Category: fall

• 

  Bean Salad Burger

  March 29, 2016

  This recipe is heavily and shamelessly inspired by the Fagioli E Grano bean salad available at the Bruschetteria Food Truck at the winery I work at part-time here in St. Helena, CA, @ClifFamily Winery. When I tasted it, I thought, "This would make a fantastic veggie burger!" And that's the story...I added an egg and some panko to it...bam, fantastic veggie burger. The Food Truck uses beans from the farm, an Italian pasta called fregola sarda and farro. Easy subs that I used are canned pinto beans, orzo or Israeli couscous, and barley. Of course, you could just make the salad and enjoy, and do it...but save a bit and make these burgers too! And add my Quick Pickled Onions...to the recipe I added Clif Family Everything Spice for an extra kick.

• 

  Banana Bread with Spiced Walnut Topping

  March 22, 2016

  For when you just didn't get to those bunch of bananas...if they are brown and soft and you don't have time for this recipe, throw them in the freezer. Just be sure to defrost them before you make the bread. The additional of sour cream makes it EXTRA moist, and the spiced nut topping was inspired by one of my fav @CIAGreystone Instructors, Chef Paul. You may remember him by the now infamous Chef Paul's Mushroom Salad. You can trim the calories and fat in this recipe by using low-fat sour cream and/or a plant-based butter, such as Earth Balance.

• 

  Baked Rigatoni with Greens

  March 15, 2016

  Do you know when you just want a big, cheesy plate of pasta for dinner?! Well, this is it...PLUS greens, so you don't feel too bad in the morning. Actually, you shouldn't feel bad about eating this at all. It's "High In" protein, calcium and a zillion million vitamins and minerals - see below.

• 

  “Bread and Butter” Pickled Carrot Chips

  March 7, 2016

  Why not make tangy, sweet and spicy pickles out of carrots when cukes are out of season?!? I got these beauties from B and B Gardens (@BandBGardens) just a few miles down the road in Napa. Brent and Brenda (hence B and B!) are passionate about their produce! Feel free to use any color carrot you desire, just be aware purple carrots bleed. I canned them separately, but the yellows and oranges can hang out together just fine.

  Curious about the name "bread and butter?" In the 1920s, an Illinois farmer couple was short on cash, but long on undersized cucumbers. They packed them in its notable brine and bartered them for...you guessed it...bread and butter.

• 

  Margarita Polenta Frittata

  February 23, 2016

  Italians out there may cringe at this recipe mash up, and even though I'm a Jersey girl, I actually don't have Italian blood in my veins. So I shall feel free to Americanize and misinterpret Italian food culture today! This dish brings together Northern and Southern Italian traditions. Polenta is a cooked cornmeal native to Northern Italy, France, Austria and Switzerland. The Margarita pizza was created in South Italy, Naples to be exact, when in 1889, rumor has it, the city's pizzaiolo was commissioned to invent new pizzas for Queen Margarita's visit. She preferred the one with the colors of the Italian flag: green (basil), red (tomato sauce), and white (mozzarella). I was just trying to create a protein and fiber-packed, heartier recipe for dinner or brunch...ti prego, perdonami!

• 

  Chinese Five Spice Mushroom Lettuce Cups

  February 15, 2016

  Earlier this month, I volunteered for our @ClifFamilyWinery Social Club. The host, me in this case, picks a country or region, then shops for wine and cooks food from that place. All the employees in the winery get together for an hour or so to taste, nibble and chat. I picked Oregon and seven bottles of Pinot Noir plus made these lettuce cups with chunks of browned pork (my co-worker, Claire, helped me out and smoked a beautiful side of salmon!). Mushrooms are an easy umami substitute to make this dish vegetarian, vegan, gluten-free and super duper healthy! Pair with brown rice for a heartier dinner.

• 

  Blue Cheese Cheesecake Bars

  February 9, 2016

  Is it a dessert? An appetizer? You decide! Slide the scale on the amount of blue cheese and sugar in this recipe and you can make either. To go savory, use my recipe below and serve with a jam like the one pictured, my Tomato Strawberry Jam, or even an Onion Jam. To go sweet, decrease the blue cheese and increase the sugar and serve with sweetened berries and powdered sugar. BTW, this is the best graham cracker base I've ever made hands down. The secret, per @CIAGreystone classmate @jbarrette25, is brown butter...read on to learn how to do it!

• 

  Quinoa Cauliflower Salad with Rosemary Oil

  February 2, 2016

  In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!

• 

  Gluten Free Pie Crust

  January 19, 2016

  Recently I've been getting requests for gluten free (GF) pizza and pie crusts recipes. Since I didn't have one, I thought I'd take the challenge. In culinary school, I became very comfortable using @CupForCup because a very good friend and classmate, Liz (@LizelleTomorrow), is gluten intolerant. Cup4Cup's motto, "gluten free but you'd never know it," is pretty spot on. Classmates scoffed when I told them I made GF lemon bars with it, but the next time when I made brownies and only told Liz on the side they were GF, no one knew the difference and scarfed them up!

  That's why I was elated when I attended the Fancy Food Show (@craftcarejoy) in San Fran yesterday and first saw their booth, then found out it was created at The French Laundry (@_TFL_) just down the road in Yountville! Unfortunately, though, when I bought GF flour for this recipe Cup4Cup wasn't availability in my local grocery store so I used @KingArthurFlour's version. The results were pretty solid - not as flaky as I had hoped, but buttery for sure.

• 

  Spiced Blackberry Jam

  December 21, 2015

  I am back in South Jersey - the land of my birth - to hang with the family for Christmas and New Years. My mom and sister really wanted to learn to can, which I've been doing ever since I had a garden in Davis, CA. It's kind of funny that I'm teaching them to can given I'm the youngest, but there it is.

  My sister eats rye toast with jam every morning and her fav is peach, but fresh peaches are right out for winter - frozen was the only way to go. My mom suggested blackberry because it's high in fiber. Straight blackberry sounded boring so I literally spiced it up with the only spice mixture I could find in my sister's house - pumpkin pie spice. It worked REALLY well! I went for honey instead of granulated sugar for both health and flavor. 

• 

  Kohlrabi Slaw

  December 8, 2015

  Lighten up a holiday meal or lunch sandwich with this super easy slaw that allows you to use seasonal vegetables. Kohlrabi could be switched out for turnips, broccoli or cauliflower - just be sure to use all the stems on the latter two. These winter veggies are pretty bitter so the addition of carrots and apple brightens and sweetens it up.

