One of over 30 #Pumpkins we have growing on our vine. #Yum #vegetables #Gardening #vegan #food

My massive awesome Pumpkin patch. Not only does it climb trees it also blocks doors :-)))))

Twice Baked Stuffed Onions
May 13 2011

Oven Roasted Vegetables appear on my meal plan at least 3 times a week. In winter I roast them in the oven and in the summer I like to roast them on the grill. One thing is always the same though, if Sarah is around she will steal the onions! I decided to go all out with onion and roast the whole thing and stuff it with a delicious mixture of bread crumbs, spinach, mushrooms and cheese. This dish definitely has enough onion to satisfy all of us.

2 good sized Vidalia or other sweet onion
3 tbsp extra virgin olive oil, divided
1 cup (packed) baby spinach
4 ounces mushroom, small dice
1 clove garlic, minced
1 tsp basil
1 tsp oregano
sea salt and pepper to taste
1/2 cup Homemade Breadcrumbs
1/2 cup grated parmesan or pecorino romano cheese (optional)

PLEASE GO TO THIS LINK FOR COMPLETE RECIPE

http://www.thenakedkitchen.com/twice-baked-stuffed-onions/

DAY OF THE TRIFFIDS.
#veggies #plants #vegan #lol #cooking
Years and years ago there was a movie where plants tried to take over the world.

Well I have a pumpkin, sweet potato and cucumber problem. My veggie patch is taken over by cucumbers and sweet potatoes. Worse is my pumpkins are growing wild and heading for my back door like vengeful Triffids. Soon I won’t be able to use that door! :-/

#VEGAN #Recipe: Healthy Chocolate Fudgesicles

These fudgesicles are luxurious, sweet and smooth. I encourage you to play around with the recipe – feel free to leave out an avocado, or use more or less coconut milk, or add a different amount of cacao or maple syrup. Experiment until you find the consistency and flavour that appeals to you.

And if you don’t have popsicle molds (I like using ones that are free of BPA, a toxin that disrupts our endocrine system), just freeze the mixture in one big container and scoop it out like ice cream.

Chocolate Fudgesicles

gluten-free, dairy-free, vegan, vegetarian, soy-free, egg-free

Ingredients:

2 small ripe avocados
3/4 cup coconut milk
1/4 cup raw cacao powder, or cocoa powder
1/3 cup maple syrup
3/4 cup water, or more as needed to blend
1/2 tsp vanilla
Preparation:

Place everything into a blender and blend until smooth. You may need additional water, depending on how thick you want your fudgesicles to be.
Taste, and adjust ingredients (maple syrup, cacao, etc) if necessary.
Pour into popsicle molds and freeze until solid.

http://www.onegreenplanet.org/vegan-food/recipe-healthy-chocolate-fudgesicles/

• 2 EASY #VEGAN Avocado, spinach & walnut salad

• 1 1/2 tablespoons roughly chopped walnuts
• 200g baby spinach leaves
• 1 ripe avocado, peeled, stone removed, sliced
• Juice of 1 lemon

What’s Really Inside? Shocking Anatomy of a Hot Dog

Last year, Americans purchased more than 700 million packages of hot dogs at retail stores (and that’s excluding sales from Wal-Mart, which doesn’t report numbers). Figure in restaurants, food carts, circuses, ballparks and the like, and that’s a lot of dogs. In fact, the National Hot Dog and Sausage Council estimates that Americans consume 20 billion hot dogs annually.

Click Here to read more http://www.treehugger.com/green-food/anatomy-hot-dog-whats-inside.html

Ethiopian Vegetable Bowl #Vegan #Recipe 

I have made this for my Boyfriend who is Somali and he loves it. Its quick and very easy

Ingredients

• 1/4 cup vegetable oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 teaspoon fenugreek seeds
• 1 head garlic, minced
• 1 teaspoon salt
• 3 large onions, chopped
• 4 large carrots, cubed
• 4 large potatoes, cubed
• 1/4 head cabbage, chopped
• 2 cups tomato puree
• 2 cups water
• salt and pepper to taste

Recipe: No-Bake Pistachio Orange Cookies

MMmm! Indulge in this uniquely flavored cookie. We made it no-bake for the summer months, all you have to do is throw them in the freezer and take one out whenever you’re craving something sweet!

Ingredients:

1/2 cup raw blanched almonds, ground finely
1/4 cup dry roasted pistachios, ground finely
1/3 cup GF oat flour
Pinch of salt
1 tbsp agave nectar
2 tbsp coconut oil
1/4 tsp vanilla extract
1/2-3/4 tsp orange extract (depending on extract quality)
Top with cacao nibs (good addition to balance flavors, but not necessary)

Preparation:

Combine ground almonds, pistachios, oat flour, and salt in a medium bowl.
In a separate bowl combine agave nectar, coconut oil, vanilla extract, and orange extract
Add wet ingredients to dry, combine until a dough forms (you may have to get messy with your hands for this step!)
Tear off a substantial piece of dough, roll into a ball and flatten to make a cookie shape. Repeat until dough is used up.
Alternatively, you could roll out dough with a rolling pin and cut out different shapes with a cookie cutters.
Top with cacao nibs if desired.
Put cookies in freezer and freeze until firm.
Makes 6-7 cookies