Tag Archives: Recipes

Cookbook Review: Therapeutic Chef

Posted on February 10, 2010 by Lindsay | 2 comments

A few months ago Kristin Doyle sent me a copy of her new cookbook Therapeutic Chef that is filled with “recipes to prevent cancer, heart disease and diabetes.” The first few chapters of this book are informational and discuss how to use the book, as well as suggested items for the Therapeutic Chef Kitchen. These first few chapters of the book are great and are important to read to really understand the purpose of the cookbook and how the recipes can help in preventing heart disease, cancer and diabetes. There is also a “Seven Day Meal Plan For Good Health” which is a great resource especially for those who aren’t sure how to kick start a new healthier way of eating.

Coming from a family that has faced heart disease, cancer and diabetes I have found that this cookbook is a great resource for my own health and when I am cooking for family and friends. All of the recipes are plant based and whole foods, which means that all of the recipes are processed and refined food FREE! Now the best part is that these recipes are delicious and nutritious.

Click to View on Amazon

I have been cooking up a storm from this book and my dream is to attempt all of the recipes. So far I have tired:

Cream of Broccoli-Kale Soup
Creamy Chickpea Soup with Lemon and Parsley- Husband and parents really liked this
Squash Apple Soup
The Cleansing Omega 3 Spread
Walnut Miso Spread
Favorite Tempeh Marinade- This was a favorite of mine and I will be making it again!
Savory Marinade
Creamy Thai Kale
Garlic-Curry Sweet Potato “Fries”- these were absolutely amazing
Favorite Portobello Mushrooms
Ginger-Garlic Brown Rice
Celtic Shepherds Pie with Miso Gravy- This was popular with the family and the miso gravy is so delicious
Mom’s Favorite Veggie Burgers

Sounds like a lot right? I haven’t even made a dent in this 486 page book and the yummy sounding recipes don’t seem to end. Kristin Doyle gave me permission to give you a sneak peak from Therapeutic Chef with her recipe for Pressed Kale Salad:

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Tagged book, Book Review, cookbook, kristin doyle, Recipes, theraputic chef

Pantry Challenge Update

Posted on January 15, 2010 by Lindsay | Leave a comment

So I have been working on this pantry challenge and have come to realize it’s a fail. I evaluated the contents of my cupboards and well I basically have tomatoes, tomato sauce, pasta and grains…no beans, no other fun pantry items. My freezer is pretty sparse as well – only gin, bananas, edamame and sweet peas. I think that this pantry challenge was a great idea but is just not going to work for me this month since I am lacking in staples. However I am considering coming back to this when i have a more well stocked pantry.

I have to say though I have created some great meals this week. My husband commented on the fact that they were fun and different than we usually have and actually have tasted great. I’ll leave you with some of the items I made this week:

Southwest Grits - Makes 2 servings

Ingredients:

1/2 cup 5 minute grits
2 cups water
1/4 cup nutritional yeast
1/2 t each of garlic powder, onion powder, salt, black pepper, and paprika
1 t cumin
1/4 t chipotle chili powder
1/4 cup frozen corn
3 green onions thinly sliced

Directions:

In a bowl mix together grits, nutritional yeast and spices.
Bring water to a boil, while stirring slowly stream in the grits mixture.
Turn the heat down to low and let cook this should take about 5-7 minutes, make sure to stir frequently.
Once the grits are almost done add in the corn and green onions.
To serve place grits in a bowl and garnish with green onion, corn and your favorite hot sauce.

Creamy Butternut Squash Penne - Serves 1

For dinner last night I took the bus into Burlington to meet my hubby after work for a date night. We went to American Flatbread which is delicious. I love their menu because it is simple – all they have are 10 signature flatbreads, create your own flatbread and a salad; however their beer menu is extensive – I’d say close to 100 different varieties as well as house made ones.

Hubby had the Wolaver's Coffee Porter and I had Unibroue's La Fin Du Monde

We shared 2 small flatbreads- This one is Revolution Flatbread- housemade tomato sauce, caramelized onions, mushrooms and herbs

Our 2nd flatbread was the Roasted Tomato Salsa- house made salsa (wood fired tomatoes, garlic, jalapenos, cilantro), corn and black beans

Holiday Recipes: Potato Latkes with Apple Sauce and Scallion Tofu Cream

Posted on December 18, 2009 by Lindsay | 3 comments

Potato Latkes with Apple Sauce and Scallion Sour Cream

1 ½ lb red potatoes peeled and grated
¼ cup finely chopped scallions
2 “eggs” (use a powdered egg replacer like Ener-g)
2 T flour
1 ½ t salt and pepper
Vegetable oil for frying

Grate the potatoes and squeeze the liquid out of them.
In a bowl mix together the potatoes, flour, shallots, “eggs”, salt and pepper.
In a large skillet heat ¼ in of oil over medium high heat.
Drop heaping tablespoons of potato mixture and cook 3-4 minutes a side.
Place on a paper towel lined plate to drain. Serve immediately with applesauce and scallion sour cream

Applesauce

2 ½ lbs apples peeled and cored
3 T sugar
1 T lemon
3 T water

Combine everything in a large pot and bring to a boil over high heat.
Cover and lower heat to a simmer, cook for 20 minutes.
Uncover and cook 30 minutes.
Mash.

