August 5, 2010
- Quick & Creamy Bean Spread
It’s great to have something creamy and delicious to spread on sandwiches, quinoa waffles, slices of Manna bread and crackers. This spread is so quick to make and tastes amazing.
- Manna Bread
Once in awhile I come across a product that is so delicious that I have to tell the world!
What is Manna bread? It is a cake-like, sprouted bread, yeast free bread, organic bread, free of salt, no oils, no sweeteners, no leavening agents. Manna is a moist and delicious, high in protein and fiber.You’ll find it in the freezer section of your natural foods store. Stock up, because it’s easy to go through these little loaves quickly.
Though it’s small, one loaf of Manna bread is perfect for my family of 4 for dinner. I pull one out of the freezer about an hour before dinner, throw it on the counter and let it defrost. About 10 minutes before dinner I open it up, slice it in half the long way, then spread a bit of EarthBalance on each cut side. Then into the toaster oven it goes for 10 minutes until the EarthBalance melts and it is warm and moist on the inside, and toasty on the outside.
- Crispy Ginger Tofu with Orange Sauce
Adapted from Alicia Silverstone’s recipe in The Kind Diet, this is a great way to take plain old baked tofu and to turn it into something special. Throw it onto a pile of brown rice with a side of veggies, use it in a sandwich, or toss it into your salad.
- Coconut & Chocolate Chip Cookies
I’m always up for a new vegan cookie recipe — this one was adapted from Christina Pirello’s recipe in her awesome book Cooking The Whole Foods Way. After tasting these cookies you will be convinced that eating healthy doesn’t mean giving up the occasional tasty treat, and you’ll also realize that there is simply no reason to bake with refined sugar or flour since wholesome ingredients taste so much better. Try it and you’ll see what I mean!
August 4, 2010
- Tempeh Mini Burgers
For some reason things are more fun when they are mini — these tempeh burgers are no exception.Grilled red pepper, grilled onion and grilled tempeh combined with spicy aruglua and tangy dijon creates an explosion of flavor. I dare you to just eat one!
July 16, 2010
- Chick Pea Croquettes with Dijon Glaze
This recipe was inspired by Alicia Silverstone’s recipe for black-eyed pea croquettes in her amazing book, The Kind Diet. I very rarely fry things, since the oil adds so many extra calories, but Alicia made a good argument for it and I made an exception. Here is her take, “Deep-fried food that is cooked properly is not fatty. Most of the oil should drain off.” In any case, I would NOT recommend eating fried foods on a regular basis. So enjoy this delicious, crunchy dish once in a blue moon
June 29, 2010
- Pumpkin Surprise Bread
This bread is a fun departure from the ordinary. Carob chips and macadamia nuts are the perfect accent for tenderly moist pumpkin bread. Carob chips are a healthy, vegan alternative to traditional chocolate chips. They are made from carob powder, which is naturally sweet. However, don’t bite into a carob chip expecting it to taste like chocolate — it doesn’t! Carob has its own distinct and nutty flavor, which is easy to love.
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.
April 11, 2010
- Amazing Savory Cashews
These nuts are crazy good. Perfect for mid-day snacking or chopped and thrown onto a salad. Make plenty, because these disappear quickly.
March 24, 2010
- PB&J Cookies
These cookies are as cute as they are tasty. Kids can’t get enough of them, so make lots and stock up! The most important ingredient in this recipe is the jelly. Find a brand that does not contain refined sugar or corn syrup or sugar-free sweeteners. Look for one that is sweetened only with fruit. You may have to go to a natural food store to find it, but the extra effort is so worth it. Not only does the naturally sweetened jelly taste better, you’ll rest easy knowing that your kids (and you) are eating a treat that is highly nutritious.
March 23, 2010
- Watermelon Candy
It never ceases to amaze me how much more delicious natural foods are than processed ones. This watermelon candy, which contains only watermelon and lemon juice, has such amazing and satisfying flavor. My kids love these!
March 22, 2010
- Cheesy Kale Chips
I love these chips because you get all the satisfaction of crunching on cheesy chips not only without guilt, but with the pleasure of knowing that you are getting all the benefits of kale. It’s full of fiber, vitamin A and calcium, so eat up!
March 8, 2010
- Strawberry-Blueberry Breakfast Bars
These bars are awesome. They are perfect for a quick snack or breakfast. My kids love them so much that one batch doesn’t last more than a week!
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.
- Raw ‘Refried Beans’
This is a crumbly filling for raw tortilla wraps, lettuce wraps or as a topping for salads, vegetable pastas or any other way you can think of to use it. My kids pull this out of the cupboard and eat it by the handful when I’m not looking. It’s just that good!
- Raw Corn Chips
Who doesn’t enjoy a bowl of crunchy chips? These chips are made with only raw, wholesome ingredients and are dehydrated rather than fried. Dip them in salsa and curb your naughty cravings.
- 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).
- Cookie Bars
If you’re skeptical about vegan baking, and are a cookie lover, then please try this recipe. One bite and you will be convinced that vegan cookie bars are every bit as tasty as the dairy-filled variety.
- Fluffy Pretzels
When you’re in the mood for pretzels that are extra soft and airy, then this recipe is worth the 2 hour wait time. (However, if you have the need for speed, then check out this recipe for Quick Pretzels) Try both recipes and decide which you like best!
- Quick Pretzels
We love soft pretzels at the Keuilian house, but the buttery, refined-flour variety from Wetzel Pretzel don’t cut it for us anymore. This recipe is quick, only calling for a 30 minute rise time, so it’s easy to get your pretzel fix whenever you need it. These pretzels are pure and hearty with a touch of sweet.
