dessert recipe vegetable

813 – Cauliflower ‘Spanish Rice’

Cauliflower ‘Spanish Rice’


1 head cauliflower, cut into florets
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped or you can use red or yellow pepper as well
2 cloves garlic, chopped
8 ounces canned tomatoes, chopped or you can use ½ cup pureed tomatoes
2 TBS of cilantro leaves chopped
Salt and pepper to taste


1. COOK THE CAULIFLOWER by bringing a medium sized pan of water, about 6 cups to a boil
2. Put in all of the cauliflower and bring back to a boil.
3. Turn off heat and cover and allow to sit in the pan of water for 10 minutes.
4. Meanwhile in a medium sized skillet or frying pan, heat 2 tablespoons of good olive oil until hot.
5. Add the onions and peppers and sauté until the onions are translucent.
6. Add the garlic and sauté for 5 more minutes.
7. Add the tomatoes or tomato pure and let simmer for 5 minutes.
8. Add the cilantro. Add salt and pepper to taste.
9. Drain the cauliflower and transfer to food processor and process using pulses until it resembles rice, or use a potato masher to break up the cauliflower until it is the size of rice. It will do this quite easily.
10. Add to skillet with the onion, pepper, and garlic and tomato and cilantro mixture and mix thoroughly.

Nutrition Estimate:

Per Cup: 92 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 257mg Sodium; 15g Carb; 5g Fiber; 7g Sugar; 4g Protein;

Chocolate Avocado Mousse

Yield: 2 ½ cups
1 cup Dates, soaked in warm water, roughly chopped
1 cup Maple Syrup
2 Tbs. Honey
1 ½Tbs. Vanilla Extract
4 each Hass Avocadoes, very ripe, mashed
1 ¼ cup Dark Cocoa Powder

Method of Preparation:

1. Combine the dates, maple syrup, honey, and vanilla extract in a food processor. Puree until all ingredients are well liquefied.
2. Add the avocadoes to the date mixture and puree until well incorporated.
3. Once pureed, add the dark cocoa powder and blend until all the dry cocoa powder is incorporated.
4. Serve with fresh fruit or fruit purees.

Deanna Kendra

recipe vegetable

783 – Veggie Burgers, Brown Rice with Beans and Cheese

Veggie Burgers

3.5 cups pinto beans, pureed
1 cup shredded carrots
1/4 cup diced celery
1/4 cup diced onion
1/4 cup bell pepper
2/3 cup shredded cheddar
1/2 tbsp salt free seasoning
1/2 tsp mustard powder
1/2 tsp thyme
1 tbsp parsley
bread crumbs
10 whole grain bun
cheese to top
lettuce and tomato

Puree beans. Add carrots, celery, onion, pepper, cheddar cheese and seasoning. Mix to bring together. Scoop into 1/3 cup balls, flatten to patty shape and coat with bread crumbs. Saute or bake in oven with pan coated with pan spray. Top with cheese, serve with bun, lettuce, and tomato. You may choose tooffer BBQ sauce or Buffalo sauce.

Brown Rice with Beans and Cheese

3 cups cooked bronw rice
1 can canned black beans, drained
2 cloves minced garlic
1 small onion minced
2 tsp cumin
1 tbsp chili powder
1 small can diced green chili peppers
1 cup nonfat greek yogurt
2 cups lowfat shredded cheddar
1 cup salsa

Mix rice, beans, garlic, onion, cumin, chili powder, green chili peppers, yogurt, and 2 cups of cheddar in a bowl. Place mixture ino a lightly oiled casserole dish and bake 20-30 minutes on 350 degrees. Top with cheese and salsa and bake another 5 minutes.

Ron Jones

asian recipe vegetable

782 – Tofu Three Ways with Two Easy Sides

BBQ Tofu

One pound Tofu, pressed and cubed
½ cup cornstarch
Vegetable Oil for frying
Your favorite BBQ Sauce
Whole Wheat Tortilla Wraps

Dredge tofu cubes in cornstarch, fry til golden in vegetable oil. Coat Tofu cubes in your favorite BBQ sauce. Wrap in Whole Wheat Tortilla Wrap. Top with Slaw mix and Serve.

