Posts Tagged ‘cumin seed’

Sweet Spiced Pumpkin [Vegan]

Tuesday, November 1st, 2016

pumpkins

Sweet spiced pumpkin is simply autumn perfection.

Ingredients:

1/2 tsp cumin seed

1/2 tsp ground ginger

1/2 tsp coriander seed, ground

1 tsp soft brown sugar

1 lb pumpkin, peeled and cut into thin slices

1-1/2 oz vegan margarine, melted

Directions:

Preheat oven to 350?F. Place pumpkin on a greased foil-lined tray. Brush butter over pumpkin. Combine remaining ingredients. Mix well and sprinkle over pumpkin. Bake 35 minutes, or until cooked through. Serve hot.

Serves 4

Nutrition Facts

Nutrition (per serving) Calories 77; % Calories From Fat 93.5%; Total Fat 8g; Saturated Fats 5g; Mono-unsaturated Fats 2g; Poly-unsaturated Fats 0g; Cholesterol 0mg; Sodium 58mg; Total Carbohydrates 1g; Dietary Fiber 0g; Sugar 1g; Protein 0g.

More Information:

Vitamins:

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 1 mcg
Vitamin A 250 IU
Niacin B3 0 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 0 mg
Vitamin D 6 IU
Vitamin B6 0 mg
Vitamin E 0 mg
Choline 2 mg

Minerals:

Manganese 0 mg
Calcium 7 mg
Magnesium 2 mg
Phosphorus 5 mg
Zinc 0 mg
Fluoride 0 mcg
Copper 0 mg
Sodium 58 mg
Selenium 0 mcg
Iron 0 mg
Potassium 14 m
g

Green Apple-Chipotle Salsa [Vegan]

Thursday, September 1st, 2016

Green Apple-Chipotle Salsa

Zesty salsa is a western staple, but come apple season, put a new twist on this classic.

Ingredients:

1 tbsp lemon juice

2 tbsp vegetable oil

1 tbsp cumin seed

2 tbsp molasses

1 tbsp white vinegar

1 large yellow onion, finely diced

6 Granny Smith apples, unpeeled, cored and chopped into bite-size pieces

2 cans chipotle chili peppers

2 tsp fresh oregano, chopped

Directions:

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 2 minutes. Stir in apples, reduce heat to medium, cover and cook 4-5 minutes, or until apples are just softened. Transfer to a bowl and set aside to cool. Combine remaining ingredients in a blender or food processor and purée. Season with salt and pepper to taste. Mix well. Stir chipotle purée into apple mixture. Mix thoroughly. Cover and refrigerate at least 2 hours or overnight.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 260; % Calories From Fat 27.7%; Total Fat 8g; Saturated Fats 1g; Mono-unsaturated Fats 1g; Poly-unsaturated Fats 5g; Cholesterol 0mg; Sodium 440mg; Total Carbohydrates 52g; Dietary Fiber 8g; Sugar 37g; Protein 2g.

More Information:

Vitamins:

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 10 mcg
Vitamin A 430 IU
Niacin B3 1 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 41 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 3 mg
Choline 16 mg

Minerals:

Manganese 0 mg
Calcium 63 mg
Magnesium 54 mg
Phosphorus 59 mg
Zinc 0 mg
Fluoride 9 mcg
Copper 0 mg
Sodium 440 mg
Selenium 2 mcg
Iron 2 mg
Potassium 600 m

Celery, apple and Sesame Salad [Vegan]

Monday, August 1st, 2016

Celery, Apple and Sesame Salad

 

This healthy salad contains more than 1 serving of fruits and veggies in it. It is full of crisp celery, sweet apples, and crunchy sesame seeds, all coated with a creamy dressing. Very yummy and satisfying!

Ingredients:

3/4 cup olive oil

1 clove garlic, crushed

2 tbsp lemon juice

2 tbsp cider vinegar

2 tbsp salt

1 tsp raw sugar, or white sugar

1/2 tsp mustard

2 tbsp mixed seasoning, such as mint, parsley, chervil, chives, and thyme, chopped

1 head of celery, thinly sliced

4 red dessert apples, cored and thinly sliced

1 tbsp sesame seeds, roasted

Directions:

Put olive oil and next 7 ingredients in a screw-top jar, adding salt to taste. Shake well to blend before serving. Place the celery and apple in a salad bowl. Pour in the dressing and toss well. Just before serving, mix in the sesame seeds.

Serves 6

Nutrition Facts:

Nutrition (per serving) Calories 310; % Calories From Fat 81.3%; Total Fat 28g; Saturated Fats 4g; Mono-unsaturated Fats 20g; Poly-unsaturated Fats 3g; Cholesterol 0mg; Sodium 8mg; Total Carbohydrates 18g; Dietary Fiber 3g; Sugar 13g; Protein 1g.

More Information:

Vitamins:

Thiamin B1 0mg
Vitamin B12 0mcg
Vitamin K 19mcg
Vitamin A 68IU
Niacin B3 0mg
Pantothenic Acid 0mg
Riboflavin B2 0mg
Vitamin C 8mg
Vitamin D 0IU
Vitamin B6 0mg
Vitamin E 4mg
Choline 5mg

Minerals:

Manganese 0mg
Magnesium 12mg
Calcium 12mg
Zinc 0mg
Phosphorus 26mg
Copper 0mg
Fluoride 4mcg
Selenium 0mcg
Sodium 8mg
Potassium 150mg
Iron 0m
g

Avocado Salsa [Vegan]

Friday, July 1st, 2016

avocado salsa

 

This salsa is absolutely delicious! Its taste is wonderfully fresh and light.

