Roasted Cauliflower Totally addicting bar snack or nutritious side dish? You decide. I am completely fine with it being both. Incidentally, Desmond loves this as much as Paul and I do. We tend to eat it with our fingers before dinner. Roasted Cauliflower 1 medium head cauliflowerabout 2 tablespoons canola oilabout 1/2 teaspoon garam masalaabout 1/2 teaspoon saltabout 1 tablespoon minced fresh cilantro (optional) Heat the oven to 400. Recipes | Owlhaven This weekend we’re having a big crew of college students, friends of our sons, over for dinner. We’re making Ethiopian food for a special treat: injera (Ethiopian sourdough flatbread made with a grain called teff), alecha wat (mild veggie stew), doro wat (spicy chicken) and misir wat(lentil stew). Since the injera takes a couple of days to do, we started it yesterday morning. It should be a lot of fun. If I remember, I’ll take pictures of more of the dishes for you. In February two of our sons will be taking drivers’ ed, which means EARLY morning rising for five weeks straight. Another lovely thing about February and March is that I get to do some adventuring. The other adoption conference that I’m attending is closer to home–the Refresh Conference in Seattle. In both places I’ll be sharing on two topics: organizing a busy home, and trusting God in times of challenge. Now I’d love a bit of feedback from you all. One small example from my home: I rarely iron.
Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →
Vegetable Lasagna Cupcakes How about a couple of cupcakes for dinner? I haven’t made lasagna in ages but after seeing the oh-so-cute Petite Lasagnas at Can You Stay For Dinner?, I just had to make a vegan version. Super easy to make using wonton wrappers, the mini lasagnas bake in about ten minutes or so. I didn’t bother to replace the meat in the sauce called for in the original recipe, I just went with vegetables – fresh shiitake mushrooms and baby zucchini from the farmers market. Once cool enough to handle, you can actually pick one up and eat it without a fork. I only wish the Daiya cheese was a little more melted (I would have left it in the oven for a bit longer but the tips of the wontons were getting to be pretty brown and I have a very touchy smoke detector). Vegetable Lasagna CupcakesMakes 12 24 wonton wrappers 1 cup pasta sauce or spaghetti sauce 1/4 cup of your favorite cheese To make the vegetable filling, heat a wok or sauté pan to hot. Next, make the tofu ricotta. Preheat the oven to 375 degrees.
Wheat Belly Buster: Carrot Flaxseed Muffins | Wheat Belly If you need a secret weapon to persuade that person in your household that life without wheat is still worth living, then pull out some of these delicious carrot flaxseed muffins. While wheat-free, low-carb bread recipes that are included in the Wheat Belly book can be a bit temperamental, muffins tend to be more forgiving due to their smaller size and less variation in internal cooking (a hurdle with wheat-free baking). The carrots provide beta carotene, the flaxseed provides a near-zero carbohydrate source of fiber to keep your family wheat-free and regular, the pecans provide crunch, and the spices and orange zest provide zing. The optional raisins can add substantial carbohydrates, so add them only when a higher carbohydrate exposure is desired (e.g., to please fussy kids or husband). You will need: 2 cups ground almond meal? Preheat oven to 325º F. Mix almond meal, flaxseed, salt, baking powder, cinnamon, nutmeg, cloves, pecans, and sweetener in bowl and mix.
