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PERSISTENCEMIMI Posts: 12,989
7/22/17 8:44 P

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Gluten free, Vegan brownies


hasfit.com/healthy-recipe/desserts/c
oc
onut-flour-brownies/


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PERSISTENCEMIMI Posts: 12,989
6/15/17 9:59 P

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BBQ Lentil & Veggie Stuffed Bell Peppers
We ate this dish at friend's home and I liked it a lot. I got the recipe from her the next day.
It is Gluten-Free!

1 cup bell peppers, chopped
1 cup zucchini, chopped
1 cup onions, chopped
1.5 cups dry green lentils
3 cups water
1 cup quinoa
2 cups BBQ sauce
4 whole bell peppers

Slow Cooker Filling

In your slow cooker, add the chopped bell peppers, zucchini, onions, dry lentils, water, and bbq sauce. Wait to add the quinoa for at least an hour.

Set you slow cooker on high and cook for at least an hour before adding the quinoa. Continue cooking for 2-3 more hours, stirring occasionally. You can either continue and fill the peppers at this point, or you can refrigerate the filling for when you’re ready to stuff the peppers.

Fill

In a baking dish, add a layer of the lentil, veggie and quinoa mix to the bottom so the peppers can sit in it. Cut the tops off of four bell peppers and fill the peppers with the veggie, lentil, and quinoa filling. Really stuff it in there. Bake at 350 degrees for 45 minutes.



Edited by: PERSISTENCEMIMI at: 6/15/2017 (21:59)
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PERSISTENCEMIMI Posts: 12,989
6/13/17 2:35 P

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I went to a potluck and someone made this salad. Wonderful!

BROCCOLI SALAD

Broccoli, peeled and sliced (raw)
roasted sunflower seeds
Dried cranberries
Marzetti slaw dressing (there is also a light version of the dressing. Wasn't used in this salad....

Mix all and refrigerate

I don't know the portions.....

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PERSISTENCEMIMI Posts: 12,989
5/21/17 5:55 P

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FAVA (BROAD) BENA SALAD

you can find fava beans in Mediterranean, middle eastern, Indian and sometimes Italian
stores.

INGREDIENTS

1 cup dry fava beans
scallions, a bunch, chopped
Fresh baby dill, chopped
Cherry tomato, cut in half
cumin to taste. I like cumin, so I use more
salt and pepper to taste
Olive oil

METHOD
Soak the fava beans in water over night.
Change the water and cook until they are ready to eat, but not mushy. It will take about 2 hours to cook.
Drain the fava beans and put them in a beautiful bowl.
Add all the other ingredients, mix well . Refrigerate.
Serve at room temperature.
Enjoy

The Benefits Fava Beans

healthyeating.sfgate.com/benefits-fa
va
-beans-4574.html





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PERSISTENCEMIMI Posts: 12,989
5/20/17 10:03 P

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Today I made kind of a new recipe. GLUTEN FREE

Millet and Farro "cake" It takes less than 5 minutes to make it

You can use only millet, brown rice, farro

Pre-heat oven to 350 degrees

In a glass Pyrex pan 9x13
Add to pan:

1 cup (1/2 cup millet and 1/2 cup Farro mixed well). Trader Joe's sells 10 minute Farro
5 cups of almond milk (I like sweetened Vanilla Almond breeze milk 13 gram of sugar per a cup! Ouch!) you can use unsweetened almond milk
Stevia or Stevia to Taste 1 stick of cinnamon
1 apple, peeled, cored and diced
Mix all well in the pan

Bake for 1 hour. Turn off the oven and leave the pan in the oven for 10 extra minutes

DELICIOUS!!!



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PERSISTENCEMIMI Posts: 12,989
5/20/17 9:22 P

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DELICIOUS RAW KALE SALAD

I don't like Kale, so I usually put it in a smoothie because of the nutritional benefits.
But I want to eat raw Kale, and today at a party someone brought this Salad, and I LOVES it!
I'll try the dressing with all other dark greens.

1 bag (16 oz. 1 pound) of already washed and chopped Kale (by Taylor farm or any other brand)
Cost: $3.99

Dressing: Try equals amount of Balsamic Vinegar, Olive oil, Honey, 1 pint fresh blueberries
I would probably use 2-3 teaspoons of olive oil, more balsamic vinegar, 2-3 teaspoons of honey.
I may use walnut oil (instead of olive oil) because it will give a nutty taste to the salad.
You can play around with the measurements of the dressing to your taste.

1. In a bowl mix well the ingredients of the dressing(without the blueberries).
2. In a large decorative bowl, mix the Kale with the dressing.
3. Add the blueberries and mix gently.

Yummy, Yummy, Yum!

Be creative.... use ripe peaches or other fruits in the summer.




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PERSISTENCEMIMI Posts: 12,989
5/8/17 8:40 P

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Many kinds of veggie burgers. They look great and I'll try some of them.


holycowvegan.net/moroccan-chickpea-b
ur
ger/





Edited by: PERSISTENCEMIMI at: 5/8/2017 (20:44)
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PERSISTENCEMIMI Posts: 12,989
4/1/17 6:31 P

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Turkish-zucchini-fritters



www.tinnedtomatoes.com/2012/07/turki
sh
-zucchini-fritters.html?m=1


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PERSISTENCEMIMI Posts: 12,989
1/18/17 5:18 P

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MexiQuinoa Salad

I ate this salad yesterday in a luncheon. Loved it!!!

1. If you love Quinoa and Cilantro, this is a fantastic recipe.
2. You probably can replace the cilantro with parsley, if you're not fond of Cilantro
3. Quinoa is a full Protein from the planet. It is not a grain.
4. Why rinse quinoa? Rinsing removes quinoa's natural coating, called SAPONIN which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional good rinse at home.

