Thursday, November 12, 2015

Salt-and-Vinegar Roasted Potatoes

Source: Vegetarian Times

2 pounds small fingerling potatoes, cut
1 cup cider vinegar
6 cups water
4 tsp salt
1/4 cup oil

1. Place all ingredients in large pot. Bring to boil & cook 15-20 minutes or until potatoes are just tender. Drain & cool.
2. Preheat oven to 450. Toss potatoes with oil & transfer to baking sheet. Roast 15-20 minutes or until crisp & golden brown. Season with salt & pepper if desired.

Friday, November 6, 2015

Pumpkin Muffins

Makes 16 muffins


1 1/2 cups whole-wheat flour
1 1/2 cups old-fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
1/4 cup low-fat milk
One large egg
One large egg white
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)


  1. Preheat oven to 375ºF, and line muffin tin with cupcake wrappers.
  2. Whisk dry ingredients and spices together in a large bowl.
  3. Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts.
  4. Fill muffin tins evenly, and bake for 15 to 18 minutes.

Thursday, November 5, 2015

Halloween Carrot Patch

Slow Cooker Chipotle Black Bean and Quinoa Stew

Makes 6-8 servings

  • 1-2 dried chipotle peppers (or from can)
  • 2 cups dried black beans (cook ahead if needed)
  • 3/4 cup uncooked quinoa
  • 1 28-ounce can diced tomatoes
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 dried cinnamon stick
  • 2 teaspoons chile powder
  • 1 teaspoon coriander powder
  • 1/4 cup fresh cilantro
  • 7 cups water
  • sea salt and pepper, to taste
for topping:
  • cilantro
  • green onions, thinly sliced
  • lime wedges
  • avocado
Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans. Add the salt at the very end, as it will affect how the beans cook, if you add it at the beginning.
Remove the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

Tuesday, October 6, 2015

Slow Cooker Lentil Cauliflower Stew


  • 16 oz dried lentils (soaked overnight)
  • 8 cups low sodium vegetable broth
  • 1 large can (32 oz) diced tomatoes with juice
  • 1 cup chopped onion
  • 1 lb. cauliflower, chopped into very small florets
  • 2 leeks, white and green parts only, halved, washed carefully, and chopped)
  • 2 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 bay leaves
  • 1 tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1 tsp cumin
  • 1/2 tsp cayenne (very spicy-- add 1/4 tsp or less for a milder flavor)
  • 1/4 tsp black pepper
  • 2 cups chopped kale or Swiss chard

  • Place all ingredients in slow cooker & cover. Cook 6 hours on high, or 8 hours on low, until the lentils are tender.
  • Friday, October 2, 2015

    Spaghetti Squash Burrito Bowls

    Source: Prevention
    Makes 2 bowls

    oil for frying
    1 medium sized spaghetti squash
    1 cup black beans
    1 cup salsa 
    1 small bell pepper, cored and sliced
    1/4 cup chopped onion
    1 cup corn kernels, frozen and defrosted or fresh
    1/2 cup fresh cilantro, finely chopped
    1 jalapeno, cored and sliced (optional)
    1/2 cup shredded cheddar/monterey jack cheese

    1. Preheat the oven to 375°F and fill a 9 x 13” glass baking dish with about an inch of water. 
    2. Wash the spaghetti squash and then slice off the stem at the top. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
    3. Place in dish cut side up, cover with foil, and roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
    4. While the squash is roasting, prepare the filling by warming oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. 
    5. When the squash is done cooking, allow it to cool for a few minutes before handling. 
    6. Scrape about 3/4 of the inside out into a bowl; add beans, salsa, corn, onion mixture, & cilantro. Stir together & press mixture into squash shells; top with shredded cheese.
    7. Cook 20 minutes more until the cheese is bubbly and golden brown then serve!

