Wednesday, December 8, 2010

Carrot Cake Cookies


makes about 24

1 cup (packed) pitted medjool dates
1 cup chopped walnuts
1/2 cup old fashioned oats
2 small carrots, peeled and roughly chopped
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 cup dried unsweetened coconut (for rolling)

Combine all ingredients (except coconut) in a food processor and pulse until mixed but not smooth. Taste and add more spices according to your tastes.

From Cate's World Kitchen (

Spread the coconut on a plate

Moisten your hands so the mixture doesn’t stick. Pick up about 2 tsp at a time and roll into a ball between your hands. Roll in coconut and flatten slightly, then place on a plate. Repeat with remaining dough, then chill for at least an hour.

Monday, December 6, 2010

Vegan Corn Muffins

•1 1/2 c. cornmeal
•3/4 c. whole wheat pastry flour
•1 t. baking powder
•1/2 t. baking soda
•2 T. oil (I used olive oil, but canola would also work)
•1/4 c. unsweetened applesauce
•2 T. maple syrup or agave
•1 c. soy milk
•1 t. apple cider vinegar
•1/2 t. salt
Preheat oven to 350.

Combine soy milk and vinegar in a small dish an set aside.

In a large bowl combine all dry ingredients and mix well.

Add oil, applesauce and maple syrup or agave to milk mixture.

Pour wet ingredients into dry and stir until just combined. Do NOT overmix.

Spray a muffin tin with non-stick cooking spray. Fill muffin wells with batter (should make about 10 muffins). Bake for 17-20 minutes or until a toothpick inserted into a muffin comes out clean.

From Peas and Thank You (

Friday, December 3, 2010

Peanut Butter Chocolate Chip Banana Bread


•3 medium ripe bananas
•1/4 cup unsweetened apple sauce
•1/4 cup canola oil
•1/2 cup sucanat (or organic cane sugar)
•1 tablespoon molasses
•1 cup peanut flour
•1 cup all-purpose flour
•3/4 teaspoon baking soda
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/2 teaspoon kosher salt
•3/4 cup chocolate chips

To Prepare: Start by peeling and mashing the ripe bananas in a medium mixing bowl. Once mashed, add the sucanat (or sugar), molasses, canola oil, and applesauce.

Whisk until well combined!

In a separate bowl, combine the peanut flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt.

Combine the wet and dry ingredients until just combined, and then fold in the chocolate chips. If you’d prefer a different type of chip (white chocolate, butterscotch, mmm), or nuts or dried fruit – you can fold that in now too.

From The Front Burner (

Thursday, December 2, 2010

Easy Green Curry

- 2 tbsp, oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1" piece of ginger, minced
- 2 medium sweet potatoes, peeled and diced
- 1 head broccoli, cut into small florets
- 1/4 cup water, plus more as needed
- green curry paste, to taste
- 1 tsp soy sauce
- 1 cup black beans, rinsed and drained
- 1/4 cup coconut milk, or more as desired
- salt and pepper to taste

1. Heat oil in a wok or frying pan over medium heat. Saute shallot, garlic, and ginger for a few mins, until fragrant and lightly browned. Add sweet potato and fry for 5 mins.
2. Add broccoli and cook for about 15 mins, adding splashed of water as needed to help stem/cook the veggies and keep them from sticking to the pan.
3. Add curry paste, along with 1/4 cup of water and mix well. Add soy sauce and beans and cook for about 5 mins, making sure the veggies are now fully cooked.
4. Add coconut milk, season to taste, and serve.

From Vegan Dad (

Indian-Style Potatoes and Spinach

- 2 tbsp oil
- 1 tsp mustard seeds
- 1 large onion, halved and sliced
- 2 cloves of garlic, chopped
- 1" piece of ginger, minced
- 4 large Yukon gold potatoes, cubed
- 1/2 cup water (more if needed)
- 1 tsp chili powder
- salt to taste
- 2 handfuls baby spinach

1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.
2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.
3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.

From Vegan Dad (

Tuesday, November 30, 2010

Sweet Potato + Lentil Salad

Serves 4

2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)

1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste

Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.

From Kath Eats Real Food (

Friday, November 19, 2010

Apple Cinnamon Cranberry Quinoa

Ingredients: (serves 4)

•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste

To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.

Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.

Pour the orange juice and water in, and stir to combine.

Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.

Remove the cinnamon stick, and add the dried cranberries and pepitas.

