Eggs in Root Vegetable Baskets (Whole30) (Dairy Free) (Grain Free)

Simple, stunning eggs for your breakfast table.
Eggs in Root Vegetable Baskets

Pretty little baskets of root vegetable breakfast goodness are so, so easy and yet pretty enough to impress company!

Whole30 goodness has inspired me to make these delightful little whole food “baskets” with baked eggs. They couldn’t be easier – or more impressive. They take just a few minutes of prep, and that includes spiralizing the veggies.

So, I like omlettes as much as the next person. But. They can get boring. Making these little root vegetable baskets of goodness are just the ticket out of Boredomville.

All you do is spiralize the veggies, toss them in a little olive oil and press them into large muffin tins. If you don’t have a spiralizer, my first suggestion is GO BUY ONE! This is one of the best kitchen gadgets I have purchased. Ever. So, so easy to use and results in so much adventurousness in the kitchen! While you’re waiting for your spiralizer to arrive, you can make this recipe by grating the veggies on the large holes of a box grater. This won’t be a s pretty as the effect you get with a spiralizer, but it will work.

This dish just takes minutes of prep and then about 40 minutes total in the oven.

One tip: if you like your veggies crunchy, use very few veggies. If you like your veggies a little softer, use more veggies per muffin tin. That way, the veggies are more crowded and tend to steam more. I like the crunch factor, so you can see in the photos that the veggies are pretty crisp.

This is so easy and fun that I will make these pretty much every weekend. For the rest of my life.

Root Vegetable Eggs

Eggs in Root Vegetable Baskets

Serves 6

1 large Russet potato, peeled
1 large sweet potato, peeled
1 large beet, peeled
2 tablespoons of olive oil
6 large eggs
A sprinkle of Salt and pepper

Preheat oven to 400 degrees.

Spiralize the veggies on a thin setting, so that veggies are about the size of spaghetti noodles. (NOTE: If you don’t have a spiralizer, grate the veggies on the large holes of a box grater.

Toss veggies in oil and then press them into 6 tins of a large muffin tin. You could also use one-cup ramekins. Bake for 20 minutes. Check frequently every 2 minutes until vegetables are almost done to your liking. (They will cook a little more with the eggs added, so you let them be at least a little al dente.)

Remove from oven and crack one egg into the well of each muffin tin. Bake for another 10 to 12 minutes, depending on how you like your eggs.

Remove from oven and sprinkle with salt and pepper. Let cool for just a minute or two and then run a knife around the edges of each baked egg bundle. Remove carefully and set on serving plates. Serve immediately.

Root Vegetable Eggs

Eggplant Tahini Sauce over Onion Noodles

A rich, creamy eggplant sauce that just happens to be vegan, served over super-simple, low-carb onion noodles. 

Onion Noodles with Eggplant Sauce

Onion Noodles (Onioodles?) with Eggplant Sauce

Zoodles zoodles everywhere! Can I even express how much I love that vegetable-based noodles (not just gluten-free, but grain-free) have gotten so popular and are so increasingly easy, what with the excellent Paderno as well as a few other spiralizing options? Our own zoodle variations include both pad thai and puttanesca, as well as a pappardelle made with no special equipment other than an ordinary vegetable peeler. I’ve tried and enjoyed them all – but I admit it never occurred to me to experiment with onions, until I came across Michael Richard’s recipe for Onion Bolognese in one of my favorite new cookbooks, “Genius Recipes”  from the always topnotch Food52.

This post piggybacks on not one but two geniuses from the aforementioned collection: Michel Richard and  Francis Lam. How do the onions not just become caramelized, I wondered? Don’t get me wrong, I love me some caramelized onions, but they don’t seem like they’d stand up, texture-wise, as a pasta variation. Solution: You steam rather than saute them. And Francis Lam’s eggplant sauce is similarly simple: cooking the eggplant down in good oil and a few flavor mates (I decided to add some tahini and lemon, as well as some fresh veggies to finish), until it naturally becomes rich and creamy.

And hey! Look at that: we just so happen to have stumbled upon a recipe that’s not only gluten, grain and dairy-free (and low carb, depending on how hardcore you have to be), but also paleo and vegan. I didn’t even mean to. …

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Dairy-free Mac and Cheese (Vegan Recipe)

Vegan Macaroni and Cheese

One of my favorite recipes for mac and cheese contains no cheese. None. Which makes it the perfect mac and cheese to pack in school or work lunches or for picnics. No cheese to get all greasy and globby when it is room temperature. This mac and cheese stays creamy and delicious forever.

I created this cheese-less mac and cheese recipe a few years ago while writing a vegan cookbook with co-blogger Anne: Virgin Vegan: Everyday Recipes for Satisfying your Appetite. The color comes from the carrots and the creaminess comes from the soaked and blended cashews. I also add a little nutritional yeast for a little of that Parmesan taste, but if you don’t have any on hand, it will work just fine.

