Avocado Crisps

Everyone knows I love a good snack! I recently grabbed these large whole grain crisps from the Jewish food section of the grocery store. It is just 60 calories for two of them. There are so many possibilities for these versatile and hearty snacks. This time I used 1/4 mashed avocado and then followed up with lemon juice, roughly chopped cilantro and basil, sea salt, and smoked paprika.

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Definitely give this a try! I hope you’re having a fantastic week!

Xoxo,
Fifi

Romaine & Avocado Salad | Raw Food

I had this refreshing and crunchy salad as a late night snack. Salad as a snack is what I often turn to when I do not want to eat anything sweet, and also cannot go to bed starving. Greens fill the stomach nicely while providing a ton of nutrients, so this was a completely guilt-free choice. You can. Honestly have this salad any time of day, and make it more hearty by adding a protein. Enjoy!

You will need:
1.5 cups of shredded romaine lettuce
1/8 cup red onion, thinly sliced
1/4 avocado sliced
1-2 tablespoons diced green onions
1 tsp grapeseed oil
1 tbsp apple cider vinegar
1/4 lemon
Sea salt to taste
1/4 tsp paprika

1. Toss lettuce, onions, oil and vinegar.
2. Top with avocado, green onions, juice of lemon wedge, paprika and sea salt.

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Chana Masala Vegan Chickpea Tacos | Meatless Monday

Indian food has become one of my favorite types of cuisine over the years. I love the flavor and aroma of the common herbs and spices used, plus it is so filling to eat as a vegetarian! Lentils, chickpeas, and a colorful variety of vegetables leave me content and never bored. Chana masala is one which I order often at restaurants, but I’ve had the trouble quite a few times of it being far too spicy! Making it at home to accommodate my taste buds really alleviates this problem.

I’ve not only adapted this recipe to be less spicy, I’ve also come to make it a bit of a fusion dish and used the stew for tacos. This often happens when I make a stew and want to be more creative with the leftovers after a few days. This can still be served over rice, but I really think you’ll love the tacos!

CHANA MASALA

Ingredients

  • 2 tbsp flavorless oil of your choice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ¼ minced white onion
  • ¼ cup diced pepper (for more heat, use jalapeno- for less, use a green bell pepper)
  • two 16 oz cans of chickpeas (garbanzo beans)
  • One 16 oz can stewed tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • sea salt to taste
  • 1/4 lemon
  • 1 tsp turmeric
  • 1 tsp cayenne
  • corn tortillas
  • 1 avocado
  • 1 cup shredded cabbage
  • 1/2 cup fresh cilantro (coriander)
  • 1 lime
Instructions

  1. In a large pot, add tbsp oil and set heat to medium.
  2. Once heated, add ginger, garlic and onions. Let simmer till onions appear translucent.
  3. Add 2 cans of chick peas, the can of stewed tomatoes, diced pepper and spices. Roughly chop 2 to 3 tbsp fresh cilantro and add to the stew. Turn heat to low. Cover and cook for about 20-25 minutes until chick peas have become more tender and the stew becomes fragrant.
  4. When stew is complete, add a few heaping spoonfuls to warmed tortillas followed by cabbage, cilantro, lime juice, and a sprinkle of paprika.

chana masala taco vegan

Quinoa Lentil Pilaf | Thanksgiving Side Dishes

by Sasha

http://www.sashamaggio.com

Sasha was gracious enough to share one of her delicious recipes and I think this is a fantastic dish for Thanksgiving. Vegetarians and vegans are often looking for main and side dishes that can go along with a traditional holiday meal, while non-vegetarians are often looking for a new dish that is a little out of the box. I love this dish because many of the side dishes on holidays are vegetarian, but not vegan. This dish is also a great source of fiber and protein!

1 TBSP olive or grapeseed oil
1 sweet onion, diced
2 medium carrots, peeled & diced
2 large celery stalks, diced
1 red bell pepper, diced
2 TBSP parsley (dry) or 1/4 cup fresh parsley, chopped
1 tsp smoked paprika
1/4 tsp cumin
1/2-1 tsp turmeric
1 cup tricolor quinoa
2 cups of lentils cooked, drained
2 cups water
1 TBSP bouillon
2 pkt True Lemon or 2 tsp lemon zest

Sauté onion, celery, carrot in oil. Cook 10 minutes or till tender. Add rinsed quinoa, drained lentils, and the bell pepper. Add all seasoning and stir. Add water and bouillon. Bring to a boil. Reduce heat to simmer and cover for 15-20 minutes. Turn off heat and let sit 5-10 minutes before serving.