Posts Tagged ‘lemon juice’

Zucchini with Tomatoes [Vegan]

Monday, May 1st, 2017

A delicious, easy to prepare zucchini dish with an exquisite flavor. Enjoy!

Ingredients:

1 tbsp lemon juice

1-1/2 tbsp cilantro, or parsley, chopped

4 shallots, peeled and thinly sliced

1-1/4 lb zucchini, quartered lengthwise and cut crosswise into 1 in. pieces

1 cup canned crushed tomatoes

1/8 tsp salt (optional)

Directions:

Combine first 4 ingredients in a heavy nonstick skillet over medium-high heat. Add pepper to taste. Bring to a boil. Reduce heat to medium low and simmer 3-4 minutes, or until zucchini is tender. Stir in remaining ingredients and serve.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 58; % Calories From Fat 6.2%; Total Fat 0.4g; Saturated Fats 0.1g; Mono-unsaturated Fats 0g; Poly-unsaturated Fats 0.2g; Cholesterol 0mg; Sodium 230mg; Total Carbohydrates 13g; Dietary Fiber 2.2g; Sugar 4.8g; Protein 2.9g.

More Information:

Vitamins:

Thiamin B1 0.11 mg
Vitamin A 720 IU
Vitamin K 8.8 mcg
Vitamin E 0.71 mg
Pantothenic Acid 0.37 mg
Vitamin B6 0.41 mg
Choline 20 mg
Riboflavin B2 0.23 mg
Vitamin D 0 IU
Vitamin B12 0 mcg
Vitamin C 33 mg
Niacin B3 1.2 mg

Minerals:

Sodium 230 mg
Zinc 0.62 mg
Copper 0.17 mg
Calcium 53 mg
Iron 1.7 mg
Manganese 0.36 mg
Magnesium 37 mg
Phosphorus 82 mg
Fluoride 0.0038 mcg
Potassium 590 mg
Selenium 0.97 mcg

Homemade Bean Dip [Vegan]

Wednesday, March 1st, 2017

Homemad Bean Dip

 

A quick and easy vegan bean dip for whatever the occasion.

Ingredients:

2 tbsp vegetable oil

1/4 cup water

1/8 tsp black pepper

1-1/2 tsp lemon juice

1/8 tsp salt, optional

2 tbsp dried parsley

3-1/2 cups canned garbanzo beans, drained

1 tsp granulated garlic

1/2 tsp soy sauce or tamari

Directions:

Combine all ingredients in a mixing bowl or food processor. Chill before serving.

Nutrition Facts:

Nutrition (per serving) Calories 51; % Calories From Fat 26.5%; Total Fat 1.5g; Saturated Fats 0.1g; Mono-unsaturated Fats 0.2g; Poly-unsaturated Fats 1g; Cholesterol 0mg; Sodium 120mg; Total Carbohydrates 7.8g; Dietary Fiber 1.5g; Sugar 0g; Protein 1.7g.

More Information:

Vitamins:

Thiamin B1 0.011 mg
Vitamin B12 0 mcg
Vitamin K 1.8 mcg
Vitamin A 21 IU
Niacin B3 0.06 mg
Pantothenic Acid 0.1 mg
Riboflavin B2 0.013 mg
Vitamin C 1.6 mg
Vitamin D 0 IU
Vitamin B6 0.16 mg
Vitamin E 0.38 mg
Choline 11 mg

Minerals:

Manganese 0.22 mg
Magnesium 10 mg
Calcium 13 mg
Zinc 0.37 mg
Phosphorus 31 mg
Copper 0.06 mg
Fluoride 1.7 mcg
Selenium 1 mcg
Sodium 120 mg
Potassium 65 mg
Iron 0.59 mg

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

Apple Raisin Crisp

Tuesday, December 1st, 2015

Apple Raisin Crisp2

Great varieties of apples still abound. And it is the holiday season. Here is the dessert you want to serve often during this festive time of the year.

Ingredients:

1 tsp ground cinnamon

1/8 tsp salt (optional)

1/4 cup sugar

2/3 cup old fashioned oats

2 tbsp chopped walnuts

1/2 tsp lemon juice

1/3 cup all purpose flour

1/2 cup brown sugar, packed firmly

3/4 cup raisins

2 lb Jonathan apples, peeled, cored and sliced

1/3 cup unsalted butter or vegan margarine, softened

Directions:

Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Add 1/4 tsp cinnamon. Cut in butter until mixture resembles coarse meal. Stir in walnuts and set aside. Combine remaining ingredients and remaining cinnamon in a bowl. Transfer apple mixture to a deep buttered baking dish. Sprinkle with oat mixture and bake 40-45 minutes or until top is golden.

Serves 8

Nutrition Facts:

Nutrition (per serving) Calories 310; % Calories From Fat 31.9%; Total Fat 11g; Saturated Fats 5.7g; Mono-unsaturated Fats 2.5g; Poly-unsaturated Fats 1.4g; Cholesterol 23mg; Sodium 47mg; Total Carbohydrates 56g; Dietary Fiber 3.7g; Sugar 31g; Protein 2.6g.

