Source: Epicurious

Ingredients:

• 1 1/2 pounds jumbo lump crab meat
• 1 medium onion
• 3 large garlic cloves
• 1-inch piece fresh ginger root
• 2 dried hot red chiles such as cayennes or chiles de árbol
• 2 tablespoons vegetable oil
• 1 teaspoon brown or black mustard seeds
• 1/2 teaspoon black peppercorns
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon turmeric
• 1/4 cup packed fresh cilantro sprigs
• 1 1/2 cups Laxmi's fresh coconut milk or canned unsweetened coconut milk
• 1 1/2 teaspoons coarse salt, or to taste
• Accompaniment: cooked white or brown basmati rice
• Garnish: sliced scallion greens

Directions:

1. Pick over crab meat to remove any bits of shell and cartilage. Chop onion and mince garlic. Peel ginger root and mince. Wearing protective gloves, break chiles into 1-inch pieces and reserve, along with any seeds.

2. In a 4- to 5-quart kettle heat oil over moderately high heat until hot but not smoking and cook mustard seeds until they begin to pop. Stir in onion, garlic, ginger root, reserved chiles with seeds, and peppercorns and cook, stirring, until chiles are just browned, 3 to 4 minutes. Stir in other spices until combined well. Add crab and cook mixture, gently stirring occasionally (avoid breaking up crab), about 4 minutes.

3. While crab mixture is cooking, chop cilantro. Stir cilantro into crab mixture with coconut milk and salt and simmer until slightly thickened, 6 to 8 minutes.

4. Spoon curry over rice and garnish with scallion greens.

Source: New Vegitarian Epicure

Ingredients:

• 1 c. white flour
• 1 c. rye flour
• 1 t. salt
• 1 t. baking soda
• 1 1/2 t. baking powder
• 1 1/4 c. rolled oats
• 1 1/3 c. buttermilk
• 1/4 c. dark molasses
• 1 c. dried cranberries
• 1/3 chopped walnuts

Directions:

309-10

Source: New Vegitarian Epicure

Ingredients:

• 3 medium yellow onions
• 2 T. olive oil
• salt
• 2 c. sprouted wheat berries
• 1 1/4 c. sprouted lentils
• 1 1/2 c. water
• 1/2 lb shiitake mushrooms
• 1/2 t. dark sesame oil
• 1/2-1 t. soy sauce
• 1 T. rice vinegar
• spinach

Directions:

74

Source: New Vegitarian Epicure

Ingredients:

• 5 large egg whites
• pinch of cream of tartar
• 1 1/2 cups powdered sugar
• 1/2 t. almond extract
• 2 1/4 cups ground blanched almons
• 2 1/2 cups shredded, sweetened coconut
• grated zest of 1 lemon
• 6-7 oz. bittersweet or sweet chocolate

Directions:

1. 18

2. variation: add 1/2 cup dried apricots or cherries

3. makes 3 dozen

If Kabocha squash is unavailable, use buttercup, Hubbard, or acorn — butternut is too bland

Source: New Vegitarian Epicure

Ingredients:

• 2-3 medium yellow onions
• 1 medium-sized Kabocha squash (2 1/4 lbs, about 3-4 cups cubed)
• 1 1/2 T. olive oil
• 1 T. butter
• 1 clove garlic, minced
• 1 t. salt
• 1 t. dried sage leaves, crumbled
• 5 cups vegetable or chicken broth
• 1 1/2 c. Arborio rice
• 1/4 c. Marsala
• 3/4 c. white wine
• 1 T. Balsamic vinegar
• freshly ground black pepper
• parmesan cheese

Directions:

New Vegitarian Epicure p. 6

We have these for breakfast almost every day, with a little maple syrup, lots of unsweetened applesauce, cinnamon, and walnuts!

Source: my home recipe box (from RecipeThing user amodiobat) (from RecipeThing user nick)

Ingredients:

• 2 cups whole wheat flour
• 2/3 c. instant powdered milk
• 1 tsp salt
• 1 T sugar
• 2 T powdered eggs
• 3 T baking powder
• 2 1/2 cups water
• 2 T canola oil

Directions:

1. Mix the dry ingredients til the lumps are gone. Add the water and mix until smooth. Add the oil and mix well. Let batter sit 3-5 minutes, then cook on pre-sprayed griddle.

2. You can divide the flour into half white or wheat. You can use regular milk (2 cups) and regular eggs (2), and then just omit the water. You can also use butter instead of oil for a slightly different flavor.

My own invention and correspondingly genius yum. All ingredient amounts approximate.

