This is a great pilaf that incorporates both rice and quinoa. It is versatile and you can use any frozen vegetables you and your family prefer. The nuts can also be swapped according to preference and what you have on hand. One day last week I used walnuts, this time I used almonds – your choice. You can eat this as a main course for a … [Read more…]
Meatless Monday- Egg In A Rabbit Hole (Egg with Kale & Spinach, Topped With Cracked Pepper & Sumac)
Eggs In A Hole typically place the egg in the middle of a slice of bread. I like to place mine in the middle of a bed of greens, the kind that would make any rabbit (and veggie-loving human) happy. It’s a fast and easy breakfast, lunch, or dinner, and pretty healthy, too. You get 2 cups of leafy greens in this meal, heart-healthy olive oil, and a … [Read more…]
Meatless Monday – Ravioli, Mushrooms, and Spinach in Rosé Sauce
like to keep a package of fresh pasta in the refrigerator when I know that we will be busy the upcoming week, because it provides a quick meal option when we are running around all day and need to get food on the table quickly. The sauce takes about 10 minutes to make, so plan that accordingly when you start your ravioli. Ravioli, Mushrooms, … [Read more…]
Meatless Monday – Garlicky Potato Dip/Mash
This is a mashed potato dip, using olive oil instead of butter or cream. You can use parsley or cilantro in this, keeping in mind that each has a distinct flavor. Garlic is what makes this very tasty, but start at 1 clove, adding more if needed. We’ll be eating this along with an omelet and a salad for Meatless Monday. It is also good as part of a … [Read more…]
Meatless Monday – Colcannon
What is there to say about this recipe? Butter = good. Potatoes = good. Cabbage = good. Put it all together in whipped form = excellent. Next time, I think I’d add carrots or parsnips, and maybe kale as well. Meatless Monday – Colcannon 5 red-skinned potatoes, scrubbed clean (about a pound) ½ small cabbage 1 cup whole milk 1 … [Read more…]
Meatless Monday – Oatmeal Helba – Vegan Oatmeal Fenugreek Cake Bars
This is a reworked dessert/sweet recipe. It is made with fenugreek seeds. It is usually made with mostly semolina. I wanted to make these bars, but noted that I only had about half the required semolina. I had a hunch that oatmeal would taste great in this, and I was right. From the original posted recipe Helba is a traditional sweet, dense cake … [Read more…]
Meatless Monday – what’s on your menu?
On this Meatless Monday, what is on your menu? Today’s lunch was a saute of spinach, mushrooms, onions, topped with an egg. This evening, we plan on having Reshta/Rashta – Stewed Lentils and Noodles with Tangy Caramelized Onions (funny how I posted the Reshta recipe almost exactly a year ago) … [Read more…]
Meatless Monday: Tomato Cabbage Bulgur Soup
We had stuffed cabbage over the weekend, and I made sure to set aside any hard to wrap leaves (excessively curly, or very torn). I ended up with about 2 cups, once I chopped them small. I remembered a soup I had several years ago, that included bulgur, and decided to recreate it. It is a nicely hearty soup, perfect for a cold day. This … [Read more…]
Meatless Monday – Holiday Dishes – Cruzan Potato Stuffing
This is a very delicious potato dish that is served on holidays in the Caribbean. This is a reblog of an earlier post (posted exactly one year ago, in fact), simply because I like this picture so much better. This was taken when I cooked this year’s Thanksgiving dinner. It was much sunnier than last year. I love this spicy/sweet West Indian … [Read more…]
Red Lentil and Swiss Chard Soup
The lentil is a humble but mighty ingredient. It is a superior form of protein, and contains significant amount of fiber and iron. It is also good source of folate, an important nutrient for women of child-bearing age. But, what is the best part? It cooks in a short time, relative to dried legumes. That makes it a better option for a weeknight … [Read more…]
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