Quick ‘n Easy No-Bake Protein Bars Granola bars have to be one of my favourite things to make. I’ve had a soft spot for them since running the bakery. I look back to those days with (mostly) warm, fuzzy memories. Maybe making + shipping 500 bars a week by hand wasn’t ideal, but it was the experience that I enjoyed the most – the process of growing a business and having others enjoy something I created from scratch. I still look back at the pictures and laugh, seeing a 9-foot table buried in packaged bars while I stuck on the front and back label as fast as possible.
Edamame Quinoa Salad This year is already going by way to fast. I can’t believe that in a little less than 14 weeks (give or take a couple of weeks) I’m going to have a little girl. Ekkkk! I’ve crossed exactly nothing off my to do list to get prepared. My purchases are limited to a couple of cute pink outfits.
Bean & Corn Enchiladas - Forks Over Knives The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell peppers, or sautéed broccoli and mushrooms. The possibilities are endless. We usually have this with baked tortilla chips and guacamole and salsa. Eggplant & Tomato Curry With Millet (Recipe) Making a curry from scratch can be one of the most comforting things to do in your home... The flavors... The aromas... It's such a delicious experience for all of your senses. Packed with vegetables, flavors and served with millet, this curry recipe will give you exactly these feelings, without feeling 'heavy' after eating it. Chili Quinoa-Bean Bites with Chipotle Mashed Sweet Potatoes - Cooking with Quinoa Perfect for spicing up taco night! I am tempted to use these sweet potatoes for Thanksgiving this year :) Ingredients 1 C Tricolore/Red/White quinoa 2 C Vegetable broth 1-1/2 C Cooked kidney beans (1 Can) 1/3 C Cooked corn (canned or frozen and defrosted are also fine) 1 Tbsp Olive oil 1 Tbsp Paprika 1 tsp Dried oregano 1/2 tsp Chili powder 1 tsp Salt Chipotle Mashed Sweet Potatoes 2 Medium Sweet Potatoes, peeled and diced into 1" cubes 1 Tbsp Olive oil 1 tsp Chipotle chili powder 1/2 tsp Salt Instructions For the Quinoa-Bean Bites Rinse the quinoa well then add to a pot with the vegetable broth. Bring to a boil then reduce the heat and simmer, covered, for approx 15 minutes, until all the water is absorbed. Leave covered for at least 10 minutes or longer then fluff with a fork. Meanwhile, mash the beans with a strong fork or whizz in a food processor until fairly well mashed but with some texture. Preheat oven to 350F/180C.
Onion Bhajis With Minted Raita (Recipe) Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version of vegetable fritters, easy to make and a great crowd pleaser! Bring a little bit of Bollywood into your kitchen with these exotic vegetarian morsels. Bhajis are the Indian version of vegetable fritters, and are perfect as a colorful entrée or canapé at your next backyard soiree. To veganise: Replace the yoghurt with a cashew 'yogurt'. Cheesy Vegan Quinoa and Broccoli Bake Tonight, I present you with ideal winter comfort food. It’s warm, creamy, “cheesy,” and filling, and it’s easy to prepare. If you cook your quinoa ahead of time (perhaps as part of a weekend batch cooking routine), then you can even throw this together on weeknight, after work or class. The leftovers get better over the course of a day or two, and they’ll also freeze for a couple of weeks, so no matter how many people inhabit your home, it’s worth making the whole recipe and saving leftovers for a quick and easy express meal later on. And did I mention that it’s cheesy? In his recent roundup of vegan favorites, my boyfriend mentioned that I put nutritional yeast on everything.
Quinoa and Asparagus with Lemon Mustard Vinaigrette. - The Pretty Bee It’s March!! We made it! We made it through February. And now we are getting close to spring, and warmer temperatures, and NO SNOW. Marinated Potato Salad By Beverly Lynn Bennett | April 8, 2010 The perfect accompaniment to summer fare, potato salad is always a big hit. This version relies on a vinegar marinade as opposed to the traditional mayo-like or potato salad variety. Serves 6 to 8
Orzo Herb Pesto Pasta Salad By Beverly Lynn Bennett | November 17, 2009 This light but filling pasta salad comes together quickly. I like to use orzo because it holds the marinade well, but other pasta can be substituted. Vegan Baked Eggplant Parmesan Stacks She’s here! (Some of you are probably confusedly thinking–“who is ‘she’ and what on earth does ‘she’ have to do with baked eggplant parmesan stacks?!?!?!”) “She” is our new–as in 6 weeks new–baby girl K. Yes, my giant abouttopopforthelast4months belly has finally expelled one of the sweetest baby girls that I’ve ever seen (and I’m not biased at all). While I don’t anticipate taking any more 2-month-long breaks from making up recipes, I can’t say that I’m fully back yet either. Not gonna lie–being a full time stay-at-home-mommy to a 2-year-old and an almost 2-month-old is both wonderful and TOUGH.
Vegetarian Holiday Recipes In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. We’re not making hummus here, so be careful not to purée them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas. Vegan Mushroom Gravy & Mashed Potatoes Vegan Mushroom Gravy & Mashed Potatoes & How To Be A Spiritual Warrior I love this quote from Pema Chodron. “We habitually erect a barrier called blame that keeps us from communicating genuinely with others, and we fortify it with our concepts of who’s right and who’s wrong.