It’s springtime! Time to get inspired by our early seasonal crops. Rhubarb is one of our early spring veggies. I have always shied away from using this nutritious vegetable as it is very sour. Rhubarb is often used in desserts with the addition of a lot of sugar. I didn’t want to go down that…
Tag: vegan
Indian Kichari (Mung Bean & Brown Rice Stew)
Kichari is a very popular Indian dish. It is a great one-pot meal made with legumes, whole grains and assorted veggies. Mung beans are well-known in India and are touted for their health benefits (see below). I always get great responses when I prepare this dish. It is so healthy and hearty–and great for cold-weather…
Split Pea Patties with Tahini Dressing
This is a variation of my chickpea patty recipe. You can use various legumes for this dish (lentils, chickpeas, split peas, mung beans). They each have their own unique taste. Ingredients: 1 cup dry split peas, soaked overnight ¼ cup water 2 teaspoons chopped fresh garlic 1 teaspoon curry powder 1 teaspoon salt (or to taste)…
Italian-style Quinoa with Sun-dried Tomatoes, Spinach & Olives
I still enjoy experimenting with quinoa dishes (even though I’ve created many). You can get very creative with this versatile, nutritious little seed. Ingredients: 3½ cups water 2 vegetable bouillon cubes (or 1 teaspoon salt) 2 tablespoons nutritional yeast ½ teaspoon granulated garlic ½ cup chopped sun-dried tomatoes 2 cups uncooked quinoa, rinsed and drained…
Kale Apple Salad with Pumpkin Seeds
This is a variation of my Kale Apple Salad recipe. In this version I use pumpkin seeds instead of walnuts. Choose whichever you like best! Ingredients 1 small bunch of kale (about 2–2 ½ cups finely chopped) 2–3 tablespoons lemon balsamic vinegar, available in ME’s bulk section (for local people) 2 tablespoons olive oil 1…
Lentil Salad with Kale
This is another way to prepare lentils, if you’re looking for an alternative to soup. The small lentils (French and black) hold their shape when cooked, so can be used for salads. This dish can be eaten cool or warm. Ingredients 1 cup dry French lentils, rinsed and drained 1½ cups water ½ vegetable bouillon…
Broccoli Salad
This is a variation of my cauliflower salad recipe. Broccoli can also be used for this dish. I got very good reviews. Ingredients 1 medium head broccoli, cut into bite-size pieces (approximately 3 cups) 2 tablespoons nutritional yeast 2 tablespoons chopped white or red onion 3–4 tablespoons Vegenaise, or your favorite mayo 1 tablespoon lemon balsamic…
Mocha Pudding
This is a variation of my vegan chocolate pudding recipe. Coconut milk is so rich and creamy that it makes a great base for vegan pudding. Though I dilute it with water, it is still quite rich and delectable. For the mocha flavor I use coffee in place of the water. It’s quite delicious! Ingredients ¼ cup…
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…
Jahnavi Foster, CEC 