This recipe is a great alternative to pasta with marinara when tomatoes are in season. It is so fresh and easy to prepare. The tomato salad can also be eaten with quinoa, millet or your favorite bread. Ingredients: 1 (12-16 oz.) package regular or gluten-free pasta (rotini, fusili, elbows, small shells, etc.) Tomato Salad* 4…
Tag: vegetarian
Tomato & Corn Salad
How many variations of tomato salad can I create? Well, here’s the thing: when I see the bounty of the summer season, I try to use our seasonal produce in as many ways as I can. Delicious corn grows in our northeast region and we have a local grower right down the road. Tomatoes are wonderful when they’re…
Savory Zucchini Pancakes with Curry Mayo
This recipe is a variation of an Indian dish: Zucchini Kofta. Koftas are very popular and are commonly served with a sauce or chutney. Koftas are usually fried, so to make this dish healthier, I decided to pan-fry them in non-stick pan to minimize the amount of oil needed. I make these in the summertime…
Cole Slaw
One day I was craving cabbage, so I decided to create a coleslaw recipe of my own. My inspiration was a new balsamic vinegar that is now available at Mother Earth’s Storehouse where I work in upstate New York. I was thinking about dishes that would work well with this new vinegar. Since it has a…
Thai Coconut Curry Vegetables with Tofu
The first time I tried Thai food, I fell in love. Since then I have created a few recipes to emulate the dishes I have come to love. This is my version of Thai red curry. People really enjoy this dish! Ingredients 1 (14–16-ounce) block of tofu, cubed and baked* 2 tablespoons extra-virgin olive oil…
Kale-Cucumber Salad with Citrus-Mint Dressing
The topic of alkaline foods is common these days. High-acid foods (coffee, alcohol, meat, cheese, etc.) may contribute to acid reflux, heartburn and other conditions. Alkaline foods (fruits, vegetables, seeds, herbs, spices, etc.) help to balance acidity. I prepared this salad for my demo at work. All the ingredients are alkaline, so I refer to it…
White Bean Hummus
Yes! Another hummus recipe. I know that there are so many good recipes out there, but I just had to create one of my own. It’s a bit lighter as there is no added olive oil often found in hummus recipes. Even without the added fat, it’s still creamy and delicious. Tahini has its own…
Lentil Curry with Rhubarb & Fennel
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…
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…
Jahnavi Foster, CEC 