dinner – Page 2 – Holly’s Healthy Home Cooking

Noodles with Basil Pesto

Bruce & Mindy adaptation. Oil free pesto. I will probably never use pine nuts again. They are so expensive. Basil Pesto 2 cups fresh basil (i used 1 cup basil, 1 cup spinach) 1/2 cup pine nuts 1/2 cup cashews (can sub with walnuts) 2 TBSP Lemon juice 1 TBSP Garlic 3/4 cup avocado (1Continue reading “Noodles with Basil Pesto”

Mexican Quinoa Casserole

▪ 1/2 cup water ▪1 clove garlic, minced ▪ 1 cup uncooked quinoa ▪ 28 oz can diced tomatoes, with liquid ▪ ½ cup water ▪ 2 tbsp nutritional yeast (optional) ▪ 1 tsp cumin ▪ 1 tsp oregano ▪ ½ tsp chilli powder (more if you like things spicy) ▪ Salt & freshly groundContinue reading “Mexican Quinoa Casserole”

Lasagna Soup, Vegan

For the soup: garlic, minced 6 cups vegetable broth, plus more if needed 1 (28oz) can crushed tomatoes (3 1/4 cups) 1 teaspoon dried oregano 1 teaspoon dried basil 10 uncooked Fiber Gourmet lasagna noodles (215g), broken into large pieces Optional Toppings: vegan “beef” crumbles vegan mozzarella croutons Put everything in a bowl and boilContinue reading “Lasagna Soup, Vegan”

Kitchen Sink Quinoa Salad

I just kinda threw this together. 1 cup Quinoa, uncooked 1 can garbonzo beans 1 can black beans fresh diced tomatoes carrot strings chopped fresh spinach salt and pepper avocado, optional Cook the quinoa in the pressure cooker (see recipe below), or however you cook it. Mix everything together in a bowl. Makes 6 servingsContinue reading “Kitchen Sink Quinoa Salad”

German Potato Salad

1 lb Potatoes boiled, drained, cooled slightly & cut into 1″ pieces 1 tbsp Vegan Bacon diced (optional) 2 tbsp White Vinegar more (or less) to taste 1-2 tbsp Stevia 1/2 tsp Salt 1/4 tsp Pepper 1 tbsp Mustard (Honey or Dijon) 1 tbsp Parsley chopped Instructions Boil approximately 3 cups of whole potatoes untilContinue reading “German Potato Salad”

Congee

cooking spray (optional) 1 cup jasmine rice garlic cloves 8 cups vegetable broth shoestring carrots soy sauce to taste Heat skillet and spray with cooking spray. Cook the rice and garlic a couple minutes. Add the vegetable broth and bring to a boil. Turn the heat down, cover, and simmer 1-1.5 hours. Stir occasionally.Continue reading “Congee”

Chickpea Salad w/ Citrus Vinaigrette

Ingredients 3 cans chickpeas drained and rinsed (about 3 cups) 1 ½ cups corn fresh or frozen 1 small red pepper chopped 2 TBSP dried cilantro Fresh diced tomatoes Dressing: ¼ cup orange juice (fresh squeezed clementine) 3 tbsp lime juice 2 tbsp sugar free maple syrup ½ tsp salt 2 tsp white or redContinue reading “Chickpea Salad w/ Citrus Vinaigrette”

Quinoa in the Pressure Cooker

1 cup quinoa 1.5 cup water Salt Place in multi pot basin. Pressure cook for 1 min, and allow pressure to vent naturally. (10 mins)

Mongolian Seitan

Sauce: 1/2 cup soy sauce 1/3 cup splenda brown sugar blend 2 tsp corn starch + 2 TBSP cold water 2 tsp rice vinegar 1/2 tsp ginger garlic or garlic powder to taste The rest: 1 Package traditional seitan 2 cups broccoli other vegetables as desired 1. Steam the broccoli in the microwave (or otherContinue reading “Mongolian Seitan”

Vegan Tamales

A LOT of trouble. Ingredients 1 1/2 cups pumpkin purée (almost a whole can) 2 tsp dried oregano 1½ tsp ground cumin 1 tsp ground chipotle pepper 1 tsp baking powder 1 tsp salt, optional 2 cups corn masa 1 3/4 cups water 20 corn husks, soaked in warm water for at least 2 hoursContinue reading “Vegan Tamales”