Tag Archives: vegetarian

Tofu Nicoise Salad

5 Sep

As I browse through my instagram, Facebook, food gawker, etc. I can’t help but notice the influx of spicy pumpkin recipes that have taken over the internet. Don’t get me wrong, I can’t wait to crank on the oven and have a hot date with Libby but it seems like summer is just starting to show itself up here in Michigan. There’s something about pumpkin that doesn’t pair well with 85 degree temps and 80% humidity. I just can’t wrap my mind around it, no matter what month it is!

Until the temperatures cool and the overcast skies appear, I have this beautiful nicoise salad for you.

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My friend gave me this great recipe for baked tofu and it made the perfect replacement for a hearty fish-less option on this salad.

Just check out the colors in this salad…

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It screams nutrition! Each one of those colors packs a punch with a different disease-fighting phytochemical.

This salad is really versatile. Feel free to use whatever ingredients you have on hand to make it work for you.

Tofu Nicoise Salad

Makes 4 servings

Note: To drain the tofu, I slice the tofu into 8 equal pieces and place them on a few layers of paper towel for 30 minutes. Lightly pat the topside dry with paper towel. 

For the tofu:

1-14 ounce package of firm tofu, drained and cut into 8 equal pieces

3/4 cup broth

1 tablespoon olive oil

2 teaspoons garlic powder

1 tablespoon Dijon mustard

3 tablespoons soy sauce

For the dressing:

1 tablespoon red wine vinegar

2 tablespoons lemon juice

2 tablespoons parsley, minced

1 /2 teaspoon Dijon mustard

1 garlic clove, minced

1/4 cup olive oil

For the salad:

8 cups mixed greens

2 cups steamed green beans, cut into 2 inch pieces

12 olives, pitted and halved

2 cups roasted potatoes, quartered

20 cherry tomatoes, halved

4 hardboiled eggs, sliced

1. For the tofu: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Whisk all ingredients except for the tofu in a small bowl. Place tofu on lined baking sheet and brush with half of the marinade. Cover with foil and bake for 15 minutes. Flip tofu over and brush with remaining marinade. Bake uncovered for 15 minutes. Remove from oven and set aside.

2. For the dressing: Whisk together all ingredients except for the olive oil in a small bowl or pulse together in a food processor. Gradually whisk in olive oil or, with the food processor running, slowly pour olive oil in and process until combine.

3. In a large bowl, toss mixed greens with desired amount of dressing. Plate tossed greens on individual plates and divide remaining ingredients among each plate.

 

Tomato Tart for Two (or more)

28 Aug

I have been like a little kid in the candy store lately.

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I literally cannot wait until Saturday mornings. My recent Saturday morning routine has been as follows:

I wake up at the crack of dawn (sans alarm) like a kid on Christmas morning. I sip on a cup of coffee while I map out my strategy for the farmer’s market (when you stop at the vendor with the plump juicy peaches and then continue on to the vendor with  your favorite 5 pound bag of potatoes which are placed on top of your peaches, you no longer have edible peaches…lesson learned the hard way). Next, I jump into the car as the butterflies build in my stomach…I’m almost there! As I make my way through the farmer’s market, my game face is on. I tend to do a once (or twice) over to figure out what I want to get. I begin drooling as I head from vendor to vendor looking at the fresh picked blueberries, the crisp red apples, the bountiful flowers, and the tomatoes! Oh, the tomatoes! I can’t take my eyes off of them! I giddily go up to each vendor, chat about the new crop, make my purchases, pick up some flowers with any cash leftover, and head home to unload the goods. I usually spend the better part of my weekend creating dreamy dishes with my #farmersmarketfinds.

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I ended up with a surplus of tomatoes this past week. Surprisingly, I went through them all and I need to restock this Saturday. That’s in part because of this delicious tomato tart I made over the weekend. This tart is three things:

1. Easy on the eyes.

2. Simple.

3. D.E.L.I.C.I.O.U.S.

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This tart is the perfect example of using good quality ingredients to get a tasty result.

Tomato Tart for Two (or more)

Adapted from Taste of Home

Note: the portions listed below are for a 4×4 casserole dish. You can easily fit this into an 8×8 dish or a 9×16 dish; just adjust the size of your sheets of phyllo and increase the amounts of other ingredients. The portion sizes in parenthesis are for a 9×16 pan. 

7 sheets of phyllo dough, cut to fit the size of your pan

2 tablespoons olive oil (1/3 cup)

3 tablespoons crumbled goat cheese (1/2 cup)

1/4 sweet onion, sliced very thin (1 onion)

3 small tomatoes, sliced thin (about 10 small tomatoes, or 4 larger tomatoes)

1 teaspoon fresh chives, minced (1 tablespoon)

1 teaspoon fresh basil, minced (1 tablespoon)

2 tablespoons parmesan cheese, shredded (1/2 cup)

Salt and pepper

1. Preheat oven to 375 degrees. Brush casserole dish with olive oil to prevent tart from sticking.

2. Begin layering the phyllo dough and goat cheese. Place one sheet of phyllo dough in the bottom of the pan, brush with olive oil, sprinkle with goat cheese. Keep remaining sheets of phyllo dough covered with a clean damp kitchen towel to prevent it from drying out. Repeat with the remaining sheets of phyllo dough.

