https://theveggieyogi.com/2012/01/27/curry-tofu/https://theveggieyogi.com/wp-content/uploads/2012/01/img_2020.jpgCurry TofuServe on a bed of brown rice.https://theveggieyogi.com/wp-content/uploads/2012/01/img_2007.jpgIMG_2007After 10 minutes, remove from oven and spread tomatoes over the tofu. Bake for 10 more minutes.https://theveggieyogi.com/wp-content/uploads/2012/01/img_2005.jpgCurry Tofu PreparationAfter tofu has cooked for 20 minutes remove from oven and spread pepper topping over the tofu. Cook for 10 more minutes.https://theveggieyogi.com/wp-content/uploads/2012/01/img_1998.jpgCurry Tofu PreparationIn a small bowl mix together peppers, carrots, sunflower oil and curry powder.https://theveggieyogi.com/wp-content/uploads/2012/01/img_2002.jpgIMG_2002Spray a cookie sheet with non-stick spray and spread the tofu evenly. Bake at 350 degrees for 20 minutes.https://theveggieyogi.com/wp-content/uploads/2012/01/img_1994.jpgCurry Tofu PreparationMix well with your hands or carefully with a spoon so as not to break up the tofu cubes.https://theveggieyogi.com/wp-content/uploads/2012/01/img_1992.jpgCurry Tofu PreparationThen add all the ingredients except for the tomatoes, peppers and carrots.https://theveggieyogi.com/wp-content/uploads/2012/01/img_2020_2.jpgCurry Tofuhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_0336_21.jpgCurry TofuServe on a bed of brown ricehttps://theveggieyogi.com/wp-content/uploads/2012/01/img_0336_2.jpgCurry TofuServe on a bed of brown rice.2013-05-08T17:46:15+00:00monthlyhttps://theveggieyogi.com/2012/07/04/tuscan-bean-salad/https://theveggieyogi.com/wp-content/uploads/2012/06/img_2823.jpgTuscan Bean Saladhttps://theveggieyogi.com/wp-content/uploads/2012/06/img_2820.jpgTuscan Bean Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/06/img_2819.jpgTuscan Bean Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/06/img_2816.jpgTuscan Bean Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/06/img_2839-version-3.jpgTuscan Salad2013-04-25T03:41:59+00:00monthlyhttps://theveggieyogi.com/2012/04/09/baked-polenta-casserole/https://theveggieyogi.com/wp-content/uploads/2012/04/img_1674.jpgBaked Polenta CasseroleWait 5 to 10 minutes before serving.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1662.jpgBaked Polenta Casserole PreparationTop with mozzarella and parmesan cheese and bake at 375 degrees for 35 minutes. Wait 5 to 10 minutes before serving.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1660.jpgBaked Polenta CasserolePlace dobs of ricotta cheese and pesto over polenta and then top with tomato sauce.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1637.jpgIMG_1637Cut each slice diagonally into triangles.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1636.jpgBaked Polenta Casserole PreparationSlice polenta.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1651.jpgBaked Polenta Casserole PreparationSpread 1 cup of sauce over the bottom of a 13 x 9 inch baking dish.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1648.jpgBaked Polenta CasseroleMix in Spinach.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1644.jpgBaked Polenta PreparationPuree the sauce using a hand blender. Add salt and pepper. https://theveggieyogi.com/wp-content/uploads/2012/04/img_1630.jpgBaked Polenta CasseroleAdd canned tomatoes, roma tomatoes, mushrooms, and bell pepper and cook for approximately 30 minutes until thick. https://theveggieyogi.com/wp-content/uploads/2012/04/img_1622.jpgBaked Polenta Casserole PreparationTo prepare the sauce, begin by placing onion, garlic and hot pepper flakes in a dutch oven and cook on medium-low until the onions are tender.2013-04-10T10:54:34+00:00monthlyhttps://theveggieyogi.com/2013/03/30/spaghetti-with-lentil-vegetable-sauce/https://theveggieyogi.com/wp-content/uploads/2013/03/img_3540.jpgSpaghetti with Lentil Vegetable Saucehttps://theveggieyogi.com/wp-content/uploads/2013/03/img_3515.jpgSpaghetti and Lentil Vegetable SauceServe sauce over the spaghetti and top with parmesan cheese if you wish. It is also excellent without it.https://theveggieyogi.com/wp-content/uploads/2013/03/img_4642.jpgSpaghetti and Vegetable Lentil SauceOnce the veggies have cooked down, add the lentils and fresh basil. Mix together until lentil are heated through.https://theveggieyogi.com/wp-content/uploads/2013/03/img_4639.jpgSpaghetti and Vegetable Lentil Sauce PreparationBoil the pasta in a separate pot. You'll know it's ready when you throw it against the wall and it sticks! Or you can taste it. :) Drain and rinse the pasta.https://theveggieyogi.com/wp-content/uploads/2013/03/img_4634.jpgSpaghetti and Vegetable Lentil Sauce Preparationhttps://theveggieyogi.com/wp-content/uploads/2013/03/img_3542.jpgSpaghetti with Vegetable Lentil SauceServe sauce over the spaghetti and top with parmesan cheese if you wish. It is also excellent without it.2013-03-30T18:51:19+00:00monthlyhttps://theveggieyogi.com/2012/06/15/riviera-chickpea-and-artichoke-salad/https://theveggieyogi.com/wp-content/uploads/2012/06/img_27951.jpgIMG_2795https://theveggieyogi.com/wp-content/uploads/2012/06/img_2783.jpgIMG_2783https://theveggieyogi.com/wp-content/uploads/2012/06/img_2779.jpgIMG_2779https://theveggieyogi.com/wp-content/uploads/2012/06/img_2777.jpgIMG_2777https://theveggieyogi.com/wp-content/uploads/2012/06/img_2813.jpgIMG_2813https://theveggieyogi.com/wp-content/uploads/2012/06/img_2807.jpgIMG_2807https://theveggieyogi.com/wp-content/uploads/2012/06/img_2795.jpgIMG_2795https://theveggieyogi.com/wp-content/uploads/2012/06/img_2798.jpgRiviera Chickpea, and Artichoke Salad2013-03-22T21:26:45+00:00monthlyhttps://theveggieyogi.com/2013/03/08/15-bean-chili/https://theveggieyogi.com/wp-content/uploads/2013/03/img_3512.jpg15-Bean ChiliServe with your favorite toppings or on it's own!https://theveggieyogi.com/wp-content/uploads/2013/03/img_4553.jpg15-Bean ChiliDrain and rinse the beans, and add them to the vegetables.https://theveggieyogi.com/wp-content/uploads/2013/03/img_4548.jpg15-Bean ChiliAdd tomatoes, tomato paste, corn, water, chili powder, cumin, oregano and red cayenne pepper.Mix together and bring to a boil.https://theveggieyogi.com/wp-content/uploads/2013/03/img_4544.jpg15-Bean Chilihttps://theveggieyogi.com/wp-content/uploads/2013/03/img_4542.jpg15-Bean Chilihttps://theveggieyogi.com/wp-content/uploads/2013/03/img_4540.jpg15-Bean ChiliIn a separate pot cook the onions, garlic, celery, carrots, peppers over medium heat until they are softened. https://theveggieyogi.com/wp-content/uploads/2013/03/img_4539.jpg15-Bean ChiliPlace the beans in a large pot and cover with water. Bring to a boil on medium until beans are soft - 30-45 minutes.https://theveggieyogi.com/wp-content/uploads/2013/03/img_4536.jpg15-Bean ChiliSoak the beans overnight. Drain and rinse.https://theveggieyogi.com/wp-content/uploads/2013/03/img_4532.jpg15-Bean ChiliThese are the beans I found at the grocery store that inspired this recipe.https://theveggieyogi.com/wp-content/uploads/2013/03/img_3503.jpg15-Bean Chili2013-03-08T23:45:00+00:00monthlyhttps://theveggieyogi.com/2012/08/15/sweet-and-sour-tofu/https://theveggieyogi.com/wp-content/uploads/2012/08/img_28261.jpgSweet and Sour TofuServe on a bed of rice. I used brown basmati rice and it was excellent! https://theveggieyogi.com/wp-content/uploads/2012/08/img_2821.jpgSweet and Sour Tofu Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/08/img_2811.jpgSweet and Sour Tofu - PreparationWhisk together the pineapple juice, sugar, vinegar and cornstarch and add to the vegetables. Add the tofu and stir constantly until thickened. Cover and simmer for approximately 3 minutes.https://theveggieyogi.com/wp-content/uploads/2012/08/img_2806.jpgSweet and Sour Tofu - PreparationCook onions, carrots, peppers, garlic and ginger in 1 1/2 tbsp of canola oil on medium heat for approx. 5 minutes.https://theveggieyogi.com/wp-content/uploads/2012/08/img_2826.jpgSweet and Sour Tofu2013-03-06T23:53:44+00:00monthlyhttps://theveggieyogi.com/2012/03/18/samosa-cakes/https://theveggieyogi.com/wp-content/uploads/2012/03/img_18781.jpgSamosa Cakes Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/03/img_1809.jpgSamosa Cakes PreparationCook on medium heat for 3 minutes on each side or until browned.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1804.jpgSamosa Cakes PreparationOnce the batter is completely cooled, form into patties and fry in a little canola oil. I made a ball a little larger than a golf ball and then flatted it like a burger. Then as I was cooking them I pressed them down a little flatter.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1803.jpgSamosa Cakes PreparationMix together. Transfer to a bowl and refrigerate until completely cooled. If you are running short on time you can put them in the freezer for about 20 minutes. Be sure they are well cooled though or they will fall apart.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1798.jpgSamosa Cakes PreparationMix in the flour. Add salt if desired. https://theveggieyogi.com/wp-content/uploads/2012/03/img_1794.jpgSamosa Cakes PreparationAdd the veggie mixture from the frying pan into the potatoes. Add the peas and flour and mix together.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1787.jpgSamosa Cakes PreparationAdd garlic, ginger, cumin and green chilies. Cook for a few more minutes. If it is dry add a little lime juice.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1782.jpgSamosa Cakes PreparationAdd the carrots and onion and saute for about 10 minutes.