This is adapted from a chowder recipe from my favorite cookbook. Since I hate pureeing soups, I used less potato and corn and added pumpkin puree. I also replaced the soy milk with coconut milk to make this creamier. This was super easy to make and very tasty to eat – a definite success in my book. This serves 4 at 206 … Continue reading
My inspiration for this is a tomato ragout recipe from the March 2012 issue of Vegetarian Times. My version doesn’t have fennel and instead has mushrooms and leek. I also intensified the sun-dried tomato flavor by using sun-dried tomato paste instead of regular tomato paste. This has great flavor and is very filling. Next time I’ll make the same … Continue reading
This is put together like a lasagna (with tortillas instead of noodles) but it serves up more like a casserole (read: messy) so that’s what I’ve called it. This is really easy to throw together and can be modified with the ingredients you have on hand. It’s slighly spicy, creamy, and very satisfying. This serves three at 266 calories … Continue reading
I’m on a bit of a mushroom kick lately. And you can’t go wrong with the addition of onions and garlic. Tons of flavor with so few ingredients. Not only does this taste great, but it was super fast and easy to make. This makes one hearty serving at 520 calories each. Good thing I … Continue reading
I love wheat berries. They’re as whole grain as you can get, with an earthy, nutty flavor that goes well with both sweet and savory salads. But given how long they take to cook, I don’t make them as often as I should. With any wheat berry dish, I recommend starting to cook the wheat berries … Continue reading
Martha was my inspiration for this. I took her recipe and modified it (quite a bit actually) to make it my own. The result is earthy, creamy, and healthy. It’s not the most attractive meal, but what it lacks in presentation it makes up for in flavor. Each cup is 175 calories.
This is by far the best curry I’ve made (inspiration here). The sweetness of the potatoes and coconut milk balanced out the spice, and the mushrooms gave it a really earthy taste. This made two servings. I really wanted to eat the second serving, but I resisted. Only 389 calories each.
My inspiration for this was a recipe I found on the Whole Foods website. My version is quite different though. I think it turned out great. It’s one of my favorites so far. It’s spicy, filling, and really low in calories. This serves 3 at 324 calories each.
We have tons of vegetables in the fridge, so I wanted to use them before they went bad. I basically winged it. Overall, I think it turned out well. But next time I’ll reduce the parsley and rosemary. This makes 10 cups of stew. That comes out to about 5 servings at 201 calories each. And a … Continue reading
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