Archive for September, 2012
It’s unusual to give a bean dish an Asian spin, but the balance of colors, textures, and flavors in this dish work very well. Quinoa makes a perfect bed of grain for this dish. Read More→
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Quinoa and pink beans join forces with avocado and crisp jícama for a sturdy salad with southwestern flavors. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos.
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An appetizing, mildly spiced mélange of nourishing beans, quinoa, and greens, this makes a stellar centerpiece for a soup-based meal, as it’s done in 30 minutes or less. Quinoa is an excellent source of protein, making this practically a meal in a bowl. Photo by Susan Voisin, Fat Free Vegan Kitchen. Recipe adapted from Vegan Express.
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Here are eggplant recipes galore, perfect for vegans, vegetarians, and eggplant lovers alike! Eggplant comes in a number of varieties, from tiny Japanese to white and magenta types, and all the familiar glossy dark purple ones in between.While eggplant isn’t a nutritional superstar in terms of vitamins, and minerals compared to green veggies, it still boasts its share, as well as being a good source of dietary fiber as well as a few valuable antioxidants. Eggplant is also extraordinarily versatile, and those who love it will appreciate its presence in everything from salads to dips to soups and stews. Photo by Rollin’ Oats Market and Café. Read More→
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Here’s a fun salad (I love when the words “fun” and “salad” appear side by side!) to make with a spiral slicer. Cucumbers become practically calorie-free “noodles,” gently embellished with lime, agave, and sesame seeds. Read More→
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There are suddenly lots of recipes for cheese-like slices and dips made from raw cashews. I have nothing against raw cashews (well, other than their calories) — but I thought I’d take the concept in a different direction by using chickpeas, which are cheaper and contain far less fat, ounce for ounce. Though this doesn’t really taste like cheese, it’s quite tasty and filled with nourishing ingredients, including hemp seeds for those valuable Omega-3 fatty acids, and nutritional yeast for highly usable vitamin B-12. Hemp seeds, nutritional yeast (I like Red Star), and agar flakes, which is what makes these wedges sliceable, can all be found at natural foods stores. Read More→
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One of the world’s most recognized authorities on chia, Wayne Coates, PhD (himself a distance runner), has put together a compact yet greatly informative book, Chia: The Complete Guide to the Ultimate Superfood. Packed with everything you want to know about chia, this book also offers 75 recipes to help you incorporate chia seeds into your daily repertoire. Read More→
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