I like to circle back and remake old recipes to make sure they still work and that I like the results. I really loved these two recipes which I paired with Sesame Crusted Tofu (https://goodmotherdiet.com/2018/08/20/meatless-monday-sesame-crusted-tofu/) and broccolini sauteed in olive oil and garlic. It was way too much food but delicious!
We all know that eggplant is an exceptional vegetable and not just because of it’s glorious purple color…
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Hanukkah begins tonight so get your latkes going! Here’s a tasty and easy (no peel) method Vegans can substitute ‘Just Egg’ with excellent results. Happy Hanukkah!
Hanukkah falls really early this year, beginning Sunday, December 2nd (which is tomorrow!) and the holiday season starts with a bang. You know what that means… chocolate and latkes! So, I want to share my easy no-peel latke recipe which, besides skipping the tedious and time consuming job of peeling potatoes, serves two purposes. The skin has much of the nutrition and leaving it on helps make the latkes extra crispy and tasty. Warm latkes topped with applesauce and sour cream, are a family favorite. The only problem is, that no matter how many I make, they disappear! Feel free to try my No Peel Applesauce recipe as a great topper. Click HERE for the recipe
Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil? Once a year, latkes (and even doughnuts) which…
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I love this combination of kabocha squash brushed with maple syrup and roasted to sweet tenderness, on a bed of fresh baby kale, hearty wild rice, creamy avocado, pomegranate seeds and salty crushed pistachios, all drizzled with a light orange, ginger vinaigrette. You can tell by all its colors that its a nutritional powerhouse. Remember “Eat the Rainbow”? This is a hearty main course salad when paired with crusty sourdough bread or a bowl of soup.
I love this combination of kabocha squash brushed with maple syrup and roasted to sweet tenderness, on a bed of fresh baby kale, hearty wild rice, creamy avocado, pomegranate seeds and salty crushed pistachios, all drizzled with a light orange, ginger vinaigrette. Its a hearty main course salad when paired with crusty sourdough bread or a bowl of soup.
My friend, Kerry and her daughter, Gabby, were visiting from Maine last week. I could tell that Kerry was unimpressed by the pile of greens on the counter while i was making dinner. By the time the whole salad was assembled, she was singing a different tune…
The colors alone tell you that this salad is a nutrional powerhouse. Remember “Eat the Rainbow”? The more colors you combine in your meals, the more vitamins and minerals you are likely to be getting. I haven’t posted a food color chart in a…
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Thanksgiving is over but Soup Season has just begun. Brrr… Soup is the ultimate comfort food for cold, rainy or snowy days. It’s hot, steamy goodness warms you up from the inside out. Click through for a collection of 16 of my favorite soups. Mmm, so good! All soups are vegetarian or vegan (or easily adapted for vegans) and gluten and wheat free. Since they are meat free, they are naturally low in calories but nutrient dense, so fill up your belly guilt free! Each link will send you to the recipe and original blog post. Sharing is caring. -J
Tuscan Bean Soup with Squash and Kale
Carrot, Sweet Potato Soup with Turmeric
Mushroom and Barley Soup with Cannelini Beans
Butternut Squash and Potato Soup with Crispy Fried Sage
Black and White Chili with Garlic Toast
White Bean and Swiss Chard Soup
Carrot Coconut Soup with Marinated Tofu Triangles
Butternut Squash Soup with Polenta Towers
Still looking for a vegan dish for Thanksgiving? This beauty takes advantage of the exquisite red/orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too!
As you can see, I’m still on a tart kick. You might say I’m ‘practicing’ for Thanksgiving, but in my defense, when the air gets cold outside, I love to be bundled up inside with a steaming casserole (or hot bowl of soup) and a tart is really just a fancy casserole. This beauty takes advantage of the exquisite red/orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too!
