Gluten Free · One-Pot · Quick Weeknight Recipes · Salad

Like to Meet

Wild Rice Salad
Wild Rice Salad

Still on #babywatch here but using that to my advantage to get back to blogging since I’m still feeling pretty good.  I know for most people the second trimester is THE trimester but I’m still saying that the third is the best – even though I’m at the point where I want to meet the little one.   Last weekend my mom and sister came up and we stocked our freezer full of delicious vegetarian treats, some that have been featured here, a few from my SRC blog last week, and some other random ones from the internet.  The random ones I plan to feature here as we make them as I was able to test the changes I made, we just made them!  Some of them I’m not worried about,  such as switching in vegetable stock for chicken or doubling beans/vegetables in place of ground meat, while the ones involving switching chicken for tofu could be a bit more interesting.  Enough about that, time for today’s recipe.

This recipe is about as easy as it gets – and since it can be served hot or cold it can be on the table in under 30 minutes!  Thanks to the warm fall a few of the local markets are still selling cherry and plum tomatoes, so I took advantage and grabbed a pint of some yellow cherries.  From there, dinner created itself!

[amd-zlrecipe-recipe:303]

I served this naked but to stretch it even further, and to give it a bigger nutritional boost, serve over some massaged kale or baby spinach.  Make sure to add extra oil if there happen to be leftovers, otherwise the rice will dry out and start to clump.   However I doubt there will be any leftovers as this dish is FANTASTIC!  I kept my cold the next day while Joe warmed his up in order to melt the cheese – but there is no right or wrong way to enjoy this dish.

Gluten Free · One-Pot · Quick Weeknight Recipes · Vegan

Here I Sit

Early Fall Tagine

DSC_0022

Amazed and slightly shocked that so far the best part of my pregnancy has been the third trimester.  The HG is mostly under control and while my back is sore, it’s amazing the energy boost that comes with not getting sick multiple times a day.   I’m still sticking with quick and easy meals, as I have no desire to tempt fate, and have also been bringing out my cookbooks more with the plan of finding easy to freeze recipes.  This recipe is not one of those, but it is one that I had marked at the start of summer.  It’s inspired by a recipe in Vegetarian Tagines & Couscous which is a fantastic book for people who don’t have a citrus allergy.  However the basic ingredients are just that, so I can adjust and mess with as necessary – resulting in citrus (and nut) free treats for my household!

[amd-zlrecipe-recipe:301]

I served this with some leftovers lentils, but couscous would be the more traditional option – tho flatbread or rice would also work.  I topped mine with a bit of Greek Yogurt (So Delicious Coconut) while Joe went the naked route this time.  It was shortly after this that my tagine decided it was time to quit – lesson learned regarding gas burners and the importance of a good diffuser.  Thankfully a new one just arrived (late birthday present) and I can’t wait to give it a whirl!

Gluten Free · One-Pot · Secret Recipe Club · Vegan

Manic Monday

 Chana Dal with Spinach

Welcome to April Group A edition of the Secret Recipe Club!  This month I got to go Down Under, as I was partnered with the incredible Claire of My Hobbie Lobbie.   Seems rather fitting to get an Australian blog when just a week ago my littlest sister moved to Australia, tho she is currently in Melbourne while Claire is in Sydney.  Claire’s blog is stuffed with delicious Indian treats along with more traditional fare, but my stomach only had eyes for the Indian goodies.   Palak Paneer, Aloo Bhaji, Chana Dal with Spinach, the list just goes on and on and on!  In the end it was the story that went with the Chana Dal, as I loved the idea of taking a bland mash and turning it back in to the incredible dish that her husband remembered his mom making.    I wasn’t able to find ghee, so instead I used some brown butter – otherwise recipe is actually as Claire wrote it (converted to US measurements).

[amd-zlrecipe-recipe:290]

This dish was fantastic!  I have a feeling it could also be converted to a slow cooker or done in parts in order to speed up the beginning with the chana dal.  Regardless, the taste was incredible and was very well received!  Another SRC success that leaves me counting down the days til the May reveal.

//static.inlinkz.com/cs2.js?v=116

One-Pot · Quick Weeknight Recipes · Salad · Side Dish · TripleSBites · Vegan

My Darling

 Bulgar Wheat Beet Salad

bulgar_wheat_beets

Welcome to my second post for #TripleSBites!  My first post can be found here and it features some spicy Brussels Sprouts

I’ve had so much fun with this challenge – trying to think up dishes that are saucy, spicy, and sexy while still staying within the normal parameters of this blog (cheap, healthy, vegetarian).  Tonight’s dish is certainly healthy, and as long as shopping in the bulk bin section of your grocery store it should be on the cheap side, while the vegetarian goes without saying- this dish can also easily go vegan by swapping the goat cheese for a soft cashew cheese or leaving it out all together.  This salad is actually one of the first dishes I wanted to do, but it has gone through a few versions.  The original concept involved endive boats with roasted beets, bulgur, and goat cheese which then evolved into cucumber boats stuffed with raw beets, bulgur, and goat cheese – both topped with a balsamic dressing.  Yet, something always seemed to be missing.  Then I received another sponsor goody, this time a bottle of Roasted Beet Vinaigrette thanks to Out of the Weeds – and finally had my missing component.