Asian Tofu

One pound Tofu, pressed and cubed
1/2 cup cornstarch
Vegetable Oil for frying
Soy Sauce
Whole Wheat Tortilla Wraps
Alfalfa Sprouts

Dredge tofu cubes in cornstarch, fry til golden in vegetable oil. Sprinkle Tofu cubes with Soy Sauce. Place in Whole Wheat Tortilla Wrap, add lettuce, onion, sprouts and Serve.

Curried Tofu

One pound Tofu, pressed and cubed
Whole Wheat Tortilla Wraps
1/2 cup cornstarch
Curry Powder
Alfalfa Sprouts
Vegetable Oil for frying

Mix some Mayonnaise with curry powder and set aside. Mix cornstarch and Curry Powder together, Dredge tofu cubes in cornstarch, fry til golden in vegetable oil. Put a little curry mayonnaise mix on tortilla wrap, add tofu cubes, add lettuce, onion, sprouts and Serve.

Asian Slaw

One Bag Slaw Mix
One Lime
One Bunch Cilantro, chopped
1 Tbsp Sugar
One Jalapeno, seeded and diced finely
4 Tbsp Rice Vinegar

Juice one Lime, dissolve Sugar into lime juice and whisk in rice vinegar. Add all the vegetables and toss.

Roasted Corn on The Cob

Soak Corn in Water for at least 30 minutes. Peel outer husks. Microwave Corn for 8 minutes for every two ears.
Cut bottom of corn off (make sure you cut through the cob), hold corn by the husks at the top and shake to remove the cob – the silks will stay with the husk

Happy Cooking!
Leisa Marie and Crew

Recipes Provided courtesy of Loafin’ Around Bakery, Greer, SC

recipe soup vegetable

674 – Roasted Vegetable and Barley Soup

Roasted Vegetable and Barley Soup

2 ½ cups onion, diced
1 ½ cup green bell pepper, diced
1 cup carrot, diced
1 cup button or baby portabella mushrooms, stems removed
1 T olive oil
¼ tsp. salt
¼ tsp. black pepper
5 plum tomatoes, halved
3 garlic cloves
8 cups vegetable broth
1 cup potato, diced
1 tsp. oregano
1 tsp. basil
1 (28 oz) can diced tomatoes
1 cup barley

1. Preheat oven to 425°F.
2. Combine first 9 ingredients in a jelly-roll pan; toss to coat. Bake at 425°F for 10-15 minutes or until vegetables are tender and beginning to turn golden brown.
3. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potatoes and barley are tender.
4. Slice roasted mushrooms, dice roasted tomatoes and mince roasted garlic.
5. Add all of the roasted vegetables to soup and continue to cook about 5 minutes or until thoroughly heated.
Yield: About 16 (1 cup) servings
Note: Freezes well.

Garlic and Cheddar Cheese Biscuits

2 cups flour
1 T baking powder
1 tsp. garlic powder
1/2 tsp. salt
1/3 cup butter or margarine
1 cup grated cheddar cheese
1 1/4 cup milk
1 T dried or fresh parsley, chopped
1. Preheat oven to 450°F.
2. In a bowl, stir together flour, baking powder, garlic powder and salt.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Gently stir in cheddar cheese.
5. Add milk and gently stir just until moistened.
6. Drop dough onto a lightly greased baking sheet.
7. Sprinkle parsley on top of each biscuit.
8. Bake at 450°F for 10-12 minutes or until golden brown.

Rhonda Matthews

recipe vegetable

644 – Spicy Broccoli

Spicy Broccoli

1 large broccoli crown
2 tablespoons olive oil
1/4-1/2 teaspoon red pepper flakes

Wash and dry broccoli. Cut the broccoli into 1-inch pieces or florets. Heat the olive oil in a large heavy skillet. When the oil is hot, put in the red pepper. Then add the broccoli and stir constantly until broccoli is tender.

