Posts Tagged ‘food justice’
Sugar and Spice Pumpkin Oat Muffins, Roasted Pumpkin, Apple and Dried Fig Salad, Creamy Pumpkin Pasta with Portobello Mushrooms and Peas
Breads & Muffins, Vegetarian • Tags: food justice, holiday recipes, Inglewood, pumpkin recipes, roasted pumpkin, Siminski Park, SJLI
For nearly two years, I have volunteered with the Social Justice Learning Institute and its monthly Healthy Eating, Active Living workshops. The workshops feature a cooking demonstration, health and nutrition tips and planting and gardening advice. Two years in, it feels like the perfect time to start sharing some of those recipes. It’s October, and both Amir and absolutely love this month. Fall is here, and it ain’t going anywhere anytime soon, so get into it! Of course, the coming of fall means pumpkin recipes pop up everywhere. To avoid pumpkin boredom, use it in a variety of ways. For last weekend’s demo, we made Sugar and Spice Pumpkin Oat Muffins, Roasted Pumpkin, Apple and Dried Fig Salad and Creamy Pumpkin Pasta with Portobello Mushrooms and Peas. Head over to the Farm2Plate Culinary Club site for the full recipe, plus a couple more.
Click HERE for printable recipes. Continue Reading »
Peruvian Quinoa Stew
Vegetarian • Tags: Colorado, Ethnic Exploration, food justice, organic production, Peru, quinoa, sustainability, vegan, vegetarian
Although it is nearly impossible to run out of places to explore when it comes to this monthly feature, that does not mean we have never found ourselves truly digging around for a place that strikes our fancy. You have to truly be interested in it to make it interesting to others. That is not only the key for this recipe; it applies to anything. As Amir mentioned on a previous post, we are currently embarking on another healthier eating challenge, and it involves the ‘v’ word: vegan. When I first challenged myself to eat vegan, I was completely engaged in the lifestyle and found myself moving through it with no problem. For some reason, this time has been a much more challenging affair. I did not want to vegan-ify a culture’s recipe for our sake, so I looked around for something that would fit the bill. That was when I remembered that we both love quinoa. It is an ingredient that fares well in so many recipes, and with its roots in Peruvian cuisine, it was just the thing to investigate. Continue Reading »