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    • Vegan Shepherd's Pie

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    •  6/27/2012 8:38:44 PM
    • I made this for dinner tonight and my family loved it! (hopefully a picture will be coming).  It's a mexican style shepherd's pie.  I used MILD salsa so my kids would enjoy it.  Hope you do as well :)


      Shepherd's Pie



      4 large potatoes, peeled and cubed

      2 cans (16 oz) kidney beans, drained and rinsed

      1 jar (16 oz) chunky style salsa (2 cups)

      1 cup frozen corn

      1 medium carrot chopped (1/2 cup)

      Vegan Cheese & Chives (optional)



      Mashed Potatoes:  Boil the cubed potatoes in water until soft.  Strain and mash the potatoes until smooth, adding salt to taste.

      In a skillet heat beans, salsa, corn and carrot to boiling.  Reduce heat to low and cover and simmer for 15 minutes or until carrot is tender.  Spoon mashed potatoes onto bean mixture around edge of skillet.  Cover; simmer 5 minutes.  Sprinkle with vegan cheese and chives before serving (optional).

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    • Summer Salad Recipe

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    •  6/21/2012 10:26:23 PM
    • I wanted to highlight one of my favorite summer time salads (because today is the first day of summer you know).  This is really easy to make and my kids love it with tortilla chips.  You can also put it over cooked quinoa for a more hearty snack.

      Hope you enjoy!  Happy Summer!


      Mexican Corn Salad
      Makes 6 servings

      1 15-ounce can corn, drained
      1 large cucumber, peeled and diced
      1/2 cup finely chopped red onion
      1 medium red bell pepper, seeded and finely diced
      1 medium tomato, seeded and diced
      1/2 cup chopped fresh cilantro
      2 tablespoons seasoned rice vinegar
      2 tablespoons cider vinegar or distilled vinegar
      1 tablespoon lemon or lime juice
      1 garlic clove, minced
      1 teaspoon ground cumin
      1 teaspoon ground coriander
      1/8 teaspoon cayenne pepper

      In a large salad bowl, combine corn, cucumber, onion, bell pepper, tomato, and cilantro. In a small bowl, combine vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne. Pour over the salad and toss gently to mix.

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    • Herbed Vegetable Stock

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    •  6/14/2012 9:28:30 AM
    • I have always wanted to make my own vegetable stock that I can have on hand.  There are many soups that I make during the month that call for vegetable boullion.  So I went looking and found a few recipes- combining some of them I came up with a really good one (and really healthy).  This one doesn't call for we will see how it turns out. I am buying all the yummy fresh veggies tomorrow and I will let you know.  I have heard that vegetable stock can only be as good as the vegetables that go into it- FYI.  So buy the freshest veggies you can.


      Herbed Vegetable Stock



      1 onion

      2 zucchini

      4 large garlic cloves

      2 carrots

      3 celery stalks

      1 potato

      leek greens

      chard stems if available

      1 bunch parsley

      1 sprig thyme or 1/2 teaspoon dried

      1 bay leaf

      1 sprig summer savory or 1/2 teaspoon dried

      4 peppercorns

      8 cups cold water



      1.  Coarse chop all the vegetable ingredients (except garlic) in 1/2 - 1 inch chunks.  Place in soup pot with herbs and seasonings.  Cover with cold water, bring to a boil, then cover and simmer over medium low heat for 45 minutes.  STRAIN the veggies out and you are done.  (For richer stock, saute vegetables first in 2 TBS olive oil).

      My plan is to make this and freeze portions in my freezer for later use.  I am excited to make our veggie tortilla soup...or cook quinoa with the stock...YUM!  I'll let you know how it turns out :)

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    • Refried Veggie Quinoa

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    •  6/8/2012 7:46:26 AM
    • Earlier this week I found myself very hungry for lunch, but didn't have a lot of time.  I looked in my refrigerator and made this super yummy lunch with simple items found in my fridge and the meal was complete in under 10 minutes.  Thought I should share.


      Leftover Items in my fridge:


      Cooked Quinoa- plain (I have this in my fridge for quick yummy breakfast recipes- found here)

      1 red pepper

      1 bunch cilantro

      1 lime

      Frozen corn (always found in my freezer)




      Refried Veggie Quinoa

      I placed a small amount of olive oil in my frying pan along with 1 tsp veggie boullion paste.  I added my cooked quinoa (about 2 cups) and began stirring the grains.  I chopped up the red pepper into small pieces and added this along with a handful of frozen corn to the quinoa.  I continued to mix the quinoa over medium high heat.  Once everything was heated to a very warm heat, I added the cilantro (chopped fine) and juiced the lime.  The small amount of veggie paste flavored the quinoa great- with the cilantro and was so yummy!

      I ate this veggie quinoa with a half of a diced baked potato, heated up and sliced avocado and Creamy Tomatillo Dressing- found here.



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