Field School Recipes. Over the years on the California and southwestern fieldschools and camping trips, several recipes have become annual favorites. For those interested we give them here: Anasazi BeansTo do these right you need several pounds of the dried anasazi beans available by mail order from Colorado. Supposedly these are the same variety grown in the ancient Southwest by prehistoric pueblo peoples.
The story goes that a group of archaeologists from UCLA were excavating a publo site many years ago and came across a storage jar filled with ancient beans. To everyone’s surprise, when planted the beans germinated and the Anasazi beans now in cultivation are their descendants- a localized genetic survival from ancient days. You can substitute pinto beans or any other type of bean if you need to. Chop up a couple of onions, saute these, with garlic and a few juniper beries preferably fresh from the tree.
Jalama Beach Tri-tip get a large tri tip- maybe 3-4 pounds. Spiced Whole Grain Porridge for Nursing Mothers | MommypotamusMommypotamus | This post may contain affiliate links to products I use and recommend. Here's what that means! Note from Mommypotamus: If you happen to see me today and there’s a light bruise on my arm, it’s only because I had to pinch myself to make sure this is really happening. Jenny of Nourished Kitchen is one of my favorite bloggers ever – and I mean OF. ALL. If you haven’t had a chance to pop over to her blog yet, you’ve been missing out. Like most of you, over the last few weeks, I’ve found myself checking in on the Mommypotamus Facebook Page where I eagerly awaited any hint of their baby’s impending birth, and when those first few posts announcing Heather’s labor found their way to my feed, I rejoiced for my friends Heather and Daniel at the continued growth of their beautiful family.
When I read the news of Heather and Daniel’s newest baby’s birth, my first instinct was to knock on their door with a big casserole – something easily reheated, nourishing for a new mother and effortless. Method. Pecan Bar Recipe (Grain-Free)Mommypotamus | This post may contain affiliate links to products I use and recommend. Here's what that means! Note from Mommypotamus: Today’s guest post comes from Dr. Meghan, who is a chiropractor and also the founder of Just Enjoy Food. Thank you, Dr. Meghan! When I say pecan pie . . . Doesn’t your brain instantly go to the fall and Thanksgiving dinner? This pecan bar recipe is free of grains, made with only almond and coconut flour. When baking the bars, there’s one tip I’ve learned from making them that I wanted to share with you.
Pecan Bar Recipe (Grain-Free) Ingredients For the crust: For the pecan filling: 1 stick (1/2 cup) organic butter, melted1/3 cup raw honey (where to buy raw honey)1/4 cup heavy cream (or coconut milk)4 free range organic eggs1/2 teaspoon pink salt (where to buy unrefined salt)1 teaspoon vanilla extract (where to buy raw honey)1 1/2 cup organic pecans (where to buy organic pecans) Directions For the Pecan Filling While the crust is baking prepare the pecan filling. About Dr. Dr. Just Enjoy Food. Taco Bake | Just Enjoy Food. This Taco Bake is one of my new favorite go-to recipes. It tastes great, as we all know is a must, and has a pretty mild taco flavor. It has no grains and is jam packed with veggies. The vegetables in this dish are shredded on a cheese grater and sautéed in with the onions and beef.
It is topped with fresh tomatoes and cheese and baked until the cheese is melted and it is heated throughout. This is a great way to get your fill of vegetables! In the past I have never been a big fan of hot sauce. I want this to become one of your new kitchen staples! Ingredients 2 teaspoons coconut oil 1 pound grass fed ground beef 1 medium onion, diced 4 medium carrots, grated 3 small zuchinni, grated 1 cup cauliflower, grated 5 cloves garlic, finely chopped 1 teaspoon salt 1 teaspoon pepper 1 Tablespoon cumin 1 cup cherry tomatoes, diced 2 cups raw cheddar cheese Hot sauce, to top Directions Preheat the oven to 350 degreesIn a large skillet turn the heat to medium-high and add the coconut oil. The World’s Healthiest Veggie Burger Patty. I’m going to be honest here. I didn’t think it would actually happen. I have been on the hunt for “the one” veggie burger for years. Years. YEARS! Do you know how many beans, veggies, and other random mix-ins I’d rather not talk about have been wasted in this process?
You have to understand how big this is. But there is a word I throw around even more seldom than like, and that word would be ultimate. You know the expression “when pigs fly”? Folks, I am looking for a veggie burger that is vegan, gluten free, grain free, LOW CARB, and doesn’t taste like the socks it rocked off. Not only do these miraculous patties of joy meet all my criteria, they are also endlessly customizable to whatever you want. Wait, did I just see a pig fly by?
