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Posts Tagged ‘vegan’

This was a tasty and super easy vegetarian meal. It’s one of those stews that is even better the second day!  This recipe was adapted from one of my favorite cookbooks, Vegetarian Cooking For Everyone by Deborah Madison.

olive oil

1 onion, diced

3 gloves of garlic, minced

2 pinches of red pepper flakes (more if you like it spicy)

1 teaspoon paprika

1 teaspoon dried rosemary

1/4 cup chopped parsley

1 can diced tomatoes (or about 1 cup or so peeled and diced fresh tomatoes)

3 cups cooked chickpeas

2 bunches of spinach, tough stems removed

In a wide saute pan, heat the olive oil over medium high heat. Add the onion, garlic, red pepper flakes, paprika, rosemary, and half the parsley.  Saute for 5-8 minutes, lowering the temperature to about medium heat.  Add the tomatoes and chickpeas and season with sea salt and ground black pepper, then cover and simmer for 15 minutes. Remove the lid and place all the spinach on top, put the lid back on and let the spinach steam for 3-5 minutes until wilted.  Easy!

I served this dish over brown rice.

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I have been making this soup for over 10 years. It is one of my favorites. It’s perfect on a cold night.  The flax biscuits are from a new cookbook.  It’s called The Allergen-Free Baker’s Handbook by Cybele Pascal, it’s full of yummy treats.

3 cups split peas

about 7 cups of water or broth

1 bay leaf

2 tsp salt

1 tsp dry mustard

1 large onion, chopped

5 cloves garlic, minced

3 stalks celery, minced

2 carrots, minced

1 small potato, chopped

black pepper

4 Tbsp red wine vinegar

Place the split peas, water, bay leaf, salt and dry mustard in a large soup pot and bring to a boil, lower heat and simmer partially covered for 20 minutes.

Add the onion, garlic, celery, and potato and cook 40 minutes, partially covered.  Add pepper and vinegar to taste.

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This was another one of those days where I’m getting ready to make dinner only to realize I don’t have the main ingredient! My plan was to make an Indian curry dish with tofu and cauliflower, but I didn’t have any curry. So, I figured I would just make a quick peanut sauce to go along with the tofu and cauliflower. It was great! Anything is good covered in peanut sauce. This quick peanut sauce is from Deborah Madison’s Vegetarian Cooking for Everyone.

3 Tbsp peanut butter (all natural, unsweetened)

2 Tbsp rice wine vinegar

1 Tbsp chopped cilantro

1 clove garlic, minced

2 tsp tamari

1 tsp brown sugar

1/2 tsp chili oil (or chili garlic sauce)

Mix all together in a small bowl. Add about 2 Tbsp warm water, more if needed to make the consistency you’re looking for.

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Lo Mein with Tofu

This was a Cooking Light recipe. I’d give it 3 out of 5 stars. It was o.k. But could use some extra flavoring. When I made the leftovers the next day, I added some chili garlic sauce to it and a little extra brown rice vinegar.

Find the recipe HERE.

(to make sure it’s gluten-free all you need to do is substitute the noodles and make sure your oyster sauce is gluten-free)

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Typically when I think of Black Eyed Peas, I think of Hoppin’ John. The southern dish with tomatoes and collards. Yum! So having Black Eyed Peas a different way was an eye opener for me. I’m not sure why I haven’t tried them other ways, I guess just because I love Hoppin’ John. This was a very tasty recipe, the sweet corn goes really well with the earthy Peas. This is adapted from The Whole Life Nutrition Cookbook (which hopefully you have purchased by now) 🙂

1 onion, chopped

4 cloves of garlic, chopped

1 Tbsp dried thyme

1/2 tsp red chili flakes

2 carrots, chopped

2 celery stalks, chopped

1 red bell pepper, chopped

1 1/2 cups frozen corn

2 1/2 – 3 cups frozen Black Eyed Peas

1 cup broth

2-3 Tbsp apple cider vinegar

salt and pepper

In a large stock pot, heat some olive oil over medium high heat, saute the onion until starting to brown, add the garlic and next 6 ingredients (through BEP), add the broth and bring to a boil. Simmer covered for about 25- 30 minutes.  Add the vinegar salt and pepper at the end.

 

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Another wonderful meal, thanks to The Whole Life Nutrition cookbook.  All 3 recipes came from this cookbook.  I’m always looking for new ways to cook the gluten-free grains, and I have to be honest, millet isn’t exactly my favorite. These patties were really good though! The BBQ Navy Beans, super yummy! Spicy with a little sweetness, really good, so yes you MUST buy the cookbook, because, again, I’m not putting the recipe here. I have made the cabbage salad before.

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