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.

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

Meatless Monday-Roasted Cauliflower Steaks with Balsamic Drizzle

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Move over portobello mushrooms, Cauliflower Steak is the hot new vegan main course, and rightly so.  Cauliflower is the chameleon of vegetables and can become whatever you want it to be.  In this case, it takes center stage as a beautiful plant based steak with a caramelized crust and drizzled with a balsamic reduction.  Infused with herbs and smoked paprika, it is delicious and surprisingly hearty and done in 30 minutes.  I recommend serving over rice or couscous to soak up the delicious juices.

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When buying cauliflower, choose a head that is firm and heavy.  A lighter head will probably fall apart when you try to cut thick slices.  As it is, I plan on two steaks per head.  Sometimes I get lucky and get two more smaller ones but sometimes its mostly florets, which are still delicious but don’t have the same presentation.  If you are lucky enough to have your outside pieces stay together, cut off the curved edges so both sides can properly caramelize. This recipe serves two to three people but the sauce recipe can easily be doubled using two heads of cauliflower.

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TIP:  The trick to getting the proper caramelization or sear on the cauliflower is by managing the heating element of your oven.  Preheat your oven to a warm 300 and then increase the heat to get the element going again when you put the cauliflower in to roast.  Your baking sheet should be in the bottom third of the oven and close to the element. The key is to keep the element hot as ovens are designed to bake everything and keep the oven at a constant temperature, which means the heat source turns off as the desired heat is achieved, but we definitely want the heat to stay on.  Think of it as broiling in reverse…

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For my nutrition and health conscious friends who want to delve deeper into the goodness of cauliflower, here is an article that lists 8 Amazing Health Benefits of Cauliflower including heart and brain health. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C, vitamins and anti oxidants. Surprisingly, it is also an anti inflammatory and a good detoxifyer so don’t be surprised if you see cauliflower start showing up in even more foods…  Check my  recipes below that feature cauliflower.

CLICK THROUGH FOR MORE CAULIFLOWER RECIPES:

‘Chicken’ Fried Cauliflower Steaks with Creamy Mash

Cheesy Cauliflower Breadsticks

Spice Crusted Whole Roasted Cauliflower

Parmesan Roasted Cauliflower

Cauliflower Mac and Cheese

Pizza with Cauliflower Crust

Cauliflower Leek Soup

Spaghetti with Cauliflower, Capers and Lemon

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ROASTED CAULIFLOWER STEAKS WITH BALSAMIC REDUCTION

  • One head of cauliflower (makes 2 steaks)
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp fresh pepper
  • 2 tsp dried Italian herb mix
  • 1 Tbsn fresh thyme
  • 1 tsp smoked paprika
  • 1/2 cup balsamic vinegar
  • 1 tsp honey or agave nectar (optional)

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  • Preheat your oven to 300°F  . Remove leaves from stem end of cauliflower, leaving the core intact.

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  • Place cauliflower core side down on cutting board and slice in half with a large knife. Carefully slice a one inch thick steak from the center of each half. You will be left with two smaller steaks or possibly some florets.  Slice the rounded edges off for better caramelizing.

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  • Combine olive oil, garlic, salt, pepper, herbs, and 2 tsp of the thyme into a bowl.

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  • Spray or brush a baking sheet with olive oil and arrange the cauliflower steaks along with smaller piecesBrush the cauliflower slices generously on both sides with this mixture.

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  • Turn the oven up to 425°F and place the baking sheet in the lower third of the oven near the element.  Roast in the oven for 10 to 15 minutes, until the bottoms are golden brown. Carefully turn over the steaks and spread any remaining olive oil mixture on the top. (optional)

 

  • While the cauliflower is roasting, pour balsamic vinegar in a small saucepan.  Stir in honey, if using, and bring to a boil.  Lower heat and simmer for about 10 to 15 minutes until thickened.  Remove from heat and let cool.

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  • Continue roasting another 8 to 10 minutes to caramelize the other side.  Smaller florets may need to be removed to a platter earlier.  If the heating element on your oven turns off, increase the temperature to 450°F. When the cauliflower steaks are done, remove from oven and transfer onto a serving platter or individual serving plates.

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  • Sprinkle with additional fresh thyme leaves and drizzle with balsamic reduction.

 

Roasted Cauliflower Steaks with Balsamic

  • Servings: 2-3
  • Difficulty: easy
  • Print
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  • One head of cauliflower (makes 2 steaks)
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp fresh pepper
  • 2 tsp dried Italian herb mix
  • 1 Tbsn fresh thyme (divided)
  • 1 tsp smoked paprika
  • 1/2 cup balsamic vinegar
  • 1 tsp honey or agave nectar
  1. Preheat your oven to 300°F  . Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on cutting board and slice in half with a large knife.
  2. Carefully slice a one inch thick steak from the center of each half. You will be left with two smaller steaks or possibly some florets.  Slice the rounded edge off for better caramelizing.
  3. Spray or brush a baking sheet with olive oil and arrange the cauliflower steaks along with smaller pieces.
  4. Combine olive oil, garlic, salt, pepper, herbs, and 2 tsp of the thyme into a bowl.
  5. Brush the cauliflower slices generously on both sides with this mixture.
  6. Turn the oven to 425°F and place the baking sheet in the lower third of the oven near the element.  Roast in the oven for 10 to 15 minutes, until the bottoms are golden brown. Carefully turn over the steaks and spread any remaining olive oil mixture on the top. (optional)
  7. While the cauliflower is roasting, pour balsamic vinegar in a small saucepan.  Stir in honey, if using, and bring to a boil.  Lower heat and simmer for about 10 minutes until thickened.  Remove from heat and let cool.
  8. Continue roasting another 8 to 10 minutes to caramelize the other side.  If the heating element on your oven turns off, increase the temperature to 450°F
  9. When the cauliflower steaks are done, remove from oven and transfer onto individual serving plates. Sprinkle with additional fresh thyme leaves and drizzle with balsamic reduction.

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.

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 twice) and I thought the blog post itself could use an update. So here goes…  I added chopped criminy mushrooms to the tofu mixture which increased the depth of flavors.  I also chopped toppings smaller and fairly uniform in size which made it easier to eat.  AND I simplified the spicy peanut sauce, no pans, just a bowl and a spoon.  Sometimes less is more.  I like it even better and it’s easier…

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I like setting all the toppings up as a ‘bar’ for serving so that people can design their own plate. The photo is obviously from the ‘old’ post but you get the idea.

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The tofu mixture is really flavorful.  I could eat it on it’s own or over rice with a fork or chopsticks (which makes a great lunch), but when wrapped in a fresh, crispy lettuce leaf and topped with veggies, jalapenos and peanut sauce – yum!

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So what’s the deal with water chestnuts?  They are a staple in many Chinese dishes, and I have always thought of them as filler or meat extender, but are they good for you? It turns out, yes.  Water Chestnuts have zero fat and cholesterol and, at 60 calories per cup, are low in calories and sodium but they provide a wealth of nutrients for such an unassuming vegetable. They contain essential vitamins like Vitamin B-6 which supports healthy brain and immune system function, and thiamin and riboflavin which help your body convert food into energy. They are also a good source of potassium, copper and manganese.  As a bonus, water chestnuts  are a nonstarchy vegetable that helps keep you feeling full longer.  So combining a protein, like tofu, with chopped water chestnuts goes way beyond increasing the quantity of food. It adds a pleasant texture, increases the nutritional value AND helps keep your belly full and happy.

