Category: Recipes

One Pot Vegan Lentil Dinner Recipe

April 6, 2021

ONE POT VEGAN LENTIL DINNER RECIPE

INGREDIENTS
1 package (12 oz) ground beef substitute*
2 Tbsp. vegetable oil
1 Tbsp. finely chopped garlic
1 tsp. ground cumin
1 tsp. dried thyme leaves
32 oz. vegetable broth
1 cup diced carrots
1 cup diced celery
1 cup dried green lentils
1 large bay leaf
1/2 tsp. salt
1/4 tsp. black pepper

*Lightlife.com sells vegan plant protein that substitutes for meat.

DIRECTIONS
Pour oil into Dutch oven. Add garlic and sauté until lightly browned. Crumble the beef substitute over the garlic. Cook and stir over medium heat until browned (2-3 minutes).
Add cumin and thyme leaves. Continue cooking, stirring frequently, 30 seconds to 1 minute. Add remaining ingredients.
Bring to a boil; reduce heat to medium, cover and continue cooking for 15-18 mins. or until lentils and vegetables are soft.
Serve with artisan bread.

Note: cooking time is shorter if you prepare the lentils and vegetables in advance.

KITCHEN UTENSILS
Dutch Oven
Measuring spoons and cups

Vegetarian Reuben Sandwich Recipe

April 19, 2016
Reuben Sandwich with Vegetable Chips and Dill Pickle

A traditional Reuben Sandwich is made with Pastrami (smoked beef), Swiss Cheese, Sauerkraut, Rye Bread, and Russian Dressing.

The Vegetarian Reuben Sandwich is made with the same ingredients except the beef.

Vegetarian Deli Slices replace the Pastrami, with Vegetarian Ham Slices, Turkey Slices, or Hickory Smoked Deli Slices.

INGREDIENTS

To replace the Pastrami, use either Lightlife or Tofurky brand deli slices.

1-2 Slices: Lightlife Vegetarian Deli Ham Slices or Deli Turkey Slices, or Tofurky Hickory Smoked Deli Slices.

2 Slices Caraway Seeded Rye, Seedless Rye, or Pumpernickel Bread.

1-2 Slices Vegan Swiss Cheese.  If you eat dairy, use Swiss Cheese.

Thousand Island Dressing

1/4 Cup Sauerkraut

Margerine or Cooking Oil

INSTRUCTIONS

  1. Preheat large skillet, or griddle on low heat.  If the heat is too high, the bread will burn.
  2. Lightly coat one side of both bread slices with margarine or oil.  The oiled side will be placed in the skillet.
  3. Spread non-oiled sides with Thousand Island Dressing. Place layers of deli slices, cheese, and sauerkraut on one slice.
  4. Put both sides together, and grill sandwich about 15 minutes each side, or until browned.
  5. Serve hot.

Lentil-Quinoa Vegan Salad Recipe

April 7, 2016
INGREDIENTS
  • 2 Cups Cooked Green or Red Lentils
  • 2 Cups Cooked Quinoa
  • Raw Grated Carrots
  • Steamed Broccoli Flowers
  • 1/4 Cup Raw Shallots finely chopped
  • 2 Tablespoons Dijon Mustard
  • Lemon Juice: 1/2 squeezed
  • 1/3 Cup Olive Oil
  • 1/4 Cup Raw Chopped Italian Parsley
  • Salt & Pepper to taste
INSTRUCTIONS
  • Whisk together shallots, mustard, and lemon juice. Add the olive oil slowly, whisking until well-blended. Season with the salt and pepper.  Set dressing aside.
  • Mix the cooked quinoa and lentils with chopped parsley in a large bowl.
  • Top salad with raw grated carrots, and steamed broccoli flowers.
  • Pour the dressing over the salad, and mix well.
  • Serve warm or cold.

