I love a good BBQ, but grilling only vegetables and fruits can sometimes get bait boring, so I created these delicious (And I’m not saying that because I made them, but because they really are, I couldn’t stop eating them) Brown Rice Miso Squash – Quinoa Patties. Makes 4 medium sizes Patties Prep time: 10 – 15 min. Ingredients 2 tbsp flax egg (mix 1 Tbsp flax seed + 3 Tbsp water) 1 cup cooked squash 1/2 cup quinoa 1 tbsp bread crumbs (I used brown rice bread crumbs) 1 tsp brown rice miso 1 handful fresh parsley 1/4 cup chickpea flour 1 tbsp nutritional yeast 2 shallots 1 tsp vegetable bouillon (make sure there’s no yeast in it) Instructions 1. 2. 2. 3. 4. 5.
They are great fresh, crispy and crunchy, but also cold as leftover to top salads or snack just on its own. Eat to Live. Polenta Veggie Bean Pot Pie Recipe on Food52. Pumpkin Sage Polenta. Simple Sundays | Pumpkin Sage Polenta The hay crunched beneath our feet as we surveyed the rows of pumpkins, the sun finally making its presence known after the chill of autumn gave way to a few hours of heat. My children exuberantly ran ahead of me, declaring each pumpkin they touched “the one!”
I reminded them that I would only put their final final selections in the wagon, as they steered me over to pumpkins half my size. It didn’t matter. I must have lifted over twenty pumpkins into and out of our wagon, behemoths of gourds, as I began to break a sweat, my hair sticking to my neck and my hands coated in dust. “This is the one mommy, I promise!” Was followed by “Ooh, this one is perfect!” Finally, it was all settled: the largest pumpkin was appointed to Daddy, the second largest was determined perfect for the pattern my daughter pre-selected, and the squat, globe-shaped pumpkin was just what my son had envisioned. Polenta. Pumpkin Sage Polenta Yield: Serves 4-6 Prep Time: 5 minutes. Polenta with Peas, Fennel, and Almonds - Naturally Ella.
Yesterday I had, what could only be called, a meltdown. I needed to head out to the store to stock up for a week of recipe making/photographing and instead, I sat frozen at the dining room table thinking through all the things I needed to get done. Finally, with tears in my eyes, I found my husband and asked for a hug (at which point I started bawling.) He, with a gift for words, talked me through everything and calmed me down (one of the many reasons I’m so grateful to have him in my life). While I still have quite a few looming deadlines, he suggested I start planning for all the things I want to do once some of these projects are out the door.
So, I did. I took a break and thought about all the things I’m going to can this summer (tomatoes! Pickles! In addition to coping with the deadlines and stress, I’ve been trying to focus on eating a bit better (because pizza) and also start planning for when we don’t have gobs of cookbook food stashed in the refrigerator. Author: Erin Alderson. Creamy polenta & mushrooms. I’m short for words today… we’re in Chicago visiting my family this week, and I’m making a point to spend less time in front of the computer. Sometimes it’s just time to put the electronics away… to cut the habit of looking at your iphone every few minutes and relax a bit, you know? We made this warm and cozy meal last week with one of our favorite foods – mushrooms. It’s pretty simple… creamy polenta, chickpeas and a mix of sauteéd mushrooms & tarragon. They have these fancy ones right now at Whole Foods that are amazing, and more importantly – on sale. Topped these with just a bit of asiago cheese and popped them under the broiler for just a few minutes.
Creamy polenta & mushrooms Ingredients for the polenta: 1 cup polenta 3 cups water 1 clove garlic, minced 1 tablespoon olive oil 1 tablespoon butter (or vegan earth balance) 1/4 cup grated asiago cheese (optional), plus extra to go on top salt, pepper for the mushrooms: Instructions Notes Pictured above: Staub Mini Cocottes in Graphite Grey. Rustic Polenta Casserole with Mushrooms and Swiss Chard. Photos by Emily Caruso I am endlessly fascinated by America’s Test Kitchen’s magazines and cookbooks. I love that they detail the process of recipe development and not just, “Hey, here’s a recipe! It tastes good! Enjoy!” While baking is more of a science than cooking, there is still a science to cooking and it’s interesting to read exactly why frozen peas are better than fresh for most recipes or how different types of potatoes result in different textures in gratins.
The Complete Vegetarian Cookbook is exactly what you’d expect from an America’s Test Kitchen cookbook. I received an advance copy of the book several weeks ago, so I’ve already had the chance to make quite a few recipes from it and this polenta casserole is one of my favorites. Rustic Polenta Casserole with Mushrooms and Swiss Chard Ingredients Instructions Adjust oven rack to middle position and heat oven to 400ºF. Disclosure: We received a review copy of this cookbook from America’s Test Kitchen. Slow Cooker. Enchiladas w/ cashew poblano crema. Nothing like a five o’clock Friday post the day before Cinco de Mayo… I’m sure everyone’s off on a patio with a margarita in hand by now, but I just had to get this one last recipe out before I go pour my first happy hour drink.
