Archive for the ‘Vegan’ Category

Conventional Round Up #2 for 12-01-12

Friday, November 30th, 2012

(v) Broccoli Brownies from The Family Kitchen

Chicken with Apples and Cider from Huffington Post

Linguini with Canaloupe and Sausage from Publix

Slow Roasted Garlic Tomatoes from InspiredRD

(v) Tomato Gratin from Food and Wine

Barbequed Pork and Apple Kebabs from Dainty Chef

Individual Cinnamon-Apple Tarts from Martha Stewart

Caramelized Spiced Carrots with Pomegranate Molasses from Epicurious

Conventional Basket Recipe Round-Up for 12-01-12

Friday, November 30th, 2012

Vegetarian Recipes are marked with a (v)

(V) James Beard's AMAZING Persimmon Bread from David Lebovits (contains alcohol in the recipe)

(v) Ginger Persimmon Bread from Joy the Baker (non-alcoholic)

(v) Persimmon Chiffon Pie from Food52

(v) Banana Papaya Pie from Food.com

Papaya Chicken from the Cooking Channel

(v) Chilled Caribbean Red Papaya and Watermelon Soup from Tasty Kitchen.com

Garlic and Sausage stuffed Mushrooms from Allrecipes.com

(v) Mushroom Tikka Masala from Rasa Malaysia

(v) Balsamic Glazed Roasted Carrots from Crumb

Cantaloupe Agua Fresca from Chow

(v) Broccoli and Potato Pancakes from The Family Kitchen

(v) Broccoli and Cheddar Gougères from The Family Kitchen

Garam Masala Butternut Squash Soup

Tuesday, October 23rd, 2012

Looking for a new and unique way to fix your butternut squash from this week’s basket?

Try Garam Masala Butternut Squash Soup. It’s a slighly spicy, different twist on traditional squash soups. Garam Masala is a mixed spice used commonly in Indian dishes. Garam Masala can be purchased pre-mixed or made on your own. See the bottom of a previous blog post for how to make your own garam masala if you cannot find it commercially.

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Tikka Masala

Friday, October 5th, 2012

I love Chicken Tikka Masala, but an authentic recipe requires an overnight marinade, grilling, a multitude of ingredients, and many dirty dishes. So, I set out to create a flavor that was pretty close, but could be made by anyone in less than 30 minutes in just one pot.

Photo courtesy Miranda Shultz


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Roasted Cumin-Lime Carrots

Saturday, September 22nd, 2012

Gayla shared a recipe for these amazing carrots on our main Facebook page, and graciously agreed to share here. Her version uses coconut oil instead of extra-virgin olive oil, and she made some adjustments to seasoning. The final product is amazing!
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Cuckoo For CoCoNut (Oil that is)

Saturday, September 8th, 2012

The last two months have brought about great changes in my kitchen. We have recently discovered that many of my 7-year-old’s chronic pain issues are due to numerous, severe allergies- both food and environmental. I was already committed to having a “non-processed” pantry and she was already gluten-free so I thought I had the home-cooking lifestyle down pat. But the discovery of allergies to all grains, many fruits and vegetables, and to other basics including olive oil and raw local honey, really set my mind whirling. So much of what I thought was healthy was in fact hurting her. Though I was truly grateful to finally get some answers for my girl I felt depressed, overwhelmed, and totally ill equipped for the task at hand. But, being a somewhat plucky, hard-to-keep-down kind of gal, I quickly got over my pity party and did the best thing I could do. I started to research and started to get into the kitchen and experiment.
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Creamy Green Chile Corn Chowder

Monday, September 3rd, 2012

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Organic Weekly Roundup – Vegan Edition

Saturday, September 1st, 2012

Avocados

Avocado Cream Pasta from Greenderella

Avocado “Egg” Roll with Dipping Sauce from Ms. Vegan

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Organic Recipe Roundup – Vegan Version – August 25

Sunday, August 26th, 2012

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Swiss Chard Veggie Burger from Strawberry Pepper

Rainbow Chard Slaw from Brooklyn Supper (use vegan mayo)

Vegetarian Recipe Roundup – August 11

Monday, August 13th, 2012

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Lentil Mango Picadillo from Eats Well With Others

Southwestern Lentil Soup from Novel Eats