Vegan Oatmeal Pancakes

I love pancakes. I can eat them any time of day.  There is something so comforting and satisfying about them.  I wish I could take credit for these pancakes, but alas, I cannot.  I got the recipe from Vegetarian Times 2013 issue, courtesy of Mary Shore. The recipe won first place in the Reader Recipe contest.  First place?  Really?  They sound oatmeally and gummy.  I had to try them to discover what qualifies as first place.   Well good golly, they're delicious!  Hearty without being gummy!  I cannot pin point what makes them taste so great, but they are da bomb.  I think turning the soy milk into "buttermilk" using apple cider vinegar is the culprit for these tasty cakes.   Give them a try.

*Tip: maple syrup is not friendly on the hips, so pour a couple of tablespoons on your plate as a "dip" instead of pouring a half of a cup over your pancakes.  And, I'm sure I don't have to mention not to use HFCS syrup, for crying out loud.

fluffy and delicious

Ingredients:

3/4 cup soymilk
2 tsp. apple cider vinegar
1 T. Organic pure maple syrup (plus more for dip)
2 tsp. canola oil
1/2 cup steel cut oats (I used original Quaker oats)
1/2 cup whole wheat flour (I used organic whole wheat pastry flour)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt

Directions:

Combine soymilk, vinegar, maple syrup, and oil in a small bowl.  Add oats and let soak 10  minutes.  Stir together flour, baking soda, baking powder, and salt in a separate mixing bowl.  Stir soymilk mixture into flour mixture.  Preheat large skillet or griddle over medium-high heat and lightly coat with oil.  Ladle 1/4 cup of batter for each pancake.  Cook 2-3 minutes on each side.  Makes 6-8 pancakes.  Two pancakes is 1 serving (196 cal.)  You know I ate more than two! 

Harvest Chili with Kale

I'm practicing fall recipes, wishing for the weather to turn sooner rather than later.  This chili is so simple and quick to make and combines lots of delicious flavors.  I really love butternut squash in this recipe, but carrots will work too.  I prefer no-salt added beans and tomatoes, trying to keep my blood pressure in check!  Even though the 'already chopped kale' is convenient, it's too tough for this recipe.  Buy fresh.  Check here for more information on kale and its benefits.  Enjoy!

Non-dairy sour cream!

Ingredients:
1 T safflower or coconut oil
2 cups diced butternut squash (or carrots)
1/2 cup onion, finely chopped
2 cloves garlic, chopped
1 bunch of kale leaves, washed and chopped (about 2 cups before cooking)
1 T chili powder
1 tsp. cumin
1/4 tsp. dried oregano
15 oz. can organic black beans, drained and rinsed
15 oz. can organic kidney beans, drained and rinsed
28 oz. can organic diced tomatoes
Salt and pepper to taste (optional)
Dash of Cayenne for heat (optional)

Directions:
In a large sauce pot, heat oil on medium.  Add onion and squash and cook until just tender, about 10 minutes.  Add garlic, kale, salt & pepper, and cook a few more minutes until kale is wilted.  Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.  Stir in tomatoes and beans.  Simmer10 minutes until heated through.  Eat with my yummy cornbread! Makes 4 servings.

G-F Blueberry Quinoa Muffins

I don't have a gluten intolerance, but I like to eat gluten-free as much as possible.  I feel better and more energized when I leave out bread.  I still eat plenty of whole grains, don't get me wrong!  I love brown rice, oats, millet and quinoa.  Actually, quinoa is not a grain, it's a seed related to the spinach plant.  It has a nutty, ricey flavor.  I love these muffin because they are gluten-free and packed with protein.  And you know me, I love blueberries and think they should be eaten every day for their many benefits.   These muffins are sweetened with pure maple syrup, a favorite of mine.   No white flour or white sugar, yay!

Perfect protein, fiber snack!

Ingredients:
1 cup corn meal
1 cup of rice flour (or other g-f baking flour)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup of cooked quinoa (Hint: make sure to rinse the quinoa thoroughly before cooking and use water, not veggie or chicken stalk)
1/2 cup organic pure maple syrup
1/2 cup of rice or soy milk
1/2 cup of natural organic apple sauce
1 Tbl. of lemon juice
1/4 cup canola or safflower oil
1 cup of blueberries, fresh or frozen

Directions:
Preheat oven to 375 degrees.  Use paper baking cups or grease muffin pan (makes 1 dozen).
In one bowl, mix together dry ingredients.  In a separate bowl mix the wet ingredients, plus the cooked quinoa.   Add wet mixture to dry mixture until just combined. Gently fold in blueberries.  Bake 20 minutes.
Yummers!