We made this last night (hence, the late post). I’ve posted cashew cream before, but I have to say that this roasted poblano version really takes the cake. If you make only one component here, make that. It’s a wonderful creamy sauce on these vegan enchiladas, but it would be delicious dolloped onto many things (ie. the salad I ate for lunch today), or by itself as a dip… (oh and hey, neighbor friends (you know who you are), I have a whole bunch of this leftover… so we’ll see you tomorrow? … you bring the chips…). (quantity: I made 5 small enchiladas which served 2 of us with lots of extra crema left over) (quick tip: roast poblano, tomatillo’s and jalapeno all at the same time – just keep watch, they’ll require different amounts of time. Bake for 20-25 minutes. Vegan Enchiladas with Cilantro Avocado Cream Sauce. Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about!
I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever since. I must agree that I really don’t make them enough…and I’m not sure why because I’m crazy about them. Last night, I jazzed up the original recipe and the outcome was so drool-worthy we found ourselves forgetting that they didn’t contain- or even need- cheese. Now that is a good vegan enchilada!
For this version, I made a creamy green sauce made from Cilantro, avocado (the cream!) They satisfied our every craving…and then some. Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas Adapted from Time Crunch Vegan Enchiladas. Yield: 4 Enchiladas Ingredients: Directions: 1. 2. 3. 4. 5. Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. Make your filling and adjust all seasonings to taste. Prepare the cream sauce while baking the enchiladas. Entrees.
Braised Coconut Spinach & Chickpeas with Lemon. Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. It's a mess of color and vegetables: Green, tender spinach draped over a big, hot sweet potato. This isn't by any means an especially difficult or even original meal; there are scads of recipes out there for greens braised in coconut milk. Poured over the sweet potato this is powerhouse vegan comfort food, with loads of flavor and solid sustenance from the chickpeas and sweet potato. Braised Coconut Spinach & Chickpeas with Lemon serves 4 as a main dish or 6 as a side To serve:Whole roasted sweet potatoesCilantro leaves, to garnish Toasted unsweetened coconut, to garnish.
Vegans & Vegetarians: Proper Nutrition via Smoothies. Opting for a diet free from meat and animal products is becoming increasingly popular. To ensure good health it is important that you understand the nutrients that are a little more difficult to get without eating animal-based foods. There are plenty of plant-sourced alternatives, but most people are accustomed to getting them through animal products. If you are planning to become a vegetarian, you can still get many of these nutrients from eggs and dairy, but if you want to cut out all animal products, you will need to stick solely to plant-based foods. Smoothies are a great way for you to ensure that you include all the vitamins, minerals, and other nutrients you need in your daily vegetarian or vegan diet. The Vegetarian and Vegan Diets To be a vegetarian typically means not eating any meat.
So what do vegetarians and vegans eat? Nutrients to Watch Out For Perhaps one of the trickiest nutrients to get, especially for vegans, is vitamin B12. Greens. Vegan and Vegetarian Smoothies. The Garden Grazer: Collections. (something for everyone from lettuce, to bean, to quinoa salads) (recipes, info, and how to cook) (40+ meatless Mexican-inspired recipes) (Red & Green Color-Themed!) (Popular recipes, my husband's favorites, my favorites) (our very favorite recipes) Amuse Your Bouche - Simple vegetarian recipes. Welcome to VegWeb.com | The World's Largest Collection of Vegetarian Recipes.
Finding Vegan | Vegan recipe photos + links. Updated hourly. Blogger-submitted, from your favorite bloggers. Register today! Recipes. The World's Healthiest Foods. Tropical Turmeric Smoothie. This smoothie exemplifies one of my favorite aspects of smoothies. Creating an absolutely delicious drink containing a number of healthy ingredients that you wouldn’t normally consume individually, unless you like to gag :) Turmeric is a “super spice” in my book, with health benefits that are vast and various.
While I’ve been cooking with it for years, I just recently started adding it into my smoothies, with much success. Here’s why “hiding” a little turmeric in your smoothies is such a great idea. Potent Anti-Inflammatory – At the root of most health issues you’ll find inflammation, whose reduction goes along way in alleviating symptoms.Aids Weight Loss – By helping increase the flow of bile, an important factor in digesting dietary fat. Curcumin is the active ingredient in turmeric responsible for much of its health promoting properties, in case you were curious. Turmeric has a slightly bitter taste. The Ingredients The Add-ons Show Time. Golden Milk.
Golden Milk is a wonderful beverage to have in the evening and the benefits are extraordinary. The main ingredient in this recipe is turmeric. Turmeric contains curcumin, the polyphenol identified as its primary active component and which exhibits over 150 potentially therapeutic activities, which include antioxidant, anti-inflammatory and anti-cancer properties. Additional benefits: Anti-inflammatory, anti-oxidant, antiseptic,analgesic,.Boosts immunity.Anti-carcinogenic.Helps maintain cholesterol levels.Promotes digestive health.Liver detoxifier.Regulates metabolism and weight management.High blood pressure.Memory and brain function.Various skin conditions.Neurological disorders.Lowers Triglycerides Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine.
Step 1: Turmeric Paste: Ingredients: 1/4 cup of turmeric powder1/2 teaspoon of ground pepper1/2 cup of filtered water Directions: Mis Recetas Anticáncer.