Add salt to taste.

From The Front Burner (

Thursday, November 18, 2010

Kale and Roasted Vegetable Soup


•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)

To Prepare:

1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.

From The Front Burner (

Lime Cilantro Sweet Potatoes with Black Beans

(adapted from Epicurious)

3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro

Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.

While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.

From Cate's World Kitchen (

Thursday, September 16, 2010

Indian Lentils with Spinach and Eggplant


•1 medium onion, medium diced
•1 eggplant, cubed
•1 cup sliced mushrooms
•1.5 cups whole mushrooms
•3 cloves garlic
•1.5 cups lentils
•3 cups vegetable broth
•2 tsp cinnamon
•2 tsp turmeric
•2 tsp curry
•2 tsp ginger
•1 tsp garam masala
•1/4 tsp cayenne pepper (less if you don’t want it too spicy!)
•1 bay leaf
•3 cups fresh spinach
•1 cup brown or white rice (optional)

To Prepare: Start by browning your onions in a large Dutch oven (or other heavy bottomed pan) over medium high heat. Then add the eggplant and mushrooms and continue to cook, stirring often. I really liked use of both whole and sliced mushrooms in this recipe. The whole mushrooms gave a great texture contrast in the final product!

Add the spices and stir to coat, letting the spices get toasty on the dry heat for about a minute or so.

Time for the star of the show – LENTILS! I used light green, but you could use the dark green or black lentils too. Just make sure to adjust your liquid accordingly. (Orange or red lentils would probably be too mushy for this!)

Give the lentils a quick stir, making sure to get them completely tossed in with the vegetables and spices.

Now add your broth. Approximate here. You’re going to want about 3ish cups, but really just eyeball it to have just enough to cover the top of the veggies and lentils. Don’t go too far over the top or you will have too much liquid in the final product.

Throw in a bay leaf for good measure.

Bring the liquid up to a simmer and then turn down the heat to low, cover and let simmer for about 30-35 minutes. The longer the better. Unlike rice, you don’t need to be afraid to open the top and check on lentils.

While you’re waiting, you can go ahead and make your rice.

Okay finally – the last step! Once the lentils are softened to your liking and your kitchen smells amazing, grab some fresh spinach and stir it in. It will seem like a TON of spinach, but it will wilt down into nothingness and you will see why we used so much. Stir it in really well, making sure it is all nice and wilted – should only take a minute or two.

From The Front Burner (

Friday, August 6, 2010

Cheesy Creamy Casserole

- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- large handful baby spinach

- 1 pkg firm tofu
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/3 cup raw cashews
- 3/4 cup roasted red pepper (I used bottled peppers)
- 1-2 tsp salt
- freshly ground pepper
- 3/4 cup nutritional yeast
- 1/2 tsp tumeric
- 1 tsp mustard
- 1/4 cup arrowroot powder
- 3 cups soy milk

- 1/2 cup bread crumbs
- 1/3 cup ground almonds

Preheat oven to 350 degrees
1. Steam broccoli and cauliflower for 5-6 mins, until softened but still firm.
2. While veggies are steaming, make the sauce. Place sauce ingredients in a blender or food processor and process until smooth. Pour into a saucepan and bring to bubbling, whisking constantly.
3. Mix together steamed veggies, chickpeas, and spinach with sauce and pour into a large casserole dish. Top with bread crumbs and almonds. Bake for 40 mins, until bubbling and top is browned.

From VeganDad (

Wednesday, August 4, 2010

Orange Pan-glazed Tempeh Recipe

HS note: This recipe is equally good made with tofu. You can make a meal out of this by pairing it with some lightly sauteed seasonal vegetables, or in this case I simple served if over some left-over cooked wheat berries that I heated with a bit of chopped kale.

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.

From 101 Cookbooks (

Green Soup with Ginger

Addition: a bit of miso or tamari at the very end to deepen the flavor, but you should add it sparingly, and taste as you go.

1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

This recipe was adapted from Love Soup by Anna Thomas.

From 101 Cookbooks (

Monday, August 2, 2010

Roasted Chickpeas Two Ways

You can use different spices in both of these recipes or leave out the seasoning altogether.

Chili Roasted Chickpeas from Dried Beans

1 cup dried chickpeas
2 teaspoons chili powder
1 1/2 teaspoons salt
1 tablespoon lime juice

Pick over and rinse the chickpeas. Cover them with water 2 inches above the level of the beans and let soak overnight.

