Quick Cauliflower Base Pizza Recipe – Kayla Itsines. This is one of my favourite healthy recipes because it is SO delicious and a great healthier version of many people's favourite food - pizza!
Change up the toppings to whatever tickles your fancy, I love making this for all of my family and friends. Veggs Benedict Florentine with vegan hollandaise sauce – Planticize. COLOMBIAN BLACK BEAN STEW FOR NETFLIGHTS (ChF, GF, GF, NF, V+) - The Little Plantation. This Turmeric Lemonade Is Better At Treating Depression Than Prozac » Stay on the Healthy Path. The golden root is a powerful anti-inflamatory that stops the growth of pre-cancerous cells(1), helps Alzheimer’s, lowers bad cholesterol, and treats skin cancer.
It’s also used to treat arthritis, heartburn (dyspepsia), stomach pain, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems and gallbladder disorders. via MedlinePlus Tumeric Fights Depression The list goes on and on, but perhaps the most interesting thing turmeric can do is treat Major Depressive Disorder. This is really good news, since Prozac and other drugs used in treating depression have serious side effects, including trouble breathing, bleeding in the stomach and thoughts of suicide(2). In a recent study (3), Curcumin (the active ingredient in turmeric) equaled the effects of the prescription drug fluoxetine (the generic form of Prozac).
Dr. How To Make Turmeric Lemonade Although there are many other ways to get your fill of turmeric, this recipe is particularly tasty. Ingredients: White Bean Chili With Jalapeno Bulgur. 21 Vegan Freezer-Friendly Meal/Snack Recipes + My Tips for Freezing. I’ve had several requests lately for freezer-friendly meal ideas.
It must be that time of year! With our little bambino on the way in a couple months, I’ve been making a list of meals I’m going to try to make in advance to stash away in the freezer. It will be a miracle if I can even get through a third of this list below (considering I have no working oven until late August…minor detail, hah), but I included plenty of options so you have some variety to choose from! The recipes at the top of my “must-make” list are: My Favourite Vegan Chili; Spiced Red Lentil, Tomato, and Kale Soup; Pumpkin Gingerbread Snack Bars; Summer Harvest Tortilla Soup (from OSG cookbook); Crowd-Pleasing Tex Mex Casserole (OSG cookbook); Feel Good Hearty Granola Bars; veggie burgers/balls; Chocolate Chip Cookie Dough ‘Larabars’; and my Indian-Lentil Cauliflower Soup (also from OSG cookbook).
That should be a good start! Black Bean, Sweet Potato, and Red Quinoa Soup. Can winter fare be both vibrant and comforting?
I think this colourful soup is proof that it can. Sometimes it feels difficult to pack in as many bright coloured vegetables and fruit into one’s diet this time of the year, but it’s certainly possible. Just think of all the bright colours in season right now – winter squash galore, sweet potatoes, kale, pomegranates, citrus, radish, apples, cranberries, pears, persimmons, etc. If you feel yourself in a cold weather food rut, try busting out some of these into your shopping cart each week. The pop of colour will instantly boost your mood no matter what the weather is like outside.
Last week, I picked up a couple sweet potatoes because it had been a while since I had any. This was hands down, the most fun bowl to eat so far this season! Luxurious 7-Vegetable and “Cheese” Soup. Grocery shopping while hungry – oh boy.
It seems to happen all too often, despite my best intentions. Sometimes, simply being in the proximity of tasty looking food makes me hungry. Ok, make that always. Last week, Eric and I were picking up some groceries at Whole Foods around dinnertime. Shopping at Whole Foods before dinnertime is Trouble with a capital T. Moral of the story: ALWAYS look on the top or bottom row at Whole Foods! I was suddenly struck by an intense craving for broccoli and “cheese” soup. Easy Winter Fruit Salad. Easy Winter Fruit Salad Brrrrr, it finally got cold in Kansas City this past weekend!
Like, crank-up-the-heater, bust out the eskimo-coat-with-its-excessive-puffiness-and-furryness, pad-around-everywhere-in-fluffy-slippers(-that-my-dog-likes-to-attack), guzzle-5-mugs-of-hot-cinnamon-tea-a-day, question-for-the-thousandth-time-why-I-still-live-in-the-Midwest kind of COLD. Even Henry was shaking like a leaf each time I took him outside. (Which of course meant that it was time to pull out his handsome little sweaters, which I can’t say that I mind.) ;) Walnut-Pepper Spread Recipe. What's the best dairy-free milk? - Wake the Wolves. We often receive AMAZING questions from you (our readers) – mostly about ingredients and cooking tips, but also about the other side of “healthy,” like how we started a business, tips for feeding kids, or even suggestions for local San Francisco eats (since that’s where we live).