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0.018 mcg
Vitamin K 1.7 mcg
Vitamin A 310 IU
Niacin B3 0.74 mg
Pantothenic Acid 0.23 mg
Riboflavin B2 0.11 mg
Vitamin C 5.6 mg
Vitamin D 0 IU
Vitamin B6 0.097 mg
Vitamin E 0.36 mg
Choline 10 mg

Minerals:

Manganese 0.5 mg
Magnesium 24 mg
Calcium 34 mg
Zinc 0.45 mg
Phosphorus 68 mg
Copper 0.16 mg
Fluoride 0.36 mcg
Selenium 4.4 mcg
Sodium 47 mg
Potassium 290 mg
Iron 1.2 mg

Pomegranate Guacamole

Friday, May 1st, 2015
Pomegranate Guacamole

Pomegranate Guacamole

Summer is approaching here in North Brooklyn making it time to break out the summer recipes just before Memorial Day officially ushers in the lazy hazy days. This low calorie, low sodium, vegan pomegranate guacamole not only tastes great but is pleasant to look upon. Enjoy!

Ingredients:-

1 tbsp lemon juice

1/4 tsp salt

1/4 cup cilantro, chopped

3/4 cup pomegranate seeds, for garnish

2 large avocados, pits removed, peeled and diced

1 pinch salt

Directions:

Place diced avocados in bowl. Score fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the seeds. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Reserve 1/2 cup of the seeds from fruit and set aside. Add 1/4 cup pomegranate seeds and the remaining ingredients to the diced avocados. Mix well. Add salt to taste. Place guacamole in a serving bowl and sprinkle remaining pomegranate seeds on top for garnish. Serve with assorted color tortilla chips.

Serves 6

Nutrition Facts:

Nutrition (per serving) Calories 120; % Calories From Fat 75%; Total Fat 10g; Saturated Fats 2g; Mono-unsaturated Fats 5.6g; Poly-unsaturated Fats 1.7g; Cholesterol 0mg; Sodium 130mg; Total Carbohydrates 8.2g; Dietary Fiber 5.7g; Sugar 2.5g; Protein 2.3g.

More Information:

Vitamins:

Thiamin B1 0.022 mg
Vitamin B12 0 mcg
Vitamin K 2.1 mcg
Vitamin A 190 IU
Niacin B3 0.69 mg
Pantothenic Acid 0.95 mg
Riboflavin B2 0.055 mg
Vitamin C 19 mg
Vitamin D 0 IU
Vitamin B6 0.081 mg
Vitamin E 2.7 mg
Choline 0.21 mg

Minerals:

Manganese 0.1 mg
Magnesium 25 mg
Calcium 11 mg
Zinc 0.41 mg
Phosphorus 41 mg
Copper 0.32 mg
Fluoride 0.0063 mcg
Selenium 0.0089 mcg
Sodium 130 mg
Potassium 360 mg
Iron 0.19 mg

Fruit with Ginger

Tuesday, April 1st, 2014
Misc fruit
Sandy Austin / Foter / CC BY

From the first ingredient to the last, this recipe says, vegan, vegetarian, heart healthy, low fat, no cholesterol, and low sodium. But health benefits aside, it tastes great.

Ingredients:

3 tbsp lemon juice

4 cups water

2 tbsp orange zest, cut into thin strips

2/3 cup sugar

1 tart large apple, quartered, cored and cut into .5 in. pieces

2 pears, quartered, cored and cut into .5 in. pieces

6 oz red seedless grapes, cut in half

1 large banana, peeled, cut in half lengthwise and cut into .5 in. thick pieces

3 tbsp ginger, peeled and crushed

Directions:

Combine fruit with lemon juice in a nonreactive bowl and toss. Set aside in refrigerator. Combine remaining ingredients in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer about 30 minutes or until mixture is reduced by half. Discard ginger. Cool syrup by placing saucepan in cold water about 5 minutes or until mixture reaches room temperature. Stir syrup into fruit and chill.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 280; % Calories From Fat 1.4%; Total Fat 0.4g; Saturated Fats 0.1g; Mono-unsaturated Fats 0g; Poly-unsaturated Fats 0.1g; Cholesterol 0mg; Sodium 13mg;  Total Carbohydrates 73g; Dietary Fiber 5.8g; Sugar 59g; Protein 1.3g.

More Information:

Vitamins:

Thiamin B1 0.068 mg
Vitamin B12 0 mcg
Vitamin K 12 mcg
Vitamin A 120 IU
Niacin B3 0.57 mg
Pantothenic Acid 0.25 mg
Riboflavin B2 0.1 mg
Vitamin C 23 mg
Vitamin D 0 IU
Vitamin B6 0.23 mg
Vitamin E 0.36 mg
Choline 14 mg

Minerals:

Manganese 0.2 mg
Magnesium 27 mg
Calcium 31 mg
Zinc 0.24 mg
Phosphorus 35 mg
Copper 0.21 mg
Fluoride 180 mcg
Selenium 0.74 mcg
Sodium 13 mg
Potassium 410 mg
Iron 0.52 mg

Baked Tofu with Ginger

Wednesday, January 1st, 2014

A vegan/vegetarian meat substitute with an excellent flavor and aroma. It is excellent served alone or can be served with additional meal items.