The Ultimate Veggie Burger (Vegan/Gluten Free/Grain Free/Low Carb) Note: One of the great things about these veggie burgers is that they are completely customizable to what you want/like/ have on hand. Adapted from Live, Laugh, Eat Nutritional Comparison vs. 2. Vegetarian Chili, Vegan Stovetop or Slow Cooker Bean Recipe. Zoë's Vegetarian Chili, Guaranteed To Satisfy Starving Teenagers Vegetarian Chili is also perfect for serving to non-veg family or guests - it's so tasty, satisfying & colorful they don't notice it has no meat.
And it can be dressed up with cheese or sour cream. We adapted this recipe many years ago from 'The Moosewood Cookbook' by Mollie Katzen and it was an instant favorite. Make Zoë's Vegetarian Chili on the stovetop or in a slowcooker. Either way, it's perfect for a hearty winter meal, or a side dish at a summer cook-out. Total Prep & Cook Time: 60 Min 6 Servings Nutrition Data, 189g Serving: 293 cal, 52g carb, 6g fat, 291mg sodium, 12g fiber, 13g protein, low Cholesterol, good source Vit A, C, K, Folate, Potassium. Ingredients: 2 tsp each: paprika, gr. cumin, coriander 1 tsp each: dried thyme, basil, oregano 1 cup fresh or frozen corn kernels 1/2 c. minced parsley or cilantro 2 Tbsp Braggs Liquid Aminos, or low sodium soy sauce Fresh ground black pepper to taste Stovetop Chili Directions:
Yucca-Tomato Basil Frittata | Food Heaven Made Easy. Ingredients: 8 medium eggs1 cup of yucca, boiled and cubed1/2 medium onion, chopped1/4 cup of crumbled cheddar cheese2-3 of your favorite tomatoes, cut crosswise into 1/4″ slices10-15 leaves of fresh basil3 garlic cloves, thinly sliced2 tablespoons of olive oilPinch of salt and pepper Directions: Preheat oven to 400F.In a bowl, mix eggs and yucca cubes together. Set aside.In a skillet, heat up olive oil under medium-high heat.Add in garlic & onions and sauté for 3-4 minutes.Add in egg mixture to the skillet. Cook for 5-8 minutes (or until the bottom starts to set.)Turn off stove, and arrange tomato slices and basil leaves on top of the egg mixture.Top with crumbled cheddar cheese.Transfer skillet to heated oven, and bake on 400F for 15-20 minutes, or until the top is crisp.Slice it up and enjoy! Category: Breakfast, Recipes., Uncategorized. Baked Bloomin' Onion. There comes a time in your life when you realize that moms aren't perfect.
I mean, don't get me wrong, moms are the best (at least mine is), but sometimes they can be downright conniving.I know, it's hard to believe, but it's true. I mean, remember when she used to give you the prized soggy french fries at McDonald's? Well that was only because she actually wanted the crispy ones. And you know when she risked her life countless times to make sure your candy, cookie, or other such delicacy wasn't poison?
Well she only wanted to try it for herself. And remember those times when you were doing something embarrassing or naughty in public and Mom would quietly inform you that "that man over there said you can't do that"? BUT. There's only one problem. It's not worth it my friends. But even though we may have an aversion to this infamous American art form, we still can't resist that irresistible crunch. To make your blooming onion, you will start with the obvious. First slice off the top. A Colorful Vegan Christmas | Vegan & Vegetarian Recipes: VegKitchen.com - Part 2. Spiced Carrot and Orange Soup A warming soup with the cheering color of carrots and the zesty flavor of citrus and ginger, this soup is great as everyday fare as well as an opener for winter holiday meals. more→ Sweet Potato Soup Here’s a warming soup with an appealing golden color.
The natural sweetness of the sweet potatoes gives this soup a surprising flavor twist. Serve as a first course for festive holiday meals, or as a comforting bowlful for everyday meals. more→ Pan-Seared Winter Squash and Fresh Corn Once you have a winter squash partially baked, most anything you make comes together easily and quickly. Lentil and Mushroom Shepherd’s Pie There are no words to describe this other than as a deep dish of absolute comfort. White Bean and Sun-Dried Tomato Pâté Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Spinach and Cucumber Spread or Dip Spiced Cranberry Nog more→ Stewed Spiced Pears in Red Wine. Vegetarian and Vegan Recipes Galore. 25 Vegan Italian Recipes That Will Blow Your Mind. Sandwiches And Wraps | Vegan & Vegetarian Recipes: VegKitchen.com - Part 2.
Asian-Flavored Quinoa Wraps Once you have the cooked quinoa on hand, these delectable Asian-flavored wraps come together very quickly. Photos by Rachael Braun. Recipe contributed by Wendy Polisi, reprinted from Cooking Quinoa. More→ French Tofu Salad with Grapes With crunchy almonds and sweet grapes, this elegant tofu salad sandwich will have you oooh-lala-ing. Tofu Pomegranate Pockets Savory tofu bits combine with pomegranate to make a palate-pleasing pita sandwich. Baked Tofu, Arugula, and Olive Wraps Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. More→ Sloppy Buffalo Beans This Sloppy Joe variation can be as spicy or mild as you’d like. Sharon’s Chickpea Salad or Sandwich Spread This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf.
