Quinoa Mango Black Bean Burrito
Posted: March 23, 2013 Filed under: Appetizers, Breakfast Foods, Fruit Dishes, Main Dishes, Mexican Dishes, Uncategorized, Vegan Options, Vegetarian | Tags: burrito, cilantro, mango, quinoa, salsa, tortilla, Tortilla Land 5 Comments »
(Becky, the Mama.)
Okay. I have an honest confession. If there were a support group for it, I should have joined. Here it is: I’m afraid of quinoa. Not of eating it, mind you. I actually love it and I know it is a vegetarian’s friends, full of all good things. One cup of the nutty, fluffy tasty grain provides over 8 grams of protein, 5 grams of fiber, along with goodies like magnesium, zinc, iron, potassium and all for around 220 calories
My first encounter with quinoa was all positive: my daughter-in-law Julie took me to an adorable coffee shop called The Red Cup in Mukilteo, Washington, overlooking the water. The kind of cafe with bright funky colors alongside soothing bohemian baristas in Birkenstocks and granny skirts.
They serve an organic warm, tasty burrito stuffed with quinoa and cheese that comes with tangy fresh mango salsa. I’ve often thought how much I’d like to try recreating one of those burritos, but I found my mind braking at this thought: “Oh, no, I’ll have to learn how to make quinoa.”
Finally, I told my daughter-the-vegan that I have a quinoa-making phobia. Her response? “Mom, you are going to laugh at yourself when you find out how ridiculously easy it is. Just use your $10.00 cheap-o rice maker and pretend it is rice.”
So today I faced down my fears. I marched to my rice maker, poured a cup of quinoa and 1 ¼ cups of water into the bowl, turned it on, then walked away slowly. When I returned, hesitantly, 15 minutes later… a miracle had occurred. The tiny little beads had burst and turned nutty and fluffy and … awesome.
The rest was easy and familiar: I grilled a tortilla, sprinkled a little cheese around, then layered quinoa, black beans, salsa, mango,cilantro and chopped green onions. Rolled that baby up, cut it in half at a diagonal. and dipped it in a bit more salsa mixed with diced mango.
I was immediately transported to that café in Seattle.
Just give me some Birkenstocks and a granny skirt and call me the “Quinoa Queen.”
Quinoa Mango Black Bean Burrito
Serves 1
1 medium to large Tortilla (white or wheat, I prefer Tortilla Land brand)
1/4 -1/3 cup grated cheese, depending on preference
1/3 cup cooked quinoa, warmed (click for Rachel’s simple directions)
2 T. black beans, warmed
1/4 c. diced mango, divided
Sprig cilantro, rough chopped (optional)
1 green onion chopped
1/4 cup salsa
Grill tortilla on both sides until brown in spots, hot and pliable. (Use a bit of olive oil if needed to keep from sticking.)
Layer cheese, quinoa, black beans, 2 T. magno, cilantro and onion.
Tuck in two sides and then roll up into a burrito. Cut on the diagonal, in half. Mix salsa with remaining mango and serve alongside the burrito.
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Kale “Popcorn” (or Leprechaun Food)
Posted: March 15, 2013 Filed under: Appetizers, Gluten Free, Kids Cooking, Sides, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: butter, kale, kid's snacks, leprechaun, olive oil, popcorn, sea salt, St. Patrick's day snacks Leave a comment »
(Becky the Mama)
As Kermit the Frog would say, “It’s not easy being green.” Only around here, the saying goes, “It is not easy to get my family to eat green things.” If, God forbid, a stray piece of “green stuff” – from chopped basil to green onions or kale – should land on my husband’s plate, he looks at me as though I’ve betrayed him…. with malice and forethought.
Thankfully children are more easily tricked… er… uh… persuaded. I told my grandson George that, together, we were going to make Green Popcorn. He was all in, as he loves to participate in any kind of “cooking with Nonny.” I had him tear the leaves off a bunch of kale into bite-sized pieces, then we rinsed them lightly and I let him spin the salad spinner, which one of his favorite kitchen tools. We then tossed the leaves in a bowl of olive oil and melted butter (butter helps give it the popcorn-taste) spread them on cookie sheets, sprinklee them with just a tiny bit of sea salt and baked until they were light as a feather. In fact, kale will almost fly off the cookie sheet after baking.
For extra fun I put them in popcorn bags, and sure enough, George LOVED them and asked for more. He ate almost a whole bunch of kale in one sitting. With this success behind me, I went after my husband in Sam-I-Am style. “You know that a lie I cannot tell, you will SO love green popcorn kale… “ He was willing to sample them and before he knew it he’d eaten the whole bowl.
“What do you think?”
“It really does taste like popcorn. I could eat this as a snack now and again quite happily.”
Eureka! Dr. Furhman, author of many books and PBS health guru, lists kale as the #1 food to help boost immunity and fight cancer. It’s got more iron than beef, lots of Vitamin C and K, is high in fiber and full of antioxidants. I’m posting this blog on St. Patty’s day, so you could tell you children that you are going to make some Leprechaun treats! Hey, whatever it takes to get your family to eat their greens and come back to report that they were “magically delicious”.
Kale “Popcorn” (or “Leprechaun Food”)
1 bunch fresh kale, leaves torn off of stem into chip-sized pieces
1 T. olive oil
1 t. butter, melted
Sea Salt
Preheat Oven to 350 Degrees
Rinse the torn up kale leaves then dry them very well in a salad spinner or blotting them on with clean tea towel. Toss them with clean hands in a bowl with the olive oil and butter. Spread the leaves out on a big flat cookie sheet, so they are just barely touching. Use two cookie sheets if needed.
Sprinkle VERY LIGHTLY with sea salt. (Just a pinch for the whole pan. Because the kale shrinks up it is easy to over-salt them.) Bake about 8 -10 minutes. Stay near the oven and check them often. When they are light as a feather and starting to brown and get crispy, remove them and let them cool to the touch. We like them still warm and fragrant, served in popcorn bowls or bags as a snack. They also make nice crispy toppings for soups or pasta dishes.
