Veggie Mama's

73. Carrot Soup

2010-06-12T19:22:00.000-04:00

I copied and pasted this from All Recipes - Joan Carney

I have made this several times and my husband and I really enjoy it. If you don't use chicken stock I recommend 365 organic Vegetable Broth from Whole Foods Market and add a slash of whit wine to spruce it up.

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
1/4 pound butter
1 1/2 teaspoons salt
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft. In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

72. Good Morning Toast

2010-06-10T17:07:00.001-04:00

One of my favorite breakfasts is toast, but of coarse it's not the toast your mommy made you. (Unless your mom was really cool!)

Ezekiel Bread - (usually found in freezer section) lightly toasted
Earth Balance (or butter)
Raw Almond butter (or nut butter of your choice)
Raw, unfiltered honey
Strawberries - sliced
Blueberries
Raspberries and/or Blackberries

Make your toast, spread the butter, spread the peanut butter, spread the honey and arrange in your creative way, the berries. I recommend piling on as many berries will stick to the honey surface of your toast. If you've never tried this, you will be surprised with how much better it is than PBJ! I also love using fresh peaches or apricots when they are in season. I usually eat two pieces of this toast and sip some Earl Grey and boy do I feel good in the Morning!

71. Southwest Omelet and Blackberry Breakfast Dessert

2010-03-02T19:15:00.004-05:00

If you don't know how to make an omelet ask a friend. I made this yesterday it was very refreshing.

Inside: feta cheese

spinach (chopped)

seasoned with adobo

On top: avocado slices

salsa

Serve for dessert:

small bowl of blackberries with (small) vanilla yogurt scoop and drizzled agave

70. Bruschetta

2010-03-02T19:05:00.002-05:00

2 heirloom tomatoes diced

3 garlic cloves minced

2 sprigs oregano

1 sprig rosemary

1/2 tsp dried basil

about 15 chopped kalamata olives

salt and pepper to taste

Allow to marinate about an hour. I served on toasted french bread brushed with olive oil, (looks like an open faced sandwich when done). Top with bruschetta and a small sprinkling of mozzarella or parmesan cheese. Put under broiler until cheese is melted and serve with soup or salad for a complete meal, or alone for a small lunch.

69. Garlic Sauce

2010-03-02T18:56:00.003-05:00

I made a veggie stir fry tonight and tried to mimic a garlic sauce that the Chinese take out place by my parents house makes. I got close and wanted to share with you. The problem is I wasn't fully paying attention to my creation so if you try this it is with some risk!

Estimates!

6 cloves garlic thinly sliced (lightly brown with veggies)

when veggies are almost done add:

1/4 cup agave nectar

2-3 shakes red pepper flakes

1/8 tsp chinese five spice

2 Tbs hoisin sauce

salt to taste

garlic powder to taste

68. Marinated Antipasta and Spinach Salad

2010-02-25T19:24:00.004-05:00

salt

garlic powder

6 - 10 plum tomatoes (quartered)

herbs de Provence or an italian seasoning mix

3 fresh garlic cloves

oregano (1 sprig chopped)

rosemary (1 sprig chopped)

basil (5 leaves chopped)

baby bella mushrooms (quartered)

1 diced small red pepper

1 diced small yellow pepper

1 diced small orange pepper

about a cup of artichoke hearts

1/2 cup chopped kalamata olives

1 can garbanzo beans

spinach

feta cheese

I oven-dried my tomatoes, starting around noon. I quartered them, tossed them in olive oil, salted them and seasoned them with powdered garlic and herbs de Provence. I put them in the oven at 250 until they smelled yummy and tasted amazing (about 4-5 hours). I set them aside to cool until I was ready to actually make dinner.

Then I cut tomatoes in half with my scissors, put them in a bowl with mushrooms. I then added my spices (which I also chopped with my kitchen scissors). Add minced garlic cloves, 1/3 cup olive oil and 1/4 cup red wine vinegar. Mix well and sit to marinate.

Chop peppers, add to mix along with artichokes and garbanzo beans. Mix all ingredients together and let marinate 30 minute - 1 hr. Serve over bed of spinach and top with feta cheese. This is really easier than it sounds you just need to plan ahead. Of coarse you could probably use sun-dried tomatoes instead and save some time but I promise the flavor will not be the same!

67. Mediterranean Pizza Salad and Soup

2010-02-06T11:03:00.003-05:00

spinach

grape tomatoes

red peppers (roasted)

marinated artichoke hearts

calamata olives (I chop them with my kitchen scissors

feta or goat cheese

basil (fresh or dried)

oregano (fresh or dried)

garlic powder and salt to taste

handful of croutons

The other night I made pizza for my family. I put these same toppings on their pizza (using a store-bought pizza crust) and I made myself this salad. No dressing needed! I roast my own peppers. Just slice them, toss them in olive oil and broil until fragrant and edges start to turn slightly black (maybe about 10 minutes). I use my toaster oven, works great. I love the flavor of home roasted and its so easy! I served their pizza and my salad with a tomato-basil soup (365 brand is very good).

66. Aunt Laura's Kitchen Sink Salad

2010-02-06T10:39:00.004-05:00

Large serving lettuce of your choice

1 handful grape tomatoes

1 diced avocado

2 celery stalks chopped

2 scallion onions sliced

1/4 red bell pepper diced

1/4 green bell pepper diced

1/4 yellow bell pepper diced

handful baby carrots sliced

2 handful craisins

2 handfuls fresh blueberries

soft goat cheese

You can stop here and be satisfied but this is just the start, now from here you can add more veggies, fruit or nuts to your delight. Use a sweet onion vinaigrette or blueberry or cranberry vinaigrette. The avocado and goat cheeses are non negotiable. They really set the tone of this salad. Enjoy!

Quick and Easy

2010-01-02T17:59:00.004-05:00

Lately with the holiday season I have been more concerned about convenience and speed so here are a list of meals that we have been eating to keep things simple.

Banana, peanut butter, butter and honey sandwiches on whole wheat bread with yogurt and berries for dessert.
Baked potatoes with toppings and 365 (Whole Foods) Creamy tomato soup.
Mac-N-Cheese (organic white cheddar) mixed with a can of Italian Stewed Tomatoes - surprisingly yummy!
Lots of scrambled egg concoctions - you can do soo many things!
Cheese Quesadillas with sliced avocado, salsa, and sour cream.
Tonight: Frozen Ravioli with jarred red sauce!

Once my house gets in order I hope to add some more recipes - I have some in waiting to share! Happy New Year! 2010!

65. Apple Sesame Broccoli Slaw Salad

2009-10-09T13:58:00.004-04:00

This is my oriental adaptation of my apple salad and I don't put it on any bread. Chop everything into a large bowl, whisk together dressing, pour over salad and stir. Hold the chow-mein noodles until a few minutes before serving so they won't get soggy. I like to eat this by itself for a lunch - if you have any suggestions of what to serve with it I would love to hear it! Makes 2 large or 4 small servings. As always my amounts are eyeballed!

2 diced apples (any kind)

3 sliced celery stalks

1 cup halved green grapes

3-4 sliced green scallion onion

1 small can mandarin oranges

2 cups broccoli slaw (pre-made)

1 cup crunchy chow-mein noodles

sesame dressing:

1/4 cup vegetable oil

2 tablespoons white wine vinegar
1 tablespoon soy sauce
3 teaspoons sugar, honey, or agave
1 teaspoon sesame oil
1/4 teaspoon dried crushed red pepper
2-3 dashes ginger powder

64. Rice with Peas and Cilantro

2009-09-16T08:57:00.002-04:00

Yesterday I had some leftover rice and wanted to use it to make a quick lunch for me and the kids. I added frozen peas, warmed the rice and peas together, chopped cilantro and scallion onion, added soy sauce and mixed it all together. Very fast, easy and yummy!

4 cups cooked Rice

2 cups frozen Peas

2 large Scallion Onions sliced

small handful Cilantro chopped

Soy Sauce (to taste)

This was for lunch and would serve 2 adults. For a family you should multiply.

