I am always challenging myself to make salads that have enough flavor in and of themselves that they don’t even need dressing. When you have a sad looking iceberg lettuce salad, the only thing that makes it actually taste good … Continue reading
The original recipe called for red peppers and feta cheese. And while I love feta (and this sauce is probably amazing with feta), I was really wanting a non-dairy, vegan version that still would be delicious and creamy. What makes … Continue reading
I made this recipe as an appetizer for a small party I hosted recently. It was quick, easy and tasted delicious.
Thank you, Pinterest (most addicting site ever!) for the idea.
Almond Poppy Crackers with Ricotta and Honey
Recipe based on Whole Living
Makes 1 dozen. Serves 6
- 1 1/2 cups blanched almond flour (bobsredmill.com)
- 1 tablespoon poppy seeds
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1 large egg white, lightly beaten
For the Topping:
- 3/4 cup low-fat ricotta cheese
- 1/4 cup honey
- Preheat oven to 350 degrees.
- Combine flour, poppy seeds, oil, salt, and egg white.
- Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle (approx 1/8 inch thick). Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife.
- Bake until golden brown, 12 to 14 minutes. Let cool.
- Spread with ricotta cheese. Drizzle with honey.
Nutrition (approx): 285 cal, 18g fat, 19 carb, 3 fiber, 10g protein
My husband took me to Umbuntu, a vegetarian restaurant in Napa a few months ago on a date night. So kind of him to take me to a vegetarian restaurant, being a meat eater, himself. Of all the delicious food we had that night, the one thing that stuck out the most to both of us was the appetizer – lavender almonds. They were sweet, yet savory almonds with a hint of lavender. I didn’t think much more about them until I was visiting the St Helena Olive Oil Company and the food-grade lavender just practically jumped out at me into my hands and I knew I needed to try to make them myself. And make them I did. Like usual, I did a bunch of internet browsing and then crafted my own recipe.
They are absolutely delicious. And “step away from the almond bowl” addicting. I pass my addiction onto you cause that’s what I like to do around here…
(I have this bad habit of not taking enough photos because I get too excited about eating and tasting the recipe. I need to get better about that. I don’t have a photo of the finished product. Just this one where the ingredients are sitting ready to be tossed with the almonds. I needed to waste some time while I waited for the almonds to roast. So you have to just use your imagination what the finished product looked like) Continue reading
There’s just something about a yummy soup on a cold rainy day that just does it for me. I’m always looking for new soup recipes – ones that are choc full of healthy veggies and that are filling. Egg Drop soup has the added benefit of having a ton of protein and is lowfat. It’s also (almost) fully customizable. You can add in whatever you’d like – more or less vegetables; and if you prefer to add some faux meat, you may.
I made it for dinner for my husband and me a few nights ago. We licked the bowl clean – no leftovers. Yumness.
Egg Drop Soup
Makes 4 servings.
- 4 c plus 2 Tbsp no chicken broth (or vegetable broth)
- 1/2 t fresh ginger, grated
- 1 Tbsp soy sauce
- 1 Tbsp cornstarch
- 3 oz extra firm tofu, cubed
- 1/3 c carrots, chopped
- 1/4 c corn
- 4 egg whites, lightly beaten
- 2 green onions, chopped
- 1/2 c snow peas
- Bring the 4 cups broth, ginger and soy sauce to a full boil. Make a slurry of the remaining 2 Tbsp broth and cornstarch by mixing in a small bowl until combined. Slowly pour into the broth and stir until thickens, slightly – 2 or 3 mins.
- Add carrots, corn and tofu to the soup. Boil 5 minutes.
- While the broth is at a full boil and while stirring in one direction, slowly pour in the egg whites. The egg will spread and feather.
- Add snow peas, green onion, salt and pepper.
Nutrition: 103 cal, 2.5g fat, 8.5g carb, 1.6g fiber, 2.9g sugars, 11.7g protein
I went to a local Thai restaurant not too long ago and they had the most amazing Vegetarian Hot and Sour soup. I’ve had Chinese Hot and Sour Soup before and thought it was “ok”. I have this crazy thing for lemongrass flavor, so Thai Hot and Sour stole away my heart. I had a bunch of leftover Thai ingredients from a dinner I made a few nights back and didn’t want all my yummy Asian produce to go to waste. And what better way to use a whole slew of leftover produce but a soup? Per my usual style, I browsed some recipes, then made up my own.
With the vegetables, you can pretty much use whatever you prefer. I listed what I used in my soup, but feel free to make it your own way. You really can’t go wrong with a soup like this, so get the ‘base’ down and then modify to your heart’s content!
I am entirely pleased with the outcome of my soup. It’s warm, comforting and, in my humble opinion, has a comforting authentic flavor. I’ve been taking 2nds and 3rds… “Just one more taste” ever since I ate it for dinner. I can’t wait to share it with the rest of my family who are going to taste my leftovers tomorrow.
Another great benefit is that it’s a very low fat and low calorie dish. I did my own nutritional calculations, so though I can’t guarantee they are 100% accurate, they’re pretty close and can at least give you a guideline (nutrition values are below, under the recipe).
A few things to note before you get started about the ethnic ingredients, especially if you’re not used to working with them…
- Thai Bird Chilies (aka “Thai Chilies” or “Birdeye Chilies”) usually come in red or green and are about 1 inch long. The number of chilies you use determines the “star” rating of heat. I used 3 and it was ‘medium’. I probably could have gone for 4. I like a little nose drip with my hot and sour soup. These chilies are very hot. In fact, you may want to wear gloves when chopping them. My left thumb was burning for hours after holding the chili to chop it with my right. I also scratched an itch on my cheek and had a red ‘burn’ for a few hours as well, no thanks to the chili juice. But don’t let this scare you. They are an essential flavor (aka – the “hot” in “hot and sour”) to this soup. Just proceed with caution.
