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Family Recipes

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Family Recipes - Page Text Content

S: Favorite Vegetarian Recipes 2011

1: This Cookbook is a celebration of great food; recipes searched out, created and enjoyed!

2: INDEX | Page 6....................................................................Avocado-Spinach Panini Page 7..............................................................................................Borboletas Page 8.........................................Rice Salad w/Asparagus and Parmesan Page 9....................................................................Quinoa and Black Beans Page 10..................................................Creamy Italian White Bean Soup Page 11.....................................................Black Bean & Sweet Potato Chili Page 12...................Crispy Black Bean Tacos with Feta and Cole Slaw Page 13 Page 15...................................Vegan Banana Blueberry Walnut Muffins Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30

3: Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51................................................................... Page 52.............................................................................................

4: INDEX Cont. | Page 53........................................ Page 54................................................................... Page 55.................................................... Page 56....................................................... Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70.......................................................... Page 71..............................................................

5: Page 72................................... Page 73............................................................ Page 74.................................................... Page 75....................................................... Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 | Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100

6: 390 cal. ~ 12g protein ~ 13g total fat 2g sat. fat ~ 65g Carbs ~ 5mg chol. 528mg sodium ~ 8g fiber ~ 3g sugar | Vegetarian Times July/August 2011 | *Avocado-Spinach Panini | 2 Avocados, halved and thinly sliced 1/3 Cup julienned, smoked sun-dried tomatoes (1oz) 2 Tbs. diced red onion 2 Cups lightly packed baby spinach 4 4oz ciabatta rolls, split in half | 1. Layer avocado slices, tomatoes, onion, and 1/2 cup spinach on each roll. Spray outside of panini with olive oil cookings spray. 2. Coat skillet or grill pan with olive oil cooking spray, and heat over medium heat. Place panini in pan; weight with smaller diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 1/2 to 2 minutes more. (or cook 4 minutes in panini maker.) RECIPE MAKES 4 - Vegan *Add shredded chicken for added protein.

7: 1 (16 ounce) package dry farfalle (bow tie) pasta 1 large fresh tomato, chopped 1 medium cucumber, peeled and chopped 4 ounces feta cheese, crumbled 1/4 cup Italian salad dressing 1 teaspoon dried oregano 1. Bring a large pot of lightly salted water to a boil. Place the farfalle into the pot, cook 8 to 10 minutes, until al dente, and drain. 2. In a bowl, toss the cooked pasta with the tomato, cucumber, feta cheese, Italian dressing, and oregano. RECIPE MAKES 8 Vegetarian | http://allrecipes.com/recipe/borboletas/detail.aspx | Borboletas | 288 cal. 10.5g protein 6.5g total fat 46.5g Carbs 13mg chol. 283mg sodium 3g fiber

8: *Rice Salad w/Asparagus and Parmesan | 2 cups Rice 3/4 pound fresh asparagus, trimmed 1 cup red and yellow cherry tomatoes, halved 3/4 cup chopped walnuts 3/4 cup dried cranberries 1/2 cup chopped fresh parsley 1/3 cup chopped fresh chives 1/4 cup balsamic vinaigrette, or to taste 1 cup shaved Parmesan cheese, divided 1. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. 2. Drain asparagus in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. 3. Once the asparagus is cold, drain well, and chop. Set aside. 4. Place cooked rice, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. 5. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature. RECIPE MAKES 12 - Gluten Free - Vegetarian | *http://allrecipes.com/recipe/farro-salad-with-asparagus-and-parmesan/detail.aspx

9: 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro RECIPE MAKES 10 - Gluten Free - Vegan | Quinoa and Black Beans | 1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. 2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. 3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. | 142 cal. 6.9g protein 1.7g total fat 25.6g Carbs 0mg chol. 467mg sodium 6.9g fiber | http://allrecipes.com/recipe/quinoa-and-black-beans/detail.aspx

