Kickin’ Melon Cucumber Salad
Posted: June 28, 2012 Filed under: Fruit Dishes, Salads, Sides, Vegan, Vegetarian | Tags: agave, barbeque side dish, canteloupe, cayenne, cucumbers, easy side dish, fourth of july salad, fourth of july side dish, summer salad, sweet and spicy vinaigrette 1 Comment
Melon, agave, and a tiny hint of cayenne take this ordinary tomato and cucumber salad to extraordinary with a burst of flavor. It’s sweet, spicy, and refreshing. Surprise your friends with this unique summer salad at the next barbeque.
Whatever it is that makes pregnant women crave weird things, I’m pretty sure I have it all the time. As I’m trying to eat everything in my refrigerator before vacation (this is counteracting my plan to get in shape for the beach, by the way), I keep finding myself pairing the oddest things.
Oreo cookies, cream filling removed and replaced with peanut butter and banana.
A baked sweet potato doused in hot sauce for breakfast.
Crackers dipped in tomato paste and hummus.
Sometimes I question my authority to co-write a food blog. I mean seriously, how can you trust the palate of someone who removes the filling from their Oreos?
However, sometimes my weird cravings create something truly delicious. When I took a bite of this salad with crisp cucumbers, bright tomatoes, sweet cantaloupe, red onion, and an agave and cayenne vinaigrette, I was in love. It’s an odd combination of fruits and veggies, of spicy and sweet, but it works I tell ya, it really works.
It would brighten up and bring a perfect balance of acidity and flavor to grilled tofu or chicken for a healthy summer dinner. It would also be a great side dish for Fourth of July parties, no refrigeration needed for at least a few hours.
Just be prepared to answer the questions, “How did you come up with this combination? Are you pregnant?”
Rachel’s Kickin’ Melon Cucumber Salad
Serves 6-8 side portions
Ingredients
2 c. cherry tomatoes, quartered
2 c. cucumber, chopped
1 . red onion, diced
2 c. canteloupe or other melon (watermelon and honeydew would both work), chopped
Vinaigrette
3 T. rice vinegar
3 T. agave
3 t. salt
3 t. crushed black pepper
1 t. cayenne
Directions
Mix vinaigrette ingredients and toss with chopped fruit and veggies. Serve.
It’s that easy!
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Kickin’ Melon Cucumber Salad
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© Copyright 2012 – All Rights Reserved
Roasted Okra & Green Beans
Posted: June 21, 2012 Filed under: Sides, Vegan, Vegetarian, Veggies | Tags: fried okra alternative, healthy okra recipes, recipes, roasted green beans, roasted okra, roasted veggies, sides, vegan, vegan okra Leave a comment
Roasted okra and green beans. A healthy alternative to fried okra or french fries, and so much easier to make.
(Rachel – The Vegan-Eatin’ Daughter)
In our huge haul of garden veggies from Uncle, we had a small batch of fresh okra. I’ve been planning to fry them up, as any good southerner would do, but I’m not really the frying kind of gal. It’s just so messy.
There you have it. The secret to eating healthy is to be too lazy to clean up greasy pots and pans.
While waiting on me to get over my anal retentiveness, some of my okra and a handful of green beans started to wither away. Still not ready to conquer the mess of slicing, coating, and deep frying the okra, I decided to try out a cooking method I know and love for green beans, roasting, on the okra, too.
I may not be a traditional Southern gal in many ways, but this plate of roasted green beans and okra is my kind of southern treat. In less than 30 minutes, these are prepped, cooked and on your plate. You could serve them as a healthy afternoon snack for kids (almost 11-month old Jackson loved them), a party appetizer, or a side dish to any southern cuisine.
Rachel’s Roasted Okra & Green Beans
Serves 2
Ingredients
2 c. fresh okra (not frozen)
1 cup fresh green beans
3 t. olive oil
1 t. salt
1/2 t. of cayenne
Directions
Preheat oven to 450. Put okra and green beans on a baking sheet. In a small bowl, combine olive oil, salt, and cayenne. Pour the oil over the veggies and rub into them to make sure they are all evenly coated.
