Category Archives: vegetarian

strawberry, spinach and watermelon smoothie with flaxseed

Each week I have the same dilemma of having several items going ‘bad’ in my fridge. I have the best intentions of making multiple recipes in a week and even going as far as to meal plan each night. But, each week, I find myself feeling guilty for not utilizing the fresh produce I purchase.
This morning, I opened the fridge …
Sitting there was three pounds of strawberries looking lonely and weak …
Even with the upward smile that a cut watermelon mimics, somehow, (as if reading my emotions) now illustrated my sorrow with the rind forming a down-turned mouth of displeasure.
My produce was sad and I had to save it.
Nothing that a handful of phytonutrients and omega rich flaxseeds can’t fix

strawberry watremelon spinach smoothie 2 cups                       strawberries
2 cups                       spinach, loosely packed
1 cup                         watermelon
1 tbsp                        ground flaxseed
1 cup                         almond milk
1 tbsp                        honey, raw

{blend and enjoy}

 

cheesy broccoli and asparagus bake

   cheesy broccoli & asparagus bake
dairy free, vegetarian {optional}, vegan {optional}, trader ro’s {optional}

1                            head broccoli
1                            bunch asparagus
1.5                        package soysation cheese
2                           packages precooked {frozen}  rice
1                            yellow onion
1.5                        cup unsweetened almond (or soy)
.5                         cup breadcrumbs
1 .5                       tablespoons bullion {chicken preferred}
.5                         tablespoon fresh ground pepper

* 1 cup                corn {optional, not pictured}
*1 cup                 shredded chicken {optional not pictured}

Fill large saute pan with water {half way} and heat on high.
Preheat oven to 400.
Oil, butter, or grease large {glass preferred} baking dish .
Cut broccoli into florets.
Cut asparagus into 1/4′s and discard the bottom portion (no tough ends, please).
Dice onion.
Place broccoli and asparagus in hot water for 5 minutes.
Heat packages of rice {or make fresh rice you’re call, I like saving time & pots}
Drain broccoli and asparagus.
In a large bowl, combine broccoli & asparagus, onions, 2 cups cheese, bullion, and pepper.
Pour into large baking dish.
Pour milk over mixture.
Add the soysation {or remaning} cheese evenly on top.
Sprinkle breadcrumbs over entire dish.
Bake for 25 minutes.

Let cool {and thicken} for at least 5 minutes before serving.

enjoy.

corn and chile tomato-less salsa

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To be honest, I buy this salsa so frequently that I have a collection of drinking glasses up-cycled from the jars.
I even keep the labels on because they are so aesthetically pleasing (to me) and I dig promoting Trader Joe’s, even in my everyday beverage consumption.
To the point:

This salsa is unique to say the least. It is VERY similar to sweet pickle relish, substituting the pickles for corn (obviously). Unlike most traditional salsas, this one is very sweet and does not mimic the essence of salsa. I am not sure what is very salsa-ey about this …
With that said – it is very versatile. Just like sweet relish, I would encourage you to top a hotdog with it for a more chic bun-and-meat experience. For a less sodium packed treat, grab a bag of chips and generously scoop up this “salsa” for a crunchy and flavorful treat. There is both coriander and mustard seeds in this mixture that makes for a very bold statement in your mouth.

Overall, I would give this product a 7 to the less adventurous consumer and a 9 to the people with well versed pallets and general food interests.

mustard penne arrabbiata with arugula

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While taking (what I like to call) a mini vacation this morning in Trader Joe’s, I found myself drawn to the holiday mustards. I will gladly admit that it has taken me four trips to finally muster(d) {hehe} up the courage to buy them. I hate wasting items and I am constantly fighting the urge to purchase items that I simply want. So, in my first effort to begin this four-pack journey I thought to combine one of them with pasta. Brilliant really …
Hey, I like mustard and I love pasta.
Who doesn’t.
But together?
Yes. Together.

It’s vegan, It’s vegetarian, and of course dairy free.

Friends, let me share this amazing quick and delicious treat with you. Let me offer you the simplest recipe to impress friends and family alike.
Heck, tell them you thought of it first … Just do whatever it takes to get this in your mouth.

