I'm trying hard to go low-ish carb, swapping cauliflower rice for, well, regular rice, and spiralized zucchini for pasta. These grilled vegetable skewers of halloumi, peppers, tomatoes, zucchini, potatoes and onions over zoodles is a perfect example of my dinner. It's not Whole30, but I think of it as Whole30-Lite. Or maybe Whole29. And this dish was uber-easy, one of my new meal requirements. It looks a lot more complicated than it is. Your first question might be - what the heck is halloumi. ...
Cajun Peppers + Cauliflower ‘Grits’
This is a spin on shrimp and grits, a Cajun favorite, using cajun-spiced baby bell peppers and black beans piled on top of cheesy cauliflower grits. Cauliflower rice is my new thing. And since I'm trying to be grain-free for a month (1 week down, 3 to go!), it's been a great substitute in some favorite dishes. This is my latest tinkering with cauliflower rice - and it rocks, you guys! Cauliflower grits! Who knew??!! Although this dish is an easy weeknight dinner - it comes together in ...
Cauliflower Scampi – A Vegetarian Twist on a Classic
I'm thrilled to say I'm on the home stretch of creating my new cookbook. Well, ok, not my 'new' cookbook. My only cookbook. My only cookbook so far, I should add. Because yes, I'd love to do another one. Not today, mind you, but I thoroughly enjoyed this process. Not to say there aren't some things I'd do differently the next time around, but for my first go at this, it was a win. I'll write more about all that in future posts, but one thing I want to share now is how doing this cookbook has ...
Old-Fashioned Potato Gratin
This is a traditional, old-fashioned potato gratin my great-grandmother, Mamma, might have made. She was a fantastic baker and cook, and her dinners and brunches were legendary. But this is a dish that invites your own stamp, so feel free to riff away. What we call potato gratin today originated in the Dauphiné region of France as gratin dauphinois, and has as many variations as there are cooks who make it. The original recipe, going back to the late 1700's, calls for thinly sliced raw potatoes ...
Brussels Sprouts Gratin with Quinoa
I've yet to meet a gratin I didn't want to marry. Comfortable unpretentiousness, warm and welcoming, and so flexible. Some are stand-alone dishes, needing only a salad to round them out. Others show up as side dishes on a Thanksgiving table. Sometimes they're healthy, sometimes not-so-much. But they always accommodate almost any vegetable, whether it's a root vegetable in winter, squash in autumn, or tomatoes in summer. First: What Actually Is A gratin?? I always thought gratin meant a ...
Herby Peas and Green Crispy Rice
Crispy Rice salads are perfect tossed with fresh herbs and raisins. This one uses parsley, cilantro, dill and mint, but feel free to use herbs you have on hand. Just make sure you use a lot of herbs - this rice salad is as much about the crispy rice as it is about the herbs. One of my New Year's Intentions this year is to eat more salads. Specifically, I want to eat a salad a day. However, by mid-January I reframed this Intention to 4 - 5 salads a week. And then the Intention became Nice ...
Smashed Roasted Beets with Goat Cheese Dressing + Menu Ideas for Next Week!
What kind of menu planning do you do? Are you the super efficient type who carefully plans the week’s menu over the weekend, creating itemized shopping lists before heading to the market? Do you whip up some condiments like bread crumbs or an aioli sauce, bake some bread, or maybe chop out some of the prep on Sunday afternoon so you can have quick healthy meals during an over-scheduled week? Or are you like me? Standing in front of the refrigerator at 6:30pm, shocked to find ...
Miso Mashed Idaho® Potato Stuffed Mushrooms
This recipe is in partnership with the Idaho Potato Commission. Thank you for supporting the foods and brands that support The Wimpy Vegetarian blog. It’s that time of year when party invitations show up, and we plan intimate get-togethers of our own. It’s interesting to me that as we march into the darkest days of the year, we become our most festive. We are at our most sparkly, over-the-top socially engaged at a time that thousands of years ago, we were at our quietest. Or so I ...
Calabrese-Style Fried Potatoes with Peppers
I was living in Stockbridge, Massachusetts the first time I ate a searing hot pepper. It was one of those long, pointy, skinny numbers popular in Asian dishes. Since it arrived on my plate at a neighborhood Thai restaurant, I figured I was supposed to eat it. Who knew? Seconds after chewing it up and swallowing part of it, a volcano erupted in my stomach all the way up to my throat. Water was absolutely useless. A friend sitting across ...
Baked Pomme Rösti
Travel is good for the soul. When we travel, we open ourselves to new experiences, to meeting new people, and if we're lucky we learn something new about ourselves. One of my favorite parts of travel, no big surprise here, is the food. It's entwined in its culture, rituals, and stories. Take the potato. The potato is deeply embedded in more countries around the world than any other I can think of. As far as we know, potatoes were first grown in Peru and Bolivia. They traveled from there to ...
Best Ever Braised Cabbage
This little braised cabbage recipe is a huge winner you'll want in your back pocket as we roll into the comfort food months of the year. Cabbage is an unsung hero. And braised cabbage is a star. First of all, cabbage marries well with a wide range of ingredients. If you think about it, it's popular in both German and Asian dishes, which are extremely different from each other. Second, it fits into any budget. And lastly, it's can be eaten raw in slaws and salads, and also lends ...
Curried (Paleo) Cauliflower “Risotto” with Pickled Apples
First of all, this isn't really a risotto, and purists out there (and anyone of Italian descent) may be a little offended that I even use the word when there's no arborio rice involved. (And yes, I know it looks like scrambled eggs, but I promise you it's cauliflower.) Second of all, since I'm being all honest here with you all, it doesn't have the consistency of a risotto. It sits squarely somewhere between a pilaf and risotto, since cauliflower isn't a grain. Clearly this is a work in ...
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