Vegan-Vegetarian Mongolian 'Beef" Recipe

This is it, folks! If you are looking for authentic stir fry but want to keep it Vegan, check out this recipe from http://www.yummly.com/. The "BEEF" is actually tofu and I promise, you are going to LOVE it~


Vegan -Vegetarian Mongolian Beef

Enjoy! It's Cynfully Good.........

Quinoa Loaded with Herbs and Veggies

In my humble opinion, the absolute perfect dish!!


Prepare the quinoa:
1/2 cup sprouted quinoa
1 cup vegetable broth
1 tsp dried oregano
1 tsp minced fresh garlic
1 tsp minced fresh shallot
1/2 tsp sea salt
pinch crushed red pepper
Combine all ingredients in a small saucepan and bring to a light boil. Reduce the heat to lowest setting, cover, and let simmer for 15 minutes until all liquid is absorbed.

Prepare veggies:
Thinly slice and layer into a large bowl:
1/2 cup baby bell peppers in assorted colors
1/2 cup shiitake mushroom caps
1/2 cup fennel bulb
1/2 cup halved grape tomatoes

When quinoa is ready, tumble over the top of the layered veggies. Allow to sit for about 5 minutes. Then add:
1/2 cup chopped parsley
1/2 cup chopped fresh basil
1/4 cup chopped fresh dill
1/4 cup chopped fennel fronds

Toss thoroughly and enjoy, enjoy, enjoy!

From http://www.juliesrawambition.com/

Cynfully Good!!!

Avocado Lemon Pie Recipe

Okay....I will admit this recipe is really for "die-hard" vegan health nuts! It's definitely NOT your Mama's lemon pie. It is packed with lots of good stuff, however:  rich, luscious avocados and refreshing, cleansing lemons.  The crust is made of shredded coconut and Medjool dates.  Did you know Medjool dates contain more potassium than bananas? They also have vital amino acids which help with digestion and helps cure intenstinal disturbances.


 Yes, I know this is one ugly looking pie....but give it a try....if you dare!! If this recipe doesn't tempt you in the least, I won't be offended.  Hopefully you will add a couple of Medjool dates to your diet every day.  They are so good for you.  Add a few fresh lemon wedges to your water, too. Your body will thank you!

Ingredients:

Crust:

• 1 ½ cups organic unsweetened shredded coconut
• 2 cups organic pecans
• 4 to 6 organic medjool dates
• ¼ cup organic raw agave nectar

Filling:

• 1 ½ organic avocados
• 3 tablespoons freshly squeezed lemon juice
• ¼ cup organic raw agave nectar
• 1 to 2 tablespoons lemon zest

Directions

Crust:

1. Combine coconut, pecans, dates, and agave in a food processor and process until the mixture looks like coarse crumbs and begins to stick together.
2. Empty the mixture into a 9” pie plate and evenly distribute the crumbs along the bottom and up the sides. Once the crumbs are distributed, press it all in firmly with your hand until it’s all packed together.

Filling:

1. Combine avocados, lemon juice, agave, and lemon zest in a food processor and process until smooth. Then using a spoon spread the filling over the crust.  Chill the pie for about an hour before serving, then enjoy!

From: http://www.organicsoul.com/

Cynfully Good......

Pesto Wraps

If you are looking for healthy, fun, vegan appetizers to serve for your Mother's Day dinner or BBQ this weekend; these pesto wraps are perfect. They are easy to make, too. I would recommend you assemble them right before your guests arrive or better yet, get them involved in the preparation. Just pour some white wine, put on some music, and start wrapping. Enjoy!

What You Need:
3 large zucchini
Sea salt, pinch
Juice of 1/2 lemon
Chopped green and purple basil leaves (garnish)

Presto Pesto:
2 cups walnuts, chopped
2 cups fresh basil, loosely packed
3 cloves garlic
1 tablespoon red miso
2 tomatoes, cubed

What You Do:
1. Using a vegetable peeler or mandoline, cut thin, wide strips lengthwise down zucchini. In a bowl, place zucchini strips, cover with water, and add sea salt and lemon juice. Soak for 2 hours. Drain, rinse, and drain again.

2. For the pesto, in a food processor, combine walnuts, basil leaves, and garlic to create a paste. Transfer paste to a bowl and stir in miso.

3. To prepare each wrap, lay a zucchini strip flat. In center of zucchini strip, place a teaspoon of pesto. Press a small piece of tomato into pesto. Roll up zucchini strip. With a toothpick, secure wrap or serve it seam side down on a serving plate. Serve with chopped basil garnish.

