Over the past few weeks I have been seeing some pretty mouth-watering healthy recipes. I’m always thinking about you, my readers, when I see one and wish you could see it too. So I’ve decided to post some of the best ones. That way we can try them and compare notes. I’ve also seen some really cool cookbooks as well.
Let me know if you try any and what you think. Bon appetite!
The chili was created as a Halloween dish. After some trial-and-error, it has gone on to become a regular Halloween tradition. The chili can easily be adapted to vegan by adding extra olive oil to replace the butter, and serving dairy-free toppings in place of the cheddar cheese and sour cream, or skipping them entirely. This chili literally screams Fall!
3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
2 medium turnips, about 3/4 pound
1/2 cup unsalted butter
1/2 cup olive oil
1/2 cup finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetarian broth
2 10-ounce cans diced tomatoes with green chilies, such as Rotel
2 16-ounce cans chili beans, drained
2 cups frozen corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Several dashes vegetarian Worcestershire sauce
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Chopped green onions, to serve
Shredded cheddar cheese, to serve
Sour cream, to serve
Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)
Peel the turnips and cut into 1-inch pieces.
In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)
Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.
- 2 (14-ounce) cans organic black beans, rinsed and drained, divided
- 3 tablespoons mayonnaise
- 1/3 cup plain dry bread crumbs
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 1/4 teaspoon cayenne
- 1/4 cup finely chopped cilantro
- 3 tablespoons vegetable oil
- 4 hamburger buns (choose healthy ones)
- Accompaniments: sour cream; salsa; lettuce
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
Would you believe these easy baked chicken tenders with roasted red pepper dipping sauce are made with only six ingredients? Coated with a mixture of quinoa and GO veggie, these lactose free Parmesan bites are loaded with tons of healthy flavor!
- ½ cup cooked quinoa, chilled
- ¼ cup GO Veggie! Lactose-Free Parmesan
- 2 tablespoons olive oil
- 1 pound chicken tenders, trimmed
- ½ cup marinara sauce
- 1 jar (7 ounces) roasted red peppers
- Heat oven to 450º F. Line a baking sheet with a silicon mat and spray it with cooking spray.
- In a shallow dish, mix together the quinoa and Parmesan. Season to taste with salt and pepper.
- Brush the chicken tenders with olive oil, then press them into the quinoa mixture, coating them well. Place the chicken in a single layer on the baking sheet. Spritz the top of the chicken with cooking spray.
- Bake for 20 minutes. Use a spatula to carefully flip the chicken fingers over; bake an additional 10 minutes.
- Remove from the oven and let cook 2-3 minutes before removing form the baking sheet.
- To make the dipping sauce, add the marinara sauce and roasted red peppers to a blender. Blend until smooth. Serve at room temperature or warm in a saucepan set over medium heat for 3-4 minutes.
- 1¼ pound thin white fish of your choice (preferably a sustainable source)
- Stonemill Essentials Sea Salt Grinder, to taste
- 1 -2 Tbsp. Stonemill Essentials Ground Black Pepper, to taste
- 1 -2 Tbsp. lemon pepper, to taste
- half a lemon, squeezed
- 1 bunch green onions, thinly sliced
- 2 avocados, cut into squares
- 2 ripe mangoes, peeled and chunked
- 2 jalapeños, seeded and finely diced
- ½ of a bunch of cilantro, leaves only, chopped
- 1 tsp. Stonemill Essentials Ground Cumin
- freshly ground salt & pepper, to taste
- Pueblo Lindo White Corn Tortillas
- Carlini Cooking Spray
- Preheat the broiler. Place filets on a foil lined baking sheet. Season with salt, lemon pepper and a squeeze of lemon on each filet and broil for about 12 minutes, or until the thickest parts flake easily.
- In a medium sized mixing bowl, mix up the green onions, avocados, mangoes, jalapenosmangoes, avocadosfish, cilantro, cumin and salt & pepper. Set aside.
- Heat up a frying pan (I like to use our crepe pan) and spray with cooking spray. Place tortillas on pan and heat each tortilla until warmed up.
- When the fish is done, shred it up with a fork and place in a row down the middle of the tortillas and top with mango salsa. Serve immediately and enjoy!