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Paul Bertolli's Cauliflower Soup recipe from food52. Vegetarian Four-Cheese Mushroom Baked Ziti. It’s kind of a bummer that most comfort food is on the fattening side.

Vegetarian Four-Cheese Mushroom Baked Ziti

Macaroni and cheese, vanilla ice cream with hot fudge sauce, yellow cake with chocolate fudge frosting, and, yeah. Baked ziti. If it’s not loaded with sugar, it’s loaded with cheese. And don’t get me started on the carbs. Ah well. Most baked ziti recipes call for ground beef or crumbled sausage, but you know what? This recipe is, however, super-easy to adapt for meat eaters, if you really insist. Oh, and obviously you can leave the mushrooms out too, if you’re not too into them. However you slice – well, really, scoop – it, it’ll make you feel all warm and fuzzy just like comfort food is supposed to.

This recipe freezes beautifully. Vegetarian Four-Cheese Mushroom Baked Ziti Author: Kare Recipe type: Main Preheat the oven to 350 degrees.Bring a large pot of water to a boil. Vegetarian French Onion Soup - Life and Kitchen. 16 Great Grilled Cheese Sandwiches in NYC. Easy Vegan Quinoa Recipe: Quinoa Pilaf Recipe, Stovetop or Slow Cooker. Quick, Easy Gluten Free Vegan Quinoa Casserole Recipe Quinoa Pilaf Recipe: Low fat, delicious, high protein vegetarian or vegan quinoa recipe, quick and easy to make.

Easy Vegan Quinoa Recipe: Quinoa Pilaf Recipe, Stovetop or Slow Cooker

Use quinoa in any casserole recipe in place of other grains. For a quick easy healthy meal, serve this qluten free quinoa recipe with fried or baked tofu and a green salad. Total Prep and Cook Time: 45 Minutes Yield: 4 main dish servings, or 6 side servings Nutrition Data Per 93g Serving (4 servings): 228 cal, 35g carb, 7g fat, 303mg sodium, 5g fiber, 8g protein, low Saturated Fat & Cholesterol, good source Vit C, Folate, Magnesium, Phosphorus, Manganese. Ingredients: 1 c quinoa 1/2 cup celery, trimmed & chopped in small dice 1/2 sweet red pepper, chopped in small dice 1/2 c. cooked chickpeas 1 Tbsp olive oil 2 - 3 garlic cloves OR 1/2 tsp garlic powder 1/2 tsp brown mustard seeds 1 bay leaf 1/4 tsp turmeric Directions: Recipe Tips: Quinoa cooked this way is light, dry and slightly crunchy because it's toasted.

Recipe Comments: Taco salad with chipotle lime dressing. I eat a lot of tacos.

taco salad with chipotle lime dressing

Here in Austin, you can’t walk 10 feet without tripping over another taco truck or mexican restaurant. But my favorite thing is actually the taco in it’s deconstructed form: the taco salad. You can take this in as many different directions as there are taco fillings, but I especially like this with red quinoa (although if you had non-red quinoa it would taste pretty much the same). The chewy little red kernels sort of take on the essence of taco meat. The rest of the ingredients came together from what I happened to have on hand: half a pint of cherry tomatoes, scallions, a poblano, leftover tortillas, etc. This recipe is featured in the summer issue of Foodiecrush. INGREDIENTS:serves 2-3 as a full meal, 4-5 as a side charred corn & poblano:1 poblano pepper 1 ear of corn, kernels sliced off the cob (about 1/2 cup) cherry tomato pico:1/4 c. sliced tomatoes (cherry) 1/2 lime (1-2 tablespoons) 1/4 c. sliced scallions, white and green, 2-3 a few pinches of salt.

The Vegan Stoner: Pita Pizza. Crispy Prosciutto and Avocado Salad Toasts. As the eye-popping colors of the summer seem to be quickly fading away into more earthy hues and blushes, only a small sliver of time remains to take pleasure in the freshly produced morsels of the warm weather season.

Crispy Prosciutto and Avocado Salad Toasts

My oven has only very minimally been used over the past several months (I’ve missed it terribly, actually), and meals have consisted primarily of wildly and beautifully strewn together salads, bowls of fresh fruit with cool toppings and simple stove-top pilafs, grain and rice dishes that won’t heat up the whole kitchen.

Quick sandwiches on either fresh-baked, doughy bread or toasted-up warm slices have been quite favored here at the house. It’s been perfectly fresh, simple and seasonable cuisine, which is the best way to eat anyway; but meals are about to start changing again real soon. Good. I’m ready for that. It’s very easy for me to make a meal out of some rustic, lightly toasted bread and fresh toppings. Ingrid (Serves 2-4, depending on appetite) Ingredients: Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?

