Vegan Quinoa Waffles
We enjoyed these for Sunday morning breakfast. They would be lovely for Mother’s Day. Ingredients: 4 cups cooked quinoa 1 & 1/2 cup AP flour 1/2 cup fine polenta or cornmeal 2 teaspoons baking powder pinch of salt 2 egg replacements 1 & 1/2 tablespoons sugar or sweetener of choice 1 teaspoon vanilla extract 1 [...]
Winter Squash, Barley Orzotto with Toasted Walnuts
This is a very nice main meal that we enjoyed. It could also be used as a side dish for a dinner. Serving Size: 4 Ingredients: 1 cup barley 2 cups vegetable bouillon 1&1/2 lb. winter squash (butternut, Hokkaido etc.), seeded, peeled and shredded 1 tablespoon cooking oil 1 tablespoon toasted sesame seed oil 1 [...]
Quinoa Tabouli
This is one of our favorite salads. We have it quite often. Traditionally tabouli (tabbouleh) it is being made with bulgur, but as this is the International Year of Quinoa we decided to use white quinoa to make the salad. Serving Size: 6 Ingredients: 2-3 bunches parsley, washed and finely chopped 3-4 tomatoes, deseeded and [...]
Review: Quinoa and Kale Patties
The recipe for Quinoa and Kale Patties comes from Heidi Swanson’s cookbook Super Natural Every Day. The price of the book has recently been lowered to $13.00. Although not vegan, Heidi does cook very healthy recipes with natural ingredients. This recipe was very tasty and simple to make it vegan by substituting the eggs, and using [...]
Seitan and Rice Pilaf with Sweet Paprika and Lemon
This is a delicious, one pot meal that we enjoyed today. It has been adapted from a traditional Greek recipe. It is so sad that people often eat lambs for holiday meals. This is a compassionate replacement that tastes really lovely. Serving Size: 4 Ingredients: 1 & 1/2 pounds seitan, cut or “pulled” into bite [...]
Winter Squash and Kale Risotto with Golden Raisins
This is a very nice recipe during the cold winter and early spring months. The raisins add a nice sweetness to the meal. Serving Size: 4 Ingredients: 1 large white sweet onion like Vidalia 1 cup Arborio rice 2 cups winter squash cut in bite-sized pieces (Butternut, red curi or whatever is available) 2-3 cups [...]
Review: Black-eyed Pea and Barley Stew
We woke to a white world blanketed in snow this morning. This was a perfect meal to enjoy on such a day, in fact on any day as it is truly delicious, hearty and filling. Cathy of the what would cathy eat? blog has an interesting story to tell and many good recipes to share. [...]
Stir-Fried Eggplant and Pear
This sweet and spicy side dish tastes great on couscous with some falafel balls on the side. Serving Size: 4 Ingredients: 2 tablespoons sesame seeds, toasted 1 eggplant, cubed 4 tablespoons olive oil 1 teaspoon cinnamon 1 teaspoon taco seasonings 1 teaspoon cumin 2 conference pears, peeled and cubed 1 organic lime or lemon, zest [...]
Winter Stir Fry with Cabbage and Brussels Sprouts
We really enjoyed this meal on a white winter’s night. It was very filling, yet not heavy. Serving Size: 4 Ingredients: 1 & 1/2 cups whole grain rice, uncooked 12 pounces Brussels sprouts 1 tablespoon cooking oil 1 tablespoon sambal ulek 2 teaspoons sesame oil 12 ounces cabbage, finely shredded 10 ounces spicy tofu pieces [...]
Review: Lemony wheat berries with roasted brussels sprouts
Kiersten of the Oh My Veggies food blog posted this delicious recipe a while ago. It looked so inviting that we just had to make it, and we were so glad we did. Wheat berries are the entire wheat kernel and cooked they can be eaten as a side dish instead of rice or corn. How delicious [...]
Spicy Eggplant and Pears on Couscous
This makes a very nice warm lunch, or supper. Served with a big mixed salad and a wholegrain bread it would be a full meal. Serving Size: 4 Ingredients: 2 medium eggplants 3 ripe pears 3-4 tablespoons sesame seeds toasted 1 & 1/2 cups couscous 1 vegetable bouillon cube 3 tablespoons olive oil 1 organic [...]
Stuffed Round Yellow Zucchini with Red Bell Pepper Sauce
This our first year to grow round yellow zucchini. They are a delicious tender vegetable that are perfect for stuffing. There are many recipes to use as stuffing. We enjoyed this one last night, especially with the red bell pepper sauce. Serving Size: 2 Ingredients: 2 round zucchini ( 1 per person) 1 cup couscous [...]
