Easy Strawberry Wild Rice Salad
Being situated in the Boston suburbs, we are currently in the throes of a record-breaking winter. As I type this, we’re in the midst of yet another snowstorm that promises to pile 14-24 inches on top of the 5 feet we already have. Needless to say, our dining out and delivery options are limited at this point. And, as much as we love our winter mainstays, we needed something different last night (without a trip to the grocery store). As I surveyed our cabinets, the wild rice caught my eye. It takes longer to cook than the “Minute” brown rice we often rely on, but it’s so worth the extra time. (The texture and nuttiness of wild rice is such a treat!) My next impulse was to go straight for the frozen veggies, but, when I opened the freezer, I saw sliced strawberries front and center. The idea started coming together and this strawberry wild rice salad was born. Wild rice is rich in nutrients, including protein, dietary fiber, vitamin B6, folate, magnesium, and more. Strawberries offer an additional boost of fiber and vitamin C. This nutrient-packed dish should help keep our energy up as we continue our never-ending snow removal efforts. Happy shoveling! PrintStrawberry Wild Rice Salad Ingredients1 C. Dry wild rice, sorted and rinsed 2 1/3 C. Water 1 C. Frozen sliced strawberries 3 Tbsp. Strawberry vinaigrette salad dressing 1/2 Tbsp. Pure maple syrupInstructionsAdd rice and water to a pot. Bring to boil. Reduce heat and cover. Simmer 50 minutes. Remove from heat and let stand 10 minutes. Pre-heat a wide, shallow pan. Add strawberries, vinaigrette, and maple syrup. Cook over medium-high heat, stirring frequently, until strawberries are soft and sauce is thickened. Remove from heat. Transfer rice to a large bowl. (Drain off any excess water if needed.) Stir in strawberry sauce. Cover and chill in the refrigerator. 3.1https://www.veggiebabybloom.com/easy-strawberry-wild-rice-salad/...
Read MoreHappy World Vegetarian Day 2014!
October 1st is World Vegetarian Day, which marks the beginning of Vegetarian Awareness Month. Started by the North American Vegetarian Society in 1977, it is a time to celebrate the many benefits of a plant-based diet. Check out their website for a list of ways to participate and to make the pledge. Do you have any friends who may be interested in Veggie Baby Bloom? Tell them about our mailing list! In honor of Vegetarian Awareness Month, all new and current subscribers will be entered in a drawing to win a copy of Forks Over Knives: The Cookbook (Kindle eBook Edition). Contact us for full details.* If you’re planning to feature plant-based dishes on your menu–whether it’s for one day, the whole month, or longer–check out these resources to find great recipes: VegWeb VegNews Vegetarian Times Forks Over Knives And, of course, Veggie Baby Bloom! Have a happy and healthy Vegetarian Awareness Month! Wish best wishes, Danielle *Details: The drawing will take place on Thursday, October 30, 2014 at 5pm (Eastern). The winner will be announced on our Facebook page and notified by email. The winner must respond via email by Monday, November 3, 2014 at 11:59pm (Eastern) to claim the prize. To be eligible, participants must provide a valid email address that is associated with a Kindle (device or app) account. We are not affiliated with Forks Over Knives. In the event that the selected eBook is unavailable at the time of the drawing, a similar prize will be given in its...
