Thursday, January 28, 2010


Made this for a nice snack. I put two cups of cooked garbanzo beans, 1/3 cup tahini, 3 Tbs lemon juice, 2 Tbs olive oil, about a one inch piece of elephant garlic, approximately 1/4 tsp of cumin and chili powder and salt to taste and blend in food processor til smooth. Drizzle olive oil over top and sprinkle with chili powder to serve. Good with veggies, crackers, pita bread, whatever.

Smokey Bean Soup

I cooked some pinto beans in my crockpot with a little dried garlic and onion, and added about a two inch piece of kombu. When the beans were tender I added a couple teaspoons of salt and removed the kombu. The next day the beans and the liquid all went on the stove-top with about 2-4 cups of water (depending on how thick you want your soup) mixed with veggie-broth powder. Added thyme, fresh ground pepper, salt to taste, and about 3 dashes of liquid smoke. Simmered for about an hour or so, added some fresh chopped kale and when wilted was ready to serve.

Tasted great with the fresh baked bread my son's girlfriend made topped with blackberry jam.

Spaghetti and Roasted Yellow Beets and Greens

I was exhausted the other night, so my lovely DH made the sauce for this dinner. I am not exactly sure what spices he put in, but I do know there are some mushrooms and chickpeas-if ya want the recipe I will let him know. We used half whole wheat and half spelt noodles and I topped mine with ground cashews and nutritional yeast for a cheesy flavor.

The yellow beets I peeled and sliced and tossed in olive oil and rosemary and roasted in the oven, stirring occasionally until tender and slightly brown. I sauteed the beet greens and some kale on the stove top with a little olive oil and balsamic vinegar until the leaves wilt and the balsamic has carmelized slightly. Add a little more rosemary and some sea salt and pepper. DH used to hate beets until I made this for him. So yummy, I could eat it every day.

Friday, January 15, 2010

Breakfast Quinoa

1 cup Quinoa
2 cups Water
1 large apple; chopped
1/3 cup Raisins
1 tsp Cinnamon

Rinse quinoa and add to water. Add apples, raisins and cinnamon; bring to a boil. Reduce heat; simmer until water is absorbed.

I really like this topped with agave and hemp milk, but I was out of hemp, so I used vanilla soy milk.

Thursday, January 14, 2010

Easy Dinner

Leftover Gyro toppings to make a Greek Salad-lettuce, tomato, cucumber, red onion, kalamata, tziziki, added some pepperoncinis (just luv, luv, luv pepperoncinis), and some fresh ground pepper.

Boiled some Dutch yellow potatoes, topped with some black beans mixed with canned tomatoes and jalapenos and Mrs. Dash chili and lime. Added avocado, more pepperoncinis, Chalulah hot sauce, salt and pepper and a dollop of Tofutti Vegan Sour Cream. Easy, quick and delish.

Green Juice

Been feeling a little tired and sluggish lately. Not sure if it is the weather or my iron level (tend to be a little anemic at times), so decided some green juice is in order. It has spinach, kale, spirulina, wheat grass, apple, banana, carrot, lemon juice, fresh grated ginger and some filtered water. Think I am feeling better already.

Wednesday, January 13, 2010

Vegan Gyros and Acorn Squash

Vegan Gyros made with a greek pita, tomatoes, cucumbers, lettuce, Kalamata olives, red onion,and a vegan Tziziki sauce. And for those that wanted-fake chicken strips with Mrs. Dash garlic and herb. Tziziki is made with plain low-fat soy yogurt, granulated garlic, dill and salt.

The acorn squash was baked in the oven and during the last 10 minutes or so, added Earthbalance vegan butter, agave nectar and cinnamon.