The girls made dinner tonight and commented that it was tasty and satisfying; something they worry about since I’ve Veganized our kitchen.

This meal is very simple and easy for little helpers.

I always have red sauce in the fridge and usually some gourmet cheese ravioli in the freezer.

The salad really rounds out this meal. Fresh veggies at every meal just makes good sense.

Meatless Monday was so easy today. We all worked together. This mom loved it!

I like to eat my veggies. I look forward to eating my veggies and usually crave them first thing in the morning.

And I don’t apologize for it anymore. If I want broccoli for breakfast then, that is what I eat.

But sometimes crunchy, cruciferous, crudités don’t sit well on an empty belly.

And besides, I am all about deconstructing these days. I am experimenting with texture and flavor.

I am trying new tricks with old favorites and trying to look at food in a new way, new presentations and combinations.

I am a vegan after years of examination. I like organic, basic, unprocessed food. But I am having fun “processing” the favorites in my diet.

I try to make every bite count; that means getting the most nutrition out of every bite.

This dish combines some of my favorite flavors; toasted pine nuts, roasted garlic, basil, broccoli, and olive oil.

As I am cooking more I am starting to realize that the method is just as important as the ingredients.

Toasting and roasting bring ingredients to peak flavor. Pureeing creates creaminess without adding fat and layering flavors and textures ensures well rounded nutrient rich, complete meals which are satisfying and nutritionally balanced.

I am calling this Broccoli Mousseline. It could substitute for mashed potatoes. Not that there is anything wrong with mashed potatoes but the nutritional bang is in the broccoli.

Olive oil and pine nuts add fat and protein. I also snuck in about a ½ of an avocado. Once again, adding fat and creaminess as well as depth of flavor. The flavors can range from buttery to almost bacon tasting.

Try this recipe to add tasty nutritious elements in place of carbohydrate filled empty calorie foods.

Ingredients:

10 oz broccoli
5-6 cloves roasted garlic
2-3 Tbsp olive oil
1/8 toasted pine nuts
½ ripe avocado
2 Tbsp Basil pesto
Salt and pepper to taste

Method:

Cook the broccoli until bright green and just tender.

Add all the ingredients into the food processor and puree until well blended and serve.

Garnish with pine nuts. I think that artichoke hearts would be a great garnish with this, also.

Serve it as a side or as a main dish with spinach pasta. This would also work well as a filling for ravioli, manicotti, or perhaps lasagna.

Enjoy!

Vento, in Bay Village Ohio is like a visit to Paris.

Liquid Luminance; Romance in Glass

Di DeRubba, proprietor; gracious and lovely…

Fig and Clementine Cheesecake is ambrosia…! Chef Meg Armour is inspired. “Welcome Cheesecake Du Jour!”

Jacques is a wonderful host; knowledgeable and indulgent…!

It will be easy to wile away the afternoons here.

…And don’t believe the “ it’s bitter” complaint often levied against this healthy nutrient packed green.

So many of the kale recipes I find utilize this green in soups and rightfully so, it stands up to lots of heat and long cooking times.

But one of the things that I like best about kale is the fresh “greenness” of its taste and the robustness of its texture.

This green stands up to some intense flavors like garlic and tomato which are the ingredients I used today.

This would make a great side dish with beans or on a bed of polenta for an entrée.

It would also be great with pasta.

I enjoyed mine au naturel!

Ingredients:

1 bunch of kale
5 cloves of garlic
1 fresh tomato
2 tbsp olive oil
Splash of balsamic vinegar
2 Tbsp tomato sauce
Salt and pepper to taste

Method:

Add olive oil, thinly sliced garlic, and chopped tomato to a warm skillet and sauté.

Add roughly chopped kale and let simmer and reduce over medium heat 10-15 minutes.

Add the splash of balsamic vinegar and salt and pepper to taste.

Enjoy!

Healthy and full of protein, this bean spread is hearty and tasty.

Not only does it make a great snack on flax crackers or garlic toasted baguette, it works well as a sandwich spread or on a veggie pizza.

I like to keep this in the fridge for a quick, go-to protein pick me up which is high in nutrients but low in calories.

This even works well on celery for a savory nosh.

I recently had this served with toast and wine sautéed onions! It was fantastic!

The sweetness of caramelized onion soaked in red wine with this savory spread was a meal in itself.

I would also garnish with roasted red pepper for a bruschetta style presentation.

Enjoy!

Ingredients:

2 cans cannellini
¾ cup toasted pignoli
2 Tbsp olive oil
Salt to taste
1 bulb roasted garlic

Method:

Combine toasted pignoli, roasted garlic, and 2 cans of cannellini in the food processor.

Add the olive oil and continue to puree.

Serve and garnish with olive oil and pignoli

I wanted to spoil my girls with something fun and healthy.

These nachos are made with all organic ingredients and my favorite organic fast food treat; Amy’s Organic Vegetarian Chili.

The avocados and cilantro were so fragrant and delicious. This didn’t last very long!

Just layer, corn chips, organic vegetarian chili, and cheese ( my girls insisted on real cheese; I caved) and bake in a 375 degree oven for about 20 minutes and finish up on broil for about 5 minutes.

