Sunday, March 6, 2011

Indian Samosa Wraps

These Indian Samosa Wraps are incredibly easy to prepare and taste wonderful! Click on the link below for the recipe. To make this an even easier recipe, just buy whole wheat tortillas.

Indian Samosa Wraps
Serves 4

Quickie Quesadillas

     These little guys are great! They are so easy to make. For those of you who still eat dairy, you won't even miss the cheese (yes, it is possible to make a quesadilla without cheese).  Find the recipe by clicking on the link below. We topped ours with avocado and salsa. Yum!

Quickie Quesadillas
Serves 4

Pasta with Roasted Vegetables

     This is a delicious pasta recipe from Dr. Neal Barnard's website It is very tasty and easy to prepare. It makes great leftovers and still tastes wonderful when eaten cold. Find the ingredients and recipe by clicking on the link below.

Pasta with Roasted Vegetables
Serves 4

Thai Noodles

This is a delicious recipe I found on another blog that I like to get recipes from: It's a very easy, fresh tasting recipe. Click on the link below to find the ingredients and recipe. 

Thai Noodles
Serves 4

Crispy "Fish" Tacos with Tomatillo Dressing

Here is another easy and delicious recipe from They make the perfect fresh summer meal. Click on the link below to find the recipe for both the tacos and the salsa.

Crispy "Fish" Tacos with Tomatillo Dressing
Serves 4

Falafel Pitas

     This is one of our favorite entrees. It is incredibly easy to make. You do need a large food processor though, otherwise it will be a disaster and will take a lot longer to prepare. If you do not have one, I would invest in one just to make this recipe. It's that good! Plus, you can use the food processor for many other things such as slicing and shredding vegetables. This can save you loads of time. I got this particular recipe from one of my favorite blogs,
Click on the link after the image to get the recipe.

Falafel Pitas
Serves 4

Note: Just a heads up, when you make the falafel mixture, put in all the ingredients except the garbanzo beans in the processor first and mix, then add in the garbanzo beans after. If you do it the other way around the garbanzo beans get stuck underneath the blade and it makes it hard to mix everything thoroughly.

Lentil Vegetable Soup

     Okay, so this is not the greatest picture. My sous chef and loyal helper in the kitchen does not always pay attention to presentation. This recipe was adapted from Rory Freedman and Kim Barnouin's Skinny B**** in the Kitch. It is a very tasty, healthy, and hearty soup that also makes great leftovers. We added more vegetables than the original recipe outlined and it lasted us three days. It still tasted great on the third day and we didn't have to worry about cooking.

Lentil Vegetable Soup
Serves 6 to 8

1 TBS olive oil, or less
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into a 1/2-inch dice
1/2 onion, cut into 1/2-inch dice
2 zucchini, quartered lengthwise and cut into 1/2-inch slices
2 yellow squash, quartered lengthwise and cut into 1/2-inch slices
4 cloves garlic, minced
1 tsp fine sea salt
1/2 tsp pepper
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp cayenne pepper
8 cups low sodium vegetable stock (2 32-ounce cartons)
1 1/2 cups lentils
1 TBS soy sauce or Bragg Liquid Aminos
1 14.5-ounce can diced tomatoes (with juices)

  1. Heat the oil in a large pot over medium heat.
  2. Add the red bell peppers, yellow bell peppers, and onion. Cook, stirring occasionally for 2 minutes.
  3. Add the zucchini, yellow squash, garlic, salt, pepper, marjoram, thyme, and cayenne. Cook, stirring occasionally, for 1 minute.
  4. Stir in the stock, lentils, soy sauce or Bragg Liquid Aminos. 
  5. Increase the heat to high, bring to a boil, and reduce to a simmer.
  6. Cook until the lentils are tender, about 30 minutes.
  7. Add the tomatoes and stir until the tomatoes are heated through. 
This recipe was adapted from Skinny B**** in the Kitch by Rory Freedman and Kim Barnouin, page 56. 

Hearty Steel Cut Oats

     I love steel cut oats! These oats are simply whole oat groats that have been cut into smaller pieces by a steel blade. They are chewier and less process than traditional rolled oats. Many people are reluctant to prepare steel cut oats because they take a long time, but if you plan ahead and follow my shortcut the night before, then you can reduce the cooking time. 

