Wonderful Vegetable Garden

Can you imagine a lovelier garden? I cannot! via

Vegan Mashed Potato Patties Stuffed with Mushrooms

Vegan Potato Cakes Stuffed with Mushrooms

These are definitely on my "must prepare" list. Can you find dill this time of year? Thyme would be good too. My mouth is watering just looking at the photo. Recipe in the link above. YUM.

I recently watched Michael Pollan's interesting documentary IN DEFENSE OF FOOD. He suggests eating real food made from scratch if possible. 

His message in a nutshell:
Eat food
Not too much.
Mostly plants.
Watch the full movie on PBS here.
This recipe is perfect.

Vegetable Wellington Turnovers

Autumn inspired, a puff pastry filled with butternut squash, mushrooms and goat cheese. Recipe, image and article from The New York Times. Click on the first link for the recipe and the second link for the article and inspiration. This looks like an elegant vegan dish for the holidays that isn't at all complicated.



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Chickpea Burgers | Recipe | Vegan

I was reading a friend's Natural Health Magazine and I thought this recipe for Middle Eastern Chickpea Burgers sounded good. Too lazy to recopy, I snapped a few photos with my pocket camera. Sorry for the poor quality. Enlarge to read. Don't these sound easy and good? I always have cans of chickpeas on hand and brown rice too. 100 calories each. Yum. I think they'd be good without the bun too. I'm going to make them tomorrow for Meatless Monday.




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Meatless Monday | Summer Soup

Meatless Monday | Summer Soup
GAZPACHO ~ serves 8
Ingredients:
1 large lemon
1 1/2 c. cannelini beans
5 small tomatoes (or equivalent)
1 medium cucumber
1 medium white onion
1 medium green bell pepper
1 ear fresh corn
salt and pepper
tomato juice
fresh mint leaves

Directions:
Dice your tomatoes, cucumber, onion, bell pepper and corn. Put in a large bowl, reserving 1-1/2 cups. Puree the reserved vegetables and add to bowl. Add the beans and juice from the lemon. Season with salt and pepper and tear up just a few mint leaves. The idea with the mint at this point is to just add the subtlest hint of mint. The leaves don't hold up so well, though, so I get the bulk of my minty flavor when I garnish the soup right before serving it. Add tomato juice as needed to get a good amount of liquid. Make sure the soup is well mixed before placing in the refrigerator to chill for a few hours. During this time, the flavors will come out a bit more. Taste before serving and adjust seasoning if needed. Garnish with a few mint leaves in each bowl and enjoy.

I had gazpacho at two ladies lunches recently, The Mansion in May and The House and Garden Tour I went on last week. I think I like the addition of white beans in the recipe above. It's a perfect soup for summer when it's too hot to cook. Enjoy. Meatless Monday, learn more.




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Vegan Vampire Vamp Alicia Silverstone

She's baaaack. Alicia Silverstone will be making a movie called Vamps with the director of Clueless. I love her. She's been getting a lot of well-deserved attention lately thanks to her new book The Kind Diet. Read more.




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Do You Know Where Your Food Comes From?

Watch OPRAH today or record the show if you will not be home. Michael Pollan (Food 101) and Alicia Silverstein will be guests. Alicia will discuss her new vegan cookbook The Kind Diet.

Read more about the show, watch a video, and try 4 recipes from The Kind Diet. My DVR is set to record in case I'm not home. This should be good.




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