Drain and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat, add 1 1/2 teaspoons of the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice..

Preheat the oven to 400F. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet. Stir after 15 minutes, brushing them with the lime juice remaining in the bowl. Repeat three times, the last time sprinkling them with the remaining chili powder and salt. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Cool completely before serving.

Makes 6 servings. Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.

Curry Roasted Chickpeas from Canned Beans

1 1/2 cups canned chickpeas, drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon salt (optional)

Preheat oven to 400F. Combine all ingredients in a mixing bowl and mix well. Spray a baking sheet with canola oil and spread chickpeas out in a single layer. Bake, stirring every 15 minutes, until golden and crunchy, about 45-50 minutes. Cool completely before serving.

From FatFree Vegan (

Friday, July 30, 2010

Cashew Curry

1 cup light coconut milk
1 - 2 tablespoons curry powder
scant 1/2 teaspoon fine grain sea salt
1 leek, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.

Serves Serves 2-3.

Modified from 101 Cookbooks (

Wednesday, July 28, 2010

Vibrant Tasty Green Bean Recipe

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt

In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately.

From 101 Cookbooks (

Tuesday, July 27, 2010

Carrot Fries

Frites de Carottes aux Epices

- 1 kg (2 lbl.) carrots
- olive oil
- balsamic vinegar
- 1 tsp honey
- cumin, ginger
- salt, pepper

Preheat the oven to 200°C (400°F).

Wash, srub and peel the carrots. Trim the top and bottom of each carrot, and cut in fries. Put the carrots in a baking dish, spoon in the honey, and pour a dash of olive oil and balsamic vinegar. Toss with a wooden spoon to coat. Add more oil and vinegar if necessary. Sprinkle cumin, ginger, salt and pepper generously, and toss again.

Put the dish in the oven to bake for roughly an hour, checking on the progress regularly after the first half hour, tossing the carrots from time to time for an even browning. The carrot fries are ready when they are thoroughly cooked, and start to get a little crisp at the edges.

From Chocolate & Zucchinis (

Broccoli and Cornmeal Upside Down Cake

- one head of broccoli
- 200 g (3/4 C) cottage cheese
- 125 g (1/2 C) plain yogurt
- 2 eggs
- 1 Tbsp olive oil
- 1/2 C yellow cornmeal
- 1/2 C whole wheat or all purpose flour
- 1 1/2 tsp baking powder
- a handful of brown raisins
- a handful of walnuts, toasted and chopped
- salt, pepper

(Serves 4 as a main dish, 8 as a starter or side.)

Wash the broccoli and cut it into florets. Bring some salted water to a boil in a large saucepan, add in the broccoli and let simmer for 8 minutes, until cooked but not limp. (This is my favored cooking method for broccoli, but you can steam it if you prefer.) Drain and run cold water on it to stop the cooking. Set aside in a colander to drain thoroughly while you take the next steps.

Preheat the oven to 180°F (360°F). Grease a 20 cm (8-inch) cake pan, unless it's nonstick.

In a medium mixing-bowl, whisk together the cottage cheese, yogurt, eggs and oil, and sprinkle on salt and pepper. In another medium mixing-bowl, combine the cornmeal, flour and baking powder. Fold the liquid mixture into the dry mixture until just combined (the batter will be thick). Do not overmix, it's fine if it's still a little lumpy.

Arrange the cooked broccoli at the bottom of the cake pan. Season with salt and pepper, and sprinkle on the walnuts and raisins. Pour the batter evenly over the broccoli, and smooth it out a bit with a spatula.

Put into the oven to bake for 30 to 40 minutes, until the top is golden and crispy. Let rest on the counter for 5 minutes. Run a knife around the pan to loosen the cornmeal crust, cover the pan with a serving plate, and flip quickly (protect your hands with a kitchen towel of course) so the cake lands, broccoli-side up, on the plate.

Cut in wedges, preferably with caution and a sharp knife, so as not to smoosh the broccoli. Serve warm, at room-temperature or cold. Reheat leftovers for ten minutes in the oven if you wish to revive the crispiness of the crust.