- Fish Sauce is a staple flavor in most Thai dishes. There are some vegetarian options out there at specialty stores or you can make your own. In a pinch, you can use a bit of seaweed for that “sea” flavor, but I would use that as a last resort.
- Lemongrass. Do not eat the lemongrass. I don’t even want to tell you my story of when I tried to serve my husband (then boyfriend) lemongrass finely sliced in a salad. It was bad. It’s a flavoring. Don’t. Eat. The. Lemongrass. I’m sure you all know this already, but in the event you didn’t. I needed to at least let you learn from my bad experience and warn you. Strip the outside layers off, wash it well, then get the flavor out of it by using the flat side of a knife or a rolling pin and pound it a few times. Then, slice into 3″ pieces and throw it into the soup. I know there are ways to use the actual lemongrass in recipes but I haven’t figured that out yet.
Vegetarian Thai Hot and Sour Soup (Tom Yum)
Serves: 4-appetizer, 2-meal
- 1 t oil (I always use olive because that’s what I have closest to the stove)
- 1/2 medium white onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetarian chickenless broth (or vegetable broth)
- 3 cups water
- 1 stock lemongrass, pounded and cut into 3″ pieces
- 14 oz whole tomatoes, drained (not rinsed), cut into large chunks (approx 1/2 a large can)
- 1 to 6 red or green Thai chilies, seeded and finely minced
- 1/2 cup carrots, chopped
- 1/2 cup fresh peas
- 1/2 cup mushrooms (I recommend Shitake or Chinese black)
- 1/2 cup green onions, chopped
- 2/3 cup extra firm tofu, cubes
- Any additional vegetables of your choosing, such as red bell pepper, bamboo shoots, broccoli, etc. (I would have used these if I had some on hand)
- 2 Tbsp vegetarian fish sauce (you can buy or make your own. Fish sauce is a “staple” flavor’
- Juice from 2 limes
- 1 Tbsp rice vinegar
- 3-4 lime leaves (optional)
- 1 t Basil, minced, plus additional for garnish (optional)
- 1 t Cilantro, minced, plus additional for garnish (optional)
- Bean sprouts for garnish (optional)
- Prepare all your ingredients by chopping, dicing, mincing, etc. Pound the lemongrass with a rolling pin or the flat side of a knife.
- Heat the oil in a medium/large pot over medium-high heat. Add onions and garlic. Cook stirring occasionally until translucent.
- Add broth, water, lemongrass, lime leaves (if you have it) and tomatoes. Bring to a boil. Let boil 15-20 mins.
- Add chilies, carrots and peas. Bring back to a boil and let simmer at a low boil for another 10 minutes
- Add mushrooms, tofu, green onions, vegetarian fish sauce, lime juice, vinegar, basil and cilantro. Bring back to a boil and let boil approx 5 mins. If there doesn’t appear to be enough broth, add 1/2 cup of water at a time bringing it back to a boil before serving.
- Serve being mindful to not serve the lemongrass or lime leaves Garnish with bean sprouts and additional basil and cilantro before presenting.
Nutrition for 1/4 the recipe, when making it as an appetizer for 4:
140 calories, 4g fat, 20g carbs, 8g protein, 4g fiber
More dishes from my friend and my tea party… Thank you Epicurious (as usual) for providing more yummy recipes!
I set out to make just one vegetarian sandwich, and yet I ended up making three different varieties. That’s what happens when you give an indecisive, food loving girl too many good choices! I was very pleased with all three. They were each unique in their own way, still holding true to the light tea sandwich theme. They all were devoured by all in attendance. I would make them again, for sure!
In preparation for a tea party my friend and I were hosting together, I was browsing some blogs and Tastespotting to see what I could find. Tastespotting never disappoints and once again provided me with this gorgeous inspiration. This picture of a zucchini soup caught my eye since it looked like a perfect addition to my tea menu. I followed the link.
I had a small dinner party at my house Saturday and we had a fabulous time. But, of course, the main highlights (for me anyway) were all the amazing flavors in the food. I thought I’d take a few minutes to share with you, my faithful readers.
If you don’t want to try all of them, there are two you MUST try: Tomato Olive Butter and the Strawberry Spinach Salad with Goat Cheese. Don’t ask questions. Just do it! (I even moved them to the top of the post so you could get to them easier.)
A friend and I are beginning to discuss a Christmas dinner party we want to co-host for our closest friends. We don’t want to do a traditional holiday meal since all of December will likely be filled with traditional foods and we don’t want to get sick of it. We are also going to have a wide variety of people, tastes, likes and dislikes. So, I’ve started my recipe search for a yummy main dish that can serve for the vegetarians (er – vegetarian – I think I’m the only one).
I discovered this recipe for Summer Vegetable Tart on epicurious.com. It seems it can serve as both a main dish for me and as an elegant side for the others. That means I’ll have to double or triple the recipe, for sure!
After reading some of the comments/reviews, instead of following the recipe exactly, I’d like to modify the recipe to use philo dough and some different vegetables like portobello mushrooms and some herbs.
Yay or nay? Any thoughts or suggestions?
If I make this recipe, I’ll be sure to write a full review and show some pictures of it.