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Amber's Watermelon, Feta, and Black Olive Salad

Posted on 2007.07.10 at 08:35

My friend, Amber, who reps the Dirty South in the ATL just sent me this Oprah recipe, so we're totally ripping it off and renaming it as AMBER'S!


1 small red onion, halved and sliced into thin half-moons 
Juice of 2 limes, plus more to taste 
3 1/2 pounds sweet, ripe watermelon, cut from rind and seeded 
9 ounces feta cheese 
1 bunch fresh flat-leaf parsley 
1 small bunch fresh mint, chopped 
3 to 4 Tbsp. extra-virgin olive oil 
1/2 cup pitted black olives (preferably Kalamata) 
Freshly ground black pepper

Place onion in a small bowl. Add lime juice and allow to steep.

Cut watermelon into approximately 1 3/4 inch triangular pieces (1/4-inch thick). Cut feta into similarly sized pieces and place in a large, wide, shallow bowl with watermelon. Tear off parsley leaves and add to bowl along with chopped mint.

Add onion, along with juices, to salad bowl. Add oil and olives; then, using your hands, toss salad very gently so that feta and melon chunks don't lose their shape. Add a good grinding of black pepper, and add lime juice to taste.

Janel's Fried Green BLTs

Posted on 2007.07.10 at 08:32
My friend, Janel, just sent me this recipe. Now I can't wait to try my hand at some urban gardening so I can cook up some yummy garden tomatoes!

Ellen, I made these on friday with tomatoes from our garden and they were so delicious! feel free to add to your blog...


*A few slices of any kind of bacon (veggie, turkey or the real deal) cooked crispy
*Your preference of lettuce
*4 slices of good bread (best from your corner bakery)
*3 Tablespoons of mayonaise (or vegan-aise, if that's how you do)
*Fresh cracked pepper to taste
*3 or 4 leaves of fresh basil, chopped
*Fried green tomatoes (see below for recipe)
*A few Tablespoons of olive oil
*OPTIONAL: cheese

Mix mayo, pepper and basil in a bowl and set aside in the fridge. Heat skillet or griddle to medium-high. Assemble bread, tomatoes, bacon and cheese (if using) into a sandwich, and drizzle olive oil on each side. Heat both sides in a pan the same way you would make a grilled cheese sandwich. When both sides are golden brown, remove from heat, add lettuce and spread mayo mixture on inside of the sandwich.

*2 green tomatoes from your garden (or friend's garden). Make sure they are at full size and just about to turn color. Cut into 1/4 inch slices.
*About 3/4 cup of seasoned breadcrumbs
*1 egg, beaten (or 1/4 cup egg substitute)
*1/4 cup your preference of milk
*Vegetable oil for frying

Salt both sides of the tomato slices, arrange them in one layer in a colander and let them stand for about 20 minutes. This draws the moisture from the tomatoes. Preheat oven to 350. Heat about 1/4 inch of oil in a skillet on medium-high heat. While that's going on, mix the egg and milk together in one bowl, and put your breadcrumbs in another bowl. When the oil is hot, dip individual slices in the egg mixture, then coat with the breadcrumbs and place into the oil. You'll probably have to manage these at about 3 or 4 slices at a time to get them nice and golden brown on each side. Place tomatoes on a draining cloth or paper towel when finished frying. Then, arrange them on a baking sheet (no extra oil necessary) and bake them for about 5 minutes.

These are HUGE if you use long slices of bread, so they can be a meal for 2 in and of themselves. Or, if you're trying to feed 4 people, you can cut them in half and add a good side dish.

Kelly's Quick n' Easy Veggie Sandwich

Posted on 2007.06.11 at 15:16
My good friend, Kelly, just sent me this recipe straight from the 'Burgh! Kelly's no yinzer, though. She won't be piling any French fries and cole slaw on this sandwich! Thanks, Kelly!

Quick and Easy Veggie Sandwich

You will need:

* Yellow squash, eggplant, or zucchini for this recipe.

* Grill (george foreman will work just fine).

* Pure Olive Oil

* Wishbone Lite Basalmic and Basil Vinaigrette Dressing

* 1 Regular Sized Whole Wheat Pocket Bread (I love Father Sam's!)

* 1 Wheel of Mini Babybel Lite cheese

* Your favorite type of hummus

How to:

Cut 6-10 slices (quarter inch thickness) of your favorite veggie listed above.

Place all slices into a ziplock baggie (use the quart sizes).

Pour in 1 tablespoon of Pure Olive Oil and 4 tablespoons of Wishbone Lite Basalmic and Basil Vinaigrette Dressing.

Seal up bag and shake for about a minute. You want all the dressing to soak into your veggies.

Once your grill is heated, place all slices on the grill for about 4-5 minutes, or until they are golden brown.

While you are waiting,slice your pocket bread in half. Cut up your babybel cheese into little pieces and cover one side of your pocket bread and spread your favorite type of hummus on the other side of the pocket bread.

When your veggies are ready, place as many as will fit on top of the cheese. Place the whole sandwich on the grill for 2-3 minutes.

Cut in half, let cool, and serve!

Steph's Sweet and Sour Seitan

Posted on 2007.06.11 at 15:11
Sweet and Sour Seitan
2 teaspoons canola oil
1 pound chicken style seitan
2 cloves garlic, minced
1 large bell pepper, cut in strips
1 large onion, chopped
1 (20 ounce) can pineapple chunks with juice
1 cup pineapple juice
1/3 cup brown sugar
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
2 tablespoons cornstarch
Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.
I also brushed some pineapple rings with olive oil and grilled them on a George Foreman grill (ghetto style!!) and added them to the final dish.  I served everything with brown rice, and it was awesome!!

