Posts Tagged ‘ginger’

Ginger Rice with Green Peppers [Vegan]

Thursday, February 1st, 2018

This dish is healthy but fragrant and delicious. Enjoy.

Ingredients:

1 tsp salt (optional)

1 tsp ginger, grated

1 tbsp unsalted vegan margarine

1 bay leaf

2 cups water

1 cup long-grain white rice

1 clove garlic, peeled and cut in half

1 green bell pepper, seeded and cut into 1 in. strips

Directions:

Combine first 6 ingredients in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 15 minutes. Arrange pepper strips over rice. Cover and continue to cook another 5 minutes or until rice is tender and liquid is absorbed.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 84; % Calories From Fat 32.1%; Total Fat 3g; Saturated Fats 2g; Mono-unsaturated Fats 1g; Poly-unsaturated Fats 0g; Cholesterol 0mg; Sodium 600mg; Total Carbohydrates 13g; Dietary Fiber 1g; Sugar 1g; Protein 1g.

More Information:

Vitamins:

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 3 mcg
Vitamin A 200 IU
Niacin B3 1 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 24 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 0 mg
Choline 4 mg

Minerals:

Manganese 0 mg
Calcium 13 mg
Magnesium 9 mg
Phosphorus 25 mg
Zinc 0 mg
Fluoride 100 mcg
Copper 0 mg
Sodium 600 mg
Selenium 3 mcg
Iron 1 mg
Potassium 72 mg

New Potatoes with Curry Sauce

Friday, April 1st, 2016

new potatoes with curry sause

An aromatic spicy side dish that will steal the show from the main dish. It is both vegan and vegetarian and is sure to be a hit.

Ingredients:

1/4 cup water

3 tbsp cilantro, chopped

1/2 tsp garlic, crushed

3 tbsp oil

1 lb new potatoes, peeled

1/2 cup tomatoes, chopped

1 tsp ginger, finely chopped

1-1/4 cups curry sauce

1/4 cup onion, minced

Directions:

In saucepan, cook potatoes in water 15 minutes or until tender; drain. In large skillet, cook tomatoes, onion, ginger root and garlic in oil 5-7 minutes. Add curry sauce and water. Cook 2 minutes. Add potatoes. Cover and cook 12-15 minutes. Stir in cilantro.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 230; % Calories From Fat 47%; Total Fat 12g; Saturated Fats 1.7g; Mono-unsaturated Fats 8.2g; Poly-unsaturated Fats 1.9g; Cholesterol 0.1mg; Sodium 350mg; Total Carbohydrates 30g; Dietary Fiber 2.5g; Sugar 2.2g; Protein 3.3g.

More Information:

Vitamins:

Thiamin B1 0.14 mg
Vitamin A 250 IU
Vitamin K 13 mcg
Vitamin E 1.6 mg
Pantothenic Acid 0.67 mg
Vitamin B6 0.38 mg
Riboflavin B2 0.049 mg
Choline 18 mg
Vitamin D 0 IU
Vitamin C 19 mg
Vitamin B12 0.034 mcg
Niacin B3 1.9 mg

Minerals:

Sodium 350 mg
Zinc 0.49 mg
Copper 0.25 mg
Iron 0.78 mg
Calcium 27 mg
Manganese 0.22 mg
Magnesium 33 mg
Potassium 540 mg
Fluoride 67 mcg
Phosphorus 73 mg
Selenium 0.48 mcg

Nutty Pumpkin and Tofu Coconut Curry

Friday, January 1st, 2016

nutty pumpkin and tofu coconut curry

The pumpkin in this recipe is butternut squash in America and butternut pumpkin in Australia. No matter what you call it this vegan dish explodes with flavor in your mouth.

