Peaches, plums, and cherries, oh my! This sophisticated summer fruit salad gets kicked up a notch with a lemon-lavender syrup making it the perfect addition to any picnic or party. Lemon Lavender Syrup, Fruit Salads, Food, Lemonlavend Syrup, Healthy, Stones Fruit, Kitchens Doors, Breakfast Recipes, Stonefruit
Vegan no bake blueberry lemon cheesecake
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Vegan no bake blueberry lemon cheesecake #recipes #eatsmag #food #cooking #desserts #fruit #cheesecake #blueberry #lemon #cake
No-BNO BAKE BLUEBERRY LEMON VEGAN CHEESECAKE This cheesecake is completely gluten-free, dairy-free and egg-free Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe ro make a bigger one!
An amazingly simple, yet so delicious, Cashew Spinach Cannellini Bean Stew. It contains a good amount of tomato passata as a base for the stew and a cup of #cashew butter to make it more rich and tasty. Extra healthy ingredients are #spinach (so full of nutrients, especially vitamins and iron!) and Cannellini #beans for additional protein! It's both #vegan and #glutenfree.
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Beets Raw Recipes, Green Kitchens, Pine Nut, Beets Green Recipes, Beetroot Salad, Beets Goats Cheese, Kitchens Stories, Beets Salad Recipes, Veggies Towers
Veggie Tower, or Upside Down Beetroot Salad from Green Kitchen Stories.
Upside Down Beet Salad (Recipe) - I think I ate this in Portland - it was delicious!
(Not vegan) Veggie Tower (also known as Upside-Down Beet Salad) from Green Kitchen Stories. I made this with feta cheese instead of goats cheese, lemon juice instead of lime juice, macadamia nuts instead of pine nuts and without the tomatoes. It was just delicious and an absolutely huge serving for one even though I divided it by four!
Homemade lemon dressing made with just a few ingredients! Tastes great on all salads!
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Homemade lemon dressing made with just a few ingredients! Dressing: 3/4 cup olive oil 4 TB fresh lemon juice 1/2 tsp minced garlic 1 tsp kosher salt 1/4 tsp black pepper
lemon salad dressing - I Heart Nap Time
Summer salad with lemon dressing I Heart Nap Time | I Heart Nap Time - Easy recipes, DIY crafts, Homemaking
Dinner Tonight: Honey-Soy Glazed Salmon with Bok Choy | Serious Eats : Recipes
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glazed salmon recipe | Red Lobster Restaurant Copycat Recipes: Teriyaki Glazed Fish
Honey Soy Glazed Salmon with Bok Choy
brussels sprout sliders | definitely have to try this
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Brussels Sprout Sliders (vegetarian)
Brussels Sprout Sliders by foodfitnessfreshair #Appetizer #Sliders #Brussel_Sprouts
Brussels Sprout Sliders- so crazy I just might have to try!
Party Appetizer Ideas | Brussels Sprout Sliders Recipe
Gravlax de saumon à la betterave - beetroot gravlax! Worth translating :)
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Je veux être bonne : Gravlax de saumon à la betterave. Plus de recettes à base de saumon sur www.enviedebienmanger.fr/idees-recettes/recettes-saumon
jveux être bonne: Gravlax de saumon à la betterave
Gravlax de saumon à la betterave. Works as a starter or in tapas. I have the idea that replacing the beetroot by strawberries could be of the best effects on the taste, while keeping this nice dark red color.
gravlax aux betteraves for xmas snack perhaps
Grilled Beet Burgers - just serve on an Udi's GF bun!
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Grilled Beet Burgers Makes 6-8 burgers, depending on the size 3 cups / 750 ml grated raw beetroots (approx. 4-5 beets) 1,5 cups / 375 ml / 150 g rolled oats or flakes of your choice 1 small onion 7 oz / 200 g sheep’s feta cheese or firm tofu 2 cloves garlic 2 tbsp cold-pressed olive oil 2 organic eggs 1 handful fresh basil Salt/pepper Toppings: lettuce or cabbage mango avocado tomatoes onions Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well. Add sheep’s cheese or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands. Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides. Serve with grilled sourdough bread and toppings of your choice.
Grilled beet burger #tasty #healthy #veg #vegetarian #recipe
grilled beetroot feta burgers via greenkitchenstories.
