I’ve always loved tomato soup. It’s so warm and comforting. This is a creamy version made without cream. Ingredients 2 tablespoons extra-virgin olive oil 1 cup chopped onions (1 medium onion) 2 tablespoons chopped garlic 3–4 medium potatoes, chopped (you can also use a combination of potatoes and parsnips) ½ teaspoon salt ¼ teaspoon black…
Category: Recipes
Autumn Slaw (Cabbage Apple Citrus Salad with Walnuts & Raisins)
This is a variation of my Autumn Slaw recipe. In this dish, as well as in the original, there is no added sugar, salt or oil. Instead of fresh orange juice, I use one of the new vinegars we now carry at Mother Earth’s Storehouse, tangerine balsamic. It blends quite well with the fresh lemon…
Savory Vegetable Crepes
This is one of my easiest, quickest cooking recipes–and they are so delicious! You can eat them for a snack or for breakfast. Ingredients 1 cup garbanzo (chickpea) flour 1 cup water 3–4 tablespoons chopped scallions or grated onion ½ cup finely shredded or minced veggies: cabbage, carrots, kale… (you can use other veggies as well)…
Cauliflower Salad
I first created this recipe for my “Summer Salads” theme at work. In the summer, and during this time in the autumn, we have local, organic cauliflower at Mother Earth’s, which is the inspiration of this dish. I always look for local, seasonal foods during our growing season. I love to cook seasonally and I…
Red Lentil Doshas (Savory Indian Crepes)
Doshas are a popular dish in South India. They are traditionally made with basmati rice and a type of legume called urad dahl. The beans and rice are soaked in water, then ground into a batter and fermented overnight. I have simplified the recipe and used red lentils, a more common legume, which is readily…
Thai Coconut Curry Soup
This is a simple, yet tasty soup. I love the addition of coconut milk in soups, so I created this recipe to highlight this rich and nutritious ingredient. Ingredients: 2 tablespoons coconut oil 1 cup chopped onions (1 medium onion) 1 tablespoon minced fresh garlic 2 cups cubed sweet potatoes (approximately 1 large; other root…
White Bean & Spinach Soup
“Foods for the Blues” was the theme for this recipe. Winter brings short days and chilly temperatures; this may affect our moods and energy levels. Certain foods can help diminish the winter blues and boost your energy. Many of the ingredients in this dish are recommended for the cold winter months. It’s an easy recipe, yet…
Spicy Sautéed Cabbage & Tomatoes
Cabbage is a wonderful vegetable full of great nutrition (see below). It is great roasted, baked, and sautéed–or in salads, soups and stews. In this recipe the cabbage is sautéed with just a few simple seasonings that are quite tasty together. Ingredients 4 tablespoons olive oil, or your favorite cooking oil ½ teaspoon brown/black mustard seeds…
Chocolate Chia Mousse
This is a variation of my Chocolate Chia Seed Pudding recipe. Instead of leaving the chia seeds whole, I blended all of the ingredients together to attain a smooth and creamy consistency. The texture is very much like mousse. The customers really enjoyed it! Ingredients: 1 (13–14-ounce) can coconut milk ¼ cup chia seeds ¼ cup…
Chickpea Salad
In this recipe I use ingredients that are commonly found in tuna salad. Vegenaise (reduced fat) and Just Mayo are usually my mayos of choice, but you can use any mayonnaise you like. The nutritional yeast adds flavor and protein to the dish. I like to coarsely mash the cooked chickpeas to have some texture. I…
“Cheesy” Cauliflower Soup
I often use nutritional yeast as a vegan cheese substitute because of its cheesy taste. It is not active, so does not promote yeast growth in the body. Nutritional yeast is a complete protein containing all of the essential amino acids. It’s an easy way to add extra protein to your dishes and extra flavor…
Lentils with Caramelized Cabbage & Onions
I wanted to create a new lentil recipe–something other than another lentil soup (which I often prepare). During the summer I made a few lentil salads, but now that the weather is cooler I decided to try something new. Rather than make a cool salad with lentils, I prepared a warm lentil dish. French lentils, (small) brown…
Jahnavi Foster, CEC 