Recipe from:  The Raw Truth: Recipes and Resources for the Living Foods Lifestyle

by Jeremy A. Safron.

Photograph by Eniko Perhacs

Healthy, Easy, Vegan, and Cynfully Good...........

Roasted Corn Guacamole

Roasted Corn Guacamole! Perfect for a Mother's Day BBQ!!

Ingredients

• Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
• 1 tablespoon(s) olive oil
• Salt
• Black pepper
• 1 tablespoon(s) finely chopped red onion
• 2 tablespoon(s) fresh cilantro, finely chopped
• Juice and finely grated zest from 1 lime
• 1 jalapeño, stemmed, seeded, finely chopped
• 1 avocado, pitted and chopped

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Directions

1. Roast the corn: Preheat the oven to 450 degrees F. Prepare a baking sheet by lining it with parchment paper or aluminum foil. Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. (It may seem that you have left the corn in the oven for too long, but you want it to caramelize and get a little crunchy.) Remove the corn from the oven.
2. In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

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Tips & Techniques

Removing Corn Kernels: I find that the easiest way to do this is to work with the corn in a horizontal position and essentially slice four sides off of the ear of corn. You will need a large chef's knife. Place the corn on a cutting board lengthwise in front of you, and position the tip of your knife blade on the top right side of the corn then slice off the entire right side. To help avoid cutting into the cob, place your blade one kernel in from the edge. Rotate the ear of corn clockwise and repeat with the remaining three sides.

Roasting Corn: Roasting corn not only caramelizes the naturally present sugars, it also intensifies the flavor of the corn. Twenty minutes is the average time it takes to get the corn to that state, but don't be afraid to leave it in a bit longer. Even if some kernels appear burnt, they will be deliciously crunchy and pop in your mouth.

From Simply Mexican ©2009, Ten Speed Press - Buy the book

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Spring Minestrone Soup

Spring Minestrone Soup Recipe

 

Yes,  it's spring but do you still want soup? I know I do and this recipe is perfect! Loaded with spring veggies and a special surprise- pesto! So good and nourishing. I could exist on bowls of this soup and nothing else for days!

This recipe is from simplyrecipes.com.  I omitted the chicken stock in their original recipe. Believe me, vegetarian or not, you will enjoy this soup just as much if you use the vegetable stock.

You can either make fresh pesto for this recipe, or you can just buy some high-quality pesto in the market.

Ingredients

• 2 Tbsp olive oil
• 6 green onions
• 2 green garlic stalks, or 2 large garlic cloves
• 1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
• 1 15-ounce can of diced tomatoes
• 1 quart vegetable stock
• Salt
• 1/2 pound artichoke hearts (fresh or frozen), chopped roughly
• 1 15-ounce can of chickpeas
• 1 cup peas (fresh or frozen)
• 1/2 pound asparagus, cut into 1-inch chunks
• 2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
• Up to 1/4 cup pesto
• Grated parmesan or pecorino cheese (or vegan alternative) for garnish

Method

1 Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions. Slice the potatoes and artichoke hearts into chunks you would want to eat with a spoon.

2 In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and stir-fry for 1 minute. Add the potatoes, stir to combine and cook 1 minute.
3 Add the diced tomatoes with their liquid and the quart of vegetable stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes.

4 Add the artichoke hearts and cook another 5 minutes, then add the chickpeas and green peas and cook another 5 minutes. Remove the cover from the soup and add the asparagus. Cook 2 minutes. Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute.
5 Turn off the heat and stir in the pesto. Serve topped with grated cheese.

Yield: Serves 4-6.

Cynfully Good......

Skillet Gardner's Pie

The days are finally getting warmer!  Evenings, however, remain a bit chilly so I am still craving warming, substantial, "stick-to-my-ribs" meals.  I just happened to stumble upon this recipe at Yummly.com and had to try it. It is delicious and perfect for dinner on a damp and dreary night.

Skillet Gardner's Pie! It's like a Shepherd's Pie, but this recipe is totally Vegan.  It's loaded with mushrooms, kidney beans, spinach and fresh herbs like thyme, rosemary and sage and just like the traditional dish, it's topped with a layer of mashed potatoes.  Give a try.  I think you will love it..

Skillet Gardner's Pie

Be sure to explore the Yummly.com  website, while you're checking out this recipe. 

You'll find lots of Cynfully Good Things..........

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