Source: Me (from RecipeThing user sissboombah) (from RecipeThing user nick)

Ingredients:

• 1 cup milk
• 2-1/2 tablespoons sugar-free instant vanilla pudding
• 1/2 cup pumpkin puree
• heaping 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 5 ice cubes

Directions:

Blend until smooth.

Source:

Ingredients:

• 6 chicken thighs (about 2 pounds)
• 15-ounce can peeled plum tomatoes
• 1 medium onion, chopped
• 1 fresh hot green chile pepper (such as jalapeno), seeded and chopped
• 1 garlic clove, crushed
• 3 cups water
• 2 2/3 cups double-strength chicken broth, canned or homemade
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 10-ounce package frozen corn, defrosted
• 2 tablespoons chopped fresh cilantro
• tortilla chips
• 1 tablespoon vegetable oil
• Guacamole salsa (optional)
• Lime wedges, for garnish
• Freshly grated Montery Jack cheese, for garnish

Directions:

1. In a large skillet on medium-high heat, cook the chicken thighs, skin side down, until the skin is golden brown, about 3 minutes. (Do not turn the chicken.) Transfer the chicken to a 3 1/2-quart slow cooker. Discard all of the fat in the skillet.

2. Mash the tomatoes with their juice. Add to the skillet with the onion, chile pepper and garlic. Cook over medium heat, stirring often, until slightly thickened, about 3 minutes. Add the tomato mixture, water, chicken broth, cumin, salt, pepper and bay leaf to the slow cooker and stir well.

3. Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on low.

4. Remove the chicken thighs and cool slightly. When the chicken is cool enough to handle, discard the skin and remove the meat from the bones. Coarsely chop the chicken meat and return to the slow cooker. Stir in the corn and chopped cilantro.

5. Remove the bay leaf from the soup. Serve the soup in individual bowls, topping each serving with tortilla chips and a dollop of salsa, if desired. Let each guest squeeze on lime juice to taste, and pass a bowl of grated cheese for sprinkling.

Great with chips or over grilled chicken.

Source: RecipeThing user amodiobat

Ingredients:

• 1 lb tomatillos, husked and rinsed
• 2-3 serrano chiles
• 3/4 cup cilantro, fresh leaves (1 bunch)
• 1 lime (to squeeze the juice from)
• 1 tsp sugar
• 1 tsp salt

Directions:

1. Juice the lime.

2. Place all ingredients in a food processor or blender and purée.

Source:

Ingredients:

• 6 chicken thighs (about 2 pounds)
• 15-ounce can peeled plum tomatoes
• 1 medium onion, chopped
• 1 fresh hot green chile pepper (such as jalapeno), seeded and chopped
• 1 garlic clove, crushed
• 3 cups water
• 2 2/3 cups double-strength chicken broth, canned or homemade
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 10-ounce package frozen corn, defrosted
• 2 tablespoons chopped fresh cilantro
• tortilla chips
• 1 tablespoon vegetable oil
• Guacamole salsa (optional)
• Lime wedges, for garnish
• Freshly grated Montery Jack cheese, for garnish

Directions:

1. In a large skillet on medium-high heat, cook the chicken thighs, skin side down, until the skin is golden brown, about 3 minutes. (Do not turn the chicken.) Transfer the chicken to a 3 1/2-quart slow cooker. Discard all of the fat in the skillet.

2. Mash the tomatoes with their juice. Add to the skillet with the onion, chile pepper and garlic. Cook over medium heat, stirring often, until slightly thickened, about 3 minutes. Add the tomato mixture, water, chicken broth, cumin, salt, pepper and bay leaf to the slow cooker and stir well.

3. Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on low.

4. Remove the chicken thighs and cool slightly. When the chicken is cool enough to handle, discard the skin and remove the meat from the bones. Coarsely chop the chicken meat and return to the slow cooker. Stir in the corn and chopped cilantro.

5. Remove the bay leaf from the soup. Serve the soup in individual bowls, topping each serving with tortilla chips and a dollop of salsa, if desired. Let each guest squeeze on lime juice to taste, and pass a bowl of grated cheese for sprinkling.