Scalloped Hasselback Potatoes

When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description.

Banana Bread Pancakes. Homemade Peanut Butter Cups. And this is why I love fall.

Homemade Peanut Butter Cups

Fall is the only time of the entire year that is practically solely devoted to food, starting with Halloween. It’s like the inaugural sugar rush to set you up for Thanksgiving and Christmas’s treats to come. A quick holiday to stretch your tummy muscles for occupying the absolute feasting of the next two months. Whoever decided to create a holiday that completely centers itself on the consumption of candy was really onto something. An incentive such as Halloween seems like the perfect excuse for making homemade peanut butter cups. Can we just take a moment to drool over this chocolate? I got a few bars of Scharffen Berger on sale at the grocery store and they have been beyond amazing—so creamy and so smooth! But, chocolate geekery aside, homemade peanut butter cups are pretty darn awesome.

Head over to the fabulous Brown-Eyed Baker for the recipe. Lisa's Dinnertime Dish – Grilled Vegetable “Stir Fry” I think that vegetables cooked on the grill are one of the most flavorful ways that you can prepare them.

Lisa's Dinnertime Dish – Grilled Vegetable “Stir Fry”

A whole new side of the veggie comes out when cooked that way. They get a slight smokiness from the grill and they just taste so fresh and wonderful. All you need to do is toss them with a little oil, season them up with your favorite seasoning and give them a few minutes on the grill and you have created something fabulous! The one problem that you can have with grilling veggies, though, is that they can have a tendency to fall through the grates. So to fix that problem, I bought Steve a pan like this for his birthday this year. It works great for grilling veggies. Today’s recipe is so simple that it’s almost not a recipe, more of an idea, but it’s absolutely delicious.

Grilled Vegetable “Stir Fry” 1 red bell pepper1/2 red onion1 – 12 oz bag fresh stir fry vegetablesabout 1 tbsp peanut oil1 tsp sesame oilgranulated garlicsaltpepper Chop red pepper and onion into about 1 inch chunks. Rikki Snyder Photography. Fudgesicles I couldn't remember the last time I had a fudgesicle. Awful, right? So the other day I had to do something about it. I went searching for a good recipe and wasn't really satisfied with anything that I was finding. If I was going to make fudgesicles from scratch I wanted them to be better than the store bought ones.

Maybe not, but I am happy to say that after experimenting and taking random bits from countless other fudgesicle recipes I finally put together one that is exactly what I wanted! These are by far one of my favorite sweet snacks of the summer (second to s'mores of course) and they're so easy to make. Go have a fudgesicle, you deserve it! Grilled herb garden pizza. I really wanted this to be “every-herb-I-have-except-basil pizza.”

grilled herb garden pizza

I’ve been on a bit of a basil kick lately and I really wanted to give some attention to the other herbs I have growing in the new garden. But the tomatoes I had were so pretty, I just couldn’t bring myself to not match them up with basil. It would be like peanut butter without jelly… ketchup without mustard… or me without Jack (it’s ok to groan, sorry). Basil notwithstanding, I couldn’t make up my mind on which other herbs to use so I just went out and grabbed everything that looked good – lemon-thyme, sage, parsley — chopped them all together and threw them on top of the finished pizzas. I made 4 “individual” sized pizzas. METHOD: Heat your grill (or grill pan) to medium-high heat. Roll out your pizza dough with a bit of flour so that it’s not super-sticky (you don’t want it to completely stick to the grill). If you’re using a grill pan, finish grilling the second side of the dough.

Lavender Lemonade. The heat of the summer sun feels like a light kiss in the cool morning air.

Lavender Lemonade

The bright rays land lightly on my skin, feeling warm and rosy against the crisp breeze fading away from the rising sun. Morning light makes me want to lie in the dew-kissed grass, ignore the damp clothes sticking to my skin, close my eyes, and revel in the warmth of the beginning of a new day. I want to take in these small moments—indulge in their sweetness. Even though I'm given a new opportunity each morning to do so, I don't take it. Instead I spend my morning on the couch, behind glass, only noting the sun's presence from the glare across the television screen. I have dreams about the person I wish to become one day. Maybe someday I will be all of these things... or maybe I will ever stay the same, not quite finding my way out of this groove. Lavender Lemonade is tart, tingly, and deliciously pink. Lavender Lemonade Yields 1 1/2 quarts. Blueberry Ice Popsicles Recipe. Edible gift idea: Brownie mix. Zain's Signature Vitamin Water Five Flavours.

Find yourself needing a vitamin boost?

