I found this enchilada casserole recipe searching for things to add to our weekly meal plan. It was such a success I even cooked it for my friend Susan, and her family loved it too! Check out the recipe here.
Ok, basically granola is toasted whole oats with fun stuff stuck to/on it. This recipe makes one large cake pan worth of granola.
– 1/2 cup flax seeds
2. Mix all the spices in a small bowl
Metal cookie sheets tend to cook/toast faster than glass cake pans and require more careful flipping, you also have to look out for loner oats that get burnt near the edges of the cookie sheet.
Adding the spices and wets gradually ensures even spice distribution. Adding Chi’a seeds after the wets ensures you don’t just get a big chi’a deposit on the bottom of your bowl, the things are tiny so you have to mix them in with some stickiness.
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Categories : Breakfast, Snacks
Inspired by the lentil salad recipe I found on The Garden of Eating, I decided to whip this up for dinner. It is a great recipe because it is inexpensive, very nutritious, tasty, and simple to make! Feel free to use the vegetables and spices you have on hand (for me it was carrots and cilantro). This is quite adaptable to whatever is sitting in your fridge so don’t feel limited by the vegetables I had around.
2 cups uncooked brown, black, or Du Puy lentils (avoid red lentils, because they get too mushy)
1 – 3 carrots, finely chopped
1 clove garlic, minced
1/4 cup onion, minced
1/4 cup minced cilantro (substitute parsly or basil)
1/4 cup Delavignes Mediterranean Blend (substitute with olive oil, red wine vinegar, and Italian spices)
1 T strong mustard
1 T maple syrup
1 T agave nectar (or local honey if you eat honey)
Salt and pepper to taste
Bring the lentils and 4 cups of water to a boil. Turn down to simmer until the lentils are soft but not mushy (20-40min). Depending on the type of lentil you may need to add a little water, or if they are soft and there is still to much water, drain them. Combine the warm lentils with the rest of the ingredients and you are ready to serve. The lentil salad tastes better the next day though, so you might want to make it ahead of time. I served my lentil salad with rice and sauteed kale. Enjoy!
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Categories : Main Course, Quick Meals, Salads
I found a number of juicing recipes while flipping through an old Eating Well magazine. While I stole my mother’s juicer a while ago, I often don’t get around to making juice (despite how amazing it tastes and makes me feel). Inspired by these recipes, I decided to try one out, and I’m so glad I did. Ok, it did taste a bit odd, but was very refreshing to taste a new flavor, plus it felt amazing! Please, if you have a juicer consider giving this recipe a try. Note, if you are using frozen blueberries thaw them out first!
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Categories : Drinks
I woke up this morning to find Rachel on the couch sick. Offering to make her breakfast, nothing sounded good except for miso soup. I whipped this up in less than half an hour and it tasted fantastic. Plus, it is full of the things she needs to make her healthy again (and what I need to avoid catching what she’s got).
Olive oil – I used Sicilian Bread Dipping Oil
1 small onion, chopped
1 head of garlic, chopped
1/4 green cabbage, chopped
1/2 cup Soy free miso – I use South River’s Chickpea Miso
Sautee the chopped onion in oil until translucent. Add the garlic and green cabbage, cook for another 3-4 minutes. Next add water to generously cover the vegetables. If you like your soup with more broth, add more water. Bring to a boil. Turn off the heat, or bring down to very low heat. Stir in the miso (add less or more to suit your taste – I like a lot of miso) and serve. Enjoy!
This soup is very healthy because it has an entire head of garlic, which has been shown to be effective in preventing colds. There is also cabbage which is a little known superfood full of vitamins and minerals. Finally, the miso is full of pro-biotics which is why it is important not to add it to the soup until after you have boiled the water, otherwise you will kill all the good bacteria you want to end up in your stomach!
Here are the other things I have in my medicine closet to fight off colds:
Netti pot – Drains your sinuses which can help you get rid of a clogged nose, or by regularly flushing out the germs that get up there, keep you from getting sick at all!
Vitamin C chewable – I try to eat citrus instead. A grapefruit in the morning with some local honey is full of vitamin C and the local honey will fight a cold as well. I know this is not 100% vegan, but I have some friends who are very responsible beekeepers and do not feel bad consuming their honey. Sometimes it is easier to just take a chewable so I keep them around.
Tea – Traditional Medicinals makes a number of amazing teas – I keep Cold Care PM, Throat Coat, and Echinacea Immune Support stocked at all times.
Note: I have no medical training, these are simply the items that work to fight colds for me and my family.
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Categories : Main Course, Notes, Quick Meals, Soups
Even though I love cooking, food, and generally hanging out in the kitchen there are days/weeks/months where I feel uninspired. I open the fridge to find no leftovers, wish I had bought more frozen burritos, realize there are no vegan restaurants within a half hour drive, and feel dread at the thought of cooking. Often I end up eating lentils, or when I’m feeling less healthy, popcorn. How do I pull myself out of this downward spiral?
All of the food magazines I flip through while avoiding cooking point to one thing: menu planning. So, to bring life back to the kitchen I actually looked at the long list of “recipes to try” I keep on pinterest and opened the cookbooks to those pages I had sticky marked. Turns out, there are some pretty exiting recipes out there, and sometimes following someone else’s recipe is all I need to get re-excited about cooking dinner. It becomes once again an adventure, time well spent, and hey isn’t that all we ask for in life?
Things I’m pumped about making this week:
Vegetable Curry with Rice
Spaghetti Squash Cakes with Sauteed Kale
Herb-Scalloped Potatoes with Baked Beans from Veganomicon
Chickpeas Romesco with Garlic Saffron Rice from Veganomicon
Let’s see how it goes!
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Categories : Notes
I used to hate soup. Something about drinking my dinner always felt wrong to me. Of course, this was way before I fell in love with smoothies, green drinks, the master cleanse, and well let’s just say I’ve seen the error in my thinking. Besides, when the cold comes creeping in, a warm bowl of soup is the perfect anti-dote. The inspiration for this recipe came from Veganomicon (if you don’t own it, you should) but the recipe morphed according to what I had in my house and I really like the final version. This soup is on the sweeter side, but is all around an awesome butternut soup that your family/friends/strangers in your life will fall head over heals for.
2T olive oil
1 onion, chopped
1 red bell pepper
2 tsp minced ginger
2 cloves minced garlic
1/2 tsp salt
1/2 tsp Chinese five-spice powder
1 butternut squash (or 2 small acorn squash)
2 firm bartlett pears
4 cups of vegetable stock
1 15-oz can white beans
1 T fresh lemon juice
drizzle of chocolate balsamic vinegar (optional)
Remove the seeds from the butternut squash, peel and chop roughly. Sauté the onion in oil until it turns translucent. Add the ginger, garlic, and Chinese five spice powder and then sauté for another few minutes (be careful not to burn the spice). Add the bell pepper, squash, pears, and vegetable stock. Bring the soup to a boil, and then reduce to a rolling simmer for about 20 minutes or until the squash is very tender. Puree the soup with an immersion blender or transfer to a food processor/blender and process in batches. Return the soup to the pot and add the white beans and lemon juice. Serve with a drizzle of chocolate balsamic vinegar.
If you are not ready to eat the soup, cool it in an ice bath and refrigerate to use within a week or freeze and eat within 6 months.
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Categories : Main Course, Soups