Vegan Corn Chowder....nice kick to it!

*1 tblsp coconut oil (heated to liquid form)
*2 medium onion finely chopped
*1 red bell onion finely chopped
*1 cup carrots, peeled and chopped
*2 jalapeno peppers, seeded and sliced
*1 tsp dried rosemary
*1 tsp thyme
*dash of black pepper
*1 tsp sea salt
*3 cups veggie broth
*3 cups corn kernels
*1 large sweet potato, cleaned, peeled, cut into 1/2 inch chunckes
*1 bay leaf
*1/8 tsp cayenne pepper
*1/4 cup rice milk

In stock pot, saute onions, bell peppers, carrots, and jalapenos over medium heat for about 5-8 minutes.Add rosemary, thyme, salt & pepper.Saute for another minute or 2. Add broth, corn, sweet potatoes, bay leaf & cayenne pepper. Cover and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender. About 20-25 minutes.  Remove the bay leaf. Puree 1/2 the chowder (I prefer the vitamix) Pour puree back into soup. Add rice milk and reheat pot for another 10 minutes and serve.

Horseradish Tater Balls...Love this appetizer!

*3 large baking  potatoes
*4 tblsp unsalted butter
*3 tsp. fresh ground horseradish
*1 tsp sea salt
*1/8 tsp. pepper
*1/8 tsp. paprika
*1/8 tsp. cayenne pepper
*6 slices of lime

 1. Bake potatoes and let cool off. Cut & scoop out warm potato centers. Mash the potatoes adding the butter, salt, pepper, and horseradish.

2. Divide the potato mixture into about 15 balls. Roll the balls into perfect circle until smooth in palms. Sprinkle the balls with the paprika and cayenne pepper. Sprinkle juice from 1 lime slice over balls. Garnish the plate with remaining lime slices.

Grilled Tofu with Veggies and Orzo

Very decent. I might use a little less tofu next time..or cut the pieces smaller.

1/2 to 1lb extra- firm water-packed tofu, drained, cut crosswise into slices
1/4 cup olive oil, divided
1 1/2 cups peeled, diced eggplant
8 large asparagus spears
1 cup diced zucchini
1/2 cup sun-dried tomatoes, drained and chopped
1 cup uncooked orzo
1/2 cup grated Parmesan cheese
1tbsp fresh lemon juice
1/4 cup finely chopped parsley

1. Place tofu slices on paper towels; cover with additional paper towels. Let stand, weighted, 20 minutes. Remover paper towels and dice tofu into 1-inch chuncks. Thread chunks onto skewers (if using wood skewers be sure to soak them in water for about 30 minutes )and seasonwith salt and pepper to taste; drizzle with 2 tbsp olive oil.
2. Coat grill rack with non-stick cooking spray. Preheat grill to medium-high. Thread eggplant andzucchini on skewers. Grill skewers and asparagus spears 5-7 minutes or until tender, turning occasionally. Place tofu skewers on grill rack and grill 2 minutes per side or until browned. Let cool.
3. Meanwhile, cook orzo according to package directions, omitting salt; drain.
4. In large bowl combine grilled veggies, sun-dried tomatoes, and salt and pepper to taste. Add orzo and tofu, tossing gently. Stir in remaining 2 tbsp of olive oil, Parmesan cheese, lemon juice, and parsley. Serve warm, or chill at least 30 minutes. I prefer it warm!

Roasted Potatoes & Artichokes

8 small red potatoes, quatered
1/2 cup halved water-packed artichoke hearts, rinsed and drained
1 tsp olive oil
3/4 tsp dried thyme
1/8 tsp salt
Dash coursley ground pepper

Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with olive oil. Sprinkle with thyme, salt and pepper: stir to coat. Bake, uncovered at 425 for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

Pretty decent recipe..very easy.

Artichoke & Mozzarella Salad

I just started throwing this one together and am absolutely addicted..

I take 1 bag of baby spinach, slice 2 tomatoes, dice some mozzarella cheese, and some marinated artichokes. I let a little extra of the marinade in and toss to coat...so good. Quick and easy.

Cherry Tomato Mozzerella Saute.....AWESOME!

1/4 cup chopped shallots
1 garlic clove, minced
1 tsp minced fresh thyme
2 tsp olive oil
2 1/2 cups cherry tomatoes, halved
1/4 tsp salt
1/4 tsp pepper
4 oz fresh mozzarella, cut into 1/2" cubes

In a large skillet, saute the shallots, garlic and thyme in oil until tender. Add the tomatoes, salt and pepper, heat through. Remove from heat; stir in cheese.
So yummy!