Bake for 20 minutes, flipping the veggies after 10 minutes. Sprinkle with a tad more salt as they come out of the oven.
I dipped them in Muir Glen’s organic ketchup (my fave), because I’m a ketchup-aholic, but they really didn’t need anything. Feel free to play with different spices, too.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Okra & Green Beans
The URL: http://wp.me/p1UwM9-rm
© Copyright 2012 – All Rights Reserved
Stuffed Garden Zucchini with Spinach & Walnut Pesto
Posted: June 19, 2012 Filed under: Main Dishes, Sides, Vegan, Vegetarian, Veggies | Tags: cherry tomatos, large squash recipes, large zucchini recipes, meatless main dish, recipes, stuffed zucchini, vegan, vegetarian 5 Comments
(Rachel – The Vegan-Eatin’ Daughter)
I have this dramatic little plant on my kitchen table. When she get’s a little parched (it’s most definitely a she), she goes from her perky upright position to draping her long thin limbs all the way over the side of the pot as if she’s fainted. I give her a little sip of water and within minutes the color returns to her cheeks, she brushes the dirt off her skirt, and gets back to work brightening up my kitchen.
As much as I would love to have a green thumb and to have the time, desire, and talent to have a garden, I’m just not there yet. My plants have to literally bend over backwards to get me to notice them. Every attempt at an herb garden has been a miserable failure. One day, when I grow up, I hope I find my inner plant whisperer. Until then, I’ll stick to dramatic plants that practically scream for my attention.
On the bright side, Jared’s Uncle Philip, we just call him Uncle, has an organic garden. Once or twice a year, when his harvest overfloweth, he spreads around the veggie love. This week, he sent us squash, zucchini, cucumbers, a big bag full of beautiful cherry tomatoes, okra, and green beans. Fresh, local, organic, free veggies make my heart go pitter patter!
Some of the zucchini and squash had grown a little too much. When it comes to produce, bigger is usually not better. I hate to waste any vegetable, so I decided to use the zucchini as a pretty vessel for a cherry tomato stuffing.
The zucchini was still a little bit bitter and took longer to bake than a smaller variety, but the stuffing of sweet cherry tomatoes and garlicky croutons was insanely delicious. Smaller zucchini would be perfect and tender enough that you could eat the whole thing, skin and all. If you’re looking for a way to make use of any summer squash that got a little too much time on the vine, though, this is a clever way to use them up.
I have more veggies from Uncle’s garden coming tomorrow and I’ve hardly made a dent in the first round. What’s your favorite way to use up garden veggies?
Rachel’s Stuffed Garden Zucchini with Spinach & Walnut Pesto
Serves 2
Ingredients
2 large zucchini or 4 normal sized zucchini, cut in half lengthwise & seeds scooped out
extra virgin olive oil
kosher salt
course ground pepper
2 slices of whole grain bread, cut into small cubes
1 t. extra virgin olive oil
1 t. garlic powder
1/2 small onion, diced
1 leek, dark green section removed, chopped into thin half moons & rinsed well
1 clove of garlic, minced
2 cups cherry tomatoes, halved or quartered
2 cups baby spinach
Pesto
1/2 c. spinach
1 T. walnuts
1 clove of garlic
1 t. extra virgin olive oil
3-4 t. water
1/2 t. salt
1/2 t. pepper
Look at all those pretty cherry tomatoes. That’s only about half of what we got from Uncle’s garden!
Directions
Preheat oven to 375. Place zucchini cut side up in a baking dish, drizzle with a little olive oil and sprinkle with kosher salt and course ground black pepper. Bake until fork tender. 20-35 minutes depending on the size of the zucchini.
Toss bread cubes with olive oil and garlic powder. Pour onto a baking sheet and bake in the same oven as zucchini until crispy, about 10 minutes.
