Saturday, June 21, 2014

Grilled Tofu


  • Source: Vegetarian Times

  • ~21 oz. extra-firm tofu, drained and cut lengthwise into 8 slices
  • ½ cup fresh lime juice
  • ⅓ cup maple syrup
  • ¼ cup low-sodium tamari or soy sauce
  • 2 tsp. chile paste with garlic
  • 3 cloves garlic, minced (about 1 Tbs.)
  • ¼ tsp. ground black pepper
1. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

2. Arrange tofu in single layer in 13×9-inch glass baking dish. Whisk together lime juice, syrup, tamari, chile paste, garlic and pepper in small bowl. Pour over tofu. Stir to coat. Cover tightly with plastic wrap and chill 4 hours, or overnight.

3. Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside. 

Grilled Corn Salad


Source: Better Homes & Gardens

1/3 cup olive oil
1/3 cup lemon juice
1 TB Worcestershire sauce
3 cloves garlic, minced
1/2 tsp pepper
 1/4 tsp salt
8 ears corn (with husks)
4 TB butter, softened
2 TB snipped fresh rosemary
1 tsp salt
1 tsp pepper
4 red bell peppers, stemmed. seeded & halved
1/2 cup shredded Parmesan cheese
1 small head green leaf lettuce leaves

1. For dressing, in lidded container combine olive oil, lemon juice, W. sauce, garlic, 1/2 tsp pepper, & 1/4 tsp salt. Stir & cover; refrigerate until ready to use.
2. Combine rosemary & remaining salt/pepper in small bowl.
3. Peel back husks & remove silks. Spread butter over corn. Sprinkle with rosemary mixture. Fold husks back around corn & tie with stripe of husk.
Option: remove husks and wrap in foil. During last few minutes of grilling, remove foil & place directly on grill until slightly charred.
4. Grill corn 25-30 minutes, turning once. Add red peppers to grill during the last 8-10 minutes of grilling, turning often. Cut peppers into bite-sized pieces.
5. Cut kernels from cobs into large bowl. Stir in red peppers, cheese, and dressing. Serve over a bed of lettuce leaves.

Sunday, June 1, 2014

Quinoa with Grilled Vegetables


Source: WilliamsSonoma.com
Makes 8-12 servings

3/4 cup olive oil, divided
2 cups quinoa (uncooked)
3 1/2 cups water
vegetable boullion cube
1 small red onion, cut into chunks
2 zucchini, cut into chunks
2 summer squash, cut into chunks
salt & pepper to taste
1 pint grape tomatoes, halved
1/4 cup lemon juice
1/3 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
4 oz. feta, crumbled

1. Heat 1 TB olive oil in large pot. Add quinoa & toast 2-3 minutes. Add water & cube; bring to boil, reduce heat, cover & simmer 15 minutes. Let cool a little.
2. Meanwhile, heat grill. Place onion, zucchini, & squash in large bowl & toss with 3 TB olive oil, salt & pepper. Place in large grill basket & cook until nicely grill-marked & tender. Add to quinoa with tomatoes & toss gently.
3. In small bowl, whisk together 1/2 cup olive oil & lemon juice. Add to quinoa mixture with basil, mint, & feta. Toss gently to coat.

Sunday, April 27, 2014

Banana, Cran-pineapple, & Cantaloupe Cooler

Source: Vitamix

1/2 cup cantaloupe chunks
1/2 cup pineapple chunks
1 small banana, peeled
1/8 inch thick slice lemon with peel, seeded
1/2 cup cranberry juice
1 TB honey
3/4 cup ice cubes

Place all ingredients in blender and blend until smooth.

