Vegan

Cauliflower Tempeh Rice Pilaf with Peas and Raisins

It’s been my mission lately to see how many recipes I can slow-cooker-ize. That is, take out all the sautéing and roasting and prep steps and just toss a bunch of ingredients into the slow cooker to see how they turn out, despite what the recipe calls for. For this recipe I actually used myshow me more

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Curried Chickpeas and Potatoes over Basmati Rice

Baby Zack is eating more and more of what we’re eating these days, so I try to plan ahead my meals for things that he can easily gum or aren’t too spicy. Chickpeas and sweet potatoes are a favorite of his, so I based this meal around them and made a curry dish that wasshow me more

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Corn and Red Pepper Chowder from Oh My Veggies

When Funk is out of town, that means I can eat things like massive bowls of soup for dinner and entire bags of roasted brussels sprouts. Not that Funk won’t eat those. He does. But I can eat them daily. Him? Not so much. So while he was away on business recently, I made ashow me more

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Vegetarian Tikka Masala

I haven’t had much time to catch up on my magazine reading recently, so while away on vacation earlier this month, I finally had a chance to flip through an old Eating Well magazine (my favorite!) and came across this seemingly easy recipe for Vegetarian Tikka Masala. I looooove Indian food but rarely make itshow me more

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Vegetable Bean and Barley Soup

We’ve had quite the winter in New England with a new storm popping up every third day or so. My response to all this snow nonsense? Make soup. Enormous batches of piping hot soup. At least our bellies are warm when the temperature outside is 4 degrees. Brr! This soup is hearty enough to enjoyshow me more

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Bulgur with Roasted Onions and Butternut Squash

Roasted veggies make the best addition to any winter meal, don’t they? Maybe it’s because in addition to tasting so great (roasting brings out natural sweetness), the cranked up oven helps to heat your home! As I usually do, I saw this recipe from one of my favorite bloggers/cookbook authors, Heidi Swanson, and tweaked itshow me more

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Miso Udon Noodle Soup with Nasoya TofuPlus

I recently received coupons to try Nasoya’s TofuPlus, a line of their tofu that is fortified with vitamins B2, B6, B12, D and calcium. While I frequently use Nasoya’s other tofu varieties, I had never tried this one. I recently used the TofuPlus in a miso soup, so I didn’t need to go through theshow me more

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Vegan Peppermint Cookie Ice Cream

I usually don’t like cold desserts between Memorial Day and Labor Day but looooove sorbet or some homemade vegan ice cream all summer long. However, I was tasked with creating a holiday ice cream recipe for the Food Network’s Healthy Eats blog and I mean, duty calls, right? This ice cream takes my original cookiesshow me more

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Tempeh Sloppy Joes

This is a brief post, but an important post, because I want to point you to the best Sloppy Joe recipe ever (here) and its made with tempeh! I looooove tempeh, but this is suddenly one of my favorite ways to enjoy it. In fact, after I snapped the photo I scraped this off ofshow me more

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Wild Rice with Roasted Butternut Squash, Kale and Lentils

Ingredients: 2 cups cooked wild black rice 4 onions cut into 8 wedges 4 cups diced butternut squash 4 cups kale, chopped 1 package Trader Joe’s cooked lentils Sea salt Sweet miso dressing (double the recipe) I prepped this meal in a couple different steps. 1) Cook wild rice (this took about 45 min soshow me more

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