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Brown Rice Pilaf with Sage, Walnuts and Dried Fruit

 Source: Laura Ritchey Servings: 8 This recipe is from the American Institute for Cancer Research.  Nutrition Facts (per serving):  Calories: 213  Total Fat: 1 g  Saturated Fat: 1 g  Carbohydrates: 45 g  Protein: 5 g  Dietary Fiber: 4 g  Sodium: 150 mg Ingredients 1 medium onion, chopped 1 medium stalk celery, ends trimmed and chopped, 2 cups…

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Blackened Green Beans with Garlic and Sesame Ginger

 Source: Spiral Path Farm (http://www.spiralpathfarm.com/beans.html) Servings: n/a Ingredients 1-2 C green beans (whole with “tails” left on) 3 cloves garlic Vegetable Oil (olive oil if oil day) 1/2 t salt 1/4 t pepper 1/2 C prepared sesame-ginger salad dressing 1 tsp fresh grated ginger Directions Snap the ends from 1-2 cups Green Beans, leaving the “tails”, and…

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Baked Sweet Potatoes and Apples

 Source: Laura Ritchey Servings: 6 Originally found at “In a Vegetarian Kitchen: Vegan Thanksgiving” (http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm) Ingredients 4 large sweet potatoes 2 tablespoons non-hydrogenated margarine, melted 1/2 cup maple syrup 2 large apples, peeled, cored, and thinly sliced Cinnamon Ground cloves 1/2 cup apple juice Directions Preheat the oven to 350 degrees. Bake or microwave the sweet potatoes…

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Acorn Squash with Sweet Sage “Butter”

 Source: Anonymous Servings: 2 squashy servings Used with permission from  Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook – Please visit her websites athttp://www.onefrugalfoodie.com/ and www.godairyfree.org  Recipe adapted from Recipezaar. This recipe is Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Refined Sugar-Free, and optionally Vegan. Ingredients 1 Acorn Squash (medium-sized), cut in half lenthwise and seeded 2 Tablespoons Dairy-Free Margarine…

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Seared Scallops with Balsalmic Glaze and Bok Choy

 Source: Williams-Sonoma Kitchen Servings: 2 Sea scallops are so innately sweet and supple, they require little beyond a quick turn in a hot skillet.  Most nights, anyway.  For those times when a somewhat elegant embellishment is desired, however, consider a tart pan sauce and quickly sauteed greens. Not only do the flavors meld perfectly, but the components…

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Sautéed Shrimp with Scallion Rice and Soy-Lime Sauce for One

 Source: Anonymous Servings: 1 Per Serving: 435 cal; 15.5 g fat (1.8 g sat.= fat); 25.4 g protein; 49.5 g carb; 1.6 g fiber Ingredients 3 t vegetable oil (olive oil if oil day) 2 scallions, white and green parts separated, thinly sliced coarse salt and ground pepper 1/4 C long-grain white rice 2 T soy sauce…

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Quick Shrimp in Garlic ‘Butter’

 Source: http://www.weloveseafood.com/QuickShrimpInGarlicButter.html Servings: 4 Use a vegan margarine, such as Earth Balance Ingredients 1/4 cup margarine 1/2 teaspoon garlic powder 2 teaspoons dried parsley flakes 1/4 teaspoon paprika 1 dash ground black pepper 1 pound small shrimps, peeled and deveined 1 teaspoon lemon juice Directions Place margarine in custard cup. Add garlic powder, parsley flakes, paprika, and…

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Prawns with Coconut Milk

 Source: http://www.foodsmatter.com/recipes/fm_fish/prawns_coco_milk.html Servings: 6 Ingredients 6 heaped tbsp Patna rice 3-4 small red or green chillies 1 small head radicchio, sliced very finely 3 small heads pak choi or similar Chinese green sliced finely 400ml full-fat coconut milk juice 3 limes 500g fresh prawns sea salt and pepper Directions Heat a large pan of cold water, season…