Archive for October, 2012
This super anti-oxidant blueberry muffin, made of dense nutrition and fiber, is wonderful for breakfast, lunch, or tea. Contributed by Annie Taylor Chen, Vegan Ann. Read More→
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I’m not generally a “bar” person, so bars reaaaalllly need to be good to motivate me to want another. Keen-wäh Decadence Bars definitely pass the “I want more” test. What’s most amazing is that these rich-tasting bars are filled with antioxidants, vitamins, and valuable omega-3s. At their heart, they are made of quinoa, whose nutritional profile is stellar. Who knew it could translate into something so desserty and delectable? Read More→
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This recipe would traditionally be considered a breakfast dish, but I’ve made it for dinner many times. If you do want to make it for breakfast but it seems like it would be too time consuming to put together in the morning, you can prepare and assemble it the
night before and leave it in the fridge overnight. Then just pop it in the oven when you wake up! Contributed by Dianne Wenz, from VeggieGirl.
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If you have never eaten edamame before, try this salad as an introduction. These tender green soybeans are easily found in the frozen section of natural foods stores. Combined with quinoa and asparagus, it all adds up to a pretty and nourishing salad. Contributed by Annie Taylor Chen, Vegan Ann. Read More→
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This soup can be enjoyed warm or cold, depending on the time of the year. The flavors mingle the longer they hang out together, so cook it well ahead of time if possible. Feel free to adjust the amount of ginger for a milder or stronger flavor. Cancer-fighting miso helps strengthen the good bacteria in the gut, and adds a little saltiness. Recipe reprinted with permission from Kicking Cancer in the Kitchen by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group). Read More→
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These meatballs are flavorful and replicate a traditional meatball quite nicely, but without the heaviness that comes from the meat. You get a nice punch of protein from the walnuts and immune-boosting benefits from the mushrooms, onions, garlic and parsley. You can throw these into a typical tomato sauce and serve over pasta or as a side dish with your favorite gravy. Recipe reprinted with permission from Kicking Cancer in the Kitchen by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group). Read More→
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Since tostadas are so simple, you hardly need a recipe. But I wanted to show just how super quick and easy it is to make a weeknight meal. This dish comes together in less time that it would take to drive down to the local fast food place to pick up take-out. It probably works out to be cheaper too! Contributed by Dianne Wenz, from VeggieGirl. Read More→
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Slender stalks of asparagus are a delightful sign of spring, and benefit nicely from the tang of a mustard dressing. Read More→
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