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.
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…
This is an oldie from when I first got my spiralizer but its still a goodie. Spiralized zucchini and Fuji apple with sliced sugar snap peas, fresh basil and mint with a honey, citrus vinaigrette. To make this filling enough for a main course, I added avocado and pepitos which provide nutrients and good fats that help us feel satiated. This salad would be good topped with blue cheese, goat cheese or feta, (vegan of course) for an additional protein boost.
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 of marriage, go figure! So why not a vegetable spiraler…) I couldn’t wait to try it out – and the result is awesome. I experimented first with zucchini and got spirals over 6 feet long. How cool is that? Then I spiraled some apples and fell the rest of the way in love. It is easier than a mandolin, no peeling or coring and my fingertips and knuckles remained intact. I decided to cut the zucchini spirals into shorter pieces to make it easier to serve, but it could be fun to make each 6-8 foot strand into it’s own serving. Your…
Now that I’m out of WordPress jail, I’m going back through and updating old recipes. Here is a simple one pot meal from 2014 that uses very few ingredients and very little time. It’s also pretty tasty. Enjoy!-GMD
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 right but I just like other leafy greens better. That said, I really like this garlicky, lemon, kale pasta dish that I adapted from ivillage.com . It’s very simple, only six ingredients, allowing each flavor to shine, and can be made using only one pot. I normally don’t like boiling vegetables since nutrients are lost in the water, but in this case, the pasta is cooked in the salty kale cooking water and the resulting pasta is way more flavorful than when just cooked in plain water. The pasta definitely absorbed some of the kale flavor, and hopefully some of the nutrients as…
My gardening friends may have carrots coming out of their gardens about now. Here is a great ‘no waste’ recipe that uses the entire carrot from bottom to top I have one friend who had beautiful carrot tops but tiny carrots. Well the pesto is good just on its own. Try it on pasta or anything else…. Enjoy! GMD
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 this one for roasted carrots with pesto in Bon Appetit. I had these lovely carrots which truly exemplify the concept of “Eat the Rainbow”. They range in color from almost white to dark purple with many shades of yellow, orange and red in between. Who says carrots are boring? Roasting them intensifies their flavor, making them rich and creamy, no resemblance to their watery boiled or steamed versions. As a bonus, with each colorful bite you get a different dose of vitamins.
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 cilantro make it salad worthy. Yum!
Quinoa is the perfect backdrop for these beautiful flavors. It also happens to be a nutritional powerhouse, high in protein, low in fat, gluten free and loaded with lovely vitamins and minerals (but you don’t have to tell your family that). What I didn’t know is that Mango is also a superfood, providing over 20 vitamins and minerals in every delicious bite. Black beans add another protein and nutrient boost and their high fiber content helps keep your tummy full. Then there is the Avocado, which we now know is a good fat that is highly nutritious. Look at the glorious colors! This is what they call ‘Eating the Rainbow”. The best part of this salad though, is how great it tastes!
This is the perfect dish to throw together for an easy dinner or bring to a potluck, especially if you have leftover quinoa on hand (or you make it ahead), then it’s only about ten minutes of chopping, mixing and you’re done! This salad can be made a day ahead, without the avocado. Bring to room temperature then gently toss in the avocado, if using, before serving.
TIP: You can buy mango pre-cut but it’s very easy to do it yourself (and less expensive) if you know the right technique. How to cut a Mango
VARIATIONS: If you don’t have, or like, mango, you can substitute orange or nectarine segments (or even canned or frozen corn). Use a combination of yellow, orange, red and green bell peppers for lots of color. This recipe is only mildly spicy using one red jalapeno pepper so double the amount of jalapeno peppers and add a bit more cumin if you like it hot.
BLACK BEAN QUINOA WITH CUMIN ORANGE VINAIGRETTE
1 cup quinoa
1 cup mango, diced
1 red bell pepper, diced
1 red or green jalapeno, seeded and diced
1 cup canned black beans, drained and rinsed
1/2 red onion, diced
1/3 cup fresh cilantro or parsley leaves, chopped
1 avocado, peeled, seeded and diced
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup freshly squeezed orange juice
1 tsp cumin
1 tsp salt
Rinse quinoa to remove bitterness and cook according to package instructions; set aside and let cool.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, cumin and salt in a small bowl; set aside. This recipe makes just enough dressing. If you want more to drizzle, double the recipe or just measure generously.
In a large bowl, combine quinoa, mango, bell pepper, jalapeno, black beans, avocado, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
If you aren’t serving immediately, place the avocado pit on top of the salad to keep the avocado from turning brown, or add the avocado right before serving . Serve at room temperature.
