Crispy Garlic and Ginger Tofu. Daniel told me again that I was chewing in my sleep again the other night. Me: “But how do you know I was chewing and not mouthing secrets?” Daniel: “Well, I guess because it looked a whole lot like how you eat a hamburger. Mouth open, bite down, upanddown, upanddown, upanddown, and then, smile.” Me: “How do you know I was smiling? And what are you trying to say about me and hamburgers?” Daniel: “Because it was the opposite of a frown? Me: “Oh.” Daniel: “I tried to take a picture with my phone but it was too dark.” Me: “Yes and good thing because I’d rather not have a photo of me in my jammies, in my bed, mock-chewing.” Daniel: “No, trust me it was the cutest thing I’ve seen all year.” Me: “It’s only April. Daniel: “He doesn’t chew that sweetly. Me: “Good point. Daniel: “Why?” Me: “Because now I’m hungry.” Daniel: “You’re always hungry.”
Me: “Good point. Daniel: “You always have something to eat.” Me: “Good point. Daniel: “No.” Me: “If you could just make me a flatbread…” Me: “Something saucy.” Vegan Black Bean Burgers « Can You Stay for Dinner? Love these. Vegan Black Bean Burgers makes 2 2 teaspoons olive oil 1/4 cup finely chopped onions 1/4 cup finely chopped carrots 1/4 cup finely chopped peppers (any color) 1/4 cup finely chopped mushrooms 2 cloves garlic, minced 2 tablespoons ketchup 2 teaspoons dijon mustard 2 teaspoons ground cumin 2 teaspoons ground chili powder 1/4 teaspoon salt 3/4 cup black beans 1/4 cup panko bread crumbs Heat olive oil in a small skillet over medium heat. Remove vegetables from heat and set aside to cool. Form the mixture into two large patties. Nutrition info for 1 black bean patty: Calories: 203.8, Fat: 5.6g, Carb: 32g, Fiber: 7.4g, Sugars: 6.1g, Protein: 7.7g Tagged as: black beans, burger, vegan, vegetables, vegetarian.
World's wildest houses. Step-by-Step: Shaved Asparagus Pizza – Tasty Kitchen Blog. Asparagus and I haven’t had the best relationship over the years. I think it was mostly a misunderstanding on my part. Because I really wanted to like asparagus, I did what I usually do with foods I’m trying to get used to: combine it with a food that I absolutely adore. In this case, I buried it in a pizza. Peaches are also on my list, but I think I’ll have to take a different approach with that one.
When I saw this Shaved Asparagus Pizza submitted by TK member keeperrox, I hoped it would be my entrance into the asparagus-lover’s club. And I believe it was. You only need six ingredients for this recipe: enough pizza dough for one 12-16 inch pizza, one bunch of asparagus, some fresh mozzarella (although regular, grated mozzarella would be just fine), olive oil, freshly ground black pepper, and some garlic and herb cheese spread. I learned a lot about asparagus lately.
When you’re ready to prep the stalks, bend each one until it breaks. Time to get the pizza dough dressed! Description. 101 Cookbooks’ Double Broccoli Quinoa | Three Many Cooks. I found this recipe on the popular food blog, 101 Cookbooks. I can honestly say it’s the best quinoa dish I have ever tasted. If you haven’t already checked out Heidi’s blog, head over there for more delicious and healthy vegetarian recipes.
Serves 4-6 as a main, 8-10 as a side 1 cup quinoa 5 cups broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup sliced or slivered almonds, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons fresh lemon juice ¼ cup olive oil ¼ cup heavy cream Salt and Black pepper Optional toppings: chopped fresh basil, sliced avocado, fried egg, crumbled feta or goat cheese Rinse quinoa in a fine-meshed strainer. Bring 3/4 cup water and a large pinch of salt to a simmer in a large pot. In a food processor, puree two cups of the cooked broccoli, garlic, 1/2 cup almonds, Parmesan, lemon juice, and a pinch of salt.
