Mushroom Quinoa Loaf

This is a great loaf to make on a Sunday night, for a week of lunches. Serve it on a bed of wilted spinach, swiss chard, or just eat it plain with a little ketchup or bbq sauce. It’s another delicious recipe from the Whole Foods recipe app.

Oats & Garbanzo Beans
Oats & Garbanzo Beans

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Brown Rice with Vegetables in a Mirin Broth

The brown rice in this dish has a hearty, nutty flavor that just feels good for you. And the unique mixture of vegetables, including burdock and lotus root, gives this dish a lot of different textures and a clean, healthy, satisfying feel.

Burdock, Lotus Root, Tofu, Snow Peas and More
Burdock, Lotus Root, Tofu, Snow Peas and More

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Banh Xeo – Vietnamese Coconut Pancake with Vegetable Filling

This vegetarian version of the Vietnamese pancake takes a little extra time to prep, but it also is complex in flavor and deeply fulfilling in taste. This recipe comes from Plenty, a great cookbook by Yotam Ottolenghi, that was a holiday gift from Book Larder in Fremont. (If you’re in Seattle, be sure to visit and support this community cookbook store. It’s full of beautiful and inspiring cookbooks.)

Banh Xeo Makings - A Delicious Vietnamese Pancake Wrap
Banh Xeo Makings - A Delicious Vietnamese Pancake Wrap

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Healthy Lunch Wrap – Hummus, Olives and Flatbread

Hummus wrapped up in a flatbread with olives and feta. This is what we’re bringing for lunch for the rest of the week. It’s easy, delicious, AND healthy! WHAT?! Make your own hummus for a super homemade and inexpensive lunch.

Hummus Wrap Ingredients
Hummus Wrap Ingredients

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Salmon and Sweet Potato in a Coconut Curry Sauce

Our seafood CSA keeps us supplied with a near-endless stream of salmon, and sweet potatoes are ubiquitous this time of year. So, how nice to whip out this easy weekday recipe from Mark Bittman’s book Kitchen Express.

Onions, LImes, Garlic, Ginger, Curry & Sweet Potatoes
Onions, LImes, Garlic, Ginger, Curry & Sweet Potatoes

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Lentil Burgers and a Secret Salad Dressing

Lentils are a good source of protein, they’re super inexpensive, and archaeological evidence shows they were eaten as far back as 13,000 years ago. Nicely done, neolithic people.

Red Lentils, Lemon, Tofu, Carrots, Onions, Etc.
Red Lentils, Lemon, Tofu, Carrots, Onions, Etc.

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Black Quinoa with Red Bell Peppers and Green Cilantro

Did you know quinoa is a complete protein? Did you know it’s remarkably easy to make for lunch? Did you know 100% of our friends named Vandana recommend it without qualm? This is our first time making quinoa, and now that we’ve tried it, we suggest you make it as well. Let’s begin.

Black Quinoa and friends
Black Quinoa and Friends

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