Toasted Coconut Brussels Sprouts I think we’re all still pretty shocked that I actually enjoy brussels sprouts. And! Let’s take a moment thank the heavens above that I do or else… nary a vegetable would cross my lips. And in order to continue this… fondness… I have for the little green chunks o’ love, I gotta make sure they don’t overstay their welcome. Ever. Because I can’t get sick of the one plant type thing I’ve got going on. !! Now now… I realize I’m eliminating a majority of the population here with coconut AND brussels sprouts. For some of you (like ummmm, my husband), this is your ultimate worst nightmare. I pan-roasted the heck out of the brussels until caramely, added some coconut to toast, drizzled on some lite coconut milk and then ate them like there was no tomorrow. Print Coconut Toasted Brussels Yield: serves 2-4 Total Time: 15 minutes Ingredients: Directions: Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Heat a skillet oven medium-high heat and once hot, add brussels.
Cranberry and Pecan Vegan Cheeseball Recipe Growing up as the only vegetarian in a big family of omnivores was pretty rough. Most of my holiday meals involved a plateful of sides, appetizers, or worse, hanging in there until after dinner and making a meal of dessert. My family has changed quite a bit since those days, and so have I. For one thing, I learned to cook, which means I’ve always got a dish in hand and will never go hungry again at a family gathering. For another thing, my diet has narrowed even more, so now in addition to being meatless, dairy is almost completely out as well. I never would’ve seen this coming, but I couldn’t be more gratified, and not just because it makes it’s easier for me to actually eat something at holiday gatherings, but also because now I’ve finally got other people to cook for. This particular vegan cheeseball is actually a vegan adaptation of one I ate a bunch of times growing up. Creanberry and Pecan Vegan Cheeseball Ingredients Instructions Notes
5 Creative Ways to Use Chia Seeds By What To Eat Published Apr 21, 2015 Chances are, you’ve heard all the rumblings about chia seeds: The tiny powerhouse is touted for it’s omega-3 fatty acids, protein, and fiber content. If you’ve never cooked with the ingredient before, you’re in for a surprising treat. Banana Chia Muffins Start your morning on a healthy note — and use up that last overripe banana sitting on your counter — by baking a batch of these hearty, satisfying muffins from Tone It Up. Chia Seed Jam When chia seeds are mixed with liquid, they expand as they absorb the moisture. Linguine al Limone With Grilled Chia-Chicken Meatballs A hidden talent of these tiny seeds is their ability to work as an egg replacement, like they do in this satisfying pasta dish with chia meatballs from The Chia Cookbook. Bubble Water/Chia Fresca Looking for a fun way to quench your thirst? Coconut Berry Chia Seed Pudding For a simple breakfast packed with healthy fats, make this colorful chia seed pudding the night before.
Wild Rice & Roasted Root Vegetable Bowls Photos by Emily Caruso I always find myself spending the first few weeks of January using up stray ingredients from the holidays. Half a bag of polenta, candy canes, creme fraiche that I stuck in the freezer until I could think of a use for it. This year, I had a small amount of wild rice left from a casserole and using it as a grain in a meal bowl seemed like a good idea. And it was! Meal bowls are pretty ubiquitous in the food blogging world right now, particularly if you’re vegetarian or vegan. For this particular bowl, I tossed the wild rice in red wine vinegar and olive oil, and used seasonal root vegetables, which pair nicely with the earthy flavor of wild rice. Wild Rice & Root Vegetable Bowls Earthy wild rice pairs perfectly with seasonal root vegetables in these healthy meal bowls. Ingredients For the wild rice: 3/4 cup wild rice1 tablespoon red wine vinegar1 tablespoon olive oilSalt and pepper, to taste For the roasted root vegetables: For the Cumin-Tahini Dressing: For serving:
General Tso's Cauliflower | Recipes | PureWow Recipes 1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. 2. 3. 4. 5. 6. 7. 8. Crispy Quinoa Patties. - Sallys Baking Addiction These simple crispy quinoa patties are so versatile. They’re a great meatless option that even meat eaters will love. Play around with your favorite vegetables and spices. Makes great leftovers! Here’s the dessert we had on Sunday night. And before those frosted sugar cookie bars, we enjoyed quinoa patties for dinner. (Even my meat and potatoes loving fiancé agrees.) Kevin’s older sister, Kerry – the one who inspired this recipe, makes these crispy quinoa patties on the regular. Let me tell you a few things about these quinoa patties. They are so versatile! The version I’m sharing today has garlic, onion, fresh grated parmesan, parsley, carrot, zucchini, salt, and lemon pepper. No matter which variety I make, I always use the onions and garlic for their unparalleled flavor. Like any burger, meatball, or veggie pattie recipe – you need to be careful with your ingredients. Make sure you have the right balance of veggies and bread crumbs. Form the mixture into about 20 patties, give or take.
