Stuffed Kale Rolls

December 11, 2014 in Vegetarian Entrees

Meet the new Cabbage Rolls. Only with Kale.

Stuffed Kale Rolls

The New Cabbage Rolls have arrived. AKA Kale Rolls.

Remember cabbage rolls? So popular in the 1970’s when I was a kid. These rolls were so popular, they even appeared on our school lunch menus. And, surprisingly, they were Good!

Now all of that yummy, comforting goodness has gone 21st century: Kale Rolls. They are just as good as cabbage rolls, with more flavor because of the kale.

You do have to blanch the kale first to soften it, and then these can be prepared the very same way that you prepare cabbage rolls. I like to use a pilaf recipe with fruit and nuts, and then I tossed in some crumbled goat cheese for tartness and creaminess. The combo of flavors and textures is heavenly here.

And, if you need a festive meatless  holiday dinner for the vegetarians at your table, these fit the bill perfectly. Perfec t for a Meatless  Monday holiday meal.

Happy, happy Holidays to you!

– posted by Donna

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Sweet Potato Crust Vegetarian Quiche Cups

November 10, 2014 in Breakfast, Vegetarian Entrees

Sweet potato quiche cups

Crispy Sweet Potatoes make a fabulous crust!

Some folks might like these little quiche cups because they are grain free and gluten free. Some because they are vegetarian and make a great Meatless Monday treat. Some folks are looking for whole food recipes. As for me, I just make them becasue they’re delicious.

Thin strips of sweet potatoes make delicious, crispy crusts for these fall flavored quiche cups. You can serve them for breakfast or as a breakfast for dinner treat.

You just oil the muffin tins and place thin strips inside, patting down to form the crusts. Then, you spray the tops of the strips with oil and bake for a few minutes to give the crust a head start. Then, you’re off!

These little gems would be so pretty on a platter to feed a crowd, so if a holiday breakfast is in your future, try these flavorful and comforting mini quiches to please a crowd.

– posted by Donna

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Spiderweb Pizza with Black Olive Spiders

October 20, 2014 in Entrees, Vegetarian Entrees

Pizza all dressed up for Halloween!

Spiderweb Pizza

Black olive spiders on a spiderweb pizza.

One easy, fun and festive way to let your food “dress up” for Halloween: Spiderweb Pizza.

With apologies to all y’all who dislike cutesy food, I share this Halloween pizza because, well, it’s just too cute not to share.

I have been making black olive spiders for 30 years – and turning my deviled eggs into spider eggs. So, why not add spider olives to pizza? I asked myself. Turns out, there’s no reason.

For each spider olive, you will need one jumbo olive and one medium olive. CUt the jumbo olive into thin lengthwise slices for use as the spider’s legs. Then, cut the medium olive into halves lengthwise to form the body of the spiders. Annnndd . . . that’s it. Just add these beauties to individual pizzas and turn your easy pizza dinner into a Halloween party!

For the spider web, there are lots of choices: sour cream, cream cheese or Greek yoghurt all work well. You could also use string cheese and use thin pieces of the cheese to form the web. Easy – peasy, I promise!

Happy Hauntings, All!

Spider Pizza

Pizza – all dressed up for Halloween

Other Halloween Pizzas:

Creepy Halloween Pizzas, Katrina’s Kitchen
Ghostly Halloween Pizzas, Foodista
Halloween Pizza, Kelly Bakes

– posted by Donna

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Pumpkin-Shaped Pumpkin Mini-Quiches

October 16, 2014 in Breakfast, Dairy-Free, Gluten Free, Holidays, Vegetarian Entrees

More pumpkin goods! An easy, dairy-free autumn breakfast or savory snack.