Instead of hoarding the answers, we decided it’s time to open up a blog column where we answer your questions and share our perspective with all of you. Check out this week’s question below all about dairy-free milk alternatives. Cauliflower Cheese Sauce Stuffed Sweet Potatoes. Cauliflower cheese sauce stuffed sweet potatoes with tempeh is an extremely satisfying comfort food.
Yet an other comfort food. A very good one. Cauliflower cheese sauce stuffed sweet potato is a recipe that is extremely easy and simple to make, requiring just a few ingredients (give or take a topping). And it’s of course healthy, satisfying, vegan and gluten free. Alfredo-Style Fettuccine. 1 Tbsp. olive oil 1 small yellow onion, chopped 1 Tbsp. dry white wine 1/3 cup blanched almonds 6 oz. silken tofu 1 Tbsp. white miso paste 1 1/2 cups soy milk 1/2 tsp. salt or more, to taste Dash ground nutmeg Dash cayenne 1 lb. fettuccine 2 Tbsp. minced fresh parsley • Heat the oil in a skillet over medium heat.
Add the onion, cover, and cook without browning, until the onion is tender, about 5 to 7 minutes. Stir in the wine and set aside. • Finely grind the almonds in a blender or food processor. Add the reserved onion mixture and purée until smooth. Add the tofu and miso and process until blended. Loaded Bell Peppers. 2 sun-dried tomatoes, diced 1/4 cup diced onion 2 garlic cloves, halved 1 cup water 1 vegetable bouillon cube 1 cup diced, canned tomatoes 1 fresh tomato, diced (optional) 3/4 cup instant brown rice 1/2 cup red wine or cooking wine 1 cup veggie crumbles 2 bell peppers, top removed and seeded • In a saucepan, over medium-high heat, combine the sun-dried tomatoes, onion, garlic, and water.
Cook until the tomatoes are soft, about 5 to 6 minutes. Add the bouillon cube and canned tomatoes and simmer for 10 to 15 minutes. Add the diced tomato, rice, and red wine and simmer until the rice is almost done (adding water as necessary). Grilled Tofu With Tamarind Glaze. 2 pkg. extra-firm tofu, or beefless tips Salt and pepper, to taste 2 Tbsp. vegan margarine 2 shallots minced 2 cloves garlic, minced 3 tomatoes, chopped 1/4 cup ketchup 1/4 cup water 2 Tbsp. Dijon mustard 2 Tbsp. dark brown sugar 3 Tbsp. Brown rice syrup or molasses 2 Tbsp.
Tamarind concentrate 1 tsp. cayenne 1 Tbsp. ancho chili powder 1 Tbsp. paprika 1 Tbsp. soy sauce Cut each block of tofu into 4 slabs, season with salt and pepper, and set aside.Heat the margarine in a large saucepan over medium-high heat. Add the shallots and garlic and sauté for 2 minutes. Makes 4 servings. Potato Leek Soup. Carol’s Louisiana Gumbo. 4 cups water 1 cup roux* 3 cups chopped onion 1 bell pepper, chopped 2 stalks celery, chopped 2 cloves fresh garlic 1 large can vegetable broth Salt, black pepper, and red pepper, to taste Cajun seasoning, to taste 1 pkg. frozen chopped okra 1 lb. vegan chicken, chopped (optional) 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped green onion tops Cooked rice • Bring the water to a boil in a large pot. Add the roux and boil for 30 minutes. Vegan French Toast. Brown Gravy. 2 Tbsp. (1/4 stick) margarine 1 medium-sized onion, diced 2 Tbsp. unbleached all-purpose flour 1 tsp. garlic salt 2 Tbsp. cornstarch 1 1/2 cups water or vegetable broth 1 tsp. yeast extract 1-2 Tbsp. soy sauce or tamari Pepper, to taste • Heat the margarine in a medium saucepan over medium heat. • Sauté the onion for a few minutes, then add the flour and garlic salt and sauté for another 8 to 9 minutes.
Dissolve the cornstarch in the water or broth. Gradually add the cornstarch mixture to the onion mixture, bring to a boil, then simmer for 10 minutes. • Strain the gravy into a separate saucepan and add the yeast extract, soy sauce or tamari, and pepper. Simmer for another minute or 2, stirring constantly. Keep warm. Preparation time: 45 minutes Baking time: 40 minutes Makes 6 servings. Grilled Portobello Mushroom Steaks. Veggie Tuna Salad. Apple-Pecan Pancakes. 1 1/2 cups soy milk 1/2 cup soft silken tofu 1/3 cup solid vegetable shortening 1 1/2 cups all-purpose flour 2 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 2 medium apples, peeled, cored, and quartered 1/4 cup pecans, coarsely crushed Vegetable oil, for frying Nondairy margarine, as a condiment Maple syrup, as a condiment • Put the soy milk, tofu, vegetable shortening, flour, baking powder, salt, cinnamon, and apples into a food processor and pulse until the ingredients are blended and the apples are finely chopped.