Steph's Spicy Peanut Butter Noodles

Posted on 2007.06.11 at 15:10
Steph's Spicy Peanut Butter Noodles
In a medium sauce pot, start by sauteeing some minced garlic, scallions and a bit of grated ginger in shoyu (or soy sauce, if you don't have shoyu) and toasted sesame oil.  Add some peanut butter (I use about 3 cups of the kind you grind yourself at whole foods or essene) and about half a cup of tahini.  Add about a tablespoon of lemon juice and some chili sauce to taste (pretty much any kind of hot sauce you have/like will work, or skip it if you're not into spicy).  Then have some water handy to add to the mixture (you can also use chicken/veg broth if you're so inclined).  Stir continually over medium heat, adding as much water as necessary for it to become a think sauce-y consistency.  Pour over some udon noodles.  I like to refrigerate the noodles in the sauce for a few hours, and then when I'm ready to serve, I sautee some broccoli, red bell pepper, and bean sprouts in the wok, adding the pb noodles for a minute or two at the end to reheat.  Garnish with scallions or more bean sprouts or toasted sesame seeds.  Be creative!  This is one of my favorite dishes--it's pretty hard to screw up!


Posted on 2007.06.11 at 14:25
Thanks, Steph! We need more cookie recipes up in this jawn! Fo' realz fo' realz. C.R.E.A.M. = COOKIES RULE EVERYTHING AROUND ME!!!  :) 

ok, now on to DELICIOUS COOKIES!!!!!!
this recipe makes about one million cookies.  you might want to freeze some or make them for a party or just plan to eat cookies for every meal for a week.
1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 12. oz bag semisweet chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
Combine the wet and dry ingredients.
Stir in the chips.
With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
Bake for 9-10 minutes or just until edges are light brown.
It's really important that you don't over-bake these; their biggest appeal is that they're really soft and chewy.
It's tempting to leave them in, because they really don't look done after ten minutes, but they continue to cook after you take them out, and after a few minutes they firm up.

Steph's Portabello Patties

Posted on 2007.06.11 at 14:19
My friend, Steph, just sent me the following five recipes! All of them are vegetarian/vegan - friendly, so if you're ready to punch me in the face if I post another chicken-based recipe, relax those little furious fists of yours and think about all the head-exploding, psychotic fun you're going to have at the grocery store when you go to grab ingredients for these veggie-tastic treats! THANKS, STEPH!!

Steph's Portobello Patties (approximate recipe)
large portobello mushroom caps
olive oil
crumbled feta
several cloves of garlic, minced
red onion, minced
chopped fresh basil
dried rosemary
garlic salt
plain breadcrumbs
clean mushrooms and chop into small cubes.  add olive oil, minced garlic and onion, fresh basil, rosemary and salt.  mix well (i like to mix this with my hands!!!!)  mix in feta and taste.  add any additional spices desired (i like to add dried red pepper flakes), and more salt than you probably think is necessary.  finally add breadcrumbs, and egg (these will be the binding agents for the patties).  mix everything together, then form patties by hand.  pan fry in olive oil (or vegetable/canola oil).  check the inside to be sure egg is cooked.  throw those babies on a roll with some sliced avocado, romaine lettuce and a little balsamic vinaigrette.  DELICIOUS!!!

Steph's Mango Curry Tempeh Salad (vegan)

Posted on 2007.06.11 at 14:19
Mango Curry Tempeh Salad (vegan)
1 pkg tempeh
1 tbsp soy sauce
1 cup mango
1/4 cup scallions
3 tbsp nayo (can substitute non-vegan mayonnaise)
2 tsp curry powder
juice of 2 limes
2 tbsp cider vinegar
1 tsp sugar
1/2 tsp hot sauce
tear tempeh into pieces.  place in saucepan.  cover with water and add soy sauce.  cover and bring to boil.  simmer for 15 minutes.  drain tempeh and transfer to a cool bowl.  whisk ingredients for dressing.  add mango and scallions to tempeh.  add dressing.  mix well, cover and refrigerate.  delicious for sandwiches!!!

Steph's Sun-dried Tomato Pesto

Posted on 2007.06.11 at 14:18
Sun Dried Tomato Pesto
1/2 cup tightly packed sundried tomatoes
1 cup water
1/4 cup almonds
2 cloves chopped garlic
2 tbsp olive oil
1/4 tsp salt
few dashes black pepper
1/4 cup chopped fresh basil
place tomatoes in a saucepan and cover with water.  bring to a low boil then turn heat off and let soak for 15 minutes (until soft).  grind almonds in blender or food processor.  add sun dried tomatoes (with water), garlic, olive oil, salt, pepper and puree.  transfer to bowl and stir in basil.  it's best to refrigerate for a while before serving to let all the flavors gel.  use as a spread for sandwiches, or serve with something else tasty (i used it with grilled polenta).

Steph's Vegan French Toast

Posted on 2007.06.11 at 14:17
Steph's Vegan French Toast (approximate recipe)
orange juice
vanilla extract
tiny bit of nutmeg (optional)
throw some soymilk, bananas, oj, and about a tsp of vanilla into a blender or food processor.  blend until the texture of a milkshake.  add spices to taste.  dip bread into mixture (i like brioche sliced thickly) and griddle it up!!!!  top with whatever you like.

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