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Cookbook Week cont’d: Teen Cuisine New Vegetarian and a #MeatlessMonday recipe for Bite-Me Chili

Cookbook Week cont’d: Teen Cuisine New Vegetarian So much for Cookbook Week being only one week. Between Spring Break and more cookbooks arriving at my door, I didn’t have a chance to get to more than last week’s Food: Vegetarian Home Cooking and  Homemade with Love reviews. My apologies!

Let’s start this week off with a cookbook that was sent for me to review that’s perfect for all of you with vegetarian teens or kids who want the family to participate more in Meatless Monday. It’s Teen Cuisine: New Vegetarian, a finalist for the 2013 International Association of Culinary Professionals Cookbook Award in the Children’s, Youth and Family category.

Teen Cuisine: New Vegetarian features 50 delicious recipes arranged into chapters such as “Smart Starts,” “Party Hearty,” “Bowl Me Over” and “Just Desserts.” There’s even a special sushi section along with an “And On the Side” chapter on pickles, relish and other homemade condiments. The recipe format is perfect for those new to the kitchen, since each recipe features step-by-step instructions in a On Your Mark, Get Set, and Cook! format. Each recipe also features helpful tips and gorgeous photographs. This would be a wonderful cookbook to give someone as a high school graduation gift or as a way to keep them busy in the kitchen during summer break.

Here’s a sample of one of the recipes from Teen Cuisine: New Vegetarian. I’ve included the original formatting so you can see how recipes are laid out.

A #MeatlessMonday recipe for Bite-Me Chili from Teen Cuisine New Vegetarian

Bite-Me Chili

Vegetarian or Vegan

A bowl of chili is a thing of beauty. So what’s wrong with a triple dose of heat in your chili? This recipe combines three types of chilies into one big bite of zippy flavor and satisfying chili goodness. Read the chef’s tip below to find out how to adjust the heat level.

Serves 4

  • 1 pound tempeh, any flavor
  • 1 medium-size white onion
  • 5 to 6 sprigs flat-leaf parsley
  • 5 to 6 sprigs cilantro
  • 2 cloves garlic
  • 1 to 2 jalapeno or Serrano chilies
  • 1 to 3 dried Ancho, negro, or Pasilla chilies, depending on taste
  • 1 14.5-ounce can fire-roasted or regular chopped tomatoes
  • 1 10-ounce can Ro*Tel brand diced
  • tomatoes and green chilies
  • 1 15.5-ounce can red pinto, great Northern, or black beans
  • 3 tablespoons extra-virgin olive or safflower oil
  • 1 4-ounce can chopped mild, medium, or hot green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon smoked or regular paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup water, plus more as needed

Chili Fixings

  • Chopped scallions
  • Chopped white or red onions
  • Cheddar cheese or vegan cheddar, grated
  • Monterey Jack or vegan Jack cheese, grated
  • Sour cream or vegan sour cream
  • Plain whole-milk yogurt or soy yogurt

On your mark . . .

  • Cut the tempeh into medium-size pieces and put into a 2-quart saucepan. Cover with cold water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Drain in a colander and set aside.
  • Peel the onion, chop into medium dice, measure out 1 cup, and set aside.
  • Wash the parsley and cilantro, shake off any excess water, and dry by rolling in paper towels. Remove the leaves and discard the stems. Coarsely chop the parsley and cilantro together and set aside.
  • Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard. Coarsely chop the garlic and set aside.
  • Slip on a pair of latex kitchen gloves. Remove the stem from the fresh chilies and cut in half lengthwise. Rinse under cold water and scrape out the seeds with the tip of a spoon. If you like the chili a bit hotter, leave in the seeds. Chop into small pieces and set aside. Rinse, dry, and remove the gloves.

Get set . . .

  • Break the stem from the dried chilies and discard. Shake out any seeds, tear the chilies into small pieces, and place in a bowl. Add 1/2 cup hot water and set aside to soften. Wash your hands.
  • Combine the tomatoes, including the liquid, and the tomato-and-green chili combination. Measure out 3 cups and set aside.
  • Drain the canned beans in a hand strainer or colander. Rinse under cold water and set aside to drain.
  • Coarsely chop the tempeh and set aside.

Cook!

  • Drain the dried chilies in a hand strainer or colander and pat dry.
  • Heat the oil in a 4- to 6-quart pot (with lid) over medium-high heat until hot but not smoking.
  • Add the onion and dried chilies and sauté for 4 to 5 minutes, until the onion is soft and translucent.
  • Add the garlic, tempeh, canned green chilies, chopped fresh chilies, chili powder, paprika, salt, cayenne pepper, if using, and the chopped parsley and cilantro. Cook for 5 minutes, stirring frequently to prevent sticking, until the tempeh has browned.
  • Add the 3 cups tomato mixture, beans, and water. Bring to a boil, decrease the heat to low, and simmer for 45 minutes with the lid slightly ajar.
  • Stir occasionally to prevent sticking. Add water if the chili becomes too thick, but avoid making it soupy. Taste the chili and correct the seasoning.
  • Serve hot, passing the scallions, onions, grated cheeses, sour cream, and yogurt on the side.

Chef’s Tip

  • If you like your chili very hot, use the full amount of cayenne pepper listed. You can reduce the heat to a less fiery level by omitting it altogether.

Pictures and recipes used with permission.

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Posted on April 8, 2013 in Cookbooks,Featured,Recipes,Veggies and tagged as ,

Meatless Monday: Tofu Chili #vegan #glutenfree

Meatless Monday: Tofu Chili #vegan #glutenfree

Between the finches visiting our bird feeders and the trees starting to blossom, spring is certainly in the air here in northeastern Georgia. We’ve even managed to eat a couple of dinners outside on the deck, though we had to wear light jackets and sweaters. Even though it’s warming up, there’s never a bad time for a hot bowl of chili, especially on Meatless Mondays when you can substitute healthy tofu and beans for ground turkey or beef.

This vegan chili recipe from the folks at House Foods is high in protein and low in fat. With the extra vitamin C from the chili pods and the capsaicin revving up your metabolism, House Foods’ Tofu Chili is packed with both flavor and health benefits. House Foods Premium Tofu is non-GMO verified, made from certified organic soybeans grown in the US, kosher-verified and gluten free.

