Archive for the ‘Recipes’ Category

My fave Veggie Burger recipe

Sunday, September 19th, 2010

Veggie Burgers

3 Tbsp. olive oil
3/4 cup fresh corn kernels or frozen, thawed
6 mushrooms, finely chopped
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, finely chopped
1 tsp. cumin
Dash cayenne pepper
1/2 cup chopped fresh spinach
1 carrot, peeled and grated
1 small potato, peeled and grated
1/4 cup silken tofu, blended until smooth and liquidy
Salt and pepper, to taste
1/2 cup fresh bread crumbs

• In a large skillet, heat 1 tablespoon of oil over medium-high heat. Stir in the corn, mushrooms, scallions, and bell pepper. Cook for 3 to 4 minutes. Add the garlic, cumin, and cayenne and cook for 30 seconds. Remove from heat and stir in the spinach. Add the carrot and potato and stir to combine. Add the tofu and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together.
• Shape the mixture into 6 burgers and place on a plate. Chill for 1 hour.
• Heat 2 tablespoons olive oil in a nonstick skillet and cook the veggie burgers until golden on each side.

Makes 6 burgers

Raw Sunburgers recipe

Tuesday, September 14th, 2010

Raw Sunburgers

2 C sunflower seeds, soaked 6-8 hours
1/2 Cup carrots
1/2 Cup celery
3 green onions, sliced
1 red bell pepper, sliced
1/4 Cup fresh basil
1/4 Cup fresh parsley

Process all ingredients with S blade in a food processor. Make patties and dehydrate on a teflex sheet at 105 degrees for 12-24 hours until dry. Be sure to turn patties over when dehydrating after 6 hours.

Mango Avocado Deliciousness!

Thursday, June 10th, 2010

Curried Mango in Avocado

Taken from Yoga Journal. Thanks!



  • 1 jumbo avocado, about 1 1/2 lbs.
  • 1 large ripe mango, peeled and cubed
  • 1/2 cup crushed banana or plantain chips
  • 1 to 2 tsp. curry powder, or to taste
  • 2 Tbs. mayonnaise, or low-fat or vegan mayonnaise
  • Juice of 1/2 lime
  • 1/4 cup chopped fresh coriander leaves
  • 3 Tbs. pickled ginger for garnish


  1. Slice avocado in half, cutting lengthwise. Carefully pull or twist halves apart, and remove seed. Using sharp paring knife, cut crosshatch pattern into flesh almost to skin, and spoon out cubes, leaving 1/8-inch inside layer of avocado flesh. This keeps avocado shell stable.
  2. In mixing bowl, combine avocado cubes, mango cubes, crushed banana chips, curry powder, mayonnaise, lime juice and coriander leaves, stirring together gently.
  3. Mound mixture into avocado halves. Sprinkle each with pickled ginger slices.

Nutritional Information

SERVES 2Amount Per Serving:

Calories 760
Protein 7g
Total fat 66g
Carbs 46g
Cholesterol 10mg
Sodium 620mg
Fiber 19g
Sugars 4g

Vegetarian Times Issue: March 1, 2003   p.54

Mushroom and Millet Faux Risotto. Veggie/Vegan

Thursday, May 13th, 2010

This recipe contains no rice or wheat, and it’s vegan and veggie. I found it on

Millet and Mushroom Risotto

1 cup millet
1 tbsp olive oil
2 cups water

2 tbsp olive oil
1/2 red onion
2 cups sliced mushrooms
2 cups chopped tomatoes
1 cup garbanzo beans (rinse well if canned)
Handful chopped cilantro
Salt and pepper to taste

  1. First cook the millet: Toast the millet in the olive oil for a few minutes until it smells fragrant. Add water and bring to a boil, let simmer for 20-25 minutes.
  2. Meanwhile, heat olive oil in a pan on medium heat and sauté the onion for about 5 minutes. Add the mushrooms and cook for another 5 minutes. Finally add the tomatoes and garbanzo beans, and keep cooking until the tomatoes are soft. Season with salt and pepper. Stir in the millet and add cilantro.

Avocados – super food!

Tuesday, May 11th, 2010

One of my fave foods! Delicious. Healthy. Creamy. Versatile. This is the avocado.

Veggie, vegan, or raw, there are a number of recipes where you can reap the benefits of this heart healthy, nutrient rich fruit.  Here’s a recipe for vegan mayo from Dr. Ben Kim’s website.

Avocado and Basil Mayonnaise Recipe

Serves 4-6


2 ripe avocados, halved, pitted, scooped out of skins, and cubed
Large handful of fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon or lime juice
1 garlic clove, peeled and minced
Sea salt and black pepper, to taste


1. Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste.

2. Add avocados and process until smooth. Blend in the oil and lemon or lime juice, and then season with sea salt and pepper.

Use this delicious avocado and basil mayonnaise in place of regular mayonnaise. It also makes a wonderful dip for baked crackers.