12 Vegetarian Thanksgiving Recipes

by joycevandenbergporterNovember 21, 2016

Thanksgiving is celebrated as a day of giving thanks for the blessing of the harvest, and in that spirit our festivities rightly revolve around food and lots of it. I have collected a dozen of my favorite vegetarian and vegan dishes which would be perfect for your Thanksgiving dinner as main courses or side dishes. In keeping with the theme, most of them are stuffed or roasted and they are all deliciously vegan or vegetarian (that can easily be made vegan). I have thrown in a couple of my favorite seasonal salads to complement the roasted dishes and add a splash of color to your festive table.

Luckily, most of these recipes are healthy and naturally low fat so won’t add to the ‘winter layer’ we seem to start putting on this time of year. Clicking on any link will take you to the recipe and original blog post. Next week I will post a collection of My Favorite Soups so check back or Follow so you don’t miss it. Lots of sharing buttons below too… Share with your friends!

Happy Thanksgiving! xoxo J

Roasted Acorn Squash with Wild Rice Stuffing

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Mason Jar Veggie Pot Pies (Vegan)

Acorn Squash Rings with Cornbread Stuffing

Quinoa Stuffed Peppers

Root Vegetable Tian with Goat Cheese and Crispy Shallots

Wild Rice, Mushroom and ‘Sausage’ Stuffed Pumpkin

Roasted Maple Glazed Acorn Squash with Apples and Pecans over Rainbow Quinoa

Roasted Artichokes Stuffed with Garlic, Parmesan and Quinoa

Spice Crusted Whole Roasted Cauliflower

Honey Glazed Winter Squash with Pomegranate

Portobello Mushrooms Stuffed with Eggplant, Tomatoes and Mozzarella

Kale Salad with Apples, Pecans and Goat Cheese

Black and Wild Rice with Roasted Squash and Pomegranate

Meatless Monday – Penne with Butternut Squash, Mushrooms & Spinach

by joycevandenbergporterNovember 7, 2016

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 that both butternut squash and spinach are good sources of fiber and Vitamin C and excellent sources of Vitamin A? Mushrooms also add great nutritional value and help provide the feeling of fullness without adding unnecessary calories, fat or cholesterol.

TIPS: Whatever you do, don’t forget to scoop out the pasta water which is a magic elixir. It turns non-tomato based pasta sauces into velvety deliciousness and ‘loosens’ up a dry or too thick sauce. Regular water just doesn’t give the same results. Feel free to substitute the spinach for any dark leafy green. Swiss chard or kale are good choices but may take a bit longer to wilt.

PENNE WITH BUTTERNUT SQUASH, MUSHROOMS AND SPINACH

12 ounces whole-wheat or multigrain penne
2 tablespoons extra-virgin olive oil
2 cups diced peeled butternut squash (or other winter squash)
6-8 crimini mushrooms, trimmed and sliced
1 large shallot or 1/2 onion, small dice
4-5 cloves garlic, minced
1/4 – 1/2 tsp red pepper flakes
2 cups spinach or other leafy green
1/2 tsp salt
1/4 tsp pepper
3/4 cup grated parmesan cheese (optional)
3 tablespoons fresh oregano or 1 tsp dried
Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Scoop out 1 cup cooking water and set aside before draining pasta. Leave pasta uncovered to prevent overcooking. If it looks sticky, add a bit of pasta water.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saute the squash in a tablespoon of olive oil with half of the salt and pepper, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.

Add the remaining 1 tablespoon olive oil, and saute the mushrooms with the remaining salt and pepper, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to the plate and set aside.

Add the garlic, onion and red pepper flakes, adding a bit more oil if necessary . Cook, stirring, until the onion is translucent, about 3-5 minutes.

Stir in the spinach and saute about one minute until slightly wilted.

Add the pasta, squash, mushrooms and 1/2 cup of the reserved pasta cooking water to the spinach/onion mixture. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan and the oregano. Add more of the cooking water, if desired, to make a juicier sauce.

Serve with remaining parmesan and fresh oregano.

Penne with Butternut Squash, Mushrooms and Spinach
Servings: 4
Time: 30 minutes
Difficulty: easy
Print

12 ounces whole-wheat or multigrain penne

2 tablespoons extra-virgin olive oil

2 cups diced peeled butternut squash (about 8 ounces)

6-8 crimini mushrooms, trimmed and sliced

1 medium shallot or 1/2 onion, small dice

4-5 cloves garlic, minced

1/4 – 1/2 tsp red pepper flakes

2 cups spinach or other leafy green

1/2 tsp salt

1/4 tsp pepper

3/4 cup grated parmesan cheese (optional)

3 tablespoons fresh oregano or 1 tsp dried

Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Scoop out 1 cup cooking water and set aside before draining pasta.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saute the squash in a tablespoon of olive oil with half of the salt and pepper, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.

Add the remaining 1 tablespoon olive oil, and saute the mushrooms with the remaining salt and pepper, stirring occasionally, until lightly browned, 4-5 minutes. Transfer to the plate and set aside.

Add the garlic, onion and red pepper flakes, adding a bit more oil if necessary . Cook, stirring, until the onion is translucent, about 3-5 minutes.

Stir in the spinach and saute about one minute until slightly wilted.

Add the pasta, squash, mushrooms and 1/2 cup of the reserved pasta cooking water to the spinach/onion mixture. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan and the oregano. Add more of the cooking water to make a juicier sauce.

Serve with remaining parmesan.

Mason Jar Veggie Pot Pies (Vegan)

by joycevandenbergporterOctober 31, 2016

Pot pies are the ultimate in cold weather comfort foods and these mini pies baked into mason jars are adorably delicious and a festive, fun dinner or party idea. They also made the house smell heavenly and feel warm and cozy on a dreary, rainy day. These mini pies are filled with a savory blend of potatoes, mushrooms, carrots, cauliflower, broccoli and peas in a creamy vegan sauce made with veggie broth and almond milk. Mini pies are an easy way to make individual servings, especially for busy families who may not eat dinner at the same time. This recipe makes eight individual pot pies so eat four now and freeze four for another meal (although my husband ate two, just FYI).

The big decision is doing a top and bottom crust or just the top. My Mom used to buy frozen pot pies for us and I clearly remember when Swanson switched to top crust only. It was a huge let down for me, obviously as I still remember. So I decided to do half with a bottom crust and half without. My personal opinion is that the bottom crust is unnecessary in such a small pot pie and the bottomless pies have more savory filling. So perhaps my tastes have changed over the years.

TIPS: There are several ways to take shortcuts when making pot pies. The easiest is to start with a prepared crust, although for those that prefer to make their own, I like a recipe for White Whole Wheat Pie Crust from King Arthur Flour. Incidentally, if you are using a prepared pie crust, the 2 crusts are enough dough for 8 top crusts and four bottoms. Another shortcut is to use frozen prechopped vegetables, Just saute for about 5 minutes before filling the pies. These veggie pot pies can be frozen before cooking and popped in the oven later.

