Mexican Polenta Pizza

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I have to thank Edible Perspective for the inspiration for this one. I got this delightful recipe in my inbox at the perfect time as I had just made my Tortilla-less Poblano Enchiladas and had some leftover enchilada sauce. My only issue is that my little one bedroom SF apartment does not lend itself to grilling… so I had to modify.

Below is a recipe you can use for a delicious gluten and dairy free pizza (or throw some cheese on it if you’d like). I decided to go with a mexican theme because I had the left over sauce, but this would be good with tomato sauce and toppings of choice as well…. 

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Make a Meal out of Miso

Miso

Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!… 

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7 Vegetarian Dinners in 30 Minutes or Less!

When I posted Five 20 minute meals, I got a lot of great feedback because many people get home from work late and just don’t have time to spend hours cooking a meal… but just because you are busy or work late doesn’t mean you can’t end the day with healthful wholesome meals. So here is a week’s worth of meals you can make in 30 minutes or less :). And the good news is you’ll probably have left overs to take with you for lunch!

1. Delicata Squash and Tofu Curry

Delicata Squash and Tofu Curry

2. Mediterranean Quinoa Salad

Quinoa Salad… 

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Breakfast Break: Top FLB Breakfast Foods

Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but  generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!

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Green Juice

Raw Veggie Taco

Open Faced Veggie Taco… 

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Eggplant Parmesan Casserole

Eggplant Parmesan CasseroleI had been eyeballing this dish for a while and given the fact that I just had some delicious leftovers for lunch, I am happy I tried it!!!

This gives you the feel of a lasagna but is lighter as it has less cheese and no noodles. I got the original recipe from Martha but of course modified it to add a few extra veggies in :).

I hope that you enjoy it!

Eggplant Parmesan Casserole
 
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Serves: 8
Ingredients
  • Olive oil, for baking sheets
  • 2 large eggs (can use egg replacer for a vegan version)
  • ¾ cup plain dry breadcrumbs, more as needed
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2½ pounds total), peeled and sliced into ½-inch rounds
  • 6 cups (48 ounces) homemade or store-bought chunky tomato sauce
  • 1 white onion, sliced
  • 10 oz mushrooms, sliced (approximately 2 cups)
  • 10 oz kale or spinach or combination of both
  • 4 tablespoons basil, chopped
  • 1½ cups shredded mozzarella or parmesan or a combination (can use non dairy cheese for a vegan version)
Instructions
  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Meanwhile, heat a small amount of oil in a pan, add onion and cook until fragrant. Add mushrooms and kale or spinach and cook until greens wilt. Set aside.
  4. One eggplant is done, spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then the mushroom mixture. Add 2 more cups of sauce. Repeat with remaining eggplant, sauce, then sprinkle with basil and mozzarella. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

 

 

Mushroom Risotto

Mushroom RisottoWe made dinner for some friends last weekend who love risotto. It’s always tough making a dish someone loves because it might not meet their standards… However, this recipe will not fail you! Many people have the misconception that risotto is very unhealthy because it is loaded with butter or cream but this recipe is super simple as long as you are willing to give it a little TLC. The way you cook it makes all the difference and gets you that nice creamy texture that is oh-so good.

Mushroom Risotto
 
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Serves: 6
Ingredients
  • 6 cups vegetable broth, divided
  • 3 Tbsp olive oil, divided
  • 1 lb portobello mushrooms, thinly sliced
  • 1 lb white mushrooms, thinly sliced
  • 1-2 leeks, thinly sliced
  • 2 shallots, diced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives (can use green onions too)
  • ⅓ cup freshly grated Parmesan cheese (can eliminate if looking for a vegan version)
Instructions
  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and leeks, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, chives, and parmesan. Season with salt and pepper to taste.

Photo Credit: Simply Recipes

Vegan Lettuce Wraps

I came up with this recipe and since then, I pretty much make it every time I ask myself “What am I possibly going to make for dinner tonight?!”

There is a nice contrast between the hot filling and the cool crisp lettuce… all combined with a crunch from the final few ingredients. It is incredibly healthy and incredibly delicious.

Enjoy!

