Banana Date Oatmeal Cookies

Banana Date Oatmeal Cookies
Vegan; Soy Free (Gluten Free)

These are great for a quick breakfast or a healthy snack. I love these due to the fact that it's an easy clean up and one bowl for all of the ingredients!

3 ripe bananas
2 cups rolled oats (Use gluten free oatmeal or groats)
1 cup combination of dates (pitted and chopped) and goji berries
1/3 cup coconut oil, liquidfied
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mash the bananas. Stir in oats, dates, goji berries, oil, and vanilla. Mix well, adding the spices, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

3. Bake for 20-25 minutes or until lightly brown.

No Oil Spicy Coconut Curry

No Oil Spicy Coconut Curry
Vegan; Gluten Free; 30 minutes

I made this last night for my mom (since I'm staying with her) and she loved it. I served this with brown rice, but use what you have... I plan on making this again and adding some mustard greens, so if you have that or spinach wilt it in...

1 block of extra firm sprouted tofu, rinsed and cut into 1" slices
1 clove of garlic, minced
2 tablespoons of onion, minced
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup of cremini mushrooms, sliced
2 cups mustard greens or spinach, coarsely chopped
2 large tablespoons of plain coconut yogurt
1/3 cup low-sodium vegetable broth
1/2 tablespoon of red curry paste (check the label to make sure it's vegan)
1-1 1/2 cups unsweetened hemp milk
1 teaspoon ginger powder or fresh
2 teaspoons curry powder
2 teaspoons cumin
garnish with lime and fresh cilantro

1. In a large pan saute in the vegetable broth garlic, and onion over medium heat till the onion is translucent. Add the tofu and gently toss until coated with the broth. Cook until the tofu has become golden, about 8-10 minutes. Combine the ginger, curry powder, and cumin; sprinkle over the tofu.

2. Add the squash and zucchini, cook for about 5 minutes and add the mushrooms. If using spinach or mustard greens; add it now with 2 tablespoons of water to wilt in. Stir in the coconut yogurt, hemp milk, curry paste, and simmer till the sauce becomes slightly thick. I added some crushed Thai peppers to give an extra kick, fresh cilantro and lime...

Carrot Cake Cupcakes

Carrot Cake Cupcakes
Vegan; Makes 24 cupcakes

Bruce and I went to a potluck last night, and I brought these. Since it was a friends birthday, and I said I'd make the birthday cake. These little gems were such a hit, so I was told I needed to share the recipe. I adapted this recipe in San Antonio from 2 different recipes. Living in Colorado I got 2 dozen vs. the 3 dozen I got in SA. Also, in SA I could use baking powder and baking soda. Here I have to omit the baking powder and use the same amount of baking soda, without adding more.... So, one never knows until you make a mistake through trial and error....

To make the cake:

2 cups plus 2 Tbs. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground allspice
3/4 cup coconut oil, liquidfied
1 cup packed light brown sugar
1 cup sugar
4 oz. carrot baby food (I use carrot, apple and parsnips from a squeeze out tube)
1 Tbs. finely grated fresh ginger
1 tsp. vanilla extract
egg replacer equavilent to 3 eggs
3 cups coarsely grated carrots (can be shredded in food processor), from about 2 carrots
1 20-oz. can crushed pineapple, well drained
1 1/2 cups ground walnuts
1/2 cup raisins

1. Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.

2. To make Carrot Cake: Sift together flour, baking soda, salt, cinnamon, nutmeg, ground cloves, allspice and cardamom. Beat oil, both sugars, baby food, ginger, and vanilla extract until smooth, about 2 minutes. Add egg replacer, beating after. Add flour mixture in two additions. Add carrots, pineapple, raisins and nuts; beat just until blended. Divide batter in cupcake liners and bake 20 minutes, or until toothpick inserted into centers comes out clean. Cool on baking racks and cool completely.

See Recipe in Blog for Frosting and top with toasted coconut or walnuts....

Oven Roasted Red Cabbage

Oven Roasted Red Cabbage
Vegan, Gluten Free

So humor me, Bruce did and he found this to be quite a satisfying meal. This was made with all of the left overs from the spring rolls, since I hate food going to waste.

