Source: http://www.onefrugalfoodie.com/2009/02/12/creamy-potato-miso-soup/ Servings: 2 Used with permission from Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook – Please visit her websites athttp://www.onefrugalfoodie.com/ and www.godairyfree.org Vegan / Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free Ingredients 1 Teaspoon Grapeseed or … Read More
Source: Laura Ritchey Servings: 6 This recipe is from Tal Ronnen’s ‘The Conscious Cook’ – a book I highly recommend for vegan cooking! Ingredients Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces 2 … Read More
Source: Vegetarian Times, October 2004 Servings: 4 This stew may be served on basmati rice or scooped into hollowed-out sourdough bread or a cooked pumpkin. Note: This is one of my favorite magazines for Lent – check it out! Vegetarian Times (1-year) Ingredients … Read More
Source: Barbara Linnehan, Holy Apostles Mission, Mechanicsburg PA Servings: 8 Freezes well. Ingredients 12 oz. uncooked black beans (rinsed) water 2 Tbsp. plus 2 tsp. olive oil (can substitute tomato juice) 2 cups chopped oinoins 2 Tbsp. chopped seeded green chili pepper … Read More
Source: http://www.crock-pot.com/Recipe.aspx?rid=1026 Servings: 2-4 Cook Time: 5-6 hours on LOW 2-3 hours on HIGH Slow Cooker: 4 – 4.5 Quarts 5 – 5.5 Quarts 6 – 6.5 Quarts Ingredients 2 tablespoons peanut or canola oil 2 green onions, chopped 4 to 5 … Read More
Source: Spiral Path Farm (http://www.spiralpathfarm.com/acorn_squash.html) Servings: n/a Ingredients Acorn Squash 3 onions, chopped 2 Tbsp oil 1 cup diced celery 1 bunch spinach, coarsely chopped 1/2-1 C. whole wheat bread crumbs 1/2 tsp salt Directions Preheat oven to 350 degrees. … Read More
Source: Spiral Path Farm (http://www.spiralpathfarm.com/beans.html) Servings: n/a Ingredients 3-4 cups fresh green beans, snapped in half 1/4 C oil (olive oil if oil day) 3/4 C thin sliced onion Salt and pepper to taste 2 T sesame seed 1/2 C … Read More
Servings: 4 This simple technique relies on farm-fresh veggies at peak flavor – not exact measurements – for success. Enough vegetables to cover the bottom of a rimmed 12″x15″ baking sheet in a single layer will serve approximately 4 guests. NOTE: … Read More
Servings: 3-5, depending on serving size You can make this for as many people as you want. Just season to taste – and enjoy! Ingredients About 15 fingerling potatoes 1 T oil (olive oil, if oil day) Cooking Spray Seasoning … Read More
Source: Whole Foods Market Servings: 6 Toss with peeled, cooked shrimp to make a complete meal Ingredients 2 teaspoons extra virgin olive oil 1 medium zucchini, halved and thinly sliced 1 1/4 teaspoons fine sea salt, divided 1 1/4 cups … Read More
