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Daily Archives: March 19, 2011

Boston Market-esque Creamed Spinach (Vegan)

A recipe that go on my ”favorite’ list.  I love this recipe – the spinach is so creamy and rich.  It’s a great side dish, snack as a dip, and it can be a main course when you eat a big bowl of it like I do.  When I have creamed spinach outside, the portion is never enough and when you order another bowl, you start worrying about the calories. With this dairy-free and low fat recipe, I can have two bowls without guilt.

Ingredients: (1 serving)

8 oz of frozen spinach
2 tablespoons Toffuti (vegan cream cheese
2 tablespoons Vegenaise – vegan mayonnaise
1 tablespoon nutritional yeast
Dash of salt and pepper to taste
1 clove of garlics, minced or pressed

*All the ingredients can be found at Whole Foods.

Directions:

  1. Heat spinach in the microwave for about 4 minutes until hot and soft
  2. Combine all ingredients above and mix well.  Microwave for one minute and serve.

Source: vegweb.com

 

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Honey-Orange Grilled Salmon

This recipe is adapted from the Cooking Light’s Healthy Heart cookbook.  I started out by following the recipe as is, but in tasting the sauce, found that it was a bit too sweet.  So, I added some white wine vinegar to make the sourness stand out a bit more.

Ingredients:

  • 1/4 cup rice wine vinegar
  • 1-2 tablespoon white wine vinegar – (adjust the amount to your taste)
  • 3 tablespoons Maple syrup/Honey
  • 2 tablespoons fresh orange juice
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Combine first 3 ingredients in a large zip-top plastic bag; add fish.  Seal and marinate in refrigerator 3 hours.
  2. Preheat grill or grill pan to medium-high heat.
  3. Remove fish from bag, reserving marinade.  Pour marinade into a small saucepan, and bring to a boil.  Cook until reduced to 2 tablespoons (about 5 minutes).
  4. Place fish on grill rack or pan coated with cooking spray; grill 4 minutes or each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade.  Remove fish from grill; sprinkle with salt and pepper.
 

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