INGREDIENTS

1 cup quinoa
2 cups vegetable or chicken broth
1/2 tsp sea salt
1 cup cooked corn kernels (I'll try it also with roasted corn from Trader Joe's. Delicious!)
1 cup cooked black beans (canned, drained and rinsed well)
5 green onions sliced
Small bunch cilantro, chopped
2 Tbsp olive oil
Zest and juice of 1 lime
1/2 tsp ground cumin
salt and pepper to taste

METHOD

1. Place 1 cup quinoa and 2 cups broth (or water) in a saucepan, add sea salt and bring to boil.

2. Reduce heat to simmer, cover and cook until all the broth or water is absorbed, about 15-20 minutes. When done the grains will look almost clear. Fluff with a fork and let stand until cool.

3. Place the quinoa into a salad bowl, add the corn, black beans, sliced onions, cilantro, olive oil, lime zest, cumin, salt and pepper.

Bon Apatite







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PERSISTENCEMIMI Posts: 12,989
1/9/17 6:46 P

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Chocolate avocado Brownies
Gluten Free, Vegan, Paleo
Sounds fantastic


skinnyfitalicious.com/chocolate-avoc
ad
o-brownies/


Edited by: PERSISTENCEMIMI at: 1/9/2017 (18:47)
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PERSISTENCEMIMI Posts: 12,989
1/4/17 9:34 P

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5-Ingredient Fudgy Flourless Protein Brownies



Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free



Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins


Serves: 8



These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Ingredients
•2 (200 g) very ripe bananas
•¼ cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips


Instructions
1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.


Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it. (See reader comments for those that have tested with whey.)

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5




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PERSISTENCEMIMI Posts: 12,989
11/27/16 3:28 P

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I tasted this salad in a family gathering and it was amazing.
I'll double this recipe every time I make it

Here is the recipe

INGREDIENTS
3 carrots cut to Julian sticks in the food processor, or to any other shape, thin
1/2 cup dried cranberries
2 tablespoons chopped parsley
3 tablespoons olive oil (I'll use less)
1/2 teaspoon sesame oil
2 tablespoons honey or agave
2 tablespoons lemon juice
2 tablespoons vinegar (probably apple cider vinegar or any other flavor)
1 teaspoon minced fresh garlic
1 teaspoon sweet paprika
1/4 teaspoon black pepper
1/2 teaspoon salt (or less)

METHOD
Mix everything together and refrigerate




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PERSISTENCEMIMI Posts: 12,989
11/5/16 5:46 P

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Spinach - Potatoes and Feta Fritters
So delicious!

* This link is for spinach and potatoes fritters. I added Feta cheese and it turned out so well.
I doubled the recipe, but next time I'll quadruple it, so I can freeze many fritters
I would buy good quality Feta cheese.
* Make sure that after you thaw the frozen spinach, squeeze out all the liquid until dry.
* When I formed the fritters, I opened each one and put a little crumbled Feta cheese inside, as a filling.
I'm sure it will tastes excellent if you just add the Feta cheese into the mix, before you sauté it.
* I used very little olive oil. Cook couple of minutes with lid on, then take the lid off and repeat this method. This way you can use very little oil.
* Freezes well.


www.myrecipes.com/recipe/spinach-pot
at
o-fritters?crlt.pid=camp.aiGo9HFX2K7l






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PERSISTENCEMIMI Posts: 12,989
7/16/16 3:45 P

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The best-detox-crockpot-lentil-soup


pinchofyum.com/the-best-detox-crockp
ot
-lentil-soup


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7/16/16 3:44 P

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The best-detox-crockpot-lentil-soup


pinchofyum.com/the-best-detox-crockp
ot
-lentil-soup


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PERSISTENCEMIMI Posts: 12,989
7/8/16 7:24 P

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PUFF PASTRY ROLLS WITH CHEESE AND SPINACH FILLINGS

I always have in the freezer these delicious puff pastry rolls with yummy fillings, but UNCOOKED. I just fill them with any filling and freeze them UNCOOKED.
I only buy Pepperidge farm frozen sheets. (until I'll make my own puff pastry dough.........smile....)
When I want to bake them, I thaw them on the counter for about 30 minutes. I brush the outside with egg wash, and bake according to the directions for puff pastry.
I usually put it on a pre-heat oven about 20 minutes before guests are coming. I only use Pepperidge farm brand name.
$4.99 a package with two large sheets. I can make four rolls out of two sheets with a lot of filling in each one. I buy two packages for 8 rolls.

Notes after I made the puff pastry yesterday:
1. To make 6 huge rolls with lots of filling, for 25 people I use the dough as is, meaning:
I buy 3 packages of puff pastry sheets, Pepperidge farm. Each package has two sheets. 3 packages will have 6 huge rolls.
2. I made more filling of spinach/cheese, so the last roll half was filled with the ricotta cheese and the other half with spinach/cheese
3. Cheese filling: 1 1/2 pounds polio ricotta cheese and between 1/2 and 1 package of Feta cheese (I used 1/2 a package of Feta cheese. I can add more.
Fresh baby dill, chopped. 3 eggs and spices.
Spinach/cheese roll: I used 3/4 pound of mozzarella and provolone mix.
Buy 1 pound instead. Also 1 pound of grated cheddar cheese (instead of 3/4 pound.
8 packages of frozen chopped spinach (1 pound each). 3 eggs and spices.

