Not every delicious meal is super photogenic. While the filling and sauce in this recipe is a pleasing orangey yellow color, this meal doesn't photograph great. But trust us. The first time I made this meal I thought it was a long shot that anyone would happily eat it, but I thought I'd try it anyway. Before I knew it, everyone was helping themselves to seconds, and it has been a family favorite ever since. You can be pretty flexible about the filling ingredients (the protein, the type of apple, the type of rice, the type of nut butter) and the recipe still comes out well, and if you don't care for peppers, you can scoop out tomatoes or eggplants to stuff instead.
Coconut oil to coat glass 9x13 inch baking dish 4 large bell peppers - green, yellow, orange, or red 1 pound ground beef, ground turkey, or 2 cups cooked chick peas 1 medium Granny Smith (or other crisp, tart apple) apple, cored and chopped 2 cloves garlic, minced or grated ¼ cup chopped shallots ¼ cup fresh curly parsley 1 ½ cups cooked wild rice 1 can coconut milk 2 large tomatoes, diced ¼ cup peanut, almond, cashew or sunflower seed butter 2 teaspoons maple syrup 1 tablespoon curry powder ½ teaspoon turmeric ¼ teaspoon cayenne pepper 1 teaspoon sea salt ½ teaspoon ground black pepper 2 teaspoons dried basil 1 tablespoon extra virgin olive oil
Makes 4 servings Adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman
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Nothing says October like pumpkins! If you've carved your jack o'lanterns and have more pumpkin seeds than you know what to do with, this recipe is for you. This pumpkin pie granola is tasty and easy to make, and the house smells great while it's baking. The recipe below is delicious and nutritious, and one of the great things about granola is that you can add in whatever you what - nuts, seeds, or dried fruit. We eat it with homemade cashew milk (recipe included), but of course you can eat it with whatever you like with your granola.
Dry ingredients: 3 cups rolled oats 2 cups raw pumpkin seeds 1 tablespoon pumpkin pie spice 1/2 teaspoon sea salt Wet ingredients: 1/2 cup melted coconut oil 1/2 cup maple syrup 1/2 cup pureed pumpkin (either canned or fresh) 1 teaspoon vanilla Additions 1/2 to 1 cup raisins, currants, dried apples, etc.
Makes 5 to 6 cups From Nourishing Meals by Alissa Segersten and Tom Malterre Cashew Milk 1/2 cup raw cashews 2 cups water 2 tablespoons maple syrup pinch sea salt
Makes 2 1/2 cups From Nourishing Meals by Alissa Segersten and Tom Malterre Fall brings chilly weather and, for many of us, a busy schedule. This recipe is perfect for both. With only a few minutes of work in the morning, all the ingredients for this hearty, satisfying stew can be put in a crock pot and left to cook for the day. When everyone returns from work and school, they will be greeted by the rich, delicious smell of a hot dinner. Enjoy!
1 medium onion, diced 4 large carrots, cut into 1/4 inch rounds 1/2 pound mushrooms, sliced or quartered 1 pound organic, grass-fed beef stew meat 1/2 cup water 1/4 cup dry red wine 1/4 cup tomato sauce 2 tablespoons arrowroot powder or sweet rice flour 1 1/4 teaspoons sea salt 1/2 teaspoon ground black pepper
Makes 4 servings From Nourishing Meals by Alissa Segersten and Tom Malterre If you've eaten any Vietnamese food, this is probably it. Pho is a delicious, fragrant noodle soup filled with fresh vegetables and garnished however you like, which makes it a great meal if everyone in your family has differing palates. It's traditionally made with meat and is often eaten for breakfast, but we skip the meat and have it at dinner instead. If you'd rather, substitute chicken or beef for the tofu. After cubing the tofu we sometimes fry it in a skillet with 2-3 tablespoons coconut oil. After cutting it, be sure to pat it dry with a dishtowel or paper towels. Put it in the skillet on medium heat and turn it once one side has browned. Keep turning it until they are fried to your liking. Alternatively, you can toss the plain, uncooked tofu into the broth which will save you some time. We use pad thai brown rice noodles for this recipe, which are wide and flat, similar to linguine.
Broth: 1 small onion, unpeeled and quartered 2 shallots, unpeeled, halved 8 cloves garlic, halved 1-2 inch piece ginger root, coarsely sliced 2 cinnamon sticks 1 teaspoon fennel seeds 10 cloves 10 cups water or clear vegetable stock 3 tablespoons soy sauce or Bragg’s liquid aminos Other ingredients: 1 pound pad thai brown rice noodles 4 cups baby spinach, green cabbage, bok choy or other dark greens, chopped 2 14 oz. containers extra-firm tofu, cubed, and fried in coconut oil if desired 6 scallions, thinly sliced, both green and white parts 1 ½ cups mung bean sprouts 1 jalepeno pepper, sliced 1 cup chopped and toasted cashews or peanuts 1 lime, cut into wedges cilantro, to taste basil or mint, to taste sriracha sauce or crushed red pepper hoisin or plum sauce
Serves 6 Adapted from the Vegetarian Pho recipe at http://www.food.com/recipe/vegetarian-pho-238765. Maybe you're not so sure about Indian food. Maybe its usually too spicy for you. Or maybe you've heard that its complicated to make. Both can be true, but never fear. This dish is a tasty, mild, and easy-to-make introduction for kids and adults alike. The only ingredients that may be hard to find at a conventional grocery store are dried fenugreek leaves and garam masala. Garam masala is a spice mix made with common spices. If you can't find it in the store, look for a garam masala recipe online and make it yourself! (This way you can make it as mild as you want, too). You can omit the dried fenugreek leaves, but they really give this dish the aroma and flavor I associate with Indian dishes, and they give you an excuse to explore an Indian grocery store. In Colorado Springs, go to India Bazaar on Austin Bluffs Parkway or Little Nepal on South 8th St. or on Flintridge. And if you do like spicy, pick up some chutney or hot sauce while you're there. Served with brown rice, preferably basmati, this is a nutritionally complete meal.
