Category Archives: Veggies

Eggplant

This week’s focus was on eggplant.  This was an easy choice as our garden is overflowing with this glossy purple veggie.  Just when I think we’ve gone through them all there are 3-4 more ready to harvest.

Eggplants have a decent amount of potassium, folate, magnesium, copper, manganese, niacin and fiber.  The skin of eggplant is edible and has been shown to have the potential ability to help prevent against cancer, aging, inflammation and neurological diseases.  

The meaty flesh makes them hearty and filling.  Try roasting or grilling thick slices for a “steak” the healthy way!

Here is how we enjoyed our eggplant this week:

Eggplant Pizzas

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Ingredients

  • 1 eggplant, sliced into 3/4 inch slices
  • 1 tbsp salt (for drawing out the liquid)
  • 1-2 tbsp extra virgin olive oil 
  • 2 tsp dried Italian seasonings
  • 1 recipe Moxerella
  • 2 cups of your favorite marinara sauce

Directions

  1. Place the eggplant slices on a double layer of paper towels and sprinkle both sides with salt. Let the eggplant sit for about 20 minutes to draw out the liquid.
  2. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  3. After 20 minutes, wipe the eggplant clean with a dry paper towel, removing the salt and water.
  4. Place the eggplant slices on the parchment lined baking sheet and roast for 20-25 minutes or until just tender.
  5. While the eggplant roasts, make the Moxerella.
  6. When eggplant is done roasting, top each slice with a few spoonfuls of marinara sauce, a few dollops of Moxerella and a sprinkling of Italian seasonings.
  7. Put eggplant under the broiler for a few minutes until the cheese is melty and starting to brown.
  8. Devour!

Note:  The Moxerella recipe is so easy.  I know it sounds weird and you probably think it won’t work, but trust me!

 

Vegan Eggplant Meatballs

Eggplant Meatballs

These were delicious and held together really well.

Spaghetti w Eggplant Meatballs

 

Basil Roasted Eggplant with Heirlooms & Balsamic Drizzle

Basil Roasted Eggplant

This was my favorite recipe of the week!! I am a fan of anything with vinegar. I did not use the honey called for in this recipe. I like the balsamic to stand on its own. My eggplants were on the smaller side. One half would make a great appetizer or salad course for a dinner party, a light lunch on it’s own or, if you are like me, you’ll eat 3 of these halves and call it dinner.  If you have bigger eggplants, you can slice each half into quarters for more manageable serving sizes.

Basil Roasted Eggplant 2

 

Eggplant seems to be one of those vegetables that people either love or hate.  Obviously, I love it! Where do you stand?

 

What to do with all that summer zucchini…

If you are anything like me, you find yourself with an over abundance of zucchini somewhere in the middle of summer.  It’s high in fiber and low in calories.  It’s mild taste lends itself well to almost anything from stirfrys to sweets.  Along with zucchini’s antioxidant properties, you will find folate, potassium, Vitamin A and Vitamin C among the health benefits.

Here are a few ways we enjoyed our zucchini last week:

Deli Macaroni Salad

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By far our favorite pasta salad for picnics or potlucks.  Read my original post about this delicious vegan macaroni salad here.   I change it up a little every time I make it to incorporate the veggies I already have on hand.  This time I omitted the peas and added shredded zucchini instead.  And I always double the amount of veggies.  Yum!

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Summer Veggie Tart

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I admit I melted a tiny bit of mozzarella on one half for the hubby and kids.  My half was cheese free.  This was great.  I served it with a big salad made of green leaf lettuce, spinach, red pepper strips, fresh from the garden cherry tomatoes and cucumbers, pumpkin seeds, walnuts and a balsamic vinaigrette.

Zucchini Bread

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Who doesn’t love zucchini bread?  This one did not disappoint.  Sweetened only with dates, it’s super healthy.  I love the addition of the nutmeg.

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Roasted Zucchini with Thyme

We also enjoyed zucchini simply roasted with a touch of olive oil, salt, pepper and thyme. I didn’t take a photo of this, but you know what roasted veggies look like, right?  Hubby and I probably enjoy them best this way. Easy and flavorful.

  • 2 medium zucchini, cut into bite size pieces
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp dried thyme

Preheat oven to 450 degrees F.  Line baking sheet with parchment paper. Mix all ingredients together and place on baking sheet in one even layer.  Bake for 20-30 minutes or until zucchini is just tender.  We like it best with a little bit of bite left.  Enjoy!

Kale: Versatile and Nutritious

This week is all about Kale in our house.  We grow it in our garden and we are never lacking.  It’s super easy to grow.  It does well in high and low temps, humid or not, lots of rain or draught…this veggie is hard to mess up.