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Black Forest Greek Yogurt Parfaits
Posted: February 6, 2013 Filed under: Appetizers, Desserts, Fruit Dishes, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: Black Forest, cherries, cherry preserves, coconut yogurt, dark sweet cherries, Fage's yogurt, Greek yogurt, Hershey's chocolate syrup, mini chocolate chips, parfait, parfaits, So Delicious yogurt, yoghurt, yogurt 2 Comments »
“……even if you don’t know anybody, and you don’t know what’s gonna happen next, you should have your box of chocolates with you. You should eat your bowl of cherries. And that is what life is.”
― C. JoyBell C.
(Becky, the Mama.)
By the amount of Greek yogurt occupying grocer’s refrigerator shelves these days, I’m not the only one in love with its rich, creamy, tart texture and taste. I don’t even buy sour cream anymore and honestly can’t tell the difference. The 2% Fage brand is my favorite; so smooth with just the right amount of fat so that no one misses the cream.
Two of my favorite foods are sweet dark cherries and chocolate. (I agree with Dave Barry who says, “Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”) So it is no surprise that Black Forest Cake is one of my favorite treats, but alas, it doesn’t have many redeeming nutritional assets. So I come up with this quick, easy, decadent Black Forest Parfait, using my favorite Greek yogurt in place of a pudding. It was love at first bite. In fact, I just made a batch of them for everyone in our family as snack, to a happy chorus of “mmm.. mmms…yum, that’s good!”
It’s a dessert you can feel good about enjoying and sharing because the chocolate adds antioxidants, the yogurt is a great source of calcium and protein, and cherries are in the top 20 foods with the highest amount of antioxidants. Also, cherries are one of the few foods that have melatonin in them, for a restful night’s sleep. Finally, by starting with unsweetened yogurt, you can control the sweetness to your own taste.
Black Forest Greek Yogurt Parfaits
Makes 2 parfaits
Ingredients
1 1/3 cups plain unsweetened Greek yogurt (Vegans can substitute So Delicious Coconut Milk “Greek Yogurt”)
1/4 c. Hershey chocolate syrup, plus a little some for decorating parfait tops (Vegans need to use a milk-free chocolate syrup)
Agave nectar to taste
2 T. mini chocolate chips (vegans use vegan chocolate chip)
1/2 c. dark sweet cherries (frozen, pitted; if they are large, cut them in half)
2 T. cherry preserves I love Bonne Maman French preserves, now available in most grocery stores. They do not have any corn syrup and are full of fruit!
Directions:
In one bowl mix yogurt with chocolate syrup. Add agave nectar if you like until it is as sweet as you prefer. In another small bowl mix the cherries and preserves.
In a tall clear mug or parfait glass, put about 1/3 cup of chocolate yogurt mixture, then put a layer of the cherry mixture on next, about 1/4 cup. (Reserve about a Tablespoon to decorate top). Follow this with another layer of chocolate yogurt (about 1/3 cup) and a nice squiggle of chocolate syrup. Top with 1 T. mini chocolate chips and a dollop of cherry mixture for decoration on top. Repeat in another mug or parfait glass.
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Golden Parmesan Chickpeas & Garlic Slices
Posted: January 27, 2013 Filed under: Appetizers, Main Dishes, Sides, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: agave nectar, chick peas, football party, garbanzo beans, garbanzos, garlic, olive oil, Parmesan cheese, sea salt, Super Bowl Snacks Leave a comment »
(Becky, the Mama.)
So, this is the story of how I ended up eating an ENTIRE CAN of garbanzo beans (chickpeas) in one sitting yesterday.
My daughter’s slow and steady vegan influence upon me seems to have caught fire of late. Either that or I had some really awful meat-based meals last week. We went away to a hotel for fives days so that I could finish up my part of some detailed edits on our upcoming memoir, We Laugh, We Cry, We Cook.
During my self-imposed confinement I ordered an “Asian Salad” from the hotel café –which turned out to be tasteless squares of chicken tossed in wilty Iceberg lettuce with a thick flavorless mayo-based dressing. Later, hope still afloat, I ordered a gyro, which was made from salt-less pre-cooked dry roast beef chips smothered a sauce that tasted of thickened water. I arrived home a few days later with a sudden and strange aversion to anything cut from cow or fowl. I almost kissed my fridge and pantry, so happy was I not to be at the mercy of restaurant cooks who are lacking in taste buds.
Searching for a quick meatless meal, I remembered that Rachel roasts chick peas in the oven with a little olive oil and seasoning. They are yummy and easy. “I’ll make some roasted chickpeas!” I said to myself. “I’ll get loads of protein and fiber and I won’t have to eat meat today.” (There are 7 grams of protein and 6 grams of fiber in ½ cup of garbanzos, and a scant 125 calories.)
Well, one idea led to another and by the time I finished, I created a snack that I could not stop eating until every single bean (or pea) was gone. It began when I decided to try sautéing the garbanzos in olive oil in my trusty iron skillet. Then I threw in some sliced fresh garlic near the end of the cooking time so they could turn a golden brown (but not burn) and add extra flavor and crunch. After draining them on a paper towel, I squiggled a touch of agave nectar over them to give the beans and garlic a light sweet, sticky surface then sprinkled them with sea salt and Parmesan cheese.
These little snacks have it all going on: some crunch, some chewiness, some garlic, some salty and savory, and just a hint of sweet. They can be eaten out of hand or tossed on a salad or atop a pasta for a quick vegan or vegetarian treat.
They would go fantastic with an ice cold beer at a Super Bowl party this weekend for vegans, vegetarians and omnivores alike. (Although vegans will need to use Vegan Parmesan Cheese, found at most health food stores. I keep this on hand for Rachel and Jared and it’s quite tasty.)
Golden Parmesan Chickpeas & Garlic Slices
Ingredients
1 16 oz can chick peas (or garbanzo beans), drained (I do this on a paper towel to get them as dry as possible)
¼ cup olive oil
3 to 5 garlic cloves (depending on how garlicky you like your food) peeled and sliced thin
2 t. agave nectar
Sea Salt to taste
Parmesan Cheese to taste (start with 1 Tablespoon and add more if you like)
Directions
Pour oil into a skillet and heat until very hot. Put chickpeas in skillet and let them get brown on most sides. Just before the chickpeas are ready to take out of the skillet, add the garlic slices and sauté until brown. (If the pain is dry, you can add more oil at any time.)
