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Posts Tagged ‘McDougall’
My garden is bursting with zucchini and basil right now, so I thought I’d share a favorite recipe. I’m not sure where it came from, I think a magazine. I jotted it down on a post-it and it became something the whole family loves.
This stew was inspired by a vacation—it was time to clear out the fridge, stoke up on immune boosting beta-carotene and have leftovers in the freezer upon our return home.
Lentils, wild rice, and walnuts combined in a delicious meatless loaf.
A delicious, creamy soup with no cream or added fat.
Acorn squash stuffed with spiced cranberries and pears.
For a delicious fall meal, serve this with sautéed soy sausage links and a salad of mixed baby greens and tomatoes.
Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.
This is the recipe I have used for my Thanksgiving centerpiece for over 25 years. It has always been a favorite with everyone who has celebrated the holidays with us over the years.
The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one “Jack Be Little” or other miniature pumpkin per person.
Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.
This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).
A delicious Fall stew you can make in your crockpot or in a regular saucepan.
This is a simple cranberry sauce, easy to make and delicious. I have been serving this sauce with our Thanksgiving feast for years.
This is a delicious tomato sauce that is wonderful on pasta, baked potatoes or over rice. It tastes even better the day after it is made and may also be frozen.
- Shredded Brussels Sprouts Salad with Dried Cranberries and CashewsDried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor. Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]
- Blood Oranges and Slow Miracles in PoetryOn December 1st, Blood Orange Review, an online literary journal at Washington State University, announced its newest edition, volume 8.2, was now live. That edition includes a poem of mine called “As If We Were Solid and Did Not Go On Forever.” This poem is about an experience I had over 20 years ago that […]