Tag: vegetarian

Spinach Berry Smoothie

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Yay, it’s (hopefully) back to the smoothie life over here – and I made a great one this morning. This smoothie is tart, not too sweet, low-ish in carbs and hit the spot for breakfast. Even with the crappy blender I’ve been saddled with (R.I.P. and get lots of in your new home, Vitamix).

Gluten-free, paleo, vegetarian, vegan, Whole30-ish

Spinach Berry Smoothie

Big hand full of spinach
1/2 a medium Haas avocado
Big squirt bottled lime juice (or the juice of 1 fresh lime)
1/3 – 1/2 cup frozen mixed berries (I used a blend of strawberries, raspberries, currants, and blueberries)
Slack hand full of fresh mint (roughly 2 Tbsp.)
Enough water to make the mixture blend

Blend and enjoy – makes enough for a nice-sized smoothie cup or a small glass + sidecar.

Serves 1

Rosewater Roasted Carrots

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This side was inspired by the rosewater carrots at Dig Inn. Their version was a bit on the drab side but a fascinating concept, so I kicked the acid profile up a bit.

gluten-free, paleo, vegetarian, vegan

 

 

Rosewater Roasted Carrots

 

1 bunch small carrots
Sprinkle of your favorite roasting oil
2 Tablespoons apple cider vinegar
1 Tablespoon rosewater
Juice of 1 lemon
Couple good glugs extra virgin olive oil
Sprinkle cardamom
Sea salt & black pepper
3 Tablespoons hemp seeds

First, toss your carrots in your favorite roasting oil, sprinkle with salt and pepper, and roast until browned – 35 minutes or so on 375F.

While your carrots are working, whisk together the rest of the ingredients to form the dressing.

Toss the carrots with the dressing and serve.

If you want to flesh this side out a bit, toss in half an avocado and a big hand full of arugula.

Serves 2 as a side, or you can spread it out to 4 by adding a little bulk 

Lemon Rose Pea Shoot Salad

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I made this easy, Summery salad as a side dish/taco topper for my DH’s going away party. It was a big hit.
Gluten-free, Paleo, vegetarian

Lemon Rose Pea Shoot Salad

1 cup chopped red cabbage
2 cups chopped pea shoots
Zest and juice of 1 small lemon
1/4 cup olive oil
2 teaspoons honey
1 teaspoon rosewater
1 teaspoon grainy mustard (Maille, FTW)
1 small clove garlic, grated
1 Tablespoon lime basil, chopped

In a large bowl, whisk together the olive oil, lemon juice and zest, honey, rosewater, mustard, grated garlic, a big pinch sea salt and a few grinds black pepper. Add the rest of the ingredients and toss.

Serves a bunch as a taco topper/side dish

Chipotle Lime Slaw

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I made this side as one of two salads to accompany a big batch of our favorite pulled pork for the DH’s going away party.

Gluten-free, primal, vegetarian

Chipotle Lime Slaw

1 cup chopped red cabbage
1/3 cup crema
2 teaspoons adobo sauce (the sauce canned chipotles come in)
The juice of 2 limes
1/2 teaspoon cumin
2 scallions, chopped
2 Tablespoons lime basil, chopped
3 cups coleslaw mix
1/2 pint cherry tomatoes, halved
Salt & pepper

Whisk together the crema, adobo, lime juice, cumin, a big pinch sea salt and a few grinds black pepper in a large bowl. Add the rest of the ingredients and toss.

Taste. Add more acid or more salt as needed.

Serves a bunch – makes a great potluck side as part of a make-your-own taco bar

Banana Milk Faux-meal

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I recently heard of something that's taken Instagram by storm (apparently, I don't follow enough millennials or food bloggers) – banana milk.

I thought this sounded too ridiculous to pass up, and couldn't resist giving it a try.

And you know what … wasn't half bad. A little carbier than I usually like to go, but not bad at all. If you've ever had banana as a smoothie base, you'll know what I mean – this fruit blends well.

Gluten-free, paleo, vegetarian, vegan

Banana Milk Faux-meal

1 banana
1 cup water
Pinch salt
2 Tbsp. chia seeds
2 Tbsp. flaxseed meal
2 Tbsp. unsweetened coconut
1/4 c. berries (I had frozen cherries)
Sprinkle cinnamon
Sprinkle nutmeg
Dash maple extract (optional)

Blend the banana, water and a pinch of salt.

Add half a cup of the banana Milk to a bowl. Top with the rest of the ingredients.

Stir to combine. Let sit 2 – 3 minutes before enjoying like oatmeal.

Serves 1 for breakfast

Vegan Not-Yo Cheese Breakfast Bowl

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HaHaHaHa. I crack myself up. Nacho cheese … not. yo. cheese. … I’m way too easily amused.

This past weekend, the DH was out of town and I was craving Taco Bell. Luckily for my stomach, Taco Bell is inordinately hard to get to from the comfort of my couch (srsly, I only know where 1 Taco Bell is in the city, and I was in zero mood to travel 1:15 and deal with whatever weekend train shenanigans NYC wanted to throw at me just for a meal that was bound to make me sick afterward), so I stayed in and scrounged what I had.

