vegetarian – Page 21

Shredded Potato & Scallion Waffles

October 25, 2014RecipesLeave a Comment

Mmmmm….. waffles. Savory, savory waffles. It should come at no surprise that I’m not a huge fan of a sweet waffle – dessert for breakfast has never really appealed to me (plus: that much sugar has pretty much always made me sick), but breakfast for dinner – now that’s a different story. Bring it.

This waffle came about because I was craving waffles, wanted a sandwich, and haven’t found a paleo bread I actually want to eat as part of a sandwich. To me at least, white potatoes aren’t really paleo – but they *did* come in my last CSA batch, so they needed to be eaten. This waffle is the perfect delivery system (and a good way to make sure you don’t go carb crazy!) I served 1/2 a waffle with a nice spicy kale & chard salad (recipe coming soon) and pulled beef – for a dinner that was decadent, delicious, and wholly satisfying.

Rock on, potatoes, rock on.

Paleo-ish (you could totally swap the white potatoes for sweet here), vegetarian, vegan (swap the fat)

Shredded Potato & Scallion Waffles

2 russet potatoes
4 scallions
Kosher salt & fresh black pepper
Ghee

Peel and shred the potatoes (I used the shredding disc attachment for my food processor and would highly recommend going this route). Press between paper towels to get as much liquid as possible out.

Dump into a large bowl. Thinly slice the scallions, adding to the bowl when finished.

Toss to combine. Hit with some salt and a few grinds black pepper. Toss and hit again.

Preheat your waffle iron to medium. When it beeps, brush both sides of the hot iron with ghee.

Put half the mixture on the iron bottom, making sure to distribute evenly. Close and flip.

Cook 10 minutes, check to see if golden brown and crispy. If so, cool, you’re done. I needed 10 additional minutes on mine.

Cut into quarters and serve.

Serves 4 (half waffle portions)

Miso Pepita Broiled Squash

October 18, 2014December 29, 2014RecipesLeave a Comment

I know I have a winner on my hands when the first taste of something horrifies my mouth – but subsequent tweaks and tastes cause me to salivate, eat too much, and wind up having to pour water over the bowl to cease the smorgasboarding. (sidebar: you don’t even want to know how many times I typed Smorgasburg instead of smorgasboard – I may have been living in Brooklyn too long)

Back to topic. This side is pretty great. The topping is sweet and salty and rich and a little crunchy – while the squash is a little sweet, soft and a touch velvety. The two play well nicely together.

Vegetarian, vegan, gluten-free, paleo-ish [miso is not strictly paleo (neither is rice wine vinegar for that matter), but as far as soy products go – fermented isn’t quite the devil that unfermented is. I will also love my rice wine vinegar forever, regardless of what the paleo police say]

Miso Pepita Broiled Squash
Adapted from Broiled Spaghetti Squash with Walnut-Miso Glaze by Saveur

1 medium butternut squash
Coconut oil
1/2 c. pepitas
1/4 c. white miso
3 Tbsp. maple syrup
3 Tbsp. rice wine vinegar
Pinch red chili flakes
Pinch kosher salt

First, prep a baking sheet with tinfoil and set your oven to heat to 400 F.

Peel your squash with a vegetable peeler, cut into two easier-to-manage hunks, and cut into potato wedge looking sizes (scooping the guts from the bell end as you go). Lay on the prepped cookie sheet and drizzle a little coconut oil over. Toss well to coat. Sprinkle with kosher salt.

Bake 30 minutes or until soft and just starting to brown a bit on the edges.

While your squash is baking, make the crumbly goodness.

Combine the pepitas, miso, maple syrup, vinegar, chili flakes & salt in the bowl of a food processor and pulse until combined and gravelly looking. Taste. The mixture should be weird but strangely delicious and addicting after the second taste or so.

If you need to cut the weirdness, adding a little more maple syrup would work; adding some “warmer” spices (like cinnamon or pumpkin pie spice) may also help. I kept it weird.

When your squash is done, move your rack up and kick the oven on to broil.

Top your squash with the miso pepita mixture – I used the whole batch when I made it (mostly because I was already obsessed with the taste, but in hindsight this was a wise choice).

Broil 3 minutes or so, until the top is nice and crunchy and browned.

Serves 4 as a side.

Harissa Roasted Squash + Kale Salad

October 11, 2014RecipesLeave a Comment

Delicata squash is my new favorite thing. I’d forgotten how it basically tastes like fall candy. Y-tothe-U-tothe-M. This easy to slap together salad + squash combo makes a decadent dinner dish when paired with a quick pan seared duck breast. If your squash makes it that long – I had trouble getting the amount I did to the table and away from grazing hands.

