Tag: vegetarian

Creamed Corn with Chipotle Oil

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What to do with late-season corn when you’re suffering from corn fatigue? Grind it up and make a great base for some slow-cooked meat!

Gluten-free, vegetarian

 

Creamed Corn with Chipotle Oil

4 ears corn, 3 – 4 cups kernels
2 Tbsp. ghee or butter
2 cloves garlic
1/2 can coconut milk
Kosher salt
2 tsp. adobo sauce
2 Tbsp. avocado oil

Strip the corn from the cob. Add to a pot with the ghee and cook over medium heat until beginning to brown. While the corn is cooking, peel and smash the garlic.

When the corn is browned in spots, add the garlic, 2 big pinches salt and the coconut milk and kick the heat down – simmer 10 minutes.

While the corn is cooking, blend the adobo sauce and avocado oil together.

Drizzle over the corn and serve.

Serves 3 – 4 and makes the perfect foil for last week’s short ribs.

Fiery Roasted Squash

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This makes a nice departure from roasted sweet potatoes as a mostly hands-off weeknight side.

Gluten-free, paleo; vegetarian & vegan if you swap the fat

  

It’s not as burnt as it looks – promise – I got a little carried away with my Hipstamatic app.

Fiery Roasted Squash

1 kabocha squash
2 Tbsp. melted ghee or other fat
2 Tbsp. spicy harissa (I use Mina)
2 tsp. ground cumin
2 tsp. maple syrup
1 tsp. ground coriander
2 big pinches Kosher salt

Preheat oven to 425 F. Peel and chop the kabocha – kabocha isn’t the easiest squash to peel, I used a knife and kind of shaved the skin off.

Prep a baking sheet with foil.

Toss all ingredients together and spread out into a single layer on the baking sheet.

Bake 20 minutes, flip, and bake an additional 20 minutes until roasted.

Serves 4 as a side

Sesame & Pear Kale Salad

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This little number is quick to whip up and bursting with healthy flavor.

  
Gluten-free, paleo (check labels), vegetarian

Sesame & Pear Kale Salad

1 bunch kale
1/2 an Asian pear
2 serrano peppers
2 tsp. sesame oil
2 Tbsp. sesame seeds
2 tsp. ketjap manis or coconut aminos or soy sauce
1 tsp. honey
2 Tbsp. rice vinegar

In a large bowl, add the washed and chopped kale, the chopped pear, and the de-seeded and diced chilis.

In a small bowl, whisk everything else together.

Combine, massaging the dressing into the kale with your fingers.

Serves 2 for dinner

Chipotle Pumpkin Soup

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Faced with an unexpected CSA prize – an adorable pumpkin – I set out to find something fitting to do to this noble squash, aside from sitting it on the edge of my counter so I could ogle it daily, luxuriating in the little bit of Fall brought into my daily line of sight.

I researched pumpkin recipes high and low, got frustrated because it seems everything calls for canned pumpkin or butternut squash (because let’s face it: pumpkins are fickle, unpredictable bastards and a crap item to use in baking), or is a soup. I *always* make pumpkin soup.

That’s because pumpkin soup is delicious.

I settled on the flavors from one soup married to the flavors from another, with the cooking method of a third – and lo and behold, this soup was born. It’s hands-off lazy girl cooking at its finest, utilizing the crock pot and nothing else. And it smells divine while burbling away on the countertop all afternoon.

Note: As written, this soup is on the liquidy side. If you like super thick soups, you could probably get away with halving the stock or maybe omitting altogether.

Gluten-free, paleo, vegetarian and vegan if you use vegetable stock, Whole 30

 

Chipotle Pumpkin Soup

1 2 – 3 lb. pumpkin
1 small onion
2 chipotles in adobo
13.5 ounce can full-fat coconut milk
1 c. broth (I used some leftover bone broth stashed in the freezer for just such an occasion)
2 – 3 cloves garlic
2 tsp. ground cumin
2 tsp. dried oregano
Kosher salt
White pepper
The juice of 1 – 2 limes

Peel and chop your pumpkin into chunks. Add to a crock pot. Peel and chop the onion and garlic. Add. Chop the chipotle and add. Add the coconut milk, broth (mine was still frozen), cumin and oregano. Hit with 2 big pinches salt.