The amounts of all the ingredients are for 6 huge rolls with lots of filling (3 packages of puff pastry)

FILLING # 1 - CHEESE FILLING for 3 huge rolls with lots of filling emoticon

1 pound crumbly white Feta cheese (or equal quantities of Feta and cottage cheese)
4 tablespoons of finely chopped fresh baby dill (or parsley or chives or mint) I use more.
2 pounds of polio ricotta cheese ( higher in fat)
3 eggs (lightly beaten)
Do NOT add any salt

Mix well all the ingredients. Fill the dough and freeze it.

FILLING # 2 - SPINACH FILLING for 3 huge rolls with lots of filling emoticon

I quadruple the recipe (by 4 times) This recipe is 4 times larger

Eight packages 8 oz. each (250 grams) of frozen chopped spinach
1 tablespoon butter (optional)
1 pound grated Gruyere or cheddar cheese (I buy cheddar. It is cheaper)
I sometimes mix regular cheddar with super sharp cheddar, but much less super sharp)
3 eggs (lightly beaten)
black pepper (to taste)
1/4 teaspoon nutmeg, optional (I love this spice)

METHOD

De-frost the spinach and squeeze ALL the water out
Add butter (optional) and grated cheese, the lightly beaten egg, and black pepper to taste.
Do NOT add salt unless necessary. Take into account the saltiness of the cheese melting into the spinach.
Mix well. Fill the dough and freeze it.



Edited by: PERSISTENCEMIMI at: 7/10/2016 (21:26)
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PERSISTENCEMIMI Posts: 12,989
6/17/16 8:48 P

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The BEST Gluten Free Tahini Bread
NO GLUTEN
NO FLOUR!
* The original recipe (without the banana, divided into 12 servings, gets 3 Smart Points per one serving

What is Tahini? It is sesame seeds paste (100% ground sesame seeds)

www.whfoods.com/genpage.php?tname=da
il
ytip&dbid=199


I decided to add a ripe banana, mashed, to the recipe and it is even better. Very moist.
Sometimes I add walnuts, pecans or other nuts.
* I actually use 12 tablespoons of tahini paste and 6 eggs

INGREDIENTS

2 tablespoons honey
4 eggs
1 teaspoon baking powder
8 tablespoons tahini paste
1 ripe banana, mashed

METHOD

Pre-heat oven to 350F

In a bowl, mix all the ingredients well. (NOT in the food processor. Too much mess)
Pour into two mini loaf bread (aluminum), sprayed with Pam.
Bake for 18-20 minutes, or until the knife inserted in the bread is dry.
Do not overcook



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PERSISTENCEMIMI Posts: 12,989
6/16/16 4:08 P

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Vegan Black pepper tofu


www.lazycatkitchen.com/vegan-black-p
ep
per-tofu/


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PERSISTENCEMIMI Posts: 12,989
6/2/16 9:41 P

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5-Ingredient Fudgy Flourless Protein Brownies (82 calories per one brownie!)

I got this recipe from a friend. I haven't tried it yet.

These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free

Serves: 8

INGREDIENTS

•2 (200 g) very ripe bananas
•¼ cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips

INSTRUCTIONS

1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.

Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it.

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5







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PERSISTENCEMIMI Posts: 12,989
6/2/16 9:19 P

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Sweet Potato and Black-Beans Burgers (also Gluten free)

INGREDIENTS

1-2 eggs
1 cup cooked mashed sweet potato (I like Garnet sweet potato) I used more than 1 cup
1/2 cup cooked Quinoa
1 (15 oz.) can black beans, drained and rinsed well
1/4 cup loosely packed fresh chopped cilantro (I used Italian Parsley)
1 teaspoon chili powder
1/2-1 teaspoon ground cumin (I used 1 teaspoon)
1/2 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 tablespoon lime juice (I didn't use)
Oil (Avocado oil is great. I used olive oil)

METHOD

1. Place all ingredients in a bowl and mix well. Use a potato masher or the back of a large spoon to mash the beans, (I mashed the beans in the food processor), leaving a few intact for texture.
2. In a large skillet, heat a thin layer of oil over medium high heat
3. Form the sweet potato mixture into 6 patties
4. When the skillet is hot enough to sizzle, add the patties, in batches if necessary. Cook on one side until a crispy exterior is formed, about 5-7 minutes
5. Carefully flip each patty and cook an additional 5 minutes on the second side.
6. Serve with your favorite topping like guacamole (I didn't add any topping)
Enjoy!




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3/29/16 7:13 P

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CAPRESE SALAD

I tasted this salad in a meeting and it was really special. I think that the white balsamic vinegar REDUCTION (comes in a bottle. I've never heard about this type of vinegar) made it so special.

INGREDIENTS

red grape tomatoes, halved
yellow grape tomatoes, halved
small mozzarella pearls
fresh basil, julienned
white balsamic vinegar reduction, to taste
salt and pepper, to taste

Mix all ingredients together and serve over mixed greens.



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3/6/16 6:05 P

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Indian potatoes and green beans


showmethecurry.com/subzis-vegetables
/a
loo-potatoes-and-green-beans-subzi-rR>ecipe.html


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3/6/16 5:46 P

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Best Ever caramelized vegetables in the oven

The work of cutting the veggies worth making it. Unbelievable delicious! The best we ever ate!!!

*** I use NON-STICK aluminum foil

INGREDIENTS
1 eggplant with the peel, diced - medium pieces
2 zucchinis peeled or not, cut in half to length and slice to length
1 red onion, sliced
1 small cauliflower, open to small florets
1/2 small white cabbage, cut to stripes
3 carrots, sliced
3 peppers, different colors, cut to stripes
8 ounces small white mushrooms, whole
medium butternut, peeled and diced ( I buy it ready at Costco)
1 large sweet potato ( I buy garnet sweet potato)
2 potatoes, diced
6 shallots, peeled
10 cloves of garlic with the peel
4 stems of celery, chopped
1 hot pepper, chopped
Salt and pepper to taste
Olive oil to taste
1 tablespoon paprika
1 tablespoon honey (optional)

METHOD

1. Heat the oven to 350 F degrees. Cover the cookie sheet (or baking dish) with non stick aluminum foil. Put in all the vegetables. Add salt, pepper, honey and paprika and drizzle olive oil. Mix well.
2. Bake for 1 1/2 hours. I find that the veggies are ready sooner. Check the oven sometimes. If the veggies are caramelized and soft, they are ready.