The original inspiration for this recipe was filled with three kinds of cheese which sounds delicious but I was looking for something less caloric and more savory. I opted to braise the leftover bits of veggies in olive oil and vegetable broth with shallots and garlic for a flavorful, lower fat tart filling. I also added coconut milk for creaminess and…
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This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach.. The dish was a huge success, pretty AND delicious. Just add mashed potatoes and cranberry sauce! 🙂
This vegan Portobello Wellington is pretty enough to serve as a main course for Thanksgiving or Christmas. It features layers of rich beluga lentils, whole portobello muchrooms and sauteed garlic spinach. I made a vegan Wellington last year using chestnuts and portobello mushrooms as the predominant ingredients. While the dish was beautiful, it wasn’t as tasty as I thought it should be. So this time, I scrapped the chestnuts which are difficult to find, and a bit dry, and layered lentils, mushrooms and spinach instead. The dish was a huge success, pretty AND delicious. Just add mashed potatoes and cranberry sauce! 🙂
A traditional Beef Wellington is a fillet steak coated with pâté and duxelles, which is then wrapped in pastry and baked. In this reimagined vegan version, whole portobellos stand in for the ‘steak’ and the lentils with shallots and garlic would be the ‘pate’ with duxelles, which is just…
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This recipe is a re-boot of my family’s favorite pasta. It’s incredibly flavorful and loaded with sausage, zucchini, mushrooms and tomatoes. The difference is that I substituted Beyond Meat Hot Italian Sausage for traditional meat sausage. I haven’t made this recipe for about five years, since I stopped eating meat, so I was happy when Beyond Meat introduced their wonderful vegan sausages. Top with freshly grated Vio-Life Vegan Parm for a salty, nutty flavor. The recipe tastes just the same as it used to, but now its guilt-free. I guess you really can go back home…
This is one of the first recipes I started making early in my marriage back in the 80’s. I had no idea how to cook, so I ordered a subscription to a monthly book series, “Great Meals in Minutes” which is really how I learned to cook. The format of the books is quite brilliant and shows step by step instructions, but most importantly teaches HOW TO HAVE EVERYTHING DONE AT THE SAME TIME! which is always the biggest challenge in cooking. With that in mind, I try to design my recipes incorporating all the steps including a photo of what the dish is supposed to look like. Call me needy, but I like to know what I’m shooting for.
This recipe is based on one that originally came from the Pasta Menus book of this series. It quickly became a favorite of ours and then of our kids too, once they were old enough that we didn’t have to separate their food into piles that didn’t touch each other any longer. Once you’re there, you’re golden. However, for those parents with young kids, this recipe also worked when we were at that phase of life. I would fix the kids plates with plain pasta with butter with sauteed zucchini (or defrosted peas) and plain sauteed sausage. Then I would proceed to make the proper dish for the grown ups. Easy, and I didn’t have to become a short order cook in the process.
SHORT CUTS & SUBSTITUTIONS: Over the years, I have taken short cuts when necessary. I think this dish is best when the sausage and veggies are cooked separately and added to the sauce toward the end, as their flavors and textures are retained, however, I have also had good results doing it all in one pot. Saute the onions and garlic, then add the sausage and cook about five minutes. Add mushrooms and wine and let evaporate. Then add tomatoes, herbs, and zucchini. Simmer while pasta is cooking. Another short cut is to use diced tomatoes with Italian herbs already included. If you prefer a smoother sauce, substitute crushed tomatoes. If it is still tomato season, you can use fresh tomatoes. Just parboil them for a few minutes in boiling water. Remove with a slotted spoon and peel when cool enough to handle. Dice and use as directed in the recipe. Or go the lazy way and just dice whole. The skins will mostly disappear into the sauce if you cook them a little longer.
VEGAN PRODUCTS:I like to share new vegan products as I find ones I like. (FYI, there are many I don’t like and no one pays me to recommend products) BEYOND MEAT offers a Sweet and a Hot Italian Sausage. I like them both but think the hot has a little better flavor without being too spicy.. The sausage has a pleasing texture too. You can cook them as you would any meat sausage but not for as long since they aren’t really raw and you don’t want them to dry out. I also really like the VIO LIFE JUST LIKE PARMESAN. It comes in a small wedge so you can freshly grate it as needed. It tastes just like regular parmesan. Click the underlined product names above for nutritional information on their products.
