Apple Oatmeal Pancakes

Apple Oatmeal Pancakes

Apple Oatmeal Pancakes

Apple Oatmeal Pancakes Ingredients

  • 1/4 teaspoon of salt
  • 1/2 cup of apple pieces (chopped)
  • 1/8 cup of oats
  • 1 cup of Apple juice
  • 3/4 teaspoon of cinnamon
  • 2 teaspoons of baking powder
  • 2 tablespoons of oat bran
  • 1/2 cup of raisins
  • 1 cup of whole wheat flour

Apple Oatmeal Pancakes Cooking Directions

  1. Place all the dry ingredients together and mix them thoroughly.
  2. Next, go ahead and add the apple pieces along with the raisins.
  3. It is important that all the dry ingredients are moistened. So keep stirring until all them are nice and moist.
  4. Use a nonstick griddle or a skillet. Bring out the batter and pour onto the skillet. Ideal measure to pour is around 1/4th of a cup.
  5. Cook until the bottom of the pancake turns brown. Another way to know if your pancake is done is to see if you can slip your spatula easily underneath the pancake.
  6. Flip the pancake over and cook until the other side is brown as well.

This apple oatmeal pancake recipe is real easy to prepare and can easily make around eight full tasty apple oatmeal pancakes. A little tip on serving this dish. Use maple cream. Using maple cream with this dish gives it a delicious and healthy pancake topping that you will love. Your best bet is to mix together equal measures of yogurt, plain yogurt will be ideal for this and maple syrup.

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Risotto With Butternut Squash and Sage

Risotto With Butternut Squash and Sage

Risotto With Butternut Squash and Sage

Risotto With Butternut Squash and Sage Ingredients

  • 1 medium butternut squash (1 1/2 pounds)
  • 1 tablespoon olive oil
  • 18 sage leaves, 12 whole, 6 shredded
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 7 cups vegetable broth
  • 3 tablespoons unsalted butter, or vegan margarine, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine or cider
  • 1/2 cup freshly grated Parmesan cheese (optional)

Risotto With Butternut Squash and Sage Cooking Directions

  1. Preheat the oven to 350 degrees.
  2. Cut squash into chunks and scrape out seeds and strings. Peel with a paring knife or vegetable peeler and cut into 1/2-inch cubes.
  3. Toss squash cubes with 1 tablespoon olive oil and place in a baking pan with 12 whole sage leaves and season with salt and pepper.
  4. Roast for 15 to 20 minutes, turning occasionally with a spatula, until the squash is tender and starting to brown around the edges.
  5. Remove from oven and let cool, discarding any sage leaves that are burned.
  6. In a saucepan, bring the broth to a simmer. Keep it barely simmering on medium-low heat while you make the risotto.
  7. In a heavy 4-quart casserole or pot, heat 2 tablespoons butter/margarine and the oil over medium heat.
  8. Add the onion and the shredded sage and cook, stirring, for 2 minutes, until the onion begins to soften.
  9. Add the rice and cook, stirring with a wooden spoon, about 2 minutes to coat rice with oil.
  10. When grains become slightly translucent, add the wine/cider and cook, stirring, until the liquid is absorbed.
  11. Add 1 cup hot broth, stirring frequently until the liquid is almost absorbed, then continue adding broth, a little over 1/2 cup at a time, stirring until is almost completely absorbed.
  12. Adjust the heat so the risotto is always at a gentle simmer.
  13. After 15 minutes, stir in the roasted squash and continue adding the broth and stirring for another 3 to 5 minutes, until the rice is still firm to the bite but creamy.
  14. Stir in the final 1/4 cup remaining broth and turn off the heat.
  15. Add the remaining 1 tablespoon butter or margarine and the Parmesan (optional) and stir to combine.
  16. Serve as soon as possible, with additional Parmesan at the table.

This recipe takes about 60 minutes to cook and can serve 4 people.

