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Recipes I've Shared:
This is an easy-to-prepare lunch to bring to work, and makes three meals. Using salsa makes it speedy to make a flavorful meal without much prep.
Modified from "Fresh from the Vegetarian Slow Cooker." This version contains more beans and spices than the original. The sweet potatoes break apart to give it some body.
This is tasty and filling, and so easy to make.
To save time, buy the cabbage pre-chopped from the grocery-store salad bar or get a bag of coleslaw mix (without dressing mixed in, just cabbage and carrots).
Heidi Swenson uses this in her Double Broccoli Quinoa recipe on 101cookbooks.com. The only change I made was swapping 2% milk in for heavy cream. It would be good on pasta or rice, too.
This recipe is from 101cookbooks.com by Heidi Swenson, with a few teeny tiny modifications. As part of this you'll need to make the Broccoli Almond Pesto recipe here: http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=744912 Assuming you don't have any of the pesto lying around, make both recipes at once. You'll have leftover pesto when you're done. You'll need about two big stalks of broccoli to do this and the pesto. Use mostly stalks in the pesto so you have florettes for this.
Good in sandwiches or dipped in sauces like BBQ or honey mustard. Fresh ginger would be a good addition to the glaze. I usually use soy sauce and mirin instead of hoisin, but I was out of soy!
This is a slow-cooker recipe, slightly modified from the recipe in the cookbook "Fresh from the Vegetarian Slow Cooker." Flavorful and full of healthy ingredients!
Good for lunch with whole-grain crackers or as a side
Easy green curry! You can get the coconut milk and curry paste at Whole Foods or an Asian grocer (you could use red curry paste instead for spicier curry). You'll need to make the seitan first, that's not included in these directions. You could also buy seitan, or use tofu. I used frozen veggies with green beans, asparagus, and cauliflower, but use whatever you like. You could also add some potatoes or eggplant.
This reminds me of tuna salad because of the mayo and celery. It's a good sandwich filling for vegetarians or those trying to get more beans into their diet. To make it vegan, just use Veganaise for the mayo.
Healthy and quick to make, this could be a main dish for lunch or a side dish. I like this with whole wheat crackers, like Ak-Mak. You could also put it in pita with seeded cucumber slices and lettuce. An herbed feta is especially nice in this.