Recipes, Recipes, Recipes

by Cindy on August 17, 2011

Healthy RecipesI admit it. Although I cook frequently, I’m not a professional chef which is why I rely on recipe blogs, cookbooks and recommendations.

This month, College Daughter is home so I’ve amped up the cooking because we both love to experiment with various vegetable recipes. No cooking ruts for us. So far, we are 3 for 3. All winners!

The past few weeks have been sweltering, but somehow I managed to make soup. Hey, we have air conditioning and I didn’t want the zucchini I received from my CSA to go to waste. One of my favorite recipe bloggers, Susan Voisin, creator of the Fat Free Vegan (FFV) shared her recipe for Creamy Zucchini and Basil Soup. What an incredibly velvety, smooth soup. For my daughter and I this was an entire meal, but Hubby needed a veggie burger to make the meal more filling for his “manly appetite”.
Creamy Zucchini and Basil Soup
*If possible, choose small zucchinis. I find them more flavorful, plus you get more skin which means more nutrients.

I love eggplant and burgers, so when I discovered Curried Eggplant and Quinoa Burgers on Fat Free Vegan, I knew this was going to be a hit. And once again, FFV did not disappoint. I made a few minor changes by using an entire can of lentils rather than 1 cup and ½ tablespoon of dried minced onion rather than fresh (just due to sheer laziness). I also yielded 10 burgers instead of the 6 that FFV got (possibly my eggplant was larger, my patties smaller or the addition of the lentils). These babies were so flavorful; they did not require additional condiments.
Curried Eggplant and Quinoa Burgers
*I found the Quinoa Flakes in the breakfast aisle at Whole Foods.

Last night we went spicy hot and devoured, Buffalo Tempeh with Faux Cole Slaw (referred to as Cool Slaw) in tortilla wraps. Tempeh is a terrific source of protein made from whole soybeans so it is not processed like a Boca or Garden Burger. For those who have a difficult time digesting tofu, I find tempeh much easier on the stomach. This recipe originates from Isa Chandra Moskowitz’s cookbook, Appetite for Reduction, but I found the link to the recipe on Healthy Girl’s Blog (another one of my daily must reads) where she suggests crumbling the tempeh rather than serving in slices. The tempeh was just the right amount of spiciness, especially juxtaposed with the Cole Slaw.
Buffalo Tempeh and Cole Slaw
*Tempeh can be a little bitter so don’t skip the steaming process. Plus, it allows the marinade to seep into the tempeh.
**I used Light Life’s Wild Rice Tempeh
***We are not big eaters, and I yielded 3 servings instead of the suggested 4.

Enjoy the rest of the summer. Keep cool and cooking!

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