More→ more→ Vegan Avocado Tempeh Reuben Sandwich. Lentil and Mushroom Shepherd’s Pie. There are no words to describe this other than as a deep dish of absolute comfort. Recipe from Vegan Holiday Kitchen. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. Photo by Susan Voisin of FatFree Vegan Kitchen. 8 or more servings 8 large or 10 medium potatoes (Yukon gold works well)2 tablespoons Earth Balance or other vegan buttery spread1/2 cup rice milkSalt to taste2 tablespoons olive oil1 large onion, finely chopped2 cloves garlic, minced6 ounces cremini or baby bella mushrooms, slicedTwo 15-ounce cans lentils, lightly drained2 tablespoons dry red wine, optional1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos2 to 3 teaspoons all-purpose seasoning blend (such as Spike or Mrs.
Peel and dice the potatoes. Stir the Earth Balance into the potatoes until melted, then add the rice milk and mash until fluffy. Preheat the oven to 400º F. While the potatoes are cooking, heat the oil in a medium skillet. Hearty Vegetable Pot Pie. Sandwiches And Wraps | Vegan & Vegetarian Recipes: VegKitchen.com.
VegKitchen’s Top 8 Vegan Wraps and Sandwiches VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well.
Another tip: You can turn any of the wraps below into sandwiches, and vice versa. more→ Avocado and Chickpea Sandwich Spread Pairing the great flavors of avocado and chickpeas, this tasty sandwich spread was inspired by the Avocado Tartine offered at the restaurant chain Le Pain Quotidien. BBQ-Flavored Seitan and Avocado Wraps This easy wrap is a longtime family favorite. More→ Seitan Gyros. How to Make Raw Vegan Veggie Stuffed Collard Wraps. Are you looking for a quick and healthy wrap that’s maybe low in calories and more whole foods based? Or maybe you’re looking for a gluten or wheat-free sandwich option. Well, check out these raw veggie collard wraps!
I would recommend sticking with a thick creamy filling like avocado or guacamole, instead of using a fruit or vinegar based dressing, as the taste of collards is quite strong and with just a vinegar or lemon base it won’t really be that delicious. Unless you’re like a hard core raw foodist, in which case you probably eat raw kale by the bunchfuls… every day… Just kidding! Rock on! Serve this wrap with a raw soup, green salad, or fruit salad. I have seen some restaurants steam the collard leaves as well for those who prefer a milder taste (sort of like steamed cabbage in a cabbage roll), so that’s always an option if you’re looking for a softer texture in your wrap!
How to Make Raw Vegan Veggie Stuffed Collard Wraps Ingredients Tools A sharp knifeFlat surface Preparation. How to Make Raw Vegan Veggie Stuffed Collard Wraps. Quinoa, Lentil, and Mushroom Burgers. If anyone you know says that they could never go vegan because they’d miss hamburgers, just serve them these. Not that these are at all meat-like nor aspire to be.
These burgers, with high-protein quinoa and lentils, plus flavorful mushrooms and plenty of seasonings, are hearty and satisfying. Serve them with your favorite fixings, or just on their own as a high-protein embellishment for the plate. Though these are easy to make, it may be a bit too much to embark on after a long day of work. It’s a perfect Sunday project, though — have them for dinner, then serve them again the next day or pack them for lunch (these are good at room temperature, too). Makes 8 to 10 burgers To serve: Whole-grain buns, pita breads, or English MuffinsAny of your favorite condiments (mustard, ketchup, relish, additional salsa, shredded lettuce, baby spinach, sliced tomatoes, raw or cooked onions) Preheat the oven to 425º F. Heat the oil in a medium skillet. Add the mushrooms to the skillet and cover. Mint Parathas – Indian Whole Wheat Flatbread.
Here's a recipe for mint flavored Indian flatbreads called paratha. The hint of mint adds a nice touch to a healthier version of regular flatbread. Mint Parathas – Indian Whole Wheat Flatbreads Ingredients 2 cups of whole wheat flour (atta) For this recipe, please use the Indian variety of whole wheat flour since it makes a difference in the grind, if this is not available then use all-purpose flour1 teaspoon caraway seeds11/2 teaspoons salt½ teaspoon red cayenne pepper11/2 teaspoons ginger paste1 cup of fresh mint leaves21/2 tablespoons oil such as grapeseed or canola plus extra for pan frying2/3 cup waterExtra flour for rolling Preparation. Outdoor Cooking: Making Sourdough Flatbread in the Woods. Vegan Mushroom and Asparagus Risotto.
Easy Veggie-Loaded Quesadillas (No Cheese!) Portabella & Kale Pizza with Roasted Garlic Sauce Recipe.
American. Asian.