Category Archives: Vegetarian Fare

December 29, 2018 · 6:28 pm

Artichoke and Pablano Chile Dip

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INGREDIENTS:

1 cup          Mayonnaise, homemade

1 cup          Parmesan Cheese, fresh grated

8 oz.           Anaheim or Pablano Chiles, roasted

7-8 oz.       Artichoke Hearts, canned and drained well

24 ea         Wonton Skins or Restaurant Tortilla Chips

1/4 cup      Oil

INSTRUCTIONS:

Preheat oven to 350 degrees. Peel the roasted chiles on the stovetop. Seed them and chop them roughly,

While roasting the chilies, take the wonton skins and brush one side lightly with oil. Place one skin into an mini muffin tin. Repeat with the remaining skins. Bake until the skins are golden brown and crispy, about 10-12 minutes. Remove from the oven and let cool completely.

Next, combine the mayo, cheese and artichokes in a bowl and mix well. Add Chiles. Season to taste.

Place mixture in a casserole dish and bake for 45-50 minutes until golden brown. Serve in the casserole dish with crackers or tortilla chips,. Or spoon out a small amount and immediately serve in wonton cups.

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Filed under Holiday Menus, Party Picks, Starters, Vegetarian Fare

December 29, 2018 · 1:56 pm

Roasted Sweet Potato Salad

31432882-2565-4641-AC0E-4ABCFCDBC075INGREDIENTS:

2 sm          Sweet Potato, diced

1/2 md      Red Onion, thinly sliced

1/4 tsp      Black Pepper, ground

1/2 tsp     Cinnamon, ground and divided

1/2 cup    Balsamic Vinegar

1/4 cup    Honey

2 Tbs       Fresh Chives, finely chopped

4 cups     Baby arugula (or power greens mix)

3 md       Radishes, sliced paper thin

INSTRUCTIONS:

Preheat the oven to 400 degrees F. In a medium bowl toss together the sweet potatoes, onion, pepper and 1/4 teaspoon of cinnamon. Transfer to a parchment paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon of cinnamon and chives in a medium bowl. Toss together arugula/greens and radishes in another medium bowl. To serve, arrange arugula/greens mixture on plates. Toss sweet potato mixture in balsamic mixture and spoon over arugula/greens.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Sensational Salads, Starters, Vegetarian Fare

January 5, 2017 · 1:08 pm

Original Hummus

CFCED56E-0438-48A3-9DEE-20C7F576B451INGREDIENTS:

1 can (15 oz)          Chickpeas (or 1 1/2 cups cooked)

1/4 cup                    Lemon Juice (one large lemon)

1/4 cup                    Tahini, well-stirred

1 clove                     Garlic, minced

2 Tbs                       Extra-Virgin Olive Oil, plus more for serving

1/2 tsp                     Cumin, ground

tt                               Salt

2-3 Tbs                    Water

Dash                         Paprika, for serving

DIRECTIONS:

In a bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and the bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic, cumin and a 1/2 tsp of salt to the whipped tahini and lemon juice. Process for 30 seconds or until well blended.

Open, drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and a dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

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Filed under Blender Bests, Healthy Lunches, Party Picks, Starters, Vegetarian Fare

November 17, 2016 · 4:55 pm

Quacamole Nirvana

FC9A8E3C-B636-4552-9B5F-56322EE09A37.jpegINGREDIENTS:

3 ea            Hass Avocados

1 clove       Garlic, finely grated

1 ea             Serrano Pepper, finely chopped

1 qtr           White Onion, finely chopped

1-2 Tbs      Lime juice, freshly squeezed

tt                 Kosher Salt

DIRECTIONS:

Smash three ripe avocados with a potato masher, fork or molcajete (Mexican mortar and pestle) until very coarsely mashed. It’s okay if there are some chunks of avocado as it will continue to break down as you mix in the other ingredients. Stir in the other ingredients and season liberally with about a teaspoon of kosher salt.

A word on cilantro: while it’s traditional to add it to quac, there are some times when it is best not used. If served as an appetizer with corn chips or corn fried tortillas, definitely throw some in. If putting out as a condiment with a taco, put it on the side so guests can build the tacos to their own tastes.

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Filed under Blender Bests, Holiday Menus, International Inspirations, Party Picks, Starters, Summer Favorites, Vegetarian Fare

November 17, 2016 · 4:41 pm

Healthly Refried Beans

INGREDIENTS:

1 Tbs           Olive Oil

1/2 md       Onion, diced

2 cloves     Garlic, minced

1 tsp            Ancho Chili Powder, or other chili powder

1 can           Pinto Beans, preferably low-sodium, drained and rinsed (or dry, soaked overnight.

2 cup        Chicken Broth, low-sodium (more if needed)

tt                 Salt and Pepper

2 Tbs         Cilantro Leaves, fresh and chopped

DIRECTIONS:

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

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Filed under Fall/Winter Favorites, International Inspirations, Party Picks, Vegetarian Fare

November 9, 2016 · 2:47 pm

Caprese Zucchini Noodle Salad

INGREDIENTS:

2 ea           Zucchinis, Blade A

tt                Salt and Pepper

1/2 cup     Fresh Basil Leaves

3/4 cup     Cherry Tomatoes, halved

12 sm         Mozzarella Balls, halved

For the marinade:

1 Tbs         Lemon Juice, squeezed from a lemon

3 Tbs        Balsamic Vinegar

2 Tbs         Extra Virgin Olive Oil

1 clove      Garlic, minced

tt                Salt and Pepper

DIRECTIONS:

Lay the zucchini ribbons out. With a scissor, make sure no ribbons are longer than 6 inches long. Once done, place in a bowl.

