Sweet and savory vegetable patties bound together with ground flaxseed and pan-fried in coconut oil. Vegan, gluten-free, and dairy-free. Pure veggie delight!
Sweet Potato Cauliflower Cakes with Dairy-Free Cashew Sour Cream takes two popular and trendy vegetables and combines them to create a unique dish with velvety texture and amazing sweet and savory flavor. These cakes, which are gluten-free, dairy-free, and vegan, can be served as an appetizer or a side dish. Their texture is similar to that of a crab cake but these little babies are fried in coconut oil, producing a golden-brown crust with subtle coconut flavor. Sweet Potato Cauliflower Cakes contain just a handful of ingredients, allowing the essence of the vegetables to really shine through. They’re great served solo but a dollop of Dairy-Free Cashew Sour Cream on top elevates the taste with a pleasant tang. (more…)
Tomatoes, goat cheese, and fresh basil encased in a savory cauliflower blanket.
Cauliflower pizza crust has been a “thing” for a while now and if you haven’t tried it chances are you’ve at least heard of it. I only recently got around to making a cauliflower pizza crust for the first time and though the results were delicious there were two things that bothered me. First, despite the fact that it LOOKS very much like pizza crust, it doesn’t have nearly the stiffness or structure, so if you try to hold it like a traditional piece of pizza, it just flops over. Second, it was incredibly messy to make. Most recipes for cauliflower crust pizza, including the one I was using, call for a head of fresh cauliflower that you chop into florets and then run through the food processor to make “cauliflower rice”. Not only do I hate using my food processor unless I absolutely have to – because it is big, bulky, and a pain in the neck to wash – but the cauliflower, when processed, turned into white sticky crumbs that clung to everything. I try to be as neat as possible when I cook so this drove me crazy! However, the final result was so tasty I decided to rework the recipe to create a new dish using the same ingredients. Cauliflower Roulade is nothing more than a cauliflower pizza crust, pressed into a rectangle instead of a circle, and formed into a “roulade”, which is a French culinary term meaning “roll”. It looks a lot fancier than pizza and boy is it scrumptious! (more…)
For this month’s Recipe Redux challenge (creative cuts – fruits and vegetables) I chose to highlight one of summer’s most abundant vegetables – eggplant. The humble eggplant is among the most versatile of vegetables. It can be grilled, roasted, baked, fried, diced, stuffed, and rolled. You can put it on pasta or pizza, make a sandwich or dip with it, and use it in soups and stews. Eggplant takes center stage in a variety of classic dishes from divergent cultures such as Italian (eggplant parmesan), French (ratatouille), Mediterranean (moussaka), and Asian (stir-frys). And even as I’m writing this I know that I’m barely scratching the surface of the many uses and recipes for which eggplant is well suited. Since eggplant is so delicious and so plentiful this time of year, I’m sure no one will mind that I am adding to the unending list of uses for eggplant with this fun and festive recipe that’s perfect for summer – Crispy Oven Baked Eggplant Flowers. Flower shaped eggplant slices are dipped into a savory egg and olive oil mixture, then breaded and oven baked. The result is golden brown and deliciously crispy-on-the-outside, tender-on-the-inside, pieces of eggplant that will knock your socks off! (more…)
I hope the food blogosphere can handle another spiralizer recipe because this one is a gem! Baked Zoodles Caprese is zucchini noodles transformed into a dish that is a cross between quiche and lasagna. It looks and cuts like quiche and has all the delicious savory flavors of classic lasagna, but is lighter and less filling. When served on a small pool of warm marinara it makes a heavenly lunch or light dinner. (more…)
This Artichoke Rosemary Tart with Polenta Crust is a great alternative to Quiche Lorraine. Although it looks like quiche, and contains ingredients typically found in quiche, like eggs and cheese, it differs in almost every other way. The vegetarian filling is made of Greek yogurt, infused with fresh herbs, and surrounded by a delicious, gluten-free, cornmeal crust. Artichoke hearts and rosemary are the base flavors in this elegant tart but you can easily swap them out for other vegetable and herb combinations. Asparagus with dill, mushrooms with thyme, and tomatoes (technically a fruit) and basil, would all taste delicious and work well with the other ingredients in this recipe.
It’s hard to believe that a dish as simple as Chickpea Spinach Salad can be so delicious – it contains only a handful of ingredients and takes just minutes to prepare. If eating healthy is on your list of resolutions for the new year, then you’ll want to add this nutritious salad to your cooking repertoire. (more…)
The right balance of colors on a plate can rouse the senses before even the first morsel of food is put into your mouth. We taste with our eyes first. This salad is a perfect example of how just seeing a dish can fire up your taste buds and ready them for a delicious meal. Whenever I’m serving an entree that’s lacking in color I can always count on this salad’s bright and vivid ingredients to make an otherwise bland looking plate come alive. Using the peppers as a serving vessel provides an extra pop of color and makes beautiful presentation.
If you prefer, you can serve this salad without the pepper cups, as pictured above. In this case, you’ll only need 1 orange bell pepper for the recipe.
4 scallions, thinly sliced (white part and green parts)
3 ounces freshly squeezed lime juice
3 Tablespoons olive oil
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons organic blue agave
cilantro (optional garnish)
Place the frozen corn in a microwave safe container, microwave on high for one minute, and then blot with a paper towel to remove excess water. Set aside to cool completely.
Make the lime citrus vinaigrette. In a small bowl whisk together the lime juice, olive oil, agave, cumin, salt, and pepper. Set aside.
Cut the top off of each of the four peppers. Remove the stems, ribs and seeds from each pepper and then chop the tops only.
Rinse and drain the black beans and add to a big bowl along with the chopped pepper tops, corn, avocado, grape tomatoes, and scallions.
Re-whisk the lime vinaigrette and pour over the black bean mixture. Combine thoroughly.
Spoon some of the black bean salad into each of the four peppers and garnish with cilantro if desired.
Serves 4 in the pepper cups with an additional 10 - 6 oz. servings. If you don't want to serve the salad in pepper cups simply eliminate all of the peppers except for the orange bell pepper. Then chop the whole orange pepper (in lieu of 4 pepper tops) and present the entire salad in a serving dish. Honey or maple syrup may be substituted for the organic blue agave.