As written, this recipe isn’t wholly paleo – if you want a paleo-friendly version, swap the olive oil you bake with out for coconut and omit the miso (or sub a little coconut aminos).

Harissa Roasted Squash + Kale Salad

For the Squash

1 delicata squash
1 Tbsp. harissa (my favorite brand is Mina)
1 Tbsp. olive oil
1 bunch baby fennel

For the Salad

1 bunch kale
1 Tbsp. harissa
1 Tbsp. olive oil
Juice of 1/2 a lemon
Ras el hanout (optional but tasty)
Kosher salt

Preheat your oven to 425 F. Line a cookie sheet with foil.

Slice the ends off your squash and push the seeds out with a spoon. Slice into 1/4-inch rounds. Clean and trim your fennel.

Toss the squash and fennel with 1 Tbsp. harissa and 1 Tbsp. olive oil and arrange in a single layer on your prepared sheet – making sure not to crowd, working the fennel around the squash.

Bake 20 minutes, flip, and bake another 20 minutes or until browned and nutty on both sides.

While the squash is doing it’s thing, make the salad.

Wash and cut your kale into bite-sized pieces.

In a large bowl, whisk the miso, harissa, olive oil & lemon juice.

Massage the dressing into the kale and sprinkle with salt and ras el hanout. Continue tossing and massaging and adding salt & spices until all your leaves are glistening and your spice/salt level is where you want it.

Serve.

Makes enough salad for 3-4 and enough squash for the same (if you don’t eat it all before it hits the table).

Paleo Almond Coffee Creamer

September 27, 2014RecipesLeave a Comment

It seems like homemade almond milk has been everywhere on the blogosphere this summer, and I spent almost the whole season holding out – running from its charms – denying that it’s not only crazy simple to make, but cheaper than buying the good stuff – and puts my mind more at ease than buying a carton of milk with added chemicals. Turns out, it’s cheaper even than my beloved coconut milk.

Here’s the cost breakout for home almond milk vs. store almond milk vs. coconut milk in my area (NYC):

“Regular” Storebought Almond Milk
Blue Diamond – the best of the readily commercially available options, IMHO

Cost: $3.29 for 64 ounces
Servings: 32 (2-ounce servings)
Cost Per Serving: $0.10

Fancy Storebought Almond Milk
Califa Farms – a brand with no added crap

Cost: $3.79 for 48 ounces
Servings: 24 (2-ounce servings)
Cost Per Serving: $0.16

Homemade Almond Milk
Made by me with whatever flavorings I want to add and no added crap

Cost: $5.99 for a 16-ounce bag of almonds from Trader Joe’s, which yields just at 5 cups of nuts – with 2.5 cups of water per batch, we’re looking at about 100 ounces of milk.
Servings: 50 (2-ounce servings)
Cost Per Serving: $0.12

Canned Coconut Milk
My favorite is from Trader Joe’s and it has no added crap.

Cost: $0.99 for 14 ounces
Servings: 7
Cost Per Serving: $0.14

The cheapest alternative for my morning coffee looks to be “regular” almond milk – but for pennies more, I can make my own and avoid unnecessary added chemicals. I think that’s a good trade-off. Plus, it’s fun to make.

All you need to make almond milk is a high-speed blender (I have a Vitamix), a mesh bag of some sort (I use one I got for free at the botanical garden a few years ago), some water and time.

Almond Milk

1 cup almonds
2.5 cups water
Pinch salt

Soak 1 cup almonds in water 12 – 24 hours. Drain and rinse.

Add the drained almonds to a blender with 2.5 cups water (I prefer lukewarm to warm). Blend. Add a pinch of salt and blend some more.

Fit a mesh bag over a bowl. Pour the almond milk into the bag. Lift and squeeze until you can’t get any more liquid out.

Funnel the liquid into containers – I’ve found that splitting the batch between 3 small re-sealable pop bottles works the best for clean retrieval + optimal flavor selection.

My Favorite Coffee Creamer Flavorings

Whiskey Cinnamon (1 tsp. Honey Jack + 1 tsp. ground cinnamon in 1/3 of a batch)

Maple Vanilla (1 tsp. maple syrup + 1 tsp. vanilla extract in 1/3 of a batch)

Pumpkin Spice (1.5 tsp. pumpkin pie spice in 1/3 of a batch)

Keeps about a week in the fridge

What do I do with all that leftover pulp? Make cookies! These are pretty great. I’m also dying to try these crackers.

