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.