MASON JAR VEGGIE POT PIES

pie crust, enough for top and bottom of regular pie *see TIPS
2 Tbsn olive oil
1/2 large yellow onion, chopped
4 cloves garlic, minced
2 stalks celery, sliced
1 large carrot, sliced
2 Tbsn flour (0r 0ther thickener)
1 large russet potato, peeled and diced
2 cups vegetable broth
1/2 cup almond or coconut milk, unsweetened
1 tsp thyme + 1/2 tsp oregano
salt and pepper to taste
1 cup cauliflower florets
1 cup broccoli florets
6 large criminy or baby bella mushrooms, sliced
1 cup fresh or frozen peas
1 small egg, egg substitute, melted vegan butter or almond milk with a dash of agave (for eggwash)
8 small mason jars and 1 lid (or ramekins)

If you are using homemade pie crust, roll out dough to quarter inch thickness and cut into 8- 6 inch circles, if making a bottom crust. If you are using a prepared crust, cut one of the circles into quarters.

Line mason jars with the dough, pressing with your fingers to spread or omit this step if just using top crust.

Then using a mason jar lid, cut 8 circle toppers with the other crust. Reserve remaining dough for garnish.

Saute onion in olive oil for several minutes, then add celery and carrots and saute another five minutes.

Stir in flour and slowly add broth, then the almond milk and simmer until it thickens another 5 minutes. If it’s not as thick as you like, add another tablespoon flour (best done by dissolving in water first to prevent lumps). If you like a creamier sauce, use a larger proportion of almond milk.

Add potatoes and spices while the sauce is thickening and simmer 5 minutes or so. Check taste before adding salt.

Add cauliflower and broccoli florets and simmer five minutes.

Add mushrooms and peas and simmer just until mushrooms lose their water.

Spoon filling to top of mason jars

Top each pie with a crust circle and crimp the edges with a fork.

Brush with egg wash of choice

Roll out leftover dough and cut out 8 shapes with cookie cutters, if desired. If you don’t have leftover dough, you can also cut out shapes leaving a decorative hole in the crust. Hearts or stars are cute options.

Using a sharp knife, ‘draw’ on lines to recreate the suggestion of stems, if desired.

Place cut outs on top and brush with eggwash.

Bake at 425 for 30 minutes

Let cool slightly before serving.

Mason Jar Veggie Pot Pies

Servings: 8 pies
Time: 60 minutes
Difficulty: easy
Print

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pie crust, enough for top and bottom of regular pie *see TIPS
2 Tbsn olive oil
1/2 large yellow onion, chopped
4 cloves garlic, minced
2 stalks celery, sliced
1 large carrot, sliced
2 Tbsn flour (0r 0ther thickener)
1 large russet potato, peeled and diced
2 cups vegetable broth
1/2 cup almond or coconut milk, unsweetened
1 tsp thyme/1/2 tsp oregano
salt and pepper to taste
1 cup cauliflower florets
1 cup broccoli florets
6 large criminy or baby bella mushrooms, sliced
1 cup fresh or frozen peas
1 small egg, egg substitute, melted vegan butter or almond milk with a dash of agave (for eggwash)
8 small mason jars and 1 lid

If you are using homemade pie crust, roll out dough to quarter inch thickness and cut into 8- 6 inch circles, if making a bottom crust. If you are using a prepared crust, cut one of the circles into quarters and line mason jars with the dough, pressing with your fingers to spread. Then using a mason jar lid, cut 8 circle toppers with the other crust. Reserve remaining dough for garnish.
Saute onion in olive oil for several minutes, then add celery and carrots and saute another five minutes.
Stir in flour and slowly add broth, then the almond milk and simmer until it thickens another 5 minutes. If it’s not as thick as you like, add another tablespoon flour (best done by dissolving in water first to prevent lumps).If you like a creamier sauce, use a larger proportion of almond milk.
Add potatoes and spices and continue to thicken another 10 minutes. Taste before adding salt and pepper.
Add cauliflower and broccoli florets and simmer five minutes.
Add mushrooms and peas and saute just until mushrooms lose their water.
Spoon filling to top of mason jars
Top each pie with a crust circle and crimp the edges with a fork.
Brush with egg wash of choice
Roll out leftover dough and cut out 8 shapes with cookie cutters, if desired. If you don’t have leftover dough, you can also cut out shapes leaving a decorative hole in the crust.
Place cut outs on top and brush with eggwash.
Bake at 425 for 30 minutes
Let cool slightly before serving.

Cheesy Cauliflower Breadsticks

by joycevandenbergporterOctober 26, 2016

These cheesy grainfree breadsticks are a guaranteed winner! They are yummy enough to satisfy that carb craving that we all know so well, without adding empty calories and they are wheat and gluten free. This is one of the blog posts that went missing during my technically challenged summer, however, I certainly didn’t mind ‘having’ to make it again. The first time I spread the cauliflower ‘dough’ into rectangles (like a sheet pizza) and cut it into strips to serve.

This time I decided to try making into individual strips or bars which can be picked up by hand to eat. I am a crispy crust lover so I figured this would maximize the crispy edges and I was not disappointed. I sprinkled the cooked breadsticks with fresh basil but you could also provide warm tomato sauce or pesto for dipping.

Cauliflower is a great carb substitute and provides vitamins, and minerals plus fiber and very few calories (only 27 per cup), very low fat and no cholesterol. It is a surprisingly excellent source of Vitamin C which we need more of, especially this time of year as flu season approaches.

This recipe can also be used as a pizza, either rectangular or round. Just add tomato or pesto sauce. I would go light on toppings as it may not hold up. Here is a photo of my first Cheesy Cauliflower Breadsticks based on the recipe from Jo Cooks.com

I have blogged about Cauliflower Pizza before. My older recipe calls for the addition of almond flour which makes it more of a traditional crust and great for lots of toppings. Check out my original recipe for Cauliflower Crust Pizza which also featured caramelized onions and mushrooms.

Cauliflower Pizza Crust with Caramelized Onions and Mushrooms

I have the luxury of fresh eggs from my own backyard hens. I have 9 hens, most of whom have been rescued from Factory Farms where they lived in warehouses and never got a chance to go outside or eat fresh food. (Yes, even my organic cage free hens.) You can follow my ‘girls’ on their Facebook Page Mrs Vs Rescue Chickens. However, if you don’t have access to backyard chickens, please buy Pasture Raised eggs from the store. That is the ONLY label that means that the hens got a chance to go outside.

TIPS: I used a food processor to ‘rice’ my cauliflower which is very easy, however, I am starting to see Cauliflower Rice in stores (even Costco) if you are looking for a shortcut. Then I steamed the cauliflower rice in the microwave which is the easiest way to ensure you don’t have excess moisture. If you prefer not to use a microwave, you can steam the cauliflower on the stovetop with a bit of water before ricing. Just make sure any excess water is removed by squeezing with papertowels.