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1775.jpgSamosa Cakes PreparationPlace 2 tbsp of canola oil in large frying pan with mustard seeds. Cover with a lid until the mustard seeds have popped--about a minute.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1769.jpgSamosa Patties PreparationDrain the potatoes and then mash. Add the 1/8 cup of canola oil, dash of turmeric and salt.2013-03-03T12:56:58+00:00monthlyhttps://theveggieyogi.com/2013/03/02/oatmeal-waffles-with-bananas-and-blueberries/https://theveggieyogi.com/wp-content/uploads/2013/03/img_4530.jpgOatmeal Waffles with Blueberries and BananasPour onto hot griddle and cook until golden brown.https://theveggieyogi.com/wp-content/uploads/2013/02/images2.jpegimageshttps://theveggieyogi.com/wp-content/uploads/2013/02/follow-on-pinterest-button1.pngfollow-on-pinterest-buttonhttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4303.jpgOatmeal Waffles with Bananas and BlueberriesServe with berries, bananas and maple syrup!https://theveggieyogi.com/wp-content/uploads/2013/01/img_4296.jpgOatmeal Waffle PreparationPour onto hot griddle.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4294.jpgOatmeal Waffle PreparationAdd eggs and then milk until batter is desired consistency.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4289.jpgOatmeal Waffle PreparationMix together all dry ingredients.2013-03-02T21:52:43+00:00monthlyhttps://theveggieyogi.com/2013/01/04/quick-and-easy-lentils-and-beans/https://theveggieyogi.com/wp-content/uploads/2012/12/photo-27.jpgLentils and BeansMix together and cook for several minutes until well-heated.https://theveggieyogi.com/wp-content/uploads/2012/12/photo-28.jpgLentil & Bean CasseroleAdd beans, lentils, tomatoes, red peppers, yellow peppers, thyme and pepper. Heat for a few minutes.https://theveggieyogi.com/wp-content/uploads/2012/12/photo-26.jpgLentil and Bean Casserole PreparationIn a large pot cook the onion, celery and carrot in olive oil on medium heat.https://theveggieyogi.com/wp-content/uploads/2012/12/photo-25.jpgLentil and Bean Casserole2013-03-02T02:13:15+00:00monthlyhttps://theveggieyogi.com/2012/02/20/whole-wheat-blueberry-muffins/https://theveggieyogi.com/wp-content/uploads/2012/02/img_1064_2.jpgWhole Wheat Blueberry Muffinshttps://theveggieyogi.com/wp-content/uploads/2012/02/img_1048_2.jpgWhole Wheat Blueberry MuffinsServe and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/02/img_10322.jpgWhole Wheat Blueberry Muffinsddddhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_10321.jpgWhole Wheat Blueberry MuffinsBake for 25 minutes or until lightly browned on top.https://theveggieyogi.com/wp-content/uploads/2012/02/img_10271.jpgWhole Wheat Blueberry MuffinsSpoon into muffin cups.2013-03-02T02:09:31+00:00monthlyhttps://theveggieyogi.com/2012/02/04/best-veggie-burgers/https://theveggieyogi.com/wp-content/uploads/2012/02/img_0645_22.jpgVeggie BurgerServe with or without a bun.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0618.jpgVeggie Burger PattiesForm into patties.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0603.jpgVeggie Burger BowlAdd eggs and/or mayonnaise.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0597.jpgMixing Veggie Burgershttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0583.jpgCarrots in Food Processorhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0575.jpgGreen Onions in Food Processorhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0571.jpgSpinachhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0568.jpgSpinach in Food Processorhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0645_21.jpgVeggie Burgerhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_05611.jpgWalnuts in Food ProcessorBegin by blending all ingredients in the food processor.2013-03-02T02:03:34+00:00monthlyhttps://theveggieyogi.com/recipe-index/2013-02-27T01:54:56+00:00weekly0.6https://theveggieyogi.com/2013/02/23/two-potato-chickpea-curry/https://theveggieyogi.com/wp-content/uploads/2013/02/img_3488.jpgPotato and Chickpea CurryGarnish with cilantro.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3478.jpgIMG_3478https://theveggieyogi.com/wp-content/uploads/2013/02/img_3476.jpgPotato and Chickpea Curry PreparationMix the curry paste/coconut milk mixture into the pot and add the remaining 3/4 cups of coconut milk. Mix together and let cook for approx 5-10 minutes.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3473.jpgPotato and Chickpea Curry PreparationMix together the curry paste and 1/4 cup of the coconut milk. https://theveggieyogi.com/wp-content/uploads/2013/02/img_3470.jpgPotato and Chickpea Curry PreparationAdd the chickpeas and peas.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3469.jpgPotato and Chickpea Curry PreparationAdd the potatoes and cook on medium heat until potatoes are tender--approx 20 minutes.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3467.jpgPotato and Chickpea Curry PreparationCook the onions in olive oil on medium heat until soft. Add garlic ginger and peppercorns and cook for a few more minutes. Add water and bring to a boil.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3487.jpgPotato Coconut Curry2013-02-26T01:59:45+00:00monthlyhttps://theveggieyogi.com/2013/02/19/guilt-free-fettuccine-alfredo/https://theveggieyogi.com/wp-content/uploads/2013/02/img_3459.jpgFettuccine AlfredoServe with a caesar salad and fresh bread!https://theveggieyogi.com/wp-content/uploads/2013/02/img_3425.jpgFettuccine Alfredo PreparationRinse the fettuccine and return to the pot. Add the sauce to the fettuccine and mix together.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3419.jpgFettuccine Alfredo PreparationReduce heat to low and stir in the parmesan cheese, cream cheese, nutmeg and pepper. Stir until cheese is melted. Then add sour cream and peas and cook until heated.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3417.jpgFettuccine Alfredo PreparationCook/heat the fettuccine in boiling water until tender.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3415.jpgFettuccine Alfredo PreparationMix the milk and flour together until they are smooth and then add to the garlic and butter. Increase heat to high cooking and stirring until it is bubbly and thickened.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3412.jpgFettuccine Alfredo PreparationMelt butter on medium heat and saute the garlic for approx 1 minute.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3455.jpgGuilt-free Fettuccine AlfredoServe with a caesar salad and fresh bread!https://theveggieyogi.com/wp-content/uploads/2013/02/img_3456.jpgGuilt-free Fettuccine Alfredo2013-02-28T08:43:50+00:00monthlyhttps://theveggieyogi.com/alex-and-ashlee-miss-muffin-at-10-months/https://theveggieyogi.com/wp-content/uploads/2013/02/img_4440.jpgIMG_4440https://theveggieyogi.com/wp-content/uploads/2013/02/img_4447.jpgIMG_4447https://theveggieyogi.com/wp-content/uploads/2013/02/img_4449.jpgIMG_4449https://theveggieyogi.com/wp-content/uploads/2013/02/img_4456.jpgIMG_4456https://theveggieyogi.com/wp-content/uploads/2013/02/img_4458.jpgIMG_4458https://theveggieyogi.com/wp-content/uploads/2013/02/img_4468.jpgIMG_4468https://theveggieyogi.com/wp-content/uploads/2013/02/img_4479.jpgIMG_4479https://theveggieyogi.com/wp-content/uploads/2013/02/img_4482.jpgIMG_4482https://theveggieyogi.com/wp-content/uploads/2013/02/img_4493.jpgIMG_4493https://theveggieyogi.com/wp-content/uploads/2013/02/img_4490.jpgIMG_44902013-02-21T14:42:09+00:00weekly0.6https://theveggieyogi.com/2013/02/10/aunt-helens-chocolate-oatmeal-valentines-cupcakes/https://theveggieyogi.com/wp-content/uploads/2013/02/img_3405.jpgChocolate Oatmeal Valentine's CupcakesIce with chocolate icing and top with sprinkles!https://theveggieyogi.com/wp-content/uploads/2013/02/img_3332.jpgChocolate Oatmeal Valentine's Cupcakes PreparationBake for 35-40 minutes at 350 degrees.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3327.jpgChocolate Oatmeal Valentine's Cupcakes PreparationPlace cupcake liners in muffin tins and fill each to about 3/4, or 2/3rds if you're going to make them heart-shaped. If making them heart-shaped--place a marble in each between the liner and the tin after adding the batter.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3321.jpgChocolate Oatmeal Valentine's Cupcakes Preparationhttps://theveggieyogi.com/wp-content/uploads/2013/02/img_3319.jpgChocolate Oatmeal Valentine's Cupcakes PreparationMix in the oatmeal.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3316.jpgChocolate Oatmeal Valentine's Cupcakes PreparationCombine the rest of the ingredients including about half of the chocolate chips in a large bowl.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3313.jpgChocolate Oatmeal Valentine's Cupcakes Preparationhttps://theveggieyogi.com/wp-content/uploads/2013/02/img_33111.jpgChocolate Oatmeal Valentine's Cupcakes PreparationIn a small bowl, add boiling water to the oats and let them stand for approx. 10 minutes while mixing the rest of the ingredients.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3403.jpgChocolate Oatmeal Valentine's CupcakesPlace oats in bowl and pour over boiling water. 2013-03-21T00:44:31+00:00monthlyhttps://theveggieyogi.com/2013/02/08/cauliflower-cottage-cheese-salad/https://theveggieyogi.com/wp-content/uploads/2013/02/img_3300_2.jpgCauliflower Cottage Cheese Saladhttps://theveggieyogi.com/wp-content/uploads/2013/02/img_3290.jpgCauliflower Cottage Cheese SaladStir in the cottage cheese.