• 

  Roasted Squash and Eggplant with Asian Noodles and Crispy Kale

  December 1, 2015

  Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.

• 

  Frisee Apple Salad

  November 17, 2015

  A perfect Thanksgiving salad to showcase fall produce. I just love any salad with nuts and fruit! This one pairs sweet, crisp Gala apples and homemade spiced almonds with a roasted garlic balsamic vinaigrette. Making salad dressing at home is a snap. Watch the video clip below to see just how easy it is. Feel free to substitute for your favorite apple, nut and/or vinegar.

• 

  Veggie Chips

  November 3, 2015

  I decided to make baked veggie chips from beets and turnips that I couldn't seem to incorporate into anything else I was making this week. Cheap, healthy and quick, I developed four different flavorings for them: Curry, Japanese, Spicy "Crab" and Umami. The first two were my favorite and are pictured Japanese, left, and curry, right, in the main photo. Try one of these seasonings or get into your spice cabinet and start experimenting!

• 

  Zucchini and Lettuce Phyllo Tart

  October 27, 2015

  I had lettuce building and building up from a few weeks of my Culinary Institute of America CSA (@CIAGreystone), and there was just no way I could eat THAT much salad. I had a thought about grilled romaine I made one time, and so why not cook the lettuce?! With that cooked down lettuce I paired what is truly the very last summer squash, but you could easily replace it with roasted, sliced winter squash. Some extra phyllo in the freezer, a little parmesan, fresh thyme...and poof! Dinner (or a side) is served!

• 

  Spaghetti Squash Fritters

  October 19, 2015

  In my Culinary Institute of America (@CIAGreystone) CSA box last week, I received a spaghetti squash and a recipe to make fritters - a fantastic idea! I took the recipe and made some of my own adjustments, namely adding roasted garlic which I think makes just about any savory dish better. These come together in a snap and are quite addictive. They may look a little over-done around the edges, but that makes them both crunchy and chewy to bite in to! The dip next to them is an aioli of mayo, lemon juice and fresh thyme.

• 

  Any Veggie Fried Rice

  October 13, 2015

  For this easy fried rice, I just opened the fridge and pantry to grab whatever vegetables I had on hand. You could substitute any of the veggies below for cabbage, kale, snow peas, green peas, leeks, squash - the sky's the limit! I used leftover Chinese take-out rice, and added some eggs to boost the protein. It's important that you dry out the rice overnight in the fridge beforehand. The result will be wonderfully crispy, browned rice!

• 

  Carolina Chow Chow

  October 6, 2015

  If you aren't familiar, chow chow is a type of Southern relish made to preserve the end of summer vegetables. Its history is quite blurry, however. Some say Chinese rail workers created it when they came to the US in the 1800s. Others credit it to being a copy of Indian chutneys. Whatever the story, this is a great way to use up the last of the summer veggies in your garden. Rather than include pictures of boring chopped vegetables and the brine, I thought it would be more interesting and inspirational to post pictures from my recent trip to North Carolina - enjoy! 

• 

  Three Sisters Salad

  August 19, 2015

  The "Three Sisters" refers to corn, squash and beans, which the Native Americans discovered grew perfectly together. Squash snaked along the ground keeping in moisture and deterring weeds. Corn grew tall and provided a natural ladder for beans to cling to. Eaten together they are a 'complete protein,' which means they provide an adequate proportion of all nine of the essential amino acids necessary for our dietary needs (normally this is only found in animal protein). Here, I use summer vegetables, but you could also remake this in the fall which butternut squash, late summer corn, and green beans.

• 

  Kerrie’s Cornbread

  August 4, 2015

  A "Submit Your Recipe" make-over for summer from @KerrieKelly of Sacramento, CA, this cornbread packs flavor while cutting down on sugar, fat, carbs, and cholesterol - and it's gluten-free! After replacing the white flour with a mix of rice flour and masa, then cutting down on the butter and eggs and adding milk for moisture, and I dared to omit all the cheese. The final flavor boost came from roasted corn and poblano peppers as well as chili powder. What was the nutritional transformation you ask?! Phenomenal...96% decrease in calories, 140% decrease in fat, 280% decrease in saturated fat, 45% decrease in carbs, 24% decrease in sodium, and a crazy 640% decrease in cholesterol. I'm virtually patting myself on the back right now!

• 

  Snickerdoodles

  June 29, 2015

  I know, I know...why would I ever turn the oven on in July? But these cookies will be your go-to for summer baking, I promise. Three ingredients and 10 minutes in the mixer, then throw in the fridge until ready to bake. Here I've sprinkled on cinnamon-sugar for snickerdoodles, but you can also add cocoa powder to make them chocolate or just dip them in chocolate post-baking - the possibilities are endless. You can also easily make them gluten-free - I sub'd rice flour for wheat with great success.

• 

  Crispy Okra Salad

  May 5, 2015

  This first "Submit Your Recipe" comes from Becky M. of NY who wanted to learn a new recipe using okra and Indian spices. Fresh okra is typically not in season until late summer/early fall so I used frozen for this dish. My class cooked a version of this in our Cuisines of Asia course - spicy, sweet, crunchy and satisfying! The okra-dried mango combo makes this dish "High In" vitamins A and C as well as fiber and calcium. It's also "Low In" saturated fat and cholesterol.

• 

  Chef Bill’s Pimento Cheese

  April 7, 2015

  I scaled down this amazing recipe from one of my chef instructors at school who once ran a hotel kitchen in North Carolina. It's the real deal all right! It took me 30 minutes to make start to finish, and that included all the photos I took along the way. One serving is "Low In" carbs, sodium and cholesterol.

• 

  Beet Tartare

  March 17, 2015

  It was recently brought to my attention that the Wynn Resort in Las Vegas has created several chef-inspired vegetarian and vegan menus at their restaurants. I wanted to add to their repertoire, but rather than using those menus as my muse, I wanted to take on the steakhouse! So this dish is inspired by their steak tartare appetizer. It uses the same components of traditional tartare (mustard, capers, shallot and egg), but subs roasted Bull's Blood Beets for steak, and brightens up the flavors with chives and lemon zest. Don't be afraid of the fancy-looking presentation - I just cut the bottom off a plastic cup to create that ring! This is a hearty appetizer, which is a "Good Source" of fiber, vitamins A and C, phosphorus, potassium, iron, thiamin, riboflavin, and niacin. Omit the egg for a vegan appetizer.