CHEESY CAULIFLOWER BREADSTICKS

1 large head of cauliflower (about 4 cups riced)
4 eggs
4 cloves garlic, minced
3 tsp dried oregano
1/4 tsp crushed red pepper (optional)
3/4 tsp salt
1/4 tsp pepper
2 cups shredded mozzarella cheese (or a blend of cheeses)
1-2 cups mozzarella cheese (optional topping)
1 Tbsn fresh basil, chopped (optional topping)

Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.

Remove outer leaves and roughly chop cauliflower into florets.

Add the florets to a food processor or blender and pulse until cauliflower resembles rice.

Place the cauliflower in a microwavable bowl and cover. Microwave for 10 minutes. Let cool.

Stir in the oregano, garlic, red pepper and salt and pepper. Taste (before adding the eggs) and adjust spices if necessary.

Mix in eggs and 2 cups mozzarella.

Divide the mixture in half and place each half onto the prepared baking sheets and shape into individual strips (about 5 or 6 to a pan) or into a rectangular shape that you will cut into breadsticks later.

Bake the crust (without toppings) for about 25 minutes or until nice and golden. You may have to push the sides back in with a spatula if you see spreading.

Sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.

Serve with fresh basil.

Cheesy Cauliflower Breadsticks

Servings: 4-6
Time: 45 minutes
Difficulty: easy
Print

1 large head of cauliflower (about 4 cups riced)
4 eggs
4 cloves garlic, minced
3 tsp dried oregano
1/4 tsp crushed red pepper (optional)
3/4 tsp salt
1/4 tsp pepper
2 cups shredded mozzarella cheese (or a blend of cheeses)
1-2 cups mozzarella cheese (optional topping)
1 Tbsn fresh basil, chopped (optional topping)

Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
Remove outer leaves and roughly chop cauliflower into florets.
Add the florets to a food processor or blender and pulse until cauliflower resembles rice.
Place the cauliflower in a microwavable bowl and cover. Microwave for 10 minutes. Let cool.
Stir in the oregano, garlic, red pepper and salt and pepper. Taste (before adding the eggs) and adjust spices if necessary.
Mix in eggs and 2 cups mozzarella.
Divide the mixture in half and place each half onto the prepared baking sheets and shape into individual strips (about 6 to a pan) or into a rectangular shape that you will cut into breadsticks later.
Bake the crust (without toppings) for about 25 minutes or until nice and golden. You may have to push the sides back in with a spatula if you see spreading.
Sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
Serve with fresh basil.

Meatless Monday – Fall Harvest Minestrone

by joycevandenbergporterOctober 17, 2016

It’s been raining outside, so… soup. I actually could have called this ‘Stone Soup’ from the old children’s fable, because it’s less of a recipe than a gathering of what was readily available from my pantry; like the last of the tomatoes and zucchini from the garden paired with root vegetables and winter squash. I know several people, like me, who hastily gathered the last of summer’s bounty from our gardens before the season’s first storm hit. This minestrone is a broth based soup so it isn’t heavy but it is hearty and filling with the addition of potato, butternut squash and cannellini beans.

Fall is a fabulous time for food. It’s a collision of the best of summer and the emergence of hard squashes and root vegetables. This broth based soup is relatively low in calories, cholesterol and fat but still densely nutritious. Cannellini beans add protein, calcium and iron. Butternut squash is an excellent provider of Vitamin A and potatoes (wrongfully maligned) is a surprisingly good source of Vitamin C. The more vegetables you include in your soup will result in a better array of vitamins, minerals, protein and fiber. However, the best thing about soup is that it just makes you feel good and warm inside.

TIPS: Canned tomatoes make an easy shortcut but if you are trying to use up fresh tomatoes, you can just dice them to make about 2 cups. If you don’t like tomato skins, just blanch the whole tomatoes in boiling water for about a minute or until you see the skin split. Then they are easy to peel, seed and dice. Feel free to use whatever fresh vegetables that are available. Try substituting other root vegetables or various types of squash. The more colors you see, the better.

HARVEST MINESTRONE

1/2 large onion, chopped
1 large carrot, scrubbed and cut into half circles
2 celery stalks, chopped
2 Tbsn olive oil
1 large potato, peeled and diced
1/2 small butternut squash, peeled and diced
2 zucchini or summer squash, diced
1 can cannellini beans, drained and rinsed
1 can diced tomatoes (or fresh, see TIPS)
1 Tbsn fresh oregano or thyme (or 1 tsp dried)
6 cups vegetable broth
parsley (for garnish) optional
parmesan (for garnish) optional

Saute onions, carrots and celery in olive oil in a large soup pot until soft.

Add broth, potatoes and spices and simmer about 10 minutes.

Add squashes, tomatoes and cannellini beans and simmer another 10-15 minutes.

Ladle into bowls and serve with fresh parsley and a sprinkle of parmesan, if desired.

Harvest Minestrone

Servings: 4-6
Time: 30 minutes
Difficulty: easy
Print

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1/2 large onion, chopped
1 large carrot, scrubbed
2 celery stalks, chopped
2 Tbsn olive oil
1 large potato, peeled and diced
1/2 small butternut squash, peeled and diced
2 zucchini or summer squash, diced
1 can cannellini beans, drained and rinsed
1 can diced tomatoes (or fresh, see TIPS)
1 Tbsn fresh oregano or thyme (or 1 tsp dried)
6 cups vegetable broth
parsley (for garnish) optional
parmesan (for garnish) optional

Saute onions, carrots and celery in olive oil in a large soup pot until soft.
Add broth, potatoes, tomatoes and spices and simmer about 10 minutes.
Add squashes and cannellini beans and simmer another 10=15 minutes.
Ladle into bowls and serve with fresh parsley and a sprinkle of parmesan, if desired.

Meatless Monday – Veggie Tofu Spring Rolls with Asian Dipping Sauce

by joycevandenbergporterOctober 10, 2016

If you’re looking for a new take on salad, these spring rolls are far from boring and the dipping sauce made with almondbutter is so good you might find yourself using it on everything! I took advantage of the gorgeous colors of the season with striped Chiogga beets and pink radish, which are surprisingly sweet raw when thinly sliced. They also create a fun splash of color on your plate. Shredded carrot and purple cabbage and sliced avocado add more crazy color and texture. I added crispy tofu for a protein boost and to make them worthy of a main course, but you can make them all veggie or add rice noodles if you prefer. Best of all, they can be tailored for personal tastes.

I saw a version of these Psychedelic Spring Rolls on Pinterest by @erinireland and couldn’t wait to give them a whirl, of course with my own spin. I love their vibrant and crazy colors which border on the unnatural but is actually the complete opposite, as all ingredients are fresh and organic. If you use seasonal veggies, the wonderful colors and flavors will be different throughout the year depending on what is available.