Dirty Dozen Plus 2012

Eat your fruits and vegetables! The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Use EWG's Shopper's Guide to Pesticides^™ to reduce your exposures as much as possible, but eating conventionally-grown produce is far better than not eating fruits and vegetables at all. The Shopper's Guide to Pesticides in Produce^™ will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake substantially by avoiding the 12 most contaminated fruits and vegetables and eating the least contaminated produce. -© 2012, Environmental Working Group

The dirty dozen has been expanded to include two crops of note: green beans and kale/greens:

1. Apples
2. Celery
3. Sweet bell peppers
4. Peaches
5. Strawberries
6. Grapes
7. Spinach
8. Lettuce
9. Potatoes
10. Cucumbers
11. Blueberries (domestic)
12. Potatoes
13. *Green beans
14. *Kale/greens

*May contain pesticide residues of special concern
For a list of the Clean 15, click here!

Penne w/ Butternut Squash and Sage Pesto

This is really why I made the sage pesto.  I cheated and bought butternut squash already prepared from Trader Joe's.  Can you blame me?  The protein and complex carbohydrates from the whole grain pasta and mushrooms provide a heartiness that will fill you up quickly.  The combination of flavors in this recipe are pretty amazing, each distinct. 

So Yum!

Ingredients:

8 oz. whole wheat penne
2 T refined coconut or safflower oil
1 1/2 pounds of butternut squash, peeled and cut up
2 shallots, diced
8 oz. cremini mushrooms (baby bellas)
1/2 cup  sage pesto
pepper to taste

Directions:

Cook penne according to package directions, Al dente, and remember to salt the water.
In a large skillet, heat oil.   Cook squash about 6-8 minutes with cover (sort of frying and steaming at the same time).  Stir in shallots, mushrooms, and pepper and cook until veggies are tender, about 5 min.  Remove from heat and set aside.
When pasta is done, drain and reserve 1/2 cup of pasta water.  Return pasta to the pot (or a large bowl), stir in the sage pesto and squash mixture.  Add some pasta water if it seems too dry.  Um, yah, you know what to do next!

This recipe shared on Amee's Savory Dish

Sage Pesto

I find fresh sage to be delightful and a nice deviation from basil.  It has a musty mint and woodsy flavor.  Works well over penne rigate or with veggies.  Love it.  Try it.  

Recipe inspired by Skinny Bitch:

Sage Pesto:
1/4 cup whole almonds
2-3 garlic cloves
1 1/2 cup fresh sage leaves, rinsed
3/4 cup Italian parsley leaves, rinsed
1/4 cup soy or almond milk
1/2 tsp. fine sea salt
pepper
1/2 cup extra virgin olive oil
*I used extra light in flavor olive oil to not over-power the sage

In a food processor or blender, combine almonds and garlic and pulse to roughly chop.
Add the sage, parsley, salt, pepper, and soy milk and pulse to chop.
With the motor running, slowly stream in the olive oil until combined.
Consistency will be slightly liquidy, rather than creamy.   Refrigerate to thicken.

Pumpkin Cake

I don't normally post sweets, but I'm getting my pumpkin on this fall, and this recipe deserves a shout out.  I bought some cans of pure pumpkin at the beginning of the season, knowing I would be baking and devouring all-things pumpkin.  Other than that, I already had all the ingredients in my cupboard.  Love when that happens!  To save myself major calories, I didn't use frosting/icing.  I say, it's quite rich and spicy and delicious without.

So moist, it's unfair!

Ingredients:
1/4 cup + 1 T soy milk
1 tsp. apple cider vinegar
1/2 cup + 1 T evaporated cane juice sugar 
1/2 cup pumpkin puree
1/4 cup vegan margarine, melted (I use Earth Balance)
1 tsp. molasses
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. lemon juice
1/2 tsp. salt (optional)
1 1/4 cup organic whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Optional: add vegan chocolate chips or chopped pecans

 Directions:
1. Preheat oven to 350F.  In a small bowl, whisk together the soy milk and apple cider vinegar, set aside.  This creates a 'buttermilk'; don't skip this step, trust Eating Smart!