In a skillet, heat a little olive oil on medium heat. Add onion and leeks and saute until transclucent, add garlic and tomatoes, continue sauteing for about five more minutes. Remove from heat and stir in spinach.
When the zucchini are fork tender, remove from the oven, stuff generously with the filling and put back in the oven for 15 more minutes.
Blend all of the pesto ingredients together, starting with 3 t. of water and adding more until the pesto is thin enough to drizzle easily.
Serve the stuffed squash on a big family platter, drizzled with pesto on top. Can be served as a main meatless dish or as a side.
The skin on the larger squash is too tough to eat, but the flesh did get tender while baking.
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The Title: Stuffed Garden Zucchini with Spinach & Walnut Pesto
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© Copyright 2012 – All Rights Reserved
Grilled Stuffed Avocados
Posted: June 12, 2012 Filed under: Main Dishes, Mexican Dishes, Sides, Vegan, Vegetarian, Veggies | Tags: cilantro lime sour cream sauce, grilled avocados, grilled corn on the cob, grilled stuffed avocados, grilled vegan meals, mexican side dish, poblano peppers, stuffed avocados 4 Comments
Grilled Stuffed Avocados
(Rachel – The Vegan-Eatin’ Daughter)
I hit the motherload. Yes, I have a load of amazing mothers in my life.
There is my mother-in-law, Rhonda, who, as we speak, is at the pool with Jackson. Jared is very busy this summer, and she has generously offered to give me writing breaks any time I need them. She walked in this afternoon cheerfully greeting us with her usual “Helloooo, Helloooo.” Her red curly hair tied in a lose ponytail and dressed in a bright colored sundress and flip-flops, she came bearing bubbles and summer toys for Jackson and my favorite french fries. Despite me telling her I wasn’t hungry, I ate them all. She knows me well enough to know I’ll eat the fries if she brings the fries. I love that. Jackson didn’t waste any time crawling over to his Mimi, standing up at the hem of her dress and pointing outside. He knows Mimi takes him outside to play. Mimi is fun and lets him get dirty and play in the mud.
And then there is my step-mom, Pat. She’s a lot like me when it comes to organization and order. I rely on her for any and all communication regarding family events or activities. The Freeman men are not known for their communication skills, but she has somehow learned to speak their language and relay their plans to me. Jackson loves going to Grandma’s house. She and Grandpa take him to the barn to see their horses every other Thursday while we are at home group. Another thing I love about Pat is she loves shopping at Costco. I always leave their house with a bag full of avocados, medjool dates, or berries, because with their busy work schedules they really can’t eat 30 pounds of fresh produce before it spoils. I love that.
Obviously, the mother who carried me for nine months, put up with me through my bratty preteen years and still let me live to share this blog with her, is a pretty good woman. Last time I was at her house, I left her with Jackson for a couple of hours and returned to the kitchen to find a gourmet vegan meal waiting for me and Jackson happily playing with various kitchen utensils in his high chair. She’s like a professional nurturer, able to nurture and love and adore multiple kids of all ages at once. She knows me so well that she called me in Texas all the way from her home in Colorado to tell me she thought I was pregnant, even before I knew. She can tell by the sound of my voice within the first few words exactly how I’m feeling. I don’t have to explain much to her, she just gets me. I love that. We often chat while we are cooking and one of us will say, “I’m making ‘such and such,” and the other will exclaim, “I’m making ‘such and such’ too!” The other day, she sent me her list of upcoming recipes for the blog, including her Confetti Rice Pilaf Stuffed Avocados. I had just returned from the store with ingredients for stuffed avocados myself. So, I give you ANOTHER stuffed avocado recipe. I can’t promise this will be the last time mama and daughter are cooking up the same thing, unbeknownst to each other.
A delicious meatless meal on the grill.
Rachel’s Grilled Stuffed Avocados
Serves 2 entrees (4 appetizers)
Ingredients
Stuffed Avocados
2 avocados, cut lengthwise in half and pitted
2 corn on the cob, soaked & silks removed*
1 poblano pepper
1/2 red onion, sliced into thick rings
2 T. Canola Oil
1 t. kosher salt
juice of 1/2 a lime (~1 T.)
