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Thread: Vegetables, Salads & Breads

  1. #46
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    Aug 2011
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    New York
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    Hi shortstuff,
    I love your maple & applesauce carrots w/ candied pecans recipe and I will definitely try this at home.
    Keep sharing more recipes with us.

  2. #47
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    Jul 2009
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    Ambros, good morning. I have not looked at the cooking thread or posted in quite a while. Thanks ~~ I love to dabble in different things. Maple & applesauce is different.

    I have a vegetarian dish I did over the summer: Eggplant foiling

    pull out your tin foil and create a pan fashion
    drizzle with extra light olive oil
    slice thinly eggplant (skin on or off optional)
    slice thinly zucchini
    slice strips of peppers--I like the light peppers that are italian style forgot the name
    slice mushrooms
    diced squash (part boil first)
    drizzle more olive oil
    salt
    pepper
    crushed red pepper
    sprinkle parm shaved on top
    then cinch your foil together ~~ place on the grill~~top shelf//low to med heat and let it steam simmer

    Open it up and the cheese has melted through and you have the best steamed grilled vege's.

    Someone told me that was the best dish they have ever had....
    soooooooogood

  3. #48
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    Sep 2011
    Location
    Lewiston
    Posts
    20

    Pita Pockets with Hummus

    I am looking forward to trying some of these vegetarian recipes - here is another...hope you like it!

    This recipe was given to me by a friend and is probably the best Hummus recipe I’ve tried. It’s a very simple meal idea and a great way to add sprouts/raw food to your diet.

    For Hummus:
    1 can 15oz. Organic Garbanzo beans (drained)
    (or make your own by soaking and cooking dried garbanzo beans)
    1/3 cup Sesame Tahini
    ¼ cup fresh lemon Juice
    ½ tsp. ground cumin
    ½ tsp. Salt
    ¼ tsp. Black Pepper
    1 clove Garlic, chopped
    1 Tbs. Olive oil
    1 Tbs. Fresh Chopped Parsley or Chives

    Process all ingredients in a food processor until smooth, adding reserved bean juice or water to reach the consistency that you want.
    Slice off top of either whole wheat mini pita’s or regular size pita’s and spread with desired amount of hummus.

    Fill pockets with:
    Alfalfa or Mung Bean sprouts, shredded carrots, diced zucchini, shredded lettuce and shredded cheese of choice (mozzarella, cheddar, feta or a dairy free cheese called daiya.) You can also add a bit of Italian dressing to this to add a little more zest if you want.

    *Avocado, radish, chopped nuts, seeds, craisins or raisins also work well.


    www.gardenofhealthmin.com

  4. #49
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    Join Date
    Jul 2009
    Posts
    6,675
    Garden's & Res: Talking about sprouts and vegetables, over the weekend I went to 800 Maple for dinner. I had their vegetarian salad. I am going to share this by memory & taste.

    Beet Citrus Salad

    Beets sliced thin (can cube them as alternative)
    mandarin oranges
    Goat cheese or Rigotta
    Sprouts**
    Citrus vinigrette

    Optional
    cranraisins
    walnuts or your nut option
    blueberries

    Citrus vinig.
    vinegar
    add a sqeeze of citrus (orange--use the mand. juice sm amounts--lemon)
    light olive oil


    You layer, put sprouts in the middle
    and drizzle the dressing
    Another option too is drizzle chocolate syrup
    season as needed


    Gardens, love your pita pocket recipe. I definitely will try this.

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