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Home Posts tagged "vegan" (Page 15)
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Kale salad with pepper and nuts

Published on January 6, 2012, by in Recipes.

This salad is insane. So simple, yet one of the tastiest salads ever. And…extremely healthy. A similar recipe was recommended on my current detox, but I made a few changes. Ingredients: 3 cups shredded kale 1/2 large red pepper, thinly sliced 1 carrot chopped into coins 1/4 cup chopped parsley 1/4 small onion finely diced 3 tablespoon sunflower seeds 3 tablespoon hemp seeds 1 tablespoon dijon mustard 1 tablespoon extra-virgin olive oil 1 teaspoon Bragg’s apple cider vinegar coarse salt and black pepper In a small bowl, whisk dijon mustard, olive oil, apple cider vinegar, salt and pepper together. In a larger bowl, toss all other ingredients together. Pour dressing over salad and toss. Chill for at least 20 minutes. The recipe says that it makes 4 servings, but I could have eaten the whole thing. I didn’t, but could have. The best thing is that this salad last for

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Acorn squash with cranberry apple quinoa

Published on December 3, 2011, by in Recipes.

Acorn squash with cranberry apple quinoa is a warm and inviting vegetarian dish that is perfect for entertaining herbivores and carnivores alike. Simply start by roasting an acorn squash in the oven. Preheat oven to 350F. Cut squash in half, scoop out innards. Lay cut side down in pan. Fill pan so there is about 1/4 inch of water in bottom of pan. Roast until fork tender, about 45-60 minutes, depending on size of squash. While the squash is roasting, you can start preparing the quinoa on the stove top. Ingredients: 1 cup of quinoa 1 cup of fresh squeezed orange juice 1/2 cup water 1 apple(I used Honeycrisp), diced 1/3 cup dried cranberries 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon allspice pinch of salt pinch of pepper honey(or maple syrup) In a heavy bottomed pot, add orange juice, water, quinoa, cinnamon, nutmeg, allspice, apple, cranberries, salt and pepper.  Bring

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Cranberry sauce with orange zest

Published on November 26, 2011, by in Recipes.

This year, I made my first every Thanksgiving dinner. I made it after coming home from work for 8 hours. I tried to halve some of the recipes and it was still way more food than the two of us could eat. Brian and I decided to stay in Chicago for the holiday and celebrate together. We started talking about what we wanted to have for dinner about 2 months ago. We originally talked about doing zero traditional Thanksgiving foods, but the holiday spirit caught up to us and since then I have been reading blogs, buying piles of magazines, choosing and nixing recipes right and left. It’s been a lot of fun. I will blog one a day for the next week, so you can start planning now for Thanksgiving next year. Enjoy! Ingredients: 12 oz of fresh cranberries 1 cup sugar juice of one orange water 1 teaspoon orange zest Squeeze

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Autumn stew

Published on November 16, 2011, by in Recipes.

Still needing to use some of the pumpkin that I roasted, I decided to tackle (never home)maker’s Autumn Stew. I made several changes to the recipe. I kept doing taste tests as I was cooking it and it just kept tasting so starchy and bland. Finally, at the end I added some extra things to make it taste a little brighter and was content with the results. Addendum: The left overs were even better than the original product. The flavor was awesome the next day. Ingredients: 1 tablespoon olive oil 1 onion, diced 3 medium carrots, cut into coins 2 15 oz cans of diced tomatoes(I used one fire roasted and one regular) 29 oz roasted pumpkin puree(or canned pumpkin) 32 oz broth of choice(veggie, chicken or beef) 1 can chickpeas, drained and rinsed 1 cup frozen green peas 1 1/2 cup corn(I used frozen from this past summer) 1

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Roasted pumpkin

Published on November 15, 2011, by in Recipes.

