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Recipes I've Shared:

Pancakes with Banana, Strawberry and Blueberries

When we have bananas left to eat that have started to turn too much, they make a great addition to pancakes. Our strawberries are frozen fresh from the summer and come from our local farmer.

Spicy Mixed Vegetable Stew - Ethiopia - Ye'atakilt W'et

This dish can be made with almost all locally grown vegetables and ingredients in the northeast USA

Basil Pesto and Sun Dried Tomato Lasagna

We make our own pesto from summertime Basil grown in our home garden, with just a hint of olive oil, mostly basil, water, garlic, pine nuts and salt for a low fat version. We then use plastic wrap to roll-up the pesto in log shape, bag them and freeze for future use. Our "sundried" tomatoes are made from our own tomatoes too - dried in a dehydrator machine, and stored for the winter in freezer bags.

Spiced Lentils and Rice with Melted Cheese and Fried Onions

This recipe is known as Kichree, a dish from Iraq.

PAN SEARED TOFU STEAK WITH LEMONGRASS and LIME

All Organic Ingredients are a plus to this wonderful Vietnamese Dish, "Dau Hu Bit Tet"

Pasta with Broccoli, Garlic and Oil

Low fat version of the classic Italian. Use less oil, and vegetable broth instead.

Stuffed Cabbage Leaves with Tomato Sauce

Fresh organic cabbage is available at our local farmers' market in the fall and winter months. We use or own "sun" oven dried tomatoes from our summer garden for this dish.

FATTOUSH BREAD SALAD

We use all organic ingredients and produce from our local farmers market.

You can make your own pita bread, or buy at the supermarket.

For additional bonus, serve with Falafel Patties and or Feta Cheese or Goat Cheese as shown in the photo here.

Falafel Patties

We sprouts our chickpeas fresh, in water for a few days, changing the water each day, until the chickpeas have fully developed.

Serve with Fattoush Bread Salad, or in a Pita Bread with lettuce, tomato, onion and tahini or yogurt cucumber sauce.

SPICY TOMATO PASTA SAUCE

Using either Morning Star Crumbles, or Textured Soy Protein you can make a tasty and thick protein-rich Tomato Sauce for your Pasta dishes. Serve this sauce over your favorite pata, or over pulled, cooked, Spagetti Squash for an extra low calorie, low fat meal.

At your local farmers' market you may find locally grown organic onions, mushrooms, and garlic. Grown your own tomatoes, and can them, or buy a 28 oz can organic crushed tomatoes. We like to dehydrate our own "Sun" dried tomatoes (NO OIL) to store for the winter. The sun dried tomatoes give this recipe an extra delicious kick! If you have fresh oregano, great, otherwise organic dried oregano is fine.

OVEN ROASTED POTATO SLICES WITH ROSEMARY

Potatoes are available year-round at our local farmers' market, and are in a variety of organic types, red, white, yellow, sweet. We use what ever we have on hand to make this delicious side dish. Our organic garden has fresh Rosemary that grows from late spring until the first hard frost of winter. We dry some of our, to put aside for winter months.

To roast the potatoes, they can be placed on a baking sheet, or a pizza stone.

Bok Choi with Garlic Veggie-Chicken Strips

Our share this week at the local farmers' market included Bok Choi, a favorite green for our winter meals.

GORDITAS with Black Beans, Peppers and Guacamole

We love to make Jim's Guacamole sauce recipe, and black beans in a pot with onion, garlic and cilantro. Shredded Cheddar Cheese (from our State) and fresh veggies from the local Farmers' Market. We freeze our market share of bell peppers and enjoy the year round.

As a variation to this recipe, we will fry plantains and have those as the filling with the black beans and cheese. Whatever is in the kitchen that may taste good, sour cream, vegan meat substitute protein products, sprouts, use your imagination and the variety never ends.

GUACAMOLE

Tomatoes are found year-round at our farmers' market, thanks to hydroponics. Cilantro is often available too, and the Jalapenos are in season late summer/early fall. Although we cannot get local Avacados, try to get them from your local health food store before heading to the supermarket. Keeping all of your ingredients Organic makes this dish extra special.

LATKAS and APPLESAUCE (Potato Pancakes)

Use your favorite organic potatoes and onion from your local farmers' market. You can make your own applesauce too for an extra special meal.

ORGANIC LOW MEIN NOODLES WITH VEGETABLES

Using all organic produce and food products, we have fresh frozen red peppers from our summer garden which supplements carrots, fresh chinese lettuce, onions, garlic and cilantro from our farmers' share. Also at the farmers' market is a mushroom grower with awsome shitakes.

CHOW MEIN WITH SPICY ASIAN GREENS and PEANUTS

Bok Choi, Bok Choy or Asian Greens are available from your organic farmer along with broccoli, onions, scallions, from fall through winter months. Our Saratoga Farmers' Market has fresh shitake mushrooms grown locally.

We use all organic ingredients in our dish, except for the Morningstar Farms product which is not organic.

GLUTEN-FREE CRUSTY BOULE BREAD

This recipe makes enough dough for at least four 1-pound loaves. The recipe can be easily halved. Serving size is 1/10 of one loaf of baked bread loaf.

