GREEK-STYLE QUINOA BURGERS

Today I Made:

GREEK-STYLE QUINOA BURGERS for DINNER.

Recipe from Body+Soul Magazine.

Quinoa, carrots, green onions, navy beans, and spices.

Then topped with a tangy, spicy yogurt sauce and cucumbers and stuffed into a whole wheat pita.

Another simple yet satisfying meal.

This meal will surely be made over and over again.

PUMPKIN BISCOTTI

Last Night I Made:

PUMPKIN BISCOTTI for DESSERT.

Recipe from Everyday Dish TV.

These were sooooo incredible!!!

These aren't just your ordinary everyday pumpkin biscotti.

These, are full of pumpkin, chocolate chips, and pecans.

Biscotti are so easy to make, I have to ask myself why I don't make them more often.

Of course they are best served with a nice cup of hot coffee, latte, espresso, or even hot cocoa.

GARLIC BREAD

Today I Made:

GARLIC BREAD AND SPICY VEGETABLE SOUP for DINNER.

Soup recipe from Karina's Kitchen.

Second time posting this super spicy, but oh-so good soup.

Cabbage, carrots, zucchini, onions, tomatoes, green chilies, and lime.

If you love spicy foods, you'll love this soup.

But the piece de resistance, was the amazing garlic bread.

You don't need a recipe to make it.

All you need is a good crusty whole wheat loaf, Earth Balance, and minced garlic.

Mix the minced garlic and the Earth Balance and smear it on as many slices of bread.

Then, just toast in a toaster oven until light to medium brown.

Goes perfect with soup and pasta dishes.

BEANS, RICE, AND PLANTAINS

Today I Made:

SAUTEED PLANTAINS, VENEZUELAN BROWN RICE, AND SIMPLE BLACK AND PINTO BEANS for DINNER.

All recipes from the June 2008 issue of COOKING LIGHT MAGAZINE.

Creamy, melt in your mouth plantains sauteed in canola oil.

Brown rice flavored with red bell peppers, onions, and salt.

Black and pinto beans full of spices, and even more red bell peppers.

Such a simple and delicious dinner.

WINTER LENTIL SOUP

Today I Made:

WINTER LENTIL SOUP for DINNER.

Recipe from REAL SIMPLE magazine, March 2006 issue.

Leeks, sweet potatoes, kale, and lentils in a rich and flavorful tomato broth.

Perfect soup for a cold fall day.

ROASTED ROOT VEGETABLE ENCHILADAS

Today I Made:

ROASTED ROOT VEGETABLE ENCHILADAS AND CILANTRO-LIME RICE for DINNER.

Caramelized sweet potatoes, beets, and onions wrapped in a corn tortilla and smothered with a green enchilada sauce and drizzled with a spicy CHIPOTLE CREAM SAUCE.

Recipes from the Nov./Dec 2008 issue of VegNews magazine.

The roasted vegetables gave it a sweet twist.

The chipotles added a hint of smokiness.

The enchilada sauce added tanginess.

And the rice added a citrus surprise.

Another time consuming recipe worth making.

This entire meal turned out delicious and worth repeating.

Husband even asked for seconds.

BLUEBERRY WAFFLES

Today I Made:

BLUEBERRY WAFFLES for BREAKFAST.

Recipe from VeganYumYum.

I used Whole Wheat flour instead of all-purpose and frozen blueberries instead of fresh.

The original recipe also called for a Lemon Icing, but I thought that would be way too sugary for me.

Husband thought I should make it next time.

Reminds him of something you can order at IHOP.

Over all these waffles were excellent.

I ended up topping them with a little Earth Balance, Trader Joe's Organic Maple Syrup and just a few slivered almonds.

*I found a tip to making waffles crispy.

Right before eating them, pop them into a toaster oven for a few minutes and they come out super crispy.