Tag Archives: vegetarian

Mini Spinach Frittatas

20 Jun

I saw this recipe the other day and thought it would be a nice change for a weekend breakfast. They were super easy to make and everyone scarfed them down. I’d planned on having some as leftovers for a couple of days but there weren’t any left! Guess next time I’ll be making a double batch!

spinach frittatas

Ingredients

  • 10 ounces frozen spinach, thawed and drained
  • 1 cup ricotta cheese
  • 2 Tablespoons sour cream
  • ½ cup grated Parmesan cheese
  • ½ cup grated cheddar cheese
  • 4 eggs
  • ¼ cup milk
  • ½ teaspoon hot sauce
  • 1 teaspoon cumin
  • Salt and pepper
  • ½ teaspoon lemon pepper

Instructions

  1. Preheat oven to 375°F.
  2. Mix together spinach, ricotta, sour cream, and cheeses.
  3. In another bowl, whisk together eggs, milk, hot sauce, cumin, salt, pepper, and lemon pepper.
  4. Add the egg mixture to the spinach mixture.
  5. Spray a muffin tin liberally with cooking spray. Evenly divide the mixture into the muffin tins.
  6. Bake for 20 to 25 minutes or until eggs are set and beginning to brown.
  7. Allow to cool for 5 minutes, then remove from muffin tins. Serve with more Parmesan cheese if desired.

Adapted from Baked Bree

Cinnamon Raisin Bites

28 Jan

I’ve been in the market for some healthy, sugar-free treats that I’d actually want to eat. I saw these come through my Chowstalker feed the other day and immediately put them on my list. They were super easy to make– just throw everything in the food processor (at least that’s what I did) and shape into small bites– and ta da! Delicious, addictive, healthy & sweet snacks at your fingertips! Bonus is, Sylvie LOVES these. Practically begs for them. Fine with me! As for me I’ve taken to eating a few for a quick breakfast. Nice to have something convenient that’s not pre-packaged and full of who-knows-what.

Now I didn’t use any coconut because I didn’t have any on hand, but I’m sure they’d be great with it. To help with the formation of the bites, I used a mini scoop which I’d guess was equal to a level teaspoon in quantity. I thought it was the perfect size, especially if kids will be eating them. And you can’t really “roll” them into balls as the mixture is a bit crumbly. I just squished mine into shape. Anyway, I’m sure these will be a staple around here from now on!

Cinnamon Raisin Bites

Makes about 40 bites

Ingredients 

  • ½ cup walnuts
  • ½ cup raw almonds
  • ¼ cup nut butter
  •  6-7 medjool dates
  • 1 teaspoon vanilla
  • 1 teaspoon  cinnamon
  • 1 Tablespoon chia seeds
  • ¼ cup of raisins
  • 1/3 cup of finely shredded coconut

Directions

 In a food processor combine all ingredients except coconut and pulse until they are a fine texture.  Mixture should be loose & crumbly but hold shape when pressed together. If it is crumbly add 1 tbsp of water until the right consistency. Using your hands, shape the mixture into bite-size balls (about 1 teaspoon) and press into the coconut flakes. Refrigerate for one hour to set.
Adapted from A Kentucky Spoonful

Cold Sesame Cucumber Noodles

24 Jan

cucumber noodles

I’ve been looking for a tasty way to replace traditional noodles in my diet and this is a nice alternative. I got me a new fancy spiral vegetable slicer (thanks Mom!) and it worked great for this. I wouldn’t say cucumber is an equally good replacement for real noodles, but for a person that doesn’t much care for cucumber, I thought they were pretty tasty, not to mention a lot easier on the ol’ waistline. So try this out next time you want a side of noodles with your meal. You won’t be disappointed!