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TIPS:  I love homemade dressings and sauces.  This is a good homemade peanut sauce which is also fairly easy to make, however, there are many good brands of peanut sauce available in stores if you are pressed for time or you just can’t be bothered to make your own.  Or use a hoisin or soy ginger sauce that you already have in your pantry.  Sriracha is another good topping for those that like extra spicy food.

 

Don’t skip the step of pressing the water out of the tofu.  If the tofu is wet, the garlic and ginger flavors won’t be absorbed. Drained tofu will soak in marinades like a sponge.  If you are in a rush, you can squeeze the tofu in several thicknesses of paper towels to get the excess water out.

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ASIAN TOFU LETTUCE WRAPS

1 block extra firm tofu
1 8 oz can sliced water chestnuts, drained and chopped
6-8oz mushrooms, (criminy, shiitake or white)
1-2 Tbsn sesame oil
3-4 large cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)
1/4-1/2 tsp red pepper flakes (optional)
1 head Bibb,butter,iceberg or red leaf lettuce
2 green onions/scallions (optional)
1/2 cup fresh cilantro (or parsley), (optional)
1 small cucumber (optional)
1 small red bell pepper or carrot(optional)
1 jalapeno pepper, diced (optional)

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  • Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 15 or 20 minutes, pressing down occasionally to squeeze out excess water. Change paper towels if they get too wet. (Do not skip this step – at least 5 minutes while you’re chopping veggies)img_20190918_185622-e1568929264747.jpg
  • Chop sliced water chestnuts and set aside.

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  • Wipe mushrooms with a damp paper towel and chop. Set aside.

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  • Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.

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  • Slice green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)

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  • Chop all vegetable toppings, red pepper, cucumber, jalapeno and place in small bowls for serving

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  • Roughly chop peanuts if you are using

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  • Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles, water chestnuts, mushrooms and garlic; sauté for 4-5 minutes, stirring occasionally.

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  • Add soy sauce, ginger and red pepper flakes, if using. Sauté a few minutes. Taste and add more, if needed.  Turn off heat and set aside.

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  • To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

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SPICY PEANUT SAUCE

3 Tbsn creamy peanut butter
1+ tsp chili garlic or hoisin sauce
1 Tbsn brown sugar
1 Tbsn soy sauce or gluten free liquid aminos
1 Tbsn lime juice
1/4 cup warm water

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  • Combine all ingredients except for the water and stir with a whisk. Taste and add more chili garlic sauce, sugar or lime as desired.

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  • Add water one tablespoon at a time until the peanut sauce is just thin enough to drizzle.  If it gets too thin, stir in a little more peanut butter. Pour into a small serving bowl.  Makes about a half cup.

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Asian Tofu Lettuce Wraps with Spicy Peanut Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print

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1 block extra firm tofu
1 8 oz can sliced water chestnuts, drained and chopped
6-8oz mushrooms, (criminy, shiitake or white)
1-2 Tbsn sesame oil
3-4 large cloves garlic, minced
2 Tbsn soy sauce (or gluten free liquid amino acids)
2 tsp fresh ginger, minced (or ginger paste)
1/4-1/2 tsp red pepper flakes (optional)
1 head Bibb,butter,iceberg or red leaf lettuce
2 green onions/scallions (optional)
1/2 cup fresh cilantro (or parsley), (optional)
1 small cucumber (optional)
1 small red bell pepper or carrot(optional)
1 jalapeno pepper, diced (optional)

  • Crumble tofu and spread it in a single layer on several layers of paper towels and cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.
  • Chop water chestnuts and set aside
  • Wipe mushrooms with a damp papertowel and chop, set aside
  • Separate whole lettuce leaves and rinse each leaf under cold water, pat with papertowels and let dry.
  • Chop veggies you are using for toppings (red pepper, cucumber etc) and put them in small serving bowls
  • Slice green onion into a thin julienne using a grater, mandolin or food processor (or with an old fashioned knife)
  • Roughly chop peanuts
  • Heat a large skillet or pan over medium-high heat. Add sesame oil to pan and swirl to coat. Add tofu crumbles, water chestnuts, mushrooms and garlic; sauté for 4-5 minutes, stirring occasionally.
  • Add soy sauce, ginger and red pepper flakes, if using, and sauté a few minutes. Taste and add more if needed. Turn off heat and set aside.
  • To serve, fill a lettuce leaf with a scoop of tofu mixture and top with veggies, cilantro and green onions, as desired, and drizzle with spicy peanut sauce.

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3 Tbsn creamy peanut butter
1+ tsp chili garlic or hoisin sauce
1 Tbsn brown sugar
1 Tbsn soy sauce or gluten free liquid aminos
1 Tbsn lime juice
1/4 cup warm water

  • Combine all ingredients except for the water and stir with a whisk. Taste and add more chili garlic sauce, sugar or lime as desired.
  • Add water one tablespoon at a time until the peanut sauce is just thin enough to drizzle.  If it gets too thin, stir in a little more peanut butter.
  • Pour into a small serving bowl.  Makes about a half cup.

Meatless Monday – Tofu ‘Steaks’ with Chimichurri Sauce

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When I made this the first time, I declared it a place where meat lovers and vegans can co-exist in happiness.  I just made it again and I still agree. Here is a  ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures…  It takes less than 30 minutes and will not disapoint.    Last time, I served the tofu steaks with brown rice and broccoli with a healthy dose of chimichurri over everything which was hearty and satisfying.  This time, I served with a simple salad of lettuces and edible flowers that I had just picked from my garden.  It’s a hot day so it was perfect.

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Each tofu steak is a hefty seven ounces although my husband has a hearty appetite and usually eats his and goes back for seconds, so I need to use two blocks of tofu if I’m serving a large eater.  I also like to make sure there are leftovers for lunch.  Its really good cold too. The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic.  Chimichurri is good on almost anything and it can be made spicy or mild depending on your taste, which is why its so popular.  Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish.

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Even though the tofu should be allowed to drain for about 10 minutes, this recipe still takes less than 30 minutes.  Just slice the tofu and let it drain.  While it’s draining, prepare the chimichurri sauce and the marinade.  Using a food processor for the shimichurri sauce saves time and results in a smoother sauce.  Brush the tofu with the marinade and let sit while you prepare the rice or other veggies you’re serving.  The tofu only takes about 6 minutes to cook.  Easy, fast, delicious!

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Tofu steaks can be cut in two sizes, depending on preferences.  One block serves two people, unless you have someone with a large appetite, in which you can double the recipe.  I loved the thickness (about one inch) of the steaks and my husband loved the size (7 oz each).  Tofu is normally cut into thinner slices or cubes so this is a nice difference. The outside was so flavorful and the inside had a wonderful creamy consistency that you don’t get with thinner pieces.  For 7 oz steaks, stand the tofu on end and slice vertically to get two one inch thick pieces. For 3.5 oz steaks, cut each half in half. Pictured below.

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TOFU ‘STEAKS’ WITH CHIMICHURRI SAUCE

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

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  •  Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices.  Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water.  Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’.  See TIPS.

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  • Mix all Chimichurri ingredients together in a small bowl and set aside. For a finer sauce, pulse in food processor.

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  • Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides.  Marinade should be fairly thick and pasty. Set aside.

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  • If you are serving with rice, get it started.  If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes.  Sprinkle with salt and pepper.  Remove from pan and tent with foil or cover and use a new pan for the tofu.

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  • Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking.  Add tofu and cook 3-4 minutes until golden brown. Turn and cook the other side another 3-4 minutes.