    Saturday, September 19, 2015

    Creamy Tortellini Vegetable Bake


    • 1 package (19 ounces) frozen cheese-filled tortellini
    • 2 tablespoons olive oil
    • 1 cup sugar snap peas
    • 1 cup (~1 medium sized) carrot
    • 1 cup mushrooms
    • 3/4 cup (2 small sized) sweet bell peppers
    • 1 cup summer squash
    • 1 cup cherry tomatoes
    • 1 can (15 ounces) corn
    Creamy base:
    • 1 and 1/2 tablespoons butter
    • 1 and 1/2 tablespoons flour
    • 1/3 cup vegetable or tomato broth
    • 1 cup milk (I used 1%)
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon pepper
    • 1 teaspoon dried basil
    • 1 package (8 ounces) cream cheese
    Top it off:
    • 1/4 cup freshly-grated mozzarella cheese
    • 3-4 tablespoons freshly-grated Parmesan cheese
    1. Preheat the oven to 350 degrees F. Generously grease a 9 x 13 casserole dish and set aside.
    2. Prep the veggies: trim the snap peas, peel and coin the carrot, thinly slice the mushrooms, chop the peppers, chop the summer squash, halve the cherry tomatoes, and rinse & drain the corn.
    3. Prepare the tortellini according to package directions. In the last minute of boiling the noodles, add in the sugar snap peas and carrots.
    4. Meanwhile, add 2 tablespoons olive oil to a skillet. Over medium heat sauté the mushrooms, peppers, and summer squash until crisp tender.
    5. Drain the tortellini, snap peas, and carrots and return to pot. Add in the sautéed mushrooms, peppers, and summer squash. Add in the cherry tomatoes and can of corn.
    6. In a small pot (or use the same skillet you used to sauté the veggies if it will work), melt the butter over medium-heat.
    7. Whisk in the flour until a paste is made. Slowly whisk in the broth and stir until completely smooth. Then gradually, whisk in the milk and stir until smooth. (Add broth and milk slowly to allow the sauce to thicken). Add the garlic salt, pepper, and dried basil. Cook and stir until the mixture is thick and bubbly.
    8. Add in the cream cheese and stir until smooth and the sauce is thickened.
    9. Pour the sauce over the veggies and tortellini. Transfer the mixture to the prepared 9 x 13 casserole dish.
    10. Cover the dish with foil and bake for 25 minutes. Remove the foil, add the mozzarella and parmesan cheese and broil for 2-3 minutes watching carefully until the cheese is melted on top.
    Recipe adapted from BHG tortellini-vegetable bake

    Slow Cooker Potato Leek Soup


  • 2 large leeks, washed, ends trimmed, thinly sliced
  • 4 large russet potatoes, peeled and quartered
  • 3 carrots, washed and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 4 to 6 cups vegetable broth, or enough to cover the vegetables
  • croutons and fresh parsley for garnish (optional)
  • heavy cream (optional)

  • Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot.
  • Season with salt and pepper to taste.
  • Add in the vegetable broth, just to cover the vegetables.
  • Cover and cook on HIGH for 4 hours, or LOW for 6 hours.
  • Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches
  • Taste with salt and pepper. Ladle the soup into bowls.Add croutons and parsley. Drizzle some heavy cream on top right before serving. (optional)

  • Thursday, September 10, 2015

    Classic Glo Bar

    Source: The Oh She Glows Cookbook by Angela Liddon
    Makes 12 bars

    1 1⁄2 cups gluten-free rolled oats
    1 1⁄4 cups rice crisp cereal
    1⁄4 cup hemp seeds
    1⁄4 cup sunflower seeds
    1⁄4 cup unsweetened shredded coconut (I used slivered almonds)
    2 tablespoons sesame seeds
    2 tablespoons chia seeds
    1⁄2 teaspoon ground cinnamon
    1⁄2 cup, plus 1 tablespoon, brown rice syrup (or maple syrup)
    1⁄4 cup roasted peanut butter or almond butter
    1 teaspoon pure vanilla extract
    1. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
    2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.
    3. In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
    4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. 
    5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out.
    6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.
    7. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.
    8. Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.
    Tip: To make the bars nut-free, substitute sunflower seed butter for the peanut butter. Look for lightly sweetened sunflower seed butter, such as by Sunbutter, because unsweetened sunflower seed butter can have a bitter aftertaste.