Cilantro Lime Sour Cream Sauce
1/4 c. vegan sour cream (or regular if you eat dairy)
1/4 c. cilantro
1/2 T. lime juice
1/4 t. salt
1/8 c. fresh jalapeno, chopped & seeded
1 clove garlic
Serve with: rice and beans for a complete meal or as a healthy side dish for any Mexican meal
Directions
Prep:
Soak corn in water for 30 minutes and then peel back husks and remove silks. Light coals for charcoal grill. You want the coals to be all white, and no longer flaming. Mix canola oil, salt, and lime in a small bowl.
In a blender or food processor, Blend all ingredients for the cilantro lime sour cream sauce. Set aside.
Brush corn kernels with oil mixture and pull husks back up around kernels. Brush onions with canola oil mixture. Put corn, onions, and poblano pepper (left whole) on the grill. Apply canola mixture as they cook and turn veggies so they cook evenly on all sides. When poblano is charred on all sides, remove it and put it in a bowl covered with plastic wrap for a few minutes to loosen the skin. Remove the skins with a wet paper towel. Grill onions and corn for 15-20 minutes until they are cooked through and lightly charred.
Just before taking the veggies off the grill.
Brush avocados with canola mixture and grill flesh side down for 3-4 minutes. Ideally, you’ll get nice grill marks across the avocado (I think our grill wasn’t quite hot enough by the time we got them on so this was not our result, but we decided it didn’t matter because they tasted amazing anyway.)
Cut corn off the cob, dice onions and poblanos to a similar size as the corn kernals. Toss together in a bowl.
Stuff the grilled avocados with the grilled corn, onion, and poblano mixture. Serve two halves nestled on a bed of rice and drizzle with sour cream sauce. Serve beans on the side for a complete meal. Or, just serve one half as an appetizer or side.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Grilled Stuffed Avocados
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© Copyright 2012 – All Rights Reserved
Confetti Rice Pilaf Stuffed Avocados (with Feta, Cranberry, Walnuts)
Posted: June 6, 2012 Filed under: Main Dishes, Salads, Sides, Uncategorized, Vegan Options, Vegetarian, Veggies | Tags: confetti rice pilaf, cranberries, feta, rice pilaf, stuffed avocados, walnuts 5 Comments
One of my prized possessions is a postcard with a handwritten note from the late marvelous, hilarious, one-and-only Erma Bombeck. I wrote her a fan letter, telling her I was praying for her health. To my shock and surprise she took time out of her day (and dialysis) to send this encouraging note to me right after I got my first book contract.
One of my favorite columns by Erma was called “The Leftover Food Syndrome.” It began, “I have never known a woman who can look at a mound of leftover food….and throw it away –the first time around.” Erma then describes the leftover ritual known (genetically) to all women. After you wrap the left over in a container of your choice (“no leftover is too small to occupy shelf space”), you put it in the fridge and then over the week, each member of the family takes turns opening up the container asking, “What IS this?”
The object of this game is to never throw away the leftover as long as you can still recognize it. “It is not thrown away until it recognizes you,” Erma quipped.
What I love about this recipe below is that it uses up all those little bits of leftovers before they recognize you! The savory, sweet, nutty, colorful rice makes a great side dish, or with the addition of extra nuts and cheese or little bits of ham or chicken — a wonderful light lunch or dinner.
Confetti Rice Pilaf Stuffed Avocados
Confetti Rice Pilaf Stuffed Avocados
Serves Six
Ingredients:
1 Tablespoon Olive
1 Tablespoon Butter (or Earth Balance for vegans)
2 cups cooked rice, any combination you like or have leftover (I had brown, jasmine and wild rice on hand)
1/4 cup dried cranberries (raisins or other chopped dried fruit can work as well)
1/2 cup chopped cooked veggies, any combo, whatever you have leftover (I had carrots and edamame today)
1/4 cup toasted nuts (walnuts were on tap for this recipe)
2 T. crumbled feta or goat cheese (skip this or use a vegan cheese substitute if you are vegan)
3 avocados, cut in half, seed removed
Directions:
In a large skillet, melt butter and oil. Toss in rest of the ingredients until warm and heated through. Salt and pepper if needed. Just before serving toss in cheese and stir. Fill avocado halves with mixture, letting some of the rice fall around the avocado on the plate as well. One avocado makes a nice side dish, two make a meal in itself!
