Spagetti Aglio et Olio

I have an impressive capacity for Food Network.  I can watch it, without ever getting tired.  Heck, I've watched the same episode multiple times in one day.  Don't judge.  Conveniently, E doesn't seem to mind.  Every now and again, he even plops down and enjoys it too.  And sometimes, he sees a recipe and is like "OMG we need to have this for dinner.  Tonight."  This was one of those recipes.  He's a total pasta guy, so this was right up his alley.  And while I'm totally not a pasta girl, this was absolutely delicious.  And, I'll let you in on a secret, it's even better left over.  Seriously, the extra time the noodles get hanging out with the garlicky, cheesy goodness just amplifies the tastiness.  

Spring Roll in a Bowl

Some food speaks for itself.

But in case you like words... how about delicate rice noodles, topped with crisp carrots, cucumber, fresh mint, cilantro, and thai basil with a rich peanut sauce finished with crunchy, salty peanuts? 

Brussels Sprout, Grape, + Goat Cheese Pizza

This isn't so much of a step-by-step recipe, but a list of ingredients that taste quite lovely together :)

For crust: 14-19 oz. Pizza dough (I use the 5-minute Artisan Crusty White Bread recipe).
Bake the crust without toppings for 8-10 minutes in a 500°F oven.

Sauce: 5-7 cloves of roasted garlic + 3 Tbs apricot preserves + 1 tsp balsamic vinegar + salt to taste
Mash it all together.

Spread the sauce over the crust, then add some shredded parmesan, brussels sprouts, halved grapes, pine nuts, goat cheese and another drizzle of balsamic.

Bake for another 10-12 minutes, or until brussels sprouts are roasted and crust is golden.

Healthy Pumpkin Breakfast Cookies

 I get really excited about Fall, because it means beautiful foliage, and pumpkin everything.  So, the other day I had this streak of brilliance and decided I needed to make non-dairy pumpkin yogurt.  While in theory, it was an awesome idea, I failed epically.  But upon my culinary defeat, I had an extra cup of pumpkin to use and alas these cookies were born, and far from a culinary defeat they were.  Plus, who doesn't love the notion of eating a cookie (or four) for breakfast--and at only about 50 calories a cookie, you totally can.

Creamy Honey Mustard Dressing

So, I have this sister-in-law and she's magic. Seriously. I like ANYTHING she feeds me, even things that have spent decades on my list of least favorite foods.  She's converted me to mayonnaise (although I still won't spread it on a sandwich), mustard (which I eagerly spread on sandwiches), enchiladas,  pasta salad, and a bunch of foods I previously considered offensive for one reason or another.  This conversion isn't a small feat either, I was the pickiest child in the world.  I basically lived on refried beans and plain noodles as a kid--gourmet, I know.
Ever since I discovered mustard is actually really good, I've been finding ways to include it in everything and even made my own (which despite the simplicity of making mustard was a total fail, 4 entire cups of total fail that are still sitting in my fridge, to be precise...).  My new favorite use for mustard, however is this creamy, tangy, sweet and surprisingly healthy salad dressing.  Its great on lettuce (or should I say with lettuce... I practically use a 1:1 ratio...), as a dressing for pasta salad, or as a veggie dip.  You should probably try it :)

Creamy White Bean & Artichoke Dip

 I'll write something exciting later... I have dishes to wash.

• 1/3 cup mayonnaise*
• 3/4 cup canned white beans
• 1 clove garlic
• 1/2 shallot, quartered
• 1/2 Tbs apple cider vinegar
• 1/4 tsp Kosher salt
• 1/8 tsp ground mustard
• 1/8 tsp white pepper
• 14 oz can artichoke hearts, drained
• 1/4 cup sliced pickled jalapeños, drained

1. Put everything except the artichoke hearts and jalapeños in a food processor or blender and zap until creamy.  Add the artichokes and jalapeños and pulse until they are incorporated, but still offer a bit of texture.
2. Serve with pita chips, tortilla chips, celery sticks, or other veggies.  Keeps about a week in the fridge, although the jalapeño flavor will strengthen.

Notes:

• I generally use great northern beans, because it's what I always have in my pantry.  Cannellini beans will yield the creamiest dip.
• If you like a milder heat, a 4oz can of green chilis can be subbed for the jalapeños.
•  If you plan on using the dip immediately, you can sub in Greek yogurt for the mayonnaise, it simply won't last as long in the fridge.

Coconut Caramel Cinnamon Rolls

Poor coconut caramel cinnamon rolls.  I made them all the way back in June, and just now remembered to blog them.  My forgetfulness, however, has absolutely nothing to do with the flavor of these babies, because they are absolutely delicious.  Not to mention they are vegan... which means healthy.... right?!

Miso Egg Drop Soup

In celebration of the first day of summer I made soup... Logical, I know.  Maybe in celebration of July I'll make ice cream or something that is actually seasonally appropriate.  For now, I'm making a salty, satisfying vegetarian egg drop soup recipe.  Happy summer folks.

