Grilled Portabello, Tomato, Goat Cheese
Good GOD, I would eat 50 of these suckers if I had the ingredients! (Adapted from cookinglight) Ingredients 1 1/2 teaspoons bottled minced garlic mixed with 1 tbsp olive oil 4 (6-inch) pita rounds 1 (6-ounce) package portobello mushrooms 2 medium tomatoes, cut into 1/4-inch-thick slices 1/3 cup (3 ounces) goat cheese 1/2 cup chopped fresh basil Preparation Preheat a grill pan over...
Read MoreTry Something New With Your Mac & Cheese
Luxury Lobster Macaroni and Cheese Serves 8 You can easily turn this into a vegetarian recipe for delicious mac and cheese by just leaving the lobster out of it. But if you still want the seafood and don’t want to splurge on lobster, consider using an 8 oz. container of lump crab meat instead. 12 oz. cavatappi macaroni (find this curly, longer pasta next to the elbow macaroni) 1lb. lobster or three defrosted lobster tails 1 tsp. salt 1 tsp. olive oil ½ cup flour ¾ cup butter 2 garlic...
Read MoreWhy Cranberries?
emonies, and as a medicinal aide, native peoples valued and embraced the benefits of the remarkable cranberry eons before commercial harvesting came into existence. The antioxidants in cranberries can protect your skin. That, in addition to their ability to prevent urinary tract infections, makes cranberries a win-win addition to your diet. With this in mind, it makes good sense to utilize more cranberries in your cooking this fall. Spicy Cranberry Dip With ten minutes to spare before...
Read MoreMake it Vegetarian
Are you in the mood to change your meat and potatoes family into a vegetable-loving brood? Well, you can’t trade them in, but you can transform their favorite meaty dishes into vegetarian dishes. Rather than presenting a completely unfamiliar dish to the meat-eating family, ease them into a meatless dish once or twice a week, starting with some of their familiar favorites. Chickpea Tacos 1 tbsp olive oil 1 onion, chopped 1 red pepper, chopped 1 green pepper, chopped 2 tsp minced...
Read MoreBacon and Leek Risotto with Poached Eggs
*Courtesy of Bon Appetit Mag* Thanks Guys! There is NOTHING in the world better than a poached egg dripping all over your meal. It would make even horrible dishes delicious again. And if you haven’t had meat or an egg in over 4 months….IMAGINE the HEAVEN! I ran 6 miles today so I could eat this, and I will be finishing it off with coconut and chocolate chip cookies. If I actually find a few more minutes tonight, I will be finishing the behind the curtain work on the tags,...
Read MorePasta Salad with Tempeh and Peanut Sauce
(adapted from Skinny Bitch Cookbook) Ingredients:4 tablespoons of peanut oil1 (8 oz) block of tempeh, crumbled1 large carrot, julienned1/2 cup broccoli (fresh out….I used edamame)1/2 cup of sliced white mushrooms1/2 red bell pepper, julienned8 oz whole wheat pasta 6 tablespoons of unsalted peanut butter2 tablespoons of liquid aminos (soy sauce is fine) 2 tablespoon agave nectar 1/4 cup apple cider vinegar3 tsp grated fresh ginger Prep:Heat 3 tablespoons of oil in...
Read MoreSavory Smoked Salmon Cheesecake
Ingredients 2/3 cup chopped roasted red pepper ½ cup chopped onion 1 tbsp minced garlic 1 tbsp olive oil 2 8-oz packages cream cheese, softened 3 eggs ½ cup Parmesan cheese, grated 1 tsp Worcestershire sauce 6-8 drops Tabasco sauce 2 tbsp flour ½ tsp salt 6 ounces nova lox, finely chopped ½ cup green onions, chopped Buttery-cracker pecan crust Preparation Saute red pepper, onion, and garlic in oil in medium pan until tender; cool. Beat cream cheese in large bowl until...
Read MoreHeirloom Tomato Gazpacho and Pancetta Crostini
For gazpacho: 4 Large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes ½ medium red onion, cut into 1/4-inch cubes 1 English or hothouse cucumber, peeled and cut into 1/4-inch cubes1 ½ red bell peppers, cored, seeded and cut into 1/4-inch cubes 1 ½ yellow bell peppers, cored, seeded and cut into 1/4-inch cubes ¼ cup Fresh basil, roughly chopped 2 Tbsp red wine vinegar...
Read MoreVegan Eggplant Parm
Quick Recipe for Janet…Sorry it took so long to see your comment on wanting the recipe. Vegan Eggplant Parm (adapted from Skinny Bitch…..whom I LOVE!!!)1 can diced tomatoes1/2 cup polenta!/2 cup Vegan parmesan (if you can find it)2 tbsp garlic powder1/2 tsp salt1/4 tsp pepper2 medium Japanese eggplants, sliced2 tbsp olive oil1/2 cup faux mozzarella cheese (can be found at any Trader Joe’s, Whole Foods, etc) Preheat the oven to broil. In a small saucepan, bring the tomatoes...
Read MoreMy Go-to Vegan Lunch this month
For some reason, I have turned to this white bean salad almost every day, since I started the vegan diet. I am baffled, since I’ve had white beans maybe 10 times my entire life. The best part….the mustard that I made myself. Mixed with white wine vinager, cilantro, red onions, cherry tomatoes….delicious. My body has rejected spinach. I used to love spinach, but took one bite of this spinach yesterday, and couldn’t even finish that bite. And...
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