Red Cabbage and Beet Salad With Pears and Walnuts
This salad tastes lovely and is even better the second day. Ingredients: 1/4 head red cabbage, thinly sliced 1 Tbs. salt 2 Tbs. vinegar 1 large beet, peeled and grated 1 pear, peeled and sliced walnuts, chopped 2 Tbs. rice wine vinegar 3 Tbs. walnut oil 1 Tbs. agave or maple syrup 1 inch nob [...]
Red Cabbage Sandwiches
These are amazing sandwiches. Not just the color, but also the flavor is amazing and very tasty indeed. Yield: 2 sandwiches Ingredients: 1/4 head red cabbage, finely shredded 2 tablespoons soy yogurt 1 tablespoon garam masala 1 bps. oil\pinch salt 4 slices wholegrain bread Directions: Finely shred the cabbage. Heat the oil in a frying [...]
Review: Zucchini Puffs with Tomato Yogurt Sauce
This is a really tasty recipe that we enjoyed from Joshua Ploeg’s book “In Search of the Lost Taste“. We have enjoyed so many nice recipes from this book, as well as it being a fun story to read. This recipe offers a great way to use up those extra large zucchini that sem to [...]
Pasta-free Pumpkin Lasagna
We enjoyed this lighter version of lasagna which uses thin slices of pumpkin instead of pasta. Ingredients: 1 small-med. pumpkin 1 & 1/2 cups soy yogurt 1/2 cup mixed nuts chopped 3 tablespoons nutritional yeast 1 teaspoon mustard powder 50 grams soy cheese grated 2 teaspoons vegetable bouillon powder pinch onion powder pinch garlic powder [...]
Review: Edamame Salad
Chef Emeril Green has lots of healthy recipes and videos of how to make them. This is an especially tasty Asian Salad. It’s very easy to make and needs just a few ingredients – carrots, daikon radish, an apple and edamame beans. The dressing is delicious and the salad a real winner. Take a look [...]
Irish Apple Parsnip Soup
Sweet and creamy, lightly spiced, this soup is very tasty. Serving Size: 4 Ingredients: 1 & 1/2 pounds parsnips, peeled and cut in chunks 1 large apple, peeled, cored and cut into chunks 2 tablespoons olive oil 3 cups vegetable bouillon 1/2 teaspoon sage 1/2 teaspoon ground cloves 1/4-1/3 cup soy cream optional parsley chopped [...]
Review: Jamaican coffee chocolate brownies
These brownies posted by Ksenia, at “Tales of a spoon” blog, are the best. They do not use any eggs or milk, but one banana, which is not noticeable in the flavor. They are quick and easy and delicious. I did not use Jamaican coffee but did use a special Fair Trade organic coffee which [...]
Pumpkin, Avocado, Mango Salad with Thai Chili Vinaigrette
This light and refreshing salad really hit the spot tonight. Serving Size: 4 Ingredients: 1/2 small hokkaido pumpkin, deseeded 1 avocado, peeled and sliced 1 mango, peeled and sliced or cubed for the vinaigrette: 1 small red onion, minced 3 tablespoons sweet Thai chili sauce 2 tablespoons white balsamic vinegar 2 tablespoons tomato juice 1 [...]
Recipe Ideas to make your Valentines Day Perfect
Breakfast Spicy rhubarb muffins Cinnamon Apple Biscuits Blueberry blini Raspberry lemon muffins Polenta waffles with mixed berry sauce Orange waffles with orange sauce Lunch California Rubin toasted sandwich Creamed tomatoes on toast Pea Bruschetta Appetizers and Soups Red Bell Pepper and Sweet Potato Soup Plum & tomato soup Spicy beet soup Spinach & Sundried Tomato [...]
Review: Raw Ravioli and Vegetable ‘Pasta’
Tonight we enjoyed Raw Ravioli found at the We Like It Raw blog. It was a delicious meal. We enjoyed everything – the nut “cheese” filling for the ravioli as well as the delicious raw tomato sauce. We are fortunate to have a “Spirolizer”, which makes it fun and easy to enjoy fresh vegetables cut [...]
Roasted Plums filled with Orange Coconut
This coconut filling tastes wonderful on the roasted plums. Altogether it makes a very tasty treat. Serving Size: 4 Ingredients: 1/4 cup sugar 1 cup unsweetened coconut flakes 1 teaspoon cardamom powder 1 orange zest and juice 1 egg replacement equivalent 4 ripe plums halved and stone removed Directions: Mix the coconut, sugar and cardamom [...]
Grilled Zucchini with Sunflower Seed Spread on Crispbread
This made a very nice light lunch last weekend. Serving Size: 4 Ingredients: 1 zucchini, thinly sliced 1/4 cup sunflower spread (see recipe) 4-8 slices crispbread Directions: Follow the instructions for the Sunflower seed spread Slice the zucchini very thinly using a cheese slicer or mandolin. Place on the grill and lightly brown. Spread each [...]
