Vegetarian – Starters

Baba Ganouj

Ingredients:
2 each egg plants
1/2 cup shelled hempseeds
3 cloves garlic — minced
2 tablespoons extra virgin olive oil
1/2 cup fresh flat leaf parsley — minced
2 each lemons — zest and juice
1 pinch ground black pepper
1 pinch cayenne pepper (optional)

Preheat the oven to 400 degrees. Prick each eggplant five to six times and place directly on the oven racks. Bake for 45 to 50 minutes, or until tender. Remove and cool to the touch. Slice cold eggplant lengthwise and scoop out flesh and place in a mixing bowl. Using a fork, mash the eggplant, with the remaining ingredients creating a course mixture. Adjust the seasonings. Serve with pita or crackers.


 

Black Bean Salsa

Ingredients:
1/2 cup black beans — rinse, soak for one-hour
2 cups water
1 Poblano pepper
2 fresh red Fresno chili’s
1 red onion — diced
1 lime — zested and juiced
2 tablespoons dark beer
1 tablespoon extra virgin olive oil
4 sprigs fresh cilantro — finely minced

Place the beans and spring water in a heavy pot and bring to a boil uncovered.  Reduce heat to low, cover and cook the beans until tender about 45 minutes. Drain bread beans and rinse well. Set aside to cool. Spear chilies with skewers and place over an open flame. Place in a paper sack and set aside for 20 minutes. Clean peppers and finely mince. Combine the beans, roasted chilies, red onion, lemon, beer, oil, cilantro and season to taste.



Breakfast Scramble

Ingredients:
1/2 cup water
1 each leek — split thin sliced
2 ounces button mushrooms — thinly sliced
one each carrot — matchsticks
1 pound tofu, extra firm
Splash soy sauce
3 each scallions — thinly sliced

Heat a dry skillet over medium heat. Add 2 tablespoon of water to the hot skillet and add the leeks and a pinch of salt. Water sauté the leaks until limp about one minute. Add the mushrooms and a pinch of salt, cook until mushrooms release their juices, and begin to re absorb them. Add carrot and a pinch of salt, cook one minute. Stir in tofu, season lightly with soy sauce and 1/2 cup of water. Cover and reduce heat to low. Simmer stirring frequently three to five minutes.  Stir in scallions and serve hot.



Bruschetta With Sautéed Bitter Greens

Ingredients:
1 each whole grain sour dough baguette — sliced
2 tablespoons extra virgin olive oil
1/2 dried chili pepper — seed and dice
1 bunch broccoli rabe — rinse, then slice

Preheat the oven to   350 degrees.Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet.Brush lightly with some of the olive oil and sprinkle with salt.  Bake about fifteen minutes or until crisp and golden. While the breads toast, heat 1 tablespoon of oil deep skillet and add chili pepper and sauté until fragrant.  Stir in the broccoli, season lightly with salt, and sauté over medium heat until broccoli is deep green and just tender, about five minutes. To serve, arrange toast on a platter and mount each was sautéed broccoli. Serve hot.

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