Mango Blueberry Muffins with Coconut Streusel

If I was a character in a comic strip, I think I would be The Midnight Baker.  (If 2am Baker had a better ring to it, that title may be more accurate...)  My superhero costume would be my ruffly apron, and I would combat evil with my spatula.  It will be great.  Anyhow, this title is appropriate because when I get bored past 9 o'clock, I bake.  And baking leads to eating, so good thing these mini muffins are pretty healthy.  They boast whole wheat flour, oats, limited fats, AND they are bursting with juicy mangoes and succulent blueberries.

Salty Medjool Caramel Dip

I've been mildly obsessed with dates lately.  It all started in April with the vegan caramels I whipped up--they were delicious.  Heavens, dates alone are delicious, I eat them like candy.  So when I saw the photograph and recipe at V.K. Rees Photography of salty date caramel, I had to give it a go.  You should too :)  The dip is rich and creamy, and the salt rounds out the flavor exquisitely. 

Tempeh Nuggets

Tempeh Nuggets, sounds incredibly delectable no? 

Well, they were actually surprisingly delicious.  These babies were the result of my craving wings on the way home from learning to break dance tonight (yes... break dance...  It was AWESOME).  Rather then stopping for unhealthy fast food (I'm trying this thing called self-control), I decided I should make seitan nuggets when I got home instead, since I had a lub of seitan in the fridge.  I had my recipe all planned out, only to get home and discover I had tempeh, not seitan in my fridge. (It's all the same to me...)  Since I'm lazy and stubborn, I just went ahead and did the exact same thing I intended to do with my seitan to my tempeh.  Generally speaking, it is recommended to boil or steam your tempeh first, but let's face it, that's another dirty dish--so I didn't.  Even then, these little morsels were crunchy, pleasantly flavored, and an ideal transportation mechanism for barbeque sauce.  Success.

Non-Dairy Keylime Pie

 There are a few desserts characterized particularly by the dairy ingredients in them... like cheesecake, ice cream, pudding, and key lime pie.  For real, key lime pie is so great because of the heavenly, rich texture and subtle sweetness contributed by glorious sweetened condensed milk.  I could eat that stuff by the spoonful, crap I could eat it by the ladle-ful... if I didn't feel sick to my stomach 13 minutes later.  Therefore, the idea of attempting a non-dairy key lime pie was pretty daunting.  UNTIL my mom told me about Trader Joe's non-dairy cream cheese, which is actually super delicious (and generally speaking, I find fake dairy stuff totally repulsive.  Have you ever tried veggie cheese? Blehhh it's like trying to melt a makeup sponge on your food...).  Suddenly, a new dimension of desserts was opened to me, and this is a very happy dimension. 

Spicy Asian Peanut Noodles

Sometimes I have these inexplicable cravings for Chinese take-out chicken lo mein.  

I don't even like lo mein, and the few times I actually eat it I feel awful afterwards because it is so incredibly greasy, like deep fried bacon greasy...

This quick dish is my solution to lo-main cravings.  While it isn't quite as greasy, and there's no chicken- I save the $6 and future stomach ache.  Win-win situation, no?

•  1 13oz box whole wheat thin spaghetti, or linguine
• 5 Tbs soy sauce
• 5 Tbs honey
• 2 Tbs peanut butter
• 2 Tbs sesame oil
• 1 Tbs Thai Roasted Red Chili Paste
• 2 carrots, shredded
• Sesame seeds, peanuts, and cilantro to garnish

1. Cook the noodles according to package instructions, drain, and set aside.  
2. In the now empty sauce pan, add the soy sauce, honey, peanut butter, sesame oil, and chili paste and whisk until incorporated.  Add the shredded carrot and noodles, then stir. 
3. Garnish with sesame seeds, crushed peanuts, and/or cilantro.  I toss in a little crushed red pepper at the end because I like it spicier :)

Yields 4-6 servings

Vegan Lentil Taco Filling

I am not a vegan, but sometimes I like to pretend I am and see if I miss meat in things where it seems really necessary... like tacos.  

What is a taco without meat?  A glorified quesadilla?  Basically, only minus the melty, cheesy delicious goodness- so more like a sub par, un-melty, un-glorious quesadilla.  How depressing.  

My mind was changed with this recipe however- I didn't miss the meat.  It has all the flavor you expect in tacos, lends itself very well to keeping a taco together, and is incredibly satisfying.  

You go lentils.  Show that ground beef who's boss.

• 1 cup dried lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 can fire roasted diced tomatoes
• 2 1/2 cups vegetable broth
• 1/2 cup salsa (I used salsa verde)
• Optional: Taco seasoning- to taste

1.  In a large stockpot add lentils, chili powder, cumin, oregano, onion powder, garlic powder, diced tomatoes, and vegetable stock.  Bring to a boil, cover and cook for 30 minutes, or until lentils are tender.
2. Once lentils are tender, cook uncovered until excess liquid has evaporated. Turn heat to low and stir in salsa, and taco seasoning to taste (I find that with bland salsa more flavor is needed).  With a potato masher, incorporate the salsa into the lentils, and mash until desired consistency.
3. Serve over taco salad, with tortillas, or alongside Spanish rice. 