PASTA TIPS: Don’t forget to save a cup of pasta water before draining! It literally is the magic that restaurants use to make a sauce glisten. Its not the same as adding hot water. Pasta water contains essential starch that smooths out your sauce and gives it a velvety quality. You should never rinse pasta after cooking (unless you are making a cold pasta salad) and pasta should remain wet, not dry, because the starch is what helps the sauce stick to the pasta. Adding oil to your cooked pasta to prevent sticking actually prevents your sauce from sticking to the pasta which may seem counter-intuitive. Instead, add back a little pasta water. Trust me, pasta water will change your life…
SPAGHETTI WITH ‘SAUSAGE’, ZUCCHINI AND MUSHROOMS (VEGAN)
Apple Harvest calls for lots of creative ideas of things to do with freshly picked apples. Judging by the number of people who are reading my Easy No Peel Applesauce recipe, there are many people with too many apples. Here is a fun and cute mini dessert to help use up your apples…delicious too!
It’s Apple Harvest time! And you know what that means… Dessert. How about a twist on the traditional apple pie? I don’t mean to knock America’s favorite dessert, because I will make a couple of those too this season, but I have been on a kick for mini or two-bite appetizers and desserts lately. This one is definitely a winner! Finely diced sweet apples with cinnamon, nutmeg, sugar and lemon juice sauteed to tender deliciousness, then spooned into graham cracker cups and topped with a drizzle of salted caramel. All I can say is, yum!
I just picked my apple crop the other day. I have three apple trees in my orchard; Fuji, Pink Lady and Pippin. Each type of apple has it’s own flavor and texture. The Fuji apples are really sweet and firm and more yellow in color. The Pink Ladies are sweet but more delicate and the…
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Take advantage of Fall’s bounty with this colorful pasta with creamy butternut squash, mushrooms and spinach over penne. Pasta is a crowd favorite which is great because its easy to throw together. Parmesan lovers and vegans, give the Vio Life vegan parmesan a try. Delicious!
There is a reason pasta is a fan favorite. It’s fast, versatile and oh so satisfying. It’s easy to adapt ingredients to feature the best of the season when you know the most abundant fruits and veggies are at their peak freshness and also their least expensive, due to good old supply and demand. Right now winter squashes and mushrooms crowd our supermarket shelves and dark leafy greens are still readily available. So stock up and do yourself a favor; whip up a quick batch of this yummy pasta. You won’t be disappointed.
I love the colors of this dish. As you know, via the concept of Eating the Rainbow, the more colors you can include in your food, the more likely you are to have a vast array of vitamins and minerals. Any time you can sneak dark, leafy greens into meals, you’re adding important vitamins and minerals, but did you know…
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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 pleasant saltiness. The beauty of tofu is that it is so bland on it’s own that it absorbs flavors very easily. Spoon the yummy filling into crisp lettuce cups and top with chopped peanuts, slivered scallions, chopped red pepper and a drizzle of spicy peanut sauce for a delicious and healthy meal.
I originally blogged this recipe in 2016 and decided to circle back and test my own recipe. I was also craving lettuce wraps. Well the wraps were just as good as I remembered but I made a few changes. (I rarely make the same exact thing twice) and I thought the blog post itself could use an update. So here goes… I added chopped criminy mushrooms to the tofu mixture which increased the depth of flavors. I also chopped toppings smaller and fairly uniform in size which made it easier to eat. AND I simplified the spicy peanut sauce, no pans, just a bowl and a spoon. Sometimes less is more. I like it even better and it’s easier…
I like setting all the toppings up as a ‘bar’ for serving so that people can design their own plate. The photo is obviously from the ‘old’ post but you get the idea.
The tofu mixture is really flavorful. I could eat it on it’s own or over rice with a fork or chopsticks (which makes a great lunch), but when wrapped in a fresh, crispy lettuce leaf and topped with veggies, jalapenos and peanut sauce – yum!
So what’s the deal with water chestnuts? They are a staple in many Chinese dishes, and I have always thought of them as filler or meat extender, but are they good for you? It turns out, yes. Water Chestnuts have zero fat and cholesterol and, at 60 calories per cup, are low in calories and sodium but they provide a wealth of nutrients for such an unassuming vegetable. They contain essential vitamins like Vitamin B-6 which supports healthy brain and immune system function, and thiamin and riboflavin which help your body convert food into energy. They are also a good source of potassium, copper and manganese. As a bonus, water chestnuts are a nonstarchy vegetable that helps keep you feeling full longer. So combining a protein, like tofu, with chopped water chestnuts goes way beyond increasing the quantity of food. It adds a pleasant texture, increases the nutritional value AND helps keep your belly full and happy.