Curry Grilled Vegetables with Chickpeas and Creamy Polenta
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curry grilled veggies with chickpeas and creamy polenta
Curry Grilled Vegetables with Chickpeas and Creamy Polenta. Vegetarian recipe from Naturally Ella.
Curry Grilled Vegetables with Chickpeas and Creamy Polenta #vegetarian #recipes #healthy #recipe #vegan #healthy #vegetarian #food lunch
Lemon Verbena Macarons
Recipes Cookies Bar, Verbena Macarons, Cream Cheese, Lemon Verbana, Cookies Brownies Sweet, Lemon Verbena, Lemon Cream
lemon verbena macarons with lemon cream cheese filling
Lemon Verbana Macarons
Desserts Recipes, Limes Cheesecake, Cheesecake Blueberries, Delicious Blueberries, Vegans Blueberries, Crusts Vegans, Nut Crusts, Paleo Recipes, Blueberries Limes
Only 8 ingredients for this delicious Blueberry Lime Cheesecake with Macadamia Nut Crust! Vegan, Gluten free, and paleo dessert recipe.
Gâteau au fromage végétarien aux bleuets et à la lime (en anglais).Only 8 ingredients for this delicious Blueberry Lime Cheesecake with Macadamia Nut Crust #vegan #glutenfree #paleo #recipe
Dessert Recipe. Blueberry Lime Cheesecake with Macadamia Nut Crust by veganfamilyrecipes #Cheesecake #Blueberry #Lime #Macadamia_Nut #Vegan
Only 8 ingredients for this delicious Vegan Blueberry Lime Cheesecake with Macadamia Nut Crust #vegan #glutenfree #paleo #recipe
red lentil coconut soup--Pinner says: I made this last night, it was delicious!! I didn't have the red peppers so I made it without them, this will definitely be hitting the regular rotation...most of the ingredients can be found in my pantry anyway, so stock up on some of the staples of this recipe and keep it in your back pocket when "there's nothing to make" But whatever you do, you have to try this soup!!!
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Red lentil coconut soup- I did a delicious riff on this healthy recipe. Roast/blacken the bell pepper, saute the onion with a little EVOO, then throw everything in a crock pot and cook on low for ~5 hours, or high for ~3 hours. Medium/hot spiciness, so limit jalapeno or serve with nonfat yogurt as needed.
Coconut Lentil Soup- YUM!
Red Lentil Coconut soup. I really liked this, but a little much to eat as soup. Next time i will double the peppers, add peas, pineapples, jicama, and serve as a sauce over brown rice. YUM!
Smoked salmon and lentil pilaf | Five healthy & satisfying lentil recipes | Chatelaine
Che01 Superfoods7 Fp 1, Lentils Recipes, Pilaf Recipes, Lentils Dishes, Superfood Recipes, Smoke Salmon, Colors Superfood, Green Lentils, Lentils Pilaf
7 healthy and satisfying lentil recipes - Smoked salmon and lentil pilaf
Salmon Ceviche on Lentil Pilaf. For Pilaf: 1/2 c.dry green lentils, 1.5 c.low-salt chicken broth, 1/2 c.raw black quinoa, 1/3 c.chopped red onion, 1/4 c.lemon juice, 4 tsp EVOO, 1/8 tsp hot-red-chili flakes, 1/2 c.diced red peppers, 1/4 c.chopped parsley; For Salmon ceviche: 300g sushi-grade, sknls bnls salmon fillet, 2 T kosher salt, 1 T lemon zest, 1 T honey (manuka), 1.5 c.ch. fresh dill. Recipe: www.chatelaine.com/recipe/stovetop-cooking-method/salmon-lentil-pilaf/
Smoked salmon and lentil pilaf recipe
8 Colorful Superfood Recipes
Try this Salmon and lentil pilaf recipe and many other delicious superfood recipes at Chatelaine.com.
Smoked salmon & lentil dish
Lemon-yoghurt soup with lentils, brown rice and herbs | Fast soup recipe - Gourmet Traveller
Brown Rice, Gourmettravel, Fast Recipes, Yogurt Soups, Soups Recipes, Gourmet Travel, Indian Food Recipes, Lemon Yoghurt Soups, Lemon Yogurt
Australian Gourmet Traveller fast recipe for lemon-yoghurt soup with lentils, brown rice and herbs.