Drain the chick peas and garlic on a paper towel. Put into a bowl and gently toss with agave nectar. Add sea salt and Parmesan cheese to taste. Serve warm or at room temperature. Excellent source of protein and fiber atop salads, sandwiches or pasta.
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Marinated Portobello Pizzas
Posted: January 10, 2013 Filed under: Appetizers, Gluten Free, Italian, Main Dishes, Pasta, Sides, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: balsamic, cheese, Italian dressing, mozzarella, Parmesan, pepperoni, pizza, pizzas, Portobello 2 Comments »
(Becky, the Mama.)
As long as I can remember I have wanted to be Italian. I look Italian. I FEEL the inner, fiery passions of an Italian. I love the way every little word in Italian sounds like music, or a romantic flirtation.
I met a beautiful grandmother from Sicily a few years ago, at a friend’s house in Denver, and after chatting a bit, she asked me if I was Italian. Be still il mio cuore (my heart).
I said, “No, but I really, really want to be.” What I didn’t say, but what I wanted to say was, “I want to live under the Tuscan sun by day, and I want the moon to hit my eye like a big pizza pie at night. I want to eat gelato and drink café in a piazza.” (And I want an excuse to use words “gelato,” “café” and “piazza” in a sentence every day.)
This lovely lady, immediately recognizing my Inner Sophia Loren said, with a wave of her hand, “No worries, I will make you Sicilian.”
“You will?”
“Yes,” she said, and then she ceremoniously took my face in her two cupped hands, looked in my eyes and said, “Now you are Sicilian.”
Poof!
So there ya go.
In honor of my bestowed-upon Sicilian-Italian-ness, I offer these beautiful little marinated Portobello pizzas for your eating and snacking pleasure today. You can fill them with anything you have on hand that you enjoy, the possibilities are endless: mozzarella, tomato and fresh basil; goat cheese, sun-dried tomatoes and pesto; chopped veggies and lentils in a marinara sauce with vegan cheeses; humus and olives and red roasted peppers; chicken, asparagus and Alfredo sauce. I could go on and on, as we Italians are prone to do.
I filled these Portobellos with a rich home-made marina sauce I mixed with some leftover diced roasted veggies. Then I sprinkled them with mozzarella and Parmesan and topped with a few slices of turkey pepperoni.
Muah! Easy, pretty and delizioso! If you think ahead, try to pop the mushrooms into the marinade as soon as you bring them home from the grocer. The longer they marinate the better they taste! I ended up marinating these for almost 3 days. They were so juicy and flavorful.
This recipe has almost no carbs, is gluten free, and can easily be adjusted to be vegan or vegetarian. If you have lots of people over for a party who are all on special diets (and who isn’t these days? ) you can even make them to order. (Or let your guests make their own.)
Marinated Portobello Pizzas
Makes 2 Portobello Pizzas
Ingredients:
1/3 cup of your favorite Italian or balsamic salad dressing
2 large Portobello mushrooms
½ cup of your favorite marinara or spaghetti sauce (mixed with any chopped leftover veggies you like)
2 T. grated mozzarella cheese (or a slice of fresh buffalo mozzarella)
2 T. Parmesan cheese
6 to 8 slices of turkey pepperoni (it has 70% less fat that regular pepperoni and the same amount of flavor)
Directions:
Marinate the mushrooms in the dressing for at least four hours or up to several days in a tightly covered container. (Put in fridge if you are marinating more than 4 hours. Otherwise you can leave the mushrooms to marinate on the counter top.)
Next, broil or grill the mushroom on both sides until the get grill marks or start to brown. Turn stem side up and carefully cut off the stem. (I chopped the stem and added it to marinara.) Place a generous spoonful of chunky marinara sauce on the mushrooms (about 1/4 cup each) then sprinkle each with a tablespoon of mozzarella and Parmesan. Finally top with pepperoni. Bake or Broil (about 6 inches from heat) until cheese is melted and pizzas are heated through. Now THAT’S amore!
Roasted Eggplant & Red Pepper Tapenade (Or “That Yummy Stuff”)
Posted: December 26, 2012 Filed under: and Spreads, Appetizers, Italian, Sauces and Dressings, Sides, Snacks, Uncategorized, Vegan, Vegetarian, Veggies | Tags: capers, eggplant, garlic, greek, italian, Mediterranean, Naan, New Year's Eve Appetizers, olives, onion, Party Appetizers, pepperoncinis, peppers, Pita, red onion, roasted, Room Temperature Appetizers, taenade, tomato paste Leave a comment »
(Becky, the Mama.)
The first time I created and served this recipe for a patio party, guests kept saying, “Oh my goodness, what IS this yummy stuff?” I struggled to describe what is was, because, as is so often the case, I just put whatever sounded good to me into a pan and crossed my fingers. This recipe began with a pan of diced roasted Greek veggies that becomes a colorful, intensely flavored Mediterranean topping for wedges of hot grilled Naan bread, alongside hummus and a lemon-zest ricotta. If I were to be asked to create a “perfect bite” on some sort of home cook’s competition, I’d serve this Roasted Eggplant and Red Pepper Tapenade on top of, well, just about anything.
This hearty appetizer is perfect with a glass of good wine, either on a hot summer day or a cold winter evening. It is wonderful at just about any temperature but probably best served a room temp which makes it a great no-fuss appetizer for parties. (Also perfect for New Year Celebrations coming up.)
I must confess, I am a little sad when there is not a container of “Yummy Stuff” in the fridge somewhere. It’s become my favorite condiment on top of fresh grilled Naan or Pita,burgers or sandwiches, or as a topping to punch up flavor in everyday spaghetti. If you are vegan, it’s especially nice to keep on hand to add a quick burst of color and flavor to lentils, beans, brown rice or quinoa.
