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  • Meatless Monday: Quinoa-Millet Pilaf

    My partner has not been feeling well for the past few days. We’re suspecting a mild flu. Whatever it is, his digestion, while not in deep distress, is out of balance. When my digestion is not feeling quite right, I steer toward simpler foods. My first thought for creating a stomach-supporting food for Phillip was miso soup. I did make a miso soup, and I planned on featuring it today, but for some reason, I couldn't get the photo to load. I'm hoping to have this figured out by next week so that I can publish it then. Anyway, in...

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  • Meatless Monday: Veggies with Carrot, Ginger, Tahini Sauce

      In the late 1980s, when I first went vegan, resources were few and far between. There were few cookbooks, and no worldwide web to find new recipes. There were certainly no vegan convenience foods outside of frozen or canned vegetables. Oh, those primitive days … At the time, I’d been vegetarian for about 10 years, so I was used to cooking without meat. But most meals I made back then were heavy on the dairy. After I started experiencing congestion from all that dairy, I decided to go vegan. (About 15 years ago, I added occasional eggs and a small amount...

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  • Meatless Monday: Quinoa, Cauliflower & Greens

    I took some time off from cooking in the past couple weeks due to a minor medical issue. While it was nice to have my partner take care of meals, I began to miss making my own. Nothing is as fresh as one’s own cooking. Also, I truly love researching recipes and working with food. I found myself craving a veggie bowl. After some research, I found one that features the perfect combination of veggies, protein and a forward flavor. Plus, it comes from Vegan Richa’s blog site. (Vegan Richa’s Indian Kitchen is a new favorite cookbook for me.) I like to do at least...

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  • Meatless Monday: Quinoa Veggie Bowl with Avocado Sauce

    The vegan bowls just keep coming. And why not? This, along with the other bowls I've shared in the past few months, is a complete meal. I love having a variety of flavors and textures all in one bowl. This one-dish wonder fulfills my intention for every meal to be at least half veggie and half protein. The avocado sauce is refreshing and adds a nice kick. This particular bowl took three pans to make—a medium sauce pan for the quinoa, a cast-iron sauté pan for the chickpeas and a flat roasting pan for the veggies. The original recipe from Avocado Pesto calls for...

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  • Meatless Monday: Burrito Bowl

    One of the most fun things about the new bowl craze is the opportunity for creative fun. As I was pondering what to make for dinner last evening, I decided to make a bowl out of stuff I already had in my pantry and fridge. As it turns out, I was able to make a bowl with a coherent theme: Mexican. I've read a few recipes for burrito bowls. The one I made last evening incorporated elements of some of these, but also included my own ideas. I wanted to include a veggies that aren’t typically a part of burrito bowls, so...

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  • Meatless Monday: Protein Power Quinoa Salad

    Last week, I published a recipe for a quinoa roasted veggie bowl for Meatless Monday. In the description of the recipe, I mentioned that the recipe I found online yielded a whole lot more quinoa than was needed for the bowls. The excess quinoa from that recipe was more than enough for another few meals, so I searched my cookbooks for another recipe that would accommodate all that extra grain. This tasty, well-balanced, protein-rich recipe is what I settled on. My partner and I enjoyed three meals from this salad. Unlike pasta salads, where the pasta soaks up the dressing, resulting in a...

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  • Meatless Monday: Quinoa Roasted Veggie Bowl

    Roasted veggies are just so good. They don’t take a whole lot of time to prepare and cook, and they’re really flavorful. Roasting seems to concentrate their flavors. I made this recipe for my partner and me. As much as I love roasted veggies, they don’t work all that well as leftovers. So I chopped enough veggies for four servings, using the measurements below. Then I tossed all the veggies together and roasted half of them the first day. This made plenty of veggies for both of us. The next day, the bowls took very little time to prepare because my...

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  • Meatless Monday: Pesto-Quinoa Bowl

    I’ve enjoyed making one-dish meals for years. Soups, stews, meal salads, grains and beans, and the like have been staples in my diet. In the past few years, bowls have become a thing. Bowls are basically one-dish meals that combine grains, protein and veggies. You can find tons of recipes for vegetarian and vegan bowls online these days. I found the bowl I’m sharing in this post on a site called namely marly. I made a few modifications, for example, using fresh peas instead of frozen. It’s much more labor intensive to pull the peas out of their pods than...

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  • Meatless Monday: High-Protein Pilaf

    A few days ago I was asked to bring a favorite grain or bean salad to a dinner. Not knowing which to make, I decided on a salad that has both. But here’s a fun fact: Quinoa isn’t actually a grain. It is the seed from the Chenopodium or Goosefoot plant. It is often classified as a grain because we cook it the same way we cook grains, but it is, in fact, part of a subcategory called “pseudograins.” No matter. Besides its earthy taste and toothsome texture, quinoa is a complete protein. Paired it with chickpeas and feta, the...

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  • Meatless Monday: Quinoa Pilaf

    I was fortunate to spend 18 days in July at Spirit Rock Meditation Center. In addition to enjoying 2-1/2 weeks of noble silence and the teachings of some of the West’s most learned teachers, the 100 or so souls who sat and walked together were treated to creative, healthy vegetarian meals. One of my favorite meal days happened somewhere in the last half of the retreat, the day we enjoyed a chickpea salad and quinoa pilaf. Because we were in silence, ingredients were listed on cards in front of each dish, with potentially sensitive ingredients highlighted. On the day of...

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