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Archive for the ‘Recipes’ Category

Soul-Full Eating Recipe Center: Share Your Own and Find New Favorites

recipes

Share the Love!

Do you have a favorite recipe that symbolizes love to you? Share it with our visitors and you just may find your recipe/story in an upcoming issue of Soul-Full Eating Magazine or in the upcoming Soul-Full Eating recipe book.

Here’s the idea… give us your recipe along with a short story or explanation illustrating why it represents any, or all, elements of our Soul-Full Eating axiom: Eat with love, what’s grown with love, prepared with love and served with love. (more…)

The Best Gingerbread Cookie Recipe Ever! (Vegan Friendly)

Best Vegan Holiday Gingerbread Cookies Ever

These festive treats are delicately spicy and sweet. Enjoy with Silknog or your favorite Chai, while wrapped in a warm blanket or  by a cozy fire to take the chill out of a wintry night.

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Peppermint Holiday Cupcakes (Vegan Friendly!)

It’s holiday time and I find there’s no better way to get into the spirit than to create (and eat!) savory, spicy and sweet treats.

This recipe is adapted from Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero.  This is an amazing and fun cookbook that has quite a few variations for this delicious cupcake, so check it out. (more…)

Soul-Full Recipe: Creamy Split Pea Soup

Split pea soup

Recipe submitted by: Jennifer Brewer

Creamy Split Pea Soup
Serves 4-6

Preparation Time: 20 minutes
Cooking time: 60 minutes

Yum! This creamy soup is really satisfying and loaded with fiber and protein. Don’t leave out the parsnip—it adds great sweetness to balance the split peas. Also, fresh thyme really makes a difference in this recipe so get it if you can!!

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Soul-Full Recipe: Sweet Potato and Black Bean Chili

sweet potato black bean chili

Recipe submitted by Jennifer Brewer

Sweet Potato and Black Bean Chili
Serves 4-6

Preparation Time: 20 minutes
Cooking time: 35 minutes

This chili is SO yummy and satisfying! You have a lot of tastes going on in here—smoky, sweet and savory, making this chili a party for the palate!

1 Tablespoon olive oil
1 medium red onion, chopped
1 anaheim pepper, chopped
2 cloves garlic, minced
2 sweet potatoes (1 1/2 lbs), peeled and cut into 1/2-inch cubes
1 28-can whole plum tomatoes, not drained
2 cups water or vegetable stock
2 15-ounce cans black beans, drained (or 3 cups cooked beans)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup chopped fresh cilantro leaves

Warm the oil in a large pan over medium heat and add the onion, pepper, garlic, and sweet potato chunks. Saute, stirring often, until onions are soft, about 5 minutes.

Add the tomatoes, breaking them up with the back of a wooden spoon. Add water or stock, beans, paprika, cumin, and chili powder, bring to boil, reduce heat to simmer, cover, and cook for 30 minutes, or until sweet potatoes are tender. Stir in cilantro and serve.

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Jennifer Brewer, MS, CNS, is a Certified Nutritionist and Natural Foods Chef living in Santa Cruz, CA. After years of yo-yo dieting she was able to overcome her food issues in part by eating nourishing, whole, plant-based foods (that taste delicious, of course!) She is passionate about making healthy eating simple, fun, and delicious! Please visit nourishingnutrition.com to sign up for free healthy recipes and cooking tips.

Soul-Full Recipe: Vegan Mac & “Cheese”

this mac and cheese is probably not vegan

Recipe submitted by Lori B

Ingredients:

Pasta—any kind
Coconut milk
Butternut squash, chopped

All below are optional:
Zucchini &/or yellow squash, chopped
Turmeric
Fenugreek
Parsley flakes
Rosemary
Coriander
Salt, pepper
Nutritional yeast
Any other seasonings

Put coconut milk in large sauce pan w/ all ingredients except pasta. At the same time boil water for pasta.
Cook sauce partly covered on low-med heat, until butternut squash is soft.
Drain pasta, add sauce to pasta & serve.

Notes:
-If the coconut milk is getting too thick add water, soy milk or rice milk.
-If using zucchini or yellow squash, add it to sauce when you put the pasta to cook, it cooks up quicker than butternut squash.
-Blending the cooked sauce w/ a hand blender will make the dish more cheese & creamy.
-Nutritional yeast has a cheesy flavor & can be sprinkled on upon serving.
-The seasonings above are what I typically use, but you can change them to what suits your taste.
-The sauce will thicken when refrigerated, and the dish tastes great when reheated.

With thanks to boopsie.daisy for the image.

Soul-Full Recipe: Nori Rolls

nori rolls

Recipe/Story submitted by Elianna

Ingredients:

One sheet of Nori (you’ll need to lightly dampen it with water before you roll)
One avocado
Sesame oil
Sesame seeds
Braggs
Various veggies (celery, scallions, arugula, cilantro, sprouts, nastursium flowers)
A handfull of nutritional yeast

Sometimes I use some quinoa, if I am wanting to eat grains too. I actually never use recipes, I look at them occasionally and just use whatever I have in the house and garden. Its a creative process. I could write a hundred different recipes for nori rolls. Sometimes, I might grind some seeds (pumpkin, sunflower, sesame, etc) and add to the nori roll. So, just wanted to share a little of my personal creative food preparation….thanks for doing this!

With thanks to nini70 for the image.

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