Zucchini Fritters with Garlic Herb Yogurt Sauce. - Sallys Baking Addiction Perfectly golden brown, crispy, and light zucchini fritters. Hold onto this recipe! Haaaaaappy Monday! Another summer weekend gone in the blink of an eye. I’m uncomfortable with how much “back to school”-age I’m seeing around every corner. To escape from reality, you could find me at the beach all weekend. Is it just me or do some things just taste better at the beach? So after all those epic summer eats, I came home to a couple leftover zucchini fritters. Can I just say right here right now how much I love sharing dinner recipes with you?? The Most Important Step So you know how zucchini is, like, ultimately the wettest vegetable around? How much moisture you remove from the vegetables will make or break your fritters. Use a large-hole box grater to shred your zucchini and potato. More fritter ingredients: beaten eggs, herbs, cornmeal, and cornstarch. Now, liquid will pool in the bottom of the bowl as you scoop the zucchini mixture. Another trick for keeping your fritters crisp? Fritters
Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing One of my favorite parts about cooking is gathering inspiration from different sources and then bringing them together into one, big recipe creating party. Normally, salads can have the tendency to be predictable, maybe even a bit boring. But if I’m going to sell my husband on the idea that a salad for dinner once a week so we can become part of #meatlessmonday, the salad needs to be hearty and full of flavor. Wish me luck. I’d say this kale salad recipe is the perfect example of recent inspiration to hit me over the head when the first bite hit my tongue, meets the jogging of my ever-failing memory thanks to my ever-persistent seasonal cravings and my extreme talents of blog bookmarking and cookbook post-it note tagging. I have mad skills that way. So where’s all this inspiration stemming from? Let’s take this inspiration ingredient by ingredient and see how this kale salad all came about. Kale I think I’d been kale-sheltered for far too long. Kale wasn’t so bad! And then… And guess what?
Roasted Cauliflower Salad with Spicy Dressing Long weekends are great, aren’t they? I gave myself permission to disconnect from the world for 2.75 days to meditate, sleep in, go outside, and cook. On Friday, I walked to the discount grocery store in search of a new ingredient that I could experiment with over the weekend, something I’d never heard of before. A little stroll down the ethnic isle was in order. That’s when I found harissa. Have you heard of it? I walked home with my new ingredient tucked away in my jacket pocket, started up the computer and searched Pinterest for some harissa inspiration. This recipe is full of flavor, isn’t too spicy, and should definitely be doubled. The soaked raisins and roasted sweet onion lend just enough sweetness to balance the spicy kick of the harissa…. it’s magic in a bowl! To print, email or text this recipe, click here Roasted Cauliflower Salad with Spicy Dressing Author: Leanne Vogel Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Entertaining with Thanksgiving Recipes from Wisconsin Cheese By Tieghan of Half Baked Harvest Celebrate the approaching winter season with this appetizer from Tieghan of Half Baked Harvest. Caramelized Butternut Squash and Gorgonzola Crostini is the perfect seasonal bite with butternut squash, thyme, sage, cranberries and Wisconsin Gorgonzola Cheese. And for dessert, visit EatWisconsinCheese.com for Tieghan’s Mini Eggnog Crumble Bundt Cakes with Eggnog Mascarpone Glaze recipe. Caramelized Butternut Squash and Gorgonzola CrostiniBy Tieghan of Half Baked Harvest Servings: 20-25 crostini Ingredients: 4 cloves garlic 2 teaspoons plus 2 tablespoons olive oil, divided 1 large baguette 2 tablespoons butter 1 1/2 cups butternut squash, peeled and cut into small cubes 1 tablespoon brown sugar salt and pepper, to taste 1 tablespoon fresh thyme, chopped 1/2 cup dried cranberries 18 fresh sage leaves 1 1/3 cup (8 ounces) Wisconsin Gorgonzola Cheese, crumbled 2 tablespoons heavy cream or cream cheese 1 tablespoon orange zest Cooking Directions:
