Main Entree – Page 2

Tunisian Sweet Potato Stew

January 30, 2015 by Cyd Notter Leave a Comment

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 Leave a Comment

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 2 Comments

(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!

Roasted Veggie Pasta

January 30, 2015 by Cyd Notter Leave a Comment

Another all time favorite at our house! Top w/sauce (optional) and home-made Faux Parmesan for added delicious-ness!

1 red onion
1 large red bell pepper
1 pound fresh asparagus (remove tough ends)
2 cups button mushrooms (clean and remove any tough stems)
2 tomatoes
1 tsp. garlic powder
1 tsp. mixed Ital. herbs
1 tsp. chili powder
¼ tsp. salt
¼ tsp. pepper
8-12 oz. whole grain pasta, cook and drain according to package directions

(Optional: Marinara of your choice. Use an oil-free brand such as Muir Glen Portobello Mushroom, or make your own delicious variety)

Preheat oven to 500. Cut all vegetables into bite size pieces. Place veggies in a bowl and toss with spices. Spread in a single layer on 1-2 large baking sheets, and bake until just tender (10-12 minutes). Arrange pasta on platter, top with roasted veggies (and marinara is using).

Faux Parmesan
Equal amounts of cashews and nutritional yeast (example: 1/4 cup each) with a no-salt spice such as Mrs. Dash, or garlic powder, to season as you like. Grind in blender until powdery, but use caution….if you blend too long it will turn into paste.

Zucchini Burritos

January 30, 2015 by Cyd Notter Leave a Comment

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.

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