Cajun Red Snapper with Garlic Mashed Cauliflower

Cajun Red Snapper
• 3 (4 oz.) red snapper filets
• 1/2 teaspoon paprika
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• 1 tablespoon Earth Balance (or butter)
• 1-1/2 teaspoons olive oil

In a small bowl, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.

In a small microwaveable bowl, melt the Earth Balance and olive oil. Brush both sides of the snapper with the oil mixture, reserve remaining. Coat both sides of the filets with the seasoning-mixture.

Heat a grill pan over medium high heat. Drizzle remaining oil mixture on one side of fish filets. Place filets oil-side down in pan. Cook over a medium high heat until the fish is browned, 5 minutes. Flip fish and cook until browned, 3 more minutes.

Garlic Mashed Cauliflower
• 1 medium head of cauliflower, cut into small pieces
• 1 tablespoon Tofutti Better Than Cream Cheese (or cream cheese)
• 1/4 cup finely grated Soy Mozzarella Cheese (or freshly grated parmesan)
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 2 tablespoons Earth Balance
• Fresh ground black pepper

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the remaining ingredients, until smooth. Season generously with fresh ground pepper.

You can transfer into a saucepan and keep warm covered on low if necessary.

Green Chile Pasta

This is my take on a recipe that my Dad gave to me a few years back… His recipe originally came from Sunset Magazine in 1972 and included bacon and beef broth. I think this recipe is just as delish, or it might be even better. Enjoy!

Green Chile Pasta

• 1/4 cup olive oil
• 1 – 13.25 oz. box Dreamfields Healthy Carb Living Spaghetti, broken into 2 inch pieces
• 1 large onion, chopped
• 3 cups vegetable broth
• 1 can Rotel tomatoes, drained
• 1 – 7 oz. can diced green chiles
• 2 tbsp. red wine vinegar
• Fresh ground pepper, to taste
• Finely grated soy mozzarella cheese (use freshly grated parmesan if you eat dairy)

Heat oil in a large pan over medium heat and stir in the onion. Add the broken spaghetti and sauté over medium heat, stirring, until pasta is golden brown and the onion is getting translucent, about 5 minutes. Increase heat and add the broth, Rotel, chiles and vinegar and stir well. Cover, lower heat to a simmer and cook until spaghetti is tender and most of the liquid is absorbed, about 15 minutes. Season to taste with freshly ground pepper. Top with grated cheese.

Zucchini Muffins

Zucchini Muffins
• 2 zucchini
• 1 cup all-purpose flour
• 1/2 cup wheat flour
• 1/4 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. ground ginger
• 1/2 tsp. sea salt
• 1 1/2 tsp. egg replacer mixed with 2 tbsp. water (or 1 egg)
• 2/3 cups soy milk (or regular milk)
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 tsp. vanilla extract

Preheat oven to 400 degrees.

Grease 12 muffin cups or line with paper muffin cups.

Grate zucchini through into a colander in the sink. Squeeze out any excess liquid.
In a large bowl, whisk together both flours, sugar, baking powder, ground ginger and salt. In a second bowl, whisk together milk, oil, egg replacer, zucchini, brown sugar and vanilla until everything is mixed well and the sugar is dissolved.
Pour the wet ingredients into the dry ingredients; stir until all of the dry mixture is wet. Spoon mixture into muffin cups.

Bake until browned and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Garbanzo Salad

BBQ season is here and I am always looking for good side salads to go along with the barbecue meal. This salad is very light with a hint of spice - perfect for the upcoming Memorial Day holiday!

Garbanzo Salad
• 2 – 16 oz. cans Garbanzo beans, rinsed and drained
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup finely chopped red onion
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon ground cumin
• 1/2 teaspoon spicy Mexican chili powder
• Fresh ground pepper

Combine all ingredients and mix well in a bowl. Let chill at least 30 minutes before serving.

Yields 8 - 1/2 cup servings.

Waffle Iron Potato Patties

This savory side dish would be great for breakfast or dinner. Enjoy!

