Friday, October 8, 2010
more people are turning to various forms of vegetarianism - read more!
Thursday, October 7, 2010
Coconut Rice with Ginger Veggies!
Coconut rice with veggies in a garlic ginger soy sauce
[Servings: 4]
[Total cooking time:45 minutes]
Ingredients
Salt
Pepper
5 tablespoons of extra virgin olive oil
2 fresh garlic cloves, minced [garlic powde
2 tablespoons of fresh ginger,
1 medium red pepper, sliced
1 medium green pepper, sliced
1 small white onion, sliced
1 halve of large zucchini [2 medium sized zucchini]
10 small mushrooms, halved
3 tablespoons of low sodium soy sauce
¼ cup of white cooking wine [you can use any white wine you may have]
2 cups of white rice [you can use brown or white rice]
2 cups of water
1 cup of organic coconut milk
[TIP] Never rinse mushrooms underwater; use a damp paper towel to clean off any dirt. Rinse rice for several seconds under water until it runs clear for best results. Try this recipe with other veggies you may love. Also, use veggies that are in season if you want to save a couple dollars.
Directions
In a small saucepan over medium heat, combine 2 cups of rice, 2 tablespoons of olive oil and 1-cup coconut milk and about 3 pinches of salt
[You can eye it =)].
Bring rice to a boil, cover with lid reduce to low heat and cook for 20-25 minutes
Meanwhile….
In a large skillet over medium heat drizzle 3 tablespoons of extra virgin olive oil and let pan heat up.
Once pan is hot, add minced garlic and 3 tablespoons of ginger. Sautee garlic and ginger for 2- 3 minutes before adding in red peppers, green peppers and zucchini. Cook until tender; about 5 minutes.
Add onions, mushrooms and ¼ cup of white wine to skillet, cover with lid and let veggies cook for another 5- 10 minutes until soft and tender, but not falling apart.
Once coconut rice is ready, uncover, fluff up with fork and let sit for about 5 minutes
[rice should be loose and fluffy]
Serve on a beautiful plate alongside colorful veggies in their garlic and ginger sauce and ENJOY!
Cheers,
TMJ
Monday, October 4, 2010
Golden delicious crunch!
Golden Delicious Crunch
[Servings 4-6]
[ready in an hour]
Ingredients
Cast iron skillet 12” [a 12” round baking pan works also!]
In a bag, preferably a zip lock bag, combine whatever type of granola you may have and grind it up. [We used a rolling pin to do this]
Then…In the cast iron pan or skillet, melt 2 tablespoons of butter, 1 tablespoon of flour and whisk together.
Add sliced apples to pan. Cook for 5 minutes; add ¼ cup of white wine, 3 tablespoons of dark brown sugar and sauté for 6-8 minutes over medium heat. Apples should be tender but not too soft.
While the apples cook…
Combine in a medium sized bowl grinded up granola crunch, 1 ½ tablespoon of room temperature butter and 2 tablespoons of honey.
Add granola crunch to cast iron pan on top of apples and set in oven. Bake for 20-25 minutes until granola crunch is golden brown.
Take out of oven, let sit for 5 minutes; let the warm delicious smell of apples fill your home.
Drizzle some organic honey on top if desired and serve =)
Cheers,
TMJ
Wednesday, September 29, 2010
fridge finds for a quick cocktail!
Cherry Svedka, Ginger Ale, and your favorite FrozeFruit bar!Wednesday, September 22, 2010
Squash, Mushroom & Spinach Stuffed Shells
Squash, Mushroom & Spinach Stuffed Shells
[Servings] 6-8
[Cook Time] 45 minutes
Ingredients
Salt
Pepper
3 tablespoons of extra virgin olive oil.
1 box of jumbo shells
2 garlic cloves, minced
1 Jar of your favorite tomato sauce
TIP: If you can afford the extra bucks, go organic!
Ricotta Cheese Filling
2 cups of fat free Ricotta Cheese
1 cup of parmesan cheese, shredded
2 medium sized eggs
2 small green squash, diced
4 medium white mushrooms, diced
2 cups of fresh baby spinach
TIP: Experiment and substitute in your favorite veggies!
Quick & easy directions for this healthy meal!
-Preheat oven to 425°F
-Bring to boil a large pot of water, add salt and shells. Cook 10 - 12 minutes until al dente
TIP: Al dente in Italiano refers to pasta that is firm but not hard and the best way to make stuffed shells!
-While water is boiling, add to medium saucepan 3 tablespoons of extra virgin olive oil, diced squash and garlic. Cook 5- 6 minutes over medium heat before adding diced mushrooms and spinach. Cook veggies for another 5- 6 minutes over medium heat.
TIP: Veggies preserve more vitamins when they’re not fully cooked!
-While pasta & veggies are cooking, in a large bowl combine 2 eggs, 2 cups of ricotta cheese and ½ cup of Parmesan cheese
-Drain and rinse shells with cool water once al dente.
-Combine veggie and cheese mixture in bowl and start filling shells with 1 tablespoon of veggie and cheese filling. Arrange shells on a 9 x 13 baking pan that is at least 2 inches deep.
-Pour jar of your favorite sauce over shells. Sprinkle with ½ cup of Parmesan cheese.
-Place shells in oven and let bake for 20-25 minutes or until cheese are brown and oozing out.
-Let sit for 1- 2 minutes, sprinkle some fresh parsley or Parmesan cheese and ENJOY!
TMJ
Tuesday, September 21, 2010
Allow ourselves to introduce...ourselves!
Hi there! It is very much our pleasure to make your acquaintance! We are just three women trying to make sense of this world and hope one day to become “professionals.” Oh, and did we mention that WE LOVE FOOD?!
Let me slow down…
Yes, we love food. But we mainly love indulgence; indulgence of the soul. Basically, our belief and message to you all is to make sure you allow yourself to enjoy. Enjoy not one, but all things. Many people achieve this different ways, we satisfy our appetite by surrounding ourselves with amazing people and by creating amazing meals.
I should also say that we are vegetarians. Not to be confused with vegans, because like the rest of the omnivores out there, we love to use different foods such as honey, eggs, and some dairy products.
Now our mission, being the three fabulous vegetarians that we are, is to show you how we do it…how we make it.
With help from some of our friends who work in the nutrition and culinary fields, we will post the meals we make everyday; the vegetarian recipes we love to enjoy with friends and family.
We are the younger generation. We are the student, the graduate and the young professional. We want to help people like us and show them that vegetarian cuisine can not only be an amazing flavorful experience and a healthy alternative, but that it all can be made possible under a small budget.
So here’s a toast—To not only the vegetarians and the vegans, but to everyone that loves food! To everyone who loves veggies and home cooked meals! To affordable and casual culinary greatness! Here’s to all the Vegetable Heads!
CHEERS!