63. Hummus wraps

2009-09-10T14:38:00.003-04:00

A staple in my house in hummus. We just use flat bread or tortillas, spread the hummus and start adding anything that sounds good. Often I think of it as a hand held salad. Here are some filling options.

Fried Tempe

Avocado

Lettuce

Tomatoes

Onions

Cheese (my favorite is Feta)

Olives

Herbs - any kind

Shredded Carrot, Cabbage, Squash

Spinach

Red and Green peppers

Celery

Corn

Tabouli

Salsa

and anything that will fit. I will often use lemon juice or salad dressing to add flavor. It is a great way to eat up raw veggies and a fast easy on the go lunch. Often times I use leftover cooked veggies or just do hummus alone!

62. Cherry Tomato Pasta

2009-09-10T14:09:00.004-04:00

I have made this three times now and every time I have been surprised at how yummy it is. I saw Martha Stewart use cherry tomatoes by sautéing them in oil until they burst and it inspired me!

Pint or two of cherry tomatoes (leave whole)

3-4 Tbs olive oil or butter

2-4 cloves garlic (minced)

red pepper flakes

salt(to taste)

italian spice mix (optional)

Fresh basil leaves (a handful)

juice of one lemon (or 1 tsp Red Wine Vinegar)

fresh parmesan cheese

1 Tbs butter (optional)

Pasta (any variety - cook as usual)

First I warm the olive oil and add garlic. Don't brown it just cook until it becomes fragrant and then add tomatoes. Add (Vinegar if using in place of lemon juice), a couple dashes of red pepper flakes, few dashes of Italian spice mix (don't over season!), and salt to taste. Cover and cook on medium until all tomatoes have burst open. Lightly coat cooked pasta with butter and put sauce over pasta. Sprinkle with lemon juice, fresh basil and parmesan cheese. The more ripe the tomatoes the sweeter the sauce. Amazing! Just serve with a simple spinach salad. If you eat seafood you can add shrimp to the tomatoes while they are cooking and it makes a very satisfying meal. But certainly not necessary. Enjoy!

Note: make sure you use vinegar OR lemon juice not both!

Changes coming (I Hope!)

2009-08-27T14:31:00.003-04:00

My upcoming entries are likely to be more sides or meal-parts. I am gravitating toward a more raw-inclusive diet and eating more often and less large meals. I still have a husband to please so his tastes will still be coming as well but I will be changing my style a little. Just so you know.

61. Carrot Salad

2009-08-27T14:24:00.003-04:00

I just had a craving and made my own variation. So good I could have eaten it all myself if I didn't have to share with my kids.

4 finely shredded carrots

1/2 cup (or more) dried cranberries

1 green apple diced

3 Tbs mayo

1 Tbs honey

1/2 - 1 Tbs fresh lemon juice

All amounts are flexible. This is what I did and I loved it! If you want to let it sit an hour you could but I couldn't wait!

60. Egg Drop Soup

2009-06-11T16:04:00.004-04:00

Today my kids and I are feeling crummy with colds so I wanted something soothing for lunch and this turned out pretty amazing!

4 garlic cloves (sliced or minced)
1 TBS Olive Oil
1 TBS Sesame Oil
32oz - Veggie Broth ( I used bullion cubes)
6 Scallion Onion Sprigs (chopped)
White Pepper (from pepper grinder)
1/4 cup cold water
1 TBS Corn Starch
4 Eggs

Mix together starch and water set aside. Scramble eggs and set aside. Lightly brown garlic with both oils in soup pot. Add Broth or water and bullion cubes. Add onion, couple twists of pepper, and stir in starch mixture. Bring to Boil. Turn off heat and immediately pour in eggs in a slow steady stream and stir constantly in one direction while pouring and for about a minute. Cover and let sit for about five minutes to ensure eggs are fully cooked. Enjoy! Perfect for a get-well-soup or to compliment an Asian dish. Could definitely add more veggies if you wish.

59. Easy Zucchini Enchaladas

2009-05-07T22:28:00.007-04:00

I made some corrections to this recipe so if you tried it before you might want to try it again!

10 - Corn Tortillas

Monterey Jack or Cheddar Cheese - 8oz (shredded)

Zucchini Squash (shredded) - 8oz

16 oz canned or jarred Traditional Red Enchilada Sauce

Olive Oil

Mix 6-oz of cheese with about equal parts zucchini. Reserve 2-oz of cheese. Brush lightly both sides of each tortilla with oil and place on cookie sheet. Put in oven at 300 for about 3-5 minutes to heat and soften. (This keeps tortillas from breaking) Take tortillas out and fill with zucchini mixture - roll and place fold side down lining rolls side by side in 9x9 baking dish. After all rolls are in dish, cover with sauce and top with remaining cheese. Bake at 400 15-20 minutes until cheese is melted and slightly browning.

Serve with spanish rice and refried beans. Yummy!!

If you want to make home-made rice I found a great recipe for spanish rice at Simply Recipes on google search. Pretty simple and very good! My husband couldn't get enough!

58. Tempe Burritos

2009-04-15T14:03:00.002-04:00

The pineapple and red pepper really compliment the hot pepper jack cheese. I like this recipe because it tk me about 15 minutes to make!

2 Large whole wheat tortillas

1/2 Red Pepper sliced

1/4 Pineapple diced

Romaine Lettuce Shredded

2-4 slices Pepper Jack Cheese

1 package Tempe Sliced

oil for frying

spices

Fry Tempe with any spices you like - I used Lemon pepper, cumin, coriander, and liquid Braggs and fried with a mix of olive oil and canola oil. Cook tempe on medium heat until browned on each side. Then build your burrito with all the above fillings and enjoy!

57. Vegetable Chili

2009-04-10T12:39:00.002-04:00

When I say vegetable, that's what I mean. My tummy doesn't always like beans but I love chili so I made bean-less chili and it tastes great! If you want to add a couple cans of kidney beans it would also taste great and serve more! This recipe made about six servings. With corn bread you have a complete meal!

3 cloves minced Garlic

1 large onion

2 diced Carrots

1 large Sweet Potato

1/2 lb mushrooms diced (small)

1 large Yellow Squash

2 medium Zuccini

1 Red Pepper

2 Green Bell Peppers

4 stalks of Celery

1 Tbs Chili Powder (more to taste)

2 tsp. cumin

1/2 tsp coriander (ground)

2 veggie bullion cubes

1 can Rotel

1 can Fire Roasted Tomatoes (diced)

1 can Italian Style Diced Tomatoes

salt to taste

Dice all vegetables, saute onions until they carmelize, add garlic and lightly brown. Add carrots and sweet potatoes cook down stirring occationally until shiny and fragrant. Add rest of veggies and spices. Stir occationally just to keep from burning. Cook on medium until tender but not soft. Add all canned tomatoes and bullion cubes simmer on low with lid for about 20 minutes or until desired texture. Serve with cilantro, cheddar cheese and sour cream for garnish.

56. Healthy Oatmeal Breakfast

2009-03-13T09:53:00.003-04:00

1 cup rolled oats (steel cut optional!)

1 3/4 cup water

1 diced apple

1/2 tsp cinnamon

1 Tbs walnut pieces

1 Tbs ground flax

1 Tbs Earth Balance (butter optional)

2 Tbs Maple Syrup

Bring water to boil. Add oats and apple. Turn heat to medium and cook for couple minutes. Then add remaining ingredients. Cook on medium for a couple more minutes until thickened then turn to low. I like to stir mine occasionally but not frequently at this point. If you leave the burner on low and stir every couple minutes you can slightly brown the oats. (Thats my favorite!) You can eat them at any consistency you want. They are cooked with in the first 5 minutes. I like my oats thick and mushy so I cook them for a long time. I put milk at the table so that each person can add it to make it as thin and creamy as they like. I don't add any to mine.

55. Veggie Burgers

2009-03-10T09:52:00.003-04:00

Garden Burgers (frozen)

Hamburger Buns

1-white or yellow Onion

1/2 -Red Pepper sliced

1/2 - Yellow Pepper sliced

1/2 - Green Pepper sliced

Pepper Jack cheese sliced

Grill burgers and veggies, when patties are hot add cheese slices to melt. Put everything between buns with a little mayo. Serve with Fries or potato salad. Patties and veggies can be cooked on stove if you don't want to grill - just use Tbs oil for veggies.