Scallion Sour Cream

5 scallions sliced, both greens and whites
1 package of lite silken tofu
1 T lemon juice
2 teaspoons apple cider vinegar
1 teaspoon agave
1/2 teaspoon salt

In a blender of food processor, blend all tofu through salt together, then place in a bowl.
Stir in sliced scallions.

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Tagged Recipes

Recipe: Pulled Mushroom Sandwich

Posted on November 12, 2009 by Lindsay | 8 comments

The other night for dinner my husband asked if we could have Pulled Mushroom Sandwiches. Now these are a play off of a pulled pork sandwich and are delicious! We received a bunch of shiitake mushrooms in our CSA this week and I had some left over cremini mushrooms as well so it was a prefect time to make these yummy sandwiches. I served them with a side of sweet potato fries and steamed brussels sprouts.

Pulled Mushroom Sandwiches with Quick Napa Slaw and Spicy Agave Mustard Dipping Sauce (for the sweet potato)

Makes 4 Servings

Pulled Mushrooms:

- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 1 lg onion, thinly, sliced
- 6 cloves of garlic, minced
- 1/2 T safflower oil
- 2 T garlic A-1 steak sauce
- 2 T BBQ sauce
- 1 T dijion mustard
- salt and pepper to taste

Heat the oil in a cast-iron pan over medium high heat and add the mushrooms and onions. Sauté for 2 minutes.
Turn the heat down to medium low and stir in the garlic. Cook for 20-25 minutes until the mushrooms and onions have caramelized, making sure to stir occasionally.
While the mushrooms and onions are cooking in a small bowl mix together the steak sauce, bbq sauce and dijion mustard.
When the mushrooms and onions have caramelized add the steak sauce mixture and stir together. Turn to low and let simmer while you prepare the slaw.

Quick Napa Slaw

- 1 cup shredded napa cabbage
- 1 T reduced fat vegenaise
- 1 T Drew’s Smoked Tomato Dressing
- Salt and Pepper to taste

Toss everything together.

To assemble the sandwich:

Take 2 rolls and place 1/4 of the slaw on the bottom. Top with 1/4 of the mushroom mixture.

Spicy Agave Mustard Sauce- this goes great with the sweet potato and brussels

- 1/4 cup of Dijion mustard
- 1 T agave
- 1 t chipotle chili powder

Mix together.

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Posted in brussels sprouts, comfort food, recipe

Tagged mushrooms, Recipes

The 30 Minute Vegan

Posted on November 9, 2009 by Lindsay | 6 comments

The 30 Minute Vegan is filled with a variety of great easy, quick, and delicious recipes that are (mostly) under 30 minutes. I received this book to review and had the most difficult time choosing recipes to try from it, not because I couldn’t find any but rather because I want to make everything. That was my first indication that it had the potential to be a great cookbook. However, the true test would be to see if any of these great sounding recipes actually turned out to be as good as they sounded.

After hours (yes hours) of flipping through this cookbook I finally decided that I would make the Batter Baked Tempura with the Spicy Mustard Sauce, We Will Rock You Three Layer Nachos and Eggless Egg Salad. The Batter Baked Tempura was delicious especially with the mustard sauce, however I am not sure if it totally resembled tempura but rather it was more like baked onion rings/veggies. Nevertheless it was amazingly delicious and unfortunately was the only item I ended up taking the time to photograph.

The We Will Rock You Three Layer Nachos were next on my list of items to make and they were so good. I made both the tempeh bean mixture and nacho cheese sauce which I put over baked blue corn chips and baked then topped with salsa, pickled jalapeno and avocado. The recipe made so much sauce I only used half of bean mixture and nacho cheese for the nachos and saved the remainder to make a Tex-Mex Mac and Cheese the following night with mushrooms, onions and cherry tomatoes.

My husband’s favorite recipe that I made was the Eggless Egg Salad and it was certainly one of the best recipes for it that I have tried. I served the Eggless Egg Salad in whole wheat pita halves. The great part about this recipe is that it made enough for 2 days worth of lunches!

Overall I love this book and find that although not all of the recipes are 30 minutes with prep time and cooking they are still quick, fast, healthy and fun. You can order your own copy of The 30 Minute Vegan on Amazon.

30min You can also check out other reviews of The 30 Minute Vegan on the following sites:

Happy Herbivore

Basil & Spice

Vegan Guinea Pig

Chow Vegan where you can find reviews & recipes for Mango Gazpacho& Baked Tempura