Friday, September 30, 2011

Hot Apple Cinnamon Oatmeal

  • 1/3 cup rolled oats (grind briefly in food processor for creamier oatmeal)
  • 3/4 cup almond milk
  • 1 apple, peeled and diced
  • cinnamon

  • Combine oats, apple and almond milk
  • Microwave for 2 minutes; stir
  • Microwave for 1 more minute watching so it does not boil over
  • Sprinkle with cinnamon and stir
  • Let stand a few minutes to thicken and cool
  • Sweeten to taste if unsweetened almond milk was used

Thursday, September 29, 2011

Hearty Red Cabbage Soup

Adapted from Prevention.

  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, chopped
  • 1 head red cabbage, thinly sliced
  • 4 stalks celery, thinly sliced
  • 1/3 cup red wine vinegar
  • 1 tablespoon caraway seeds
  • 6 cups vegetable broth or vegetable bouillon
  • 1/2 cup tomato puree
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 3 cups cooked beans (cannellini, great northern)

  • In a large pan heat oil over medium heat; add onion and garlic; stir
  • Cover the pan and cook for 10 minutes, stirring frequently
  • Add cabbage, celery, vinegar and caraway seeds
  • Cover and cook for 10 minutes, stirring frequently
  • Add broth, tomato puree, thyme and bay leaf
  • Cover and simmer for 20 minutes
  • Remove bay leaf
  • Stir in beans and heat through

Thursday, September 15, 2011

Rice Stuffed Zucchini

Recipe adapted from Fat Free Vegan Kitchen.

  • 1 round stuffing zucchini (about 5 inches in diameter)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes (not oil packed)
  • 1 1/2 cup cooked brown rice (with 1/2 vegetable bouillon cube in cooking water)
  • 1/2 cup basil leaves, chopped

  • Place sun-dried tomatoes in hot water to soak and rehydrate
  • Cut zucchini top off about an inch from the top; scoop out insides leaving a wall of about 1/4 inch thick on all sides, separate seeds from pulp
  • Steam zucchini and top for about 10 minutes, until slightly softened
  • Remove sun-dried tomatoes from water and chop; reserve soaking water
  • Chop zucchini pulp
  • Saute garlic in olive oil for 1 minute
  • Add zucchini pulp and saute for 2 more minutes
  • Add tomatoes and brown rice
  • If mixture is dry, add some of the reserved tomato water
  • Add basil leaves and cook about 3 minutes
  • Using a spoon carefully stuff the rice mixture into the zucchini and place top on zucchini
  • Place stuffed zucchini in an uncovered baking dish in about an inch of water
  • Bake for 30 minutes at 400 degrees