1/2 a small head of red cabbage, sliced (they look like patties)
1 clove of garlic, minced
1-2 apple(s), skinned and chopped
2 teaspoons of minced fresh ginger (I zested)
2 teaspoons of cardamom
crushed red pepper to taste
1/2 cup balsamic vinegar, divided

1. Preheat oven to 400 degrees.

2. In a shallow glass baking dish, place the cabbage, garlic and half of the balsamic vinegar. Add a pinch of salt to bring the flavors together. In a small bowl combine the apple, ginger, cardamom and crushed red pepper. Combine apple mixture to the tops of the cabbage and bake for 20-25 minutes, or until cabbage is tender.

Spring Rolls

Spring Rolls
Vegan; Raw (Almost); Gluten Free

I made these last week and the boys LOVED them. These are really easy to make, I will tell you right now that the rice paper doesn't keep too nicely. Mine have really become brittle, I guess the dry air in Colorado. Anyways, there are ideas listed below, so the sky is the limit!

1/3 head of red cabbage, finely chopped
1 cup Udon noodles (to make gluten free use a rice or gf noodles)
1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
1 zucchini, julienned
1/2 tsp fresh ginger, finely grated (optional)
juice from 1/2 lime
soy sauce or dipping sauce of choice
I added slices of pan fried tofu to each roll (omit to make raw)
slices of seaweed

Other Ideas:
1/2 cup bean sprouts
5 green onions, chopped
1/4 cup carrots, grated or julienned

Preparation:

1. To make this easy, if you have a food processor use it. I used mine with the red cabbage, ginger and zucchini to shred evenly. Squirt with lime juice and set aside.

2. Pan fry tofu slices, or skip to make raw.

3. Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Layer with noodles or rice, about 2 tablespoons of cabbage mixture, tofu, seaweed and I used mint on wrapper and wrap your spring rolls. Serve with dipping sauce and enjoy!

Chickpeas Masala

Chickpeas Masala

2 cups chickpeas
1/2 cup diced onion
2 cups diced tomatoes
1 green chili, minced
1 tsp. ginger
1 tsp. garlic paste or 1 large clove of garlic minced
1 tsp. red chili powder
2 tsp. coriander powder
3 tsp. Chana masala powder, (optional)
1/4 tsp. Garam masala
garnish with fresh cilantro

1. Soak chickpeas overnight and pressure cook with salt in it. If using canned rinse them.

2. Heat a wide pan with a Tbsp of oil, add cumin seeds, green chili and ginger garlic paste. Add onions and cook till onions are translucent. Add tomatoes, red chili powder, coriander powder, chana masala (if using), salt and cook till tomatoes are mushy. Transfer the cooked chickpeas and let it boil.

3. Take 1/4 cup of tomato and allow it cool. Grind the rest of the tomato onion mixture to a smooth paste. Blend in the gravy and cook further till it thickens. Mix the chickpeas with tomato onion mixture.

4. Add cilantro or kasuri methi leaves.

Enjoy with warm naan

Adapted from Hot Pot Cooking

Brown Sugar Orange Tofu

Brown Sugar Orange Tofu
Vegan; 30 minutes

This happens to be one of the tofu recipes the boys like. They of course like the sweetness of it, and I had to add the chilies to balance that sweetness. Serve this over rice or some noodles with wilted spinach to have more of a meal.

16 ounces extra firm tofu, cut into 1-inch cubes
1 cup unbleached-organic, all-purpose flour (use brown rice flour to make gluten free)
1 teaspoon salt
2 teaspoons vegetable oil
1 large orange or 1/2 cup orange juice
2 tablespoons brown sugar
1 Tbs. grated fresh ginger
1/2 tsp dried Thai chilies


1. Preheat oven to 350 degrees F.

2. Toss tofu in a large bowl with flour and salt. Heat vegetable oil in a large skillet. Shake off excess flour from tofu and place in a single layer in hot skillet. Saute until golden brown.

3. Spray a non-stick baking dish with cooking spray, then transfer tofu to baking dish. Squeeze the juice of an orange into the skillet with the leftover oil. Allow the oil, juice, Thai chilies and simmer until you have a slightly thick sauce.

4. Pour the sauce evenly over the tofu and top with brown sugar and ginger. Bake tofu in oven for 15 minutes until brown sugar-orange glaze starts to caramelize.

Serve warm with sauteed greens and rice, if desired.

Adapted from Tablespoon

Pumpkin Spice Almost-Raw Cheesecake

Pumpkin Spice Almost-Raw Cheesecake
Vegan, Gluten Free, Almost Raw

Getting back from vacation, I was able to finally get to the pumpkins that I thought were going to go bad. Ending up having almost 8 cups of pureed pumpkin, I'll be posting the next few recipes calling for pumpkin. I took this to a potluck on Sunday, and didn't even get a slice since it went SO fast! Adapted from Addicted to Veggies.

