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Cheesy Vegetable Soup

April 12, 2021 by maryrossfowler 2 Comments

featured

Happy spring! It’s warm and colorful outside, which typically makes me more interested in eating salads. But I’m a soup-all-year kind of person, so a couple of weeks ago I created this Cheesy Vegetable Soup to satisfy a craving for an uncomplicated cashew cream-based soup. I loved it so much, I’m already wanting to make it again! …

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Filed Under: Entrees, Kid Friendly, Recipes, Soups, Vegan Tagged With: broccoli, carrots, cheesy, creamy, oil free, potatoes, soup, vegan, vegetables

Mini Corn Dogs

July 25, 2016 by maryrossfowler 1 Comment

mini corn dogs

Ever since I posted my carrot dog recipe a few weeks ago, people have been raving about how much they taste like real hot dogs! I decided to use my carrot dog marinade on baby carrots to make a snack-sized, toddler-friendly version: mini corn dogs! …

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Filed Under: Kid Friendly, Recipes, Snacks, Vegan Tagged With: carnival food, carrots, cornbread, garlic, kids, liquid smoke, marinated, mini, snack, tamari, vegan

Carrot Cake Oatmeal

March 8, 2016 by maryrossfowler Leave a Comment

carrot cake oatmeal

It’s finally feeling like springtime here in Winton-Salem, which means the flowers are blooming, birds are chirping, and Abby is playing outside again! After being indoors with my almost two-year-old all winter, it’s such a treat to be able to play outside and work in the garden again. …

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Filed Under: Breakfast, Kid Friendly, Recipes, Vegan Tagged With: breakfast, buckwheat, carrots, cinnamon, coconut, ginger, gluten-free, oatmeal, oats, pecans, vegan

Broccoli Salad

September 15, 2015 by maryrossfowler 1 Comment

broccoli salad

I’ve been craving colorful salads lately — especially ones that are easy to make, oil-free, and hearty enough to stay good in the fridge a few days. Since I rarely eat broccoli raw, I decided to come up with a broccoli salad that gets me excited about eating this cruciferous veggie that usually tastes like sulfur.

Traditional broccoli salads contain junk ingredients, such as bacon bits, mayonnaise, and sugar. I decided to leave out the bacon and sugar and replace the mayo with a dressing made of cashew cream and apple cider vinegar. The vinegar actually cuts the bitter flavor of the raw broccoli!…

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Filed Under: Recipes, Salads, Side Dish, Vegan, Weight Loss Tagged With: broccoli, cabbage, carrots, cashews, cruciferous, gluten-free, raisins, salad, seeds, vegan

Ethiopian Stuffed Cabbage

June 8, 2015 by maryrossfowler Leave a Comment

stuffed cabbage

Last week in my CSA crate I received a beautiful head of cabbage, so I decided to concoct a flavorful entree that features cabbage! Cabbage is often used in Ethiopian cooking, which I love, so I knew this dish would be one of my favorites.

I combined the commonly-used Ethiopian spices — turmeric, cumin, garlic, and ginger — with a naturally creamy mash of potatoes, carrots, white beans, and onion, and served it all stuffed into steamed cabbage leaves. If you don’t want to take the time to stuff cabbage leaves, you can always chop your cabbage and cook it with your other vegetables!…

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Filed Under: Entrees, Recipes, Vegan, Weight Loss Tagged With: anti-inflammatory, beans, cabbage, carrots, Ethiopian, gluten-free, potatoes, turmeric, vegan

Spring Salad with Apple Shallot Vinaigrette

March 26, 2015 by maryrossfowler Leave a Comment

featured

If you search the Internet for Easter recipes, the results will undoubtedly be sugar-laden treats full of artificial dyes. But why is this the case? Why must we celebrate every holiday with ungodly amounts of sugar and fake ingredients?

To counter the Easter junk food, I created a colorful spring salad that would make a beautiful starter salad for your Easter lunch. This salad is a blend of mâche and baby greens topped with roasted golden beets and carrots, watermelon radishes, goat cheese crumbles, hemp seeds, and a homemade apple shallot vinaigrette. …

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Filed Under: Recipes, Salads, Side Dish, Weight Loss Tagged With: beets, carrots, Easter, salad, spring, vegetarian, vinaigrette, watermelon radish

Veggie Pot Pie

January 10, 2015 by maryrossfowler 8 Comments

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Ah, the classic favorite one-dish meal: the pot pie. It doesn’t get much more comforting than a forkful of hot vegetables in herb gravy with a flaky crust.

If you’re like me and you grew up eating chicken pot pie, I promise this veggie pot pie tastes so good you won’t even miss the chicken (there’s plenty of protein from the beans and the chickpea herb crust). And let’s be honest, the best part about pot pie is the crust anyway, amirite?…

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Filed Under: Entrees, Kid Friendly, Recipes, Vegan Tagged With: broccoli, carrots, chickpea crust, featured, gluten-free, one-dish meal, onions, pie, potatoes, thyme, vegan

Roasted Vegetables with Mustard Vinaigrette

January 7, 2015 by maryrossfowler Leave a Comment

Roasted vegetables

I don’t know what it is about roasting vegetables that makes them taste so good, but I’ve really been into this method of cooking lately. Last week I roasted beets for my Caraway Beet Soup, and this week I roasted a vegetable medley and served it on a bed of steamed kale with a mustard vinaigrette drizzle. If you don’t like mustard, you could add balsamic vinegar or just eat this dish plain!…

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Filed Under: Entrees, Side Dish, Vegan, Weight Loss Tagged With: anti-inflammatory, apple cider vinegar, broccoli, brussels sprouts, carrots, cauliflower, dairy-free, gluten-free, kale, mustard, potatoes, roasting, vegan

Anti-inflammatory Soup

December 11, 2014 by maryrossfowler Leave a Comment

anti-inflammatory soup

Arthritis. Is. Terrible.

I know this because it is a symptom of lupus, and since I came down with a cold last week, I’ve been having lots of it. …

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Filed Under: Entrees, Recipes, Soups, Vegan, Weight Loss Tagged With: anti-inflammatory, carrots, cashews, ginger, green tea, inflammation, soup, sweet potatoes, turmeric

Sherried Carrot Bisque

November 7, 2014 by maryrossfowler Leave a Comment

DSC00732

Every year when the weather starts to turn cold, I find myself craving hot, comforting soups. And to me there is nothing more comforting than a creamy bisque. Unfortunately, most restaurants put heavy cream (35% saturated fat) and oil (100% fat) in their bisques, making them promoters of heart disease….

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Filed Under: Recipes, Soups, Vegan Tagged With: bisque, carrots, gluten-free, soup, vegan

Hi, I'm Mary Ross! I am a Registered Dietitian in Winston-Salem, NC. I manage my lupus and promote disease prevention with a plant-based diet and overall healthy lifestyle. I love cooking, sports, gardening, and spending time with family!

Email me at DailyDoseOfGreensRD@gmail.com

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