Vegan Lettuce Wraps
 
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Serves: 6
Ingredients
  • For Sauce
  • 1 tsp five-spice powder, divided
  • ½ cup soy sauce or (braggs liquid aminos for gluten free)
  • 3 tablespoons oyster-flavored sauce
  • ½ teaspoon arrowroot
  • 1 Tbsp chili garlic sauce
  • For Filling
  • ½ cup farro (use quinoa for gluten free version)
  • 1 Tbsp olive oil
  • 1 shallot, diced
  • 1 package (15oz) soft tofu, drained
  • 4 cups mushrooms, diced
  • 2 cups bean sprouts, chopped in half lengthwise
  • 1 bunch scallions, sliced
  • 1 can water chestnuts, drained
  • 1 cup cashews
  • 1 head of butter lettuce
Instructions
  1. Cook farro (or quinoa) according to package directions.
  2. Make sauce by combining ½ tsp five-spice powder with remaining ingredients and whisk together. Set aside.
  3. Heat oil and cook shallot until fragrant and it starts to be come transparent.
  4. Add block of tofu and smash with a wooden spoon until it becomes small chunks. Season with remaining ½ tsp of five-spice powder. Cook until slightly browned, approximately 5 minutes.
  5. Add mushrooms and cook until tender.
  6. Meanwhile prepare lettuce wraps, but removing butter lettuce leaves and setting aside.
  7. Add cooked and drained farro and sauce. Cook for a few more minutes until mixed together.
  8. Finally add bean sprouts, water chestnuts, cashews and scallions. Mix together and then remove from heat.
  9. Spoon a bit of the filling onto a plate with a side of the butter lettuce leaves. Make individual wraps at the table in order to not have lettuce get soggy.

 

Five 20 Minute Meals

Most people’s biggest excuse is that they don’t have time to cook… Well, you can throw that belief right into your compost bin. This is your go-to list for those late nights at the office or weekends where you are running around until it is time for a meal. These are some of my favorite recipes that will take you no more than 20 minutes to prepare! They all involve simple ingredients that you can grab on your way home so you will have a healthy meal in no time! Happy (quick) cooking 🙂

Zucchini Pasta

Zucchini Pasta

Lentils with Sweet Potato, Mushrooms and Kale

Lentils with Sweet Potatoes, Mushrooms and Kale

White Beans and Cabbage

White Beans and Cabbage

Kale and Brussels Sprout Salad

Ravioli with Arugula and Pecorino

Ravioli with Arugula and Pecorino

Vegan Eggplant Rollatini

Eggplant Rollatini

About 90% of the time I go out to dinner I want Italian food, so I love love love to experiment with healthy Italian dishes at home. I made this tonight and have a ton of leftovers… anyone want to come over?! I got the recipe from Veggie Belly but of course adapted it to make it my own. It was quite simple and very tasty. It will definitely fulfill your desire for a tomato sauce dish (which I love)!

Vegan Eggplant Rollatini
 
Cook time
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Serves: 4-6
Ingredients
  • 4 Tbsp olive oil, divided into 2 Tbsp portions
  • 2 medium eggplants, cut lengthwise into ¼th inch thick strips
  • salt and pepper
  • 1 cup couscous, uncooked
  • 1 onion, diced
  • 10 oz mushrooms, diced
  • 12 oz spinach
  • 2-3 cloves garlic, diced
  • 2 tablespoons chopped basil or parsley
  • 1½ cups marinara sauce, use more if you like it saucy
  • ¾ cups of shredded mozzarella (optional)
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Cook the couscous according to package instructions.
  3. Meanwhile, sprinkle eggplant slices with salt and pepper. Pan fry the strips on 2 Tbsp olive oil till both sides are golden.
  4. In a separate pan, heat remaining oil and cook onion until fragrant. Add mushrooms and saute for 4-5 minutes. Add spinach and garlic and cook until mushrooms are tender and spinach is wilted.
  5. Add cooked couscous to mushroom and spinach mixture.
  6. Place a spoon of the the couscous mixture on one end of an eggplant piece, and roll it. Repeat with all eggplant strips. Place the stuffed and rolled eggplants onto a baking dish. Add any left over couscous to the center of the baking dish. Sprinkle basil or parsley on top. Then pour marinara sauce over. Non vegans can add ¾ cups of shredded mozzarella.
  7. Bake till the sauce is bubbly, about 15 minutes.