Ingredients: 1 large butternut squash, 8-10 inches long 2 tablespoons extra virgin olive oil, optional 1 large yellow onion 4 cups water 4 teaspoons Better Than Bouillon “No Chicken” soup base 1 cup rich cashew milk* 1/4 teaspoon freshly grated nutmeg (about 50 swipes) Preheat the oven to 375 degrees. Cut the squash in half. To make this easier, first…
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Sesame Noodles with Edamame
This simple dish comes together quickly for a protein-packed, high-fiber, low-oil lunch or dinner. It travels well, too, so it’s good for potlucks, road trips, or hiking adventures. 1 cup fresh or frozen shelled edamame (½ a 12 oz. bag) 2 cakes brown rice ramen noodles* 4 teaspoons reduced sodium tamari or soy sauce 2 teaspoons toasted sesame oil 2…
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Lovable Lentils Class 2/29
Only two spots left in this class. I promise, you won’t go home hungry! Click here to register.
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Dinner Ideas – Week Three
Another week of plant-based dinners: Monday – leftover Chickpea Biryani (brown rice, chickpeas, cashews, raisins, spices) Tuesday – Lentil-Barley Stew with Kale (I’ll be teaching this in my class on Feb. 29), thick slices of Tyee Mountain bread (“A hearty, lightly sweetened “mountain trail” bread made with a blend of organic local whole wheat flour, organic local spelt flour, organic…
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Cannellini Bean “Cassoulet” with Sweet Potato Biscuits
Not my best food photography, but several of you asked for this recipe and I want to get it up quickly. I started with a photo of a recipe my daughter shared with me from the book Veganomicon by Isa Chandra Moskowitz. She uses navy beans, olive oil, and fresh carrots in the stew; I made do with what I…