Paleo Peach Crumble

September 20, 2014December 29, 2014RecipesLeave a Comment

I don’t go for desserts often, but I find myself lately with a glut of fresh almond meal that needs using (more on why later) – dessert seems like the logical outcome. Plus: peaches. Can we talk about peaches that have been graced with heat?

d-e-l-i-c-i-o-u-s

This recipe isn’t instant, but scales beautifully to serve more – these peaches would be absolutely fabulous with some of that coconut whipped cream I made for a party, or some of my favorite 1-ingredient ice cream.

Vegetarian, Vegan, gluten-free, paleo

Paleo Peach Crumble

2 peaches, halved and pitted
1/4 c. almond meal (either plain from the package, or leftover from making almond milk)
1-2 Tbsp. melted ghee
1 tsp. vanilla (optional – if you use plain flour, it would be a nice touch)
Cinnamon or Pumpkin Pie Spice
Kosher salt

Preheat your oven to 375 fahrenheit. While your oven is coming up to temperature, either grab some oven-proof ramekins or line a cookie sheet with foil. I love the ramekin for baking this item because it looks pretty, feels fancy, and puts my ramekins to better use than being a handy cherry tomato-to-mouth conveyance method.

Place your halved peaches cut side up in/on your cooking vessel and sprinkle with pumpkin pie spice or cinnamon and a pinch of kosher salt.

In a small bowl, combine the almond meal and ghee and work with your fingers until you have crumbly flour. Sprinkle over the peaches (you don’t want a whole heap here – go for a moderate amount and the crumble will toast more evenly).

Bake 25-30 minutes, or until the peaches offer no resistance to a fork and the topping is nice and browned.

If desired, drizzle with some honey or maple syrup and top with a dollop of coconut whipped cream or scoop of 1-ingredient paleo ice cream.

Serves 2-4, depending upon how heavy a dessert is warranted.

Paleo Shake-N-Bake Zucchini Fries

September 6, 2014Recipes3 Comments

I think I’ve found my favorite way to eat a surfeit of zucchini: as fries. This version bakes up crispy if you’ve cut your fries right, doesn’t have too much breading, and provides a really decadent-feeling side dish for something summery like a bunless burger. Delicious!

A note on fry cutting: You want fries roughly the size of fast food fries here – think Wendy’s over KFC. Fry wedges are great, but they just won’t get crispy.

An additional note on greasing the cookie sheet: Do not, under any circumstance, skip this step. You will have a mess on your hands and a whole lot of inedible mush.

Paleo, gluten-free, vegetarian, vegan

Paleo Shake-N-Bake Zucchini Fries

1 medium zucchini
1/2 cup almond flour (you can use coconut, but I prefer almond)
1 Tbsp. of your favorite all-purpose seasoning
1 Tbsp. garlic powder (optional, but I love it)
Coconut oil

Preheat your oven to 400 degrees F and foil a cookie sheet. Brush the cookie sheet with coconut oil.

Cut your zucchini into fry shapes – shoot for Wendy’s size.

Add the almond flour and seasonings to a large ziploc bag.

Add half your fries and shake like you’re frying chicken.

Pick your fries out of the bag and arrange on the pan – don’t crowd.

Bread the second half and add to the pan.

Bake 15-20 minutes (until the side touching the pan is browned a little)

Flip and bake an additional 15 – 20 minutes (browned on both sides).

Let sit a few minutes to continue firming up. These fries won’t get as crisp as potato fries (the skinniest will), but they will firm up enough to approximate fries and they taste damn good.

Serves 2 as a side.

Paleo Summer Squash & Almond Fritters

August 2, 2014December 29, 2014CSA Shares, RecipesLeave a Comment

Score! This recipe a: used up 2 big zucchini from my overabundant CSA squash stash, and b: was tolerated (possibly even enjoyed) by my poor, long-suffering zucchini-averse DH. I call that a success in my book. And, since it’s a relatively quick and delicate-tasting side that can be dressed a bunch of different ways, I’m calling this the LBD of zucchini dinners.

I think I’ll be making it a bunch throughout the rest of this squash season.

Gluten-free, paleo, whole30, ovo vegetarian

Paleo Summer Squash & Almond Fritters

2 large zucchini or other summer squash (I used overgrown pattypan squash)
Onion (I used 5 large red spring onions – bulbs and lower stalks only)
1/2 cup almond flour
1/4 cup parsley (this week’s CSA held curly parsley)
1 tsp. + sea salt
1/2 tsp. black pepper
4 Tbsp. coconut oil

Shred your squash and add to a colander to drain. Sprinkle with sea salt and let sit 20 minutes to draw some of the water out.

Shred the onion while you’re waiting and add to a large bowl. Chop the parsley. Add the almond flour, egg, parsley, 1 tsp. salt and black pepper to the bowl.

