November 10, 2019
Recipe: Greek Quinoa Salad
November 10, 2019
Recipe: Quick & Easy Avocado Cilantro Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: One-Pot Meatball & Veggies Tortellini Soup
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Italian Salad with Avocado Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
The Ultimate Chicken Noodle Soup
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Spaghetti with Shrimp & Vegetables
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Kung Pao Chicken
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Skinny Chickpeas with Tikka Masala Sauce
Skip the Indian restaurant, you can make this delicious recipe any time you are craving a vegetarian Tikka Masala.
Ingredients
2 tbsp canola oil or unsalted butter
1/2 red onion, finely chopped
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1 1/2 cups crushed tomatoes (from a can)
1 cup light coconut milk
1 tbsp cumin
1 tbsp garam masala
1 tsp tumeric
2 tsp chili powder
juice from 1/2 lemon (1 tbsp)
salt and pepper to taste
1 (15 ounce can) chickpeas, rinsed and drained
freshly chopped cilantro for garnish
basmati rice or naan for serving
Directions
Heat the oil or butter in a large cast iron skillet over medium heat. Sauté the onion for 3 minutes, add the ginger, cook another 3 minutes until onions are golden brown. Add the garlic, cook another minute then add the tomatoes, coconut milk, spices and lemon juice. Bring to a simmer and cook about 10 minutes, stirring well. Taste the sauce and season with salt and pepper to your liking.
At this point you can puree the sauce in a food processor or blender…or not. Just depends if you prefer a silky smooth sauce. If you pureed it, return the sauce to the skillet. Add in the chickpeas and heat over medium heat until simmering.
Top with fresh cilantro & serve immediately with rice of naan.
~ Marla Meridith
November 10, 2019
Recipe: Vegan Blueberry Chia Pudding
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Veggie Salad with Miso Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Baked Penne with Roasted Vegetables Casserole
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette
We love this light couscous salad with winter squash served as a holiday side or weekday lunch.
Ingredients
2 cups couscous, cooked to package directions
1 1/2 – 2 lb butternut squash
1/2 cup pomegranate arils
handful of fresh mint, chopped
Orange Vinaigrette
1/2 cup freshly squeezed orange juice
1 tbsp orange zest
2 tbsp apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground ginger
1 tsp Dijon mustard
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper
Directions
Cook the couscous and toss with some olive oil.
Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.
Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.
