Hudson Valley Parent

HVP March 2016

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Page 28 of 39 n Hudson Valley Parent 29 minutes. Be careful not to burn. To make the meatballs: 1. In a large bowl, beat the egg until uniform in color. 2. Blend in the sake, starch, onions, and ginger. 3. Add the ground chicken, and mix. 4. Put a thin layer of a neutral oil (such as canola) in a large frying pan, and heat over medium heat. 5. Scoop meatballs into the frying pan using a tablespoon, roughly shaping them but not forming them into perfect balls. 6. Rotate until uniformly browned, and cooked through. 7. Transfer to bowl with slotted spoon and continue to fry until all of the meatballs have been cooked. 8. Spoon sauce onto meatballs and rice, if desired. This goes very well with a bowl of steamed mixed vegetables. Dairy-free pesto over pasta This pesto sauce can be enjoyed over a pound of warm pasta, on a slice of pizza, on a sandwich, rolled in a chicken breast, or just about anywhere you can imagine! Ingredients - 2 c. basil leaves, packed - 1/4 c. chopped nuts or seeds (pine nuts or walnuts; to try out nut-free, we used sunflower seeds) - 2 cloves of garlic - 1/2 c. olive oil - 1/2 teaspoon kosher salt - 1/4 teaspoon ground pepper - 1/8-1/4 c. nutritional yeast (to taste) Directions 1. Place basil leaves and nuts into food processor bowl, and pulse until coarsely chopped. 2. Add garlic, olive oil, salt, pepper, and 1/8 c. of the nutritional yeast and pulse until smooth. 3. Taste, and add additional nutrition- al yeast if desired. In order to have a nut-free option to share, try sunflower seeds. It takes a little longer to pro- cess, but it works! 4. Blend to a nice smooth paste so the seeds can no longer be seen; pausing to push down with a rubber spatula before pulsing further. 5. Enjoy over a pound of warm pasta Crustless broccoli & cheese quiche A simple, meatless dinner doesn't have to be boring. Everyone gets excited about quiche night in our house, and there's usually one piece left for someone to enjoy for lunch the next day. Ingredients - 1 1/2 c milk - 4 eggs - 1/2 diced onion - 2 garlic cloves, minced - 1 tsp paprika - 1/2 tsp salt - 1/4 tsp pepper - 12 oz cooked, diced broccoli - 1 1/2 c shredded cheese Directions 1. In a large bowl, whisk eggs and milk. 2. Mix in onion, garlic, paprika, salt, and pepper. 3. Stir in broccoli and cheese, and pour mixture into greased 9-in pie plate. 4. Bake at 375 for 55-60 minutes, or until set in the middle. 5. Cool at least 10 minutes before serving. Want to see more of Stephanie's great recipes? Read her blog at

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