How to make healthy choices every day

7 More of Your Favorite Sauces Made Vegan I had so much fun writing 7 of Your Favorite Sauces Made Vegan, and it got such a good response, that I thought I just had to do it again with seven more sauces. In the first article, I shared recipes for tomato sauce, Alfredo sauce, chile sauce, peanut sauce, Queso cheese sauce, pesto sauce and three kinds of gravy. As I explained last time, sauces elevate a meal, turning them from a bunch of ingredients on a plate to a composed dish. Knowing how to make your favorite sauces vegan gives you more options when it’s time to make dinner. To give you even more options, here are seven more amazing sauces in vegan form.

Meatless Mondays: Beet, Carrot and Sorghum Burgers I love these burgers and I make them every summer during beet season. I had exactly enough beets and carrots from my modest garden this year to make a batch of these burgers. They went fast. At my house, we love them topped with melted cheddar (as seen here) or goat cheese and all the regular burger fixin’s.

Kiwifruit Banana Spelt Cake Spelt is an ancient grain, a species of wheat that prevailed long before the hybrid version that we use today. Spelt flour is very high in nutrients and has more protein than the modern wheat. The gluten in spelt is gentle and can be enjoyed by many who might have a wheat allergy but is not suitable for people on a gluten free diet. It is nuttier and sweeter and is absorbed more easily by the body. In baking because it doesn’t rise as much as regular flour, it produces cakes and breads that have the consistency of a pie or a dense quiche. I have baked with spelt before but never by itself.

Almond Butter, Dark Chocolate & Coconut Cookies recipe on Food52.com Author Notes: These cookies bake up gorgeously, with a crackled top and chewy interior. They are delicious as is or with a handful of dried cherries stirred in with the chocolate and coconut. (less)Author Notes: These cookies bake up gorgeously, with a crackled top and chewy interior. They are delicious as is or with a handful of dried cherries stirred in with (…more) - Sarah | strawberryplum

The Life Changing Crackers The funny thing about writing a blog, is that I never know how popular my recipes will be. Often, I think I have a real zinger and no one really seems to appreciate it on the same level as I do. Then I post something rather simple and everyone goes nuts about it. Curious. Moroccan-Spiced Millet-and-Lentil Salad Recipe nutritional information Serves 6 You might think of this salad as a versatile winter tabbouleh.

Beet and Feta Burgers recipe on Food52.com Author Notes: Being vegetarians of course means that we have tried our fair share of veggie burgers. There are a gazillion meat substitute products out there, but we prefer a straight up delicious veggie burger. The flavor and texture of the beetroot is essential and affects everything in the burger. We have added feta cheese for extra flavor, but you could sub it for tofu as well. (less)Author Notes: Being vegetarians of course means that we have tried our fair share of veggie burgers. Banana Yogurt Bread with Walnuts There's nothing better than the sweet, comforting scent of warm banana bread wafting out of the oven. This recipe includes all the homey goodness of grandma's banana bread, and happens to be all natural and organic. Ingredients: 1/2 cup organic unsalted butter, melted 1 cup organic sugar 2 organic eggs 1 teaspoon organic vanilla extract 1 1/2 cup organic all purpose flour (or gluten-free flour) 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup whole milk plain yogurt 1/2 cup chopped raw walnuts, roughly walnuts 2 medium bananas, smashed 1/2 banana cut into small cubes

Paleo Flourless Disappearing Mounds Cookies The name Disappearing Mounds Cookies for these grain-free, paleo cookies has a double meaning. About halfway through baking them, the cookie dough had risen and spread just enough so that the cookies literally looked like large mounds. I know this because I swapped and rotated the baking sheets at that point. (I’ve been adding this step with a few of my cookie recipes lately, just to ensure even baking and no burning of any cookies.) However, by the end of the baking time, the mounds almost entirely disappear as the cookies spread and flatten (as you can see in the photos).