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QUINOA AVOCADO SALAD
I tasted this salad today at a luncheon. It was really good. Very healthy too.
I just got the recipe from the women who made it.

Here is what she send me:

For the Quinoa Avocado, I always increase the recipe by 1/3 because a lot of times I buy avocados in 3 packs. I just mash up the avocados and also put the shredded spinach in the salad.

Quinoa and Avocados

Makes: 4 servings

Ingredients
1/2 cup uncooked quinoa (I used tri color quinoa from Trader Joe's)
1 cup water
2 Roma (plum) tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 avocados, pitted, peeled, and sliced

Directions
1. Bring quinoa and water to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
2. In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
3. In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
4. Place spinach on plates with avocado slices and quinoa.




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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon .

Weight Watchers CHEESE SOUP

A girl from Weight Watchers gave me this recipe. She said that it tastes much better than the famous Weight Watchers vegetable soup = 0 Points than and now.
The soup is ready in less than 10 minutes. So easy to make.
The Rotel gives a nice "kick" to the soup.
The 2 % Velveeta cheese probably makes it tastes better. Yes. Definitely
I'm sure that the Smart Points for this recipe will be more than 1 point per cup.
We ate the soup today. Really good. Very filling. Wonderful!

The soup makes 12.5 cups

For those who count Smart Points: Please calculate

Per 1 cup serving:
Calories: 48
Saturated fat: 1.2 grams (in the Velveeta cheese)
Sugar: 2.4 grams
Protein: 4 grams

SODIUM: 310 mg. per cup ( without counting the Sodium in the frozen vegetables, because the sodium there is very low).


INGREDIENTS

1. 1 Large can of fat free, low sodium chicken broth - 48 oz.
2. 1 - Big bag of frozen California Medley vegetables - 2 pounds bag (32 Oz.)
3. 1 - small can Rotel diced tomatoes - MILD (diced tomatoes & green chilies) 10 oz. can

4. 10 oz. 2 % milk Velveeta cheese

Sometimes she adds chopped onions and a can of mushrooms on occasion.

METHOD

Simmer in pot the first three ingredients until the vegetables are cooked. After it came to a boil it took ONLY 5 minutes for the vegetables to be ready. (please taste)
Mash them for small consistency: Some put them through the food-processor. I used the food processor. Return the veggies to the soup.

Now melt in 10 oz. of the 2% milk Velveeta Cheese. It melts in seconds.

Enjoy!..... It is really good!





Edited by: PERSISTENCEMIMI at: 2/21/2016 (16:33)
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emoticon Middle eastern/Mediterranean vegetarian/vegan recipes

emoticon
www.onearabvegan.com/recipes/

emoticon
www.theguardian.com/lifeandstyle/ser
ie
s/thenewvegetarian+middle-eastern-foR>od-and-drink


emoticon
www.pbs.org/food/cuisine/middle-east
er
n/


emoticon
www.tarladalal.com/recipes-for-leban
es
e-115


emoticon
www.ivu.org/recipes/greek/

emoticon
www.food.com/topic/middle-eastern-ve
ge
tables


emoticon
www.vegetariantimes.com/recipe/cuisi
ne
/mediterranean/


emoticon
www.vrg.org/journal/vj2010issue2/201
0_
issue2_delightful_eggplant.php


emoticon
www.food.com/topic/saudi-arabian-veg
et
ables


emoticon
www.eatingwell.com/recipes_menus/col
le
ctions/healthy_middle_eastern_recipes


emoticon
mouthwateringvegan.com/http:/mouthwa
te
ringvegan.com/vegan-life-magazine/veR>gan-middle-eastern/


emoticon
www.mamaslebanesekitchen.com/#sthash
.S
aYXUVOm.5tHNsQTY.dpbs


emoticon
www.adishofdailylife.com/tag/arabic-
fo
od/


emoticon
www.armenianvegan.com/

emoticon
www.cilicia.com/armo_cb_no_mees.html

emoticon
www.eilee.net/recipes/vegetarian/arm
en
ian_veg.html


emoticon
gormandizewithus.blogspot.com/2013/0
9/
egypt-month-vegan-egyptian-recipes.html


emoticon
www.ivu.org/recipes/african/north-af
ri
can-index.html


emoticon
www.vegparadise.com/recipeindex.html

emoticon
ohshecooks.com/2012/10/22/jordanian-
ve
gan-cookery/


emoticon
mideastfood.about.com/od/vegetarianr
ec
ipes/


emoticon
www.vegetariantimes.com/recipe/cuisi
ne
/moroccan/


emoticon
www.nypl.org/blog/2012/03/30/my-favo
ri
te-north-african-vegetarian-recipes


emoticon
mymoroccanfood.com/vegetarian-dishes
-a
nd-grains/


emoticon
www.mypersiankitchen.com/category/ve
ga
n-food-type/


emoticon
www.vegetariantimes.com/recipe/cuisi
ne
/persian/


emoticon
veganeatsandtreats.blogspot.com/2007
/0
3/norooz-mobarak-vegan-iranian-feastR>.html


emoticon
Moroccan preserved lemons

www.food.com/recipe/morrocan-preserv
ed
-lemons-502986






Edited by: PERSISTENCEMIMI at: 2/8/2016 (19:30)
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Great Website

www.veggieful.com/p/vegan-recipes.ht
ml


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PERSISTENCEMIMI Posts: 12,989
1/27/16 4:15 P

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Alton Brown Lentil soup


www.foodnetwork.com/recipes/alton-br
ow
n/lentil-soup-recipe.html


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emoticon emoticon emoticon

Zucchini soup - Tasty and low in calories (38 calories per 8 ounce cup))
My friend gave me this recipe today and I made it. Very tasty.