• 

  Pintxos (Spanish skewered-tapas)

  March 10, 2015

  I guess cooking Spanish food has really inspired me. This recipe is for three skewered tapas called pintxos (pronounced peen-chos), which means 'thorn' or 'spike'. Also spelled pinchos, but I think the 'x' makes it sexy! The first is cubed sweet potato and scallion tortilla with saffron aioli. Dos is pickled peppers, olives and sherry-marinated baby portabellas. Tres is figs stuffed with valdeon (Spanish blue cheese) and drizzled with rosemary-honey. If you sample each one of these little tapas, you'll have a snack or appetizer that's "Low In" carbs and "High In" Vitamin A.

• 

  Whole Wheat Chinese Scallion Pancakes

  February 4, 2015

  A white flour version of this very dish is my earliest food memory. I was nine - 4th grade Catholic school. We had an International Food Day, and I remember sitting at a small table taking my first bite of a pancake - chewy, crunchy, salty, mind blown! Thank you, God - literally! Using whole wheat flour boosts the fiber from essentially nil to 3g per pancake making it a "Good Source" of fiber. It is also "Low In" Saturated Fat and Cholesterol.

• 

  Rochers

  January 27, 2015

  You may not think that a fancy French chocolate could be a game day winning dessert, but trust me. Four ingredients, 25 minutes active, low carb, kid-friendly to make...have I got your attention now?! You might recognize the name Rocher because of "Ferrero Rocher" that is made similar to this recipe, but with hazelnuts instead of almonds. Feel free to sub any nut or type of chocolate, and even add new ingredients, such as dried fruit, to the mix. Game on!

• 

  Chicory Salad with Torn Croutons and Lemon Yogurt Dressing

  January 20, 2015

  I was recently contacted by Chobani yogurt to participate in their #MadeWithChobani campaign. You may have noticed I rarely endorse products, but since I actually eat Chobani nearly every day, I decided to go for it. I used their nonfat lemon yogurt for a creamy, tart dressing to top a salad of bitter chicory, sweet Asian pear and crunchy homemade croutons. I learned to make the croutons at the Meadowood Grill during my externship last fall, and they were a super, duper hit with the family over Christmas. And the chicory - wow! - it makes this salad "High In" fiber, Vitamin A and Vitamin C.

• 

  Split Pea-Barley Burger with Quick Pickled Onions

  January 13, 2015

  I came home from the holiday break and after schlepping suitcases and presents across three states, I am in serious purge mode. To that end, I'm going to do a series of 'clean out your pantry' recipes starting with this one. How many mostly filled packages of grains, lentils and dried beans do I have?! Too many! If you don't have split peas in your cupboard, sub lentils. Bonus nutrition...one burger is "High In" Vitamin A and Fiber, and it's also "Low In" fat and saturated fat.

• 

  Winter Squash Fideua

  December 3, 2014

  Fideua (fid-a-wah) is paella's cousin made with noodles instead of rice. I thought it would make a fantastic main for the holiday season crowd. My version features the best of fall and winter - winter squash, mushrooms, radicchio, onions, garlic and thyme. In fact the winter squash and mushrooms make this dish "High In" fiber, potassium, vitamins A & C, riboflavin and niacin. And yes, I did splurge on saffron!

• 

  Five Spice Turnip Soup

  November 10, 2014

  Turnips are totally underrated! They are cheap and packed with nutrients, but somehow not as in-fashion as brussel sprouts or kale these days. I hope they make a come back because the turnips make one cup of this soup "High In" fiber, calcium (yup!) and Vitamins A and C. This recipe is a bit indulgent using half-and-half - use low fat or skim milk to cut the fat.

• 

  BBQ Kale Chips

  November 3, 2014

  At work we make similar kale chips as an appetizer, but I wanted to try a true potato chip flavor. I made the BBQ seasoning based on dry rubs for meat. I think I'm beginning to believe all the hype about kale being a super food. Because of the kale, this recipe is "Low In" fat, saturated fat, carbs and cholesterol while also being "High In" Vitamins A and C as well as a "Good Source" of potassium, iron, calcium, and fiber. Rock it, kale!

• 

  Pumpkin Simple Syrup

  October 28, 2014

  Spice up Halloween with spicy pumpkin simple syrup! With this syrup, you can make treats by drizzling over ice cream or using in cookie batter, or be tricky by adding your favorite liquor for a happy Halloween indeed. Of course, I chose the latter, but to keep the mixture thick for the former just don't strain it. Pumpkin is super high in Vitamin A so no matter if you are tricking or treating, you'll be doing good for your skin, teeth and eyes.

• 

  Celery Root Pear “Anna”

  October 21, 2014

  In culinary school, I learned the traditional Potatoes Anna - thinly sliced potatoes are layered in a concentric circle in a skillet, browned on both sides and finished in the oven. They make an exceptionally beautiful presentation! With an inspiration for a savory cake with a sweet bite, I developed this dish. Celery root is also known as celeriac, but don't be put off by it's rough exterior. The peel comes off as easy as a carrot, and by exchanging it for potatoes, you'll save nearly 60 calories and 12g carbs (yup, 12!) per serving - plus add 1.5g protein and .5g fiber. This particular recipe is gluten-free, vegan, "Low In" saturated fat, and "High In" Vitamin C (just in time for cold season!).

• 

  Puffy Pancake

  October 14, 2014

  I was watching an old "Good Eats" and Alton was cooking popovers. It made me think about the Puffy Pancake my beau's mom makes, which uses a popover-like dough (basically a very wet one). You may also know this as a Dutch Baby. This traditional one is a sweet and sour version with powdered sugar and lemon butter, but with a neutral batter like this, the possibilities are only limited by your own creativity. The first few ideas that come to mind are topping with Sloppy Joes, Pumpkin Chili, Tofu Cacciatore, or Tandoori Vegetables. Bonus nutrition - one serving is "High In" Riboflavin and Thiamin and "Low In" Sodium.

• 

  Grilled Fig and Olive Strudel

  October 13, 2014

  Using seasonal ingredients in an unconventional combination was the inspiration for this dish. A savory, sweet and cheesy tapa or main dish, this strudel highlights all the best of Spain (albeit the name!). Honey-marinated figs are grilled and paired with black olives and red onion, then spread on top of a Manchego and rosemary-layered filo dough and melty Cabra Romero then baked until golden.