Variation: Use leftover grains instead of rice, such a quinoa or bulgur
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Confetti Rice Pilaf Stuffed Avocados
The URL: http://wp.me/p1UwM9-nA
© Copyright 2012 – All Rights Reserved
Creamy Vegan Fruit Salad Dressing
Posted: June 1, 2012 Filed under: Desserts, Fruit Dishes, Gluten Free, Sauces and Dressings, Sides, Uncategorized, Vegan, Vegetarian | Tags: coconut, creamy fruit salad dressing, dried fruit, fruit salad, fruit salad dressing, vegan fruit salad dressing 1 Comment
Creamy Vegan Fruit Salad Dressing
(Becky — The Butter Lovin’ Mama)
When my five year old grandson Georgie was about three and a half, my husband Greg (“Poppy” ) took him fishing with my son, Georgie’s Uncle Zeke. The thing about Zeke is this: he is the most optimistic person in the universe. So he over-estimates the fun and “ease” of everything, while disregarding things like obstacles, mileage, gale force winds, the limits of the human body, gravity, and reality.
Zeke with his youngest son Titus, trying to “fish”
Zeke told Greg that there was a great fishing hole “just a little walk down the road” where they could let Georgie and Zeke’s two little boys (Nate and Titus) wet a line. Knowing Zeke as he does, Greg should not have been surprised when Zeke’s definition of a “little walk” would turn out to be at least a mile long hike (each way). This,with three preschool boys in tow, not to mention poles and tackle boxes.
Georgie and his Poppy “fishing” — which means mostly throwing in the line and “untangling”
George and his cousin Nate (Zeke’s eldest) fishin’ on a mountain lake
In the end Greg carried Georgie the mile back home on his shoulders, and both of them arrived after their “evening of fishing with Uncle Zeke and cousins,” at our house, exhausted and famished. Little Georgie disappeared into the kitchen pantry, then came out dragging an enormous warehouse-purchased bag of tortilla chips that was at least as tall as he was. Tugging the bag over to his Poppy with his last ounce of strength, Georgie sighed and declared: “I want ALL of dem.”
I know how Georgie feels.
Last night for some reason, I was especially craving fruit salad. On a lark, I whirled some dried cantaloupe I bought a local health food grocery store, with about a cup of creamy coconut milk in my Vitamix blender. The result was more than I bargained for: it was perhaps the best fruit salad dressing I’ve ever tasted. I poured this gorgeous pastel orange cream over a small bowl of berries and kiwi, and it was so good, I ate it all, and had another bowl. Then another. Yes, I ate “ALL dem” berries and kiwi because the creamy dressing was just that scrumptious.
I bequeath this easy delicious two ingredient recipe to you. If you are like me, this will be your new favorite topping for everyday and holiday fruit salads. Though I am also an optimist at heart (Zeke’s outlook doesn’t fall very far from his Mom’s personality tree), I promise you I’m not exaggerating. And if you want to get your kids to eat their fruit, this is a great way to get them to eat “ALL of dem.”
Creamy Vegan Fruit Salad Dressing
Becky’s Creamy Vegan Fruit Salad Dressing
Ingredients
1 cup coconut milk (not “lite”)
1/3 cup chopped dried fruit (cantaloupe, apricots, papayas, or mangoes recommended)
Dried cantaloupe You can also use dried apricots, papayas, or mangoes in this recipe for similar results.