Ingredients:

1/8 tsp hot pepper sauce

2-2/3 tbsp olive oil

1 tsp cumin seed

1 tsp coriander seed, ground

2 large avocados

1/4 tsp lime juice

1 large ripe tomato

1 small red bell pepper

1/4 cup cilantro, chopped, leaves

1 medium red onion, finely chopped

Directions:

Cut avocados in half, remove seed, and peel. Finely chop flesh and transfer to mixing bowl. Add lime juice and toss lightly. Cut tomato in half horizontally and squeeze gently to remove seeds, chop finely. Remove seeds and membrane from pepper and chop finely. Place ground coriander and cumin in a small pan over medium heat. Stir 1 minute to enhance fragrance and flavor; cool. Add all ingredients to avocado in bowl
and gently combine, so that the avocado retains it shape and is not mashed. Refrigerate until required. Serve at room temperature with corn chips or tortilla chips.

Serves 6

Nutrition Facts:

Nutrition (per serving) Calories 190; % Calories From Fat 80.5%; Total Fat 17g; Saturated Fats 3g; Mono-unsaturated Fats 10g; Poly-unsaturated Fats 2g; Cholesterol 0mg; Sodium 9mg; Total Carbohydrates 12g; Dietary Fiber 7g; Sugar 5g; Protein 3g.

More Information:

Vitamins:

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 9 mcg
Vitamin A 830 IU
Niacin B3 1 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 39 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 4 mg
Choline 4 mg

Minerals:

Manganese 0 mg
Calcium 24 mg
Magnesium 33 mg
Phosphorus 60 mg
Zinc 1 mg
Fluoride 1 mcg
Copper 0 mg
Sodium 9 mg
Selenium 0 mcg
Iron 1 mg
Potassium 490 m
g

Lentil Chili

Monday, February 1st, 2016

Lentil Chili

This vegan chili is a hearty dish that needs only a hearty whole grain bread for a filling meal and it is savory.

Ingredients:

1 onion, chopped

2 tbsp chili powder

4 cloves garlic, crushed

1/8 tsp salt

1 tbsp cumin seed

1 cup dried lentils

2 cups canned tomatoes, drained and chopped

1 cup dry bulgur

2 tbsp olive oil

3 cups vegetable broth

Directions:

Heat oil in a stockpot over medium-high heat. Add garlic and onions; sauté for 5-7 minutes, or until tender. Add lentils and bulgur wheat. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 30-35 minutes, or until lentils are tender.

Serves 6

Nutrition Facts:

Nutrition (per serving) Calories 170; % Calories From Fat 33.4%; Total Fat 6.3g; Saturated Fats 1g; Mono-unsaturated Fats 3.9g; Poly-unsaturated Fats 1g; Cholesterol 0mg; Sodium 480mg; Total Carbohydrates 26g; Dietary Fiber 6.3g; Sugar 3.3g; Protein 6.8g.

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0.12 mcg
Vitamin K 8.4 mcg
Vitamin A 850 IU
Niacin B3 3.7 mg
Pantothenic Acid 0.39 mg
Riboflavin B2 0.14 mg
Vitamin C 11 mg
Vitamin D 0 IU
Vitamin B6 0.32 mg
Vitamin E 2 mg
Choline 21 mg

Minerals:

Manganese 1 mg
Magnesium 59 mg
Calcium 62 mg
Zinc 0.86 mg
Phosphorus 140 mg
Copper 0.23 mg
Fluoride 79 mcg
Selenium 1.2 mcg
Sodium 480 mg
Potassium 450 mg
Iron 2.8 mg

Butternut Squash Stew

Saturday, January 1st, 2011

Another butternut squash recipe that is low in calories, fat, sodium and cholesterol.

Ingredients:

2 tsp cumin seed

1 tbsp unsalted butter

1 tsp ginger, grated

2 tbsp cilantro, or parsley, chopped

1 lb butternut squash, peeled, seeded and cubed

1 celery stalk, thinly sliced

1 onion, coarsely chopped

1 can (15 oz) white kidney beans, drained

1 carrot, peeled and thinly sliced

3 cloves garlic, crushed

Directions:

Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain, reserving liquid, and set aside. Melt butter in a heavy nonstick skillet over medium heat. Add onion, carrot, celery and garlic. Cover skillet and cook 10 minutes, stirring occasionally, until onion is tender. Stir in squash, remaining ingredients and salt to taste. Simmer 5-10 minutes, adding enough reserved liquid
to keep mixture from drying out.

Serves 4:

Nutrition Facts

Nutrition (per serving): Calories 200; % Calories From Fat 18%; Total Fat 4g; Saturated Fats 2g; Mono-unsaturated Fats 1.3g; Poly-unsaturated Fats 0.5g; Cholesterol 7.6mg; Sodium 340mg; Total Carbohydrates 37g; Dietary Fiber 8.1g; Sugar 7g; Protein 8.4g.