Yields 6 servings.

Carrot Lemon Soup with Ginger

This morning I had a strange craving for avgolemono soup, but I was out of eggs.  Further my poor little food processor hadn't seen much love lately. 

So I devised this quick, refreshing soup recipe.

Only the greatest addition to my kitchen, ever.

• 1 Tbs olive oil
• 3 large carrots, shredded (~2 cups)
• 1/4 medium onion, chopped
• 1 large clove garlic, minced
• 1 tsp fresh grated ginger
• Zest of ~1/2 lemon
• 1/3 cup rice
• 3 cups vegetable stock
• 2 Tbs fresh lemon juice
• Salt
• lemon wedges

1. In a large pot, over medium heat soften the onion in olive oil for about 5 minutes.  Add the garlic, and cook another 2 minutes.  Add ginger, carrots, rice, lemon zest, and vegetable stock.
2. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until rice is fully cooked.
3. Transfer contents to a blender (or use an immersion blender) and carefully pulse 3-5 times.  
4. Return to pot, stir in lemon juice, salt according to taste, and serve with lemon wedges.

Notes:

• Fresh ginger makes a big difference- what isn't used can be tossed in the freezer in a zip lock bag and used later.

Yields 4 servings

Italian Penne with Veggies

This is a super simple recipe, but always a crowd pleaser.  It is best topped with some kind of sauce- I love it with pesto, but a simple marinara from a jar is tasty as well.

• 1 lb penne (I use whole wheat)
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 carrots, julienned
• 1 cup halved grape or cherry tomaotes
• 2 cloves garlic, minced
• 2 tsp Italian seasoning 
• Zest and juice of half a lemon
• Olive oil

1. In a large pot boil water and cook penne according to package instructions for al dente pasta. When finished drain, drizzle with olive oil and set aside.
2. While the pasta is cooking- in a deep skillet, heat olive oil over medium-high heat, and saute garlic.  Add carrots and cook about two minutes.  Then add the zucchini, squash, bell peppers, and tomatoes.  Add Italian seasoning, and a few Tbs of water and cover.  Allow vegetables to steam for about 3 minutes, then remove lid and cook until fork tender.  Zest the lemon, and add juice.
3. Add pasta into the skillet and stir, to reheat pasta, and incorporate vegetables and accumulated liquid with the pasta.
4. Serve topped with pesto, grated parmesan cheese, or marinara sauce.

Notes:

• Basically any shape of pasta that will hold sauce will do- rotini, shells, whatever you have on hand.
• When cooking pasta- DO NOT rinse it under water to cool.  Rinsing gets rid of the wonderful starches that allow pasta to bind with sauce- so simply let the water drain in a colander.  

Yields 6 servings

Panera-style Black Bean Soup

I used to work at a mall with a St. Louis Bread Company (what Panera is called in St. Louis...) and the employees there knew my order, because like clockwork I would be in the same time, the same days a week, ordering the same cup of black bean soup and a sourdough roll.

When I no longer worked at that mall, there was a small cold void in my insides, that couldn't be filled with anything but that black bean soup- so after some trial and error I devised my own recipe that is pretty darn similar to Panera's.  Enjoy! :)

• 2 cans black beans ~15oz ea
  
• 1 roasted red pepper (I use canned)
• 1-2 carrots (chopped)
• 1-2 stalks celery (chopped)
• 1/2 medium onion (chopped)
• 1/2 tsp garlic powder, or fresh garlic
• 2-3 cups chicken or vegetable stock (start with 2, add more if you want it thinner)
  
• 2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• Salt & pepper to taste
• Olive oil ~ 1 Tbs
• Green onions (optional)

1. Heat olive oil in a large pot, and add onion, carrots, celery, garlic, and roasted red pepper.
2. Cook for 3-5 minutes or until onion is soft, then add chicken stock, cumin, chili powder, and garlic powder (if you didn’t add fresh garlic).
3. Add one can of black beans (drained) and simmer until vegetables are soft.
4. Then take off the heat for a few minutes, and carefully blend. (I use a blender, but a hand mixer will do the job).
5. Pour mixture back into pot and add the second can of black beans (You can add a third if you like it extra bean-y)
6. Let simmer a little longer, and then serve. I like to garnish it with green onion.
7. It is excellent as soup with crusty bread, or served over white rice with chicken.

Notes:

• Grate your carrots and omit celery to cut the cooking time- this soup can be thrown together in practically 15 minutes
• Spice it up with additional jalapeños, a dash of cayenne, or chipotle chili powder

Yields 4-6 servings