Archive | LEF (Com)Post

RSS feed for this section

Brussels Sprouts and Noodle Stir-fry

20 February

Ingredients: 3 oz. thin whole wheat spaghetti 2 tablespoons olive oil 1 cup thinly sliced red onions 3 cloves garlic, minced ¾ lb Brussels sprouts, trimmed and thinly sliced 1 tablespoon grated fresh ginger ¼-½ teaspoon red pepper flakes ½ cup broth of choice 2 tablespoons reduced sodium soy sauce ½ cup julienne cut carrots […]

Cauliflower Gratin

20 February

Ingredients: 1 large head cauliflower, cut into florets 1 large leek halved lengthwise and cut crosswise into half moons 2 tablespoons olive oil 1¼ cups almond milk 1/3 cup cashew butter ½ cup nutritional yeast 2 cloves garlic, minced ¼ cup chopped chives Directions: 1. Preheat oven to 425 degrees F. 2. Combine cauliflower and […]

Italian Marinated Vegetable Salad

20 February

Ingredients: 3-4 garlic cloves, peeled and chopped 2 small dried red chilies 1 bay leaf 1½ cups carrots, sliced into coins ¾ cups white wine vinegar 4 cups cauliflower florets ¾ cups celery, cut into ½-inch pieces 2 tablespoons capers, well drained 1 cup assorted olives 1 cup olive oil Directions: 1. Place garlic, chilies, […]

Leeks Nicoise

20 February

Ingredients: ¼ cup olive oil 1 large garlic clove, finely minced 12 leeks 3 ripe tomatoes, cut into eighths ½ cup Nicoise olives 2 teaspoons dried basil or 1½ tablespoons chopped fresh basil 2 tablespoons chopped parsley Freshly ground black pepper Directions: 1. Leave the roots on the leeks for now, but trim away 2-3 […]

Apple Compote

13 February

Ingredients: 4 apples, peeled (optional) and cored and thinly sliced ½ cup sweetener Juice of ½ lemon 2 tablespoons unsalted butter 1 tablespoon rum (optional) 1 teaspoon vanilla Directions: 1. Combine the apples, sweetener, lemon juice, in a saucepan over medium-low heat, stirring occasionally, until the apples break down, about 15 minutes. 2. Add the […]

Brussels Sprouts and Chestnuts

13 February

Ingredients: 12 chestnuts 3 cups chicken stock 4 small celery stalks 1 strip lemon zest 2 cups small Brussels sprouts Juice of ½ lemon 3 tablespoons unsalted butter Sea salt Cayenne Directions: 1. Using a sharp knife, make a gash on the flat side of each chestnut (this will prevent them from bruising). Pour the […]

Indian-Style Cauliflower Stir-Fry

13 February

Ingredients: 1 tablespoons neutral oil 1 small red onion, chopped 1 large head, or 2 small heads, cauliflower, trimmed and separated into florets 2 teaspoons Garam Masala Sea salt and freshly ground pepper Pinch cayenne ¼ cup chopped cilantro leaves Directions: 1. Put the oil in a skillet and turn the heat to medium-high heat. […]

Mixed Greens, Roasted Beets and Avocado in Orange-Shallot Vinaigrette

13 February

Ingredients: 3 medium, or 5 small, beets trimmed and washed Hass avocado, thinly sliced Squeeze of fresh lemon juice 6-8 cups mixed salad greens 5 ounces feta cheese, crumbled 1/3 cup chopped pistachios or other nuts, toasted (optional) Dressing: 2 cups freshly squeezed orange juice 1 tablespoon minced shallot 2 tablespoons olive oil 1½ tablespoons […]

Comments Off on Mixed Greens, Roasted Beets and Avocado in Orange-Shallot Vinaigrette Continue Reading →

Szechuan Broccoli

13 February

Ingredients: 2 bunches broccoli ½ teaspoon sea salt 2 tablespoons rice vinegar 2 tablespoons tamari 1 tablespoon mirin ½ teaspoon toasted sesame oil 1 teaspoon maple syrup 2 teaspoons sesame oil Pinch of red pepper flakes or cayenne 3 cloves garlic, minced 1 tablespoon fresh minced ginger 2 scallions, both green and white Directions: 1. […]