While great on its own, try serving the tofu chili on brown rice or quinoa.

Tofu Chili

Recipe by House Foods

Ingredients:

  • 1 package House Foods Tofu Extra Firm, drained and cubed
  • 1 tablespoon olive oil
  • 3/4 cup onion, chopped
  • 1 bell pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 teaspoon minced garlic (1 large clove)
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 2 tablespoon Worcestershire sauce
  • 1  16-ounce can kidney beans
  • 1/2 cup vegetable broth
  • 1 can low sodium tomato sauce
  • dash paprika

Directions:

  1. Heat olive oil in a large pot.  Add onion and garlic and sauté until tender. 
  2. Add vegetable broth, bell pepper, jalapeno, chili powder, cumin, brown sugar, Worcestershire sauce and kidney beans, stirring to combine.
  3. Add tomato sauce and simmer for about 30 minutes or until kidney beans and peppers are cooked through.
  4. Add cubed tofu and cook additional minute or two.  Serve and enjoy!

Recipe and photo provided by House Foods and used with permission.

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Posted on March 18, 2013 in Featured,Recipes,Soups,Veggies and tagged as , , ,

Thanksgiving meal planning: Moist Tofu Cornbread #glutenfree #dairyfree #vegan

Moist Tofu Cornbread

As an Udi’s Gluten Free Community Leader,  I know that the Thanksgiving holiday is especially hard for anyone who’s gluten free, has food sensitivities or allergies, or are just trying to eat healthy since everything seems to have wheat flour, cream, sugar, butter and nuts. That’s why we’ll be having a chat at Udi’s Gluten Free  Community next week on Wednesday, November 7 at 8 pm EST to discuss the challenges Thanksgiving brings. You can find the chat here. Hope you can join us!

It’s also why I’d like to share a recipe I got from Simply Soy, a wonderful cookbook put together by the Soyfoods Council. It was given to me earlier this year when they invited me to Iowa to learn about soybean production and the benefits of soy in your diet.


Planning a southern Thanksgiving

I’m making a southern-style Thanksgiving this year as it’s our first year living in Georgia. To me, nothing is more southern than cornbread dressing with the turkey, so I’ll be making Bon Appetit’s Cornbread, Sausage, and Pecan Dressing, but using pine nuts instead of pecans since my daughter’s allergic to nuts.

Unfortunately, most cornbread mixes contain wheat flour or “from scratch recipes” contain milk or eggs. Instead, this recipe from Didi Emmons, author of Entertaining for a Veggie Planet, uses tofu to make a dense, moist bread, and I’ve substituted an all-purpose gluten free baking mix for the flour. You can make it in any size pan, including an 8-inch square or round cake pan. It’s also a great cornbread for vegans as it contains no butter, dairy or eggs.

Moist Tofu Cornbread

Moist Tofu Cornbread

Recipe courtesy of the Soyfoods Council

Yield: 12 slices

Ingredients:

  • 1 cup cornmeal
  • 3/4 cup all-purpose gluten free baking mix
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon minced fresh or dried rosemary, optional
  • 8 ounces firm water-packed tofu, drained
  • 5 1/2  tablespoons vegetable oil

Directions:

  1. Preheat oven to 350 degrees. Spray or oil a 9×5–inch loaf pan.
  2. In a large bowl, combine the cornmeal, all-purpose gluten free baking mix, baking powder, salt, and rosemary. Mix well.
  3. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the oil and 1 cup water. Add this to the dry ingredients and stir just until moistened. (The batter will be very dry.)
  4. Spoon the batter into the prepared pan, and bake until a knife inserted comes out clean, about 45 – 50 minutes.
  5. Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing.

________________
Disclosure: As a Udi’s Gluten Free Community Leader I’m compensated for my time and efforts on their behalf.

I was invited to an all expenses paid editor’s trip by the Soyfoods Council. All experiences and opinions are my own.

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Posted on November 2, 2012 in Featured,Recipes,Thanksgiving and tagged as , , , ,

Tofu Sour Cream #NAKANORiceVinegars

Tofu Sour Cream

As promised in my Healthier Lemon Pasta post for this month’s Secret Recipe Club, here’s my version of Tofu Sour Cream is based on this recipe from the Vegan Epicurean. I made the following changes to her recipe:

Vinegar: I used NAKANO Natural Rice Vinegar instead of apple cider vinegar. I find that NAKANO’s rice vinegars have a milder flavor and are less acidic, which I like. You could have a little fun with this recipe and use some of NAKANO’s flavored vinegars, too, like Roasted Garlic or Red Pepper, for a fun flavor twist.

Tofu: I was confused over tofu the Vegan Epicurean used, since I’m not familiar with Mori Nu lite silken tofu (firm). Is it firm or silken? After doing a little research, I found out that all of Mori Nu’s tofus are silken and come in soft, firm or extra firm. However, other brands’ silken tofus are actually soft tofus, which are good for soups, dips and smoothies.

I ended up using Nasoya’s Silken Tofu, so the consistency of my sour cream was very runny. This was fine for my Healthier Lemon Pasta, but next time I want to make something the consistency of sour cream, I’ll use a firm tofu. I also changed the amount of tofu used since I like using the full tub. Have a few ounces left over of tofu means I have to remember it’s in the refrigerator and use it in a recipe before it goes bad. Usually, I forget and find a science experiment waiting for me in the far reaches of the fridge. Hate that!

Lemon zest and lemon juice: I cut back on both ingredients and still could taste the lemon. That was fine since I was using it in a lemon flavored dish. However, next time I may cut back even further. I love lemon, but it doesn’t go with everything.

Tofu Sour Cream Natural

Recipe based on one by the Vegan Epicurean

Makes 2 cups

Ingredients:

  • 1  package of firm tofu, preferably organic (14-16 ounces)
  • 2 tablespoons canola oil
  • 1 to 2 teaspoons fresh lemon juice
  • 2 teaspoons NAKANO Natural Rice Vinegar
  • 1 teaspoon agave
  • 1/2 teaspoon kosher salt
  • finely grated zest of 1/2  lemon

Directions:

  1. Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth.
  2. Firms up when chilled. Refrigerate sour cream until it is ready to be used.

