Super easy and so delicious!

Whole grain spinach spirals and red pepper are perfect paired with a creamy goat cheese sauce.

I roasted the pepper in the oven at 350 for about 20 minutes then chopped them and threw them into the boiling pasta water for abot 10 minutes.

This infused the flavor a bit and softened the peppers.

I started with about 2 tbsp. of butter, 2 cloves crushed garlic, 1/2 cup of half and half, and 1 cup of sour cream.

Let this simmer for a few minutes then add a half a cup or more to taste of soft goat cheese.

Drain the pasta and mix in the goat cheese with the red pepper and stir.

Add salt and pepper to taste.

This is a great meatless meal, nutritious and filling.
Enjoy!

The secret to the delightful flavor of this dish is the roasting!

Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.

This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.

Ingredients

1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste

Method

In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.

In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.

Both should take no more than 30-45 minutes.

In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.

Cook 1 cup of lentils in 2 cups of water until tender.

When everything is done and cooled for handling, place in the food processor.

Add the cilantro and puree.

Add enough olive oil to create the texture you desire.

For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.

I wanted little “pops” of sweet juicy flavor and the texture contrast.

I, also squeezed some lime into the finished dish and then gave it a good mixing.

Serve with your favorite crackers or breads or even crudites.

We love quinoa!

It is a great alternative to pasta in that it delivers the same creamy, chewy, texture but is high in protien. A complete protien, as a matter of fact.

Aside from it’s nutrtious profile it is delicious and versatile.

We love this salad!

It is a power packed meal that delivers flavor and energy for very little expense.

Get creative and use your favorite fresh ingredients to create your own quinoa delights!

I used lots of lime in this dish. It compliments the cilantro and brightens the tomatoes.

Ingredients

1 cup quinoa and 2 cups water
5 scallions
2 medium tomatoes
1/2 roasted red pepper
1 cup black beans ( canned are fine )
1 cup corn
1/2 cup of finely chopped cilantro
2 Tbspn olive oil
1-2 limes

Method

Boil the quinoa. 10-15 minutes

Set aside and chop all the veggies

combine and add salt and pepper to taste.

Sqeeze lots of lime on the salad!

I mix the fresh veggies in when the quinoa is still a bit warm; it seems to bring all the flavors to their peak yet not cook them at all.

There is always room for more lime!

Garnish with avocado for an even richer flavor!

Lots of pesto and olive oil!

I sliced french bread and brushed it with olive oil and broiled for a few minutes to get crunchy, crusty goodness!

I also toasted some pine nuts and served them on the side to garnish everything!

Arugula dressed with fresh squeezed lemon and olive oil is simple, clean and delicious!

A great bottle of red wine and Brownies a la mode definitely make this a Meatless Monday to remember!

No one feels deprived. Not even the most serious of meat eaters.

Spring is fragrant and lovely in this little lakeside town.

Warm sunny days inspire herbs and fresh veggies and lots of salad!

My daughters loved this meal and the simple balsamic vinaigrette dressing on the salad.

Fresh and crunchy with warm and creamy; Perfection!

This chowder was so easy.

Ingredients:

2 Cups organic sweet corn
1 ½ cups half and half
½ cup milk
¼ cup chopped cilantro
1 cup finely grated Mexican cheese blend
3 cloves garlic
3 Tbspn organic sweet cream butter
¼ cup chopped roasted red pepper
¼ white onion chopped
½ Tbspn chili powder
Salt and pepper to taste

Method:

Add butter to medium sized sauté pot.
Add chopped garlic, chili powder, onion and corn and allow to sauté for a few minutes.
Add cilantro half and half and cheese.
Allow to cook then add milk; enough to create a smooth creamy consistency.
Serve warm and enjoy!

This fabulous appetizer or main, dish in my case, was a real find at Luxe in the Detroit Corridor on Cleveland’s West side.

Chef Marlin Kaplan creates a creamy texture and full bodied flavor with rich roasted peppers and sweet juicy currants.

I am a big fan of Chef Marlin and I am happy to see the vegetarian offerings at Luxe.

Hob Nob Pinot Noir was a great compliment to the sweet and savory flavors of this humble but, oh so yummy, dish!

Serve with pita or in Bib lettuce, radicchio, or in endive.

Ingredients:

Roasted eggplant
Roasted garlic
Pinch of chili flakes
Olive oil
Roasted red pepper
Fresh cilantro chopped finely
Touch of cumin
Shallots
Currants plumped in port or water

Courtesy of Chef Marlin Kaplan

Meatless Monday! was a huge hit tonight. It may have been the best to date.

The soup and sandwich idea was inspired by a cold and rainy day

This meal was not just meatless but vegan deliciousness.

My kale obsession continues and I have made it kid friendly and so satisfying.

I had planned to put the white beans in the soup and serve with a gourmet toasted cheese sandwich. When I mentioned this to my daughter she turned up her nose at the cheese sandwich idea, which actually made me happy as I am all about vegan meals.

So I began “deconstructing”. What to do with the beans? What do we get from cheese that we like so much? The creamy, filling, salty goodness! I can do that with white beans!

A baguette thinly sliced and lightly coated with fragrant organic olive oil was the beginning.

I then lightly toasted them and put them aside.
I sautéed ¼ of a white onion with 5 cloves of garlic and about 2 big tablespoons of rosemary in ¼ cup of olive oil until the onions were transparent.
Then I placed the cooled mixture into the food processer with 2 cans of white northern beans and pureed and set this aside, also.
I then sliced 1 large roasted red pepper.

I also had a large bunch of fresh basil. I used 5-6 cloves of garlic and toasted about a half cup of pine nuts and combined in the food processer with ¾ cup of olive oil and set that aside to assemble right before dinner so that the crostini did not become soggy.

The kale soup was easy plus I cheated with vegan soup bullion.

In a large soup pot I sautéed ½ a white onion with 5-6 cloves of garlic and about ½ cup of olive oil.

I chopped the kale and sautéed it for a bit, then added cubed yellow organic potatoes.

I then added about 8-10 cups of water and 2 tablespoons of vegan bullion and allowed it to cook for about an hour and a half.

Parmesan cheese tops my daughters soup.

This wine was great with the soup.

This was my “cheat” ingredient!

My food processor was my best friend today. I couldn’t have done it without her! I could have but it wouldn’t have been as easy or as fun!