Pumpkin Mini-Bundt Quiches

Pumpkin Mini-Bundt Quiches

Pumpkin in both shape and content. You could just as easily bake these mini-quiches in regular muffin tins if you don’t have one of these snazzy numbers, and they’d be just as tasty a savory fall breakfast or snack. But if you want to add a little extra seasonal flair, I loved how the quasi-pumpkin shapes turned out. Totally dairy-free, and if you omit the pretzel stick garnishes for stems, paleo as well.   Read the rest of this entry →

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IFBC 2014: Eat Food, Not Too Much, Mostly Plant-Based Diets

September 25, 2014 in Vegetarian Entrees

Reflections on #IFBC Seattle and the foundations of our food.

Marinated Veg

Marinated Veggie Salad Jars (click through for the recipe!)

 

As predicted and expected, we had a grand time at IFBC in Seattle last weekend. The surroundings, the conversation, the company, the food samplings, and yes, the swag. I always walk away from a conference recharged and refreshed, and this was no exception.

Out of many thought-provoking and entertaining sessions, one of the most engaging was the first, with Karen Page and Andrew Dornenberg,  two of today’s most renowned food writers who shared their inspiring story with warmth, wisdom and humor. I’ve been a fan for many years, and started using the seasoning guidelines tucked away in the back of my dog-eared, stained and scribbled-upon copy of Culinary Artistry long before they came out with the gloriously exponential expansion of that idea, The Flavor Bible. (Forgive me for sounding like a bit of a hipster.  How did the hipster burn his tongue? He drank his coffee before it was cool.)

Page has just come out with the Vegetarian Flavor Bible, the ebook of which was generously given to attendees to peruse (I can totally vouch for its excellence), and the last part of their presentation was devoted to talking about the potential health benefits of a plant-based diet, with emphasis on veganism – and certainly many have found great results from this approach. Being people who are passionate about all kinds of food and many approaches to health, including those for whom a vegan diet might be detrimental to their health, there was of course some online conversation among attendees; for just a moment, you could sense the #ifbc Twitter stream shifting uncomfortably in its seat.

And then we headed into the beef butchering demo. #ironyorjustuncannyjuxtaposition #thingsyoucantmakeup   Read the rest of this entry →

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Zucchini Petals Frittata Recipe

June 20, 2014 in Breakfast, Vegetarian Entrees

Don’t you just love zucchini season?

Zucchini Frittata Recipe

Pretty zucchini petals top a luscious frittata

I am one of those strange people who loves zucchini season – for more than just zucchini bread. I love it in so many things – and I look forward each year to when it is abundant and cheap!

As proof that I love zucchini, I have made it in many, many creative forms: I have made zucchini rolled into a one pot meal, turned into savory s’mores, baked in ramekins with eggs, made into salsa verde, and stirred into zucchini crudo salad.

My latest zucchini fest involves a skillet and eggs: a frittata. Instead of just dicing it and stirring it into the egg mixture, I decided to try a more attractive way of using the zucchini – it turned out so pretty – sort of an edible breakfast centerpiece. The zucchini slices look just like flower petals arranged artistically.

You need an 8 to 10 inch non-stick skillet for this recipe – I used an 8 inch, and the frittata puffed up to the top and was the perfect thickness.

This is an easy, quick dinner with just a few ingredients – yet pretty enough to impress friends and neighbors. A summer staple at our house, for sure!

– posted by Donna

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Rocket Man Pizza

April 10, 2014 in Entrees, Gluten Free, Vegetarian Entrees

 Never tried an arugula-topped pizza? 

Arugula, ricotta, chevre, and feta + garlic, lemon and thyme vinaigrette, topped with toasted hazelnuts = Rocket Man Pizza (with gluten-free crust from Bob’s Red Mill)

I’m sure Hopworks Urban Brewery in Portland has many other delicious pizza offerings and other excellent far, but I wouldn’t know. Ever since encountering their “Rocket Man” pizza (rocket as in the UK name for arugula), I haven’t been able to bring myself to order anything else. It’s arugula tossed in a lemon-thyme (a long, long thyme?) vinaigrette, atop a bed of ricotta, chevre and mozzarella, sprinkled with feta and toasted hazelnuts as a final flourish.

