Banana Chocolate Chip Snack Cake (by veggieinspiredjourney.com, click on the picture to go to site)
I swapped out my own ground oat flour for the wheat flour (you can use gluten free oats)!! This way you get more whole grains and minerals using organic oats. I apologize I couldn't resist, yes the first row was gone before I could get a picture of it! Thats how good they are! I strongly recommend trying this recipe!
I swapped out my own ground oat flour for the wheat flour (you can use gluten free oats)!! This way you get more whole grains and minerals using organic oats. I apologize I couldn't resist, yes the first row was gone before I could get a picture of it! Thats how good they are! I strongly recommend trying this recipe!
Chickpea Noodle Soup
A great quick and easy lunch for this next week with temperatures dropping!! This recipe is worth trying (you can replace the whole wheat noodles with rice noodles or quinoa noodles if you need a gluten free option)
A great quick and easy lunch for this next week with temperatures dropping!! This recipe is worth trying (you can replace the whole wheat noodles with rice noodles or quinoa noodles if you need a gluten free option)
Mexican Casserole
This is worth trying I thought it was pretty tasty (do not use regular cumin use the seeds as the recipe says) without it the dish was bland. My husband even ate it with regular cheese and no zucchini. Click on the link above to go to the recipe. I also added low sodium olives to mine as you can see in the picture.
This is worth trying I thought it was pretty tasty (do not use regular cumin use the seeds as the recipe says) without it the dish was bland. My husband even ate it with regular cheese and no zucchini. Click on the link above to go to the recipe. I also added low sodium olives to mine as you can see in the picture.
Mushroom Reuben(adapted from Happy Herbivore Holidays & Gatherings cookbook, by Lindsay S. Nixon) She has granted me permission to share my substitutions to her recipe with you, but I can't list the specific ingredients she used for her recipe. You can buy her cookbook online at amazon.com for $20.00. I strongly recommend tying this recipe it was amazing!!
My substitutions to Happy Herbivore recipe:
I made my own low sodium rye bread because I could not find a low sodium bread in the stores.
-1 large portobello mushroom
-1 batch of marinade (for mushrooms)
- 1 Tbsp. low sodium purple sauerkraut (or 1/2 cup of sauteed purple cabbage in red wine vinegar)
-2 pieces of rye or bread of your choice
- 1 tsp. of organic thousand island dressing
Marinade: (I adapted the recipe from the Happy Herbivore Holiday and Gatherings Cookbook I am not allowed to list the exact ingredients for the marinade from the cookbook except for my substitutions)
I used 2 Tablespoons of coconut aminos instead of soy sauce it has a much lower sodium count.
Directions:
1. Mix all ingredients for the marinade in a 2 cup glass measuring cup and whisk together until well blended.
2. Wipe your mushroom clean with a wet or damp paper towel, then remove the stem. Slice the mushroom vertically into strips.
3. Next, place the mushroom strips into a medium size baggie and pour the marinade in over the mushrooms.
4. Place the mushrooms in the refrigerator on its side so it is covering all of the mushrooms. Leave the mushrooms in the fridge for about 4 hours turning over after about 2 hours.
5. Take the mushrooms out of the fridge and preheat the oven to 375 degrees.
6. Lightly grease a cookie sheet and using a thongs carefully remove each of the mushroom pieces and place on the cookie sheet.
7. Place in the oven for 12 minutes and then take out to turn over and put back in the oven to cook the other side for another 12 minutes. Remove the mushrooms form the oven and place on your (lightly buttered with earth balance) rye bread with sauerkraut and cook in a pan or on a skillet like you would a regular reuben until done. Top with your dressing and Enjoy!
My substitutions to Happy Herbivore recipe:
I made my own low sodium rye bread because I could not find a low sodium bread in the stores.
-1 large portobello mushroom
-1 batch of marinade (for mushrooms)
- 1 Tbsp. low sodium purple sauerkraut (or 1/2 cup of sauteed purple cabbage in red wine vinegar)
-2 pieces of rye or bread of your choice
- 1 tsp. of organic thousand island dressing
Marinade: (I adapted the recipe from the Happy Herbivore Holiday and Gatherings Cookbook I am not allowed to list the exact ingredients for the marinade from the cookbook except for my substitutions)
I used 2 Tablespoons of coconut aminos instead of soy sauce it has a much lower sodium count.
Directions:
1. Mix all ingredients for the marinade in a 2 cup glass measuring cup and whisk together until well blended.
2. Wipe your mushroom clean with a wet or damp paper towel, then remove the stem. Slice the mushroom vertically into strips.
