A Pinch and a Dollop

A Journey To Health, One Bite at a Time
A Pinch and a Dollop
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  • Veggie Sides & Salads
  • Category: Cooked Veggie Recipes

    • Stuffed Poblanos

      Posted at 4:43 pm by pinchdollop, on November 15, 2013

      Stuffed Poblanos

      I saw these Poblano peppers in the market today, and my mind started imagining all the different ways I could stuff them. I threw some things together, and came up with a sure hit for a holiday side dish, or even a main course with a beautiful raw salad. The filling is amazing, and could be used to stuff an acorn or butternut squash, or just to eat on its own.

      10 poblano peppers (get a few extra, as some may crack when roasting)

      1 c cooked quinoa

      1 small onion, finely chopped

      2 green onion, finely chopped

      1 small shallot, finely chopped

      2-3 garlic cloves, minced

      ~ 5-7 oz spinach, more if desired, as it melts to nothing

      1 large portabello mushroom, chopped into small pieces

      8 oz extra firm tofu

      1 fuyu persimmon

      1/8 c raisins

      1/4 c raw sunflower seeds

      1/4c nutritional yeast

      1/8 c unsweetened dried coconut flakes (optional)

      1 ripe sweet plantain

      low sodium vegetable broth, approximately 1 c, but maybe more or less

      Wash poblanos and place on baking sheet with parchment or silpat, and bake in preheated 400 degree oven. Roast in oven until peppers are slightly charred and soft. Skin will begin to pull away from flesh, but don’t remove the skin, as the pepper will break and you will not be able to stuff.

      With the skin on, place plantain in microwave, cook on high 1 minute. Turn upside down and cook on high additional minute. Skin will split while cooking, so don’t be alarmed if it comes off slightly. In a bowl, mash plantain without skin using a fork, and set aside.

      In a large fry pan over medium heat, line the pan with enough broth to cover, and bring to a boil. Add onion, green onions, shallot, and garlic. Saute until onions begin to soften, and add chopped mushroom and spinach. If pan is dry at any point, add more broth as needed to keep enough moisture in the vegetables. Cover with lid, leaving small opening, and let the spinach wilt and mushroom break down. Dice persimmon, and add to saute pan. Crubmle tofo into mixture using your hands to break it into a consistency of hamburger meat. Add raisins, nuts, nutritional yeast, and coconut, stir to toss all together. Add mashed plantain and incoprorate throughout, and then take off heat, and add cooked quinoa. You can mix with your hands or a large wooden spoon, and set aside.

      While peppers are still hot, place under running cold water to cool off so you can work with it, but still keeping peppers warm. With a sharp paring knife, poke into and cut around stem and remove it with the seeds. Fill pepper with water, and make sure most or all of the seeds are removed. With a spoon or your hands, fill peppers with as much mixture as they will hold, periodically pushing down to really stuff pepper.

      Posted in Cooked Fruit Recipes, Cooked Veggie Recipes, Main courses, Nuts and Seeds, Side Dishes | 0 Comments | Tagged nutritional yeast, persimmon, poblanos, quinoa, stuffed, tofu
    • Roasted Veggie Burger and Celery Root Salad

      Posted at 1:47 pm by pinchdollop, on October 25, 2013

      Roasted Veggie Burger and Celery Root Salad

      I’m always looking for ways to either sneak my veggies in, or get new ideas for raw salads. These burgers are amazing for throwing just about anything you have lying around you want to use up in the fridge, and they taste great! The salad inspiration came from my friend Felicia, who introduced me to the apple, celery root, mustard combo! So delicious! I made a few tweaks, and it was perfect with the bergers!

      Celery Root, Apple, and Pomegranate Salad

      1 celery root, julienned

      4 small macintosh apples, peeled, cored, and julienned

      1 pomegranate, seeded

      ~ 1-2 Tbs Dijon Mustard

      ~ 1/4 c apple cider vinegar

      Cut the celery root and apple and sprinkle with the pomegranate seeds. Make dressing by mixing the mustard and vinegar, and adjust amounts to your taste. Pour over fruit/veg, mix and eat! The combo of the sharp mustard and vinegar with the distinct celery flavor and sweetness of the fruit is amazing!