I had the chance to hang with Donna and the family this weekend, and in an early celebration of my daughter’s 6th birthday, we had a pizza party with a variety of pies; some pre-made, some make-your-own. I’ve been wanting to try an approximation of HUB’s Rocket Man for a while now, so this was the perfect excuse to give it a shot.  Read the rest of this entry →

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Caulicannon: Irish Comfort Food – minus the carbs

March 16, 2014 in Gluten Free, Healthy Fare, Holidays, Side Dishes, Vegetarian Entrees

A low-carb, nutrient-packed version of the Irish comfort food classic for St. Patrick’s Day.

Caulicannon: The Irish Comfort Classic made low-carb.

This is certainly a last-minute entry for the St Patrick’s Day recipe bonanza that’s blown up the foodblogosphere all week, but the brainstorm just hit me yesterday and it would be remiss of me not to share it with you posthaste. I was hanging out on Pinterest with my morning coffee as per usual, thinking how lovely a nice bowl of creamy, starchy colcannon would be. Wait a minute, I’ve come to love cauliflower rice, why not use cauliflower mash as the foundation of a low-carb colcannon?

All on its own, I do generally prefer either ricing cauliflower or roasting it,  rather than the pureed version that can be substituted for potatoes, but in this instance, it really hits the spot. My only regret is not doubling the recipe so I’d have more leftovers.

Slainte to all! Read the rest of this entry →

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Kicking Off 2014: A Roundup of Veggie-Centric Dishes

January 2, 2014 in Healthy Fare, Vegan Recipes, Vegetarian Entrees

Veggie-Centric Recipes to Kick Off 2014!

Raw Beet and Butternut Slaw

‘Tis the season to renew commitments to health and self. There are hundreds of possible approaches out there, so far be it from us to suggest which one is right for YOU as an individual, as every person has unique needs, but the one thing ANY health centered plan has in common? VEGGIES. Lots and lots and lots of veggies! Whether low-carb or vegan or paleo or vegetarian or primal or flexatarian or Weight Watchers or Dukan or primal or or what-have-you, increasing the amount of nutrient-dense vegetables is just a given.

So rather than zero in one one particular approach, we thought we’d share a collection of veggie-centered (as in made only or primarily from vegetables, with other ingredients as accompaniment only) recipes that would be great for just about any plan, either as-is or with only minor modifications. You’re bound to find something that works for you. Hope some of these find their way into your menu regardless of your chosen approach – or even independent of any “approach”.

Cheers for a healthful New Year!

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Chartreuse of Vegetables: A Vintage Show-Stopper for Any Holiday Table

December 23, 2013 in Gluten Free, Holidays, Oh My!, Vegetarian Entrees

An all-vegetable extravaganza sure to dazzle any holiday table!

Chartreuse of Vegetables: A hearty family treasure that’s guaranteed to bring out the oohs and ahhhs.

I’ve been looking forward to resurrecting this dish for years. My adoptive mother is a loving and lovely woman, but unlike my fabulous birthmom from whom I inherited my culinary chromosome and with whom I share this blog, she was NOT much of a cook, or even much of a food lover. (Trust me, she will tell you that herself with zero compunction!). But once in a great while, to the total surprise of me ad my sister, she would bust out with something astonishing. Of course, as kids we were horrified at first. “A cake made of VEGETABLES? Eww! Jeez, Mom, you’re so weird.” She made it for several years, and we rolled our eyes every time – but it secretly grew on us, just a little.

As with many things, I look back on that now with much greater appreciation, and have always wanted to remake it with a few upgrades and tweaks.

Warning: This is not a quick recipe, nor an uncomplicated one. But if you enjoy going all-out for a special occasion and want to linger in the kitchen once in a while, turn on some tunes and get INTO it – with a satisfying payoff in the end –  this absolutely is the holiday recipe for you.

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