Rockin' Moroccan Stew

This lovely image sent in by Michelle at Michelle Ellis Photography. She was kind enough to also send us the recipe:

Moroccan Stew

2 tsp extra virgin olive oil
1 cup chopped onions
½ cup each diced celery and chopped green bell pepper
2 cloves garlic, minced or sliced thinly
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can 15oz diced tomatoes

1 can 15 oz chickpeas, drained and rinsed
1 Tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder.
½ tsp ground pepper
¼ cup raisins (as a raisin hater I hesitated, but they really do add delicious to this recipe)

2 Tbsp each natural peanut butter or almond butter and chopped, fresh cilantro

Directions:

This recipe is super easy, don't get bogged down on exact measurements. I usually add more veggies than it calls for. This dish is even better the 2nd and 3rd day after it's made.(:

-Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

-Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

-Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 minutes. Serve hot over rice or grain of choice.

A Healthy Holiday

Nicholina writes, "We were, indeed, healthy and active this Thanksgiving. We started our day by snowshoeing 3.5 miles up to a lookout tower we were renting. We had very heavy packs because we were carrying all of our delicious and vegan food for our Thanksgiving feast.

"Our menu was tiny roasted baby potatoes, mashed sweet potatoes, sauteed green beans with almonds, whole grain sourdough rolls, stuffing made with whole grain spelt bread, tempeh and homemade cranberry relish. The whole shebang was oil-free, vegan and oh-so-yummy.

"My 11 year old (the short one carrying the pack) was so excited about our meal and kept exclaiming how happy she was that she could eat absolutely everything without worries about it being vegan.

"Later in the evening, we indulged in homemade blueberry pie topped with cashew whipped cream.

"We spent the next couple days playing in the snow and enjoying the lookout before hiking back down to come on home. If you like, you can read more about our trip at The Mournful Cry of the Laundry."

Breakfast Food

"Here is a pic of my delicious breakfast! Whole wheat bread, sauteed tomatoes, potatoes, and kale in a hint of garlic olive oil with salt, pepper, and oregano, topped with fresh basil - can be eaten like shown or made into an awesome sandwich!"

Submitted by Ishita

Cabbage Rolls

These healthy vegan Cabbage Rolls were my main dish this Thanksgiving. Follow the link to get the recipe -- they are filled with a nut-bean-brown rice mixture and baked in low-sodium vegetable juice.

How is everyone doing this Thanksgiving weekend? Staying healthy and active, I hope! Send me in pictures of your healthy feasts and holiday exercise!

Oatmeal for Breakfast

This morning felt too cold for my usual green smoothie. To me winter means more warm bowls of healthy, filling oatmeal!

I cooked old-fashioned rolled oats and topped them with a sliced banana, walnuts, and a drizzle of agave. A sliced pear is on the side.

Avocado Supreme Wrap

Melissa writes...

"My mom is a vegan and I am a vegetarian myself. There aren't very many vegan-friendly restaurants where my parents live, so I like to take her out to vegan/vegetarian restaurants whenever she comes to Toronto. Vegetarian Haven is a great place, serving all vegan foods and we both fell in love with their Avocado Supreme wrap.

"At home, I like to do my own version of it: it's simply mashed avocado, thinly sliced apple, trail mix and spinach (or sprouts) wrapped up in a whole grain tortilla. So easy, and delicious! The one at the restaurant is made with their own vegan mayo, but it's simpler and super tasty without."

Veggie Bowl

Taralyn sent in this colorful picture:

"I love color, and by combining fresh baby zucchini, sun-dried tomatoes, red onions along with green and yellow bell peppers, I made a feast not only for the taste buds and tummy but also for the eyes!

"I quickly stir-fried all of the veggies together with a small amount of olive oil, garlic, a hint of curry, coriander and basil, and seasoned it a little more with Bragg’s Liquid Aminos. Yum!

"For a more substantial protein lunch, I sometimes add either roasted pecan halves or tofu to this dish."

Buckwheat Tabbouleh Hummus Wraps

Katrina, aka Gluten Free Gidget, shares with us her recipe for a gluten-free Buckwheat Tabbouleh Hummus Wrap.

"I created this recipe to combat my cravings for a favorite college comfort food, the Veggie Pita Pocket at TooJay's Deli. I am gluten free and can no longer eat there. Here is my healthier take on their recipe. Enjoy!"

Thanks, Katrina, I love the sound of this and think it would make a great packed lunch! And I even happen to have a bag of buckwheat groats sitting in my cupboard!

Chocolate Avocado Pudding

A couple of you have submitted variations on this recipe. Here is Sheri at Green and Crunchy's version:

"I have a sinfully rich (yet healthy!) dessert to share. This is a raw vegan chocolate-avocado pudding -- there are lots of variations of this popular recipe floating around the internet. We make it often and it knocks our vegan socks off every time! We make it with an avocado, cacao powder, vanilla extract, a sweetener of choice, and any add-ins you like. Simple and scrumptious!"


The link to the recipe is here!

Thai Coconut Soup

Another yummy picture from Liz at Las Frutas de Paraíso.

"I live in Nicaragua where I am attempting an organic garden, and I try to incorporate homegrown veggies into all my recipes (which are all vegetarian). This is Vegetarian Thai Coconut Soup featuring tofu cubes and my homegrown lemongrass, bell pepper, hot chili peppers, and basil."