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Archive for January, 2010

This makes one large pot of soup:

1 head of cauliflower

3/4 cups chopped carrots

1 large onion

1 clove garlic

2 cups vegetable stop

1 leek

olive oil

salt and pepper

pomegranate seeds

1. Saute the onions, garlic, and leek in the bottom of the pot in a little olive oil. Season with salt and pepper.

2. Cut the cauliflower into florets and add along with the carrots to the pot.

3. Once the vegetables have softened a bit add the broth, cover and cook for about 45 minutes.

4. Puree in a blender and top with a sprinkling of pomegranate seeds.

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Serves 2:

1/2 block of tofu, sliced

3/4 cup black beans

3/4 cup non fat plain yogurt

hot sauce

black pepper, paprika, chili flakes

1. Season each side of the tofu slices with pepper, paprika, and chili flakes. Brown both sides in a pan coated with cooking spray.

2. Add the black beans to the pan and cook until heated through.

3. In a separate bowl, mix the yogurt, more of the spices, and about 4 dashes of hot sauce.

4. Add the yogurt sauce to the pan and turn the heat down to low. Heat until it’s hot but hasn’t turned watery.

5. Serve over a grain, I had it with quinoa. Cous Cous would be great too.

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These were some vegetarian pizzas we made on New Years Eve. On the left we have roasted grape tomatoes, fresh mozzarella, and basil. The middle is ricotta mixed with fresh garlic and rosemary, provolone, mozzarella, parmesan, and basil, with a brushing of balsamic vinegar on the crust under all of the cheese. On the right is sauteed baby bella mushrooms and cipollini onions, roasted asparagus, havarti and smoked gouda cheese.

We bought the dough from the local italian deli. Yum!!!!!

For dessert, my friends made this amazing recipe

http://www.marthastewart.com/recipe/molten-chocolate-cake

and it looked like this !!!!

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