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Baked Zucchini Fries... PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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zucchini_fries
Recipe: 3 medium zucchini sliced into 3" x 1/2" sticks 1 large egg white (or egg substitute) /1/3 cup seasoned bread crumbs /2 tbsp grated Parmesan cheese (or non dairy)/ olive oil / 1/4 tsp garlic powder sea salt and fresh pepper to taste. Preheat oven to 425°. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Coat cookie sheet with olive oil and set aside. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with marinara sauce for dipping.

 
Vegan Eggplant Parmesan PDF  ICON_SEP Print ICON_SEP
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vegan_eggplant_parm

Recipe: 1 eggplant, peeled and sliced / 2 cups marinara sauce /1 vegan mozzarella cheese/1 cup bread crumbs (seasoned or plain) / 1/2 cup almond milk (or egg replacer) /1/4 cup extra virgin olive oil /1 tablespoon chopped basil / 1/4 cup parmesan cheese (or vegan)  Preheat oven to 350 degrees. Layer a skillet with olive oil and heat on medium-high. Dip eggplant slices in almond milk (or egg replacer), coat in bread crumbs and place in pan. Saute for a minute or so. Remove when both sides are golden brown and crispy. Coat the bottom of a baking pan with marinara sauce. Place a layer of eggplant and cover each with sauce,  mozzarella cheese (or vegan)  and sprinkle with the basil and parmesan (or vegan). Bake for about 35 minutes.

 
EASY No Sugar Apple Pie PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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no_sugar_pie

Recipe: 2- 9″ pie shells /3 tablespoons cornstarch /1 tablespoon ground cinnamon /1-12 fluid ounce can unsweetened apple juice concentrate, thawed / 6 cups sliced green apples (for more sweetness, use a sweeter variety). Preheat oven to 350 degrees. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat. Spoon apple mixture into pastry-lined pie shell. Slice 2nd crust into strips and cover apples. Bake in preheated over for 45 minutes, or until crust is golden brown.cmal

 
EASY Italian Baked Zucchini... PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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italian_baked_zucchini

Cut zucchini in half lengthwise. Top with sliced roma tomatoes, fresh basil, oregano, chopped fresh garlic, (optional to taste) parmigiana and shredded mozzarella cheese. Drizzle with extra virgin olive oil and a little sea salt. Bake at 425 for 20 minutes. Easy!

 
Three-Bean Vegetarian Chili... PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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veggie_chili

Recipe: 2 red bell peppers /3 tablespoons extra-virgin olive oil/
1 cup chopped onion / 2 teaspoons ground cumin/ 1 teaspoon crushed red pepper /1 teaspoon paprika/1/4 teaspoon sea salt/4 garlic cloves, thinly sliced /2 cups organic vegetable broth/1 1/2 cups (1/2-inch) cubed peeled butternut squash /1 (28-ounce) can no-salt-added tomatoes, undrained and chopped (or fresh)/1 (15-ounce) can pinto beans, rinsed and drained /1 (15-ounce) can cannellini beans, rinsed and drained /1 (15-ounce) can red kidney beans, rinsed and drained /1/2 cup thinly sliced green onions. Preheat broiler. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.

 
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