All posts filed under: vegetarian

Southern Greens Shakshuka | BHM Virtual Potluck

February is Black History Month and to celebrate, I have joined up with 27 of the best black food bloggers from around the globe for a Virtual Potluck! From African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own recipes in a number of categories (Meat Entree, Seafood Entree, Vegetarian Entree, Beverage and Dessert) to share with you each day of Black History Month. Check out and try some of the other amazing recipes from our participating bloggers listed at the end of this post! Those who know me well, know that I love a good brunch. If I’m totally honest, I would tell you that I pretty much live for brunch. Thoughts of where we’re going for brunch on on the weekend tend to dominate my late-week thoughts. I may or may not have a spreadsheet showing which brunch places in town serve bottomless mimosas… Advertisements

Smoky Chipotle Vegan Chili with Cashew Cream

If you work in an office, chances are at some point, you will be asked to contribute to The Office Potluck and if you work in my office, you will probably be asked to do this a LOT. My office loves a potluck–birthdays, holidays, you name it and we throw a potluck for it! I’ve noticed a few things to be true for every single one of them: There has to be fried chicken. Seriously, if there is no fried chicken, people might just opt out of the potluck entirely. Greg must bring his famous Asian chicken salad. I’m not sure if it’s a blessing or a curse that the office staff will not accept any other dish from him, but at least he doesn’t have to wonder what he’s bringing to the potluck. The vegetarians in the office get stuck with the sad, bagged salad and limp veggies from the veggie tray picked up in a rush that morning on the way to the office. Really, folks, nobody likes those veggie trays. Don’t buy ’em! So, …

Autumn Quinoa and Kale Salad with Maple Roasted Delicata Squash

I tried to celebrate World Vegetarian Day on October 1. I really, really tried. I had found a recipe for “smoked eggplant” in an Indian cookbook and chalked it up to kismet that I had all the ingredients in the pantry. I roasted the eggplants whole on the grill, then peeled the charred skin away and cut it up in cubes. I sautéed onions, garlic, chiles and added some warming spices. The kitchen smelled amazing! And then I tasted it. It tasted like poison–acrid and so bitter! I tried to zhoosh it up with some coconut milk and fresh lime juice, but it would not budge and remained wholly inedible.  There was no saving it, and so we ate chicken…on World Vegetarian Day.  I hate when that happens. Eggplant disasters aside, I am no stranger to vegetarian cooking and I’ve been a vegetarian and a vegan at different points in my life. So, with October being Vegetarian Awareness Month, I want to be mindful of incorporating more meatless meals into our weekly rotation. Let me be completely honest–I won’t be …

Heirloom Tomato and Burrata Caprese Salad and That Time I Broke the Cat.

DIY and I just don’t get along and I’ll tell you why.  Home improvement projects, on the whole, are NEVER as easy as they look, and sometimes, when you’re me, they can cause a cascade of unfortunate events that just might make you decide that the ugly wallpaper in the bathroom just might be fine for another year. It all started last Saturday morning.  It was that glorious, early morning golden hour, before the cats were awake and meowing, before breakfast needed to be made.  HGTV was on in the background, I was reading the latest issue of Better Homes and Gardens on my iPad and then an article popped up on my Houzz app that gave me 11 (really awesome) reasons to paint my interior doors black!  Do you know Houzz?  Houzz is awesome.  It’s a huge database of Things You Want to Do To Your House But Should Really Call a Contractor for.  “This is a great idea!”, I thought. “This is going to be an easy, low budget update!”  So, with visions swirling …

(BABY!) Israeli Couscous (BABY!) Asparagus and (BABY!) Mushroom Salad with Red Wine Vinaigrette

Ahh, babies.  It’s been a long time since I’ve had babies on the brain. Most of my peers had kids so long ago that they are now old enough to be productive members of society; but a month ago, one of my closest and dearest friends had a baby boy the day after my birthday!   I cannot tell you how excited I am that a new baby has come into our little group of mostly child-free friends! I don’t have children of my own and that’s not entirely by choice.  I struggled with infertility for many years before coming to the realization that one day my lady parts were going to become my undoing.  That realization came in 2007 when I landed in the hospital with a collapsed lung caused by severe endometriosis.  The following year, almost to the day, my lung spontaneously collapsed again. That time, I spent 6 grueling weeks in the hospital having 4 unsuccessful surgeries before finally heading to the Mayo Clinic for treatment.  Remember when I mentioned my scars a few weeks back?  That situation accounted for …

Roasted Asparagus with Clementine Butter Sauce

As I’m writing this, I just happened to glance outside and saw a hummingbird in the backyard!  Hummingbirds make me so happy!  It tells me, one, it’s Springtime and two, I have enough flowers blooming that they want to stop by for a quick sip!   This week I want to share a few recipes that really celebrate the fresh flavors of Spring.  Easter is this weekend, and what I love about that holiday is that it’s the perfect opportunity to showcase bright, spring vegetables!  Even though I buy asparagus throughout the year, this is the time when they taste the best and don’t break the bank!  The recipe is so easy and I think it will be perfect on the Easter table. The asparagus is roasted in the oven and then finished with a sauce that is both bright and fresh as well as richly decadent.  This is yet another one of those sauces that I have to keep myself from eating with a spoon!

Quinoa and Black Bean Stuffed Poblano Peppers

There are lots of reasons that you are going to love this dish!  I love it because it’s a healthy, meatless, dish that can stand on its own, but at the same time, it can also be a great side dish for your favorite protein.  What I love most about this dish is that it is SPICY!  I love spicy food, but I didn’t want the dish to be all about the heat.  What I wanted to do was create lots of flavor to compliment that heat!  So, to do that, I tucked little bits of heat into each component, layering flavors and spice, creating an end result that won’t leave you breathing fire or reaching for the nearest glass of milk! Typically, when you see a poblano pepper, it’s in the form of a chile relleno that you find at your favorite Mexican restaurant.  The chile is stuffed with cheese, dipped in batter and deep fried.  Now, I don’t have anything against foods that are filled with cheese and deep fried, but realistically, that’s just not going to …