Posts filed under 'salads'
6 ounces rotini
1/4 cup italian dressing
cook pasta, until al dente - cooked, but still has a bite to it. drain and rinse pasta with cool water. place in a bowl, and add dressing. mix well. chill before serving.
this is likely the easiest pasta side dish there is, yet it still has tons of flavor. after chilling, i usually add more dressing, but ultimately it’s up to you.
any pasta would work, but i especially like the colored rotini.
to add some flavor, chop cucumbers, tomatoes (or use cherry/plum), carrots, peas, olives, or any other veggie you have on hand.
June 11th, 2008
1 lb whole-wheat spaghetti (or regular pasta if you prefer)
1 tbsp. vegetable oil
1 red bell pepper, thinly sliced
½ onion, thinly sliced
1 cup frozen peas
4 cloves garlic, grated
1 (2-inch) piece ginger root, grated
1 (10-ounce) pkg frozen edamame
3 tbsp. hoisin sauce
2 limes, juiced
hot sauce, to taste
¼ cup chopped cilantro
¼ cup chopped mint leaves
cook pasta according to directions, reserving 1/2 cup liquid before draining.
heat oil in a large skillet over high heat. add peppers, onions, peas, garlic and ginger. cook 2 minutes. add edamame and heat through. add hoisin, juice of limes, hot sauce and pasta liquid. add pasta and toss to coat. turn off heat and add cilantro and mint. serve in bowls.
hoisin sauce is common in asian cooking and can be found in the asian section at most grocery stores.
i love watching the food network, & i have seen a few shows feature vegetarian recipes, but not many & some contain eggs so that makes many vegetarians turn away. i was pretty excited when rachael ray did a vegetarian, asian style dinner that actually turned out to be vegan. the dinner included hoisin noodle bowls, cucumber salad, and roasted yakitori mushrooms. everything was delicious. i’ve posted all three recipes, using my own versions.
i haven’t been able to find frozen edamame shelled, so i’ve been thawing in it the shell and shelling it myself. this takes a lot more time, so if you can find it shelled definitely go for that.
April 12th, 2008
2 limes, juiced
2 tbsp rice wine vinegar
1 tbsp imitation honey
1 tbsp toasted sesame oil
1 cucumber, thinly sliced
½ red onion, thinly sliced
2 tbsp sesame seeds
combine juice of limes, rice wine vinegar, honey and sesame oil. add cucumber and onion, season with salt and toss in sesame seeds.
i’ve also made this salad with sliced green pepper ; red, yellow, or orange pepper slices would be great and add tons of color.
seedless cucumbers would probably work best, but i can’t always find them so i usually just use regular. if it’s waxy, you’ll want to peel it first.
serve with hoisin noodle bowls & roasted mushrooms.
April 4th, 2008
3 cups cooked sweet potatoes, cooled and mashed
½ cup sugar
egg replacer, for 2 eggs
1 tsp vanilla
¼ cup butter
mix together and place in a greased casserole dish.
¾ cup brown sugar, packed
¼ cup flour
¼ cup butter
1 cup chopped pecans
combine and sprinkle over potatoes. bake at 350 degrees for 30 minutes.
last year for thanksgiving, instead of her usual candied yams, my mom made these. it’s so good you’ll want to make it throughout the year, not just for holidays.
March 27th, 2008