All posts tagged: vegetarian

Squash-Rosemary Flatbread

You know in cartoons how they animate the aroma of something delicious by drawing a long white steamy-looking thing, and then it turns into a hand, leading the character by the nose with its index finger, motioning, as if to say, “this way…” towards the tasty dish? Well, if there were any food that could do that in real life, this flatbread would be it. Seriously, if you want to make friends with your neighbors, just start sauteing rosemary and red onions, and you’ll have a knock—or furious pounding—at the door in no time. This is one of my all-time favorites. It’s great for a small dinner party, or as an appetizer for a cocktail party. Enjoy! M Squash-Rosemary Flatbread Serves 4 to 6 | Vegan Prep time: 15 min | Cook and serve time: 30 min Ingredients: Your favorite pizza crust recipe or ready-made dough 3 tablespoons + 1 teaspoon olive oil 1/2 red onion 1 medium-sized delicata squash 2 teaspoons chopped rosemary 1/2 teaspoon salt Garlic garbanzo bean sauce: 1 (14 ounce) can garbanzo …

Brussels Sprouts Fettuccine

I was never one of those kids who hated Brussels sprouts. I mean, I knew that I should most definitely turn my nose up at them, but the truth is, I never had them as a child. And by the time I tried them as an adult, people had figured out how to cook them in such a way that they were, like, good. Delicious, even. Brussels sprouts are another fall food that makes me feel all cozy, and while I love them roasted, I don’t always have 45 minute’s worth of foresight. The other night, I wanted Brussels sprouts, and I wanted them now, so I sliced them up, pan-fried ’em, and tossed them with pasta and a simple garlic sauce. So easy and delicious. Happy cooking! M Brussels Sprouts Fettuccine Prep time: 5 min |  Cook and serve time: 15 min | Ready in: 20 min Serves 2 Ingredients: 2 servings of fettuccine 2 teaspoon olive oil 3 cups Brussels sprouts 1 cup vegetable broth 2 tablespoons butter 2 to 4 cloves garlic (depending on …

Heirloom Tomato Pasta

You know those days when you need pasta and you need it now? That was yesterday for me. I needed pasta. In my stomach. ASAP. I was trying to hold off a major migraine, and when that’s in progress, I need something serious to eat. So, pasta…but I figured I should probably have some vegetables, too. Luckily I had some heirloom tomatoes (that were total lookers, by the way), basil, and some cashew cream already made—I was eating 20 minutes later. 🙂 This meal is really easy, healthy, and filling. Hope you like it! M Heirloom Tomato Pasta Single Serving | Vegan Prep time: 5 min |  Cook and serve time: 15 min Ingredients: 1 cup chopped heirloom tomatoes 5 to 7 chopped basil leaves 1/3 cup cashew cream 1 tablespoon nutritional yeast 1 serving of pasta (whatever type you have handy will work!) Salt, to taste Pepper, to taste Prep: Chop tomatoes. Chop basil. Cook and serve: Cook pasta according to package’s directions. If cashew cream is thick, mix with a little non-dairy milk. In a …

Breakfast Quesadilla

There are two foods I can never get enough of: coffee and Mexican food. So, it was only natural that I would eventually come up with a Mexican dish I could justify eating with my morning latte. This breakfast quesadilla calls for crispy potato “tortillas” with a scrambled egg center that has delicious Mexican flavors folded up inside. It’s hearty, healthy, and has a bit of a kick. You’ll love it. Hope everyone enjoys their weekend! M Breakfast Quesadilla Single Serving | Grain-Free, Gluten-Free, Dairy-Free, Vegetarian Prep time:  | Cook and serve time:  Ingredients: Cooking spray 2 eggs 1/2 bell pepper 1 small red potato 1 small wedge of red onion 1 teaspoon diced jalapeno 1/4 cup cashew cream 2 tablespoons chopped cilantro Prep: Make cashew cream. Stir cashew cream with diced jalapeno. Use a mandolin to cut very thin potato slices. Cut bell pepper into slices. Chop cilantro. Cook and serve: In a small bowl, use a fork to beat eggs. Set aside. In a large skillet on medium-high heat coated with cooking spray, arrange …