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3286.jpgCauliflower Cottage Cheese Salad PreparationCut all veggies into bite-sized pieces and mix together in a large bowl.https://theveggieyogi.com/wp-content/uploads/2013/02/img_4477.jpgCauliflower-Cottage Cheese Salad2013-02-09T02:09:31+00:00monthlyhttps://theveggieyogi.com/2013/02/04/thai-curry-vegetable-tofu-noodle-soup/https://theveggieyogi.com/wp-content/uploads/2013/02/img_32811.jpgThai Curry Vegetable-Tofu Noodle SoupEnjoy!https://theveggieyogi.com/wp-content/uploads/2013/02/img_3239.jpgThai Curry Soup PreparationFinally stir in the spinach.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3238.jpgThai Curry Soup PreparationAdd the noodles and tofu and cook for about 5 minutes.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3236.jpgThai Curry Soup PreparationAdd the almond milk, vegetable stock, water and tamari. Stir and cook on medium high until vegetables are desired tenderness - approx 30 minutes.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3234.jpgThai Curry PreparationAdd the red peppers, snap peas, cauliflower, broccoli, carrots and curry paste. Mix everything together and cook on medium high heat for approx 10 minutes.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3230.jpgThai Curry PreparationHeat the coconut oil, ginger and leeks in a large pot on medium low heat for 5-10 minutes.https://theveggieyogi.com/wp-content/uploads/2013/02/img_3281.jpgThai Curry-Vegetable-Tofu Noodle Souphttps://theveggieyogi.com/wp-content/uploads/2013/02/img_3259.jpgThai Red Curry Vegetable Tofu Noodle Souphttps://theveggieyogi.com/wp-content/uploads/2013/02/img_3244.jpgThai Red Curry Vegetable Tofu and Noodle Soup2013-02-09T18:35:37+00:00monthlyhttps://theveggieyogi.com/2012/01/15/vegetarian-chili/https://theveggieyogi.com/wp-content/uploads/2012/01/img_3222.jpgVegetarian ChiliVoila! You have a delicious vegetarian chili that is good for you!https://theveggieyogi.com/wp-content/uploads/2012/01/img_02164.jpgVegetarian Chilihttps://theveggieyogi.com/wp-content/uploads/2012/01/img_02163.jpgVegetarian Chilihttps://theveggieyogi.com/wp-content/uploads/2012/01/img_02162.jpgVegetarian Chilihttps://theveggieyogi.com/wp-content/uploads/2012/01/img_02151.jpgVegetarian ChiliVoila! You have a delicious vegetarian chili that is good for you!https://theveggieyogi.com/wp-content/uploads/2012/01/img_02161.jpgVegetarian Chilihttps://theveggieyogi.com/wp-content/uploads/2012/01/img_0215.jpgVegetarian ChiliVoila! You have a delicious vegetarian chili that is good for you!https://theveggieyogi.com/wp-content/uploads/2012/01/img_0216.jpgVegetarian ChiliVoila! You have a delicious vegetarian chili that is good for you!https://theveggieyogi.com/wp-content/uploads/2012/01/img_1650.jpgIMG_1650https://theveggieyogi.com/wp-content/uploads/2012/01/img_1635.jpgIMG_16352014-03-14T00:37:46+00:00monthlyhttps://theveggieyogi.com/2012/02/13/edamame-salad/https://theveggieyogi.com/wp-content/uploads/2012/02/img_08431.jpgEdamame Saladhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0839.jpgEdamame SaladMix dressing with salad. Serve and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/02/img_0815.jpgEdamame Salad Dressing Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_08031.jpgEdamame Salad Dressing PreparationMix all salad dressing ingredients together.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0804.jpgEdamame Salad DressingBegin preparation of salad dressing with fresh squeezed lime. If you don't have one of these great lime juicers they are very handy. They allow you to get all the juice out of the lime and it literally turns it inside out!https://theveggieyogi.com/wp-content/uploads/2012/02/img_0800.jpgEdamame Salad PreparationMix everything together.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0797.jpgEdamame Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0794.jpgEdamame Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0790.jpgEdamame Salad PreparationBegin by placing all salad ingredients together in a bowl.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0843.jpgEdamame Salad2013-01-30T23:46:22+00:00monthlyhttps://theveggieyogi.com/about/https://theveggieyogi.com/wp-content/uploads/2011/12/img_1679_21.jpgIMG_1679_2https://theveggieyogi.com/wp-content/uploads/2011/12/img_1679_2.jpgIMG_1679_2https://theveggieyogi.com/wp-content/uploads/2011/12/img_1661_22.jpgIMG_1661_2https://theveggieyogi.com/wp-content/uploads/2011/12/img_1661_21.jpgIMG_1661_2https://theveggieyogi.com/wp-content/uploads/2011/12/img_1661_2.jpgIMG_1661_22014-03-25T01:57:54+00:00weekly0.6https://theveggieyogi.com/2013/01/29/cauliflower-potato-leak-avocado-soup/https://theveggieyogi.com/wp-content/uploads/2013/01/img_3060.jpgCauliflower-Potato-Leek-Avacado Souphttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4381.jpgCauliflower-Potato-Leek-Avacado Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4380.jpgCauliflower-Potato-Leek-Avacado Soup PreparationAdd avocado.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4378.jpgCauliflower-Potato-Leek-Avacado Soup PreparationOnce the vegetables are soft use a hand blender to desired consistency.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4375.jpgCauliflower-Potato-Leek-Avacado Soup PreparationPlace all ingredients except avocado in a large pot. Bring to a boil. Then let simmer for approx 25 minutes or until vegetables are soft.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3059.jpgCauliflower-Potato-Leek-Avacado Soup2013-01-29T18:07:03+00:00monthlyhttps://theveggieyogi.com/2013/01/26/what-to-make-when-you-dont-feel-like-cooking-english-muffin-pizzas/https://theveggieyogi.com/wp-content/uploads/2013/01/img_3145.jpgEnglish Muffin Pizza PreparationPlace under broiler in oven or toaster oven until cheese is melted and toppings are warmed.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4439.jpgEnglish Muffin Pizza PreparationTop with grated cheese.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4434.jpgEnglish Muffin Pizza PreparationToast your english muffins in the toaster or toaster oven. Then add pizza sauce, red bell pepper, tomatoes, mushrooms or whatever other toppings you like!https://theveggieyogi.com/wp-content/uploads/2013/01/img_3152.jpgEnglish Muffin Pizzas2013-01-27T02:51:19+00:00monthlyhttps://theveggieyogi.com/2013/01/24/sweet-potato-and-kidney-bean-burritos-with-mango-salsa/https://theveggieyogi.com/wp-content/uploads/2013/01/img_3211_2_2.jpgIMG_3211_2_2https://theveggieyogi.com/wp-content/uploads/2013/01/img_32181.jpgSweet Potato and Kidney Bean BurritosServe with mango salsa!https://theveggieyogi.com/wp-content/uploads/2013/01/img_31901.jpgSweet Potato and Kidney Bean Burrito PreparationI like to package my extra burritos and put them in the freezer to thaw and bake later. https://theveggieyogi.com/wp-content/uploads/2013/01/img_3188.jpgSweet Potato and Kidney Bean BurritosBake in the oven or toaster oven at 350 degrees for approx 30 minutes.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3179.jpgIMG_3179https://theveggieyogi.com/wp-content/uploads/2013/01/img_3178.jpgSweet Potato and Kidney Bean BurritosFold in both sides and roll.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3176.jpgSweet Potato and Kidney Bean BurritosPlace a small amount of the mixture in the center of a flour tortilla.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3174.jpgSweet Potato and Kidney Bean BurritosMix everything together and add the onions.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3170.jpgSweet Potato and Kidney Bean PreparationIn food processor, blend the kidney beans, sweet potato, lemon juice, cilantro leaves and place in a large bowl.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3168.jpgSweet Potato and Kidney Bean Burrito PreparationIn a large pot, cook onions, green chilis and garlic in olive oil until onions are soft and transparent. Add cumin and corriander and cook for a few more minutes. Remove from heat.2013-01-25T14:26:08+00:00monthlyhttps://theveggieyogi.com/2013/01/20/what-to-do-with-leftover-vegetarian-chili-make-a-taco-salad/https://theveggieyogi.com/wp-content/uploads/2013/01/img_4411.jpgTaco Salad PreparationBreak lettuce up into bite-sized pieces and place in taco bowl or on plate.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3118.jpgTaco Saladhttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4415.jpgTaco Salad PreparationAdd chili.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4413.jpgTaco Salad PreparationAdd tomatoes, green onions, red pepper and avocado.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4407.jpgIMG_4407https://theveggieyogi.com/wp-content/uploads/2013/01/img_4404.jpgIMG_4404https://theveggieyogi.com/wp-content/uploads/2013/01/img_4401.jpgIMG_4401https://theveggieyogi.com/wp-content/uploads/2013/01/img_4397.jpgTaco Salad PreparationBegin by preparing all your ingredients.https://theveggieyogi.com/wp-content/uploads/2013/01/img_3080.jpgTaco Salad in a Taco Bowlhttps://theveggieyogi.com/wp-content/uploads/2013/01/img_3112.jpgTaco Salad2013-01-21T01:10:11+00:00monthlyhttps://theveggieyogi.com/2013/01/07/curry-pumpkin-lentils-chickpeas/https://theveggieyogi.com/wp-content/uploads/2013/01/img_4280.jpgCurry-Pumpkin Lentils & Chickpeashttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4285.jpgCurry-Pumpkin Lentils & Chickpeashttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4191.jpgCurry-Pumpkin Lentils & ChickpeasPlace all ingredients in crockpot and cook on high for approx 6 hours.2013-01-21T01:26:08+00:00monthlyhttps://theveggieyogi.com/2013/01/14/apple-cranberry-pecan-salad/https://theveggieyogi.com/wp-content/uploads/2013/01/img_4223.jpgIMG_4223https://theveggieyogi.com/wp-content/uploads/2013/01/img_4204.jpgIMG_4204https://theveggieyogi.com/wp-content/uploads/2013/01/img_4202.jpgApple-Cranberry-Pecan Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4221.jpgApple-Cranberry-Pecan Salad2013-02-12T21:26:41+00:00monthlyhttps://theveggieyogi.com/2013/01/10/nacho-dip/https://theveggieyogi.com/wp-content/uploads/2013/01/img_4094.jpgMaking Nacho Chipshttps://theveggieyogi.com/wp-content/uploads/2013/01/img_4260.jpgNacho Dip PreparationThen add lettuce and tomatoes. Serve with nacho chips!https://theveggieyogi.com/wp-content/uploads/2013/01/img_4234.jpgNacho Dip PreparationThen add salsa, green onions, red peppers.