Kale was quite the “trendy” veggie among the health conscious for several years and now “they” seem to be trending away from it. However, you can’t deny the health benefits of this green goddess.  Kale is considered a superfood for many reasons.  It is incredibly high in Vitamin K, A and C.  It also boasts lots fiber, iron, calcium, folate and magnesium.  In fact, per calorie, kale is higher in iron than beef and higher in calcium than dairy milk.  Kale is high in antioxidants and can reduce your risk for many different cancers, including breast and prostate.

Kale is very versatile.  You can add it to just about anything from smoothies and dips to casseroles, soups and pastas.  I often use it interchangeably with cabbage…it is part of the cabbage family after all.

Here are a few of the kale recipes we enjoyed this week:

Kale Grapefruit Smoothie

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Ingredients:

  • 1 extra ripe banana, cut into chunks and frozen
  • 1/4 – cup unsweetened vanilla almond milk (or more depending on desired consistency)
  • 1/2  cup frozen pineapple
  • 1 red grapefruit, peeled and seeded
  • 2-3 cups kale, ribs and stems removed

Place all ingredients in a high powered blender and blend for a couple minutes until smooth.  Add more almond milk if your smoothie is too thick.

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Cilantro Lime Rice w/ Kale

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I added mushrooms to the kale mixture.  It would have been great just like this before even adding the rice!  The original recipe served it alongside a filet of salmon, which obviously I did not do.  So, just make sure to leave out the directions for that if you check out the recipe.

 

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Kale and Sun Dried Tomato Hummus

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This was probably my favorite kale recipe this week.  At first we just enjoyed this with whole wheat crackers.  Yum!

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Then, I whipped up a grilled cheeze on Ezekiel sprouted grain bread.  I spread a little Earth Balance on the outside of the bread, slathered on a good amount of this kale hummus on the inside and topped it with a Daiya cheddar slice and the other slice of bread and seared until golden brown.  No, not the healthiest thing around, but it was yummy!

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Since the grilled cheeze was such a hit, I decided to try a vegan version of a BLT.  I toasted up two slices of Ezekiel sprouted grain bread, slathered on the kale hummus (instead of lettuce), topped with 4 slices of Tofurkey Tempeh Bacon (seared for a few minutes in a pan) and tomatoes.  This was super yummy as well!

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I also think this kale hummus would be great thinned out just a bit and mixed with pasta or rice.  How else would you use it?

 

Kale Chips

Last, but not least, what kale story would be complete without kale chips?  This is by far the easiest recipe I have come across.  I have tried “cheezy” kale chips too and they are great, but I thought I would keep it simple here.  These only take 15 minutes in the oven and a couple minutes of prep before that.  Super easy, super crunchy.

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There are so many more yummy ways to use kale.  I LOVE to throw a few handfuls into soups in the fall/winter.  And a cupful in almost any smoothie won’t be tasted but will up the nutritional benefit.

How do you like to eat your kale?

 

 

Citrus Farro Salad w/ Golden Beets and Chocolate Beet Cupcakes

I’m so impressed with my kids this week. The girls (2.5 years old) have been eating the Roasted Beet and Walnut Spread like it’s candy. They’ve been dipping crackers, cucumbers, sugar snap peas and spoons into this stuff all week. I have a feeling this is going to go in the rotation quite often. They were asking for more today, but they already ate it all! And my son (6 years old) is asking when we are going to make the Strawberry Beet Smoothie again. FYI: Trader Joe’s sells packaged roasted peeled beets. Obviously, they are more expensive than buying loose beets, but if you don’t have the time to roast them yourself, they are a great alternative. Beets are so nutritious that I say go for it!

I’m wrapping up “Beet Week” with 2 outstanding recipes! The first is a light summer salad and the second a fudgy decadent dessert.

Citrus Farro Salad w/ Golden Beets

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Ingredients:

  • 2-3 large golden beets, scrubbed and trimmed
  • Beet greens, chopped
  • 1 cup orange slices
  • 1 cup chopped celery
  • 1 clove garlic
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • 2 cups cooked farro

 

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Instructions:

  1. Preheat your oven to 375 degrees F.
  2. Cut beets in half or quarters and place on a foil lined baking sheet. Cover with another piece of foil and roast until tender, about 50-60 minutes. Let cool.IMG_1073 IMG_1074
  3. Peel off the skins, then cut the beets into bite-size chunks
  4. In large bowl, combine cooked farro, beets, beet greens, celery, and oranges. Whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Pour dressing over the farro mixture and toss well to combine.

