Tag Archives: vegetarian

Eggplant Mini Pizzas

These delicious mini pizzas are made with a base of eggplant and topped with sauce, veggies, cheese and fresh basil. I added some fresh pesto as well and these were delicious! 🙂 Gluten free and grain free and almost paleo (omit cheese for paleo) these are a great alternative to traditional pizza! 🙂

Ingredients

1 globe eggplant, about 8 ounces and 9-10 inches long and sliced into 3/4″ slices
Salt for sprinkling on eggplant slices to draw water out
1-2 T olive oil, for brushing eggplant before roasting

Toppings

1 can (14.5 oz) Tomato sauce or crushed tomatoes
1 tsp dried Italian seasoning or a combination of basil, oregano and thyme
1-2 mushrooms, finely diced
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
Fresh Basil Pesto – 1 tsp for each slice of eggplant (optional)
10 large basil leaves, cut in chiffonade strips (optional)

Instructions

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness)
Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
After 30 minutes, wipe the eggplant dry with a knife or paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 20-25 minutes.
Remove eggplant from the oven and turn oven setting to broil.
Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with chopped veggies, cheese and some of the fresh basil.
Put pizzas under the broiler until the cheese is melted and slightly browned.
Serve hot, with a dollop of fresh basil pesto and some more fresh basil if using.

Inspired by, modified and simplified from the original – thanks KalynsKitchen!

Roasted Sweet Potatoes with Toasted Cheese

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Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂

Ingredients

4 small sweet potatoes, halved lengthwise
2 Tbsp olive oil
Salt and black pepper
3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
1 1/2 oz. Parmesan, grated (1/3 cup)

Directions

Heat oven to 425*
Rub potatoes with oil and season with salt and pepper
Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
Turn over to broil
Combine cheeses and sprinkle on potatoes cut-side up
Broil until cheese is melted and golden brown, 2 to 3 minutes
Serve warm

Creamy Feta Dip and Veggies

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The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!

Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂

Ingredients

3/4 cup buttermilk or Greek Yogurt
6 oz Feta, crumbled (about 1 1/4 cup)
3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
2 tsps. fresh lime juice
Pepper, to taste
Olive oil
Radicchio leaves, carrots, cucumber or other favorite veggies

Directions

Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
Add remaining feta and pule a few times to combine
Cover and refrigerate for up to 2 days
Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
Serve with fresh cut veggies

Tricolor Autumn Salad

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This is made with purple cabbage, romaine lettuce and carrots.. full of nutrients, all raw ingredients, crunchy and delicious! Toss with Tahini Dressing and enjoy.

Ingredients

1 small head purple cabbage (grated)
1 small head romaine lettuce (finely chopped)
1 cup grated carrots
1 batch Tahini dressing

Tahini Dressing (makes 1.5 cups or so)

1/2 cup roasted tahini
1/2 cup water
1/4 cup freshly squeezed lemon juice
2 Tbsp olive oil
1 tsp sea salt

Directions

In a large bowl, toss veggies
For dressing, puree ingredients until smooth
Toss salad with 1/2 cup or up to all dressing and serve

Source: Thanks Paleo Cooking from Elana’s Pantry

Banana Ice Cream Sundays with Figs Almonds and Honey

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Need I say more haha?

I’ve been dying to make a dessert with figs! I’d love to say that it’s because of their flavor, but sadly…no, it’s because of how beautiful they are. YES, I’M THAT WEIRD!! But in my mind…if they look that beautiful, and they are THAT EXPENSIVE (!!!), they have to be delicious too, right??

Truthfully…I’m glad I got some (thank to my parents splitting the Costco batch with me!), but…you could easily just top this with any fruit that is in season and it would be just as yummy! They ARE pretty though, right??!Banana Ice Cream

Frozen Bananas (I cut mine into 1-2 inch pieces and then freeze) amount varies on how many servings you want. I used two, and it was enough to feed 3.
1/2 Cup Almond Milk (or any kind of milk)

Toppings

Figs
Almonds (diced)
Unsweetened Coconut
Drizzle of Raw Honey

What to do

I a blender, mix all the Ice Cream ingredients until smooth and creamy. It helps to let the frozen bananas sit out for about 5 minutes.
Scoop into little bowls and top with whatever you have on hand! Really, the possibilities are endless on how you can vary this! And…I DO! 🙂

And this is what happens when you try and take pictures of a dessert with a hungry toddler haha. ENJOY!!