Crust:

1 cup Walnuts
1 cup Dates
1 pinch of salt

Filling:

1 cup Cashews (I soaked overnight)
1 cup Macadamia nuts (I soaked overnight)
2 cups fresh/raw pureed Pumpkin Flesh
1/2 cup Coconut Sugar plus 3 heaping Tbsp
1/4 cup Coconut Oil- liquefied
3 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Vanilla
1 1/2 tsp ground Cinnamon
1 1/2 tsp ground Allspice
1/2 tsp ground Cloves
1/2 tsp Ginger Powder
2 pinches Salt

1. Combine walnuts, dates and a pinch of sea salt in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the back of a spoon and my thumb to press the crust down, and it worked perfectly.

2. Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy. (I had to add a little bit of water, so I didn't burn out my food processor motor.)

3. Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour. Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular old cheesecake.

Mixed Dal with Tomato Tarka

Mixed Dal with Tomato Tarka
Vegan; 1 hour and 30 minutes

So, humor me here. Bruce loved this and amazingly enough, so did Max. Grant, I had to mention that "if you're full, then you don't get dessert.". That worked! Since it has been crazy in the house, with football, hockey and Bruce traveling. I wanted a nice dinner where we sat at the table like a family.... Well worth the wait, I may have cut a step out still resulting in a tasty meal!

1/2 cup yellow split peas
1/2 cup green split peas
3 Tbs. melted Earth Balance (I used about 2 Tbs.)
2 Tbs. fresh grated ginger (finding my ginger expired, I used powdered), divided
1 tsp. turmeric
4 cups baby spinach
1 tsp. salt (I omitted)
2 tsp. whole cumin seeds
1/4 onion, chopped
1 tsp. garam masala
1/4 tsp. cayenne pepper
2 large garlic cloves, minced
1 large tomato, diced
cilantro leaves for garnish, optional

1. Rinse and drain the split peas; place in a large bowl and soak for 30 in hot water. Cover and set aside.

2. In a large sauce pan (I used my large cast iron skillet) combine drained pea mixture 1 Tbs. of Earth Balance, 1 Tbs. of ginger, tumeric and 6 cups of water; and bring to a boil. Cover and simmer for about an hour, or until the peas are very soft. Wisk with a fork to break up the peas, this didn't take very long. Add spinach, salt (if using), cover and simmer for 10 more minutes.

3. While the peas are cooking, heat the remaining Earth Balance in a small skillet over medium heat. Add cumin seeds; cook for about 30 seconds or until brown (darker). Add onion, garam masala, and cayenne pepper and 3 to 5 minutes, or until onions are soft and begin to brown. Stir in garlic and remaining ginger; cook for one minute. Add tomato, and cook 2 to 3 minutes more.

4. Stir tomato mixture into split pea mixture. Season with pepper, if desired and garnish with cilantro if using.

I served this with some garlic naan. Enjoy!

Adapted from Vegetarian Times November 2012

Tatale (Ripe Plantain Pancakes)

Tatale (Ripe Plantain Pancakes)
Vegan; about 30 minutes

Since Bruce and I had a Saturday morning without having to make a mad dash out the door to football, I decided to make these for him. This recipe comes from Ghana, so I adapted it for what I had in the kitchen. If you want use rice flour for the corn meal and replace the whole wheat flour with cornmeal! I also served these with strawberry candied jalapenos....

3 or 4 large over-ripe plantains, about 1 1/2 lbs. after peeling), or about 3 cups when sliced
1/3 onion, or shallots, minced or finely chopped
1/3 cup cornmeal
1/2 cup whole wheat flour
2 t dried ground red cayenne pepper (more or less to taste)
3 t fresh grated or ground ginger
about 1/4 cup of oil for pan frying
1/4-1/2 t salt (optional)
1 cup of water

1. Cut the ends off, slice them into slices about 1/4 - 1/2 inch thick. Traditionally these would then be pounded in a mortar with a wooden pestle, however, I mashed mine with a fork (since my potato masher is still in storage). It should not be completely smooth.

2. Stir in the grated ginger, cayenne pepper and onions. Add the cornmeal and wheat flour. Add the water and stir again.

3. Over medium-high heat, heat a heavy frying pan or griddle as you would for regular pancakes (my cast iron skillet worked perfect). I used enough oil to coat the pan, then drop the batter onto the griddle (either small, like "silver dollar" pancakes, or somewhat larger, say using 1/3 to 1/2 cup batter).

