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Recipes
Harvest Apple Salad with Yellow Indian Woman Beans
By devogirl
Vegetarian Times Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy textu...
- 6 cups baby arugula leaves
- 1 small fennel bulb, diced (1 cup)
- 1 sweet-tart apple, such as Honeycrisp, cut into 8 wedges and thinly sliced (1 1/2 cups)
- 2 cups cooked Yellow Indian Woman beans
- 1 large shallot, minced (3 tablespoons)
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoon olive oil
- 3 tablespoons chopped smoked almonds
Hummus Pinwheels
By devogirl
1. Place all the ingredients except the olive oil in a food processor and puree
- 1 15 Oz Can Garbanzo Beans
- 1 Garlic Clove
- 2 Tbsp Tahini (can be found next to peanut butter at your grocery)
- 3 Tbsp Lemon Juice
- 1 Tsp Salt
- 1/3 Cup Olive Oil
- Lavash, preferably whole wheat (can be found in the bread section at your grocery)
Pizza Bagel Bites
By devogirl
Great for lunches!
- 2 mini whole-wheat bagels
- 1/4 cup Veggie-Heavy Pizza Sauce or commercial pizza sauce/marinara
- 1/4 cup shredded mozzarella cheese
Roasted Edamame Salad
By devogirl
Preheat the oven to 400 degrees F
- 12 ounces fresh or frozen shelled edamame, about 2 cups
- 1/2 cup fresh corn kernels, about 2 ears of corn
- 1/4 cup finely diced scallion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh tomato
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon red wine vinegar
Maple-Mustard Vinaigrette
By devogirl
Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator
- 1/2 cup walnut oil, or canola oil
- 1/4 cup maple syrup
- 1/4 cup cider vinegar
- 2 tablespoons coarse-grained mustard
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Juice Juice Skin Juices
By devogirl
Blend items
- 2 Lg carrots
- 1 Cup spinach/kale
- 1/2 an apple
- 1 Stalk celery
- 1 Cup broccoli florets
Alton Brown's Homemade Marshmallows
By devogirl
It’s hard to believe that these factory-formed, gluey gobs, destined for flaming twigs, were originally handmade ...
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick spray
Hummus and Grilled Vegetable Wrap
By devogirl
Reviewer:LOVEDTHISWRAP!!!! It seems so simple, but gosh darn it’s good! Per Serving: Calories 320; Total Fat 15g
- 2 medium zucchini, cut lengthwise into 1/4-inch slices
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- 1 cup store-bought hummus
- 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
- 1/4 cup pine nuts, toasted
- 1 medium red bell pepper, thinly sliced
- 2 ounces baby spinach leaves (2 cups lightly packed)
- 1/2 cup red onion thinly sliced into half moons
- 1/4 cup fresh mint leaves
Chickpea Pot Pie Pasta
By devogirl
fresh 20
- 8 oz whole-wheat or brown rice penne
- 16 oz frozen vegetables
- 15 oz chickpeas, drained and rinsed
- 1 onion, diced
- 2 Tbsp white whole-wheat flour
- 1 cup vegetable broth
- 1/4 tsp dried parsely
Happy Second Birthday Carrot Cake
By devogirl
This extra-moist cake gets all of its sweetness from pineapple and maple syrup, rather than refined sugar
- Cake:
- 1 1/2 cups white whole-wheat flour
- 1/2 cup oat flour
- 2 teaspoons baking powder, divided
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup canned crushed pineapple
- 1/4 cup softened butter or trans-fat free margarine
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 2 medium carrots, peeled and grated
- Frosting:
- 1 cup cream cheese (dairy or soy)
- 1/3 cup pineapple purée or canned crushed pineapple
- 2 tablespoons apple juice concentrate