Quinoa Waffles (Gluten Free)
While browsing my extensive collection of cookbooks I came across a recipe for waffles that called for cooked brown rice and whole wheat flour. Feeling creative, I gave it a try with cooked quinoa and brown rice flour — it turned out amazing! This is probably one of the healthiest waffle recipes on the planet!
Tempeh & Veggie Stir Fry
What a great way to cook veggies and tempeh! If you’re not into tempeh feel free to leave it out or to replace it with firm or baked tofu or seitan. The veggies below are just a guide — really any of the veggies that you have on hand would work beautifully!
Quick & Creamy Bean Spread
It’s great to have something creamy and delicious to spread on sandwiches, quinoa waffles, slices of Manna bread and crackers. This spread is so quick to make and tastes amazing.
Manna Bread
Once in awhile I come across a product that is so delicious that I have to tell the world!
What is Manna bread? It is a cake-like, sprouted bread, yeast free bread, organic bread, free of salt, no oils, no sweeteners, no leavening agents. Manna is a moist and delicious, high in protein and fiber.You’ll find it in the freezer section of your natural foods store. Stock up, because it’s easy to go through these little loaves quickly.
Though it’s small, one loaf of Manna bread is perfect for my family of 4 for dinner. I pull one out of the freezer about an hour before dinner, throw it on the counter and let it defrost. About 10 minutes before dinner I open it up, slice it in half the long way, then spread a bit of EarthBalance on each cut side. Then into the toaster oven it goes for 10 minutes until the EarthBalance melts and it is warm and moist on the inside, and toasty on the outside.
Crispy Ginger Tofu with Orange Sauce
Adapted from Alicia Silverstone’s recipe in The Kind Diet, this is a great way to take plain old baked tofu and to turn it into something special. Throw it onto a pile of brown rice with a side of veggies, use it in a sandwich, or toss it into your salad.
Coconut & Chocolate Chip Cookies
I’m always up for a new vegan cookie recipe — this one was adapted from Christina Pirello’s recipe in her awesome book Cooking The Whole Foods Way. After tasting these cookies you will be convinced that eating healthy doesn’t mean giving up the occasional tasty treat, and you’ll also realize that there is simply no reason to bake with refined sugar or flour since wholesome ingredients taste so much better. Try it and you’ll see what I mean!
Amazing Kale & Pinto Bean Soup
For most of my life I’ve thought that Kale existed solely to fill in the gaps between items at the salad bar. Come to find out that Kale is one amazing Superfood — it’s packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.
In addition to drinking Kale every morning in our green smoothie, I’m finding ways to include Kale at other meals. This soup is really easy to make and even my 4 and 2 year old love it! For a heartier soup, serve it over a scoop of cooked quinoa or brown rice.
Tempeh Mini Burgers
For some reason things are more fun when they are mini — these tempeh burgers are no exception.Grilled red pepper, grilled onion and grilled tempeh combined with spicy aruglua and tangy dijon creates an explosion of flavor. I dare you to just eat one!
Creamy Carrot Soup
This soup is unbelievably creamy and delicious, though it contains no dairy. It’s also incredibly simple to make. I love how the kitchen smells when this soup is simmering on the stove!
Pineapple & Tofu Fried Rice
This dish is awesome! Have it warmed for dinner and then chilled for lunch the next day — it gets even tastier overnight!