From the baking cookbook: Healthy Bread in 5 Minutes a Day

OVEN ROASTED BRUSSEL SPROUTS

Organic Brussel Sprouts are available in the fall/winter at your local Farmers' Market

FRIED SPICED TEMPEH

From the World Vegetarian Classics cookbook and also known as OSENG OSENG TEMPE this delicious favorite dish is from Java, Indonesia.

Using Organic Shallots from your local farmers' market in season fall/winter this recipe is with Organic Tempeh, Orgamic Lime Juice, Organic Agave Syrup, and even Organic Dried Chili Pepper Flakes and Organic Soy Sauces (I use low sodium in this recipe) can be found at your local health food store or supermarket.


Very Good (1 rating)
SWISS CHARD BURGERS

Swiss Chard grows from August thru the fall until the first hard frost. It is early November, and we still have Swiss Chard growing in our organic garden. We cut the leaves leaving most of the plant, and it grows back, over and over. We steam the leaves, freeze and put aside for winter long enjoyment. It is found at your local farmers' market and makes a great substitute for spinach leaves in many recipes. We use all organic ingredients in our swiss chard burgers.

JEWISH VEGETARIAN SOUP WITH PARSNIPS

If you are looking for soup that has the wholesome goodness healing power of "Chicken Soup" that spares the bird, this soup is packed with flavor. The parsnips are the secret.

Parsnips are in season fall and winter, and are found along with the carrots, celery, garlic, onions and leek for your recipe except the olive oil and pasta or rice - at guess where? Your local Organic farmer's market vendor. When our farmer no longer has celery, he then has celeriac root in mid winter, so the soup is made with celeriac. Feel free to improvise with what ever vegetabes are available, it's all good.

The parsley is still in our garden (it's early November now) so there is something fom our own garden here.

CROSTINI BREAD SLICES WITH OREGANO, GARLIC POWDER AND PARMESAN

My husband makes a big boule of bread dough and keeps it in the refridgerator, using only a portion of it to make a fresh Whole Wheat Bread. You can make your own bread, or use a locally baked Organic Bread Loaf at your farmers' market, natural food store, and many major supermakets now bake organic bread in their bakery.

Oregano can be dried from your summer organic garden or farmers market purchase. Organics are all found in dried oregano, olive oil, parmesan cheese and garlic powder are easy purchased in natural and supermarket stores.


Very Good (5 ratings)
SPAGETTI SQUASH

Spagetti Squash can be found at your farmer's market from fall into late winter. Easy to prepare, and fun to eat. A small spagetti squash 1.5 to 2 pounds is fine for full dinner serving for one person, a bit bigger 3 pounds or more to serve 2 people.

I serve cooked, pulled Spagetti Squash with my favorite Hearty Vegetarian Tomato Sauce that I often make to go with pasta. On Spagetti Squash you save big on those precious calories when dieting.

HOT AND SOUR NOODLE SALAD WITH TOFU AND LEMON GRASS

Also known as Bun Dau Xao Xa, a Vietnamese Recipe from the World Vegetarian Classics Cookbook. The sauce is called Nuoc Cham.

We use all organic ingredients when possible. In addition to the Vegetarian World Classics Recipe, we added Cabbage and Sweet Peppers to the dish - all in season late fall and winter, cilantro, basil, mint, onions, tomatoes cucumber and carrots all available at our local farmers' market. Lemon Grass may be found at your local health food store, or supermarket in the exotic fruits and vegetable cart. When out of Basil, use Mint - we have ours in the garden.

ENCHILADAS WITH SOUTHWESTERN SAUCE

The sauce recipe is from the Shoshoni Cookbook.

All Organic ingredients when possible. Chiles and Peppers, Corn and Onions are in season late summer and early fall, available from your farmers' market or grow your own in your organic garden. The corn can be pre-cooked and sliced off the cob, and stored for the winter in your freezer to use when ready. The peppers also can be frozen raw for storage.

Serve with Guacamole, Green Salad and a slice of Corn Bread

BAKED LEEK AND POTATO GRATIN

Leeks, Potatoes, Garlic are all available in the fall/winter from your local farmers' market.

This dish is great for Thanksgiving or anytime. A nice seasonal accompanying side dish is Roasted Brussel Sprouts.

I used fresh Rosemary from our organic garden, and Organic Breadcrumbs and Vegetable Broth from our local health food store. Out supermarket carries organic parmesan cheese by the pound block, and organic olive oil.

This dish is based on a similar recipe from Vegetarian Times magazine.

Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese

ALMOST YEAR-ROUND PRODUCE: ARUGULA

Use ALL Organic Ingredients when possible


Recipes I've Rated:

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Recipe Collections I've Shared:

    VEGETARIAN DIET FOR LOCAL ECONOMY
    In the Northeast section of the United States, I find joy in creating exciting cuisine for low fat vegetarian meals using local produce and localy made food. Try to use local ingredients for at least 50% of your recipes, based on organic foods from your farmer and contribute to your local economy.