Grilled Vegetable Pasta Salad
This is a great summer salad to serve at a barbecue.
12 oz. uncooked rotini (curly pasta)
2 medium zucchinis, sliced
1 head of anise (Fennel), sliced
8 button mushrooms, quartered
1 red onion, cut in ½ and then sliced
2 tablespoon fresh basil leaves, shredded
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 tablespoon fresh parsley, chopped
2 clove garlic minced
1 tablespoon & 1 teaspoons Dijon Mustard
¼ cup lemon juice
4 tablespoons olive oil or vegetable oil
½ teaspoon fresh black pepper
Make the dressing by adding all of the ingredients together in a mixing bowl and whisking them together.
In a large mixing bowl add all the vegetables together. Pour half of dressing over the vegetables and stir until all the vegetables have been lightly coated. Let the vegetables marinate while you cook the pasta and heat up the grill.
While your grill is heating to 400 F, I use a grill basket to cook the vegetables. I oil the basket with vegetable oil and allow the basket to heat up with the grill. Cook the pasta in boiling unsalted water until the pasta is just tender. Drain the pasta and rinse in cold water to stop the cooking process and allow to drain.
Add your vegetable mixture to your hot grill basket and cook until the vegetables turn golden brown. Remember to stir them every 4 or 5 minutes to allow the browning to occur evenly with all the vegetables. When the vegetables are browned pour into a large serving bowl, add the pasta and the remaining dressing, fresh herbs, toss and serve.
Pineapple Coconut Curry Sauce with Chicken
This recipe replaces coconut milk with rice milk, to lower the amount of fat.
2- 8 oz chicken breast, skinless and boneless cut into 1” cubes
3 tablespoons vegetable oil
1 onion, diced
8 oz. fresh pineapple, cut into small cubes
1 tablespoon of fresh ginger paste
3 cloves of garlic
2 cups rice milk
1 ½ teaspoons coconut extract
1 tablespoon of green curry paste
2 cups cooked rice
Fresh cilantro as a garnish
Dredge chicken in flour, place on an oiled baking sheet and bake in 350 F oven until the chicken is fully cooked, tender, but not dried out. 10 to 15 minutes.
In a medium sauce pan, add oil and diced onions and cook over medium heat until the onions start to turn a golden brown, about 10 minutes.
Add diced pineapple to the onions and keep cooking and stirring for another 10 minutes. The mixture should turn a rich dark brown.
Add ginger, garlic and cook for 2 more minutes.
Add rice milk and coconut extract and simmer for 5 minutes.
Serve over rice and sprinkle with fresh cilantro leaves as a garnish.
Calories 441, sodium 292 mg, phosphorus 292 mg, potassium 524 mg, carbohydrates 46 g, protein 29 g
Sweet Potato & Black Bean Burritos
This is a great recipe to serve people who usually eat meat; they won't miss the meat in these burritos.
2 sweet potatoes
2 red peppers
1 teaspoon vegetable oil
1 small onion, diced
2 cloves of garlic, crushed
½ teaspoon cumin
1 teaspoon chili powder
1 15 oz. can black beans, rinsed and drained, at least twice
½ cup roasted vegetable stock
fresh ground pepper to taste
3 green onions, sliced
1 cup soy shredded cheese
½ cup soy sour cream
8 6 inch flour tortillas
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pre-heat oven to 400º F. Prick the potatoes in several places and bake on a foil covered oven rack until very tender, 1 to 1 ½ hours. Remove potatoes from oven and cool. When skins are cool enough to handle; peel and mash.
Roast red peppers over an open flame or broil in the oven until the skins are charred black. Place in a bowl, cover tightly with plastic wrap, and let stand for 15 minutes. After 15 minutes, scrape off the charred skin, cut open and remove seeds.
Add oil and onions to a skillet over medium heat and cook until onions are translucent. Add garlic, cumin, chili powder, and cook for one minute. Add black beans and vegetable stock; cover and cook until the beans are very soft; about 5 minutes. Coarsely mash the beans and season with black pepper.
Spread the bean mixture on the tortillas and top with an equal amount of sweet potato mixture. Layer with cheese, sour cream, and green onions. Roll the tortillas and arrange, seam side down in a 9x13 baking pan. Spray the tops with vegetable oil. Place in the baking pan large enough to hold the burritos in one flat layer. Bake for 20 to 25 minutes at 350F. For crispy burritos, bake uncovered.
While burritos are baking, place the roasted red peppers into a food processor add onion powder and garlic powder, and puree.
To serve, spoon red pepper puree on the plate and place baked burritos on top