoes, I never measure this). Blend till lump free. Add to a baking dish. Bake at 400 for about 10 minutes with some paprika sprinkled on top. It's really yummy.
Sunday, August 8, 2010
- 2 Tbsp. olive oil
1 lb. chopped mushrooms
2 large cloves garlic, minced
1 35-oz. can Italian chopped tomatoes
1/2 tsp. hot red pepper flakes
Salt and pepper to taste
1 lb. ziti
2 Tbsp. grated Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and sauté until softened, about 5 minutes. Add the tomatoes with their juice, red pepper flakes, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 15 minutes.
Cook the pasta in boiling salted water according to the package directions. Drain well. In a large serving bowl, toss the pasta with the sauce, sprinkle cheese on top and serve.
1 cup orzo pasta
1 clove garlic
2 tbs olive oil
12 oz. faux ground beef-style crumbles
1 large can of Italian chopped stewed tomatoes
1 12-oz. jar tomato sauce
Preheat the oven to 350°F.
Cook the orzo pasta according to the directions on the package. Drain and set aside.
Fill a large pot with water and bring to a boil. Cut the tops off the peppers (save them) and scrape out the insides, removing the seeds. Place the peppers into the boiling water, simmer for 3 minutes, remove from the water, and invert them onto a paper towel to drain.
In a large skillet, brown the beef-style crumbles in the oil and garlic over medium heat. Stir in the orzo, parsley, and can of tomatoes. Continue cooking, stirring frequently, until the mix
Pour the tomato sauce into an 8-inch glass baking dish. Fill the peppers with the “beef” mixture and place them into the baking dish. Bake for 20 minutes.
Makes 4 servings