4. As soon as the tatale is firm enough to turn without breaking, carefully turn it over with a pancake turner and press the turner down firmly on the pancake to flatten it. Continue doing this every few minutes while the pancakes cook.

5. Drain the pancakes on paper towels and add a little more oil to the pan for each batch of tatale. Avoid stacking them--spread them out to drain, and serve them on a large platter. The tatale can be made in the morning and kept warm in a low oven, but will become tough if heated too long. A better alternative is to zap them briefly in the microwave to heat them before serving them.

**NOTE**It's good to let the mixture sit for 20 - 30 minutes before you cook the pancakes. The batter can actually be made a day ahead and refrigerated until you're ready to cook the tatale.

Original Recipe Found: BetumiBlog

Indonesian Tofu Stir-Fry

Indonesian Tofu Stir-Fry
Courtesy of The Orchard

For the Indonesian Sauce:
1 1/2 cups tamari
1/2 cup agave nectar
1 cup fresh lime juice
1 cup dry white wine
2 Tbsp. freshly grated ginger
2 Tbsp. freshly chopped garlic
1 tsp. cayenne pepper
1 cup smooth natural peanut butter
Water sufficient to give it a smooth, sauce-like consistency

1. Combine all the ingredients for the sauce in a blender. Add the water and blend until smooth.

To Assemble:
2 Tbsp. olive oil
1 block tofu, pressed and cubed
Vegetables of your choice

1. Heat the olive oil in a large pan. Sauté the tofu and vegetables.

2. Add enough of the Indonesian sauce to cover, plus a few extra Tbsp. Cook until reduced and thickened.

3. Serve over rice or tossed with soba noodles.
Makes 4 to 6 servings

Found through www.VegCooking.com website

Papaya Smoothie

Papaya Smoothie
Serves 2

This is my go to smoothie when I have an upset stomach. For those who know me, I tend (like most women) to internalize my stress, that comes out in a sour stomach or where I can't eat anything. The ginger in this helps with that....

1 cup cubed ripe papaya (if you can find frozen, keep it on hand)
6 frozen strawberries (this helps thicken the smoothie)
1/2 cup soy milk (I use hemp)
1 Tbsp. lime juice
1 tsp. light agave nectar
1/4 tsp. grated fresh ginger

1. Place all ingredients in a blender and pulse until smooth.

Butternut Mash with Orange-Sesame Drizzle

Butternut Mash with Orange-Sesame Drizzle
Vegan; Serves 4; 30 minutes or fewer

Since we have welcomed fall (still with 90 degree weather), this is perfect for a light fall meal. Serve with a salad and crusty bread for a great compliment. So, when I made this the first time, it was bland, everything with the stars is how I modified the orignal recipe.

1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
1 cup low-sodium vegetable broth
**1/2 cube of no-chicken bouillion cube mixed in 1/2 cup water (it's vegan)
1 1/2 Tbs. thawed frozen orange juice concentrate (I use fresh squeeze)
**1 tsp. orange zest
2 tsp. toasted sesame seeds
1 tsp. reduced-sodium tamari
1 tsp. toasted sesame oil
**1/2 tsp. minced fresh ginger
1 green onion, trimmed and thinly sliced

1. Bring squash and broth to a boil in saucepan. Reduce heat to medium, partially cover, and cook 12 minutes, or until squash is very tender and most of the broth is absorbed. Mash with a potato masher until chunky-smooth. Transfer to serving bowl.

2. Whisk together orange juice, sesame seeds, tamari, sesame oil, and ginger in a small bowl. Drizzle over squash, and garnish with green onion.

Per 1-cup serving: 62 cal.; 1 gram prot.; 2 grams total fat (<1 gram sat. fat); 11 grams carb.; 0 mg chol.; 105 mg sod.; 2 grams fiber; 4 grams sugars

Found:Vegetarian Times October 2011

Healthy Kung Pao Tofu

Healthy Kung Pao Tofu
Serves 4; Vegan

Happy New Year to everyone!

INGREDIENTS

1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, divided (see Shopping Tip)
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored
1/2 teaspoon cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.

3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.

4. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Shopping tips: Be sure to use “oyster-flavored” sauce (it’s oyster-free) to make this vegetarian; can be found in the Asian-food section or at Asian markets. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section or with other Asian ingredients.