• 

  Corned Bean Mash

  September 18, 2014

  For some reason corned beef hash has been popping up in my life lately. I cubed corned beef at work last week. A woman sitting next to me at brunch was eating it. And when I looked it up online to read about its ingredients and cooking methods, I discovered September 27th is National Corned Beef Day...well, I'll be! But the challenge was: could I vegetarianized it? I thought brining beans in the same vain as brisket would offer the flavor profile and lend to the 'mash' part of the dish since the beans would break up well right along side the potatoes. Thus was born Corned Bean Mash...pair with a Bloody Mary and brunch is on! And you don't need to feel guilty for eating this brunch dish - it's High In Vitamins A and C, Riboflavin, Phosphorus, Potassium, Iron and Fiber (go beans!). You could easily turn these into cakes by adding a few tablespoons of milk to help bind it together - then brown up individually.

• 

  Smoked Mozzarella Arancini

  August 5, 2014

  I practiced just about every possible dish I could have gotten on my cooking practical a few weeks ago so I have a bunch of leftovers. I threw the cooked risotto into the freezer thinking I'd try later to make one of my favorite Italian appetizers - arancini. Well, today is the day!
  
  Arancini are just what leftover risotto was made for because risotto is overcooked about three seconds after you serve it. Here, the risotto is mixed with breadcrumbs and eggs, and then wrapped around cheese and deep fried. Typically it's served with tomato sauce, but I plated mine with sautéed broccoli rabe. These little guys have remarkable nutritional value, including being low in carbs and high in calcium, iron, phosphorus and thiamin.

• 

  Chef Paul’s Mushroom Salad

  July 1, 2014

  With permission from one of my instructors at school, Chef Paul, I bring you THE dish that will wow your 4th of July guests. You want evidence of this fact? It's ready in less than 20 minutes, the salt and lemon do the cooking so no sweating over the oven, stove or grill when it's already a million and one out, and did I mention it was created by a chef? BONUS: it's also low in calories, carbs and cholesterol, and high in Vitamin A (thanks to the shallots) and riboflavin (which is good for energy metabolism - thank you, mushrooms). 

• 

  Tortilla Soup

  June 4, 2014

  The origins of this soup are definitely Mexican, but like many national dishes regional variations abound. Some recipes include beans, cilantro, chicken and/or even mint. I took that lead and made some of my own changes - mostly to reduce the cooking time. I used fire-roasted canned tomatoes instead of roasting my own (it's a bit early for fresh tomatoes besides), and I dropped frying my own tortilla strips in favor of crushed tostadas (I know, genius, right?!).

  The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!

• 

  Roasted Garlic Bulgur Burger

  May 20, 2014

  This weekend is the official start to burger season! Kick it off right with this tasty burger that's low in saturated fat and high in fiber and Vitamin A thanks to quick-cooking bulgur and a splash of baby spinach. You might also be surprised to find out that spinach is also a "good source" (giving you 10-19% of the Daily Value) of Vitamin C. And while bulgur is a wheat, so not gluten-free, it has more fiber than quinoa, oats, millet or buckwheat. I gave these burgers a sweet-savory bite by adding dried cherries and walnuts.

• 

  Glazed Carrots

  April 6, 2014

  Want a quick way to impress in the kitchen? The answer is fancy knife cuts. I've been learning a lot of them these days, and one that I found to be both super cool and super easy is called the oblique cut. This cut is best for long cylindrical veggies, such as carrots and parsnips. See the step by step instructions with photos below. Wow your Easter/Passover guests with this simple dish that takes 15 minutes and costs about a quarter per serving.

• 

  Cauliflower Gratin

  March 9, 2014

  Among other foundations we've been working on at school are those built off roux - a 60/40 flour to butter recipe that thickens all kinds of sauces. This gratin takes the roux to béchamel (add milk to roux) to mornay (add gruyere and parmesan to béchamel). The rich mornay sauce is poured over cauliflower (or any other veg) and broiled until browned.

• 

  Vegetable Stock

  February 2, 2014

  I successfully completed my first week at culinary school (with only one very minor knife incident). All week long we made stock - the flavor base for everything from soups and sauces to rice and grains. After about 30 minutes of the stock simmering, you'll be thankful you spent all that time chopping - an amazing, comfort aroma filled my kitchen! This recipe makes one gallon - can it or divide up and freeze. Cup for cup it's 150% cheaper and has almost 600% less sodium. Go forth and flavor the world!

• 

  Cookie Bread Pudding

  December 29, 2013

  Right about now you're probably up to your eyeballs in sweets. Here's one way to off-load some cookies by transforming them into a magical sweet bread pudding. I used Becky's Persimmon Cookies here, but any cake-type cookie will work (crispy cookies are too dry to use). Since these already had raisins, almonds and spices, I just added a little more cinnamon and...Grand Marnier!

• 

  Green Bean Casserole

  December 22, 2013

  I'm not sure why I was surprised when I read that this casserole was actually created by Campbell's in 1955. They researched what cans were most likely to be in a household pantry - the answer was green beans and cream of mushroom soup. Add some of their 'fried onions' and poof - casserole. I redid the dish completely from scratch with real food, including doing the mushrooms stroganoff-style with sour cream, thyme, parsley and nutmeg.

• 

  Becky’s Persimmon Cookies

  December 8, 2013

  Persimmons are another fruit I never knew before moving to California. They are harvested in winter, and it's common to find persimmon trees in many neighborhood backyards and on small farms. This family recipe comes to me from Bill and Becky C. who have lots of cookie admirers for this chewy, spicy treat.

• 

  Roasted Broccoli Soup

  December 1, 2013

  After a heavy Thanksgivvukah weekend, this is great way to start off light and flavorful this week. It is based on my Garlic Parmesan Broccoli recipe - roasted veg, broth and a whizz up with a hand blender and 'tis the season for warm, cozy soup.

• 

  Pumpkin Cheesecake

  November 24, 2013

  This cheesecake is made with silken tofu. Before you click off the page, hear me out. I compared this recipe with Betty Crocker's classic Pumpkin Cheesecake recipe (which you can find easily at bettycrocker.com). That recipe states that it makes a (laughable) 16 servings for a 9" pie. We all know that even after having stuffed ourselves that this pie is always going to be eight slices. I'll give Betty the benefit of the doubt and compare her 16-slice pie to my 8-slice pie. Mine still saves 75 calories, 10g fat, 9g saturated fat, 16mg salt, 110mg cholesterol and adds 2g fiber per slice - and let's not forget the important point that you get DOUBLE the size slice. Reconsidering tofu?

