August 5, 2010
- Tempeh & Veggie Stir Fry
What a great way to cook veggies and tempeh! If you’re not into tempeh feel free to leave it out or to replace it with firm or baked tofu or seitan. The veggies below are just a guide — really any of the veggies that you have on hand would work beautifully!
- 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.
August 4, 2010
- Amazing Kale & Pinto Bean Soup
For most of my life I’ve thought that Kale existed solely to fill in the gaps between items at the salad bar. Come to find out that Kale is one amazing Superfood — it’s packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.
In addition to drinking Kale every morning in our green smoothie, I’m finding ways to include Kale at other meals. This soup is really easy to make and even my 4 and 2 year old love it! For a heartier soup, serve it over a scoop of cooked quinoa or brown rice.
- Creamy Carrot Soup
This soup is unbelievably creamy and delicious, though it contains no dairy. It’s also incredibly simple to make. I love how the kitchen smells when this soup is simmering on the stove!
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.
- 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
- Tender Summer Squash
Here’s another option when it comes to summer squash. This year my garden has been taken over by zucchini and yellow squash, so this recipe has come in handy!
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.
May 12, 2010
- Raw Onion Flat Bread
This flat bread is amazing. It basically tastes like onion rings — without all the fat, carcinogens and calories! While eating a raw vegan diet one of the things that I crave most is bread. While this bread isn’t light and fluffy like wheat bread, it certainly fills the void in a very delicious way. Top it with pesto, raw hummus or olive tapenade for a nutritious and delicious snack — or eat it plain on the side of a salad.
February 12, 2010
- Pickled Beets
This salad is delicious, with the added bonus that the beets will keep for much longer after you’ve ‘pickled’ them.
January 22, 2010
- Sprouted Quinoa Salad
Soaking quinoa in water and then letting it sprout breaks down the complex proteins, carbohydrates and cellular walls which allows for easier digestion. To sprout quinoa for this salad, soak one cup overnight in water, then drain and rinse it in a fine mesh colander. Allow it to sit in the colander, draining over a bowl and covered with a clean towel for at least 6 hrs. Rinse once or twice in the 6 hrs, but not right before use.
- Marinated Bell Pepper Salad
One glance at these vibrant colors and you know that antioxidants abound. Bell peppers have amazing flavor that is intensified when marinated.
January 18, 2010
- Spinach & Strawberry Salad
This spinach salad is bursting with flavor. It’s quick and easy to whip up, and makes eating raw spinach that much easier.
January 11, 2010
- Everything Salad
When you’re looking for a salad that fills you up like a meal, look no further than the Everything Salad. This salad was so big that I put half of it back in the fridge for tomorrow’s lunch. The flavors and textures are wonderful, and it’s packed with healthy greens.
December 16, 2009
- 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 14, 2009
- Asparagus & Winter Veggie Soup
During the winter months I find myself having soup almost every day for lunch. Amy’s Organic makes amazing canned soup, my cupboard is literally stuffed with them. However, there really is no substitute for real homemade soup, made with fresh organic vegetables.
The base for this soup is a broth made by pureeing tender asparagus and garlic, and then potato, carrot, onion, zucchini and spices are added. What a delicious way to eat your vegetables!
December 10, 2009
- Roasted Brussels Sprouts & Caramelized Green Apples
I had never tried Brussels Sprouts until just last year, and now I’m hooked on them. This recipe combines roasted Brussels Sprouts with tender green apples for a truly wonderful flavor. If you’re not sure how you feel about Brussels Sprouts, this is a great recipe to try — but don’t be surprised if you get hooked!
December 8, 2009
- Club 33 Drop Biscuits
Last week B and I had the opportunity to dine at Club 33, the exclusive restaurant in Disneyland. We enjoyed a wonderful dinner there with my cousin Lars and his lovely wife, Bryn. Club 33 is located in the New Orleans portion of the park, on the second story of the building. We ventured out to the balcony, and watched the crowds below from our perch among the festive Christmas lights. It was quite possibly the most magical place in the magic kingdom.
The bread that we were served with dinner was dotted with kalamata olives and walnuts, and tasted amazing. This recipe is my re-creation of the Club 33 bread, made as quick-drop biscuits. Enjoy!
December 6, 2009
- Savory Stuffing
I haven’t eaten turkey since I was twelve years old, but that hasn’t stopped me from enjoying delicious stuffing each year. This recipe tastes so amazing, it will cure you from ever making stuffing from a box again!
