Sunday, February 28, 2010

Roasted Acorn Squash and Brussels Sprouts

Hi Jennifer,

Iris at The Daily Diettribe writes, "I've been making Roasted Acorn Squash and Brussels Sprouts a lot lately. Adding just a drizzle of olive oil, salt, and pepper, and allowing it to roast until it begins to caramelize creates a sweet and delicious snack. And the brussel sprouts taste great cold the next day!"

Follow the link above to the recipe!

Tuesday, February 23, 2010

Oven Roasted Vegetables with Cashew Cream Sauce

Selene writes, "Oven roasted vegetables are one of my favourite dishes to make, because it's such an easy and tasty way to get tons of veggies. Here I've paired it with a creamy garlic-y cashew sauce."

Recipe at Veganlicious!

Monday, February 22, 2010

The Sultan

Amy wrote in to share another one with us: "I just made this and felt that someone who appreciates food and health combined should see it! I call it the SULTAN. I wrapped it up and it was unbelievably delicious, and RAW! It was made with soaked buckwheat, and lemon, coriander, sea salt, golden curry powder, tomato, cumin, and some reverse osmosis water to make it easier to blend."

Monday, February 15, 2010

Chard & Potatoes

Jaylyn from Lipstick & Granola writes, "This was my yummy dinner the other night: white potatoes and garlic, fresh from the farmers market (yes, we have one in the winter)! I simply roasted the potatoes and garlic in the oven with pine nuts, olive oil, salt, and pepper, and served them on top of steamed Swiss chard. The flavors went perfectly together!"

Magical Strawberry Breakfast

The Raw University Student says, "You can be healthy as a student too! Here is a deliciously magical breakfast to start your day: chopped walnuts, chia seed mix, dash of cinnamon and carob powder, and freshly sliced strawberries, with some unsweetened soy milk."

Sunday, February 7, 2010

Butternut Squash Soup

From Lipstick & Granola: "Butternut squash soup! This is such a rich, creamy, and HEALTHY soup! You would never guess that it's just a pot of blended vegetables! It's totally vegan, and the only fat is a couple of tablespoons of olive oil to saute at the beginning. It was exactly what I needed to warm up on this typical upstate NY winter day. I have the recipe here!"