Ingredients:

2 scallions, trimmed and chopped

2 tsp vegetable oil

1 tsp sesame oil

1 tbsp lemon juice

2 tbsp soy sauce

1 lb tofu, cut into .75 in. slices

1/4 cup purchased chutney (optional)

1 tbsp parsley, chopped

1/2 tsp ground ginger

Directions:

Arrange tofu slices in a single layer in a non-reactive baking dish. Combine remaining ingredients, except chutney, in a jar with a tight-fitting lid. Shake vigorously. Pour over tofu and marinate 20 minutes. Preheat oven to 400?F. Bake tofu in marinade 10-15 minutes. Add a small amount of water if tofu becomes too dry. Serve with chutney, if desired.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 210; % Calories From Fat 55.7%; Total Fat 13g; Saturated Fats 1.7g; Mono-unsaturated Fats 3g; Poly-unsaturated Fats 7.8g; Cholesterol 0mg; Sodium 470mg; Total Carbohydrates 6.9g; Dietary Fiber 2.9g; Sugar 0.9g; Protein 19g.

Carrots and Yams a l’Orange

Friday, November 1st, 2013

Carrots and yams combine with an orange sauce for a delicious low fat, low cholesterol, and low sodium vegan and vegetarian dish that serves up well with anything. The nuts add a crunch as well as protein and other heart friendly nutrients.

Ingredients:

1 tbsp water

1 tsp lemon juice

1/2 cup orange juice

1 tsp cornstarch

1 tsp orange peel, grated

2 cups yams or sweet potatoes, thinly sliced

1 cup carrots, sliced

2 tbsp slivered almonds or pecan pieces

Directions:

Place yams and carrots in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Pour orange juice into a heavy nonreactive pan and bring to a boil over medium heat. Stir cornstarch and water together in a bowl. Stir into orange juice. Add orange peel and lemon juice and stir 4-5 minutes until mixture begins to thicken. Combine yams and carrots in a serving bowl. Add orange sauce and toss lightly
to combine. Serve sprinkled with nuts.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 140; % Calories From Fat 12.2%; Total Fat 1.9g; Saturated Fats 0.2g; Mono-unsaturated Fats 1.1g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 30mg; Total Carbohydrates 29g; Dietary Fiber 3.3g; Sugar 12g; Protein 2.7g.

More Information:

Vitamins:

Thiamin B1 0.12 mg
Vitamin B12 0 mcg
Vitamin K 7.6 mcg
Vitamin A 25000 IU
Niacin B3 0.98 mg
Pantothenic Acid 0.66 mg
Riboflavin B2 0.11 mg
Vitamin C 26 mg
Vitamin D 0 IU
Vitamin B6 0.24 mg
Vitamin E 2 mg
Choline 7.2 mg

Minerals:

Manganese 0.73 mg
Magnesium 35 mg
Calcium 56 mg
Zinc 0.46 mg
Phosphorus 72 mg
Copper 0.22 mg
Fluoride 21 mcg
Selenium 0.94 mcg
Sodium 30 mg
Potassium 510 mg
Iron 0.8 mg

Mock Frozen “Peach” Daiquiri

Monday, July 1st, 2013

When the temperature climbs and one craves a delicious cold non alcoholic drink, this mock peach daiquiri hits the spot. This simple to make drink is non alcoholic, low fat, low cholesterol, low calorie and low sodium but also so delicious.

Ingredients:

1 tbsp fresh lemon juice

1 cup crushed ice

1 cup canned peaches, in juice

2 tbsp frozen pink lemonade concentrate

Directions:

Chill peaches in freezer until very cold. Add to blender container with pink lemonade concentrate, lemon juice, and crushed ice. Puree until smooth. Pour into glasses.

Serves 2

Nutrition Facts: Calories 90 %; Calories From Fat 0.7%, Total Fat 0.1g; Saturated Fats 0g; Mono-unsaturated Fats 0g; Poly-unsaturated Fats 0g; Cholesterol 0mg; Sodium 12mg; Total Carbohydrates 24g; Dietary Fiber 1.7g; Sugar 13g; Protein 0.9g.

More Information:

Vitamins:

Thiamin B1 0.017 mg
Vitamin B12 0 mcg
Vitamin K 2.1 mcg
Vitamin A 480 IU
Niacin B3 0.75 mg
Pantothenic Acid 0.081 mg
Riboflavin B2 0.039 mg
Vitamin C 11 mg
Vitamin D 0 IU
Vitamin B6 0.032 mg
Vitamin E 0.62 mg
Choline 5.9 mg

Minerals:

Manganese 0.064 mg
Magnesium 11 mg
Calcium 13 mg
Zinc 0.17 mg
Phosphorus 23 mg
Copper 0.095 mg
Fluoride 31 mcg
Selenium 0.38 mcg
Sodium 12 mg
Potassium 180 mg
Iron 0.47 mg
.