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Couscous Beidaoui

Couscous Beidaoui

Couscous Beidaoui

Couscous Beidaoui Ingredients

  • 2 T olive oil
  • 4 medium onions
  • 6 to 8 c. water
  • 1 can (16 oz) whole tomatoes
  • Large bunch of parsley, tied together at the the stems
  • Smaller bunch coriander, tied together at the stems
  • 8 saffron threads, crushed
  • 2 T fresh grated ginger
  • 4 small carrots, cut into sticks
  • 4 turnips, quartered
  • 4 zucchini, unpeeled and quartered
  • 1 can (15 oz) chickpeas
  • salt and pepper to taste
  • 1 lb instant coucous

Couscous Beidaoui Cooking Directions

  1. Fry the onions in oil until softened.
  2. Add the water, tomatoes, parsley and coriander.
  3. Bring to a boil and cook for 5 minutes.
  4. Reduce heat to simmer and add saffron, turmeric, ginger carrots, turnip and zucchini.
  5. Cook covered until everything is tender.
  6. Discard the parsley and coriander.
  7. Add the chickpeas.
  8. Prepare couscous according to package directions.
  9. Serve the vegetable stew over top of the couscous.

This is an adapted recipe for vegans. It takes close to 2 hours to cook and can serve 6 to 8 people. This vegan recipe is excellent for a slow cooker.

Vegan Palak Paneer

Palak Paneer

Palak Paneer

Palak Paneer is traditionally a spinach (palak) curry with soft farmers cheese (paneer). In this veganised version,
soft tofu is substituted for the cheese.

Vegan Palak Paneer Ingredients

  • 1/4 c.(60 ml) oil
  • 1 c. (1/2 lb) soft tofu, drained and cut into cubes
  • 1-2 onions, finely sliced
  • 1-2 cloves garlic, crushed
  • 1/2 inch fresh ginger, grated
  • 300-400g (1 bag) fresh spinach, chopped
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 tsp ground coriander
  • 1 cinnamon stick

Vegan Palak Paneer Cooking Directions

  1. Heat oil in a wok or large frying pan over medium high heat.
  2. Add the drained tofu and fry until lightly golden. Remove and set aside.
  3. Add the onion, garlic, and ginger in the remaining oil and fry for 2-3 minutes, or until golden.
  4. Add the spinach, turmeric, chili, and coriander and stir-fry for 2-3 minutes.
  5. Lower heat to medium, add cinnamon, cover and cook a further 5 minutes, or until the spinach is well wilted.
  6. Add the tofu and, stirring constantly, continue to cook for another 15 minutes or until dry.
  7. Serve as a meal over rice, or as a side dish.

To reduce fat, skip deep-frying the tofu and use only a tablespoon or two of oil to stir-fry the spinach. Or deep fry the tofu and then drain the oil before frying the spinach. This recipe takes about 20 minutes to prepare and can easily serve 6 to 8 people.

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Baked Eggplant

Baked Eggplant

Baked Eggplant

Baked Eggplant Ingredients

  • 1 medium eggplant, washed.
  • Large pot of boiling water.
  • 1 1/2 tablespoon salt
  • 1/4 cup salad oil or olive oil
  • 1 onion chopped
  • 1 medium green pepper cut in
  • 1/4-inch cubes
  • 1 tomato skinned and chopped
  • 1/2 teaspoon dried basil or I teaspoon fresh chopped
  • 1/2 teaspoon dried oregano or
  • 1 teaspoon fresh chopped
  • 1/8 teaspoon pepper
  • 1/2 Cup bread or corn flakes crumbs
  • 2 tablespoons oil

Baked Eggplant Cooking Directions

  1. Wash eggplant and cover with boiling water.
  2. Add 1 T of the salt and boil 20 minutes. Turn it several times to cook evenly, since it will float on the top of the water.
  3. Drain and rinse in cold water.
  4. Peel the eggplant and cut in 1/4-inch cubes.
  5. Preheat oven to 350F.
  6. Heat the oil in a skillet and lightly saute the onion.
  7. Stir in the eggplant, green pepper, tomato, basil, oregano, remaining salt and pepper.
  8. Place eggplant mixture in a greased medium casserole.
  9. Mix crumbs and oil.
  10. Cover the eggplant mixture with oiled crumbs.
  11. Bake in a 350 degree oven about 30 minutes, or until well-browned.