Connect with NAKANO

Sign up for Mizkan’s “Splash Recipe Club!”. When you join the club you get exclusive recipes, access to special features and more! Each month one new member could win a $150 leading up to a grand prize of $600 in March 2013. You can also connect with NAKANO on Pinterest, Twitter and Facebook.

_____________________
Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.

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Posted on September 11, 2012 in Featured,Recipes and tagged as , ,

Healthier Lemon Pasta #secretrecipeclub

Lemon Pasta

It’s not often that I try a new recipe and have my husband, Paul, tell me, “Hun, this is one of my favorite things you make.” So needless to stay, this month’s Secret Recipe Club dish from Jen at Jen’s Journey will be a dinner time staple at our house from now on. He loved. I loved it. The kids thought it was OK, but it disappeared off their plates. So I bet they loved it, too.

Making Lemon Pasta dairy free and gluten free

Jen’s recipe for Lemon Pasta is based on a Baked Lemon Pasta recipe from the Pioneer Woman. I’ve further modified it by substituting a tofu sour cream for the regular sour cream since I can’t eat dairy products, with the exception of cheese, because of my whey food sensitivity. (My recipe Tofu Sour Cream is based on this recipe from the Vegan Epicurean. Here’s my version of the Tofu Sour Cream recipe.) If you need to avoid cheese, you can use vegan Parmesan sprinkles or skip the Parm altogether.

If you can have dairy, you can health up the Lemon Pasta by using a low fat sour cream or non-fat Greek yogurt. I also cooked this with a buttery spread to further lower the saturated fat. I used I Can’t Believe It’s Not Butter Light, but Earth’s Balance spreads are very good and vegan to boot. I like both brands and go back and forth depending on where I’m shopping and what’s on sale. (Note: ICBINB is not vegan as it contains a little bit of milk.)

As for pasta, I used whole wheat, but gluten free brown rice pasta would work well, too. Variation wise, I’m wondering if capers would be good in this, since capers and lemon work well together in dishes like Chicken Piccata. Or maybe some sliced black olives. Hmmmm, maybe next time!

Healthier Lemon Pasta

Ingredients:

  • 1 box of spaghetti
  • 4 tablespoons buttery spread
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 cups sour cream, vegan sour cream or non-fat Greek yogurt
  • 1/2 teaspoon kosher salt
  • 1/3 cup freshly grated Parmesan cheese, plus extra for serving
  • flat-leaf parsley, chopped – to taste for garnish, plus extra for serving

Instructions:

  1. Cook spaghetti al dente, drain, place back in pot. Place lid on pot to keep warm and set aside.
  2. Juice one lemon into a bowl. Strain to remove pulp and seeds.
  3. In a skillet, melt butter with olive oil over medium low heat. When butter is melted, add minced garlic and lemon juice. Turn off heat.
  4. Add your sour cream (or sour cream substitute) to the butter and oil mixture. Add lemon zest and salt. Stir everything together and taste. Add more salt if necessary. 
  5. Pour sour cream mixture over drained spaghetti and toss. If the sauce is too thick, add a splash of water or milk.
  6. Place spaghetti in a large serving bowl and then sprinkle with Parmesan cheese and parsley.
  7. Serve with extra grated cheese and parsley on the side.

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

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Posted on September 10, 2012 in Featured,Recipes and tagged as , ,

Wholly Guacamole Gazpacho #RocktheGuac

WHOLLY GUACAMOLE Gazpacho

There’s nothing more refreshing – and healthy – than gazpacho soup. This gazpacho recipe goes “South of the Border” with the addition of Wholly Guacamole dip.

Wholly Guacamole Gazpacho

Makes 5 one cup servings

Ingredients:

  • 1 tomato, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 1/4 cup cilantro (extra for garnish)
  • 1 1/2 cup vegetable broth
  • 17 ounces (1 box) Wholly Guacamole dip (Classic or Spicy)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin

Directions:

  1. Place tomato, cucumber, cilantro and vegetable broth into a blender or food processor. Blend into smooth.
  2. Pour pureed vegetables into a large bowl. Add Wholly Guacamole dip, lime juice, salt and ground cumin to bowl and stir until all ingredients are combined. Chill until serving time.
  3. Pour Wholly Guacamole Gazpacho into bowls and garnish with a sprig or two of cilantro. Serve and enjoy!

Wholly Guacamole: it’s a whole lot more than dip. Vote for my Wholly Guacamole Recipe below and I could win one of three fantastic prizes! Click here for more fun and easy Wholly Guacamole recipes!

Disclosure: This is a sponsored conversation written by me on behalf of Wholly Guacamole. The opinions and text are all mine. Official Wholly Guacamole Contest Rules.

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Posted on August 14, 2012 in Featured,Recipes,Soups,Veggies and tagged as

Gluten Free Spicy Ginger Tofu Noodle Salad #glutenfree #meatlessmonday #vegan

gluten free spicy ginger noodle tofu saladAs I promised a few days ago in my post for Gluten Free Asian Cobb Salad, here’s another San-J recipe by Carol Kicinski of Simply Gluten Free. This would be a terrific gluten free dish for Meatless Monday as it’s vegetarian and vegan friendly.

Also, even though Carol’s directions are to serve it hot, I bet it would make a terrific summer time cold pasta salad dish, too.