Waffle Iron Potato Patties
• 2 cups Simply Potatoes shredded potatoes
• 2 tbsp. fresh minced parsley
• 1 tbsp. Earth Balance, melted (or butter)
• 1 1/2 tsp. Egg Replacer mixed with 2 tbsp. water (or one egg, beaten)
• 1 1/2 tsp. Nutritional yeast flakes
• 1 1/2 tsp. flour
• 1 tsp. onion powder
• 1/2 tsp. sea salt
• 1/4 tsp. garlic powder

Preheat a lightly-oiled waffle iorn.

In a medium bowl, mix together all ingredients. Pack mixture into the hot waffle iron, close the lid, and cook 10 minutes, or until golden and crispy.

Makes 2 patties.

Pasta Primavera

Pasta Primavera
• 3 medium leeks, white and light green parts, halved lengthwise, washed and cut into ½ inch thick slices
• 1 pound asparagus, cut into ½ inch pieces
• 1 cup frozen peas
• 2 tsp. minced garlic
• 1/4 tsp. red pepper flakes
• 5 cups vegetable broth
• 2 tbsp. freshly squeezed lemon juice
• 6 tbsp. olive oil
• 1 – 13.5 oz. box Dreamfields Healthy Carb Living Penne Rigate pasta
• 1 cup dry white wine
• ½ cup finely grated soy mozzarella cheese (use freshly grated parmesan if you eat dairy)

Warm broth over medium-low heat, covered.

Heat 2 tbsp. oil in a large pan over medium-high heat; add sliced leeks and a pinch of salt. Cook, covered, stirring occasionally, until leeks are soft, 5 – 7 minutes. Add asparagus pieces, season with salt & fresh ground pepper and and cook covered, stirring occasionally, until crisp tender, 4 – 6 minutes. Add 2 tsp. garlic and pepper flakes; cook until fragrant, about 30 seconds. Add peas and continue to cook 1 minute. Transfer vegetables to a plate and set aside.

Heat 4 tbsp. oil in the same pan over medium heat. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.

When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to a boil. Cook, stirring frequently, until most of the liquid is absorbed and the pasta is cooked to your liking, 10-12 minutes. Drain off any excess liquid.

Remove pan from heat, stir in lemon juice, cheese and vegetables.

Serves 4

Banana Blueberry Muffins

• 3/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 cup Quaker oats
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup rice milk (or regular or soy milk)
• 4 tbsp. earth balance, melted
• 1 1/2 tsp. egg replacer mixed with 2 tbsp. water (or 1 egg)
• 1 teaspoon vanilla
• 2 ripe bananas, mashed
• 1 cup fresh blueberries

Preheat oven to 400°F.

Grease 12 muffin cups or line with paper muffin cups.

Combine first 6 ingredients in a large bowl. Whisk milk, melted butter, egg replacer and vanilla in a medium bowl. Add the wet mixture into the dry ingredients, stirring until just combined. Carefully fold in bananas and blueberries. Divide batter among prepared muffin cups.

Bake until a toothpick inserted into centers of muffins comes out clean, about 20-25 minutes.

Transfer to rack to cool. Serve warm or at room temperature.

Yields 12 muffins.

Southwest Quinoa

Quinoa has become the go-to in my house. Every time I try something new with quinoa, it becomes my new favorite recipe! I can't believe I've just now discovered it - what did I do before!?!?

Southwest Quinoa
• 2 cups vegetable broth
• 1 cup quinoa
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 1 tablespoon Earth Balance
• 1/2 large red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 teaspoon chopped garlic
• 1 tablespoon olive oil
• 1 cup corn, canned or frozen, drained or thawed
• Salt and pepper to taste

In a large sauce pan, add broth, cumin, oregano, chili powder and butter. Bring to a boil and add quinoa. Cover and simmer on low for 20 minutes, or until all of the liquid is absorbed.

Meanwhile, in a large sauté pan add olive oil, garlic, onion and bell peppers, sauté over medium heat until soft, about 10 minutes. Season with salt and pepper, to taste.

Toss quinoa with corn and bell pepper mixture. Season with salt and pepper, to taste.

Serves 4-6.