This recipe is completely vegan and takes about 60 minutes to prepare and can serve 4 to 6 people.

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Sweet Potato, Apple, Leek and Bean Casserole

Sweet Potato, Apple, Leek and Bean Casserole

Sweet Potato, Apple, Leek and Bean Casserole

Sweet Potato, Apple, Leek and Bean Casserole Ingredients

  • 1 large (1/4 lb) sweet potato
  • 3 medium apples
  • 1 large leek
  • 2 – 3 c. white beans
  • 4 T olive oil
  • 1/4 tsp Salt
  • 1/8 tsp ground pepper
  • 1/4 cups apple juice
  • 2 T unseasoned bread crumbs
  • 1 T brown sugar
  • 1 tsp cinnamon

Sweet Potato, Apple, Leek and Bean Casserole Cook Directions

  1. Heat oven to 350 degrees.
  2. Peel and thinly slice sweet potato.
  3. Peel, core, and cut apples into 1/4-inch-thick slices.
  4. Trim off top of leek 1 inch above white; discard top and root end.
  5. Cut leek lengthwise in half and clean well under running cold water.
  6. Thinly slice leek crosswise.
  7. Grease 1 1/2-quart casserole with 1 table spoon butter.
  8. Place half of apples in bottom of casserole; top with half of leek slices, half of the beans, and half of sweet potato.
  9. Season with salt and pepper.
  10. Repeat to make another layer.
  11. Dot top of casserole with 2 tablespoons olive oil.
  12. Pour apple juice over all.
  13. Cover tightly with lid or aluminum foil and bake 45 minutes.
  14. Meanwhile, to make topping, combine bread crumbs, brown sugar, cinnamon and remaining oil.
  15. Uncover casserole and sprinkle with topping.
  16. Bake uncovered 10 to 15 minutes longer or until potato slices are tender.
  17. Serve immediately.

Takes about 60 minutes to cook and can easily serve 4 people.

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Tofu Salad

Tofu Salad

Tofu Salad

Tofu Salad Ingredients

  • 1 lb firm tofu
  • 1 ½ c. bean sprouts
  • ½ c. pineapple, cubed
  • ½ c. carrots, julienne ‘d
  • ¼ c. celery, julienne ‘d
  • 1 small tomato, sliced
  • ¼ fresh coriander, chopped
  • 4 tsp Tamari or light soy sauce
  • 4 tsp lemon juice
  • ½ tsp palm sugar
  • 1 Thai chili pepper (optional)

Tofu Salad Cooking Directions

  1. Cut tofu into strips.
  2. Heat a non-stick frying pan and brown tofu strips.
  3. Meanwhile, blanch bean sprouts in boiling water for 30 seconds (optional).
  4. Toss together fried tofu, bean sprouts, pineapple, celery, carrot, tomato and coriander.
  5. In a small jar, mix together tamari, lemon juice, palm sugar and thai chili. Cap jar and shake well.
  6. Toss dressing with the salad ingredients.
  7. Serve immediately.

To make this a hearty meal, serve over a plate of grains like couscous, bulghur, millet or quinoa. This recipe takes about 15 minutes and serves 4 people. This tofu salad recipe is completely vegan and is delicious. Perfect to whip up when you are short on time.

