Posts Tagged ‘yellow onion’

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.


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


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:


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


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

Rice-Stuffed Grape Leaves

Thursday, January 1st, 2009

Rice-Stuffed Grape Leaves

Here is a vegan recipe for a great tasting side. It is also vinegarless and low in calories. Use the vegetable broth recipe from September 2007 which you can find in the recipe archives.


1 cup uncooked brown rice, (not instant)

1 cup chopped yellow onion

1/4 cup dill, fresh, chopped

1/4 cup mint leaves, fresh, chopped

4 cups vegetable broth

1/4 cup fresh lemon juice

4 1/2 oz grape leaves – (about 32 leaves), rinsed if canned


Combine rice, onion, dill and mint in a large nonstick skillet and set pan over medium heat. Saute’ until onion is soft, stirring frequently to prevent rice from burning, about 5 minutes. Add 2 cups of broth, reduce heat to low, cover and simmer until rice is tender, about 25 minutes. Stir in lemon juice and remove from heat.

Place grape leaves, shiny-side down, on a flat surface. Top each leaf with 1 heaping teaspoon of rice mixture, placing filling near stem end of leaf. Fold in sides of leaf and then roll up from broad bottom to top. Place stuffed leaves side by side in a large stockpot, leaving no gaps (this prevents leaves from opening while cooking).

Pour remaining broth over top of leaves. Set pan over medium heat and bring to a simmer. Reduce heat to low, cover and simmer 1 hour. Remove from heat and let cool 30 minutes before serving. (Note: Stuffed grape leaves may also be served chilled.)

Serves 16

Nutrition Facts

Nutrition (per serving): 29.5 calories; 10% calories from fat; 0.4g total fat; 0.Omg cholesterol; 126.lmg sodium; 83.Omg potassium; 6.1 g carbohydrates; 1 .4g fiber; 1.1 g sugar; 1 .2g protein.