54. Tempe Reuben

2009-03-04T21:17:00.004-05:00

rye bread

sauerkraut

swiss cheese -sliced

thousand island dressing

tempe

oil

First slice tempe in thin horizontal strips. Then fry in pan with oil until begins to brown on both sides. Add soy sauce/braggs or worcheshire to flavor tempe, it doesn't need much. Then let oil drain off by setting tempe on paper towels for a couple minutes. For each sandwich lightly toast bread and melt cheese on one side. I use broiler or toaster oven. On bread w/out cheese spread dressing and top with tempe and sauerkraut add cheese side and enjoy. The amounts for each ingredient can vary based on preference. Serve with chips, tomato soup, or potato salad.

53. Polenta Pizza

2009-03-04T17:15:00.002-05:00

Buy a refrigerated polenta roll. Press and roll out flat on cookie sheet. Top with any veggies yo like on your pizza and bake or broil until veggies are done.

My toppings:

goat feta

capers

calamata olives

red peppers

tomatoes

I broil it until veggies are basically roasted! Yummy! Serve with salad.

52. Veggie Pot Pie

2009-03-04T16:55:00.006-05:00

My friend Krista helped me with this recipe. Thanks Krista! Use frozen pie crust to keep it simple.

1/2 yellow onion chopped

3 celery stalks chopped

two small carrots chopped

3 diced red potatoes

3/4 cup frozen Peas

1 Tbs flour (heaping)

2 garlic cloves -minced

frozen pie crust

can cream of mushroom soup

all- purpose seasoning mix

chili powder

fresh oregano - one sprig (optional)

fresh sage - to your taste (optional)

1 - egg (optional)

Let pie crust sit out and thaw. Dice and chop veggies. Sauté veggies starting with garlic, potatoes and onions, add celery and carrots until all veggies are soft. Add seasoning mix to taste and flour. Mix to coat veggies and slowly add soup Stir constantly to avoid lumps. Add any fresh herbs and two pinches of chili powder. Put mixture into bottom pie shell. Top with second crust and crimp edges well so that the filling doesn't leak out. Poke holes in top crust with fork gently to allow steam out. Then baste top crust with beaten egg to just cover. Bake at 400 or temperature according to pie crust instructions for about thirty minutes, until top crust is golden brown.

Tastes great for leftovers. Let me know what you think.

51. Veggie Dogs

2009-03-04T16:53:00.004-05:00

This week I am staying really busy so tonight is going to be simple.

Veggie Dogs

good whole wheat hot dog buns

condiments that you like

(I like mustard and sauerkraut)

Frozen sweet potato Fries (follow directions on package)

Frozen mixed veggies (steam or microwave)

ENJOY!!

50. Roasted Potato Dinner Salad

2009-01-29T11:25:00.003-05:00

This recipe serves two. I think it would go well topped with Grilled Tuna if you are in the mod for fish.

Dressing:

2 Tbs + 2 tsp Coarse Ground Mustard (Grey Poupon)

2 Tbs olive oil

2 tsp white wine vinegar

2 tsp honey

8 small red potatoes

4 boiled eggs

Green Olives (your favorite kind)

mixed greens

First, halve potatoes and lightly coat with olive oil, salt, garlic powder, and pepper. Roast potatoes on 400 until easily pierced with fork. (About 15 - 20 minutes.) Boil eggs - peel and quarter. Cut green olives in half if they are large. Toss potatoes, eggs, and olives in dressing and place on bed of mixed greens. Sometimes I add sauteed green beans.

49. Papa Johns Pizza

2009-01-08T13:35:00.003-05:00

A few weeks ago the Veggie Mama families joined for dinner around Papa Johns Pineapple Pizza. Yummy!!!!!!

48. Tortlini Soup

2009-01-05T08:05:00.006-05:00

I had fun putting this together - the concept stirred in my brain for several days. I think this could be a great appetizer but we enjoyed it for our main coarse. It is very flavorful. If you wanted to tone it down you could probably add cream to it.

8 sun dried tomatoes

3 sprigs fresh oregano (take leaves of sprig)

2 Tbs olive oil

14 oz can artichokes

16 oz can garbanzo beans

64 oz veggie broth

1 bag frozen cheese tortellini

1 - 8 oz pack mushrooms - quartered

3 handfuls chopped spinach

2 Tbs jarred pesto sauce

couple dashes red pepper flakes - optional

First: an hour to one day before - place sun-dried tomatoes, olive oil and oregano in small bowl. Cover with water (just enough to cover!) and let sit to reconstitute tomatoes. You should also chop the tomatoes before you put them in soup.

In stock pot sauté mushrooms and beans w/ pesto until mushrooms are tender, add artichokes, broth and sun-dried tomato mixture. Bring to a boil and add pasta. Cook on medium until pasta is done. Add spinach and keep on low for 10 minutes. Serve with garlic bread and salad for a complete meal.

47. Wild Rice Cranberry Salad

2009-01-03T22:00:00.003-05:00

This Recipe was given to me a long time ago by a friend (Stephani White), I crave it sometimes!
Serve this as a side dish.
Cook 3/4 cup wild rice plus 1/4 cup brown rice.

Add to cooked rice:
1 cup toasted walnuts
1/4 cup sliced green onions
3/4 cup dried cranberries

Dressing:
4 Tbs. Extra Virgin Olive Oil
2 Tbs. balsamic Vinegar
2 tsp. dijon mustard
2 cloves minced garlic

Mix dressing well and pour over combined ingredients. Chill for an hour (if possible).

46. Amber's Apple Salad Sandwich

2009-01-03T13:22:00.003-05:00

This is my version of a no-chicken chicken salad. Everyone I have served this to has surprisingly loved it. For a lower calorie twist you can use plain yogurt instead of mayo and add indian curry powder for a different flavor. Serve with potato salad and a pickle wedge for a special lunch!

2 diced green apples

2 sliced celery stalks

1 cup halved red grapes

4 Tbs finely chopped onion

1/4 cup sliced almonds

2 Tbs dried tarragon (or more to taste)

3 Tbs Mayo or substitute

salt, pepper and garlic powder to taste

mix together and serve on soft bread or in tortilla wrap

20 Fall Fruits and Veggies

2008-12-08T20:38:00.001-05:00

1. Apples - Nature’s ultimate fast food! High in vitamin C and fiber, apples come in a wonderful variety of flavors, textures and sizes.

2. Avocado - If apples are nature’s ultimate fast food, avocados may just be nature’s most perfect food. They are high in fiber, potassium, iron, and vitamins A, C, and E.

3. Bananas - another one of nature’s perfect, portable foods, bananas are high in vitamins C and B-6, potassium and fiber.

4. Beets - known for their deep color (that’s a good thing) beets are a good source of folate, vitamin C and potassium.

5. Cabbage - great in soups or salads, cabbage is high in vitamins A and C.

6. Cauliflower - while cauliflower doesn’t really pass the deep color test, it is still a great source of folate, fiber and vitamin C. Try it roasted or mashed for a change of pace.

7. Chestnuts - while most people think of eating chestnuts roasted, chestnuts are really good raw as well. They are high in vitamin C.

8. Clementines - these tiny little oranges are so much fun to eat! They are a good source of vitamin C, fiber and folate.

9. Cranberries - think outside the Thanksgiving box and use cranberries in cakes, breads and muffins while boosting their vitamin C and fiber.

10. Figs - Did you know that fresh figs have more fiber than any other fruit or vegetable! Pair with a strong cheese or prosciutto for a good balance.

11. Grapes - the deep purple and red varieties pack the most nutrition per grape. Grapes are perfect for lunch boxes and on the go snacks. Just remember to cut them and remove seeds for little ones.

12. Grapefruit - good source of vitamin C, fiber and folate. Try the Ruby Red variety for a real treat.

13. Kiwi -high in vitamin , did you know that the entire kiwi is edible? Yes, even the skin.

14. Parsnips - Add a few cubes of parsnips to your next batch of mashed potatoes or mash them with carrots for a pleasant change. Parsnips are high in folate and vitamin C.