Gluten Free Spicy Ginger Tofu Noodle Salad

By Carol Kicinski of Simply Gluten Free

Serves 4 as entrée and 6 as appetizer

Ingredients:

  • 1/3 cup San-J Gluten Free Tamari Ginger Dressing
  • 1 teaspoon garlic powder
  • 1/2 teaspoon (more if you want it spicier) red pepper flakes
  • 1 pound gluten free brown rice fettuccini style pasta
  • Gluten free non-stick cooking spray
  • 1 pound firm tofu
  • 4 ounces shitake mushrooms, stems removed and sliced
  • 1 English (hothouse) cucumber
  • 1 bunch cilantro, coarsely chopped
  • 4 green onions, thinly sliced on the diagonal
  • 1 red bell pepper, cut into small dice
  • Salt & pepper
  • 1 teaspoon sesame seeds

Preparation

  1. Whisk together the San-J Gluten Free Tamari Ginger Dressing with the garlic powder and red pepper flakes.
  2. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with hot water. Add the dressing and toss to coat.
  3. While the pasta is cooking pat the tofu dry with paper towels and cut into
  4. 1 inch pieces. Heat a large skillet over medium-high heat. Spray the pay heavily with non-stick cooking spray and add the tofu pieces. Let cook for
  5. 1 – 2 minutes undisturbed or until they are golden brown. Flip the pieces over and continue cooking until browned on all sides. When the tofu is done, remove from the skillet, add to the pasta and add the mushroom slices to the hot skillet and cook until browned, stirring often, about 2 – 3 minutes. Add the mushrooms to the pasta.
  6. Peel the cucumber, cut in half lengthwise, scrap out the seeds with a spoon, cut into thin slices and add to the pasta. Reserve some of the chopped cilantro for garnish and add the rest to the pasta along with the green onions and bell pepper. Toss everything together and season with salt and pepper to taste. Garnish with the reserved cilantro leaves and the sesame seeds.

Recipe and photo used with permission. © 2012 San-J International. All rights reserved.

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Posted on April 27, 2012 in Featured,Gluten Free,Recipes and tagged as , , ,

Mango Quinoa Halwa #vegan #glutenfree

Mango Quinoa Halwa

For this month’s Secret Recipe Club assignment, I was partnered with Jayasri of Samayalarai – Cooking is Divine. Jayasri’s Indian and lives in the UK, and likes to cook up traditional dishes as well as try out Western ones. I had a tough time choosing a recipe because I wanted to cook up an Indian dish but didn’t want to use ingredients that would be hard for my readers to find. I also wanted to make something that was healthy and her recipe for Mango – Quinoa Halwa in Microwave seemed to be a good choice on both counts.

Halwa is a sweet Indian dish. It’s usually made with lots of ghee (clarified butter) and can be made with carrots, banana, or semolina boiled with milk, almonds, sugar, and cardamom. Jayasri’s recipe used quinoa, which is full of healthy, vegetarian protein and is naturally gluten free.

However, I was puzzled by her microwave directions. Obviously, UK and US microwaves are very different! I decided to make my version on the stove top. I also wanted to health things up by using coconut oil for ghee and coconut milk for cow’s milk, which turned the recipe into a vegan dish. I eliminated calories by using stevia instead of sugar, and didn’t include almonds because of my daughter, Lucie’s nut allergies.

When I was researching halwa dishes, I noticed that Mythreyee of Paajaka Recipes used saffron in her Microwave Mango Halwa. Since I had a little bottle in the cupboard, I decided to use that, too.

Want to join the Secret Recipe Club? You can sign up here.

Mango Quinoa Halwa #vegan #glutenfree

Mango Quinoa Halwa

Based on a recipe from Samayalarai – Cooking is Divine

Ingredients

  • 1 cup mango pulp (2 mangoes), pureed
  • 1 cup quinoa, cooked
  • 4 tablespoons light coconut milk
  • 3/4 cup Stevia in the Raw
  • 1/4 teaspoon cardamom
  • 3-4 saffron threads (optional)
  • 1/4 cup coconut oil
  • 1/4 cup raisins

Directions

  1. Cook quinoa according to package directions.
  2. Cut and peel the mangos and remove the pulp. Puree in a small food processor or blender.
  3. Place pureed mango, cooked quinoa, coconut milk, stevia, cardamom and saffron (if using) in a medium sized sauce pan over medium heat. Stir to blend.
  4. Cook over medium heat, occasionally stirring, until mixture starts to bubble.
  5. Add the coconut oil. Stir to combine.
  6. Continue to cook over medium heat until mixture starts to thicken. This should take 10 to 12 minutes. The halwa should be thick like oatmeal and glossy from the coconut oil.
  7. Add raisins and stir until evenly distributed and heated through.
  8. Dish warm halwa into small bowls and serve immediately.
Prep Time: 15 - 20 Minutes
Cook Time: 15 - 20 Minutes
Total Time: 30 - 40 Minutes
Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 8
Servings: 4
  • Calories: 354
  • Calories from Fat: 178
  • Total Fat: 19.8g
  • Saturated fat: 15.3g
  • Unsaturated fat: 0g
  • Sodium: 6mg
  • Total Carbohydrates: 40.8g
  • Sugar: 12.0g
  • Fiber: 4.2g
  • Protein: 6.5g
  • Cholesterol: 0mg

More from the Secret Recipe Club!

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Posted on February 13, 2012 in Desserts,Featured,Gluten Free,Recipes and tagged as , ,

Vegetarian Borscht with Kale: a comforting soup recipe for the DailyBuzz Moms 9×9

vegetarian borscht with kale I love borscht and grew up eating the Manischewitz version out of a large glass jar, cold with a dollop of sour cream. Then I discovered the “real thing” – Russian style borscht made with carrots, beets, cabbage, dill, mushrooms and potatoes, served warmed as a comforting winter soup thanks to Barbara Kafka’s classic cookbook, Soup, A Way of Life.

I remember her recipe for Vegetarian Borscht as being very labor intensive. I made a triple batch and it literally took me all afternoon to chop those vegetables! I was exhausted by the time the borscht was done, but it was so worth it.

As part of the DailyBuzz Moms 9x9 challenge, I wanted to recreate that soup and health up the borscht a bit. Due to my food sensitivities, I omitted the cabbage and the white potatoes. Instead, I substituted kale and purple potatoes, both of which are much more nutrient dense. I also used powdered stevia instead of sugar, reduced the amount of salt, and used no fat Greek yogurt instead of sour cream.

My son Nathan, who is almost 12, loved the borscht. He had it for dinner the other night. The next day he had it for breakfast and took the borscht to school.

