Vegetarian Stroganoff
August 2, 2011
Serves 4
Ingredients:
1 onion, finely sliced
2 garlic cloves, crushed
1 lb mushrooms of your choice, chopped
½ cup white wine
1 tsp paprika
1 tbsp red wine vinegar
2 tbsp fresh cilantro, chopped
3 tbsp natural yogurt
1 tbsp oil
Salt and pepper
Instructions:
Heat the vegetable oil in a non-stick frying pan and sauté the onion until almost cooked. Then add the garlic and stir for a few minutes. Increase the heat and add the mushrooms. Season with salt and pepper, as well as sprinkle with paprika. Sauté until the mushrooms are tender and brown. Then pour on the wine and vinegar. Stir well. Reduce the heat and allow to simmer for a few minutes. Then stir in the yogurt and cilantro and adjust seasoning.
Serve with mashed potatoes and steamed broccoli.
Whole-Wheat Pasta with Garbanzo Beans
July 13, 2011
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Serves 2 – 3
Ingredients:
5 oz small whole-wheat pasta shapes
1 (15oz) can garbanzo beans, drained and rinsed
1 tbsp extra-virgin olive oil
1 large garlic clove, minced
2 large ripe tomatoes, diced
2 tbsp black olives, pitted and chopped
Handful of fresh basil, torn
2 tbsp Parmesan cheese, grated
Salt and pepper
Instructions:
Cook the pasta according to package instructions, drain and set aside.
In the meantime, heat the olive oil in a large skillet and add the garlic. Sauté for a few minutes, then add the beans. Stir until the beans are heated through. Remove from the heat and mix in the tomatoes, olives and basil. Season with freshly ground pepper and salt. Divide the pasta on dinner plates and serve with the bean/tomato mixture. Sprinkle with cheese and serve immediately.
Mexican Black Beans with Salsa Tortilla
July 13, 2011
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Serves 2 – 3
Ingredients:
1 can (15oz) black beans
1 tsp jalapeno peppers, thinly sliced
1 large ripe tomato, diced
¼ cup red onion, diced
Pinch of garlic powder
Pinch of cumin
Salt and pepper
4 tortillas
Instructions:
Heat the beans and mash with a potato masher.
In a separate bowl, mix the rest of the ingredients and season well.
Serve the mashed black beans with the salsa and the tortillas as a delicious and quick brunch or lunch
