Easy Vegetable Barley Soup

1 whole sweet onion diced 4 smaller celery stalks diced 2 carrots diced 1 1/4 package of crimini mushrooms sliced 2 cloves garlic pressed 1 Zucchini sliced and cut into quarters Half of a medium cauliflower cut up into bite size pieces not too small 1qt vegetable broth (if you don’t have the concentrate then just add 2 quarts of broth or another half quart.) + 2 cups water 1tsp vegetable broth concentrate 1 package Trader Joe’s Barley in 10 minutes 3 bay leaves 1/2 tsp dried oregano 1 tsp sea salt 1 tablespoon of coconut oil Sauté onion and celery in hot oil until almost translucent then add pressed garlic cloves. Sauté for 2 minutes, then add in sliced mushrooms and continue to cook. I added a teaspoon of sea salt and fresh ground black pepper. You might need to add a little water at this point or white wine. Then add diced carrots and sauté. When the onion and mushrooms look cooked add the vegetable broth, then add 2 cups water and tsp of vegetable broth concentrate. Once this comes to a low boil then add the whole […]

Roasted Vegetables w/Quinoa Pasta and Lemon Sauce

This is a recipe that my daughter helped to create years ago. Before we were vegetarians, we would make a recipe called Lemon Spaghetti from the cookbook, “Everyday Italian”, by Giada de Laurentiis It is a great recipe, but our’s differs in the sauce and we added these roasted vegetables and find it so filling and satisfying. Veggies-cut into bite size pieces Mix all ingredients in a big bowl 1/2 a large or 1 small Cauliflower 2 large or 3 medium Zucchini 1 medium Red pepper 1 medium Red onion 2 medium 3 small Sweet potatoes (be sure to cut these smaller because they take longer to cook) Coat the chopped vegetables w/Olive oil (don’ t over coat) 1/2 tablespoon Sea salt 6 turns fresh Ground Pepper Pour cut up seasoned vegetables on a baking sheet- Bake at 410 degrees for about 8 minutes then pull out of oven and stir on pan. Return to oven and bake another 6-8 minutes. Poke potatoes with a fork to check if they’re done. If still firm cook 2-5 more minutes. Just watch carefully every oven is different. You want the potatoes to […]

Delicious and easy Vegan Mac & Cheese!

So Mac & Cheese isn’t something that I crave or had missed being vegetarian. My daughter though has always loved this dish. So I decided to look up some recipes to make a healthier version of this southern classic! The recipe I found on-line I did exactly like it called for by www.veganyumminess.com  I doubled the amount of sauce for a larger package of pasta and still had enough sauce left over to cook a half pound of pasta another day and warmed up the sauce and added to the newly cooked pasta! Still delicious! Because the sauce kept so well I will post the doubled recipe as follows: 2 cups diced and peeled yellow potato 1/2 cup of diced carrot 2/3 cup of diced white onion Boil the above ingredients in a pot of water I did larger dice on these because once you boil them they go into a high speed blender, so don’t spend to much time cutting them up small. Save 1 to 1 1/2 cups of vegetable water set aside Add cooked ingredients to a high speed blender along with the following: 1 cup organic […]

Healthy Seven Layer Dip!

Here are pictures to show the different healthy layers! A couple of months ago my husband asked me to make something for him to bring to a pot luck at work. So after several minutes of looking on-line at different ideas, I found a recipe on Food Babe site for a healthier version of seven layered dip. Some of the things I liked and some I didn’t so I came up with my own version of a seven layered dip and here is the recipe. 1 25 oz can of Organic Whole Pinto Beans mash beans mixed with next 7 ingredients 1 tsp cumin a dash of cayenne pepper 3/4 tsp chili powder fresh ground black pepper 1/4 tsp sea salt 1/2 lime juiced 1 tsp melted coconut oil Mix in a bowl the following: 1 1/2 cups chopped kale 1 /12 cups chopped romaine 2 cloves of garlic pressed a light drizzle of olive oil massage the garlic and oil into the chopped romaine and kale. 2 large avocados mash with a fork and add the following 5 ingredients so it comes out like a chunky guacamole cherry tomatoes […]

Stuffed Zucchini

  The other day I stumbled upon a couple of large-sized zucchini and thought what should I do with these?  Bread? Hmm not my favorite anymore. So after a few days of them waiting to see what I would transform them into I decided to make them for dinner and stuff them with a Mexican inspired stuffing. I had everything I needed on hand. Here is what I did. Washed and cut the zucchini long ways in half and scooped out the middle leaving enough of an edge to hold the stuffing. Pre-heat oven to 400 degrees Rubbed the cut side with some melted coconut oil and placed them face down on my lined cookie sheet and roasted them for 15 to 20 minutes depending on the size of your zucchini. Next I heated up a can of organic refried black beans (yes I use canned items)  While the beans were warming up on low heat I prepared the following ingredients. 1 medium size sweet yellow onion diced 1 medium red bell pepper diced 1/2 green jalapeño diced sliced some cherry tomatoes in half 2 cups frozen organic white corn defrosted […]

Vegetable Chow Mein

    This is a dish I made up the other day when we were so starving! I was craving an asian type dish so this is what I came up with and we chowed down the whole pot! Please feel free to substitute any ingredients. Half of a red onion thinly sliced. I used a mandolin. (You could also use 3-4 green onions as substitute) Half of a red bell pepper thinly sliced Half of a medium jalapeño diced 2 small zucchini thinly sliced Half a head of white cabbage thinly sliced Broccoli cut up into small florets 2 small carrots, shredded 1 inch piece of grated ginger root Chopped cilantro 1 large garlic clove thinly sliced 1-2 teaspoons of grated lime zest and 2 juiced limes Optional: Baked Tofu Peanut sauce and baked tofu recipes are from:  The Minimalist Baker Cook the above noodles (or your choice of noodles) according to package directions. Drain, rinse, and set aside. Rinse the pot that you cooked the noodles in and return to heat. Heat 2 tablespoons of coconut oil, add onion, red bell pepper and sauté for 2 minutes. Next add jalapeño and […]

Wheat Berry Salad

Have you ever eaten wheat berries? They are the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm. The ones I purchased were in the bulk department of a healthier chain grocery store. Measure 2 cups of dry berries, then rinse. Cook them in a pressure cooker for 45 minutes (including the time it takes for the cooker to get up to pressure). Once the cooker is cooled and ready to open, let them sit for another 20 minutes before pouring them out into a mesh strainer, rinsing with cold water and left in a bowl to cool down. Then pour 1-2 tablespoons of good quality olive oil and mix. Place in the refrigerator, and while they are chilling chop the remaining ingredients to add to the salad. Chopped green onion Diced red bell pepper Chopped sun-dried tomatoes (not in oil) Sliced zucchini Fresh chopped Italian parsley Fresh chopped basil more olive oil Cubed sheep milk feta Raw pine nuts Now, make a red wine vinegar dressing to pour over the salad.   2 cloves pressed garlic 1 tsp Dijon mustard 1/2 tsp dried oregano […]