If you have any leftover mango, how about mango margaritas? They are cool and refreshing with just the right amount of sweet and tart – and now we know they are loaded with yummy nutrients!
1 cup quinoa
1 cup mango, diced
1 red bell pepper, diced
1 red or green jalapeno, seeded and diced
1 cup canned black beans, drained and rinsed
1/2 red onion, diced
1/3 cup fresh cilantro or parsley leaves, chopped
1 avocado, peeled, seeded and diced
vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup freshly squeezed orange juice
1 tsp cumin
1 tsp salt
Rinse quinoa to remove bitterness and cook according to package instructions; set aside and let cool.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, cumin and salt in a small bowl; set aside.
In a large bowl, combine quinoa, mango, bell pepper, jalapeno, black beans, avocado, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
If you aren’t serving immediately, place the avocado pit on top of the salad to keep the avocado from turning brown, or add the avocado right before serving . Serve at room temperature.
Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore I don’t know who Joe Moore is but I’m with him on this. The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner. This one is sure to satisfy, or at least start your night off on a delicious, healthy and low cal note. I’m loving the three bite salad!
I am a sucker for foods that have a nice presentation and are easy to eat appetizer style, my kind of eating! 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 and done in just a few minutes.
Alternatively, you could julienne the endive and toss the whole thing together as a large salad. Either way, delicious!
The first time I made this salad was when I was getting weekly CSA boxes and my endive came with an informational blurb which I found quite interesting. Endive is a member of the chicory family (which makes me think of coffee for some reason). Belgian endive is grown from chicory roots in a dark environment, which is why their tender leaves are such a light color. I was enthralled, so I googled, and here is what endive looks like growing. At first glance I thought I was looking at a photo of a factory chicken farm! You can click on the photo link for the full story on endive.
For their pale complexions, endive are surprisingly nutritious, providing many valuable vitamins and minerals, including vitamin C, calcium, iron and zinc, among many others. The biggest surprise is that it is a good source of beta-carotene which we usually attribute to the orange vegetable family. But that’s not all. It has more than 50% of the potassium of a banana. Not too bad for our pale friend, the endive. It also makes a darn good edible appetizer boat.
ENDIVE SALAD BITES
1 head Belgian endive 1 orange or grapefruit 1 avocado 1/2 cup red grapes 4 scallions, chopped 1/3 cup crumbled goat, gorgonzola or feta cheese (or vegan Vio Life Feta or Miyoko’s Classic Chive soft cheese) 1/3 cup cilantro or parsley, chopped (or more for garnish)
Marinade
2 Tbsn olive oil 1 Tbsn balsamic vinegar 1 Tbsn red wine or apple cider vinegar salt and pepper to taste
Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.
Slice grapes and admire their gorgeous jewel toned colors.
place in the bowl with the oranges.
Halve avocado and cut into pieces a similar size to the orange segments.
Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.
Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too drippy.
Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel. Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garnish with extra cilantro.
1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese (or vegan Vio Life Feta or Miyoko’s Classic Chive soft cheese)
1/3 cup cilantro or parsley, chopped (or more for garnish)
Marinade
2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste
Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.
Slice grapes and place in the bowl with the oranges.
Halve avocado and cut into pieces a similar size to the orange segments.
Add avocado, cilantro and scallions to the bowl.
Crumble goat cheese and add to the salad.
Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.
Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too messy.
Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.
Black and Wild Rice with Roasted Butternut Squash and Pomegranate
People often ask for food recommendations. Here it is people – one of my top five favorite dishes so far! This is a Wow! dish. I have updated a few photos from this 2014 blog when Goodmotherdiet was only 2 months old and I was a newbie at food photography. I can remember feeling it was a major accomplishment just to get a photo onto the blog regardless of quality. But I digress… Black and wild rice, roasted butternut squash, scallions, pumpkin seeds, pomegranate and microgreens, all topped with a yummy honey vinaigrette! I have made this dish out of season with dried cranberries or cherries with good results but nothing compares to the zing and pop that you only get from pomegranate seeds.
I love this grain salad because it can serve as a main course or a hearty side dish. It’s fabulous as a party or buffet dish since it’s served at room temperature. It can be made ahead and you just toss it when ready to serve.