• 

  Mushroom Onion Rillettes

  November 3, 2013

  I've been seeing rillettes on a lot of menus lately - perhaps I'm noticing because I'm taking an intro French class! Rillettes is traditionally made by cooking pork over a low temperature for a long time. The fat renders out of the meat and it's packed in jars for winter storage. Here I use the same technique with beautiful portobello and shiitake mushrooms and onions. In place of the natural pork fat, I packed some in butter and some in olive oil. This would be a fantastic Thanksgiving appetizer.

• 

  Rosemary Grissini

  October 6, 2013

  Grissini are Italian breadsticks whose origin dates back to the 17th century. I thought they'd be a fun Sunday project. They take some time, but as with most breads, not much of it is active time (especially if you use a bread machine, like I did!). In this version I mixed the dough with fresh rosemary and then rolled them in kosher salt. I made some as twists and others I rolled into cylinders. For a Halloween or The Walking Dead adaptation, you could make these smaller, maybe a bit fatter, and paint the ends ("finger nails") to make severed fingers!

• 

  Apple Sage Upside Down Polenta Cake

  September 15, 2013

  Inspiration found me this week at the farmer's market. Apples coming in to season...corn on its way out...and free fresh sage - yes, free! I infused a brown sugar-butter glaze with sage and apple cider, set crisp apples slices in it, and poured on a polenta and cornmeal batter studded with sage on top. Baked, cooled, and inverted...all in less than 30 minutes active time.

• 

  Baklava

  September 1, 2013

  Baklava has absolutely nothing to do with Labor Day or the start of football season - other than one tray feeds a crowd of sweet tooths. So perhaps you should consider whipping up a batch for a unique end to the barbecue this weekend. You may recall walnuts are most often used, but I read that in some towns in Turkey pistachios and almonds are common. That was exciting to me because then I could make it local (almond and pistachio trees abound in NorCal) - along with honey from Oakland. Plan ahead though - after it's cooked you need to soak it in the honey syrup for at least three hours.

• 

  Greek Yogurt ‘Nanna Pudding

  June 2, 2013

  Did you know that Greek yogurt is just strained regular yogurt? Save more than 55% per ounce when you buy the regular stuff, and spend literally seconds straining it yourself (I show you how below). In this Southern dessert, I use the strained low fat vanilla yogurt as a healthier (and easier!) pudding alternative. Salted almonds are a savory, crunchy addition, but of course, optional.

• 

  Gigantes

  May 19, 2013

  I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta.

• 

  Mushroom and Mustard Green Polenta Lasagna

  April 21, 2013

  Vegetarianized.com turned five on April 16th, but instead of a cake I made a lasagna. Ounce for ounce, polenta has less sodium and more fiber than lasagna noodles - plus it's a fun change of pace! I also like it because you can split up the work - make the polenta and refrigerate it overnight, then make the filling and bake it the following day. This is a springy version with mushrooms, mustard greens, leeks and sage combined with three cheeses - parmesan, ricotta and fontina.

• 

  Welsh Rarebit

  April 14, 2013

  I may have said this before, but I'm always amazed when I realize a recipe I've been doing for years hasn't yet been posted. This is one of them. Welsh Rarebit is an 18th/19th century take on, essentially, grilled cheese. Any history you read about this dish acknowledges that it's both a slur against Welshman and that rarebit is a corruption of rabbit. The insults include chiding a Welshman for his rabbit hunting skills remarking that this would be his dinner. Another one states that in England rabbit was the poor man's meat, and in Wales, cheese. My favorite story, however, is that St. Peter went outside the pearly gates and yelled "toasted cheese!" to which the Welshman replied by running out of heaven, and then Peter went back in and locked the gates. For breakfast, add an egg and then you can call it a Buck Rarebit.

• 

  Mexican Matzo Brei

  March 24, 2013

  This dish was a personal favorite at Essex Restaurant on the LES when we lived in NYC. I'm sure they were inspired by the famed matzo producer, Streit's, which was just a few blocks down Rivington Street. This savory breakfast is a mash-up of traditional Jewish matzo brei and Mexican chilaquiles - and I think, actually, still kosher for Passover. Whether you are Jewish or not, I hope you'll join the tradition this week. You can make this gluten-free with matzo made of potato flour or simply use tortilla chips.

• 

  Barley Risotto Stuffed Endive

  March 10, 2013

  I was pleasantly surprised to learn recently that the cultivation of endive in the U.S. happened just 15 miles down the highway from my house in Davis, CA. Originally discovered by accident in the early 1800s when a Belgian farmer returned from war to find that his chicory roots had sprouted, more than one hundred years went by before a young chef in Sacramento committed to figuring out a way to grow it in the states. This appetizer recipe takes a different approach to stuffed endive boats by using a barley risotto mixture filled with creamy blue cheese and fresh spring flavors.

• 

  Mini Italian Egg White Frittatas

  March 3, 2013

  Looking to make a low calorie sweet protein bar, I quickly realized that one of the best vegetarian ingredients with high protein and low calories is actually savory egg whites. One quarter cup of egg white has 30 calories, 6.4g of protein, and no fat, carbs or cholesterol. To add some flavor, I packed it with veggies, herbs and a bit of cheese. Make a couple of batches and snack on these all week for breakfast or post-workout.

• 

  Flaxseed Baguettes

  February 24, 2013

  A great lazy Sunday afternoon project - making bread! These golden loaves are studded with flaxseeds to add extra texture as well as those Omega-3s everyone talks about. Flaxseeds are one of the best sources of vegetarian Omega-3 fatty acids (many are derived from fish). Flax plants have been cultivated for more than 5,000 years with recent studies showing that its seeds may reduce risk of heart disease, diabetes, cancer, and stroke.

• 

  Lavender Goat Cheesecake with Almond Brittle

  February 10, 2013

  The perfect romantic dessert for two this Valentine's Day. Tangy goat cheese and marscapone blend beautifully together with dried lavender and lemon zest for a velvety sweet ending note. A crunch of salty almond brittle makes sure this dessert is not too smooth and sappy. Best to make this Wednesday night to ensure a cooled and perfectly set cheesecake. Did I mention that it's really fattening? Best to skip the nutrition facts and go right to the recipe. If you want to lighten it up, skip the brittle and use low fat goat cheese.

