Thursday, March 25, 2010

Vegan Spinach Quiche

Selene sent us a picture of her dinner from last night - "a vegan, gluten-free spinach quiche. It was super easy to make and incredibly light, fluffy and all-around delicious. The recipe for it can be found 0 comments

Monday, March 22, 2010

Sweet Potato Chard Balls

Sweet Potato Chard Balls on top of whole wheat pasta. Read all about it at Ginger Beat!

Thursday, March 18, 2010

Emerald City Salad

Megs from The Starfish Project sent us her favorite salad. "I always make a big container of it Sunday night and it gets me through all my lunches for the week at work. It's never been so quick and easy to eat right at work; the salad has everything you need: dark leafy greens, wild rice and veggies! You can also add nuts and dried fruit if allergies allow, or it is great just topped with half an avocado. Here is therecipe!"

Sunday, March 14, 2010

Basil Mung Bean Salad

Iris sent in this photo of a beautiful Basil Mung Bean Salad she made. "It's simple to make, but tastes delicious!"

Find the recipe at The Daily Dietribe.

Tuesday, March 9, 2010

Cooking With Color

Ishita writes, "This beautiful stir fry is the base for my special Thai curry whose recipe I make up every time I cook!

"Just look at the colors! What's not to like? Cooking with color is the best part of creating my own meals, and it keeps my diet well balanced and me happy!"

Friday, March 5, 2010

Quinoa Tabouleh

Ventures With Veggies made this colorful tabouleh-inspired salad with leftover quinoa, diced carrots, cucumber, peppers, and some diced apple and raisins for sweetness. "The result was tasty, delicious, healthy, and filling!"

Check out the recipe, called Hippie Tabouleh!

Wednesday, March 3, 2010

Oven Roasted Brussels Sprouts

More oven roasted goodness! Molly Lee writes, "I made these oven-roasted brussels sprouts for dinner tonight. They were incredible! I think even people who think they don't like brussels sprouts would enjoy these...

"To make them, cut off the brown ends of your fresh sprouts and any old-looking leaves. Drop them into boiling water and cover. After 3 minutes, drain them quickly and replace the water with cold water to stop them from overcooking.

"Cut in half and toss with some olive oil and salt. Lay them out in a single layer on a baking sheet and put in a hot, 425 degree oven, for about 30 minutes, stirring them around occasionally.

"Remove when they're gorgeously brown. They're incredible!"