Veggie Zucchini Enchiladas (gf)

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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 the oven until the cheese is melty and the sauce is bubbling. Yum!  You won’t miss the tortillas (or the calories).

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These enchiladas are seriously good!  I made them twice.  The first time (above) I used corn, mushrooms and pasillo peppers.  You can see that the zucchini slices were harder to roll. (*See TIPS) The second time I added black beans and black olives.  I loved both versions but preferred the second one but I happen to love beans. I understand that some people don’t like or can’t tolerate beans.  It’s pretty easy to adapt this recipe to your tastes. The addition of beans (of any type) boosts protein as well as adding fiber and important vitamins and minerals without adding loads of calories.  Even without the beans, the corn, mushrooms and peppers have quite a bit to offer.  Corn has gotten a bad reputation nutritionally speaking because it’s a carb but corn contains certain B vitamins and vitamin C, as well as magnesium and potassium.  Corn also contains a large amount of insoluble fiber which helps get the bowel going and feeds ‘good’ bacteria in the gut. For more information on poor maligned corn, read this great article 5 Myths About Corn

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I added a dab of ricotta for creaminess and a sprinkle of pepper jack for cheesy deliciousness but these cheeses are optional for those who want to cut dairy or calories. This is a vegetarian recipe but it is easy to veganize.  My favorite ricotta is made by Kite Hill, a vegan ricotta made from almond milk rather than cow’s milk.  It’s slightly salty taste and creamy texture complement the veggies and sauce in this dish. I use it for everything!

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There are plenty of vegan hard and shredded cheeses available for use instead of traditional pepper jack.  Vegan readers, please message me your favorites and how you like to use them and I will give them a try.  I love using new products and I am moving away from dairy.

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TIPS:  This recipe calls for yellow squash because it is softer and more pliable than zucchini.  If you do use zucchini, you might try salting it after slicing and letting it sit for about 10 minutes to soften.  This is also a good trick if you like your ‘tortillas’ to brown as the salt draws out excess water.  If you can only find small squash, use 4 slices instead of 3 to make your tortilla wraps.  Fresh corn is fabulous but you can also use frozen corn.  I don’t recommend canned corn unless that is your only option.

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VEGGIE ZUCCHINI ENCHILADAS

  • 1 medium onion, chopped
  • 1 Tbsn olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 cup fresh or frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 cup criminy mushrooms, sliced
  • 1 medium poblano pepper, seeded and diced (or small can diced green chilis)
  • 1 16 oz can or 1 1/2 cups red enchilada sauce
  • 4 large yellow squash (or zucchini) *see TIPS
  • 1 cup ricotta (optional)
  • 1 cup cheddar, jack or hot pepper jack cheeses, shredded
  • sliced black olives as garnish (optional)
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  • Preheat oven to 350º. Saute onion in large skillet over medium heat until translucent, about 5 minutes. Stir in garlic, cumin, and chili powder.
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  • Add corn, pepper and mushrooms, saute several minutes until mushrooms release their water. Remove from heat and stir in beans.
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  • Using a mandolin or vegetable peeler, slice squash lengthwise into thin strips.
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  • Arrange three zucchini slices, slightly overlapping, and Spread a Tablespoon of ricotta along the center, if using.
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  • Place a spoonful of veggie mixture on top and a sprinkle of shredded cheese.
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  • Spread 1 cup enchilada sauce in the bottom of a baking dish. Roll up and transfer to the baking dish, open side down. Repeat with remaining squash slices.   Spoon any remaining corn mixture into ends of enchiladas.
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  • Top with remaining enchilada sauce, cheese and olives, if using.
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  • Bake until cheese is melted and the sauce is bubbling, about 25-30 minutes.