Vegetarian Borscht with Kale: a comforting soup recipe for the DailyBuzz Moms 9×9

Vegetarian Borscht with Kale

Based on Barbara Kafka’s recipe from Soup, A Way of Life

Ingredients

  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1/2 pound mushrooms, sliced 1/4 inch thick
  • 1 large onion, cut into 1/4-inch dice
  • 7 medium beets, peeled, quartered, and cut into 1/4-inch slices
  • 2 medium carrots, peeled and cut into 1/4-inch rounds
  • 1 medium parsnip, peeled and cut into 1/4-inch rounds
  • 1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
  • 1 1/2 pounds purple potatoes, peeled and cut into 1/2-inch cubes
  • 1 bunch kale, choped in 1-inch pieces
  • 3 large cloves garlic, minced
  • 3 tablespoons sundried tomatoes, finely chopped
  • 1 medium bunch dill, fronds only, coarsely chopped
  • 1/4 cup powdered stevia
  • 1/2 cup cider vinegar
  • 1 tablespoon kosher salt
  • freshly ground black pepper, to taste
  • 1-2 small containers no fat Greek yogurt

Directions

  1. Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
  2. In a larege stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 6 to 8 minutes until the onions start to caramelize.
  3. Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. Bring to a boil. Then lower the heat and simmer for 5 minutes.
  4. Stir in the potatoes, garlic, kale and sundried tomatoes.
  5. Return soup to a boil. Lower the heat and simmer for 5 minutes.
  6. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
  7. Remove soup from the stove top. Stir in the dill, stevia, vinegar, salt and pepper.
  8. Pour soup into bowls and add a dollop of Greek yogurt.
Prep Time: 45 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 2 Hours 5 Minutes
Nutrition Grade A from CalorieCount

Weight Watchers POINTS = 4
Servings: 8 main course servings
  • Serving size: 579 g
  • Calories: 215
  • Calories from Fat: 37
  • Total Fat: 4.1g
  • Saturated fat: 0.6g
  • Unsaturated fat: 3.5g
  • Sodium: 1020mg
  • Total Carbohydrates: 39.9g
  • Sugar: 12.8g
  • Fiber: 8.5g
  • Protein: 6.6g
  • Cholesterol: 0mg

Note: nutritional information is based on borscht without the Greek yogurt.

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Posted on January 24, 2012 in Featured,Recipes,Soups,Veggies,Weight Watchers and tagged as ,

Healthy holiday ecookbooks #vegan #glutenfree

cookbook If you’re wondering what you’ll be serving up for Christmas Eve, Christmas, New Year’s Eve and Boxing Day this year, these two gorgeous ecookbooks for the holidays can help.

Vegan Christmas

The first holiday ecookbook is by Nicola Griffiths of The Livity. Her ebook Vegan Christmas should appeal to anyone who is vegan as well as those who are gluten free or dairy, sugar and wheat free. It also comes with sample Christmas menus, which can be especially helpful if you’re cooking for someone who’s vegan – and you’re not.

Download a PDF of three sample recipes to view Nicola’s wonderful recipes and photography. I'm especially lusting over her recipe for Chocolate Truffles made with agave nectar! Her cookbook also features recipes for Olive Oil and Thyme Oatcakes, Roasted Beetroot Chutney, and Cashew Cheese. I especially love her "Amazing Gravy from Scratch" with porcini and portobello mushrooms - completely vegan and gluten free!

Vegan Christmas sells for £4.99 GBP or about $7.75 USD. You can order it via PayPal.

The Good Food Life Cook Book

Full Circle is a farm-to-table organic delivery service. This holiday season, they’ve produced a gorgeous FREE ecookbook, The Good Food Life Cook Book, with gorgeous food photography and wonderful recipes like Apple Stuffed Pork Loin, Brussels Sprouts with Cranberries & Hazelnuts, and Cranberry Quince Tart. Holiday drinks and wine pairings are included as are gluten free and vegan options. Download it here.

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Disclosure: Nicola sent me a copy of her ecookbook, Vegan Christmas, to facilitate this review.

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Posted on December 22, 2011 in Christmas,Cookbooks,Gluten Free and tagged as

Meatless Monday: Gluten and Dairy Free Lasagna

Gluten and Dairy Free Lasagna Due to our impending move, I've been trying to use up food in my pantry. I was amused to find three types of lasagna noodles - gluten free, whole wheat and no cook - in the cupboard. This has inspired me to make a  Meatless Monday lasagna dish for those of you who are gluten free and avoiding dairy products.

If you’re Italian-American, and make lasagna for Thanksgiving, this is also a perfect dish if you have family members or friends who have milk allergies or who are vegan. I’ve created this recipe to fit into a large square Ziploc® VersaGlass™ container. Double it to fit into a regular lasagna pan.

I was pleasantly surprised how well this lasagna turned out. The "ricotta" layer was delicious and tasted like the real thing. The kids agreed and asked for seconds!

Finally, while the Nutritional Yeast Cheezy Sauce is yummy, it’s a bit odd and unattractive looking. (That’s why I photographed it this way instead of showing you a neatly cut slice.) Even after cooking, it’s still partially liquid and the color isn’t quite the same as melted mozzarella. Instead, you may want to use a vegan, casein free almond, rice or soy cheese to cover the lasagna before cooking.

Gluten and Dairy Free Lasagna

Based on recipes from Tofu Cookery by Louise Hagler

Serves 4

Ingredients:

  • 2 cups of your favorite spaghetti sauce, either homemade or from a jar
  • 1 recipe for Ricotta-Style Filing (see below)
  • 6 to 9 gluten free lasagna noodles, cooked and drained
  • 1 recipe for Nutritional Yeast Cheezy Sauce (see below)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Build layers in your large square Ziploc Versaglass container starting with half of the spaghetti sauce
  3. Add a layer of noodles.
  4. Add a layer of all the Ricotta-Style Filing.
  5. Add a second layer of noodles.
  6. Top with remaining spaghetti sauce.
  7. Cover the lasagna with the Nutritional Yeast Cheezy Sauce.
  8. Tightly cover the pan with foil (NOT the plastic lid!) and bake for 30-35 minutes.
  9. Let the lasagna cool for at least 15 minutes before serving.