• 

  Oyster (Mushroom) Po’ Boy Sliders

  January 27, 2013

  The 49ers are headed to New Orleans next week, so in their honor I developed this snack-sized, vegetarian version of one of the Big Easy's staple foods. Po' Boys are usually served on a long French hoagie roll stuffed with fried seafood, usually oysters or shrimp, and topped with a mayonnaise sauce called remoulade. Instead of oysters I used oyster mushrooms, gave them a typical coating treatment of cornmeal and spices, and then sautéed them in a small amount of peanut oil. My smoky remoulade uses a mix of low fat mayo and Greek yogurt to trim the fat so you don't feel so piggy when you are watching the pigskin next week. Go Niners!

• 

  Sloppy Joes

  January 13, 2013

  Nothing wrong with a good ole' fashioned Sloppy Joe made vegetarian. Takes as long to put together as you chopping the veggies. I read that this classically messy sandwich originated in Iowa and didn't have sauce. Somewhere along the line that got added, and I made some healthy additions of my own, including packing these joes with carrots, celery, peppers and beans. If you don't have ground chipotle powder, use half smoked paprika and half chile powder.

• 

  Obatzda (Bavarian Cheese Spread)

  January 6, 2013

  In our usual circuit of beloved NYC restaurants, we made a stop at Zum Schneider (7th Street and Avenue C, Manhattan). This neighborhood institution is an indoor Barvarian biergarten with communal wood tables, an amazing vom Fass (on tap) list, and a very respectable menu of vegetarian dishes. On this particular trip we were even treated to a Jane Lynch sighting!Obatzda cheese is rumored to have originated as a use for leftover cheese - primarily a soft, mild cheese (camembert or brie), a smaller amount of ripened cheese (limburger or blue), and butter or cream cheese. It is accented with sweet paprika, any number of traditional German herbs or spices (e.g. horseradish, chives, caraway seed) and/or beer. Serve with rye bread, pretzels, radishes, and/or pickles.

• 

  Latkes

  December 9, 2012

  Last night was the first night of Hanukkah, and I learned how to make latkes from a Jewish friend. Crispy and creamy, these potato cakes are a homey, warming part of the holiday season.

• 

  Sándwich Cubano Vegetariano

  December 2, 2012

  We flew back from Florida via Miami and before heading to the airport stopped in Little Havana at the self-proclaimed "world's most famous Cuban restaurant" - Versailles. This extremely old school eatery made me nostalgic for one of our favorite (although not as 'world famous') NYC establishments, Cafe Habana. There, just about every Saturday at brunch, I ate a version of this refreshing, yet spicy, sandwich along side a margarita and a cafe con leche.

• 

  Cranberry BBQ Sauce

  November 25, 2012

  Sunday...you've eaten those yummy Thanksgiving leftovers for several days now. I always find the item that lingers is cranberry sauce. The can or recipe quantity is huge and a dollop here on your stuffing or sweet potatoes just doesn't make a big enough dent. If this describes your fridge today, here is an in-season condiment that's a great topping for veggie burgers and hot dogs.

• 

  Charlotte’s Southern Cornbread Stuffing

  November 18, 2012

  We are in Naples, FL this week visiting Michael's parents for Thanksgiving and his mom, Patsy, shared  her mother's cornbread stuffing recipe. Charlotte was from Mississippi, and Patsy said she made this simple, but delicious stuffing each and every holiday. I vegetarianized it and added fresh herbs for a more modern take. This recipe calls for real unsalted butter, but you can save 2g fat and 3.8g saturated fat per serving by using a plant oil-based butter like Earth Balance Whipped Spread.

• 

  Maple Apple Granola Crumb Pie with Peanut Butter Shortbread Crust

  November 11, 2012

  A few new twists to liven up your Thanksgiving apple pie this year. Brandy and maple syrup marinate crunchy apples. Peanut butter infuses a buttery (olive oil butter buttery) shortbread crust. Granola inspires a crumb topping with oats, raisins, peanuts and cranberries. Despite the complexity, this pie comes together pretty easily and the three main components can sit in the fridge until there is room in the oven. WARNING: This is vegan, but not a diet food - time to indulge just a bit this Thanksgiving.

• 

  Mushroom Leek Strata

  November 4, 2012

  I first learned about strata from my step-mom. Kind of like bread pudding, but with more eggs, and you put it all together, refrigerate overnight and bake in the morning for an easy brunch dish - kind of like a savory french toast. For me the name evoked an old world Italian dish, but turns out it's an American creation - first mentioned in a 1902 cookbook. This recipe brings together the homey fall flavors of mushrooms, leeks, rosemary, sage and smoked mozzarella, but you could use it as a base for an infinite number of veg, herb and/or cheese combinations. An easy dish to feed the family crowd coming for Thanksgiving.

• 

  Pumpkin Curry Dip

  October 28, 2012

  Looking to whip up something quick and Halloween-ish, but with an interesting twist, I created this dip based on Indian Pumpkin Curry. It brings together the great spices from that dish like curry, turmeric, ginger, and cumin along with light coconut milk and a can of pumpkin puree. I served mine with fresh veggies, but you could also make my homemade pita chips.

• 

  Sachs Italian Wedding Soup

  October 21, 2012

  Michael's brother is visiting us in Cali and he just celebrated his first wedding anniversary with his beautiful Italian/Irish wife, Meaghan. He says they make this soup a lot, and I thought it was a perfect way to cheers their first year together. He is the guest chef hand in step #2. The veggie meatballs are a snap to put together and get tremendous flavor from the Parmesan cheese, herbs and spices. Serve with bread and/or salad for a satisfying weeknight meal.

• 

  California Olive Oil Cake

  October 14, 2012

  It's the most magical time of the year in Northern California - harvest. That mainly means wine grapes and olives. I was inspired to use some local olive oil to bake this gorgeous cake studded with flecks of lemon zest and finely chopped rosemary. If you are short on time, you can add all the eggs in step #2, but separating and whisking the egg whites makes the cake light as a cloud.

• 

  Dark N’ Stormy

  October 7, 2012

  In Hong Kong, we met some Aussies at a bar that introduced us to this Bermudian drink that is a mix of dark rum and ginger beer (not ale). I was actually surprised that we never ran into it before. Popular in New England where Bermudian sailors traveled to, it also became popular in Australia about 30 years ago apparently starting when Bermuda and Australia got together to play rugby. Not a cloud in the sky here in California, but no better time for this drink. P.S. Making your own ginger beer is super easy!

• 

  Singapore Carrot Cake

  September 30, 2012

  This isn't an Asian version of the Western sweet dessert. It is a savory mash-up of daikon cake, eggs, and chili sauce that you could take in many different directions. This version is called 'white carrot cake,' but the black kind has dark, thick soy sauce mixed in with the beaten eggs. The recipe below is the most true to the dish we had at the Maxwell Food Center in Singapore, but you can add bean spouts, onions, or just about any other vegetable. Apparently the word for carrot and daikon are very similar in Chinese, where the dish originated, and the cake refers to how the shredded daikon and rice flour set up together.