1 onion, diced very fine or grated into a paste ½ teaspoon finely grated fresh ginger root ½ teaspoon finely grated garlic 3 tablespoons coconut oil 1½ teaspoons sea salt ½ teaspoon turmeric ½ teaspoon red chili powder 1 teaspoon garam masala 1½ teaspoons cumin powder 2 tablespoons chopped cilantro 1 cup organic whole milk or coconut milk 1 tablespoon dried fenugreek leaves (kasoori methi) Tomato Paste: ½ cup whole milk yogurt or coconut cream (the solids on the top of a can of coconut milk) 2 teaspoons cornmeal or other thickener 2 tomatoes, chopped Vegetables: 1 head cauliflower, cut into florets 2 carrots, peeled and chopped into rounds 1 cup green beans, cut into 1” pieces ½ cup peas 1-2 cups cooked chickpeas
Serves 6 Adapted from Vegetarian Mughlai by Nita Mehta Intrigued? Our kids love that the color and texture of this soup allow them to pretend that they are blood-sucking vampires. It makes dinner fun and exciting - and a little gross. And we all love this soup, which is a tasty and healthy combination of beets, red lentils, rosemary, and miso paste.
3 medium carrots, peeled or scrubbed and chopped 2 beets, peeled or scrubbed and chopped 1 tablespoon extra virgin olive oil 1 large onion, diced 2 tablespoons fresh rosemary or 2 teaspoons dried 1 tablespoon fresh oregano or 1 teaspoon dried 1 cup dried red lentils 2 bay leaves 6 cups water or stock 3 tablespoons light miso paste
Makes 6-8 servings. From Feeding the Whole Family by Cynthia Lair I just found out a year or two ago that today is actually a day people celebrate, and I'm all for a pie-based holiday! Pi is, of course, the Greek number you probably remember from high school math - as in, the area of a circle equals π times the circle's radius squared. π = 3.1415926 and on into infinity in a non-repeating sequence of numbers. Pi Day falls on the fourteenth day of the third month - 3/14. And this year is special because if you round up the next digits, you'll get 3/14/16! Any excuse to enjoy a pie! Here is a rich and healthy option.
Raw Vegan Chocolate Avocado Mousse Pie with Pecan Crust Crust: 2 cups pecans, divided 4-6 soft dates, pitted 1 tablespoon maple syrup 2 tablespoon cocoa powder 1 tablespoon cinnamon 2 teaspoon ground nutmeg 1 tablespoon vanilla extract pinch of pink himalayan sea salt (or substitute other sea salt) Filling: 2-3 medium-sized ripe avocados 1/2 cup raw cacoa powder 2-3 tablespoon raw honey 1 teaspoon almond extract 1 teaspoon lemon juice 1/2 cup full fat coconut milk
Crust from http://vegweb.com/recipes/amazing-chocolate-avocado-pie Filling adapted from http://www.vegetarianyums.com/healthy-dessert-recipe.html For our last dinner recommendation of the week, may we suggest a mouth-watering chicken stew that can be thrown into your crock pot by lunch time and that will be ready for dinner. Enjoy!
1 cup diced shallots 3 stalks celery, diced 4 carrots, peeled and diced 1½ pounds boneless organic chicken breasts, cut into chunks 2 cups diced tomatoes 1 cup water ¼ to ½ cup dry white wine ¼ cup extra virgin olive oil 1 tablespoon Italian seasoning 1-2 teaspoons sea salt black pepper, to taste
Makes 4-6 servings. From Nourishing Meals by Alyssa Segersten and Tom Malterre This satisfying, unusual soup is chock full of fresh vegetables. We try to buy organic veggies whenever possible and organic savoy cabbage is not always easy to find, so we often substitute green cabbage. Red quinoa is a bit firmer and nuttier-tasting than the white quinoa that is more widely available and it makes this soup special, though you can certainly use white quinoa if you can't find red.
1 to 2 tablespoons extra virgin olive oil or coconut oil 1 medium onion, cut into crescent moons 4 to 5 cloves garlic, crushed 2 to 3 tablespoons grated fresh ginger 4 carrots, peeled and cut into 4 inch strips 2 small red bell peppers, chopped 8 cups water, vegetable stock, or chicken stock 6 to 7 tablespoons creamy peanut butter ½ teaspoon crushed red chili flakes 2 cups thinly sliced savoy cabbage large handful fresh cilantro, chopped 3 to 4 cups cooked red quinoa 1 to 3 teaspoons sea salt
Makes 8 servings. From Nourishing Meals by Alyssa Segersten and Tom Malterre The salmon in this dish is optional. If you're not a fish lover, leave it out and enjoy this very tasty potato leek soup. If you do like salmon however, its flavor goes very nicely with this soup and makes it more nutritious as well. If you can, get wild-caught Alaskan salmon.
3 to 4 tablespoons extra virgin olive oil 2 large leeks, sliced into rounds 4 stalks celery, chopped 4 carrots, peeled and chopped 2 to 3 teaspoons sea salt 1 to 2 teaspoons dried dill 1 teaspoon dried thyme 2 pounds potatoes, chopped 6 cups water Garnish: Cooked or smoked salmon Chopped fresh parsley
Makes 6 to 8 servings. From Nourishing Meals by Alyssa Segersten and Tom Malterre |
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