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  • Serve with a big spoonful of chimichurri sauce.

Tofu Steaks with Chimichurri Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

TOFU STEAKS WITH CHIMICHURRI SAUCE

  • Servings: 2-4
  • Difficulty: easy
  • Print

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15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

  •  Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices.  Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water.  Let sit at least 10 minutes.  Tofu can be cut into 7 oz or 3/5 oz ‘steaks’.  See TIPS.
  • Mix all Chimichurri ingredients together in a small bowl and set aside.  If you prefer a smoother sauce, pulse in the food processor.
  • Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides.  Set aside.
  • If you are serving with rice, get it started.  If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes.  Sprinkle with salt and pepper.  Remove from pan and tent with foil or cover and use a new pan for the tofu.
  • Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking.  Add tofu and cook 3-4 minutes until golden brown.
  • Turn and cook the other side another 3-4 minutes.
  • Serve with a big spoonful of chimichurri sauce.

 

 

Meatless Monday -Winter Vegetable Soup (Vegan)

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I love winter soups and this one is no exception.  It manages to be hearty but light and very low calorie AND it happens to be delicious.  The combination of winter root vegetables, potatoes, carrots and turnips with creamy baby lima beans, also called butterbeans, is a winner.  The crispy fried sage on top is the bomb!  I know, you might think you don’t like lima beans but these petite ‘baby’ beans are delicate and creamy.  They don’t have the same tendency as the larger lima beans do to be mealy.  You may be surprised.  That said, you can use canellini beans and any root vegetables, if you prefer.

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As a Meatless Monday Blogger, I was lucky enough to have been gifted with 5 lbs of Green Baby Limas from Camellia Foods as part of the Food for Change movement sponsored by Slow Food USA. Camellia Brand Foods is a New Orleans based company that prides itself on its high quality and standards.  Their products are all non-GMO and gluten free. So, thank you Camellia Foods! All I had to do was come up with a recipe.  Well, half of my first pound became this lovely soup. I have four more pounds of Camillia Baby Lima Beans.  I will send or deliver to the first four readers who request a pound.

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Thank you also for Slow Food USA who spearheaded this project, Terra Madre Day.  (Which I missed because my delivery was late – better late than never). Check out their website to see more recipes using Camellia products by other bloggers or to learn more about them.  Here is a little taste:

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SLOW FOOD USA

Welcome to the table! We inspire individuals and communities to change the world through food that is good, clean and fair for all. As the Slow Food movement grows, we stay true to these core values for all:

GOOD

  • Believe that delicious nutrition is a right for everyday life
  • Cultivate joyful connections to community and place
  • Advocate for diversity in ecosystems and societies

CLEAN

  • Protect natural resources for future generations
  • Help people and the environment depend on each other
  • Promote food that is local, seasonal, and sustainably grown

FAIR

  • Build local cooperation and global collaboration while respecting all laws
  • Require no prerequisite or credential for participation
  • Fight for dignity of labor from field to fork

Slow Food USA is part of the global Slow Food movement creating dramatic change in more than 160 countries. In the US, there are more than 150 local chapters and 6,000 members. Join us to connect the pleasures of the table with a commitment to the communities, cultures, knowledge, and environment that make this pleasure possible.

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So lets go back to the recipe at hand.  This is a very easy soup.  The beans can be made ahead of time and refrigerated in a covered container for a day or so.  You can also make a whole pound and use half for soup and use the rest for salads or other dishes.  Baby lima beans are delicious sauteed with shallots and garlic in olive oil and make a wonderful side dish.

TIPS:  The fried sage is optional but I think its pretty tasty as a topping and it only takes a minute or two.

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WINTER VEGETABLE SOUP

  • 8  oz. (1 1/4 cups) dried baby lima beans or cannelini beans
  • 6 cups water
  • 1 bay leaf (optional)
  • 1-2 large shallots or 1 small onion, chopped
  • 1  medium clove garlic, minced
  • 2  Tbs. extra-virgin olive oil
  • 6 cups vegetable broth (or more for a brothy soup)
  • small bunch of sage, whole leaves
  • 1/4 cup fresh thyme, chopped or 1 tsp dried thyme
  • 1 large russett potato, peeled and diced small
  • 1 large carrot, scrubbed or peeled and diced
  • 1  large turnip, celery root or other root vegetable, peeled and diced
  • 1  to 2 tsp. white wine vinegar
  • salt and pepper to taste

 

  • 20181216_185509Rinse and sort beans, Put the beans and the water in a large pot with the bay leaf, if using. and bring to a boil for 10 minutes.  Reduce heat, cover and simmer for about an hour. Beans will still be slightly firm. If you feel the beans are already done, pour them into a bowl including the cooking water and add them for the last 5 minutes of cooking. Remove the bay leaf

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  • Heat the olive oil in a frying pan over medium heat and saute the shallots and until transluscent not browned, 4 to 5 minutes. Add the garlic for the last minute.  Add to the pot of beans.

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  • Pour in the broth and add the potatoes, carrots, and other root vegetables. Simmer, partially covered, until the vegetables are just tender, 10 to 15 minutes. Add thyme.

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  • While the veggies are cooking, heat 1 Tbsn olive oil in a frying pan on medium heat and fry the whole sage leaves on both sides. Sprinkle with salt.  They should sizzle and get crisp when cooled.  Try one first to make sure you have it right.  It should only take a minute or 2. Remove from the oil and let cool on a paper towel.

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  • Add the vinegar, taste and add salt and pepper as needed.

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  • Top with fried sage.

 

Vegettable Winter Soup

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

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  • 8  oz. (1 1/4 cups) dried baby lima beans or cannelini beans
  • 6 cups water
  • 1-2 large shallots or 1 small onion, chopped
  • 1  medium clove garlic, minced
  • 2  Tbs. extra-virgin olive oil
  • 6-8 cups vegetable broth
  • 1 bay leaf (optional)
  • small bunch of sage, whole leaves
  • 1/4 cup fresh thyme, chopped or 1 tsp dried thyme
  • 1 large russett potato, peeled and diced small
  • 1 large carrot, scrubbed or peeled and diced
  • 1  large turnip, celery root or other root vegetable, peeled and diced
  • 1  to 2 tsp. white wine vinegar
  • salt and pepper to taste

 

  • Rinse and sort beans, Put the beans and the water in a large pot with the bay leaf, if using. and bring to a boil for 10 minutes.  Reduce heat, cover and simmer for about an hour. Beans will still be slightly firm. If you feel the beans are already done, pour them into a bowl including the cooking water and add them for the last 5 minutes of cooking. Remove the bay leaf
  • Heat the olive oil in a frying pan over medium heat and saute the shallots and until transluscent not browned, 4 to 5 minutes. Add the garlic for the last minute.  Add to the pot of beans.
  • Pour in the broth and add the potatoes, carrots, and other root vegetables. Simmer, partially covered, until the vegetables are just tender, 10 to 15 minutes.
  • While the veggies are cooking, heat 1 Tbsn olive oil in a frying pan on medium heat and fry the whole sage leaves on both sides. Sprinkle with salt.  They should sizzle and get crisp when cooled.  Try one first to make sure you have it right.  It should only take a minute or 2. Remove from the oil and let cool on a paper towel.
  • Add the vinegar, 1 teaspoon at a time to taste, and add salt and pepper as needed.
  • Top with fried sage.