1 holiday four-pack of mustards
(using the Provençal)
2 handfuls of arugula
1 bag of frozen penne Arrabbiata
1 {suggested} cup frozen peas
1 tablespoon oil (I use grapeseed)

Prepare pasta according to packaged directions using a tablespoon of oil and heating pasta in a saucepan WITH the frozen peas.
After sauce ‘disks’ have melted, stir in 1.5 tablespoons of Provençal mustard.
When pasta has been heated thoroughly – toss in the arugula until it wilts.
(we’re talking a whole 7 minutes)

Enjoy.
You’re welcome.

guacamole pesto with lemon zest

{food processor or blender required}

1           cup pine nuts * 1/2 pineuts 1/2 almond  to save money
1          cup basil, chopped and loosely packed
1/4     cup {extra virgin} olive oil
1/2    tablespoon lemon zest
3         tablespoons  guacamole
salt to taste

combine all ingredients except guacamole in food processor and blend.  (I tend to like mine a bit on the gritty side, but feel free to blend until a creamier in texture.)
once blended, stir in guacamole.

serve mixed into pasta and enjoy.

 

cucumber sandwich

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{ kid food }

white bread
thinly sliced cucumber, peeled if eater desire
mayo

spread both sides with may and neatly arrange cucumber side by side
add top to sandwich
slice crust off, if necessary

making sure to cut your sandwich into neat squares (or rectangle) offers a more attractive “dish”
there is no need to pile on meat.
slice some cucumbers and try it.

bagel pizza

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{ kid food }

1 bagel
4 tablespoon pizza sauce or marinara
1/2 cup faux cheese  {or real if you prefer}
*sugar

heat oven to 350 and line baking sheet with foil
cut bagel in half with serrated knife
spoon and spread 2 tablespoons tomato product per pizza
*if using marinara, sprinkle a teeny bit of sugar over the top
sprinkle 1/4 cup cheese on
heat in oven for 10 minutes, or until cheese appears melted
let cool for 2 minutes
cut into squares with kitchen shears or use sharp knife.
{I prefer the shears}

enjoy.

egg in a basket {grandma style}

(This recipe was inspired by my amazing grandma, Rosemary. I remember this smell filling her kitchen like it was yesterday.)

* large spatula is needed for this recipe
1 slice of bread (preferably whole grain)
earth balance butter
egg
salt
pepper

Gently tear a hole in center of bread, making sure to appropriately tear or cut the hole only a fraction larger than yolk used.
In medium to large frying pan, heat butter on medium-high heat.
(approximately 2 minutes the butter should be sufficiently heated.)
Place torn bread in center of pan over the butter.
Crack egg and carefully pour into center of the bread.
Sprinkle/ Crack/Toss the salt and pepper over the top.
Allow egg to cook about 1 1/2 minutes or more. Using the spatula, free the underneath of the bread and egg from pan.
Once the egg is semi-solid  on top (still translucent), quickly flip.
Allow to cook for 45 seconds to a minute longer.
Flip over once more onto plate.
Enjoy.




			

	
	



				
					


	

		
rosemary & chive {black bean} burger

	


		

		
rosemary and chive {black bean} burgers

dairy free, trader ro’s

serves 4


2           canned black beans

3/4      tablespoon fresh rosemary, finely chopped

3/4      tablespoon fresh chives, finely chopped

1/2      yellow onion, diced

1           egg

1           cup panko bread crumbs

1/2      tablespoon garlic powder  {1/4 tablespoon fresh garlic, minced}

1/4      tablespoon cumin

1/2      tablespoon salt

1/2      tablespoon pepper

1           tablespoon soy sauce


preheat oven to 400 {if baking}.

drain and rinse black beans. pour into a medium sized bowl and mash (with fork if not a masher).

add remaining ingredients and mix into black beans, leaving the egg last.

for 4, use about a cup of the mixture to form each burger.

for 8 small to medium, use a half cup of the mixture for each.


{on stove}

heat pan on medium/ high.

coat pan with olive oil and cook for about 6 minutes on each side (or until heated thoroughly).


{in oven}

place on cookie sheet or baking dish

preheat to 400

cook for 15 – 20 minutes


to serve like pictured above (the very best way) , from bottom to top:

jewish rye bread

garlic mayo/ aioli

black bean burger

tomato

mixed green lettuce

honey mustard dressing

			

	
	



				
					


	

		
chicken-less mandarin morsels {vegan}

	


		

		
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appearance: 9

texture:        6

taste:           9


VEGAN


I used the “pan fry” directions and it came out lightly crispy with a rough baked edge. It could be mistaken for the classic McDonalds chicken nugget any day.


The texture was a bit spongy as Trader Joe’s desperately tried to mimic a “nugget” texture. It could have been bound better with a firmer bite.


The flavor was outstanding. I mean, we are talking about a mandarin flavored morsel. Don’t expect to wow’ed by the extreme quality and complex flavors. Honestly, it is a (meatless) chicken McNugget in a lightly tangy orange-like sauce. Like the classic McDonalds golden nugget, there is little resemblance to actual chicken flavor. (This would pass the husband and child test.)


Home-run in my book.