Lucky for me, that included cauliflower and cashews.

gluten-free, paleo, vegetarian, vegan, keto


Vegan Not-Yo Cheese Breakfast Bowl

1 cup raw cashews
1 cup water
1/2 – 1 cup almond milk
1/2 onion, diced
2 cloves garlic, chopped
2 Tablespoons fat of choice (I used ghee and coconut oil; you do you)
1/2 teaspoon cumin
1 teaspoon paprika
1.5 – 3 Tablespoons garlic powder
4 – 5 Tablespoons nutritional yeast
2 – 3 Tablespoons ground mustard powder
1/2 teaspoon chili powder
1 Tablespoon apple cider vinegar
Juice 1 – 2 lemons
1 chipotle chile in adobo, chopped
Salt & black pepper

First, put your cashews into a large glass measuring cup with 1 cup of water. Microwave on high or heat in a pan on the stove until boiling. You could also soak the cashews overnight like you’re “supposed” to, but I had zero forethought or capacity for patience, so I went the lazy route. Lazy ftw.

When your cashews are done, blitz in your blender with the almond milk.

A quick note here about consistency: I first tried blitzing in the food processor, but my cheese was starting off way too chunky and I was disturbed. I switched to my Vitamix, blended the shit out of the nuts, and life was much better. If you do not have a high-powered outboard motor of a blender, you may want to run your cheese through a strainer after completed.

Dice and add your onion and garlic to a smallish pan with your fat of choice. Sautee over medium until the onions are translucent.

While you are waiting, grab all your spices and a spoon – you’ll be tasting things and adding ingredients quickly.

When your alliums are translucent, add the cashew mixture, along with the cumin, paprika, half the garlic powder, half the mustard powder, half the nutritional yeast, the chili powder, the apple cider vinegar, half the lemon juice, and 1/4 cup almond milk. Whisk or stir aggressively to combine.

Add a big pinch of salt and some pepper. Stir and taste. Add more salt, pepper, garlic powder, mustard powder, nutritional yeast, lemon juice and almond milk until your desired consistency and taste is achieved.

Some taste notes: Mustard powder, garlic powder, nutritional yeast and acid are what makes the “cheese” taste here. Err on the side of aggressive seasoning.

When you have what you want taste and consistency-wise, drop the cheese in your blender and whiz to make smooth.

To make the pictured breakfast bowl, pour over some roasted cauliflower (I roasted mine in grass fed buffalo ghee with turmeric, which is why it looks weird) and top with a couple fried eggs. Or whatever vegans eat instead of eggs.

Also great over roasted brussels sprouts with taco-seasoned ground beef and scallions.

Roasted Radishes with Gold Sauce

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Radishes + butter is not a new concept, but I couldn’t help mess with the idea a bit – especially after viewing a scroll-through Facebook video for something called Cowboy Butter. Cowboy Butter sounded enchanting, but required too many ingredients. So, I got to researching, combining, and playing around a bit and I think I hit on something fantabulous here. This sauce is great with roasted veggies, steaks, burgers & zoodles … pretty much everything.

gluten-free, paleo, vegetarian


Roasted Radishes with Gold Sauce

1/2 lb. radishes
Oil for roasting
2 Tbsp. unsalted grass fed butter
2 tsp. whole grain mustard (my favorite is Maille)
1 tsp. honey
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce (watch your labels!)
2 tsp. Texas Pete or other tomatoey hot sauce
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
Sea salt & black pepper to taste

Preheat your oven to 400F. Chop your radishes into about 1/2 inch segments and toss in a Tablespoon or so of your favorite roasting fat. Sprinkle with salt & pepper and spread out on a baking sheet. Roast at 400 for 20 – 25 minutes or until beginning to brown.

While your radishes are working, make your sauce by melting the butter in a small pan over low heat. Whisk in the rest of the ingredients (minus the fresh herbs) until combined.

When the sauce is combined, throw in the herbs plus a couple pinches salt and pepper. Taste for seasoning.

Serve drizzled over the radishes. Also great with meats – really pretty much anything; I’m loving it with eggs, and may even attempt to thin it out to make a salad dressing.

Serves 2 – 4

Dilled Kale Salad

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This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto


Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish

Pineapple Fried Cauliflower Rice

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This side makes a great counterpoint for a bowl of Kaluah Pork, a nice sesame chicken, or a burger patty.

Gluten-free, Paleo, vegetarian, vegan


Pineapple Fried Cauliflower Rice

2 cups pre-steamed riced Cauliflower (or cauliflower-broccoli mix – I bought a steamer bag in my grocer’s freezer section)
1 shallot
2 cloves garlic
1/2 inch ginger
Hand full cilantro
Juice of 1 lime
1/4 cup crushed pineapple in juice
2 Tbsp. coconut aminos
Fat of Choice
Salt & pepper

Dice your aromatics – shallot, ginger and garlic. Add to a large pan with 2 Tbsp. of your favorite fat. Sautée until just starting to color.

Add the riced cauliflowers, pineapple, coconut aminos and lime juice. Sautée until the liquid has evaporated and everything is starting to caramelize.

Taste and hit with salt and pepper to taste. Stir in the cilantro. Sautée until your desired brownness is achieved (or your patience runs out).

Serves 2 – top with a fried egg & pulled pork and call it dinner

Yuzu Sesame Slaw

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This quick and easy side makes a bright, spicy counterpoint to a sweeter meat main or the Thai meatballs I posted last week.

gluten-free, paleo, Whole30, vegetarian, vegan


Yuzu Sesame Slaw

2-3 cups tricolor slaw mix (broccoli slaw would also be great)
2 Tbsp. yuzu hot sauce
1 jalapeno or serrano
1/2 bunch scallions
2 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 tsp. grated ginger

Slice the scallions and chop the peppers; add to a large bowl with the slaw mix.

In a small bowl, whisk together the yuzu hot sauce, sesame oil, sesame seeds and grated ginger.

Pour the dressing over the slaw and massage to combine.

Great served with my paleo Thai meatballs, bacon and avocado, or a nice salmon burger.

Serves 2 as a salad base