fattributes:

Vegetarian Butternut Squash Chipotle Chili with Avocado

projecttastytreats:

Peanut Butter Yogurt Pie

Rich and creamy peanut butter pie in an Oreo crust.  Made with just Greek yogurt and peanut butter, the tart peanut butter filling is loaded with healthy fats and protein.  No-bake and simple prep make it a must-try!

Serves 10

Prep time: 10 minutes

Cook time: N/A

• 32 ounces vanilla Greek yogurt (I’m partial to Chobani)
• 3/4 cup smooth peanut butter
• 9-inch crust of your choice (Oreo, graham cracker, etc.)

In a large mixing bowl, stir the yogurt and peanut butter with a wire whisk until blended.  Spread into the prepared pie shell.  Chill the pie overnight (the pie will be thicker the longer it is chilled).  Serve with chopped peanut butter cups or whipped cream, if desired.

Nutrition stats per slice (1/10 of pie): 270 calories, 14g fat (3g sat), 22g carbohydrate (14 g sugar, 2g fiber), 14g protein

veganrunnergirl:

DIY Vegan Protein Mix

1 part raw sesame seeds
1 part raw, hulled hemp seeds
1 part chlorella (or spirulina if it’s easier to find)
1 part ground chia seeds
1 part raw, ground almonds
1 part raw cacao powder (or regular cocoa, although the nutritional content will vary)
an appropriate amount of ground cinnamon  (optional)
ditto for vanilla powder (optional)

Mix all of the ingredients together in a bowl and place into a container. Store in the fridge.

note: Just use the cinnamon and vanilla powder in appropriate amounts. Like if you do 1/4 cup measurements of everything, use a tbsp of each or so.

- The First Mess

thehealthyk:

Kale, Hemp & Hummus Wrap - By HealthyHappyLife

healthyalternative:

Yesterdays lunch

Chickpea salad, hard boiled egg, avocado, heirloom tomatoes, mozzarella balls, wasa crackers and lemon. Soooo good.

beinggirlie:

Yummy!

Cinnamon Apple Quinoa Parfait

maplehoodkitchen:

[time to update on the past feasts so I can get around to putting up current ones. we didnt take any pics for the earliest ones but dont worry, better pictures coming soon! these photos i scanned from the books.]

week 1! 
ingredient: kidney beans
dishes: southwestern hummus + pita chips; spicy beans on baked sweet potato

this first week happened sort of as an accident, when I used 5 cans of kidney beans in one meal. we quickly associated it with iron chef and have been picking a new ingredient every week ever since. the hummus was really delicious and made a whole ton. it had just the right amount of heat too. the recipe called for dried beans but i used canned so they didnt have to soak overnight. pita chips are super easy to make yourself and you can then control exactly whats on them [most packaged ones have a crazy amount of salt]. the sweet potato thing was also really good. definitely felt like a winter meal.

Southwestern Hummus
-3 13oz. cans kidney beans
-1/3 cup freshly squeezed lime juice
-6 cloves roasted garlic*
-1/2 cup tahini
-1/2 cup water
-2 tbsp minced cilantro leaves
-2 canned chipotle chiles in adobe sauce, seeded + chopped
-1 tsp sea salt
-2 tbsp olive oil

First roast garlic: preheat oven to 400 degrees F. cut off top 1/4th of a head of garlic and drizzle exposed cloves with olive oil. Loosely wrap trimmed head in foil and place in oven 30 mins. unwrap foil and roast 10 mins longer. remove from heat, cool, and remove cloves from skins.

In a food processor combine lime juice, roasted garlic, and tahini, and process til smooth. stop motor, scrape down sides of bowl, add beans, and process til pureed. with motor running, slowly pour in water until mixture is thinned to a dip consistancy. add cilantro, chipotles, and salt; pulse until incorporated. transfer to a serving bowl and drizzle with olive oil. serve at room temperature.

For pita chips: preheat oven to 325 degrees F. line baking sheet with baking parchment. split pitas in half to make 2 rounds. brush the inside with olive oil and sprinkle with seasoning of your choice. cut each round into 8 wedges and place, seasoned side up, in a single layer on baking sheets. bake until crisp and golden brown, 10-15 mins. let cool before serving.


