Monday, December 28, 2015

Crispy Smashed Potatoes with Avocado Garlic Aioli

Source: Oh She Glows


  • 2 pounds Yukon Gold potatoes (or try red or new potatoes)-- depending on size, you may want to cut in half
  • 2-2.5 tablespoons extra virgin olive oil (or oil of choice)
  • Fine grain sea salt and freshly ground black pepper (be generous)
  • Garlic powder, for sprinkling on top
  • 1/3-1/2 cup fresh parsley, minced
  • 1/2 large avocado
  • 1 garlic clove
  • 1/2 tablespoon fresh lemon juice
  • 2 TB soy-free Veganaise (or vegan mayo of your choice)
  • Fine grain sea salt and freshly ground black pepper, to taste


  1. Add potatoes into a large pot and cover with water. Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 30-40 minutes, until tender.
  2. Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
  3. When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
  4. Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo. Some potatoes might break apart a little, but this is totally fine.
  5. Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
  6. Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary.
  7. Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli.

Saturday, December 26, 2015

Colorful Quinoa Salad

Source: (slightly modified)

  • 1 cup rainbow quinoa 
  • 1 fresh mango, peeled and diced into small cubes
  • 1/2 green bell pepper, diced into small cubes
  • 3/4 cup pomegranate seeds
Dressing Ingredients:
  • 1 1/2 tbsp maple syrup
  • 2 tsp fresh squeezed orange juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
Place quinoa in saucepan with 2 cups water. Bring to boil, reduce heat, cover & simmer 15-20 minutes. Let cool.
Combine all ingredients in large bow; serve.

Buffalo Chickpea Lettuce Wraps

Source: (slightly modified)

  • ½ cup onion, minced
  • 1 can chickpeas, rinsed and drained
  • 2-3 TB hot sauce
  • 1 head butter lettuce, washed and leaves separated
  • 1/2 avocado, chopped
  • 1/2 cup chopped tomato
  • ½ cup chopped cucumber
  • Ranch Dressing:
  • 1/4 cup mayo (use vegan version if needed)
  • handful parsley, finely chopped
  • 1 tsp. dried dill
  • 1 tsp. garlic powder
  • freshly ground pepper/salt
  1. In a medium skillet pan, cook the onion in 1 tsp. olive oil over medium-high heat until soft and translucent, about 5 minutes.
  2. Add the chickpeas and cook until toasted, another 2-3 minutes. Stir in the buffalo sauce and reduce heat to low. Simmer while you make the dressing. Turn off heat and let cool slightly.
  3. Toss together the mayo, parsley, dill, garlic powder, and pinch salt/pepper. Season to taste. Stir into chickpea mixture with tomato, cucumber, & avocado.
  4. Assemble the wraps! Place a heaping tablespoon or two of the chickpea mixture on each piece of lettuce.

Wednesday, December 23, 2015

Cocoa Pudding Cake

Source: Kids Can Cook

3 TB plus 1/4 cup unsweetened cocoa powder
1 cup flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
2 TB canola oil
1 tsp vanilla
1/2 cup milk
3/4 cup firmly packed brown sugar

1. Preheat oven to 350. In medium bowl, mix together 3 TB cocoa, flour, baking powder, sugar, & salt.
2. In separate larger bowl, combine oil, vanilla, & milk. Stir dry ingredients into milk mixture until well combined. Spread into oiled 8 x 8 baking pan.
3. In small bowl mix together brown sugar & remaining cocoa; sprinkle over the top of the cake batter.
4. Pour 1 3/4 cups boiling water over the sugar/cocoa mixture. Bake for 45 minutes & serve warm.

Matzo Ball Soup


1 box (11 oz) matzo crackers
1/4 cup butter
3 eggs
1 TB parsley flakes
2 TB minced onion
64 oz. vegetable broth (8 cups)
salt & pepper to taste

  1. Bring a large pot of lightly salted water to a boil.
  2. Break matzo crackers (all but one) into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
  3. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
  4. Grind remaining cracker into crumbs (meal). Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
  5. In a large saucepan, bring broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

Fettuccine With Cashew Marinara

Source: Vegetarian Times

24 oz. jar marinara sauce
3/4 cup cashews
8 oz. fettuccine
1 cup thinly sliced basil
bread crumbs to top, optional

1. Puree marinara sauce & cashews in blender until smooth.
2. Cook & drain pasta according to package directions.
3. In large bowl, combine pasta, sauce, and basil. Serve.