Then top with your favorite fresh ingredients; cilantro, avocado, fresh salsa, olives, fresh corn, and enjoy!

Winter lentils are full of vegetables, spices and flavor.

This protein packed legume is loaded with nutrients and fiber.

I like to make this thick, however, you can always add liquid to make it more soupy if you wish.
The white wine adds richness and depth of flavor.

Ingredients:

2 cups green lentils
2 Tbsp olive oil
1 shallot
4-6 cloves garlic
1 medium onion
1 red pepper
5-6 carrots
5-6 stalks celery
2 tsps ground sage
1/2 cup pecans
1/2 cup raisins
3 cups vegetable stock
salt and pepper to taste
1/2 cup white wine (optional)

Method

Chop and sautee the vegetables in the olive oil.

Add nuts and raisins and sage and white wine.

Add the lentils and vegetable stock and allow to simmer on low until the liquid is absorbed and the lentils and vegetables are tender.

Level: Medium
Serves: 2

Ingredients
4 cups spinach fettucini, boiled
10-12 medium baby bella mushrooms
1/2 cup sun dried tomatoes, bottled in olive oil and italian herbs
1 garlic bulb, baked
1 tsp agave nectar
2 cloves garlic, finely minced
2 tablespoon panko crust
1/4 tsp substitute salt
1/2 tsp cracked pepper
1/2 fresh fresh parsley, finely chopped
2 tablespoon nutritional yeast
1 tablespoon capers, rinsed and drained
1 tablespoon Worchestershire sauce
2 tsp olive/canola oil
1 tsp dried oregano

Method
Pre-soak mushrooms in a plastic bowl with water and Worchestershire sauce for 30 min.

Pre-heat oven to 400 degrees.

Cut off top of garlic bulb and drizzle agave nectar over garlic.

Place on a cookie sheet and bake for 15 minutes. Set aside.

In a plastic bowl mix 1tsp. oil, parsley, garlic, capers, oregano, capers, salt and pepper.

Wash and twist off mushroom stems evenly.

Brush or rub 1 tsp oil on mushrooms and stuff with mixture.

In a medium sauce pan bring water to a boil and add pasta until tender.

Sprinkle oregano herbs and serve.

Roasted garlic is the secret to creamy rich sauces and soups. Roasting adds depth and texture as well as a caramel like sweetness without adding calories.

This dish is packed with nutrition and flavor.

Presenting spinach as a sauce is an innovative way to add nutrition and fiber and creamy sauciness without adding extra fat and calories.

Toasting the pine nuts also adds heft as well as flavor. I feel that the nuts really round out the meal.

This has become a favorite in my home.

Ingredients:

1 bulb of garlic
1/3 to 2/3 cup of olive oil
5-6 cups uncooked baby spinach
¼ tsp nutmeg
Salt to taste
10 spears asparagus
½ cup pine nuts
1 box whole wheat spinach spiral pasta or your choice of pasta

Method:

Roast the Garlic:

1 bulb garlic, thin skin removed as much as possible

Use a clay roasting dish or wrap in foil

Turn oven to 350 degrees Fahrenheit and cook for 30-45 minutes

Remove garlic from oven

While the garlic is roasting cook your pasta

While you are pureeing the pesto, chop and cook 10 spears of asparagus.

While the asparagus is cooking roast ½ cup of pine nuts at 350 degrees fahrenheit for about 5-10 minutes

Puree the Mixture

Allow to cool for a few minutes then simply remove the soft clove from the peel and place in the food processer.
Place about 5-6 cups of uncooked baby spinach along with the roasted garlic
Add about 1/3 to 2/3 cup of olive oil
Blend until smooth and creamy
Add ½ tsp of nutmeg and salt to taste

Serve:

Drain the pasta and mix in about 2/3 of the roasted garlic spinach pesto and the pine nuts and check to see if you need salt.

Mix everything together well

Add cooked asparagus on top

Garnish with the remaining pesto

Enjoy!

This recipe comes from Isa Chandra Moskowitz of the Post Punk Kitchen who has a new vegan cookbook out; Vegan With a Vengence which features 150 vegan recipes including desserts, cookies, main dishes and snacks.

These look amazing to me and I am anxious to try this recipe.

Recipe courtesy of Isa Chandra Moskowitz

These bars require a good overnight chilling to really firm them up before slicing, so plan accordingly.

Tip: You’ll want to use only sweetened, fluffy white flaked coconut for these. Save the natural shredded stuff for a healthy curry.

Tip: Press the graham cracker crumb crust like crazy into the pan; the more you pat it down the firmer the resulting crust will be.

Ingredients

One 14 oz can (regular or lite) coconut milk (about 1 3/4 cups)
2/3 cup dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted margarine
2 tablespoons sugar
1 1/2 cups chocolate chips or chocolate chunks
2 cups flaked, sweetened coconut
1 cup walnuts or pecans, chopped

Method

In a large saucepan whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally.

Mixture may form a thin skin on the surface; just stir it back into the liquid. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes.

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares.

Store in a covered container in the refrigerator. These also freeze well, tightly wrapped and allowed to thaw for 20 minutes before serving.