D’Anjou Pears in Vanilla Brandy Syrup (with Canning Instructions)

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These delicious and pretty poached pears could be your new holiday treat! This recipe showcases the pears natural delicate flavor but adding a few spicy peppercorns and anise, along with the richness of the vanilla and brandy to the sugar syrup creates a wonderfully flavorful dessert.  These lovely pears can be served just as they are, or with a dollop of whipped cream, creme freche or ice cream, or with a slice of angel food cake to soak up the juices. Yum!  Of course, if you don’t have the sudden urge to can, you can follow this recipe and serve right away or refrigerate for a week or so.  Just simmer the pears in the syrup (with all the ingredients) for about 30 minutes, until they are tender but not falling apart.

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It takes time to can fruit, but the effort really pays off.  Just open a jar of your poached pears and serve in a pretty bowl and you have a fabulous dessert, hassle free. I adapted this recipe from Put Up or Shut Up , a canning blog filled to the brim with great canning ideas.  The blog name is a cute reference to canning. When people can goods, they refer to it as ‘putting up’ something.  Don’t be afraid to try canning.  Once you get the hang of it, it’s pretty easy.  Just follow the guidelines for headspace (amount of space to leave at the top when filling) and processing (boiling) time.  When I canned applesauce for the first time, I called my Mom for help.  She told me to relax and follow the directions AND to watch out, because after this, I was going to be looking around to see what I could can next.  She was so right! Smile…

There is another practical reason to can your extra fruits and vegetables.  You can freeze many fruits and preserves but then your freezer gets full and there is no room for ice cream.  Frown…  Canned goods can be stored practically indefinitely at room temperature.

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These canned pears make a pretty hostess gift as well.  People seem to appreciate home made gifts.  Maybe because we rarely take the time to make things any more when it’s so easy to just pick them up from the store.  Its fun to snazz  up your jars with a cute label and some decorative tape or ribbon.   For wide mouth jars, I use a round 3.33″ label from Onlinelabels.com.  For regular mouth lids, I use the round 2.75″ labels. You can download a printing template right from their website and create your own label. It’s easy!

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I always have a selection of colorful tape handy to decorate the lid edge.  My colors, of course, go with goodmotherdiet, red, white and black.  You can find the tape in craft stores like Michaels or The Container Store.

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TOOLS REQUIRED:

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Canning Pot with wire rack

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Mason Jars:  4 Quart jars, 6 Pint and a half jars or 8 Pint jars with lids and rings

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Wide mouth funnel, pot grabber, tongs, melon baller, sharp knife or potato peeler

INGREDIENTS:

  • 1 gallon cold tap water
  • 1 teaspoon citric acid or 1/2 cup lemon juice
  • 8-10 lbs firm pears
  • 2 1/2 cups sugar
  •  6 cups cold water
  • 1 vanilla bean, cut into 4 pieces (or one for each jar)
  • 24 peppercorns (preferably pink)
  • 4- 8 tablespoons brandy (optional)

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1. Fill your canning pot with 4 clean quart, 6 pint and a half, or 8 pint canning jars fully immersed in the water.  Bring to a simmer.  Immerse lids, but not rings, in a shallow pan of water. Bring to a simmer.

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2.Mix the water and citric acid or lemon juice together in a large bowl. Peel, halve lengthwise and core the pears and place them in the water mixture to prevent browning. I like to use a melon baller to cleanly remove the core.

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3.Meanwhile in a large saucepan combine the sugar and the water. Bring to a boil over medium heat stirring until sugar is dissolved. Reduce the heat to low and add the split vanilla bean.

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4.Place pears in a single layer (you may have to do two batches) in syrup. Cook over medium low heat for 5 minutes until fruit is heated through. Turn once.

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5.Use the pot grabber to remove a hot jar from the water. Put six peppercorns and 1 – 2 tablespoons of the brandy in the bottom of the jar.

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6.Using tongs or a slotted spoon pack pears into jars as snugly as possible (the fruit shrinks while cooking). Before filling completely, slide 3 star anise and one piece of vanilla bean down the side of the jar to make sure they are visible from the outside. Then fill to the top with pears, squeezing in an extra half pear if possible.

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6.Cover the pears with the sugar syrup leaving 1/2 inch headroom. Remove any air bubbles. Wipe rims with a wet paper towel to make sure you get a tight seal and place lids on using tongs, screwing rings on only finger tight.

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7.Place jars in canner covering with more hot water, if necessary,to submerge the jars by at least one inch. Bring to a boil and process for 25 minutes (timed from the boil). Process pints for 20 minutes. Turn off heat,  remove canner lid and wait 5 minutes before carefully removing jars  using the jar grabber. Don’t try using tongs or anything else or you will end up with a face full of boiling water. Place jars on towels or a cooling rack. Let cool undisturbed for 24 hours.  You may hear a pinging sound as the jars seal themselves but you may not. Both are normal.

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TIPS:

I prefer the look of wide-mouth jars, partially because they take a larger label and I like to include storing and serving instructions on my labels. However, canned fruits or tomatoes fare better in the regular jars as the small opening helps keep the fruit submerged. With the wide mouth jars the fruit rises up to the top sometimes leaving you with an inch or two of liquid on the bottom of the jar which does not look quite as pretty.

Poached D'Anjou Pears in Vanilla Brandy Syrup

  • Servings: 4 quarts
  • Difficulty: easy
  • Print

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TOOLS REQUIRED:

  • Canning Pot with wire rack
  • Mason Jars:  4 Quart jars, 6 Pint and a half jars or 8 Pint jars with lids and ring
  • Wide mouth funnel, pot grabber, tongs, melon baller, sharp knife or potato peeler

INGREDIENTS:

  • 1 gallon cold tap water
  • 1 teaspoon citric acid or 1/2 cup lemon juice
  • 8-10 lbs firm pears
  • 2 1/2 cups sugar
  •  6 cups cold water
  • 1 vanilla bean, cut into 4 pieces (or one for each jar)
  • 24 peppercorns (preferably pink)
  • 4- 8 tablespoons brandy (optional)
  1. Fill your canning pot with 4 clean quart, 6 pint and a half, or 8 pint canning jars fully immersed in the water.  Bring to a simmer.  Immerse lids, but not rings, in a shallow pan of water. Bring to a simmer.
  2. Mix the water and citric acid or lemon juice together in a large bowl. Peel, halve lengthwise and core the pears and place them in the water mixture to prevent browning. I like to use a melon baller to cleanly remove the core.
  3. Meanwhile in a large saucepan combine the sugar and the water. Bring to a boil over medium heat stirring until sugar is dissolved. Reduce the heat to low and add the split vanilla bean.
  4. Place pears in a single layer (you may have to do two batches) in syrup. Cook over medium low heat for 5 minutes until fruit is heated through. Turn once.
  5. Use the pot grabber to remove a hot jar from the water. Put six peppercorns and 1 – 2 tablespoons of the brandy in the bottom of the jar.
  6. Using tongs or a slotted spoon pack pears into jars as snugly as possible (the fruit shrinks while cooking). Before filling completely, slide 3 star anise and one piece of vanilla bean down the side of the jar to make sure they are visible from the outside. Then fill to the top with pears, squeezing in an extra half pear if possible.
  7. Cover the pears with the sugar syrup leaving 1/2 inch headroom. Remove any air bubbles. Wipe rims with a wet paper towel and place lids on using tongs, screwing rings on only finger tight.
  8. Place jars in canner covering with more hot water, if necessary,to submerge the jars by at least one inch. Bring to a boil and process for 25 minutes (timed from the boil). Process pints for 20 minutes. Turn off heat,  remove canner lid and wait 5 minutes before carefully removing jars  using the correct tool.  Don’t try using tongs or anything else or you will end up with a face full of boiling water. Place jars on towels or a cooling rack. Let cool undisturbed for 24 hours.  You may hear a pinging sound as the jars seal themselves but you may not. Both are normal.