Thursday, November 12, 2015

Salt-and-Vinegar Roasted Potatoes

Source: Vegetarian Times

2 pounds small fingerling potatoes, cut
1 cup cider vinegar
6 cups water
4 tsp salt
1/4 cup oil

1. Place all ingredients in large pot. Bring to boil & cook 15-20 minutes or until potatoes are just tender. Drain & cool.
2. Preheat oven to 450. Toss potatoes with oil & transfer to baking sheet. Roast 15-20 minutes or until crisp & golden brown. Season with salt & pepper if desired.

Friday, November 6, 2015

Pumpkin Muffins

Makes 16 muffins


1 1/2 cups whole-wheat flour
1 1/2 cups old-fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
1/4 cup low-fat milk
One large egg
One large egg white
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)


  1. Preheat oven to 375ºF, and line muffin tin with cupcake wrappers.
  2. Whisk dry ingredients and spices together in a large bowl.
  3. Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts.
  4. Fill muffin tins evenly, and bake for 15 to 18 minutes.

Thursday, November 5, 2015

Halloween Carrot Patch

Slow Cooker Chipotle Black Bean and Quinoa Stew

Makes 6-8 servings

  • 1-2 dried chipotle peppers (or from can)
  • 2 cups dried black beans (cook ahead if needed)
  • 3/4 cup uncooked quinoa
  • 1 28-ounce can diced tomatoes
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 dried cinnamon stick
  • 2 teaspoons chile powder
  • 1 teaspoon coriander powder
  • 1/4 cup fresh cilantro
  • 7 cups water
  • sea salt and pepper, to taste
for topping:
  • cilantro
  • green onions, thinly sliced
  • lime wedges
  • avocado
Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans. Add the salt at the very end, as it will affect how the beans cook, if you add it at the beginning.
Remove the cinnamon stick before serving. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

Tuesday, October 6, 2015

Slow Cooker Lentil Cauliflower Stew


  • 16 oz dried lentils (soaked overnight)
  • 8 cups low sodium vegetable broth
  • 1 large can (32 oz) diced tomatoes with juice
  • 1 cup chopped onion
  • 1 lb. cauliflower, chopped into very small florets
  • 2 leeks, white and green parts only, halved, washed carefully, and chopped)
  • 2 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 bay leaves
  • 1 tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1 tsp cumin
  • 1/2 tsp cayenne (very spicy-- add 1/4 tsp or less for a milder flavor)
  • 1/4 tsp black pepper
  • 2 cups chopped kale or Swiss chard

  • Place all ingredients in slow cooker & cover. Cook 6 hours on high, or 8 hours on low, until the lentils are tender.
  • Friday, October 2, 2015

    Spaghetti Squash Burrito Bowls

    Source: Prevention
    Makes 2 bowls

    oil for frying
    1 medium sized spaghetti squash
    1 cup black beans
    1 cup salsa 
    1 small bell pepper, cored and sliced
    1/4 cup chopped onion
    1 cup corn kernels, frozen and defrosted or fresh
    1/2 cup fresh cilantro, finely chopped
    1 jalapeno, cored and sliced (optional)
    1/2 cup shredded cheddar/monterey jack cheese

    1. Preheat the oven to 375°F and fill a 9 x 13” glass baking dish with about an inch of water. 
    2. Wash the spaghetti squash and then slice off the stem at the top. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
    3. Place in dish cut side up, cover with foil, and roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
    4. While the squash is roasting, prepare the filling by warming oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. 
    5. When the squash is done cooking, allow it to cool for a few minutes before handling. 
    6. Scrape about 3/4 of the inside out into a bowl; add beans, salsa, corn, onion mixture, & cilantro. Stir together & press mixture into squash shells; top with shredded cheese.
    7. Cook 20 minutes more until the cheese is bubbly and golden brown then serve!

