Month: May 2022

Wilted Spinach and Cherry Tomatoes

Ingredients

  • 1 tablespoon olive oil
  • 2 bags (5 ounces each) baby spinach
  • 1 pint cherry or grape tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • Coarse salt and ground pepper

Steps

  1. In a Dutch ovent, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes.
  2. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.


Adaped from Stewart, Martha. “Wilted Spinach and Cherry Tomatoes.” Martha up close and personal. September 2006, https://www.marthastewart.com/338273/wilted-spinach-and-cherry-tomatoes.

Veggie Stir Fry

Ingredients

  • 1/2 container tofu, cubed
  • 3 tablespoons rice flour
  • 3 tablespoons olive oil or grapeseed oil
  • 3/4 cup carrots sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup mushrooms sliced
  • 2 cups chopped broccoli
  • 1/3 cup soy sauce
  • 3 garlic cloves, minced
  • 3 Tbsp. brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1/2 chopped green onions and 2 tsp. sesame seeds for garnish

Steps

  1. Coat tofu with rice flour. Heat olive oil in pan and add tofu. Cook for six minutes until browned, flipping tofu to brown both sides.
  2. In a wok or Dutch oven add 1 1/2 Tbsp. olive oil over medium high heat. Add carrots and bell peppers. Sauté for a minute. Add remaining vegetables and sauté 2-3 minutes until veggies are almost tender, about 10 minutes.
  3. In a small bowl whisk together soy sauce, garlic, brown sugar, sesame oil, vegetable broth, and cornstarch.
  4. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds.

Serve with rice or noodles.

Adapted from Rivers, Alyssa. “EasiestVegetable Stir Fry.” The Recipe Critic/Tried and True. 1 Sept. , 2019, https://therecipecritic.com/vegetable-stir-fry/

Vegan Pesto

Ingredients

  • 3 large cloves garlic
  • 3 Tbsp. toasted pine nuts, macadamia nuts or walnuts
  • 2 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp. pepper
  • Add salt to taste

Steps

  1. Chop garlic and pine nuts in food processor. Add basil, olive oil, pepper and combine until a loose paste forms.
  2. Serve with pasta and veggies such as sundried tomatoes, cherry tomatoes, mushrooms, or parboiled potatoes and green beans. Makes about one cup of pesto.

Nutrition Facts per 1/4 Cup Serving:

  • Calories: 260-300 kcal
  • Sugar: ~0.3-0.5 grams
  • Sodium: ~2-5 mg (excluding added salt)
  • Fat: ~28-32 grams
    • Saturated Fat: ~4.5-5 grams
  • Carbohydrates: ~1.5-2 grams
  • Fiber: ~0.5-1 gram
  • Protein: ~2.5-3 grams
  • Cholesterol: 0 mg