Hearty Steel Cut Oats
Serves 2 to 4

1 cup steel cut oats
4 cups of water
2 bananas, sliced
Fresh or frozen blueberries
Walnuts (or other nut of choice i.e.: almonds, pecans)
Agave nectar or pure maple syrup (to taste)

  1. THE NIGHT BEFORE, bring steel cut oats and water to a boil in a saucepan.
  2. Allow the oats and water to boil for about one minute. Make sure the water does not boil over.
  3. After the mixture has boiled for a minute, cover and turn off the heat. Leave the covered saucepan on the stove until the following morning. Do not refrigerate.
  4. In the morning heat the oats over medium heat and stir. Add more water if needed. You can also add soy milk or any other non-dairy milk (almond, rice, hemp). 
  5. Continue to heat the oats for 5-10 minutes until hot and creamy.
  6. Add agave nectar or pure maple syrup and mix into the oats.
  7. Add in the blueberries and stir gently.
  8. Spoon the oats into the bowls and top with walnuts and bananas.
For a different version of this recipe, leave out the blueberries and once the oats are cooked, sprinkle in some cinnamon, a little vanilla extract, and a pinch of nutmeg, and stir. Serve the oats into bowls and top with bananas, dates, and nuts. 

Creamy Cauliflower Soup

     This is a delicious soup. We have made it twice and the second time left out the cashew cream. I think I prefer it with the cashew cream, but it still tastes good without it. I got the recipe from another food blog website. Click on the link below to find the recipe. The recipe calls for cashew cream. Below you can find the directions on how to make your own. 

Cauliflower Soup
Serves 4

Cashew Cream

  1. Put a cup of raw cashews in a bowl and add cold water to cover. 
  2. Cover the bowl and refrigerate over night. 
  3. The next day drain cashews and rinse under cold water. 
  4. Place them in a belnder with enough water to cover. 
  5. Blend on high until smooth.

Pad Thai

      We love Thai food. Pad Thai is usually served with eggs, but it's not a problem to leave that out. This recipe was taken from Rory Freedman and Kim Barouin's Skinny B**** in the Kitch. The picture is not so great, but the meal was delicious! Don't feel overwhelmed by the ingredients. The recipe is easy to follow and makes great leftovers. You can find all the ingredients at a natural foods store or Asian market.

Pad Thai
Serves 4

6 ounces brown rice pad thai noodles
1/4 cup agave nectar
1/4 mirin
3 TBS ketchup (make sure you get a ketchup without high fructose corn syrup!)
3 TBS Bragg Liquid Aminos or soy sauce
1 1/2 TBS lime juice
1 TBS chili sauce
2 TBS oil (I used less)
14-16 ounces extra firm tofu, pressed and cubed
1/2 red onion, diced
2 cloves garlic, minced
3 scallions, halved lengthwise and cut into 2-inch pieces
2 cups bean sprouts
2 carrots shredded
1/4 cup fresh cilantro
1/4 cut chopped roasted peanuts
4 to 8 lime wedges

  1. Before you do anything else, press the tofu by placing it between two plates and setting a heavy weight over the top plate. I fill a tea kettle with water and place it as a weight on the top plate. This helps eliminate the extra water in the tofu so your pad thai doesn't get all watery. Keep the weight on the tofu for 10-20 minutes while you prepare everything else.
  2. Cook the noodles according to package directions, drain, and set aside.
  3. In a small bowl whisk together the agave, mirin, ketchup, soy sauce or Bragg Liquid Aminos, lime juice, and chili sauce; set aside.
  4. Cut the tofu into cubes.
  5. Heat the oil in a wok or skillet over high heat.
  6. Add the tofu and stir-fry for 4 minutes.
  7. Add the red onion and stir-fry for 30 seconds.
  8. Add the noodles and agave nectar mixture and stir-fry until the noodles are evenly coated with the sauce.
  9. Add the scallions, bean sprouts, and carrots and stir-fry until all the ingredients are well combined and heated through.
  10. Transfer pad thai to plates or a platter and garnish with cilantro, peanuts, and lime wedges.
  11. ENJOY!

Recipe taken from Skinny B**** in the Kitch by Rory Freedman and Kim Barouin, page 92.

Kreamy Kamut

     Kamut is an ancient Egyptian wheat that has been cultivated since 4000 B.C. This recipe uses kamut flakes. It tastes great with diced fuji apples, dates, and walnut pieces. You can buy kamut flakes in the bulk section of a natural food store such as Whole Foods. 

Kreamy Kamut
Serves 2-4

1 cup kamut flakes
4 cups water
Agave nectar (to taste)
1 fuji apple

  1. In a saucepan bring water and kamut flakes to a boil. 
  2. Simmer over medium heat for about 5 minutes or until the kamut flakes are creamy and water has been absorbed. Stir occasionally. 
  3. In the meantime, dice the apple and the dates. 
  4. When the kamut flakes are cooked add the agave nectar and mix. 
  5. Place the apples in two or four serving bowls and spoon in the kamut. 
  6. Top with dates and walnuts. Or, if you prefer spoon the kamut into the bowls first and then top with the apples, dates, and walnuts as shown in the picture. 
  7. Enjoy!