1 cup water
1/2 cup apple cider vinegar…
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Archive for the ‘Vegetables’ Category
1 cup water
This one is very easy to make, and is easy to make ahead, which is good for families. I use brown rice, so I let it cook a while longer so that it would be done (about an hour).
1 large acorn squash, halved, seeded
1 medium sweet yellow onion, diced…
I found this recipe yesterday doing a google.com search for eggplant, zucchini and quinoa–the ingredients I had on hand. Anyway, I added some ingredients and took away the oil and made it last night. It made a good bit, and it was very good and filling.
3/4 cup brown rice — (uncooked)
non-stick cooking spray
2 cloves garlic — minced…
3 TBS sherry (or water or stock)
1 medium onion, chopped…
I have modified a traditional Greek “cabbage rice” dish by adding curry and making it more delicious. This is a great way to get kids to eat cooked cabbage.
3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled…
Here’s a recipe that’s great for cooking on the barbeque grill, but it can also be done in an oven (20-30 minutes at 350 degrees). It has almost no fat and is appropriate for the McDougall Maximum Weight Loss and Fuhrman Eat to Live Programs.
Oriental foods and flavors combine with black-eyed peas in this sesame-accented main course.
- Mu Shu Jackfruit Lettuce WrapsExcuse the short introduction to this recipe, but I’m packing my bags and heading to Portland, Oregon, to hobnob with the vegan and famous at Vida Vegan Con. I’ll be giving a food photography presentation, speaking about blog monetization with Nava Atlas, and participating in a panel on privacy and oversharing with Dreena Burton, Joanna […]
- Ashley’s Gluten-Free Buckwheat Pancakes with Date Syrup and HuckleberriesThese pancakes have a story to be told. It’s a scary one, but it turns out alright. I made a second batch, not quite like the first, but close, so you could get a glimpse of their part in forming the rainbow after the storm. But it was not a dark and stormy night. Instead, […]