Main Entree Archives - Page 2 of 2

Tunisian Sweet Potato Stew

January 30, 2015 By Cyd Notter

This is one of those recipes that I take to classes for ‘taste testing’ – because everyone loves it! Add a salad and some whole grain rolls and voilà, dinner is served.

1/3 cup water
1 onion, chopped
2 jalapenos, seeded and finely chopped
2 tsp. fresh ginger
1 tsp. fresh garlic
1.5 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. crushed red pepper
1/8 tsp. coriander
2 – 3 sweet potatos, peeled and chopped bite size
2 14-oz. cans diced tomatoes
2 14-oz. cans garbanzo beans, drained and rinsed
1 cup green beans, cut in 1″ pieces
1.5 cups veg. broth
1/4 cup cilantro

Place water, onion, jalapenos, ginger, and garlic in large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, red pepper, coriander – cook and stir for 1 minute. Add sweet potatos, tomatoes, garbanzo beans, green beans and veg. broth. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender. Stir in cilantro and let rest for 2 minutes. Serve over rice or other whole grains, if desired.

Source: The McDougall newsletter

Pesto Pizza

January 30, 2015 By Cyd Notter

Never have to worry about leftovers with this one…..It’s a perfect basil without the dairy, cheese and oils! This pesto sauce can be used in pastas or other dishes as well.

Sauce: Basil Pesto

1 cup packed fresh basil
1 medium clove of garlic
1 TBS raw pine nuts
1 TBS fresh lemon juice
1 heaping TBS nutritional yeast
½ tsp. sea salt

Blend basil, garlic, water, lemon juice and salt in food processor. Add pine nuts and nutritional yeast and process again, being careful not to over process the nuts.

1 12” crust (preferably whole wheat)
½ cup basil pesto
1 ripe tomato, chopped
½ cup green pepper, chopped
1 2-oz. can black olives, chopped
½ small red onion, chopped
1 4-oz. artichokes, drained & sliced
Heat oven according to crust directions. Spread pesto on crust. Top with tomatos, peppers, olives, red onion, and artichoke hearts. Bake according to crust directions, or until brown and crisp.

(Note from Cyd: Don’t spread the pesto too thick. I like to use a little more tomato too).

Dijon, Potato and Chickpea Pizza

January 30, 2015 By Cyd Notter

(Go EASY on the red pepper flakes; you might want to add after cooking, unless you prefer very spicy. Sometimes I add Italian seasoning as well).

12” pizza crust (whole wheat)
2-3 TBS. Dijon mustard
2 cloves garlic, minced
15 – 20 thin slices white potato
1/2 cup garbanzo beans, slightly mashed
1 tsp. red pepper flakes, or to taste (optional)
Spinach leaves (optional)
Top sparingly with home-made Moxarella cheese (optional)

Preheat oven according to crust directions. Sauté garlic and potato in a small amount of water over medium heat until potato is translucent (but still crisp) and garlic is brown, about 6 minutes. Add beans and red pepper flakes; cook 1 minute.

Spread mustard over crust. Arrange spinach leaves and potato mixture on top. Bake according to crust directions, or until crust is brown and cheese melts.

I rarely use the spinach or moxarella cheese – this pizza is delicious with just the basics. Sometimes I use an extremely flat, flatbread to make this. Once cooled, cut into rectangles and roll up like a burrito. They travel well and are delicious cold as well as hot!

Zucchini Burritos

January 30, 2015 By Cyd Notter

These are easy and fabulous!

1 red onion, chopped
2 cloves garlic, chopped
1 green pablano chile, seeded and thinly sliced
1 medium tomato, chopped
2 cups chopped zucchini
3 cups cooked pinto beans (or 2 15-oz. cans, drained, rinsed)
1 TBS chili powder
1 tsp. cumin
2 TBS chopped cilantro
6 large whole grain tortillas (avoid hydrogenated oils)
Shredded lettuce
1 ripe avocado, sliced
1 cup salsa

Heat 1/8 cup water in large skillet. Add onion, garlic and chile and ‘water saute’ until tender, about 3 minutes. Add tomato and zucchini, continue cooking for an additional 5 minutes or until zucchini is soft. Add beans, chili powder and cumin. Stir to combine and cook 10 minutes.

Using potato masher or the back of a spoon, thoroughly mash beans. Stir in cilantro.

Spread bean mixture on tortillas, top with lettuce, avocado and salsa. Roll up and enjoy.

Bean mixture may also be served as a side dish or dip.

White Bean, Wild Rice and Almond Burgers

January 30, 2015 By Cyd Notter

(This recipe from Dr. Fuhrman is one of our favorites!)

½ cup uncooked wild rice, rinsed
1 cup red onions, finely chopped
1 cup celery, finely chopped
3 cloves garlic, minced
¼ tsp. basil
¼ tsp. parsley
¼ tsp. Mrs. Dash no-salt seasoning
½ cup raw almonds, lightly toasted
15-oz. white beans, rinsed and drained
100% whole grain bread crumbs or old fashioned oats if needed to adjust consistency

Combine rice in 2 cups water (or veg. broth) in saucepan. Bring to boil, reduce heat, cover and simmer 45 minutes or until rice is tender. Drain excess water.

While rice is cooking, water sauté onions, celery and garlic over low flame for 10 minutes or until tender. Stir frequently to prevent burning; cover sporadically to soften veggies but uncover to let water steam off. Stir in basil, parsley, and Mrs. Dash.

Finely chop almonds in food processor. Add beans and process again until beans are pureed and mixture is well combined. Place in a bowl and stir in wild rice and onion mixture.

Form into burgers. If mixture is too wet, a small amount of whole grain bread crumbs or oats may be added. Place burgers on baking sheet lined with parchment papers (or a silpat). Bake at 350 for 40 minutes, turning after 20 minutes.

NOTE: I make ‘flat’ burgers and cook longer than specified….we like our burgers well done.

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