• 

  Ultimate Mac N’ Cheese

  September 23, 2012

  Throw out healthy eating for one night and splurge on this over-the-top version of the classic pasta and cheese sauce dish. I have spent years perfecting the right kinds of cheeses and right the amounts to make this sophisticated, comforting and above all ooey-gooey.

• 

  Fig Olive Tapenade

  September 16, 2012

  Figs are literally falling from the 100+ year old trees behind my office building. I dried more than five pounds and used some to recreate a favorite dip from the grocery store. This tapenade is slightly sweet, savory, briny and fresh all in one. Serve smeared over crostini with goat cheese or Parmesan, as I did here.

• 

  Singapore Sling

  August 26, 2012

  Wow - just back from our trip to Singapore and Hong Kong, and I have easily more than a dozen new recipes to recreate and share on Vegetarianized over the next few months, but this is an obvious first choice. There is quite a bit of mystery that surrounds the recipe for this drink created in the early 20th century at the very fancy Raffles Hotel in Singapore. We went to test for ourselves and their version is now extremely touristy - over the top sweet and unnaturally pink. After some trial and error, my version limits extraneous fruit juices and garnish in favor of what is seen as more classic and reserved. Just as at the Raffles Hotel, serve on or near rattan and with peanuts - shell on the floor.

• 

  Muhammara

  July 15, 2012

  This Middle Eastern dip is light, healthy and easy to whip up. A great summer party appetizer. You could save even more time with jarred roasted red peppers and pomegranate molasses, but I like to make my own. Serve with my homemade pita chips.

• 

  Grape Lemon Ice

  May 20, 2012

  In this recipe I wanted to use up two pints of grape jelly I made last fall from our concord grape vines, but you could use any fruit jelly, jam or preserves in your fridge to make this easy, low fat dessert. I mixed the jelly with Meyer lemon, but lime would work just as well.

• 

  Roasted Carrot Mac N Cheese

  April 29, 2012

  This is another lovely spring time pasta, this time using in-season carrots. They do double duty: cutting down on the fat and calories of traditional mac n cheese as well as adding healthy vitamins and nutrients. I roasted them as I did in my Roasted Carrot Soup (click for recipe) and used smoked cheddar and fontina, which allows you to use less and still get a rich, deep flavor. This is great as a main course or side dish. I think both little and big kids will eat their veggies tonight!

• 

  Mushroom Rosemary Parmesan Breakfast Muffins

  April 15, 2012

  Think you can't get in veggies before 8am? Try making a savory breakfast muffin over the weekend and have a grab-n-go treat every morning for weeks. This combo is sherry mushrooms, fresh rosemary and grated parmesan, but the sky's the limit here. Try spinach and feta, faux sausage and mozz, sage and mushrooms, scallions and red pepper - get creative and then get to work with a healthy breakfast in your belly!

• 

  Roasted Brussel Sprouts

  April 8, 2012

  Think you don't like brussel sprouts? Have you only ever had them boiled with chestnuts at the holidays? This is a vegetable you need to rethink. Roasting brussel sprouts is fast, easy and healthy (note 9.7g fiber per serving). To me they taste like candy - really.

• 

  Herbed Mustard

  March 4, 2012

  Even though it's a bit more expensive, I make mustard at home. I can add all sorts of herbs and spices, make it smooth or seeded, or turn up the heat with ingredients like horseradish. This recipe is a basic, lovely version to use as a foundation - take it in any of those directions or enjoy as is. This will be spicy at first, but will mellow over a day or so.

• 

  Pumpkin Chili

  February 19, 2012

  I am a self-confessed 'yard clipping diver' (that's dumpster diving for the burbs). California is such the land of plenty that people put perfectly good fruits and vegetables growing on their trees and in their gardens in their yard piles. I happily find lovely things all year long - ripe grapefruits nested in grass clippings, juicy tomatoes still affixed to freshly pulled plants. Serendipitously, I recently came upon a Fairytale Pumpkin - an old French varietal shaped like Cinderella's coach. I turned it into this robust chili that is very healthy and vegan to boot. In-season butternut or acorn squash will stand in nicely.

• 

  Savory Chocolate Cheese Sandwiches

  February 12, 2012

  Take chocolate to the savory side and impress your Valentine this year. Port and rosemary-infused chocolate sauce is spread thin on garlic-rubbed toast and complemented by peppery arugula, dried figs and the soft, gooey cheese of your choice. I preferred a fennel, lavender goat cheese while Michael loved the sharp, salty bite of gorgonzola. An easy weeknight pleaser that comes together in less than 30 minutes.

• 

  French Onion Soup

  January 29, 2012

  I've been seeing this warming, winter soup in lots of food magazines and blogs lately and realized I've never made it at home. Knowing that the broth is the chief ingredient that would make the vegetarianizing of this soup, I bought a few and did a very unscientific taste test with Pacific, Trader Joe's and Imagine vegetable broths. Maybe I shouldn't have been surprised that they all tasted pretty weak, with the Trader Joe's fairing the worst (it tasted literally like water). I ended up using Pacific - had the most deep flavors. If you are concerned about sodium, opt for the low sodium broths (I used full test). The cheese also makes this - spend a bit and go for an aged gruyere - it's worth every extra penny.

• 

  New Orleans Red Beans and Rice

  January 22, 2012

  Even though it was a sad time in New Orleans last week, I did enjoy some wonderful foods. We wandered into a bar on Monday night that offered free Red Beans and Rice to locals. At less than $2.00 per serving, it truly is a poor man's complete meal - packed with fiber and protein - but also has some modern health benefits - low saturated fat and no cholesterol. I decided to recreate it at home with faux sausage and boosted the flavor with lots of herbs and spices. To help the mock meat, I used smoked paprika instead of mild.

• 

  Chocolate-Salt Dipped Lemon Pistachio Biscotti

  December 18, 2011

  I had some store-bought biscotti this week and knew I could rock it better with local, in-season lemons and pistachios. A salty chocolate dip was 'just because' and I thought it would make a pretty finish. This would be great for any holiday table (Santa comes to mind...) or as homemade gifts (biscotti is very easy to make - promise!).