ZUCCHINI SOUP
12 servings
Each serving is 8 ounce cup
Each cup is 38 calories

INGREDIENTS

6 very large zucchinis, peeled and cut into large chunks (300 calories)
one large onion, chopped (60 calories)
5 cloves garlic, peeled and minced (you can use less or more, to your taste)
1 teaspoon olive oil (40 calories)
2 tablespoons sour cream (5 g fat) (60 calories)
Salt and pepper to taste
Other spices you like (optional)
Fresh baby dill, rinsed well and chopped fine (optional. I added it because I like baby dill.
When the soup was done, I added more fresh baby dill)
5 cups low sodium chicken broth or soup powder/Bullion. If you use bullion/powder or powder, add 5 cups of water (I used soup powder. 0 calories)

DIRECTIONS

1. heat the oil and sauté the onion on medium heat until soft. Add the garlic and sauté couple of minutes more.
2. Add the rest of the ingredients EXCEPT sour cream. Bring to a boil, reduce the heat to low, and cook the soup for 25 minutes.
3. Cool a little and mash the zucchini in the pot with a hand blender, or put the zucchini in the food processor to mash. (I don't have the hand blender so I used the food processor)
3. Cool the soup a little more. In a bowl, put the sour cream. Add soup to the bowl, mix well. Add more soup to the bowl. Mix well. Now add the sour cream mixture to the whole soup and mix very well.

Yummy!
38 calories per cup
Wonderful!



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Tabbouleh ( Tabule) Salad by Ina Garten (Barefoot Contessa - the food network)

This is a delicious, wonderful and healthy salad
It makes a large amount. Great for company and family

INGREDIENTS

1 cup bulghur (burgul) wheat ( I use burgul # 1, which is the most fine. # 4 is the most coarse)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil (I used a little less)
3 1/2 teaspoons kosher salt ( I used less)
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch) I used a little less, because I didn't have more mint at home. I love mint in salads.
1 cup chopped fresh- leaf parsley (1 cup) I chopped it really fine
1 cucumber, unpeeled, seeded and medium diced ( I used 6 pickling cucumbers, unpeeled)
2 cups cherry tomatoes, cut in half (I used 5 medium tomatoes , chopped fine)
1 teaspoon freshly black pepper

DIRECTIONS

Place the bulghur in a large bowl. Pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt and the pepper; mix well. Season, to taste, and serve or cover and refrigerate.
The flavor will improve if the tabbouleh sits for a few hours.

Enjoy



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Giada at home
Food network
I'll just make the couscous salad and dressing without the puff pastry. Great for a potluck.
Looks like it is easy to make this recipe

www.foodnetwork.com/recipes/giada-de
-l
aurentiis/citrus-couscous-cups-recipR>e.html


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ZUCCHINI SALAD WITH HARD BOILED EGGS
8 servings

INGREDIENTS

1/3 cup olive oil (I used 2 tablespoons)
4 onions, chopped fine
3 pounds zucchini with the cleaned peel, chopped coarsely
salt and freshly ground pepper to taste
5 hard boiled eggs, grated with a fork
6 tablespoons of quality mayonnaise ( I used 4 tablespoons of real mayonnaise . Not low fat and definitely not fat free)
1 cup baby dill, chopped (I love dill! It may work well with parsley, if you prefer)

METHOD

1. heat the olive oil in a large pan and sauté the onions until golden color.
Squeeze the water out of the zucchini really well and add to the pan.
Cover and cook on medium-low heat for about 20 minutes, until the zucchini is soft, stirring quiet often. Add the salt and pepper and let it cool for 20 minutes.
2. Add to the zucchini the hard boiled eggs, mayonnaise and dill. Mix well, taste and adjust the seasoning according to your taste. Refrigerate.

We like to spread it over a bread. Such a tasty snack, or a small meal.

Enjoy




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BAKED CURRIED ROOT VEGETABLES
Serves 4-6

I made this recipe and it was fantastic. It has a touch of Indian flavors.
It is from the cookbook of Williams- Sonoma "Vegetables of the day". Highly recommended .

**** I didn't follow the recipe exactly:
I added extra sweet potatoes (garnet, my favorite) more carrots, more parsnips, more spices, BUT I used only 1 can of coconut milk (not low fat! not fat free!)


INGREDIENTS

3 tablespoons unsalted butter
1/2 cup (2 oz. / 60 g) chopped yellow onion ( I used sweet Vidalia onion)
2 carrots, cut into slices 1/2 inch (12 mm) thick
1 parsnip, peeled and cut into 1 - inch (2.5 cm) cubes
1 large yellow -fleshed sweet potato, peeled, halved lengthwise, and then cut crosswise into slices 1 inch (2.5 cm) thick
1/2 head florets, cut into florets
1 1/2 tablespoons all- purpose flour
1 1/2 teaspoons coriander seeds, crushed
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons pure Chile powder
1 teaspoon ground cumin
Salt and freshly ground pepper (to taste)
(1/4 cup ( fl oz. /60 mg) chicken broth
1 can (14 fl oz/430 mg) coconut milk
Steamed brown or white rice for serving (optional)
Chopped fresh cilantro for garnish (optional )

DIRECTIONS

Preheat oven to 400F (200C)

In a large, heavy ovenproof pot, melt the butter over medium-high heat. Add the onion and sauté until translucent, about 2 minutes. Add the carrots, parsnip, sweet potato, and cauliflower and sauté until the vegetables begin to soften, about 10 minutes.

