Monthly Archives: March 2013

Dandelion Salad With Mustard Greens Vinaigret


Posted by Vegipes

Dandelion Salad With Mustard Greens Vinaigret
Serves 8
Red Chilies and Sunflower Sprouts spice up this salad.
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Prep Time
30 min
Prep Time
30 min
526 calories
60 g
0 g
32 g
12 g
4 g
437 g
276 g
17 g
0 g
27 g
Nutrition Facts
Serving Size
437g
Servings
8
Amount Per Serving
Calories 526
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 276mg
12%
Total Carbohydrates 60g
20%
Dietary Fiber 9g
37%
Sugars 17g
Protein 12g
Vitamin A
244%
Vitamin C
151%
Calcium
23%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Dandelion Salad
  1. 2 ea Red serrano or anaheim chiles
  2. 1/3 lb Sunflower sprouts
  3. 20 ea Ears baby corn
  4. 12 ea Radishes
  5. 2 lb Dandelion greens, washed & stemmed
Mustard Greens Vinaigrette
  1. 1 ea Bunch nustard greens, washed & stemmed
  2. 1 c Sunflower oil
  3. 2 tb Herb-flavored vinegar
  4. 1/2 ts Salt
  5. 1/4 ts Black pepper
Instructions
  1. Slice the chiles diagonally, remove seeds and veins, and
  2. stick small bunches of sprouts through the pieces. Remove
  3. the husks and silk from the corn. Bring a small pot of
  4. water to boil and cook the corn in it 1 minute. Drain,
  5. rinse in cold water, and cool. (If using canned corn,
  6. simply drain and rinse) Wash and slice radishes. To make
  7. vinaigrette, place mustard greens in a blender and add the
  8. remaining ingredients. Blend until smooth. Toss with salad
  9. greens and serve.
beta
calories
526
fat
32g
protein
12g
carbs
60g
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Dandelion Flower Fritters


Posted by Vegipes

Dandelion Flower Fritters
This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.
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Prep Time
30 min
Prep Time
30 min
851 calories
112 g
192 g
35 g
25 g
6 g
389 g
334 g
7 g
0 g
27 g
Nutrition Facts
Serving Size
389g
Amount Per Serving
Calories 851
Calories from Fat 306
% Daily Value *
Total Fat 35g
53%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 192mg
64%
Sodium 334mg
14%
Total Carbohydrates 112g
37%
Dietary Fiber 6g
22%
Sugars 7g
Protein 25g
Vitamin A
122%
Vitamin C
32%
Calcium
74%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 c Whole-Wheat Flour
  2. 2 tb Olive Oil
  3. 2 ts Baking Powder
  4. 1 c Dandelion Flowers, clean and unsprayed
  5. 1 pn Salt
  6. 1 Egg
  7. Nonstick Vegetable-Oil Spray
  8. 1/2 c Low-Fat Milk -or- Water
Instructions
  1. In a bowl mix together flour, baking powder and salt. In a
  2. separate bowl, beat egg, then mix with milk or water and
  3. olive oil. Combine with dry mixture. Stir in yellow
  4. flowers carefully, taking care not to crush them. Lightly
  5. spray a griddle or frying pan with vegetable oil. Heat
  6. until thoroughly warmed. Pour batter onto griddle by
  7. spoonfuls and cook like pancakes.
beta
calories
851
fat
35g
protein
25g
carbs
112g
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Dahl Palak (Spinach And Split Peas)


Posted by Vegipes

Dahl Palak (Spinach And Split Peas)
Serves 6
Split Peas and Spinach.
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Prep Time
30 min
Prep Time
30 min
129 calories
14 g
15 g
6 g
6 g
4 g
187 g
289 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
187g
Servings
6
Amount Per Serving
Calories 129
Calories from Fat 55
% Daily Value *
Total Fat 6g
10%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 289mg
12%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
24%
Sugars 2g
Protein 6g
Vitamin A
146%
Vitamin C
38%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 c Split peas
  2. 2 c Water
  3. 1/4 ts Turmeric
  4. 1/2 ts Salt
  5. 1 lb Spinach, chopped
  6. 3 tb Butter/Margerine
  7. 1 tb Ginger, fresh and chopped
  8. 4 ea Garlic cloves, chopped
  9. 1 tb Garam Masala
  10. 1 tb Lemon juice
  11. 1 pn Salt
Instructions
  1. Soak split peas in 2 cups water 1 hour.
  2. Add turmeric and 1/2 ts salt to split peas. Boil 10 mins
  3. in same water used to soak peas.
  4. Add spinach and cook until most of the liquid has been
  5. absorbed and split peas are done.
  6. Meanwhile, heat butter/Margerine in a skillet. Add ginger
  7. and garlic. Cook until garlic is golden. Add Garam Masala.
  8. Immediately add the seasoned ginger and garlic to the
  9. spinach-split pea mixture. Add lemon juice and salt to
  10. taste and serve.
beta
calories
129
fat
6g
protein
6g
carbs
14g
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Dabo Kolo (Crunchy Spice Bites)