15. Pears - In my opinion, nothing beats a good pear! Pears are wonderful on their own but they also work very well with cheese. Pears are high in fiber and vitamin C.

16. Pomegranates - the very deep red color of a pomegranate tells of its healthy goodness! Pomegranates are a great source of iron and vitamin C.

17. Pumpkin - pumpkins aren’t just for decorating. Their sweet flesh makes a wonderful soup and is also good in risotto. Pumpkin is high in vitamins A and C and folate.

18. Squash - Winter squashes are a nutritional jackpot! They are an excellent source of vitamin A, vitamin C, potassium and fiber, and a good source of folate and thiamin. Roast, steam, use in soups, or even grill - there are so many ways to use squash.

19. Sweet Potatoes - why settle for a regular old spud when you can get even more nutrition and flavor from its cousin the sweet potato? Sweet potatoes are high in vitamins A, C and B-6, fiber, copper and potassium.

20. Swiss Chard - these deep, green nutrient rich leaves are high in vitamins A and C and iron. Wilt in a pan with a bit of olive oil and salt or steam for best taste!

45. Vegetarian Shepherd's Pie (FINALLY!!)

2008-12-03T20:55:00.005-05:00

This is my version of a recipe found in Enchanted Broccoli Forest by Mollie Katzen. My husband made this while I nursed my baby! This has a lot of ingredients but it is very easy and delicious.
Make mashed potatoes first (set aside) and chop veggies while the potatoes are boiling. Preheat oven to 350 while you are mashing potatoes and it will be ready by the time you are done making the hash.

Mashed potato topping:
4 baking potatoes
3/4 cup sour cream or 1/2 cup milk
3 Tbs. butter
3 garlic cloves
salt and pepper to taste
Cube potatoes so they will cook faster. Boil with whole garlic cloves. When soft enough to mash strain potatoes reserving garlic. Mash garlic in with potatoes. Add the other ingredients and continue to mash until you get a smooth consistency.

Veggie Hash:
1 onion (chopped)
4 garlic cloves
1 green bell pepper (chopped)
1 lb mushrooms (chopped)
3 celery stalks (chopped)
1 cup frozen peas1/4 cup bread crumbs
3 Tbs cider vinegar or white wine vinegar
1 tsp Italian seasoning mix
1 tsp Salt
2 dashes cayenne
1 cup shredded sharp cheddar cheese
Sauté onions until soft, add garlic, spices, veggies, vinegar, and cayenne. Cook for about five more minutes.
Transfer veggie mixture to casserole dish, mix in bread crumbs and 1/2 cup of cheese. Spread mashed potatoes to cover veggie hash and top with remaining 1/2 cup cheese. Bake for 30 minutes and serve hot.

44. Steamed Veggie Pesto Pasta

2008-12-03T18:48:00.002-05:00

1 small zucchini

1 small yellow squash

1/2 head cauliflower

2 handfuls baby carrots

4 servings angel hair pasta

6 Tbs. store bought pesto sauce from jar

squeeze of lemon (optional)

parmesan (optional)

Prepare pasta and steam chopped vegetables until pasta is ready (they take the same amount of time to cook). Place both in bowl and toss with pesto and lemon juice. Top each serving with dash of cheese. Serves four, great with a simple lettuce salad.

43. Amber's Pad Thai Sauce

2008-12-03T09:48:00.003-05:00

I put these ingredients together and then after tasting realized that it was very similar to Pad Thai - one of my favorite dishes!

2 Tbs peanut butter

1 Tbs sugar

2 Tbs soy sauce (to taste)

1/2 tsp fresh ginger

1/2 Tbs fish sauce (to taste)

1/2 Tbs Thai Kitchen Green Curry paste

1/2 cup coconut milk

Mix together on low heat, add veggies cook until tender and crispy and serve over jasmine rice. Very yummy. This makes enough sauce for four servings of stir fry. I used red pepper, mushrooms, onion, and celery and it only took about five minutes to cook on medium-high heat.

42. Oriental Mandarin Orange Salad

2008-11-19T12:36:00.005-05:00

Salad:

1 Small can Mandarin Orange Wedges

1/2 Small can crunchy Lo Mien Noodles

1 Small can Chopped Water Chestnuts

1/2 diced red pepper

1/2 diced green pepper

2 sliced scallion onions

1 large handful cilantro (washed and chopped)

1/2 head of Iceberg Lettuce

1/4 cup toasted almond slices (optional)

Toss together w/dressing. You can just use an oriental dressing of your choice or use my recipe as follows. (Reserve the almonds for after the dressing is mixed in well and top each individual salad serving.)

Dressing: Blend or mix well!

Reserved 1/2 can juice from mandarin oranges

1/4 cup T. Marzetti Asian Ginger Dressing

1 Tbs. Sesame Oil

Makes four medium or three large dinner salads. Could be served with wonton soup, avocado wedges, and sesame crackers. We just ate salad until we were full! (Sorry no picture.)

41. Bev's Cheese Enchiladas

2008-11-08T09:34:00.003-05:00

1 clove garlic
4 tbsp. veg. oil
3-4 tbsp. chili powder
2 cups water
1 tbsp. cocoa (this is the secret ingredient!)
1 bouillon cube
1/4 cup vegi. oil
12 corn tortillas
16 oz. grated Mexican cheese
1/2 cup chopped onion

1. Saute garlic in oil until soft. Add flower and chili powder. Cook and stir to make a roux. Add water, cocoa, bouillon cube and salt. Bring to a boil. Reduce heat and simmer 5 minutes or until bouillon cube is dissolved.
2. Mix together cheese and onion
3. Heat oil in skillet over med. heat. Quickly dip tortillas to soften
4. Place 1 tbsp. cheese mixture in center or tortilla and roll. Place seam side down in a baking dish. Repeat until all tortillas are filled.
5. Spoon sauce over enchilada's. Sprinkle with onion and remaining cheese.

Bake at 350 degrees for 20-30 minutes or until cheese has melted.

40. Amanda's Tortellini Soup

2008-11-08T09:30:00.003-05:00

4 small can's broth
1 pkg tortellini noodles
1 small pkg. sliced mushrooms
1 bag fesh spinach
pinch of fresh or dried basil leaves

Put all of this in a pot and cook as directed for the tortellini.

39. Tarah's Mexican Lentil Soup

2008-11-06T22:49:00.003-05:00

1 tbsp olive oil
1/2 c. onion, chopped
1/2 c. carrot, chopped
6 c. water
16 oz jar salsa- your favorite tomato based
1/2 c. dry lentils, rinsed

Saute carrots and onion. Add all other ingredients to pan. Bring to a boil. Simmer 30-40 minutes.

Serve with sour cream and cheddar cheese on top and cheese quesadillas on the side.

38. Rebecca's Wellness Soup

2008-11-06T19:28:00.004-05:00

2 boxes broth
2 cups water
1- 8 oz bag fresh spinach
2 cups uncooked rice (wild or white)
3 carrots cut in chunks
1 whole tomato, chopped
lots of fresh garlic, chopped, to taste
2 stocks celery, diced
season to taste with salt and pepper

Bring to a boil then simmer for 10-15 minutes (done when rice is cooked).

37. Rebecca's Salmom Ceasar Salad

2008-11-06T19:23:00.002-05:00

4-5 Garlic cloves, finely chopped
1 tsp mayo
1/2 tsp pepper
1/2 lemon, squeezed
1 inch anchovy paste (so precise aren't we! LOL)

Mix above and pour over torn romaine lettuce. Top with salmon and sprinkle with fresh Parmesan cheese.

We hit 1,000!

2008-11-05T21:59:00.002-05:00

Amber and I are having such fun with this blog and we are thrilled to see that we are having frequent visitors! Please come back again soon as we are going to be posting some great new things in the next couple of days. And send your friends too!

Still CRAZY!

