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Posts Tagged ‘Vegetarian’

With the holiday looming and just days ahead, the internet has gone crazy with links to recipes, planning, decorating and anything else to do with our American Thanksgiving.  Rather than try to produce much of my own information, I want to share links here for those of you who might not be able to monitor the net all day, or who watch different websites than I do.

I will update this list as the week progresses — I cannot stand to not share!   Enjoy, and Happy Thanksgiving, everyone.

National Geographic Thanksgiving Quiz & Games
Some amazingly delicious drinks from my friends at Madtini.com
Eatdrinkbetter.com – Vegetarian Thanksgiving recipes from around the world
Whole Living – Warming fall recipes
Mini pumpkin pies for the kids to make – from National Geographic
Indiana Public Media –  Easy baked apple crisp
OrganicAuthority.com – Article about volunteering this Thanksgiving
Easy Thanksgiving side dishes from delish.com
Be the Hostess with the Mostess
Gluten-free pie crust made with coconut flour
A very nice handful of Thanksgiving links from Organic Valley
The Martha Stewart Thanksgiving Hotline Info

I’ll try to keep up with the mad amount of info crossing my computer, so check back for new links.  Yay for Turkey Day!!  I can’t wait!

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I played around on a web project too long today and found myself starving and shaky with no plans for dinner.   I was thinking about pasta, but when I saw a couple of different kinds already open in the kitchen, I didn’t want to open a new box.   So I threw some water on to boil, with plans to blend some shells and thin spaghetti, and top it with a concoction of leftovers.

I had on hand a half zucchini, a can of black beans, and a half jar of pasta sauce. I also had some apples from my friend Lise’s tree, which would make a perfect dessert.

While the water was boiling I peeled the apples, but left them on the core.   Then I put them into a bowl and drizzled vanilla extract over them, sprinkled nutmeg and cinnamon on them, then shook a couple of spoonsful of raw sugar over the bowl.   I popped those into the microwave for three minutes.

While the apples cooked, I sliced the half zucchini onto a plate, along with a couple cloves of prechopped garlic from a jar, dried oregano and basil, and some cracked pepper and sea salt.   I set that aside until the microwave was available again.

Once the water was boiling, I put both pastas into the water.   When the apples were done, I put the zucchini dish into the microwave for three minutes, too.   I opened a can of black beans and rinsed and drained it.   Once the pasta was done, it was drained and added back to the pan, along with some olive oil, which I then tossed it in.   I added one can of black beans, and 1/2 jar of pasta sauce to the noodles and tossed.   By then the zucchini was finished microwaving and I sat down to have my delicious hot meal that didn’t take more than 15 minutes to make!

Every thing I used in the meal was organic.   The noodles and beans were from Eden Organic, the spices, herbs and pasta sauce were Archer Farms.  You gotta love that. 

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I just made this cake today (see pics in previous post) and it is ridiculously quick and easy.   If you are vegan or being careful with what you eat, you will love it.  It isn’t a typical cake flavor, not sickenly sweet like most cakes.  I would think of it as a sort of short bread cake, less sweet, but still delicious.  It has the consistency of cake and smells delectable while baking.

1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
1 cup pure maple syrup
2/3 cup water
1/3 cup olive oil
2 tsps cider vinegar
1 Tbs vanilla

Preheat your oven to 350F.   Prepare one round cake pan or pie plate by lightly oiling it and dusting with flour.

Mix the first five (dry) ingredients in a medium mixing bowl.  Combine the remaining (wet) ingredients in a separate bowl. Make a well in the middle of the dry mixture and whisk in half the wet mixture.  Once that is well-combined, pour the remaining wet mixture in and stir until it is a batter.  Pour into prepared pan.

Bake 30 – 35 minutes, being sure not to undercook.  Check for doneness by inserting a toothpick into the center of the cake.  Cake is done when toothpick is clean.  This cake is gooey in the middle if not well baked (and not a good gooey).

Once removed from oven, let the cake cool in the pan for 10 minutes, then top with fruit of your choice.  I used strawberry halves and dusted the entire top with raw sugar.

This recipe is adapted from the Maple Syrup World website.

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THIS PAST WEEKEND HAS BEEN busy and has spilled over into this new week, starting with a trip to the nearby Moore’s Farmers Market on Thursday.  My friend Marcie lives up there and she took me around to introduce me to some of her new farmer friends.  I had a great time!  I also came away with some good zucchini, other types of squash, and onions.   I love the freshness of the food just brought in from someone’s farm!    Two of the farmers gave me info on their farms, which are open to the public — I can’t wait to go visit.  An Oklahoma winery was also set up there, and I grabbed their info on the way out, for yet another field trip. 

After some quick planning, I managed to get my act together for planting some vegetables and herbs.  I had my beds all prepared, but no plants.   I made a quick run to the local Lowe’s and grabbed a thyme plant, rosemary plant, and organic seeds for two types of tomatoes, two types of lettuce, bell peppers, and basil (omg I love basil).   Yesterday I got the plants into the beds, and all of the seed into trays.  (Side note:  Lowe’s also has a couple of different organic soils.)   The lettuce seed is unplanted as of yet, since it is sown directly outdoors and just sprinkled with soil.  We had a gully washer today, and I didn’t want my little babies washed away.   I’ll likely spread the lettuce seed tomorrow.    Once I get the plants hardy enough to move outdoors, I want to fill in spaces with plants that attract bees and butterflies.  I’ve posted a lot of good gardening links for homemade bug sprays and other things on my facebook page. I hope you can have a look and “Like” the page.

I took Sunday to begin planning a good schedule for this blog, and I am working on some ideas for a couple of new blogs (can’t wait!)  Tomorrow will be one more day of planning, and then food shopping, before I get back into the full swing of things. 

Tonight I threw together this soup for dinner:

Lisa’s Farmer’s Market Soup

32 oz. organic vegetable broth

1 cup broccoli heads

1 1/2 medium zucchini, sliced

2 carrots, sliced

1/4 white onion, chopped

1 cup cooked whole grain brown rice

Cracked black pepper & thyme to taste

Cook the rice ahead and put aside (check package, can take 45 minutes to an hour).  Into a saucepan or skillet, pour broth and add all  vegetables.  Add pepper and thyme,  and bring to boil until carrots are softened.    Stir in the cooked rice and serve hot.

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ONE THING I LOVE ABOUT cooking is occasionally you think you are out of food, then you discover if you just throw a few things together you can make something delicious.  That’s what happened to me today.   I had a can of chickpeas, so I did an online search for recipes and found Fusion Hummus at allrecipes.com.  Since I only had one can of chickpeas on hand, I exactly halved the recipe.  I also used dried rosemary, 1/4 teaspoon crushed, instead of the fresh.   After putting all the ingredients into my blender, I shook a few dashes of salt and pepper on top, and blended.  A few pieces of whole grain flatbread made for a very delicious lunch.

I think the tanginess of this hummus makes it a perfect side dish for a cookout or picnic.   It will be perfect alongside potato salads, pasta salads or other Memorial Day type foods.   Serve with chips, crackers, or breads.

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I DID A QUICK SEARCH for some new and different ingredients, we needed something fresh, sweet, something to wake up our tastebuds!   The perfect answer:  this delectable Honeydew Kiwi Cooler from Good Housekeeping. This is a smoothie I will want to drink in the heat of the summer — so very refreshing!

And I even dared to use lemon and honey again!   How’s that for bravery?

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