Orange Walnut Fig Salad

This is truly a divine treat. I hate salads but this one is lovely.

The recipe is not online but here is a link to the book: ExtraVeganZa: Original Recipes from Phoenix Organic Farm, by Laura Matthias

I love this book!!!

I have made the almond stuffed mushrooms, the pumpkin seed pate, this salad, the blueberry lavender muffins and the spinach cashew pesto (with spaghetti squash!). These are all phenominal recipes. I will have to post more about it soon! 

Lemon Creme

This is such a treat! I love this phenomenal Lemon Creme! MMMMMM!!!!

This zesty crème is perfect as a guilt-free dessert. It can be served as a pudding or a topping on fruit, cake, or pie.

Ingredients

Makes 1 cup (4 servings)

1 12.3-ounce package reduced-fat, extra-firm silken tofu, crumbled
1/3 cup Grade A (light) maple syrup or agave nectar
3 tablespoons fresh lemon juice
1 tablespoon lemon peel, grated

Directions

Blend tofu, maple syrup or agave nectar, lemon juice, and lemon peel until very smooth in a blender or food processor (or place in a bowl and use a handheld blender). Refrigerate in a covered container until chilled.

Per serving (1/4 recipe): 105 calories; 0.8 g fat; 0.1 g saturated fat; 6.7% calories from fat; 0 mg cholesterol; 5.6 g protein; 19.9 g carbohydrates; 16.7 g sugar; 0.2 g fiber; 79 mg sodium; 53 mg calcium; 1 mg iron; 4.8 mg vitamin C; 0 mcg beta carotene; 0.1 mg vitamin E

Source: Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan

Please be sure to check out PCRM for other great vegan + no oil + whole-food recipes!!

Picadillo w lentils instead of meat!!!

(makes a fabulous lentil stew. Doesn't taste like picadillo b/c lentils don't taste like meat and picadillo is a meat dish...but the overall flavors and flare is there and it's YUM!...and yes, i AM cuban.)

Ingredient list in BOLD:

Diced: 1 onion, 1 bell pepper (cachuchas would be better though)Minced: a ton of garlicSauté. (I sautéed them in Verdejo wine instead of oil)

Throw in whatever stock u want or throw in water and a bone, 2 bay leaves, 1 can of tomato sauce, use that same can to measure out the Verdejo wine and do 1 1/2 cans of wine, 2 cups of lentils, a ton of queen olives that are stuffed w pepper and sliced, and a good handful of raisins...lol such official measurements...and cook for at least an hour! I put in a lot of stock so I had to let the liquid reduce a bit but the dish tastes best when u cook it for a long time anyway. Then throw in some green peas (frozen or canned, maybe about 1 cup worth?!) and then ur done! I salt my food when serving it to not over salt the whole dish.

Btw I did this last week too but didn't cook it for as long and the flavor wasn't nearly as good. So let this cook for a while. It makes a humongous difference

S3: Slow cooking, Studying Sundays...1st attempt.

Tagine of Butter Beans, Cherry Tomatoes and Black Olives

by Ghillie Basan

^that is a link to the recipe^

Serve with plain yogurt!!

*I don't like parsley so I use cilantro instead.

I've made this a ton of times in my tagine but never in a crock pot. This is one of my go-to recipes because it's super flavorful, filling, healthy and not expensive to make. 

Hungry girl + "meaty" deliciousness

Sweet and Savory Breakfast Bread Pudding Bowl (recipe link)

YUMM!!!!!! quick + easy. best breakfast from a microwave.

HG's Cheesy Beefy Supreme Wrap (recipe link)

GREAT quick microwavable lunch. Tastes very unhealthy =)

ZERO effort + you can eat 3 packs for less than 200 calories. =D =D

Bagel & Lox!!

HUNGRY GIRL LOX!!! (click for recipe) 

(I add capers.....yum! adore this!!)

HUNGRY GIRL cold foods!!

Click the on following for the recipes:

1. Choco-Berry Crunch Yogurt Parfait

2. PB&J with SB&G Flatout Wrap

3. Stuffed-with-Love Strawberries **MY FAVE!!**

4. Veggie Sushi (read below**)

5. Hungry Girl's-S'mores Krispymallow Treats

My Review of the Above Recipes: Super delish!
1. Was good but not as sinful tasting as it looks
2. Not as divine as the picture suggests but still very good. I will definitely make it again =)
3. AMAZING
4. AMAZING
5. good cereal bar but not anything I'd make in bulk to share with the class or anything.

**Making Veggie Sushi the fast/simple way...

Ingredients:

Microwavable brown rice

Avocado (small wedges)

Cucumber (matchsticks)

Carrots (matchsticks)

Nori

Sushi Matt

Soy sauce

Pickled Ginger

Wasabi

How to roll sushi: 

1. To make the standard version of a Futomaki, use a FULL sheet of nori.
2. Using almost two handfuls of rice, spread the rice across the rough side of the seaweed, leaving about 1in of bare nori on the top.
3. Now you can place a good amount of ingredients, on top of the rice, in the center. Don't be confused by some local sushi bars- a lot of times, you will see Futomaki Roll on the menu. That is the name of a certain roll, with certain ingredients. Where as this tutorial is simply teaching you the technique of rolling Futomaki (I will cover the standard ingredients for aFutomaki Roll in the recipe section).
4. Now we tuck our thumbs, place our fingers over the ingredients, roll thenori over, and squeeze. At this point, you should have the roll 3/4 of the way to the top.
5. Dips your hand into the water and get the top of the nori damp.
6. Quickly continue rolling until the nori meets the nori and seals itself. Be sure to move quickly, if the seaweed dries out on the top it will look sloppy and possibly won't seal right.
7. Again, give the roll a few moments to dry and then proceed to cutting. Traditionally, the Futomaki is cut into 10 pieces.
8. To do that, cut the roll in half and place both halves side by side. Then make 4 more cuts from one end to the other.

**instructions from http://www.secretsofsushi.com/How-to-Roll-Sushi.html