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4228.jpgNacho Dip PreparationMix together cream cheese and taco seasoning. Spread in bottom of bowl, then add black beans.https://theveggieyogi.com/wp-content/uploads/2013/01/img_4264.jpgNacho Dip2013-01-15T04:41:43+00:00monthlyhttps://theveggieyogi.com/2012/01/31/chickpea-and-couscous-salad/https://theveggieyogi.com/wp-content/uploads/2012/01/img_43571.jpgCouscous Saladhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_4357.jpgIMG_4357https://theveggieyogi.com/wp-content/uploads/2012/01/img_4363.jpgChickpea and Couscous Saladhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_04502.jpgChickpea and Couscous Saladhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_04591.jpgChickpea-and-couscous-salad-3https://theveggieyogi.com/wp-content/uploads/2012/01/img_04501.jpgChickpea-and-couscous-salad-2https://theveggieyogi.com/wp-content/uploads/2012/01/img_0450.jpgChickpea-and-couscous-salad-3https://theveggieyogi.com/wp-content/uploads/2012/01/img_0443.jpgIMG_0443https://theveggieyogi.com/wp-content/uploads/2012/01/img_0440.jpgIMG_0440https://theveggieyogi.com/wp-content/uploads/2012/01/img_0432.jpgChickpea-Couscous-salad-22013-01-08T02:26:17+00:00monthlyhttps://theveggieyogi.com/2012/01/19/guacamole/https://theveggieyogi.com/wp-content/uploads/2012/01/img_4348.jpgGuacamolehttps://theveggieyogi.com/wp-content/uploads/2012/01/img_13904.jpgGuacamole and Pita2013-01-07T20:07:36+00:00monthlyhttps://theveggieyogi.com/2012/02/06/carrot-and-orange-soup/https://theveggieyogi.com/wp-content/uploads/2013/01/img_0726_21.jpgCarrot and Orange Souphttps://theveggieyogi.com/wp-content/uploads/2012/02/img_07231.jpgCarrot and Orange Souphttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0716.jpgCarrot and Orange SoupLet stand before serving or serve right away if you're in a hurry! I usually serve it right away or freeze and then serve. https://theveggieyogi.com/wp-content/uploads/2012/02/img_0699.jpgCarrot and Orange SoupReturn to stove and mix in soymilk.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0697.jpgCarrot and Orange SoupRemove from heat, and blend with a hand blender until relatively smoothhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0669.jpgCarrot and Orange Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0661.jpgCarrot and Orange Soup PreparationAdd carrots, water, juice and spices.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0650.jpgCelery and Onionhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0723.jpgCarrot and Orange Soup2013-01-05T05:56:44+00:00monthlyhttps://theveggieyogi.com/alex-ashlee-at-8-months/https://theveggieyogi.com/wp-content/uploads/2012/12/img_4315.jpgAshley in the TreeAshley in her favorite spot. Being a kitten is hard work!https://theveggieyogi.com/wp-content/uploads/2012/12/img_4314.jpgAlex RelaxingAlex in his day-time chair.https://theveggieyogi.com/wp-content/uploads/2012/12/img_4312.jpgAlexAlex keeping an eye on the printer. So exciting when it shoots out pieces of paper!https://theveggieyogi.com/wp-content/uploads/2012/12/img_4197.jpgComputer CatAlex helping Mom on the computer.https://theveggieyogi.com/wp-content/uploads/2012/12/img_3548.jpgTop bunk 2We can even sleep this way. :)https://theveggieyogi.com/wp-content/uploads/2012/12/img_2923.jpgTop bunkWe may be getting bigger but of course we can both still fit on the top bunk!https://theveggieyogi.com/wp-content/uploads/2012/12/img_2601_2.jpgTunnelThe tunnel is one of our favorite toys!https://theveggieyogi.com/wp-content/uploads/2012/12/img_2622.jpgIn the TubNothing is more fun than playing in the tub! Especially when water comes out of that spicket thing!2013-02-01T18:21:52+00:00weekly0.6https://theveggieyogi.com/2012/12/31/top-ten-of-2012-favorite-recipes-of-the-year/2012-12-31T19:10:11+00:00monthlyhttps://theveggieyogi.com/2012/12/28/asian-rice-noodle-salad-with-cashews/https://theveggieyogi.com/wp-content/uploads/2012/12/photo-19.jpgAsian Rice-Noodle Saladhttps://theveggieyogi.com/wp-content/uploads/2012/12/photo-18.jpgAsian Rice-Noodle SaladIn a separate container whisk together vinegar, soy sauce and oil. Mix together with the noodle mixture.https://theveggieyogi.com/wp-content/uploads/2012/12/photo-17.jpgphoto-17Rinse rice noodles in cold water and then place in a large bowl. Add snap peas, carrots, yellow pepper, and cashews.https://theveggieyogi.com/wp-content/uploads/2012/12/photo-16.jpgphoto-16https://theveggieyogi.com/wp-content/uploads/2012/12/photo-21.jpgphoto-21https://theveggieyogi.com/wp-content/uploads/2012/12/photo-22.jpgAsian Rice-Noodle Salad2013-02-25T20:43:20+00:00monthlyhttps://theveggieyogi.com/2012/09/22/butternut-cashew-soup/https://theveggieyogi.com/wp-content/uploads/2012/09/img_29131.jpgButternut Cashew Souphttps://theveggieyogi.com/wp-content/uploads/2012/09/img_3045.jpgButternut Cashew Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/09/img_3039.jpgButternut Cashew Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/09/img_3034.jpgButternut Cashew Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/09/img_2913.jpgButternut Cashew Soup2012-12-18T23:05:22+00:00monthlyhttps://theveggieyogi.com/2012/09/08/texas-style-corn-and-black-bean-salad/https://theveggieyogi.com/wp-content/uploads/2012/09/img_2910.jpgTexas-Style Corn and Black Bean Saladhttps://theveggieyogi.com/wp-content/uploads/2012/09/img_2901.jpgTexas-Style Corn and Black Bean Saladhttps://theveggieyogi.com/wp-content/uploads/2012/09/img_2879.jpgTexas-Style Corn and Black Bean SaladMix ingredients together. Refrigerate for at least 2 hours before serving.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2877.jpgTexas-Style Corn and Bean SaladPlace corn mixture in a large bowl and add remaining ingredients.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2872.jpgTexas-Style Corn and Black Bean SaladCook corn in olive oil on medium heat for about 4 minutes or until it begins to char. Then add onion, cumin and taco seasoning.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2902.jpgTexas Style Corn and Black Bean Salad2012-09-08T22:29:13+00:00monthlyhttps://theveggieyogi.com/meet-alex-and-ashlee/https://theveggieyogi.com/wp-content/uploads/2012/09/img_3049.jpgIMG_3049And when they're all tuckered out from racing around the house they curl up and cuddle. :)https://theveggieyogi.com/wp-content/uploads/2012/09/img_3032.jpgIMG_3032And tear up big pieces of paper!https://theveggieyogi.com/wp-content/uploads/2012/09/img_3029.jpgIMG_3029Did I mention that they love to bird-watch!https://theveggieyogi.com/wp-content/uploads/2012/09/img_2956.jpgIMG_2956And sometimes she helps with the laundry!https://theveggieyogi.com/wp-content/uploads/2012/09/img_2960.jpgIMG_2960She checks her e-mail regularly.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2958.jpgIMG_2958Ashlee likes to work in the office.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2937.jpgIMG_2937https://theveggieyogi.com/wp-content/uploads/2012/09/img_2935.jpgIMG_2935He knows how to relax!https://theveggieyogi.com/wp-content/uploads/2012/09/img_2898.jpgIMG_2898Alex is the contortionist!https://theveggieyogi.com/wp-content/uploads/2012/09/img_2900.jpgIMG_2900Now she has the control!2012-09-25T18:59:17+00:00weekly0.6https://theveggieyogi.com/2012/09/01/raspberry-blueberry-nectarine-or-any-kind-of-fruit-cobbler/https://theveggieyogi.com/wp-content/uploads/2012/09/img_2856.jpgRaspberry, Blueberry, Nectarine CobblerBake at 350 degrees for 1 hour.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2848.jpgRaspberry, Blueberry, Nectarine Cobbler PreparationIn a separate bowl mix together topping ingredients.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2853.jpgRaspberry, Blueberry, Nectarine CobblerSpread topping over fruit.