2008-10-28T12:56:00.003-04:00

So, Amber is here and will be moving in to her new house next week. I am soooo excited to have my sister back in town but we are all still a bit crazy. Next week I promise we will add some yummy stuff but in the mean time, here's a great site for healthy, veggie food. It's also a GREAT site for mommy advice of all kinds :)

http://www.mothering.com/sections/recipes/recipes.html

Great ideas for lunch!

2008-10-20T13:43:00.004-04:00

Sadly, we are both a bit overwhelmed by life right now. But I wanted to share this great site I just found. They have super neat, garbage-free lunch boxes and a page with ideas for healthy lunches (not all veggie, but most are easily modified). With three school age children, that is a never-ending challenge for me. Have fun and I promise we'll be posting lots very soon!

http://lunchopolis.com/eat_home.html Publish Post

36. Quiche (Feta, Rosemary, Tomato)

2008-10-13T11:21:00.006-04:00

6 eggs

1 small tomato wedged

6 0z feta cheese

1 large sprig rosemary

1 pie crust

1 Tbs honey mustard

all-purpose seasoning

Spread mustard to cover entire crust, use more if needed. Spread cheese on bottom of crust.

Mix eggs with seasoning mix and rosemary, then pour over cheese. Place wedges on top and bake pie on 350 for about 40 minutes until golden, or according to frozen pie crus directions.

2008-10-06T14:14:00.004-04:00

Just wanted our readers to know that I am in the middle of a move so my entries for the next month will be more sporadic and probably contain more convenient foods. Thanks for reading!

35. Quiche (Spinach and Mushroom)

2008-09-28T21:56:00.004-04:00

Every time I make a quiche I do it differently. I am finding it hard to ruin. I have used 3 eggs, more cheese, less cheese, any and all kinds of cheese as well as loads of veggies. My favorite cheese to use is feta and my favorite veggies are tomatoes, spinach, broccoli, and onions (only sliced thinly on top). I am sure I will make another one and I'll post it in the future as well. Enjoy!

Frozen Whole Wheat Pie Crust

4-6 oz Cheddar Cheese

4-5 Eggs

2 large handfuls Spinach (chopped)

1 cup sliced Mushrooms

4 Tbs. Mustard

All-Purpose seasoning Mix

1/3 cup milk (any kind)

Spread mustard on bottom of pie crust. Slice cheese. Chop spinach, and slice mushrooms. Layer ingredients in this order: (in pie crust) 1/3 cheese, all mushrooms, 1/3 cheese, all spinach, 1/3 cheese. Beat eggs, add a little seasoning mix and milk and pour over layers. Bake 350 for 30-45 minutes. Take out when top begins to brown.

34. Huevos Rancheros

2008-09-25T21:21:00.003-04:00

This is one of those "recipes" that isn't really a recipe at all. Basically, I assess the pantry and anything that's traditionally "Mexican" goes on top. The only essential is huevoes- eggs.

Fry an egg or two per person

If I have tortillas I put one on the plate first, then just start topping!

My favorite is: refried beans, eggs, Cheddar cheese (shredded), salsa, sour cream and fresh cilantro

It's so simple and reallllly yummy!

33. Tomato Soup and Grilled Cheese Sandwiches

2008-09-23T23:17:00.003-04:00

I like the Imagine brand Creamy Tomato soup and I add a lot of fresh grated parmesan cheese to make it creamier and tasty. I also use Ezekiel Bread and a good strong Cheddar Cheese. Nothing too special but always a yummy dinner for a simple night!

32. Eggs in Tomato Nest and Roasted Veggies

2008-09-19T19:55:00.005-04:00

If you make this meal, start veggies first and preheat oven while chopping. Make sure to hollow out a lot of tomato otherwise the juice will make it too runny and you won't have enough room for the eggs - I also suggest serving the tomatoes in a separate bowl.

Tomatoes

Feta Cheese

Fresh Basil Leaves

Parsley

Salt and Pepper

Dressing for Veggies:

1 Tbs. - Olive Oil

1/2 Tbs. - Tarragon

3 Tbs. - Dijon Mustard

2 Tbs. - Honey

(keep all veggies in large bite-size pieces)

1/2 Cauliflower head chopped

1/2 Red Onion chopped

1 - Yellow Squash diced

1- Zucchini diced

1 - small Russet Potato diced

Hollow out your tomatoes. In each tomato place one basil leaf, then crack an egg into whole sprinkle top with salt and pepper, feta cheese and parsley. Bake at 400 for 20 - 30 minutes making sure that the egg is completely cooked.

Mix together dressing and veggies in bowl so that the veggies are well coated. Roast veggies for about 30 - 40 minutes and stir occasionally.

31. Eating at Cracker Barrel

2008-09-17T09:12:00.002-04:00

We were given a Gift Certificate for Cracker Barrel, so we went last night. I almost had a veggie platter which comes with four veggies and bread but fish sounded too good!

I ate:

Catfish

Red Potatoes

Carrots

Fried Apples

Biscuits

My son ate:

Fried Okra

Carrots

Corn Bread

Potatoes

and... some of my fish

My Husband ate:

something we won't mention on our Veggie Blog!!

30. Power Protein Breakfast Smoothie

2008-09-16T14:26:00.006-04:00

I make this often when I need a protein boost or a healthy snack (especially during pregnancy). My husband and two year old son both love it!

1 cup uncooked rolled Oats

2 cups vanilla Soy Milk

2 ripe Bananas

4 Tbs. Almond or Peanut butter

2 Tbs. Raw Honey or Maple Syrup

1/2 tsp. Cinnamon

Put dry oats in blender and use grain/crumb setting if you have one or just blend until it has a roughly unified consistency (not crucial - the finer you make it the smoother your drink will be). Add milk and blend. Add banana, nut butter, honey or syrup, and cinnamon. Blend until smooth and drinkable. All ingredients can be adjusted or altered based on your preferences. Sometimes I like it room temp and sometimes I add ice - add more milk if it's too thick to drink. This combination makes 2 drinks that give you approximately 25 grams protein each.

29. Bean Burritos and Avocado Topping

2008-09-16T14:02:00.004-04:00

Whole Wheat Tortillas

Can Vegetarian Refried Beans

Ready Made Salsa of your Choice

3 Avocados

juice of 2 Limes

Herbamere or Garlic Salt

Scoop out avocados into mixing bowl and mash with fork or potato masher, add lime juice and seasoning to taste. Mix and set aside. Put Beans into center of tortilla and fold tortilla into burrito. Place in dry pan over low heat (about two minutes) folded side down, flip and heat other side. Remove from pan and cover with avocado topping and salsa.

Serve with spanish rice or chips and cheese dip.

28. Salmon Cranberry Salad

2008-09-15T15:10:00.003-04:00

This was a last minute creation when I realized I hadn't made my hubby anything for dinner... oops! This meal is similar to a salad that my sister said she had at Penera - I had never seen it before. It's always surprising when you find out that your own creation is already being served at a restaurant! Multiply ingredients to equal how many salads you want to make.

1- Tbs. butter

1 - frozen salmon burger

2- handfuls frozen green beans

1- handful sliced almonds

1- handfuls dried cranberries

Field Greens

Olive oil

Red Wine Vinegar

Fry salmon burger in butter leave plain or add any all-purpose spices that you like. When fully cooked set aside and let cool to room temperature. Sauté green beans on medium heat (in same frying pan) until crisp and tender. Cut salmon into strips, and put everything onto a bed of field greens. Lightly drizzle with oil and vinegar. Serve with warm bread herb crackers or baked potato.

27. Fried Tempe and Roasted Veggie Salad

2008-09-13T16:07:00.003-04:00

1 Pkg Tempe

3 Tbs Capers

2 Red Potatoes

1 bunch Asparagus

Baby Romaine Lettuce

Olive oil

Balsamic Vinegar

1 Garlic clove

juice of 1/4 of lemon

pepper to taste

parmesan cheese - shredded

Quarter potatoes and snap asparagus (keep tender ends). Toss together in olive oil to coat lightly. Sprinkle with pepper and 1/4 lemon juice. Roast in oven on 375 until potatoes are easily pierced with fork. While veggies are roasting slice tempe into bite size pieces. Pour 1/4 cup olive oil in pan turn on medium high heat - add tempe and capers. Brown tempe on both sides and allow capers to get crispy. When the tempe is almost ready add minced garlic and take off heat as soon as it begins to brown. Drain off oil and set aside. Dish salad greens, top with veggies, tempe & capers (w/ garlic), drizzle lightly w/ vinegar and add cheese.

