Monday, October 29, 2012
Friday, October 26, 2012
Tuesday, October 23, 2012
Looking for a substitute for dairy? for meat? for oil? The Physicians Committee for Responsible Medicine (PCRM) has created a chart just for you. Click on the link below for a downloadable SUBSTITUTIONS CHART for all of your cooking and eating needs.
Saturday, October 20, 2012
1. Preheat oven to 400°F.
2. Cut squash in half, remove pulp, place squash face down on a large baking sheet and bake for 20-30 minutes or until done. Squash should be tender all the way through.
3. In the meantime, in a medium saucepan, add the broth and quinoa, bring to a boil and then reduce heat to simmer and cover. Continue cooking for about 15 minutes.
4. In a large skillet over medium heat, add garlic, onions, carrot and bell peppers. Water sauté for about 5 minutes until the carrots are tender, stirring occasionally.
5. Add garbanzo beans, raisins, spinach, cumin and salt to the mix and continue cooking for a few
6. Add the quinoa to the skillet, stir well and remove from heat.
7. Stuff each half of the squash with half of the quinoa stuffing mixture and serve.
This recipe is adapted from Meat Out Mondays for October 15, 2012.
Saturday, October 13, 2012
Friday, October 12, 2012
Thursday, October 11, 2012
Wednesday, October 10, 2012
Butternut Squash and Parsnip Soup
Peel, dice and cook the following vegetables for about 5 minutes in a little liquid:
1 medium squash, 3 parsnips, 2 carrots, 1 onion.
Add the following spices and 6 cups of vegetable stock or water:
1/2 tsp ground coriander, 1/2 tsp thyme, 1 bay leaf.
Cook till vegetables are soft (about 20 minutes), puree until smooth.
Add 2 tbls of vinegar and salt to taste.
NO OIL, NO DAIRY, NO PROBLEM!
Thursday, October 4, 2012
Monday, October 1, 2012
We cooked a pot of whole grain brown rice and added a tbls or so of seasoned rice vinegar. Then Sienna (almost 10!) laid the seaweed sheet on a sushi mat, spread it with the seasoned rice, an assortment of steamed veggies (red pepper strips, carrot sticks), cuke sticks, avocado slices, edamame and sprinkled with hydrated seaweed then rolled the whole creation jelly-roll style. Slice and eat. What a treat for snack, lunch or dinner!