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Cauliflower with Cumin Seed

Recipe By : Dr. Atkins’ Quick & Easy Cookbook
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons cumin seed
1/4 cup olive oil
2 cloves garlic — thinly sliced
2 cups cauliflower — cut into bite size
salt and pepper — to taste

Heat a skillet over medium heat until hot but not smoking. Add the cumin
seeds and cook until the seeds begin to brown and pop, about 1 minute.
Remove from skillet and reserve. Heat the oil in the same skillet, add the
garlic, and sauté for 30 seconds. Add the cauliflower and sauté, stirring
occasionally, about 5 minutes, until the cauliflower begins to brown. Add
the toasted cumin seed, salt and pepper, toss well and serve.

Serves 2

NOTE: When I made this (10/23/98) I forgot the garlic and it was delicious
anyway. I cut back some on the seeds and the oil could have also
been cut some.

Editors Note: If you are not fond of cumin, substitute fennel or caraway

MY NOTE: I like cumin but try the others anyway for a variation.
ALSO: This works with cabbage also. I just melted about 1-2
tablespoons of butter in pan, added cumin, then added 1/4 head
of cabbage cut up. The water clinging to the leaves is enough
to help steam the cabbage. Was really good. (Using about 2 cups
raw cabbage = 5.7 grams total.)

Total Grams: 11.1
Per serving: (2) 5.5

If you like cumin you’ll love this recipe. I thought if sounded like too much cumin
but I found that it wasn’t. I used the same principal with cabbage, too.

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Tofu Hummus

Submitted by: Christina

Prep Time: approx. 10 Minutes

” This version of hummus contains tofu for added protein and extra creaminess,
and it uses peanut butter instead of tahini. Very easy and delicious! ”

1/2 cup diced silken tofu
1/4 cup lemon juice
2 tablespoons creamy peanut butter
2 tablespoons olive oil
3 cloves garlic
1 (19 ounce) can garbanzo beans, drained

1 Place tofu, lemon juice, peanut butter, olive oil, garlic, and
garbanzo beans in a blender or food processor.
Blend until mixture is smooth. Chill until ready to serve.

Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Calories 295
Protein 15g
Total Fat 10g
Sodium 355mg
Cholesterol –
Carbohydrates 40g
Fiber 11g

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1/4 cup water
1 15-16 ounce can garbanzo beans, drained and rinsed
1-2 cloves garlic
1-3 tsp. ground cumin
2 tbsps. lemon juice
chili powder to taste
Combine in a blender or food processor & process until smooth.

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Crustless Greens Pie (serves six)

1 1/2 lbs Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
1 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, minced
2 cloves garlic, minced
1/2 small yellow pepper, finely chopped
2 small zucchini (about 12 lb [sic] grated)
…must be a misprint for 1/2 lb…or not? gardeners know how fast
“small” zucchini grow if you take your eyes off them for a moment)
1/3 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 extra-large eggs, lightly beaten (I suppose this would be
equivalent to 4 regular-sized large eggs)
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese

Trim the greens, discard stems, and chop leaves. Heat butter in a
saucepan and cook onion and garlic until tender. Stir in yellow
pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt
and black pepper, and cook, covered, until very tender, about 15
minutes. Remove cover and cook, stirring, for another 25 minutes
until all liquid is evaporated. Transfer to bowl and cool
slightly. Beat the eggs into this mixture and pour into a 9-inch
glass or ceramic pie plate. Sprinkle with cheeses and bake at 375 F
for 25 minutes, then let stand at least 10 minutes before serving.

Notes: (1) Cooking the greens mixture 25 minutes seems pretty long–
I’d watch them carefully during this period, and be ready to shorten
it if they dry out sooner.

(2) The original recipe had 1 extra touch you might like to add if
making this as non-complimentary; 1/4 cup fresh bread crumbs sauteed
in 2 Tbsp butter until golden, then sprinkled on right at the end,
on top of the cheeses, just before putting the pie to bake.

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Tony’s Summer Pasta

Submitted by: Karen C. Greenlee

Prep Time: approx. 10 Minutes
Cook Time: approx. 5 Minutes

” Tony is my husband. He brought home a recipe he had gotten
from someone at work, and it was adapted over time to this recipe —
so I named it “Tony’s Summer Pasta”. The tomatoes and cheese are
marinated in oil, basil, and garlic, and then tossed with the hot
linguine. The tomatoes are warmed and the cheese melts ever so slightly,
creating a simple but delectable meal. ”

1 (16 ounce) package linguini pasta
6 Roma tomatoes
1 pound shredded mozzarella cheese
1/3 cup chopped fresh basil
6 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon garlic salt
ground black pepper to taste

1 Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt,
and black pepper in medium bowl. Set aside.

2 Meanwhile, cook pasta according to package directions.

3 Drain pasta, and transfer to a serving bowl.
Toss with tomato mixture. Serve.

Makes 6 servings

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 637
Protein 29g
Total Fat 32g
Sodium 514mg
Cholesterol 44mg
Carbohydrates 60g
Fiber 3g

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Herb Roasted Vegetables

Submitted by: Maryanne

Prep Time: approx. 5 Minutes
Cook Time: approx. 10 Minutes

” This recipe works best when baked in a convection oven,
it allows the herbs to fully flavor the dish. ”

1 1/2 pounds new potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
1/2 small eggplant, quartered and cut into 1/2-inch st
1 red bell pepper, cut into 1/2-inch wide strips

1 Preheat oven to 450 degrees F (230 degrees C).

2 Combine potatoes, carrots, and onion in an ungreased 13×9 inch baking pan.
Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to
taste in a small mixing bowl. Drizzle the mixture over the vegetables.

3 Bake for 20 minutes.

4 Remove the baking dish from the oven and add eggplant and bell pepper.
Toss to combine the eggplant and bell pepper with the other vegetables.
Return the pan to the oven.

5 Bake for 13 to 15 more minutes or until the vegetables and tender and
brown on the edges. Serve hot.

Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 202
Protein 3g
Total Fat 8g
Sodium 243mg
Cholesterol –
Carbohydrates 31g
Fiber 4g

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