http://recipes.sparkpeople.com/recipe-deta il.asp?recipe=1634373 here is a great egg plant one, i made up, super yummy! low cal and filling
Fitness Minutes: (17,422)
5/13/11 5:02 P
Huh. So no one has any eggplant recipes?
Fitness Minutes: (17,422)
4/7/11 11:44 A
Me too! Me too! I would love any recipes with eggplant, and any info as far as when it's in season, if it's really necessary to "press" it before cooking, or salt it first, or whatever. I'm ignorant, but I long to bee informed! Help with eggplant!
Fitness Minutes: (4,533)
523 4/6/11 7:33 P
Thanks 1TRULYBLESSED! I think I just found tonight's dinner.
Fitness Minutes: (3,831)
3/18/11 8:25 P
The vegetable quinoa bake recipe looks amazing!
Fitness Minutes: (0)
3/9/11 3:29 A
Potato Leek Soup
1 Tbsp olive oil 4 leeks, cleaned and sliced 1/2 an onion, diced small 4 cloves garlic, crushed 2 Tbsp flour* 6 - 8 potatoes (depends on size) chopped in various sizes 4-6 cups broth, water with boullion cubes (whatever) 1/4 cup white wine 1 Tbsp tamari (or soy sauce) 1 tsp thyme, dried 1 tsp dill, dried 1/2 tsp rosemary, dried salt and pepper
Heat the oil and add the leeks and onion and let it sweat a bit. Add the garlic and the flour and stir it around a while, but don't let the garlic burn. Add the potatoes and stock, white wine and seasonings and simmer until the potatoes are done.
Of course, you can use fresh herbs instead. I rarely have fresh dill in the winter though.
*The flour is the key to this recipe. It's the same kind of trick you do with onion soup and it gives it a really nice mouthfeel. I can't believe I said mouthfeel, but I'll blame it on being a wine drinker. Wine drinkers use weird words. I'm proof.
Edited by: AMERIZ at: 3/9/2011 (03:30)
Fitness Minutes: (365)
319 3/2/11 12:40 A
Most of the vegetarian recipes on my blog can be easily made vegan by subbing out Veggie broth for Chicken broth, however, this recipe already is.
Vegan Soft Tacos
1 tbsp olive oil
1 zucchini, grated
1 large carrot, grated
1 onion, finely sliced
1 green bell pepper, seeded and finely diced
1 red bell pepper seeded and finely diced
1 envelope taco seasoning mix
1 can vegetarian refried beans (16 oz)
1 large tomato diced
4 whole wheat tortillas
In a large pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, about 2-3 minutes or until softened. Add zucchini, peppers, carrot, and taco seasonings. Stir until seasonings are uniformly blended, then cover and cook until vegetables are tender, about 5 minutes. Remove from heat. Heat refried beans over low heat, stir until hot. Serve with 1/4 tomato, 1/2 cup refried beans, and 1/4 taco mixture on one whole wheat tortilla (I use small ones). Makes 4 servings.
New favorite- either a homemade vegtable pasta sause or if in a hurry Ragu or Prego- add a can of rinsed, drained black beans- cook for 5-10 mins- serve over pasta- sprinkle on shredded cheese (if you eat cheese- can use soy cheese)
QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
Makes 4 to 6 servings.
Stew 2 tablespoons olive oil 1 cup chopped onion 3 garlic cloves, chopped 2 teaspoons Hungarian sweet paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper Pinch of saffron 1 cup water 1 14 1/2-ounce can diced tomatoes, drained 2 tablespoons fresh lemon juice 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash) 2 cups 3/4-inch cubes peeled carrots
Quinoa 1 cup quinoa 1 tablespoon butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1/4 cup finely chopped peeled carrot 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon turmeric 2 cups water 1/2 cup chopped fresh cilantro, divided 2 teaspoons chopped fresh mint, divided
For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
3 cloves garlic, chopped fine 1 tomato, chopped 1 onion (1/2 large red), chopped ½ cup olive oil 1 ½ tsp. Italian Seasoning 26 oz. can tomato sauce 1 zucchini, quartered lengthwise and sliced 1 habañero, chopped fine 1 cup corn 1 green pepper, diced ground pepper
Sauté the garlic and onion in the olive oil. Add the remaining ingredients save the green pepper and simmer. Towards the end of cooking time add the green pepper. Serve over Rotini pasta with vegan parmesan alternative.
In a food processor combine the following and puree until smooth:
1 (15 ½ oz) can garbanzo beans, rinsed and drained 1 (15 ½ oz) can black beans, rinsed and drained 1/3 cup olive oil 1/3 cup canola oil 1/3 cup water 1 Tblsp. tahini 2 garlic cloves, crushed 4 tsp. chili powder Juice of 1 ½ limes 1 ¼ tsp. salt 1 tsp. cayenne pepper Pinch of ground coriander Pinch of ground cinnamon Pinch of ground cumin
Seasonings can be adjusted to taste. Serve with pita chips or tortilla chips.
1 ¼ cups red lentils, picked over and rinsed 3 cups water 2 tsp salt 1 cup bulgur, fine ¾ cup olive oil 1 cup coarsely chopped onion 1 tsp Aleppo pepper
Garnish: ¼ cup chopped parsley ¼ cup finely chopped red and green pepper ¼ cup finely chopped scallions or onions
Place lentils in a pot, add water, and bring to the boil. Simmer 5 minutes, removing thick foam that rises to the surface.
Add salt and continue simmering, 40 to 50 minutes, stirring occasionally. When mixture has cooked to a thick, yellow mass and water is absorbed, remove from heat.
Measure bulgur into a deep bowl and spoon cooked lentils over it, mixing to blend. Set bowl aside, covered, for 10 minutes.
Heat olive oil in a small skillet and add onions, sautéing them just until they begin to brown. Add pepper, stir, then add skillet contents to bowl and knead or mix thoroughly. Taste to adjust seasoning.
Moisten hands and shape mixture into oblong patties: pinch off a piece, squeeze it gently in your clenched fist and release it. Arrange patties on a serving platter. Combine garnish ingredients and sprinkle over patties.
About 6 servings
Note: To substitute for Aleppo pepper, one can use paprika with a dash of cayenne.
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