Could serve two large or four small salads. Suggested accompaniment Tortellini with red sauce.

26. The Best Pancakes Ever

2008-09-11T14:36:00.003-04:00

My husband and I have been trying different recipes for pancakes and after a few modifications I think we have finally landed on a keeper!

1 1/4 cups All-Purpose Flour

1 cup Whole Wheat Flour

2 tsp. Salt

2 tsp. Baking Soda

4 Eggs

3 Tbs. Honey

1 cup Buttermilk (can substitute with yogurt)

1 cup vanilla Soy Milk

1 Tbs. Vanilla Extract

2 Tbs. plus Vegetable Oil

Mix dry ingredients, beat together wet ingredients and combine. Heat lightly oiled frying pan to medium high, pour 1/4 cup of batter for each cake and lightly brown on each side. Use butter (small pat) before each one to keep pan stick free. Our favorite addition is sliced bananas!

25. Mexican Bean Salad

2008-09-11T14:11:00.004-04:00

This salad is very flavorful and filling! The longer it marinates the better it tastes!

For Salad:

1 - can Blackeyed Peas

1 - can Kidney Beans

1 - Red Pepper diced

1 - Green Bell Pepper diced

1/2 - Purple Onion diced

1/2 - Cucumber diced

1 1/2 - Tomatoes diced

1 - Scallion Onion diced

1 - large handful Cilantro diced

1 - Avocado (Quartered)

Sour Cream

Salsa

For Dressing: (Mix together until combined completely)

juice of 2 - Limes

1/4 cup Olive Oil

1 - clove minced Garlic

Tsp. Herbamere Seasoning Mix (Optional)

Put Beans, Veggies and Cilantro in large mixing bowl, cover with dressing and mix well. Allow to marinate together for about 30 minutes to an hour before serving. Top each serving with an avocado quarter, a dollop of sour cream and spoonful of Salsa. Can also be served on a bed of lettuce.

24. Corn Chowder

2008-09-10T11:20:00.004-04:00

I found a recipe for Corn Chowder in Mothering magazine. We love Panera's Corn Chowder so I was excited to find a recipe that looked similar. I took the recipe to the grocery store, bought all the ingredients- then promptly lost the magazine! So, this is my version of the Mothering magazines Corn Chowder recipe :)

3 cups Almond Milk (original flavor)
1 bag frozen corn
1/2 red pepper, chopped
1/2 cup white onion, chopped (I bought the pre-chopped for the first time. WONDERFUL!)
1 stalk celery
2 baking potatoes, cubed
1 tsp Adobo seasoning (or garlic powder and pepper)
8 oz. water
bullion cube

Put in large pot and bring to a slight boil. Turn heat to simmer for 10 minutes. Remove from heat (be sure potatoes are done) and enjoy!

23.Black Bean Quesadilla

2008-09-08T16:51:00.003-04:00

This is for a single quesadilla. Modify to your needs.

1 large (burrito size) tortilla
1/2 cup cheddar cheese
1/4 cup black beans
butter
sour cream
salsa

Heat butter on med. in a large pan. Place tortilla flat in pan and add cheese to 1/2 of the tortilla. Put the black beans on top of this and then fold empty side over. Watch the cheese and as it starts to melt flip the tortilla to brown other side. Remove from heat and cut into wedges. The sour cream and salsa can go on top or can be put into small bowl to dip into.

22.Black Bean Salad

2008-09-08T16:44:00.003-04:00

1 can black bean
1/2 red pepper, chopped
1 cup corn
1/2 cup onion, chopped
fresh cilantro
dressing (anything light)

Toss all ingredients togther and serve! Serve with corn muffins or tortilla chips.

21. Baked Potato Broccoli Casserole

2008-09-07T14:13:00.004-04:00

2 potatoes

3 heads of Broccoli

1 bag/box Croutons

block of Cheddar Cheese (shredded)

small carton Cream of Broccoli Soup (Imagine soups)

2 Tbs. Sour Cream

3 eggs

tsp. Spike and tsp. Mixed up Salt (or all purpose seasoning)

First, bake potatoes, let cool and dice. Chop broccoli, shred cheese, and crush croutons. In bowl, mix together potatoes, broccoli, 1 egg, 1/2 of soup, and 1/2 of cheese. Pour into baking dish. In same bowl mix croutons, rest of cheese, rest of soup, sour cream, 2 eggs, and seasoning mix. Pour on top of broccoli and potato mixture in casserole dish. Bake on 350 for 45 minutes or until starts to brown on top.

20. Vietnamese inspired Noodle Soup

2008-09-02T18:12:00.005-04:00

1 - 2cup veggie broth cube

5 cups water

1/2 Tbs. Fish sauce

1 Tbs. Sesame Oil

2 Tbs. Soy Sauce

1 Tbs. fresh grated Ginger

4 Julienned Baby Carrots

3 Julienned (and cut in half) Celery Sticks

Vermicelli Rice Noodles (to your own preference)

2 chopped scallion onions

6-8 large mint leaves (chopped)

2 dashes red pepper flakes

Prepare noodles first, drain and set aside. Put water, sesame oil, soy sauce, ginger, carrots, celery in medium soup pot and bring to a boil. Let cook for about three minutes and turn down to low. Add noodles, onions, mint, and red pepper flakes. Keep on low for about five minutes and dish into bowls.

19. Egg Pizza for Two

2008-08-31T15:33:00.005-04:00

This is basically a frittata with less eggs.

2 Tbs butter

6 eggs

1 medium tomato

1/2 cup feta crumbles

1 handful spinach leaves

3 large basil leaves

garlic powder

pepper to taste

* you also need a large frying pan that can be put under the broiler

Slice tomato and cut into thick pieces. Roughly chop basil.

Melt butter on medium heat in frying pan. Pour eggs in pan and sprinkle all ingredients into eggs. Cook until bottom is firm and eggs are almost done (Eggs will be runny on top). Do not flip or mix eggs! Put pan in oven on broil until golden on edges and firm in center. About 6 minutes - but watch carefully!

*This is not very filling by itself - serve with tomato soup, bread or a salad.

18. Fried Green Tomato Sandwiches

2008-08-26T23:12:00.005-04:00

3 Green Tomatoes

6 slices Sourdough Bread

16 large leaves Fresh Basil

4 slices Sharp Cheddar Cheese

Mayo or Ranch dressing (optional)

1 1/2 cups Corn Meal

1 Tbs. Garlic Powder

1/2 Tbs. sea salt

pepper to taste

3 eggs

canola

Mix corn meal with garlic powder, sea salt and pepper and set aside. Slice tomatoes about quarter inch thick (or more if you like) and set aside. Slice cheese if needed. Scramble eggs and set aside. Place eggs, corn meal mixture and tomatoes near stove where you will create a work space for frying.

After I to fry tomatoes, I like to put them in my toaster oven on warm until I'm ready to put sandwiches together. I also like to "double dip" but you can skip the second dip to save time.

Start by heating about 3/4 cup of oil in medium size frying pan. I turn it on high and then turn it down to medium when I am ready to put the first tomato in. Dip one tomato slice at a time, you can fry as many as will fit in pan at a time. Dip tomato in egg followed by corn meal (cover both sides pat corn meal with fingers to help it stick). Dip in egg again and corn meal for second time. Then gently place in pan with hot oil. Fry on each side for about two minutes or until golden. Repeat for each tomato and place in warm oven or on paper towels to drain off excess oil.

When you are done frying, make each sandwich with 4 basil leaves, two tomatoes, a slice of cheese and mayo or ranch. You might have extra tomatoes which are great dipped in ranch on side.

*This is great served with sweet potato fries, or potato salad.

