Skip to content

Posts from the ‘Vegetables’ Category

20
Aug

Who is Jeremy Dixon?

You may not have heard of Jeremy Dixon but you will. Dixon, a native New Zealander is the founder of Revive Cafe – restaurants serving delicious, fresh whole grain plant-based food in Auckland, the man behind Cook:30 – the 30 minute television series (www.3abn.org)  in which he makes a complete meal using fresh, wholesome plant-based ingredients, and the author of eight cookbooks (The Revive Cookbooks 1-6, and the Cook:30 Cookbooks 1 and 2). The guy is busy (it’s gotta be all that plant-based fuel)! Read more »

16
Aug

Side Dish: Rebel Green Potatoes

Anything with the word “rebel” appeals to me so when I was shopping last week, a container of Organic Girl “Rebel Greens” caught my attention. Upon closer look, the container also said ” “not kale. not sorry.”  Chuckle, Chuckle.

Someone at Organic Girl has a good sense of humor and has decided to address the elephant in the room:  kale, that dark green leafy vegetable known for being a powerhouse of nutrients that also tastes like a dose of bitter.    The dilemma is often how to get the greens and enjoy the meal. After all, eating is supposed to be pleasurable and satisfying, right? Read more »

20
Jul

Kale Tempeh Succotash

Traditional succotash is made with sweet corn and lima beans but there are dozens of variations.  In this recipe, succotash is a blend of fresh bi-color corn, sweet Vidalia onion, and fresh green beans. The beauty of fresh succotash is that little seasoning is needed when fresh summer vegetables are used because the natural sweetness of the corn and onion shine through.  A dash of salt complements the sweet flavor (similar to lightly salting a piece of cantaloupe or watermelon). Read more »

30
Jun

Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots

The perfect summer lunch plate – Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots – was inspired by a Purple Carrot recipe (Chipotle Roasted Carrots with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt).

I’m a big fan (and subscriber) of Purple Carrot TB Performance meals (high in protein, gluten-free, and plant-based) but I prefer little or no added oils and no creamy yogurt or vegan mayo sauces.  So, whenever I start to cook one of these meals, I figure out ways to reduce, eliminate, substitute, and/or add other ingredients so as to not give up flavor. Read more »

22
Jun

The Baby Bok Choy Veggie Bowl

A few years ago two middle-aged friends were driving south in a Ford F-150 truck filled with household items for their casita in Mexico. At the US and Mexican border crossing, the customs officer asked them what they had in the truck so they read off a list of items and then jokingly added, “and some baby bok choy.”  That’s all the customs officer had to hear.

The word “baby” to someone trained in trafficking raises a red flag. He demanded they get out of the vehicle and then searched the whole truck looking for who knows what (my friend thought maybe he was looking for a Chinese baby).  They realized the customs officer didn’t know what baby bok choy was so they pointed to the cooler that held the baby bok choy and diffused the situation. Read more »

27
May

Kale Beet Salad

Kale is one of those greens that I am always struggling to get more of because this dark green leafy nutrient-dense vegetable is just so good for our bodies.  So, when I received my box from the Purple Carrot this week, I zeroed in on the recipe for “Cajun Roasted Broccoli Bowls.”

After quickly scanning the recipe (I am never one to follow a recipe), I decided to make a variation (from a bowl to a salad) by eliminating the added oils, the Cajun blackened seasoning and a few other ingredients while adding avocado, pumpkin seeds, and a seasoning called Salad Sprinkle by Frontier Co-op – a blend of sesame seeds, bell pepper, black pepper, lemon peel, green onion, celery flakes, and chervil, but you can use any seasoning (salt, pepper, fresh herbs, chopped parsley). Just make sure to add some type of seasoning to enhance the flavor of the vegetables.  Read more »

5
Feb

The Rainbow Spinach Salad

Rainbows are in short supply in the wintertime so instead of looking outside turn to the kitchen for an updated version of the spinach salad.  I call this salad a Rainbow Spinach Salad because of the array of colors: red, yellow, light green, orange dark green, and deep purplish black. Although beautiful to look at, the Rainbow Spinach Salad is a feast to savor with only one caveat:  you must like fresh beets because there are two types (both yellow and red) and they are a substantial part of this easy-to-make salad. Read more »

28
Jan

Vegetable Bean Soup Revisited

Making soup is super easy, especially if you start with Frontier Minnesota Heartland 11-Bean Soup Mix:  a blend of dried beans, peas, and lentils along with parsley and a spice packet that contains no added salt, preservatives, or MSG. The mix provides a great foundation for a thick, hearty soup filled with legumes, lots of vegetables (carrots, tomatoes, onion, and spinach), herbs and spices to add flavor, and pasta to make the soup more substantial.

Consider making this soup on a cold afternoon when the wind is blowing and the temperatures are low.  Somehow a big bowl of steaming, hot soup is the perfect answer.

Read more »

18
Jan

Roasted Vegetable Cannellini Lasagna

Roasted Vegetable Cannellini Lasagna is a hearty main dish filled with an assortment of roasted vegetables, greens, and cannellini beans in between layers of noodles and sauce.  Inspired by the recipe for Roasted Vegetable Lasagna in The How Not To Die Cookbook by Dr. Michael Greger, MD,  the following recipe uses lots of Portobello mushrooms (instead of eggplant) to give the dish a meaty texture (but use whatever vegetables you prefer).

Delicious out of the oven, Roasted Vegetable Cannellini Lasagna is even better the next day (just like the traditional dish). Somehow that day of settling brings out the flavor of the vegetables and beans in this variation of the classic Italian dish. Read more »

2
Jan

The How Not To Die Cookbook

When the groundbreaking book, How Not To Die was published in December, 2015 by Dr. Michael Greger, MD, who had no personal financial stake in book sales because all of the proceeds are donated to charity (www.nutritionfacts.org), the public took notice putting the book on the New York Times Bestseller List instantly and keeping it there for more than a year. Read more »