Toss the quinoa and remaining broccoli with 1/2 of the broccoli pesto. Jarlsberg Grilled Cheese with Arugula and Truffle Oil. I’m so excited about this post! This post is my creation for Kitchen PLAY’s Side Car Series Event sponsored by Jarlsberg USA. Seeing as grilled cheese is one of my all-time favorite meals, you can imagine my enthusiasm when Kitchen PLAY asked me to help “Celebrate Grilled Cheese Month- Jarlsberg Style.” No need to twist my arm. The assignment was to create my own, unique version of a grilled cheese sandwich featuring Jarlsberg cheese. For this very special event, I wanted to create the ultimate grilled cheese sandwich, something you won’t soon forget. I started with gorgeous, fresh baked whole wheat sourdough. It was a great start. Mushrooms, arugula, and my secret weapon…black truffle oil. But no grilled cheese sandwich is complete without butter, so into a pan went the mushrooms and a pat of butter.
Next, I added a bit of arugula, black truffle oil, and salt and pepper. Then, it was time for the bread. Smeared with tangy mustard. It’s a beautiful thing. Ingredients: (1 sandwich) Eggplant Rollatini. I have to say, I have a love/hate relationship with vegetables. I know they're good for me and I should learn to love them, but often times they're bland and I love flavor. While I love eating fresh, healthy ingredients I'm not always creative when it comes to vegetable dishes. I usually resort to getting my vegetable nutrients from a soup or a green tossed in salt, pepper, and olive oil.
Not creative at all. My Ciocia Ela, on the other hand, has mastered vegetable dishes. She has a beautiful garden that provides her with a bountiful supply of a vast variety of vegetables. So how did I end up with Eggplant Rollatini you ask? When I tried it for the first time, I was not disappointed- in fact it was fantastic! My Ciocia Ela's Eggplant Rollatini she adapted from a friend was indeed perfect. Recipe Tips Ladle warm tomato sauce on your plate before serving. Start with washing your eggplant and removing the stem: Then thinly slice your eggplant into 1/4 inch thick slices: Directions. Veggie cheese stromboli.
The first time I ate stromboli was a few years ago at 3:00 in the morning after a night out in Fort Myers, Florida. And oooohh my, did it taste delicious! Our friend's mother had made it for us, knowing we would likely be hungry when we got back to her house. My husband and I often reminisce about that late-night meal and immediately we are both salivating as badly as our 6-month-old drool machine, Sammy. Over the years, we have talked about attempting a stromboli recipe ourselves, but we just never did it. Until now! I didn't want to make just any old stromboli recipe. I wanted to make one that looked and sounded really good. You have to make this! Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil. Combine in your food processor's bowl: 1/2 cup pitted kalamata or black olives 8-10 sun-dried tomato halves, packed in oil 1 Tbsp. oil from the sun-dried tomato jar Pulse until the mixture forms a rough paste.
Lightly flour a flat working surface and a rolling pin. Kitchen Comments: Cheesy Broccoli Gratin. This is pure melt in your mouth goodness!!! I was so happy how this turned out. I love broccoli so I may be a little bias... 1/4 cup butter 1/4 cup flour 2 cups milk 1/8 teaspoon ground nutmeg 1/4 teaspoon thyme 8 oz cheddar cheese 24 oz frozen broccoli florets, thawed 1/3 cup panko bread crumbs 1/2 cup grated Parmesan cheese 1. 2. 3. Chevron Dresser (I’m back!) I’m 16 weeks pregnant today! I can safely say that I am done with the “morning” sickness now. Hooray!! And I’m back with my first official project since I went down for the count around Christmas time! (Thanks to Cara for holding down the fort in my absence.)
For my first project back in the saddle, I chose to tackles this great dresser I picked up for $15 (I know!) I decided to do something I’ve been wanting to for a while now… chevrons!! Then, after I was all done, I check the TL facebook page and my friend NataLee from Designed to the Nines told me that she did a chevron pattern and made a cardboard template and it saved her tons of time. I painted it “Thistle Blue” from Martha Stewart and painted the chevrons and stripe with a hand mixed gray. Here it is! This pic is a better representation of the stain on the top: Killer casters! So I’m feeling pretty good about my first project back in the game. That’s it for now! Linking to: Roasted Garlic, Red Pepper and Mushroom Quinoa. You can wipe that smirk off your face. And pick your jaw up off the floor. No butter. No bacon. No chocolate. This can’t be fun. Or can it? See, I think something is really funny. But other times it tastes amazing.