2.  In a large bowl, whisk together the sugar, pumpkin, margarine, molasses, cinnamon, vanilla extract, nutmeg, cloves and lemon juice.

3.  In another bowl, mix together flour, salt, baking powder, and baking soda.

4.  Add all the wet with all the dry, mix but don't over mix.

5.  Pour into oiled 8 inch round cake pan, or deep dish pie plate.  Bake 25-30 minutes, cool, Eat, Enjoy!

I'm Feeling Honored!

I am so proud to be the recipient of the Liebster Award!  The word Liebster means 'Beloved' in German--and a show of love and support is what this award is all about.  The idea is to bring attention to new blogs with fewer than 200 followers. 

The rules of winning this award are the following:

1. Show your thanks to the blogger who gave you the award by linking back to them.

2. Reveal your top 5 picks and let them know by leaving a comment at their blog.

3. Post the Award on your blog. 

4. Enjoy the love of some of the most supportive people on the Internet!

A huge THANK YOU to Amee at Amee's Savory Dish for awarding me with this honor! Please visit her amazing blog; you'll be glad you did.

Here are my picks:
The Vegan Tummy
The Vegetarian Who Hates Tofu
All You Eat is Vegetables?
Gourmet Cookiing on a Dime 
Vegan Heartland 
  
These amazing people have not only been very supportive of my blog, but they write beautiful blogs as well.  Check them out!

Tabbouleh... or is it Tabouli

Many different spellings for this word.  Either way, a traditional Middle Eastern salad that packs tremendous flavor.  The trick is to chill in the refrigerator for at least two hours before serving.  This allows all the flavors to blend.  The lemon and mint give Tabbouleh a fresh, clean taste, and I add garlic for a little kick.  This salad is so simple to make and very inexpensive.   Good in a pita with Falafel or chick peas, over a bed of lettuce, or plain as a side dish.  Really, you can't go wrong,   Give it a try, you'll love it!   (contains gluten)

Lemon and Mint give this a light, refreshing taste

Ingredients:
3/4 cup of water
3/4 cup fine cracked wheat (bulghur)
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
3 Roma tomatoes, seeded and finely chopped
1 lg cucumber, seeded and finely chopped
1-2 garlic cloves, chopped
1 T good olive oil
3 T lemon juice
1/2 tsp. sea salt

Directions:
In a large mixing bowl, pour the water, lemon juice and salt over the cracked wheat, stir and let soak about 20-30 minutes until water is absorbed.  Meanwhile, chop all the herbs and veggies and add to the cracked wheat mixture.  Stir in olive oil.  Add cracked pepper, salt and more lemon juice to taste.  Chill 2 to 4 hours before serving.  Serves 6.  Enjoy!

Black Bean Avocado Quinoa Salad

Since I am relatively new at preparing vegetarian and vegan dishes, I get some of my recipes from other vegan blogs and websites.  I love finding new foods to try and sharing them here.  I can't tell you how yummy quinoa is.  It's not just for vegetarians or vegans!  My feeling is, if you like rice, then you will like quinoa.  Don't be afraid to try it.  There are several recipe ideas on my blog for preparing quinoa.  It is very versatile.  Why should  you eat quinoa, you ask?   Click here for more information on health benefits. 

Chili and lime give this a nice Mexican flare!

This recipe adapted from mightyvegan.com.

Ingredients:
2 cups prepared quinoa (1 cup of rinsed quinoa, 2 cups of water or veggie stock. Boil until liquid is absorbed)
2 avocados, diced
2 Roma tomatoes, diced
1 can of organic black beans, drained and rinsed
juice from one lime
1 T olive oil
1 T chili powder
1 tsp. garlic powder
1/2 tsp. salt
dash of pepper
dash of Cayenne
(add onions, red bell peppers, or jalapenos to make it your own!)

Directions:
Mix everything together in a large bowl and let chill for an hour before serving so flavors can combine. Chow down!

This recipe shared on Amee's Savory Dish

Edamame Lo Mein

This recipe is one of my go-to dinners when I'm in the mood for Asian fare.  I borrowed it years ago from Eating Well, but changed a few of the ingredients to suit my taste.  It seems quite simple and plain, but it's full of delicious flavors, and packs some heat if you like cayenne; add a little or a lot.   Protein and veggies included.  There is usually plenty left-over for lunch the next day, woo hoo!

Dinner, lunch, cold or hot!

