Dairy Free, Food, Gluten Free, Grains & Rice, Nut Free, Side Dishes, Trim Healthy Mama, Vegetarian

Basic Baked Brown Rice

Comes out perfect every time! Taken from one of my favorite, reliable cookbooks, The Vegetarian Mother’s Cookbook by Cathe Olson. Ingredients 1 1/2 cups brown rice 1/2 teaspoon salt 2 1/2 cups boiling water 2 teaspoons olive oil Directions Mix salt into rice. Pour boiling water and oil over rice; cover and bake at 375… Continue reading Basic Baked Brown Rice

Breakfast, Food, Nut Free, Quiche, Vegetarian

Tomato Basil Quiche

Perfect in high summer. Pairs well with Easy Pie Crust. Ingredients 2 tablespoons avocado oil, divided1 onion or several scallions, chopped 2 tomatoes, sliced 2 tablespoons flour 6-8 tablepoons fresh chopped basil 3 eggs, beaten 1/2 cup milk (use cream for an indulgent quiche)salt and pepper to taste 1 (9 inch) unbaked deep dish pie… Continue reading Tomato Basil Quiche

Beans/Legumes, Dairy Free, Food, Gluten Free, Nut Free, Soups & Stews, Vegetarian

Honey Baked Lentils

This easy and wildly popular recipe floated around the Mothering.com boards (affectionately referred to as MDC) during the mid-2000s, when I was active during my third pregnancy. We serve it over rice; you could try it over other grains (like quinoa), with pitas or flatbread, or as a soup with a crusty bread. (Basic Baked… Continue reading Honey Baked Lentils

Food, Gluten Free, Nut Free, Sauces & Dips, Vegetarian

Basil Sunflower Seed Pesto

Ingredients 4 cup coarsely chopped fresh basil leaves1 cup unhulled raw sunflower seeds (I used hulled)1/2 – 1 cup olive oil (I found 1/2 cup to be too little)1 cup freshly grated Parmesan2 tbsp sweet butter, softened2 cloves garlic, crushed Directions In a blender in batches, or in a food processor, puree the basil with… Continue reading Basil Sunflower Seed Pesto