I often make up a batch of this and stash it in my fridge and it lasts for most of a week – for lunches. A little scoop of this and a half sandwich makes the perfect lunch.

Fall is on the way, y’all. Time for some mac and cheese!

Cashew Cream and Roasted Carrot Mac and Cheese (Vegan Recipe)
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: Vegan
Serves: 4 to 6
  • 2 cups raw cashews
  • 16 ounces macaroni
  • 2 large carrots, peeled and sliced ¼-inch thick
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1½ cups Vegetable Broth
  • 3 tablespoons lemon juice
  • 1 tablespoon cayenne pepper sauce
  • 8 ounces silken tofu
  • ½ cup coconut milk
  • ¼ cup nutritional yeast
  • ½ cup finely crushed potato chips
  1. Cover cashews in boiling water and let soak at least 30 minutes. Cook macaroni in salted water to al dente stage according to package directions.
  2. In a large skillet, sauté carrots in oil for 2 minutes over medium-high heat. Add onion and cook another 3 minutes. Add in garlic and cook another minute or so, until garlic is fragrant and all vegetables are softened.
  3. Drain water off of cashews and place nuts in a blender with skillet mixture, salt, broth, lemon juice, and cayenne pepper sauce; blend until very smooth. Add tofu, coconut milk, and yeast and blend again until very smooth. Stir together the blender mixture and macaroni.
  4. Spread in a 9 by 13 inch pan. Sprinkle potato chips on top. Broil about 3–6 inches from heat until potato chip crumbs are lightly browned. Serve immediately

See also:

Uber Creamy Cheeseless Mac and Cheese, Cheeky Kitchen
Vegan Mac and Cheese, Healthy Blender Recipes
Green Mac and Cheese, No Recipes

Easy Savory Falafel Waffles

Savory Falafel Waffles

Falafel in waffle form for the new year

For me, the best part of falafel is the crispy outsides, so I figured I could make these in waffle form and increase the crispiness – times 1,000.

These are a win, and I will be making them a lot in the New Year – not just for Meatless Mondays. I like them slathered with a Greek or Aussie yoghurt. We are currently obsessed with Noosa at our house, just FYI.

Chickpeas are such nutrition powerhouses, I love to create new ways to use them.

These would be great frozen and then heated in your toaster for a quick meatless meal any day of the week.

The more veggies, the better, I say!


1 can (15 ounces) can of garbanzo beans, drained and rinsed
3 large eggs
1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, pressed
1/4 cup diced parsley leaves
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon baking powder
2 teaspoons lemon zest
1/2 teaspoon salt
3/4 cup dry breadcrumbs
Oil for brushing waffle iron
Cucumbers, tomatoes, dill as a garnish

Process to very small bits  in the food processor the beans, eggs, olive oil, onion, parsley, cumin, coriander, baking powder, lemon zest and salt.

Stir in the bread crumbs. Let mixture sit for 10 minutes.

Heat a waffle iron to high heat. Brush with oil. Spoon on the falafel batter and cook to desired doneness.

Other bloggers do falafel:

Falafel, Closet Cooking
Falafel Bean Patties, Eat Live Run
Southwestern Falafel with Poached Eggs, The Curvy Carrot
Vegan Falafel, The Perfect Pantry
Herb and Pistachio Falafel, Eats Well with Others


Cilantro Veggie Curry with Veggie Sauce

Nothing but goodness in this all-veggie curry with veggie sauce, plus extra veggies.

Cilantro Veggie Curry

Cilantro Veggie Curry with Veggie Sauce, plus extra veggies with veggies on top.


This is the perfect warm, mildly spicy dish for January, as it fits into just about ANY health-conscious approach to eating you can think of. It’s vegetarian. It’s vegan. It’s gluten and dairy-free. It fits with paleo, Whole 30, and all other manner of dietary reset plans. Even if your only resolution was to eat more vegetables, period, this fits the bill and then some. Bottom line, it’s absolutely packed with vegetables and vegetables only, save for the spices and broth – the sauce itself is made from pureed veggies that are incorporated into the dish itself.  You cannot go astray with this one.

I fist discovered a version of this in Nigella Lawson’s How To Eat, and have been tinkering with it for years. My latest additions are golden beets and cilantro, plus a touch of turmeric, all of which brighten the dish up. This iteration isn’t terribly spicy – you could certainly add more cayenne if you like, or more heat in another form. Add it to your meal in any of the aforementioned approaches. …

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Stuffed Kale Rolls

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

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

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

Pumpkin-Shaped Pumpkin Mini-Quiches

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.  …

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

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  …

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