This green beans with lemon recipe is another one of those super simple, “too tasty and easy to be true” dishes for an easy lunch or dinner side dish. Sometimes demonstrating that you can grab one vegetable from your garden or the Farmers Market, and easily turn it into a fairly complete meal or tide-over, is the best way I can use my blog space! The chia seeds provide extra complete protein and healthy fats to this, making it a decent light meal. And you can always add more chia seeds to suit your own nutritional preference and taste. So enjoy this one and let me know in the comments all the different ways you did! I used some rattlesnake beans from my garden for this recipe.
Chia Infused Zucchini Black Bean Burgers
Whenever I encourage my clients to eat more plant based foods, the most popular response is, “but what about the protein?” That’s where awesomely magical ingredients like chia seeds come in handy. Nature’s miraculous formula of essential fatty acids, protein, and fiber give chia seeds the unique ability to act like a binder similar to an egg, helping to hold these burgers together, while also provide a complete protein, in addition to the protein found in the beans and the zucchini. When a plant provides a complete protein, it means it delivers all the essential amino acids that your body can’t produce and therefore need to be consumed in meals. So, whip up a batch of these babies and take them on your next summer picnic!
Spaghetti Squash-Quinoa Falafel Burgers
We have a bunch of volunteer spaghetti squash growing out of our compost pile. It is relentlessly giving us more spaghetti squash than we would normally eat. So, I am exploring its various wonderful (and not so wonderful) uses. These patties are kind of a cross between falafel and a veggie burger, with some global spice infusion. They hold together well, so they can be enjoyed on a bun or just stand alone as a vegan entree or side dish.
Cashew Mozzarella-Stuffed Paquillo Peppers
Have you ever passed the tapioca starch at the grocery store and wondered what in the world people use it for? Well, as it turns out, it can lend a key hand at making an awesome, meltable vegan cheese that can be made on the stovetop, literally in minutes. The cheese sort of resembles burrata, and has a great stretchy consistency, thanks to the tapioca starch. Tapioca comes from cassava root, so it is basically nothing more than a clean, plant-based stabilizer. I put it to the test with some paquillo peppers, and came up with this healthful version of the ubiquitous jalapeño popper. You can use paquillos, baby bells, jalapeños, or other stuff-able small chile, just make sure you are ready for whatever heat comes with whatever chile you choose. For example, a habanero would be adorable, but so hot you might not enjoy the cheese part. Have fun!
“Chicken” Fried Tofu Steak
We are having a rainy weekend here in Los Angeles. With rain comes that urge to cook and enjoy traditional comfort food. Typically that would lead to chicken and dumplings, pot pie, or something along those lines. All I had to make this happen was a block of organic sprouted tofu, so I gave this a whirl. The secret to making tofu taste great lies in two simple steps: 1) You need to press the tofu, and 2) you need to marinate it. The marinade should always have an acidic base with flavors that compliment whatever theme you are going for. You should never use oil in your tofu marinade. Since tofu contains a lot of water, and is packed in water, it will naturally repel anything that has oil mixed into it. My experience has been that oil free marinades absorb into tofu the best, resulting in a variety of uses. In this case, I used vegan chicken flavoring to conjure up the experience of eating a chicken fried steak. It came out delicious, tender on the inside, crispy on the outside. This is easy to make, but you need to allow for about 90 minutes to press and marinate the tofu.
“Creamy” Teff Polenta with Roasted Vegetables
If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Is Teff Polenta the New…Polenta? An “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.
Eggplant Cannelloni with Mushrooms & Leeks
Cannelloni, ravioli, manicotti, tortellini…what do these foods have in common besides ending with the letter “i”? Well, it is probably safe to say that they are all loved by many for their cheese-stuffed, pasta goodness. One of my favorite reasons for blogging on here is to discover healthier, less toxic versions of this kind of stuff. With that said, I am loving this cannelloni creation that has been evolving in my kitchen. It delivers a rich, comfort food experience without any of the bad stuff. And, it is great the next day, even cold! I know this because I left it sitting on the stove one cold winter night, and the next morning it was devoured before I could wrap it and put it into the refrigerator! The sunflower seeds give this dish enough clean protein to replace any meat or dairy version, and the mushrooms don’t need any nutrition hype to make their healthy introduction. In other words, this would make a great entree whenever you have that urge for a comfort food whatever…ending in “i”!
Cauliflower Diablo Tacos with Mango Slaw
It’s hard to overlook cauliflower’s recent rise to food fame. It seems like everyone is going bananas for this cruciferous, that until now has endured a long reputation as a pretty boring vegetable. It’s because cauliflower is undeniably and extremely good for you, and therefore, more and more people are looking at ways to bring cauliflower to the forefront of their dinner plates. But what happens when you just want a good old taco? Can cauliflower hold up to carne asada, carnitas, or shrimp? Well, I gave it a whirl last night and it came out pretty yummy. Check out this vegan spin-off of the Baja style shrimp taco and decide for yourself.
Corn, Black Bean, & Pepita Chiles Rellenos
Sometimes I crave the distinctive qualities of a good old fashioned chile relleno…you know- the one stuffed with cheese, battered, and fried. Well, I do indulge from time to time, but just to make a point, you can create an entirely healthy, and just as satisfying chile relleno experience, that might even resemble some real Mexican authenticity. And, you’ll get a bonus of added clean nutrition! Use a ceramic or safe clay baking dish with a lid if possible, for a great even bake, and a magnificent smell from the oven during preparation. If enjoyed with an open mind and a sense of adventure, this dish should stave off the unhealthy chile relleno craving for quite some time. Read More
Rainbow Spring Rolls with Almond Sauce
I love it whenever I can take a yummy favorite and reveal how easily it fits into what may be considered a stricter, more sober health regimen. Take this variation on the spring roll, for example. Well, it may not really need pointing out, but this delightful dish is…(drumroll)…raw!! Tah-dah!! This crowd pleaser, starring a handful of raw plants, works well for your weekend saturday lunch, an afternoon tea party, or as an hors d’oeuvre for your evening get together.