Combine all of the ingredients for the marinade in a bowl and whisk to combine.

Place the marinade over the zucchini and place in the refrigerator for 10 minutes.

After ten minutes, add in the tomatoes, mozzarella, basil and season with salt and pepper. Mix thoroughly to combine.

Serve in a platter as a pasta salad or side dish.

 

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Filed under Inspiralized, Party Picks, Sensational Salads, Starters, Vegetarian Fare

November 2, 2016 · 6:49 pm

Kung Pao Brussels Sprouts

8049A770-6337-4B9A-8F40-187C867A357D.jpegINGREDIENTS:

2 lbs          Brussels Sprouts, halved

5 Tbs          Vegetable Oil, divided

tt                Kosher Salt and Pepper

1 Tbs         Cornstarch

3 cloves    Garlic, finely chopped

2 Tbs          Ginger, peeled and finely chopped

2 Tbs          Hot Chili Paste (sambal oelek)

6 dried       Chilies de Arbol, lightly crushed (this will make recipe hot)

1/2 cup      Soy Sauce

3 Tbs          Sugar

2 tsp          Rice Vinegar, unseasoned

1/3 cup      Peanuts, Roasted and Unsalted

DIRECTIONS:

Preheat oven to 425 degrees. Toss Brussels sprouts with 4 tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast tossing once, until softened (but not soft) and browned, 20-25 minutes. Set aside.

Meanwhile, mix cornstarch and 1 Tbsp water in a bowl until smooth.

Heat remaining 1 Tbsp oil in a medium saucepan over medium-high. Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes. Add chili paste and cook, stirring, until darken, about 2 minutes. Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry. Simmer, stirring, until sauce coats spoon, about two minute. Let cool slightly.

Toss Brussels sprouts with sauce and serve topped with peanuts.

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Filed under Asian Cuisine, Healthy Lunches, International Inspirations, Vegetarian Fare

November 2, 2016 · 6:14 pm

Butternut Squash Black Bean Chili

INGREDIENTS:

2 lg                   Onions

3 lg                    Bell Peppers

4-6 cloves       Garlic, minced

1-4 ea               Jalapeños, minced

4 cups             Butternut Squash, cubed

2 cans             Diced Tomatoes (14 oz), undrained petite

2 cups             Vegetable or Chicken Broth

4 Tbs               Chili Powder

1 tsp                Cumin

1 tsp                Paprika

1 tsp               Cocoa Powder

3 cups            Black Beans, drained and rinsed

DIRECTIONS:

In a large pot coated with cooking spray, sauté the onions, bell peppers, garlic and jalapeños until softened, about 7 minutes. Add butternut squash, tomatoes, broth and spices. Bring to a boil; reduce heat and simmer for 30 minutes. After 30 minutes and when it is the desired thickness, use a potato masher to break down some of the butternut squash, so that it becomes part of the body of the chili (optional.) Add three cups of black beans. Simmer for ten more minutes. Taste and adjust seasoning as well as salt and pepper. Add browned ground beef if a non-vegetarian option is desired.

Serve with avocado, radish, Greek yogurt, cheese, lime, cilantro and jalapeño.

The chili is even better the following days, so make ahead if possible!

 

 

 

 

 

 

 

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Filed under Comfort Cuisine, Fall/Winter Favorites, Holiday Menus, Vegetarian Fare, What's for Dinner?

March 3, 2016 · 10:39 pm

Apple Pie Oat Muffins

INGREDIENTS:

2 cups            Old-Fashioned Rolled Oats

1 tsp               Baking Powder

2 tsp               Apple Pie Spice*

*1 Tbs Cinnamon, 1 tsp nutmeg, allspice and 1/2 cloves, ground

1/4 tsp            Salt

1/2 cup           Applesauce

1 med              Apple, grated (about 3/4 cup)

1 lg                   Egg White

1/4 cup            Pure Maple Syrup or Honey

2 tsp                Pure Vanilla Extract

1/2 cup            Unsweetened Vanilla Almond Milk

1/3 cup            Cranberries, dried

1/4 cup            Pecans or Walnuts, chopped (optional)

DIRECTIONS:

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.

Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional items. Stir in well to incorporate.

Allow the mixture to set and thicken about 3-5 minutes before spooning into your muffin pan.

Fill muffin cups almost completely full with batter. The muffins will not rise.

Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the edges to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to three months.

 

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Filed under Breakfast Bests, Healthy Lunches, Party Picks, Vegetarian Fare

August 21, 2015 · 10:06 pm

Black Rice Salad with Mango and Peanuts

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INGREDIENTS:

2 ea              Oranges

1/4 cup        Fresh Lime Juice

2 Tbs           Vegetable Oil

1 Tbs            Fish Sauce

2 cups          Black Rice

tt                   Kosher Salt

2 ea              Mangoes, peeled, pitted and cut into 1/2″ dice.

1 cup            Cilantro Leaves

1 cup            Red Onion, finely chopped

1/2 cup         Peanuts, dry roasted and unsalted

6 ea               Scallions

2 ea               Jalapeños, seeded and minced

DIRECTIONS:

Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

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Filed under Sensational Salads, Vegetarian Fare