Ingredients:

1 tsp ground cinnamon

1 onion, diced

3/4 cup roasted cashews, finely chopped

2 cloves garlic, crushed

1/2 cup coconut milk

13-1/4 oz tofu, cut into small cubes

2 cups butternut pumpkin, cooked and diced

1 ginger, pieces, about 2 in. long, grated

1/2 tsp nutmeg

2-2/3 tbsp oil

2-2/3 tbsp curry paste

Directions:

Heat oil in a large frying pan or wok over medium heat. Add garlic, ginger, onion, curry paste, and spices; cook for 2-3 minutes, or until fragrant. Add tofu and cook for 3-5 minutes, until slightly crisp. Add pumpkin, cashews, and coconut milk; continue to cook for 2 minutes, or until heated through.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 490; % Calories From Fat 68%; Total Fat 37g; Saturated Fats 11g; Mono-unsaturated Fats 16g; Poly-unsaturated Fats 7.9g; Cholesterol 0mg; Sodium 74mg; Total Carbohydrates 27g; Dietary Fiber 5.2g; Sugar 4.2g; Protein 21g.

More Information:

Vitamins:

Thiamin B1 0.3 mg
Vitamin A 8000 IU
Vitamin K 16 mcg
Vitamin E 2.6 mg
Pantothenic Acid 0.84 mg
Vitamin B6 0.33 mg
Riboflavin B2 0.17 mg
Choline 21 mg
Vitamin D 0 IU
Vitamin B12 0.0047 mcg
Vitamin C 18 mg
Niacin B3 1.9 mg

Minerals:

Sodium 74 mg
Zinc 3.4 mg
Copper 1.1 mg
Calcium 710 mg
Iron 5.9 mg
Manganese 1.9 mg
Magnesium 170 mg
Phosphorus 380 mg
Fluoride 0 mcg
Potassium 760 mg
Selenium 20 mcg

Fragrant Brown Rice

Sunday, February 1st, 2015
Frangrant Brown Rice

Fragrant Brown Rice

Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The yellow raisins and curry in this dish add flavor, texture and substance to an otherwise basic brown rice.

Ingredients:

1 cup long-grain brown rice, rinsed and drained

2 tsp ginger, peeled and finely chopped

1/2 tsp Asian sesame oil

2-1/2 cups water

1/4 cup raisins, yellow or golden

1/2 tsp curry powder

1-1/3 tbsp soy sauce

Directions:

Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium high heat. Boil 5 minutes. Stir in raisins and curry powder. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. After 45 minutes, turn off the heat, and let stand covered for 10 minutes. Fluff with a fork. Serve drizzled with soy sauce.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 91; % Calories From Fat 10.9%; Total Fat 1.1g; Saturated Fats 0.2g; Mono-unsaturated Fats 0.4g; Poly-unsaturated Fats 0.4g; Cholesterol 0mg; Sodium 310mg; Total Carbohydrates 19g; Dietary Fiber 1.4g; Sugar 5.6g; Protein 1.9g.

More Information:

Vitamins:

Thiamin B1 0.05 mg
Vitamin K 0.95 mcg
Vitamin A 2.6 IU
Vitamin E 0.094 mg
Pantothenic Acid 0.17 mg
Vitamin B6 0.11 mg
Choline 6.9 mg
Riboflavin B2 0.039 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 0.37 mg
Niacin B3 0.98 mg

Minerals:

Sodium 310 mg
Zinc 0.39 mg
Copper 0.11 mg
Calcium 17 mg
Iron 0.55 mg
Manganese 0.51 mg
Magnesium 29 mg
Potassium 110 mg
Fluoride 110 mcg
Phosphorus 59 mg
Selenium 4.9 mcg

Vegetable Curry

Saturday, August 27th, 2011

A meatless but potent curry served on rice is a wonderful main dish or and excellent side dish.

Servings: 4

Ingredients:

4 Tablespoons vegetable oil

1 teaspoon mustard seed

2 inch piece fresh ginger, finely minced

2 cloves garlic, finely minced

1 medium onion, sliced

1 green chili, finely minced

1 1/2 teaspoons ground turmeric

1 Tablespoon ground coriander

1 1/2 pounds your choice of mixed vegetables, sliced (eggplant,cauliflower, string beans, carrots, peppers, okra)

1 teaspoon salt

8 ounces coconut milk

2 Tablespoons chopped cilantro

Directions:

1. Heat oil in heavy pan (wok or Dutch oven are fine)o ver medium-high heat.

2. Add mustard seeds,ginger & garlic & saute till seeds pop, about 1 minute. Don’t allow garlic to get brown. Stir constantly.

