This is a delicious soup that you can make as hearty or as thin as you like, and it would still taste good. I prefer texture, but you could purée the soup smooth before adding the noodles. This budget-friendly soup reheats well, as long as you add a little water while reheating to thin it out. Ingredients 1 Tablespoon … [Read more…]
Watercress Salad with Gardein Crabless Cakes
Recently, Meatless Monday offered bloggers the opportunity to try some Gardein products to use for the creation of recipe ideas. Gardein has a large selection of vegetarian meat substitute items. I decided to try the crabless cakes, because I live in Maryland, and we love our crab cakes. I have to say, I didn’t tell my family that this … [Read more…]
Garlicky Asparagus Salad
1 bunch asparagus, cut into 2″-3″ pieces 2 Tablespoon extra virgin olive oil 1 teaspoon minced garlic ½-1 teaspoon Italian seasoning ½ -1 teaspoon salt (I used pink Himalayan salt, but any would do) Freshly cracked black pepper, to taste Directions Steam asparagus 5-7 minutes until just fork tender, but still firm. … [Read more…]
Turmeric quinoa granola
The reason that this recipe came up is that I currently have two different brands of quinoa in my kitchen. One that I like and one that I am not in love with. I decided to try to use up the bag that I didn’t like and thought, “I’m sure that someone has made a granola with quinoa”. I did a quick search, and came across Minimalist baker’s quinoa … [Read more…]
South of the Border Burrito, by Dr. Kristi Funk with Chrissy Roth | The Levantess
I was very excited when I got the opportunity to collaborate with Meatless Monday and Dr. Kristi Funk. Dr. Kristi Funk best known as the breast surgeon for Angelina Jolie and Sheryl Crow, is a leading board-certified breast cancer surgeon that specializes in comprehensive wellness, nutrition & fitness, and stress management. She has compiled … [Read more…]
Grain-Free Cauliflower Fritters
Cauliflower Fritters – Emshaat – Gluten Free, Grain Free, Dairy Free I love cauliflower. It is very versatile, and can stand in for chicken to make many recipes vegetarian. In fact, when my son was 3, and I made the following recipe, he thought he was eating chicken. As long as he was eating his vegetables, I really didn’t care what he called … [Read more…]
Instant Pot Lentils and Kale | The Levantess
As I previously posted, I bought an instant pot a few months ago, and it has been used quite regularly in my kitchen since then. I was trying to use up a bunch of kale before it went bad and kind of thought this up as I went along….the way much of my cooking happens. It actually started out as a maple flavored idea, then I thought, “oh! … [Read more…]
Meatless Monday: Cheesy Potato and Mushroom Egg Frittata
This is the perfect dinner for a Meatless Monday night, when you are just back into the week, and strapped for time. This comes together very quickly, and is delicious. You can make it as cheesy as you like, or omit the cheese. I cut this to look like pizza slices, called it egg pizza, and the kids scarfed it all down. My son took seconds and … [Read more…]
Red Coconut Curry Slurp Bowl with Lotus Foods Gluten Free Ramen
It’s been a while since I have cooked or blogged regularly. This has been a brutal season, despite the weather being nice. We have all been sick, right after the other. I feel (I hope) that we are on the other side of it now. I was given the opportunity to try some Lotus Foods items, through the Meatless Monday movement and Lotus Foods. I was … [Read more…]
Vegetable Cheese Soup – Meatless Monday
This soup is a bit lighter than the usual broccoli cheese soup. It is a forgiving recipe, in that you can use all broccoli, all cauliflower, or any combination of the two. You can use thawed frozen veggies instead of steaming raw ones. I like to add a summer squash (or zucchini) at the beginning with the onions, to add some more veggie nutrition – … [Read more…]
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