*If the fruit is particularly hard, or your blender not particularly powerful, try soaking the fruit in hot water for about 5 to 10 minutes, then draining water off before blending
Pinch salt
The two main ingredients for Creamy Vegan Fruit Salad Dressing
Directions:
Into powerful blender or food processor, put coconut milk and chopped dried fruit. (If you can find the dried cantaloupe, I loved it in this recipe. I found mine at Sunflower Market.) Start it on low and then move to most powerful setting and blend until the fruit is completely emulsified and the “dried fruit cream” has no grainy pieces in it. Add pinch salt (about 1/4 t. or less) and blend again. It tends to thicken up in the fridge as the coconut milk gets cold. I like it fresh from the blender and also from the fridge. Delicious both ways.
Creamy Vegan Fruit Salad Dressing (Made from coconut milk and dried fruit)
Arrange fruit on pretty plates and drizzle on dressing. A beautiful side dish, snack or summertime dessert. Coconut oil and milk has some impressive health benefits. Click here for peer reviewed research.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Creamy Vegan Fruit Salad Dressing
The URL: http://wp.me/p1UwM9-mz
© Copyright 2012 – All Rights Reserved
Baked Collard Green Potato Cakes (Vegan)
Posted: May 17, 2012 Filed under: Gluten Free, Sides, Vegan, Vegetarian, Veggies | Tags: baked potato cakes, collard green potato cakes, collard greens, easy, potato cakes, potatoes, side dish, vegan 3 Comments
Garlicky greens and buttery potatoes with a dash of heat, baked up into patties for an easy to serve side dish.
I had a bad night last night. One dose of terribly sad news mixed with a dose of mean-spirited, unsolicited criticism from some jerk on Facebook left me living out the whole “We Cry” part of our blog title.
After a restless, tear-filled night, I decided to spend the day doing things that are joyful and comforting.
I swung Jackson on the swing at the park, tickling his chunky little thighs as he swung toward me and making swishing noises as he swung away. He smiled. I smiled. He giggled. I giggled.
Later, we left the hose in his water table running with total disregard for being “green” (sorry planet), creating a waterfall with the overflow. Jackson curiously poked his hand through the cascading water, then got down into a crouching position with his tush in the air and his face almost to the ground and watched the water come down, the droplets splashing against the concrete patio.
We snuggled and read silly books about farm animals. Snorting like a pig gets big laughs around here these days.
We shared a snack from last night’s southern comfort food leftovers, topping collard green potato cakes with a little bit of avocado and a dash of hot sauce (for me). Collard greens, potatoes, and hot sauce…now that’s southern comfort and southern delish!
Today was a much better day, a “We Laugh” kind of day.
Rachel’s
Collard Green Potato Cakes
Makes 12 potato cakes
Ingredients
4 potatoes, diced into large chunks
1 T. vegan butter (i.e. Earth Balance)
1/4 white onion, diced
3 garlic cloves, minced
1 bunch of collard greens (or kale), chopped into small pieces
2 t. Vegan Wing Sauce* or Hot Sauce (vinegar would work too, if you don’t like spicy food)
Salt & Pepper
Olive Oil
Avocado (optional)
Directions
Heat oven to 400.
Put the chopped potatoes in a large sauce pan, cover with water, cover and bring to a boil. Boil for about 10 minutes until potatoes are fork tender. Drain and return to the pan. Add vegan butter and mash the potatoes, leaving them just a little bit chunky.
Coat a large skillet with olive oil and heat to medium, add onions, garlic, and a pinch of salt. Cook until onions are translucent. Add the collard greens. (You may have to add a little at a time. The greens will shrink in size after a few minutes, making room in the pan to add more.) Drizzle on the wing or hot sauce. Add a little more olive oil, salt & pepper. Cook until the greens are wilted. Pour onion and greens mixture into the potatoes and combine well.
Coat a baking sheet with cooking spray. Form potato cakes (about the size of a small burger) with your hands and place them on the baking sheet. Bake for 20 minutes. Top with avocado if you’d like and a splash of hot sauce. Alternatively, you can pan fry them in a little bit of oil on medium heat. I tried it both ways and both were great, but baking is healthier and easier in my opinion.