Wednesday, April 23, 2014

Grapefruit Smoothie


Source: http://vegetarian.about.com/

1 grapefruit, peeled & halved
4 frozen unsweetened strawberries
1 banana, peeled
4 oz. yogurt or 1/2 cup milk
1 TB honey
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Friday, April 18, 2014

Cranapple-Orange-Pineapple smoothie


Source: Vitamix

1/2 cup cranberries
1/2 medium apple, cored
1 medium orange, peeled, halved & seeded
1/2 cup pineapple chunks
1/2 cup water
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Monday, April 14, 2014

Guitar Cake


From this blog (links below): 2 recipes vanilla cake (2 sheet cakes), 1 recipe chocolate buttercream frosting, 1 recipe honey cream cheese frosting (add 1 TB coco powder).

http://veggieaimee.blogspot.com/2013/04/aimees-whole-wheat-vanilla-cake.html
http://veggieaimee.blogspot.com/2013/04/buttercream-frosting.html
http://veggieaimee.blogspot.com/2014/04/honey-cream-cheese-frosting.html

Other ingredients: Reeses Pieces, white icing, kit kat bar
Tips: Cut handle of guitar out of 1 sheet cake, base of guitar out of the other sheet cake.

Honey Cream Cheese Frosting

8 oz. softened cream cheese
1 stick softened butter
1/3 cup honey

Place all ingredients in bowl; beat with a mixer until smooth. Refrigerate until ready to use.

Friday, April 4, 2014

Vegan Chocolate Mousse


Source: Body in Balance
Makes 2 servings

1 avocado, peeled & pitted
1/4 cup unsweetened coco powder
1/4 cup honey
1/4 cup almond milk
1 tsp vanilla

Place ingredients in blender and puree until smooth. Serve chilled.

Wednesday, April 2, 2014

Apple, Banana, & Sweet Potato Cooler


Source: Vitamix

1 medium sweet potato, cooked & cooled
1/2 cup milk
1 small banana, peeled
1/2 medium apple, cored
1/8 tsp nutmeg
1 TB honey
1 tsp vanilla
2 cups ice cubes

Place all ingredients in blender and blend until smooth.

Sunday, March 30, 2014

Baked Ravioli with Pumpkin Cream Sauce


Source: Favorite Brand Name Vegetarian (modified by Aimee)
Makes at least 8 servings

36 oz. bag frozen cheese ravioli
2 TB butter
1 large shallot, finely chopped
1 1/2 cups cream
1 can pumpkin (15 oz)
1 cup shredded Asiago
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp black pepper
1 cup Panko bread crumbs

1. Preheat oven to 375. Cook ravioli in large pot according to package directions. Drain well; cover & keep warm.
2. Melt butter in same large pot; add shallot & cook 3 minutes. Add cream, pumpkin, 1/2 cup Asiago, salt, nutmeg, & pepper. Cook & stir until cheese melts. Gently fold in ravioli.
3. Transfer ravioli mixture to oiled 13 x 9 baking dish. Combine remaining cheese & bread crumbs in small bowl; sprinkle evenly over dish.
4. Bake 30 minutes or until bubbly & lightly browned.

Salsa


Source: Vitamix

1/2 cup onion
1 tsp lemon juice
1 jalapeno, halved & seeded
1/4 cup packed fresh cilantro leaves
6 Roma tomatoes, quartered

Place ingredients in blender; pulse on & off about 5-10 times. Season with salt if desired. Serve with tortilla chips.

Pineapple with Avocado or Mango Refresher


Source: Vitamix

1 1/4 cups pineapple chunks
1/2 cup avocado (pitted & peeled) or mango slices
1/4 cup frozen strawberries
1/8 inch-thick slice lemon with peel, seeded
1/2 cup water
1/2 cup ice cubes

Place all ingredients in blender and blend until smooth.

Blueberry Yogurt Smoothie


Source: 100 Best Smoothies & Juices

1/2 cup vanilla yogurt
1/2 cup water
1 cup frozen blueberries

Place all ingredients in blender and blend until smooth.

Friday, March 28, 2014

Kale and Pear Smoothie


Source: Vitamix (slightly modified by Aimee)

1/2 cup green grapes
1/2 medium orange, peeled & seeded
1/2 medium Bartlett pear
1/2 medium banana, peeled
1 cup kale
1/2 cup water
1 cup ice cubes

Place all ingredients in blender and blend until smooth.