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Category: Vegetarian Options

Autumn Salad with Creamy Parmesan Dressing

 

Autumn Salad with Creamy Parmesan Dressing 1

Hello, all! Happy, happy Friday!

I have been fantasizing about letting myself loaf around the house in solitude this weekend in my fleece sweatpants, binging on the rapidly accumulating glut of recorded TV shows on my DVR. I feel a real need to be lazy, which is not my usual instinct. Generally I’m a run!-go!-create! kind of gal. But I yearn to refill my well: sling some colored pencils on my adult coloring book, get lost in a breezy novel, stare out the window at the brightly colored fall landscape. Snooze with my cat. How good does snoozing with a cat sound???

Fall is good for refilling our energy wells.

Fall is also good for food. I am loving being back to this cozy-weather diet! In the throes of fair summer, that seasonal diet enthralled me; I obsessed over fresh tomatoes, peaches, watermelon, berries, and zucchini, not knowing how I could let go of them. But now I find that my tastes have shifted naturally back to root vegetables, squash, hearty soups, and food that is generally richer and more satiating. That propensity toward heavier fare inspired this salad’s creamy Parmesan dressing.

Yogurt Breakfast Parfait with Diced Apple and Homemade Cinnamon, Honey, and Walnut Granola

Yogurt Breakfast Parfait with Diced Apple and Homemade Cinnamon, Honey, and Walnut Granola 1

Hello, all! Happy Friday! As you move into the weekend and are planning for the week ahead (which I know, I know, you don’t even want to think about right now as you are sipping your TGIF glass of vino – sorry!), consider making this Cinnamon, Honey, and Walnut Granola. It’s processed-sugar-free (yay!), using honey and dates as natural sweeteners, and i’ts super easy to make. And the best part is, you can then use it to assemble these scrumptious Mason jar yogurt breakfast parfaits to make your week ahead a little easier. Convenience + deliciousness? Yes, please!

Black Bean Garden Soup

Black Bean Garden Soup 1

One of the best things about fall being here is that it is finally soup weather again! I love me a good soup!

Blazing sunlight and 90-degree temps didn’t stop me from making it here and there this summer. A need to use the chicken stock gleaned from the carcass of a spent rotisserie chicken was the impetus for the first draft of this Black Bean Garden Soup back in August. My fridge’s contents were fairly sparse that night, so I needed to create a recipe out of what was on hand. Happily, I had the chicken stock, onions, a few jalapeños, some black beans I’d cooked up, the last dregs of a jar of minced garlic, and a can of fire-roasted diced tomatoes. I didn’t expect much from this cobbled-together soup, but man, did it turn out delicious!

Tomato, Zucchini, and Mozzarella Bake

Tomato, Zucchini, and Mozzarella Bake 1

Hello, all! Happy Monday! And happy October! I am so, so, so ready to start cooking with pumpkin and squash! But today, the million-dollar question today is: do you have any late-harvest zucchini lingering in your crisper? If so, HOORAY! This recipe is for you. And if you don’t have any zucchini lying around and just want to pop out to the store and grab some, believe me, you’ll be happy you did. This Tomato, Zucchini, and Mozzarella Bake is THERE-ARE-NO-WORDS good. Except maybe “amazing” times a million. Or times infinity. Times INFINITY infinity, even.

It’s really F’in good.

Peach, Radish, and Feta Kale Salad

 

Peach, Radish, and Feta Kale Salad 1

Happy fall, everyone! I was mourning summer until the official first day of fall last Thursday; then a flip switched in me. I am LOVING the cooler weather and coziness we are having here in Metro Detroit. It’s that perfect sweet spot where it’s in the low 70s during the day but cool enough at night that I get to break out my fleece sweatpants – YES!!! Fleece sweatpants, I missed you so!!! Who feels me on that one?

Peanut Butter and Chocolate Yogurt Breakfast Parfait

 

PB Parfait 1

Happy Monday, all! OK, I know Mondays are not the happiest days for those of us who have day jobs that don’t line up with the jobs in our head. In my head, I am an independent boss-lady creative phenom, holed up in my home office donned in jammies and leopard-print slippers, lovingly toiling over this blog and my other one, 100 Places in the D – and perhaps writing a novel or two while I’m at it (because why not?). So I totally get it. We all have our true passions, and being a cubicle rat working for The Man isn’t one of them! But we might as well make the best of where we are now, because gratitude is one of the prime ingredients that will shift us into being our truest, most authentic selves.

Well, gratitude and peanut butter. And chocolate. And some really yum organic yogurt.

Coconut Lemongrass Curry Stir-Fry

Coconut Lemongrass Curry Stir-Fry 1

Spring has sprung! The flowered trees finally blossomed here in Metro Detroit over the last week, and it’s magical! Seriously, I know that sounds cheesy, but I find flowering trees so beautiful and enchanting. Energy-shifting, on the cusp of powerful, wonderful change. Late spring, people – a powerful time! That full moon in Scorpio last week – it’s bringing some seriously powerful manifestations with it, I can just feel it!

OK, now that I’ve waxed all poetic and hippie-like, it’s time to get down to the practical nuts-and-bolts of why I am here: to relay a healthful veggie stir-fry recipe that will help to cleanse our bodies from all that rich winter comfort food we’ve been eating for months. 

Chocolate, Raspberry, and Hazelnut Yogurt Breakfast Parfait

Chocolate, Raspberry, and Hazelnut Yogurt Breakfast Parfait 1

Happy Leap Day, all! We’ve got a little bonus day here, a last chance to cram some amazing goodness into February.

Lovely February! Confession: February has historically been my most hated month of the year, for reasons that are pretty obvious if you, like me, live in a northern part of the Northern Hemisphere. It is cold. It is gray. It is icy and snow-slushy and yucky. It’s the tail-end of winter, stillllll hanging on, with no feeling of the end in sight most winters (this winter has been pretty darn easy for those of us in the Detroit area, but still. It’s winter).

I hated February so much for so long that it became quite a drag to me that I hated it.

Quinoa and Black Beans with Avocado Cream Sauce

Quinoa and Black Beans with Avocado Cream Sauce

Nature knows what’s up. She knows that healthy fat is where it’s at! And what better source is there of plant-based healthy fat than avocados? I’m OBSESSED with them! They are so richly delicious, with all that yummy healthy good monounsaturated fat and loads of vitamins and minerals, including vitamins K and C and potassium. They’re like nature’s butter, fresh off the tree instead of straight from the cow’s udder (and I’m sure the cows are more than happy to share that distinction with them if it means they will be hassled less!).

Acorn Squash and Spinach Risotto

Acorn Squash and Spinach RisottoI hope everyone is having a wonderful holiday break! When you get sick of all that leftover ham (delicious in its own right, but how many ham sandwiches in a row can a person eat, really?), make this creamy, decadent acorn squash and spinach risotto. It’s easy and delicious and probably takes less effort than forcing yourself out of your jammies to go get carryout would.