Tuesday, April 28, 2015

Cauliflower Ravioli

  • 1 small cauliflower (chopped)
  • 1 teaspoon extra virgin olive oil
  • 1 clove minced garlic
  • 1/4 cup dairy/non-dairy milk of choice
  • 1/4 cup nutritional yeast
  • 1 package egg-roll wraps
  • Salt/pepper to taste

Steam cauliflower until tender (about 3-5 minutes). Transfer cooked cauliflower to food processor or blender. Add milk, nutritional yeast, salt, and pepper. Blend until consistency of ricotta cheese.

Remove egg roll wraps and place on flat surface. Lightly coat wraps with olive oil. Add 4 equal spoonfuls of cauliflower on wrap.  Layer with another wrap.  Seal the edges and cut into 4 ravioli.

Meanwhile, add oil to a skillet and sauté garlic over low heat for 2-3 minutes until fragrant.  Place ravioli in skillet and turn heat to medium/high.  Sauté ravioli until golden-brown on each side.

Serve with your choice of veggies, protein, and sauce.


Friday, June 22, 2012

Vegan Black Bean Chili

Me doing a cooking demo for CNP
  • 1 tsp olive oil  
  • 1 onion, diced small  
  • 2 cloves garlic  
  • 1 pound squash or zucchini, cut into medium dices  
  • 1 cup fresh corn (about 2 ears of corn)  
  • 1 cup veggie broth  
  • 2 T chili powder  
  • 1 tsp ground cumin  
  • 1 tsp dried oregano  
  • 2 tomatoes, diced  
  • 2 T tomato paste  
  • 1 (15 oz) black beans, drained and rinsed  
  • Salt and pepper to taste

Preheat large pot over medium-high heat.  Sauté onions and garlic in olive oil in pot until translucent.  Add squash or zucchini, corn, veggie broth, chili powder, cumin, oregano, salt and black pepper.  Cover pot and bring to a boil.

After the pot reaches a boil, reduce heat to simmer and cook 10 minutes.  Add tomatoes, tomato paste and black beans.  Cover the pot and cook for about 10 more minutes.  


Sunday, April 15, 2012

Whole Wheat Sweet Potato Oatmeal Pancakes

This past Saturday I helped volunteer with the Community Nutrition Partnership and the UNC Center for Health Promotion and Disease Prevention at the NC Science Festival. We were trying to get kids excited about cooking with local and healthy ingredients so we made Whole Wheat Sweet Potato Oatmeal Pancakes. The recipe was a huge success with the kids!

The kids and parents liked it so much, we ran out of recipe copies. So, for those wanting the recipe, please see below:

Whole Wheat Sweet Potato Oatmeal Pancakes
1 cup mashed sweet potatoes
1/2 cup oats
1 cup whole wheat flour*
2 eggs**
1 cup skim milk**
1/4 cup olive oil
2 tbs. honey
3 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg

*To make this recipe gluten-free: substitute buckwheat flour for the whole wheat flour
**To make this recipe vegan: substitute Ener-G Egg Replacer for the eggs and use almond or soy milk instead of skim milk.

To mash the sweet potato, take 1 medium sweet potato and cut into big chunks. Boil for approximately 20 – 25 minutes, or until soft. Drain the sweet potato chunks and mash with a fork or potato masher.

Combine all ingredients in large mixing bowl and stir until well combined.

Measure about ¼ cup batter and pour onto oiled skillet or griddle. Cook over medium heat until bubbles start to form at the top of the pancakes (about 2-3 minutes). Flip the pancake and cook for another minute, make sure the pancake does not start to burn.

Remove from skillet and serve with sliced fresh fruit. Enjoy!