From Chocolate and Zucchini (

Pierce Street Vegetarian Chili

2 tablespoons olive oil
1 leek, chopped
1-2 cups carrots, diced
1-2 cups celery, diced
8 small/med garlic cloves, finely chopped
1 tablespoon ginger, peeled and grated
3 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can of crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
1 1/2 cups black lentils
3/4 cup French green lentils
2/3 cup pearled barley or pearled farro
2/3 cup bulgur wheat
1 teaspoon fine grain sea salt (or to taste)

In a large stockpot pot over medium heat add the olive oil, leeks, carrots, and celery. After a few minutes, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant. Stir in the tomatoes and 8 cups of the broth. Now add the chickpeas, lentils, barley/farro, and bulgur - stirring between each addition. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here - if you're using water in place of broth, you can add a teaspoon of salt for starters and add more later if needed.

Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water, a cup at a time, if the chili thickens up too much. Before serving do your final adjustments - add more chipotle, salt, or whatever you think it needs and enjoy! I love this chili with a bit of feta or goat cheese on top and a big drizzle of olive oil.

A huge pot of chili - serves 12 or more.

Modified from 101 Cookbooks (

Summer Herb Soup

Into a crockpot:

■2 zucchinis, chopped
■2 yellow squash, chopped
■4 roma tomatoes, chopped into big slices (no need to peel)
■2 cups cooked beans (or 2 cans, not drained) – pinto, kidney or the like
■2 cups broth of your choice
■2 tsp paprika
■1 tbsp Italian seasoning
■1/2 tsp red pepper flakes
■1/2 tsp Garlic Gold nuggets (or 1/4 tsp garlic powder)
■1 tsp chili powder
■Salt + pepper to taste

Turn crockpot to high and cook for 2 hours. Serves 4 big bowls.

From Kath Eats Real Food (

Green Monster Muffins

Most spinach muffins are savory but these are sweet!

Makes 12 muffins

Dry Ingredients:

3/4 cup oat flour (note: you could probably sub flours of do 1 1/2 cups total of a single flour, instead of 2, if you’d like)
3/4 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda

Wet Ingredients:
1 egg
3/4 cup sugar
1 single serving applesauce (or 1/2 cup)
1 cup PACKED, triple washed baby spinach, chopped by food processor into small bits (see photos above)
3 tbsp canola oil
1 tsp vanilla extract
1/2 – 1 tsp lemon zest (depending on how lemon-y you want it)
Optional ingredient: 1/4 cup chopped walnuts, plus extra for topping


1.Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray.
2.Add dry ingredients into a medium bowl and whisk together.
3.Whisk to beat egg and sugar together till light (I did this by hand for just a couple minutes).
4.Whisk in the rest of the wet ingredients.
5.Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts if desired, and stir gently just to combine – do not over-mix.
6.Pour muffin batter into muffin tin cups – about 3/4 full each. If using walnuts, sprinkle walnuts on top of each muffin.
7.Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
8.Cool at least 10-15 minutes before serving.

From The Chic Life (

Wednesday, July 21, 2010

Quinoa Cakes with Spinach and Goat Cheese

makes about 20 small cakes

2 cups spinach, roughly chopped
3 cloves garlic, minced
2 cups cooked quinoa
4 ounces goat cheese
1 egg, beaten
salt and pepper
olive oil for frying

how to:
1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon
of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.

2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.

3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.

4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.

From The Barefoot Kitchen (

Thursday, July 15, 2010

Summer Squash and Portobello Mushroom Vegetarian Lasagna

Serves at least 8

•6 medium crookneck or other summer squash or zucchini, sliced lengthwise, 1/8" thick
•6 large portobello mushroom caps, sliced 1/8" thick on a bias
•extra virgin olive oil for sauteeing
•1 lb. ricotta
•2 eggs
•1/2 teaspoon nutmeg
•1 onion, diced
•2 cloves garlic, minced
•2 large (28 oz.) cans plain tomato sauce
•zest from 1 lemon
•1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
•salt, pepper to taste
•1 lb. grated mozzarella
•4 oz. grated parmesan cheese

1.In a large skillet over high, fry the squash and portobello mushrooms in olive oil. Fry each in a single layer, using as many batches as needed. Flip and cook both sides until well browned. Remove to paper towels and season with salt.

2.Season the ricotta along with nutmeg, salt and pepper to taste, then beat in the eggs.

3.Saute the onion & garlic in a good amount of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste

4.Oil an 11" x 13" pan (at least 2" deep). Build up layers of noodles, sauce, squash and mushrooms, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet if they are the no-boil type and need plenty of moisture. You'll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.

5.Finish with a heavy layer of mozzarella and the parm, mixed together.