Review: Orange Couscous Curry
We really enjoyed this delicious recipe from Susan at at FatFree Vegan. This is an amazing recipe that is good as a main dish, a side dish or as we enjoyed, a salad. Since we wanted to enjoy it as a salad, I held out the carrots, peas and zucchini until after the couscous was [...]
Lemon Risotto Rice Pudding with Rhubarb Compote
This was a lovely dessert that we recently enjoyed with fresh rhubarb from the garden. It’s easy to make and doesn’t take long. It tastes best warm. Serving Size: 4 Ingredients: for the risotto: 1 cup risotto rice 1/4 cup lemon juice zest from 1 lemon 2/3 cup sugar 3 cups water or non dairy [...]
Stuffed Cabbage Rolls
This traditional meal is nutritious and filling but also very tasty. It is a good meal for fall, winter and spring. Yield: 10 cabbage rolls Ingredients: 2 tablespoons vegetable oil 1 cup chopped yellow onion 1 medium head green cabbage 1 cup TVP• 1/2 cup cooked rice 1/4 cup raisins 3/4 teaspoon salt 1 teaspoon [...]
Lemony Barley Risotto with Asparagus and Walnuts
We really enjoyed this tasty dinner tonight. It could be made with rice risotto but the barley was delicious, and we often forget to use this healthy grain. Serving Size: 4 Ingredients: 3/4 lbs. fresh green asparagus, ends trimmed, cut into 1/2 inch pieces 1 onion chopped 1 tablespoon vegan margarine 1/2 cup dry white [...]
Corn and Fava Bean Salad with a Walnut-Miso Dressing
This is a very delicious salad. Fava beans are know to be very healthy and may help combat Parkinsons’s disease. The walnut miso dressing is especially nice with this salad. Serving Size: 4 Ingredients: 1 cup corn 1/3 cup walnuts, toasted, and ground 3 cups fava beans, shelled, blanched and peeled 2 tablespoons light miso [...]
Review: Black Rice, Asparagus and Chickpea Salad
Wow, what a great salad this is. Healthy, high in protein, hearty and packed full of flavor. We enjoyed this as a main meal salad today, with whole grain bread, it really made a satisfying meal. It would also be a good salad to take to parties or pot luck suppers. Black rice, red rice, [...]
Quinoa Salad with Spring Fruits
We always enjoy quinoa salads. Quinoa adapts so well to either fruit or vegetables. This time we used spring fruits with a light cinnamon, balsamic dressing. Serving Size: 6 Ingredients: for the salad: 3 cups quinoa, cooked 1 can (8 3/4 oz ) apricot halves, drained and sliced 2 oranges, peeled and sectioned 1 cup [...]
Fried Rice with Spring Vegetables
We will create 4 different fried rice recipes throughout the year, one for each season. We start this year with the spring vegetables. Serving Size: 4 Ingredients: 1/2 lb. tofu, scrambled 1 tablespoon sesame oil 1 tablespoon oil 3 cups cooked brown rice 4 green onions 1 tablespoon grated ginger 1 tablespoon jalapeño chilly, minced [...]
Spinach Mushroom Risotto with Sun-dried Tomatoes
The classic combination of mushrooms and spinach is always a winner. This is a great Mediterranean meal that is quick and easy to make. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 onion, chopped 2 cups crimini (chestnut) mushrooms, sliced 1 clove garlic, minced 8 sun-dried tomatoes, chopped 1 cup risotto rice (Arborio) 2 [...]
Walnut, Pea and Rosemary Quinoa Salad
This refreshing salad is protein packed and tastes really great. Serving Size: 4 Ingredients: 1 cup quinoa 2 tablespoons sesame oil 1 medium onion, chopped 1 small red or orange bell pepper, seeded and chopped 1 teaspoon tamari or soy sauce 2 teaspoons fresh rosemary leaves, chopped 1 cup fresh or frozen peas 3 cups [...]
Review: Warm Quinoa Salad
We came across this delicious salad recipe posted in the LA Times. It’s a recipe from the Fig Restaurant in Santa Monica, and we found it to be really delicious. We only changed a couple of things. We used agave instead of honey, and as we did not have Swiss chard, we used kale instead. [...]
Review: Tempeh in Hearty Mushroom-Lager Sauce
The Vegetarian Times presents this recipe as an entrée, but we enjoyed it as a very nice winter main meal. It was filling, warming and full of flavor. It was a quick and easy meal to prepare. We enjoyed it with a nice salad and whole grain bread. We found the recipe on the Vegetarian [...]