Roasted Eggplant & Red Pepper Tapenade
(Or “That Yummy Stuff”)
* Recipe of Roasted Veggies below,cooked, cooled and diced to desired “chunkiness” for spreading
1 T. olive oil
2 T. tomato paste
1 T. red wine vinegar
1 ½ t. sugar
Couple of shakes hot pepper sauce (like Tabasco) to taste
1 T. capers or 1 T. finely chopped pepperoncini peppers
5 large green stuffed olives, sliced (may use black olives if you prefer)
1/3 c. chopped dried tomatoes
1 to 2 T. water, if needed
Salt and pepper, if needed
Directions:
In medium to large skillet, heat olive oil. Add diced roasted Garlic Greek Veggies. Add tomato paste, vinegar, sugar, capers or pepperoncinis, sundried tomatoes, and olives. Stir and cook in skillet until sauce is thick, well-blended and hot and some of the “vinegary” smell and taste is cooked out, about 2 minutes.
Add water if needed, but keep the tempenade thick. Serve warm, room temperature or even cold if you like. It is amazing on grilled Naan or pita bread atop hummus, fabulous as a thick relish-like topping for a Greek-style burger or any sandwich.
Mediterranean Garlic Roasted Veggies
Preheat oven to 350 degrees
Ingredients:
1 eggplant, peeled and diced about 1 inch cubes
1 red pepper, seeded, stemmed and rough chopped in big chunks
3 big cloves garlic (or 4 smaller ones)
1 red onion, peeled and rough chopped in large chunks
3 T. olive oil
1 T. balsamic vinegar
Fresh ground sea salt and pepper (light sprinkling over all)
Directions:
On a large baking sheet sprinkle olive oil and balsamic vinegar. Place chopped eggplant, red pepper and red onion on pan. Using clean hands mix the veggies with the oil and vinegar and then give the whole thing a light sprinkling of fresh sea salt and pepper. Put whole garlic cloves somewhere on pan either wrapped in foil or parchment with a little olive oil; or use a small clay garlic roaster.
Roast veggies for about 20 to 30 minutes or until veggies just begin to get soft and brown-blackish in spots. Smash soft roasted garlic into a paste with flat edge of knife or fork, and toss with veggies.
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Laugh, Cry, Cook Thanksgiving Round-Up (Lots of Vegan & Gluten-Free Options Everyone will Love)
Posted: November 12, 2012 Filed under: Appetizers, Breakfast Foods, Desserts, Fruit Dishes, Gluten Free, Main Dishes, Salads, Sides, Snacks, Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: allergy-free holidays, glutten-free Thanksgiving menu, healthy Thanksgiving, modifiable meals for holidays, vegan Thanksgiving menu Leave a comment »The other day while I was, ahem, procrastinating on doing some actual writing, I decided to organize my Pinterest boards. Obviously, that is a priority two weeks shy of a deadline. And while I was at it, I made a Vegan Thanksgiving Pinterest Board with all the recipes I have made or posted that would make lovely vegan dishes at Thanksgiving. Most are mine, some are moms, and a few are from some of my other favorite blogs.
I thought, in the midst of the final edits and recipe testing for the book and what not, instead of creating something new for my post this week, I’d round up some of our favorite recipes from this blog for Thanksgiving. Most are either vegan or can be easily made vegan with a few modifications, some are gluten-free, and a few are neither.
As a vegan myself and friend to many people with dairy, gluten, and even poultry allergies, I hope this list will give others with different eating habits some ideas for Thanksgiving dinner. I also hope it will be helpful to those who are cooking for people like me this Thanksgiving. Serving one or two special dishes for the “weird” eaters in your life is a way to show how much you love and care for them and to let them know you honor and respect their food choices. Believe me, it means more than you can know to arrive at someone’s home and realize they thought of you while planning their menu. It means they think you matter and want you to feel included at the family table. One yummy dish can say all that.
Jared, Jackson, and I will be heading to Colorado to spend Thanksgiving with Mom and Greg and to celebrate turning in our book. Whoohoo! It’s always a fun time when we get together. We laugh. If we’re lucky, we might even laugh until we cry. And of course, we cook!
Enjoy this Thanksgiving Roundup!
Oh, and I’ve updated our recipe page too, if you want to browse all of our recipes for your own holiday inspired pinterest board. 
ENTREES
Topless Veggie Pot Pie
Topless Veggie Potpie
You might want to make up another name for your grandmother 
**Vegan
Rustic Iron Skillet Pot Pie
Rustic Iron Skillet Pot Pie
Would be great with shredded Turkey or Chicken, crumbled tempeh, or Chik’n Strips.
**Vegan variations listed in recipe
Fresh Corn & Roasted Poblano Soup
Fresh Corn & Roasted Poblano Chowder
If you are looking for something a little less traditional, this is one of our favorite fall dishes. It would make a delicious alternative for vegan or vegetarian guests. Adding a little Field Roast Applewood Sausage makes this a filling entree.
**vegan, gluten-free (optional vegan sausage contains gluten)
Roasted Cabbage, Sausage & Honey Balsamic Glaze
Roasted Cabbage & Sausage with Honey Balsamic Glaze
I love my mom’s anecdote with this recipe. It will probably still be fitting for some of our family tables following this intense election. “Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over. This is one of those simple, delicious, comforting meals that could possibly bring about World Peace. At least at your dining table.”
**Vegan variation listed in recipe, gluten-free (vegan variation contains gluten)
Spicy Hominy, Kale and Butter Bean Bowl
Spicy Hominy, Kale, & Butterbean Bowl
Another one of our fall favorites. I make variations of this at least every few weeks in the cooler months. It is filling and nutritious and has lots of bright pretty colors. Sometimes I add diced butternut squash for even more fall flavor. It simmers in one pan in less than 30 minutes and can easily be re-heated, so it makes a great alternate meal for vegans at the table without taking up much extra time or kitchen space.
*vegan, gluten-free
APPETIZERS AND SNACKS
Let kids decorate their own Gobble-Gobble Turkey Toasts
Gobble-Gobble Turkey Toasts with Pumpkin Butter
Hold your little ones over until dinner and entertain them at the same time by letting them decorate their own Gobble-Gobble Turkey Toasts with Pumpkin Butter and a variety of toppings like chocolate chips, shredded coconut, walnuts, and dried cranberries. This is a fun way for vegans to incorporate turkeys into their child’s Thanksgiving experience.
