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Recipes I've Shared:
In this dish, the wonderful flavors of the blackeyed peas and mushrooms are highlighted by the addition of Swiss chard.
This is a wonderful light lunch or a good base for dinner when a protein is added.
I've been making this bread for many years. The inspirational recipe was Applesauce Raisin Bread in the Sunset Cook Book of Breads (1975). A friend and I thought pumpkin would be even better than applesauce.
This is a fragrant, filling dish. The colors are amazing!
This is a hearty soup - perfect for a cold, blustery day.
This is similar to other faux tuna salads, but it has a delicious hint of curry.
If you need to throw something together quick on a cool night, this is just the thing. I used what I had on hand. If you make it, feel free to substitute and make your own mixture. I think I'll add carrots next time; otherwise, I will leave it as is the next time I make it. It was just the thing for a cool night!
This is a wonderful dish and goes well with broccoli.
This is a hearty, vegetable soup based on some Italian soups I have grown to love.
This recipe was revised on 12.26.2010.
One very cold evening, I wanted something rich and filling. In the old days, I would have made chicken paprikash or beef stroganoff. Since I am trying to make plant based foods the mainstay of my diet, I decided to create a dish that combined the best of those dishes in a vegan form.
This is an adaptation of a recipe in Eating Well (June/July 2006). The recipe is essentially the same as the original except I added more black beans and changed the spicing a bit and made other minor changes. Since I rinsed and drained the beans, I reduced the sodium content 40% in the nutritional value.
Original recipe is at http://www.eatingwell.com/reci
I love all things kale. When I saw Lacinato Kale on my last trip to the grocery store, I knew I had to buy it and make this dish! I cooked pasta and added it to the dish. The nutritional value for the pasta is included in the recipe.
I took the banana bread recipe I have used for years and veganized it by using Ener-G Egg Replacer in place of eggs. If you want to use eggs, omit the Ener-G Egg Replacer and water. There is no added fat in this recipe. If you want added fat, add 2 Tbsp of melted Earth Balance spread (or butter if you don't want to keep the recipe vegan).
For an even healthier bread, substitute whole wheat flour for 1 cup of the all purpose flour. I used King Arthur brand flour when I made it.
This is a colorful tasty vegetarian pasta sauce. For protein, serve a salad on the side of spinach, garbanzo beans, feta cheese, thinly sliced red onion, and Kalamata olives with a sprinkling of olive oil and red wine vinegar.
This is a spicy dish that really showcases the collards and lentils. Though there is fat in the coconut milk, this dish contains no added oil. Serve over brown rice with a green side salad. In some areas, you can find bagged collard greens already washed and prepped. Be sure to give them a rinse before using.
This recipe is based on "Baked Grains Pilaf" in The Eat-Clean Diet Recharged by Tosca Reno (Robert Kennedy Publishing, 2009), p. 353. The original recipe is baked. I found it cooks much faster on the stovetop.
TIP: Wash millet and quinoa well before use by placing them in a fine mesh sieve and rinsing them under running water until the water runs clear. PK’s note: Don’t wash them together. Use your hands when washing the quinoa to be sure the salponin is removed . A short soak/wash in a bowl before putting the seeds in a sieve speeds up the process.
This is a delicious light salad to eat plain or in pocket bread. No added salt is needed. There is plenty of salt in the tuna and the olives.
This is a filling and nutritious soup that is delicious on a cold day.
Adapted from the Spiced Lentil Soup recipe on Prevention.com
This is a quick and easy dinner. It's very filling. If you want to serve a sandwich or salad with it, serve smaller portions.
This is a take on my grandmother's potato soup. It's the perfect comfort food for cold weather.
This is adapted from several sources including Martha Stewart, Eating Well, and Vegetarian Times.
I added mushrooms to a traditional chicken paprikash recipe to give it more depth and reduced the fat content by using buttery spread and light sour cream. You can easily get more servings by cutting the chicken before cooking; just be sure you reduce the cooking time accordingly because small pieces cook faster.
This is a light version of an Italian classic.
This is a quick vegetarian entree.
Recipes I've Rated:
- Crispy Garlic Kale with Chorizo and Beans
- Vegan Sloppy Joes
- Cottage cheese pancakes
- Creamy Fettucine with brussel sprouts and mushrooms
- Morning Glory Muffins
- Morning Glory Muffins
- Vegetarian Moussaka
- Carol's Kale Colcannon (Irish Mashed Potatoes)
- Surprise Mashed 'Potatoes'
- Chilaquiles Casserole
- Salmon Cakes
- Cucumber Raita
Recipe Collections I've Shared:
|PattK1220's Favorite Vegetarian Fare
I love to cook. I include vegetarian dishes in my menus frequently, so I decided to create a cookbook of my SparkRecipes favorites. It's nice to have them all in one place.
|PattK1220's Favorite Non-Vegetarian Fare
Sometimes I cook with meat and fish, so I created this cookbook. You'll find more of my favorites in my other cookbook: PattK1220's Favorite Vegetarian Fare.