vegetarian Archives - Page 6 of 11

Sweet Potato & Crispy Kale Breakfast Skillet

April 21, 2014 By Becky 14 Comments

It took me a really long time to jump on the kale bandwagon, but now I’m hooked. I see it at the grocery store and it’s so affordable, so curly, and so healthy looking that I have to buy it. The flavor of kale takes a little getting used to, but I’ve found that when it’s crispy and/or cooked with garlic, even haters will happily chomp on it. This recipe delivers on both counts, and also offsets the leafy kale with sweet potatoes and perfectly-cooked eggs. You start the breakfast skillet on the stove, pan-roasting the sweet potatoes with chopped red onion until they’re tender. The garlic and kale are tossed in and stir-fried just for a minute. Next, you make four little wells amongst the veggies, crack an egg into each one, and then pop the skillet into the broiler. In just a few minutes, the eggs cook and the kale crisps up just like kale chips. You are going to love it!

Blackberry Smash

April 10, 2014 By Becky 11 Comments

Blackberries are my favorite fruit, and they are so delicious this time of year. In addition to eating blackberries & dark chocolate for breakfast, I’ve been using them to make this amazing mocktail/cocktail, the blackberry smash. I was going to call it a blackberry fauxjito, but blackberry smash is just so much more fun to say. In addition to being fun to say, it’s really fun to make and drink.

When I have a party, I like to offer one special, seasonally-inspired cocktail that I can make for my friends all night long. I’m not a very proficient bartender, so I don’t want to offer a bunch of different things, but I’ve found that having one unique drink makes a gathering way more glamorous and fun. At Thanksgiving this past year, I had ten people over, and was prepared with several different kinds of wine and beer, as well as the ingredients for cranberry margaritas. The margaritas were such a hit that I don’t think we opened a single bottle of wine–no one could say no to a creative libation based on fall’s quintessential berry.

Sweet Potato & Roasted Garlic Hummus

March 28, 2014 By Becky Leave a Comment

Is it spring yet? It’s still freezing here. Also, yesterday was so windy that I ended up getting dust and tiny pebbles blown into my eyes several times during my ten-minute walk to the train. A little early-spring sandstorm right here in Boston. Needless to say, I was not a fan.

I’m trying to keep my food springy, in hopes that the weather will follow suit. So, here is some paleo (chickpea-free) hummus. It’s a little sweet from the sweet potato, but with lots of savory flavor from the tahini, a whole head of roasted garlic, and some garlic-infused olive oil. Don’t be intimidated by the large quantity of garlic–it mellows out as it roasts, and the flavor is amazing. Your house will smell amazing, too.

Chocolate-Covered Almonds

March 22, 2014 By Becky 2 Comments

Chocolate-covered almonds are my new favorite snack. With a little sea salt added to the mix, they are just phenomenal. Lately I’ve been seeing and buying them everywhere: Starbucks, Tedeschi, and Whole Foods each carry their own versions, all of which are irresistible to hungry grad students. I decided it was time to make my own.

These almonds are roasted, dipped in salted dark chocolate, and tossed with a bit of Dutch-processed cocoa powder. I can’t stop eating them. Although the chocolate coating is not as thick as the almonds I get at the store, which must be triple-dipped, this version still does a great job of satisfying my chocolate cravings. I actually prefer the chocolate-to-almond ratio of this recipe, which allows the nutty flavor of the roasted almonds to come through. If you don’t like your almonds roasted, you can also make this with raw almonds.

While I loved the way these almonds tasted, I wasn’t thrilled with how they looked. It turns out it’s really hard (at least for me) to get nice, smooth chocolate on something that has to be covered on all sides. Since I like everything I post here to be easy on the eyes as well as delicious, I was contemplating not posting this recipe at all; however, when I asked some of my friends on Facebook what they thought, everyone said I should go for it. So, here it is: a four-ingredient recipe for the most addictive snack on earth. I hope you like it!

Paleo Pad See Ew

March 17, 2014 By Becky 4 Comments

I love Thai food, and my favorite dish to order is Pad See Ew. It’s kind of like Pad Thai’s lesser-known but cooler little sister, and it’s so good. It’s traditionally made with wide, flat rice noodles and dark sweet soy sauce, and often has broccoli, carrots, egg, and some sort of meat or tofu. I’m not totally sure why, but I’m completely in love with wide, flat rice noodles. They’re just so big and chewy, and a great vehicle for soaking up whatever delicious sauce they’re paired with.

This paleo version of pad see ew is made with homemade “noodles” that are actually tapioca crepes sliced into strips. They work perfectly in this dish. The texture is not exactly the same as the texture of rice noodles, but it’s pretty close! Coconut aminos and honey make a delicious paleo and gluten-free replacement for the dark sweet soy sauce.

Easy French Frittata

March 8, 2014 By Becky Leave a Comment

This omelette is inspired by the best breakfast I ever had, which was at a little French cafe in Montreal two summers ago. Ben and I drove up there and stayed for about a week, and this meal has been stuck in my head ever since. The whole trip was pretty great (it was our first vacation together), but this omelette was a definite highlight, and I’ve been trying to recreate it ever since. I’m really mad at myself because I can’t remember the name of the cafe–I didn’t have a blog back then, so there wasn’t an easy place to store my restaurant ramblings. If it comes to me, I’ll be sure to update this post with a link.

