April 6th 2008
Kabob ingredients:
2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic portobello mushrooms
April 2nd 2008
Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup.
3 med potatoes, skinned and cubed
1/2 lb. tofu
4 cups water (you can substitute one cup of water with vegetable broth)
1 medium yellow onion, chopped
1 teaspoon salt
1 T. olive oil
1/4 c. chopped parsley
black pepper to taste
Directions:
Fill a large pot with the water and vegetable broth. Bring the water to a simmer and lower the potatoes and onions into the pot. Add sea salt. Simmer for about 20 minutes or until potatoes are tender.
While the potatoes and onions are cooking, blend the tofu and olive oil in a food processor. When the potatoes and onions are done, add half of the batch to the food processor with the tofu and olive oil mix and process.
Return the contents of the food processor to the pot containing the water and the other half of the potato/onion mix. Add parsley and black pepper to taste. You might also want to add bacon bits or vegetarian bacon bits to the mix.
Simmer for a few minutes until warm enough to serve.
Rachel Williamson shares healthy recipes and nutrition information in Eat This!, a healthy food blog.
Tags: healthy recipes, onions, potato recipes, potato soup, potatoes, vegan recipes, vegetarian recipesMarch 27th 2008
This organic chickpea and black-eyed pea salad is great for those summer days that are just too hot to cook. You know, those days that are so hot you say, “Don’t even look at the stove!”
Served cold, this salad is refreshing. It’s terrific with grilled summer foods, such as organic portobello burgers or vegetarian bratwurst.
Although this salad is delicious as a side dish, it’s so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!
It’s terrific served with hearty whole grain bread on the side, preferably organic and baked by a local baker, to sop up the vinaigrette.
Ingredients:
2 15 oz. cans organic chickpeas (garbanzo beans)
2 15 oz. cans organic black-eyed peas
2 15 oz. cans organic artichoke hearts
4 large organic tomatoes