Currently Browsing: Vegetable, Grain or Bean

Roasted Root Vegetables

Happy Easter! I wanted to try out some new recipes for the holiday, so I made a variation of a Butternut, Leek and Toasted Nut Risotto. It was time-consuming and a lot of work, so I had high expectations and really wanted it to be spectacular. Unfortunately…it wasn’t. I thought it was just good. My husband thought it was okay. The kids tried a couple bites and didn’t... read more

Simple Squash Soup

This is the perfect soup to whip up when you just want something warm, comforting, and easy.  This soup only has a few ingredients and the only chopping you have to do is a single onion.  I use frozen cooked winter squash to cut down on prep significantly. I use the Homemade Vegetable Broth powder to make the broth for this soup. This recipe is adapted from Ellie Krieger’s Winter... read more

Kohlrabi-Ginger Soup

My first time cooking with kohlrabi and I attempted an original recipe!  “Kohl,” for “cabbage,” and “rabi,” for “turnip” (Germanic)–this nutrient dense food contains 140% RDA of vitamin C, 19% RDA fiber, and 14% RDA potassium in a 1 cup serving.  Add in the russett potato, carrots, and awesome anti-inflammatory ginger and turmeric, and you have an... read more

Veggie, Bean and Quinoa "Meat"balls

I am a proud wife.  My husband finally tried his hand at “this vegan cooking thing.”  Of course, for his first recipe he had to make a manly dish and this open-faced meatball sandwich fit the bill.  This is a versatile and delicious recipe.  If you don’t want to use the mixture to make meatballs, you can roll it in breadcrumbs before baking and serve it with a... read more

Root Veggie Korma

One of the cool aspects of this new eating lifestyle is I’m discovering the wealth of the produce section! I decided to try taro root because I love root veggies and had never tried it. I did a little research and discovered 1) taro root is toxic when raw, so it must be cooked and 2) it is described as having a “nutty” flavor. I found this recipe for taro root korma and decided to go for... read more

Sri Lankan Kale with Black Beans and Sweet Potatoes

Oh yum, yum, yummy! Shredded coconut, kale, black beans, lime juice, potatoes…who thinks of putting these things together? Thankfully, Wendy over at Healthy Girl’s Kitchen did, because it is awesome. I bookmarked this recipe months ago and finally got around to making it for my birthday. What a treat! Totally going to make this one again–delicious, super-healthy, and simple to make.   ... read more

Indian Potatoes and Chickpeas

One of my all-time favorites! This meal has been part of our family dinner menu for years. It has a complex flavor from all the spices and is very filling and tasty. It also reheats well. I’ve made this dish many, many times and it’s awesome! Indian Potatoes and Chickpeas   Print Indian Potatoes and Chickpeas Author: Super Veggie Mom Cuisine: Indian Ingredients 1 yellow onion,... read more

Spinach and Chickpea Coconut Curry

I found this while doing a search for recipes that used spinach and chickpeas, two ingredients I love and currently have in abundance in the house. This recipe comes from Alicia Silverstone’s “The Kind Life” website–a great source of tasty, vegan recipes. It comes together super fast and is very tasty. Spinach and Chickpea Coconut Curry   Print Spinach and Chickpea... read more

Barley with Collard Greens and White Beans

I admit I didn’t have high expectations for this dish. It just didn’t sound all that tasty to me and I’d never had barley before. I was very pleasantly surprised! Not only did it make a ton of food (yay for leftovers!), but it had a rich, hearty taste and lots of texture. It was also nice knowing that barley and collard greens are so healthy. I will definitely make this again! This recipe... read more


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