3. Add onion & green chili, reduce heat to medium-low & saute gently till onions are golden.

4. Add coriander & turmeric & cook for 1 minute.

5. Add vegetables, mix well with spices.

6. Add salt & coconut milk. Cover & simmer for 30 minutes or till vegetables are tender.

Serve over basmati rice & garnish with cilantro.

Ginger & Sweet Potato Soup with Cilantro

Monday, August 22nd, 2011

Rich and smooth, this luxurious blend of sweet potatoes makes a divine soup. For extra-sharp gingery flavor, freshly grated ginger root is added just before serving. The yogurt swirl looks pretty and is easy to do, or simply garnish each serving with a dollop of yogurt. (Adapted from Saved by Soup by Judith Barrett; William Morrow, 1999.)

Prep Time 15 Minutes

Cook Time 50 Minutes

Ingredients:

2 teaspoons olive oil

1 medium leek, white part only, cut in half lengthwise, rinsed well between layers and thinly sliced

1 medium carrot, chopped

2 pounds sweet potatoes or yams, peeled and cubed

1 1-inch piece fresh ginger, peeled and finely chopped, plus 1 teaspoon
grated

4 cups vegetable broth, homemade or reduced-sodium canned

3/4 teaspoon salt, or to taste

1/4 cup low-fat plain yogurt

2 tablespoons 1% milk

Fresh cilantro leaves for garnish

Lime wedges

Directions:

1. Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes.

2. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat.

Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.

Makes 6 servings

Recipe by Judith Barrett.

Ginger-Orange Squash

Tuesday, March 1st, 2011

A delicious blend of flavors makes this squash dish one you will make over and over. It is low cholesterol and low sodium. If you use margarine instead of butter it is no cholesterol and vegan.

Ingredients:

1/4 tsp ground ginger

2 lb butternut squash, peeled, seeded and cut into 1 in. pieces

2 tbsp frozen orange juice concentrate

2 tbsp brown sugar

1 tbsp unsalted butter or margarine

Directions:

Preheat oven to 400?F. Combine all ingredients in a buttered baking dish. Cover with foil and bake 45 minutes, or until squash is tender. Transfer to a bowl, season with salt and pepper to taste and mash. Microwave method: Puncture squash several times with a knife or fork and place on a microwave safe plate. Cook on high 5 minutes. Cut into quarters and remove seeds and pulp. Return to plate, cut side down, and cover with waxed paper.
Microwave on high 7 minutes. Turn over and microwave on high 6-8 minutes or until soft. Scoop out squash and place in a bowl. Add remaining ingredients and mix well.

Serves 4

Nutrition Facts

Nutrition Facts (per serving): Calories 190; % Calories From Fat 14.7%; Total Fat 3.1g; Saturated Fats 1.9g; Mono-unsaturated Fats 0.8g; Poly-unsaturated Fats 0.2g; Cholesterol 7.6mg; Sodium 6.5mg; Total Carbohydrates 41g; Dietary Fiber 3g; Sugar 14g; Protein 4.2g.

More Information:

Vitamins:

Thiamin B1 0.23 mg
Vitamin K 3.5 mcg
Vitamin A 11000 IU
Vitamin E 4.4 mg
Pantothenic Acid 0.56 mg
Vitamin B6 0.27 mg
Riboflavin B2 0.14 mg
Choline 2.6 mg
Vitamin D 0 IU
Vitamin B12 0.006 mcg
Vitamin C 26 mg
Niacin B3 1.8 mg

Minerals:

Sodium 6.5 mg
Zinc 0.41 mg
Copper 0.13 mg
Calcium 73 mg
Iron 2.1 mg
Manganese 0.6 mg
Magnesium 35 mg
Phosphorus 56 mg
Potassium 550 mg
Fluoride 1.9 mcg
Selenium 1.8 mcg.

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.