TIPS: I love homemade dressings and sauces. This is a good homemade peanut sauce which is also fairly easy to make, however, there are many good brands of peanut sauce available in stores if you are pressed for time or you just can’t be bothered to make your own. Or use a hoisin or soy ginger sauce that you already have in your pantry. Sriracha is another good topping for those that like extra spicy food.
Don’t skip the step of pressing the water out of the tofu. If the tofu is wet, the garlic and ginger flavors won’t be absorbed. Drained tofu will soak in marinades like a sponge. If you are in a rush, you can squeeze the tofu in several thicknesses of paper towels to get the excess water out.
ASIAN TOFU LETTUCE WRAPS
1 block extra firm tofu
1 8 oz can sliced water chestnuts, drained and chopped
6-8oz mushrooms, (criminy, shiitake or white)
1-2 Tbsn sesame oil
3-4 large cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)
1/4-1/2 tsp red pepper flakes (optional)
1 head Bibb,butter,iceberg or red leaf lettuce
2 green onions/scallions (optional)
1/2 cup fresh cilantro (or parsley), (optional)
1 small cucumber (optional)
1 small red bell pepper or carrot(optional)
1 jalapeno pepper, diced (optional)
SPICY PEANUT SAUCE
3 Tbsn creamy peanut butter
1+ tsp chili garlic or hoisin sauce
1 Tbsn brown sugar
1 Tbsn soy sauce or gluten free liquid aminos
1 Tbsn lime juice
1/4 cup warm water
1 block extra firm tofu SPICY PEANUT SAUCE 3 Tbsn creamy peanut butterAsian Tofu Lettuce Wraps with Spicy Peanut Sauce
1 8 oz can sliced water chestnuts, drained and chopped
6-8oz mushrooms, (criminy, shiitake or white)
1-2 Tbsn sesame oil
3-4 large cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)
1/4-1/2 tsp red pepper flakes (optional)
1 head Bibb,butter,iceberg or red leaf lettuce
2 green onions/scallions (optional)
1/2 cup fresh cilantro (or parsley), (optional)
1 small cucumber (optional)
1 small red bell pepper or carrot(optional)
1 jalapeno pepper, diced (optional)
1+ tsp chili garlic or hoisin sauce
1 Tbsn brown sugar
1 Tbsn soy sauce or gluten free liquid aminos
1 Tbsn lime juice
1/4 cup warm water
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, but they can definitely go head to head with a beef burger. I thought these were really good, especially with the pickled red onions, butter lettuce, a little avocado, mustard and mayo, boom! I could eat these once a week!
Here’s a weekend project for those of you with loads of pears like I do. These pears in a delicate and delicious sauce are great over ice cream and make great gifts. I know what I’m doing next week…
These delicious and pretty poached pears could be your new holiday treat! This recipe showcases the pears natural delicate flavor but adding a few spicy peppercorns and anise, along with the richness of the vanilla and brandy to the sugar syrup creates a wonderfully flavorful dessert. These lovely pears can be served just as they are, or with a dollop of whipped cream, creme freche or ice cream, or with a slice of angel food cake to soak up the juices. Yum! Of course, if you don’t have the sudden urge to can, you can follow this recipe and serve right away or refrigerate for a week or so. Just simmer the pears in the syrup (with all the ingredients) for about 30 minutes, until they are tender but not falling apart.
It takes time to can fruit, but the effort really pays off. Just open a jar of your…
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It’s that time of year! It’s Apple Harvest and time to share my recipe for the easiest applesauce recipe ever, perfect for even the laziest of cooks. This is my most googled recipe with over 7000 hits since its original posting in 2015, most of them in September and October. With that kind of love, I thought it time to share again. Now, I’m off to go pick some apples…
Every year, after the apple pies are baked and enjoyed, I make applesauce with all the rest of the apples from my garden. Of course it’s usually just in time for Hanukkah which means yummy latkes with applesauce and sour cream. Making applesauce is pretty easy but peeling the apples is very tedious and time consuming, so this year I decided to try leaving the peels on. Okay, I’ll admit it, I got lazy, but it worked out for the best. I LOVE this applesauce and it is so easy! It’s got a richer and creamier texture AND it’s more nutritious since most of the nutients and fiber are in or right under the peel which is usually removed and thrown away. Win! Win! For best results use a combination of both sweet and tart apples. Fuji, Red Delicious, Pink Lady and Golden Delicious apples are sweeter in taste, while Granny Smith and Pippin apples add a nice tartness.
