Monday, May 24, 2010
The recipe is for apple crisp. However, I had so many peaches from Bountiful Baskets that I decided to substitute peaches for apples.
The entire family loved this, served warm and topped with soy cookie dough ice cream. Perfect spring time treat.
Sunday, May 23, 2010
I got this delicious recipe from this site.
The husband doesn't like brussel sprouts, so he had corn on the cob instead. The 3 year old said, "yucky". The 11 year old said, "these are good, but I prefer them the usual way". I'm guessing he means steamed, because that's the only way I have ever made them.
But I loved them. I hope you will too. Oh, I added apples like the website recommends.
Friday, May 21, 2010
Melissa turned me on to this cafe! I LOVE this place!! I took my sister last week this is what we had, we bought both and shared the dishes!!
Tomato & basil pesto sandwich: ancient grain bread with basil pesto, tomato, avocado & greens. served with a green salad.
We also had a strawberry pistachio salad! It was delicious!!!
We also had dessert, we had Raw Blueberry Cheesecake.. It’s a vegan dessert, no dairy at all.. I love this dessert!!!
Tuesday, May 18, 2010
I think we’ve posted this before, I don’t remember…..
This is the easiest dish in the world!!
2 large cans of stewed tomatoes
1 can of kidney beans
1 can of black beans
1 can of pinto beans
1 can of diced green chilies
1 package of firm tofu
Drain the tofu on a paper towel
In the meantime mix the tomatoes (juice included) into the Crockpot, the beans(drain the juice) and the diced green chilies (juice and all)
Crumble up the tofu and add.
Season with chili powder and red pepper flakes.
Cook for a few hours!
Serve with sprinkled cheese on top!
Tuesday, May 11, 2010
From The Accidental Vegan by Devra Gartenstein
Makes 2 cups
2 TBSP soy sauce
1 TBSP rice vinegar
1 tsp grated ginger
1 TBSP black sesame seeds (I used white)
Pinch of raw sugar (I used vegan cane)
1 cucumber peeled and sliced
Combine ingredients, whisk to combine. Gently stir in cucumber. Let stand for 10 minutes, serve at room temperature
I added cherry tomatoes and some radishes too.
My 2 year old just loves cucumber salads.
From Saving Dinner the Vegetarian Way
2 TBSP olive oil (I used grape seed oil)
2 large onions, finely chopped (I used 1/2 an onion and 6 sticks of celery)
3 garlic cloves, pressed
3/4 tsp dried rosemary
2 1/4 cups pearl barley, rinsed
4 1/2 cups low sodium vegetable stock
3 sweet potatoes, peeled and cut into 1/4 inch cubes
In a skillet, heat oil over medium heat. Add onion and saute till soft, 3-4 minutes. Add garlic and rosemary, stirring for 1 minute. Stir in barley till well coated. Add broth and bring to a boil.
Place sweet potatoes in slow cooker. Pour barley mixture over sweet potatoes and mix well. Cover and cook on low for 8 hours or on high for 4 hours, till barley and sweet potatoes are tender.
My entire family enjoyed this one.
Monday, May 10, 2010
This was also my mother's day gift. I picked a recipe and my husband shopped for all of the ingredients and cooked it. He said it was the best meal he had ever made. I agree. I ate till I was bursting.
We found the recipe here.
PS The kids had seconds.
Monday, May 3, 2010
From Saving Dinner the Vegetarian Way. Serves 6.
2 TBSP olive oil (I used grape seed oil(
6 green onions, diagonally sliced.
3 red bell peppers, seeded, deribbed, and thinly sliced
3 garlic cloves pressed
3 small carrots, thinly sliced
4 1/2 cups cooked brown rice
1 (16 oz) bag frozen peas (petite or baby)
1 (14-16 oz pkge firm tofu, drained and cubed
1/2 cup sweet and sour stir fry sauce
3 TBSP low sodium soy sauce
In a large skillet heat oil over high heat. Add green onions, peppers, garlic, and carrots and cook, stirring for 2 minutes. Add rice and peas and cook for 5 minutes, stirring often, till rice is heated through.
Add tofu, stir fry sauce and soy sauce to rice mixture. Stir gently for 1 minute, cook till heated through.
My kids had seconds.
I got this recipe from this website The Pioneer Woman . I love this lady she has a great love story and lives on a ranch and she used to be a vegetarian!
- 1 pound thin spaghetti
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 2 cloves garlic, Minced
- 1 whole lemon, juiced and zested
- 12 ounces Tofutti better then sour cream
- ½ teaspoons sea salt
- Parmesan cheese
- Parsley, chopped
- Extra lemon juice
- Shrimp (optional)
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. I added raw shrimp at this point and cooked it. Turn off heat.
Add Tofutti sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
This dish was delicious and so easy to make!! It was very light as well, so a great summer time meal!!
From The Accidental Vegan
1 1/2 TBSP olive oil (I used coconut oil)
1 onion chopped
2 cloves garlic minced
1 TBSP ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1 tsp sea salt
1 bunch asparagus, cut in bite sized pieces
1 bunch swiss chard, chopped
8 ounces sugar snap peas, trimmed
1 tomato, chopped, or 1/2 cup canned crushed tomatoes
1 red bell pepper, cut in bite sized pieces
1/4 cup coconut milk
Heat the oil in a saucepan or skillet over medium low heat, add onion, garlic, ginger, cumin, coriander, turmeric, cardamom, and salt, and saute for 5 minutes until onion is soft. Stir in asparagus, chard, peas, tomato, and bell pepper and saute for another 10 minutes, adding a bit of stock or water if it seems to dry. Stir in coconut milk, cook for another minute and serve hot.
This is an East Indian style of rice and it comes from The Accidental Vegan.
2 cups veggie stock or water
1 cup brown basmati rice
1/2 cup frozen peas
1 TBSP grated ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cardamom
1 tsp sea salt
Bring the stock to a boil in a small saucepan over high heat, then stir in rice, peas, ginger, cumin, coriander, turmeric, cardamom, and salt. Once it returns to a boil, lower the heat, cover, and simmer for about 40 minutes, until all of liquid is absorbed. Serve hot.