Grilled Pepper Salad in Whole Wheat Pitas

Grilled Pepper Salad in whole wheat pitas

1/3 cup red wine vinegar
3 tbsp olive oil, divided
2 cloves garlic, minced
2 tbsp chopped fresh basil
4 large bell pepper..(your choice or combo of red, yellow, or orange)
4 pitas
4 cups of mixed baby greens
1/3 cups sliced black olives (optional)

FOR DRESSING:
Whisk together vinegar, 2 tbsp of oil, garlic, basil, salt and pepper to taste in small bowl and set aside.

Coat clean grill rack with non stick cooking spray. Preheat grill to medium high. Grill peppers, covered, 10 minutes or until peppers start to look blistery, turning occasionally.
Brush pitas with remaining one tbsp of oil and season with salt and pepper. Grill about 2 minutes on easch side or until lightly browned; set aside.
Place peppers in a large bag or tupperware containers, sealed and let stand about 10 minutes to loosen the skins.. Peel peppers (this part is a pain in the behind), remove and discard seeds. Coarsley chop or slice peppers.
Stuff each pitawith mixed greens, peppers, olives, and drizzle with dressing.

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Taste Better than it sounds....Potato & Swiss Chard Curry

4 medium red skinned potatoes, unpeeled cut into 1 inch pieces
1 tablespoon olive oil
2 tablespoons sugar or a natural sweetner like agave would be preferred
2 teaspoon cumin
1/2 tsp salt
1/2 tsp cayenne pepper
3 cups Swiss Chard chopped
1 can (28oz) petite cut diced tomatoes undrained

1. Place potatoes in large saucepan; cover with water. Bring to a boil. Boil 4-6 minutes or until crisp tender.. Drain.
2.Heat oil in large skillet over medium high heat until hot. Add potatoes, suguar or agave, cumin, salt, and cayenne pepper. Cook 2-3 minutes.
3. Stir in tomatoes and Swiss Chard. Reduce heat to low; cover and simmer about 5 minutes.

My favorite VEGGIE casserole!

1 zucchini, sliced

3 potatoes, peeled and sliced

1 large eggplant, sliced

3 red peppers, cut in rings

1 large onion, cut in rings

1/2 cup Parmesan or Ramono cheese

salt and pepper to taste

5 cloves fresh glarlic, pressed

1 tsp. oregano

1 large can petite diced tomatoes



Place layers of veggies in greased baking pan alterating with 4 tblsp. grated cheese, salt and pepper. Combine garlic and oregano with tomatoes. Top the casserolewith tomatoes and grated cheese. Drizzle olive oil over top. Sprinke with shredded mozzerella. Cover and bake at 350 for 1 1/2 hours. Uncover and bakeat 375 for 1 1/2 hours.

Coconut Pinenut Risotto

Trying to whip out some new flavor combos..this was pretty tasty.

1 (14oz) can coconut milk
1 1/4 cups water
1/2 tsp salt
2 tablespoons butter
1/4 cup chopped green onions, white and pale green parts only
1 cup Arborio rice (for risotto)
1/3 cup white wine or veggie broth
1 cup frozen peas, thawed
1/3 cup pine nuts, toasted

toast pine nuts in dry skillet over medium heat, stirring constantly.

1. Bring coconut milk, water and salt to a simmer in medium saucepan over medium high heat; stir to blend. Keep at a simmer over a low heat.
2. Melt butter in medium saucepan over medium heat. Cook and stir in green onions 5 minutes or until tender. Add rice; cook 2-3 minutes or until inner kernel is chalky white, stirring constantly. Add wine, reduce heat to medium-low. Cook and stir 30 seconds or until almost evaporated; reduce heat to low.
3. Add 1/2 cup of the coconut milk mixture; cook and stir until almost all liquid is gone. Continue adding liquid 1/2 cup at a time, waiting until almost all liqiud has been absorbed before adding more. Stir constantly. Cook 25-30 minutes or until rice is tender. Using additional water if necessary.
4. Stir in peas during the last 5 minutes of cooking. Stir in toasted pine nuts just before serving.

Curried Tomato and White Bean Soup

Curried Tomato and White Bean Soup...if you like Indian food you'll like this!

1 tablespoon olive oil
1 large chopped onion
1 tablespoon curry powder
3/4 teaspoon ground ginger
2 (150z) cans of white beans such as great northern or navy beans, drained and rinsed
1 (28 0z) can petite diced tomatoes, undrained
1 3/4 cup of water

1. Heat large saucepan over medium heat until hot. Add oil and onions; cook 5 minutes or until onions are tender.

2. Stir in curry and ginger, cook briefly. Stir in beans, tomatoes, and water. Bring to boil. Reduce heat to low; simmer 15 minutes.

Welcome to The Natural Mammy Blog.

I have been meaning to start a blog for some time now. I LOVE to cook and enjoy adapting the recipes I grew up with into healthier versions. I hope to share my recipes and learn some from you. I will also share and request product and place reviews from this community. The goal...find people with similar interest and build a supportive sharing community. I look forward to getting to know everyone!