6.Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides. Don't overcook and let the noodles get soggy.

7.If the cheese isn't crispy and brown enough, finish judiciously with the broiler.

8.Allow to rest at least 15 minutes before serving so it has time to set up a bit.

From Herbivoracious (

Chickpea Hot Pot Recipe

Leftovers are going to thicken up ovenight - thin with a bit of water/stock while reheating, and adjust for seasoning again. You can find bulgur in the bins at most natural food stores and Whole Foods Markets.

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish

In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.

Serves 4 - 6.

From 101 Cookbooks (

Ten Minute Couscous Soup Recipe

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

From 101 Cookbooks (

Garbanzo Burgers

(from Super Natural Cooking by Heidi Swanson, taken from Cate's World Kitchen

2 15 oz cans garbanzo beans, drained
4 large eggs
1/2 tsp salt
1/3 cup chopped fresh cilantro
1 onion, chopped
grated zest of one lemon
1 cup alfalfa sprouts, chopped
1 cup bread crumbs
1 tbsp olive oil
lettuce, tomato, avocado, onion etc. (whatever you prefer) for filling

Combine the garbanzos, eggs, and salt in a food processor and puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.

Add the bread crumbs and stir, then let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into 12 1 1/2 inch thick patties (I made mine slightly thinner).

You can add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium-low heat, add 4 patties, cover, and cook for 7-10 minutes until the bottoms begin to brown.

Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Blueberry-Banana Bread

3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup (80 ml) vanilla soymilk (or apple sauce)
1/2 cup (120 ml) agave nectar
2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) blueberries

Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil (I used a silicon loaf pan).

Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles. (If using apple sauce, skip this step and add the lemon juice to the bananas.)

In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting and serving.

Servings: 12

From Fat Free Vegan (

Wednesday, July 14, 2010

Sweet Potato Falafel with Yogurt-Tahini Sauce

Cooking the sweet potatoes in the microwave is a real time saver, but feel free to bake or steam them instead. The moistness of sweet potatoes varies, so you may need to add a little more flour to achieve the right texture.

1/2 tablespoon ground flax seeds + 2 tbsp hot water
2 medium sweet potatoes (about 18 ounces, total)
2-3 teaspoons ground cumin
2 teaspoons ground coriander
2 cloves garlic, minced or pressed
1/8 - 1/2 teaspoon cayenne pepper (to taste)
1 teaspoon salt
1/4 cup minced parsley
juice of 1 lemon
1 cup chickpea flour or besan
1/2 teaspoon baking powder
sesame seeds (optional)

Mix the flax seeds with two tablespoons hot water and set aside to thicken.

Pierce sweet potatoes several times with a fork and place on paper towels in microwave. Microwave on high for 2 minutes, turn over, and then cook for another 2 minutes. Check for tenderness, and if not cooked all the way through, cook in increments of 30 seconds until tender. Set aside to cool until easy to handle; peel and place in a large bowl.

Preheat oven to 400F. Mash sweet potatoes well with a masher or a fork. Add the flax mixture, seasonings (including parsley), and lemon juice and stir well. Mix the chickpea flour with the baking powder and add it a little at a time to the sweet potato mixture. Stir until well-combined. Batter should be stiff; if not, add chickpea flour a tablespoon at a time until batter is thick. (If the batter is too stiff to blend in all the flour, add water a tablespoon at a time.)

Oil a baking sheet or line it with parchment paper or silicone baking mat. Use a cookie scoop or rounded tablespoon to make about 20-22 little mounds of dough on the baking sheet (dipping the scoop in water every now and then will help prevent the dough from sticking to it). Flatten the balls to about 1/2-inch thick and 1 1/2-inches wide. Sprinkle with sesame seeds, if desired.

Bake for 20-25 minutes, until bottoms are medium brown. Serve hot with yogurt-tahini sauce. These keep well and can be reheated briefly in the microwave.

Makes 5 servings (about 4 small falafel each). Per serving: 159 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 500mg Sodium; 5g Fiber. Weight Watchers 3 Points.

Per falafel: 38 Calories (kcal); .5g Total Fat; (11% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 119mg Sodium; 1g Fiber. Weight Watchers 1 Point.

Yogurt-Tahini Sauce

This non-traditional sauce is my own creation, so blame me for the addition of ketchup...but whatever you do, don't leave it out!