Baked Parmesan Zucchini

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Crisp, tender zucchini sticks are brushed with oil, topped with parmesan and herbs, and roasted to perfection. Totally yummy! I had to make a second batch just for the photos as the first batch disappeared pretty fast. 🙂

Ingredients

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Instructions

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

Thanks http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/

Peach or Nectarine Crisp

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Sweet succulent peaches and nectarines are sprinkled with an almond oat topping and baked till crisp and golden. Served with rich vanilla ice cream, this is wonderful and delicious summer dessert.

I modified this recipe from the original from PCC Natural Markets – but because the peaches were so ripe and sweet and I was planning to serve this with vanilla ice cream, I used a lot less sugar and also substituted tapioca flour instead of the corn starch. You can consult the original here, but here is my version of the recipe and the vote in my house was: this peach crisp is amazing!

Ingredients

2 pounds ripe peaches or nectarines, cut into 1-inch pieces
3 Tbsp coconut sugar, divided
2 teaspoons lemon juice
4 teaspoons tapioca flour
1/2 cup almond flour
1/2 cup old-fashioned rolled oats (quick-cooking fine)
6 tablespoons cold salted butter, cut into small pieces
Vanilla yogurt or vanilla ice cream, for serving (optional)

Directions

Preheat oven to 375° F.
Combine peaches or nectarines, 1 Tbsp coconut sugar, lemon juice and tapioca flour in a 9-inch shallow round baking dish or pie plate.
In a separate bowl, combine almond flour, oats and salt. Rub in butter with your fingertips until coarse crumbs form. Sprinkle oat topping over the fruit mixture. Place the dish or pie plate on a rimmed baking sheet.
Bake until the topping is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving. Top each serving with a dollop of yogurt

Thanks PCC Natural Markets

Grated Apple for Little Tummies

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Remember the saying “An apple a day keeps the doctor away?” My daughter was recently complaining about a stomach ache. I remembered my mom grating an apple, letting it turn a little brown and then giving it to us for stomach upset, so I tried this first. Grated apple, by the way, is super yummy – juice is released and so it’s a nice mix of crunchy and juicy, but different than just eating an apple. Anyway, there were no more complaints (that day) about stomach ache. I’ve heard this can help against acid reflux as well! Enjoy and take care and be well!

What kind of apple? Any kind will do. Gala Apples are my favorite.

I founds some other great natural remedy tips here! Natural is always a great place to start.

http://www.purplesage.org.uk/treatments/KitchenPharm.htm

Guacamole Deviled Eggs

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A great variety of deviled eggs that adds yummy avocado to a protein rich appetizer!

Ingredients

6 large hard boiled eggs, cooled and peeled
2 ripe avocados
¼ cup cilantro, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon lime juice
½ teaspoon celtic sea salt
1 teaspoon red pepper flakes
chili powder, for garnish

Instructions

Cut eggs in half and remove yolks
In a bowl, mash yolks and avocados
Stir in cilantro, chives, lime juice, salt, and red pepper flakes
Scoop filling into egg whites with a 1 tablespoon ice cream scoop
Refrigerate until serving
Sprinkle with chili powder and serve!

Thanks ElanasPantry!

Classic Deviled Eggs

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Do you love deviled eggs? This is a classic recipe – a bit art and a bit science – but with the promise of a super delicious appetizer!

Ingredients

Eggs
Mayonnaise
Chives, chopped
Parsley, for garnish
Paprika, for garnish

Directions

Bring pot with eggs and water to a boil and then simmer eggs for about 15 minutes
Peel under cool water
Cut each egg in half and remove the yolks into a separate bowl
Stir in mayonnaise until desired color and consistency is reached (this is the art part.. you’ll need to try your way forward)
Stir in chopped chives
Scoop yolks back into egg-whites and top with chopped parsley and a dusting of paprika
Refrigerate until ready to serve
Enjoy!

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