Zain's Signature Vitamin Water Five Flavours

Below are the recipes and directions of my five signature colour-free, sugar-free and bpa plastic free alkaline vitamin waters. Enjoy these combinations or get inspired to make your own!! It simple, cheap and easy way to get your vitamins in a delicious and hydrating way. An instructional video on how I prepare my StressLess Vitamin Water - *Note, these combinations still have major healing benefits even if you do not have the powdered forms of vitamins as the fruit, vegetable and herb ingredients alone have incredible healing power **You may opt to add in a sweetener of your choice, I do not add sweeteners to mine; however, if you wish to, I recommend Manuka 25+ honey OR 3-5 muddled dates OR 1 Tbsp Sweet Life Sweetener Recovery This vitamin water is ideal for recovery post-workout or after a large bout of physical activity.

Ingredients: 1/2 Pomegranate Seeds 1/2 Cup Blackberries 1 Cup Cherries (pitted) 5ml Glutamine Powder Pinch Himalayan Crystal Salt 1. 2. Chocolate Hazelnut Spread. Like a vegan version of , this is perfect for spreading on toast, incorporating into frosting or pies, sandwiching between cookies, or just eating with a spoon. I don’t think I need to convince you to make this recipe. If hearing the words “chocolate” and “hazelnut” isn’t enough to move you, I don’t know what will. These days there are a couple of companies out there making vegan chocolate hazelnut spread, but it really isn’t too difficult to make at home without paying an arm and a leg. Looking around the Web at similar recipes, I noticed that many people had a difficult time removing the bitter outer skins of the hazelnuts. Fortunately, there’s a trick to make skinning hazelnuts easier. I like to use soy powder to give this spread more of a milk chocolate flavor; you can leave it out if you desire a darker chocolate flavor.

Chocolate Hazelnut Spread Recipe type: Condiments Serves: 1 cup spread 1½ c hazelnuts, skinned 1-2 tbsp hazelnut or vegetable oil ¾ c powdered sugar 2 tbsp soy powder. The Cookie Dough Lover's Cookbook by Lindsay Landis {cookbook review} Title:The Cookie Dough Lover's Cookbookauthor: Lindsay Landispublisher:Quirk hard cover w/ spiral: 160 pagesphotos: yes chapters/sections: Introduction - Candy - Cookies and Brownies - Cakes, Custards, and Pies - Frozen Treats - Indulgent Breakfasts - Fun Snacks and Party Fare fun features: Absolutely mouthwatering photos throughout that illustrate Landis's love for cookie dough.

And mine. Many recipes contain a Quick Tip to ensure that the final results come out just as perfectly in your kitchen as they did in hers. One example, from the Deep-Fried Cookie Dough Fritters: Stick each frozen ball onto a toothpick or wooden skewer before battering. My thoughts/review: To be honest, I didn't really have any doubt in my mind that I would be smitten by this book. Recipe(s) I have already tried: Eggless Chocolate Chip Cookie Dough Chocolate Chip Cookie Dough Pudding Invisible Cookie Dough Ice Pops by Heather Schmitt-González Prep Time: 5 minutes.

Two Tarts: Popsicles with Roasted Strawberry & Coconut Milk. In search of something creamy and cool, with a seasonal fruit thrown in the mix, we came up with these popsicles. With only three ingredients – coconut milk, roasted strawberries, and a spoonful of agave for sweetness - these are simple to make and easy to substitute in any seasonal fruit you’ve got on hand. Not bad in terms of a reasonably healthy treat that makes toddlers literally squeal (loudly) with excitement!

We decided to see what would happen if we attempted to concentrate fresh strawberry flavors from fresh and light to rich and intense. We love fresh strawberries, but their flavor sometimes seems too muted when you start using them as an ingredient (rather than eating them straight out of hand). We did it simply by roasting the strawberries for 20 minutes. To be honest, these popsicles came together as a result of leftovers.

If you’re looking for another excuse to make a batch of the Roasted Strawberry Puree, here’s one: Roasted Strawberry, Gin, & Ginger Cocktail! Eat your way to better health! (Smashed Potatoes!) First of all, I would like to apologize for the horrible photo of the finished product. The light had died and I had to run around the house, trying to salvage the last of the sunlight :( But anyways, happy fathers day to everyone out there!!! My dad LOVES potatoes so I took a note out of Laura Calder’s show (she is AMAZING) and made her smashed potatoes with some thyme from the garden! These turn out SOOO yummy, crispy on the outside and soft and fluffy on the inside!

Make sure you try it sometime! Ingredients: - about 2-3 cups of potatoes - thyme - salt and pepper - oil Directions: So first off, boil your potatoes until they are fork tender! Then the real fun begins, as you grab your nearest skillet and SMASH DOWN on the potatoes until they surrender and explode (just slightly :P) into a blob, crying starchy tears of pain. This is Bob. Then Bob died.