**vegetarian, vegan-friendly, gluten-free friendly with gf bread
Warm Stuffed Dates
Warm Stuffed Dates: Two Minutes, Two Ingredients
These appetizers or snacks are so quick and easy, any one of your kitchen helpers could make them. They are melt-in-your mouth delicious when warm, but still great when they cool to room temperature, making them easy to make ahead and just leave out for the grazers. They also provide quick energy for a busy cook.
**Vegan, gluten-free
Carrot Cake Chutney
“Carrot Cake” Chutney (Topping for Cream Cheese & Crackers)
This stuff is amazing on crackers, but also a fun carrot cake “mix-in” for yogurt or ice cream. An easy and unique treat to serve at your next party or bring to a hostess.
**vegetarian, gluten-free, (chutney is vegan and you can easily sub vegan cream cheese)
Pumpkin Spice Dip for Apples (with Extra Toppings for “Double Dipping”)
Pumpkin Pie Dip with “Autumn Leaf” Apples
This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. A friend of mine has a daughter who can’t have dairy and she told me she’s almost embarrassed to admit how many times they’ve made this recipe. In her words, they “can’t get enough!”
**vegan, gluten-free
SIDE DISHES
Baked Macaroni & Cashew Cheese
Baked Macaroni and Cashew Cheese
Non-vegans love this dish too and are always shocked when they find out there is no cream or cheese. Compared to real mac & cheese, this is more like a creamy pasta casserole. With the addition of some chickpeas, I often serve it as an entree.
**vegan, gluten-free w/ gf pasta
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
We probably need to retake these pics. It looks much prettier than the picture shows and it tastes amazing. My mom made this for me and I made her promise me she didn’t sneak meat in it. The walnuts really transform into a meaty texture. We both love this dish.
**vegetarian, vegan variation listed
Roasted Red Pepper Quinoa
This is my go-to quinoa recipe. It’s so easy and with a rice maker, it basically cooks itself while you get the rest of dinner made.
**vegan, gluten-free
Balsamic Roasted Garlic Vegetables
Roasted veggies are delicious on any occasion and even the pickiest veggie eaters often find they like vegetables that have gotten crisp and sweet in the oven.
**vegan, gluten-free
Orange Glazed Carrots
Sweet, buttery orange glazed carrots are the perfect compliment to any Thanksgiving dinner.
**Vegan with sub of Earth Balance, gluten-free
Sweet n’ Sour Green Bean with Bacon
Sweet n’ Sour Green Beans and Bacon
A nice alternative to the traditional Green Bean Casserole at Thanksgiving.
**Vegan variation listed in recipe
SALADS
Creamy Vegan Fruit Salad Dressing
Fruit Salad with Creamy Dressing
Perhaps the best fruit salad dressing we’ve ever tasted. This easy delicious two ingredient recipe will be your new favorite topping for everyday and holiday fruit salads. We promise you we’re not exaggerating.
**vegan, gluten-free
Cranberry Orange Kale Salad
This sweet orange marmalade dressing goes perfectly with massaged kale greens, dried cranberries, and slivered almonds. Kale is a great green for serving at dinner parties or holidays because it holds up well in dressing. In fact, you can dress this the day before and it will only taste better the next day. Just pull it out of the fridge, and sprinkle with toppings.
**vegan, gluten-free
Fruit & Almond Kale Salad with Clementine-Maple Dressing
Fruit & Almond Kale Salad with Clementine Maple Dressing
Another yummy kale salad option. This one is packed with lots of nuts and seeds, making it a nice filling salad for those who may skip out on the turkey or for your health conscious dinner guests.
*vegan, gluten-free if you sub tamari for the soy sauce
DESSERTS
Luscious Pumpkin Mousse Pie
Coconut has become a best friend in the Laugh, Cry, Cook kitchens. Even though my mom eats dairy, she too is hooked on the wonders of the cold cream from a full-fat coconut milk. Whip it into a whipped cream topping, use it for a yummy pumpkin pie dip (see the snacks and apps), and even make this Luscious Pumpkin Mousse Pie with it. Don’t even bother telling the guests it’s vegan…they will NEVER know. We think it may be the best pumpkin pie either of us have ever had.
**vegan
Butternut Squash and Pumpkin Bread Cobbler
Pumpkin Spice Butternut Squash Cobbler
A grown-up autumn twist on an old easy summer favorite that called for a can of peaches and a yellow cake mix. This version uses butternut squash and pumpkin spice bread mix instead.
**vegan
Healthy Apple Crisp
Buttery, not-too-sweet, crunchy and rustic. It has no refined sugars, but is made with natural coconut sugar and tad of pure maple syrup. The topping has no flour: it is all oats and nuts and seeds, giving it a fabulous crunchy texture. It is loaded with fiber and protein, a comforting autumn dessert, and healthy enough to serve the next day for fruit-nut breakfast oatmeal – re-heated and served with a little milk, cream or almond milk.
**vegan, gluten-free w/ gf oats
Warm Chocolate Coconut Almond Cake
A vegan version of a German Chocolate Cake that my mom keeps bragging about. Mom, can I make this my official request for this to be served at our Thanksgiving? Thank you!
**Vegan
Honorable Mention Desserts:
We have so many yummy desserts, but this post is getting super long, so I’ve just linked to a few more worth checking out.
Refreshing Mandarin Orange and Pineapple Cake (vegan friendly)
No Bake Apricot Bars (vegan, gluten-free)
Blueberry Oat Nut Bars (vegan and gluten-free friendly — see Rachel’s variation in the comment section)
Coconut Covered Cherries (vegan, gluten-free)
Powerhouse Chocolate Pudding Pie (vegan, gluten-free option)
Pumpkin Cookie Butter Cookies (vegan)
Superfood Hemp Chocolate Treats (vegan w/ vegan chocolate)
BREAKFASTS
Yes, breakfast is still the most important meal of the day…even on Thanksgiving. No one wants the cook to pass out from low blood sugar levels in the middle of prepping dinner.
