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Black bean & quinoa soup

Black bean & quinoa soup
January 12, 2015 Isa Live: A Vegan Life In 4 Courses The dates are fast approaching. From my early years in Brooklyn just learning how to make my own tamales and create vegan translation of my favorite foods, to my adulthood as a cookbook author taking over the world with cupcakes, and finally, my current life in Omaha, opening a vegan restaurant – Modern Love – in the heart of cattle country, these recipes will tell the story of my life. PS Sorry, there won’t really be any pyrotechnics. The MenuAct ICaesar Salad With Brussels seared brussel sprouts, grilled tofu, tahini caper dressing, toasted pine nuts Act IITamale lentil chorizo, mole rojo, guacamole Act IIIChickpeas & Dumplings creamy chickpea stew, rosemary biscuits Act IVChocolate Mousse Cupcake pistachio dust, coconut whip, raspberry caramel Tickets still available: February 2nd NYC Buy Tickets February 4th Nashville Buy Tickets February 8th Napa Buy Tickets Hope to see you there! June 6, 2014 Green Lasagna Rolls It’s basil season! Related:  Food & Drinkfood~~

Mahanandi » Recipe Index Mahanandi is easy to navigate, and recipes are archived in four ways. Browse by Ingredients: Ingredients are listed in alphabetical order in category section on the sidebar of Mahanandi. Browse by Date or Month: Recipe name appears by hovering the mouse on the calendar. Clicking on the dates in the calendar will take you to the recipe that is blogged on that day. Or click on the month in archives section and then on the date in calendar. Browse by Title: Recipes are listed in types of meal, courses and cuisines on this page. Browse for Indian Sweets: Sweets List About Culinary Experience and Recipe Inspiration My culinary life in few words: I started out as a burper and spitter (aren’t we all?) Recipe Inspiration: The main portion, about 60 percent of the blogged recipes at Mahanandi listed below, are from my home – Nandyala in India. The remaining 40 percent, inspired by my imagination and the time I spent visiting and browsing famiy, friends and fellow food bloggers real and virtual kitchens.

Choosing Raw Foods + SUPERgreen Salad Recipe Choosing raw foods is a great way to improve your health. Whether you've made a resolution to eat healthier lunches, find more wholesome baked goods, or if you want to experiment with green juices, raw foods should be a foundation of your new healthy habits. Almost everyone can benefit from getting more raw, green energy into their diet! If you are not sure exactly what it is, a raw foods diet focuses on eating exclusively (or mostly) raw foods and foods in their most natural state: fresh vegetables and fruits, sea vegetables, sprouted grains, nuts and seeds, fresh juices and more. Sprouts! Whether you choose to eat raw foods exclusively or occasionally, raw foods can help our bodies dramatically by increasing our intake of fiber. And guess what? So even though you can eat more than salad on a raw foods diet, here is one SUPER salad that will have you craving more greens everyday. SUPERgreen Salad with Acai Dressing

VeganYumYum | Yup, I'm back. How to Make The Perfect Grilled Cheese Sandwich As many of you may know, I am completely obsessed with grilled cheese sandwiches! They are so simple and yet so irresistibly good! Over the years I have made countless grilled cheese sandwiches and more recently I have been experimenting with them and sharing my adventures with you. At its base a grilled cheese sandwich is pretty simple consisting of bread, butter and cheese. Lets start with the bread: What you are looking for in the end result with respect to your bread is a light, crispy, and toasty outside with a moist and tender inside that has soaked up all of the buttery goodness while still retaining the ability to hold in all of the melted cheese. Next up is the butter, and salted works best. The cheese is perhaps the most important part of the grilled cheese sandwich and the one and only thing that you need to ensure is that it melts! Now that we have all of the ingredients ready it is time to cook the grilled cheese sandwich. Does this grilled cheese sandwich look good?

Baked Veggie Fries Written by Gabrielle Blair of Design Mom for Building Blocks. Did you know French fries really are a big food in France? Of course, they’re not called French fries here. They’re just called fries, or “frites” to be exact. Since our French fry intake has gotten a little out of hand since we moved here, I asked Lindsey of Café Johnsonia if she would come up with a recipe that could offer us the crunchy satisfaction and dipping factor of French Fries, without the nutrition worries. Trade in those French fries for something healthy and delicious! Baked Veggie Fries Ingredients – Veggie Fries 2 lbs assorted vegetables cut into 1/2-inch wedges and spears, peeled if desired (zucchini, sweet potato, carrots, asparagus, green beans, etc.)2 large eggs, beaten1 1/2 cups panko breadcrumbs1 1/2 cups finely grated Parmesan cheese2 teaspoons dried Italian herbs1/2 teaspoon salt1/4 teaspoon black pepper Preparation – Veggie Fries: Preheat oven to 400 degrees. Dipping Sauce Ingredients – Dipping Sauce

have cake, will travel Reuben Sandwich My absolute favourite thing to do with corned beef leftovers has to be making reuben sandwiches . There is just something magical about the combination of tender corned beef, tangy sauerkraut, creamy Russian dressing and Swiss cheese wrapped in rye! I like to grill my reuben sandwiches to melt the cheese and give the rye a nice and crispy texture a warm buttery flavour. If you happen to have some Russian dressing in your fridge feel free to use it but if you don't have it and you don't want yet another bottle in your fridge then it is easy enough to make with ingredients you probably already have on hand. It's so easy to make your own Russian dressings! Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Reuben Sandwich Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1 ingredients directions Russian Dressing Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 A creamy red tangy dressing with a bit of a bite. Mix everything.