 

Meatless Monday – Squash, Wild Rice and Kale Salad

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I love this combination of kabocha squash brushed with maple syrup and roasted to sweet tenderness, on a bed of fresh baby kale, hearty wild rice, creamy avocado, pomegranate seeds and salty crushed pistachios, all drizzled with a light orange, ginger vinaigrette.  Its a hearty main course salad when paired with crusty sourdough bread or a bowl of soup.

My friend, Kerry and her daughter, Gabby, were visiting from Maine last week. I could tell that Kerry was unimpressed by the pile of greens on the counter while i was making dinner. By the time the whole salad was assembled, she was singing a different tune…

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The colors alone tell you that this salad is a nutrional powerhouse.  Remember “Eat the Rainbow”?  The more colors you combine in your meals, the more vitamins and minerals you are likely to be getting.  I haven’t posted a food color chart in a while, so here is good one compliments of eatlocalgrown.com.  Its actually pretty interesting knowing that food is a certain color for a reason, or conversely, that the phytonutrients a plant contains determines its color.  color.jpg (720×720)I love wild rice in salads.  It has a nutty flavor and chewy texture that helps satisfy your mouth and your belly.  This salad is not heavy but it makes you feel satisfied and happy. For those that like to compare the nutrition of various ingredients, there is a healthy reason to incorporate wild rice into your diet.  According to SF Gate,  a one-cup serving of cooked, long-grain white rice contains 210 calories, 4 grams of protein and 45 grams of carbohydrate, including 1 gram of fiber. The same-sized serving of cooked wild rice provides you with 170 calories, 7 grams of protein and 35 grams of carbohydrate, including 3 grams of fiber.20180222_171101.jpgThis recipe calls for kabocha squash which is perfect for salad since its flavorful and tender and has a soft edible rind.  You can also use acorn squash which also has the pretty scallops but the rind is hard and inedible.  Its not really a problem, you can just remove the rind as you eat.  Acorn squash should probably be cut in thin quarter rounds since they are generally larger and may need to cook longer depending on thickness.

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TIPS:  I love fresh pomegranate seeds, or arils as they are technically named, but they are not available all year around.  Sometimes you can find them in the frozen section but I have started buying them when they are in season, seeding them and storing them in the freezer until I need them.  Its best to store in small, usable quantities instead of trying to chip away at a large block.   You can also freeze the small plastic containers of pomegranate seeds available in stores during the season if you haven’t opened them. They thaw perfectly!  You can always substitute another fresh fruit like blueberries or dried cranberries or raisins.

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SQUASH, WILD RICE AND KALE SALAD

  • 1 kabocha squash (or acorn squash)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup wild rice, uncooked (1/2 cup cooked)
  • large bunch baby kale or arugula
  • 1/3 cup pomegranate arils (or dried cranberries)
  • 1 avocado, sliced
  • 1/4 cup roasted pecans (pistachios, hazelnuts or almonds)
  • Vinaigrette: 1/4 cup orange juice
    1/4 cup apple cider vinegar
    1/2 teaspoon freshly grated ginger
    1 garlic clove, freshly grated
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup olive oil

 

  • Cook the rice according to instructions in vegetable broth, if desired. For salads, al dente is preferred. Remove from heat and let cool.

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  • Cut the squash open and scoop out the seeds. Place it flat-side-down on a large cutting board and slice into 1/2 inch half rounds

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  • Arrange the Kabocha slices on an oiled baking sheet (or lined with parchment paper). Whisk together the olive oil and maple syrup and brush squash generously, sprinkle with salt and pepper

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  • Roast on 450ºF for 12-15 minutes or until soft and beginning to brown.  Turn halfway through and brush maple oil mixture on other side, salt and pepper. Remove from heat and let cool.

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  • Spread baby kale or arugula in a layer on a large platter.

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  • Dot evenly with wild rice and avocado slices

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  • Top with squash slices

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  • Sprinkle with pomegranate seeds (arils) and slightly crushed pistachios

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  • Whisk together vinaigrette and dress salad just before serving.  Serve with extra dressing on the side.

 

Squash, Wild Rice and Kale Salad

  • Servings: 4
  • Difficulty: easy
  • Print
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  • 1 kabocha squash
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup wild rice, uncooked (1/2 cup cooked)
  • large bunch baby kale or arugula
  • 1/3 cup pomegranate arils (or dried cranberries)
  • 1 avocado, sliced
  • 1/4 cup roasted pecans (pistachios, hazelnuts or almonds)
  • Vinaigrette: 1/4 cup orange juice
    1/4 cup apple cider vinegar
    1/2 teaspoon freshly grated ginger
    1 garlic clove, freshly grated
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup olive oil

 

  1. Cook the rice according to instructions in vegetable broth, if desired. For salads, al dente is preferred. Remove from heat and let cool.
  2. Cut the squash open and scoop out the seeds. Place it flat-side-down on a large cutting board and slice into 1/2 inch half rounds
  3. Arrange the Kabocha slices on an oiled baking sheet (or lined with parchment paper). Whisk together the olive oil and maple syrup and brush squash generously, sprinkle with salt and pepper
  4. Roast on 450ºF for 12-15 minutes or until soft and beginning to brown.  Turn halfway through and brush oil mixture on other side, salt and pepper. Remove from heat and let cool.
  5. Spread baby kale or arugula in a layer on a large platter.
  6. Dot evenly with wild rice
  7. Arrange squash and avocado slices on top
  8. Sprinkle with pomegranate seeds (arils) and slightly crushed nuts
  9. Whisk together vinaigrette and dress salad just before serving.  Serve with extra dressing on the side.

Vegetarian “Beef” Enchiladas

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Okay, these are seriously good!  I was experimenting with a couple of vegetarian enchilada recipes last week as potential Superbowl options and we liked both.  I posted the Vegetable Enchiladas recipe for Meatless Monday and here is the second recipe, as promised. These enchiladas are based on a typical enchilada recipe using ground beef but using vegan ‘beef’ crumbles instead with surprisingly good results.  My meat lovers claimed they couldn’t taste the difference.  I also added whole corn kernels and fire roasted canned tomatoes to round out the flavors. It’s very easy to make this vegan by using a vegan cheese.

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Historically, I have not been a fan of substitute or vegan ‘meat’ products, just because I don’t usually like them.  However, the vegan food industry is exploding with really great products and Beyond Meat, in particular, has opened up a whole new world of vegan meat substitutes.  Their Beef-Free Crumbles are soy and gluten free.  They are made from a pea protein and provide the same amount of protein as ground beef but only half of the fat (which is canola oil). I have liked every product that I have tried so far, so you may see a few more recipes in the future using their products.  And for the record, they don’t pay me to promote their products or even know about my little blog (unfortunately). A couple of my other favorite vegan products are Miyoko’s vegan butter (and her soft cheeses), Kite Hill Ricotta and Just Mayo (which is also made from pea protein).  All three products are as good as or better than their dairy counterparts.

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TIPS:  I found that 6 enchiladas fit easily in a 13 x 9 glass baking dish. If you don’t have a larger one, you may want a little extra sauce.  Do not forget to heat the tortillas before filling them or they will split.