It completes me. Roasted Garlic, Red Pepper and Mushroom Quinoa makes about 2 cups 1 head garlic 1 cup of quinoa 2 tablespoons olive oil 1/2 cup chopped red pepper 1/2 cup chopped mushrooms salt & pepper to taste Preheat oven to 400 degrees. Cook quinoa according to directions on package. But I might lead you astray tomorrow. Recipe: Green Goddess Grilled Cheese Panini. How do you like that – GREEN grilled cheese for St. Patrick’s Day! I made these sandwiches in homage to the salad dressing wonder that is the Green Goddess. Bursting with bright, fresh green herbs and kicked up with the bold flavors of garlic and anchovies, Green Goddess salad dressing has been making a bit of a comeback in recent years.
It was first created at the Palace Hotel in San Francisco back in the 1920′s. Yes, I said invent. The green color in Green Goddess dressing, as well as in this grilled cheese version, all comes from a profusion of fresh herbs. I chose the cheeses in this sandwich for both their flavors and melting qualities. This sandwich came out exactly as I’d hoped – bold Green Goddess flavors, creamy stretch grilled cheese and GREEN. Green Goddess Grilled Cheese Panini Inspired by the Green Goddess Dressing recipe by Molly Wizenberg in Bon Appétit, May 2009 Prep time: 15 min | Cook time: 15 min | Total time: 30 min Yield: 4-6 panini >Ready to buy a panini press? Spicy Vegetarian Shepherd's Pie | The Family Kitchen. This is my sister-in-law’s recipe for Spicy Vegetarian Shepherd’s Pie. It is a favorite among her friends, and her Dad’s favorite dish. My father-in-law is a vegetarian, so she (and I) have learned to cook lots of vegetarian dishes not only for him, but so we can have one or two meatless dishes a week.
She has shared it with me before, but I lost the recipe before I remembered to make it. Now that it’s the day before St. Patrick’s day, I knew I had to make it and blog about it today so I wouldn’t lose the recipe again. I know the recipe is in no way a traditional Irish dish, but it sure is a tasty vegetarian option to celebrate St. Spicy Vegetarian Shepherd’s Pie Ingredients Method 1. 2. 3. 4. 5. Spinach-Artichoke Ravioli-Lasagna Recipe : Rachael Ray.
Directions Bring a large pot of water to a boil for pasta. Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F. Defrost the spinach in the microwave for 10 minutes on high. While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl. Cook pasta to al dente, 5 to 6 minutes in salted water. Remove spinach from the microwave and wring it completely dry in a kitchen towel. Drain pasta well. Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes. Black Bean and Corn Soup. Tofu Parmigiana -EW. Tomato Jam With Rosemary and Saffron - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes. Tomato Jam With Rosemary and Saffron (on a Grilled Cheese Sandwich) Tomato jam.
Sounds kind of funny, right? But then when you think about it, a tomato is a fruit after all. Cook them down with sugar and seasonings and you get a piquant jam, though you might think of it more as a chutney. Whatever you call it, this tomato jam is amazing on a grilled cheese with seriously sharp cheddar, or with the chickpea fritters I’ll tell you about next week. For flavorings, I opted for rosemary, saffron and chili flakes. It could be equally delicious with garlic and lemon zest, or with coriander, turmeric and black pepper. It is important to peel the tomatoes before making the jam, otherwise you will have unpleasant stringy bits in it. Since you don’t need picture perfect tomatoes for this jam, you might ask at your farmer’s market to see if you can buy seconds that are a little bruised or otherwise unloved.
This recipe will make about a cup of jam, which will keep in your fridge for a few days. Savory Chickpea Cakes - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes. Welcome to Herbivoracious! If this is your first visit, please start here. Chickpea cakes (fritters) with tomato jam These little chickpea cakes are versatile; you can serve them as an appetizer, a side dish on an entree plate, or as the protein-packed star of the show.
They are somewhat like a pan-fried falafel, but without the benefit of a deep-fried crust, so we amp up the internal flavoring. Try them with this tomato jam for a big flavor combination. The basic recipe is vegetarian. I also think it would be good with the ratio of breadcrumbs to flour reversed, for a lighter consistency, but I haven’t tried it. Chickpea CakesMakes about 16 small cakesVegetarian (vegan if you use an egg-replacer) A Funny Little Cheese Course - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes. Southwestern Tofu Scramble. Shiitake and Morel Ravioli in Brodo with Gremolata - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes. Enfrijoladas de Espinaca - Tortillas with Spinach in Black Bean Sauce - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes.
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Seitan Scaloppine with Lemon-Olive Sauce.