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Concetta and I came up with the recipe as the perfect topping for our “honest tom’s” inspired fishless tacos. While this recipe is amazing when made with fresh pineapple, it’s just about as good when using canned pineapple – and quite a bit easier!
Ingredients
1 can cubed pineapple - chopped slightly smaller (or two cups fresh pineapple)
1/2 red onion, finely chopped
1 jalepeno diced
1 lime, juiced
small handful chopped cilantro
Instructions
Combine all ingredients in bowl. Let sit in the refrigerator. Allowing it to sit before serving gives it a better flavor.
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I only put recipes on my site that I love, and this is no exception. Whether you’re a Whole Food, Plant Based person, vegan, vegetarian, or meat eater, you will love this healthy & delicious recipe. It makes a great side, is good in a wrap, or eaten straight as your main entree.
NOTE: To cook dry chickpeas in a pressure cooker, rinse dry beans and make sure there are no stones. Add them to the pressure cooker with 1″ of water covering them. Set the pressure cooker to manual and cook at pressure for 50 minutes. Allow to sit for 10 minutes, and then release pressure.
Ingredients
1lb dry chickpeas, cooked
3 celery stalks, chopped small
1/8 red onion chopped very small
1/2 red pepper, chopped small (optional)
1/2 cup plain vegan yogurt (or enough to coat all beans to the consistency you enjoy)
1-2Tbsp dijon mustard
1-2tsp poultry seasoning or "makes it taste like chicken" seasoning
1/2 cup dried cranberries
Instructions
Combine all ingredients. You can mash the chick peas or leave them whole. If you choose to mash, I recommend adding the yogurt and seasoning, then smashing the chickpeas, and add the chopped ingredients last.
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Asparagus is a delicious healthy vegetable that is fast an easy to make. It’s my “go to” veggie side. There are countless ways to cook asparagus, but I often cook mine the quick easy way (and my boyfriend Joe does as well) This method can be cooked in the oven, or on the grill with very little difference in the method. Simply cut 1/2-1″ off the bottom of the asparagus, toss with some olive oil, salt and pepper and bake in the oven at XXXDegrees for about. I prefer it a bit “aldente” If you like it that way, cook it for a little less time – for softer asparagus cook it a bit longer.
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Wow! Here is a great fall recipe. I now make this every year for our family’s Thanksgiving dinner. (You know, when we all celebrate the terrible things Christopher Columbus did to the native people when he showed up in the US and stole their land – Yes, that glorious day) This dish takes a classic cranberry sauce to the next level. The addition of pears, ginger and cinnamon make this a side to remember.
created by: Deborah Williams • Peoria, AZ
Reposted from Healthy Cooking Magazine Oct/Nov 2010
Pears & Ginger turn a classic side into something spectacular.
Ingredients
1 pkg (12 oz.) Fresh or Frozen Cranberries
2 medium pears peeled and cubed
1 cup sugar
3/4 cup water
1 to 2 tsp minced fresh ginger root
1/4 tsp ground cinnamon
1/8 tsp salt
Instructions
Notes
Makes 3 cups
Nutrition: 1/4 cup = 94 calories, trace fat(trace saturated fat), 0 cholesterol, 25mg sodium, 24g carbs, 2g fiber, trace protein. Diabetic exchanges: 1 starch, 1/2 fruit
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