These dill cauliflower fritters with lemon yogurt sauce are the perfect light meal for me. Cauliflower keeps things light and a lemon-spiked Greek yogurt sauce adds a little protein boost to keep you full.
I started making these fritters because I always seemed to have a half head of cauliflower in the fridge that needed to be used. You know, the kind that is starting to get those ugly brown spots that no one wants to eat even though it doesn’t taste different. Continue reading
Posted in Appetizer, Quick and Easy, Vegetarian Main Dish
Tagged Cauliflower, Dill, Eggs, Lemon, Quick and Easy, Vegetarian
This caramelized onion tart with goat cheese is no ordinary appetizer. It has everything going for it. Let me explain why the strawberry vanilla rhubarb jelly is the special ingredient that takes it over the top.
Strawberry and rhubarb are a classic combination of sweet and tart that just work. This jelly adds vanilla, which amplifies the sweetness of the strawberry and add a “strawberries and cream” kind-of vibe to the jelly. Continue reading
Panzanella is a rustic Italian style salad that uses stale bread and tomato. From there, many variations to this classic recipe can be found.
When researching this recipe, I found that no two recipes look alike. They all vary based on the bread to tomato ratio, if cheese is used, what other vegetables are used, and even the type of dressing. Continue reading
Posted in Quick and Easy, Salad, Vegetarian Main Dish
I love pasta, and therefore, it is hard to believe that I have not tried this smoky pumpkin pasta before now. The creamy sauce clings to the pasta in a way that is reminiscent of mac and cheese, but the flavors are more sophisticated.
The pumpkin really elevates the other savory flavors in the dish without getting lost itself. Its creamy earthy tones are balanced by the smokiness of the paprika, which also brings the smallest touch of heat. Continue reading
Posted in Pasta, Quick and Easy, Vegetarian Main Dish
Tagged f, half and half, Parmesan, Pumpkin, Quick and Easy, Smoked paprika, Vegetarian
Friends, it has been a busy fall as usual (busy but good), and I have not been posting as often as I like to. Today I have a great fall recipe for you to try, purple sweet potato and kale mini crustless quiches, and there will be many more recipes coming once winter break has started!
So, more about quiches!
Quiches are supposed to be more custard-like than a fritatta or egg bake because they have more dairy in them. I love adding cottage cheese for a portion of my dairy because it adds a boost of protein. The little chunks also create air pockets when baking, so this recipe will yield a light and fluffy quiche. Continue reading
Posted in Breakfast, Gluten Free Dishes, Quick and Easy, Snacks, Vegetarian Main Dish
Tagged Cheese, Eggs, Kale, Sweet Potato, Vegetarian
Have you ever tried pan seared potato gnocchi? The soft, pillowy gnocchi get chewy and caramalized on the outside and stay tender on the inside. I made mine with asparagus and mushrooms served with a miso sauce!
When I first tried this recipe, I tried making my own potato gnocchi. The end result was delicious, but the process was a sticky gooey mess. Needless to say, that recipe needs a touch more work before it comes to the blog. Continue reading
Posted in Pasta, Quick and Easy, Vegan, Vegetarian Main Dish
Tagged Asparagus, miso, Mushrooms, Vegetarian
Today we are taking a short trip around to the word with a Japanese recipe, onigiri. My take on onigiri includes smoked tofu and brown rice, with a delicious miso sauce for dipping! What is onigiri exactly? Well, let me explain!
Onigiri are Japanese rice balls that are traditionally eaten as a snack or taken on-the-go for an easy lunch. They are filled with various kinds of fillings, usually fish or briny vegetables like pickled plum or kelp. Continue reading
Posted in Asian, Grains, Vegan, Vegetarian Main Dish
Tagged Garlic, miso, Rice, Smoked Tofu, Vegan, Vegetarian
I have a secret to share. I was obsessed with these fried portabella poboy sandwiches so much that I got sick of eating them. They were so good that I just made them over and over and over again.
That was in spring, and now that all the summer produce is starting to wane, some fried comfort food sounds pretty good again. Continue reading
Posted in Cajun, Sandwich, Vegan, Vegetarian Main Dish
Tagged Make ahead, Mushrooms, Romaine, Tomatoes, Vegan, Vegetarian
The first time I came across this idea to turn Caesar salad into a pasta salad, it was in a cooking magazine. After a quick google search, it appears that I am behind in the game because kale caesar pasta salad is definitely a thing already.
I tried to make mine a little bit different by adding more garlic, and skipping the croutons, using only pasta in my pasta salad. Also, I added red cabbage for a splash of color. Continue reading
Posted in Gluten Free Dishes, Pasta, Salad, Vegetarian Main Dish
Tagged Garlic, Kale, Pasta, Red cabbage, Vegetarian
I have long read about savory oats, but it took me a long time to try them. I was going through all the grains stashed in the back of the pantry, deciding what needed to be used first. The steel cut oats were on the top of the list, and thus I made savory fajita steel cut oats!
The steel cut oats have a creamy texture in comparison to making a grain bowl with rice or quinoa. Think of it like a polenta bowl instead, but made with wholesome oats. Continue reading
Posted in Breakfast, Gluten Free Dishes, Grains, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Eggs, Garlic, Oatmeal, Peppers, Quick and Easy, Salsa, Vegetarian
