Now that the weather is turning colder and the markets are filled with pumpkins and winter squash, these Spiced Pumpkin Oats sound just right!
"I made myself a batch of squash puree to make delicious oats, which from hereon we shall refer to as 'squashy oats', which sounds both disgusting and unintelligible, but which I assure you is delicious, filling and nutritious..."
Read the full recipe at Funny Fat Faithful Foodie.
Thursday, September 30, 2010
Monday, September 27, 2010
Thursday, September 23, 2010
Seitan & Spinach with brown rice (from the cookbook Veganomicon).
Submitted by Stephanie.
Monday, September 20, 2010
Raw Stuffed Peppers, another submission by Holly, who did not include links to any recipes. Anyone have any idea what this yummy-looking raw stuffing could be?
Thursday, September 16, 2010
This Sushi Rice Bowl from "So Many Veggies, So Little Time" (I know the feeling!) is made with brown sushi rice, chickpeas, avocado, veggies, and a homemade mustard wasabi dressing. It's garnished with pickled ginger and herbs. "It has all sorts of good ingredients that taste good, and make me feel good, too!"
Monday, September 13, 2010
This pizza made from leftover roasted veggies exemplifies frugality (the 4th meal from one batch of cooking!), good health, and good taste. To make it vegan, I would substitute a vegan ricotta made from tofu or nuts.
More pictures and a great-looking cauliflower dish at Munching Madness!
Thursday, September 9, 2010
Now this one I can't wait to try! This is Pestomole: a pesto sauce made from all whole foods using avocado instead of oil.
How brilliant is that? Pestomole's creator, Dave, tells me it "has become a favorite among my circle of friends and family. It freezes really well too. We make a lot during the summer when basil is plentiful and put a bunch in the freezer for winter."
Run and get the recipe at Le Chateau Soleil.
Tuesday, September 7, 2010
Friday, September 3, 2010
Liz writes, "Here is one of my recent attempts at making a local specialty: tajadas, one of the many ways in which plantains are served in Nicaragua. In my vegetarian version, crispy plantain strips are topped with refried beans, soy 'hamburger', shredded cabbage, and my homemade hot sauce. Plantains are a staple of the Nicaraguan diet, served at pretty much every meal. As tajadas, they are a lot like nachos and can be heaped with any yummy topping.
"I wrote about tajada night and my homemade hot sauce at Las Frutas de Paraiso."