Tabouli!

As fun to eat as it is to say. If you've had it in a restaurant and think you don't like it, try making it yourself. I adapted this from the recipe in Vegetarian Planet. So tasty! LOVE IT.

1 cup bulgur wheat (Pour 2 1/4 cups boiling water over bulgur wheat in a bowl. Put a plate on top, let it sit 20 minutes. Then drain.)
1/4 cup lemon juice (or juice of one lemon)
1/4 cup olive oil
one clove garlic, minced
small onion diced (optional, I didn't use)
1/2 cup chopped fresh mint
1 1/2 cups chopped fresh parsley (optional. mine is delish w/o it!)
Salt and pepper to taste
*whatever chopped veggies you want: tomato, cucumber, celery, radishes, carrot...
*chopped walnuts if you like, or currants.

I love this because it's versatile. Traditionally it's made with cucumber and tomato, but I didn't have those so I used carrots, celery, and radishes. It's so yummy!

Quinoa & Lentils

My neighbor wants to start cooking with this mighty grain and lovely legume I can't stop talking about, and asked for some recipes. Here are few of my favorites:

Quinoa, White Bean, And Kale Stew
This is also great with kidney beans. And I love it with hot sauce. YUM!

Chipotle Lime White Bean and Corn Quinoa
I AM OBSESSED WITH THIS SALAD. It's my favorite new recipe of 2010. Thanks to my friend Julie who made if for me to eat at the Brandi Carlile concert, because it's vegan. So kind. And now I can't imagine life without it!

1 Cup uncooked quinoa
3 Tablespoons fresh lime juice
3 Tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon garlic salt with parsley
1 teaspoon adobe sauce (from can of chipotle peppers)
1 can yellow corn, drained
1 can white beans, drain and rinsed
1/2 Cup fresh chopped cilantro leaves, chopped
2 chipotle peppers, chopped
1/2 Cup red bell pepper, chopped
1/4 Cup green onions, chopped (the green parts)

Prepare quinoa according to package directions. In a small bowl whisk the lime juice, olive oil, salt, parsley and adobo sauce. Pour into quinoa and mix in corn, beans, cilantro, chipotle peppers, red bell pepper and green onions. Cover and chill until serving.

Red Lentil Soup I have no words to describe how much I love this soup. I made this for a friend visiting from out of town and she stated quite seriously while sipping, "I'm not leaving without this recipe." Yeah, it's amazing.

Julie, I hope you enjoy these recipes! More to come...

Perfect Chocolate Birthday Cake

One of the best chocolate cakes I've ever had. I made it for my daughter's birthday and her friends were overheard saying,"This is the best cake ever!" :)

Healthy Fast Kid-Friendly Food!

Been trying recipes from this awesome food blog and they've ALL been a big hit with the kids! I can't believe how quick and easy they are! I'm sure these will become regulars at our table.

Chili Mac It's basically homemade vegan hamburger helper! And total kid food. Just don't make this to impress your hubby. But I loved it!

Lo Mein I used whole wheat linguine. Kids gobbled it UP!

Smoky Refried Bean Soup I'd serve with warm tortillas, and top with avocado and cilantro. This IS RIDICULOUSLY easy! I doubled it and ate it for lunch for a few days! LOVED. I want to try it with homemade beans.

TLT SandwichesThis was so good I went out the next day to buy more tempeh so I could have it for lunch AGAIN! It was really yummy as a salad with arugula and avocado, and a simple vinaigrette.

Peanut Butter Banana Cookies LOVE that these are low sugar and healthier- and the kids love them as much any other cookie!

Summer Minestrone

I've decided to start posting my favorite vegan recipes for my sisters and friends who want to start eating less meat and more plants. Lots of people tell me they want to start eating more meatless meals but have no idea what to make. I'm hoping these posts will help make it easier, and I'm happy to share my enthusiasm for plant-based, animal-free cuisine!

I'm so in love with the vegan lifestyle and how good it makes me feel, physically and emotionally. I've never felt better, even being 9 months pregnant! I've read and researched enough to feel confident that a diet based on plant foods alone is not only adequate, but much healthier, in so many ways. If you're interested in reading up on all of the benefits of a vegan diet, I would recommend these great books: The China Study, Eating Animals, The Kind Diet, and In Defense of Food: An Eater's Manifesto.