Kinda’ Healthy Vegan Apple Fritters
Kinda’ Healthy Vegan Apple Fritters (vegan)
Sweet Pecan Pie Breakfast Oatmeal (vegan, gluten-free friendly)
Healthy Cinnamon Raisin Oatmeal (vegan, gluten-free friendly)
Some hints for cooking for vegans
Some of your favorite dishes can be easily modified for a vegan guest if you just know a few tricks.
Eggs: 1 T. of flax meal mixed with 3 T. of warm water will gel up in a few minutes and can be used as an egg substitute in most baked goods. 1/2 a banana also usually works in sweet breads or muffins.
Butter: Earth Balance is a delicious vegan butter substitute. In fact, if you already use margarine, you’ll hardly notice a difference int the taste. It is readily available at Whole Foods and Krogers here. My small town Wal-Mart even started carrying it.
Milk: Unsweetened almond milk is my favorite substitute for most of my cooking. It has a very mild taste so it doesn’t overpower a dish. Soy milk seems to have the best results for baking cakes and cupcakes though I usually use almond milk anyway because it’s what I have on hand.
Buttermilk: Add 1 T. of vinegar or lemon juice to 1 c. soy milk (soy does work best for this trick) and let sit for about 10 minutes. (FYI, this trick happens to work with cow’s milk too, if you don’t have buttermilk on hand and aren’t dairy-free.)
Meat: Don’t assume that the vegans in your life will be thrilled with a fake chicken breast as their main entree. Some will, but many of us, especially the ones who technically try to follow a plant-based diet, don’t actually eat many of those processed fake products. I have found a few that I like: Field Roast Applewood Sausages are my favorite meat substitute. They are GMO and soy-free and taste delicious. I’ve used the Chick’n Strips a few times too and those are pretty good on a pizza or something. Whole Foods has a Chick’n Salad in their deli that is quite good. I like cooking with tofu, but it’s taken me some time to learn how to make it taste good. Really, you don’t need fake meat or even soy to have a filling meal. Lentils, split-peas, chickpeas, and beans are all healthy filling options and can easily replace the meat in a lot of recipes.
Cheese: Vegan cheese substitutes are getting better and better all the time. Daiya is the most common shredded cheese substitute. It’s pretty good. We like it on our pizza. Though I don’t think it will fool anyone into thinking it’s real cheese. There are also cream cheese and sour cream substitutes that are pretty good, especially if used in a recipe or dip. I have a recipe on the blog for Nacho Cheese using cashews and sunflower seeds. The cashew cheese for the macaroni (above) could be used for any other casserole type dish as well. Their are also lots of recipes online for different cheeses, like ricotta cheese or parmesan. One of our readers even left a tip that you can make your own sour cream and cream cheese. If you can think it, some food blogger has probably blogged it.
I hope you find this helpful as you prepare a Thanksgiving meal that includes all the different palates in your family at one table. May the food join your family together in love and respect for one another. May we all honor each other and our differences on this day of gratitude and thanks.
Pesto Ricotta & Eggplant “Lasagne”
Posted: October 1, 2012 Filed under: Appetizers, Main Dishes, Pasta, Vegan, Vegan Options, Vegetarian, Veggies | Tags: eggplant, eggplant lasagne, marinara, mini peppers, pesto, ricotta, veggie dip, veggie lasagne 4 Comments »
Lemony Pesto Ricotta
(Becky, the Mama.)
Yesterday I went on a wild cooking spree, working as I do, at top speed, to get several dishes prepared. Then once the kitchen looked like it had been ransacked by a herd of goats with ADD, I started in to clean it. When I load the dishwasher, I know that my husband is pulled in two emotional directions. On the one hand, he is glad that I’m the one loading it so he doesn’t have to. On the other hand, he is nervous as a long-tailed cat in a room full of rocking chairs, knowing that I will take a lot of creative license in my loading technique. He is the one who first said, “Becky, you load a dishwasher just like a drunk monkey.”
In this case, a picture may be worth a paragraph of words:
Greg is my daughter’s stepdad, but in organization and cleanliness, you’d swear they were related by blood. So, for fun, I sent the picture above to Rachel, and within minutes she sent me this side-by-side comparison:
People ask, “Do your dishes get clean when you load them this way?” And I say, “Not all of them. But, miraculously, about 90 percent of them DO!” I can deal with the other 10 percent later, when I hurriedly run them through the dishwasher again.
Though the kitchen was a disaster for awhile, I did produce several mouth-watering dishes. (Some to be shared in later posts.) The first dish I made was born from a love of the flavors in pesto, but discouragement with the pesto calories. I wondered what it would taste like to fuse all the ingredients in classic pesto with ricotta cheese, cutting out the olive oil. Part skim ricotta has a generous amount of protein while low in calories. I LOVED the results. Light, lemony and creamy with the crunch of walnuts, the zip of basil and garlic. With the addition of a little Greek Yogurt it made a wonderful dip for veggies and topping for crostinis. (Small slices of French bread, toasted, usually with olive oil.)
Then I wondered how this “pesto ricotta” would taste with broiled eggplant, in layers, with a marinara sauce? I could have eaten the entire pan full of it, but my 22 year old nephew Jordan – who is living with us now, and had never had eggplant before in his life – beat me to it! He gave it two enthusiastic thumbs up. It’s an easy, tender, healthy and vegetarian dish, loaded with flavor, that I will definitely be making again. I bet the pesto ricotta would also be amazing on hot pasta with roasted veggies, maybe some sliced vegan or Italian sausage…..
Ricotta “Pesto”
16 oz. Part Skim Ricotta Cheese (Vegans can sub Tofutti or mashed drained, white beans. If you use it to make the eggplant dish, mashed cooked white potatoes would also be great.)
Juice of one lemon, plus all of its zest
½ c. walnuts
Big handful of basil
2 cloves fresh garlic, peeled
1/4 cup grated Parmesan cheese (Vegans omit or sub with Vegan Parm cheese)
Salt and pepper to taste
Directions:
Put all ingredients into a food processor and process until walnuts are chopped fine and rest of ingredients are well blended. Add salt and pepper to taste.