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“BEEF” ENCHILADAS

  • 1 15 oz can Red Enchilada Sauce (or more if using multiple pans)
  • 1/2 large onion, chopped
  • 1 16 oz package frozen Beyond Beef crumbles
  • 1 15 oz can Diced Fire Roasted Tomatoes, drained
  • 4 oz Diced green chile peppers, drained
  • 1 cup frozen whole kernel corn, thawed
  • 1-1/2 cups shredded Mexican blend cheese (or half pepper jack cheese)
  • 12 corn tortillas (6 inch)
  • Cooking Spray
  • 1 4 oz can sliced black olives (optional)

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  • Preheat oven to 375°F. Spray 2 13×9-inch glass baking dishes with cooking spray. Spread 1 cup sauce over bottom of baking dishes.

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  • Saute chopped onion until soft and translucent.  Add ‘beef’ crumbles and cook several minutes. Remove from heat.

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  • Stir in drained tomatoes, drained chilis, corn and 1/2 cup shredded cheese.

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  • Warm tortillas in damp papertowels in the microwave for 30-45 seconds to make them pliable and prevent splitting. Spread the middle of each tortilla with 1/4 cup ‘beef’ mixture. Roll up and place seam-side down in baking dish.

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  • Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Garnish with black olives or sliced jalapenos, if desired.

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  • Cover baking dish with aluminum foil and bake 20-25 minutes or until enchiladas are hot and cheese melts.

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  • Servings: 12 enchiladas
  • Difficulty: easy
  • Print

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  • 1 15 oz can Red Enchilada Sauce
  • 1/2 large onion, chopped
  • 1 16 oz package frozen Beyond Beef crumbles
  • 1 15 oz can Diced Fire Roasted Tomatoes, drained
  • 4 oz Diced green chile peppers, drained
  • 1 cup frozen whole kernel corn, thawed
  • 1-1/2 cups shredded Mexican blend cheese (or half pepper jack cheese)
  • 12 corn tortillas (6 inch)
  • Cooking Spray
  • 1 4 oz can sliced black olives (optional)
  1. Preheat oven to 375°F. Spray baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish. If you are using more than one dish, you may want extra sauce.
  2. Saute chopped onion until soft and transluscent.  Add ‘beef’ crumbles and cook several minutes. Remove from heat.
  3. Stir in drained tomatoes, drained chilis, corn and 1/2 cup shredded cheese.
  4. Warm tortillas in damp papertowels in the microwave for 30-45 seconds to make them pliable and prevent splitting.  Spread the middle of each tortilla with 1/4 cup ‘beef’ mixture. Roll up and place seam-side down in baking dish.
  5. Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Garnish with black olives or sliced jalapenos, if desired.
  6. Cover baking dish with aluminum foil and bake 20-25 minutes or until enchiladas are hot and cheese melts.

Meatless Monday – Vegetable Enchiladas

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Do you have football mania in your house?  My team wasn’t even close.  As a consolation, even if your team didn’t make the playoffs, the Superbowl is still a fun excuse to get friends together, even if just for the commercials and maybe Justin Timberlake…and, of course, the food.  Like so many of you, I am trying to come up with a menu for the Superbowl.  I will be making a big batch of my Chili Con Quinoa which is always a fan favorite.  In keeping with the Mexican theme, I decided to try out a couple of vegetarian enchilada recipes.  One is stocked full of veggies, spinach, zucchini, corn, tomatoes and the other has Beyond Meat ‘beef’ crumbles in place of ground beef. Well, we liked them both so I’m sharing both recipes this week but on different blog posts.   Today is the veggie enchilada but stay tuned…  I will also repost some of my favorite vegetarian Superbowl recipes this week.

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The best thing about these enchiladas is that most of the ingredients come from your pantry or freezer, so it makes a great out of season (or I don’t want to go shopping) meal.  AND there is no pre-cooking.  Its basically an assembly and bake meal.  Feel free to substitute your favorite vegetables just make sure they are all sliced or diced fairly small since they aren’t pre-cooked.  If you want to add some protein, substitute the spinach with a can of drained and rinsed black or pinto beans.   It is also very easy to make this vegan by using vegan cheese.

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TIPS:  DO NOT FORGET TO WARM THE TORTILLAS BEFORE FILLING.  THEY WILL SPLIT. GUARANTEED.  I found that 6 enchiladas fit easily in my 9×13 glass pans which means you need two pans, unless you have a larger pan that fits all 12.  If you use multiple pans you may want to have extra enchilada sauce on hand.

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VEGETABLE ENCHILADAS

  • 1 15 oz can Red Enchilada Sauce
  • 1 15 oz can Diced Fire Roasted Tomatoes, drained
  • 1 4 oz can diced Green Chilies, drained
  • 1 10 oz pkg frozen chopped spinach, thawed
  • 1 cup frozen whole kernel corn, thawed
  • 1 small zucchini, small dice
  • 1-1/2 cups shredded Mexican blend cheese (or half pepper jack cheese)
  • 12 corn tortillas (6 inch)
  • Cooking Spray
  • 1 4 oz can sliced black olives (optional)

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  • Preheat oven to 375°F. Spray baking dish (or 2) with cooking spray. Spread 1 cup sauce over bottom of baking dish.

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  • Using a double paper towel, squeeze the water out of the spinach.

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  • In a medium bowl, stir together drained tomatoes, drained chilis, spinach, corn and 1/2 cup cheese.

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  • Heat the tortillas  in a damp paper towel 6 at a time for about 30-45 seconds in the microwave to soften and make pliable. Spread the middle of each tortilla with 1/3 cup veggie mixture. Roll up and place seam-side down in baking dish.

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  • Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Garnish with black olives, if desired.

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  • Cover baking dish with aluminum foil and bake 30 minutes or until enchiladas are hot and cheese melts.  I forgot to cover mine until halfway through. Distracted cooking.  It happens. Yours will be prettier.

Vegetable Enchiladas

  • Servings: 12 enchiladas
  • Difficulty: easy
  • Print

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  • 1 15 oz can Red Enchilada Sauce
  • 1 15 oz can Diced Fire Roasted Tomatoes, drained
  • 1 4 oz can diced Green Chilies, drained
  • 1 10 oz pkg frozen chopped spinach, thawed
  • 1 cup frozen whole kernel corn, thawed
  • 1-1/2 cups shredded Mexican blend cheese (or half pepper jack cheese)
  • 12 corn tortillas (6 inch)
  • Cooking Spray
  • 1 4 oz can sliced black olives (optional)
  1. Preheat oven to 375°F. Spray 13×9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish.
  2. Using a double paper towel, squeeze the water out of the spinach.
  3. In a medium bowl, stir together drained tomatoes, drained chilis, spinach, corn and 1/2 cup cheese.
  4. Heat the tortillas  in a damp paper towel 6 at a time for about 30-45 seconds in the microwave to soften and make pliable. Spread the middle of each tortilla with 1/3 cup veggie mixture. Roll up and place seam-side down in baking dish.
  5. Spoon remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Garnish with black olives, if desired.
  6. Cover baking dish with aluminum foil and bake 30 minutes or until enchiladas are hot and cheese melts.