    Slow Cooker Barley, Bean, & Corn burrito filling

    (slightly modified by Aimee)
    2 cups fat-free, lower-sodium organic vegetable broth
    1 cup uncooked pearl barley
    3/4 cup frozen whole-kernel corn
    1/4 cup chopped green onions $
    1 tablespoon fresh lime juice
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 teaspoon ground red pepper
    (15-ounce) can lower-sodium black beans, rinsed and drained $
    1 1/2 cups salsa
    garlic clove, minced
    1/4 cup chopped fresh cilantro
    (8-inch) flour tortillas $
    optional: cheese, sour cream, etc

    Place ingredients in a 3- to 4-quart electric slow cooker (except tortillas); stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.

    Saturday, September 5, 2015

    Melon Berry Smoothie


    • 1 1/2 cups (240 g) fresh watermelon, cubed (black seeds removed)
    • 1 cup (120 g) frozen strawberries
    • 1/2 ripe banana (50 g), previously peeled, chopped and frozen
    • 1/2 - 3/4 cup (120-180 ml) unsweetened plain almond milk
    • 1 lime, juiced (~30 ml)
    • 1 Tbsp chia or hemp seeds (optional)
    1. Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken.
    2. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor.
    3. Serves 2 - top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days.

    Thursday, September 3, 2015

    Chocolate Nut Butter Spinach Smoothie

    Source: Whole Food Real Families 
    Makes 1 smoothie

    • 1 whole ripe, frozen bananas
    • 1 cup almond milk
    • 1 cup fresh spinach
    • 1 tablespoons unsweetened, organic cocoa powder
    • 2-3 tablespoons almond butter 


    Add all ingredients to your blender and blend until smooth. Add more or less milk to reach your desired thickness.

    Slow Cooker Enchilada Orzo


    • 1 (14.5-ounce) can fire roasted diced tomatoes
    • 1 (14-ounce) can mild enchilada sauce
    • 1 (4.5-ounce) can chopped green chiles, drained
    • 3/4 cup vegetable broth, or more, as needed
    • 1 cup corn kernels, frozen, canned or roasted
    • 1 cup canned black beans, drained and rinsed
    • Kosher salt and freshly ground black pepper, to taste
    • 4 ounces cream cheese, cubed
    • 2 cups uncooked orzo pasta
    • 2 tablespoons chopped fresh cilantro leaves
    • 1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
    • 2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
    • 3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
    • Serve immediately, garnished with cilantro, if desired.

    Saturday, August 22, 2015

    Tex-Mex Casserole

    Source: The Oh She Glows Cookbook 
    Makes 6 servings

    Spice Blend:
    1 TB chili powder
    1.5 tsp ground cumin
    1/2 tsp paprika
    1/4 tsp cayenne
    1 tsp sea salt

    oil for frying
    1 cup chopped onion
    3 cloves garlic, minced
    1 orange pepper, diced
    1 red pepper, diced
    1 jalapeno, seeded & diced
    1 cup corn kernels
    14 oz can diced tomatoes
    1 cup tomato sauce
    2 cups chopped spinach
    15 oz can black beans, drained & rinsed
    3 cups cooked wild rice blend
    1/2 cup shredded cheese
    1-2 handfuls tortilla chips, crushed

    (if needed, cook rice according to package directions)
    1. Combine spice blend ingredients in small bowl.
    2. Preheat oven to 375. Heat oil in large skillet. Add onion, garlic, & peppers; saute 7-8 minutes.
    3. Stir spice blend into skillet, along with corm, diced tomatoes, sauce, spinach, beans, rice, & 1/4 cup cheese. Saute a few minutes more.
    4. Pour mixture into oiled 13 x 9 baking dish and smooth out the top. Sprinkle crushed chips evenly over the top along with remaining cheese. Cover with foil & bake 15 minutes.

    Friday, August 21, 2015

    Slow Cooker Lentil Chili

    Source: 2 Peas and Their Pod
    modified by Aimee

    2 cups brown (green) lentils, soaked overnight
    1 medium onion, diced
    3 cloves garlic, minced
    1 jalapeño, diced, seeds removed (optional)
    1 1/2 cups corn kernels
    2 large carrots, peeled and diced
    2 1/2 cups vegetable broth
    2 (15 oz) cans tomato sauce
    2 (15 oz) cans diced tomatoes
    2 (15 oz) cans small red beans, rinsed and drained
    2 tablespoons chili powder
    1 tablespoon cumin
    Salt and black pepper, to taste


    1. Place all ingredients in a slow cooker. Stir well to combine.
    2. Cover and cook on High for 4 hours or low for 6 hours. Serve warm.