I made this minestrone soup tonight because I'd been craving it all week. Not sure anyone else feels like soup in the middle of summer but I love it any time of year! And I thought it would be a good way to use our garden vegetables. I modified this from a recipe I found online. It's really simple, easy, and so tasty!

4 cups vegetable broth
1 28 oz. can crushed tomatoes
2 potatoes
2 carrots
1 zucchini
corn (fresh or frozen)
whole wheat pasta (any) -just a little, abt 1/2 cup
collard greens (I prefer to cabbage b/c they are packed with more nutrients, but use cabbage if you want)
can of kidney beans
2 T Italian seasoning
salt & pepper (to taste)

Chop veggies and put all ingredients together in a big pot. Simmer 15-30 until veggies are soft. That's it! I didn't have celery or I would have put that in. Oh, and you should add the collard greens last, about 8 min. or so before you eat it, so they don't overcook. but no biggie if they do. I simmered over too much heat and lost liquid, so I had to add water. So simmer gently, or just add water if you need to.

For dessert we had this zucchini bread with chocolate chips, so delicious:hellyeahitsvegan.com

coolest lunches!

found these super cute and practical bento box style lunch boxes!



from this great book:



My kids will not be eating the cafeteria lunches at school, so I knew I had to have a plan to not get stuck with the same old boring peanut butter & jelly. and because I don't do processed foods...what on earth for snacks??? I needed help! and I know it will take lots of planning. Now I have countless ideas from this book and website. Hoping my kids will feel special, not deprived, with their healthy creative lunches packed in such a fun way!

thought it was too cool not to share! check out those lunchboxes here. sooooo awesome!

Read This Book!

http://www.eatinganimals.com/site/book/

Veganomicon!

I spent all day Sunday under the sun on this blanket reading this life-changing cookbook!

Tonight I make my first Veganomicon recipe. It was very hard to choose from so many incredibly exciting meals, but I've decided on the Pineapple-Cashew-Quinoa Stir-fry, with some broccoli, and Tangerine Baked Tofu. Hubby is at the store getting the ingredients and I can't wait to eat this fantastic supper! :)

Cinco de Mayo Cupcakes!

This cupcake is so good I'm actually singing to it in my head! Oh my cupcake, oh my cupcake....to the tune of Oh My Darling Clementine. lol!


Mexican Hot Chocolate Cupcakes!

Don't make these because they are vegan (they are but you'd never know!!!) or healthier (they are but you'd never know!!!)...only because they might be the best cupcakes you've ever had!

1 cup coconut milk
1 T ground flaxseed
3/4 cup all-purpose flour
2 T corn flour
1/4 cup almond meal
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
pinch ground cayenne pepper
1 cup sugar
1/3 cup canola oil
1 tsp. vanilla
1 tsp. almond extract

For topping:
1/2 cup powdered sugar
2 T cocoa powder
1/2 tsp. cinnamon

Preheat oven to 350 & line muffin pan w/ cupcake liners.
Whisk together coconut milk & flaxseed, and allow to sit 10 minutes.
In another bowl, sift together flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.
Whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. Gently add wet ingredients to dry. Fill liners 3/4.
Bake 22-25 minutes. Sift powdered sugar onto cooled cakes, then cocoa in the middle, then cinnamon.

-recipe from Vegan Cupcakes Take Over the World

note: you can make your own almond meal in 5 minutes! Much cheaper than buying it. 1/2 cup raw whole almonds in coffee grinder. Pulse until pretty finely ground but not too much or it'll turn into almond butter! Sift out. Place remainder back into grinder and pulse again. Repeat until it's all sifted. Easy!!!

Ann Marie, thank you for this recipe!!!

I got to be a guest blogger!

My friend-cousin Julie, invited me to post veggie recipes on her cute food blog: Mom, What's For Dinner? Fun! Just last night, I actually made a vegan dish that totally rocked my boat! So that's my first post. Thanks Julie, I love to share good food! :)

chili & cornbread for a cold spring day