Over the years, I’ve shared some excellent recipes, but now I’m going to keep them here, all in one place. Enjoy!
Here’s a recipe for refrigerator oatmeal in a jar, also know as muesli, or summer porridge. A friend sent me to the site since she knows how much I enjoy using chia seeds (you probably know by now that they’re not just for novelty Christmas items anymore!). Granted, it makes for a cold breakfast in the morning, but the original poster says you can warm it up if you want. It’s quick, easy, and there are so many different combinations to try. It’s easy and tasty: Refrigerator Oatmeal and Even More Refrigerator Oatmeal!
Crazy Sexy Bean Chili
If you’re looking for a pretty simple, hearty, and healthy vegetarian dish for the weekend, look no further than Crazy Sexy Bean Chili! It has lots of vegetables and spices, and I make it pretty frequently at my house. The recipe originally calls for seitan, but also offers alternatives. I have always used mushrooms in place of seitan.
Red Lentil and Sweet Potato Stew
Today was a very soup/stew kind of day here–cool, drizzly, and very grey. So it called for a delicious, colorful favorite: Red Lentil and Sweet Potato Stew.
We make it extra special by adding kale while it’s cooking, and serve topped with diced avocado!
Avocado and Black Bean Tacos
Avocado and Black Bean Tacos (serves 1)
In a bowl, mash 1/2 an avocado, 1 minced clove of garlic, 1 Tbsp lime juice, a dash of cumin, a dash of cayenne pepper, and add salt, pepper, and cilantro to taste (I use the cilantro paste in a tube, and used maybe an inch and a half squeeze). Mix together with a fork.
Spoon the mixture equally into two taco shells. Then, in each taco, add 1/8 cup cooked black beans, a handful of shredded kale, and top with 1 Tbsp roasted sunflower seeds.
1/4 cup chicken or vegetable broth
1 14oz can of chickpeas, drained
3-4 cloves of garlic
2 tbsp lemon juice
3 tbsp tahini
Add all ingredients together in a high-speed blender. Blend until smooth!