Some Healthy Recipes to Get You Started by Megan, Marketing Team Leader
To follow up on yesterday’s post here are some recipe suggestions and books that I have found useful this year:
The cookbook Appetite for Reduction has been my go-to book this year. Author Isa Chandra Moskowitz nails it creating vegan food that satisfies. One of the things I like the most is that she offers suggestions for complimentary dishes to create a complete meal. She also includes nutritional info for each recipe. We make her baked falafel nearly every other week. Her salad dressings are the bomb. I could go on and on. I follow her on facebook for recipe updates and check her blog as well. Check out her other books including Veganomicon and make sure to try the Tofu Po’ Boy. Good grief, it’s delicious.
http://www.theppk.com/books/appetite-for-reduction/
Some other great recipes from her website:
Pesto Soup with Gnocchi, Beans and Greens (husband approved)
Miso Soba Stir Fry with Greens and Beans
Spinach Linguine with Edamame Pesto
From our Health Starts Here recipes I have enjoyed:
Black Beans and Rice Extravaganza
Tomato Bulgur Soup with Warm Spices
There are a lot of resources on our website, http://wholefoodsmarket.com/healthstartshere/ including how to steam fry. Once you learn this technique it’s easier to convert some of your favorite recipes into low oil versions. Just a little broth does the trick.
This cookbook is nice because it’s low fat, vegan and the recipes come together quickly: The Mcdougall Quick and Easy Cookbook: Over 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less
This book talks about cravings and includes some good recipes too: Breaking the Food Seduction: The Hidden Reasons Behind Food Cravings—And 7 Steps to End Them Naturally. I like the tostada recipe.
In addition I rely on vegan Boca burgers for easy meals. They are tasty and I like to add some sauerkraut and fresh veggies. Serve it with the OMG Oven Baked Onion Rings from Appetite for Reduction.
Something I like to make for weekday breakfasts is a batch of Steel Cut Oats. You can make a batch for the whole week and just heat up a bit in the morning with a little almond milk. The ratio I use is 6 cups water to 1.5 cups oats. While it cooks I add a can of pumpkin and pumpkin pie spices and a little agave for sweetness.
On the weekend I occasionally make Spiced Coconut Pancakes with Tropical Fruit by Mark Bittman. I also like his The Food Matters Cookbook but I have to adapt the recipes because there is so much olive oil. There’s also a lot of meat but I either leave it out or sub with tofu.
Ok, this should get you started. I am a recipe nerd so I will send out recipes I like either on the blog or on the facebook page.
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