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Vegan Chocolate Beet Cupcakes

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I mean, who doesn’t love a good cupcake, right?  And if it’s packed with nutrition, even better.  These do have more sugar than I would normally use, but they sounded so intriguing, I just had to try them.

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Mmmm, fresh out of the oven.  I could ever so slightly taste the beet flavor, but I can pretty much guarantee if you didn’t know it was in there, you wouldn’t taste it.  So, feel free to serve them up to your healthfood adverse friends.

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I have just recently discovered the blog where this recipe came from, The Minimalist Baker. I’m already a fan.  Lots of good looking recipes there, so take a look around after you download the recipe for these cupcakes!

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Are you a beet lover?  How do you like to eat your beets?

Next up will be all about Cantaloupes!  It’s M’s favorite food.  I can’t wait to experiment with all the yummy ways to use it.

 

The Perfect Summer Lunch

This was my go-to sandwich last summer and I’ve been craving it again the last few weeks.  I have made this numerous times and just can’t get enough.  You can change out the veggies to please your palate.  If you pre-cut your veggies when you get home from the grocery store, this will come together in seconds.  And if not, it still only takes a few minutes.  I find it flavorful enough that you don’t need any special spreads or dressing, but hummus would be a great addition.  You could also add some mustard or vegan mayo if you wish.  Proof that eating healthly can be quick, delicious and beautiful!

The Perfect Summer Veggie Sandwich

1/2 avocado, smashed or cut into thin slices

1/2 carrot, shredded or shaved

1/4 sweet red pepper, sliced thin

4 or 5 thin slices of cucumber

2 leaves of Bibb lettuce (or spinach or kale or romaine, etc)

2 slices Ezekial Whole Wheat Bread (or your bread of choice), toasted

Layer up the ingredients on one slice of bread and top with the other slice.  Serve with some delicous summer fruit on the side.  Enjoy!

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Once the radishes in my garden are ready to harvest, I will be adding those to this sandwich as well.  This would be perfect for a picnic on the go too!

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Today, I used the same veggie ingredients, but opted for a spinach tortilla instead of bread.  So yummy!!

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Doesn’t that look gorgeous?!  Delicious!

 

 

 

 

Broccoli Grape Salad

Picnic and BBQ season is finally among us!!  Here in the midwest, I was beginning to think it was never going to happen. (What was with that snow last Friday?!?!). Now that it IS here, you are going to need some delish dishes to take to all those parties you plan on attending, right?  I have the perfect potluck salad for you!  Just swap the mayonaisse for Veganaisse and you’ve got yourself the most amazing vegan side dish.  I have made this three times in the last two weeks. And I haven’t gone to any BBQs, parties or picnics…it’s just for us. I’ve been eating it for lunch most days or a little afternoon snack.  Its THAT good!

Broccoli Grape Salad

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The Broccoli Grape salad is on the right (don’t forget to use Veganaisse instead of mayo).  On the left is a Three Bean Kale salad, which was also terrific.  I actually mixed the two together one day and it worked out great…so yummy!

 

Cauliflower Coconut Masala

I have always loved cauliflower.  It’s my favorite on a veggie tray just straight up raw.  I remember my mom making cauliflower when I was growing up.  She would boil it until tender, drain it and toss it with butter and breadcrumbs.   When served we would drizzle it with apple cider vinegar.  Sounds weird, but it’s soooo good.  Just this past January, I found myself in Nashville, TN, enjoying a cauliflower “steak” as my main course.  It was honestly one of the best things I’ve ever eaten.  Ever since, I have been looking for ways to make cauliflower my main dish.  I was super excited when I came across this recipe on Pinterest the other day.  It was last night’s dinner and although my 5 year old wasn’t convinced of it’s awesomeness, the rest of us were.

Cauliflower Coconut Masala (click for link to recipe)

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I served it with jasmine rice and sweet green peas.  Side note: I had no idea how much C (one of my 2yr olds) loved peas until last night.  I throw peas in a lot of dishes I make, but this was maybe the first time I put them on her dish as a side all by themselves.  She had 3 generous helpings and continued to ask for more.  Note taken…more peas for dinner!  I kind of stirred everything together in my bowl.  It was delicious!

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This is a very hearty meal.  It will fill you up with not a lot of calories.  The sauce was a little spicy, but sweet at the same time.  So yum!  Even hubby liked it.

Did you know?

Cauliflower is very high in Vitamin C, Vitamin K, folate and fiber.  It has ani-immflamotory properties and lots of antioxidents.  And an entire medium size head of cauliflower weighs in at less than 150 calories!!  Image

Eat up and enjoy!!