Recent Posts

Veggie Zucchini Enchiladas (gf) - Love Mexican food but not the heavy carbs and calories? You might like these vegetarian enchiladas packed with fresh corn, black beans, mushrooms and pasilla peppers, sauteed with garlic, cumin and chili powder, then rolled in thin slices of summer squash, nestled in a bed of zesty red enchilada sauce and topped with pepper jack cheese.  Bake in […]
Meatless Monday – Beet Veggie Burgers with Pickled Onions - Originally posted on goodmotherdiet:
What is more American than a juicy burger, except for maybe baseball, hot dogs and apple pie, and I would argue about that… Well these burgers may not be traditional in that they are plant based, primarily quinoa and pinto beans and they get their lovely color from raw shredded beets,…
Meatless Monday – Charred Okra with Tomatoes - Originally posted on goodmotherdiet:
OKRA, Love it or Leave it?  Where do you come down on this divisive vegetable? There doesn’t seem to be room for ambivalence here. People seem to love it or hate it.  Okra happens to be my husband’s absolute favorite vegetable, and unfortunately for him, it has always been my least…
Steamed Artichokes with Two Vegan Dipping Sauces - There is nothing more nostalgic for me than steaming artichokes and eating them one leaf at a time, just like when I was a kid, teethmarks and all.  It’s definitely the easiest way to cook them and it makes a fun appetizer or side dish, especially when you have delicious sauces to dip them in. […]
Meatless Monday – Asian Tofu Lettuce Wraps with Spicy Peanut Sauce (v,gf) - Originally posted on goodmotherdiet:
THIS IS SERIOUSLY GOOD! Low Carb + High Protein + Spicy Peanut Sauce = #NeedWeSayMore  It’s the perfect balance of hot and cold, savory and sweet, crisp and tender.  The tofu, mushroom and water chestnut combination is really flavorful, picking up the garlic and ginger flavors, with the soy adding a…
Meatless Monday – Zucchini & Apple Spirals with Basil & Mint Salad - Originally posted on goodmotherdiet:
  I have always wondered how to make a ‘noodle’ several feet long, like the one in Lady and the Tramp.  Well now I know the secret.  My mother in law gifted us a vegetable spiraling machine for our anniversary (Well there is no special gift or gem for 28 years…
Meatless Monday – Garlicky Kale Pasta with Lemon and Parmesan - Originally posted on goodmotherdiet:
CAN WE GET A KALE YEAH!!!  I spotted that slogan on a billboard for Naked Juice in Boston and knew I was going to be making kale  soon.  Kale, also known as the ‘Queen of Greens’  is the culinary darling of the moment although I have not personally gone kale crazy. I like kale all…
Roasted Rainbow Carrots with Carrot Top Pesto - Originally posted on goodmotherdiet:
If you are throwing away your carrot tops, you need to Stop-Right-Now!  In the spirit of ‘no waste’ cooking, I decided to try to use the tops as well since I know they are as nutritious as the carrots. I was looking for a recipe for carrot tops and came across…
Black Bean Quinoa with Cumin Orange Vinaigrette - Tired of green salad?  This flavor filled quinoa salad with mango and avocado topped with an orange cumin vinaigrette is one of my favorites!  I promise you won’t be bored. It’s a little bit spicy from the jalapenos, a little bit sweet from the mango, the black beans add a rich salty flavor and fresh avocado, purple onion, bell pepper and […]
Endive Salad Bites - The shape of endive spears is perfect for stuffing. Just toss all the salad ingredients with the dressing and pile them up in the endive spear, or boats as I have always thought of them.  Their slight bitterness is offset by the sweetness of the orange and grapes and the creaminess of the avocado and soft cheese.  The vinaigrette is simple but helps to blend the flavors nicely. Easy and pleasant to the eye and done in just a few minutes...

7 thoughts on “Recent Posts

    • Thank you for your post. I just made it again tonight because my guys ate so much there was enough leftover. Anyway, I noticed that I left that off and updated the directions. I’m definitely a home cook and not a professional. Add the soy sauce when you add the broth.

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