LEMON YOGURT SOUP with LENTIL, BROWN RICE and HERBS [gourmettraveller]
lemon yoghurt soup with lentils, brown rice and herbs | Gourmet Traveller
Lemon-Yoghurt Soup with Lentils, Brown Rice and Herbs #indian #food #recipes
Lemon yogurt soup with lentils, brown rice and herbs | Fast soup recipe - Gourmet Traveller
spicy chickpea stew w/ quinoa pilaf | dolly and oatmeal
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Spicy chickpea stew with quinoa pilaf | via Dolly and Oatmeal
Spicy Chickpea Butternut Squash Stew with Quinoa Pilaf.
back a few years ago, when my gluten and dairy intolerances came to a head, i remember feeling that there was such a lack of information about food, its importance, how big of a role it plays in just about everything imaginable, and what a person with gluten and dairy intolerance eat?! like any student who was working a full-time job as well, i turned to the internet, because even though i was on a campus with a library, i had zero time to be in it. i began following heidi's blog, and then sara's blogs for cooking inspiration, and from there i found laura's gorgeous space and was immediately aware that there was a whole world of amazing people sharing their food journeys through writing and photos. i then stumbled onto amy's blog, coconut & quinoa (which is now titled amy chaplin), furthering my appreciation for wholesome food, and educating me on what nourishment, in its basic form, is. back in my school days, i would make a big old pot of veggie chili on sunday nights, so that way i could have leftovers for lunch or dinner for the week. it was a big pot of any kind of squash, onions, garlic, herbs + spices, carrots - whatever the season was offering at the time. in it went into a large soup pot, mixed with crushed san marzano tomatoes, and usually topped off with some variety of rice. so when i opened amy's stunningly gorgeous book, i knew i wanted to make her variation of a personal fave. she, not surprisingly, introduced me to a few knew top-notch ideas (chopping up and using parsley stems! nothing goes to waste!), and new-to-me techniques (roll cutting the carrots to make beautiful shapes instead of my usual slice). there were also so many lovely items to compliment the dish, including the addition of harrisa paste, a qunioa pilaf, and labneh (for all you dairy eaters out there!); making it a super stand-up meal. each and every one of amy's recipes is beautifully amplified by a large array of seasonal produce, taking you from one season to the next, all with such ease. and this post wouldn't be complete without a bit of a shoutout to halloween! * what i'd love to dress our dog as this year! * this extremely rad nod to halloween. all i have to say is: batman pumpkin! * the past 3 years halloween has either been a crazy snow/ice storm, a superstorm sandy evacuation, and then last year we were in europe. so this year, we plan on sitting back watching one of our favorites to celebrate * and perhaps to go along with said favorite movie, i'll make a variation of these homemade peanut butter cups! * and, my brother is a super talented illustrator, each october he participates in something called Inktober, where he (and other artists) ink an illustration a day, for the entire month. just thought i would share, since i think they're pretty super! *TO ENTER THE GIVEAWAY* of Amy Chaplin's At Home in the Whole Food Kitchen: please leave a comment (with your name and email) about your favorite go-to meal that lasts for the week! contest ends at 6pm on tuesday, november 4th. (sorry, open to US residents only.) have a great halloween! :) xo spicy chickpea stew and quinoa pilaf w/ golden raisins + almonds from At Home In The Whole Food Kitchen by Amy Chaplin here, amy uses butternut squash and i indicate that below in the ingredient list, however, i chose to use delicata squash (just a personal preference), if using delicata, proceed with the same preparation as the butternut squash, except for peeling the skin. | serves 6 | ingredients * 1 medium butternut squash, peeled, seeded, and cut in 3/4-inch pieces (about 6 cups) * 3 tablespoons extra virgin olive oil * sea salt * freshly ground pepper * 2 medium onions * 8 large garlic cloves * 1/4 cup chopped parsley stems * 1 1/2 teaspoons toasted