17. Spinach Pizza

2008-08-26T10:33:00.005-04:00

store bought pizza crust

tomato sauce ( I use pasta sauce b/c it has more flavor than pizza sauce)

olive oil

garlic powder

spinach (two handfuls)

8-10 large basil leaves

5 small mozzarella balls

1/2 cup shredded parmesan cheese

1/4 cup pine nuts

Preheat oven according to pizza crust instructions. Toast pine nuts in dry pan over medium heat, carful not to burn - watch until golden brown and set aside to cool. Lightly coat crust with olive oil (all the way to the edges) and sprinkle with garlic powder. Spread tomato sauce. Place spinach and basil into a bowl to chop with scissors. Put even layer of greens over sauce. Now sprinkle in nuts evenly over greens. Slice mozzarella and add layer. Then cover all of greens with shredded parmesan. Bake according to pizza rust instructions and enjoy!

16. Very Berry Salad

2008-08-25T19:18:00.005-04:00

I ate this salad with a humous tortilla wrap for lunch.

3 - handfuls Field Greens

3 - chopped Strawberries

1 - handful Red Raspberries

1- handful craisens

2 - handfuls blueberries

1/3 cup pecans

1/4 cup feta cheese

2 Tbs. Raspberry Vinaigrette

15. Coconut Curry Split Pea Soup

2008-08-24T17:22:00.005-04:00

This soup is plenty by itself but can be served with toasted pita bread and olive oil.

6 cups water

1 bag split peas

4 medium white potatoes diced

1/2 sweet onion diced

1 large carrot diced

3 celery sticks diced

veggie broth cube (to make two cups worth)

two handfuls chopped fresh parsley

1 tsp. powdered garlic

salt and pepper

1 1/2 Tbs. turmeric powder

1 Tbs. curry powder

1 can coconut milk

Start water on high in stock pot to boil. Add bullion cubes, peas, potatoes, onion, carrots, and celery. Bring to a boil then turn down to medium low. Then add parsley, garlic, turmeric, and curry powder. Once veggies are soft turn down again and simmer until split peas are soft, they will eventually turn to mush. (Add more water as needed to keep liquid covering peas and veggies.) Add salt and pepper to taste, and stir in coconut milk just before serving.

*note that turmeric and curry are strong flavors and preferences may vary, I recommend adding slowly and tasting broth as you go.

14. Raw Avocado Tomato Soup and Black Bean Salsa

2008-08-24T16:25:00.005-04:00

Both the soup and salsa taste best if you allow them to sit for about 30 minutes in fridge before serving. Serve with tortilla chips.

Basically you just blend all soup ingredients together in a blender. The most difficult part of this meal is having access to a juicer (this recipe in blender needs the liquid). If you don't have a juicer you can put all ingredients into a food processor and omit carrot and celery. I would go ahead and add full amount of red pepper though.

6 ripe tomatoes

3 ripe avocados

juice of one carrot

juice of two celery sticks

1 red pepper (juice of 1/2 of red pepper)

juice of 1 1/2 lemons

1/2 of medium red onion

1 large garlic clove

1 handful fresh cilantro

dash red pepper flakes

adobo seasoning mix and salt and pepper to taste

For: Salsa ( simply mix all ingredients together)

1 can black beans

juice of two limes

1/4 of red onion diced

handful of cilantro chopped

1 mango diced or thawed frozen mango pieces

dash of garlic powder

salt and pepper to taste

13. Favorite Fish Stick Dinner

2008-08-22T09:05:00.007-04:00

Black Beans and rice
Fish sticks
Baby Carrots
Corn bread muffins

1.Prepare Jasmine rice in rice cooker (i love these!)
2. Preheat oven for fish and muffins
3. Prepare fish and muffin mix (Jiffy corn bread muffins per box instructions except I sub. Almond milk for milk and add 1/2 can corn and 2 tsp sugar)
4. Put in oven together
5. Black beans- 2 cans black beans, 1/2 cup white vinegar (or apple cider) and a dash of Adobo- bring to low boil then simmer
6. 1/2 bag baby carrots with 1/4 cup water in microwavable bowl. Pour 1/4 cup honey and 1 tsp dill over the top. Microwave until desired crunchiness (I did 2 1/2 minutes and they were still really crunchy and bright orange)

12. Pei Wei Curry Coconut and Spring Rolls

2008-08-15T11:05:00.002-04:00

I tried to find a picture. My husband brought dinner home last night from Pei Wei. If you haven't been there before and there is one near you, give it a try. My favorite is their Teriyaki Bowl. You can order almost anything with tofu instead of meat.

11. Baked Pasta

2008-08-14T00:54:00.004-04:00

Nice change from regular pasta and red sauce.

Pasta shells (I use rice pasta to give ourselves a break from so much wheat in our diet, a friend turned me on to Tinkyada - the texture is the most like "real" pasta.)
Shredded Romano Cheese (found in specialty cheeses, sharper but similar to parmesan.)
sliced fresh Mozzarella balls
chopped or torn fresh Basil
1 - jar Pasta Sauce

Shred Romano Cheese if it isn't already. Boil pasta a few minutes short of directions. Place in baking dish, add generous layer of fresh basil pieces over pasta. Pour whole jar of sauce over basil and pasta. Place mozzarella in layer over sauce (I didn't use much and it didn't need much - meaning, you can leave spaces). Cover with shredded Romano or parmesan cheese. Bake 450 for about 15 minutes or until cheese is melted well but not brown.

Served with Salad and Garlic toast.

10. Turtle Island Special

2008-08-13T10:10:00.005-04:00

The name comes from a great little deli and organic shop in Atlantic Beach, Florida. They call this sandwich the Belle Norte. It is simple, beautiful, and smells wonderful!

Ingredients:

French Bread loaf (My Whole Foods has a whole wheat that is really good.)

olive oil

balsamic vinegar

fresh mozzarella balls

fresh basil

tomatoes

garlic powder

salt & pepper

The amounts you use are totally up to you. First get bread ready, slice french loaf horizontally and cut into individual size pieces to make sub sandwiches. Slice tomatoes thinly, roughly slice mozzarella so that it will lay nicely on bread can be thick or thin. Toast bread in toaster oven or under broiler. It is best to make sandwich while the bread is still hot. On one side - drizzle with olive oil and place the cheese slices in a single layer. Then a basil layer, and tomato tomato layer. Drizzle vinegar over tomatoes and sprinkle with garlic powder and salt and pepper.

9. Birthday at Olive Garden

2008-08-12T15:20:00.007-04:00

My sweetie had a birthday last week and we went to Olive Garden and a movie to celebrate. I had my favorite thing there and it's veggie!

Capellini Pomodoro:
Roma tomatoes, garlic, fresh basil and extra-virgin olive oil tossed with capellini.

I ate about half and took the rest home for the next night!

Back-to-school lunch box ideas

2008-08-12T14:50:00.008-04:00

I know this isn't really what our blog is "about" but I am doing my usual scramble to find a list of good lunch ideas. I thought you might be able to use this too :) .

Lunch Ideas:

Sandwiches:
Tomato and cucumber
Tuna (if you eat fish)
Egg salad

Pimento cheese

Non-Sandwiches:

tomato wedges with ranch

cheese and crackers

tobouli & humous with pita wedges or chips

match stick veggies with simple thai peanut sauce (recipe below)

frozen or home-made bean burritos

Sides:
Granola
Cereal snack mix
Celery with peanut butter
Boiled egg
Oatmeal cookies
Muffins
Banana bread
Zucchini bread
Corn muffins

Simple Thai Peanut sauce: (serves 2)

4 Tbs. raw sugar

4 Tbs. peanut butter

1 Tbs. soy sauce

dash ginger powder

dash garlic powder

8. Stuffed Bell Peppers & Broiled Tomatoes

2008-08-10T18:07:00.004-04:00

1 - box Couscous

1/3 cup pasta sauce

4 - large green bell peppers

6 oz. feta cheese

1 - zucchini

1 - yellow squash

4 Tbs. olive oil

1 Tbs. powdered garlic

1 Tbs dry italian spice mix

salt & pepper

1 cup parmesan cheese

4 small/medium very ripe tomatoes

Preheat oven to 400 degrees.

