Magical Sweet Potato & Sausage Quinoa Bake

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I decided to add the word magical to this recipe title because I truly believe that it is. One of my employees recommended this recipe to me this week and while I usually trust her recommendations, the idea of kale, sweet potato, and quinoa just seemed a little too whole foodsy for me.  Yep, I just made whole foods an adjective.  It’s fine.  Just the same, we don’t share recipes that often on the job so I knew there had to be … [Read more...]

Vegan Pea and Kale Patties

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We saw these amazingly green patties or fritters online and really looked forward to making a vegan version using the fresh kale from our garden. They are really tasty. Yield: 7 patties Ingredients: 1 cup peas, frozen, thawed 2½ cups kale, washed, de-stemmed and chopped 1 cup non-dairy yogurt, cream cheese or quark 3 egg replacements 1¾ ounces chia seeds 1 lemon , zested 2-3 tablespoons fresh mint leaves 2 spring onions, chopped green parts and … [Read more...]

Beefy Cabbage and Tomato Soup

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It is officially soup season.  The only thing I’ve been drawn to cook and to eat lately has been SOUP. And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog.  But for now… here’s another soup recipe! It’s warm comforting, and there are just ENDLESS options.  When I spotted this recipe on Pinterest, I knew I had to give it a go.  It’s reminiscent of cabbage rolls … [Read more...]

End of the Summer Garden Risotto

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As summer begins to wind down, we have some summer plants still producing vegetables. We are always happy to harvest and will until the frost gets serious. We have started fall and winter vegetables and are looking forward to seeing what will make it over the winter. Meanwhile, this is a delicious risotto that we’ve enjoyed. Serving Size: 4 Ingredients: 1 cup risotto rice 1 tablespoon sunflower oil 1 cup dry white wine 2 cups vegetable … [Read more...]

Purple Potato Pancakes with Vegan Cheese Sauce

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These are delicious. We have been growing Vitelotte purple potatoes for a couple of years now as we find them so tasty. This makes a great lunch or snack, and also a lovely side dish for a main meal. Serving Size: 4 Yield: 8-10 pancakes Ingredients: for the purple potato pancakes: 2 cups Vitelotte or other purple potato, boiled and mashed ½ cup soy yogurt ¼ cup flour 2 egg replacement salt and pepper to taste oil for frying the pancakes for … [Read more...]

Sichuan TVP, Broccolini, Cashew Stir Fry

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We have recently gotten a cast iron wok and are so pleased to be enjoying light, freshly cooked meals using the wok. This is a recipe we made last week. Serving Size: 4 Ingredients: 1 tablespoon peanut oil 16 ounces (about 16 pieces) TVP medallions, reconstituted 2 cloves garlic, minced 2 red onion, sliced 1 teaspoon red chili flakes 10-12 ounces broccolini, cut in bite sized pieces 1 cup unsalted cashews, toasted 1 teaspoon sesame seeds, as … [Read more...]

Roasted Rutabaga Wedges with Walnut, Apple, Date Soy Yogurt Dip

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These were mega tasty. We are so thankful for rutabaga as a vegetable that lasts well over the cold winter months and into spring. And, this is an easy and delicious way to enjoy them. Serving Size: 4 Ingredients: 1 2 pound rutabaga 4 tablespoons olive oil pinch red chili flakes pinch salt for the dip: 2 apples, peeled, cored and grated 2 cups soy yogurt 8 dates, de-seeded, chopped 1/3-1/2 cup walnuts, ground 1 tablespoon lemon juice pinch … [Read more...]

Spinach and Purple Potato Casserole

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This time of the year is quite a challenging time for good veggie meals. At least using local and seasonal veggies. We have really enjoyed the purple potato called “Vitelotte”. It has a dark violet-blue flesh and a wonderful flavor. The potatoes are not large, and are strange shapes, but so delicious. So they are one we grow organically every year. And spinach pairs so well with potatoes, so here is a new casserole for all of you to … [Read more...]

Tempeh, Shiitake, Broccoli Bowl

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Tempeh is a great vegan source for probiotics and encouraging a “healthy gut”. We really enjoyed this delicious tempeh bowl and will have it more often. Especially encouraging more probiotics over the cold winter months. Serving Size: 4 Ingredients: 8 ounces tempeh, sliced 1 red bell pepper, de-seded and sliced in strips 1 onion, sliced 4 ounces shiitake mushrooms, sliced ½ head broccoli, in florets 1 teaspoon sesame oil 1 tablespoon rapeseed … [Read more...]

