The Veggie-Full Kitchen

This is one of my very favorite things to eat for breakfast.  My whole family are big fans of it as well!  The best part is, it is sooooo easy!  Perfect for lazy Saturday mornings.  You can switch it up with fruits and nuts of your choice.  This is my favorite combination at the moment, but I am always finding ways to switch it up. Ingredients 1 cup plain soy milk 1/4 cup water 1/2 cup couscous 1 tablespoon brown sugar 2 tablespoons pure maple syrup 1/4 teaspoon kosher salt 1/3 cup finely chopped pecans 1/2 cup fresh blueberries Directions 1.  Bring the soy milk and water to a slow boil. 2.  Add the remaining ingredients except the blueberries, stir, cover and remove from heat.  Allow it to sit, covered for 10 minutes. 3.  Add in blueberries and serve.     

I was having a pizza craving the other day and came up with this recipe.  I made the dough and then let my kids top their own.  I try to get my kids involved in the kitchen, when I can.  I've noticed that they are much more likely to like eating something when they have had a hand in making it.  So, not only were these good to eat, but we had good fun making them! The Dough Ingredients 1 1/2 teaspoons evaporated cane sugar 1 1/2 cups warm water 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 1/2 cups whole wheat flour 1 cup all purpose flour Directions 1.  Dissolve the sugar in the warm water.  Sprinkle the yeast on top and let it sit for about 10 minutes. 2.  Mix in the remaining ingredients and knead until the dough forms, usually 8-10 minutes. 3.  Cover and allow it to rise for about 1 1/2 hours. 4.  Using a rolling pin or using your hands on a well floured surface, form your pizzas. 5.  Bake in a preheated 5...

Dr. J's family owns a pistachio farm in central California.  And it seems like there is a never ending supply in our cupboards... especially around the holidays.  The bummer is, I'm actually allergic to them.  When I was about 4 years old, after opening all our presents on Christmas Day, my mom and dad found me red faced with my hands in the pistachio nuts.  Now, my face wasn't red because I was caught, I was actually having an allergic reaction.  I stayed away from pistachio's altogether until  Dr. J and I were on our honeymoon and we ordered a dessert that had them in it.  I actually didn't have an allergic reaction to them, and it's a good thing because a trip to the ER is the last thing you want to be doing on your honeymoon!  I still don't eat them often or in large quantities, but once in a while, who could resist having them!  So, my 'once in a while' was in the form of a pistachio sugar cookie.... and what a great 'once in a while' th...

This is one of my very favorite soups.  It is so rich and creamy... perfect for a cold rainy day.  Although, it hit 110 degrees F here the other day when I made it and it was still divine.  My 5 year old picky eater loves it because there aren't any chunks in it and the rest of us love it because it is absolutely delicious! Ingredients 1 cup yellow onion, chopped 1 cup leeks, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/2 teaspoon ground thyme 1 teaspoon dried oregano leaves 1 head of cauliflower 5 cups vegetable broth 1 teaspoon soy sauce 1/4 teaspoon ground red pepper cashew cream (I order this brand online and keep a few boxes on hand) green onions, diced for garnish Directions 1.  Saute the onions, leeks, garlic, thyme, oregano and salt in olive oil over medium high heat until onions are translucent. 2.  Add in remaining ingredients, except the cashew cream and green onions, and bring to a boil. 3. ...

I love Native Foods .  When I was a teenager I would ditch class, take a good book and go eat there.  One of my favorite things to order was the 'Chinese Save The Chicken Salad' with seitan.  I loved this salad so much and I could literally drink the salad dressing!  Which is why I have created a handful of recipes that incorporate Tanya's(Native Food's founder and chef extraordinaire) incredible dressing.  This is my pot luck pasta salad.  I've made it quite a few times and it's always a big hit.  I usually serve it up family style in a big bowl, but I felt a little fancy the other night and hollowed out some bell peppers to put it in. Sweet and Spicy Asian Dressing Ingredients 1/2 cup orange juice 1/4 cup rice vinegar 1/4 cup pure maple syrup 3 tablespoons grated ginger 1/4 cup sunflower oil 1/4 cup sesame oil 1 tablespoon kosher salt 1/2 teaspoon ground red pepper Directions Place all ingredients in a blender and mix until smooth. Pas...

I'm always on the look out for things that will make my life easier and thought I would share some of my favorite finds with you. These Mini LARABARS are my favorite on-the-go snack!  They are about 100 calories each, and 100% real food.  Just as an example, the Cherry Pie Bar is made with dates, almonds and unsweetened cherries... and that's it... and they are yummy!  I always keep a couple in my bag just in case one of my kids or I get hungry when we are out.  I can't tell you how many times these have saved me!     

(As I was trying to get the perfect picture, my little man snuck in the shot.  I thought it was pretty cute, so I thought I would share.  I'm pretty sure he's thinking,  Enough pictures, Mom!  Cut me a piece already!) Now, don't judge this recipe too quickly.  I know the thoughts of zucchini replacing the classic 'apple' in an apple pie, may incite doubts... but just give it a chance!  I made this the other day, and my kids and hubby included, gobbled it up without even knowing they were eating their veggies!  You really wouldn't know it wasn't an apple pie, and it's a delicious way to use up all of your summer zucchini. My Go-To Vegan Pie Crust Ingredients 1 teaspoon vanilla 2 tablespoons evaporated cane sugar 1 cup Earth Balance Buttery Sticks 6 tablespoons ice water 1/2 teaspoon salt 1 1/2 cups white whole wheat flour 1 cup all purpose white flour Directions 1.  In a bowl, combine the dry ingredients. 2.  Using a pastry blender , cut i...