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2850.jpgRaspberry, Blueberry, Nectarine CobblerSprinkle sugar and lemon juice on top.https://theveggieyogi.com/wp-content/uploads/2012/09/img_2841.jpgRaspberry, Blueberry, Nectarine Cobbler PreparationMix together fruit in a casserole dish. https://theveggieyogi.com/wp-content/uploads/2012/09/img_2868-version-43.jpgRaspberry, Blueberry, Nectarine Cobblerhttps://theveggieyogi.com/wp-content/uploads/2012/09/img_2868-version-42.jpgIMG_2868 - Version 4https://theveggieyogi.com/wp-content/uploads/2012/09/img_2868-version-41.jpgIMG_2868 - Version 4https://theveggieyogi.com/wp-content/uploads/2012/09/img_2868-version-4.jpgIMG_2868 - Version 42012-09-01T14:46:47+00:00monthlyhttps://theveggieyogi.com/2012/08/23/walters-amazing-hummus-recipe/https://theveggieyogi.com/wp-content/uploads/2012/08/img_29481.jpgWalter's Amazing Hummushttps://theveggieyogi.com/wp-content/uploads/2012/08/img_2916.jpgWalter's Amazing Hummus Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/08/img_2948.jpgWalter's Amazing Hummushttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2334.jpgWalter's Amazing Hummus2012-08-25T15:48:22+00:00monthlyhttps://theveggieyogi.com/2012/08/13/pumpkin-oatmeal-cookies-good-and-good-for-you/https://theveggieyogi.com/wp-content/uploads/2012/08/img_28031.jpgPumpkin Oatmeal CookiesEnjoy!! :)https://theveggieyogi.com/wp-content/uploads/2012/08/img_2796.jpgPumpkin Oatmeal CookiesDrop rounded tablespoons of batter onto baking sheets which have been lightly greased with canola oil. Bake at 350 degrees for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes then move to wire racks to cool. https://theveggieyogi.com/wp-content/uploads/2012/08/img_2791.jpgPumpkin Oatmeal CookiesAdd in the flour mixture and mix well. If desired, stir in the nuts and raisins.https://theveggieyogi.com/wp-content/uploads/2012/08/img_2789.jpgPumpkin Oatmeal Cookies - PreparationAdd the pumpkin, egg and vanilla extract and mix well.https://theveggieyogi.com/wp-content/uploads/2012/08/img_2786.jpgPumpkin Oatmeal Cookies - PreparationIn a large bowl beat together the butter, brown sugar, white sugar until it is light and fluffy.https://theveggieyogi.com/wp-content/uploads/2012/08/img_2782.jpgPumpkin Oatmeal CookiesCombine flour, oats, baking soda, cinnamon and salt in a medium sized bowl.https://theveggieyogi.com/wp-content/uploads/2012/08/img_2803.jpgPumpkin Oatmeal Cookies2012-08-13T15:45:25+00:00monthlyhttps://theveggieyogi.com/2012/08/05/tofu-with-indian-spiced-tomato-sauce/https://theveggieyogi.com/wp-content/uploads/2012/07/img_26832.jpgTofu in Indian-Spiced Tomato SaucePour tomato sauce in a bowl and place tofu on top. https://theveggieyogi.com/wp-content/uploads/2012/07/img_2677.jpgTofu in Indian-Spiced Tomato SauceFry in olive oil on medium until browned.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2671.jpgTofu in Indian-Spiced Tomato SauceRoll the tofu in the flour mixture.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2667.jpgIMG_2667In a small bowl mix together the flour, curry powder, cumin, garham masala, and cayenne pepper. Then spread on a plate.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2659.jpgIMG_2659When it is ready it should be hot and bubbly. Removed the cinnamon stick, cloves and cardamom and stir in the green chili pepper.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2649.jpgTofu with Indian-Spiced Tomato SauceTransfer to crockpot and stir in green peppers. I cooked mine on high for about 5 hours but my crockpot isn't very hot. Recipe calls for 3 hours on high or 6 hours on low so adjust accordingly.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2647.jpgTofu with Indian-Spiced Tomato SauceAdd tomatoes, carrots and water and bring to a boil.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2641.jpgTofu in Indian-Spiced Tomato Sauce Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_26831.jpgTofu with Indian Spiced Tomato Saucehttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2683.jpgTofu with Indian Spiced Tomato Sauce2012-08-06T19:20:54+00:00monthlyhttps://theveggieyogi.com/2012/07/26/you-will-love-this-tofu-loaf-with-tomato-basil-sauce/https://theveggieyogi.com/wp-content/uploads/2012/07/img_2754.jpgTofu Loaf with Tomato Basil SauceAfter letting the tofu loaf cool for 10 minutes, remove from the pan and place on a large platter. Ladle tomato basil sauce over the loaf and garnish with mashed potatoes and parsley! https://theveggieyogi.com/wp-content/uploads/2012/07/img_2729.jpgTomato Basil Sauce PreparationAdd tomatoes and basil and simmer on low heat for about 30 minutes stirring regularly. https://theveggieyogi.com/wp-content/uploads/2012/07/img_2721.jpgTomato Basil Sauce PreparationCook onions, garlic, oil, chili powder, pepper in a large pot on medium heat until onions are translucent.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2719.jpgTofu Loaf with Tomato Basil Sauce PreparationOil a loaf pan with approx 2 tbsp of canola oil and press the tofu into the pan. https://theveggieyogi.com/wp-content/uploads/2012/07/img_2715.jpgTofu Loaf with Tomato Basil Sauce Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2711.jpgIMG_2711https://theveggieyogi.com/wp-content/uploads/2012/07/img_2773_2.jpgTofu Loaf with Tomato Basil Sauce2012-08-02T00:48:41+00:00monthlyhttps://theveggieyogi.com/2012/01/21/baked-beans/https://theveggieyogi.com/wp-content/uploads/2012/01/img_22601.jpgVegetarian Baked BeansRemove from oven and serve! Best baked beans ever! Who needs pork in their beans!!!https://theveggieyogi.com/wp-content/uploads/2012/01/img_2260.jpgBaked Beanshttps://theveggieyogi.com/wp-content/uploads/2012/01/img_0250_2.jpgIMG_0250_2https://theveggieyogi.com/wp-content/uploads/2012/01/img_0249.jpgBaked BeansRemove from oven and serve! Best baked beans ever! Who needs pork in their beans!!!https://theveggieyogi.com/wp-content/uploads/2012/01/img_02501.jpgIMG_0250https://theveggieyogi.com/wp-content/uploads/2012/01/img_1691.jpgIMG_1691https://theveggieyogi.com/wp-content/uploads/2012/01/img_0231.jpgIMG_0231https://theveggieyogi.com/wp-content/uploads/2012/01/img_0226.jpgIMG_0226https://theveggieyogi.com/wp-content/uploads/2012/01/img_1564.jpgIMG_1564https://theveggieyogi.com/wp-content/uploads/2012/01/img_1560.jpgIMG_15602012-07-27T00:17:16+00:00monthlyhttps://theveggieyogi.com/2012/07/11/lentil-shepherds-pie/https://theveggieyogi.com/wp-content/uploads/2012/07/img_2629.jpgLentil Shepherd's Piehttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2622.jpgLentil Shepherd's Pie Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2605.jpgLentil Shepherd's Pie Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2604.jpgLentil Shepherd's Pie Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2598.jpgLentil Shepherd's Pie Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2591.jpgLentil Shepherd's Pie Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2582.jpgLentil Shepherd's Pie Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2579.jpgLentil Shepherd's Piehttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2574.jpgLentil Shepherd's Pie Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2633_2.jpgLentil Shepherd's Pie2012-07-26T23:52:10+00:00monthlyhttps://theveggieyogi.com/2012/07/23/fruit-jumbles-a-sweet-yet-nutritious-treat/https://theveggieyogi.com/wp-content/uploads/2012/07/img_27081.jpgFruit Jumbleshttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2696.jpgFruit Jumble Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2700.jpgFruit Jumble PreparationGrease cookie sheet or spray with non-stick spray. Drop cookie dough onto sheet using an ice cream scoop to measure evenly-sized cookies. Bake at 350 degrees for 12-15 minutes.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2699.jpgFruit Jumble Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2693.jpgFruit Jumble PreparationAdd milk, flour, baking powder and mix well. Then mix in fruit and walnuts.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2692.jpgFruit Jumble Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2689.jpgFruit Jumble PreparationCream together the butter and sugar.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2708.jpgFruit Jumbles2012-07-23T20:13:23+00:00monthlyhttps://theveggieyogi.com/2012/07/15/happy-farmers-market-day-glenyces-greek-salad/https://theveggieyogi.com/wp-content/uploads/2012/07/img_22161.jpgGlenyce's Greek SaladServe and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/07/img_22191.jpgGlenyce's Greek Saladhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2219_2.jpgGlenyce's Greek Saladhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2219.jpgGlenyce's Greek Saladhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2210.jpgGlenyce's Greek Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2206.jpgGlenyce's Greek Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2216.jpgGlenyce's Greek Salad2012-07-17T12:34:36+00:00monthlyhttps://theveggieyogi.com/2012/01/11/yam-stew/https://theveggieyogi.com/wp-content/uploads/2012/01/img_2255_2.jpgYam Stewhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_2255.jpgYam Stewhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_14781.jpgYam Stewhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_14071.jpgIMG_1407https://theveggieyogi.com/wp-content/uploads/2012/01/img_1488.jpgIMG_1488https://theveggieyogi.com/wp-content/uploads/2012/01/img_14812.jpgIMG_1481https://theveggieyogi.com/wp-content/uploads/2012/01/img_14811.jpgIMG_1481https://theveggieyogi.com/wp-content/uploads/2012/01/img_1481.jpgIMG_1481https://theveggieyogi.com/wp-content/uploads/2012/01/img_1463.jpgIMG_1463https://theveggieyogi.com/wp-content/uploads/2012/01/img_1434.jpgIMG_14342012-07-15T02:38:08+00:00monthlyhttps://theveggieyogi.com/2012/06/24/meatless-meatloaf-and-meatless-crumbles/https://theveggieyogi.com/wp-content/uploads/2012/06/img_2746.jpgIMG_2746Meatless Meatloaf with Mushroom Saucehttps://theveggieyogi.com/wp-content/uploads/2012/06/img_2741.jpgMeatless Meatloaf with Mushroom Saucehttps://theveggieyogi.com/wp-content/uploads/2012/06/img_2738.jpgMushroom Sauce for Meatless Meatloafhttps://theveggieyogi.com/wp-content/uploads/2012/06/img_2676.jpgMeatless MeatloafBake at 375 degrees for 35 minutes.https://theveggieyogi.com/wp-content/uploads/2012/06/img_2673.jpgMeatless Meatloaf PreparationSpray a loaf pan with non-stick spray. Press firmly into loaf pan. Sprinkle olive oil on top.https://theveggieyogi.com/wp-content/uploads/2012/06/img_2670.jpgMeatless Meatloaf PreparationMix all the ingredients except the olive oil in a large bowl using just enough water to moisten it.https://theveggieyogi.com/wp-content/uploads/2012/06/img_2714.jpgMeatless Meatloaf2012-07-01T21:22:51+00:00monthlyhttps://theveggieyogi.com/2012/07/01/happy-canada-day-and-happy-4th-of-july-low-fat-patriotic-carrot-cake/https://theveggieyogi.com/wp-content/uploads/2012/07/img_24871.jpgPatriotic Carrot Cake Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2541.jpgJuly 4 Low Fat Carrot Cakehttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2538.jpgCanada Day Low Fat Carrot Cakehttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2524.jpgCarrot Cake Frostinghttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2521.jpgCarrot Cake Frosting PreparationGradually beat in the powdered sugar and vanilla.