Zucchini Recipes - Dishes That Use Zucchini Overwhelmed by an abundance of zucchini? Before you resort to pawning the extras off on your neighbors and co-workers, give these recipes a try: Zucchini Patties A simple meatless entree that's both wallet and tastebud friendly. Zucchini Pizza Make a zucchini-based pizza crust. Zucchini Soup Fiona Haynes Low fat and freezer-friendly? Also Try: Zucchini Oatmeal Soup Grilled Zucchini A little olive oil, a sprinkling of spices and a few minutes on the grill is all it takes to bring this tasty side dish to life. Zucchini Pickles Traditionally pickles are made from cucumbers, but that doesn't mean they can't be made from zucchini as well. Chocolate Zucchini Bread Transform your zucchini into a sweet and chocolatey treat that even the kids will love. Microwave Zucchini Bread Short on time or not big into baking? Zucchini Banana Bread Peggy Trowbridge Hide another zucchini or two in this deliciously moist banana bread. Baked Zucchini Chips Zucchini chips don't have to be fried to be tasty.

Gluten-free, Egg-free and Dairy-free Recipes | Allyson Kramer | Gluten-Free Vegan Recipes | Food Photography RecipesAndrew Zimmern RecipesApril 9, 2014 Chocolate Pot de Crème View Recipe RecipesApril 8, 2014 PALEO Hack: Roast Chicken with Ratatouille View Recipe Cherry Tomato Crostini with Homemade Herbed Goat Cheese View Recipe Scalloped Potatoes with Blue Cheese & Roasted Garlic View Recipe RecipesApril 3, 2014 Country Club Salad with Two Dressings View Recipe RecipesApril 1, 2014 Miss Myra’s Banana Pudding View Recipe RecipesMarch 27, 2014 The Perfect Bloody Mary View Recipe RecipesMarch 25, 2014 Lobster with Artichokes & Curry View Recipe RecipesMarch 18, 2014 Publican Farm Chicken View Recipe RecipesMarch 14, 2014 Rory O’Connell’s Chicken with Wild Watercress View Recipe RecipesMarch 13, 2014 Cathal Armstrong’s Shepherd’s Pie View Recipe

Winter Soup To Boost Your Immune System Making soup is a healing practice. It starts with the simple intention to nourish and nurture ourselves and our loved ones. This soup can come together in an hour, but its effect on the body and soul are a world away from the quick-fixes of take-out food or frozen entrees. Chopping the vegetables and stirring the pot can be a soothing meditation, a rich sensory immersion in the colors, textures, aromas and tastes of simple whole foods. Hot water has many properties, both mystical and scientific, known to extract beneficial compounds from all sorts of plants and animals. Here is loosely what you will need. Ingredients 1 large onion 2 large carrots 3 celery ribs 2 tablespoons fat: organic coconut oil, butter, pasture-raised chicken fat or lard 2 teaspoons ground turmeric (or 2 tablespoons coarsely grated if using fresh) 1/2 to 1 teaspoon fresh ground black pepper 1/4 to 1/2 teaspoon ground cayenne (optional) 1 teaspoon dried oregano or 2 teaspoons chopped fresh leaves 1 teaspoon dried holy basil

vegan stuffed shells I swear, no one will know this is vegan. Ok, that was a big statement, let me start over. I’m really pretty sure that this one will win over your pickiest eaters. This isn’t fancy food here… we all loved jumbo shells in the 90′s and I’m bringing them back today with the best quotation marked “ricotta” that I’ve made yet. The trick is to combine cashew cream with tofu. And (now) speaking of fancy food – this post was inspired by the selection of ingredients that came in my Hatchery Box. Sauce, bake & devour… Ingredients vegan “ricotta”: (can be made ahead) 1.5 cups cashews, soak overnight & drain 2 cloves garlic 2 tablespoons lemon juice 2 tablespoons ume vinegar (or sub more lemon + salt) 1/4 cup water (just enough to get the blade going) salt, pepper to taste 1/2 cup crumbled firm tofu 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 1 cup finely chopped raw kale (or spinach) handful of chopped chives and/or other fresh herbs salt & pepper, to taste for the shells: Instructions Notes

How to make the perfect onion bhajis The onion bhaji was probably my first introduction to the joys of Indian food back in the late 80s, so I feel I owe this simple snack a considerable debt of thanks. The word "bhajia" means fritter – in fact, they're just one small part of the wider pakora family, which encompasses all manner of good things (goat brain pakora stands out in my memory) fried in chickpea batter, but in Britain, a land never known for its subtle taste, the pungent onion variety rules supreme. Usually served as a snack in its homeland, generally with a nice cup of chai, bhajis are the stalwart of the starter selection here: a deep-fried appetite whetter for the myriad joys to come. At their best, they're almost ethereally light and addictively crisp. Onion Often lost in mass-produced versions, the bulk of the bhaji should be onion, rather than dough. Batter Onions are onions, but where bhaji recipes diverge is in the batter that binds the slices together. Spices Cooking The perfect onion bhajis

Cook Brussel Sprouts That Aren't Disgusting I had always heard that brussels sprouts are nasty. From basically, well, everyone. Friends, cookbooks and TV -- and TV never lies, right? But I wanted to try them. They look so cute! I found a bunch of recipes online and saw over and over again boiled, steamed and whatnot, with a lot of "These are bitter!" Surely they can't be THAT bad, right? So, I tried their method, and sure enough, these were REALLY, REALLY good. Brussels sprouts, cut in half from base to tipKosher saltBlack pepperOlive oil (or whatever oil you prefer) Seriously, that's it. Warm your pan on the stove on medium-high. Now, put the chopped sprouts in a bowl, coat with olive oil, salt and pepper, then stir to evenly coat. Now, place all of them (carefully!) They may pop and jump a little, which I find entertaining. Check them occasionally to see if they're browned some, like in the pictures above. You kind of want to stop right when you're starting to think, "Um, are these about to burn?" Then serve.

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