Stir-fry Vegan Chickun, Broccoli and Red Pepper

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This is a quick and delicious main meal that can be enjoyed any time of the year. Serving Size: 4 Ingredients 12 ounces Vegan “chickun” pieces 1 large head broccoli, cut into florets 1 sweet red pepper, de-seeded and cut into pieces 1 red chili pepper, de-seeded and cut into small rounds 1 lime, sliced and juiced 2 tablespoons cooking oil 3 cloves garlic, minced 1 red onion, sliced 1 white rice, cup 2 water, cups for the sauce: 4 … [Read more...]

Creamy Asparagus filled Puff Pastry Shells with Chervil

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This is a quick and easy elegant holiday meal or first course. It would also be nice for a New Year’s brunch. Serving Size: 4 Ingredients: 1-2 per person vegan puff pastry shells 2 cans white asparagus pieces 2 cups soy yogurt 1½ teaspoons vegetable bouillon powder ½ teaspoon dry mustard powder ½ teaspoon anise powder splash lemon juice salt and white pepper to taste handful fresh chervil Directions: Place the soy yogurt in a medium sauce … [Read more...]

Egg Roll Bowl

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This recipe is ALL OVER THE INTERNET.  I’ve seen it on Instagram, I’ve seen it posted by my favorite bloggers.  It’s all over Pinterest.  What’s all the hype about it??  It’s one of the many recipes from Skinnytaste’s new Fast and Slow Cookbook! I pre-ordered a copy of this amazing new book from Gina Homolka… and, you guys, there are SO MANY recipes in the book that I want to try.  From the Hawaiian … [Read more...]

Greek-Style Filet Mignon with Olive Vinaigrette

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Every once in a while, I just need a juicy steak. I had been thinking about going to a local steakhouse for a filet, but I always feel like I can’t count on them to make it healthy.  So many steakhouse finish a steak with a  pat of butter… and even with the best intentions, the veggies are often soaked in oil and butter as well. My sister-in-law has shown me that you absolutely can make a restaurant quality steak at home.  It’s … [Read more...]

Rosemary Grilled Chicken Salad with Avocado and Bacon

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I tend to be a little cautious when I try a new recipe.  I don’t love trying a new recipe only to find that I have leftovers for days.  I’ll usually half the recipe the first go ’round… and it’s so bittersweet when I realize that the recipe is one I could eat for DAYS on end, and never get sick of it. That’s exactly how I felt about this recipe. I have a funny feeling you may have seen this recipe on Pinterest … [Read more...]

Mixed Bean Bowl with Eggplant and Green Olives

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This is a great wintertime recipe. It’s warming, filling and very nutritious. Serving Size: 4 Ingredients: 1 large red onion, sliced 2 tablespoons cooking oil 1 large eggplant, cubed 14 ounces mixed beans (cooked) 3-4 tomatoes, quartered 1-1½ cups green olives, pitted 1 teaspoon Cajun spices (cumin, paprika, cayenne) salt and pepper to taste ¼ cup non-dairy cheese, shredded (more if desired) cilantro or coriander leaves as … [Read more...]

Easy Blender Tofu Curry

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I am all about the appliances of late, but then I’ve always been. As much as I hate to admit my dependence on material things, I will concede that in my busy home and life, and given my penchant for doing things from scratch in the kitchen, appliances like pressure cookers, slow cookers, blenders and food processors play an important role in getting my family fed. That’s why I was so excited when I found a recipe for a curry made … [Read more...]

Curry-Glazed Carrot Tofu Tacos

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Imagine a pocket of nutty, toothsome wholegrain bread stuffed with a sweet-sour-salty-spicy mixture of velvety tofu and crisp carrots. Topped with a colorful salsa. All of it stuffed in your mouth. Good, right? It doesn’t really take a whole lot of imagination to get just how incredible these Curry-Glazed Carrot Tofu Tacos are. And, like everything else I post here at Holy Cow!, they are healthy. And kid-friendly, of course, because … [Read more...]

Carrot Chickpea Tajine

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We really enjoyed this meal. It could be prepared in a slow cooker during the day and be enjoyed the evening. This recipes serves four but could easily be doubled or tripled. Serving Size: 4 Ingredients: for the sauce: olive oil 1 large onion 1 large carrot, peeled and finely grated 2 cloves garlic 2 tablespoons oil 1 teaspoon cumin 1 teaspoon coriander powder 1/2 teaspoon turmeric 1/2 teaspoon white pepper 1 tablespoon maple syrup salt to … [Read more...]