A one pot meal I concocted in an effort to eat less meat. Quinoa is high in protein and has a great flavor. I love the firm texture of chick peas and the crunch of the just cooked swiss chard as well. I keep roasted vegetable stock in my freezer. I think there's some great recipes here for it. It's so easy and a great way to be frugal with your trimmings and peelings. 2-4 servings is a meal or a side dish (this could be either) I hope you enjoy
The flavors in this sweet breakfast really stand out. I adapted this to 1/4 the original recipe but if you want it to make more than one serving, just multiply ingredient amounts accordingly. You can really enjoy playing with this recipe.
The key to this curry is to let the vegetables retain their bright color. The sweet potatoes soften to make the sauce thick and luscious. And the spices are delish. Adjust them to suit your taste buds :-)
(This makes a huge amount; I usually half it.)
This dressing has flavor to knock your socks off! Lemon, balsamic vinegar, tahini, mustard, fresh parsley- I almost drool just thinking about it. Another great perk: beyond all that, you can't taste the uber-healthy flax oil :-) Serve on a colorful garden salad or as a dressing for pasta salad.
This recipe sounded very good and it's really simple too. Also a weight watcher meal with 5 points. It only makes one serving, so if you need to make more, just add up the ingredients for amount you need.
I found this recipe a few days ago on one of my foodie blogs, made it almost immediately, and I now have a new favorite. I'll be making this many times over until I'm sick of it, if that can be possible. Many years ago I used to be a vegan and went carnivore, but if I had had this around, I might have stuck with it a little longer. I alter the recipe here and there, and have posted a few changes. The original recipe states that this is for 4, but I could just graze on this all day long.
A super-quick, simple, and healthy side dish that can be thrown together at the last minute with ingredients you probably already have in your pantry. I sometimes like to also add a clove of minced garlic. From Cooking Light.
This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.
From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and olives or even reduce the amount of capers. Yum, yum, yum! I left out the olive oil and used spray instead.
I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft's secret?
This recipe comes from The Spot Natural Food cookbook. I haven't tried it out but thinking about making Pumkin Pie this Thanksgiving using these shells. Also you could substitute the butter for safflower oil and that would make these shells Vegan!