Veggie Zucchini Enchaladas

  • Servings: 4-6
  • Difficulty: easy
  • Print

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  • 1 medium onion, chopped
  • 1 Tbsn olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 cup fresh or frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 cup criminy mushrooms, sliced
  • 1 medium poblano pepper, seeded and diced (or small can diced green chilis)
  • 1 16 oz can or 1 1/2 cups red enchilada sauce
  • 4 large yellow squash (or zucchini) *see TIPS
  • 1 cup ricotta (optional)
  • 1 cup cheddar, jack or hot pepper jack cheeses, shredded
  • sliced black olives as garnish (optional)
  1. Preheat oven to 350º. Saute onion in large skillet over medium heat until translucent, about 5 minutes.
  2.  Stir in garlic, cumin, and chili powder.
  3. Add corn, pepper and mushrooms, saute several minutes until mushrooms release their water. Remove from heat and add black beans.
  4. Spread 1 cup enchilada sauce in the bottom of a baking dish.
  5. Using a mandolin or vegetable peeler, slice squash lengthwise into thin strips.
  6. Arrange three zucchini slices, slightly overlapping, and Spread a Tablespoon of ricotta along the center, if using.
  7. Place a spoonful of veggie mixture on top and a sprinkle of shredded cheese.
  8. Roll up and transfer to the baking dish, open side down. Repeat with remaining squash slices.   Spoon any remaining corn mixture into ends of enchiladas.
  9. Top with remaining enchilada sauce and cheese.
  10. Bake until cheese is melted and bubbling, about 25-30 minutes.

Meatless Monday – Beet Veggie Burgers with Pickled Onions

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Just in time for the FOURTH! 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.. Get your grill 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, 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!

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I found this recipe in the Hannaford fresh Magazine, May – June 2019 this summer and I’ve been wanting to make them ever since.  I have always liked veggie burgers, not because I miss meat, but because there is something so iconic about eating a burger.  It’s the ultimate comfort food. (Sorry mac and cheese)  I was immediately intrigued…

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Meatless Monday – Charred Okra with Tomatoes

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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. I was not a fan until I tried this recipe which sears the okra in a screaming hot pan. Even those who are not fans of okra may change their minds with this one which combines smokey okra, charred onion and garlic, along with sweet wilted tomato and a sprinkling of fresh herbs and lemon zest. You just may be pleasantly surprised!

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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 favorite, so I have avoided it as much as possible, until now.  I have always found okra to be gluey and sticky so when I ran across a recipe which chars the okra in a ‘screaming hot pan’ to cook off the mucilage that makes okra slimy slippery, I was hoping for a winner.  Well I was not disappointed.  Thank you Keith at Mad Delicious for the excellent recipe!  You have made me an okra believer! Even those who are not fans of okra may change their minds with this one which combines smokey okra, charred onion and garlic…

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Steamed Artichokes with Two Vegan Dipping Sauces

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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.   I grew up dipping artichokes in mayo or melted butter but why limit yourself? Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli (both vegan and delicious).  

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The artichokes in my garden are ripe, in fact one has flowered which is an incredible work of nature. They are actually just giant thistles.  I love them so much, that I always let one go to seed on purpose and sometimes they go to seed by accident when I’m out of town, although for obvious reasons, that didn’t happen last year… I have recently oven roasted, pan roasted and stuffed artichokes with great results. For the more adventurous artichoke lover, check out these recipes:

Meatless Monday-Roasted Artichokes & Fennel with Lemon Parsley Pesto

or 

Meatless Monday – Roasted Artichokes Stuffed with Garlic, Parmesan & Quinoa

or 

Meatless Monday – Pan Seared Artichokes with Blackened Garlic

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Artichokes are great for scooping up yummy sauces but are they actually good for you?  The answer is Yes! Did you know that artichokes have more  antioxidants than cranberries or blueberries and more fiber than lima beans or prunes? They are also loaded with important vitamins and minerals including vitamin K, magnesium, potassium and manganese. Click through to read more about the amazing artichoke:   12 Unexpected Health Benefits of Artichokes .

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Those trying to limit or eliminate dairy from their diets should try a few fabulous new vegan products.  Miyoko’s Creamery has a vegan butter made from cultured cashew milk.  It is delicious and tastes just like real butter. It’s actually the only butter I buy now and comes in unsalted too. Miyoko also makes really delicious cheeses and is coming out with new types all the time. I really like the Double Cream Chive soft cheese and her Vegan Mozz works…

My favorite vegan mayonaise is Just Mayo from Hampton Creek which is so good that the mayo industry tried to shut them down. It’s egg free and made from pea protein but best of all it tastes just like the real thing.  I love promoting new products that are really good. I also like Vegenaise Mayo from Follow Your Heart which is easier to find.  

Another non-dairy staple is VioLife Just Like Parmesan. It comes in a wedge that you can freshly grate into dishes. It’s pretty darn good and I’m picky about cheese. Look for these products in your store.  I promise, you won’t be disappointed.