Fold in the pecans. • Heat a griddle or large frying pan coated with a thin layer of vegetable oil over medium heat. Pour 1/4 cup of the batter onto the hot griddle. Cook until bubbles appear then flip the pancake and cook it until it is lightly browned. Makes 8 to 10 pancakes. Tofu Scramble. 1 16-oz. container firm, water-packed tofu, rinsed 2 tsp. olive oil, plus more to lightly coat the skillet3 Tbsp. nutritional yeast flakes1/2 tsp. granulated onion1 small onion, slicedSliced mushrooms, to taste1 garlic clove Ground white pepper, to taste1 1/2 Tbsp. Bragg Liquid Aminos or soy sauce • Gently squeeze the tofu to extract excess water. Blot dry with paper towels. • Heat a nonstick skillet over medium-high heat, adding a little olive oil to lightly coat the bottom. • Break the tofu into pieces and place in the skillet.
Sweet Potato and Peanut Stew with Kale. You’ll never guess what deliciously creamy substance was swirled into this sweet potato and peanut stew….well I may have just given it away….it’s peanut butter! I was browsing through Food52 Vegan by Gena Hamshaw a little while back (a great holiday gift for your vegan AND omnivore friends btw – especially those are that are looking for some fun and exiting ways to eat more plants in the new year) and the whole peanut butter in a stew thing….genius, man! 10 Beautifully Designed Overnight Oat Jars To Drool Over. Gingerbread Cheesecake Dip. Cocoa Tuiles with Nuts Recipe - Alice Medrich. Chocolate Peanut Butter Saltine Toffee. Oh hi there. We meet again. It feels a little weird to be acting normal because in the last three days I’ve become a hopeless wanderer in the land of pre-Christmas, running into things such as quick trips to the store for wrapping paper because somehow, some-how, I did not buy enough?
It’s really a mystery. Add to that a failed Swedish tea ring, a sore throat sick day, and hours spent trying to track down UPS packages. WHAT IS GOING ON. But happy times. In the name of keeping things simple, here’s a simple little visual recipe with photos of how you can make this happen in about two seconds. Lemon Olive Oil Biscotti Recipe. Cocoa Tuiles with Nuts Recipe - Alice Medrich. Maple, Pear and Ricotta Parfaits Recipe - Marisa May. Chocolate Wafers with Ginger, Fennel and Sea Salt Recipe. Peppermint Chocolate Cake Recipe. Cardamom-Spiced Crumb Cake Recipe. Molasses Gingerbread Cake with Mascarpone Cream Recipe. Sparkling Cranberry White Chocolate Cake. Sparkling Cranberry White Chocolate Cake. Onion-Herb Focaccia Recipe.
Leek Tart Recipe. Vegan Sweet Potato and Avocado Toast - The Colorful Kitchen. Sometimes a recipe I enjoy on the regular is so simple that it doesn’t even occur to me to post it here. Today’s Vegan Sweet Potato and Avocado Toast is totally one of those recipes. Last week I shared a photo of this toast and it was only after it received a bunch of yum!’ S that I realized I should actually post the recipe.
Vegan Pumpkin Chocolate Chip Pancakes. What’s better than pancakes on the weekend? Pumpkin chocolate chip pancakes are better. Red Lentil Soup with Kale, Lemon and Pepper. This Red Lentil Soup with Kale, Lemon and Pepper is one of my favorite recipes! Best Lentil Soup Recipe. Banana Split Muffins Recipe. Cancel TOP Filters What's in Your Fridge? Chocolate Zucchini Muffins. The following recipe was originally featured on My Baking Addiction and written by Jamie Lothridge, who is part of POPSUGAR Select Food.
Earlier this week, I posted a recipe for a scrumptious lemon zucchini cake and I told you that I was baking zucchini into allthethings. I wasn't kidding. Healthy Blueberry Zucchini Muffins. Jan 26 So I know, zucchini isn’t really in season in January; it’s more of a summer vegetable. However, I purchased a few last week before vacation because they were fairly inexpensive at the grocery store AND because I was planning on making stuffed zucchini. Vegan Pumpkin Chocolate Chip Pancakes. Zucchini Spice Cake with Cream Cheese Frosting. How’s it going with your garden? Are you overrun with tomatoes? Cucumbers? Zucchini? If you’re stuck with a lot of zucchini, never fear, you can always make this cake.
We actually are not overrun with zucchini this year – I’ve been getting them at the Farmer’s Market.