Millet with Sweet Vegetable Soup

I usually prepare a soup every day. Eaten at the beginning of a meal, it’s a wonderful way to get our digestive juices flowing, our tummies warmed up and prepared for the rest of the meal.

Millet with sweet vegetable soup can be prepared with quinoa or rice as well. Use any of the sweet vegetables such as onion, carrot, winter squash, cabbage and root vegetables. It can be prepared in about 30 minutes, with most of that as cooking time. I like to season it with sea salt in the beginning and a little shoyu near the end. You can also add a light miso to taste at the end instead of the shoyu.

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Food Bloggers Against Hunger: White bean and Carrot Patties with Dill

I woke up this morning to a post by Annie at An Unrefined Vegan. She has joined over 200 food bloggers to unite against hunger. We can thank The Giving Table for organizing this effort to increase awareness about the difficulties families face and encourage more people to take action to protect our nation’s food stamp program and other programs that help put food in children’s bellies.

There have been many times when my sisters have been so grateful for the help of food stamps, school lunch programs and the WIC program. There are so many families that can’t put a meal on the table without government support and children who go hungry because they don’t have the support they need. Learn more at Share Our Strength. Continue reading

Polenta “Pancakes” with Sauteed Apple Pear Compote

A few years ago, I traveled to help prepare meals with Jane Stanchich for a week long workshop with her and Lino Stanchich at Great Life Global. One of the mornings, we made polenta pancakes similar to these. It was such a fun idea and a perfect example of using whole foods to re-create something we love as a healthier version. I especially love when I can replace flour with something less refined and still satisfy a craving, such as the one I frequently have for more traditional pancakes. Continue reading

Baked Apples with Cinnamon Oat Filling

When I brought my Hazelnut Stuffed Pears to the Virtual Vegan Potluck last fall, I had several inquiries about baking filled apples. When I was creating the recipe for the potluck, I tried the hazelnut and millet filling in apples, too, but the flavor and texture didn’t work as well. I prefer my apples stuffed with a hearty, simple oat and walnut filling.

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Lentil and Corn Salad with Ginger Lime Dressing

I will choose a bean or lentil salad over a grain salad any day.

Make extra beans or lentils. Serve half with dinner and make the rest into a salad for the next few days. There are as many different dressings as there are salads. This one is different from the lemon based one I use here and received rave reviews from my meal trade partner and the two-year old I shared it with the next day.

To get ginger juice, grate a knob of unpeeled ginger on a microplane zester or ginger grater. Then, gather the pulp and squeeze to get the juice. I love using this method to add a little ginger right before serving dishes such as kinpira or creamy carrot soup.

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