  • 1 teaspoon sesame seeds
  • 2 cucumbers
  • 1 tablespoon tahini
  • 1 tablespoon organic sunbutter (I used cashew butter)
  • 1 teaspoon sesame oil
  • 1 tablespoon coconut aminos (or soy sauce if you don’t care about strict Paleo rules)
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cloves garlic, crushed
  • 1/4 teaspoon powdered ginger
  • 1 tablespoon water (if needed)
  • 1 scallion, dark green part only, thinly sliced

Heat a small saute pan over medium heat, then toast the sesame seeds until light brown, about 2-3 minutes. Set aside to cool.

Peel the cucumbers, then turn them into noodles with a julienne peeler. Gently pat dry with paper towels then place in a large bowl.

In a small bowl, mix the tahini, sunbutter (or other nut butter), oil, coconut aminos (or soy sauce), vinegar,  red pepper flakes, garlic, and ginger with a fork until smooth. If the sauce seems too thick to easily coat the noodles it can be thinned out with up to 1 tablespoon water.

Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the sliced scallions and toasted sesame seeds.

Serves 2

Adapted from The Clothes Make the Girl

 

Best Ever Pumpkin Pie with Coconut Milk Whipped Cream

5 Dec

Pumpkin Pie

I realize this post is a little late with it being after Thanksgiving and all but this recipe really needs to be shared. So, truth be told, I have posted this recipe before, but it was so delicious I had to revive it. I made two of these pies for Thanksgiving and then one more again this week just because I really wanted some more. There are so many good elements to this pie: perfect texture, just the right amount of spices, and the all important ease of assembly.

When I attempted to make my most recent pie I realized we were almost out of eggs so I decided to try using an egg replacer powder instead. It actually worked out pretty well. I think the texture might have been slightly less firm than the ones I made with real eggs, but it’s hard to know if that was from the egg replacer or just a normal variation in the baking. But it was by no means bad and I wouldn’t hesitate to use the egg replacer again.

whole pumpkin pie

Another reason I made my most recent pie was because I wanted to try making whipped cream out of coconut milk. It seems to be all the rage these days and I was curious as to whether it would work and if it would taste good. I’ve put a link to the recipe I used and I highly suggest you follow the instructions to a T. I would suggest one difference in the process, however. That is, when you put your coconut milk in the fridge to chill, put them in upside-down so when you flip them over to open them, the liquid part will already be at the top. I tried to cheat the system a little and I think it made my coconut milk mix together a little which made my whipped cream not quite so fluffy as it should have been. Good news is, after chilling in the fridge it firmed up quite a bit. As far as the taste goes, I thought it turned out really well. The texture was just like that of regular whipped cream. I could definitely taste a light coconut flavor, but didn’t think it clashed with the taste of the pie at all. It was a really good alternative to regular whipped cream and I like that I can keep a can of coconut milk on hand to have fresh whipped cream whenever I need it. A win I say!

Best Ever Pumpkin Pie Recipe

Coconut Milk Whipped Cream Recipe

 

Veggie Pot Pie

25 Nov

vegan pot pie

This recipe came from a vegan cookbook I recently acquired. Now I’d made a recipe or two from the book before this one and was pretty underwhelmed with the results. So, I wasn’t expecting much from this. But, I was pleasantly surprised to find that this vegan version of one of my favorite comfort foods was just as delicious as its chicken-based sister.

As far as the prep for this recipe goes, don’t let the seemingly long list of ingredients/steps put you off. It really didn’t take that long to do and the results were well worth it. I would also stress proper preparation of the tofu. Make sure you press out all excess liquid to get the best texture. It’ll give you the most chicken-like results. I have to say that I was very pleased when Sylvie picked out all the tofu and ate it before anything else. Oh and I fully plan on preparing the “breaded” sautéed tofu like this in the future. It was really tasty stuff. I’d say this was my first successful tofu experience. Will definitely make this again.

Mushroom Gravy

  • 2 cups vegetable broth (can substitute 2 cups water and 1 teaspoon vegetable stock powder)
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons nutritional yeast
  • ½ cup fresh mushrooms, diced
  • ½ cup onion, finely chopped
  • ½ teaspoon onion salt
  • flour

Mix all ingredients except flour in a saucepan and heat to a simmer. Slowly add flour a Tablespoon at a time and whisk well after each addition, until gravy thickens up to your liking. Season with black pepper as desired.

Veggie Pot Pie

  • 2 Pie Crusts
  • 1 recipe Mushroom Gravy
  • ¼ cup flour
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tablespoon nutritional yeast
  • ¾ teaspoon garlic powder
  • 2 cups firm tofu, squeezed dry and cubed
  • 2 Tablespoons oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, sliced
  • 1 cup frozen mixed vegetables

Preheat oven to 375 degrees. Line a pie plate with one of the pie crusts and bake for 10-15 minutes, until just starting to brown slightly.

Combine flour, salt, pepper, nutritional yeast, and garlic powder. Place in a paper bag or medium-sized container with tofu and shake or toss well to coat tofu.

Heat oil in a skillet over medium-high heat and sauté tofu until lightly browned, then add the onion, celery, and carrot. Continue to sauté until the onions are soft, then add the mixed vegetables and cook until they’re slightly tender but still crisp. This should only take another 5-10 minutes.

Add the gravy to mixture in the skillet and stir well, then transfer as much as will fit in the pie plate containing the baked pie crust. Cover with the second unbaked pie crust. Seal the edges by pressing together with a fork. Cut a few slits in the top of the crust.

Bake for 30 minutes in the preheated oven, or until top crust is lightly browned.

Recipe adapted from “Hot Damn and Hell Yeah: Recipes for Hungry Banditos” 

Hot Spinach Artichoke Dip

24 Nov

spinach artichoke dip

Don’t let the tin foil pie plate in the photo throw you off here. This dip is super delicious and incredibly easy to make. I got this recipe from my aunt years ago when she brought this to a family function and couldn’t believe how simple the ingredient list was. Great stuff to have on hand for impromptu visitors. Be careful, it’s addicting.

Go to Recipe

Grandma’s Apple Pie

31 Oct

Although I’ve made some delicious apple pies in the past, I’ve never been 100% satisfied with them. Probably because in my mind I always compared them to my grandma’s pies. Grandmas’ pies are always the best, are they not? So, recently when I went to visit her, I asked my grandma for her recipe. I think she makes hers by memory and some super grandma-pie-making-instinct these days, but lucky for me she had the base recipe she initially started from. I was thrilled to find the results were just what I was looking for.

Now I chose to make hand pies instead of a regular full pie. I used a box of Pillsbury Refrigerated Pie Crust (there’s 2 crusts) and it made 7 hand pies using half the following recipe. You’ll want to let the filling cool before filling (I put mine in the fridge for a few minutes) otherwise it makes them really weak. A couple of mine split before I caught on. I used about 1/3 cup of filling in each pie, brushed some beaten egg on one edge, then crimped. Then I brushed the top of each pie with more egg, sprinkled a bit of sugar over the tops, and cut 2 vent holes. Baked on a parchment lined baking sheet for about 25 minutes at 400 degrees.

2013-10-31 13.34.07

Grandma’s Apple Pie 

  • 7 tart apples
  • 1/2 cup water
  • 1 cup sugar
  • 3 rounded Tablespoons Instant Clear Jel*
  • 1 dash salt
  • 1/2 teaspoon cinnamon ( I doubled this)
  • 1 Tablespoon lemon juice
  • 1 recipe for double pie crust

Wash, peel, and slice or dice apples. Put into medium-size saucepan with water. Bring to a boil and simmer 5 minutes. In a dry bowl, mix sugar, instant clear jel, salt, and cinnamon. Mix dry ingredients with apples. Add lemon juice. Pour into unbaked crust. Dot with butter or margarine. Cover with crust. Bake 375 degrees for 45 minutes, or until crust is golden brown.

 

In case you’re wondering what “Instant Clear Jel” is, it’s an instant powdered thickener. I use a brand called “Ultra Gel.”

2013-10-30 16.50.24

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