Mushroom and Kale Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce on Closet Cooking I have been seeing cute lasagna roll-ups around the internet for a while now and I have been wanting to try making some. The lasagna roll-ups are basically just lasagna where instead of layering everything you place the filling on top of the noodles and then roll the noodles up, top them with the sauce and cheese and bake them. I knew exactly what I wanted to do for my lasagna roll-ups, a mushroom and kale lasagna with creamy white sauce. For the filling I went with some easy sauteed mushrooms and kale along with some parmesan mixed into ricotta cheese and some of the creamy white sauce. I wanted to try something new for the white sauce, I wanted to try a cauliflower based sauce rather than a more traditional, calorie filled, bechamel sauce made with flour, butter and milk or cream. The cauliflower sauce is simply pureed cauliflower and cheese along with enough liquid to smooth it out into a sauce. Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce ingredients directions
Baked Orange Cauliflower | Kirbie's Cravings | A San Diego food & travel blog Crispy baked cauliflower pieces are coated in an orange sauce. It’s like orange chicken but with cauliflower instead! Yes, I’m still making cauliflower recipes. The addicting sauce, as you can imagine, works wonderfully with the crispy baked golden cauliflower pieces that are first coated in panko bread crumbs. Love love how this turned out and hope you will too! If you love orange sauce, check out my other orange chicken variations. Print Recipe Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Ingredients: 1/2 head of cauliflower, cut into bite sized florets2 cups panko bread crumbs (Kikkoman brand preferred for even baking)2 large eggs, whisked for the sauce: Directions: 1. 2. 3. Leave a Comment
38 gourmet Thanksgiving recipes for vegans and vegetarians Looking for amazing Thanksgiving recipes that cater to those of us skipping meat? We've got you covered! Check out these fantastic ideas for appetizers, sides, mains and dessert! Appetizers: © Jaymi HeimbuchSpiced pumpkin cream cheese spread [Vegetarian] Sweet and creamy, this is a great pumpkin pie-like spread to pair with sliced apples, a breakfast bagel, crackers or anything else you might think of. © Jaymi HeimbuchSimple and creamy white bean dip with lemon zest [Vegan] This is such an excellent recipe to have on hand for making a quick lunch or snack that is healthy yet great for on-the-go eating. © Jaymi HeimbuchCinnamon and spice candied almonds [Vegetarian] These are a bit addictive, so don't expect a batch to last long! © Jaymi HeimbuchSpicy pumpkin hummus [Vegan] A great appetizer that captures the spirit of autumn, and takes only a couple minutes to make. © Jaymi HeimbuchSavory bite-sized quinoa and kale patties [Vegetarian]I love a good quinoa patty. Salads: Sides: Mains:
Video: Nutrition on Steroids - How to Sprout Superfoods for 1000x Nutrition If you want to get some of the most amazing nutrition available from the smallest food sources around, there is nothing equal to sprouting. Sprouted beans, lentils, buckwheat, chickpeas, alfalfa, broccoli seeds, and numerous other foods can be sprouted, in many cases giving you up to 1000 times the nutrition of the fully-grown plant! By waiting just three to seven days to watch the wonders of nature break open seeds, beans, nuts, and grains into their fuller potential, we can enjoy some astounding nutritional benefits. Without much effort, and just a little water and a warm environment, seeds start to germinate. And boy, oh boy is it worth the wait! Sprouted foods contain more vitamin C, as well as B2, B5, and B6, while breaking down enzyme inhibitors that keep your body from absorbing calcium, magnesium, iron, copper, zinc and other key minerals. You can sprout foods one at a time, or sprout several types of beans together for an extra nutritional punch. Additional Sources: