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Main Dishes

Quinoa Pilaf with Sweet Peas and Green Garlic, by Martha Rose Shulman, NY Times 5/15/12


  • 2/3 cup quinoa

  • 3/4 cup shelled fresh peas (1 lb. unshelled)

  • salt to taste

  • 2 tablespoons extra virgin olive oil

  • 1 leek, white and light green part only, halved and cleaned of sand and sliced thin

  • 1 bulb green garlic, tough stalk cut away and papery shells removed, sliced thin

  • 1 tablesppon chopped fresh mint

  • 1 tablespoon chopped chives

  • 2 tablespoons chopped fresh parsley

  • freshly ground pepper



  • Bring a medium pot of lightly salted water to a boil and add the peas.

  • Turn heat down to medium and simmer until tender, 4-10 min.

  • Place a strainer over a bowl and drain peas.

  • Measure out 2 cups of the cooking water (add fresh if needed), return to the pot, add salt to taste, bring to a boil and add the quinoa.

  • When water comes back to a boil, cover, reduce heat and simmer 15 minutes.

  • Remove from the heat and let sit 15 minutes.

  • Heat 1 tablespoon of the olive oil over medium-low heat in a wide, heavy skilled and add leek and sliced green garlic.

  • Add pinch of salt and cook, stirring unitl tender, 3-5 minutes.

  • Add the quinoa and peas to the pan and toss together with the remaining olive oil for about 2 minutes.  Take care not to mash the peas.

  • Add the fresh herbs

  • Grind in some pepper

  • Serve and enjoy



Mexican Rice Balls (by Weelicious)


  • 1 cup short grain rice

  • 2 1/4 cup water

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder*

  • 1/4 teaspoon salt

  • 3/4 cup cheddar cheese cubes (I use 4 cheese sticks cut into 6 pieces each)



1. In a pot, combine all of the ingredients* except the cheese, and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Leave pot covered and allow it to sit on the stove, off of the heat, for about 10 minutes.

2. When rice is cool enough to handle, take about 2 tablespoons of it with moist hands (to avoid sticking), place a cheese cube in the center, and roll into a ball. Continue with remaining rice and cheese.

3. Place rice balls in the microwave for 10-15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1-2 minutes.

Accompaniments: * If you already have sticky rice on hand, just mix in the spices before forming around cheese cubes ** You can also use 1 tablespoon Mexican seasoning instead of the cumin, paprika, oregano and garlic powder



Chicken Parmesan


  • 4 skinless, boneless chicken breasts

  • 1 egg

  • 1/2 cup of milk

  • Seasoned breadcrumbs (I like to make my own, but you can use store-bought)

  • 2-3 tablespoons of olive oil

  • 8 slices of mozzarella cheese

  • 16 ounces of spaghetti sauce

  • Parmesan cheese



Whisk together egg and milk.  Dip chicken in egg/milk mixture and then in breadcrumbs.  Chicken can be fried or baked.  If fried, heat oil on medium-high heat and brown chicken on both sides (3-4 minutes/side).  If baking preheat oven to 400 degrees.  Place breaded chicken in oiled baking dish and bake until cooked through (around 10-15 minutes.  Lower oven to 350 degrees. 


Slice 8 pieces of fresh mozzarella cheese and place on top of each chicken breast, covering completely.  Pour spaghetti sauce over breasts and sprinkle with parmesan cheese.  Bake for about 30 more minutes or until bubbly.



Cremini Mushroom "Meat" Loaf


  • 1 pound cremini mushrooms

  • 1 tablespoon olive oil

  • 1 1/4 cups finely chopped onion

  • 6 gloves minced garlic

  • glug of white wine

  • 2 teaspoons fresh thyme

  • 1/2 cup bread crumbs (I used Mary's Gone Crackers and put them in the food processor to make crumbs)

  • teaspoon salt

  • 1 teaspoon No Egg


Directions:  Preheat oven to 375 degrees.

1. Place half of the mushrooms in a food processor; process unitl minced.  Place minced mushrooms in a bowl.  Repeat with remaining mushrooms.

2. Heat oil in large skillet over medium-high heat.  Add onion, saute 3 minutes.  Add garlic, saute 1 minute.  Add mushrooms.  Cook 7 minutes or until liquid evaporates.  Add white wine.  Cook another minute, stir frequently.  Remove from heat and stir in thyme.

3. Combine mushroom mixture, bread crumbs, salt and No Egg.  Mix well until combined. 

4.  Grease a cookie sheet.  Shape mixture into a free form loaf.  Bake 20 minutes.  Turn cookie sheet 180 degrees and bake 10-15 more minutes. 


Note:  I made this once and have a lot of ideas to tweek it further.  I was thinking of adding some crumbled tempeh and perhaps and chopped spinach or kale next time. 


Vegan Rosemary Frittata (by Molly Patrick via MindBodyGreen)


  • 1 cup chickpea flour

  • 2 cups water

  • 1 tablespoon fresh rosemary, chopped

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon olive oil

  • 1/2 cup red onion, diced

  • 1 cup mushrooms, diced

  • 1 teaspoon sea salt

  • 1/2 cup red bell pepper, diced

  • 1 heaping cup chard, chopped

  • 5 turns fresh black pepper


Directions:  Preheat oven to 350 degrees.

1. Put chickpea flour and water in a large mixing bowl and whisk until all lumps are gone.  Add rosemary and lemon juice and set aside. 

2. Heat oil in a skillet and saute the onions for 2 minutes over medium heat. Add the mushrooms and sea salt and saute an addionional 2 minutes.  Add red peppers and cook 1 minute.  Add chard and turn off the heat.

3. Transfer the veggies to the chickpea flour/water bowl and stir until combined.

4. Add black pepper and pour mixture into a lightly oiled 9 inch round baking dish.

5. Place in oven and bake for 45 minutes.

6. Let cool for atleast 30 minutes before serving and eating. 


Note: I made this for dinner the other day and it was devoured by dinner the following day.  I left out the red peppers in mine out of personal choice and it turned out great.  I actually liked the consistency better the next day after it spent the night in the fridge.



Macaroni and Cheese (by Institute for Integrative Nutrition)


  • 8 ounces macaroni

  • 3 tablespoons butter

  • 3 tablespoons whole wheat flour

  • 1 teaspoon dry mustard

  • 3 1/2 cups milk or non dairy alternative

  • 1 teaspoon salt

  • 1/2 teaspoon white pepper

  • 3/4 cup whole wheat bread crumbs

  • 1/2 teaspoon oregano

  • 1/2 teaspoon basil

  • 1/2 olive oil

  • 1 1/2 cups grated cheddar cheese



1. Preheat oven to 350 degrees.

2. In a large pot of boiling water, cook macaroni according to package instructions.

3. Melt butter in a large saucepan, add the flour and mustard and cook over low heat for 2 to 3 minutes, stirring continuously.

4. Add milk slowly while whisking to remove any lumps.

5. Remove from heat and add cheese.  Add salt, pepper, and macaroni.  Stir to combine and pour into greased baking dish.

6. In a bowl, mix together bread crumbs, herbs, and oil.  Sprinkle over macaroni and cheese.

7. Bake for 20 minutes, until lightly browned.



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