Category Archives: Vegetarian

Easy Recipe for Greens!

I made greens with leeks because that’s what I had in the fridge and ended up loving how it came out.  I tested it out on a couple of friends a couple of weeks later and got the seal of approval.

What you need:

2 bunches of greens (collards, kale, mustard greens)

1 leek

salt

1/4 c. olive oil

1/8 c. balsamic vinegar

Chop the leek and saute in bottom of large pan on medium-high heat.

leeks and olive oilChop greens v e r y thinly, using a large sharp knife.

Add chopped greens to leeks.

** The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…

You’re done.  Enjoy!

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Apple Crisp

honey and maple syrup

Shh, don’t tell anyone it’s made without any sugar!  This yummy recipe is made with maple syrup and honey instead.  Preheat oven to 350 degrees.  Start  with 7 – 10 apples (I substituted two Bosc pears for two apples).

apples and bosc pears

Chop into bite-sized pieces and layer in a 9×13 casserole dish.

chopped applesSprinkle 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg plus 1/4 – 1/2 cup maple syrup (use at least 1/2 cup of liquid, add water if you use less maple syrup). Mix well and set aside.

coconut oil and almond butter

Melt 1/2 cup coconut oil and 1/4 cup almond butter in small saucepan.

oatmeal and flour mixture

Meanwhile, in a separate bowl, mix 1 cup flour and 1 1/2 cups rolled oats.  Add 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg to dry mixture.

apple crisp- uncooked

Pour melted ingredients over the dry ones and add 1 tbs vanilla and 1/2 cup honey. Mix well.

just out of oven- apple crisp

Evenly spread oatmeal mixture on top of apples.  Bake for 40 minutes.  Enjoy!

Bowl of apple crisp


Beans, Beans, Beans YUM!

pinto beans

Protein, Fiber, Antioxidants, Vitamins, Minerals– What more can you ask for?

Here is a step-by-step recipe that is as easy as pie (but much better for you!)

  • 2 cups dried pinto beans (chick peas and black beans work with this recipe too)
  • 2+ quarts  water
  • 1 small onion
  • 3-4 cloves of garlic
  • 2-3 tablespoons sofrito (or add extra onion, garlic and fresh cilantro)
  • 2 tablespoons tomato paste- to thicken (diced tomato will work too!)
  • salt to taste

1.  Soak 2 cups of dried beans in water overnight (or at least 4 hours)

beans in water to soak

2. Drain beans and add to heavy pot (changing water is supposed to reduce gas)

drain beans

3.  Add about 2 quarts of water to soaked beans and bring to a boil

beans in pot4.  Boil beans until soft (about 1 hour)

boiling pintos5.  Meanwhile, chop onion and crush garlic.

garlic and salt in pilon

6.  Saute with 1/4 cup extra virgin olive oil

saute garlic and onion7.  Once beans are softened, reduce heat.  Add sauteed onion & garlic and tomato paste.

onion and tomoto added to beans8.  Last but not least, add the sofrito and salt to taste.

adding sofritoAccompany with brown rice or quinoa, add to a quesadilla, serve with chips… Whatever you choose, this is a quick, easy and tasty recipe.

My favorite meal:

favorite meal
Collard greens, brown rice and pinto beans

Roasted Veggies and Pasta

This is spring and summer favorite that is simple to make.

Enhance the individual flavors of the vegetables by three simple ingredients: olive oil, balsamic vinegar and garlic.

Make any traditional pasta salad healthier by using:

  1. a greater ratio of vegetables to pasta
  2. only quality ingredients (that are and preservative and additive free)
  3. and, of course, a whole grain or other pasta alternative.roasting red pepper on stovetop

Here is what you’ll need:

  • 1 lb package pasta shells (cooked according to package instructions)
  • 2-3 zucchini squash, cut into bite-sized pieces
  • 1 small- medium eggplant, cut into chunks
  • 1- 2 cups Crimini (Baby Bella) mushroomsroasted red pepper
  • 1 large red bell pepper, roasted
  • 3-4 cloves of garlic, crushed
  • extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 teaspoon Italian Seasoning blend (oregano, basil, rosemary, marjoram, sage…)
  • Sea salt and cracked pepper

zucchini

Marinate chopped vegetables in the balsamic vinegar and drizzle with olive oil.  Mix in spices and crushed garlic and let sit for 20 min.

In the meantime, place red pepper directly on the gas burner and roast until blackened.  Submerge cooked pepper in cool water and peel and cut into bite-sized pieces.

Cook pasta according to package instructions and rinse.

Grill vegetables until tender (do not overcook).  I used a stovetop grill but any (even a cast iron skillet) will do.  baby bellaMix the cooked pasta and vegetables together in a large bowl and add any additional ingredients listed below for extra flavor.
In addition to the yummy fresh vegetables you can add these other ingredients:

  • Kalamata olives
  • sun-dried or fresh tomatoes
  • marinated artichoke hearts
  • feta or goat cheese

Queso Frito (fried cheese)

This recipe is a snap.

And it goes great with mangu (boiled and mashed plantains).  Check out the recipe here!

You’ll need:

  • Queso de Freir (it is a white cheese, a bit more crumbly and salty than mozzarella)
  • 1/4 cup Flour
  • Oil for frying
queso de freir
You can buy the cheese at any grocer that serves a Latino population (I bought this package at Costco, go figure.)

 

Cut the cheese into fat slices (about 12 slices per 18 oz package).  Individually place each slice in bowl of flour.  They don’t need to be completely covered- just a dusting.  Heat 1/4 cup of canola oil in frying pan on high heat.  Place cheese slices in pan (oil should bubble just a bit).  Cook until browned on both sides.

 

queso frito