Archive for the ‘Veggie’ Category

Italian Guacamole

A coworker gifted me a ton of fresh basil from his garden, so I’ve been making pesto brown rice, basil hummus and now basil guacamole.  I found this amazing recipe from Gimme Some Oven.  Really good!

Italian Guacamole

3 ripe avocados, peeled and pitted
2 large cloves garlic, peeled and minced
1 jalapeno, stem and seeds removed, finely chopped (I didn’t have a jalapeno so I subbed a dash of cayenne pepper)
1 roma tomato, cored and finely chopped
1/2 cup finely chopped red onion
1 Tbsp. fresh lime juice
1/4 cup fresh basil leaves, finely chopped
1/2 tsp. coarse sea salt
pinch of coarse black pepper


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Smoked Salsa

2 Roma tomatoes, halfed
1/2 white onion
1 jalapeno, halfed and seeded
1 garlic clove
1/2 cup cilantro
Juice from 1 lime

Smoke tomatoes, onion and jalapeno over cherry wood chips for 12-15 minutes.

Add all ingredients to high speed blender and pulse until desired consistency is reached.

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Spicy Sweet Potato Black Bean Burger

1/2 cup quinoa
1 can black beans, rinsed and drained
1 large sweet potato
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped cilantro
1/2 jalapeno, seeded and diced
1 teaspoon cumin
3 teaspoons spicy cajun seasoning
1/3 cup gluten free oat flour
salt and pepper, to taste

Avocado Cream
2 avocadosHandful for fresh basil
1-2 garlic cloves
2 tbsp evoo
2 tsp lemon (or lime) juice

Combine ingredients in a food processor.

Udi Gluten Free Hamburger Buns
Siracha SaucezRed onions slices

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 cup of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have about 1 1/2 cups of quinoa.

Poke sweet potato several times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Remove skin when done cooking and cooled.

In bowl of food processor, add beans, cooked sweet potato, red onion, cilantro, garlic, cumin, cajun seasoning, and pulse until almost smooth, scraping down the sides of the processor when necessary. Transfer mixture to bowl and combine with cooked quinoa. Add salt and pepper to taste. Mix in oat flour and shape patties.

Divide into 6-7 patties (about 1/2 cup each).  Wrap individually in saran wrap and store burgers in a large freezer bag.  Freeze until ready to eat.

To cook burgers from frozen state: Bake at 375 degrees for 45 minutes.  If using a glass dish, spray with cooking spray to prevent sticking. Burgers should be golden brown on the outside.

Top with avocado cream and other fixings.

* I have not attempted to bake these from a non-frozen state. 


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I made this salad last fall for my Supper Club and it was a big hit.  It was able to find fresh figs at Mama Jean’s – my first time using them in a recipe.

Roasted Fig & Arugula Salad

2 tablespoons maple syrup
3 tablespoons balsamic vingar
1 1/2 tablespoons extra virgin olive oil, divided
dash cinnamon
1/2 teaspoon dijon mustard
1 teaspoon fresh lemon juice
salt & pepper to taste
1 basket of fresh figs, halved
1 bag of arugula (I think I also added some fresh spinach)
1/3 cup pecan pieces, toasted

Preheat oven to 375 degrees. In a small bowl, combine maple syrup, balsamic vinegar, dash of cinnamon, and 1/2 tablespoon of extra virgin olive oil with a whisk. Add the figs and marinate 15 minutes. Using a slotted spoon, remove the figs from the marinade and place on a small rimmed baking sheet. Set aside the marinade. Roast the figs in the oven for 8-10 minutes. Set aside and let cool slightly when done.

While the figs roast, prepare the toasted pecans. Place the pecans in a large skillet. Cook over medium heat for 8-10 minutes or until fragrant. Remove from heat and let cool.

Using the remaining marinade, prepare the dressing. Add the dijon mustard, lemon juice, and whisk until well combined. Whisk in the remaining 1 tablespoon of extra virgin olive oil, and salt and pepper to taste. Set aside.