I have never used rice wrappers before and I must admit that it takes a few tries to perfect the technique. The nice thing about them though, is that they are a fun alternative to tortillas or bread and they are gluten and cholesterol free and low calorie to boot. In addition, they are clear so they really showcase your yummy fillings.

TIPS: Have all ingredients ready before immersing the rice wrappers in hot water to soften. Practice on one or two to perfect the wrapping technique and make sure to fold in the sides before the top and bottom. They will feel sticky at first but that will go away as they dry. If you are using shredded veggies, make sure they are going in the same directions (up and down) instead of crosswise to prevent them from poking out or ripping the wrapper. Add additional hot pepper sauce for a spicier sauce. Be creative!

VEGGIE TOFU SPRING ROLLS WITH ASIAN DIPPING SAUCE

8 rice paper wraps
1 block organic extra firm tofu
1 cup purple cabbage, shredded
2 large carrots, shredded
1-2 avocados, sliced lengthwise
1 Chiogga beet, thinly sliced
1 radish, thinly sliced
small handful fresh mint and/or parsley, chopped (optional)

ASIAN DIPPING SAUCE
1/4 cup almond butter (or creamy peanut butter)
2 Tbsn water
2 Tbsn rice vinegar
2 Tbsn soy sauce (or gluten free aminos)
1-2 tsp hot sesame oil(or regular)
1/4-1/2 tsp grated ginger or ginger paste

Cut tofu in half to make 2 flatter rectangular pieces, then cut into 8 equal sticks.
Place in a single layer on a double layer of paper towels, cover with more paper towels and put a heavy pan on top (to help remove excess liquid) Let sit 10 minutes.

Prepare veggies using a mandolin or a sharp knife.

Arrange prepared veggies on a workspace.

Combine all sauce ingredients in a bowl and stir into a smooth sauce. Add additional water if necessary to thin.

Heat 2 Tbsn olive or avocado oil in a heavy pan. Season tofu with salt and pepper and saute on medium high heat until golden brown on all four sides. Let cool on a paper towel.

Dip rice wrapper in hot water until soft (10 seconds) Remove from water and spread flat on a plate. Arrange vegetables, herbs and tofu in the center with your ‘star’ veggie on the bottom (that is the one that will show).

Fold sides inward, then fold bottom and top inward. Roll as tightly as possible.

Place on a serving platter seam side down and make remaining 7 rolls.

Serve with Asian Dipping Sauce

Veggie Tofu Spring Rolls

Servings: 4
Time: 30 minutes
Difficulty: easy
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Cut tofu in half to make 2 flatter rectangular pieces, then cut into 8 equal sticks.
Place in a single layer on a double layer of paper towels, cover with more paper towels and put a heavy pan on top (to help remove excess liquid)
Prepare veggies using a mandolin or a sharp knife.
Arrange prepared veggies on a workspace.
Combine all sauce ingredients in a bowl and stir into a smooth sauce. Add additional water if necessary to thin.
Heat 2 Tbsn olive or avocado oil in a heavy pan. Season tofu with salt and pepper and saute on medium high heat until golden brown on all four sides. Let cool on a paper towel.
Dip rice wrapper in hot water until soft (10 seconds) Remove from water and spread flat on a plate. Arrange vegetables, herbs and tofu in the center with your ‘star’ veggie on the bottom (that is the one that will show).
Fold sides inward, then fold bottom and top inward. Roll as tightly as possible.
Place on a serving platter seam side down and make remaining 7 rolls.
Serve with almond sauce

Crab Bisque with Sherry

by joycevandenbergporterOctober 5, 2016

Recipes are back – and this bowl of velvety goodness is ready in less than 30 minutes!! You may have noticed that I had gone radio silent, but since mid summer I’ve been in Techno-Hell. I knew I was in trouble in July when I heard my cell phone buzzing and read the message “DELETING”… Six days later, my computer was hacked and I lost several blog posts which were in progress, including homemade tomato sauce, pickles and making cauliflower breadsticks among others. ( I had just spent three weeks picking everything in my garden and having fun with my canner.)

Then my cell phone provider forced an update which torched my new phone and the two subsequent phone(s) wiped themselves clean three times; no photos, no contacts and no apps, just empty phones. As a result, Goodmotherdiet has been on a sort of forced ‘vacation’ while I worked on rebuilding my contacts and recreating some of the lost recipes. More soon…

I created this recipe for Crab Bisque this summer while I was in Maine. (Yes, it was one that was deleted) My friend, Kerry, opened a bottle of chardonnay that had caramelized and she asked me to come up with a recipe to use it up. I thought the ‘aged’ wine tasted quite a bit like sherry, so I developed this recipe for Crab Bisque with Sherry, but this might be a good time to use a wine you have that has gone over the top. (Just taste it first). I also had the further restriction that my husband dislikes food made with heavy cream, so I used a combination of coconut milk and fish stock with surprisingly good results. As a bonus, coconut milk is highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free and dairy free which is a great alternative. Best of all, this recipe is ready in less than 30 minutes but only gets better as it sits and the flavors meld. It’s also good the next day if you are lucky enough to have leftovers.

Tips: Bisques are known for their rich, creamy and smooth texture, so I pureed the shallots in my food processor before sauteeing. If you prefer a chunkier soup, skip this step and mince or chop the shallots with a sharp knife. Fresh crabmeat is always wonderful, however, if you can’t find it frozen or refrigerated lump crabmeat is a decent option for soup and it is much easier than cracking and deshelling fresh crab.

Old Bay is a ubiquitous seasoning, especially in the South. It is readily available in most supermarkets, however, if you don’t have it in your pantry, try substituting celery salt, red and black pepper and paprika.

CRAB BISQUE WITH SHERRY

3 Tbsn butter or vegan butter
3 large shallots, minced
3 Tbsn flour or potato starch (optional thickener)
4 cups fish, clam or veggie stock (2 cans)
2 cans regular coconut milk
1 tsp Old Bay spice
1 lb. fresh or frozen lump crabmeat
1⁄2 cup dry sherry (plus more for drizzling)
parsley (for garnish)

Puree shallots until fine (for a smooth soup)

In a large soup pot over medium heat, melt the butter and saute the shallots until translucent, 2 to 3 minutes.

Stir in flour until smooth but don’t let it burn

Pour in the stock, coconut milk and Old Bay seasoning and bring to a simmer.

Reduce the heat to low and stir in the crabmeat and the sherry. Cook until heated through, about 5 minutes. (Don’t let it boil) Taste and add salt and pepper to taste.

Ladle the soup into bowls and garnish with a sprinkle of Old Bay, parsley and a drizzle of sherry . Serve immediately.