*Frank’s Wing Sauce is vegan, despite the “natural butter flavoring” listed in the ingredients. If you are vegan, make sure to read the ingredients on wing sauce, some do contain dairy.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Baked Collard Green Potato Cakes
The URL: http://wp.me/p1UwM9-iN
Spicy Hominy, Kale & Butter Bean Veggie Bowl
Posted: May 9, 2012 Filed under: Main Dishes, Sides, Soups, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: butter beans, hominy, kale, tomatoes, veggie bowl 1 Comment
Spicy Hominy, Kale and Butter Bean Veggie Bowl
Jackson has it made in the shade
Hominy, Kale and Butter Bean Veggie Bowl Simmering in the Skillet
Spicy Hominy, Kale & Butter Bean Veggie Bowl
Veggie Bowl with crushed tortilla chips. Mmmm… mmmm…
White Bean Guacamole Dip
Posted: May 8, 2012 Filed under: Appetizers, Mexican Dishes, Sides, Vegan | Tags: avocados, guacamole, healthy appetizers, high protein guacamole, low fat guacamole, rice crackers, vegan appetizer, white bean guacamole, white beans 8 Comments
Lower fat, higher protein, and less expensive guacamole that tastes just as good (if not better) than the original.
On Thursday, Jackson and I flew out to Denver to spend the weekend at my mom and Greg’s house. A typical trip to mom’s is never short on activity and this weekend was no exception. In our quick four day visit, we drove to the mountains for a barbeque at my brother and his wife’s new place, went to a nephew’s t-ball game, and hosted a girls night/baby shower for a sweet friend (due any day)! I love packing in as much as I can into a trip. It’s the packing and traveling part that I don’t love so much, especially with this little guy in my suitcase…literally.
Packing is exhausting!
As my mom mentioned in her post yesterday, Jackson is the busiest little baby you ever did see, into everything and always on the go. So sitting with him on my lap for the 3 1/2 hour plane ride home just about wore me out. Trying to keep him off the floor and out of my seatmates’ laps was like trying to hang onto a block of jello wiggling through my fingertips and bouncing out of my hands.
Getting there and back is no easy task, but we make it all worth while by fitting in as much as we can while we are there. That’s how I feel about cooking sometimes too. If I’m going to go to the trouble of messing up my kitchen, I want to get as much out of it as possible. I double a recipe and freeze half or splurge on the best ingredients for maximum taste, or sneak in some extra nutrition when I can.
Guacamole is a pretty healthy snack, it’s full of good fats and fiber, but it doesn’t have any protein and those good fats are still fats, so moderation is key. You have to be like super human to only eat a moderate amount of guacamole though, right? So I like to add a secret ingredient to my guac…white beans. You don’t even know they are in there, but per bite, they increase the protein and lower the fat and calories. Seriously, you have to try this. If you are going to make guacamole, you might as well get as much of a nutritional punch out of it as you can. Also, try replacing the chips with rice crackers to health it up even more.
White Bean Guacamole Dip
Serves up to 8 small servings
Ingredients
1 15oz can of white beans (Great Northern, Cannellini, or Navy), drained with 1 T. liquid reserved
2 ripe avocados, halved and pitted
1 jalapeno or serrano pepper, seeded and chopped
1 1/2 T. lime juice
1 t. salt
1/2 t. pepper
1 t. garlic powder
1 c. cilantro (if you like it)
Directions
In a food processor, blend beans and 1 T. reserved liquid until beans are pureed. Scoop the avocado flesh and chopped peppers into the food processor and pulse a few times. Add the lime juice, salt, pepper, garlic powder, and cilantro. Pulse until the desired consistency (I like a little bit of texture and a few chunks of avocado in mine.)
Serve with crackers or chips. I really like these Brown Rice & Flax crackers from Wal-Mart even better than chips with this dip. They’re not only much lower in fat, but they hold up better to the thick dip and I just think they taste delicious.