Cook 4 hours on high.

When cooked and cooled a bit, blend (be careful – need I remind you that piping hot liquid + a blender is a recipe for disaster if one is not really really careful?). Taste. Add the juice of 1 lime and a couple pinches salt. Taste. Add more lime and/or salt as necessary. I used 2 limes + 6 big pinches salt and a smattering of white pepper.

Serves 2 – 4, depending upon how large your servings are.

Plum And Cucumber Salsa

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What to do with an overabundance of stone fruit? Make salsa, of course. This salsa makes a fantastic salad base for a light lunch – just throw on your favorite protein, maybe a hand full of baby spinach or some shredded cabbage, and you’re good to go.

Vegetarian, vegan, gluten-free, paleo

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Plum And Cucumber Salsa

Plums – enough to total 2-3 cups when chopped
3 peaches
1 cucumber
1 red jalapeno (it doesn’t have to be red, they’re just prettier IMHO)
Juice of 1 lime
1/2 inch ginger
2 cloves garlic
Kosher salt & black pepper

De-pit and chop the fruit. De-seed and dice the jalapeño. Dice the cucumber. Peel and mince the ginger and garlic. Add everything to a large bowl and toss with the lime juice, a generous pinch salt & a few cracks black pepper.

This salsa is good straight after making, but the flavors are even better the next day.

Serves 3 – 4 as part of a nice lunch

 

Zucchini Mashed Potatoes

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Zucchini. Mashed. Potatoes. A simple, delicious vehicle that whisks away some of summer’s over bounty if you’re lucky enough to subscribe to a CSA (or have a backyard plot of veggies). This side dish is zucchini-hating DH-approved (he pretended it was unidentified herbs until confronted with reality).

Gluten-free, paleo, Whole30 if you sub clarified butter, vegetarian

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Zucchini Mashed Potatoes

4 smallish potatoes (about hand sized)
1 large zucchini
2 large cloves garlic
2 Tbsp. unsalted grass fed butter (sub clarified if W30)
Kosher salt & pepper

Wash, peel and chop the potatoes into half inch-ish pieces. Peel the garlic. Add both to a large pot and cover with water (+ about an inch). Set over High heat, add a generous sprinkle salt, and bring to a low boil. Let cook 10 minutes.

While the potatoes are cooking, chop the zucchini. Add to the pot after the 10 minutes are up. Boil 5 minutes.

Drain and add to the bowl of a food processor or blender carafe. Add the butter and process. Taste. Add salt & pepper as needed.

Serves 4 as a side – perfect with simple sautéed chicken breast or broiled steaks

 

Spicy Chard Salad with Sweet Miso Dressing

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This is one of those crowd-pleasing, light and refreshing salads that makes the perfect thing to bring to a potluck. It’s vegan, gluten-free (check your labels!) and paleo-adjacent. It’s also sweet and spicy and interesting enough to warrant seconds on a hot summer day.

Vegetarian, vegan, gluten-free

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Spicy Chard Salad With Sweet Miso Dressing

1 bunch Swiss chard
1/2 head red cabbage
1 pint cherry tomatoes
1 red bell pepper
1 shallot
2 Tbsp. white miso (check your labels!)
1.5 Tbsp. tahini
1.5 Tbsp. coconut nectar
1.5 Tbsp. coconut aminos
1 – 2 Tbsp. rice vinegar
Few cracks black pepper
Big pinch Kosher salt
1/2 tsp. ground coriander
Bare dusting ground ghost pepper

Wash and chop the chard, cabbage and peppers – add to a large bowl. Dice the shallot and add. Halve the tomatoes and add.

In a small bowl, whisk together the miso, tahini, coconut nectar, coconut amino, rice vinegar, salt, pepper, coriander and ghost pepper.

Pour over the salad and toss to combine.

Serves 6+, enough for a potluck

Blistered Lemon Green Beans

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Lemon! This is one of those bright, punchy side dishes that calls to mind hot summer evenings spent draped over the arms of furniture because it’s wilty outside, potluck barbecues with friends, and the bounty of an overflowing CSA box.