Crab Bisque with Sherry

Servings: 4-6
Time: 20 minutes
Difficulty: easy
Print

20160920_200208

3 Tbsn butter or vegan butter
3 large shallots, minced
3 Tbsn flour or potato starch (optional)
5 cups fish, clam or veggie stock
2 cans regular coconut milk
1 tsp Old Bay spice
1 lb. fresh or frozen lump crabmeat
1⁄2 cup dry sherry (plus more for drizzling)
parsley (for garnish)

Puree shallots until fine (for a smooth soup)
In a large soup pot over medium heat, melt the butter and saute the shallots until translucent, 2 to 3 minutes.
Stir in flour until smooth but don’t let it burn
Pour in the stock, coconut milk and Old Bay seasoning and bring to a simmer.
Reduce the heat to low and stir in the crabmeat and the sherry. Cook until heated through, about 5 minutes. (Don’t let it boil)
Taste and add salt and pepper to taste.
Ladle the soup into bowls and garnish with a sprinkle of Old Bay, parsley and a drizzle of sherry . Serve immediately.

Meatless Monday – Eggplant Parm Minis

We’re officially well into summer vaca, and I have not been around much – meaning not in my kitchen either. So I guess this is a good opportunity to reblog one of my favorite go-to meals, Eggplant Parm Mini’s. They are delicious and easy and would make good sliders too….Joyce

goodmotherdiet

“I enjoy cooking with wine and sometimes I put it in the food.” – Julia Child.

I’m not sure Julia Child would have appreciated Good Mother Diet as she was quite the meat lover and on her cooking show she was always throwing raw meat around or making raw chickens dance, but I can like her anyway as she was ground breaking in her approach to cooking. She had a no nonsense approach in the kitchen and a great sense of humor. In response to critics who thought she used too much butter, she said “We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.” I can certainly agree with her on that!

Eggplant is considered one of the worlds healthiest foods and it has a meaty texture that makes it a good substitute for meat. Globe eggplants, in particular, are best if they are…

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by joycevandenbergporterJuly 18, 2016

Meatless Monday – BBQ Tofu Pizza

by joycevandenbergporterJuly 11, 2016

Two of America’s favorite foods are barbecue and pizza. Now imagine them together for the ultimate in delicious comfort food. This version is vegetarian, using tofu, crumbled and browned with barbecue sauce, in place of more traditional chicken with pretty great results. The barbecue sauce, smoked cheddar, mozzarella, purple onion and fresh tomatoes all melted together into quite a tasty pizza. My guests actually didn’t believe that it was tofu at first but they quickly became believers…

I used a very spicy barbecue sauce that has a slightly smoky flavor, so I used it sparingly. I didn’t want the pizza to be so hot that people couldn’t eat it. I may have used a layer of tomato sauce if I had it but used fresh tomatoes instead. Next time I will do both or use a milder barbecue sauce. I also doubled down on the smoky flavor by using a combination of mozzarella and smoked cheddar. Vegans can easily swap out the cheeses for any combination of vegan cheeses. There are many good ones available now.

http://www.kingarthurflour.com/recipes/a-tasty-whole-grain-pizza-crust-recipe

TIPS: A good shortcut is to use a ready made pizza dough, preferably whole grain (that’s just my preference). If you are interested in making your own, click on the link above for a good recipe for pizza crust using white whole wheat flour. Just keep in mind that once you roll out the dough into a circle or rectangle, the longer you allow it to sit, the more it will rise and thicken. So for a thinner crust, don’t let it sit more than an hour.

Your barbecue sauce will determine how well your pizza turns out, so choose one that is tried and true or make your own. Some of the store bought sauces are truly awful and some are delicious. Taste first…

BBQ TOFU PIZZA

1 ball pizza dough (see link above)
1/2 cup olive oil (divided)
1 block extra firm tofu
1 cup barbecue sauce
1 cup tomato sauce or barbecue sauce
2 cups shredded mozzarella
1 cup smoked cheddar
2 ripe tomatoes
1/2 purple onion
1/4 cup cilantro or parsley
olive oil spray (optional)

http://www.kingarthurflour.com/recipes/a-tasty-whole-grain-pizza-crust-recipe

Place the ball of pizza dough on a floured surface and roll out into desired shape. (Will be determined by your pan). Place on parchment paper and transfer to baking sheet. Put it in a warm place and let sit covered with a kitchen towel.

Drain tofu and cut into small cubes. Lay cubes on double paper towels, cover with another double layer and set something heavy on top. Let sit for about 10 minutes.

Heat 1/4 cup olive oil in a skillet on medium high and cook tofu until lightly browned. Using the spoon break the tofu up into large crumbles. Reduce heat and stir in 1 cup barbecue sauce. Cook another couple of minutes and remove from heat.

Chop tomatoes and cilantro and mince red onion.

Spray or brush pizza dough with olive oil, especially the edges. Spread 1 cup of tomato or barbecue sauce evenly over top (optional). Sprinkle cheeses over the top.

Top with tofu mixture, red onion and tomatoes. Spray with olive oil (optional)

Cook at 425 degrees for about 20 minutes, or until the cheeses are browned and bubbling and the crust is golden. Remove from oven and sprinkle with cilantro.

Slide pizza off of parchment paper onto serving platter or cutting board and cut into wedges or squares. Serve hot or room temperature.

Barbecue Tofu Pizza

Servings: 6-8
Time: 40-60 minutes
Difficulty: easy
Print

20160707_115923 1 ball pizza dough
1/2 cup olive oil (divided)
1 block extra firm tofu
1 cup barbecue sauce
1 cup tomato sauce or barbecue sauce
2 cups shredded mozzarella
1 cup smoked cheddar
2 ripe tomatoes
1/2 purple onion
1/4 cup cilantro or parsley
olive oil spray (optional)

Place the ball of pizza dough on a floured surface and roll out into desired shape. (Will be determined by your pan). Place the dough onto parchment paper on baking sheet. Put it in a warm place and let sit covered with a kitchen towel.
Drain tofu and cut into small cubes. Lay cubes on double paper towels, cover with another double layer and set something heavy on top. Let sit for about 10 minutes.
Heat 1/4 cup olive oil in a skillet and add tofu. Stir and cook until lightly browned, breaking up the cubes into large crumbles with the spoon. Add a cup barbecue sauce and cook another couple of minutes.
Remove tofu and sauce into a small bowl and set aside. (don’t wash pan)
Chop tomatoes and cilantro and mince red onion.
Spray or brush pizza dough with olive oil, especially the edges. Spread 1 cup of tomato or barbecue sauce evenly over top.
Sprinkle cheeses over the top.
Top with tofu mixture, red onion and tomatoes. Spray with olive oil (optional)
Cook at 425 degrees for about 20 minutes, or until the cheeses are browned and bubbling and the crust is golden. Remove from the oven and sprinkle with cilantro.
Slide pizza off of parchment paper onto serving platter or cutting board and cut into wedges or squares. Serve hot or room temperature

Meatless Monday – Grilled Tofu with Jalapeno Pesto

by joycevandenbergporterJuly 6, 2016

If summertime means throwing something on the grill for dinner, but you are trying to eat less meat for whatever reason, well this one is for you and ready in less than 30 minutes! This tofu is grilled to crispy perfection on the outside but creamy on the inside and topped with a spicy, savory jalapeno pesto that will become your new favorite. Trust me, you will want to put it on everything! The first time I made this for an omnivorous crowd, I had to defend the platter from my meat eating friends to make sure there was something left for the vegetarians. The next time I made a double portion and it still disappeared…