In a small bowl, combine the flour, coriander and fennel seeds, turmeric, Chile powder, and cumin. Add 1 teaspoon salt and 1 teaspoon pepper and stir to blend. Sprinkle the flour mixture over the vegetables and continue to cook, stirring occasionally, until the flour mixture begins to stick to the bottom of the pot and browns, 3-4 minutes.

Add the broth and stir to scrape up any browned bits from the bottom of the pot.
Stir in the coconut milk, raise the heat to high, and bring to a boil, stirring occasionally.
Cover, place in oven, and bake until vegetables are tender, about 25 minutes.

Serve the stew spooned over rice, if desired. Garnish with cilantro and pepper, if desired.

Enjoy



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Indian Potatoes, Cauliflower, and Peas
WW recipe review

Crissy's Note: This dish is very mild so bump up the spices and heat if you like.

1 Tablespoon vegetable oil
1 pound russet potatoes -- peeled and cut into 1/2-inch pieces
1 tablespoon minced fresh ginger
4 cups cauliflower flowerets -- cut into bite size pieces
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 cup water
1/2 cup frozen peas -- thawed

Heat oil in large nonstick skillet, medium heat. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 min. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; saute 5 minutes. Add 1/2c. water; cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Yields: 4 servings


161 Calories; 4g Fat; 5g Protein; 29g Carbohydrate; 5g Dietary Fiber




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Vegetarian recipes - Dr. Oz Website


www.doctoroz.com/recipe-collection/v
eg
etarian-recipes


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Ina Garten Food Network

Smoked salmon and vegetables cream cheese bagels
I'll make it. Sounds fantastic.

You may want to use low fat cream cheese.


www.foodnetwork.com/recipes/ina-gart
en
/smoked-salmon-and-vegetable-cream-cR>heese-bagels-recipe.html






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ROASTED VEGETABLES
I got this recipe from a great cook

INGREDIENTS

3 large sweet potatoes, peeled and cut into slices (I use only the GARNET sweet potatoes. Amazing flavor and sweetness!)
12 Yukon potatoes. medium size. Rinse well but do NOT peel. Cut each one to quarters
5 Parsnips, peeled and cut to slices
4 large carrots, peeled and cut to slices
3-4 tablespoons olive oil

In a bowl mix together:
2-3 tablespoons olive oil
salt to taste ( about 1 teaspoon or less)
5 tablespoons chopped fresh dill
2 teaspoons of fresh Rosemarie or 4 tablespoons dried Rosemarie, chopped
1-2 tablespoons black peppers.
Mix all ingredients well


METHOD

Pre-heat oven 400 F degrees

1. Put the oil on the bottom of the pan.
2. Put all the vegetables in the pan. Mix well with the oil. Do NOT cover.
3. Bake for 30 minutes. Take out of oven and mix well all the vegetables.
4. Add 2 or more teaspoons of olive oil. Mix with the vegetables. COVER the pan and cook for 20 minutes more. The vegetables should almost be done at this stage.
5. Take out the pan and add all the ingredients you prepared in the bowl. Mix well with vegetables.
6. Change oven temperature to 375. Bake 8 minutes more UNCOVERED.
Turn oven off. Leave in oven for 20 minutes more.

When serving from the refrigerator:
Pre-heat oven to 325
Leave it out at room temperature for 2 hours.
Heat it UNCOVERED. Serve in the same pan.

Enjoy






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Frappe- Mocha simple and quick
Starbucks copy cat

On my list to make this week

thischickcooks.net/2011/05/20/iced-f
ra
ppe-mocha-simple-quick/


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Superb Fresh Salad and so easy to make!

Every time my friend makes this salad, we ask her to double the usual amount, because we like this salad very much and we eat large portions of the salad.

Notes!
1. She uses regular salad dressings (always mixes two dressings), so the calories and fat are higher, BUT she uses less. This salad will NOT taste good with fat free or low fat dressing.
2. From time to time, she experiment with different salad dressings. Good idea!
3. Add the ready to eat rice noodles at the last minute, for great crunch.

INGREDIENTS

3-4 smaller romaine hearts lettuce (Costco has two kinds of romaine hearts. The smaller one tastes better), chop them fine
1/3 of red onion, chop fine in the food processor
Feta cheese (to taste), crumbled or cut to small chunks
3-4 tomatoes, diced
Few chopped black pitted olives, for color
A handful of rice noodle, already ready to eat, the smaller, the better. They add lots of crunch. Add at the last minute.
La Choy Chinese noodles work. You can find them in the international food section
Dried cranberries to taste

Salad dressings:
1. Craft ranch with cucumbers
2. Ken's three cheeses Italian salad dressing
Mix together

Start with a small amount to the mixed dressing. Mix well with the salad, and check again if you need more dressing. We usually tend to put more dressing than necessary.

Enjoy



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THE BEST ROASTED CAULIFLOWER

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.


************************************

The best roasted cauliflower
Low carb

the-lowcarb-diet.com/best-roasted-ca
ul
iflower/









Edited by: PERSISTENCEMIMI at: 3/28/2015 (15:07)
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Quick & Easy ! Two Delicious Salads

I got these two recipes from a friend after tasting these two salads.
I hope you enjoy them as well.

