Sweet Potato Bowl with Chimichurri

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I enjoy my subscription to vegetarian times and this is another recipe that I have attempted at making. I made only two minor adjustments from the original recipe. One the red quinoa is switched to white quinoa (red would have looked great, I just did not have any on hand). The other one is I used more garlic then the recipe notes (as usual). We love garlic and the Chimichurri defiantly needed the extra garlic in my opinion. Without it would have been bland. This is a very healthy dish packed with nutrients and is definitely guilt free!

Sweet Potatoes and Quinoa
2 large sweet potatoes, skin-on, finely diced (1 ½–2 lb.)
1 tsp. olive oil
1 cup quinoa, rinsed and drained
2 small, ripe yet firm avocados, peeled and sliced
Chimichurri
¼ cup olive oil
3 cups loosely packed Italian parsley leaves, roughly chopped
3 Tbs. lemon juice
4 cloves garlic, minced
½ tsp. sweet paprika
¼ tsp. red pepper flakes

Preheat oven to 425°F. Wash potatoes and dice them into cubes. On a baking sheet spread them in a single layer and season with salt pepper and olive oil. Cook quinoa as directed on package. Usually 2 parts water to 1 part quinoa. Season with salt if desired. While the potatoes and quinoa are cooking make the Chimichurri. Blend parsley, lemon juice, garlic, paprika, and red pepper flakes in food processor until coarsely chopped. Pour in warm oil, and pulse quickly until blended. Serve sweet potatoes and quinoa in a bowl topped with sliced avocados and Chimichurri. And wedges of home grown tomatoes are a refreshing on the side. Enjoy!

Broccoli Sprout Salad

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With all of these sprouts growing and eating 1-2 jars a day, we try to come up with interesting ways to incorporate them into tasty recipes. Here is one recipe that we made together, and if I may say so, is by far the best original recipe that we have ever created! We have made it more than 5 times and absolutely love it! You guys should try this! It is very flavorful but not overpowering, perfect for a side salad but great on its own as well.

1 Quart Broccoli sprouts (radish sprouts would work too)
2 Roasted red pepper
1 Avocado
1/2 medium Onion
3-4 TBSP Roasted walnut oil (I used La Tourangellen oil but any roasted walnut oil will work.)

Salt pepper to taste

Dice the red pepper, avocado, and onion. Combine everything in a salad bowl and drizzle with oil and sprinkle with salt and pepper. Enjoy!

Red Pepper Curry Soup

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Raw soups are extravagantly delicious. You just have to have the right recipe and everything will work out just fine. Here is a soup I found at The Sunny Raw Kitchen and it is absolutely delicious! And I am not the only one who thinks that. My mother and sister in-law have both tried it and of course Sashenka and they all agree that this is very tasty. I tweaked it a bit by adding some chopped ingredients on the top because Sashenka likes some texture in his soups and does not like them to be puree-like. In addition, I used pecans as sprinkles and walnuts in the soup itself. Oh and I did not have fresh basil and used dried instead. The soup would taste divine with fresh basil! Can’t wait till spring! Hope you enjoy!

Serves 3

1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
A few pecans for toping

Save some chopped pieces of veggies and the pecans and blend the rest of the ingredients until smooth. Top with pecans and chopped veggies. Serve!

Vegetarian Chili

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I guess I’m still in the ‘Oh the weather outside is frightful but the fire is so delightful’ mood. Maybe its the Russian in me, that are still celebrating New Years and Christmas till February. But I do not want it to be cold and am looking forward till spring!

Sashenka and I have never tried chili before until about a year ago. Our church was having some kind of event and asked for someone to make a vegetarian chili. I never made chili before nor tasted it and though I would give it a try since we are vegetarians. I looked through a bunch or recipes and talked to some people about it for ideas and in the end came up with this recipe. We fell in love with it and since then always make this chili! This is a perfect dish for weeknight dinners because it is supper easy to throw together and makes a big batch for leftovers. Not to mention it tastes better the next day!

2 cans of Black beans
2 cans of Kidney beans
3 cans of Diced Tomatoes
1 can of corn
4-6 celery sticks
1 zucchini
2 green peppers
1 bell pepper
1-2 onions
2 carrots
5-7 garlic cloves (or less we love garlic)
1 jalapeno pepper
3 tbsp Chili powder
2 tsp Cumin
dash of Cayenne pepper (or more to your liking)
Salt pepper
Water
Olive oil
Topped with avocado, fresh cilantro, and sour cream

For the chili in the picture I was out of carrots and cilantro but this is our usual recipe.

Dice all veggies that need to be diced and throw them in the pot with a little bit of olive oil. Saute for a couple of minutes then add all of the canned veggies. Add the spices and then water to your desired consistency. Bring to a boil and let simmer for a couple of minutes. Serve with the toppings and tortilla chips!

A delicious raw soup

 

Raw soups are super easy to make and are extremely healthy for you. But in the past when I tried to make raw soups they never tasted great and I was always disappointed. Lately I have been trying to incorporate more fresh (raw) foods into our diet and decided to give raw soups another try. I found this recipe online and decided to try it because of the simple ingredients that I had all on hand. This time I was not disappointed and it tasted great! Sashenka loved it and surprisingly so did my belle-mère (mother in law sounds prettier in French then it does in Russian or English, meaning ‘beautiful mother’). This soup had a lot of flavor and tasted great being room temp. Hope you enjoy it as much as we did!

Serves 2

½ head spinach leaves, washed
½ cucumber, peeled
1 tomato, in wedges
¼ cup water
1 avocado
1 clove garlic
2 tablespoons nama shoyu or soy sauce
½ teaspoon sea salt
dash cayenne pepper
1 tablespoon lemon juice
1 tablespoon olive oil

Blend all ingredients until smooth.  Bon appétit!

Dessert for Breakfast

Dessert for breakfast? Thats what I had this morning. But this Chocolate Pudding (or Chococado Pudding as FatFreeVegan calls it) is so healthy and good for you that its even hard to categorize it as a dessert! But it is tastes amazing and is hard to believe it is that good for you!

I was inspired by this and this recipe and came up with something in between based on what I had in the kitchen.

1 avocado (b/c i didn’t have two, I would have made more!)

5 Tbs raw cacao powder

7 Tbs almond milk

4 Tbs maple syrup (or agave )

1 Tbs coconut oil

Blend everything together until smooth and refrigerate until chilled. Serve over a banana sprinkled with frozen raspberries and raw almond slivers.  But really refrigerate it because it tastes so much better when chilled. I was impatient and sat down right away to enjoy it but took it back to the freezer for couple of minutes while I uploaded the picture of it. And it tastes significantly better. Also maybe a drop of lemon juice would have tasted great. But i went back and added more raspberries then shown in the picture and they added just the right amount of tartness to my healthy breakfast dessert!