Ingredients:

8 oz. whole wheat spaghetti or udon noodles
1 cup frozen edamame (shelled soybeans)
4 scallions, diced
1/4  cup oyster sauce, or vegetarian oyster sauce
1/4 cup rice wine vinegar
3 T reduced sodium soy sauce
2 tsp. pure maple syrup, or Agave
1 tsp. toasted sesame oil
1/8 tsp. crushed red pepper (or more if you're crazzzy!)
2 T canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

Directions:

1. Cook pasta according to package directions, drain and set aside.

2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, maple syrup, sesame oil and crushed pepper in a small bowl.

3.  Heat canola oil in a large nonstick skillet over high heat.  Add carrots and bell pepper and cook, stirring often, until slightly softened, 2-3 min.  Add the pasta and edamame.  Cook, stirring occasionally, until the pasta is crispy in spots, a few minutes.  Add the sauce and stir to combine.  Makes 4-6 servings.  Enjoy!

Fudgy Brownies

Try as I might, I just can't make "healthy" brownies.  But, in an attempt to use better ingredients, I cut back on the oil and used apple sauce, whole wheat pastry flour, and evaporated cane juice sugar.  All still processed, don't get me wrong.  These brownies are very rich and moist, so they don't need frosting.  Be careful!  If you eat more than one at a time, you may go into a sugar coma.  Who says you need milk and eggs to make crazy good brownies?

Fudgy Goodness

 Ingredients:
1 cup organic, unbleached flour
1 cup organic whole wheat pastry flour
1 cup organic evaporated cane juice sugar
3/4 cup unsweetened cocoa powder (I used Ghirardelli)
1 cup water or coffee
1/2 cup safflower or canola oil
1/2 cup unsweetened apple sauce/or 1 mashed banana
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. almond extract (optional)
vegan chocolate chips (optional)

Directions:
Preheat oven to 350F.  In a mixing bowl, whisk together the oil and sugar.  Add the other wet ingredients and mix.  In a second bowl, sift all the dry ingredients together.    Combine the mixtures and stir well.   Spray or oil a 13x9 pan.  Bake 25-30 minutes.  Allow to cool 20 minutes before serving.  

Crispy Tender Wrap

Welcome to another addition of faux meat.  As I have said before, I don't cook a lot of processed "meat."  I focus mostly on whole foods. But, for convenience sake, I will eat it about twice a month.  A girl's gotta have her fast food.  Luckily, Gardein makes some pretty decent faux chicken.  Morning Star makes "chicken" nuggets, but I prefer the Gardein Crispy Tenders.  For a quick lunch, I cooked 4 tenders and made 2 wraps for myself.  I cannot take credit for the bomb Thousand Island Dressing in my wrap.  See below for recipe. 

Love chicken tenders in a wrap!

In my wrap:
2 whole wheat flour tortillas, small size
4 Gardein Crispy Tenders
steamed asparagus
avocado slices
grape tomatoes, sliced in half
1 T Thousand Island Dressing

Warm tortillas on the stove or in the microwave.  Stuff with cooked chicken and other goodies.  Spoon on some dressing, fold and chow!

Skinny BitchThousand Island Dressing:

Yes, you can eat it with a spoon, it's that good!

1 cup vegan mayo, I like Follow Your Heart (you can find it at Sprouts)
1/4  cup organic ketchup
1/4 cup sweet pickle relish
2 T tomato paste
3 T lemon juice
1/2 tsp. salt (I used 1/4)
dash of Cayenne

Whisk all ingredients together and store in fridge.

Vegan Ranch Dressing

We love our Ranch, don't we?  We put it on salads, veggies, fried foods, even our pizza crust.  I've tried several Ranch dressing recipes, never to be satisfied.  I wanted it to taste like "I-can't-stop-dipping-so-I-might-as-well-drink-it" good.   Here is the recipe I came up with.  It has no buttermilk, egg yolks or MSG (thank goodness)!

Makes a little over 1/2 cup of dressing:

1/2 cup vegan mayo;  Follow Your Heart has the best tasting one, like mayonnaise
1/4 cup unsweetened soy milk; or you could use sweetened, whatever your preference
handful of fresh Italian flat leaf parsley, rinsed
1/2 tsp. dried dill
1/2 tsp. garlic powder
1/4 tsp. celery seed
1/4 tsp. sea salt
pepper to taste

Place all ingredients in a food processor or blender, except soy milk.  Slowly add the soy milk last to get desired consistency.  Enjoy!