BLACK AND WILD RICE SALAD WITH ROASTED BUTTERNUT SQUASH AND POMEGRANATE
1 1/2 cup black rice
1/2 cup wild rice
kosher salt
1/2 medium or 1 small butternut squash
1/2 cup olive oil (divided)
1/4 cup red wine vinegar
2 tsp honey
2 scallions, thinly sliced
1 cup pomegranate seeds
1 cup microgreens (or parsley or cilantro)
1/2 cup pistachios (or pepitas – shelled pumpkin seeds)
Cook black rice and wild rice in a large pot of boiling water with about 4 cups vegetable broth or salted water about 35 minutes or until tender. Remove from pot into a large bowl.
Preheat oven to 450. Half, seed and peel the squash and cut into cubes. I found a small squash so used the whole thing. Place squash cubes in a baking dish and toss with 1/4 cup olive oil. Season with salt and pepper.
Roast squash 20 to 25 minutes, stirring a couple of times. Remove from heat and let cool.
Whisk vinegar, honey and 1/4 cup oil in a large bowl. Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.
To make ahead, combine all ingredients except for dressing and microgreens and refrigerate. For serving, bring to room temperature, add dressing and microgreens and toss.
Move over pasta with tomato sauce, penne with cauliflower roasted with parmesan and buttery wilted greens will knock you out of the ring! This is an easy and delicious, complete dinner in one bowl. Pasta is an easy go to for dinner because it’s inexpensive and quick to prepare. Did you know that the average American eats 20 pounds of pasta a year? That’s a lot of carbs but luckily there are many whole grain and nutritious pastas from which to choose that are not empty calories but actualy boost nutrients and dietary fiber. My current favorite is Ancient Grains Penne by Tru Roots (that I buy from Costco) made with a blend of organic whole grains including, brown rice, quinoa, amaranth and corn. It is naturally gluten free and has a great taste and texture in addition to all of it’s wholesome goodness. I also love Vio Life Vegan Parmesan which comes in a solid block to shred as needed. Try it!-J
Move over pasta with tomato sauce, penne with cauliflower roasted with parmesan and buttery wilted greens will knock you out of the ring! This is an easy and delicious, complete dinner in one bowl. Pasta is an easy go to for dinner because it’s inexpensive and quick to prepare. Did you know that the average American eats 20 pounds of pasta a year? That’s a lot of carbs but luckily there are many whole grain and nutritious pastas from which to choose that are not empty calories but actualy boost nutrients and dietary fiber. My current favorite is Ancient Grains Penne by Tru Roots (that I buy from Costco) made with a blend of organic whole grains including, brown rice, quinoa, amaranth and corn. It is naturally gluten free and has a great taste and texture in addition to all of it’s wholesome goodness. I also love Vio Life Vegan…
I’m finally posting the viral tomato feta pasta!🍅let me tell you that it is amazing and…I used gluten free pasta for mine, but any pasta will work beautifully! this recipe was so GOOD I can’t even explain it!! You must try it! tomato feta pasta Vegan feta. I used violife feta, but any vegan feta […]
Today is Earth Day, so I thought to honor it with a vegan recipe. This recipe from The Healthy Rabbits Recipes veganizes the Tomato Feta Pasta that went viral on Tik Tok. They use Vio Life feta which I love and gluten free pasta. I’ll be making this recipe soon! The more we move away from animal products, the better off our earth will be. Enjoy!-J
You asked what to do with your leftover matzo besides Matzo Brie… How about Matzo Crack? It’s delicious with homemade toffee and drizzled with chocolate, then sprinkled with pecans and sea salt. Warning! It’s pretty addictive. I followed the recipe except that I veganized and gluten freed it with the following tips. I made it half nuts with Maldon Salt and the other half low salt/no nuts because people have different needs and likes.
I used Miyoko’s butter which is made from oat milk and is divine. It is the only butter I use now. Its great for eating, sauteeing and baking. You can find Miyoko’s butter in Whole Foods and other smaller stores. The website has a store finder so check it out. https://miyokos.com/
It is harder to find a vegan chocolate but I just happen to have a hoard of No Whey Milkless Chocolate Bars which we were giving away as party favors for a wedding that didn’t get to happen because of Covid. You can order online at https://nowheychocolate.com/
The recipe I adapted is from Jenn Segal at Once Upon a Chef. She has easy to follow instructions with photos, much like I do. Try her recipe and check out her site. You won’t be disappointed.