Just 2.5 grams of fat in 16 crackers, compared to 6.5 grams in tortilla chips.
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: White Bean Guacamole
The URL: https://welaughwecrywecook.com/2012/05/08/white-bean-guacamole-dip
Pecan Mushroom Stuffed Zucchini
Posted: May 7, 2012 Filed under: Sides, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: mushrooms, stuffed zucchini, tomatoes, veggies, zucchini 1 Comment
Becky’s Pecan Mushroom Stuffed Zucchini
My daughter Rachel, the gorgeous vegan who co-writes this blog with me, just flew home to Texas today after four fabulous and fun-filled days visiting us here in Colorado. Because I only get to see my newest grandson every two to three months, I’m always shocked by how big he is. But in my wildest imagination, I did not expect 9 month old Jackson to hit the floor and immediately start moving my furniture around. Seriously, Rachel says he spends a portion of every day pushing and rearranging her furniture. Either he is a miniature Popeye-in-the-Making (he does love his spinach!), or a budding interior decorator.
Jackson at Work
“Hi Nonny. I think this chair just works better here, in the middle of the floor, don’t you?”
Whatever the case, Rachel and Jackson could be the poster mom & baby for an ad campaign for Eating Your Vegies.
Rach & Jackson relaxing in our backyard this weekend
She is not only beautiful, but I marveled at her strength as well. I was stunned with admiration as I watched her toss a diaper bag weighing as much as a baby elephant over one shoulder, while she balanced Jackson (no lightweight!) on the other hip, as if they were bags of popcorn.
For their farewell vegan lunch today, I made one of my favorite vegie dishes, Mushroom-Pecan Stuffed Zucchini. I invented this recipe a couple of months ago, and it quickly became one of my favorite staple vegetable dishes. I’m really enjoying being an EOD (Every Other Day) vegetarian, feel my tummy is lighter and flatter and clothes a bit looser. This may be my favorite meatless meal. It’s a good comfort food while I’m missing the pitter-pat of my daughter’s feet and the scoot-scoot-scoot sound of my grandson moving the furniture across the wood floor.
Pecan Mushroom Stuffed Zucchini
Pecan Mushroom Stuffed Zucchini
Serves 4 -6
Ingredients
1/4 cup olive oil
1/4 cup butter (or Earth Balance for vegans)
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced (see pic below, I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I use food processor)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided (vegans sub with vegan cheese or omit)
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
Directions
Heat oven to 375 degrees.
Put hollowed out zucchini “boats” in a heat-proof rectangle pan, lightly salt & pepper, and microwave for 6 minutes. In the meantime, heat oil and butter together in a skillet, and add the chopped zucchini and mushrooms and garlic.
I scooped out zucchini by simply cutting a “v” shaped piece out of the center.
Chopped zucchini (the scooped out middle portions) and mushrooms, ready for skillet
Stir and cover, cooking over medium heat for about 5 minutes, so that juices accumulate and don’t evaporate. When vegies are soft and translucent and “juicy,” toss in bread crumbs, 1/4 c. Parm cheese, pecans, 3/4 t. salt and 1/2 t. pepper. Stir. Turn off heat. Stuffing should be moist. (If dry, add a little more butter, oil and/or water.) Fill the “nuked” zucchini with stuffing, decorate with sliced tomatoes, cover pan with foil and bake for 15 minutes. Remove from oven and sprinkle with remaining 1/4 c. Parm, and put back in under broiler, watching carefully until Parmesan starts to melt and tomatoes start to brown just a little. Garnish with fresh basil or oregano leaves.
Delicious served alone as a vegetarian meal or as a side dish for any occasion.
Variation: Try adding cooked crumbled sausage for omnivores in your family to make a complete meal-in-one.
Pecan Mushroom Stuffed Zucchini
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The Title: Pecan Mushroom Stuffed Zucchini
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Becky Johnson
Rachel Randolph
We Laugh, We Cry, We Cook 