All Posts In Amy’s Whole Food Cooking

How to Make Creamy Vegetable Soups (Minus the Cream)

by in Amy's Whole Food Cooking, March 28, 2014

Each of these soup recipes — cauliflower, broccoli and sweet potato — uses the same simple method and can easily be made in less than 20 minutes. The soups can utilize whatever seasonal vegetables are on hand and be built upon endlessly, just by adding different herbs and spices or by stirring greens in atRead more

Breakfast of the Month: Chai-Spiced Oats with Apricots and Pistachios

by in Amy's Whole Food Cooking, March 25, 2014

Make this tasty breakfast porridge when you need a change from the usual oatmeal routine. Creamy and warming with fragrant spices, this is the perfect dish to liven up any morning. Coconut milk adds a welcome richness to the steel-cut oats and the saffron and vanilla bean contribute an exotic twist. Sweetened by apricots andRead more

3 Ways Quinoa is About to Blow Your Mind (at Breakfast, Lunch and Dinner)

by in Amy's Whole Food Cooking, March 21, 2014

Quinoa is fast-cooking, versatile and protein-packed. Keep a pot of the cooked grains on hand (using the basic recipe below), and these meals will come together in 10 minutes for a nutrient-rich breakfast, lunch or dinner.

Dessert of the Month: Gluten-Free Pear and Almond Cake

by in Amy's Whole Food Cooking, March 18, 2014

Here is a cake worth adding to your repertoire — it’s super-fast to put together, pleases many dietary requirements (it’s free of gluten and dairy) and can either be dressed up or down depending on how you serve it.

Salad of the Month: Carrot, Feta and Parsley

by in Amy's Whole Food Cooking, March 11, 2014

Steamed vegetables absorb flavors more readily than their raw counterparts, making them ideal for lively dressings and marinades. They also create a substantial base for tasty cool-weather salads.

3 Ways to Make Tofu the Best Thing Ever

by in Amy's Whole Food Cooking, March 7, 2014

Tofu keeps well in the fridge for weeks and can become the basis of a tasty meal in minutes, making it a versatile protein that’s great to have on hand. Here are three very different ways to enjoy this adaptable vegetarian staple.

Smoothie of the Month: Banana, Date and Cashew

by in Amy's Whole Food Cooking, March 4, 2014

Sweet and creamy with an exotic twist, this smoothie can double as a light dessert. Banana and cashews create the smooth base, while dates add a sweet caramel-like flavor and vanilla, cinnamon and cardamom give the drink an irresistible fragrance. The dairy-free smoothie is especially easy to put together, as you’re essentially making the nutRead more

Breakfast of the Month: Meyer Lemon Cornmeal Waffles

by in Amy's Whole Food Cooking, February 25, 2014

Made with 100% whole grains, these waffles have a tasty, nutty flavor and a more robust texture than the average waffle. In addition to the cornmeal, you can use whatever whole-grain flour you have on hand, including whole-wheat or spelt flour. The addition of almond meal and coconut oil adds a mild, sweet flavor andRead more

Dessert of the Month: Mango-Coconut Rounds

by in Amy's Whole Food Cooking, February 18, 2014

Which to love more about these sweets: the tropical flavor of the dried mango and coconut — or the ease and speed with which the recipe comes together? Either way, these are a great treat for the gray winter months when fresh fruit is hard to come by and you need a burst of sunshine.