I happen to be a big fan of tofu, and it’s an obvious and easy meat substitute, however many people think it’s boring-or even unhealthy. 90% of soy is GMO (genetically modified and pesticide laden) and most of that is processed to make soy bean oil. What remains after the oil has been extracted is called soybean meal, much of which is fed to livestock (read meat) or turned into processed foods as soy protein. (both soybean oil and most soy protein should be avoided) Unlike soy protein, tofu is minimally processed and usually made from organic soybeans . Tofu is a great source of protein that is free from unhealthy animal fats. Best of all, it’s bland flavor allows flavors to be absorbed making it quite an adaptable food. It can be stewed, fried, grilled, baked, blended into sauces or even as a pizza topping. (Stay tuned for next week’s Barbecued Tofu Pizza which was also a fan favorite).-Joyce

GRILLED TOFU WITH JALAPENO PESTO

1 block extra firm tofu
1/4 cup olive oil
3-4 cloves garlic, minced
1 lemon, zest and juice
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper

JALAPENO PESTO
1 cup cilantro or parsley
1 cup fresh basil leaves
1-2 jalapeno or red chili peppers
1 lemon, zest and juice
1/2 cup olive oil
1/3 cup grated parmesan
1/2 cup pine nuts or pistachios

Drain tofu and slice in half horizontally, then slice in half again, leaving 4 thick rectangular pieces. You can cut those in half or leave as is. Place tofu slices in a single layer on a double layer of paper towels. Cover with another double layer and place a heavy object on top to help press the water out of the tofu. Let sit for at least 10 minutes or more.

In a large ziplock bag, place olive oil, garlic and spices and shake to combine. Carefully arrange tofu in a single layer to the bag, seal and allow marinade to cover all sides. Set aside.

Seed jalapenos and pulse them in a food processor until minced. Add remaining ingredients, except for olive oil and pulse until if forms a paste. While running, pour in olive oil and pulse until combine. Spoon into a serving dish and set aside.

Preheat oiled grill until smoking hot, about 550 degrees. Grill tofu in a single layer about 5 minutes per side. Grill marks should be visible.

Remove tofu to a serving platter and serve with jalapeno pesto.

Grilled Tofu with Jalapeno Pesto

Servings: 2-4
Time: 25 minutes
Difficulty: easy
Print

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1 cup cilantro or parsley
1 cup fresh basil leaves
1-2 jalapeno or red chili peppers
1 lemon, zest and juice
1/2 cup olive oil
1/3 cup grated parmesan
1/2 cup pine nuts or pistachios

Drain tofu and slice in half horizontally, then slice in half again, leaving 4 thick rectangular pieces. You can cut those in half or leave as is.
Place tofu slices in a single layer on a double layer of paper towels. Cover with another double layer and place a heavy object on top to help press the water out of the tofu. Let sit for at least 10 minutes or more.
In a large ziplock bag, place olive oil, garlic and spices and shake to combine.
Carefully arrange tofu in a single layer to the bag, seal and allow marinade to cover all sides. Set aside.
Seed jalapenos and pulse them in a food processor until minced. Add remaining ingredients, except for olive oil and pulse until if forms a paste. While running, pour in olive oil and pulse until combine.
Spoon into a serving dish and set aside.
Preheat oiled grill until smoking hot, about 550 degrees. Grill tofu in a single layer about 5 minutes per side. Grill marks should be visible.
Remove tofu to a serving platter and serve with jalapeno pesto.

Red, White and Blue Potato Salad (Vegan)

by joycevandenbergporterJuly 4, 2016

Since it’s the Fourth of July, how about a colorful, holiday version of an old summertime classic? Enter Red, White and Blue Potato Salad, a flavorful vegan version using caramelized onions, whole grain mustard and a red wine vinegar and fresh herb blend to make this your new favorite potato salad – and it’s pretty too. Eat the mini potatoes whole or smash them up with your fork (like I did for my kids) to combine all the yumminess for maximum flavor.

Potatoes are a favorite comfort food but we most often eat them fried as French fries or potato chips, so they are fat laden (and usually not the good kind). Potatoes themselves are actually healthful even though they get a bum rap. They are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity. So if you eat them without all the added fat, potatoes are actually a low calorie, high fiber, nutritious vegetable. In this recipe only heart healthy olive oil is used along with multiple other flavors to provide a healthy potato salad that is also delicious. I also added caramelized onions to provide that yummy taste sensation that is usually derived from bacon for good flavor without the animal fat and calories.

TIPS: Potatoes can be made ahead of time and refrigerated overnight. Or make the whole salad a day ahead since the flavors only get better after sitting overnight. When making caramelized onions, resist the temptation to increase the heat to make it go faster. They will just burn. Trust me…

RED, WHITE AND BLUE POTATO SALAD

3 pounds small red, white and blue potatoes
1 large yellow or sweet onion
1/2 cup red wine or malt vinegar
1/2 cup olive oil
1/2 cup whole grain mustard
1/3 red onion, minced or small bunch scallions, thinly sliced
1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped (or more)
salt and pepper to taste

Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for about 20 minutes or until fork tender but not soft. Drain the potatoes, rinse them with cold water and place them in a serving dish.

While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.

Remove caramelized onions from the pan and set aside.

Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan. Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.

Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.

Red, White and Blue Potato Salad

Servings: 4
Time: 30 minutes
Difficulty: easy
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20160704_122959

3 pounds small red, white and blue potatoes
1 large yellow or sweet onion
1/2 cup red wine or malt vinegar
1/2 cup olive oil
1/2 cup whole grain mustard
1/3 red onion, minced or small bunch scallions, thinly sliced
1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped
salt and pepper to taste

Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for about 20 minutes or until fork tender but not soft.
Drain the potatoes, rinse them with cold water and place them in a serving dish.
While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.
Remove caramelized onions from the pan and set aside.
Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan.
Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.

Deviled Eggs – Three Ways

by joycevandenbergporterJune 26, 2016

Chickens and their lovely eggs are part of my childhood. My Mom had chickens and I have fond memories of helping my Mom on the ‘farm’. Now I’m following in her footsteps and have a small flock of chickens that were mostly rescued from slaughter at factory farms by Animal Place. They are sweet girls who have lived tragic lives and I am lucky to have them live with me AND they make a lot of eggs! People ask me all the time when I’m going to make some egg recipes with this abundance of eggs. Well, here you go! I have always liked deviled eggs so decided to come up with a trio of deviled eggs that include the basic recipe plus one with Southwestern flavors, like cumin, chili powder and cayenne pepper, and another taste sensation with lemon, capers and smoked salmon (just like you would put on a bagel but without the bagel)

If you have been following goodmotherdiet for a while, I will apologize for repeating myself but I think there is a lot of misinformation out there about the eggs that we buy from the market.

