As a veggie, I constantly get harassed about a lack of protein in my diet. I’ve known for a while that a variety of healthy of healthy foods, not just meat, contain enough protein to keep a veg healthy and fulfilled, and this article reinstates that for us!
It seems as if the older I get, the more I begin to realize that many of the principles we are taught about food as youth are mere marketing efforts from industry.
2-ingredient muffins
A coworker shared this recipe with me a few weeks ago before our annual Danksgiving celebration. I was short on time, money and inclination to bake, and this amazingly simple recipe allowed me to bring HOMEMADE BAKED GOODS (something I never attempt) to the gathering…and they were actually really good too!
Ingredients
1 bag cake mix (the original recipe called for spice cake mix, but we used cinnamon swirl)
1 can pumpkin
Frosting optional (although not really, because who wants muffins without frosting?)
1. In a large bowl, combine the dry cake mix with the pumpkin and stir. There is no need to add eggs or oil, or anything else the mix might call for.
2. Bake at 325 for 20-25 minutes.
3. Add frosting (our cake mix came with a cinnamon crumble topping, so we added that as well).
Grilled Zucchini Rolls with Herbed Goat Cheese & Kalamata Olives
Adapted from a Fine Cooking Magazine recipe
1 very large or 3 small zucchini
Olive oil
Kosher salt
Freshly ground black pepper
3 1/2 oz. herbed goat cheese
1 1/2 oz. (about 7 or 
kalamata olives, finely chopped
Preheat grill to high heat.
Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.
Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming will cooling.
Place goat cheese in a medium bowl. Stir olives into the goat cheese.
Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.
Makes 8 to 10 rolls.
Feta dip from Pinterest.com
You Need:
Olive Oil
Roma tomatoes
Green Onions
Feta Cheese
Greek Seasoning
Baguette
Flat platter to spread the dip out on
- Olive oil goes in first
- tomatoes, green onions, top with feta
- season, stir up!
I plan on making this SOON, and when I do, I’ll add a photo.
“It simply doesn’t suit the makers of frozen pizza, chicken nuggets and tater tots for schools to offer real food in the form of fresh fruits and vegetables.”
So sad. Add to my list of reasons why the American food system is broken.
From An Edible Symphony blog:
Click Here For Printable Recipe
Ingredients
8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe follows (or use the store-bought stuff)
Freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil
Method:
Everything I could ever want on a sandwich. I’ll probably add alfalfa sprouts to mine. And I’d prefer ciabatta over rye, but nonetheless, I know it’ll be delicious!
3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.
No-Chicken Comfort Soup
My Love/Hate for Collards
In the beginning of the summer, I joined a local CSA. CSA stands for Community Supported Agriculture, and they are a fantastic way to get fresh, local produce. In short, they are a great way to protect the environment, while saving gas, money and helping your local economy! All wins!
The CSA of which I am a member is operated out of a local community greenhouse. Every week I put in time helping to plant, maintain and harvest crops, and on the weekend I receive a share of vegetables, herbs and sometimes other produce. It’s really invigorating to be able to have a part in the growth of my food, and to be able to know exactly where the vegetables I am putting into my body came from.
While I love love love my CSA, the challenge with depending on CSA produce is that I don’t have the same convenience of choice like that offered at the grocery store. So while I’ve basically been able to boycott grocery-store-from-Cali produce, I have been receving some vegetables that I have NO IDEA what to do with. Collard greens have been one of those vegetables.
Most recipes that I’ve found for collards recommend making them with some kind of meat like bacon or pork…and the main veggie dish I kept finding involves sauteeing them with garlic and salt and pepper. My mom makes them reallllllly good like that, but alas, I can’t season them in the same way…and after eating that dish over and over and over again (we seem to get collards every week!), I need to find something new.
the dankest mashup soup you have ever seen. it literally grew over the next few days, with the orzo just soaking up the juice.
tomato sauce + water base
boil potatoes
taters, chard, a bunch of canned veggies like wax beans, kidney beans, carrots, diced tomatoes, garlic, salt, pepper and orzo boiled and added last
mixed in italian cheese blend of asiago, parmesan and romano
ATE FOR DAYS
22nd birthday. recycled birthday cake and a serious sweet tooth
vegetarianism in a tiny kitchen with minimal supplies and/or money. making it work.
