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Posts Tagged ‘vegetarian’

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) ūüôā

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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This is one of my favorite soups. I first made this recipe in my Whole Foods Production class during grad school at Bastyr University.  I have made it many, many times since.

3 medium carrots

2 beets

1 Tbsp olive oil

1 large onion, diced

2 Tbsp fresh rosemary (or 2 tsp dry)

1 Tbsp fresh oregano (or 1 tsp dry)

1 cup dry red lentils

2 bay leaves

6 cups water or veggie stock ( I usually do ¬Ĺ and ¬Ĺ )

2-3 Tbsp light miso

Chop carrots and beets. Heat oil in large soup pot, add onion and saut√© until soft. Add carrots and beets, saut√© a few minutes. Finely chop the fresh herbs and wash the lentils. Add herbs, lentils, bay leaves and water/stock to pot. Bring to boil. Lower heat and simmer about 40 minutes. Remove the bay leaves, puree the soup in batches.¬† Dissolve the miso in ¬Ĺ cup water and add to the soup. Yum.

Gluten Free Cornbread

This is one of the best GF cornbread recipes I¬† have found.¬† This recipe is from¬† Karina’s Kitchen, a great site for GF recipes!

1 cup stone ground gluten-free cornmeal
3/4 cup white rice flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 eggs
1/4 cup melted Earth Balance

¬ľ cup canola oil
1 cup very warm water

Preheat your oven to 375 degrees F.

Lightly oil a 10-inch iron skillet or 8 x 8 baking pan.

Combine the dry ingredients in a bowl and whisk.

In a large mixing bowl, whisk eggs with the butter, oil and water and beat for one minute.

Add in the dry ingredients and beat by hand just until a smooth batter is formed, about one minute.
Heat the prepared skillet over medium-high heat.

Pour the batter into skillet or baking pan.

Bake the cornbread in the center of a pre-heated oven for 25 to 35 minutes, and slightly golden around the edges.

A wooden pick inserted into the center should emerge dry.

Place on a wire rack and allow the cornbread to rest 15 minutes before cutting. This helps keep the slices from crumbling apart.

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These were some of the best burgers I have ever eaten! They were so yummy!¬† BUT I’m not going to give you the recipe, you HAVE to buy the cookbook, The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN.¬† I have posted some of their recipes, and I don’t want to give away the whole cookbook. This is such a great book, especially if you have any food allergies or sensitivities or intolerances, or even if you don’t. It’s full of healthy tasty recipes, plus lots of nutrition information.

I served these YUMMY burgers with roasted potatoes and a mixed green salad. 

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I’m always a fan of¬† “rice and bean” type recipes, but this one is especially good. It also goes against all the rules I’ve ever heard for cooking dry beans. “Don’t add salt till they are done”, and “don’t add an acid (like tomatoes or vinegar) till they are done”. The reasoning was that either one would make the beans tough. Well this recipe defies both, and the beans were great! Go figure. Thanks Martha.

For the Beans

1 lb black beans, soak overnight

1 jalapeno, halved and seeded

2 onions, quartered

5 garlic cloves, smashed

2 Tbsp red wine vinegar

1 Tbsp salt

1 tsp black pepper

Drain and rinse the beans. Fill pot with water about 2-3 inches above the beans. Add the rest of ingredients, bring to a boil, then lower the heat and simmer until beans are tender, about 45 minutes.

For the rice

2 Tbsp olive oil

1 onion, diced

1 garlic, minced

1 tsp salt

¬Ĺ tsp pepper

2 cups rice

4 cups water

Sauté onion and garlic, add the salt, pepper and rice and cook until rice is slightly toasted. Add water, bring to a boil. Cover, reduce heat and simmer until all water is absorbed, about 30 minutes. Remove from heat and let stand 10 minutes. Fluff with fork.

Serve with cilantro, tomatoes, and avocado. I also served this with roasted broccoli.

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