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2514.jpgCarrot Cake Frosting PreparationBeat the cream cheese and butter together until smooth.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2509.jpgPatriotic Carrot CakeBake for approx. 35-37 minutes until cake is nicely browned and begins to pull away from the sides of the pan.https://theveggieyogi.com/wp-content/uploads/2012/07/img_2494.jpgPatriotic Carrot Cake Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2493.jpgPatriotic Carrot Cake Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/07/img_2487.jpgPatriotic Carrot Cake Preparation2012-07-02T16:36:43+00:00monthlyhttps://theveggieyogi.com/2012/06/10/vegetarian-lasagna-with-spinach-mushrooms-and-peppers/https://theveggieyogi.com/wp-content/uploads/2012/06/img_21441.jpgVegetarian LasagnaServe with Cesar salad and crusty bread!https://theveggieyogi.com/wp-content/uploads/2012/06/img_2095.jpgIMG_2095https://theveggieyogi.com/wp-content/uploads/2012/06/img_2144.jpgIMG_2144https://theveggieyogi.com/wp-content/uploads/2012/06/img_2131.jpgIMG_2131https://theveggieyogi.com/wp-content/uploads/2012/06/img_2125.jpgIMG_2125https://theveggieyogi.com/wp-content/uploads/2012/06/img_2121.jpgIMG_2121https://theveggieyogi.com/wp-content/uploads/2012/06/img_2114.jpgIMG_2114https://theveggieyogi.com/wp-content/uploads/2012/06/img_2111.jpgIMG_2111https://theveggieyogi.com/wp-content/uploads/2012/06/img_2106.jpgIMG_2106https://theveggieyogi.com/wp-content/uploads/2012/06/img_2102.jpgIMG_21022012-06-11T02:01:18+00:00monthlyhttps://theveggieyogi.com/2012/06/01/wheat-berry-waldorf-salad/https://theveggieyogi.com/wp-content/uploads/2012/05/dsc017521.jpgWheat Berry Waldorf Salad PreparationPlace wheat berries in large pot and fill with water so there is approximately 2 inches of water above the wheat berries. Bring to a boil and cook uncovered for an hour or until tender adding extra boiling water as necessary. I had to cook mine for a little over an hour and used the kettle to add extra water as it boiled off. Drain off excess water and let cool.https://theveggieyogi.com/wp-content/uploads/2012/05/img_19181.jpgWheat Berry Waldorf Saladhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_1898.jpgWheat Berry Waldorf SaladAdd dressing to salad and mix well.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1894.jpgWheat Berry Waldorf Salad PreparationAdd apple cider vinnegar and olive oil to apple and lemon juice mixture and mix well.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1890.jpgIMG_1890Add apples, walnuts, raisins, cabbage to the wheat berries and mix well.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1889.jpgIMG_1889Mix lemon juice and apple juice together in a small container. Chop apples and dip them in the juice. The citrus will keep the apple from turning brown in salad. Add apple to the bowl with the wheat berries.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1886.jpgWheat Berry Waldorf Salad PreparationPlace cooked wheat berries in a large bowl.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1918.jpgIMG_19182012-06-01T10:38:09+00:00monthlyhttps://theveggieyogi.com/2012/05/28/potato-squash-and-chickpea-curry/https://theveggieyogi.com/wp-content/uploads/2012/05/img_2391.jpgPotato, squash and chickpea curryServe on a bed of basmati or brown rice.https://theveggieyogi.com/wp-content/uploads/2012/05/img_23401.jpgPotato, Squash and Chickpea Curry PreparationPlace squash, potato, chickpeas, carrots and cauliflower in bottom of crockpot.https://theveggieyogi.com/wp-content/uploads/2012/05/img_2366.jpgIMG_2366Once vegetables are tender, stir in peas and spinach or swiss chard until it is wilted.https://theveggieyogi.com/wp-content/uploads/2012/05/img_2350.jpgPotato, Squash and Chickpea Curry PreparationAdd the onion mixture to the crockpot. Add vegetable broth and almond milk. Stir in peanut or cashew butter. Cover and cook for approx. 4 hours. I cooked on high because I don't think my crockpot gets very hot, so if you have a very good crockpot you may want to try it on low.https://theveggieyogi.com/wp-content/uploads/2012/05/img_2347.jpgPotato, Squash and Chickpea CurryAdd curry paste and cook while stirring for about 1 minute until fragrant.https://theveggieyogi.com/wp-content/uploads/2012/05/img_2343.jpgPotato, Squash and Chickpea Curry PreparationIn frying pan, heat oil on medium heat and cook onion, garlic and ginger about 7 minutes until onion is golden. https://theveggieyogi.com/wp-content/uploads/2012/05/img_2340.jpgIMG_2340Place squash, potato, chickpeas, carrots and cauliflower in bottom of crockpot.https://theveggieyogi.com/wp-content/uploads/2012/05/img_2398.jpgPotato, Squash and Chickpea Curry2012-05-31T23:30:58+00:00monthlyhttps://theveggieyogi.com/2012/04/29/peanut-and-tomato-stew/https://theveggieyogi.com/wp-content/uploads/2012/04/img_17671.jpgPeanut and Tomato StewServe on its own or as a sauce for nut burgers, lentil loaf or other awesome vegetarian dishes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1721.jpgPeanut and Tomato Stew PreparationBring to a boil, reduce heat, and then simmer for 30 minutes to 1 1/2 hours. I did mine for about 1 hour. https://theveggieyogi.com/wp-content/uploads/2012/04/img_1719.jpgPeanut and Tomato Stew PreparationAdd tomatoes, apple juice, water, onion powder, cayenne and red pepper flakes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1713.jpgPeanut and Tomato Stew PreparationAdd carrots and mushrooms and cook for another 2 minutes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1707.jpgPeanut and Tomato Stew PreparationBegin by placing olive oil, onion, garlic, peppers and peanuts in a pot and cook on medium for 5 minutes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1767.jpgPeanut and Tomato Stew2012-05-27T19:31:00+00:00monthlyhttps://theveggieyogi.com/2012/05/25/yogis-breakfast-pumpkin-cranberry-bran-muffins-fruit-yogurt-and-walnuts/https://theveggieyogi.com/wp-content/uploads/2012/05/img_1941.jpgPumpkin, Cranberry Bran MuffinsRemove from oven and cool on cooling rack.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1936.jpgPumpkin, Cranberry Bran MuffinsDrop into muffin tins and fill almost to the top. Bake for approximately 35-40 minutes or until toothpick comes out clean.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1929.jpgPumpkin, Cranberry Bran Muffin PreparationMix in cranberries.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1927.jpgPumpkin, Cranberry Bran Muffin PreparationMix in the wheat bran, oats, pumpkin pie spice, baking soda and salt.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1925.jpgPumpkin, Cranberry Bran Muffin PreparationAdd eggs and vanilla and mix together.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1920.jpgPumpkin Cranberry Bran Muffin PreparationPreheat over to 350 degrees. Place muffin liners in tin. Place pumpkin, honey, applesauce and oil in large bowl and mix together.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1963.jpgIMG_19632012-05-26T01:46:41+00:00monthlyhttps://theveggieyogi.com/lake-shrine/https://theveggieyogi.com/wp-content/uploads/2012/05/img_22872.jpgIMG_2287Statue of Madonna and Child.https://theveggieyogi.com/wp-content/uploads/2012/05/img_23031.jpgIMG_2303https://theveggieyogi.com/wp-content/uploads/2012/05/img_22681.jpgIMG_2268https://theveggieyogi.com/wp-content/uploads/2012/05/img_22591.jpgIMG_2259Hinduismhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_22571.jpgIMG_2257Buddhismhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_2256.jpgIMG_2256https://theveggieyogi.com/wp-content/uploads/2012/05/img_22541.jpgIMG_2254Christianityhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_22531.jpgIMG_2253Islamhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_22611.jpgIMG_2261Court of All Religions.https://theveggieyogi.com/wp-content/uploads/2012/05/img_22641.jpgIMG_2264Statue of Christ. A waterfall comes down directly in front of the statue which is lit at night.2012-05-26T19:33:01+00:00weekly0.6https://theveggieyogi.com/2012/05/21/spinach-avocado-salad/https://theveggieyogi.com/wp-content/uploads/2012/05/img_18581.jpgAvocado SaladAdd avocado and serve with your favorite dressing! I had mine with honey lime dressing and it was delish!https://theveggieyogi.com/wp-content/uploads/2012/05/img_1848.jpgAvocado SaladPlace spinach in bottom of large bowl. Add red peppers, dried cranberries, cherry tomatoes and mandarin oranges.