Ricotta-Style Filling

Ingredients:

  • 1 pound firm tofu
  • 1 1/4 teaspoon dried basil
  • 1 1/4 teaspoon stevia
  • 1/2 teaspoon salt
  • 1 clove garlic, minced

Directions:

  1. Combine ingredients in a food processor or blender.
  2. Blend until a fine, grainy texture similar to ricotta cheese is formed. Do not over process or your filling will be too runny.

Nutritional Yeast Cheezy Sauce

Ingredients:

  • 1 cups unsweetened soy milk
  • 3 tablespoons nutritional yeast flakes
  • 1 1/2 tablespoons cornstarch or tapioca starch
  • 3/4 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil

Directions:

  1. Stir together with a whisk all the ingredients except for the olive oil in a 1 to 2-quart saucepan.
  2. Bring to a boil over medium heat, whisking or stirring constantly.
  3. When the sauce begins to thicken, add in olive oil and whisk until blended.

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Posted on November 14, 2011 in Featured,Gluten Free,Recipes and tagged as , , ,

Day of the Dead Pumpkin Tofu Smoothie #vegan #milkfree

Day of the Dead Pumpkin Tofu Smoothie Day of the Dead – Dia de los Muertos - is a Mexican holiday which focuses praying for and remembering friends and family who have passed away. It takes place on November 1 and 2 in conjunction with All Saints' Day and All Souls' Day. People build private altars honoring the deceased and decorate them with sugar skulls, marigolds, and the favorite foods and beverages of the departed.

I’m a big admirer of Day of the Dead artwork and have been collecting it for a few years after my husband started bringing home Day of the Dead figurines, sugar skulls and shadow boxes from his fishing trips to La Paz, Mexico. He’s also bought me an Day of the Dead patterned apron and a bolt of cloth.

Thus inspired I thought I’d come up with a healthy drink to toast the day and remember friends and family who have passed.

Traditional Day of the Dead dishes

According to About.com’s Mexican Food page, many of the traditional foods for Dia de los Muertos are sweet – sugar skulls, chocolate skulls and coffins, Pan de Muerto, and Candied Pumpkin (Calabaza En Tacha).

Instead of sugar, I decided to use SweetLeaf Liquid Stevia flavored drops as a healthy, natural alternative. I prefer liquid stevia when cooking, because it’s easier to use than the powdered form. Since SweetLeaf’s liquid stevia comes in glass bottles with droppers, you can control the amount you use down to the drop! SweetLeaf contains zero calories, zero carbs, zero glycemic index, and zero chemicals.

Since I have a food sensitivity to whey in milk, I decided to use soft tofu instead of yogurt, making this recipe great for vegans and those avoiding milk products due to allergies or sensitivities.

Day of the Dead Pumpkin Tofu Smoothie

Day of the Dead Pumpkin Tofu Smoothie #vegan #milkfree

Pumpkin Tofu Smoothie

You can also use this recipe for a Pumpkin Tofu Pudding. Omit the ice cubes and cut back the coconut milk to 1 cup. Then chill until firm.

Ingredients

  • 1 14 ounce package soft tofu
  • 1 15 ounce can pumpkin puree
  • 70 drops SweetLeaf Clear Liquid Stevia (or to taste)
  • 3 teaspoons pumpkin pie spice
  • 3 cups light coconut milk
  • 1 large handful ice cubes

Directions

  1. Combine ingredients in a blender and puree until smooth. Serve.
Prep Time: 10 Minutes
Total Time: 10 Minutes
Nutrition Grade B- from CalorieCount

Weight Watchers POINTS = 6
Servings: Makes 8 servings
  • Calories: 258
  • Calories from Fat: 212
  • Total Fat: 23.5g
  • Saturated fat: 19.4g
  • Unsaturated fat: 4.1g
  • Sodium: 20mg
  • Total Carbohydrates: 10.6g
  • Sugar: 5.2g
  • Fiber: 3.7g
  • Protein: 5.9g
  • Cholesterol: 0g
 
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Disclosure: SweetLeaf provided me with samples of their stevia liquid drops and powdered stevia. All opinions are my own.

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Posted on November 1, 2011 in Desserts,Featured,Recipes,Weight Watchers and tagged as ,

Meatless Monday: Tofu and Vegetable Stir Fry

tofu vegetable stir-fry Meatless Monday has become the new norm in many schools and homes. After all, it’s a great way to get kids to eat their veggies. However, like many moms, I’m concerned that if I cook up a meatless dish my kids won’t get enough protein to keep them full and satisfied. One way around that is to use tofu.

Tofu is cholesterol free, high in protein, low in carbohydrates and has been directly linked to heart health benefits. According to the FDA, consuming just 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce your risk of heart disease.

I’m a big fan of tofu, especially the tofu shirataki noodles made by House Foods. Their recipe for tofu and veggie stir fry is a great way to convince your family that tofu isn’t icky and tastes pretty good when mixed with yummy vegetables and a stir fry sauce. This is also an easy dish to prepare if Meatless Mondays are new to you or you don't have a lot of time to cook up dinner.

Meatless Monday: Tofu and Vegetable Stir Fry

Tofu and Vegetable Stir Fry

Recipe courtesy of House Foods

Ingredients

  • 1 teaspoon sesame oil
  • 1 (12 oouce) package House Premium Extra Firm Tofu, drained and cut into 1/2" strips
  • 2 tablespoons garlic, minced
  • 3-4 tablespoons, soy sauce or stir fry sauce of your choice
  • 1 (14-16 ounce) package frozen stir-fry vegetables
  • 1 tablespoon cornstarch, rice starch or arrowroot dissolved in 2 tablespoons water
  • 3 cups cooked rice (brown or white)

Directions

  1. Coat frying pan with non-stick cooking spray.
  2. Lightly brown tofu and garlic in oil.
  3. Add soy sauce or stir fry sauce and vegetables.
  4. Cover and “steam” your stir fry for 7 to 10 minutes until vegetables are tender.
  5. Add cornstarch mixture, stirring 1 to 2 minutes until sauce thickens.
  6. Serve over rice.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 5
Servings: 4
  • Calories: 269
  • Calories from Fat: 51
  • Total Fat: 5.3g
  • Saturated fat: 0g
  • Unsaturated fat: 0g
  • Sodium: 665mg
  • Total Carbohydrates: 42g
  • Sugar: N/A
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: omg
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Posted on October 3, 2011 in Recipes,Veggies,Weight Watchers and tagged as , ,

Saying goodbye to summer – Mixed Berry & Banana Sorbet {vegan friendly, sugar free}

Mixed Berry Sorbet The kids are back to school signaling the end of one of the craziest summers we’ve had in a long time. My husband was laid off in June and he’s spent the summer being a stay at home dad while job hunting. As the current bread winner, I’ve been busier than ever working here at This Mama Cooks! On a Diet (I hope you’ve noticed) and on other freelance work.