Applesauce is a favorite snack for little kids in particular. The healthiest applesauce is made from organic apples with the skin on and no added sugar. Apples are one fruit in which you can’t wash off the pesticides, so buying organic apples is especially important if you don’t have your own apple trees. Apples are a great source of natural fiber and vitamin C. The pulp and skin of apples contain flavonoids, which offer numerous health benefits; reduce inflammation, regulate blood pressure. The phytonutrients in apples work as antioxidants to support your heart and helping to lower your bad cholesterol levels. My weight concious readers will like to hear that eating applesauce can also decrease your risk of developing abdominal fat. Studies show that the pectin in apples suppresses your appetite. So what are you waiting for?
Just core the apples, either with a sharp knife or with an apple corer, then cut the apples, peels and all, into slices or chunks. Simmer with a bit of water, lemon juice and a couple of cinnamon sticks until soft. Taste and add sugar if desired. Depending on the apples, it may not need any. Then remove the cinnamon sticks and process the apple mixture until smooth in a blender or food processor. The applesauce can be stored in the refrigerator for a couple of weeks or placed in plastic freezer bags and frozen. It can also be canned while hot. Click HERE for directions from Bell on canning hot applesauce.
Of course, my favorite way to emjoy applesauce is on top of crispy potato pancakes (latkes) with sour cream. Click HERE for my yummy Latke Recipe.
EASY NO-PEEL APPLESAUCE
6 lbs apples (about a dozen large)
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water
EASY NO-PEEL APPLESAUCE 6 lbs apples (about a dozen large)Easy No-Peel Applesauce
1 lemon (or 1/4 cup)
2 cinnamon sticks optional
1 cup water
Do you have an abundance of tomatoes? Try this pasta with an easy but delicious ‘no cook’ sauce made from sun ripened tomatoes, fresh basil and oregano, garlic and olive oil. It sounds simple and it is, but it is divine. Let the flavors ruminate on the countertop for about an hour and stir into cooked pasta and you’ve got a winner!
If you are not in the mood to cook when it’s so hot outside – don’t. Try this pasta with an easy but delicious ‘no cook’ sauce made from sun ripened tomatoes, fresh basil and oregano, garlic and olive oil. It sounds simple and it is, but it is divine. Let the flavors ruminate on the countertop for about an hour and stir into cooked pasta and you’ve got a winner! I posted this recipe last summer but decided it’s worth reposting as it is a favorite of mine and a definite go-to, especially when it’s hot or I have lots of tomatoes to use up. I just got back from a wonderful weekend in Charleston, South Carolina and my return trip took an extra day due to inclement weather on the East Coast (although it was 102 in Charleston so it was hard to imagine it storming somewhere else), so…
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Summertime is all about the grill but make sure you make room for veggies. Here is a fun recipe that incorporates wheels of corn, potatoes, tofu and fresh summer veggies to create a meal on a stick. Its a perfect way to personalize and cater to individual tastes. The marinade is really tasty too. Happy Summer!
Grilling is Fun! That said, can we think outside the veggie burger? If you are tired of ‘burgers’ and ‘dogs’ being the stars of the grill, rest assured that there are some tasty options available. Veggie Kabobs are a colorful and tasty alternative that can be adapted to any tastes. I mean, who can resist corn wheels? You can even set up a ‘Veggie Bar’ and let your guests design their own. I opted to use sweet corn, summer squash and tomatoes which are still in season, and oh-so-good right now. I also added potatoes and tofu to help add fullness to the meal and a bit of protein. Other fun items to round out your skewers would be chunks of crusty sourdough bread, mushrooms, onions and peppers, or even fruit like peaches and mangos. Don’t be shy.
Each of these vegetables brings something different to the table in…
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