Apple Cinnamon Quinoa Salad

Cold salads are in order for the summer.  I'm always looking for new ways to prepare Quinoa.  This is a sweet version that will knock you out, baby!  I used sweet apples and dried cranberries, as well as celery and walnuts for crunch.   Celery does not provide much nutritional value, but it adds the perfect amount of crisp with the apples and chewy craisins.  To read more about Quinoa, look here.

**I garnished with Chia seeds.  Nutty-tasting, whole-grain Chia seeds are loaded with omega-3 fatty acids, and they have among the highest antioxidant activity of any whole food -- even more than fresh blueberries.  They are an excellent source of dietary fiber and help keep blood pressure and blood sugar under control.   Unlike flax seeds (which you should grind to get full nutrition), Chia seeds can be left whole.

Click to enlarge

Ingredients:

1 cup of water
1 cup of apple juice (a good brand with no HFCS, please)
1 cup of quinoa, *rinse well
1/2 tsp. cinnamon
1/2 cup coarsely chopped walnuts
1/2 cup dried cranberries
1/2 cup chopped celery, about two stalks
1 apple, coarsely chopped
Pinch of sea salt
Chia seeds for garnish (optional)

In a pot, boil rinsed quinoa, water, apple juice, cinnamon and salt for 15 minutes, or until liquid is absorbed.  Cool in fridge for 1 hour.   Take out of fridge and fluff with a fork.  Add apples, walnuts, cranberries and celery.  Mix and eat!  Good alone or on a bed of lettuce.

*Why should you rinse quinoa? Quinoa produces a natural coating called saponin. This protective coating makes the seeds taste bad and may cause indigestion.  Fortunately, you can easily rinse the saponin off your quinoa before cooking.

This recipe is shared on Amee's Savory Dish Fit & Fabulous Fridays:

Black Bean Mango Salsa

Have you been getting your Mango on this summer?  Here are some juicy details on Mangoes in case you didn't know:

*High in Vit. A, C and B6.

*Contain fiber and calcium

*The phenolic compound found in mangoes has been found to have powerful antioxidant and anticancer properties. 

*Being high in iron, mango is said to be very good for pregnant women as well as for people suffering from anemia. (and Vegetarians!)

*Mango is believed to be effective in relieving clogged pores of the skin. 

*The vitamin A (beta-carotene), vitamin E and selenium present in mangoes provide protection against heart disease. 

*Mangoes have been found to be quite helpful in treating acidity and poor digestion.
*It is being said that the Vitamin E present in mango helps hormonal system function more efficiently and thus, boosts sex life. (Gotta Love That!) 
*The anti-inflammatory properties of mango might help alleviate asthma symptoms.

So Easy and Delicious!  (Click on photo to enlarge)

 Ingredients:
1 cup of organic black beans, rinsed
2 mangoes, seeded and chopped
4 green onions
1/4 cup diced red onion
1/4 cup diced red bell pepper
handful of cilantro, washed and diced
1/2 lime squeezed
pinch of salt (optional)

Mix in a bowl and serve with your favorite chips!  Sluuurrrp!

Artichoke and Tofu Lasagna

I love a veggie lasagna.  This recipe is super because you can add any veggies you love.  I used artichokes and sweet onions, but you could add spinach, zucchini or peppers.  Go crazy!   Extra firm tofu is used to make "ricotta" and it's dog-gone good!  Don't let the word "tofu" make you think this isn't delicious.  Tofu is packed with protein and calcium, and a healthful alternative to animal products.  Add the right spices to tofu and you have a delicious ricotta, Voilà.  Good for your heart and your waistline!

Click on photo to enlarge

Ingredients:
1 container organic extra firm tofu, well pressed
1 T lemon juice
2 tsp. dried basil
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 T nutritional yeast, (optional)
1/2 yellow onion, diced
1 14 oz. jar of marinated artichoke hearts, well drained and chopped
1/3 cup sliced black olives
1 box whole wheat lasagna noodles
5 cups marinara sauce (no sugar added)

Preparation:
Preheat oven to 350F.   Mash together the tofu, lemon juice, basil, salt, garlic powder, onion powder and nutritional yeast.  Saute diced onions (and other veggies) in oil.  In another bowl, mix together cooked onions, artichokes and olives. Cook the lasagna noodles according to package directions.