[amd-zlrecipe-recipe:276]

As a bonus, the dressing turned my dish a fantastic shade of pink – which is rather perfect for the upcoming holiday!  The radicchio offered a tart contrast to the earthy beets while the cucumber provided a needed crunch.  The fact that the dressing turned everything pink (seriously, pink!!!) just added a whole new level of awesome.  Dropping the chickpeas and reducing the portion size would turn this pink treat in to a fantastic side for herb crusted tofu, fish, or chicken.

Note:  I received Out of the Weeds Roasted Beets Dressing as part of the #TripleS blog challenge, which started February 2nd.  I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.  

Did I mention there are 19 (!) other awesome bloggers participating in TripleSBites?!?  Make sure to check them all out:

52Weeks · Asian · One-Pot

Counting Seconds

Plov: Vegetarian Style

Plov

Sometimes I make a dish with no idea what is going to happen at the end – to include if it will even be edible.  I had heard of Plov before, thanks to Silk Road Bistro, but wanted to make it more of a main dish without the standard lamb.   Lots of googling gave me a good list of vegetables to start with: carrots, onions, and garlic  – along with the addition of some variety of currant.  When it came to the main protein all I knew is that I didn’t want to go with tofu, I wanted something with a firm bite to it as a contrast to the soft vegetables.  I decided to go with chickpeas since their origins in Turkey led me to believe they would have easily spread to the Central Asia region that I was focusing on for this dish.

[amd-zlrecipe-recipe:249]

Another thanks to /r/52weeksofcooking for sending me on another delicious food journey – I’ve learned so much in doing these weekly challenges and can’t wait til the next one! Though of all the dishes I’ve made for this challenge, this one is easily in the top 5 as the ingredients are all standard ones making it super easy to prepare.  Ever since Wegmans added cranberries to their bulk food section I’ve had a fresh supply in my pantry – and while they aren’t burberries they are delicious.

Gluten Free · Quick Weeknight Recipes · Secret Recipe Club · Vegan

and Love

Mustard Potatoes with Chickpeas

spicy_mustard_potatoes_chickpeas

It’s September!!!  That awesome month filled with birthdays, cooler temperatures, and Renaissance Festivals.  Since today is the first Monday in September, in addition to being the 1st of September, that means the month is starting on a high note with September’s installment of the Secret Recipe Club.  This month I was assigned Easily Good Eats, which is stuffed to the brim with delicious recipes – ranging from the sweet to the savory.  I had a rather difficult time figuring out what recipe to pick, at one point I had “narrowed” it down to 10 before realizing that two of the recipes I was drooling over would not be well received by the other member of this house (silly people who don’t like coconut!).    This left me with lots of bean recipes, which isn’t so surprising cuz vegetarians do love their beans.  I debated back and forth between her tomato chickpea pilaf and her spiced mustard potatoes with chickpeas before deciding on the mustard – it was so different from anything else I had tried that I had to give it a whirl.   Since the recipe is already vegan all I wound up doing was adding a bit more curry powder, which could be due to the variety used in her version vs. mine.   I also double the recipe since this was for two instead of one – which still resulted in enough for two dinners and two packed lunches!

[amd-zlrecipe-recipe:245]

 This recipe was fantastic!  Not that I had any doubts as anyone who has over a dozen polenta (!!!!) recipes obviously has fantastic taste.  For more fantastically delicious treats be sure to check out the rest of the recipes featured in this month’s Secret Recipe Club!

 For my regular readers, I’m in the process of writing up a post to go with my vagueblogging from last week – and it should be up shortly.   I’ve also been busy in the kitchen, so hopefully that will prevent any more 3 weeks absences.  August was a rough month but (fingers crossed) September will be better.

// <![CDATA[
document.write('’);
// ]]>

Appetizer · Gluten Free · Salad · Secret Recipe Club · Side Dish · Vegan

Two Can Keep

Bean Salad

Bean Salad

Sometimes things work out, and more often then not I have to remind myself of that fact.  Apparently a few months ago I had a special moment and forgot to sign up for August’s Secret Recipe Club reveal – my first miss in two years!!!  Thankfully I was on Facebook at the right time to see a call to adopt an orphan for Group D, so I still get to participate.  The blog I adopted wound up being perfect for me as Dena’s Oh! You Cook! blog is 100% Kosher!!!  That’s right – 100% full of treats not treif 😀  Which meant I could pick any of her dairy, vegan,  or parve recipes and not have to worry about surprise ingredients which was fantastic since I had only a few days to pick and make the recipe.   Since I knew I was hosting another game day over the weekend I decided to look for easy side dishes or dips that would work with out bbq plan.   Which narrowed it down to her Black Bean Salsa, Buffalo Nachos,  Israeli Beet Dip, and Bean Salad.   I really wanted to do her beet dip but struck out at the farmer’s market, and again when I suggested the dip on the meetup page – apparently gamers don’t like beets?!?!  So I decided to whip up her bean salad, knowing it would be the perfect gluten-free and vegan side dish for our eclectic group of gamers.   Some quick changes: used two cans of chickpeas (thought I bought kidney but apparently didn’t) and argula for cilantro since a few of our friends can’t stand the stuff.

[amd-zlrecipe-recipe:244]

Sure enough this salad was a hit!  Some people used it as a really thick dip, others topped their burgers with it, while a few of us dived in with spoons.  So while gamers don’t like beets – they most certainly LOVE beans!!!!

document.write(”);