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Posts from the ‘Vegetarian’ Category

Artichoke Face Off

Spring has sprung and so have all the spring vegetables. The long awaited asparagus is ready, beets, garlic scapes, peas and radishes, to name a few. It’s time to get cooking with some in-season veggies, when they are most flavorful and they are the cheapest. Read more

Steamed Artichokes with Cayenne Dipping Sauce

Artichokes are a strange looking vegetable and definitely fall into the category of vegetables I was scared of (at one point in my life). They are big, and spiky, and rough, and definitely don’t look edible. I wonder who was the first person to try to eat one of these things? Read more

Steamed Artichokes with Lemony Butter Sauce

Guess what?! Artichokes are in season! They are everywhere. In all my recipe newsletters, on blogs, on TV. Everywhere! And despite looking utterly confusing, it is pretty simple to turn them in to a perfect appetizer for a party or an evening in with a bottle of wine.

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Soba Noodle Salad

Cooking and baking relax me, so it makes me so very happy to be back in the kitchen and back at the blogging. It’s been a active 2014 so far between a busy job, a broken finger and the annual Austin trip for SXSW, but I’m back home now and thankfully the finger is on the mend. I’m anxious to start Facing Off some great Vegan recipes for you, starting with this one, my Soba Noodle Salad. Read more

Herb Goat Cheese & Mushroom Quesadillas

I’ve been traveling a lot for work lately, so I made these quesadillas to enjoy while watching the Super Bowl last Sunday before leaving for Las Vegas at 7am on Monday. Having some goat cheese already in my fridge, I thought it would pair nicely with some sauteed mushrooms and some fresh herbs to have a bit of a spin on the traditional quesadilla.

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Green Chili Quesadilla

It’s been a very long time since I have had a quesadilla…until about a month ago when my husband picked up dinner from one of the Vegan friendly Mexican restaurants in our neighborhood. Knowing that I will eat anything, as long as it’s Vegan, Todd brought me home a Vegan quesadilla and boy was it good. This thing was so stuffed with Daiya cheese, tomatoes, lettuce, olives, beans, Upton’s Chorizo that I couldn’t even eat the other tacos he got me, I was already full halfway though the loaded quesadilla. Read more

Green Juice Face Off

The juicing vs smoothie debate seems to be all anyone is talking about these days. Which is better for you? Which is the best way to get the nutrients from the fresh ingredients? How can you make a bunch of fresh vegetables blending into a liquid form taste good? And so on and so on… I tend to be a neutral party on the subject, bouncing back and forth between smoothies and juicing, but to me its all about the flavor and ingredients.

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Tart Green Juice

I actually should name this Sarah-Mai’s Espresso as this is her version of an Espresso. This green juice is her way of waking up in the morning in place of having caffeine and it really does work. So start your year off right, replace your caffeine with fresh juice! Read more

Kale, Celery & Carrot Juice

Juicing was a part of my weekday routine about 3 months ago; I would get up and make my green juice or smoothie every morning to start off my day. There was always bunches of kale, bags of carrots and loads of apples in my fridge and a few other random items that I would decided to throw in the juicer if the mood struck. Seeing as how life and work tend to get in the way of healthy habits , juicing slipped out of my daily routine and the juicer crept back into my cabinet and stayed there. With my 2014 resolution to get back into my kitchen more, the juicer has made a triumphant return, and is now running at 8am every morning.

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Vegan Potato Leek Soup

For me leeks were one of those intimidating looking vegetables at the grocery store and as scared of Kale as I used to be, I was equally scared of leeks. I didn’t know what they tasted like, I didn’t know any recipes that called for them and I had no idea how to prepare them. Read more

Lemon Macaroons with White Chocolate Cranberry Sauce

Here we go. It’s the holidays, and I knew they were coming, but that doesn’t mean I am prepared. Looking at the calendar, my weekends are pretty much filled up until the middle of January. Holiday parties, traveling, more holiday parties, and boom. December is done and we are falling head first into January.

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Vegan Pecan Crescent Cookies

These cookies are a labor of love. I used to eat these cookies at Christmas time, popping one after the other with no consideration into what sort of effort my mother put into making them. Sure the ingredient list is short and the dough comes together quickly, but I’m not going to sugar coat it for you (pun intended). Digging into the hardened dough, forming these cookies into their crescent shape, watching them bake so they don’t burn, meticulously timing how long they are out of the oven so you cover them with powdered sugar at the exact right time – not too hot, not completely cooled – if you are Type-A this recipe is right up your ally (I realize I have probably scared some of you away by now). Read more

Mashed Sweet Potatoes

Thanksgiving is just around the corner – and can you believe we have never had a Mashed Potato Face Off? In preparation for your Thanksgiving dinner we thought it would be nice to bring to you 2 unique mashed potato recipes that don’t require gravy in order to taste good. Read more

Mashed Potatoes with Horseradish and Parsnips

Everyone has their favorite part of the Thanksgiving meal. Turkey usually takes top billing, probably followed by stuffing and perhaps pie, but I am always partial to the potatoes (followed by pie). The lovely, lovely potatoes. Maybe its my undying love for things smothered in butter and then smothered in gravy, but during our Thanksgiving dinners, the potatoes are it for me. Mashed, sweet, gratin, I don’t care. I always have a strategic plan to place them near my plate in order to get first dibs, which also allows me to have them close at hand when it comes time for seconds. And probably thirds. Most likely thirds.

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Soyrizo Stuffed Peppers

Stuffed peppers are a simple way to make a side dish a main entrée. People usually assume that all I can eat are side dishes because the main entrée is meat. If you are Vegan you know this is far from true, but I digress. Rice, quinoa and other grains tend to be seen as side dishes, the starchy component to accompany a meal. Vegans and Vegetarians use this starch as their main dish, stuff it into a pepper and you’ll fool any meat eater that it’s an entrée. Read more