    Wednesday, August 19, 2015

    Quinoa Pizza Crust

    Source: Cooking Light
    Makes four 9-inch pizzas

    2 1/4 cups uncooked quinoa
    1/3 cup water
    3 tsp baking powder
    3/4 tsp salt
    olive oil to brush

    ingredients to top:
    pizza sauce or olive oil as a base
    fresh or shredded mozzarella
    toppings (tomato, basil, etc)

    1. Place the quinoa in a small bowl and cover it with water. Let the quinoa soak overnight or for at least 8 hours. 

    2. Preheat oven to 425. Drain and thoroughly rinse the quinoa (this will prevent any bitterness in the crust). Place the quinoa, water, baking powder, and salt in the bowl of a food processor. Process until a smooth batter is formed, about 2 minutes, scraping down the sides of the food processor as necessary. 

    3. Spray 9-inch round pans with cooking spray (depending on how many pans you have, you may need to bake the crusts individually or in batches). Divide crust mixture evenly among the pans. Bake for 15 minutes, remove pans from oven, & brush each crust with olive oil. Carefully flip each crust, brush with olive oil, then bake another 5 minutes.

    4. Arrange sauce/toppings and bake another 5-10 minutes until cheese is melted.

    Sunday, July 19, 2015

    Minion Cake

    13 x 9 vanilla cake:
    (round the edges with a knife after cooling)

    Lemon frosting:
    (use yellow food coloring to darken the color)

    Google straps: store bought chocolate icing in tube

    Pants: store bought blue cookie icing in tube

    Buttons: Hershey's kisses

    Glasses: mold tootsie rolls into a circle & dredge in silver sprinkles

    Eye: peppermint patty with white icing on top; eyeball: malt ball

    Hair/mouth: black shoestring licorice

    Refrigerator Dill Pickles

    Makes 2 jars

    6 pickling cucumbers, washed & quartered into spears
    3 3/4 cups water
    1 1/4 cup vinegar
    2 TB canning salt
    1 TB sugar
    4 sprigs fresh dill
    2 tsp dill seed
    4 whole cloves garlic, peeled (optional)

    1. Place water, vinegar, salt, & sugar in saucepan; bring to boil, remove from heat, & let cool.
    2. Divide spears into 2 large canning jars with fresh dill & garlic. Pour cooled liquid evening between the jars; add 1 tsp dill seed to each.
    3. Store in refrigerator for 4 days, then enjoy!

    Thursday, July 2, 2015

    Creamy Pasta Primavera

    Source: Vegetarian Times (Julia McGill)... modified by Aimee
    Tomato Cream Sauce
    • 1 Tbs. olive oil
    • 1 15-oz. can diced tomatoes, drained
    • 1 small clove garlic, minced (½ tsp.)
    • 1 cup heavy cream
    • 2 Tbs. butter
    • ⅔ cup grated Parmesan cheese
    • 1 head broccoli, cut into small florets
    • 12 oz. asparagus, cut into 1-inch pieces
    • 1 medium zucchini, cut into 1-inch strips
    • ½ cup frozen peas
    • ¼ cup olive oil
    • 2 small bell peppers, chopped
    • 3 cloves garlic, minced (1 Tbs.)
    • 1 lb. spaghetti
    • 2 Tbs. fresh basil, cut into thin ribbons

    • 1 | To make Sauce: Heat oil in medium saucepan over medium-high heat. Add tomatoes and garlic, and cook 10 minutes, or until saucy. Stir in cream & simmer over medium heat until reduced. Stir in butter and Parmesan. Set aside, and keep warm.
    2 | To make Primavera: Bring large pot of salted water to a boil. Blanch broccoli & asparagus in water 3 minutes. Add peas, and cook 30 seconds more. Remove with slotted spoon, and drop immediately into ice-water bath to stop cooking. Reserve pot of water.
    3 | Heat oil in large skillet over medium-high heat. Add zucchini, mushrooms and garlic, and sauté 8 minutes. Stir in blanched vegetables, and cook 3 to 4 minutes. Keep warm.
    4 | Return pot of water to a boil. Cook pasta 1 minute less than recommended. Drain. Toss all together & serve. For a main dish, serve with tofu.