2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, cut into large chunks (you can peel--again, I just scrub)
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika, salt, pepper, and whatever other herbs and spices to taste. Thyme worked well, and oregano with slices of lemon on the side adds a Mediterranean feel.
1. Preheat oven to 400 degrees F.
2. Toss together all the ingredients in a medium baking pan.
3. Bake 1 hour in the preheated oven until potatoes are tender and lightly brown. Stir occasionally while dish is baking.
Wednesday, May 12, 2010
Pesto, vegan style
I like cheese, so I'm not vegan. But for my friends who are, here's a handy recipe that's perfect for spring/summer.
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch (precise term, no?) of fresh basil leaves
salt and pepper to taste
Place the pine nuts in a skillet over medium heat. Stir until lightly toasted--they should be a little darker, but not very dark.
Mix the toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Simple, eh?
1/3 cup pine nuts
2/3 cup olive oil
5 cloves garlic
1/3 cup nutritional yeast
1 bunch (precise term, no?) of fresh basil leaves
salt and pepper to taste
Place the pine nuts in a skillet over medium heat. Stir until lightly toasted--they should be a little darker, but not very dark.
Mix the toasted pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.
Simple, eh?
Colcanon
Simple and yummy. Similar to mashed potatoes, but better. This is a fun basic recipe to play around with. I've even added cannelloni beans to the mashed mixture for more protein and a different flavor.
Also, don't be afraid to play around with adding various spices or herbs!
You will need:
2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped (spinach will work, as will other greens)
2/3 cup low-fat soymilk
3 tablespoons thinly sliced scallions
salt and pepper to taste
Chop the potatoes into large chunks. Add to a medium saucepan with enough water to cover the potatoes. Bring to a boil, reduce heat cook until tender when pierced with a fork.
While the potatoes are simmering in their nice bath, about one inch of water to a medium saucepan. Insert steamer basket, bring to a boil then reduce heat to simmer. Add kale, cover, and steam until tender. Remove kale and place in a mixing bowl.
Once potatoes are cooked, you can peel them or not (I don't) and add them to the kale.
Heat the sjavascript:void(0)oymilk and scallions, and simmer 5 minutes. Add to potatoes and kale and mash together. Add salt and pepper to taste. Serve hot.
Also, don't be afraid to play around with adding various spices or herbs!
You will need:
2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped (spinach will work, as will other greens)
2/3 cup low-fat soymilk
3 tablespoons thinly sliced scallions
salt and pepper to taste
Chop the potatoes into large chunks. Add to a medium saucepan with enough water to cover the potatoes. Bring to a boil, reduce heat cook until tender when pierced with a fork.
While the potatoes are simmering in their nice bath, about one inch of water to a medium saucepan. Insert steamer basket, bring to a boil then reduce heat to simmer. Add kale, cover, and steam until tender. Remove kale and place in a mixing bowl.
Once potatoes are cooked, you can peel them or not (I don't) and add them to the kale.
Heat the sjavascript:void(0)oymilk and scallions, and simmer 5 minutes. Add to potatoes and kale and mash together. Add salt and pepper to taste. Serve hot.
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