Source: The One-Dish Vegetarian

Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 large onions, finely chopped
• 1 carrots, diced
• 1 celery rib, diced
• 1 red bell pepper, ribbed, seeded, and finely chopped
• 3 jalapeno peppers, ribbed, seeded, and finely chopped
• 8 garlic cloves, finely minced
• 1/4 cup fresh parsley, finely minced
• 1 tablespoon fresh oregano
• 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1/4 teaspoon cayenne (or to taste)
• 6 cups vegetable or chicken broth or water
• 3 large potatoes (about 1 1/2 pounds), peeled and diced
• 2 large yams or sweet potatoes (about 1 pound), peeled and diced
• 3 corn tortillas, cut into fine julienne
• 2 cups fresh or frozen corn kernels
• 1 4-ounce can mild green chilies, drained and finely chopped
• 1 to 2 cups whole milk
• 1 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• 2 limes, quartered
• 1/2 cup fresh cilantro, finely chopped

Directions:

1. Heat the butter and olive oil in a soup pot over medium heat. Add the onions and cook, stirring frequently, for 10 minutes, until the onion begins to color. Add the carrots, celery, peppers, garlic, parsley, herbs, and spices. Cook for another 5 minutes, stirring frequently.

2. Add the broth or water, potatoes, yams, and tortillas. Cook, uncovered, over low heat, at a gentle simmer for about 20 minutes, until the potatoes are just cooked.

3. Add the corn kernels, green chiles, and some milk if the soup looks too thick. Cook 5 minutes longer and remove from heat. Season with salt and pepper to taste.

4. Serve in large bowls and pass the limes and cilantro for garnish.

keeps well for picnics or hiking

Source: The One-Dish Vegetarian

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely minced
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 2 cups vegetable or chicken stock
• 1 cup couscous
• 1 large carrot, shredded
• 1 small red bell pepper, cut into 1/4-inch dice
• 1 small zucchini, cut into 1/4-inch dice
• 1 small red onion, cut into 1/4-inch dice
• 1 large, tart apple, cut into 1/4-inch dice
• 1/3 cup golden raisins
• 2 cups canned garbanzo beans, rinsed and drained
• 1/4 cup finely minced fresh parsley
• 1/4 cup fresh lemon juice
• 1 teaspoon salt
• freshly ground black pepper, to taste

Directions:

1. Heat 2 tablespoons olive oil in a 2-quart saucepan over medium heat. Add the garlic and spices. Cook, stirring, for 30 seconds. Add the stock and bring to a simmer.

2. Stir in the couscous in a steady stream, and bring to a boil, stirring constantly. Cover, remove from heat, and let stand 15 minutes.

3. Transfer the couscous to a large bowl, fluff with a fork, and let cool until tepid.

4. Add the vegetables, apple, raisins, garbanzos, and parsley and mix well. In a small bowl whisk together the remaining tablespoon olive oil, lemon juice, salt, and pepper. Pour over the salad and mix well.

5. Serve at room temperature or chilled. The salad will keep, covered, in the refrigerator for several days.

Source: The One-Dish Vegetarian

Ingredients:

• 6 cups water
• 2 cups bulgur
• 2 cups ripe mango, diced
• 2 cups ripe nectarines
• 4 scallions, trimmed and sliced into very thin rounds
• 2 fresh serrano or jalapeno chiles, ribbed, seeded, and finely minced
• 1/3 cup fresh mint leaves, snipped into fine ribbons with scissors
• 1/4 cup fresh lime juice
• 1/4 cup extra-virgin olive oil
• salt, to taste
• freshly ground black pepper, to taste

Directions:

1. In a saucepan, bring the water to a boil. Turn off the heat, stir in the bulgur, cover, and let stand for 30 minutes. Drain the bulgur in a fine-mesh sieve. Spread it out on a clean kitchen towel, roll up the long sides like a jelly roll, then twist the ends to squeeze out as much of the remaining moisture as possible.

2. Place the bulgur in a large bowl. Add the fruit, scallions, chiles, and mint. In a small bowl whisk together the lime juice and olive oil and pour over the salad. Toss well to combine. Season with salt and pepper to taste. Serve at room temperature or chilled.

3. Variations:

4. vary the fruit according to what is in season: apricots, peaches, plums, grapes, pineapple, papaya, apples, pears, orange sections

5. add 1/2 cup chopped, toasted walnuts

6. add 1/2 cup crumbled feta cheese

7. add 1/2 cup currants or raisins

8. substitute other fresh herbs for the mint: lemon balm, basil, dill, lemon thyme, parsley

Source:

Ingredients:

• peanut oil
• 2 cloves garlic
• 1-inch piece fresh ginger
• 1 seranno chile pepper, seeded
• 2 boneless pork chops
• sugar snap peas, snow peas, or green beans
• basil
• 3 T. fish sauce
• 3 T. soy sauce
• Cooked rice

Directions:

1. Mince garlic, ginger, and hot pepper. Thinly slice the pork across the grain.

2. Clean veggies and chop if necessary. Wash, dry and stem the basil.

3. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and ginger and cook for 10 seconds. Add the pork and stir fry until lightly browned on all sides.

