about laurie | class schedule | news | retreats | contact | headstands | recipes | home
 

RECIPES

Laurie's Friday morning yoga class likes to hear about food! Here are some of her mouth watering recipes:

Chickpea Salad with Capers and Roasted Red Peppers

(adapted from Vegetarian Cooking for Everyone and copied from smittenkitchen.com)
My new favorite place to browse on the internet is a blog called "smittenkitchen". I have made many of her suggested recipes and absolutely love her recipes, descriptions, and photos. If you are a foodie, I strongly suggest you check this blog out.

I have prepared this salad two different ways. I soaked the chickpeas overnight and cooked them in the crock pot for the first scrumptious batch! Yum, it was perfect. Chickpeas were just creamy enough without being overdone. On the second attempt, I soaked the chick peas overnight, then sprouted them for 24 hours, then steamed them lightly. Yuck. Not perfect for me or my digestion.

2 large red bell peppers, roasted and skinned ( I used Trader Joe's version in a jar!)
3 cups of cooked chickpeas (if using canned, rinse 2 15-ounce cans before using)
1/4 cup of parsley, chopped (mine was fresh from the garden - wow, even in the winter here in Santa Cruz!)
2 tablespoons of chopped mint (don't skip this, it's vital for the salad)
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice or red wine or sherry vinegar (I used lemon)
1/4 teaspoon of salt
2 cloves of garlic, minced (as usual, I used more garlic than called for - it was wonderful, but intense on the second day)
4 tablespoons of extra virgin olive oil

Cut the peppers into half-inch wide strips and put them in a large bowl together with the chickpeas, herbs and the capers. In a smaller bowl, whisk together the lemon juice, salt, garlic, and oil. Pour over the chickpea mixture and combine. Serve immediately or refrigerate for a day to get the flavors to mingle fantastically.

Pasta with Basil-Tomato Sauce
2 1/2 lb ripe tomatoes, seeded and diced
2 Tbs brown rice syrup
2 Tbs balsamic vinegar
2 Tbs thinly sliced basil
1 Tbs chopped chives
1 Tbs minced Italian parsley
2 Cloves garlic, minced (about 2 tsp)
1 lb pasta

1. Combine tomatoes, rice syrup, vinegar, basil, chives, parsley, and garlic in a large serving bowl. Season to taste with salt and pepper.
2. Cook pasta according to package.
3. Toss drained pasta with the sauce. Season to taste with salt and lots of freshly ground black pepper.
This is one of the easiest and most delicious vegan recipes I have tried. It is from the July/August 2006 Vegetarian Times magazine. I had never used brown rice syrup before and it made for an amazing sauce. Don't skip it as an ingredient. We had this pasta with fresh fish. (or at least the meat eaters at the table had fresh fish - some of us simply had the vegan pasta!!) Enjoy!

343 calories per serving and above recipe makes 6 servings. 11G protein. 1.5G total fat (Dean Ornish would like this one!)

ROASTED ENCHILADAS with TOMATILLO SAUCE (serves 6, 2 enchiladas each)

Tomatillo Sauce
1 1/2 lbs tomatillos, husks removed
3 small jalapenos
1 cup chopped cilantro
2/3 cup vegetable broth
4 green onions, chopped
1 tsp sugar
1/2 tsp salt

Enchiladas
1 small butternut squash (approx. 1 1/2 pounds), peeled, seeded, and diced
2 medium sized red bell peppers, but into pieces
1 large red onion, cut into wedges
1 1/2 tbs olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
3 cloves garlic, minced
12 6 inch corn tortillas
1 1/2 cups shredded jack cheese

1. To make the sauce: Cook tomatillos in pot of boiling water 3 to 4 minutes, or until soft like a ripe plum. Drain.
2. Puree jalapenos in food processor. Add tomatillos, cilantro, broth, green onions, sugar, salt, and process until smooth. Set aside.
3. To make enchiladas: Preheat oven to 400F. Coat roasting pan and 9 x 13 inch baking dish with nonstick spray.
4. Toss together squash, red bell pepper, onion, garlic, oil, coriander,cumin, and salt in roasting pan. Bake 50 minutes, stirring occasionally, or until browned. Reduce oven to 350F.
5. Warm tortillas one by one in large skillet over medium heat. Spoon 1/2 cup vegetables down center of each. Top with 1 Tbs cheese. Toll and set seam side down in baking dish.
6. Pour 2 cups sauce over enchiladas. Bake 15 minutes. Sprinkle with remaining cheese, bake 10 minutes.
7. Warm remaining sauce in skillet over low heat. To serve: Place two enchiladas on each plate and drizzle with warm tomatillo sauce.

Per serving: 394 calories: 12G protein; 15.5G Total fat; 55G carb; 25MG Chol; 533MG Sod; 8G Fiber; 10G sugars

 

about laurie | class schedule | news | retreats | contact | headstands | recipes | home