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Watermelonade Recipe at Epicurious.com photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min Healthy Deep Dish Cookie Pie And than a warm chocolate chip cookie? If you answered, “Katie, is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. (Above, topped with a super-healthy ice cream recipe I’ll post next week.) Good, Holy Heck Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. Seven soups every Saturday: quinoa soup recipes - Soup Chick Honestly, I don't know who we have to thank for quinoa's culinary ascent -- chefs, Whole Foods, gluten-free bloggers, or all of the above -- but I'm firmly in the quinoa camp now. Grown primarily for its edible seed, quinoa is not really a grain; it's a green, from the same family of leafy greens (goosefoot) as spinach and Swiss chard. The quinoa seed, which is the part we eat, has a mild, somewhat nutty taste and texture, more substantial than couscous; when cooked, it acts like rice and tastes like barley, and that makes it perfect for soup. Seven quinoa soup recipes caught my eye this week: Quinoa soup with spinach and pumpkin, from A Mad Tea Party Sweet potato soup with quinoa and coconut milk, from A Veggie Venture
Recipes « Vegan Mischief » recipes, reviews, & more from a pair of queer vegans in Vancouver, Canada We made these for our most recent brunch to rave reviews. Warning: if you are going to make these, be prepared to use a LOT of Earth Balance, a LOT of sugar, and a LOT of flour. These are by no means healthy, despite the inclusion of fruit. Oh, and prepare to spend about 4 hours on them. The base is the VeganYumYum Perfect Cinnamon Buns dough. We had used it before and it worked perfectly.
Easy Sweet Potato Veggie Burgers! With Avocado Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Lime green avocado. Dijon. Pepper. 3 Ultra-Satisfying Vegetarian Fall Soup Recipes Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Pad Something-or-other (Thai rice noodles) Everyone in this family loves Thai food. We didn’t grow up with it, but we’re fortunate enough to have lots of it around to eat, both at restaurants and at home. It’s not hard to see why a girl like me, with a half-Italian mama, would love Thai food: think of all the noodles! While my beloved Tom Kha soup was easy for me to recreate with a few glances at some recipes, I didn’t have much success cooking my own Thai noodles until I discovered Thai Foodcast, a great site with clear, charming instructional videos on how to make lots of Thai dishes. I’m not sure it’s still being updated, but this is where I learned to make Pad Thai, and it gave me the courage to branch out. Next, I made Pad See Ew (not sure whose recipe I used first—Pim’s (@chezpim) or Leela’s (@SheSimmers), but both are great).
RECIPE: Vegan Salt and Pepper Tofu June 28, 2011 Filed Under: Eats and More, Recipes Summer is for entertaining! Why not serve up these delicious fried Chinese-style Salt and Pepper Tofu Bites from Veggie Belly!