1/2 cup soy yogurt
2 tablespoons tahini
2 teaspoons lemon juice
1 clove garlic, pressed
1/4 teaspoon salt
1 pinch red pepper
4 teaspoons ketchup
2 tablespoons water

Mix all ingredients well in a small bowl. Add additional seasonings to taste.

Makes about 14 tablespoons. Per tablespoon: 20 Calories (kcal); 1g Total Fat; (54% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 59mg Sodium; trace fiber. Weight Watchers 1 Point.

Sweet Potato Biscuits


Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.

•1 cup whole wheat pastry flour
•1 tsp baking powder
•¼ tsp baking soda
•1 tsp raw sugar
•a dash of cinnamon (optional)
•1 whole banana, cold
•1 whole sweet potato, mashed


Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside. Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F. Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients. Add banana, about 6" worth, and allow the motor to run until a dough forms, about 45 seconds. Transfer dough to a bowl and using clean hands, mix with the cooked sweet potato, about 3/4 cup (start with 1/2 cup). The dough should be wet and dough-like -- wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits if you've ever made those. Drop large spoon fulls onto your cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.

Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein

From Happy Herbivore (

Tofu Scramble


This is my basic tofu scramble recipe. If you want to add veggies or mushrooms to it, saute the veggies in water or broth first until cooked and cooking liquid has totally absorbed. Then add tofu follow the directions normally. If you prefer softer eggs, use firm tofu instead of extra-firm. Soft and silken tofus (such as silken or Mori-Nu) may not be substituted.

•1 pound extra-firm tofu
•3 tbsp nutritional yeast
•1 tbsp Dijon mustard
•1 tsp garlic powder
•1 tsp onion powder
•½ tsp turmeric
•½ tsp cumin
•½ tsp salt


Drain excess water off of tofu and place it in the center of a non-stick or greased skillet. Using a spatula, break tofu up into thick cubes. Cook over medium-high heat for 3-4 minutes, until tofu releases it's water. Add remaining ingredients, stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet. Once the tofu has the right consistency, is yellow in color and thoroughly warm, add additional salt and pepper to taste and serve.

From Happy Herbivore (

Black Bean Brownies


Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.

•15 ounces black beans, drained and rinsed
•2 whole bananas
•⅓ cup agave nectar
•¼ cup unsweetened cocoa
•1 tbsp cinnamon
•1 tsp vanilla extract
•¼ cup raw sugar (optional)
•¼ cup instant oats


Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.

From Happy Herbivore (

Spinach Dhal

2 cups red lentils, rinsed and drained
5 cups water
1/4 tsp turmeric
2 tsp freshly grated ginger
1 medium bunch spinach, washed well and roughly chopped (leaves only)
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
5 garlic cloves, thinly sliced
2 tsp cumin seeds
2 tsp mustard seeds
1 tbsp ground cumin
1 1/2 tsp ground coriander
1 fresh jalapeno, thinly sliced (for garnish)

Put the lentils, water, turmeric, and ginger in a dutch oven or large pot. Bring to a boil and skim off any foam that collects on the surface. Turn the heat down so the mixture is simmering, and let cook for 20 minutes, stirring occasionally and adding more water in 1/4 cup increments if it begins to look dry. If they are particularly soupy, turn the heat up slighly so some of the water evaporates.

Add the spinach, cilantro, and a few pinches of salt, cover, and simmer for about 5 minutes.
Taste and add more salt if necessary.

Heat the oil in a small frying pan over medium high for about 30 seconds. Add the garlic, cumin, mustard seeds, ground cumin, and ground coriander. Stir fry for about 2 minutes, then pour into the lentils and stir well.

Serve immediately, with slices of fresh jalapeno (if desired)

From Cate's World Kitchen (

Double Broccoli Quinoa

3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

Serves 4 - 6.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.

From 101 Cookbooks

Cocoa-Coconut Chili

Cocoa-Coconut Chili from Eat, Drink & Be Vegan (pg. 94) by Dreena Burton
Makes 7-9 servings, wheat free

1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)

Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.

Sweet Potato Lentil Chili

Published in the January 2009 issue of Alive magazine, this recipe is from Eat, Drink and Be Vegan.

1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice

In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.

Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.

