Chickpea Tacos
May 20, 2008 by Administrator
Filed under Vegetarian, Whole Foods
Submitted by Carrie Lauth http://www.naturalmomsrecipes.com
Ingredients:
2 cups or 1 can chickpeas, drained
2 cups salad greens
1/2 cup organic sour cream
1 avocado, chopped
fresh cilantro to taste
1 cup salsa
juice of one lime
one clove garlic
corn taco shells
Instructions:
Place avocado in bowl and mash. Add chickpeas, cilantro, garlic and lime juice. Add sea salt, cumin and pepper to taste.
Fill taco shells with chickpea mash, top with greens and sour cream and salsa. These are excellent with the rice recipe below.
Avocado Papaya Salad
May 17, 2008 by Administrator
Filed under Vegetarian, Whole Foods
Submitted by Carrie Lauth http://naturalmomsrecipes.com
4 ripe papayas
2 small avocados, diced
1/3 c cashews, coarsely chopped
1/4 c cilantro, chopped
Juice of one lime
1 shallot, diced
1 c arugula, chopped
Halve 2 of the papayas and discard seeds. Set aside.
Peel the other 2 papayas and discard seeds. Cut into small chunks and place in a medium bowl.
Add avocados, cashews, cilantro, lime juice and shallot to diced papayas and toss to combine. Season with salt and pepper. Toss with arugula.
Fill the 4 scooped out papayas with salad and serve.
Chickpea and Butternut Squash Stew
May 17, 2008 by Administrator
Filed under Vegetarian, Whole Foods
Submitted by Carrie Lauth http://naturalmomsrecipes.com/
2 T olive oil or butter
1 carrot diced
1 onion diced
1/2 red bell pepper chopped
1 T cumin seeds
1 bay leaf
2 16 oz cans chickpeas, drained
1 32 oz container butternut squash soup
1 1/2 cups couscous
Heat butter or oil in saucepan over medium heat and saute carrot until soft, then add onions and bell pepper and cook several minutes more. Add cumin seeds and bay leaf.
Puree 1 c chickpeas and 1 c squash soup in blender, then add to carrot mixture along with remaining whole chickpeas and soup. Simmer 20 minutes and season with sea salt and black pepper.
Place couscous in bowl and stir in 1 1/2 c bowling water. Cover and let stand while soup cooks, then fluff with a fork. Place couscous in several bowls and ladle stew around inside bowls.
Carrot Banana Loaf
May 17, 2008 by Administrator
Filed under Breads, Vegetarian, Whole Foods
Submitted by Carrie Lauth - http://naturalmomsrecipes.com/
2 cups whole wheat flour
2 t cinnamon
2 t ginger
2 t aluminum free baking powder
1/2 t baking soda
1/2 t sea salt
2/3 c rapadura or sucanat
1/2 c coconut oil or melted butter
1 8 oz can crushed pineapple, drained with juice reserved
1/2 c carrot juice
1 t all natural vanilla extract
1 c carrots, finely grated
1/2 c raisins
1/2 c pecans, coarsely chopped (optional – may use walnuts)
Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.
Mix dry ingredients in a large bowl. In another bowl, mix sugar, oil, 1/4 c pineapple juice , carrot juice and vanilla. Then mix into dry ingredients. Add crushed pineapple, carrots, raisins, and nuts.
Pour batter into loaf pan and bake 60 minutes (for muffins, bake 20 minutes). Cool 5 minutes then turn onto wire rack to cool completely.
Kale and White Bean Soup
May 17, 2008 by Administrator
Filed under Soups, Vegetarian, Whole Foods
Submitted by Carrie Lauth http://naturalmomsrecipes.com
1 T butter or olive oil
1 onion, thinly sliced
3 cups chopped kale
1 small yam, diced
1 T paprika
1 T curry powder
1 bay leaf
4 cups chicken or vegetable broth
2 15 oz cans great Northern beans, drained
2 T red wine vinegar
Heat oil or butter in saucepan over medium heat. Add onion and cook until translucent.
Add kale and cook until wilted. Stir in yam and seasonings.
Pour in broth and bring to a boil. Turn heat down until soup is at a simmer and cook 30 minutes. Add beans to pot and cook another ten minutes. Add vinegar, sea salt and papper. Serve.