Per 1 cup serving: 197 calories; 11 g fat (2 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 16 g carbohydrates; 12 g protein; 5 g fiber; 622 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium & Folate (25% dv).
Exchanges: 2 vegetable, 1 plant-based protein, 2 fat.Carbohydrate servings: 1.

Found: care2.com/greenliving

Mixed Vegetable Masala

Mixed Vegetable Masala
Serves 4; Vegan; Gluten Free
Prep. Time 15 minutes; Cook Time 40 minutes

This Indian-style stew gets spicier as it sits, so if you prefer milder flavors, serve it immediately.

This will help keep you warm on a cold day (plus can help boost your immune system with the benefit of cayenne).

1 1-inch piece fresh ginger, sliced
2 cloves of garlic, peeled
1 15-oz. can diced tomatoes
1/2 tsp. cayenne pepper
2 Tbs. canola or vegetable oil
1 medium onion, chopped (1 cup)
1 small yellow bell pepper, diced (1 cup)
2 medium boiling potatoes, peeled and cubed (1 cup)
2 medium carrots, sliced (1 cup)
1 1/2 tsp. garam masala
1/2 tsp. chili powder
2 cups cauliflower florets (3/4 lb.)
1/2 cup light coconut milk

1.) Pulse ginger and garlic in food processor until finely chopped. Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside.

2.) Heat oil in a saucepan over medium heat. Add onion and bell pepper, and saute for about 10 minutes or until softened. Stir in potatoes, carrots, garam masala, and chili powder. Cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally.

3.) Add cauliflower, tomato mixture and 1/2 cup water. Simmer for 20 minutes. Remove from heat, and stir in coconut milk. Season with pepper.

Per serving: 200 cal.; 4 grams prot.; 10 grams total fat (2 grams sat.); 26 grams carbs.; 0 mg. chol.; 465 mg. sod.; 6 grams fiber; 10 grams sugar

Vegetarian Times: November/December 2008

Maple-Roasted Acorn Squash

Maple-Roasted Acorn Squash
Serves 4

In light of Wold Vegan Day (yesterday). I found this recipe to help bring in the Fall weather. Great as a side dish and with little tweeking, made Vegan!
Adapted from Comfort Food (Taunton Press, 2004).

Hurray for the nutty sweetness and deep nourishment we get from roasted harvest squashes! This ultra-simple recipe practically makes itself, and the results embody all the colors, textures, and flavors of fall. A touch of vegan butter and maple syrup is all it takes to turn this dish into a masterpiece (or you can add optional fresh ginger and pecans to really gild the lily). Anti-oxidants, minerals, and true fall taste.

INGREDIENTS

2 acorn squash
3 tablespoons unsalted butter, softened (use vegan margarine)
1/2 teaspoon kosher salt
4 tablespoons maple syrup
3 teaspoons minced fresh ginger (optional)
4 tablespoons chopped pecans (optional)

1. Preheat oven to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.

2. Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.

3. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.

4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.

Found: Care2.com

Spinach, Beet, and Orange Salad with Ginger-Agave Dressing

Spinach, Beet, and Orange Salad with Ginger-Agave Dressing
Vegan

All of these are in season right now!

Beets pair beautifully with citrus, and this salad is a delicious example. Beets come in a variety of colors—not only several shades of red and purple, but also pink, yellow, and even white! And have you ever wondered what to do with those beautiful green leafy beet tops? They don’t have to go to waste, the tops are very nutritious and can be lightly steamed or served fresh in a salad mix.

Directions
2 small beets, scrubbed and trimmed, stems removed
6 cups baby spinach
2 medium oranges, peeled and cut into sections
4 tablespoons rice vinegar
2 tablespoons agave nectar
2 teaspoon paprika
2 teaspoons grated fresh ginger
1/2 teaspoon chili powder
juice of 1 lime

1. Preheat oven to 400 F. Wrap each beet in foil to seal. Place beets on a baking sheet.

2. Roast beets until fork tender; this may take as little as 40 minutes or as much as 1 hour and 20 minutes depending on the size of the beets. Let beets cool, unwrap, and peel beets under running water. Cut beets into bite-size wedges.

3. Arrange spinach on a platter and top with beets and oranges.

4. To prepare the dressing: Add vinegar, agave nectar, paprika, ginger, and chili powder to a saucepan and bring to a boil. Add lime juice. Let dressing cool and drizzle over spinach salad.