Notes!
1. Instead of using light mayonnaise try the real one, but use less of it
OR
Use Marzetti Sweet Vedalia Onion dressing ($1.69 per 16 oz. bottle)
Again, use less of it.
2. No measurements are given here

SALAD # 1 emoticon emoticon emoticon


Romaine lettuce, chopped (main ingredient)
Handful of chopped red cabbage
1 red pepper, chopped
Handful of red onion, chopped

Mix all the salad ingredients in a large bowl

Dressing

Mayonnaise or... (see note at the top)
Olive oil
Dash of sugar
Lemon juice
Salt and pepper to taste

Mix dressing's ingredients. Mix with the lettuce, red pepper and cabbage and refrigerate.


**************************


SALAD # 2 emoticon emoticon emoticon


Romaine lettuce (main ingredient)
Handful of re cabbage, chopped
Canned black olives, pitted
Handful of red onion, chpped
Cranberries
Shaved almonds

Mix all the salad ingredients in a large bowl


Dressing

Mayonnaise or... ( see note at the top)
tiny soy sauce, low sodium
Salt and pepper to taste

Mix dressing's ingredients. Mix with the salad's ingredients and refrigerate.







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Vegetable lasagna
Food network


www.foodnetwork.com/recipes/ree-drum
mo
nd/veggie-lasagna-rollups.html


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Meatless Monday Recipes

www.aarp.org/food/recipes/info-12-20
11
/meatless-monday-recipes-12-12-2011.R>html


*******************************

25 best Vegetarian recipes: Cooking light


www.cookinglight.com/food/top-rated-
re
cipes/best-vegetarian-recipes/view-all









Edited by: PERSISTENCEMIMI at: 3/3/2015 (21:37)
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PERSISTENCEMIMI Posts: 12,989
2/27/15 4:34 P

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Want a dessert? Try first the Carrot and Maple Walnut Salad

CARROT AND MAPLE WALNUT SALAD
Simple and very easy to make, when you use the "S" regular blade of the food processor to grate the carrots.

I tried this new recipe and we love it.
The recipe calls for 1 1/4 cups grated carrots, but I used one pound baby carrots which is 3 times more.
Instead of tripling the other ingredients, I only added one more tablespoon of maple syrup, and Stevia to taste.

INGREDIENTS
1 1/4 grated carrots (grated in the food processor - "S" blade)
1/2 cup chopped walnuts (good for you)
1/3 cup raisins
2 tablespoons maple syrup (the real thing!)
1/4 teaspoon sea salt

METHOD

Put all the ingredients in a medium bowl and stir gently until well combined. Refrigerate 2 to 3 hours. Serve chilled.






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PERSISTENCEMIMI Posts: 12,989
2/3/15 11:30 P

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Tomorrow I'll make this recipe, but instead of still cut oats I'll use wheat berries.
I like wheat berries even more than still cut oats. I'll use vanilla soy milk.

Carrot cake and zucchini bread oatmeal


86lemons.com/carrot-cake-zucchini-br
ea
d-oatmeal/





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PERSISTENCEMIMI Posts: 12,989
1/29/15 10:52 P

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Sweet potato veggie burger


kblog.lunchboxbunch.com/2012/02/easy
-s
weet-potato-veggie-burgers-with.html


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1/29/15 10:37 P

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Indian Vegan recipes. Also vegan and gluten free recipes



PETA.org www.veganricha.com/popular-gluten-fr
ee
-vegan-recipes




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1/18/15 8:44 P

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VEGETABLES "DIET" SOUP

This is the soup that our friends raved about. We all liked it a lot

Almost 0 Points Plus (maybe it is 0 points......I do not track Points )
Everyone raved about this soup
It is a combination of a recipe from a cookbook and my own additions

INGREDIENTS

2 quarts low sodium chicken broth
1 tablespoon of butter and 1 tablespoon of olive oil
2 teaspoons of Osem Consomme (soup and seasoning mix, found in the Kosher section), mixed in 2 cups of hot water
1 huge sweet onion, chopped medium (in the food processor)
1 pound fresh carrots, peeled and sliced
7 stalks of celery, rinsed well and chopped medium
4-6 small zucchini, peeled and sliced
a medium bunch of Italian parsley and a small bunch of fresh baby dill, rinsed very well and chopped fine in the food processor (keep aside half of the quantity, This will be added to the soup when it is ready)
2 pounds of frozen vegetables (carrots, broccoli, cauliflower)
2-3 medium red potatoes, peeled and cubed
3 fresh tomatoes, peeled and chopped fine in the food processor
5 garlic cloves, minced

SPICES
Two kinds of Ras El Hanut
Kebsa (ziyad co.)
Hawaij for soup
Garlic salt
A little more of Osem Consomme, if needed

DIRECTIONS

With patience, cook the onions on medium low heat, until light golden color.
Add the garlic
Add carrots and celery and continue to sauté these vegetables
Add the potatoes
Add the chicken broth with the two extra cups of chicken broth
Add all the spices and half the amount of the dill and parsley

Bring to a boil and simmer for 20 minutes.
Now add the zucchini and frozen vegetables.
Bring to a boil and simmer 15 minutes more.

When done, add to the soup the other half of chopped dill and parsley

Very aromatic soup with lots of vegetables

Yummy Yummy Yum!!!