    Saturday, September 19, 2015

    Creamy Tortellini Vegetable Bake


    • 1 package (19 ounces) frozen cheese-filled tortellini
    • 2 tablespoons olive oil
    • 1 cup sugar snap peas
    • 1 cup (~1 medium sized) carrot
    • 1 cup mushrooms
    • 3/4 cup (2 small sized) sweet bell peppers
    • 1 cup summer squash
    • 1 cup cherry tomatoes
    • 1 can (15 ounces) corn
    Creamy base:
    • 1 and 1/2 tablespoons butter
    • 1 and 1/2 tablespoons flour
    • 1/3 cup vegetable or tomato broth
    • 1 cup milk (I used 1%)
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon pepper
    • 1 teaspoon dried basil
    • 1 package (8 ounces) cream cheese
    Top it off:
    • 1/4 cup freshly-grated mozzarella cheese
    • 3-4 tablespoons freshly-grated Parmesan cheese
    1. Preheat the oven to 350 degrees F. Generously grease a 9 x 13 casserole dish and set aside.
    2. Prep the veggies: trim the snap peas, peel and coin the carrot, thinly slice the mushrooms, chop the peppers, chop the summer squash, halve the cherry tomatoes, and rinse & drain the corn.
    3. Prepare the tortellini according to package directions. In the last minute of boiling the noodles, add in the sugar snap peas and carrots.
    4. Meanwhile, add 2 tablespoons olive oil to a skillet. Over medium heat sauté the mushrooms, peppers, and summer squash until crisp tender.
    5. Drain the tortellini, snap peas, and carrots and return to pot. Add in the sautéed mushrooms, peppers, and summer squash. Add in the cherry tomatoes and can of corn.
    6. In a small pot (or use the same skillet you used to sauté the veggies if it will work), melt the butter over medium-heat.
    7. Whisk in the flour until a paste is made. Slowly whisk in the broth and stir until completely smooth. Then gradually, whisk in the milk and stir until smooth. (Add broth and milk slowly to allow the sauce to thicken). Add the garlic salt, pepper, and dried basil. Cook and stir until the mixture is thick and bubbly.
    8. Add in the cream cheese and stir until smooth and the sauce is thickened.
    9. Pour the sauce over the veggies and tortellini. Transfer the mixture to the prepared 9 x 13 casserole dish.
    10. Cover the dish with foil and bake for 25 minutes. Remove the foil, add the mozzarella and parmesan cheese and broil for 2-3 minutes watching carefully until the cheese is melted on top.
    Recipe adapted from BHG tortellini-vegetable bake

    Slow Cooker Potato Leek Soup


  • 2 large leeks, washed, ends trimmed, thinly sliced
  • 4 large russet potatoes, peeled and quartered
  • 3 carrots, washed and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 4 to 6 cups vegetable broth, or enough to cover the vegetables
  • croutons and fresh parsley for garnish (optional)
  • heavy cream (optional)

  • Place the leeks, potatoes, carrots, celery, and garlic in the slow cooker pot.
  • Season with salt and pepper to taste.
  • Add in the vegetable broth, just to cover the vegetables.
  • Cover and cook on HIGH for 4 hours, or LOW for 6 hours.
  • Puree the soup with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches
  • Taste with salt and pepper. Ladle the soup into bowls.Add croutons and parsley. Drizzle some heavy cream on top right before serving. (optional)

  • Thursday, September 10, 2015

    Classic Glo Bar

    Source: The Oh She Glows Cookbook by Angela Liddon
    Makes 12 bars

    1 1⁄2 cups gluten-free rolled oats
    1 1⁄4 cups rice crisp cereal
    1⁄4 cup hemp seeds
    1⁄4 cup sunflower seeds
    1⁄4 cup unsweetened shredded coconut (I used slivered almonds)
    2 tablespoons sesame seeds
    2 tablespoons chia seeds
    1⁄2 teaspoon ground cinnamon
    1⁄2 cup, plus 1 tablespoon, brown rice syrup (or maple syrup)
    1⁄4 cup roasted peanut butter or almond butter
    1 teaspoon pure vanilla extract
    1. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
    2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.
    3. In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
    4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. 
    5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out.
    6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.
    7. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.
    8. Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.
    Tip: To make the bars nut-free, substitute sunflower seed butter for the peanut butter. Look for lightly sweetened sunflower seed butter, such as by Sunbutter, because unsweetened sunflower seed butter can have a bitter aftertaste.

    Slow Cooker Barley, Bean, & Corn burrito filling

    (slightly modified by Aimee)
    2 cups fat-free, lower-sodium organic vegetable broth
    1 cup uncooked pearl barley
    3/4 cup frozen whole-kernel corn
    1/4 cup chopped green onions $
    1 tablespoon fresh lime juice
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1/2 teaspoon ground red pepper
    (15-ounce) can lower-sodium black beans, rinsed and drained $
    1 1/2 cups salsa
    garlic clove, minced
    1/4 cup chopped fresh cilantro
    (8-inch) flour tortillas $
    optional: cheese, sour cream, etc

    Place ingredients in a 3- to 4-quart electric slow cooker (except tortillas); stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.

    Saturday, September 5, 2015

    Melon Berry Smoothie


    • 1 1/2 cups (240 g) fresh watermelon, cubed (black seeds removed)
    • 1 cup (120 g) frozen strawberries
    • 1/2 ripe banana (50 g), previously peeled, chopped and frozen
    • 1/2 - 3/4 cup (120-180 ml) unsweetened plain almond milk
    • 1 lime, juiced (~30 ml)
    • 1 Tbsp chia or hemp seeds (optional)
    1. Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken.
    2. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor.
    3. Serves 2 - top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days.