Nutrition Information
Per serving (1/4 of recipe): 89 calories; 0.5 g fat; 0.1 g saturated fat 5%; calories from fat; 0 mg cholesterol; 2.5 g protein; 20.6 g carbohydrate; 13.5 g sugar; 3.5 g fiber; 59 mg sodium; 100 mg calcium; 2.3 mg iron; 51.1 mg vitamin C; 2947 mcg beta-carotene; 1.5 mg vitamin E

Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb

Spicy Garden Couscous

Spicy Garden Couscous
Vegan

Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000).

Couscous only takes 5 minutes to make. When you load it up with fresh garden veggies like zucchini and red bell peppers, you get great antioxidant nutrition. Add some ginger and hot pepper flakes and you’ve made one fast and spicy treat for a night when you don’t have a lot of time to cook.
This is one quick-to-make and tasty crowd-pleaser.

INGREDIENTS
1 cup dried couscous
3 cups vegetable stock or water, divided
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
4 carrots, cut into coins
pinch hot red pepper flakes
1/8 teaspoon ground coriander
2 zucchini, cut into 1/2-inch rounds
1 red bell pepper, cut into 1/2-inch pieces

1. Put the couscous in a large bowl and add 1 cup of boiling stock or water. Cover the bowl and let stand for 5 minutes.

2. Heat oil in a large skillet over medium heat. Add the onions, garlic, and ginger and cook, stirring, for 1 minute. Add carrots, red pepper flakes, coriander, and remaining stock. Bring to a boil, reduce heat, cover, and cook 5 minutes. Add zucchini, cover, and cook 3 minutes. Add red bell pepper, and cook uncovered for 3 minutes.

3. Fluff couscous with a fork. Pour vegetables and cooking liquid over it, mix, and serve.
Serves 6.

Found: Care2.com

Spicy Thai Soup

Spicy Thai Soup
Makes 6 1-cup servings

What a delicious way to enjoy healthy green vegetables!

1 tablespoon finely chopped fresh ginger
4 cups Vegetable Broth
2 teaspoons minced garlic
1/2 - 1 jalapeno pepper, seeded and finely chopped (or more to taste)
1 cup sliced mushrooms
1 cup bite-size broccoli florets
1 cup packed finely chopped bok choy
1 green onion, finely chopped, including top
1 tablespoon finely chopped fresh cilantro

1. Mix broth, ginger, garlic, and jalapeño pepper in a pot and bring to a boil.

2. Add mushrooms and simmer 2 minutes.

3. Add broccoli and bok choy. Simmer until broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook.

4. Stir in green onion and cilantro. Serve immediately.

Per 1-cup serving

Cal.: 59; Fat: 0.8 g; Sat. Fat: 0.1 g; Cal. from Fat: 12.4%; Chol.: 0 mg; Prot.: 3.2; Carb.: 10.8 g; Sugar: 1.3 g; Fiber: 2.8 g; Sod.: 152 mg; Calcium: 43 mg; Iron: 1.3 mg; Vitamin C: 17 mg; Beta Carotene: 914 mcg; Vitamin E: 0.5 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

Chickpeas in Sauce

Chickpeas in Sauce
Vegan; 30 minutes or fewer

This is a very simple Indian recipe that takes very little effort and the results are quite tasty. I would make this again and add some spinach or swiss chard stirred into it toward the end of the cooking and then you would have a complete meal. I served it with basmati rice, and it would also be good with naan.

This recipe is from the cookbook At Home with Madhur Jaffrey.

3 tbsp olive or canola oil
3/4 tsp whole cumin seeds
1 cup finely chopped onions
1 tsp finely grated peeled fresh ginger
3/4 tsp ground coriander
1/4 - 1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 cup finely chopped tomatoes
1 tsp salt
2 1/2 cups cooked, drained chickpeas
**2 cups torn spinach leaves (kale or swiss chard are good choices to)
1/2 tsp garam masala
1 tsp lemon juice

1. Pour the oil into a frying pan and set over medium heat. When hot, put in the cumin seeds. After 10 seconds, put in the onions. Stir and fry until the onions turn brown at the edges. Add the ginger and stir once. Add the coriander, cayenne, and turmeric and stir once. Put in the tomatoes and stir for a minute. Now add 1 cup water and the salt. Bring to a boil. Cover and turn heat to low, and simmer 10 minutes. Add the chickpeas. Bring to a boil. Cover, turn heat to low, and cook 15 minutes. Add the garam masala, spinach and lemon juice. Stir and cook, uncovered, on low heat, another 5 minutes.

Found: Treehugger.com