maryrossfowler, Author at Daily Dose of Greens

Creamy Hungarian Mushroom Soup

May 6, 2020 by maryrossfowler Leave a Comment

It’s been a while since I’ve posted a new soup recipe, and that’s mainly because of a lack of inspiration. I made it through the winter with my old soup recipes, like my most popular Kenyan Maharagwe, my Simple Black Bean Soup, my Mexican Tortilla Soup, and my Creamy French Lentil Soup, among others. But recently I’ve been seeing recipes for Hungarian Mushroom Soup, so I was intrigued. Hungarian because of its large amount of Hungarian paprika, this soup also typically contains dill, thyme, and three or four kinds of dairy (!). You know exactly what I did — I veganized it!…

Greek Orange Honey Cake

April 23, 2020 by maryrossfowler Leave a Comment

Every May in Winston-Salem, the Greek Orthodox Church puts on a huge Greek Festival. Almost everyone I know goes, admittedly, for the FOOD. As a person who eats a plant-based diet, there isn’t much there for me. BUT I can always bend the rules a bit for a piece of baklava or something similar. Last week I came across a recipe for a cake with a nutty orange honey drizzle, and I knew I had to make a healthful version of a dessert with those wonderful Greek flavors. The result was surprisingly delicious! In fact, my daughter’s first bite of my Greek Orange Honey Cake made her eyes bulge with delight! …

Baked Coconut Donuts

April 8, 2020 by maryrossfowler Leave a Comment

Easter is on Sunday, so it’s time to be planning ways to make it a special day for your family without having the extended family over for a fancy brunch (thanks, COVID-19). This time of year is all about carrot cake and coconut cake, both of which I love. I already have a Carrot Cake Oatmeal on the blog, so this year I created some gorgeous Baked Coconut Donuts! These donuts turned out beautifully — cakey, moist, and the perfect amount of sweetness. …

Tofu Veggie Ramen with Pad Thai Sauce

April 3, 2020 by maryrossfowler 2 Comments

Is anyone else feeling the urge to try new recipes during this COVID-19 lock-down? I tend to crave Asian and Mexican flavors, so I’ve basically been alternating between the two (with a few pizza dinners in there, of course!). Earlier this week I pulled out my last remaining fresh veggies, a block of tofu, and two packs of ramen noodles and set to work on a Tofu Veggie Ramen. I started with a mild coconut ginger broth and whisked together a flavorful Pad Thai sauce to drizzle over the noodles, veggies, and tofu. The final result was so good, I decided this recipe needs to be on the blog! …

13 Simple + Healthful Bean Recipes

March 20, 2020 by maryrossfowler Leave a Comment

You may find that you’re at home with your family for the next few weeks, trying to cook meals that are nutritious and utilize those dried beans you’ve stockpiled to avoid going to the grocery store. Fortunately, beans are the perfect food! They contain protein, soluble fiber, good carbs, and a variety of beneficial phytonutrients. It’s a good idea to eat at least one cup of beans a day; your gut microbiome will thank you! To help you achieve this goal, I’ve given you one new recipe (Creole Beans & Rice) and linked 12 more bean recipes that are easy and family friendly. …

Potato and Chard Enchiladas with Artichokes

March 16, 2020 by maryrossfowler Leave a Comment

I’ve been making Isa Chandra Moskowitz’s potato and kale enchiladas for years. They’re delicious and Picky Husband loves them, so they’re in our regular dinner rotation. I decided to adapt those flavors into my own version and share it with you because enchiladas are so tasty and satisfying. My version — Potato and Chard Enchiladas with Artichokes — also gets the thumbs up from my family, so this is how I’ll be making them from now on. Sorry, Isa! …

Pink Primavera Sauce

March 5, 2020 by maryrossfowler Leave a Comment

If you’re like me, you’re constantly trying to feed your family new foods with the hope that they’ll love them and you can add them to your meal rotation. Most of my attempts result in an “eh, it’s good but not great” response from my semi-picky family. But this time I hit a home run with my Pink Primavera Sauce! …

Breakfast Cookies

February 5, 2020 by maryrossfowler Leave a Comment

Being a parent to two young kids is no joke. Mornings have become a divide-and-conquer task as we get both kids ready for school. When I have time, I prefer to make smoothies or oatmeal, but both of those must be fed to Luke (or cleaned off of the floor and walls later), which takes up my time when I need to be doing Abby’s hair or making the coffee. I needed something healthier than a handful of Cheerios that Luke could feed himself while I do other things in the kitchen. My solution was to create these delicious, nutrient-dense Breakfast cookies, and I gotta say, they’re pretty fantastic! …

Easy Coconut Tofu Nuggets

January 9, 2020 by maryrossfowler Leave a Comment

Happy New Year, friends!

I decided to start the year off with a recipe that’s so easy and delicious, you’ll want to make it over and over again. These Coconut Tofu Nuggets contain only four ingredients and are vegan, oil-free, and gluten-free! …

Creamy French Lentil Soup

December 11, 2019 by maryrossfowler 2 Comments

You may have noticed from my previous soup recipes that I’m all about hearty, filling soups. And this Creamy French Lentil Soup is no exception! Adapted from Oh She Glows Every Day, this lentil soup is highly nutritious, delightfully seasoned, and of course, 100 percent vegan. …

Curry Squash & Tofu Soup

October 30, 2019 by maryrossfowler Leave a Comment

It finally feels like fall, and all I want is hot, filling soup! I’ve already made a huge batch of my Weekend Chili, which is great as-is or poured over a baked sweet potato with avocado. But recently I’ve been craving curry everything, so I created this Curry Squash & Tofu Soup, inspired by a similar soup from one of my favorite local restaurants, The Porch. This soup is creamy, chunky, spicy, and oh-so nutritious! I could eat it every day!…

Blueberry Muffin Bliss Balls

September 19, 2019 by maryrossfowler Leave a Comment

I don’t know about you, but I’ve recently realized that my mom duties include being a full-time chauffeur now that I have a school-aged child. Having to rush out the door multiple times each day can make it difficult to plan and prepare nutritious snacks, and the packaged bars almost always have something gross in them (whey powder! palm oil! Ew.).

Once a week I try to let Abby help me make a snack that will last a few days and get her excited about being in the kitchen. Enter, bliss balls! Abby loves coming up with new flavors to try, and so far my favorites are these Blueberry Muffin Bliss Balls!…

Creamy Hungarian Mushroom Soup

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Greek Orange Honey Cake

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Baked Coconut Donuts

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Tofu Veggie Ramen with Pad Thai Sauce

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13 Simple + Healthful Bean Recipes

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Potato and Chard Enchiladas with Artichokes

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Pink Primavera Sauce

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Breakfast Cookies

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Easy Coconut Tofu Nuggets

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Creamy French Lentil Soup

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Curry Squash & Tofu Soup

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Blueberry Muffin Bliss Balls

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