More About MATOCIQUALA
Visit My SparkPage Send Me SparkMail
Recipes I've Shared:
This is super easy to make in a blender or food processor and extremely healthy. You can use two standard cans of drained beans and either cooked, raw, or canned beets.
This is basically a fabulous way to use up leftovers and those quarter-bags of frozen veggies in the freezer.
delicious, healthy, not terribly sweet scones.
An adaptable vegan gluten-free main or side dish that's absolutely delicious and also great for getting the leftovers out of the fridge.
A Dutch favorite with medieval roots. Also makes a nice sauce for meat or vegetables.
Tom kha is a creamy, spicy, satisfying Thai soup with coconut milk. This is my fake, health-friendly version that skips hard-to-find ingredients such as lime leaf and galangal and relies heavily on improvsation. This provides 19 grams of protein and 150 calories per generous serving. (It does still have a lot of sodium, which could largely be eliminated by making your chicken or shrimp broth as a base.)
High-protein version of the beloved quiescently frozen confection
A quick and easy way to get your colorful veggies. Loaded with vitamin A, folate, and potassium.
"Bones of the dead" Halloween cookies made semi-healthy.
A healthy desert with a serving of veggies and lots of protein!
A hearty, protein-and-veggie rich soup with surprisingly addictive flavor.
These can be made with any sweet root vegetable. I have had success with carrots, parsnips, beets, and combinations thereof. (Parsnips are exceptionally good.) You can also add nuts, coconut, and/or dried fruit such as raisins or apricots for a more carrot-cake-like texture. The recipe works successfully with anywhere from two to four cups of veggies.
A great way to dispense with leftovers from a chicken dinner.
A lighter version of the world's best pasta sauce