 

 

Meatless Monday – Zoodles with Vodka Sauce

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Get your spiralizer out!  If you are looking for an easy, low carb, gluten free meal, or if you’re still harvesting loads of zucchini from your garden, here is a tasty dish to try.  The Vodka Sauce is delicious and so creamy, you won’t believe it’s vegan.  The vodka gives the sauce a bit of zip (although the alcohol is evaporated out so this is actually a kid friendly dish).  Zoodles, or zucchini noodles, are low calorie, low carb and naturally gluten free. Check out the handy chart below which compares zoodles and regular pasta from Dr Axe or check out his blog for more info.  Of course, if you are a pasta lover like I am, feel free to use regular pasta, no guilt intended.

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I love kitchen tools like my spiralizer and my mandolin!  They transform homely veggies into glorious pasta; spaghetti, linguini or even lasagna depending on which blade you use.  Dark green zucchini makes the firmest noodles but finicky eaters might not like seeing the bits of green.  Of course, you could peel it first but then you would lose out on a good part of the nutrients which hang out in or just under the skin.  Yellow zucchini (or summer squash) looks more like regular noodles and are generally softer so cook more quickly.  Just don’t forget to cut the zoodles into 6 or 8 inch strips or you could end up with a 6 foot long noodle which only works if you are in ‘Lady and the Tramp’.

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For other zucchini ‘pasta’ recipes, check out these two goodies:

20170625_200431.jpg Veggie Zucchini Lasagne or

Zucchini Spiral Salad1Zucchini Apple Spiral Salad with Basil and Mint which was the original inspiration for the Lady and the Tramp reference.

My zucchini plant is still going strong but my tomatoes are mostly done for the year.  Time to plant some winter veggies! If you are lucky enough to still have fresh garden tomatoes, you can use a couple of them in place of the canned chopped tomatoes.

 

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TIPS:  Not all vodka is gluten free as it is usually made from grains like wheat, barley and rye which contain gluten.  However, vodka made from potatoes, corn or other fermentable foods are gluten free.  If you are having trouble finding gluten free vodka, here is a surprisingly long list – Gluten Free Vodka List from Very Well

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Zoodles with Vodka Sauce

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  • In a large skillet saute garlic, onion and shallot in olive oil until translucent, about 5 minutes

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  • Stir in tomatoes and vodka, and let simmer for 10 minutes

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  • Stir in coconut milk, red pepper flakes and basil. Bring to a boil then reduce heat and let simmer for about 20 minutes. Taste and add salt and pepper to taste and more red pepper flakes if desired.

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  • While the sauce is cooking, spiralize zucchini to make ‘zoodles’ and cut into 6 or 8 inch strips, if necessary

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  • Saute zoodles in a splash of olive oil for about 4-5 minutes, stirring often

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  • Serve zoodles topped with vodka sauce.  Garnish with fresh basil and freshly grated parmesan, if desired.

Zoodles with Vodka Sauce

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

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  1. In a large skillet saute garlic, onion and shallot in olive oil until translucent, about 5 minutes
  2. Stir in tomatoes and vodka, and let simmer for 10 minutes
  3. Stir in coconut milk, red pepper flakes and basil.
  4. Bring to a boil then reduce heat and let simmer for about 20 minutes
  5. Taste and add salt and pepper to taste and more red pepper flakes if desired.
  6. While the sauce is cooking, spiralize zucchini to make ‘zoodles’ and cut into 6 or 8 inch strips, if necessary
  7. Saute zoodles in a splash of olive oil for about 4-5 minutes, stirring often
  8. Serve zoodles topped with vodka sauce.  Garnish with fresh basil and freshly grated parmesan, if desired.

Meatless Monday – Chicken Fried Cauliflower ‘Steaks’ and Creamy Mash

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20170730_124206Here’s a vegetarian or vegan twist on the classic comfort food, Chicken Fried Steak, nestled on a bed of creamy mash.  This version has all the yummy flavor with none of the guilt, perfect for your summer barbecue or picnic. Cauliflower, the chameleon of veggies, makes a great couple of center cut ‘steaks’ while the rest is pureed into a silky, creamy cauliflower mash. This recipe makes use of the whole head of cauliflower and requires very few other ingredients, other than spices that you probably already have in your pantry. Now you can make a healthier, lower fat and meat free version of this popular dish.  Its an easy and surprisingly satisfying meal that can be ready in about 30 minutes. You just might lick the plate clean…

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This recipe serves two adults if prepared as directed but can easily be doubled.  The head of cauliflower is cut in half and two thick planks are cut from the center.  The remaining cauliflower is cut into florets and steamed until very soft and then pureed into a delicious low-cal substitution for mashed potatoes. Even though the puree and the steaks are made from the same ingredient, they taste and feel entirely differently from each other, so its not like eating a plate of cauliflower-even though it is.  You will be surprised.

I have found that cauliflower tends to fall apart once most of the core is cut away, which is why cauliflower mash is such a great idea.  If you are interested in the fried cauliflower and not the mash, you can carefully cut a few more smaller ‘steaks’ from the head before it falls apart and then fry up the remaining florets into ‘nuggets’ that are perfectly sized for small hands.  I wish I had tried this when my kids were little.

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Cauliflower is not as nutrient-dense as many of the other cabbage-family vegetables, but it is still power-packed with nutrition. Most people know it is low in fat and calories but did you know that it has protein?  One cup of raw cauliflower is an excellent source of vitamin K (476.2 percent of the RDA) and vitamin C and is a very good source of fiber, potassium, phosphorus, and B vitamins. A 3 1/2-oz (100 g) serving of cooked cauliflower provides 35 calories, 2.3 g of protein, no cholesterol, 0.4 g of fat, 7.2 g of carbohydrate, and 3.3 g of fiber.

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To boost nutrition, I used white whole wheat flour which is a real thing not a typo.  It is made from white wheat instead of the typical red wheat.  White whole wheat flour is lighter and milder in flavor than regular whole wheat flour which also tends to make everything heavy and can have an aftertaste.  White whole wheat flour also retains most of the fiber and nutrition through processing since its a whole grain flour. Regular white flour is made from red wheat which has been processed to remove the germ, which contains most of the nutrients, and the bran, which has the fiber. I prefer to use whole grain whenever possible, however, you can substitute any kind of flour that you normally use, including gluten free flour mixes.

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TIPS: The cauliflower can be fried in a pan or in a deep fryer, if you have one.  Any leftover oil can be reused if handled properly. Allow the oil to cool down to a safe handling temperature. Strain any food particles floating in the oil by raking through it with a slotted spoon and discard them. While pouring into a container, strain through a coffee filter or piece of cheesecloth.  Cover and store in the refrigerator or freezer for up to six months.  The oil may appear cloudy when cold but will clear as it warms up. How To Reuse Cooking Oil20170730_124206

CHICKEN FRIED CAULIFLOWER ‘STEAKS’ WITH CREAMY MASH

  • 1 head cauliflower

CAULIFLOWER MASH

  • 1/2-3/4 cup water
  • 1 garlic clove, crushed
  • 1/2- 1 cup milk (unsweetened almond, soy or coconut)
  • 2 Tbsn vegan butter (optional)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper (optional)

CHICKEN FRIED STEAKS

  • 2 Tbsn cornstarch
  • 1 Tbsn milk (unsweetened almond, soy or coconut)
  • 1 large egg, lightly beaten OR 2 Tbsn vegan mayo
  • 1/2 cup white whole wheat flour (or all purpose or gluten free)
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4- 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp black pepper
  • 1/2 cup lighter vegetable oil, (avocado, grape seed or canola, not olive oil)
  • salt to taste

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  • Trim away outer leaves from cauliflower head. Do not core. Cut head in half lengthwise; cut a 1-inch-thick “steak” from each cauliflower half. Set steaks aside.