Read MoreTaming the Grumpies with Homemade Dinner Rolls
Today was one of those days. You know the ones where your child–typically a great eater–is suddenly impossible to please? Applesauce oatmeal for breakfast and veggie fried rice for lunch (favorites on any other day) both met with complete disinterest today. So, I brought out the big guns for dinner. Homemade bread. Yeah, I meant business. This recipe is based on Holy Cow! Vegan’s Whole Wheat Burger Buns, which, by the way, we make regularly. These dinner rolls are amazing, especially if eaten warm right out of the pan. Really. My grouchy toddler devoured one slathered in red pepper hummus and went back for more. Victory. And there were no refined flours or sugars involved. Double victory. PrintVegan Whole Wheat Dinner Rolls Ingredients3 C. Whole wheat flour 2 Tbsp. Vital wheat gluten 1 Packet active dry yeast 1/2 tsp. Baking soda 1 tsp. Salt 2 tsp. Raw sugar 1 1/2 C. Warm water 3 Tbsp. Olive oilInstructionsIn the bowl of a stand mixer, combine all dry ingredients. Slowly trickling in water and oil, knead on low for 3-4 minutes. Transfer dough to a large, greased bowl and cover with a towel. Allow dough to rise until it has roughly doubled in size. Punch down dough and divide into 12 balls. Grease and flour an 8" x 11.5" casserole dish. Place the 12 balls of dough in the dish, evenly spaced. Cover again and allow to rise a second time (about 1 hour). Brush tops with olive oil and sprinkle with sea salt, cracked pepper, and oats (if desired). Bake in a 370 degree oven for 25-27...
Read MoreWhen You Need a Quick Treat: Chocolate Cake in Less than 10 Minutes
It happens in every household, usually when you least expect it. The snack attack strikes someone in the family. There is a demand for a sweet treat and you need to cobble something tasty together with the ingredients you have on hand. And ideally, that treat won’t be a nutritional void. This recipe is based on Wish I Could Cook’s “5-Minute Wacky Vegan Microwave Chocolate Cake for One” on Food.com. To give this cake a boost of iron, fiber, and protein, I used whole wheat flour. To make it truly vegan, I used raw sugar, rather than white sugar. I increased the amounts of vanilla and cocoa powder for a richer flavor. The best part about this cake is that the whole process takes less than 10 minutes: 3 minutes of preparation, 3 minutes to cook (in the microwave!), and about 3 minutes to cool. It comes out warm, moist, and perfectly sweet. It wrangles that pesky snack attack, while still offering some important health benefits. PrintWhen You Need a Quick Treat: Chocolate Cake in Less than 10 Minutes Ingredients1/4 C. Whole wheat flour 1/4 C. Raw sugar 1 Heaping Tbsp. Unsweetened cocoa powder 1/4 tsp. Baking soda 1/8 tsp. Sea salt 1/2 Tbsp. Canola oil 3/4 tsp. Apple cider vinegar 1 tsp. Vanilla extract 1/4 C. WaterInstructionsCombine the dry ingredients in a large microwave-safe mug. Stir in the wet ingredients using a mini whisk or fork until blended. Microwave at reduced power (50%) for 3 minutes. Cool at least 3 minutes. Best served...
Read MoreWild Rice and Asparagus Salad
With lightly grilled vegetables and fresh herbs, this colorful vitamin-rich side dish can take center stage at a backyard barbecue. Wild rice has a satisfying texture and delicious nuttiness, and the protein and fiber content make it a more nutritious filler than white rice or pasta. This salad was such a hit with the whole family that I made it two nights in a row! PrintWild Rice and Asparagus Salad Ingredients1 3/4 C. Cooked Wild Rice 1 lb. Fresh asparagus, lightly grilled 2 Roma tomatoes, lightly grilled 1 Tbsp. Fresh basil, chopped 2 Tbsp. Fresh parsley, chopped 2 Cloves garlic, minced 1-2 Tbsp. Salad dressing of choiceInstructionsRinse the cooked wild rice in cold water. Drain thoroughly. Transfer to a large serving dish. Cut the grilled asparagus and tomatoes into small chunks. Add to rice. Stir in herbs, garlic, and salad dressing. Cover and chill for at least 1 hour. Makes about 3-4 servings.3.1https://www.veggiebabybloom.com/wild-rice-and-asparagus-salad/ Notes: In lieu of grilling, you can opt to roast the tomatoes and asparagus in a 400 degree oven for 20-25 minutes. For the dressing, we recommend a flavored vinegar or fruity...
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