Veggie Chef
3:56 pm
Tue March 26, 2013

Lazy Layered Polenta

After we mentioned it just a few weeks ago, I have been craving polenta again.

However, I thought I would  create a much easier baked polenta that requires far fewer ingredients and prep time. This recipe has only four ingredients but can easily be changed to accommodate different tastes.  

What you need:

1 18 oz plain polenta "log"
1 c organic Boca meatless crumbles - thawed
1 1/2 c shredded mozzarella
1 1/2 c marinara

What you do:

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Veggie Chef
3:50 pm
Tue March 26, 2013

Spiced Potato Soup

I received an email from a listener requesting gluten and dairy-free recipes, and I love to receive feedback and requests.

When I decided to make soup this week, I worked to make it fit the request.

My other goal was to create a filling, warming soup since it's winter and that's what I've been craving lately.

This recipe also has little fat because I used light coconut milk and did not use any oil or butter.

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Veggie Chef
3:43 pm
Tue March 26, 2013

Red Pepper Butter Bean Hummus

The munchies for a girls' night party this week included homemade guacamole, salsa, tortilla chips, Cajun peanuts, bleu cheese spread, crackers and today's recipe, Red Pepper Butter Bean Hummus.

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Veggie Chef
3:38 pm
Tue March 26, 2013

Creamy Bean Soup

Don't you just love soup? A bowl of soup and a sandwich or a salad is my favorite quick meal.

Well, it’s quick when the soup is already made.

I used mung beans in this soup. I first came up with the idea for them about a year and a half ago. Mung beans are great, because like lentils you don't have to pre-soak them before cooking. Also, like lentils, they are easily digested, great to cook with and are packed with protein and nutrients.

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Veggie Chef
3:31 pm
Tue March 26, 2013

Roasted Broccoli with Orange Dressing

Have you tried your broccoli roasted? It is delicious.

The broccoli comes out with a milder taste than its raw or steamed counterparts. Add to that a sprinkling of a delicate orange dressing and you have got a nice, nutritious vegetable side dish. Plus, it’s really easy!

What you need:

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Veggie Chef
3:22 pm
Tue March 26, 2013

Cauliflower & Eggplant Stir Fry

I bought some fresh cauliflower and eggplant on sale with absolutely no plans for cooking them.

It didn’t take me too long to realize that stir-frying was absolutely the way to go and usually is best when you have fresh vegetables to use.

What you need:

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Veggie Chef
3:13 pm
Tue March 26, 2013

Balsamic Blueberry Salad

I created this salad on Valentine’s Day as a light start to a really hearty meal of a rustic pasta dish, crusty bread and a rich dessert.

Also, it has one really interesting component: balsamic onions. I have read (and have found it to be true) that if you soak fresh cut onions in water for a few minutes, that it takes some of the pungency out of them. 

I took it a step further and soaked the onions a bit longer before soaking them in balsamic vinegar. It makes a nice accent to the salad with lots of flavor and no fat. Plus, you use the vinegar for a dressing.

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Veggie Chef
3:05 pm
Tue March 26, 2013

Hurry Green Curry

This recipe first hatched in my brain while I was on a long run this week and realized I was really hungry. I started fantasizing about food and wanted some sort of curry dish.

This week’s recipe is a result of that craving.

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Veggie Chef
1:57 pm
Tue March 26, 2013

Nutty Noodles

This is a revamp of my peanut noodles with almond butter instead of peanut butter.

Plus, I replaced red pepper flakes with Sriracha. I also added ginger and more rice vinegar.

This makes a very thick sauce that holds the noodles together in a hearty, filling dish.

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Veggie Chef
1:51 pm
Tue March 26, 2013

Mini Quiche

As my husband and I got ready to get out of town for a week and a half, I went through the fridge to make sure that nothing would go to waste.

I found that I had eggs and faux chorizo-style sausages that would both expire while we were gone.

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