3. Top final layer of phyllo dough with parmesan cheese, sliced onions, tomatoes, chives, basil, salt and pepper. Fold over any phyllo dough that is hanging over the edge of your dish.

4. Bake at 375 for 25 minutes, until tart is browned (baking time may be longer depending on the size of your tart).

 

Raw Vegan Granola Bars

10 Mar

I am posting about one of my favorite things twice because I like it that much…snacking. Healthy snacking to be more specific. These bars are the perfect thing to satisfy an afternoon sweet tooth or to fuel your day for an on-the-go breakfast. They are full of fiber, protein, heart healthy fats, and are naturally sweetened with dried fruit and honey. I made them using Trader Joe’s almond butter. I love all nut butters but this Trader Joe’s creamy almond butter tastes sinfully delicious. I highly recommend it 🙂

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They got a stamp of approval from my hubby which is always a big deal!

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*Edit: These granola bars are technically not vegan because they contain honey. I was recently informed the vegans who eat honey are called “Beegans”. Substitute the honey with maple syrup or agave nectar to make them truly vegan. Enjoy 🙂

Raw Vegan Granola Bars

Makes 10 bars

1 ripe banana

2 cup oats

1/2 cup shredded coconut

1/4 cup raisins

2 tablespoons ground flaxseed

1 teaspoon cinnamon

1 tablespoon coconut oil, melted

1/4 cup honey (substitute with maple syrup or honey to make them truly vegan)

1/2 cup almond butter

1 teaspoon vanilla

1. Line an 8×8 baking pan with parchment paper.

2. In a medium bowl, mash banana well. Add remaining ingredients and mix until well combined.

3. Pour mixture into prepared pan. Spread evenly into pan using the back of a spoon to smooth mixture. Place pan in the freezer for 2 hours. Take pan out of freezer. Remove mixture from pan and place on a cutting board. Cut into 10 even bars. Wrap bars individually in plastic wrap and store in freezer.

Raspberry Pecan Oatmeal

8 Mar

Favorite thing #4: Breakfast

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I never used to be a breakfast person. It was torture when my mom would make me eat something before leaving for school in the morning. Once I learned the importance of breakfast and started eating it regularly, I started to wake up hungry.

Eating within the first hour of waking up helps jump start your day. It revs up your metabolism, increases productivity, and keeps you more satisfied during the day.

My breakfast of choice is oatmeal. It’s the perfect canvas to create a delicious breakfast packed with nutrition. I go back and forth between steel cut oats and old-fashioned rolled oats. Depends on my mood. My go to combo is unsweetened vanilla almond milk, flaxseed meal, cinnamon, and a drizzle of agave nectar.

Every now and then, usually on the weekends, I change it up. My  latest creation was a perfect combo.

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I used my roasted pecan butter.

This combo is guaranteed to get your day off to a great start. The fiber, healthy fats, and protein found in this meal keep you satisfied through the morning.

Raspberry Pecan Oatmeal

Makes 1 bowl

1/2 cup old-fashioned rolled oats

1 cup unsweetened vanilla almond milk

1 tablespoon flaxseed meal

1/4 cup raspberries

1 tablespoon roasted pecan butter

1 teaspoon agave nectar

Dash of cinnamon

1. Combine oats, milk, and flaxseed meal. Microwave on high for 2-3 minutes until most of the liquid is absorbed and oatmeal is creamy.

2. Top with raspberries, pecan butter, agave nectar, and cinnamon. Sit back, relax, and fuel your day 🙂

Ginger Roasted Chickpeas

6 Mar

Confession: I am a chronic snacker.

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What’s another one of my favorite things? Healthy snacks!

I used to think this was a bad thing. That was back in the day of mindlessly munching on nutritionally void “stuff”. I was guilty of a cupboard full of fat-free, sugar-free cardboard. It was low in calories but left me wanting more.

Now, I snack on things packed with nutrition. I feel much more satisfied and know that I will likely fill up on the good stuff before I can overeat it. Snacking helps me feel more satisfied throughout the day and less likely to overeat at mealtime.

These roasted chickpeas are a versatile staple you need in your pantry.

When they are fresh out of the oven, they are salty and crunchy and great right out of the bowl. A day later, they lose their crunch and make a great topping for a salad or pasta.

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Ginger Roasted Chickpeas

1 can chickpeas, drained and rinsed

1 tablespoon olive oil

Pinch of onion powder

1 teaspoon ginger

1/2 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon salt

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Lay rinsed chickpeas on a couple layers of paper towels and pat them dry.

2. In a small bowl, combine spices. In a medium bowl, toss chickpeas with olive oil. Add spices and toss to coat.

3. Place chickpeas in the oven for 30-40 minutes, shaking the pan to move the chickpeas around every 10 minutes, until chickpeas are lightly browned and crisp. Keep in an airtight container for up 3-4 days. Chickpeas will lose their crispness after the first day.

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