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  • Cut remaining cauliflower into small pieces. Place in a saucepan with 1/2 cup water and garlic; bring to a boil over high. Reduce heat to medium-low, cover, and cook 15 minutes or until very tender. Add more water if necessary. Remove from heat; let stand while you prepare steaks.

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  • Place cornstarch in a shallow dish. Combine milk and egg or mayo in another shallow dish. Combine flour and spices in a third shallow dish. (pie pans work well)

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  • Dredge one cauliflower steak in cornstarch; shake off excess.

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  • Dip in egg mixture

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  •  Dredge in flour mixture, shaking off excess. Repeat with other cauliflower steak.

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  • Heat oil in a large nonstick skillet over medium. Add cauliflower steaks to pan and  cook 4 to 5 minutes or until browned on bottom.  Cover pan to steam the inside of the cauliflower.

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  •  Carefully turn and cook another 4 to 5 minutes, uncovered, until golden brown. Sprinkle with salt while hot.

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  • Place steamed cauliflower in a food processor or blender. Add 1/2 cup milk, butter. salt and pepper. Blend until very smooth, adding more milk as needed to reach the desired consistency.

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  • To serve, spread cauliflower over a plate and top with cauliflower.  As an alternative, you can thin the cauliflower into a sauce like consistency and drizzle over the top or use as a dip.

Chicken Fried Cauliflower Steaks and Cauliflower Mash

  • Servings: 2
  • Difficulty: easy
  • Print
20170730_124206

  • 1 head cauliflower

CAULIFLOWER PUREE

  • 1/2-3/4 cup water
  • 1 garlic clove, crushed
  • 1/2- 1 cup milk (unsweetened almond, soy or coconut)
  • 2 Tbsn vegan butter
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper (optional)

CHICKEN FRIED STEAKS

  • 2 Tbsn cornstarch
  • 1 Tbsn milk (unsweetened almond, soy or coconut)
  • 1 large egg, lightly beaten OR 2 Tbsn vegan mayo
  • 1/2 cup white whole wheat flour (or all purpose or gluten free)
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp paprika
  • 1/4- 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp black pepper
  • 1/2 cup lighter vegetable oil, (avocado, grape seed or canola not olive oil)
  • salt to taste

 

  1. Trim away outer leaves from cauliflower head. Do not core. Cut head in half lengthwise; cut a 1-inch-thick “steak” from each cauliflower half. Set steaks aside.
  2. Cut remaining cauliflower into small pieces. Place in a saucepan with 1/2 cup water and garlic; bring to a boil over high. Reduce heat to medium-low, cover, and cook 15 minutes or until very tender. Add more water if necessary. Remove from heat; let stand while you prepare steaks.
  3. Place cornstarch in a shallow dish. Combine milk and egg or mayo in another shallow dish. Combine flour and spices in a third shallow dish. (pie pans work well)
  4. Dredge one cauliflower steak in cornstarch; shake off excess. Dip in egg mixture; dredge in flour mixture, shaking off excess. Repeat with other cauliflower steak.
  5. Heat oil in a large nonstick skillet over medium. Add cauliflower steaks to pan and  cook 4 to 5 minutes or until browned on bottom.  Cover pan to steam the inside of the cauliflower. Carefully turn and cook another 4 to 5 minutes, uncovered, or until golden brown. Sprinkle with salt.
  6. Place steamed cauliflower in a food processor or blender. Add 1/2 cup milk, butter. salt and pepper. Blend until very smooth, adding more milk as needed to reach the right consistency.
  7. To serve, spread cauliflower over a plate and top with cauliflower.  As an alternative, you can thin the cauliflower into a sauce like consistency and drizzle over the top or use as a dip.

Meatless Monday-Veggie Zucchini Enchiladas

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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 slowly 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.

 

Citrus Green Salad with Crispy Quinoa & Cumin Lime Vinaigrette

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With sunny weather finally here, I have moved on from steaming hot soups to fresh seasonal salads and lighter dishes.  This citrus and kale salad is loaded with flavor and textures.  The cumin lime vinaigrette is a perfect complement to the creamy avocado and zesty citrus while the crispy quinoa adds a delightful crunch as well as a healthy dose of protein and vitamins.  Once you try crispy quinoa, you will never go back to croutons and their empty calories.  Even if you aren’t a fan of quinoa, you might be surprised by how different it tastes once it’s been ‘crisped’ in olive oil.

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This is my favorite time of year, when my garden comes to life. The month of May is a wonderful overlapping of seasons.  Spring blooming plants like rhododendron and azalea are still in full bloom and summer roses are just beginning to emerge creating a gorgeous riot of color.

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My vegetable garden is loaded with greens.  You can just see the chickens photobombing in the background.

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Recent warmer nights are allowing tomatoes to retain blossoms and artichokes are sending up their first stalks, so stay tuned for new artichoke dishes this spring.  We will tackle tomatoes later in the summer. when they are ripe and abundant.

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Let’s circle back to today’s green salad.  It’s very easy to prepare with only a few really good ingredients.  I have gotten in the habit of making more quinoa than I need and freeze one cup servings which makes it easy to add to salads, soups and chili.  Just defrost and you’re good to go.  I prefer using red quinoa for this purpose since I like it’s flavor and texture better than white quinoa, but you could also try using the tri-color quinoa which could make an interesting salad.

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CITRUS GREEN SALAD WITH CRISPY QUINOA

  • 1/2 cup red quinoa (1 cup cooked)
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 6 cups baby kale or mixed greens
  • 2 oranges
  • 1 avocado
  • 1/4 small red onion (or 3 scallions)

CUMIN LIME VINAIGRETTE

  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon sea salt, to taste

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  • Cook quinoa according to directions. For more flavor, use vegetable broth instead of water. Drain on papertowels to prevent splattering.

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  • Heat olive oil in a heavy skillet and ‘fry’ quinoa on medium heat until crispy, 5 to 10 minutes.  Season with salt. Remove from heat and let cool.

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  • Wash greens and arrange in a large salad bowl.

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  • Sprinkle cooled quinoa over greens.

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  • Using a sharp knife, remove peel and slice the oranges into rounds and then bite sized pieces.

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  • Slice avocado into bite sized pieces.

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  • Thinly slice red onion and add to salad along with orange segments and avocado.

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  • Whisk together (or use a shaker) all vinaigrette ingredients and dress salad just before serving.

Citrus Green Salad with Crispy Quinoa

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

 20170506_204259

CITRUS GREEN SALAD WITH CRISPY QUINOA

  • 1/2 cup red quinoa (1 cup cooked)
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 6 cups baby kale or mixed greens
  • 2 oranges
  • 1 avocado
  • 1/4 small red onion (or 3 scallions)

CUMIN LIME VINAIGRETTE

  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon sea salt, to taste
  1. Cook quinoa according to directions. Drain on papertowels to prevent splattering.
  2. Heat olive oil in a heavy skillet and fry quinoa on medium heat until crispy, 5 to 10 minutes.  Season with salt. Remove from heat and let cool.
  3. Wash greens and arrange in a large salad bowl.
  4. Sprinkle cooled quinoa over greens.
  5. Using a sharp knife, remove peel and slice the oranges into rounds and then bite sized pieces.
  6. Slice avocado into bite sized pieces.
  7. Thinly slice red onion and add to salad along with orange segments and avocado.
  8. Whisk together (or use a shaker) all vinaigrette ingredients and dress salad just before serving.