When your squash is done hanging out, squeeze all the water you can from it and add 2 cups to the bowl. Mix well to combine and shape into patties. For this amount, I got 6 large patties.

Heat the coconut oil your largest skillet over medium-high heat. Once the hot oil has reached the temperature that a drop of water sputters when it hits the pan, gently add the patties – leaving room between each so they don’t steam. Cook 3-4 minutes per side, or until nicely deeply browned.

Serves 2 for dinner + 1 for lunch as a side

Roasted Beet & Chard Greens aka “CSA Cleanup”

July 26, 2014December 29, 2014CSA Shares, Recipes1 Comment

Did you get a mess of beets in your CSA box this week? Want to know what to do with all those random greens? Roast them! This recipe saves beautifully and leftovers can be re-worked a million different ways. Just think of them like spinach. Would spinach be good here? Like, say, tucked into an omelette or as a nice burger topper? Yes? Use a hand full of these greens instead!

Vegan, Vegetarian, Gluten-free, Paleo, Whole30

Roasted Beet & Chard Greens aka “CSA Cleanup”

A boatload of greens – I used the tops of 1 large bunch of beets + 1 bunch of rainbow chard (8 cups or so total)
Garlic – I used 10 cloves
Fat – I used a drizzle of olive oil because that’s what I had. Bacon fat would be luurvely here.
Salt & pepper
Optional: citrus juice or preserved lemon

Set your oven to 375. Prep your largest baking sheet with a foil liner.

Wash your greens and slice into inch or so thick ribbons. Arrange on the prepped baking sheet as evenly as possible.

Chop your garlic roughly and sprinkle over the greens.

Drizzle with fat.

Salt and pepper liberally.

Roast 20-30 minutes, or until the greens are slumpy and the garlic is beginning to brown.

Serve. These greens are fantastic with a shot of citrus juice or some preserved lemon.

Makes 2 huge dinner servings if you’re using these greens as the “bulk” of your meal or a bunch of little additions for other meals.

Herbed Lemonade

July 12, 2014December 29, 2014CSA Shares, RecipesLeave a Comment

I don’t know about you, but I always seem to have a plethora of herbs leftover at the end of each CSA week. A bunch of herbs that are threatening to shrivel into blackened husks of their former selves; a whole bouquet of usingallthethings defeat. Welp, no more. I’ve found a cheap, fast and above all else, tasty way to use up a whole hand of herbs in one shot: lemonade.

I realize I’m not reinventing the wheel here, but I’m completely happy with my new evening sip. So far, I’ve done sage and chocolate mint and I’ve loved both. Sage was a surprising love – didn’t think that one was going to work, but it worked magnificently. And now I know what to do with a small bush of sage.

Safe for everybody but Whole30-ers – even vegans.

Herbed Lemonade

1 lemon
1 hand full of herbs
1-2 tsp. maple syrup
4 cups warm water (warm from the tap is fine – you want a little warmer than room temp, but not boiling)

Peel your lemon (I use a vegetable peeler) – you want large strips with as little pith as possible. Add to a bowl with the large hand of herbs. Add the water and let the herbs & lemon steep for 30 minutes.

Fish the herbs & lemon peel out and add to your storage vessel. Add the sweetener and all the juice from the lemon and stir.

Serves 4.

Chile Dusted Summer Fruit

June 28, 2014Recipes1 Comment

This week’s recipe is not so much a recipe as a suggestion. After a tiring but great vacation, I just couldn’t bring myself to focus on the menu for last week – or on making something interesting and/or tasty enough to share with you guys. I made a bunch of thrown-together meals that were really simple and light- nothing terribly inspiring or particularly out of the box.

I still have a wicked fruit craving going on (it’s all I’ve wanted to eat the past 3 weeks) and am happy to say I’ve finally started branching out from the standard fruit in a bowl with nothing on it except for salt on melons. It turns out there *is* enough fruit existing in the summer that I *can* do something different and I won’t miss out. A good lesson to learn in one’s 30s.

This week, I experimented with chili powder + salt on a little mixed fruit salad and it was fan-freakin-tastic. And dead easy. Just sprinkle the spices and go. For a cup of fruit, I used 1/2 – 1 tsp. of chili powder and a liberal sprinkle (or two) of kosher salt.

Also fantastic: aged balsamic vinegar & cracked black pepper on fresh strawberries, mint on any fruit, cucumbers mixed in your fruit bowl, the possibility of basil making an appearance, and lime juice on pretty much all fruits.

The tomato harvest had better hurry up, lest I eat nothing but sweet fruit this season.

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