Ricotta Pesto Topping for Veggies and Crostini
Use the recipe above, but add 2 T. plain Greek yogurt. Stir and serve with crisp veggies and crostinis
Ricotta Pesto Eggplant “Lasagne”
Ingredients:
Recipe of Ricotta Pesto Above
2 Eggplants, peeled and sliced ¼ inch rounds
Approximately ¼ cup olive oil
Salt and Pepper
3 cups marina, your favorite brand or homemade (I whirl 28 oz can crushed tomatoes in a blender with garlic, 1/4 onion, handfull of basil, dash red wine, 1 t. oregano, 1 T. brown sugar, 1 t. salt — simmer a few minutes and call it marinara.)
½ cup grated Parmesan cheese (more if you like)
Directions
Heat oven to Broil. Place eggplant slices in a single layer on a large cookie sheet. Brush with olive oil, season very lightly with salt and pepper.
Broil about 4 inches from heat, keeping a close eye on the eggplant. As soon as it begins to turn golden in places, take the cookie sheet out of the oven, carefully turn over the eggplant with a flat spatula, brush with more olive oil and salt and pepper. Broil this side, too, until slightly golden and eggplant is pliable and soft. Take out of oven, let cool a bit.
Change oven temp to 350 degrees for baking.
Grease a square pan or round pan with a little olive oil. Place one layer of eggplant in pan. (Using 1/3 of the eggplant slices.) Top with ½ the ricotta mixture. Top with 1 cup marinara sauce. Layer again with eggplant, ricotta, and marinara in the same portions. Top with layer of eggplant and final cup of marinara.
Top with grated Parmesan cheese. Bake for about 25 minutes until dish begins to bubble and Parm is golden brown. Let sit for 10- 15 minutes before cutting in slices to serve.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pesto Ricotta & Eggplant”Lasagne”
The URL: http://wp.me/p1UwM9-Iv
© Copyright 2012 – All Rights Reserved
Pumpkin Pie Dip with “Autumn Leaf” Apples (Vegan)
Posted: September 8, 2012 Filed under: Appetizers, Desserts, Fruit Dishes, Gluten Free, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: apples, caramel apples, cinnamon, dip, double dip apples, ginger, latte, nutmeg, pumpkin, pumpkin pie, spice 5 Comments »Pumpkin Pie Dip for “Autumn Leaf” Apples (with Extra Toppings for Double Dipping)
(Becky, the Mama)
Autumn. Nip in the air. Pumpkin Lattes and Pies. Crisp sweet apples. Back-to-School…..
I was thinking today about the days when my children were young and how hard it was for me to organize my own purse, much less try to get four children enrolled in school. I remember one day in late August, I took my youngest child Gabe with me to fill out the paperwork required to finish up enrolling his older three siblings in Lone Oak Elementary. I was at the school’s library, sitting in a pint-sized child’s chair, scooted up to a big a round table with a stack of intimidating forms in front of me. I had to concentrate so hard to remember all the kids’ birth dates and Who had What Vaccinations When — all while trying to keep one eye on three-year-old Gabe. Thankfully, my little boy was keeping himself entertained, quietly roving around looking at the childrens’ books on the shelves. He wasn’t even pulling them off the shelf, but seemed to be happy just gliding along touching the books. What a good boy, I thought.
It was only after I finished the final form and looked up that the truth came into clear focus. Gabe had found a brand new book of postage stamps in my purse and had been busily licking and sticking all of them to the library shelves, as he quietly walked and browsed. As an absentminded mom of four, this sort of thing happened with great regularity, which meant I never lacked material for my books, but also meant I was always exhausted.
To exhausted hard-working mothers of young children everywhere, here’s a hug and a super simple recipe for a Back-to-School pumpkin spice treat that I think you will love as much as your kids will. I’ve seen a few recipes for something similar on Pinterest, but these recipes call for Cool Whip and powdered pudding mix, and I really try to avoid food with ingredients with alien names I cannot pronounce.
This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! (Bonus: it is also vegan and dairy-free.) The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. (Or for “grown up parties” with less mess, guests can spoon desired toppings over their dipped apples on pretty plates.) I used ground almonds and mini-chocolate chips, but you could use coconut flakes, hemp seeds, crushed cereal, granola, or finely chopped (or ground) candied ginger. So many possibilities, probably sitting on your pantry shelves right now!
A word about this recipe: It uses canned coconut milk, and it needs to be the full fat kind, preferably organic – the type that separates into a solid lump cream and liquid in the can. I’ve found that I can just shake the can when I’m at the grocery store (typically coconut milk is on the Asian aisle) next to my ear, and if it does not slosh, then it has already separated and is exactly what I want! I always keep a couple of cans in the fridge so that they are ready for whipping and serving in a variety of recipes, such as this one. I actually prefer it to “cow cream,” even though I am not on a dairy-free or vegan diet. You can serve this fruit dip right away, but it will get creamier and fluffier in texture if you refrigerate for an hour or so before serving.
Pumpkin Pie Dip for “Autumn Leaf” Apples
Makes 1 ½ cups
Ingredients:
1 can organic whole fat coconut milk, divided — separate “cream” from “milk” (Thai Kitchen, ORGANIC, not “lite” brand always works for me and is readily available in most regular grocery stores in the Asian aisle.)
1/2 cup mashed cooked pumpkin – fresh or from a can
2 t. pumpkin pie spice (or 1 t. cinnamon plus ½ t. nutmeg and ½ t. ginger, 1/4 t. ground cloves)
1 t. vanilla
½ t. salt
3 T. brown sugar
2 t. maple syrup
Extra cinnamon for sprinkling on top (Saigon cinnamon is especially good)
Some of the ingredients that go into this wonderful pumpkin spice dip
Small cups of toppings of your choice for “double-dipping” apple slices: mini–chocolate chips, ground or finely chopped nuts, seeds (hemp, sesame, pumpkin, sunflower), coconut, crushed graham crackers or cereal…use your imagination and what is in your pantry!
Sliced apples for dipping, about one apple per person. (An assortment of Green and Red and Yellow apple slices are so pretty on a plate — looks a little like autumn leaves.)