In a large bowl, add the arugula/spinach, figs, and toasted pecans. Add the dressing and toss. Serve immediately.

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I made this soup today and loved it! The original called for crimini mushrooms, but I had shiitake & button mushrooms. If the weather allows, I’ll be bringing this to tomorrow’s Supper Club gathering…it’s a soup theme.

Creamy Shiitake Mushroom & Miso Soup

2 Tbsp coconut oil
2 cups shiitake mushrooms, sliced
2 1/2 cups white button mushrooms, sliced
3 garlic cloves, chopped, plus 1 whole clove
4 cups organic vegetable broth (Dillon’s brand)
2 – 2 1/2 Tbsp yellow miso paste
Dried seaweed, optional (Fueru Wakame – found at Asian grocery stores)
Truffle oil, optional (found at Mama Jean’s)

Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture. Remove 1/2 cup mushrooms and set aside.

Add chopped garlic and sauté another 30 seconds.

Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.

Carefully pour soup into Vitamix or other high speed blender, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Add 1/2 cup mushroom and pulse a couple of times to get a bit of texture to the soup.

Cover dried seaweed in cold water for 4-6 minutes, until rehydrated. Drain well.

Serve in bowls, topped with a pinch of seaweek and a drizzle of truffle oil.

*Update* I made a new batch of this and used 32 oz of sliced white button mushrooms, no shiitake. After sautéing the mushrooms and garlic, I set aside 1 cup and then added the rest to the Vitamix. I dissolved the miso in a bit of broth, then added it to the mushrooms, along with the rest of the broth. Blended until smooth. Then I added in the 1 cup of mushrooms and hit pulse a few times. This made a really creamy soup. Extra broth could be added to thin it out. I’ve also found that I prefer the soup without the seaweed and truffle oil.

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I whipped up a simple side dish with items on hand.  Loved it.  So simple and will make again.

Quinoa with Cucumber and Bell Pepper

1 cup quinoa
1 cup water
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
3 Persian cucumbers, diced
1 tbsp EVOO
2 tsp white wine vinegar

Rinse quinoa very well in a fine mesh strainer under cold, running water. Bring water to a boil in a small saucepan then add rinsed quinoa. Place a lid on top, then simmer until all the liquid has been absorbed and quinoa is tender, about 15 minutes. Transfer to a large bowl and cool slightly.   Add bell pepper, cucumber, vinegar, oil.  Mix to combine.  Season with salt and pepper.

**Update 7/30 – I’m in love with this!  I made another batch tonight.  I used two bell peppers, five cucumbers, two scallions and some diced carrots.  I didn’t measure the EVOO or vinegar.  It turned out so good!  I’ll be eating it for lunch for the rest of the week.

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This is one that I pinned on Pintrest.  Check out the original recipe for step-by-step pics of the preparation process.  I really liked how they turned out and would definitely make again.  The pressed sage leaves give them a fun look.

Oven Roasted Fingerling Potatoes

15 Fingerling potatoes
1 tbsp extra virgin olive oil
1/4 – 1/2 tsp Garam Masala (I didn’t have any on hand to I made my own blend – see recipe below)1/2 tsp -1 tsp red chili powder
Pinch of turmeric powder
15 small, fresh sage leaves
Salt to taste

Preheat Oven to 425F. Line a baking sheet with foil or parchment paper. Grease the foil lightly with cooking spray or oil.

Cut the potatoes half lengthwise. Place them in a bowl.  Lightly drizzle EVOO and then add the seasoning to it. You need just enough oil to coat the potatoes with the spices.

Press a sage leaf against the cut side of the potatoes. The oil will help it to stick to its surface.

Arrange the potatoes on the baking sheet, cut side down.

Bake them for 20 minutes or until tender.  I let them sit undisturbed on the baking sheet for about 10 minutes before serving.

Garam Masala

2 tsp ginger1 tsp cinnamon
2 tsp black pepper
3 tsp cumin
3 tsp coriander
1/2 tsp nutmeg
1 tsp cloves

Mix together and store in an airtight container.

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