ground cumin (ground cumin if you don't have cumin seeds) * 1 teaspoon paprika * 3 medium carrots, cut in 1/2-inch pieces * 1 cup chickpea cooking liquid, or filtered water * 1 28 ounce can crushed tomatoes * 2 1/2 cups cooked chickpeas * 3-4 teaspoons harissa, or to taste * 1/2 cup chopped parsley, plus more to garnish quinoa pilaf * 1 1/2 cups quinoa, washed and soaked 12-24 hours in 4 cups filtered water (optional) * 1 3/4 cups filtered water * 1/2 teaspoon sea salt * 1/3 cup unsulfered golden raisins ( i used dried currants because it's what i had on hand) * 1/3 cup toasted almonds, chopped instructions * preheat oven to 400°. line a rimmed baking sheet with parchment paper and add squash. add 1 1/2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and a pink of pepper, and toss well. spread out over single layer and roast for 30 minutes. stir, and continue roasting for another 10-15 minutes or until browning and cooked through. remove from oven and set aside * warm remaining 1 1/2 tablespoons olive oil in a large pot over medium heat. add onions, saute for 5 minutes or until golden. stir in garlic and cook for 3 minutes more. add parsley stems, cumin, paprika, and 1/2 teaspoon salt; cook for 1 to 2 minutes. stir in carrots and 1 cup chickpea cooking water (or water), and bring to a boil over high heat. cover pot, reduce heat to low, and simmer for 10-12 minutes. add chickpeas and crushed tomatoes, then stir in harissa paste, chopped parsley leaves, and roasted squash; simmer uncovered for another few minutes to allow flavors to meld * season to taste and serve warm quinoa pilaf * rinse and drain quinoa. Place in a 2-quart pot and add filtered water, salt, and raisins. bring to a boil over high heat. cover pot, reduce heat to low, and cook for 15 minutes or until all water is absorbed. remove from heat, and let sit for 5 to10 minutes before fluffing with a fork. add almonds and mix gently to combine. serve warm
Spicy Chickpea Soup with Quinoa Pilaf--(has harrisa paste in it!)
Cocunet curried yam and chickpea soup
Chickpeas Soups, Chickpea Soup, Coconut Curries, Food, Recipes, Coconut Soups, Sweet Potatoes Soups, Coconut Chickpeas, Curries Yams
Coconut chickpea and sweet potato soup
Find recipes online. Share them with your friends. | FOODILY - food, i love you <3 the website!!!
Coconut Curried Yam and Chickpea Soup recipe. The sweetness of yams lends itself to curry spices, coconut milk adds a lovely nutty flavour and richness to temper the heat, and chickpeas provide substance, making this a true meal in a bowl.
Yam, chickpea, coconut soup
Coconut Curry and Sweet Potato Soup
Salmon Sashimi Rice Bowl | Set the Table
Sashimi Rice, Dinners Tonight, Glorious Food, Rice Bowls, Japanese Food, Creamy Avocado, Salmon Sashimi, Sashimi Bowls, Poached Eggs
Salmon Sashimi Rice Bowl | salmon sashimi, poached egg, creamy avocado, all over rice. Serve with soy sauce & wasabi. I could eat this for breakfast, lunch, or dinner :)
sashimi bowl | Salmon Sashimi Rice Bowl | Set the Table
Fennel Salad with Blood Oranges & Arugula: a bright and beautiful winter salad (raw, vegan).
Food Recipes, Diet Tips, Williams Sonoma Tasting, Orange Salad, Fennel Salad, Eating, Blood Orange, Vegetarian Salad, Arugula
Fennel Arugula Blood Orange Salad
#MeatlessMonday Vegetarian Salad courtesy of @A Williams-Sonoma http://blog.williams-sonoma.com/fennel-salad-with-blood-oranges-arugula/ #recipe
18 Mason Jar Salads That Make Perfect Healthy Lunches
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18 Healthy Mason Jar Salads You Can Make Ahead Of Time - Great for work lunches.
18 Mason Jar Salads That Make Perfect Healthy Lunches by cherry
18 Healthy Mason Jar Salads You Can Make Ahead Of Time. Adjust according to your phase. #healthy #lunch #togo #clean #cleaneating #recipes #stateofslim
Delicious and healthy salads, beautiful presentation!
For the falafel: 2 cups roughly chopped white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup lightly packed cilantro leaves 1 teaspoon salt ¼ teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder ½ cup all-purpose flour Canola oil, for sauteing Pita bread, for serving For the tahini sauce: 1¼ cups plain yogurt (full fat or non-fat) ¼ cup tahini (sesame paste) 2 Tablespoons fresh lemon