Total Recipe Resources

Blueberry Bran Muffins

Ingredients:

2 cups oat bran
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup nonfat or low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup fat-free egg substitute
2 tablespoons canola or walnut oil
3/4 cup fresh or frozen (unthawed) blueberries

Instructions:

In a large bowl mix together oat bran, sugar, baking powder, and baking soda. In another bowl combine yogurt, orange juice, egg substitute and oil. Add yogurt mixture to the oat mixture and stir until they are well blended. Next, add in the berries. Spritz muffin tin with nonstick spray. Fill cups approximately 3/4 full. Bake at 350 degrees F for 15 minutes or until toothpick/fork stuck in the center comes out clean.

Leftovers keep nicely in the fridge or freezer! You can easily substitute raspberries for blueberries for a different muffin.

Mouth Watering Vegetarian Chocolate Cake

Ingredients:

1/2 cup soft soy margarine
1 tablespoon vinegar
1 cup soy milk
1 - 2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups rice syrup
1-1/2 teaspoons baking soda
2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water

Instructions:

Mix together flour, cocoa, rice syrup and baking soda together well in a large mixing bowl. In a small bowl mix egg and 1/4 cup of water and stir until mixture becomes smooth.  In a separate bowl place soy milk and vinegar together and stir.  Stir margarine, vanilla, vinegar and milk mixture and egg mixture to dry ingredients.  Using an electric mixer beat on medium speed about 3 minutes.  Preheat oven to 350 degrees.  Spray 2 round cake pans with cooking spray.  Pour cake mixture evenly into both pans.  Bake 35 minutes or until toothpick comes out clean.  Cool slightly then remove from pans to continue cooling until ready to frost.

Vegetable Cabbage Rolls in Tomato Sauce

Ingredients:

1 head cabbage
1 tablespoon olive oil
1 medium red pepper, finely chopped
1 medium yellow pepper, finely chopped
1 medium onion, finely chopped
1 tablespoon seasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
2 teaspoons ginger root, minced, peeled
1 can (16 to 19 ounces) cannellini, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
2 cans (14 1/2 ounces) stewed tomatoes

Instructions:

Remove core of cabbage and throw away.  Heat a large Dutch oven pan filled 2/3 full of water over high heat until boiling.  Place cabbage in boiling water cut side up.  With forks separate leaves as they soften.  Once the leaves are separated cover the pan and continue to boil about 15 minutes or until tender.  Drain well.  Place 8 leaves to the side.  Chop remaining leaves.  Heat olive oil in a large skillet over medium heat about 1 minute.  Add peppers and onion and cook about 8 minutes.  Add chopped cabbage, vinegar, soy sauce and ginger and continue cooking for 5 minutes.  Remove from heat and stir in cannellini and water chestnuts.  Allow to cool slightly.   Using the reserved cabbage leaves place about 1/3 cup of filling in the middle of each leaf.  Wrap cabbage leaf around the filling.  Once all the leaves are filled replace skillet on the stove.  Heat tomatoes over high heat until juice just starts to boil.  Reduce heat to low and place rolled cabbage leaves in skillet.  Cover and cook about 13 minutes or until heated through.

Spicy Salmon and Roasted New Potatoes

Salmon is packed with omega-3 fatty acids – you know those “good for you” oils everyone is raving about.  The downside to salmon is that farmed salmon can actually contain high amounts of mercury and toxins.  For this reason, it’s always best to buy organic, wild salmon.  It’s pricey but well worth the money .

This recipe is impressive enough to serve for a dinner party but so easy to make.

Ingredients:

2 salmon fillets, organic, wild salmon if possible.
1 tablespoon brown unrefined sugar
¼ teaspoon dried chilli flakes
2 teaspoons of mustard seeds
1 tablespoon lime juice
½ teaspoon olive oil
Salt and black pepper to taste

Preheat oven to 325F.  Scrub and peel the baby new potatoes and cut in half.  Place in boiling water and boil for approximately 4 minutes (do not overcook).  Drain and place potatoes on a non-stick baking tray.  Toss with a little olive oil and sprinkle with salt.  Place in hot oven for approximately 30 minutes until tender and browned on top. 

Place the chilli flakes, sugar, lime and olive oil in a small bowl and combine.  Place the salmon skin-side down in a non-stick baking tray and rub spice mixture fully onto the salmon.  Top the salmon with the mustard seeds and place in oven for approximately 10 to 15 minutes, being careful not to overcook.

Note:  Add salmon to oven during the last 15 minutes of the potatoes cooking.

Serve immediately and add a mixed leaf side salad to finish.

Lemon Shrimp Risotto

Risotto is great comfort food.  An added plus is that because it’s naturally so creamy you don’t really need much oil or fat for cooking.  You can make a risotto meal out of virtually any ingredients you have on hand.  This recipe combines shrimp, lemon and spring onions but you can experiment with fish and mushrooms too.  Add a handful of chopped chillies if you like it hot!

Ingredients:

½ onion, finely sliced
1 clove of garlic, crushed
1 cup of risotto rice (known as Arborio rice)
½ cup white wine
5 cups of vegetable stock (homemade or powder form made into 5 cups of broth)
1 handful of spring onions, finely sliced
1 cup cooked, peeled shrimp
1 lemon, you’ll need a squeeze and a little bit of lemon zest
Salt and ground pepper to taste.
1 tablespoon olive oil

In a saucepan heat one tablespoon of olive oil and lightly fry the onion for approximately two minutes.  Add the crush garlic and fry for another minute.  Add the rice, turning frequently until coated on all sides.  Now add the wine and continue to stir the rice until the wine is absorbed. Reduce the heat to very low and start adding the vegetable stock, one cupful at a time.  Wait until each cupful is nearly absorbed before adding the next one.  Gently stir continuously. 

Continue cooking like this for approximately 15 to 20 minutes.  Add more stock if necessary.  Once the rice feels firm but cooked (al dente) stir in the shrimp, spring onions, yogurt and a squeeze of lemon (start with one squeeze and add more if you like it tangy!).  Now cook for a further 2 minutes, stirring continuously.  Remove from heat and season with salt and pepper to taste.  Garnish with a few spring onions and a little bit of lemon zest.  and serve immediately.

** Risotto is what slow food is all about.  The trick to cooking a good risotto is to take your time and gently stir the rice throughout the cooking process.  Take your time and think of it like therapy, without the big bills!