July 16, 2010
- Favorite Spinach Salad
You’d never know by tasting this salad that it contains no added oil. While balsamic raspberry blush vinegar lends amazing flavor to this already bursting salad.
- Classic Vegan Burrito
If you thought burritos were only good when loaded with meat and cheese, then you’ve got to try this recipe! Sprouted grain tortilla spread with a light hummus and then stuffed with baked tofu and crunchy veggies….yummmm. You’ll find the sprouted grain tortillas in the freezer section of any natural foods store (Ezekiel brand).
June 29, 2010
- Quinoa with Basil and Almonds
Quinoa is always a great addition to a nutritious meal. I consider it my protein-rich go-to grain (even though it is technically a seed). This recipe is quick and is a great way to use fresh-from-the-garden basil.
June 24, 2010
- Peach (or Mango) Sorbet in a Flash
There is something about ice cream that simply makes my kids go crazy.
At about 4pm every afternoon an ice cream truck drives down the main road behind the back wall of our property, playing a catching tune over loud speakers. As it so happens the kids and I are almost always out back at that time, with me in the garden and the kids in their sandbox. My kids have never gotten ice cream from an ice cream truck. They can’t even see the darn thing since our back wall is so high. But it never fails, whenever that truck passes by they both start screaming for ice cream.
This quick and nutritious fruit sorbet recipe comes in handy at times like those!
June 4, 2010
- Creamy Summer Pudding
My kids love dessert, and there is nothing like the promise of a sweet treat to get even the most stubborn child to eat their veggies. The cool thing about kids (especially young ones) is that they will get excited about anything that you create when you call it dessert. Of course they want it to taste delicious and you want it to be nutritious, so this summer pudding is the perfect compromise. Made with butternut squash, a dash of sucanat and cinnamon and topped with bananas, this pudding is a total win-win.
May 17, 2010
- The World’s Healthiest Banana Bread
My dad is a master at making moist banana bread — so growing up this was one of my favorite foods. When I was in college he would send me loaves carefully double wrapped in plastic and foil. Each loaf was so dense it felt like a brick! This recipe is unique in that not only does it not contain dairy, eggs or refined sugar/four, it also doesn’t have any added fat. We like to spread some earthbalance on each slice, so it’s great that the bread itself isn’t filled with fat
February 15, 2010
- Green Power Smoothie
I started making this smoothie every morning for breakfast after reading chapter 3 of Victoria Boutenko’s book ‘12 Steps to Raw Foods — How to end your dependency on cooked food’. Boy, does she have some strong points as to why we should all consume a large helping of greens every day.
- Creamy Raw Dressing
This is a great dressing to liven up your salad or lettuce wraps!
- Raw Apple-Nut Cookies
These cookies are chewy, moist, and great to pack in your lunch or to take on-the-go. Raw cookies are extremely easy to make — there is a huge margin for error, since an extra few hours in the dehydrator won’t even make a noticeable difference (as opposed to an extra few minutes in the oven resulting in a tray of charcoal cookies).
February 5, 2010
- Avocado Soup with Mango Salsa
Sometimes soup should be cold and refreshing, rather than hot and comforting. Avocado makes this soup amazingly creamy, and the salsa adds a nice kick of flavor.
- Bun-less Veggie Burger
As much as I love sprouted grain buns, there are just some days that lighter is better. This is a fun way to prepare veggie burgers.
January 18, 2010
- Pineapple Sunset
Layered drinks just look cool. This shake is easy to whip up and instantly transports you to a hammock on a tropical beach where you rock gently in the lazy afternoon sun…
- Savory Raw Wraps
I made these wraps as some kind of retribution the day after having a dinner of very bland thrown-together wraps. This recipe is anything but bland. Some raw food just doesn’t satisfy like regular cooked cuisine, but these wraps pack so much flavor and texture that you really do feel fully satisfied.
December 16, 2009
- Wholesome Lentil & Spinach Loaf
There is something fun about making a ‘meatloaf’ out of wholesome vegetables. This dish is hearty and satisfying, filled with protein and bursting with flavor. It makes the perfect dinner for a chilly winter night.
*Note: Allow your loaf to cool completely before serving, otherwise it will be too soft.
- Fruity Cranberry Relish
Cranberry relish is such a holiday tradition that it’d hardly be Christmas without it. This relish is almost more like a fruit salad than strictly a relish. It’s wonderful to spread on crackers or to accompany your mashed potatoes and stuffing.
This recipe was adapted from Colleen Patrick-Goudreau’s recipe in The Vegan Table.
December 2, 2009
- Sun-Dried Tomato & Onion Wild Rice
Wild rice is high in protein, the amino acid lysine and fiber, all while being low-fat and flavorful. I use vegetable broth in this recipe, and have found that it gives the rice a rich flavor. It makes a wonderful side dish, or top it with vegetables for your main dish.
November 19, 2009
- Raw Oats
I’m letting you in on a little family secret here…we eat these raw oats for breakfast every weekday. My husband came up with the recipe one day and we all took such a liking to it that our cereal cupboard now holds an abundance of raw oats, golden raisins and nothing more.
I love how this dish doesn’t have any added sugar or sweeteners, like almost all dry cereals. Unsweetened rice milk and raisins add more than enough sweetness to make even picky eaters happy.
October 9, 2009
- Curried Chickpeas
Chickpeas (also known as garbanzo beans) are really a wonder-bean. They are the base for hummus–a spread no veegetarian can live without–and the heart and soul of this recipe. This recipe is easy, quick and quite delicious.
The recipe calls for Garam Masala, a spice that you may not have on hand. It is worth the trip down the spice aisle, trust me! The exotic flavor is really heavenly.
- Grilled Fruit
This is such a simple concept, grilling fruit, but the result is magnificent. When you grill fruit the flavors are magnified and it becomes even sweeter. My favorites are mango, banana and pineapple–but be creative and try whatever fruit you have on hand.
October 6, 2009
- Quinoa Breakfast Bowl
If you haven’t noticed, quinoa is the new super food. It’s high in protein (12%-18%), and contains a balanced set of essential amino acids — this means it’s a suprisingly complete protein for us veegetarians. It’s also high in fiber and iron. And, as if it didn’t have enough going for it, NASA is thinking about growing it in space (no, I didn’t make that up).
Quinoa is quite possibly the perfect thing to eat in the morning to start your day off on the right foot. And when you use leftover quinoa from the night before it is also quick to prepare.
