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You are here: Home / Archives for carrots

carrots

Summer Rolls

June 8, 2019 by Linda Watson Leave a Comment

three summer rolls on a tray

Making Summer Rolls is part craft, part cooking, with minimal heat. Assemble colorful vegetables and bouncy rice noodles on a translucent spring roll wrapper, roll it up, and stir up a zesty sauce. Once you get the hang of it, this recipe takes about 20 minutes more than making a salad. It will: Unleash your […]

Filed Under: Recipe, Side dish, Snack Tagged With: appetizer, gluten-free, oil-free, summer, vegan

Yooper Fantasy Stew

May 31, 2019 by Linda Watson Leave a Comment

Yooper Fantasy Stew

Yooper Fantasy Stew is like a naked pasty, but spicy and healthy.  (That’s PAA-sty, the Cornish handpies filled with stew, not PAY-sties, part of many strippers’ wardrobes.)  My family always got pasties when we went to the Upper Peninsula (U.P.) of Michigan. My Aunt Mattie was a Yooper who ran tourist cabins, was president of […]

Filed Under: Entree, Recipe Tagged With: carrots, Field Roast sausage, ketchup, Michigan, mushrooms, pasty, potatoes, stew

One-Pot Meal: Black-Eyed Vegetable Stew

May 24, 2019 by Linda Watson Leave a Comment

Black-Eyed Stew in a green bowl

Let black-eyed peas create an earthy broth for this hearty vegetable stew. Make it now to have easy, healthy meals when you need them: after a beach weekend, a lazy Sunday, or lunch anytime. Consider bringing it to a family potluck too. Black-Eyed Vegetable Stew costs just $1.08 a serving using organic ingredients. I created […]

Filed Under: Entree, Recipe, Something for Nothing Tagged With: black-eyed peas, gluten-free, nutritarian, oil-free, one-pot, vegan, WFPB

Carrot and Red Cabbage Slaw

March 22, 2019 by Linda Watson Leave a Comment

Carrot and Red Cabbage Slaw with a baked potato topped with hummus and olives

Make this quick and bright salad in less than ten minutes. It has only four or five ingredients, no added fat, and loads of nutrition. Raisins and balsamic vinegar add sweetness without sugar, so even kids and meat-and-potato men will eat—and enjoy!—their vegetables. Fast enough for a weeknight dinner, festive enough for Easter brunch. The […]

Filed Under: Recipe, Side dish Tagged With: carrots, gluten-free, no added fat, raisins, red cabbage, spring, vegan, winter

Vegan Shepherd’s Pie

December 7, 2018 by Linda Watson Leave a Comment

Vegan Shepherd's Pie

Looking for a plant-based main dish for a meat-and-potatoes man? Searching for a healthy centerpiece for your Christmas feast? Look no further than my Vegan Shepherd’s Pie! The thick, umami-rich bottom layer features black lentils, aromatic vegetables, and savory spices. Top it with mashed potatoes and bake until browned and crispy. Serve it with ketchup […]

Filed Under: Entree, featured, Recipe Tagged With: beans, casserole, Christmas, potatoes, potluck

Instant Pot Pinto Beans

October 26, 2018 by Linda Watson Leave a Comment

cooked pinto beans on a sweet potato with baby kale salad

I use my Instant Pot to cook beans when I’m in a hurry. Go from dried beans to cooked in less than an hour, with none of the noise and danger of an old-fashioned pressure cooker. Here’s my core recipe for dried pinto beans cooked in an Instant Pot. I add aromatic vegetables and spices […]

Filed Under: Entree, Recipe Tagged With: dried beans, Instant Pot, pinto beans, pressure cooker

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