4. Add the fish sauce, soy sauce, and veggies. Cover wok and steam for a few minutes. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked.

5. Serve with rice.

Source: Epicurious

Ingredients:

• 1/4 cup olive oil
• 4 teaspoons garlic, minced
• 1 pound uncooked medium shrimp, peeled, deveined
• 1 1/2 cups drained canned artichoke hearts, chopped
• 1 1/2 cups crumbled feta cheese
• 1/2 cup tomatoes, chopped and seeded (in winter use canned diced tomatoes with juice instead of the fresh)
• 3 tablespoons fresh lemon juice
• 3 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
• 12 ounces angel hair pasta or linguine

Directions:

1. Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

3. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Source: adapted from Barefoot Contessa

Ingredients:

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons champagne vinegar
• 1/2 teaspoon dijon mustard
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons chiffonade of fresh basil leaves
• 1/2 pound haricots verts, stems removed
• 1 cup halved cherry tomatoes
• 1/2 cup small-diced red onion (1 small onion)
• 1 6-ounce can italian tuna, drained and flaked (optional)

Directions:

1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a mediurn bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

3. In a pot of boiling salted water, blanch the haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.

4. In a large bowl, combine the haricots verts with the potato salad, tomatoes, onions and tuna if using. Serve at room temperature.

Source:

Ingredients:

• 1 teaspoon garlic, finely minced
• 1/2 teaspoon Dijon mustard
• 3 tablespoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1/2 red onion, cut in half and thinly sliced
• 20 large basil leaves, coarsely chopped
• fresh mozzarella (optional)

Directions:

1. For the vinaigrette, whisk together the minced garlic, Dijon, vinegar, olive oil, salt and pepper. Set aside to rest.

2. In a large bowl, mix the tomatoes, red onion, and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

3. optional: add chunks of fresh mozzarella

Source: Cold Weather Cooking

Ingredients:

• 2 medium eggplants, peeled and cut into 1/2-inch chunks
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 cloves garlic, minced
• 1 to 1 1/4 cups extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 pound orzo
• 1 bunch scallions, trimmed and minced
• 12 ounces feta cheese, crumbled
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup fresh lemon juice

Directions:

1. Preheat the oven to 375’F.

2. Prepare orzo according to package directions.

3. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup of the olive oil and season with salt and pepper. Roast the vegetables in the oven, stirring occasionally, until soft and lightly blistered, about 45 minutes.

4. In a large mixing bowl combine the cooked orzo with the roasted vegetables. Stir in the scallions, feta, mint, and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Taste and adjust the seasonings. Transfer to an attractive bowl and serve slightly warm or at room temperature.

Source:

Ingredients:

• 1 lb ground turkey
• 1 onion, finely chopped and sautéed in oil
• 1-2 cloves garlic, chopped
• 1 chilli, chopped
• A handful of cilantro and scallions, chopped
• Salt & black pepper
• 1 mango, diced
• 1 avocado, diced
• 1 red pepper, diced
• A handful of coriander and scallions, chopped
• 2-3 tablesp. oil
• 1 chilli, chopped
• 1/2 teasp. sugar
• Juice 1 lime or 1/2 lemon
• Salt & black pepper
• lettuce
• whole wheat hamburger buns

Directions:

Mix the burger ingredients together. Shape into 4 burgers. Barbecue until fully cooked, 7- 8 mins. on each side. Mix the salsa ingredients together. Serve with the burger, salsa and lettuce on a toasted bun.

Source:

Ingredients:

• 1 lb salmon fillet, cut in half (to fit in a steamer basket)
• 1 tsp ground cumin
• Juice from 2 limes (about 1/4 cup)
• 8 cups mixed baby greens
• 1 avocado, thinly sliced
• 1 large orange, pith and peel removed, segments separated
• almonds, toasted
• 5 tbsp orange juice
• 2 tbsp olive oil (Stonehouse Blood Orange Olive Oil if you have it)
• 1/4 cup white Balsamic vinegar
• 1 tbsp chopped fresh ginger

Directions:

1. Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool.

2. Mix dressing ingredients in a small bowl.

3. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves.

4. Divide among 4 plates. Arrange avocado slices and orange sections on top of each salad and drizzle lightly with dressing. Top with almonds.