Quick Lunch: Smoky Collard Greens

Today I woke up and there are no greens in the house.  It’s summer!  Our farm CSA is officially out of the last of the winter and spring greens.  The last little bit of it was rainbow chard a couple weeks ago and now I am totally out!  What a contrast summer eating is to…

Whole Grain Kamut Salad with Sweet Lemon Vinaigrette

Whole grain salads make me feel like a champion!  Sometimes I crave a big bowl of whole wheat pasta marinara, but sometimes I just want the whole wheat grain itself.  There’s something about it…the springy texture of whole grain Kamut, the sweetness of fresh fruit and carrots, and the lovely tang of a home made…

Grilled Portobello Mushroom Tacos with Salsa Verde

Since the weather turned cold here in Maryland we haven’t grilled outside much, and boy do I miss it!  I convinced my husband to grill up these marinated portobello mushrooms (since they only take about 4 minutes per side).  He agreed that it was well worth enduring the brief cold for that familiar grilled flavor!…

Asian Slaw

There is a lot of peeling and chopping to be done for this dish, but the fresh flavors are so worth it. The recipe makes a big batch, perfect for taking to a potluck or sharing with family (or having lots of leftovers). Unlike the usual coleslaw recipe, this version has plenty of starchy corn…

Nacho “Cheese” Salad

Whose cheese is it?  Nacho cheese!  Get it?  😉 This yummy black bean salad is topped with a cashew-based “cheese” sauce.  It is creamy.  It is decadent.  It is nut-based, and it is fatty!  Nuts are on the list of plant-based foods that are relatively high in total fat and saturated fat.  Even though nuts…

Chickpea Salad Sandwich

If you’ve been craving a cool chicken salad sandwich, try this outstanding chickpea salad as a healthy substitute!  Chicken on its own isn’t very flavorful–that (among other reasons not to eat chicken) is why we don’t eat it boiled plain or steamed.  This salad has all of the wonderful flavor and crunch of a deli chicken salad…

Ultimate Lentil Burgers

It’s all in the name for these burgers-this is the “ultimate” lentil burger recipe!  The burgers met with vigorous approval from family, including a formerly carnivorous man.  Every once in a while my husband craves the texture and heartiness of a meat-like meal.  These burgers do the trick!  I recommend spreading avocado on your toasted…

Penne Pasta with Arugula Pesto and White Beans

Traditional pesto is made with basil and parmesan cheese.  The cheese is not part of a plant-based diet (did you know that parmesan cheese is one of the most acidic foods?), and my garden basil plants are not up yet.  Fortunately for me and my family our local farm has arugula harvested in abundance this…

Soba Noodle Soup

Soba noodles are a traditional Japanese noodle with an interesting history.  The area of Edo (now modern Tokyo) during the Tokugawa period of 1603-1867 was inhabited by the wealthy class who preferred to eat white rice over less refined whole grain rice.  The result was an increase in the disease beri beri caused by a…

Coconut Curried Chickpeas with Choi Sum

On the way home from the record store today I thought: what are we having for dinner?  My mental inventory of the kitchen was blank.  Since I have a one year old baby, I really, really did not want to stop at the store on the way home (she was asleep)!  So we bravely ventured…

Mix & Match your Greens, Beans and Grains

This salad, oh man, I can’t even!  It’s so delicious and simple.  Combine equal parts chopped greens, cooked beans, and cooked whole grains.  This salad uses organic kale from our local farm CSA, South American red beans, and brown rice.  Add some cherry tomatoes and avocado, and dress with the zest and juice of 2…

Black Eyed Peas & Spinach Salad

Beans, greens, and grain salads are my new favorite dish.  These ingredients make me feel great, energetic, full, and light.  Beans are well known to be rich in plant protein, spinach is a powerhouse of iron, calcium, and phytochemicals, and whole grain brown rice provides complex carbohydrates to fuel the body.  The vitamin C present…

Black Bean, Arugula, and Brown Rice Salad

I’m thinking of changing my name to either “Beans McGrain” or “Greens McBean,” since my favorite things are beans, greens, and grains!  This salad has all three.  Our farm CSA pickup this week included a huge bag of arugula.  I was thrilled since I now had all the ingredients to make this great grain salad….

RAW Zucchini and Carrot Salad

I’ve been looking at some “raw food” vegan cook books lately.  Raw food vegans differ from whole food vegans (a whole foods, plant-based diet) in a few ways, the main one being that raw food vegans don’t cook their food.  They may use techniques such as fermentation and dehydration, but they don’t apply heat above…

Rachel Ray Recipe Re-Do

I saw these two “healthy” recipes in the latest Rachel Ray magazine.  Sad to say, Rachel and her team are promoting the Standard American Diet (S.A.D.)!  The magazine features advertisements from USDA-managed industry marketing groups such as the National Egg Board, Beef Producers of America, and the National Dairy Council.  From these advertisements I learned…

Curried Kamut Salad

I love grain salads!  Even before our family began eating a whole foods plant-based diet, I always sought out chilled whole grain salads.  They are filling and flavorful, and often spiced with interesting and diverse seasoning.  Curried grain salad comes in at the top of my list since it has a hint of sweet from…

Summer Grilling

It’s summer and that means it’s time for shishkebabs!  No oil or processed foods are needed to make a delicious sweet and savory grilled kebab.  Substitute any of your favorite veggies.  Our local farmer’s market had some pattypan squash available.  They came out great on the grill! Shishkebabs Ingredients: 1 Large red bell pepper, coarsely…

Hummus

Hummus is enjoying it’s day in the sun!  It’s now a popular snack and fresh versions are available at your local grocery store and small snack size packs are even found at gas stations complete with pretzels.  But these versions are typically loaded with oil!  Did you know that olive oil is 100% pure fat…

Spinach Farfalle Salad

This dish is a family favorite.  We adapted it to a whole foods plant-based diet by using 100% whole wheat pasta and leaving out the usual olive oil and feta cheese.  Be sure to use olives packed in water, not oil. Ingredients: Box whole wheat bow-tie pasta, cooked according to package directions 2 Pounds fresh…

Soba Noodles in Kombu Broth

This recipe from the “Forks Over Knives Cookbook” is outstanding.  If you want a big bowl of hot vegetables with filling buckwheat soba noodles just like sensei used to make, this is the dinner for you! The key to this flavorful dish is the somewhat hard to find kombu.  It is dried seaweed that can…

Quinoa Cucumber Salad

I’m not usually wild about cucumbers, but this recipe is full of complimentary flavors and I loved the combination!  This dish can stand alone as lunch or be served as a side.  The weather is warming up, so if I get invited to any springtime picnics I think I’ll choose to bring this cool salad!…

Carnival Salad with Black Beans & Jicama

Here’s a colorful bean salad that’s perfect to make in a large batch and have for lunches all week.  It’s a slightly different take on my usual Black Bean Mango salad.  I saw a jicama in the store and grabbed it.  Jicama is like a radish, it’s crunchy, but without the intense radish flavor.  Instead…

Whole Foods Plant Based Salad Dressing

My mother in law is really cool about my family’s switch to a whole foods plant based diet.  We went to her house for dinner this week and she graciously cooked a vegetarian meal for us.  She asked me to provide salad dressing for a mixed greens salad.  I made these two salad dressing recipes…