Cover the bottom the the lasagna pan wit a layer of sauce, then place a layer of lasagna noodles on the sauce.  Spread half of the tofu mixture on the noodles, and half of the artichoke, olive, onion mixture.  Continue layering until ingredients are gone, finishing with a layer of pasta and sauce.  Cover and bake 50 minutes.  Serve with salad, french bread, and a nice Pinot Noir.  Family approved!

Cholesterol News

I enjoyed this article on Medical News Today.   Have you had your cholesterol checked lately?  Here is a recap:

What Causes High Cholesterol?

1.  Nutrition - although some foods contain cholesterol, such as eggs and some seafoods, dietary cholesterol does not have much of an impact in human blood cholesterol levels.  However, saturated fats do, as well as *trans fat!  Foods high in saturated fats include red meat, sausages, hard cheese, lard, cream and butter.

2.  Sedentary lifestyle - people who do not exercise and spend most of their time sitting/lying down have significantly higher levels of LDL (bad cholesterol) and lower levels of HDL (good cholesterol).

3.  Bodyweight - people who are overweight/obese are much more likely to have higher LDL levels and lower HDL levels, compared to people who are of normal weight.

4.  Smoking - this can have quite a considerable effect on LDL levels.

5.  Alcohol - people who consume too much alcohol regularly, generally have much higher levels of LDL and much lower levels of HDL, compared to people who abstain or those who drink in moderation.

(This list is not exhaustive.  Some diseases, certain medicines, and family history may also impact cholesterol levels).

*Trans fat is found in many processed foods, such as cookies, crackers, snack foods, and other processed foods made with shortening, partially hydrogenated vegetable oils, or hydrogenated vegetable oils, including some margarines and salad dressings.  Really, try to avoid! 

Smoky Lentils with Kale

This recipe is a bit funny to me because it doesn't look particularly appetizing.  But fear not!  I don't eat food that tastes bad.  I had some lentils.  I had some kale.  I wanted to add some caramelized, sweet onion, so I did.  I actually cooked the lentils first, didn't use them all in the recipe, but stored in the fridge for later use.  This side dish is packed with protein, veggies, and calcium.  Win-win... win.  Made two servings but can easily be doubled.  The onions, red bell and coriander added a bit of sweetness to this smoky, savory dish.  I ate it as a main meal, so it's all gone.  Sorry for not sharing, but you know me (oink).

Use your favorite variety of lentil!

Ingredients:
1 small yellow onion, or 1/2 large one, chopped
4 cups of kale, chopped, washed and drained
1 cup of cooked lentils, any color you like
1 small red bell pepper, chopped
2 T canola or safflower oil (these two withstand high heat)
1/4 tsp. cumin
1/4 tsp. ground coriander
1/8 tsp. salt
1/8 tsp. garlic powder
pepper

What  to do:
Heat oil in a large skillet, saute onions for about 10 minutes until they start to brown and caramelize.  Add in chopped red bell pepper, kale, spices and salt.  Saute 3-4 minutes more for the kale to wilt.   Add in cooked lentils and pepper to taste.  Heat through and serve with a side of brown rice, for some whole-grain action!

(Note: for extra flavor, boil the lentils in vegetable stock instead of water)

This recipe shared on Amee's Savory Dish

"Chicken" Salad

Okay, so, Morning Star makes these packages of Meal Starters "meat."  They have steak and chicken strips (made from soy protein), and are located in the frozen aisle of most supermarkets.  Check near the veggie burgers and frozen pizzas.  Not all Morning Star frozen products are vegan, though.  Some items may contain dairy.  If you use bread, this recipe makes 3 or 4 sandwiches; or try it on a bed of salad.  *You don't have to eat meat ALL the time.  Take a break from it and try out some new foods.  Your body will love you.

Simple and Delicious!

Ingredients:

2 cups of Morning Star Chik'n Strips, thawed and chopped
1/2 cup vegan mayo (Vegenaise)
1/4 cup red or white onion, diced fine
1 celery stalk, diced
1/4 cup dried cranberries (Oh boy, does this make the dish!)
2 T fresh Italian parsley, chopped
1 T Agave nectar
1 tsp. apple cider vinegar
1/4 tsp. salt
pepper to taste

Mix all ingredients and serve on whole grain bread or on a bed of lettuce.  Yum yum.

This recipe shared on Amee's Savory Dish: