Vegetarian Recipe #12: ChickPea and CousCous Stuffed Peppers

Stuffed Peppers are beautiful and tasty! Fill them with anything you have in the fridge.  Here's what we invented....

Ingredients:
5 large bell peppers
1 cup pearl couscous
vegetable broth
1 can chick peas
1 lime
1 small tomato
1 small zucchini
1/2 c. broccoli
1 small onion
2 cloves garlic
small contained of feta cheese
1 Tbsp. chili pepper
1 tsp. oregano
1 pinch chipotle pepper
salt and pepper
1-2 ripe avocados

Instructions:

Start with about 5 beautiful peppers from your garden or Farmer's Market.  Choose peppers that are multi-colored, bright, and firm.  Cut off the stems and carefully remove the seeds from the center, while keeping the pepper in tact. These will be your bowls. Set them aside.

In a sauce pan, cook the pearl couscous, according to the package, except use vegetable broth instead of water, to add extra flavor.  While that is cooking, chop all vegetables into small pieces.  Saute zucchini, onion, garlic, and broccoli until cooked but still firm (you can also add scrap pieces of the bell peppers for color).

Once ingredients have finished cooking, combine them with the can of chick peas (rinsed) in a large bowl.  Add diced tomatoes, spices, and juice from the lime.  Add in at least half the container of feta cheese.  Taste this mixture before filling the peppers.  Add additional spices if necessary.

Fill the peppers with your couscous mixture and top with the remaining feta cheese.  Carefully cover the peppers with tinfoil and cook for 30 minutes at 350-degrees, or until the peppers begin to soften.  Remove the tinfoil and cook for an additional 5-10 minutes to crisp the tops of the peppers.

Serve warm with fresh sliced avocado on the side.  Eat the bowl and all.

Note:  If you have extra coucous mixture after you fill the peppers, don't throw it away!  It'll taste great by itself the next day.

Recipe #11: Healthy Hummus Deviled Eggs

This is a great, healthy alternative to your typical deviled eggs! 

Ingredients: 

12 free range eggs

1 container Horseradish Hummus (Trader Joe's)

4 small dill pickles, chopped

1/4 cup skim milk

dried dill

cayenne pepper

Directions:

Place all 12 eggs in a large saucepan and fill with cold water until all eggs are covered.  Place on stovetop and slowly bring to a boil.  Once the water boils, reduce heat to low and cover.  Let sit for 12 minutes.  Strain eggs from water and run cold water over them until they are cool enough to handle.  Peel all eggs and cut in half lengthwise.  Remove yolks from eggs - throw away 6 yolks.  Place remaining 6 yolks in a large bowl.  Add the container of horseradish hummus to the bowl.  Combine.  Also add skim milk and chopped pickles.  Stir until even.

Fill egg whites with a heaping scoop of the hummus mixture.  Sprinkle dill and cayenne pepper on top of each egg for decoration (and great flavor)!

ENJOY!  These deviled eggs will disappear from the party table first, I promise!

Vegetarian Recipe #10: Pad Thai

OK this rocks! I love Pad Thai and have always wished I could make it. I finally tried it: I combined several recipes to make my own vegetarian health-ier version of this great dish! It take a little while to make (over an hour), but your guests will be super impressed or you'll have leftovers for a couple nights!

Ingredients:

• 3 large organic carrots (cut into matchsticks)
• 2 small organic zucchini (cut into matchsticks)
  
• 1 package Mung bean sprouts
• 1 cup green onion, chopped
• 1 cup raw cashews, chopped
• 6 garlic cloves (I like garlic)
• 3 eggs
• 1 package tofu, sprouted, extra firm
• 7-10 oz. rice noodles
• 1 cup pea shoots (optional topping, see photos)

sauce: (next time I'll fully make my own, but here's my cheater version...)

• 1 bottle Pad Thai sauce - it's mainly tamarind and tomato sauce
• 1 Tbs. rice vinegar
• 1 Tbs. soy sauce
• 2 Tbs. brown sugar
  
• juice from 1 lime
• 2 Tbs. chili pepper
• cayenne pepper (to taste)

Directions:

Follow package instructions for rice noodles. Often, soak in cold water for 30 minutes, then boil for 5 minutes.

Chop and saute garlic cloves and tofu (drained) in a pan with a little oil until lightly brown. Add zucchini and carrots and let cook until almost soft. In a separate bowl, crack eggs and stir briefly. When vegetables and tofu are almost finished cooking, pour eggs over vegetables. Mix well and often until eggs are cooked thoroughly. Add all ingredients for the sauce. Stir until vegetables are well coated. Add bean sprouts and cashews (only until warm).

When rice noodles are finished cooking, strain and place in a large bowl. Pour sauce and vegetable mixture over noodles. Mix well.

Serve in bowls. Top each bowl with extra cashews and pea shoots. Eat with chopsticks.

Vegetarian Recipe #9: Wheatberry Pancakes (from scratch)

I'm calling the "Wheatberry Pancakes" because they're made by grinding actual wheat berries. No box mixes or packaged flour required. This is as fresh as they come (unless of course you grow the wheat yourself....).

Ingredients:

• 1 cup wheatberries
• 1 cup skim milk (local if possible)
• 2 eggs (free range)
• 2 Tbs. honey (local)
• 1 1/2 tsp. baking powder
• 1 Tbs. oil (I used olive oil)
• pinch salt

optional toppings:

• fresh fruit
• real maple syrup (strawberries, bananas, blueberries, blackberries, etc.)
• raw nuts

Instructions:

Grind wheat berries using a grain mill, coffee grinder, or blender. If using a blender combine the whole berries with the milk and blend until smooth. If using a grain mill or coffee grinder, grind wheat berries alone. Then add milk. Stir together. Once wheat berries and milk are combined, slowly stir in all other ingredients. That's it! You have pancake batter from scratch.

Heat griddle or electric frying pan to about 300 degrees. Depending on the surface of your pan, grease lightly with cooking spray, oil, or butter so the pancakes won't stick. Pour batter onto pan. When the pancakes begin to bubble and dry out on the edges, flip with a spatula. When both sides of the pancakes are golden, remove from pan. Repeat until all batter has been used. Serve pancakes and top with your favorite toppings.

Note: If using maple syrup, make sure the bottle says "real maple syrup"....I just realized this year that many pancake syrups contain NO maple syrup - just high fructose corn syrup! You'll pay a little extra for real maple syrup, but it's worth it for the taste and your health.

Indoor Garden Update!

Planting began about 2 1/2 weeks ago....and already my plants are well on their way to producing fruits and vegetables. The tomato plants even have flowers. Who needs a real garden!? (I do...but this works for now).

Beans are growing like crazy:

Zinnias are up:

Tomato plants are huge and flowering:

Lettuce in progress:

Spring Planting (indoors)

Happy Spring! The warm weather has made me want a garden more than usual....my lack-thereof won't stop me though.

As a start, I dug out some old pots, a leftover bag of planting soil from last year, and some seeds. I also stopped at a local garden store to buy some mini plants....herbs, peppers, and tomatoes. Then I let the fun begin!

Vegetarian Recipe #8: Enchiladas with Tofu and Black Beans

This is one of my favorite recipes. I love Mexican food, but it's not always easy to find fulfilling vegetarian options. Enchiladas with Tofu and Black Beans is a great vegetarian Mexican dish that's full of so many goodies! I like to make a large dish of enchiladas so I have leftovers all week....otherwise I make this into two small dishes and freeze one prior to baking it. Then I simply pop it in the oven in a couple weeks for a quick, fulfilling dinner plus lunch the next day.

Ingredients:

• 4 cups of fresh vegetables, chopped (ie. bell peppers, onions, asparagus, broccoli, zucchini, spinach)
• 1 can black beans, rinsed (or dry beans, soaked overnight)
• 1 can whole kernel corn
• 1 can refried beans, fat free
  
• sprouted tofu, strained
• 1 Tbs. chili powder
• 8-10 whole wheat tortillas, medium
• 1 12-oz. jar enchilada sauce (I really like Trader Joe's brand)
• 1 1/2 cup mozzarella cheese
• avocado (optional topping)
• plain Greek yogurt, nonfat (optional topping)
  
  

Saute vegetables until almost fully cooked, add about 1/2 Tbs. chili powder to the vegetables. While they are cooking, fold and place 8-10 tortillas in a large baking dish, or two square baking dishes. Divide black beans, refried beans, and corn among all tortillas. You should fill the bottom of all tortillas. Strain tofu, mash, and add remaining chili powder. Tofu takes on whatever flavor you give it, so be sure to add a sufficient amount of chili powder for good flavor. You may also want to add a dash of sea salt to the tofu for extra flavor. Add the tofu to the tortillas. When the vegetables are finished cooking, add an equal part to each of the tortillas.

Now for the hardest part -- folding the enchiladas! Carefully roll each tortilla and place the opening side down. You may have to squish all of them together, but the goal is to fill the baking dish(s). When all the tortillas are secure in the baking dish, pour the jar of enchilada sauce over all tortillas. Make sure to cover the outer edges of tortillas, to stop them from getting crispy. Then sprinkle mozzarella cheese over the entire dish.

Cover the dish with tin foil. To stop the cheese from sticking to the tin foil, spray cooking spray on the inside surface of the foil before placing it over the dish.

Cook at 350 degrees for 30-45 minutes or until the center of the dish is warm, and the cheese is melted. Cut into square pieces, like lasagna. Add a slice of avocado and a dash of plain Greek yogurt to each piece.

Vegetarian Recipe #7: Cashew Chardonnay Sauce over Fettuccine

I originally saw this recipe in my Vegetarian Times magazine....it was submitted by an amazing restaurant called Ravens, in California, which is fully vegan and grows their own vegetables. I really hope to visit someday! In the recipe below, I added extra veggies and modified the portions, but it's close to the original.

Ingredients:

3 oz. uncooked fettuccine (enough for 2 people)

2 cups baby spinach (chopped)

12 small asparagus spears (smaller spears have more flavor!)

1 red bell pepper, cut into thin spears

1/2 cup sun-dried tomatoes

sauce

1 cup raw cashews

1 cup Chardonnay wine

1 Tbs. nutritional yeast

lemon juice from 1/2 lemon

1 1/2 tsp. freshly ground black pepper

To make sauce, puree cashews and 1 cup water in food

processor until smooth. Simmer Chardonnay in a small saucepan over medium heat for about 10 minutes, or until only 1/3 cup of liquid remains in the pan (the water will evaporate). Stir in the cashew puree, nutritional yeast, lemon juice, and ground pepper.

To make pasta, cook fettuccine in boiling water.

In the meantime....

To make vegetables, saute asparagus and peppers until almost soft. I prefer my vegetables slightly crunchy. You may want to put the asparagus in the pan first since it takes slightly longer to cook. Add spinach and sun-dried tomatoes at the end, just to warm/wilt them.

Drain the pasta when it is soft (be careful not to overcook). Toss it with the 2/3 of the Cashew Chardonnay sauce, and divide between two plates. Top each plate with asparagus, peppers, spinach, and sun-dried tomatoes. Drizzle the remaining sauce over the top.

Enjoy! You likely won't have leftovers. :)

*Note, the red wine pictured is not part of the recipe. It's just a recommended addition for the chef to enjoy while cooking!

TIP: Freezing Berries

Freezing berries is a great way to ensure you always have fruit available! Find a local berry farm in the summer and pick them yourself or buy from a local Farmer's Market or grocery store at the peak of their season. This way, you'll be certain you're buying the sweetest, most nutritious berries possible! You can even talk to the farmer who grew them....find out if he/she uses pesticides on the plants, etc.

You'll likely get a better product for a better price if you buy when they're in season! So my advice (which I wish I followed this past summer)...buy more berries than you think you'll need! If you're like me, you'll get addicted to smoothies and use several pounds each month! I've run out several times already and had to buy berries shipped in from around the world. Not ideal, but they're work if you're in a pinch!

This method allows you to freeze berries, without them freezing into one large clump! You'll find it's easy to grab a few berries to add to your favorite recipes all year long!

Instructions:

• Rinse all berries in a strainer with cold water.
• Gently rub off any dirt.
• Cut off leaves/stems and halve large berries, like strawberries.
• Lay out a piece of papertowel and set cut/clean berries on paper towel to dry for a few minutes.
• Transfer dry berries to a cookie sheet (that's small enough to fit in your freezer). Keep berries in a single layer so they do not stick together once frozen.
• Transfer cookie sheet to the freezer. Let sit for about an hour, or until outer layer of berries are frozen.
  
• Use a spatula to transfer the berries from the cookie sheet into a gallon freezer bag.
• Remove as much air from the bag as possible and seal.
• Keep in the freezer for up to a year!

Enjoy in smoothies, pies, yogurt parfaits, sangria, etc!

Vegetarian Recipe #6: Carrot Soup

Ingredients:

10 small-medium carrots (smaller carrots, with no cracks, are sweeter)

3 medium potatoes

1 c. spinach

1 bunch leeks

1 Tbs. butter (for saute)

1 Tbs. fresh tarragon leaves

1/4 c. agave nectar

2 c. milk

4 c. vegetable stock

1/2. c. dry white wine

salt and pepper to taste

Rinse and chop carrots into chunks. Rinse and quarter the potatoes. Fill a large sauce pan 1/3

full of water, bring to a boil. Add the carrots and potatoes. Return the water to a boil, then let simmer until vegetables are soft. I choose to leave the potato skins in my soup, but you can easily remove them once the vegetables are soft, if you choose.

Rinse and chop leeks, spinach, and tarragon. Saute leeks in butter and add the spinach and tarragon once the leeks are almost soft.

Add 1/3 of potato/carrot/water mixture to a food processor or blender. Add 1/3 saute mixture as well. Add some of the vegetables stock to aid in blending. Blend until smooth. Pour back into large pot. Repeat until all ingredients have been blended. Add milk, white wine, salt, and pepper.

Let mixture simmer on stove for at least 20 minutes. Serve.

My advice: freeze half the soup and reheat in a month when you need a healthy quick meal!

Vegetarian Recipe #5: Mango Salsa with Cucumber

This recipe idea came from the Moosewood Restaurant Cooks at Home Cookbook, which I modified slightly.

Ingredients:

2 mangos (the best are slightly soft to the touch and smell sweet)

1 crisp cucumber (un-peeled)

1 small tomato

1/2 red bell pepper

juice from 1 lime

2 Tbs. chopped fresh cilantro leaves

sprinkle of cayenne pepper

salt and pepper to taste

Chop all fruits and vegetables. Remove seeds of cucumber, tomato, and red pepper and discard. Combine. Add lime juice and cilantro. Stir and sprinkle in cayenne pepper, salt, and pepper to taste.

Serve chilled. Makes a great accompaniment to chips or on top of Black Bean Burgers (see Vegetarian Recipe #4)

Vegetarian Recipe #4: Black Bean Sliders with Mango Salsa

These burgers can be hearty if made full-size or light if made mini. Either way, they're ultra-satisfying and can be changed up with a variety of toppings.

Ingredients:

2 cans black beans (or equivalent dry and soaked over night)

1/3 c. whole wheat bread crumbs

1/4 c. fresh cilantro leaves, washed and chopped

2 Tbs. plain nonfat Greek yogurt

1 egg

2 tsp. ground cumin

dash cayenne pepper

olive oil

mini whole wheat buns

Topping ideas:

• Mango Salsa (recipe to come)
• other salsa
• Greek yogurt
• spinach
• sharp white cheddar cheese
• avocado

Pour one can of black beans in a strainer and rinse with cold water. Pour rinsed beans in food processor and pulse. Slowly add bread crumbs, Greek yogurt, egg, cumin, and cayenne and puree. Scoop mixture into a medium bowl and add cilantro. Rinse the second can of beans and stir in with all other ingredients.

Coat your hands in olive oil and form black bean mixture into small patties. Place on a tray. Coat a pan in thin layer of olive oil and heat over medium-high heat. Use a spatula to lift a few patties into the pan. Cook until bottom of the patties becomes crispy, then flip. The outer surface of the patties should harden, but the center will remain soft. If you prefer drier burgers, add more bread crumbs next time.

Serve patties on whole wheat buns. Add desired toppings!

TIP: Freeze Bell Peppers

Buy loads of bell peppers at a local Farmer's Market when they're in season! Wash and chop them (removing stem and seeds). Pat dry with a paper towel, then spread them out in a single layer on a cookie sheet. Put the cookie sheet in the freezer for an hour. Use a spatula to then scoop the pieces into a gallon freezer bag. This method allows the pieces to freeze separately instead of as a big clump!

Your bell peppers will keep their color and texture all winter long. Not to mention you will have paid less and bought produce grown in your area instead of Mexico. They'll always be available to throw into soups, pizzas, pastas, omelets, etc!

Vegetarian Recipe #3: Veggie Stuffed Omelet!

Need to use up some vegetables in the bottom drawer? Try throwing them in this easy Saturday morning omelet. I always recommend free range eggs....you'll see a big difference in the color of the yolk!