10: 1. In 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook, stirring occasionally, until tender, 5 to 8 minutes. Add garlic; cook, stirring, 30 seconds. Add beans, broth, pepper, thyme, and water; heat to boiling over high heat. reduce heat to low; simmer, uncovered, 15 minutes. 2. Meanwhile, trim tough stems from spinach and discard; thinly slice leaves. 3. With slotted spoon, remove 2 cups bean-and-vegetable mixture from soup; set aside. Spoon half of the remaining mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour into large bowl. Repeat with remaining mixture. 4. Return soup to saucepan; stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with Parmesan, if you like. Vegan RECIPE MAKES 6 CUPS | 1 Tbs. vegetable oil 1 onion, chopped 1 stalk celery,, finely chopped 1 clove garlic, minced 2 (16 oz.) cans white kidney beans, (cannellini) rinsed and drained 1 (14 oz.) can vegetable broth 1/4 tsp. ground black pepper 1/8 tsp. dried thyme 2 Cups water 1 (10-12oz) bunch fresh spinach, rinsed and thinly sliced 1 Tbs. lemon juice | Creamy Italian White Bean Soup | Vegetarian Meals, Good Housekeeping, 2006, Page 31 - Gluten Free - Vegan | 295 cal. ~ 18g protein ~ 5g total fat 46g Carbs ~ 0mg chol. ~ 945mg sodium

11: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Black Bean & Sweet Potato Chili | 520 cal. ~ 23g protein ~ 9g total fat 91g Carbs ~ 12mg chol. ~ 950mg sodium | Vegetarian Meals, Good Housekeeping 2006, Page 127 | 2 med. sweet potatoes (about 12 oz each), peeled and cut into 1/2-inch pieces 2 cans (15-19 oz ea.) low-sodium black beans 1/2 cup reduced-fat sour cream 1 tbl olive oil 1 med. onion, chopped 2 garlic cloves, chopped 1 tbl chili powder 1 jar (16oz) mild salsa 1 cup water *dried cilantro for taste | 1. In 4-quart saucepan, heat oil over medium-high heat until hot. Add onion and garlic; cook, stirring occasionally, until soft, 4 minutes. Stir in sweet potatoes. chili powder, salsa, cilantro and water; heat to boiling. Reduce heat to medium-low and cook, stirring occasionally, until potatoes are fork-tender, 12 to 15 minutes. Add beans with their liquid and cook 3 minutes longer. 2. Serve chili with a scoop of sour cream on top. RECIPE MAKES 10 CUPS Gluten Free - Vegan w/o Sour Cream

12: 1 15-ounce can black beans, drained 1/2 teaspoon ground cumin 5 teaspoons olive oil, divided 1 tablespoon fresh lime juice 2 cups coleslaw mix 2 green onions, chopped 1/3 cup chopped fresh cilantro 4 white or yellow corn tortillas 1/3 cup crumbled feta cheese Salsa for Garnish Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Top with salsa. Gluten Free ~ Vegetarian | Crispy Black Bean Tacos with Feta and Cole Slaw | http://www.epicurious.com/recipes/food/views/Crispy-Black-Bean-Tacos-with-Feta-and-Cabbage-Slaw-351271

14: "There is no love sincerer than the love of food." ~George Bernard Shaw

15: Vegan Banana Blueberry Walnut Muffins | 3 ripe bananas 1/4 cup oil or vegan margarine, softened (We use Earth Balance) 1 cup sugar (We use raw or Stevia Equilalent) 2 cups flour (Use Different Flour to Make Gluten Free) 1 tsp salt 1 tsp baking soda 1 cup chopped walnuts (optional) (We ground ours) 1 cup of blueberries 1 tsp of cinnamon 1/3 cup of rice milk or soy or almost milk (We use Rice Milk) - add more if needed; batter should be thin enough that it settles and even outs in the muffin tin, but not liquid like. Pre-heat oven to 360 degrees. Hand mix, do not use a mixer or blender for any of this. In a large bowl, mash the bananas with a fork or potato masher till soft. Add the oil or softened vegan margarine and sugar, then cream together. In a separate bowl, combine together the flour, salt, cinnamon and baking soda. Combine with the banana mixture, stirring gently just to combine. Stir in walnuts and blueberries. Stir in Rice Milk. Grease with vegetable oil or line a muffin pan, and fill each muffin about 2/3 full with batter. Bake for about 23-25 minutes, or until a toothpick inserted into a muffin comes out clean. Cool for 5 minutes, then enjoy!

16: Pasta with Sun Gold Tomatoes Bon Appétit | May 2011 by Mario Batali | 4 tablespoons extra-virgin olive oil, divided 8 ounces Sun Gold or cherry tomatoes 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper flakes Kosher salt 6 ounces capellini, spaghetti, or bucatini 3/4 cup finely grated Parmesan/Mozarella 8 medium fresh basil leaves, torn into pieces Toasted breadcrumbs (for garnish; optional) Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside. Meanwhile, prepare pasta noodles until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water. Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired. Vegan w/o cheese. | Delicious!

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  • Title: Family Recipes
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