3. Next, place the mushroom strips into a medium size baggie and pour the marinade in over the mushrooms.
4. Place the mushrooms in the refrigerator on its side so it is covering all of the mushrooms. Leave the mushrooms in the fridge for about 4 hours turning over after about 2 hours.
5. Take the mushrooms out of the fridge and preheat the oven to 375 degrees.
6. Lightly grease a cookie sheet and using a thongs carefully remove each of the mushroom pieces and place on the cookie sheet.
7. Place in the oven for 12 minutes and then take out to turn over and put back in the oven to cook the other side for another 12 minutes. Remove the mushrooms form the oven and place on your (lightly buttered with earth balance) rye bread with sauerkraut and cook in a pan or on a skillet like you would a regular reuben until done. Top with your dressing and Enjoy!
Strawberry Cupcakes from Fork Over Knives
They were amazing I would recommend trying it!! Click the link above to go to the recipe.
They were amazing I would recommend trying it!! Click the link above to go to the recipe.
Engine 2 Sweet Potato Lasagna, this is also a hardy tasty dish I would recommend;you can find the recipe by accessing my links page and going to the Engine 2 site from there.
Dr. Fuhrman's Three Sisters Harvest Stew (page 166)!! I highly recommend this tasty healthy dish. I threw all the ingredients into my electric pressure cooker and in 10 minutes done!! The cookbook is listed on my favorite cookbooks link under the foundations of healthy cooking tab.
Original Recipe Link
Oh She Glows Lentil Mushroom and Walnut Tacos review(I modified the recipe a little to fit my personal eating style;you can find a link to the Oh She Glows site on my links page for other recipes also)
-1 cup of cooked lentils (I used green lentils)
-1/2 cup of toasted almonds
-1/2 of an 8 oz. package of portebella mushrooms
-1 Tbsp. chili power
-1 Tbsp. cumin
-1 Tbsp. garlic powder
- 1 red bell pepper
- 1-2 cups of greens of choice (I used spinach)
-cheese sauce (dairy free)
- 1 package of corn tortillas
-1-2 Tbsp. water
Directions:
1. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
2. Cut up your pepper into strips, and prepare your greens
3. Add the lentil, mushrooms, walnuts and spices to your food processor and pulse a few times until well blended, but still has a meaty texture (you wants it to be chunky not a spread). Dump taco meat into a serving bowl if it seems a little dry add 1-2 Tbsp.of water and stir (add one at a time, you don't want it to be to wet).
4. Place your tortillas in a a frying pan on medium heat and toast them on both sides until they are crisp (watch carefully). I do not use oil when I toast them, I just watch them closely.
5. Place your tortillas on a plate and spread the dairy free homemade queso cheese sauce on each one then add meat and toppings and I like to top with a dab more of the queso sauce and a little avocado (ran out for the picture)
6. Enjoy!
Dairy free queso sauce (click here)
These tacos are amazing, I would highly recommend trying them!!
Oh She Glows Lentil Mushroom and Walnut Tacos review(I modified the recipe a little to fit my personal eating style;you can find a link to the Oh She Glows site on my links page for other recipes also)
-1 cup of cooked lentils (I used green lentils)
-1/2 cup of toasted almonds
-1/2 of an 8 oz. package of portebella mushrooms
-1 Tbsp. chili power
-1 Tbsp. cumin
-1 Tbsp. garlic powder
- 1 red bell pepper
- 1-2 cups of greens of choice (I used spinach)
-cheese sauce (dairy free)
- 1 package of corn tortillas
-1-2 Tbsp. water
Directions:
1. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
2. Cut up your pepper into strips, and prepare your greens
3. Add the lentil, mushrooms, walnuts and spices to your food processor and pulse a few times until well blended, but still has a meaty texture (you wants it to be chunky not a spread). Dump taco meat into a serving bowl if it seems a little dry add 1-2 Tbsp.of water and stir (add one at a time, you don't want it to be to wet).
4. Place your tortillas in a a frying pan on medium heat and toast them on both sides until they are crisp (watch carefully). I do not use oil when I toast them, I just watch them closely.
5. Place your tortillas on a plate and spread the dairy free homemade queso cheese sauce on each one then add meat and toppings and I like to top with a dab more of the queso sauce and a little avocado (ran out for the picture)
6. Enjoy!
Dairy free queso sauce (click here)
These tacos are amazing, I would highly recommend trying them!!