Ingredients:

2 free range eggs

a splash of skim milk

a sprinkle of mozzarella cheese

1 clove garlic

salt and pepper

butter or olive oil for pan

1/2 c. chopped raw vegetables (your choice)

My favorite omelet veggies are:

• broccoli
• peppers
• onion
• asparagus
  
• spinach
• sun-dried tomatoes

Chop vegetables and garlic. Saute in small pan. Add spinach and sun-dried tomatoes after other vegetables are almost finished cooking. I prefer leaving the vegetables slightly crunchy.

In a small bowl, crack the eggs and add a splash of skim milk, salt, and pepper. Mix with a fork until egg yolks are evenly distributed. Coat large frying pan in a thin layer of butter or olive oil. Pour egg mixture into pan to form a thin layer.....it will almost look like an egg-tortilla. Let cook on medium heat until the top surface of eggs begins to dry. Use a rubber spatula to make sure the egg-tortilla does not stick to the bottom of the pan.

When eggs are finished cooking, add cooked vegetables to the top of one side of the egg-tortilla, sprinkle with mozzarella cheese, and fold the other half of the eggs over the vegetables. DONE!

Gently transfer your omelet to a plate.

Add salt and pepper to taste. If you're lucky enough to have an avocado in the fridge, add a few slices to the top of your omelet. Everything is better with avocado.

Vegetarian Recipe #2: Fruit and Kale Smoothie

This is a great morning kick-starter! I read that it's great to start your day off with leafy greens....but I can't get myself to eat a salad for breakfast. I love smoothies and have found they're an excellent way to get several servings of fruit and vegetables without realizing it. Here's a typical smoothie of mine.....try substituting spinach for the kale, it's even less noticeable. I've also added tomatoes, sprouts, flaxseed, or any other fruit depending on my mood and what's in season.

Wash, chop, and freeze any fruit that's in season and/or on sale. It'll last all year in the freezer!

Ingredients:

Mango (frozen)

Strawberries (frozen)

Blueberries or other berries (frozen)

1 Banana (raw or frozen)

1/2 c. nonfat plan Greek yogurt

1 c. kale (raw)

1/2 c. juice (100%) or coconut water

1 Tbs. honey or agave nectar

Add all ingredients to blender and blend until smooth. Add additional juice if ingredients do not mix easily.

Pour into glass(es) and enjoy.

TIPS:

• Buy an abundance of fruit from a Farmer's Market when it's local and in season. It'll be cheaper and taste better! I bought a bucket of 20 lbs. of bruised peaches from the Farmer's Market last summer for $5. I cut off the bruises and still had enough to fill 2 gallon freezer bags!
• Invest in an insulated cup (Target $10-$20) and it'll stay cold until you get to work!
• Add extra smoothie to a cup you keep in the freezer. After a few days, you'll have another whole smoothie! Then on busy mornings you can grab-and-go.
• Be careful, if you drink through a straw, it'll be gone in no time!

Vegetarian Recipe #1: Butternut Squash Ravioli with Maple Basil Dressing

This one is easy! Graham and I make it on nights we get home late (which is often) and need to throw something together in a few minutes. We keep our freezer stocked with Trader Joe's Butternut Squash ravioli just in case! I invented the dressing when we first bought Butternut Squash Ravioli and wanted an alternative to regular tomato sauces and cream sauces (which the internet recommended).

The sweetness of the maple syrup mixed with balsamic vinegar is great!

Ravioli Ingredients:

1 pack Trader Joe's Butternut Squash Ravioli

(found in refrigerator section, near hummus)

Basil Maple Dressing Ingredients:

10 fresh basil leaves

2 Tbs. sundried tomatoes

3 Tbs. real maple syrup

1 Tbs. balsamic vinegar

2 Tbs. olive oil

1 tsp. honey

1 tsp. rosemary

salt and pepper to taste

Add Butternut Squash Ravioli to a pot of boiling water. Boil 10 minutes, watching carefully so ravioli doesn't explode. Believe me, you don't want the squash filling to ooze out into the water.

Chop basil leaves and sundried tomatoes. Combine with all other ingredients, except ravioli, in a small dish. Do not heat, let sit for 10 minutes at room temperature.

When Ravioli is finished cooking, strain but do not rinse. Divide evenly into two shallow bowls. Pour dressing over ravioli.

Enjoy immediately!

Ready, set, blog!

This page will serve as a composite journal of my photographs, thoughts, and vegetarian recipes. More details to come.....