Category: Vegan

Pasta with Roasted Vegetables

Pasta with Roasted Vegetables

Posted on by Lisa P

Serves: 2 people + leftovers
Hands-on time: 30 min
Total time: 45 min

I adapted this recipe for pasta with roasted vegetables from a similar one I found on the Forks Over Knives website, which uses summer veggies. Since it’s winter I wanted to use winter veggies, so I swapped out the zucchini and eggplant for brussels sprouts and carrots.  Their recipe doesn’t use any oil, but I like the texture of pasta better when it has a little oil on it. Gluten-free pasta in particular tastes a bit pasty without oil. I also reduced the quantity to serve 2 people, so you’ll want to increase it if you have more mouths to feed. Continue reading “Pasta with Roasted Vegetables” →

Quick Sautéed Kale and Carrots

Posted on by Lisa P

This is the easiest way (IMO) to sauté kale so it’s not completely boring. Since kale can be somewhat bitter we add sweet veggies like carrots and onions to balance the flavors. Feel free to swap the carrots with parsnips, yellow or red bell peppers, or even red cabbage if you like.

Serves: 2 people with a bit left over
Hand on time: 10 minutes
Total time: 15 minutes

Ingredients

  • 2 tsp olive or coconut oil
  • 1 bunch kale
  • 1 medium to large carrot
  • 1/4 C chopped onion (optional)
  • salt and pepper

Continue reading “Quick Sautéed Kale and Carrots” →

Thai Chickpea Stew Over Brown Rice (Vegan)

Posted on by Lisa P

One night I was making Dirty Rice and was suddenly inspired to make it into a complete meatless meal by adding chickpeas.  I also changed the cooking method and added a packet of thai curry paste.  Oh wow thank you to the divine being that inspired me because this was the best meal I’ve manifested in a while.

It’s wonderful as a main course for a vegan diet.  If you’re not vegan I recommend sprinkling with some crumbled feta cheese (see condiments). If you like meat you can add a cup or so of cubed chicken with the garlic in step 4 and saute for 2 minutes instead of 30 seconds.

Ingredients

1 Tbsp coconut oil
1 large carrot
1 medium yellow onion
1 stalk celery (optional)
3/4 C chopped red cabbage
1-14 oz can chickpeas (aka garbanzo beans), drained
2 C fresh broccoli Continue reading “Thai Chickpea Stew Over Brown Rice (Vegan)” →

Is Canola Oil Really Healthy? Maybe not so much.

Posted on by Lisa P

Canola oil has been touted for years as a healthy alternative to vegetable and peanut oils. But wait, not so fast. Canola oil is extracted from rapeseeds that have been altered through breeding to remove a substance called erucic acid, which was found to be harmful to rats. Most of today’s canola oil is produced from genetically modified rapeseeds owned by the mega-chemical company Monsanto. It is also heavily processed using chemicals. Watch the 5-minute video below to see how canola oil is made.

Obviously everyone has to make their own minds up, but IMO grapeseed oil is a better choice if you’re looking for a neutral-flavored cooking oil. First, I steer clear of genetically modified foods, mainly as a boycott of Monsanto products but also because with so many non-GMO alternatives readily available, why would I not choose the real deal instead? Second, as a healthy choice I avoid processed foods and this is one of the most highly processed ingredients you can buy.

I’d love to hear what you think in the comments below.

Dirty Quinoa

Posted on by Lisa P

Serves: 3-4 people
Hands-on time: 15-20 min
Total time: 30 min

This recipe for “dirty” quinoa is adapted from the dirty rice I used to make all the time when I was single and cooking was a low priority.  I also used to chop up hotdogs and throw them in to make a meal, but um I don’t do that anymore. Now it’s just clean, whole, unprocessed food for me.  I sure wish they made a natural hotdog flavor I could add to a dish to get my hotdog fix.  Anyway, enough about hot dogs, let’s make some dirty quinoa!

Ingredients

Continue reading “Dirty Quinoa” →

Fresh Pears With Cinnamon

Fresh Pears With Cinnamon

Posted on by Lisa P

Dessert! Who doesn’t crave something sweet after a meal? If you said “me” you’re lying (or deluded). Even if you truly don’t crave sweets, you’re missing out on one of the best things life has to offer.

The best, healthiest dessert is a simple pile of whole fruit, whatever’s in season.  In the middle of the winter, pears are perfect because they are still widely available and didn’t have to fly from Peru to North America (very bad for the environment).

  1. Cut a ripe pear into eight wedges
  2. Cut out the seeds and stem.
  3. Sprinkle with cinnamon, then sprinkle with some more cinnamon.
  4. Eat.

The. Best. Ever.

Photo of pear with cinnamon