Banana-Berry Smoothie Recipe

April 1, 2016

Banana-Berry Smoothie

INGREDIENTS
  • 1 Ripe Banana Sliced Small
  • 1/2 Cup Raspberries
  • 1/4 Cup Blueberries
  • 1 – 1/2 Teaspoons Honey
  • 1/8 Teaspoon Ground Cinnamon
  • 1/2 Cup Unsweetened Apple Juice
  • 1/2 Cup Ice
INSTRUCTIONS
  • Place fruit in a blender. Pulse until fruit is chopped, and smooth.
  • Add cinnamon, and apple Juice.  Blend together
  •  Add ice. Blend well.
  • Serve immediately.

Imagine You’re In Tuscany Enjoying This Salad

March 5, 2016

TUSCAN BEAN SALAD

Ingredients

2 Cups Cooked, Drained Garbanzo Beans
2 Cups Cherry Tomatoes.  Rinsed and Cut In Half
1 Tablespoon Olive Oil
1 Teaspoon Balsamic Vinegar
2 Tablespoons Fresh Minced Oregano (or 1 Teaspoon Dried) 
1/8 Teaspoon Ground Black Pepper
½ Teaspoon Italian Seasoning
Alfalfa Sprouts or Romaine Lettuce

Instructions
In a large salad bowl, combine beans and tomatoes.

In a small bowl, combine olive oil, vinegar, oregano,
pepper, and Italian seasoning.

Beat the ingredients until the oil and vinegar no longer separate, and the mixture is well-blended and thick.

Pour the dressing over the beans and tomatoes, and
mix gently to coat.

Line salad bowls with Alfalfa Sprouts, or Romaine Lettuce.  Top with bean mixture, and serve.

 

Buon Appetito!

Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.

Copyright 2016 Irene Pastore and Tour De Core.com

March 8 Is National Pancake Day

March 3, 2016

Heart-Shaped Pancakes

Tuesday, March 8 is National Pancake Day.  2016 is the 11th anniversary of  this culinary celebration.  The International House of Pancakes is offering a free stack of  Buttermilk Pancakes from 7 AM to 7 PM, to encourage diners to make a charitable contribution to the Children’s Miracle Network Hospitals.

Pancake Batter

Did you ever wonder why a pancake is called a pancake?  Because you’re literally baking a cake in a pan.  Experienced cooks call a pan, a skillet.  The more baking powder you add, the more your pancake will rise.  It will have the look, and the texture of cake.

Extra-Thick Pancakes

For those who don’t have ovens, the pancake offers a quick and easy way to have your cake and eat it too.  Add favorite toppings, like blueberries, or molasses, to enhance the flavor.

Gluten-Free Pancakes

Try our Quick Gluten-Free Buckwheat-Rice Pancake Recipe to prepare high-rise pancakes, that have a light, fluffy texture, and crispy edges.

SPELT PANCAKE RECIPE

Dry Ingredients

1- 1/2 Cups Spelt Flour

3 – 1/2 Tablespoons Baking Powder

1 Teaspoon Salt

1 Tablespoon Sugar*

*Substution: 1 Heaping Tablespoon Xylitol

Moist Ingredients

1 – 1/4 Cups Milk (dairy, soy, hemp, or nutmilk)

1 Egg beaten (or egg  substitute)

3 Tablespoons Oil

Instructions

Combine dry ingredients into a flour sifter.  Combine moist ingredients.  Slowly add moist to dry ingredients, stirring mixture.  Stir well into a batter.  Heat up skillet on medium flame.  Add batter to skillet.  Cook until bottom is golden brown.  Flip pancake, and cook on reverse side.  Before flipping, be sure the top is dry, so that the batter doesn’t leak over the skillet.

Toppings That Transform Pancakes Into A Dessert

Cinnamon

Ice Cream

Rice Dream

Whip Cream

Whipped Bananas

Tofu Whip Cream

Chocolate Sauce

Sugar: powdered, white, xylitol, stevia, honey

Fruit: blueberries, strawberries, applesauce, bananas

Irene Pastore is a native New Yorker, health and fitness blogger, and personal trainer. Irene owns this website, and writes all the blog posts. For her complete bio, visit the About Page.

Copyright 2016 Irene Pastore and Tour De Core.com