TIPS:  I like to cut the sharp tips off the ends of the leaves but you can skip this step if you are in a hurry or don’t want to go to the trouble.  You can also just throw them in a pan with plain water and they will turn out just fine.  A wide pan where the artichokes can fit in a single layer works better than a tall one.

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STEAMED ARTICHOKES

4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

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  • Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.
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  • Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.
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  • Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.  While the artichokes are simmering, prepare your dips.
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  • Using tongs, remove the artichokes from water and allow to drain.  Place on a serving platter.
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  • Serve with dips and lots of napkins.
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LEMON HERB BUTTER

1/2 cup vegan butter, melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

  • In a small bowl, stir together all ingredients.  Taste and season with salt if desired. Serve warm.
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GARLIC PARMESAN AIOLI

1/2 cup vegan mayonaise or plain yogurt for a zip
1-2 cloves garlic, minced (or garlic paste)
1/4 cup vegan parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

  • In a small bowl, mix all ingredients together.  Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Steamed Artichokes with Two Dipping Sauces

  • Servings: 4
  • Difficulty: easy
  • Print

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4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

  • Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.
  • Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.
  • Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.
  • While the artichokes are simmering, prepare your dips.
  • Using tongs, remove the artichokes from water and allow to drain.  Place on a serving platter.
  • Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

  • In a small bowl, stir together all ingredients.  Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

  • In a small bowl, mix all ingredients together.  Taste and adjust seasonings, if necessary. Serve cold or at room temperature.

Meatless Monday – Asian Tofu Lettuce Wraps with Spicy Peanut Sauce (v,gf)

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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.

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 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.

IMG_20190918_195507I 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…

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Meatless Monday – Zucchini & Apple Spirals with Basil & Mint Salad

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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.

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Zucchini Spiral Salad1
 
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…

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Meatless Monday – Garlicky Kale Pasta with Lemon and Parmesan

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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

goodmotherdiet

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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…

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Roasted Rainbow Carrots with Carrot Top Pesto

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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

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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.

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Here is what Rainbow Carrots can do for you:

  • Orange: Beta and alpha carotene pigment. This promotes…

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Black Bean Quinoa with Cumin Orange Vinaigrette

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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! 

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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

https://www.mango.org/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 Mango Quinoa Salad

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
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  • 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.
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 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!

https://goodmotherdiet.com/2014/05/02/mango-margaritas-homemade-tortilla-chips-with-grilled-pineapple-salsa/

Black Bean Quinoa with Cumin Orange Vinaigrette

  • Difficulty: easy
  • Print

 Black Bean Mango Quinoa Salad4

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

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  • 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.

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Endive Salad Bites

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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.

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Alternatively, you could julienne the endive and toss the whole thing together as a large salad.  Either way, delicious!

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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.

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Photo Credit: http://endive.com/how-endive-is-grown

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.

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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

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  • 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.
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  • Slice grapes and admire their gorgeous jewel toned colors.
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  • place in the bowl with the oranges.
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  • Halve avocado and cut into pieces a similar size to the orange segments.
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  • Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.
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  • 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.
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  • 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.

Endive Salad Bites

  • Servings: 12 pieces
  • Difficulty: easy
  • Print

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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 & Wild Rice Salad with Roasted Butternut Squash & Pomegranate

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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.

To see the original blog post click on the link: https://goodmotherdiet.com/2014/01/27/meatless-monday-black-wild-rice-with-roasted-squash/amp/ But check out the new photos and recipe below first to see all of the goodness that goes into this dish. -Joyce

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)
  1. 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.
  2. 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.
  3. Roast squash 20 to 25 minutes, stirring a couple of times.  Remove from heat and let cool.
  4. Whisk vinegar, honey and 1/4 cup oil in a large bowl.  Add rice, squash, pomegranate, microgreens and pistachios; toss to combine.
  5. 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.

Meatless Monday – Penne with Roasted Cauliflower & Greens

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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

goodmotherdiet

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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…

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Tomato feta pasta (vegan) — The healthy rabbits recipes

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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 […]

Tomato feta pasta (vegan) — The healthy rabbits recipes

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

Matzo Crack (Vegan and Gluten Free)

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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.

https://www.onceuponachef.com/recipes/chocolate-toffee-matzo-crack.html

Wheatless Wednesday – Oat Nut Bars

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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

goodmotherdiet

Oat Nut Bars

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…

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