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1858.jpgAvocado Salad2012-05-22T01:14:18+00:00monthlyhttps://theveggieyogi.com/2012/05/16/macaroni-and-cheese-with-tomatoes/https://theveggieyogi.com/wp-content/uploads/2012/04/img_18181.jpgMacaroni and Cheese with TomatoesServe and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/04/img_1799.jpgMacaroni and Cheese with Tomatoes PreparationSpread the topping over the macaroni and cheese. Bake uncovered at 350 degrees for 30 minutes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1795.jpgMacaroni and Cheese with Tomatoes PreparationRemove from heat. Mix in breadcrumbs. Mix well and then mix in the shredded cheese.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1794.jpgMacaroni and Cheese with Tomatoes PreparationIn a small saucepan melt butter.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1793.jpgMacaroni and Cheese with Tomatoes PreparationSpray casserole dish with non-stick spray and pour macaroni and cheese mixture into casserole dish.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1791.jpgMacaroni and Cheese with TomatoesStir in macaroni, then add canned diced tomatoes. Be sure to check every can in the store to find one with very little sodium.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1784.jpgMacaroni and Cheese with TomatoesAdd in soup, milk, cheese and salt and pepper to taste. (I don't use any salt and pepper but I know most people do) Stir together until cheese is melted.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1781.jpgMacaroni and Cheese with TomatoesCook onions in olive oil until soft.https://theveggieyogi.com/wp-content/uploads/2012/04/img_17791.jpgMacaroni and Cheese with TomatoesCook the macaroni until tender. Drain and set aside.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1779.jpgMacaroni and Cheese with Tomatoes Preparation2012-05-19T14:10:18+00:00monthlyhttps://theveggieyogi.com/2012/05/14/caribbean-salad-with-honey-lime-dressing/https://theveggieyogi.com/wp-content/uploads/2012/05/img_2134.jpgIMG_2134https://theveggieyogi.com/wp-content/uploads/2012/05/img_2123.jpgIMG_2123https://theveggieyogi.com/wp-content/uploads/2012/05/dsc01781.jpgCaribbean Salad with Honey Lime Dressinghttps://theveggieyogi.com/wp-content/uploads/2012/05/img_21191.jpgHoney Lime Dressinghttps://theveggieyogi.com/wp-content/uploads/2012/05/dsc01776.jpgCaribbean Salad with Honey Lime Dressinghttps://theveggieyogi.com/wp-content/uploads/2012/05/img_1834.jpgCaribbean Salad2012-05-14T21:31:21+00:00monthlyhttps://theveggieyogi.com/2012/05/07/wheat-berry-salad-with-strawberries-and-dried-cherries/https://theveggieyogi.com/wp-content/uploads/2012/05/dsc01756.jpgWheat Berry Salad PreparationHeat oven to 350 F and bake pecans for 7-9 minutes until fragrant.https://theveggieyogi.com/wp-content/uploads/2012/05/dsc01752.jpgWheat Berry Salad PreparationPlace wheat berries in large pot and fill with water so there is approximately 2 inches of water above the wheat berries. Bring to a boil and cook uncovered for an hour or until tender adding extra boiling water as necessary. I had to cook mine for a little over an hour and used the kettle to add extra water as it boiled off.https://theveggieyogi.com/wp-content/uploads/2012/05/img_1839.jpgWheat Berry Saladhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_2119.jpgWheat Berry Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_2114.jpgWheat Berry Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_2116.jpgWheat Berry Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/05/img_2111.jpgWheat Berry Salad Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/05/dsc01774.jpgWheatberry Salad with Strawberries and Dried Cherries2012-05-09T01:05:48+00:00monthlyhttps://theveggieyogi.com/2012/05/04/aunt-esthers-nut-burgers/https://theveggieyogi.com/wp-content/uploads/2012/04/img_17651.jpgAunt Esther's Nut BurgersOnce the burgers are well cooked spoon peanut and mushroom stew over them and cook on low heat for a few minutes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1746.jpgAunt Esther's Nut BurgersCook in large frying pan with a little olive oil. Or if you prefer broil them in the oven.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1730.jpgAunt Esther's Nut BurgersMix everything together.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1729.jpgAunt Esther's Nut Burgers PreparationBegin by placing all ingredients in a bowl starting with beaten eggs. Add milk, oatmeal, nuts, onion, garlic, spinach, carrots, mushrooms, flour, thyme, salt and pepper. I ground my spinach, carrots and mushrooms first in the food processor.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1765.jpgAunt Esther's Nut Burgers2012-05-18T23:24:34+00:00monthlyhttps://theveggieyogi.com/photos-from-the-atlanta-aquarium-april-2012/https://theveggieyogi.com/wp-content/uploads/2012/04/img_2052.jpgIMG_2052https://theveggieyogi.com/wp-content/uploads/2012/04/img_2049.jpgIMG_2049https://theveggieyogi.com/wp-content/uploads/2012/04/img_2043.jpgIMG_2043https://theveggieyogi.com/wp-content/uploads/2012/04/img_2040.jpgIMG_2040https://theveggieyogi.com/wp-content/uploads/2012/04/img_2038.jpgIMG_2038https://theveggieyogi.com/wp-content/uploads/2012/04/img_2034.jpgIMG_2034https://theveggieyogi.com/wp-content/uploads/2012/04/img_2031.jpgIMG_2031https://theveggieyogi.com/wp-content/uploads/2012/04/img_2025.jpgIMG_2025https://theveggieyogi.com/wp-content/uploads/2012/04/img_2024.jpgIMG_2024https://theveggieyogi.com/wp-content/uploads/2012/04/img_2023.jpgIMG_20232012-04-30T01:03:34+00:00weekly0.6https://theveggieyogi.com/2012/04/01/curry-quinoa/https://theveggieyogi.com/wp-content/uploads/2012/04/img_1583.jpgCurry QuinoiServe and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/04/img_1579.jpgCurry Quinoi PreparationAfter 15 minutes add the diced tomato and chickpeas and simmer for an additional 5 minutes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1568.jpgCurry Quinoi PreparationMix together and bring to a boil. Then reduce heat to low and simmer for 15 minutes.https://theveggieyogi.com/wp-content/uploads/2012/04/img_1564.jpgCurry Quinoi PreparationPlace Water in pot and add spices, onion, carrots, celery and quinoi.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1598.jpgCurry Quinoi2012-04-01T23:10:17+00:00monthlyhttps://theveggieyogi.com/2012/01/23/crockpot-lentil-soup/https://theveggieyogi.com/wp-content/uploads/2012/01/img_0373_2.jpgCrockpot Lentil Souphttps://theveggieyogi.com/wp-content/uploads/2012/01/img_0372_2.jpgCrockpot Lentil Souphttps://theveggieyogi.com/wp-content/uploads/2012/01/img_03732.jpgCrockpot Lentil Souphttps://theveggieyogi.com/wp-content/uploads/2012/01/img_03731.jpgIMG_0373https://theveggieyogi.com/wp-content/uploads/2012/01/img_0282.jpgIMG_0282https://theveggieyogi.com/wp-content/uploads/2012/01/img_0281.jpgIMG_0281https://theveggieyogi.com/wp-content/uploads/2012/01/img_0272.jpgIMG_0272https://theveggieyogi.com/wp-content/uploads/2012/01/img_0268.jpgIMG_0268https://theveggieyogi.com/wp-content/uploads/2012/01/img_0264.jpgIMG_0264https://theveggieyogi.com/wp-content/uploads/2012/01/img_0254.jpgIMG_02542012-03-31T12:33:55+00:00monthlyhttps://theveggieyogi.com/2012/03/28/orange-cranberry-muffins/https://theveggieyogi.com/wp-content/uploads/2012/03/img_19571.jpgOrange Cranberry MuffinsEnjoy!! :)https://theveggieyogi.com/wp-content/uploads/2012/03/img_1951.jpgOrange Cranberry Muffin PreparationSpoon batter into lined or greased muffin tins.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1536.jpgOrange Cranberry Muffin PreparationPour the egg mixture into the well. Stir just enough to moisten. Add a little additional orange juice if it seems too dry.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1943.jpgOrange Cranberry Muffin PreparationMix in cooking oil, orange juice, cranberries and grated orange rind.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1938.jpgOrange Cranberry Muffin PreparationIn a separate bowl beat eggs until frothy.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1936.jpgOrange Cranberry MuffinsMix flour, sugar, baking powder and salt in a large bowl. Make sure it is mixed well, then make a well in the middle.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1932.jpgIMG_1932https://theveggieyogi.com/wp-content/uploads/2012/03/img_1957.jpgOrange Cranberry Muffins2012-03-29T03:07:11+00:00monthlyhttps://theveggieyogi.com/2012/03/18/crockpot-lentil-dahl/https://theveggieyogi.com/wp-content/uploads/2012/03/img_1266.jpgLentil Dahl PreparationServe with rice and/or other yummy Indian dishes. I'll try to post more soon! :)https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01686.jpgLentil Dahl PreparationCover and cook on high for approx 6 hours or until lentils are cooked.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01681.jpgCrockpot Lentil Dahl PreparationsPlace spice mixture at bottom of crockpot and add remaining ingredients starting with the lentils. Add lentils, carrots, celery, diced tomatoes and water. Cook on high for approx 6 hours or until lentils are cooked.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01679.jpgLentil Dahl PreparationAdd in tomato paste, curry powder, garham masala, cumin, corriander, chili powder and tumeric. Mix together and cook for approx 2-3 minutes stirring constantly. Now your house will smell delicious! :)https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01673.jpgLentil Dahl PreparationAdd the onion, garlic, ginger and cook until onion is transparent.