Directions:
Using a mixer, whip the solidified “cream” part of out of the can of cold, full fat coconut milk. Add the pumpkin and whip again until creamy. Slowly pour in the leftover liquid coconut “milk” from the can, continuing to mix until you have a consistency for the dip that you like. (If you are going to refrigerate this before serving, remember the dip will “set up” and become thicker as it gets colder, so you may want to use all the liquid in the can. If you are in a hurry and want to serve right away, you may not want to use much of the liquid.) Add the remaining ingredients. Sprinkle the top of the dip with cinnamon and gently swirl with a knife. Put in the fridge for an hour before serving, if you have the will power to resist eating it all right away, so the coconut milk will stiffen up a bit and yield a fluffier thicker dip.
For kids: Serve with a colorful array of sliced apples (you can call them “Autumn Leaves”) and small cups of toppings for “double dipping.” It will be a little messy, but this is part of the fun for kids. Fun treat for after school snacking, Halloween and Fall Festivals, or Thanksgiving dessert.
For grown-ups: For a less messy, more sophisticated way to serve — put little spoons in each of the cups of toppings and encourage “sprinkling” the toppings over the dipped-in-pumpkin pie dip apples, on their individual party plates. You can let grown ups use forks to spear the apples for dipping as well, if you prefer.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pumpkin Pie Dip for Apples
The URL:http://wp.me/p1UwM9-G1
© Copyright 2012 – All Rights Reserved
Broiled Fresh Peaches with Gorgonzola and Honey
Posted: August 31, 2012 Filed under: Appetizers, Desserts, Fruit Dishes, Uncategorized, Vegan Options, Vegetarian | Tags: Andrew Scravini, Blue Cheese, Foodista, Gorgonzola, honey, IFBC, International Food Bloggers Conference, Kathleen Flinn, peaches 6 Comments »
Broiled Peaches with Gorgonzola and Honey
(Becky, the Mama)
So much to learn, so many creative foods and wines to try, so many wonderful chefs, photographers and food bloggers to meet at the Foodista sponsored conference (International Food Bloggers) in Portland last week. I have unpacked my suitcase stuffed with notes and free goodies, but it will take a month to unpack my brain and apply what I’ve learned. Andrew Scrivani, New York Times food photographer, gave us dozens of practical tips I cannot wait to try. (Be sure to click on Andrew’s name if you love food photography. If you aren’t hungry now, you will be soon.) In my photo above, you’ll notice the honey dripping slowly from the honey dipper. Who knew that drips and drops makes food look more tantalizing? Well, now I do. I also know that I probably need to upgrade from my $99.00 hot pink Samsung digital camera to a pricey grown up camera sometime in the near future. Sigh.
Another highlight for me, besides the chance to be with my darlin’ daughter Rachel, adorable grandbaby Jackson, and fabulous editor, Carolyn McCready, was to meet some bloggers and food authors I’ve admired. I had just listened to the audio tape of the book Kitchen Counter Cooking School (dubbed as Michael Pollan meets “What Not to Wear”), loved it and recommended it to many. How fun to meet Kathleen Flinn, the book’s author, in person. I’ve written dozens of books, but I still get starstruck when I meet an author-in-the-flesh whose work I admire. Kathleen was gracious, down-to-earth and charming. Be sure to click on her name to get more details about her life and books.
You may wonder if I was able to pull off this fairly new role as “professional food blogger” without being detected as the messy, clutzy amateur cook that I actually am. In two words: not really.
I’m not a fan of mingling, so I took a deep breath to suck in all the courage in the air, then entered the huge, elegant wine tasting party bustling with eager bloggers. Pausing near the door, I bravely introduce myself to a cheerful foodie. We exchanged business cards, just before someone informed me I was leaning on the light switches and had turned off all the lights in the room. I smiled weakly, and headed straight for a table of pinot noir, sipped a bit too eagerly, and began to choke so badly that I had to exit the room to the hallway to finish my coughing fit in private. When I looked up, there were two friendly and colorful conferees there, both offering to give me the Heimlich should I need it. Serendipitously, they turned out to be two of my favorite people at the conference. Some people, I hear, gracefully meet and greet their way around a room full of new people. I found that turning off all the lights, then choking and running out in the hallway also works as an attention-getting alternative.
The last evening of the conference was a Farm to Table dinner where beautiful local fresh food was served up on elegant platters, family style, around tables of eight. The food and the company were both amazing.
Pretty Vegan Appetizer of risotto, white asparagus, beets and pesto
Me, Rachel & Carolyn ready to dig in to the Farm to Table Meal at International Food Bloggers Conference
Here’s a peek at the menu.
My favorite was the grilled yellow watermelon and the buttery blackberry shortcake.
Inspired by the simple but flavorful use of fresh local fruits and cheeses and honeys, I came home and invented this easy, elegant sweet-savory recipe using tree-ripened peaches (broiled with just a touch of butter and sprinkle of brown sugar and sea salt), soft pungent Gorgonzola and silky sweet honey. It makes for a pretty appetizer or dessert, especially tasty on a summer eve with a glass of wine.
And you know that if this clutzy cook can make this dish – anyone can!
This is Jackson, exhausted after 5 days of food, fun and family in Portland. His mother and I felt the very same way!
The Littlest Foodie of the Family, Worn Out from All the Fun!
Broiled Peaches with Gorgonzola and Honey
Serves 2
Ingredients:
2 fresh peaches, cut in half, pitted
1 oz. soft Gorgonzola or blue cheese
2 t. butter
Pinch sea salt
Pinch brown sugar
3 T. honey
Directions:
Put Oven on Broil.
Place peaches cut side up in a square Pyrex pan. Put 1/2 t. butter in peach pit indention. Sprinkle tops of peaches with tiny pinch of salt and sugar. Broil the peaches about 4 inches from heat source until the tops turn golden brown in spots. Serve each person two peaches, pour any juices in pan over them. Dot the tops of the peaches with soft crumbles of Gorgonzola or blue cheese. Drizzle peaches evenly with honey.
Vegan Option: Substitute Earth Balance for butter and finely chopped cashews for cheese.
Other Options: Try this method with other juicy fruits (apricots, pineapple, plums) and other soft or crumbly cheeses.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Broiled Fresh Peaches with Gorgonzola and Honey
The URL: http://wp.me/p1UwM9-EN
© Copyright 2012 – All Rights Reserved
Becky Johnson
Rachel Randolph