It may also be our last summer in Colorado, so we’re trying to savor every last bit of it, from dinners we make from locally caught trout to berries, vegetables and herbs we grow in our yard.

One of the things I wanted to do this summer was make homemade ice cream from our berries. I bought a Cuisinart 2-Quart Automatic Ice Cream Maker last spring with plans to do so, but I didn’t have the time until last week.

Instead of cream, whole milk and sugar, I wanted to use Native Forest Organic Light Coconut Milk and liquid stevia so it would be dairy free and relatively guilt free, too. I did a search and found a recipe for Blackberry Ice Cream from Kristen at Passion 4 Eating. I liked that she used bananas in her recipe, which was perfect because I had a few overly ripe ones in the refrigerator. I substituted liquid stevia for the sugar Kristen used, and played around with ratios and amounts a bit.

The mixed berries I used were mostly raspberries and some blackberries from my garden. You can use any type of berries you like.

Saying goodbye to summer – Mixed Berry & Banana Sorbet {vegan friendly, sugar free}

Mixed Berry & Banana Sorbet

Ingredients

  • 2 small bananas
  • 2 - 13.5 ounce cans light coconut milk
  • 1 3/4 cups fresh or frozen berries, thawed
  • 1 to 2 tablespoons liquid stevia, divided
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice, freshly squeezed

Directions

  1. Peel bananas, and toss into a blender with the coconut milk. Blend until combined.
  2. Add the blackberries, 1 tablespoon of the liquid stevia, the vanilla extract and the lemon juice. Blend until the berries are completely pureed.
  3. Taste, add more stevia if too tart. Add a bit more stevia than you think you need as the flavor will change when the liquid sorbet is frozen.
  4. When you’re satisfied with the level of sweetness, make sorbet in a two quart ice cream maker according to manufacture’s directions.
  5. Serve immediately.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Nutrition Grade D from CalorieCount

Weight Watchers POINTS = 1
Servings: 1 3/4 quarts or 20 scoops
  • Serving size: 1 scoop
  • Calories: 39
  • Calories from Fat: 19
  • Total Fat: 2.1g
  • Saturated fat: 1.9g
  • Unsaturated fat: 0.0g
  • Sodium: 10mg
  • Total Carbohydrates: 5.4g
  • Sugar: 2.2g
  • Fiber: 0.7g
  • Protein: 0.7g
  • Cholesterol: 0g

Mixed Berry Sorbet

Should you buy an ice cream maker?

I thought my Cuisinart Ice Cream Maker did a good job – the sorbet was creamy though a bit softer than regular ice cream.

However, the sorbet turned into a solid mass when put into the freezer. If you have leftover sorbet, you’ll need to thaw it out before serving. If you leave it out too long, it’ll turn into a milk shake. You can either put it back in the ice cream maker to turn it back into a sorbet. Or you can drink it as a shake – up to you!

I’ve also made traditional ice cream using whole milk and whipping cream in the Cuisinart Ice Cream Maker. I actually had better results with the sorbet as the ice cream was too runny! The recipe I used for the ice cream made a bit more than two quarts, so I feel my ice cream maker does better with smaller batches.

You can’t beat the price making your own ice cream, especially if you have berries or fruit growing in your backyard. What I really like is that you can control what goes into your ice cream or other frozen treats, so you can make sure your recipe fits any dietary needs, food sensitivities or allergies you may have.

You can also make grown up concoctions like frozen margaritas from better-for-you ingredients like fresh lime juice and berries, agave nectar, stevia and organic tequila. Sound like fun? Then go for it!

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Posted on August 23, 2011 in Desserts,Featured,Recipes,Weight Watchers and tagged as , ,

Healthy Family Movie Night snacks – Bacon Caramel Popcorn {gluten free, vegan}

Bacon Caramel PopcornAfter catching my kids watching Family Guy the other night while I was working upstairs, I’ve been searching for more family friendly TV and movie fare. That’s why I signed up to be Friday Night Ambassador to tell you about the latest Family Movie Night show, Who Is Simon Miller?, premiering Saturday, August 6th at 8/7c on NBC.

I had a chance to sit though a special pre-screening. Even though Who Is Simon Miller? is a spy action movie, it’s perfect for the kids. (Think Spy Kids without the special effects.) Dad goes missing and his family figures out that he’s a spy. His wife, Meredith and their two kids, Sarah and Kevin, figure out where he is and get mixed up in an international spy ring. It’s hard to tell who’s a good guy or a bad guy, and it’s interesting to watch the story unfold.

Frankly, the plot’s rather unbelievable at times. Mom’s too young, slim and pretty. Sarah, who’s only 18, speaks Spanish and French fluently. And Kevin, even though he’s a geeky genius, has the most clear skin I’ve seen on a 15-year-old. Also, I doubt an intelligence officer would bring the family along on his or her mission.

However, the iCarly crowd will love it, while their parents will be happy that they’re not exposed to gratuitous violence or adult sexual situations a la James Bond. There’s lots of touching family moments, too, along with discussions about trust and honesty.

Who is Simon Miller? is perfect viewing for a quiet Saturday night at home after a long summer day at the beach or amusement park. Learn more about Family Movie Night on Facebook or check out a preview below.

Healthy Family Movie Night snacks - Bacon Caramel Popcorn

Summer’s a great time of year for healthy snacks. There are fresh berries and cherries on sale at the grocery store or at the farmer’s market. You can make ice pops or other frozen treats. You could also do veggies and dip, hummus and pita chips, or apple slices and grapes. However, there’s nothing that says “movies” like popcorn.

