Juice of One Lemon

Comments Off on Juice of One Lemon

Posting this here because I often need to know it:

• 1 lemon yields 3 tablespoons juice (1.5 oz; 45 ml)
• 1 lime yields 2 tablespoons juice (1 oz; 30 ml)

Source: thekitchn

Link Love: Chicken with Lemon-Basil Sauce

Comments Off on Link Love: Chicken with Lemon-Basil Sauce

Summer sauce with lemon and basil

Summer sauce with lemon and basil

Cook’s notes: An easy dinner with fresh herbs. Recipe originally published in Epicurious, August 2004. Lemon and basil is a delicious combination.

Vegan version 1: Replace the chicken with two cans (15 oz. each) chickpeas, rinsed and drained. Sauté the chickpeas with diced onion and baby spinach leaves. Make the sauce with vegetable broth:

  • 3 Tablespoons olive oil
  • 3 Tablespoons fresh lemon juice
  • 4 garlic cloves, chopped
  • 1 teaspoon (packed) grated lemon peel
  • 1 cup vegetable broth

Heat oil, lemon juice, garlic, and lemon peel over medium-high heat in a skillet until fragrant; add the broth and boil about 8 minutes, until reduced to sauce consistency. Stir in 1/2 cup chopped fresh basil or 1 tablespoon dried basil.

Vegan version 2: Make a cold salad with chickpeas and avocado from The Collegiate Vegan.

Link Love: Teeny Tiny Potatoes cooked in a skillet

Comments Off on Link Love: Teeny Tiny Potatoes cooked in a skillet

Teeny tiny potatoes with lots of taste

Teeny tiny potatoes with lots of taste

Cook’s notes: I bought these “teeny tiny potatoes” at Trader Joe’s and wasn’t sure how to cook them. For sure I was not turning on the oven in July! Cooking them in a skillet was a great solution. I used cracked rosemary from Penzeys and garlic salt in this dish. Leftover potatoes are delicious for breakfast.

Recipe is posted on the Skinny Taste blog.

Link Love: Spicy Quick Pickled Radishes

Comments Off on Link Love: Spicy Quick Pickled Radishes

Pickled radishes for sandwiches, salads, and snacking

Pickled radishes for sandwiches, salads, and snacking

Cook’s notes: We didn’t have apple cider vinegar, so I used white vinegar (5% acidity) to make these easy pickled radishes. I omitted the red pepper and optional mustard seeds and added 2 teaspoons of mixed peppercorns.

They were delightful as part of an Austrian-style snack plate: Bavarian wholegrain bread spread with organic butter, Manchego cheese, roasted turkey, sliced cucumbers, and pickled radishes.

Recipe is posted on the Cookie and Kate blog.

Mixed Berry Sorbet

Comments Off on Mixed Berry Sorbet

Berry sorbet with reduced sugar

Berry sorbet with reduced sugar

Cook’s notes: About a minute to make your own dairy-free sorbet.

Yield: About 3.5 cups

1 cup water
1/8 cup (2 Tablespoons) white sugar
2 teaspoons pure vanilla extract
16 oz. bag frozen mixed berries without added sugar

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High, using the tamper to press the ingredients into the blades.
  4. In about 30-60 seconds, the sound of the motor will change. Four mounds should form.
  5. Stop machine. Do not over mix or melting will occur. Serve immediately.

Adapted from the Vitamix Getting Started Plus guide.


NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Vegan Sweet Potato Chili with beans

Comments Off on Vegan Sweet Potato Chili with beans

Cook’s notes: I made this for the vegan potluck club at work. It is very mild. The Simple Veganista gave me the idea to serve this chili over cooked quinoa and says, “Add a 1/2 teaspoon or so chipotle powder for some added heat.”

Makes a huge pot of chili.

1 Tablespoon extra-virgin olive oil 1/2 onion, diced

Spices:
2 teaspoons Mild Chili Spice Mix or taco seasoning
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon unsweetened cocoa powder
1/4 teaspoon cinnamon powder

15 oz. can sweet potato puree (about 2 cups)

15 oz. can black beans, rinsed and drained

15 oz. can chili beans (a blend of kidney beans, black beans, pinto beans) with juice — do not drain

2 (14.5 oz.) cans of diced tomato

1 can corn

1 cup water or vegetable stock

1 Tablespoon lime juice

Heat the oil in a large, heavy bottom pot over medium high heat. Add the onion and cook for about 5 minutes, until the onion softens.

Add the spices (Mild Chili Spice Mix to cinnamon) and stir to combine.

Add the sweet potato, beans, tomato, corn, and water (or stock) and bring the mixture to a boil. Stir everything to combine.

Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 to 30 minutes until the mixture thickens.

Remove the pot from the heat and stir in lime juice. Season with salt as needed.

Vegan Teriyaki Mushrooms with Cashews

Comments Off on Vegan Teriyaki Mushrooms with Cashews

Delicious mushrooms

Delicious mushrooms

Cook’s notes: These mushrooms are amazing served over quinoa. I cut the sugar back and omitted the step of frying the cashews. This is such a delicious dish, and I learned how easy it is to make teriyaki sauce.

1 tablespoon olive oil

1 teaspoon maple sugar

1 Tablespoon tamari (soy) sauce

1 Tablespoon rice wine vinegar

1 clove garlic, minced

1/2 teaspoon ginger powder

16 oz. (450 g) sliced baby Bella mushrooms

3/8 cup toasted cashew halves

Heat the oil in a medium saucepan over medium-low heat. Add the sugar, tamari (soy) sauce, vinegar, garlic and ginger. Stir for 1 or 2 minutes to dissolve the sugar, then turn up the heat to medium-high and add the mushrooms. Cook, stirring frequently, for 5 minutes or until the mushrooms are heated through. Add the cashews and toss to combine.

Adapted from Lisa’s Kitchen

Quinoa and Chickpea Salad

Comments Off on Quinoa and Chickpea Salad

Multigrain salad with beans and a lemon-cumin dressing

Multigrain salad with beans and a lemon-cumin dressing

Cook’s notes: I made this salad for our first Vegan Potluck club at work. Serves at least 4 people.

Salad:
2 bags of Minute Rice multigrain medley (link): equivalent to 6 oz. raw quinoa / 4 servings when cooked

4 oz. (4 cups) baby spinach, wilted in a skillet with a little extra-virgin olive oil

15 oz. can chickpeas, rinsed and drained

14.5 oz can diced tomatoes, drained

Lemon-Cumin Vinaigrette (recipe below)

Lemon-Cumin Vinaigrette
Adapted from Chris Scheuer (changed honey to maple syrup)

  • 1/2 cup (4 oz.) extra-virgin olive oil
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Cook the multigrain medley or quinoa according to package directions. Meanwhile, cook the spinach.

Combine the cooked grains, spinach, chickpeas, and tomato.

Combine all vinaigrette ingredients in a jar with a tight fitting lid. Cover and shake vigorously until well combined.

Pour the vinaigrette over the mixture and stir to combine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Older Entries

Follow

Get every new post delivered to your Inbox.

Join 97 other followers