In short, it’s delicious and will wake your tastebuds up. Plus, it’s safe for pretty much everyone if you want to bring it somewhere.

Gluten-free, paleo, Whole30, vegetarian, vegan

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Blistered Lemon Green Beans

1 lb. beans (I used a mix of yellow and green)
2-3 lemons
2 tsp. FOC (fat of choice)
4 cloves roasted garlic
1 Tbsp. tahini
2 Tbsp. chopped basil
Kosher salt & pepper
Water

First, tip your green beans and put your broiler on high. Add the green beans in a single layer on a cookie sheet. Slice one of the lemons in half, and then into thin rounds (peel and all). Pick out the seeds of the rounds and place on the cookie sheet with the green beans. Sprinkle with your fat of choice, salt and pepper.

Broil until the green beans are starting to blister and the lemons are starting to burn – roughly 5 mins., turn the pan and 3 mins. (at least in my oven) – start with 5 minutes and watch from there.

While your green beans are burning, make the dressing. Dice the garlic and add to a small bowl with 2 Tbsp. lemon juice, the tahini, and a shot of salt & pepper. Stir to combine and add a little water (about a Tablespoon) to loosen up a little if needed. Chop the basil and add to the dressing. Stir again.

When the beans and lemon slices are ready, remove from the pan. Dice the lemon (peel and all) and add to the dressing.

Toss the dressing with the beans well to combine (I massaged the dressing into the beans with my fingers).

Serves 2-3 as a dinner side

Updated: DH’s Green Smoothie

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This is an updated version of my Breakfast Of Champions green smoothie recipe from a couple of years ago. As was the case back then, I still drink this smoothie most weekdays for breakfast and still absolutely love it. I’d like to say I’ve tried umpteen recipes and settled on this one after extensive taste-testing, but that’s not the case. When we got our Vitamix, the DH did a little research on smoothie ingredients that weren’t just sugar and carb bombs (or worse: dessert) in disguise, and came up with this recipe. It was perhaps the second thing he made with the new blender, and we have been drinking it ever since. It’s evolved over the years (we used to add a banana, celery, cilantro and spirulina), but the nutrition and taste is still there – and this is still an absolutely satisfying breakfast and enough to carry me through my day from 8:30 – 12:30.

Gluten-free, paleo, vegetarian, vegan

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DH’s Green Smoothie (Updated)

1 Granny Smith apple
1 big hand full kale (we use pre-cut)
1 smallish hand full baby spinach (we use bagged)
1/2 of a large avocado (or 1 whole small)
3/4c. coconut water (we use Zico)
1/4c. orange juice (we like the not from concentrate kind)
1/2 inch ginger (peeled)
Optional add-in: protein powder (we use Nutiva hemp protein because it doesn’t have soy or whey and also doesn’t have a ton of added crap)

Core and chop the apple. Add to the blender carafe. Add the rest of the ingredients and blend, letting run on high until smooth and incorporated.

Pour into two glasses and consume in the manner you prefer (I won’t drink mine without a straw; the DH drinks his straight from the glass).

Serves 2

 

Spring Broccoli and Pea Salad

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This is another great cookout salad. Quick to throw together, friendly for a whole host of dietary restrictions, clean and bright.

Gluten-free, paleo, vegetarian, vegan

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Spring Broccoli and Pea Salad

1 lb. snow or snap peas
3 large radishes
1 (9-10 oz.) bag broccoli slaw
Zest of 1 lemon
3 Tbsp. avocado or other neutral oil
1 Tbsp. dijon mustard
1 Tbsp. apple cider vinegar
Kosher salt & black pepper.

Tip, tail and snap your peas into a large bowl. Grate the radishes and add. Add the broccoli slaw. Hit with a generous pinch Kosher salt + a few grinds black pepper and toss to combine.

In a small bowl, whisk together the lemon zest, oil, mustard, and vinegar.

Pour over the salad. Toss to combine and hit with another shot of salt and pepper.

I went back and forth regarding doubling the dressing for a more punchy taste, but ultimately opted for the more subtle route. If you want punchier dressing, try doubling the amount and playing with the mustard/acid content.

Makes a huge bowl – more than enough for a cookout.