2016 is The International Year of Pulses, and this week we’re celebrating with this mouthwatering Spinach Chickpea Egg Nest. In case you’ve missed our other posts about pulses, pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people […]
Fall is just around the corner here in the northwest and I can barely contain my excitement for it all. Are you ready for all the apple and pumpkin things?
Let’s get started with an apple pie sundae, shall we?
This naturally sweetened apple pie sundae is what I go for when I’m craving apple pie but don’t actually want to make a whole pie (namely the crust).
When I changed my diet to focus on plant-based meals and moved away from junk food, I found exploring new ingredients intimidating. Sure, I could easily toss together a salad, bake a sweet potato, or grill asparagus. But I avoided other ingredients for years. Jicama, kohlrabi, and collards didn’t find their way into my diet until much later. However, once they did, I realized I was missing out. In fact, collards are the perfect cooking green in my opinion. They are one of the heartier greens, holding up to heat much better than their chard or spinach counterparts. This tahini noodle bowl is just the start of a few collard recipes this fall. It’s easy, vegan, and the perfect way to jump into cooking collards. Read more and see the recipe.
Consider this my healthier, vegan homage to a cheesy broccoli rice casserole.
However, I don’t like the words “casserole” or “hot dish.” Hearing them conjures up images of church basements and mystery potlucks. So instead, why don’t we call this a bake? Glad you’re on board.
This recipe screams fall and the holidays. Am I jumping the gun on fall-themed dishes? I say no.
Cauliflower and broccoli are in my part of the world at the moment and I’m putting them to good use recreating one of my favorite side dishes.
Post sponsored by Bed Bath & Beyond. See below for more details.
In the transition to fall, there are certain foods I gravitate towards such as warm stews, stick-to-your-rib meals, and spice. This cajun cauliflower uses one of my favorite spice combinations, also labeled as blackened seasoning. I enjoy the seasoning because it’s smoky, spicy, and the perfect compliment to cauliflower. In fact, you can easily purchase a blackened/cajun seasoning. But, if you have a well stocked spice cabinet, you could probably whip up a batch of seasoning. Beyond the seasoning, when I make cauliflower steaks, I like to steam the cauliflower before grilling. This helps to take the raw edge off the cauliflower so the final texture is perfect. Additionally, the pre-seasoned cast iron grilling pan from Bed Bath & Beyond’s Artisanal Kitchen Supply is perfect for this recipe! For one thing, you to get the char just right on the cauliflower! Read more and see the recipe.
If you follow our blog, you probably know that we are big on smoothies lovers here at Food Heaven Made Easy. We love smoothies because they are easy to make, absolutely delicious and an easy way to increase your vegetable intake. But not all smoothies are created equal. In fact, the problem with most smoothies […]
Broccoli is one of my favorite vegetables for grain bowls. It cooks quickly and tastes amazing when roasted. Additionally, it pairs well with many different flavors. As a result, I’ll be making these broccoli bowls often this fall. In fact, the hardest part of this recipe is waiting for the broccoli to roast. Read more and see the recipe.
Do you have any embarrassing childhood cereal obsessions? My ultimate indulgence was Fruity Pebbles, then came Lucky Charms, and later, Frosted Mini Wheats. And when I was in college I developed a thing for Special K with Strawberries.
Are you sensing a pattern? I got progressively more old lady in my cereal tastes as I got older (appropriately so). And these days I don’t even buy cereal and only make my own – the ultimate grandma move.
I thought I’d highlight one of the ingredients I reach for most often. Yogurt isn’t just for breakfast or a quick snack; it has limitless possibilities. If you wrap it in cheesecloth and let it drain, you’ll end up with creamy, delicious yogurt cheese (labneh), to which you can add herbs, spices, or citrus zest for a savory spread, or berries and honey if you’re after something sweeter. Unsweetened plain yogurt is the perfect base for many dips, and a favorite component in a wide range of soups and grain bowls. I’ve included a list of my favorite yogurt recipes below. Enjoy! xo – h
Lentils folded into Yogurt, Spinach, and Basil: This recipe, from Lunch at the Shop: The Art and Practice of the Midday Meal was a big hit when I initially posted it. It’s great on many fronts, fast and easy!
Pomegranate Yogurt Bowl: We’re on the cusp of pomegranate season, so keep this in mind. A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
Labneh Recipe:How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.
Mast-o-Khiar Yogurt Dip: The prettiest dip in my repertoire – my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
Fresh Mint Chip Frozen Yogurt: A luscious fresh mint frozen yogurt recipe from the wonderful Sprouted Kitchen cookbook.
Herbal Rice Salad with Peanuts & Salted Garlic Yogurt: An herb-packed rice salad recipe with peanuts, toasted coconut, a strong boost of fresh lime, and salted garlic yogurt. A recipe to keep in your back pocket.
Mung Yoga Bowl: The kind of bowl that keeps you strong – herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.
Other yogurt recipe inspiration!
– Cantaloupe and Mint Yogurt Pops (Sprouted Kitchen)
– California Yogurt Bowl (Quitokeeto)
– Turkish Style Vegetables with Yogurt and Green Chile oil (Ottolenghi)
– Frying Pan Yogurt Flatbreads (Anna Jones)
– Naz’s Aash-e Reshteh for Norooz (A beautiful version of one of my favorite soups)
A few last thoughts: When it comes down to something as straightforward as purchasing or sourcing yogurt, the only thing that matters is finding a good source or brand. That slick-packaged, synthetically sweetened stuff at the supermarket isn’t what you’re after. Look for fresh organic yogurt rich in live active cultures, or if you’re more ambitious, try making your own. The live cultures in yogurt help maintain an optimum balance or microorganisms in the digestive tract. This supports healthy digestion, strengthens the immunes system, and provides a host of other benefits.
Post sponsored by Crock-Pot® Brand. See below for more details.
If you look back through the archives of the site, you’ll notice a theme: I find recipes I like and then make slight changes to them all the time. In fact, I never settle with a recipe! Rather, I’m always exploring new ways to make an old recipe. As an example, this black bean chili is based on my favorite bulgur chili recipe. But it has a completely different flavor profile and happens to make a lovely slow cooker dish. The base of this chili is fairly straightforward. The toppings really make the chili, but that’s most chili recipes. The best part? Once you put all the ingredients in the Crock-Pot® slow cooker, you can set the time and forget it until dinner! Read more and see the recipe.