      Roasted Veggie Burgers

      1 green bell pepper

      1 leek

      1/2 carrot

      1 large beet

      1/2 fennel bulb

      1 head broccoli

      1 package white mushrooms, sliced

      12-15 garlic cloves

      1c vegetable broth

      1/2 c white beans

      1 1/4 c rolled oats

      2/3 c nutritional yeast

      splash liquid aminos

      Cut vegetables, all but mushrooms,  into large chunks, and spread evenly on baking sheet lined with parchment or silpat. Pour 1/4c of broth over veggies to flavor and protect from burning. Place into 400 degree oven, and roast for about 45 min to 1 hour, mixing veggies every so often so they don’t burn and evenly roast. You can add a little extra broth if they are starting to char.

      While veggies are cooking, line a fry pan with 1/4 c broth and add full package of mushrooms. Once wilted and browned, take mushrooms off heat and place in blender.  (You can do this in the food processor as well if you do not have a blender). Once veggies are finished roasting, add about half of the tray or 2 cups to the blender. Add all other ingredients, but save 2/3 c of the rolled oats to add into blended mixture. Once incorporated, the mixture should resemble a paste similar to ricotta cheese. Pour this into a bowl and mix together with remaining rolled oats. Form into patties, and then place on baking sheet lined with silpat (This is pretty important so the burgers crisp and don’t stick). Place in oven, and bake for about 15-20 minutes on each side, or until burger is crispy on outside. Inside it will remain soft and moist.

      Guacamole

      1 avocado

      several springs of cilantro, chopped

      splash of hot sauce

      Mash avocado and mix cilantro and hot sauce in!

      I usually do 2 burgers as a main course with a dollop of the guacamole, but eat until you are satisfied, not full! The burgers can have any veggies you want, and you can even add in a little brown rice in the blender or into the fold for a nutty, chewier texture. The nutritional yeast is key for flavor, adding a slight cheesiness, and it is super rich in vitamin B12, which is a great addition when you are eating a plant based diet!

      Posted in Cooked Veggie Recipes, Raw Fruit Recipes, Raw Veggie Recipes | 0 Comments | Tagged apple cider vinegar, celery root, guacamole, mustard, nutritional yeast, pomegranate, roasted veggies, veggie burger
    • Lentil Soup, Crudite, and Tofu “Cheese” Dip

      Posted at 4:50 pm by pinchdollop, on October 23, 2013

      It’s cold today, and I have been craving warmth all day long. So, I had the leftover Eggplant Manicotti for Breakfast, and wanted something warm along with my veggies for lunch. Voila! Lentil soup. I followed the skeleton of this great blog called “Simply Scratch” and made my tweaks, as you will see below.  (www.simply scratch.com: There are all these step by step instructions with photos to show you what it will look like, so if you are just beginning to cook, this would be great for you)! I LOVE how the soup came out; it’s very smoky and hearty. The Smoked Paprika makes you feel like there is bacon or something in here, when there is no fat at all! It’s fantastic! I topped it with pumpkin seeds and my favorite One Lucky Duck Parmesan Flakes (you really don’t need, but I am a little obsessed). I paired it with some cut up veg, and a little of the filling from the Eggplant Manicotti to use as a dip, and it was an excellent lunch!

      LENTIL SOUP

      1 Lg Onion, Diced

      1 Carrot, Diced

      4 Celery Ribs, Diced

      6 Garlic Cloves, Minced

      2 c Dry Lentils, Sorted and Rinsed

      2 Qtz Low Sodium Veg Broth (I use Imagine)

      2 Bay Leaves

      1/2 tsp Ground Black Pepper

      1/2 tsp Turmeric

      1/2 tsp Cumin

      1/4- 1/2 tsp Smoked Paprika

      10-12 Pepitas (Raw Pumpkin Seeds), Optional

      Sprinkle of One Lucky Duck’s Parmesan Flakes, Optional

      For cheese dip, see filling for Eggplant Manicotti

      In a large Dutch Oven or Heavy Stock Pan over medium high heat, pour about 1/2 c of your broth or enough to coat bottom of the pan. Let this heat for a minute or two (it will start to bubble quickly, so chop your veggies first), and then add onion, carrots, and celery and stir. Let the veggies sweat, or cook until the onion begins to be translucent. Once the veggies have cooked a little, add your minced garlic and continue to sauté. After 5 minutes, you can add your cleaned lentils, bay leaf and spices. Sir and then add the rest of the broth. Let everything come to a boil and then bring heat to low to simmer for about half an hour or until lentils are done. They should have some body, but be soft to the bite.

      Once the soup has done cooking, place half the soup in a blender, and mix on high for 2-3 minutes or until the mixture is creamy and incorporated. If you like a less chunky soup, you can blend the whole mixture, but I would suggest at least doing half because it gives the soup body and texture, while leaving lots of big chunks. Stir the blended mixture back into the remaining soup in the pot, and serve!

      Posted in Cooked Veggie Recipes, Raw Veggie Recipes | 0 Comments | Tagged Bay leaf, Lentil, Lentil soup, smoky, Soup, Soups and Stews, winter
    • Vegan Eggplant Manicotti

      Posted at 9:36 pm by pinchdollop, on October 22, 2013

      Vegan Eggplant Manicotti

      1 large eggplant, cut into 1/4”- 3/8” slices

      2-3 cups tomato sauce, see recipe for no salt or sugar or fat added

      home made sauce below.

      ~ 1 cup filling (approx.) see below. There will be extra for dipping

      1/4 package Daiya Mozzarella cheese

      ¼ cup one lucky duck parmesan flakes (if you can get these, they are  fantastic)

      Sauce:  ½ c low sodium vegetable broth

      1 large onion

      ½ carrot, grated

      ½ beet, grated

      3 or 4 garlic cloves, minced

      1 15oz can crushed tomatoes

      15 oz water

      1 handful olives, I like kalamata for the salt

      1 handul raisins

      1 handful raw pumpkin seeds

      1 handul raw sunflower seeds

      2 bay leaves

      Any Italian non salt seasonings of choice

      Filling: ½ package of extra firm tofu

      ½ can white beans, drained

      1 c spinach leaves

      1/4 c daiya mozzarella

      1/8 c parmesean flakes

      1 handful raw sunflower seeds

      1-2 garlic gloves

      low sodium vegetable broth, to loosen mixture

      **All of these measurements are rough estimates. I never measure, so use your discretion on how you like things. I probably would have made the sauce a little spicy with hot pepper flakes when the onions were cooking, but I forgot!

      Directions:  I start by roasting the eggplant on a silpat in a 400 degree oven for about 10 minutes each side, or until slightly browned. (You can sub for zucchini if you can’t eat eggplant. While eggplant is roasting, make filling and sauce.

      Sauce: Sautee onions in broth until translucent. Add minced garlic, grated carrot and beet, and continue to sauté until soft. Add crushed tomatoes, and when can is empty, fill with water to get all bits of tomato out of can. Add bay leaves, olives, rainsins, nuts and seeds, and seasonings, and bring to a boil. Once boiling, reduce heat and simmer to reduce sauce.

      Filling: Place all ingredients in the blender and blend on high until all incorporated. You want a tight filling, resembling ricotta cheese, so use the broth accordingly to get that texture.

      Assemble manicotti by placing approx. 1 cup of sauce on bottom of baking dish, or enough to line bottom of pan. Place about 2 tbs of filling in each eggplant slice, roll and put into baking dish. Line up as many as you have or as many as will fit in the dish, and cover with a layer of sauce. Sprinkle with daiya cheese and parmesean crumbles, and bake in 400 degree oven until cheese melts.

      Posted in Cooked Veggie Recipes | 0 Comments | Tagged eggplant, manicotti, spinach tofu spread, tomato sauce
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