Dabo Kolo (Crunchy Spice Bites)
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Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Ingredients
Servings: Bites
Instructions
  1. Preheat oven to 350˚F.
  2. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed.
  3. Dump the mixture onto a floured board & knead until you have a stiff dough.
  4. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes.
  5. Cover the dough with a cloth to keep it moist.
  6. Break off chunks to roll into 1/4-inch round strips. Cut these strips into 1/2-inch long pieces, preferably using scissors so that the ends will be pinched.
  7. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning.
  8. When cool, store in an airtight container.
Recipe Notes

** Berbere (Ethiopian Spice Mix)

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Lentil Soup

Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the rice. In a medium pot, bring 2 cups of water to
  2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
  3. Rinse the lentils.
  4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
  5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
  6. Add paste to lentils and stir.
  7. Add salt and pepper to taste.
  8. Serve over rice.
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Collards And Tomatoes

Collards And Tomatoes
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This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Collards And Tomatoes
Print Recipe
This recipe can be made into a soup or a side dish depending on how much water you use.
Servings Prep Time
4 People 30 minutes
Servings Prep Time
4 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Rinse torn leaves and do not shake or dry them. Put in pot/pan and wilt.
  2. Add Italian seasoning, chopped tomatoes and continue to heat about 5 min.
  3. Add as much of the liquid as you want (a lot makes it into a soup, a little bit makes it into a side dish).
  4. Heat about 2 ~ 3 more minutes or until hot and serve.
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Citrus Rice Mold

Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Citrus Rice Mold
Print Recipe
Onion, Bell Pepper and Rice are the main ingredients in this recipe.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Servings: People
Instructions
  1. Combine rice, onions, green and red peppers, mayonnaise, parsley, salt and pepper in medium bowl.
  2. Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm.
  3. Gently invert ring mold onto cold serving plate and carefully turn out rice mixture. (Replace any rice that may come loose from the ring.)
  4. Arrange orange and grapefruit segments around edge of plate.
  5. Arrange chicory leaves and watercress in center of ring.
  6. Refrigerate until ready to serve.
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Cipolle Arrositite (Roast Onions)

Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Cipolle Arrositite (Roast Onions)
Print Recipe
Use either as a side dish or as part of an antipasto. Toss with fresh herbs such as oregano & serve as part of a salad.
Servings Prep Time
4 People 60 Minutes
Servings Prep Time
4 People 60 Minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 400˚F.
  2. Do not peel the onions. Rub the outer skins well with the olive oil. Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden.
  3. Serve warm or at room temperature.
  4. Use either as a side dish or as part of an antipasto. Or toss with fresh herbs such as oregano & serve as part of a salad.
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Eggplant and Chick Pea Stew

Eggplant and Chick Pea Stew
Print Recipe
Eggplant and Chick Pea Stew
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Eggplant and Chick Pea Stew
Print Recipe
Eggplant and Chick Pea Stew
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Servings Prep Time
6 People 30 minutes
Cook Time
60 minutes
Ingredients
Servings: People
Instructions
  1. Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes.
  2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as you Can.
  3. Preheat the oven To 400˚ F.
  4. Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes. Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels.
  5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well.
  6. Cover and bake for 40-60 Min.
  7. Garnish With Fresh Mint Leaves.
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Chestnut-Stuffed Mushrooms

Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Chestnut-Stuffed Mushrooms
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
For The Stuffing
For The Croutes
Servings:
Instructions
  1. If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but
  2. done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven.
  3. Set the oven to 300˚ F.
  4. Stamp circles in the bread with a large pastry cutter, spread on both sides with butter and put them on a baking sheet. Bake for 1 hour, or until completely crisp and golden. Cool. These will keep in a pan for a few days.
  5. To prepare the mushrooms, cut off any stalks so that the surface is level, then wash the mushrooms and pat them dry on kitchen paper. Fry them on both sides with olive oil and drain well. Season them with salt and pepper, then leave on one side while you make the stuffing.
  6. Melt the butter in a medium-large saucepan.
  7. Add the onion and fry for about 7 minutes, until soft.
  8. Chop up any pieces of mushroom stalk, add these and cook for a minute or two longer.
  9. Remove from the heat and add the cooked chestnuts, breaking them up a bit as you do so to make a mixture which holds together but has some chunky bits in it.
  10. Add a dash of fresh lemon juice, and salt, pepper and grated nutmeg to taste.
  11. To serve the dish, Preheat the oven to 400˚F or preheat the grill to high.
  12. Put the croutes on a baking sheet or in a shallow casserole, then place a mushroom on each one, black side up.
  13. Spoon the stuffing mixture on top.
  14. Bake or grill until heated through -- about 10 minutes under the grill, 15-20 minutes in the Oven.
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