1 bunch asparagus, cut into 2″-3″ pieces 2 Tablespoon extra virgin olive oil 1 teaspoon minced garlic ½-1 teaspoon Italian seasoning ½ -1 teaspoon salt (I used pink Himalayan salt, but any would do) Freshly cracked black pepper, to taste Directions Steam asparagus 5-7 minutes until just fork tender, but still firm. … [Read more…]
Turmeric quinoa granola
The reason that this recipe came up is that I currently have two different brands of quinoa in my kitchen. One that I like and one that I am not in love with. I decided to try to use up the bag that I didn’t like and thought, “I’m sure that someone has made a granola with quinoa”. I did a quick search, and came across Minimalist baker’s quinoa … [Read more…]
Grain-Free Cauliflower Fritters
Cauliflower Fritters – Emshaat – Gluten Free, Grain Free, Dairy Free I love cauliflower. It is very versatile, and can stand in for chicken to make many recipes vegetarian. In fact, when my son was 3, and I made the following recipe, he thought he was eating chicken. As long as he was eating his vegetables, I really didn’t care what he called … [Read more…]
Instant Pot Lentils and Kale | The Levantess
As I previously posted, I bought an instant pot a few months ago, and it has been used quite regularly in my kitchen since then. I was trying to use up a bunch of kale before it went bad and kind of thought this up as I went along….the way much of my cooking happens. It actually started out as a maple flavored idea, then I thought, “oh! … [Read more…]
Meatless Monday: Cheesy Potato and Mushroom Egg Frittata
This is the perfect dinner for a Meatless Monday night, when you are just back into the week, and strapped for time. This comes together very quickly, and is delicious. You can make it as cheesy as you like, or omit the cheese. I cut this to look like pizza slices, called it egg pizza, and the kids scarfed it all down. My son took seconds and … [Read more…]
Red Coconut Curry Slurp Bowl with Lotus Foods Gluten Free Ramen
It’s been a while since I have cooked or blogged regularly. This has been a brutal season, despite the weather being nice. We have all been sick, right after the other. I feel (I hope) that we are on the other side of it now. I was given the opportunity to try some Lotus Foods items, through the Meatless Monday movement and Lotus Foods. I was … [Read more…]
Vegetable Cheese Soup – Meatless Monday
This soup is a bit lighter than the usual broccoli cheese soup. It is a forgiving recipe, in that you can use all broccoli, all cauliflower, or any combination of the two. You can use thawed frozen veggies instead of steaming raw ones. I like to add a summer squash (or zucchini) at the beginning with the onions, to add some more veggie nutrition – … [Read more…]
Eggplant and Tomato “Stew”
We got some local eggplant and tomatoes at the farmer’s market. In the summer, I make this dish many times, using whatever vegetable I have on hand – eggplant, zucchini, cauliflower, etc. It takes about 40 minutes, and doesn’t use a whole lot of ingredients. Fresh, seasonal vegetables taste best simply prepared. I don’t even use spices in this a … [Read more…]
Red Cabbage Salad
This is a salad made up of red cabbage, carrots, and onions, with a lemon juice and olive oil dressing. It is a slightly tangy salad, that isn’t heavy or dripping with dressing. My good friend, fellow blogger Corey of Cooking With Corey came up with the idea of a Vegetable Of The Week challenge, which I thought was great for inspiration. So, of … [Read more…]
Baked {Sweet} Coconut Black Rice
I almost named this recipe rice pudding, because that is what you think of when you cook rice with sugar and milk, but it isn’t quite a pudding. It is rather firm, but sweet, black rice. So it isn’t quite pudding-y. Plus, it isn’t cooked with dairy milk, it is cooked with coconut milk. A fellow blogger introduced me to Forbidden Black Rice. I … [Read more…]