Recipes

If you’re going to visit a different way of life, you have to bring back some souvenirs for your friends!

I couldn’t think of any better gift than that of authentic cuisine!

If you have any healthy vegetarian recipes that you'd like to share with others, then feel free to click on the link below to submit your recipe and I'll work hard to have them up on the site the next time you visit!

Face-melting Thai Curry





Vegetarian Italian-Bread Pizza

INGREDIENTS:

1 can Pillsbury Italian Bread (The low fat is easier to work with, the country style has better flavor. Take your pick.)
Olive oil
Crumbled feta cheese
Spices (to taste)
Sun-dried tomato Alfredo sauce (store brand usually works better for this)
Shredded cheese (Whatever kind you like. Mix, match, be creative!)
Fresh broccoli crowns
Original Vegan style Boca Burger patties (or whatever vegetarian patties you like)

Note: Kitchen scissors help to make this preparation simple, but a knife will do in a pinch

Preheat oven to 350

On a baking stone or large bar-pan, pour out about 2 tbsp of olive oil, your spices (I usually just use pepper and garlic) and a handful of finely crumbled feta cheese, and spread evenly with your hands.

Open the Pillsbury dough, find the edge line of the roll, and roll dough flat (No tools required) over the oil mixture.

Gently move the dough around with your fingers on the oil, then grab the edge, and flip the dough over. This should leave some of the oil mixture between the pan and dough, and some on top of the dough.

Bake for 10-15 minutes, until dough has risen, but is not yet brown.

While it is baking, cook 2 boca/veggie patties, (Oh, for Pete's sake, rinse your hands off. You're getting oil all over everything in the kitchen... You probably should rinse that broccoli anyway.) and cut about 1/2 to 2/3 cup of broccoli crowns (You can include the stems if you like, but I prefer to leave those to slice up for stir-fry recipes) Cut the boca/veggie patties into small chunks, somewhere between the size of a dime and a nickel.

Remove dough from oven (After the 10-15 minutes of course) and spread a generous amount of sauce, then add, shredded cheese, broccoli, and boca, as you see fit.

Note: Making a smiley face, or other shape, out of the toppings is NOT recommended... Please, restrain yourself...

Bake for an additional 10-15 minutes, or until the cheese is just starting to turn brown.

Remove pizza from oven, slice it, serve it, run out, and wish that you'd made more...

Enjoy.

P.S. Don't forget to turn the oven back off...

Courtesy of: Caleb Cain

 

Sesame Greens

INGREDIENTS:

3 tbs olive oil
1 tbs toasted sesame oil
1 tsp lemon juice
1 tsp low sodium soy sauce
1 clove garlic, minced
Toasted sesame seeds
1 lb winter greens (collards, kale chard etc) cut into bite size pieces and lightly steamed

In a bowl, whisk the olive oil, sesame oil, lemon juice, soy sauce and garlic together. Toss your fresh lightly steamed greens with the sesame oil mixture. Sprinkle with the toasted sesame seeds before serving.

I've used regular sesame oil and it seems fine. The toast stuff is really expensive. Although just using olive oil just wouldn't have the right flavor.

I toast the sesame seeds myself in the oven. But be careful. They burn amazingly fast.

Courtesy of: Kymm Hinterberger

 

Whole Wheat Pasta with Grilled Vegetables

INGREDIENTS:

1 Large Eggplant
2 Medium Zucchini
1 Large Red Onion
1 Jar of Roasted Red Peppers
1 Container of Pesto
1 Box of Whole Wheat Penne
¼ Cup Olive Oil
Fresh Parmigiano
Fresh Italian Parsley

Preheat grill (outdoor, stovetop, George Forman, whatever you have, if you do not have a grill, you can roast the vegetables in the oven at 375 degrees for 20 minutes).

Put water on to boil for pasta; don’t forget to lightly salt your water (this brings out the flavor of the pasta).

Cut Eggplant and Zucchini into circles (you can cut the circles on a diagonal if you want to be fancy). Cut onion into circles. Place eggplant, zucchini and onion in a bowl and drizzle about ¼ cup of olive oil over them. Season with salt and pepper. Gently toss so all veggies are covered in oil.

Grill or roast veggies until they are tender.
Put pasta in water and boil for 10 minutes or until pasta is al dente (not hard but not mushy).

While veggies are roasting and pasta is cooking, cut the red pepper into long slices.
Once all ingredients are cooked, mix pasta, veggies and pesto together in a large serving bowl. Drizzle top with olive oil and cover with fresh Parmigiano and Parsley and ENJOY!

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Thai Curry with Jasmine Rice

INGREDIENTS:

1 Carrot
1 Yellow Onion
1 Potato
1 Can of Coconut Milk
1/2 Can of Yellow Curry
1 Tablespoon of Olive Oil

Cut carrot and potato into small cubes, boil for fifteen minutes.

Chop up onions, sauté in olive oil for five minutes using a large pan or wok.

Turn heat to low, add curry, let simmer for a minute so it can release the flavors.

Add the coconut milk and mix, let simmer for a minute.

Drain the carrot and the potato, add to curry. Cover and let simmer until cooked. Just make sure that there is enough coconut milk to cover all the veggies.

Serve over Jasmine rice.

Courtesy of: Shannon Hogan