December 2011
35 posts
4 tags
Vegenista: Squash Enchiladas with Tomatillo Sauce →
vegenista:
Sometimes my favorite dishes are born out of ingredients “new-to-me” that the CSA provides. This time is was a bag of tomtatillos.
As we being our Southern California “lean” into fall, my taste-buds are craving warm autumnal flavors - like that of butternut & acorn squash, roasted root…
Holy hell, these sound fantastic…
Roasted pumpkin and dill ravioli
Serves 4 -2 cups pumpkin, cubed -1 pk wonton wrappers -2 cloves garlic, peeled -1 onion, sauteed -Fresh dill- 5 or 6 sprigs -1/2 tsp dried oregano -Fresh basil to serve -Good quality olive oil, to serve -Fresh pepper to serve -Pre-heat oven to 200C -Roast pumpkin and garlic until soft, about 35 minutes -Mash pumpkin and garlic together until smooth, stir in the dill, onion and...
4 tags
Eggplant Bolognese
The flavor of this hearty sauce is as equally tasty over cooked whole grains or spaghetti squash as it is over pasta. The sauce freezes well for quick weeknight meals.
Ingredients
1 cup dry red wine 1 medium onion, chopped 2 carrots, chopped 1 stalk celery, chopped 3 cloves garlic, minced 1 medium eggplant (about 1 pound), peeled and chopped 12 ounces button or cremini mushrooms,...
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CHIPPED BOWL: Pappa al Pomodoro →
chippedbowl:
Tomato+basil+garlic+bread= crazy delicious! This is a great hearty 5-ingredient soup for fall.
It goes perfect with a green bean salad, but is thick enough to be enjoyed on its own.
The soup takes a long time to simmer, but the hands-on time is minimal for the impressive dish.
12 tags
Toasted Quinoa - One pot meal
Ingredients: Quinoa - 1 cup Olive Oil - 3 TBSP Cumin - 1 tsp (optional) Red Onion - 1 small chopped thin Tomatoes - 2 medium chopped into chunks Green onions/Spring onions - 2 white and green parts separated and chopped Cabbage - chopped and measured about 2 cups Garlic - 3 pods sliced thin (You could mince or grate it if you don’t like the bite of it) Black pepper powder - 1 tsp...
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A Vegetative State: Chickpea cutlets →
veggiern:
Aaaahhh!!!!!!!!!!!!!!! I LOVE CHICKPEA CUTLETS!!!!!!!!!!!!!!!!!!!!!!
My plan is to shape them into chicken mcnuggets next time and make some homemade sweet and sour sauce to dip them in. BECAUSE THAT”S WHAT THEY TASTE LIKE. Seriously, this is the closest you’ll get without all the torture of…
7 tags
savory vegan: a recipe swap blog: Masoor Dal →
savoryvegan:
Recipe from Flavors of India by Shantra Rimbark Sacharoff [My additions marked in bold]
Masoor Dal: 1 cup red lentils (masoor dal) 5 cups water 1 teaspoon salt 1/4 teaspoon each turmeric, coriander, and cumin powder 1 tablespoon finely grated ginger root 1 teaspoon hot green chile (such…
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The Daily Buddhist: [Vegan] Super Simple Hummus... →
dailybuddhist:
I always bought hummus from the store in those little tubs. Then one day I checked the nutrition facts and realized the pre-packaged things are SO fatty! As most pre-packaged things are. I recently found out that I have high cholesterol, despite my young age, due to genetic factors. Combined with…
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superfluous/plethora: spaghetti squash,... →
jenxya:
*ABOUT* 340 Calories in the portion pictured (okay, some is missing in the pic because i ate it!)! AND FILLING!
I am really proud of this one. The pictures can speak for itself. THIS IS DELICIOUS. and leaves SO MANY LEFTOVERS. I couldn’t even finish what was on my plate!
Ingredients: 1…
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Have they got gin at this thing, or what?: How to... →
fetchmemylolly:
These are so fucking cheap to make. And I’m a big fan of the cheap. Not only because I don’t get paid enough, and I didn’t win the lotto last night, but I need to save monies so I can afford to move out of my over-priced rental and move away from my dickhead neighbours and actually have some…
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simplicityobsessed:
A health related blog
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