Have you ever wondered how they get that pumpkin into a can? I recently had my first pumpkin roasting and pureeing experience. Easy enough. Preheat your oven to 350F. Wash and dry the outside of the pumpkin. Using a large, sharp knife cut the pumpkin in half. Scoop out the seeds. Place 1/4 cup of water in the bottom of a glass casserole pan. Next, place the pumpkin cut side down in the pan. Roast for 45-60 minutes. Or until tender, use a fork to check. Remove from oven. Scoop insides out, discard skin. You can store as is in the refigerator or let cool to room temperature, place in blender and puree until smooth. Use to make pie, smoothies, pancakes, muffins, bread etc…

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Skin clearing smoothie

Published on November 14, 2011, by in Recipes.

I’ve been lax on drinking my green smoothies. When perusing a recent issue of Women’s Health magazine, I saw an article on a green smoothie to help give you more clear skin. It’s recommended that you drink 8oz of this smoothie every morning. The recipe is a monster that will make you a week’s worth of smoothie at once. I made a few changes, so that I could make it with the ingredients that I had on hand. That probably means that I’ll end up with a giant zit for the substitution. Ingredients: 1 1/2 cups water 3 cups spinach 2 cups romaine lettuce, chopped 3-4 stalks celery, chopped 1 apple 1 banana 1 orange(WH recommended a pear) juice of 1/2 lime(WH recommended lemon) Place into a blender and blend until smooth. It turned out to be pretty tasty. I’m not sure it will have any amazing skin benefits, but

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If you want to die happy…

Published on November 11, 2011, by in Recipes.

you will make this and you will make it right now! I saw the recipe over at (never home)maker and knew that I had to make it. Knew that it would be amazing. I was not prepared at all for it to change my life. Chocolate-coconut peanut butter Ingredients: 2 cups dry roasted peanuts 1 tablespoon coconut oil 1 teaspoon salt 1/3 cup chocolate(I used part of a nice bar of milk chocolate, but you can use chocolate chips) Put ingredients into food processor or Ninja and blend for a few minutes. I left the Ninja on setting 3 for about 3 minutes. I stopped it once or twice to scrape down the sides for the most even consistency. Chocolate-coconut peanut butter is so tasty! It tastes kind of like a Chick-O-Stick. Super easy and inexpensive to make. This is going to be a staple in our house from here

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Cuban-style black beans

Published on August 19, 2011, by in Recipes.

These beans are a great and spicy side dish and left overs can be used in a modified huevos rancheros. Two meals out of one recipe and cleared out sinuses? Bonus. I created these after looking over several recipes and not remembering exactly how a single one of them went, so I just went into the kitchen and did my best. Start by sautéing 1/4 cup diced onion and 1 thinly sliced or minced clove of garlic. Saute until onion becomes translucent. Then dump in a can of black beans(drained and rinsed) and a can of Rotel. If you can’t find this particular version of Rotel, then you will need to add in lime juice and cilantro at the end of the recipe. If you like to keep it simple(like me) then you will search far and wide for the Mexican Rotel. Stir all ingredients together and let simmer over medium heat

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Curried lentils and cauliflower(vegan and gluten-free)

Published on July 29, 2011, by in Recipes.

Brian and I love Indian food. Unfortunately, it uses a lot of spices that I don’t own, usually takes a long time to cook and is often unhealthy. I’ve been on a hunt for quick and healthy Indian dishes and stumbled upon this recipe at Frontier Co-op. Oh, and it’s vegan and gluten-free! Curried lentils and cauliflower Ingredients: 1 cup dried lentils 1 bay leaf 2 1/4 cups water 2 teaspoons extra virgin olive oil 4 green onions, white and light green parts finely sliced 2 cloves of garlic, minced 1/4 teaspoon sea salt 1 tablespoon curry powder 1 medium head cauliflower, cut into small florets 3/4 cup tomato sauce 1 teaspoon ground ginger 3/4 cup water Directions: Throughly rinse and drain lentils and pick out any stones. Place lentils in a pot with 2 cups water and bay leaf. Bring to a boil, lower heat, cover and let simmer 25-30 minutes,

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