Here’s a picture of our breakfasts that day: my omelette had Brie and spinach, and Ben’s had duck confit and gruyere. Both were deliciously creamy, with eggs cooked to perfection and thick slices of cheese that were barely melted in the middle. They were amazing. The sides of hash browns, buttery baguette, and breakfast beans were also ridiculously tasty.

Mini Grasshopper Parfaits + Epica Cocktail Muddler Review

March 4, 2014 By Becky 10 Comments

Disclosure: I received this product as part of an advertorial.

I thought about calling these mini grasshopper fools, but that sounded like a bit much.

Have you ever tried a fool? It’s an old-fashioned dessert consisting of pureed or mashed fruit, usually berries, folded into sweetened whipped cream. I made a strawberry moscato fool last spring, and it was delicious. These parfaits are similar to fools, but with mint instead of fruit. They’re the perfect way to celebrate St. Patrick’s Day (or any day).

(In case I lost you at “grasshopper”, I use the term to describe minty desserts, usually also involving chocolate. The name was first used for a green cocktail made with creme de menthe.)

25 Grain-free Vegetarian Recipes

February 28, 2014 By Becky 11 Comments

Check out my new roundup of 70 grain-free vegetarian recipes right here!

Photo credits, clockwise from top right: How Sweet It Is; ACW; Cookie & Kate;
ACW; How Sweet It Is; ACW; ACW

Here’s a roundup of 25 delicious grain-free vegetarian recipes that are perfect for anyone avoiding gluten and trying to eat more fruits and vegetables.

Readers have asked me whether it’s possible to eat paleo while sticking to a vegetarian diet. It’s a tough question, and since I’m not a vegetarian, I can’t really answer. I imagine, though, that a paleo-ish vegetarian diet that allows some legumes and/or dairy could totally work–it’s definitely possible to eat a grain-free vegetarian diet (and a grain-free vegan diet–the blog YumUniverse is proof!). It’s harder to imagine being a paleo vegan, but that doesn’t mean there aren’t plenty of delicious recipes out there that satisfy both diets.

Here are 25 grain-free vegetarian recipes; 17 of them are also vegan. Even if you’re not vegetarian or vegan, I hope these recipes will inspire you to cook something new and delicious with plant-based ingredients!

Roasted Cauliflower with Creamy Cilantro Pesto

February 21, 2014 By Becky 11 Comments

Do you like to read “day in the life” posts? I loved this one on What’s Gaby Cooking (the first food blog I ever read!), saw this one recently on How Sweet It Is, and was inspired to write my own. I think it’s fun to get a peek into someone’s daily routine. Of course, if you don’t, you can just scroll down for the recipe.

If you’re still with me, here’s the story of my Thursday!

I woke up late, around 9:30. Since Ben works from home on Thursdays, he had made coffee. I had mine with vanilla chai spiced ghee and a splash of cream, blitzed with my immersion blender.

In the kitchen, I briefly contemplated abandoning my cauliflower plans since I wasn’t sure I had time to cook and photograph everything before class at noon, but I decided to go for it. I had a gorgeous orange cauliflower from Whole Foods, so I had to take a few shots of it before chopping it up.

Lemon Mousse with Raspberry Coulis

February 16, 2014 By Becky 10 Comments

We had another snowstorm today. I was planning to cook something really appropriate for a snowed-in situation, like some sort of stew or casserole that warms you from the inside out, but then I changed my mind. I’m tired of snow food (and, obviously, snow). I am ready for spring!

When I taught elementary school, I used to read my kids the Frog and Toad books by Arnold Lobel. In one of the stories, around this time of year, Frog’s father tells him that spring is just around the corner. Taking his father’s statement literally, Frog goes peeking around all sorts of actual corners in search of spring, to no avail. Finally, he pokes his head around the corner of his own house to find his parents planting their garden, birds chirping, and the sun peering out from behind the clouds. In February and March, I feel like Frog in that story. Spring may be just around the corner, but it’s really hard to see.

Vanilla Bean Buttercream Brownies

February 12, 2014 By Becky 8 Comments

The large amount of frosting on these brownies represents the large amount of love I have for you! It constantly makes my day that people actually read my blog, and I’m even more thrilled when I get a comment or get to connect with you on FB, Twitter, or IG. You are the best, and that is why I made you the best brownies.

I’ve been wanting to make frosted brownies for a while now. They just seem fabulously over the top–because once you’ve baked a rich and fudgy brownie, you totally need a big pile of buttercream on top, right? (Hint: the answer is yes!)

Saag Paneer

February 10, 2014 By Becky 12 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

It’s easy and fun to make your own saag paneer at home! It’s especially delicious with rice or paleo flatbread.

Have you ever made your own cheese? I made some ricotta last year, and wanted to try my hand at paneer. Fresh cheeses like paneer and ricotta are easy to make at home, and totally worth it. All you need is milk, a lemon, some cheesecloth, and a little patience.

Saag paneer has been my favorite Indian dish for years, and I’m so glad I finally made it myself. The creamy spiced spinach studded with chewy bits of paneer is totally addictive, and my major Indian takeout/delivery habit is all saag paneer’s fault (oh, and Eat24–you guys didn’t help, either). This homemade version is just as good as my local restaurant’s, and the paneer is far superior: it’s meltingly tender, with a wonderfully creamy flavor. It’s a little labor intensive to make the paneer and the saag on the same day, but it was a perfect project for a Sunday afternoon. Next time I might try making a big batch of paneer, stashing some in the fridge, and freezing the rest. That way I can make saag paneer happen on weeknights!

« Previous Page
1
…
4
5
6
7
8
…
11
Next Page »