Roasted Asparagus

1 pound asparagus spears
2 tablespoons olive oil
Salt, pepper
Lemon juice

Preheat oven to 400º. Wash asparagus, and snap off tough ends and discard. Dry the asparagus and place the spears on a baking sheet. Coat with the olive oil.

Sprinkle lightly with salt and pepper. Bake for 15 minutes.
Remove from the oven and sprinkle lightly with lemon juice.
Serves 4.

Brussels Sprouts with Pecans or Hazelnuts

Its easy to work with frozen Brussels sprouts when you thaw them in the microwave.

1 small bag frozen Brussels sprouts
3 tablespoons butter or olive oil
1/2 cup chopped pecans or hazelnuts, toasted

Place the Brussels sprouts in a microwave safe dish. Cook in the microwave until the sprouts are thawed and steaming. Drain if there is any liquid in the container.

Heat butter to sizzling in a skillet. Cook sprouts in the sizzling butter until tender. Add the nuts just before removing from the skillet. Serves 4-6.

Roasted Brussels Sprouts

1 cup fresh Brussels sprouts per person
Olive oil
2 tablespoons toasted pecans per person
Preheat the oven to 400º. Cut off the stem end of the sprout. Pull away any brown or discolored leaves.
With a sharp knife, halve the sprouts. Place the sprout halves on a baking sheet and using your hands, coat the sprouts with olive oil.

Roast for about 10-15 minutes or until tender and slightly caramelized. When tender remove from the oven and place in a bowl. Toss with the toasted pecans, and salt and pepper.

Roasted Cauliflower

One large cauliflower
Olive Oil
Salt and pepper

Preheat oven to 400º. Slice cauliflower into 3/4-inch thick slices vertically down the top of the cauliflower.
Rub both sides of each slice with olive oil, salt and pepper. Sprinkle lightly with marjoram.
Bake about 15 minutes, turning half way through cooking until caramelized and tender.

Roasted Summer Squash

Wash squash of any dirt or sand
Cut the squash about 3/4-inch thick
Coat with olive oil

Roast in a 400 degree oven until caramelized and desired tenderness.

Pineapple-Lime French Dressing

1 cup salad oil or olive or canola oil
1/4 cup canned pineapple juice
1/4 cup lime juice
1 tablespoon lemon juice
1/3 cup sugar
1 teaspoon paprika
1/2 teaspoon salt

Combine ingredients in jar, cover and shake. Chill. Shake before serving. This will keep a week or more. Makes 1-1/2 cups.

recipe salad

618 – Pan-Roasted Corn Salad with Tomatoes and Feta

Pan-Roasted Corn Salad with Tomatoes and Feta

4 ears of corn, husks and silk removed
2 to 3 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portion only
Salt and freshly ground pepper
2 to 3 cups halved cherry tomatoes
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime, plus more as needed
2 Tbs. finely slivered fresh basil

Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.

In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 Tbs. of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.

In another bowl, combine the tomatoes, cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature. Serves 4.

Bread Salad with Tomatoes and Cucumbers

3 English (hothouse) cucumbers
1/2 lb. stale coarse white bread (Tuscan bread)
1/2 cup water
5 ripe tomatoes, 1 1/2 lbs, seeded and diced
1 red onion, diced
4-5 tbsp. red wine vinegar
1/3 cup extra virgin olive oil
salt and freshly ground pepper
1/2 cup loosely packed fresh basil leaves

Cut bread into 1-inch cubes and place in large bowl. Add 1/2 cup water. Squeeze bread slightly with hands to let the water absorb into the bread. Add the diced cucumber, diced tomatoes and diced red onion.

In a bowl, combine the vinegar, olive oil, and salt and pepper to taste. Whisk until well blended. Pour mixture over bread salad. Add 1/2 cup torn basil leaves and mix the salad until the dressing and basil are incorporated into the bread and vegetables. Add salt and pepper to the salad if needed.

Chill until ready to serve.