Dice zucchini and yellow squash. Make couscous according to box instructions. Put couscous in mixing bowl, add squash, feta cheese, 2 Tbs. olive oil, garlic and spices. Mix well. Cut tops of peppers off, stuff each pepper and top with parmesan. Replace pepper tops so that veggies will steam inside. Slice top of tomatoes off, drizzle with olive oil, salt and pepper and top with parmesan. Place peppers and tomatoes on cookie sheet, turn oven down to 350 and bake for about thirty minutes or until peppers are easy to pierce with fork and cheese is slightly golden on tomato tops. Let cool for about five minutes before serving. Any leftover couscous mixture can be baked and served on the side.

7. Vegetable Soup

2008-08-09T11:10:00.006-04:00

The other day was a rainy day and I needed to use up the leftover veggies from the week so I decided to make soup. It was very good!

4 Tbs. olive oil

3 cloves garlic

1/2 sweet onion

2 lg - red potatoes

2 handfuls baby carrots

1 head cauliflower

1 head broccoli

2 zucchini squash

1 yellow squash

1 can kidney beans

1 - large can diced tomatoes

2 - 2 cup size veggie bouillon cubes

6 cups water

1/4 cup red wine vinegar

2 tsp. red pepper flakes

couple dashes Mixed Up Salt

couple dashes of Spike

1 Tbs italian spice mix

extra salt and pepper to taste

Roughly chop all vegetables first. Put oil, garlic, and onion in large stock pot. Let garlic lightly brown then add water, tomatoes, bouillon cubes, red wine vinegar, spices, potatoes,carrots and kindney beans . Bring to a low boil, cover and let cook for about five minutes. Add rest of veggies, and continue to keep at low boil until veggies are at desired tenderness (approx. 30 minutes). Add more salt and pepper to taste

6. veggie dinner

2008-08-08T11:00:00.004-04:00

My parents went a way for a couple weeks and had lots of veggie's left from our trip to the farmers market so they donated them to us. I wanted to use them up before they went bad so this is what we did:

broccoli
onion
mushrooms
yellow squash

Chopped (big pieces) and steamed with a little butter, Braggs and Spike (I love the way these two smell together!). We put that on top of brown rice.

I also made mashed cauliflower by chopping up one head, steaming it in a little water until pretty soft. I drained the water, mashed the cauliflower and then added butter, salt and pepper. My kids aren't picky so I wasn't trying to "trick" them but none of them could figure out what it was and they all loved it ("tastes like mashed potatoe's!").

For a little protein I made cheese toast in the toaster oven.

YUM!

5. Grilled Veggie Kabobs

2008-08-04T13:55:00.007-04:00

My husband does all the grilling so if he is not around I would use olive oil in place of butter and broil veggies in the oven. You could always use Teriyaki sauce on the veggies as well.

Cut in large bite size chunks:

Red Pepper
Green Pepper
Mushrooms
Purple Onion
Zucchini Squash
Yellow Squash
Pineapple (fresh or canned)

Place veggie bites on Kabobs in rotating order. Melt 1/2 stick of butter and add a couple cloves of minced garlic and 1 Tbs of sugar (preferably raw, unrefined). Baste veggie kabobs several times with butter mixture to coat evenly. Grill until veggies are tender and slightly charred on edges of peppers and onions. (Can also be broiled in oven- but be careful not to burn.) Serve with brown rice and soy sauce or Liquid Braggs. Grilled sweet potatoes is another good alternative.

4. All-American Portobello Burger with Garlic Mashed Potatoes, and Green Beans

2008-08-01T19:59:00.005-04:00

For Burgers:

2 whole wheat burger buns

2 large portobello mushroom caps

swiss cheese

1/4 cup barbecue sauce

1/4 cup worcestershire sauce

Mix together BBQ sauce and worcestershire. After cleaning off your mushroom caps, use basting brush to coat them generously with 1/2 of the BBQ mixture, bottom side up. Marinate for 15-30 minutes. (While marinating start mashed potatoes.) Put oil in non-stick pan, just enough to lightly cover. Sauté mushrooms and baste both sides while cooking for about 8 - 10 minutes on medium heat. Toast burger buns place mushroom caps on bottom bun and top with swiss cheese.

For Mashed Potatoes:

4 red potatoes

3 whole garlic cloves

1 cup crumbled feta cheese

3 Tbs. sour cream

4 Tbs. butter

salt and pepper to taste

Quarter potatoes and cover with water in pot to boil. Add garlic and boil until potatoes are soft and easy to pierce with a fork. While potatoes are boiling, put butter, sour cream, and feta cheese into a mixing bowl. When ready drain water from potatoes, saving garlic. Add garlic cloves and potatoes to mixing bowl and mash all ingredients together until you reach desired consistency (I prefer chunky.) Salt and pepper to taste. Bon appetite!

For Green Beans:

bag frozen green beans

1/2 small white onion - thinly sliced vertically

1 minced garlic clove

1 Tbs. butter

Salt and pepper

Put butter in frying pan on medium high. Add onions and saute until becoming soft, add garlic and green beans and continue to saute stirring only occasionally allowing onions and green beans to brown slightly. Salt and pepper to taste.

3. Curry Garbanzo Bean Burritos

2008-07-31T23:21:00.005-04:00

This Recipe is inspired by a taco recipe from the Vegetarian Times magazine. I altered it according to my preferences and what ingredients were available to me. My two year old loved it and calls anything made with a tortilla a "pizza-tia".

1 Tbs. olive oil

1 Tbs. toasted sesame oil

about a cup diced vidalia onion

2 cans garbanzo beans

1 8oz can pineapple chunks w/ juice

2 Tbs. chopped cilantro

2-1/2 Tbs. curry powder

1-1/2 tsp. grated fresh ginger

zest of one lime and juice of one lime

flour tortillas

1 whole diced red pepper

1-2 cups baby romaine lettuce chopped

First chop onions, red peppers, and remove and chop pineapple from can. Chop lettuce and cilantro (I use scissors.) Put sesame and olive oil in pan on medium high heat, cook onion until soft. Add garbanzo beans, juice from canned pineapple, cilantro, curry powder, ginger, and salt and pepper to taste. Cook until liquid evaporates and beans begin to brown, stirring occasionally. Remove from heat and add lime juice and zest. Stir and gently mash garbanzo beans with your spatula or a fork. (Keeps the beans from rolling out of burrito wrap and is easier to fill tortilla.) Fill tortillas with bean mixture, red peppers, pineapple and lettuce.

serves 3-4 adults

2. Eggplant Parm

2008-07-31T09:29:00.004-04:00

This is what I made with the rest of my farmers market eggplant. Super easy and much healthier than traditional parmasean.

1 large eggplant
16 oz mozzerella cheese, shredded
olive oil
1 jar marinara
1 pkg spagetti

Slice eggplant to desired thickness. Place in a single layer in oven proof casserole dish. Brush with olive oil and broil until lightly brown (about 5 minutes). Remove from oven and sprinkle with cheese. Serve along side spagetti with marinara.

1. Farmers Market Thai Soup (vegan)

2008-07-31T00:10:00.010-04:00

I took my kids to the Jacksonville Farmers Market a couple days ago. I go a few times a year but somehow forget how dog-on cheap it is. I bought so much (with 40.00!) that I needed something to throw a bunch of misc. veggies into. On my way home from a too-late trip to Target (when will ever learn?!) I called Amber for an eggplant idea. Here's what we came up with:

1 med. eggplant, cubed (about 1 inch)
1 sweet onion, sliced- large slices
2 med red bell peppers, cubed
1 cont. white mushrooms, cubed
2 cans coconut milk
1 box Organic broth
grated ginger, to taste
sea salt, to taste
Braggs, to taste (or soy sauce- I was out)
juice of two limes
cilantro, fresh

Put all veggies in large pot. Add liquids and bring to a boil for about 2 minutes. Take off burner. Add ginger, sea salt, soy and lime. Stir well and serve with cilantro on top.

My 5, 8 and 10 year old all liked it. My 8 year old didn't love the mushrooms or eggplant but tried a little and ate everything else.

Let us know how you like it!