Throw-In-A-Pot Vegetarian Chili

1 can Kidney beans, drained and rinsed
1 can Black beans, drained and rinsed
1 can Navy (or pinto) beans, drained and rinsed
1 cup frozen corn
1 cup frozen okra
1/2 cup frozen lima beans (or canned)
1 28 oz can crushed tomatoes
1 cup vegetable broth (or chicken broth)
3 garlic cloves
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweet)
2 sprinkles garlic powder
1 sprinkle cayenne pepper
3-4 glugs Worcestershire sauce
1/2 tsp kosher salt
A few grinds of black pepper


Throw all in a pot! Bring to boil. Reduce heat, cover and simmer for 20-30 minutes, or longer.

Top with cheese + sour cream and serve with tortilla chips!

Makes about 12 soup ladle’s worth. Each ladle is appx. 135 kcal, 8 grams protein, 8 grams fiber.

From Kath Eats Real Food (

The Best Vegetable Lasagna


■3 cups pasta sauce (like Classico Spicy Tomato and Pesto)
■16 ounces 2% cottage cheese
■1/2 cup grated parmesan
■9 whole wheat lasagna noodles
■8 ounces mozzarella cheese
■Approximately 4 cups mixed vegetables (I used spinach, carrots, sundried tomatoes, and zucchini)
Preheat oven to 400*. Spray 11 X 8 glass casserole dish.

1.Combine cottage and parmesan cheeses.
2.Place 3 uncooked noodles in pan.
3.Cover with 1 cup pasta sauce, 1/3 cheese mixture, 1/3 vegetables, and 1/3 mozzarella.
4.Repeat 2 more times.
5.Cover tightly with aluminum foil and bake one hour.

Makes about 8 servings, ~350 kcal per serving.

From Kath Eats Real Food (

Pan-fried Corona Beans & Kale

A few notes related to the recipe - be sure to wash the kale well, so you don't end up with grit in your beans. I use dried beans (that I've cooked myself) here, and would highly recommend using them over canned beans - they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe - I'm confident you could do this preparation with gnocchi (don't boil the gnocchi first) in place of the beans.

1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 - 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese

Finely chop the kale, wash it, and shake off as much water as you can. Set aside.

Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.

Serves 2 - 4.

From 101 Cookbooks (

Okonomiyaki (Japanese Pizza)

Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.

2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped (see head notes)
2/3 cup whole wheat pastry flour (or apf flour)
a couple pinches of fine grain sea salt
2 eggs, beaten
1+ tablespoon olive oil
Garnish: toasted slivered almonds, chives/ herbs

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

Serves 1 - 2.

From 101 Cookbooks (

Kale, Zucchini, and Pinto Bean Enchilada

(makes 2-4 servings)

1 teaspoon olive oil
1 jalapeno, seeded and finely diced
1/2 teaspoon ground cumin
2 small zucchinis, grated
salt and pepper
1 bunch kale, roughly chopped
1 can pinto beans, rinsed and drained
1 green onion, thinly sliced
1/4 cup fresh cilantro, minced
1/2 cup enchilada sauce (you can also use canned if you are in a rush)
4 tortillas, I used WW
1/2 cup Monterrey jack cheese, grated

Preheat oven to 350F. Heat a medium skillet over medium high heat. Add olive oil and jalapenos and stir for one minute. Add zucchini, cumin and a big pinch of salt. Cook the zucchini until it loses it’s liquid it will take about 3 minutes, meanwhile continue to stir it regularly. Add kale and stir until wilted. Remove from heat and stir in a good amount of pepper, beans, green onion, cilantro, and a tablespoon of enchilada sauce.

Now put together the enchiladas. To do this prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. (Note: this is a step I frequently skip when I am in a rush.) In an 8×8 square pan spoon one third of the remaining enchilada sauce over the bottom. One at a time form each enchilada. Put one quarter of the filling and a sprinkling of cheese in each tortilla, roll up and place in casserole. When you have all four done spoon the remaining enchilada sauce on top and sprinkle with the remaining cheese. Cover with aluminum foil and bake for 30 minutes. Cool for 10 minutes before serving.

From Daily Unadventures in Cooking (

Chocolate Zucchini Muffins


Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

•1¼ cups whole wheat pastry flour
•¼ cup unsweetened cocoa
•1¼ tsp baking powder
•¾ tsp baking soda
•½ tsp salt
•1 tsp cinnamon
•1 whole banana, mashed
•1 cup raw sugar
•½ cup unsweetened applesauce
•¼ cup non-dairy milk
•1 tsp vanilla extract
•1 cup shredded zucchini


Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.

From Happy Herbivore (