Home made Hawaij spice mix from Yemen

www.food.com/recipe/hawaij-tradition
al
-spice-mix-from-yemen-290246








Edited by: PERSISTENCEMIMI at: 1/19/2015 (15:09)
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PERSISTENCEMIMI Posts: 12,989
1/4/15 10:12 P

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Today we drank smoothie that we liked very much

Ginger
Kale
Spinach
Apple
Banana
1 cup unsweetened almond milk
couple of ice cubes
Stevia to taste

Done in the Vita Mix




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PERSISTENCEMIMI Posts: 12,989
1/3/15 4:41 P

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Mashed Cauliflower

1. Steam cauliflower for 7 minutes
2. Warm olive oil (1-2 teaspoons) and sauté chopped shallots and garlic until soft.
3. Use potato masher to mash the cauliflower.
4. combine all and stir in chopped scallions and parsley.
5. Add cheese (experiment with different cheeses)
Even just a little bit of cheese will add a lot of flavor



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12/25/14 4:25 P

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Eggs Columbian ( Ina Garten) Food Network

Scarmbled eggs with a twist (wrapped in Tortilla wraps)
Simple to make
Sound great!
Enjoy


www.foodnetwork.com/recipes/ina-gart
en
/eggs-columbian-recipe.html






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12/25/14 3:54 P

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Crispy Zucchini and potatoes pancakes


foodnetwork.com/recipes/giada-de-laurent
iis


www.foodnetwork.com/recipes/giada-de
-l
aurentiis/crispy-zucchini-and-potatoR>-pancakes-recipe.html




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PERSISTENCEMIMI Posts: 12,989
12/11/14 11:29 P

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DELICIOUS KALE SALAD FOR THOSE WHO HATE KALE

If you do not like Kale, or any other dark leaves greens, I hope you will like this recipe.

I'm one who hate kale, but liked this salad very much. The other ingredients disguise the taste of the kale.

******************************

CONFETTI KALE SLAW (From the wonderful book of Moosewood restaurant favorites)
Yield 8 cups

Note!
Anything I can shred in the food processor I go for it

INGREDIENTS FOR THE DRESSING (make the dressing first)

1/2 cup orange juice
1/4 cup fresh lemon juice
1 tablespoon apple cider vinegar
1/4 cup olive oil (or less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INGREDIENTS FOR SLAW

1 large apple, shredded (1 to 2 cups)
1 cup shredded green or red cabbage
1 cup shredded carrots
1 cup minced celery
1/4 cup minced scallions
3 cups shredded kale, packed (I use the knife and not the food processor)

METHOD

In a large bowl, mix all dressing ingredients
Shred all slaw ingredients ( I shredded the apple last)

Mix slaw and dressing and refrigerate: The sweetness intensifies as it seats. Will keep 2-3 days in the refrigerator. (I kept it for 4 days and it was fine)

Enjoy




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10/22/14 10:00 P

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Delicious Yogurt Dessert (1 cup = 4 Points+)

Our WW leader gave us this recipe. I made it and it is wonderful.

* Be creative and change the pudding flavors. One girl from WW tried it with banana pudding and said it was great.

INGREDIENTS

20 oz. plain, fat free yogurt ( I use Greek Fage yogurt)
20 oz. can crushed pineapple, in unsweetened juice, DRAINED
1 small can of mandarin oranges, DRAINED
8 oz. Cool Whip (Fat free?)
1 small, cream cheese instant pudding, fat free, sugar free, DRY

DIRECTIONS

Mix all and refrigerate

Enjoy



Edited by: PERSISTENCEMIMI at: 10/22/2014 (22:08)
I'll celebrate 13 years of maintenance on July 2nd, 2017!

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10/19/14 8:36 P

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These veggie burgers looks good. I'll try them.
Enjoy


www.runningonrealfood.com/chickpea-v
eg
gie-burgers/


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10/17/14 3:33 P

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Delicious Salad with Goat Cheese and Grapes

I just came back from a lunch and this salad was wonderful!

* The goat cheese and grapes make this salad so delicious


Lettuce
Dried cranberries
Red Grapes, cut in half
Crumbled goat cheese (yummy!) The goat cheese and grapes make this salad so delicious
Cucumbers
Tomatoes

Balsamic vinegar on the side, or any dressing you like.

So good!!!




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10/10/14 3:50 P

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BROCCOLI SALAD

5 stalks broccoli (2 heads of fresh broccoli)
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
Optional: Silvered almonds
Optional: dried cranberries

dressing

1 cup mayonnaise (I'll use as little as possible)
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Directions:

1. Cut the broccoli heads into bite-sized pieces.

2. Peel the stems and cut them up also.

3. Put the broccoli into a bowl together with the onion and the raisins.

4. Combine the dressing ingredients two hours before serving and pour over the broccoli.

5. Sprinkle the sunflower seeds over just before serving.


******************************

Thank you Irish


I found some recipes. Eatingwell.com has a good one. In the video I can hear the ingredients and portion sizes.


www.eatingwell.com/videos/v/84941540
/p
otluck-recipe-broccoli-bacon-salad.htm



In this recipe, I can use low fat mayo and low fat sour cream


www.alaskafromscratch.com/2012/07/16
/b
roccoli-salad-with-sunflower-seeds-cR>ranberries/



This recipe from taste of home, provides full nutrition information


www.tasteofhome.com/recipes/cranberr
y-
broccoli-salad




From MyRecipes.com Yogurt instead of the mayo


www.myrecipes.com/recipe/healthy-bro
cc
oli-cranberry-almond-salad-214455/









Edited by: PERSISTENCEMIMI at: 10/10/2014 (20:18)
I'll celebrate 13 years of maintenance on July 2nd, 2017!

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10/8/14 5:50 P

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Skinny Scalloped Sweet Potato Casserole emoticon
12 servings (each serving 1 slice)
4 Points Plus per serving

This recipe is from skinnkKitchen.com An excellent Website that provide also recipes with Points Plus (WW)
A friend who also is a member of WW invited us to dinner and she served it. It was WONDERFUL.

Enjoy


www.skinnykitchen.com/recipes/skinny
-s
calloped-sweet-potato-casserole/








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