WARNING – HIGHLY ADDICTIVE! I am often looking around the kitchen for something quick to eat with my morning coffee without making a whole production. These whole grain bars are delicious for breakfast but could also be the perfect afternoon or afterschool snack, now that kids are starting to go back to school. Easy, mix, bake, slice… Enjoy!-GMD
WARNING – HIGHLY ADDICTIVE! I am often looking around the kitchen for something quick to eat with my morning coffee without making a whole production. Most convenience foods are not very good for you, even if the packaging tells you otherwise. So when I saw this recipe in Bon Appetite (January, 2014) I thought it could be just the thing. Boy was I right (or wrong)! These are so delicious that its hard to eat just one. Luckily, they are loaded with nutrition. They are made with 100% whole grains, seeds and nuts which means the bran and the germ are left intact which is where most of the nutrients are. I used whole almonds, sesame seeds and added coconut flakes, since I love all things coconut, and really like the result. I would also recommend having coconut oil in your pantry as one of the ‘good’ oils with many health benefits. The maple syrup…
Just in time for St. Patrick’s Day! Vegan meatloaf might not spring to mind as a delicious main course but I’m here to tell you it is….It’s reminiscent of my mother’s traditional meatloaf using Quaker Rolled Oats, onions, ketchup and Beyond Meat ground ‘beef’, cooked to a nice perfection and then topped with barbecue sauce for the last bit of cooking. It’s pretty delicious. Vegan and GF!-GMD
Vegan meatloaf might not spring to mind as a delicious main course but I’m here to tell you it is….It’s reminiscent of my mother’s traditional meatloaf using Quaker Rolled Oats, onions, ketchup and Beyond Meat ground ‘beef’, cooked to a nice perfection and then topped with barbecue sauce for the last bit of cooking. It’s pretty delicious.
I was asked to come up with a vegan main course for a St. Patrick’s Day event where the main course was going to be corned beef. This was a nice (and perhaps selfish) challenge for me since even though I have gotten used to eating around the main course or making side dishes into dinner, its always nice to have a dinner option available. Vegetarians and vegans are often in a pickle at parties where a vegetarian/vegan option isn’t being served. We don’t want to be perceived as difficult or judgey, but…
This is my favorite, quick and easy, protein filled, go-to dish. I especially like to make it for my meat eating friends who think they don’t like tofu. I have changed some pretty closed minds with this one. The tofu is savory and crispy on the outside and creamy on the inside. I like to serve sesame crusted tofu over pasta or rice to take advantage of the yummy pan drippings. Surprise! Vegan food can have pan drippings. This time I tossed together some sugar snap peas sauteed with ginger and garlic until they glisten, tender but firm.
I’m sorry for going MIA this summer. A combination of travel without my computer,(Iceland is another coming post) made blogging (and cooking) difficult and the recent illness and death of my beloved father left me with a void that I am struggling to fill. He was a kind man. He chose family and a career in education over wealth and prestige. Dare I say it was not the exciting career he probably thought he was going to have. He and my mom fostered dozens of kids and believed in uplifting others, especially those that really needed help the most. I suppose, his death, following hers three years ago, only reaffirms my growing belief that we should try our best to leave a gentle footprint on the earth and make a positive difference in the world, no matter how small. Kindness matters. Voting with your pocketbook matters. Our choices matter. Speaking up…
Here’s a hearty and flavorful main course salad featuring roasted butternut squash, pecans, dried cranberries and feta. To make it dairy free and vegan, try Vio Life Just Like Feta. Enjoy! Share pics!
Salads in winter must have a hearty element to them or they just don’t work for me, especially in cold, wet weather, like now. This one has roasted butternut squash, toasted pecans, dried cranberries and salty feta over a bed of dark leafy greens, drizzled with a rich balsamic vinaigrette. Yum! Best of all it’s simple, just a few delicious ingredients and good for you. Butternut squash is my favorite of the hard winter squashes and still in season. Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.
This salad is easy to make except for the peeling and cutting of the butternut squash It is not that really that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut into…
This year has provided a bumper crop of of Meyer Lemons. (Actually, that would be an understatement.) So I decided to bring out my old Limoncello recipe. Local Marin friends, if you would like to try this recipe but need lemons, I have plenty to share. Just send me a message. -J
“I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.” (Ron White, Author)
…Or you can combine the two and make Limoncello! I am lucky to have a beautiful, and bountiful, Meyer Lemon tree right outside my kitchen door. Most citrus trees bear two crops a year, a smaller one in the summer and the heaviest crop in winter. Meyer lemon trees, however, are known for bearing fruit all year long, although their largest crop is now. With such an abundance of fruit, I am always looking for ways to use lots of lemons at once. I don’t mind sharing but I hate when they are wasted. Limoncello is an easy way to use extra lemons, although is not instantly gratifying since there is a considerable wait time until you have a final product. Limoncello…
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…
goodmotherdiet 