This is an easy vegan bolognese recipe. If you’re looking to add more protein to your pasta dishes, this is a simple inexpensive way to do so. It’s another way to use TVP. Ingredients 1 (12–16 oz.) package pasta, regular or gluten-free 1 (28-oz.) can crushed tomatoes or whole tomatoes, blended 1 tbs. extra virgin…
Category: Recipes
Cinnamon Pecan Granola
I finally decided that it was time to make my own granola. This is a nice, simple recipe, that is not overly sweet. You can vary the nuts and seeds according to your preference. Ingredients 4 cups whole rolled oats 1 cup raw pecans, chopped ¼ cup raw sunflower seeds ¼ cup raw pumpkin seeds 1-2…
Millet Pilaf Curry with Cashews
Millet is a healthy whole grain that is naturally gluten free and easy to digest. It is not often eaten in our country, but is readily available in natural food stores. Millet is very inexpensive and cooks up in less than 30 minutes. I started experimenting with millet when I began working at Mother Earth’s. I wanted to create tasty…
Summer Vegetable Pancakes
This recipe is a variation of my zucchini pancake recipe. I have created several variations, which may be prepared during different times of the year–depending on what’s available and/or in season. This recipe–and its variations–is always a hit! Ingredients 3 cups shredded or grated summer squash (drain squash if it is very watery) ½ cup fresh…
Savory Corn Crepes
Garbanzo (chickpea) flour is a wonderful, versatile product. It’s naturally gluten free and has only one ingredient: chickpeas. It has the unique quality of bindability, so no other binders are required when making pancakes or crepes. I vary the veggies depending on the time of year. In the summertime, I love to use fresh local…
Avocado Salad with Tomatoes & Cucumbers
Avocados are so nutritious and versatile. To stretch the avocados, I add cucumbers and tomatoes to this recipe. This is another one of my season-inspired creations. Since we have tomatoes and cucumbers in such abundance, I find ways to add them to my dishes. This recipe tastes similar to guacamole, but it’s not mashed. Ingredients 4…
Lime-Coconut Mousse/Parfaits
At Mother Earth’s where I work, I learned from our fabulous bakers how to prepare a vegan chocolate ganache. Instead of using cream, they use ripe haas avocados. I decided to experiment with this idea and see if I could use avocado as a base for a “mousse” like dessert–that wasn’t chocolate. I needed to…
Pasta with Fresh Tomatoes, Zucchini & Basil
Pasta dishes are an all-time favorite in my family. I created this recipe in the summer when tomatoes and zucchini are in season. I often prepare marinara sauces at home, but in the summertime we tend to opt for pasta with a fresh tomato salad. I added in the roasted zucchini as well for additional…
Mexicali Millet
Millet is a healthy whole grain that is naturally gluten free and easy to digest. It is not often eaten in our country, but is readily available in natural food stores. Millet is very inexpensive and cooks up in less than 30 minutes. I started experimenting with millet when I began working at Mother Earth’s. I wanted to create tasty…
Roasted Fennel & Carrot Soup
This is a very simple soup recipe. Roasting the fennel softens the licorice flavor and it becomes sweet and delectable. It’s healthy and delicious! Ingredients 2 small fennel bulbs—rough chopped (about 2 cups) 2 carrots—sliced about ¼” thick 1 medium onion—rough chopped (about 1 cup) 1-2 garlic cloves 2 tbs. extra virgin olive oil ½…
Quinoa & Lentil Salad with Basil Oil
At my place of work–Mother Earth’s Storehouse, we now carry in our bulk department different types of oils and vinegars. I have been experimenting with these condiments to see how they work in various recipes. Because of the infused flavors, you can use less ingredients. I’ve discovered that they are another timesaver. You can still have great…
Curried Red Lentil Soup
Red lentil soup is a staple in my home. We love it! I have always prepared it “Indian-style” with curry and other common Indian spices. It is a wonderful way to enjoy lentils. Lentils are high in fiber, and worth adding to your healthy diet. Every time I make this at work, or variations of this…
Jahnavi Foster, CEC 