I love tabouli (tabouleh)- It’s easy to make, and it keeps in the fridge for up to a week (if it lasts that long). It’s a delicious, easy summer salad.
This is my spin on traditional tabouli- I use Right Rice in place of bulgar wheat, but you can use whatever grain you like. Couscous, quinoa, or Israeli couscous are all great choices. My kids don’t like bulgar wheat.
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I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.
It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!
I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour. Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.
I found Right Rice at Grocery Outlet, but you can also order it on Amazon. You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.
Hearty Veggie Soup
1 large onion, diced (about 2 cups)
1 cup carrots, peeled and chopped
1 cup celery, diced
1 cup bell pepper, diced (I used green)
2 T. cooking oil (your choice)
3 cloves garlic, minced
2 green or yellow zucchini (whatever is in season or you have on hand)
2 quarts veggie stock
2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
Have you tried the new Beyond Burgers? We had them for dinner a few weeks ago and they are really good.
Denny’s is offering a FREE Beyond Burger with the purchase of any beverage at all participating locations on January 30 from 11am to 10pm, while supplies last. As the first restaurant group within the family dining category to offer a 100% plant-based protein option made with Beyond Meat to its menu, Denny’s is meeting guests’ desire to move toward a flexitarian diet.
The Beyond Burger at Denny’s features a 100% plant-based “meat” patty topped with sliced tomatoes and onions, lettuce, pickles, American cheese, and All-American sauce on a multigrain bun. If you want it vegan, skip the cheese, sauce, and bun and have it lettuce wrapped!
Not all locations are participating, so I suggest calling the location you plan on visiting in advance to double-check. For more information about this deal, click here.
I realized the other day when searching for my chili recipe on my blog so I could share it with someone on Facebook, that I have not posted my chili recipe, ever! Which is weird, because I make it at least once a month.
What I love about making chili in the crockpot is that you can use either fresh, frozen, or canned veggies, it really depends on what you have in your house, and what your budget is.
Because I get vegetables and fruit twice a month at our local co-op, frequently I will have fresh vegetables that I have diced or prepared and put into Ziploc bags to store in the freezer. It ensures that we have nutritious vegetables with no additives at our fingertips throughout the month.
Another great thing about this chili recipe is you can make it vegetarian, you can put meat in it, or you can make a vegan! This recipe is naturally gluten-free.
1 pound of meat (optional) I usually use ground pork, but other good choices include ground beef, ground chicken, ground turkey, or bite-sized pieces of stew meat. If you want a meat substitute, I like these crumbles from Beyond Meat.
One can black beans, drained and rinsed
One can kidney beans, drained and rinsed
3T chili powder
Salt and pepper as needed
Optional, but delicious:
1 cup corn niblets. If you use canned corn, drain and rinse it prior to adding.
If you do not care for black or kidney beans, you can swap in Northern beans, or navy beans.
Personally, I like to brown the meat on the stove prior to adding it to the slow cooker. In a heavy-bottomed saucepan or Dutch Oven, heat avocado oil and brown meat until thoroughly cooked/browned.
Add onions and peppers, cook until onions are clear and fragrant, about 10 minutes.
Add garlic, and cook, stirring often until garlic is fragrant about 5 to 10 minutes.
If your pan has a lot of brown food remnants on the bottom, I recommend taking 2 to 4 tablespoons of liquid (you can use water) and pour it in the pan stirring and scraping all the yummy brown stuff off the bottom. This is where all the flavor lives.
Pour all of the ingredients from the pot into your slow cooker.
Add remaining ingredients, place lid on the slow cooker and cook on low for 6 to 8 hours.
I love serving chili with cheese, sour cream, and tortilla chips.
This recipe is incredibly versatile.
If you don’t have fresh onions and peppers, you can grab a bag of fajita mix out of the freezer (which is pre-chopped onions and bell peppers).
If you don’t have fresh tomatoes (which let’s face it a lot of us don’t) you can use canned tomatoes. You can use whole canned tomatoes you can use diced, you can use chopped, whatever kind of tomatoes you have in your cupboard.
Use whatever kind of canned beans you have on hand. One time I made chili and I used chickpeas! And it turned out delicious!
If you don’t have cumin and chili powder in your cupboard but you have chili seasoning, use that instead.
I find the chili is a great go-to meal for when you are at the end of the month, and you are low on funds but you have lots of canned goods and frozen veggies.
If you were strapped for time, you don’t have to brown your meat, you can just put it in the crockpot and pour all the other ingredients over top, cook it, and let it cook. Just make sure to break up the meat (if you’re using ground meat) with a spoon prior to serving.
The big kid LOVES banana bread, so I am always looking out for new recipes, especially those that are higher in protein or lower in added sugar.
Recently we found ourselves with an overabundance of oatmeal, so I looked online for recipes to use it up and I discovered Oat Flour. You basically grind up oatmeal in your blender or food processor. Because it doesn’t contain any natural gluten, you have to use another flour with it otherwise your bread just… falls apart. It also doesn’t rise, so you will need to add leavening (baking soda in this recipe).
I also had received 30 bananas the next day, so I knew the time had come… TO MAKE BANANA BREAD!!
After looking through several recipes, I cobbled together a recipe that incorporated what I had on hand, and had all of the appropriate chemicals via ingredients to form quick bread. If you are interested in learning about baking and cooking ratios to form new recipes, check out Ratio by Michael Ruhlman– It’s great!
1 c. Oat Flour
1 3/4 c. AP Flour
2 t. baking soda
1 t. salt
1/2 c. melted butter or melted coconut oil
1/2 c. brown sugar, not packed
2 ripe banans, mashed up
5 ounces plain Greek yogurt
1 T. Vanilla
1/2c chopped nuts (I like pecans, but walnuts work too) OPTIONAL
Grease a loaf pan and set aside Preheat oven to 350 degrees.
In a small bowl mix flours, soda, and salt. Set aside.
In a large mixing bowl, combine butter and sugar until well mixed.
Add bananas and continue to mix until incorporated.
Add eggs one at a time. Once they are blended, add yogurt and vanilla.
Combine dry ingredients into wet, and add nuts (if desired). This batter is very wet!!
Pour into greased pan and bake for 45-55 minutes.
Once the bread is cooled, remove from loaf pan and serve with butter or cream cheese.
To make the recipe Gluten-free, use gluten-free oats, and a 1 for 1 Gluten-free flour.
To make the recipe vegan, use coconut oil in place of butter, substitute a flax egg, and use dairy-free Greek-style yogurt.