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Curried Potato Salad

Curried Potato Salad

Curried Potato Salad

Curried Potato Salad Ingredients

  • 2 lbs new potatoes
  • 2 c snow peas, halved
  • 1 carrot, julienne ‘d
  • 1 red pepper, julienne ‘d
  • 4 green onions, sliced
  • 1 c yogurt (vegan option: use soy yogurt or vegan mayonnaise)
  • 1 tsp lemon juice
  • 1 tsp curry paste, any variety

Curried Potato Salad Cooking Directions

  1. If necessary, cut potatoes into bite-sized pieces and add them to a large saucepan of water. Bring to boil.
  2. Reduce heat and boil for about 10-20 minutes, or until potatoes are tender.
  3. Add snow peas and carrot to the boiling potatoes for 1 minute. (optional)
  4. Remove from heat and drain.
  5. Combine the potatoes, snow peas, carrot, red pepper and spring onion in a large bowl.
  6. In a small bowl, combine the yogurt, lemon juice and curry paste.
  7. Toss veggies with yogurt dressing.
  8. Chill and serve.

For a little bit of variation, add raisins, almonds, julienne ‘d tofu or diced avocado with your veggies.

For a vegan vinaigrette, use ½ c. oil and 3 T lemon juice instead of the yogurt. Try looking in your local grocery or specialty store for
Patak’s brand curry pastes. They seem to be sold internationally and are quite good. This recipe for cooking curried potato salad takes about 45 minutes to cook and can serve about 4 people.

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Rice and Lentil Salad

Rice Lentil Salad

Rice Lentil Salad

Rice and Lentil Salad Ingredients

  • 1 c. uncooked brown rice
  • ¼ c. balsamic vinegar
  • 4 T olive oil
  • 2 T capers, chopped
  • 1 T fresh thyme, or ½ tsp dried
  • ¼ tsp salt
  • ½ tsp ground pepper
  • 1 c. green beans cut into 1 inch pieces
  • ½ c. dried brown lentil, rinsed
  • 3 tomatoes, diced
  • 2 yellow peppers, diced

Rice and Lentil Salad Cooking Directions

  1. Cook the rice: In a microwave bowl with a cover, place the brown rice and canola oil.  Pour 2 cups of boiling water over top.  Cover and microwave on high for 12 minutes and then at 50% power for 20 minutes.  Check that the rice is tender.   If more cooking is required, microwave in 2 minute intervals at 50% power.
  2. Meanwhile, in a small bowl, mix together the vinegar, oil, capers, thyme, salt and pepper.  Set aside.
  3. In a large saucepan, bowl 8 cups of water.
  4. Add green beans and cook for 2 minutes.
  5. Remove the beans with a slotted spoon into a colander and rinse with cold water.
  6. Add the rinsed lentils to the cooking water.
  7. Cook the lentils for 25 minutes or until tender.
  8. Turn off  heat and allow lentils to stand 5 minutes before draining.
  9. In a large serving bowl, put the cooked lentils, the cooked rice and ¼ cup of the vinaigrette.
  10. Cool for about 25 minutes with occasional stirring before adding the remaining vinaigrette, green beans, tomato, and yellow pepper.
  11. Serve

This recipe is completely vegan, takes about 90 minutes to cook, can easily serve 4 people, low cal, low fat and good source of fiber and protein..

Chickpea Antipasto Salad

Chickpea Antipasto Salad

Chickpea Antipasto Salad

Chickpea Antipasto Salad Ingredients

  • 2 c. coked, drained chickpeas
  • 1 c. cooked artichoke hearts, drained and quartered
  • 4 oz. veggie salami (optional)
  • 1 red pepper, largely diced
  • 1 green pepper, cut into strips
  • 1/4 c. black, pitted olives, drained
  • 2 T olive oil
  • 1 T flax seed oil (or another T of olive oil)
  • 2 T balsamic vinegar
  • 1 clove garlic, minced
  • 3 T fresh basil, minced (1 tsp dry)
  • 1/2 tsp salt
  • 1 tsp pepper

Chickpea Antipasto Salad Cooking Directions

  1. In a salad bowl, combine the chickpeas, artichoke hearts, red and green peppers, (salami) and olives.
  2. In a jar with a lid, combine the oils, vinegar, garlic, basil, salt and pepper.
  3. Put the lid on the jar, and shake to blend.
  4. Add the oil mixture to the veggies.
  5. Toss and serve.

This recipe for Chickpea Antipasto Salad takes about 15 minutes to cook and serves 4 to 6 people.

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