I recently attended a party where everyone brought a bacon-themed dish. One couple brought a fabulous bacon and caramel popcorn dish that featured vegan bacon. Though their dish featured nuts, it was very similar a recipe from Vegan by Valerie.

Not only is this bacon flavored healthy snack vegan, but it’s gluten free. I’ve tweaked it to use products that fit with my food sensitivities like coconut palm sugar. However, feel free to make your own substitutions. You can also add nuts, dried fruit pieces or even chocolate chips to the popcorn. Bacon Caramel Popcorn is as healthy – or decadent – as you want it to be.

Bacon Caramel Popcorn

Based on a recipe from Vegan by Valerie

Ingredients:

Directions:

  1. Fry up your bacon until crispy. Let cool and crumble.
  2. Pop popcorn using Alton Brown’s microwave brown paper bag method or an air popper.
  3. Combine the I Can’t Believe It’s Not Butter, agave nectar, and coconut palm sugar in a small saucepan and bring to a boil.
  4. Reduce heat, and boil for another 5 minutes.
  5. Remove from heat and stir in the remaining caramel ingredients (salt, baking soda, bourbon, and vanilla).
  6. Pour the bacon bits over the popcorn and stir.
  7. Pour the caramel sauce over the popcorn and gently stir to combine. 
  8. Spoon the popcorn onto two large baking sheets.
  9. Bake at 250 degrees for 45 minutes, stopping every 15 minutes to stir.
  10. Let the popcorn sit for at least 30 minutes or until it cools to room temperature.

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Disclosure: I wrote this review while participating in a campaign by Mom Central Consulting on behalf of P&G and received a promotional item to thank me for taking the time to participate

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Posted on July 28, 2011 in Desserts,Featured,Gluten Free,Movies,Recipes and tagged as ,

Agave Roasted Lotus Root, Leeks and Cauliflower inspired by Alicia Silverstone’s The Kind Diet

Agave Roasted Lotus Root, Leeks and Cauliflower

I can’t stand most celebrity cookbooks. They’re usually overly simplistic, obviously ghost written, and just meant to cash in on the celebrity’s popularity. Rarely the cookbook shows the celebrity’s passion for food and how he or she cooks at home. However, I’ll make an exception for Alicia Silverstone’s The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet.

This is the book you hand to your teenager when she announces she’s now a vegan. After all there’s no way she’s going to be making soy cheese quesadillas every night! Along with The Everything Vegan Cookbook, The Kind Diet is a terrific cookbook for beginning vegetarians or those who want to take it one step further and go vegan.

In her book, Ms. Silverstone explains her journey from going vegetarian to vegan to eating a strict macrobiotic diet. She also explains about the benefits she’s experienced from her journey like clearer skin and energy. I don’t necessarily agree it’s from giving up animal products, but know that giving up processed foods, refined carbs and sugar-laden desserts was probably a big help.

The Kind Diet takes you through three stages of going without animal food products. Flirts start slowly by reducing their meat-eating and swapping out a few key foods for plant-based substitutes. Vegans forgo animal-products entirely but still incorporate convenience foods and meat substitutes in addition to grains, vegetables and fruits. Ms. Silverstone’s Superheroes goes full force into a macrobiotics diet of whole grains, and vegetables. There’s a variety of recipes, over 100, that fit into one or more of these categories.

As someone who needs to avoid dairy products and who loves vegetables, I appreciate many vegan recipes. I’ve already bookmarked over a dozen The Kind Diet recipes to try from Summer Time Succotash to Sicilian Collard Greens with Pine Nuts. The Kind Diet also has dessert recipes like Ms. Silverstone’s absolute favorite Crispy Peanut Butter Treats with Chocolate Chips.

A delicious way to prepare roast vegetables

I really loved Ms. Silverstone’s willingness to experiments with Asian ingredients, too, like tamari (soy sauce without wheat), tofu, daikon radishes and lotus roots. This gave me the excuse to try out her recipe for Maple-Roasted Lotus Root, Sunchokes and Leeks. Luckily, there’s an excellent Asian market about 30 minutes away from my home. I was able to find the lotus roots already cut into pieces and prepackaged in a mild pickling solution as well as whole raw ones.

If you cannot find lotus roots, use cauliflower. That’s what I used instead of sunchokes, which I couldn’t find anywhere. Feel free to experiment with other root vegetables like potatoes, onions, yams, sweet potatoes, and beets, too.

There’s something amazing about the combination of salt, garlic and sweetness that makes this recipe out of this world. Since I have a food sensitivity to maple syrup, which Ms. Silverstone uses to sweeten many of her dishes, I substituted with amber agave nectar instead.

Finally, feel free to double this recipe! I doubled the original one from The Kind Diet and my husband and I enjoyed it so much that there were no leftovers. Pretty amazing since it was supposed to serve four to six people.

lotus root

Agave Roasted Lotus Root, Leeks and Cauliflower

Inspired by Alicia Silverstone’s The Kind Diet

Ingredients:

  • two 4 inch pieces of lotus root (about 1 whole medium root) sliced into thin rounds
  • 1 medium to large head of cauliflower, sliced into 1/2 inch pieces
  • 1 to 2 large leeks (white and light green parts only) sliced into thin half moons
  • 4 garlic cloves, minced
  • 2 tablespoons olive or grapeseed oil
  • 6 pinches of fine sea salt
  • 2 tablespoons agave nectar

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Place all the vegetables and garlic in a bowl. Add the oil, agave and salt.
  3. Toss to coat.
  4. Spread the vegetables evenly on to a baking sheet or a large, shallow baking dish. Do not pile the vegetables too high. If needed, use two baking sheets.
  5. Roast the vegetables for 20 minutes.
  6. Check to see if the vegetables are tender and becoming golden. If not, stir and return to the oven for another 10 minutes. Check again and repeat if necessary every 5 to 10 minutes until completely cooked through.
  7. Serve warm.

Don’t forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

Featured at:

A Little Nosh

___________________
I received a review copy of the cookbook in order to facilitate a review. All opinions are my own.

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Posted on April 27, 2011 in Cookbooks,Featured,Recipes,Veggies and tagged as

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