With my Vegan son back home from college, and his jaw wired shut from recent jaw surgery, I'm getting creative with the blender! This recipe is great, regardless of whether you are on a liquid diet or not. And, to make it non-Vegan simply use cow's milk and vanilla ice cream. But, if you've got the ingredients on hand, use them! Vegan is so good for the body and the planet. The ingredients I use are pictured below,…GO TO RECIPE …
Nectarine, Plum and Blueberry Oat Crumble
I'm not much of a dessert person but I do always love a fruit crumble. Here I used the last of the late summer fruits--luscious nectarines and pluot plums along with my all time favorite, blueberries. The topping has just a hint of sweetness and a hearty oat and walnut flavor. Save room for this dessert as it is hard to have just one bite! 3 nectarines, diced 2 pluot plums, diced 6 oz. (a little more than…GO TO RECIPE …
Wild Mushroom Soup
There is a certain rich earthiness to mushrooms that is undeniably delicious and from time to time I get a deep craving for mushroom soup. Often it is when I an feeling a little under the weather and I think it is my body's way of telling me that I need to a boost to my immune system. Mushrooms, together with onions and garlic provide great immune system support. 3 Tbsp. extra virgin olive oil 1 onion, diced…GO TO RECIPE …
Soy Ginger Glazed Salmon with Spinach and Udon Noodles
This is a quick and delicious dinner, ready in 25 minutes or less. Simply marinate the salmon, and in the 8-10 minutes it takes to bake, you can steam the spinach and cook the noodles. Serve it all up in a bowl and voilà, dinner is ready. Enjoy! 1/4 cup tamari low sodium soy sauce 1/4 cup sake 3 Tbsp. fresh lime juice 2 Tbsp. fresh grated ginger* 1 tsp. maple syrup 2 4-6 ounce wild salmon filets…GO TO RECIPE …
Banana Bread
This is a recipe that I've made so many times I know it by heart. I adapted it from one of my first cookbooks as a young adult--Laurel's Kitchen. The book is so used at the page of this recipe, and marked up with my notes, that it is literally now broken into two pieces; so I thought it's time to add this recipe to my blog. My recipe differs from the Laurel's Kitchen version, incorporating more wheat…GO TO RECIPE …
Red Quinoa with Kale
Red quinoa has a satisfying nutty flavor and offers a nice alternative to the original "blond" variety. I like to cook it in vegetable broth for added nutrients and flavor. Here I pair it with raw kale and roasted slivered almonds--throwing the chopped raw kale in right when the quinoa is done cooking eliminates the need to cook the kale in a separate pan. Simply toss it in, stir well and let sit for a couple minutes and…Read more …
Stuffed Portobello Mushrooms
Portobello mushrooms have a great meaty texture and this dish is oh so satisfying, especially on a chilly evening. As you can see from the photos below, I used a cuisinart food processor to make the prep work quick and easy, but if you don't have one of these, you can hand chop the onion, garlic, mushrooms and spinach in just a few minutes using a 10" or 12" chef's knife. Either way, it'll be delicious. For the…GO TO RECIPE …
Lentil Soup
This is another great soup to warm the soul on a cold winter day. The preparation method is very similar to my Split Pea Soup. If you buy pre-shredded carrot at the grocery store, all you'll have to do is dice the onion and the celery; so it's only about 5 minutes prep and 10 minutes hands-on cooking to get this soup on the stove, and then 45 minutes later you are enjoying it! 2 T. olive oil…GO TO RECIPE …
Hawaiian Moons Salad
When on vacation, eating out meal after meal can get expensive, as well as a bit tedious. So when I am staying somewhere where I have access to a kitchen, I love to pick up a few things at a local store and make my own salad for lunch, or to take later on the airplane home. On Maui there is a fabulous health food store in Kihei called Hawaiian Moons which has a great salad bar where…GO TO RECIPE …
The Best Vegetarian Chili
2 T. olive oil 1 onion, diced 3 large garlic cloves, minced 1/2 t. paprika 1+ T, chili powder 1 T. cumin 1/2 t. kosher salt 1/2 t. ground black pepper 1-2 cups red and yellow bell peppers, diced (i used 12 baby peppers) 1-2 cups celery, diced (I used 5 stalks) 1 serrano chili pepper, seeded and minced (optional) 2 14 1/2 oz. can diced tomatoes (or 2 cups fresh tomatoes, diced) 4 14 1/2 oz. cans chili beans (or one each of pinto, black, red…GO TO RECIPE …