Interesting fact: In the US eggs for sale are required to be washed, pastuerized (with heat) and then refrigerated. In the UK eggs for sale are not allowed to be washed, pastuerized or refrigerated. The reasoning is that the eggs are born with a ‘bloom’ that protects them from bacteria and procludes the need for refrigeration which reduced the nutrition. The UK also wants to keep their farmers accountable for creating conditions that are clean enough that eggs don’t need to be washed. What a concept! United States, are you listening?

The Classifcations for eggs are purposefully misleading. 90% of eggs in America are from chickens raised in battery cages where they live crammed together with other hens, each with the space the size of an iPad, their entire short lives. I am lucky to have a small flock of chickens that were rescued from factory farms, both from battery cages and ‘organic’ cage free. Well none of them (even the organic ones) had ever had fresh food before because they didn’t recognize fresh fruits and veggies as food when I first got them, AND the battery caged hens had never walked before. Think about that concept. I know that people are trying to make good decisions but it is difficult with the lack of oversight in labelling. Living Homegrown has decoded the labels for us in real English. Here is the deal:

REGULAR EGGS: These chickens are raised tightly together in cages stacked to the ceiling for the duration of their lives. Their wings are clipped and they are debeaked to prevent pecking in such cramped conditions. Don’t support these practices by buying these eggs. (See photo of my debeaked hen, Donette, below. Her upper beak was cut off when she was a tiny chick and now she has trouble picking up food because she has been deprived of her most important tool. She is learning though and now she can RUN 🙂
CAGE FREE: This only means that the chickens were not in cases. They can still be confined in very close quarters inside a building where they are standing in their own muck and can barely move. They have little or no access to the outdoors.
FREE RANGE: According to the USDA regulation, “free range” only means that the chickens were allowed “access” to the outside with no specifications as the quality or the duration of that outside exposure. So unfortunately, this term is mostly used where the chickens are crammed in large warehouses that has a small door on one end that opens to a few feet of outside dirt space. Most of the chickens never even know that door exists and couldn’t get there even if they wanted to.
PASTURE RAISED: Although it does not have any current regulations, it is being used by sustainable farmers to mean chickens raised in the outdoors..in the pasture. Pastured raised eggs are what we think they are. This is what you want to buy if you are shopping for eggs.

20160411_075459

For those of you who are less concerned with animal welfare and more interested in nutrition, here is a photo of eggs from my hens who spend all day outside along with the paler yellow eggs from my newer hens who were just starting to eat ‘real’ food. The darker yolks, not only have more flavor, they have a lot higher nutritional value. Regular store bought eggs will be even paler by comparison.

Donette, my former battery caged hen, debeaked and dewinged as a baby

My chickens have their own Facebook Page if you want to follow them. They LOVE getting LIKES! I named their page in honor of my Mom, Mrs V’s Rescue Chickens (just copy and paste into URL).

So, lets get back to making devilled eggs. I have provided a recipe for traditional devilled eggs, followed by a spicy Southwestern version and one with smoked salmon, lemon and capers. Choose one or make them all!

TIPS: Devilled eggs are usually made by slicing the eggs in half the long way but I have a tray that keeps them perched straight up when I cut them in half. I think they look cute, so feel free to break with the norm. You can spoon the filling back into the eggs, or if you want to get fancy, pipe it in. If you don’t have a piping tool, you can put the filling in a small plastic baggie and cut one of the corners off for a homemade tool. Just squeeze gently into whatever pattern or design you prefer.

Traditional Devilled Eggs

Servings: 12
Time: 30 minutes
Difficulty: easy
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CLASSIC DEVILED EGGS

6 large eggs

2 tablespoons mayonnaise

1 teaspoon prepared mustard

1 tsp vinegar

1/8 teaspoon salt

Dash of pepper

paprika (optional)

Place eggs in a single layer in a saucepan; add water to cover eggs by 2 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill the saucepan with cold water and ice.
Peel and rinse eggs with cold water.
Slice eggs in half, and carefully remove yolks.
Mash yolks in a food processor or with a fork until smooth. Stir in mayonnaise, mustard, salt, and pepper; stir well.
Spoon yolk mixture into egg whites. Garnish with paprika, if desired.

Southwestern Deviled Eggs

Servings: 24
Time: 30 minutes
Difficulty: easy
Print

20160616_163526

SOUTHWESTERN DEVILED EGGS

12 eggs

1/2 cup mayonnaise

2 tsp Dijon mustard

1 tsp cumin

1 tsp chilipowder

1/8 teaspoon salt

1-2 Tbsn lemon or lime juice

Dash of hot sauce (optional)

1 Tbsn cilantro

1 red or green jalapeno pepper, sliced

1 Tbsn black olives, sliced

1/2 tsp cayenne pepper (optional)

Place eggs in a single layer in a saucepan and add cold water to cover eggs by 2 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill the saucepan with cold water and ice. Peel and rinse with cold water.
Slice eggs either vertically or horizonatlly and carefully remove egg yolks leaving egg whites intact.
Mash yolks until smooth in a food processor or with a fork. Blend together yolks, mayonnaise, mustard, cumin, chilipowder and salt.
Spoon or pipe yolk mixture into egg white halves.
Top with jalapenos. olives and cilantro. Sprinkle with cayenne pepper.
Serve cold

Smoked Salmon and Caper Deviled Eggs

Servings: 24
Time: 30 minutes
Difficulty: easy
Print

20160616_184550

12 eggs

2 oz smoked salmon

1/2 cup mayonnaise

2 tsp Dijon mustard

1/8 teaspoon salt

1 1/2 Tbsn capers, drained

1 tsp lemon zest (plus more for garnish)

2 Tbsn lemon juice

1 Tbsn parsley or cilantro (optional)

Place eggs in a single layer in a saucepan and add cold water to cover eggs by 2 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Drain and fill the saucepan with cold water and ice. Peel and rinse with cold water.
Slice eggs in half either vertically or horizontally, and carefully remove yolks, keeping egg whites intact.
Mash yolks until smooth in a food processor or with a fork. Blend together yolks, mayonnaise, mustard, salt, 1 Tablespoon capers, 1 teaspoon lemon zest and lemon juice.
Spoon or pipe yolk mixture into egg white halves.
Top with smoked salmon, capers, cilantro and lemon zest.
Serve cold

Meatless Monday – Easy Zucchini & Tomato Tart

by joycevandenbergporterJune 20, 2016

Today is the first day of Summer! It is also Summer Solstice when the sun is at it’s highest point in the sky, which means it’s the longest day of the year, with about 17 hours of sunlight, and the shortest night. 2016 is a special year, because the solstice coincides with the Strawberry Moon, a once-in-a-lifetime occurence. A Strawberry Moon is a full moon in June, named by early Native American tribes because it marks the beginning of the strawberry season. The two events coincide only once every 70 years so make sure you look up at the moon tonight. You may not get another chance!

http://www.hlntv.com/article/2014/06/13/strawberry-moon-honey-facts-june-full

So summer. Nothing captures summer’s delicious bounty like zucchini and tomatoes that are abundant and so good this time of year! If you aren’t lucky enough to have a small garden, this is also the time of year that they are the most affordable, thanks to supply and demand. Luckily, they are great together and can be combined many different ways. This is an easy tart to assemble, especially if you use a prepared pie crust. It has layers of a garlicky ricotta parmesan mixture, thinly sliced zucchini and ripe tomatoes all baked together into a delicious and creamy tart. This is a great vegetarian main course or a stunning party dish to share.

