Kristin

Fennel Apple Salad

May 14, 2013 by Kristin

1 apple 1 fennel bulb 1/4 red cabbage 1/2 cup sunflower seeds 1/4 cup dried cranberries fennel fronds Dressing: 3 tbs cider vinegar 2 tbs olive oil 2 tbs dijon mustard 1 tbs brown sugar salt and pepper to taste Peel, core, and dice the apple. Chop the fennel bulb and the cabbage into bite sized pieces. [How to chop the fennel bulb: Remove the top leaving just the bulb (keeping the fronds for garnish), cut a slice off the […]

Categories: Lunch, Sides, Snacks • Tags: apple, fennel, red cabbage, sunflower seeds, vegan, vegetarian

Carrot Yogurt Muffins

May 6, 2013 by Kristin

1 cup white flour 3/4 cup oats 1/2 cup white sugar (or maple syrup – using a little less since its sweeter) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp fresh grated ginger 3/4 cup plain yogurt 4 tbs canola or other vegetable oil 1 tsp vanilla 1 egg 2 1/2 cups of grated carrots (about 3 carrots) Preheat oven to 375. Mix dry and wet ingredients separately […]

Categories: Breakfast, Snacks • Tags: carrot, ginger, oats, yogurt

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Gado Gado

April 29, 2013 by Kristin

Layers of goodness: a layer of fresh spinach, followed by yellow rice, steamed and fresh veggies and tofu, topped with ginger, garlic, onions and peanut sauce Serves 6 Main ingredients: Fresh spinach 2 cups rice 1/2 tsp turmeric 2 small broccoli crowns 2 handfuls of fresh green beans 1/2 red cabbage 2 medium carrots Bean sprouts 1/2 block of extra firm tofu Fresh ginger Green onion Six cloves of fresh garlic Unsweetened coconut Lime Peanut Sauce: 1 cup natural smooth […]

Categories: Dinner • Tags: broccoli, cabbage, carrot, coconut, garlic, ginger, green onion, peanut butter, spinach, tofu, vegetarian

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Sweet Potato Wraps

April 22, 2013 by Kristin

2 sweet potatoes 1 small can of black beans 2 large handfuls of chopped kale 1-2 tbs olive oil 1/4 tsp cumin lime juice cilantro salt and pepper whole wheat wrap Additional: avocado sour cream or greek yogurt Peel the sweet potatoes and cut into small cubes. Heat oil in a large pan over medium heat, add sweet potatoes and cumin, and stir throughly. Cover and cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are soft. Mix in […]

Categories: Dinner, Lunch • Tags: avocado, black beans, cilantro, kale, sweet potato, vegetarian

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Sauteed Arugula Salad

April 19, 2013 by Kristin

1 tbs extra-virgin olive oil 2 cloves garlic A few large handfuls of arugula 1 tbs balsamic vinegar A small handful of sunflower seeds (or other seeds or nuts) Salt and Pepper Heat oil in a pan over low heat and add thinly chopped garlic. Cook lightly for a minute or 2. Add arugula and stir constantly until slightly wilted. Add vinegar and stir for another minute or two until there is almost no liquid left in the pan. Sprinkle […]

Categories: Dinner, Sides • Tags: arugula, garlic, sunflower seeds, vegan, vegetarian

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Folk Fest Cookies

April 8, 2013 by Kristin

3/4 cup butter 1/3 cup white sugar 3/4 cup brown sugar 2 eggs 1 tsp vanilla 1/3 cup cold water 1 cup white flour 3/4 cup whole wheat flour 3/4 tsp baking soda 1/2 tsp salt 1 1/4 cup oats 1/2 cup flax seeds 1/2 cup sunflower seeds 1/2 cup unsweetened coconut 1/4 cup chocolate chips or carob chips In a large mixing bowl combine butter and sugars together then add eggs, vanilla, and water. Mix together flour, baking soda, […]

Categories: Snacks • Tags: coconut, flax seeds, oats, sunflower seeds

Dill Yogurt Dip

April 1, 2013 by Kristin

1 500g container of low fat Greek yogurt 1 small handful of chopped parsley 1 small handful of chopped dill 2 tbs finely chopped onion 2 cloves garlic minced 1/2 tsp paprika Salt and pepper to taste Mix all ingredients together (in the yogurt container if you take a few scoops of yogurt out first) and refrigerate for a few hours before serving.

Categories: Snacks • Tags: dill, greek yogurt, parsley

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Simple Vegetarian Lasagna

March 25, 2013 by Kristin

1 pkg lasagna noodles 3 1/2 cups spaghetti sauce (homemade or 650 ml jar of your favourite) 1 pkg veggie ground round 1 bunch fresh chopped spinach (or 1 pkg of frozen chopped) 500 g cottage cheese (1 small container) 3 cups mozzarella cheese 1/2 cup grated parmesan Spread spaghetti sauce on the bottom of a 9 x 13 inch baking dish. Layer noodles, sauce, ground round, spinach, cottage cheese, mozzarella and parmesan. Repeat layers. Recipe should make three layers, […]

Categories: Dinner, Lunch • Tags: cottage cheese, ground round, spinach

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Vegan Tomato Rosemary Scones

March 18, 2013 by Kristin

2 cups white flour 1 cup whole wheat flour 2 tbs baking powder 1/4 cup sugar 1/2 tsp salt 1/2 tsp ground black pepper 1/3 cup olive oil 1 and 1/2 cups tomato sauce or 1 small prepared can (398 ml/14 oz) 1 tsp apple cider vinegar 2 tbs fresh or dried chopped rosemary (about 4 long sprigs) Preheat the oven to 400 degrees. In a large bowl combine dry ingredients: flour, baking powder, sugar, salt, and pepper. In another […]

Categories: Dinner, Lunch, Sides • Tags: rosemary, tomato, vegan

Eating from the Garden

vegetarian. vegan. healthy. food.

Author Archives: Kristin

Fennel Apple Salad

Carrot Yogurt Muffins

Gado Gado

Sweet Potato Wraps

Sauteed Arugula Salad

Folk Fest Cookies

Dill Yogurt Dip

Simple Vegetarian Lasagna

Vegan Tomato Rosemary Scones