- May 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES: 8
1 cup raw cashews
1 cup chopped carrots
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
1 large clove garlic
1 1/4 teaspoons fine-grain sea salt
3/4 teaspoon chili powder
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon cayenne pepper, to taste (optional)
1 cup store-bought chunky marinara sauce
1 cup diced sweet onions
2 to 3 handfuls of baby spinach, roughly chopped
1/3 cup crushed corn chips (or bread crumbs)
1 to 2 green onions, finely sliced, for serving
To make the cheese sauce, place the cashews in a medium bowl and add water to cover. Set aside to soak for at least two hours, or overnight if you have time. Drain and rinse the soaked cashews. Preheat the oven to 400 degrees. Lightly grease a 2-quart cast-iron or casserole dish. Place the carrots in a small saucepan and add water to cover. Bring the water to a boil and cook the carrots for five minutes, or until just fork tender. Drain. In a blender, combine the soaked cashews, cooked carrot, nutritional yeast, lemon juice, garlic, salt, chili powder, onion powder, cayenne pepper (if using), and 2/3 cup water and blend until silky smooth, adding a splash of extra water if needed. Pour the sauce into a large bowl. To make the dip, stir the marinara sauce, onion, and spinach into the cheese sauce until fully combined. Spoon the sauce into the prepared dish and sprinkle the top evenly with the crushed corn chips. Source: The Oh She Glows Cookbook by Angela Liddon
- May 1st, 2014
Maybe you recently went vegan. Maybe you are trying out Meatless Mondays, a day when you choose to avoid meat to reduce your risk of chronic conditions like cancer, cardiovascular disease, and diabetes. Or maybe it’s as simple as wanting to find unique alternatives to common foods.Try this delicious childhood meal
- May 1st, 2014
Strawberries are one of the many gifts that May has to offer us. This is when they are at their peak, giving us a fragrantly sweet taste that fits well in many recipes. Keep in mind that strawberries are very perishable, so only purchase them a few days before you use them!
- April 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES: 1 1/4 CUPS
1/2 cup rice milk
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, finely minced or pressed
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped celery leaves
3/4 cup vegan soy-free mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon xanthan gum
1/4 teaspoon salt
Freshly ground pepper
In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mustard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 1 1/4 cups. Store in the fridge in an airtight container for up to a week. Source: Allergy-Free and Easy Cooking by Cybele Pascal
- April 1st, 2014
When you think protein shakes, you typically imagine a hulk-like person with a big tub of protein powder working out at the gym for several hours at a time. The only problem with this image is the average person is uninterested in looking this way and thus uninterested in protein powder.
- March 22nd, 2014FeaturedWeekly Recipe:NonWeekly
As the weather warms, fresh and colorful ingredients become more and more abundant on our plates. This spring, allow the many types of potatoes to be star ingredients in your recipes; they add nutritional value and a variety of colors, flavors, and textures to your favorite dishes. Need inspiration? Take a lesson from Hungry Girl Lisa Lillien who is known for creating healthful recipes that never lack in flavor, just like her latest potato dish, Potato'zanella.
A traditional panzanella salad calls for cubes of bread. This reinvented Potato'zanella uses potatoes instead of bread, a great substitution for those on gluten-free diets, and also keeps the dish light, fresh, and full of vegetables. It's easy—just toss together cherry tomatoes, cucumber chunks, spinach, red onion, basil, and a flavorful dressing with the halved fingerling potatoes to complete the dish. This twist on the traditional adds a punch of nutritional value to this tasty dish.
No matter what you serve this spring, don't forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium, or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish.
Inspired by Hungry Girl's creative and guilt-free potato recipe? Hungry Girl and the USPB invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters & Spuds Facebook page. Simply submit your original, mouth-watering, and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Check out the following site for official contest rules:
Prep: 10 minutes
Cook: 30 minutes
1 lb. fingerling potatoes, halved lengthwise
1 tsp. olive oil
1/8 tsp. salt
1 cup halved cherry tomatoes
1 cup cucumber cut into chunks
1 cup chopped spinach leaves
1/2 cup chopped red onion
2 tbsp. chopped basil
2 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 tsp. Dijon mustard
1/2 tsp. chopped garlic
1/8 tsp. each salt and black pepper
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 - 30 minutes.
Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!
Nutritionals per serving (about 1 1/3 cups): 150 calories, 5g fat, 175mg sodium, 25g carbs, 3.5g fiber, 3g protein
Photo - http://photos.prnewswire.com/prnh/20140320/CG86029
SOURCE: United States Potato Board
RELATED LINKS: hungry-girl.com; potatogoodness.com
- March 1st, 2014
Though going meatless doesn’t necessarily mean being vegan and raw, it doesn’t hurt to forgo animal products and heat from cooking every once in a while. And that brings us to nut cheese. Typical nut cheeses are made from Brazil nuts, cashews, and macadamia nuts. As the recipe below shows, you can easily use almonds and hazelnuts as well.
- February 1st, 2014
A global movement known as Meatless Monday is an initiative to have people cut meat out of their diet one day a week. We decided to start providing our readers with a recipe each month to help those wanting to cut meat altogether or simply shake up their diet every once in a while.
- September 1st, 2013
My mother always had a passion for healthy eating and tried to share those values with me and my siblings. However, I was not interested in being the only kid to eat whole-grain wheat bread when everyone else seemed to be living in a Wonder Bread world.Teaching children to eat—and stay—veganBy Kaitlin Jones
- July 1st, 2013FeaturedWeekly Recipe:NonWeeklyServes 4
1 head radicchio
2 heads baby bok choy, chopped
1/2 cup minced scallions
1 carrot, shredded
2 tablespoons reduced-sodium tamari
1 1/2 tablespoons agave nectar
1/4 teaspoon mirin
1/4 teaspoon toasted sesame oil
Preheat grill to medium-high heat. Lightly oil the grill with canola oil. Lightly mist the radicchio with olive oil spray. If using an outdoor grill, put the intact head of radicchio on the grill and close the lid. If using a grill pan, put the head of radicchio on the pan and cover with an inverted heatproof bowl to create an oven effect. Cook until marked and softened, about six minutes. When the radicchio is cool enough to handle, quarter it to remove the core. Chop the radicchio and put it in a medium bowl. Add the bok choy, scallions, carrot, tamari, agave nectar, mirin, and oil and stir to combine. Serve warm or at room temperature. Source: Grills Gone Vegan by Tamasin Noyes