I didn’t make my own crust for this one because I was pressed for time (no shame in that-even bloggers take shortcuts sometimes), however, my favorite homemade pie crust is one from King Arthur Flour which uses white whole wheat flour (yes, that is a thing). White whole wheat flour is almost as light as traditional white flour but has all of the nutrition and none of the heaviness of regular whole wheat flour. For those who like to make their own crust, this is an easy and good one. Click through on the link below for the recipe.

WholeWheatPieCrust_900x600-900x600.jpg (900×600)

http://blog.kingarthurflour.com/wp-content/uploads/2015/06/WholeWheatPieCrust_900x600-900×600.jpg

If you are looking for other vegetable tart ideas, one of my favorite, and most popular recipes, is a Summer Vegetable Tart that combines zucchini, eggplant, tomatoes and mozzarella which is another great combination. Click through below for the recipe.

https://goodmotherdiet.com/2014/07/14/meatless-monday-summer-vegetabletart/

Regardless of what vegetables you put into the tart, it’s a sure winner. It’s also a great way to use up extra garden veggies. If you slice them thin enough, you could substitute or add almost any vegetable for the zucchini. Since this tart cooks for almost an hour, most vegetables will get done, however, if you have something that is more fibrous or hard to slice thinly, you could par-boil it for a minute or two before arranging in the tart.

TIPS: Tomatoes shrink when cooked, so feel free to generously overlap the slices for full coverage. Next time I will overlap even more. Using a variety of sizes and colors makes a prettier dish. For cherry tomatoes, slice in half and press the curved side down into the ricotta mixture.

EASY ZUCCHINI AND TOMATO TART

1 pie crust
2 cups ricotta
3/4 cup parmesan cheese (or other grated cheese)
1 egg
4-5 garlic cloves, finely minced
1/2 cup fresh basil, chopped (plus more for garnish)
1/4 tsp salt
1/8 tsp pepper
1 medium zucchini, thinly sliced
4-5 ripe tomatoes, sliced
olive oil spray

Prepare all herbs and veggies. Preheat oven to 375°F.

.Place pie crust in a pie pan and crimp edges, if desired

In a medium bowl combine the eggs, ricotta, garlic, basil and parmesan.

Spread half of the ricotta mixture evenly over the crust.

Arrange the zucchini evenly on top of the ricotta mixture.

Carefully spread the remaining ricotta mixture over the zucchini.

Arrange the tomato slices over the top. Spray the tomatoes with olive oil (or use a brush) and sprinkle with salt and pepper, dried oregano, basil or thyme.

Bake until the crust is golden brown and the ricotta has set, 45-60 minutes. To brown the tomatoes, broil the last 5 minutes.

Top with additional parmesan and fresh basil, if desired.

Let it cool slightly before serving.

Zucchini and Tomato Tart

Servings: 6
Time: 75 minutes
Difficulty: easy
Print

20160616_185201

1 pie crust
2 cups ricotta
3/4 cup parmesan cheese
1 egg
4-5 garlic cloves, finely minced
1/2 cup fresh basil, chopped (plus more for garnish)
1/4 tsp salt
1/8 tsp pepper
1 medium zucchini, thinly sliced
4-5 ripe tomatoes, sliced
olive oil spray

Prepare all herbs and veggies. Preheat oven to 375°F.
.Place pie crust in a pie pan and crimp edges, if desired
In a medium bowl combine the eggs, ricotta, garlic, basil and parmesan.
Spread half of the ricotta mixture evenly over the crust.
Arrange the zucchini evenly on top of the ricotta mixture.
Carefully spread the remaining ricotta mixture over the zucchini.
Arrange the tomato slices over the top
Spray the tomatoes with olive oil (or use a brush) and sprinkle with salt and pepper, dried oregano, basil or thyme.
Bake until the crust is golden brown and the ricotta has set, 45-60 minutes. To brown the tomatoes, broil the last 5 minutes.
Top with additional parmesan and fresh thyme, if desired.
Let it cool slightly before serving.

Meatless Monday – Grilled Nectarines and Summer Squash with Balsamic Glaze

by joycevandenbergporterJune 15, 2016

It’s the beginning of barbecue season AND nectarines are so good right now. Why not combine the two into a fabulous vegetarian dish? I grilled sweet nectarines, purple onion, zucchini and summer squash, drizzled them with a balsamic reduction and sprinkled them with fresh blueberries and feta. Yum! I intended on reblogging this on Monday but spent my day instead feeling numb with this latest shooting. Sending prayers to everyone in the LGBT community and anyone affected by gun violence. Peace and Love-Joyce

goodmotherdiet

I know I’m late to the grilled fruit game. I never understood the fascination with throwing everything on the grill, but I am now a believer. Grilling transforms something simple and delicious into a spectacular crowdpleaser. Grilling enhances the natural flavors of fruits and vegetables and caramelizes the sugars in them, which is why grilled fruits are particularly delicious. I came home to find a beautiful display of summer squash, nectarines and spring onions sitting on my counter, compliments of our local farmers market. The squash had such interesting shapes that I immediately wanted to showcase. I especially love the star shaped yellow squash! I thought slicing them into rounds and grilling them would make a visually interesting dish.

Then, once I added the nectarines and purple onion to the mix, I thought, “They look so beautiful all together, why not grill them all? Sometimes dinner just has…

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Wheatless Wednesday – Black Bean Quinoa Salad

by joycevandenbergporterJune 8, 2016

Happy Humpday! I am working on a Tomato and Zucchini Tart that is not quite ready for publication yet. The cornmeal parmesan crust is a bit heavy and needs some reworking. So stay tuned for a new summer staple! I also went back through my old favorites looking for a yummy dish for tonight and ran across this flavorful Quinoa Salad with Mango and Black Beans tossed with a delicious Cumin, Orange Vinaigrette that I originally posted two years ago. Wow, time flies! I loved this flavor combination and will be making today. Sharing is caring… Enjoy!

goodmotherdiet

Tired of green salad? This flavor filled quinoa salad with mango and avocado topped with an orange cumin vinaigrette is my new favorite! 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. ( This puts a whole new light on my recipe for Mango Margaritas!) Black beans add another protein and nutrient boost and their high fiber content helps keep your…

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