3 little recipes

[Guest guest]

i don't read my e-mail fer a day, and *poof*..657 e-mails back up in my system

you kids talk to much!

 

here are some recipes

 

*goes back to frantic deleting*

 

 

Goddess Wraps

 

Ingredients:

 

+ 1 package sprouted wheat tortillas

+ 1 jar of raw tahini

+ 1 package nori (seaweed)

+ 1 container of miso (yellow is best)

+ 1 head of organic lettuce

+ 1 bottle of Annie's Goddess salad dressing

+ 3 or 4 Tbs. cayenne pepper

 

Directions:

 

Lay a tortilla flat on a plate. Spread a thin layer of

Tahini on it, then place a sheet of Nori on top. Spread a

small amount of Miso down the center of the Nori (careful,

it goes a long ways). Put a large amount of lettuce down

the center of the tortilla. Drip Goddess on the lettuce

according to taste. Sprinkle with a pinch of cayenne.

Wrap tightly and enjoy! This super nutritional combo of

foods will bring about a natural energy buzz! I've found

this also makes a good appetizer when cut into sections

and pierced with a toothpick. People love the unusual

taste.

 

Serves: approx. 8

 

Preparation time: 5 minutes

 

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Recipe from Theresa

 

Vegan Stuffed Shells

 

Ingredients:

 

+ 1 container extra-firm tofu

+ 5 tablespoons nutritional yeast

+ dash of nutmeg

+ vidalia onion (or other sweet onion), chopped

+ 2 boxes of frozen spinach, or the fresh equivalent

+ 3 cloves garlic, 4 if you like garlic

+ at least 5 tablespoons of olive oil

+ 1 large jar spaghetti sauce or fresh made

+ 1 box pasta jumbo shells

+ salt

+ pepper

+ 1 teaspoon oregano

+ 1 teaspoon basil

 

Directions:

 

Place 3/4 of the Tofu in a Food Processor or Blender and

add 2 tablespoons of Olive Oil, a pinch of Nutmeg,

nutritional yeast, and 1/4 teaspoon of sea salt. Blend

until smooth. Mash the remaining Tofu into the Blended

mixture that resembles Ricotta cheese or cottage cheese.

Set aside.

 

Preheat Oven to 350 degrees.

 

Sauté the onion in a little Olive Oil till it becomes

translucent, but not browned then add the garlic and sauté

for just a minute more. If using frozen spinach just

defrost the spinach do not cook. If using fresh spinach

steam until the spinach is wilted about 2 minutes in

boiling water. Make sure in both instances to squeeze out

all of the excess liquid. Add the spinach, onion and

seasonings to the Ricotta mixture and set aside. Can be

made ahead and refrigerated up to 24 hours.

 

In a large pot boil the Shells as directed on the package.

Drain and rinse under cold water to cool off enough to

handle them. Place enough spaghetti sauce on the bottom

of an 8 X 12 baking dish just to cover. Stuff the shells

with the Ricotta mixture. When you are done stuffing the

shells place the rest of the spaghetti sauce over the

shells. Cover with foil and bake for 30 minutes. Let

cool for at least 10 minutes before serving.

 

Serves: 4 to 5

 

Preparation time: 60 minutes

 

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Recipe from Theresa

 

Yummy Vegetable Risotto

 

Ingredients:

 

+ 2 cups arborio rice, no substitutes must be arborio

+ 5 cups vegetable broth, homemade is best

+ 1 jar sun-dried tomatoes in olive oil, drain and chop

+ 3/4 pound asparagus

+ 4 to 5 zucchinis

+ 1 package dried porcini mushrooms

+ 1 1/2 cups hot water (almost boiling)

+ 1 1/2 cups white wine

+ 1 to 2 leeks cut in half and washed well

+ 1 bunch of fresh basil

+ vegan parmesan cheese (completely optional)

+ 1 bunch of scallions chopped with just a bit of the

green parts added

 

Directions:

 

Reconstitute the Porcini Mushrooms in the 1 1/2 of really

hot water, with 1/2 cup of the white wine added, leave

soaking for about an hour. Strain the porcinis through

coffee filters or paper towels, reserve 1 cup of Porcini

water and add to the 5 cups of stock. Heat the oven to

450 degrees.

 

In a medium pan on the stove on medium low heat bring the

6 cups of stock/porcini liquid until very warm.

 

Slice the zucchini into 1/2 inch rounds, oil a baking pan

and then place the zucchini on the pan, when oven is

heated place the zucchini in for 8 minutes, take out of

oven, turn and cook for 7 more minutes.

 

Cut the scallions and leeks and place together in a bowl,

set aside, take the sundried tomatoes out of the oil and

dice, set aside.

 

Turn oven to broil and place asparagus on pan previously

used for the zucchini and grill the asparagus for 8 to 10

minutes, depending on their size. It's easier to have

all the vegetables cooked and set aside before making the

rice.

 

Heat the wine in the microwave until hot.

 

In a Dutch oven type pan, heat on medium heat, when heated

add 2 tablespoons of Olive oil, then add in the

leeks/green onions and the rice, cook stirring for about 7

to 8 minutes, the rice should start having bright white

spots in the center, then CAREFULLY add in the hot wine,

it may splatter up if not careful. Stir, once the wine

evaporates, ladle in the warmed stock, only one ladle at a

time, do not add more liquid until the last ladle was

absorbed. The ladling process takes approximately 20 to

25 minutes. You must continually stir the rice as you do

this, when you are down to just 2 cups of stock, add the

tomatoes and mushrooms into the rice. When you have

completed the ladling process, add in the zucchini and

asparagus(which I cut into 3rds), and tear basil leaves

into small pieces and add, if using vegan parmesan cheese,

toss in about 1/2 cup, then cook for a couple of more

minutes.

 

Serve in warmed bowls. I served this with a nice

sourdough bread from a bakery and tossed a bit more Vegan

parmesan on top of the rice before serving. This recipe

is great without the vegan parmesan too!

 

Serves: 4 to 6

 

Preparation time: 1 hour