Recent Posts

Wheatless Wednesday – Endive Salad Bites - Originally posted on goodmotherdiet:
t  Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore I don’t know who Joe Moore is but I’m with him on this.  The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner.  This one…
10 Mother’s Day Recipe Ideas - Originally posted on goodmotherdiet:
For those of you who are still looking for Mother’s Day inspiration, I have compiled 10 vegetarian and vegan ideas to help you pamper your Mom on her special day.  Just click on the links below for recipes and directions or Pin them for later (See below). Happy Mother’s Day!-Joyce Heart…
Citrus Green Salad with Crispy Quinoa & Cumin Lime Vinaigrette -   With sunny weather finally here, I have moved on from steaming hot soups to fresh seasonal salads and lighter dishes.  This citrus and kale salad is loaded with flavor and textures.  The cumin lime vinaigrette is a perfect complement to the creamy avocado and zesty citrus while the crispy quinoa adds a delightful crunch […]
Meatless Monday – Spring Vegetable Tart with Asparagus and Artichoke Hearts - Originally posted on goodmotherdiet:
Nothing says spring like artichokes, asparagus and spring peas.  Here they are featured in a creamy puff pastry tart dotted with fresh herbs. Cherry tomatoes add a dash of color and a pop of sweetness. This tart is very pretty and great for parties or special occasions, like Mother’s Day Brunch,…
Meatless Monday – Beet Salad with Goat Cheese and Pistachios - Roasting beets intensifies their natural flavors and jewel toned colors.  Slicing them into rounds creates a gorgeous base for creating a spectacular but simple salad.  I topped the roasted beets with crumbled goat cheese and pistachios with a drizzle of balsamic vinaigrette. The goat cheese adds a creamy tang that complements the earthy beets and the pistachios provide […]
Lemon Ricotta Appetizers-5 Ways (Vegan) - How can you turn one easy dip into four (or five) different appetizers?  Here you go… Make this lovely Lemon Ricotta Dip and serve it with sliced baguette or crackers (or bake it for a yummy hot appetizer).  Roll it up in grilled zucchini slices with a fresh basil leaf, add Kalamata olives and red chili peppers […]
Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa - Originally posted on goodmotherdiet:
My Mom used to steam whole artichokes and serve them with bowls of melted butter or mayo as a special treat. I have fond memories of sitting around the table with my brothers and sisters, peeling off leaf after leaf and watching the piles of toothmarked leaves growing ever larger.  That…
Meatless Monday – Lentil & Quinoa ‘Meatballs’ - Meatballs are a perennial favorite, one of America’s most common comfort foods.  Serve them dipped in a spicy barbecue sauce as an appetizer or over zoodles for dinner.  This gluten free version uses red quinoa, brown lentils and whole oats which make a surprisingly delicious meatball with the help from a few spices and some TLC.   This is a vegetarian recipe […]
Meatless Monday -Thai Red Curry Soup - So you might have noticed that I am still on a soup kick.  It may have something to do with the constant deluge of rain blown sideways by strong gusts of wind.  This soup, in particular, is designed to use winter veggies like sweet potato, squash and mushrooms with fresh ginger  in a deliciously spicy red curry, […]
Meatless Monday -Breakfast Tacos - I was tired of toast for breakfast, so decided to ratchet it up a notch with breakfast tacos.  I love Mexican food so this was a no brainer, and even though these tacos are vegetarian, they even satisfied my husband who went back for thirds. Warm corn tortillas loaded with Mexican Chipotle ‘vegan sausage’, scrambled eggs (or tofu), […]

7 thoughts on “Recent Posts

    • Thank you for your post. I just made it again tonight because my guys ate so much there was enough leftover. Anyway, I noticed that I left that off and updated the directions. I’m definitely a home cook and not a professional. Add the soy sauce when you add the broth.


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