Lentil Mania Humans have been dining on lentils for centuries. These lens- shaped edible seeds, scientifically classified as the Lens esculenta or Lens culinaris, have been discovered in Bronze Age dwellings on St. Peter's Island in Switzerland. The Bible (Genesis 25:34) records that Esau sold his birthright for a "pottage of lentils". LENTIL SALAD (Serves 5) A classic salad for all seasons. 1 cup pre-cooked green lentils 1 cup pre-cooked orange lentils 1/2 cup celery, finely chopped 1 cup steamed green beans, finely cut 1/4 cup freshly chopped parsley Dressing: 1 Tablespoon mild, prepared mustard Salt and pepper to taste Dash of lemon juice 1/2 cup reduced fat Italian dressing 1 ripe tomato, cut into wedges 1/4 cup finely chopped chives Small head of lettuce, shredded In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Total Calories Per Serving: 149 Fat: 3 grams LENTIL AND LEEK RISOTTO (Serves 4) Enjoy this delicious dish. Total Calories Per Serving: 368 Fat: 6 grams
The Vegetarian Resource Group Vegan and Vegetarian Recipes For more VRG recipes, see Food, Cooking, and Recipes in the Vegetarian Journal index, as well as back issues of Vegetarian Journal and Foodservice Update. Or search our website for the type of recipe you want. Also check out our Frequently Requested Recipes. Books Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Simply Vegan! Help yourself and others. Click here for ways to support this website and The Vegetarian Resource Group. © 1996-2014 The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (410) 366-8343. The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Any page on this site may be reproduced for non-commercial use if left intact with credit given to The Vegetarian Resource Group and each page linked to www.vrg.org Web site questions or comments?
Budget-Friendly Recipes Health Starts Here® Mango-Mint Green Smoothie Mint and fresh lime juice are the surprise ingredients in this incredibly refreshing morning smoothie, made with mango and spinach. Our Health Starts Here® recipes celebrate naturally flavorful whole foods by limiting added sodium and containing no extracted oils or refined sweeteners. Mini Tropical Cheese Toasts Mini Cajun Shrimp Frittatas These little frittatas, filled with mini shrimp, sautéed bell peppers and spicy Cajun seasoning, are terrific for brunch. Mini Sesame Chocolate Chip Cookies Slightly crunchy and wildly addictive, this sesame-studded take on traditional chocolate chip cookies is nutty and rich. Learn to Cook: Poached Eggs Eggs Benedict is easily within your reach. Vegan Brunch Bread Pudding Our vegan take on a breakfast casserole is made with asparagus, smoky tempeh and fresh herbs. St. Korean-Style Fish and Peppers with Rice Noodles Spinach Ravioli with Pea Purée and Arugula A delicious new way to enjoy pre-made ravioli!
Fatfree Vegan Recipes Chinese Crispy Fried Tofu It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. So on this particular day, this packet with something called as "tofu", went into my basket. I, in fact, thought it was probably another "brand" of Paneer and even wondered at the peculiar name ( ..those naive days!!!) Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Make sure to blend it well. Coat it well.
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Foodbuzz - Foodbuzz Vegan Warm Chickpea and Salad Receive our weekly newsletter to get a sneak peek at upcoming articles, special giveaways, and behind-the-scenes information. We do not sell, spam, or share your email address. Click here to sign up. Warm Chickpea and Artichoke Salad Ingredients: 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped1 tsp (5 ml) dried oregano1/4 cup (60 ml) fresh parsley, chopped2 cloves garlic, minced1/2 tsp (2.5 ml) fine sea salt, or more, to taste1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)6-8 artichoke hearts (about one large can), drained and sliced lengthwise1/3 cup (55 g) natural almonds with skin, coarsely choppedDirections: In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt. In a large frypan, heat another 1 Tbsp (15 ml) oil.
Edible Piedmont Magazine - Local Food Magazine of North Carolina This year, the Journalism Committee of the James Beard Foundation Awards has decided for the first time to present a special award for what it deems to be Publication of the Year. The Publication of the Year Award recognizes a publication—in magazine, newspaper, or digital format—that demonstrates fresh directions, worthy ambitions, and a forward-looking approach to food journalism. The publications produced by the Edible Communities company are “locavores” with national appeal. They are locally grown and community based, like the foods, family farmers, growers, retailers, chefs, and food artisans they feature. The company’s unique publishing model addresses the most crucial trends in food journalism; the publications are rooted in distinct culinary regions throughout the United States and Canada, celebrating local, seasonal foods with the goal of transforming the way we shop, cook, and eat. — The Journalism Awards Committee