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01669.jpgLentil Dahl PreparationBegin by heating oil in large frying pan on medium heat. Add the mustard seeds and be sure to cover and cook for about 1 1/2 minutes until all the mustard seeds have popped. https://theveggieyogi.com/wp-content/uploads/2012/03/img_1265.jpgCrockpot Lentil Dahl2012-03-18T20:26:18+00:00monthlyhttps://theveggieyogi.com/2012/02/27/super-easy-fruit-smoothie/https://theveggieyogi.com/wp-content/uploads/2012/02/img_11761.jpgSuper Easy Fruit SmoothiePour into glass. Add additional soy milk to thin to desired consistency. Stir and serve!https://theveggieyogi.com/wp-content/uploads/2012/02/img_11291.jpgSuper Easy Fruit SmoothieBlend until smooth.https://theveggieyogi.com/wp-content/uploads/2012/02/img_1129.jpgSuper Easy Berry SmoothieBlend until smooth.https://theveggieyogi.com/wp-content/uploads/2012/02/img_1176.jpgSuper Easy Berry SmoothiePour into a glass. Add additional soy milk to thin to desired consistency. Stir and serve!https://theveggieyogi.com/wp-content/uploads/2012/02/img_1164.jpgSuper Easy Berry SmoothieFill with soy milk if you're using a Magic Bullet or to level with the fruit if you're using a blender. Blend until smooth.https://theveggieyogi.com/wp-content/uploads/2012/02/img_1161.jpgSuper Easy Berry SmoothiePlace berries, banana, and honey in Magic Bullet or blender.https://theveggieyogi.com/wp-content/uploads/2012/02/img_1136.jpgSuper Easy Fruit Smoothie2012-03-13T10:50:26+00:00monthlyhttps://theveggieyogi.com/2012/03/04/southwest-rice-and-bean-salad/https://theveggieyogi.com/wp-content/uploads/2012/03/img_1225.jpgSouthwest Rice and Bean SaladServe and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/03/img_12282.jpgSouthwest Rice and Bean SaladServe and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/03/img_1198.jpgSouthwest Rice and Bean Salad PreparationPour dressing over salad and mix well.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1196.jpgSouthwest Rice and Bean Salad DressingWhisk together salad dressing ingredients--red wine vinegar, grapeseed oil, lime juice, orange juice, cumin.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1191.jpgSouthwest Rice and Bean Salad PreparationAdd beans.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1189.jpgSouthwest Rice and Bean Salad PreparationCook rice according to package directions. Place three cups of cooked rice in bowl and add peas, celery, carrot, onion, cilantro and green chilis. https://theveggieyogi.com/wp-content/uploads/2012/03/img_12281.jpgSouthwest Rice and Bean Saladhttps://theveggieyogi.com/wp-content/uploads/2012/03/img_1228.jpgIMG_12282012-03-13T10:49:43+00:00monthlyhttps://theveggieyogi.com/2012/03/11/st-patricks-day-nanaimo-bars/https://theveggieyogi.com/wp-content/uploads/2012/03/img_1420.jpgSt. Patrick's Day Nanaimo BarsDon't eat too many all at once or your blood sugar will go sky-high! They are delicious though and a nice treat. :)https://theveggieyogi.com/wp-content/uploads/2012/03/img_1280.jpgSt. Patrick's Day Nanaimo Bars PreparationOnce you have scored the chocolate, go ahead and cut the Nanaimo Bars all the way through. The ones on the outside edges won't be as neat as the inside cuts so serve the inside ones to guests. :)https://theveggieyogi.com/wp-content/uploads/2012/03/img_1278.jpgSt. Patrick's Day Nanaimo Bars PreparationUse the tin foil to lift the Nanaimo bars out of the pan and place on the counter. Dip a large knife in a pan of boiling water to heat the knife. Then slowly score the top chocolate layer by letting the knife melt into the chocolate where you are going to cut them. Dip the knife in the hot water as needed. This step of cutting through the top chocolate layer will prevent cracking when you cut the bars.https://theveggieyogi.com/wp-content/uploads/2012/03/img_1270.jpgSt. Patrick's Day Nanaimo Bars PreparationOnce second layer is well-cooled, melt chocolate squares and butter for third layer in microwave. Make sure it is completely melted and then pour onto second layer. I don't think I melted mine enough so it ended up going on a bit like icing.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01717.jpgSt. Patrick's Day Nanaimo Bars PreparationSpread middle layer filling over first layer.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01712.jpgSt. Patrick's Day Nanaimo Bars PreparationGradually beat in icing sugar until well blended.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01710.jpgSt. Patrick's Day Nanaimo Bars PreparationMix in butter, vanilla and green food coloring.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01705.jpgSt. Patrick's Day Nanaimo Bars PreparationOnce the first layer is cool, whisk together the milk and custard powder for the second layer.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01701.jpgSt. Patrick's Day Nanaimo Bars PreparationPress into 9 x 9" pan lined with tin foil and refrigerate until cool. (the tin foil will be important later). As an alternative to cooking the egg and chocolate mixture on the stove you could just mix the above ingredients, press into pan and bake for 8 minutes.https://theveggieyogi.com/wp-content/uploads/2012/03/dsc01697.jpgSt. Patrick's Day Nanaimo Bars PreparationStir in graham cracker crumbs, coconut and walnuts.2012-03-13T10:48:43+00:00monthlyhttps://theveggieyogi.com/2012/02/10/pumpkin-curry-soup/https://theveggieyogi.com/wp-content/uploads/2012/02/img_0756.jpgPumpkin Curry SoupServe and enjoy!https://theveggieyogi.com/wp-content/uploads/2012/02/img_07161.jpgPumpkin Curry Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0715.jpgPumpkin Curry Soup PreparationAdd soymilk.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0707.jpgPumpkin Curry Soup PreparationRemove from heat and use a hand blender to smooth out the onions.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0688.jpgPumpkin Curry Soup PreparationBring to a boil, then reduce heat to low and cook stirring occasionally for 15-20 minutes.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0683.jpgCurry Pumpkin Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0681.jpgCurry Pumpkin Soup Preparationhttps://theveggieyogi.com/wp-content/uploads/2012/02/img_0679.jpgPumpkin Curry SoupStir in curry powder and cook for another minute.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0672.jpgPumpkin Curry Soup PreparationCook onion and garlic in olive oil for 2-3 minutes.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0755.jpgPumpkin Curry Soup2012-03-06T17:22:47+00:00monthlyhttps://theveggieyogi.com/2012/02/23/crockpot-potato-corn-and-cheese-chowder/https://theveggieyogi.com/wp-content/uploads/2012/02/img_1103_21.jpgCrockpot Potato, Corn and Cheese ChowderServe and enjoy. :)https://theveggieyogi.com/wp-content/uploads/2012/02/img_1089.jpgCrockpot Potato, Corn and Cheese ChowderStir in grated cheese.https://theveggieyogi.com/wp-content/uploads/2012/02/img_1082.jpgCrockpot Potato, Corn and Cheese ChowderWhen milk is well-heated with rest of soup, mash potatoes with a potato masher.https://theveggieyogi.com/wp-content/uploads/2012/02/img_1079.jpgCrockpot Potato, Corn and Cheese ChowderAfter about 5 hours, when potatoes are nice and soft, add in milk and let heat for about 1/2 hour.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0986.jpgCrockpot Potato, Corn and Cheese ChowderCover and cook on high for 5 hours, checking occasionally to see if potatoes are soft.https://theveggieyogi.com/wp-content/uploads/2012/02/img_0980.jpgCrockpot Corn, Potato and Cheese ChowderAdd corn, bay leaves, salt, cumin, chives, nutmeg, pepper and water. (Everything except the milk and cheese)https://theveggieyogi.com/wp-content/uploads/2012/02/img_0975.jpgCrockpot Potato, Corn and Cheese ChowderAdd onion and diced potato to crockpot. (Leaving potato skins on)https://theveggieyogi.com/wp-content/uploads/2012/02/img_1103_2.jpgPotato, Corn, and Cheese Chowder2012-03-06T16:12:17+00:00monthlyhttps://theveggieyogi.com/2012/01/25/spinach-and-berry-salad/https://theveggieyogi.com/wp-content/uploads/2012/01/img_03901.jpgSpinach and Berry Saladhttps://theveggieyogi.com/wp-content/uploads/2012/01/img_0400.jpgIMG_0400https://theveggieyogi.com/wp-content/uploads/2012/01/img_0390.jpgIMG_0390https://theveggieyogi.com/wp-content/uploads/2012/01/img_0385.jpgIMG_0385https://theveggieyogi.com/wp-content/uploads/2012/01/img_0383.jpgIMG_0383https://theveggieyogi.com/wp-content/uploads/2012/01/img_0376.jpgIMG_0376https://theveggieyogi.com/wp-content/uploads/2012/01/img_0393.jpgIMG_03932012-02-03T12:16:20+00:00monthlyhttps://theveggieyogi.com/2011/12/17/spinach-mandarin-beet-salad/https://theveggieyogi.com/wp-content/uploads/2011/12/img_13612.jpgSpinach, Mandarin and Beet Saladhttps://theveggieyogi.com/wp-content/uploads/2011/12/img_13611.jpgSpinach Saladhttps://theveggieyogi.com/wp-content/uploads/2011/12/img_1360.jpgSpinach Salad - Step 4https://theveggieyogi.com/wp-content/uploads/2011/12/img_1359.jpgSpinach Salad - Step 4https://theveggieyogi.com/wp-content/uploads/2011/12/img_1358.jpgSpinach Salad - Step 3https://theveggieyogi.com/wp-content/uploads/2011/12/img_13561.jpgSpinach Salad - Step 2https://theveggieyogi.com/wp-content/uploads/2011/12/img_1356.jpgStep 2https://theveggieyogi.com/wp-content/uploads/2011/12/img_13521.jpgimg_13521https://theveggieyogi.com/wp-content/uploads/2011/12/img_1352.jpgSpinachhttps://theveggieyogi.com/wp-content/uploads/2011/12/img_1361.jpgSpinach SaladAwesome Spinach Salad is Good for You With Lots of Antioxidants!2012-02-02T02:13:49+00:00monthlyhttps://theveggieyogi.comdaily1.02014-03-25T01:57:54+00:00