Spicy Beans on Baked Sweet Potato
-3 orange sweet potatoes (1 lb each)
-1 tbsp olive oil
-1 large onion, chopped
-3 cloves garlic, crushed
-2 tsp ground cumin
-1 tsp ground coriander
-1/2 tsp chili powder
-13oz. can chopped tomatoes
-1 cup veggie stock
-1 large zucchini, cubed
-1 green pepper, cubed
-10oz. can corn kernels, drained [i used 1+1/4 cup frozen corn instead]
-2 13oz. cans red kidney beans, rinsed and drained
-3 tbsp chopped fresh cilantro
-sour cream and grated cheddar to serve [we obviously left this part out]

1. preheat oven to 415 degrees F. rinse sweet potatoes and pierce with knife. place them on baking tray and bake 1-1+1/2 hours, until soft.
2. heat oil in large saucepan and cook onion over medium heat for about 5 mins, stirring occasionally, until very soft and golden. add garlic and spices and cook, stirring, for 1 min.
3. add tomato and stock, stir well, then add vegetables and beans. bring to a boil, then reduce heat and simmer, partially covered, for 20 mins. uncover, increase heat slightly, and cook for further 10-15 mins or until liquid has reduced and thickened. stir in the cilantro just before serving.
4. to serve, cut the sweet potatoes in half lenghtwise. spoon the veggie mixture over the top. add a dollop of sour cream and spinkle w/ graded cheese [or dont and its vegan and still very tasty!] 

dinnertakesitall:

Peter Piper’s pickled peppers are unappetizing. Allow your tongue to twist itself around this wonderful mosaic of colours and textures instead.  

Buried within the recesses of these sweet red peppers are a mixture of pearly ancient grains, purple legumes, and leafy greens. Surrounded by a moat of spice-plenty tomato sauce, this meal is an impressive monument of flavour and charm.

The dairy can be omitted if you are vegan, however we strongly encourage sealing these capsicum capsules with a stringy, gooey, generous heap of cheese. You’ll utter a guttural and embarrassingly audible groan of satisfaction when you eat this. It’s love at first bite. 

Quinoa Stuffed Peppers

• 1/2 cup quinoa
• 4 red bell peppers
• 1 teaspoon olive oil
• 1 onion, diced
• 2 handfuls fresh spinach
• 4 mushrooms, diced
• 1 can kidney beans
• mozzarella cheese, grated, to taste (optional)

Cumin-Spiked Tomato Sauce

• 1 can crushed tomatoes
• 2 tsp cumin
• 1 tbsp sugar
• 1 1/2 tbsp paprika
• 2 tsp italian herbs
• Chili flakes, to taste
• a few dashes montreal steak spice
• salt, to taste

Combine 1 cup water with 1/2 cup quinoa and bring to boil. Crank heat down to low and let simmer for about 10 minutes, or until the grains are translucent. 

Meanwhile, take off the tops of the peppers and de-seed them. Bring a large pot of water to a boil and cook the peppers for five minutes. Drain and let cool.

While the peppers are cooling, heat the olive oil in a large frying pan. Sauté the onions until translucent, then add the mushrooms and cook until tender. Add the kidney beans and spinach, and continue to sauté until the spinach has wilted. Add the cooked quinoa and remove from heat.

Meanwhile, make the sauce. Simmer all ingredients until warmed through.

Place the peppers upright in a casserole dish. Stuff them to the brim with the quinoa and vegetable mixture, then coat them with ladles upon ladles of sauce. Bake at 350 degrees for 20 minutes.

After 20 minutes has passed, sprinkle cheese on top and broil for an additional two to five minutes.

Spice up your life. 

thecakebar:

How to make 3 Different Cookie Dough Dips! (recipes)

A bit off-topic, I know, but…

pbs-food:

This quick and easy recipe of Falafel Burgers tastes great on a pita or crumbled over a salad with feta cheese. 

when you were young you were the king of carrot flooooowers

communitymarkets:

How to Store Vegetables Without Plastic

So you’ve got all these great fruits and vegetables and now we’re going to help you keep them at their freshest with these tips. These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet. In the works here at Washington’s Green Grocer is a switch from plastic bags (although we use as few as we can get away with, while still keeping your produce from getting battered on it’s way to you) to only recyclable paper and reuseable cloth bags!  

How to Store Vegetables without Plastic

Artichokes‐ place in an airtight container sealed, with light moisture.

Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)

Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.

Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.

Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away

Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.

Beet greens‐ place in an airtight container with a little moisture.

Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.

Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.

Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.

Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.

Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.

Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.

Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.

Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.

Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.

Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fava beans‐ place in an air tight container.

Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.

Garlic‐ store in a cool, dark, place.

Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.

Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.

Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.

Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.

Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.

Lettuce‐ keep damp in an airtight container in the fridge.

Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase

Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.

Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.

Radicchio‐ place in the fridge in an open container with a damp cloth on top.

Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.

Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

Snap peas‐ refrigerate in an open container

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring onions‐ Remove any band or tie and place in the crisper.

Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.

Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

imgoingtobeacook:

Cherry Almond Quinoa Breakfast Cookies

click image for recipe

britbritt:

Heres my inspiration for a really great way to incorporate kale into my diet. I just hope it tastes as good as it looks.

(via (never home)maker: Protein-Packed Green Smoothie and KT Tape)

skinnyveg:

SPICY SWEET POTATO HUMMUS

click here for the recipe