Friday, March 20, 2009

morning delishousness

I made an incredibly yummy and very healthy breakfast the other morning that was approved by one and all, and it was so simple to make.

Amaranth Breakfast Cereal

2 cups Apple juice
1 cup Water
1 cup Amaranth seed/grain
Maple syrup or Honey
Apple slices
Banana slices

Bring apple juice & water to a boil in a pot. Add amaranth, and cook approx 20 minutes or until most of the liquid has been absorbed. Serve in bowls with a squirt of honey or maple syrup to sweeten and fruit on top.

Amaranth is an ancient grain that has been cultivated for nearly 8,000 years. It was a very important food for the Incas and Aztecs, and today is gaining popularity in North America. I didn't know much about it at all until I spied it in the bulk food store next to my beloved quinoa and brought some home. Now that I've tried it, I'm in love, and I can't wait to plant some in the garden this spring.

Amaranth provides a complete protein and is rich in iron, magnesium, copper, phosphorus and manganese, and a good source of dietary fibre. In a word, awesome.

Tuesday, March 17, 2009

messy goodness

It's March Break, and for once I am home in the early evening with enough time to cook a really great meal. So what do I make? Quick and easy Sloppy Joes, of course! And man, are they ever delicious. It took me about 20 minutes to make this meal, prep time and all.

Sloppy Joes

1 1/2 cups Dry TVP
1 cup Vegetable broth
1 Onion, chopped
2 Green peppers, diced
3 Tbsp Olive oil
2 1/2 cups Tomato sauce
1 1/2 Tbsp Chili powder
1 tsp Salt
Black pepper to taste
1 Tbsp Soy sauce
1 Tbsp Mustard
1 Tbsp Sugar (I used organic cane sugar)

Soak the TVP in the vegetable broth until all liquid has been absorbed (this is a great time to chop your onion & peppers). Saute the onion and green pepper in olive oil. Add remaining ingredients and simmer until thoroughly hot. Serve on burger buns.

Wednesday, February 18, 2009

dairy intolerant

Our son is dairy intolerant to the point of horrible vomiting and diarrhea. Unfortunately, he loves dairy products. We don't drink milk, but until recently he was eating cheese and yogurt on a fairly regular basis. We added cheese to a lot of things - his pasta sauce, sandwiches, rice, scrambled eggs, you name it.

So now I'm on a quest to find great vegan recipes. As I find winners that have my son asking for more, I'll be sure to share. Stay tuned!

Friday, January 23, 2009

give your slow-cooker some lovin

We're in the middle of a deep-freeze here, and the frigid temperatures are leaving me craving hot, hearty meals. I tried out a new soup in my slow-cooker yesterday, and was quite satisfied with the results. My son and partner loved it, too, and we've got enough left over (after several helpings each) to feed us two more dinners, or several lunches.

Slow-Cooker Tomato & Barley Soup

5 diced tomatoes
30 oz vegetable broth
1 cup barley
Tofurkey "sausages", diced
3 cups chopped spinach

Throw the first four ingredients in the pot. Cook on medium for six hours. Add the chopped spinach one hour before serving.

* I diverged from the recipe slightly and added garlic, onion, cumin, corriander, sea salt and pepper, all to taste.