• 

  Fennel, Persimmon and Goat Cheese Salad

  December 11, 2011

  If you've been following me on Twitter (@Vegetarianized) this week, you know I've been obsessed with this salad that's quick and showcases some of the best of in-season produce. The licorice of the raw fennel is a perfect foil for the sweet persimmons and creamy goat cheese. It's a wonderful starter or side dish that's great for a weeknight meal and dressy enough for a holiday dish.

• 

  Roasted Carrot Hummus

  November 27, 2011

  I had a beautiful idea for this 'mash up' of previously posted Vegetarianized.com recipes (Roasted Carrot Soup and Hummus) after tasting a bland version at a restaurant this weekend. Feeling pretty done with Thanksgiving fare, this is a nice, light snack that’s big on flavor - not calories. 

• 

  Spicy Red Wine Cranberry Chutney

  November 20, 2011

  SAY NO TO THE CAN! This Thanksgiving treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly - you'll just need to find an empty burner on the stove. Spoiler alert - I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.

• 

  Italian Smothered Greens

  November 6, 2011

  These greens, that I adapted from a recipe in an old Food & Wine magazine, are my second all-time favorite way to have greens. The first is my recipe for a Two-Cheese Collard Green Gratin. In this recipe I used red chard, but you could also use broccoli rabe, collards or kale. The balance of salty olives with sweet raisins and dried tomatoes is gorgeous. Serve as an interesting Thanksgiving side or first course pasta dish over penne.

• 

  Caramelized Delicata Squash Soup

  October 30, 2011

  I received delicata squash from my CSA a few weeks ago and immediately envisioned serving soup in them. It would be a great first course for Thanksgiving. The maple syrup, apple and rosemary play so magnificently off one another. For a vegan soup, use soy-based butter or all olive oil.

• 

  Roasted Poblano Aioli

  October 23, 2011

  My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.

• 

  Spicy Pumpkin Bread

  October 16, 2011

  Even though it's still 80 degrees in NorCal, I wanted Fall so I pulled out some pumpkin puree I froze last year to make this spicy pumpkin bread. It comes together quickly so get the oven going immediately. You could use canned pumpkin puree, but it's thicker than roasted, pureed, fresh pumpkin so you may need to back off on the dry ingredients here. It's great toasted with jam or butter for breakfast.

• 

  Virginia Peanut Brittle

  October 2, 2011

  I'm back in the South - Richmond, Virginia - where I went to school, met my beau and started a career. There is hardly anything more Virginia than the peanut. This isn't healthy, but a treat. Substituting coarse salt gives it a great salty bite.

• 

  Timballo

  September 25, 2011

  I saw a picture of this Italian masterpiece in an old Gourmet magazine and had to conquer it. It's a great weekend project actually - when it's raining out or you just want to stay in. You will be rewarded! Every recipe I found used meat sauce so I vegetarianized it by skipping the meat in favor of a robust veggie-cheese mixture of eggplant, mushrooms, beet greens and smoked mozzarella.

• 

  Fig Pear Compote

  September 11, 2011

  The figs keep coming! I discovered a fig tree behind my office building and easily snatched four pounds worth. I added them to some pears I had to make a compote that could be used for sweet or savory dishes thanks to black peppercorns, rosemary, cinnamon and Madeira wine. If you'd like to can this, go to my recipe for Honey-Ginger Grapefruit Marmalade and follow from instructions 6-9.

• 

  Grilled Fig Strudel

  August 28, 2011

  I got a pound of figs from my CSA this week and one evening Michael and I brainstormed this savory phyllo strudel. Honey and rosemary-marinated figs are grilled and paired with red onion and olives, then spread on top of asiago-layered phyllo dough. Roll it up, bake and enjoy as a light lunch or appetizer.

• 

  Baleadas

  August 21, 2011

  This is another recipe I've developed specifically for Java City, a great, little Sacramento coffee company. Baleadas (pronounced bal-e-a-das) are the quintessential cheap, street food in Honduras and a perfect match for Java City’s Mundo Verde. This recipe is very traditional, simple and crazy delicious. You can dress it up with scrambled eggs, avocado and/or chiles. The salty, warm bites of the baleadas marry beautifully with the light, sharp coffee. Cut out the crema for a healthier, lower fat version.

• 

  Old Fashioned

  August 14, 2011

  August 15-21 is Midtown Cocktail Week in Sacramento with boozy parties and cocktail-making classes all week long. In its honor, I requested this amazing homemade maraschino cherry Old Fashioned recipe from a new friend, the newly minted Jersey Girl, Zoe H. (check out her new blog, Lamb's Quarterly). The cherries are spicy, fresh and retain their snap - a million miles away from those nuclear red, squishy sweet ones from the bar.

• 

  Fresh Mozzarella

  August 7, 2011

  This recipe is heavily based on Gourmet magazine's take, and well worth the hours it takes. Dedicate a lazy summer afternoon and you will be rewarded. You must use the best milk you can find - here a local dairy that sits right on the Pacific Coast less than 100 miles away called Straus Creamery. Paired with tomatoes and basil from the garden - just perfection.

• 

  Smoky Polenta Fries

  July 17, 2011

  The polenta fries I've tried in restaurants are soggy and uninspiring. I thought I'd boost the flavor with fresh rosemary and smoked mozzarella and work on the crisp-factor. The key to crispness is cutting the delicate polenta into 1/2" matchsticks followed by a flour dredge and then always into hot oil (you'll need to reheat the oil between batches). Make sure you have a wide-mouthed pot, thermometer, good tongs, and your paper toweled-lined plate all ready. Frying isn't dangerous business if you have the right tools ready to use. Above I served my fries with warm tomato sauce, but ketchup works well too. These are vegan if you omit the cheese.

• 

  Curry Deviled Eggs

  June 26, 2011

  It's been pretty hot here in inland NorCal and you may have noticed I haven't been spending a lot of time in the kitchen lately. I made a great curry egg salad sandwich this week from Gourmet magazine, and got inspired to freshen up a summer favorite - deviled eggs. Here the devil is in the curry powder, cayenne and homemade mustard. Drained plain yogurt, or Greek yogurt, granny smith apples and onions brighten the flavor and reduce the fat. I don't know about you, but about the last thing I want to do when it's hot out (beside cook!) is eat heavy mayo - ehh! Yogurt will bring the creaminess and the tang. Go ahead and scale up for a party, but be careful with the liquids to ensure a thick mixture.

• 

  Grilled Guacamole

  June 19, 2011

  Get grilling! Everywhere I turn - magazine covers, the hardware store, commercials - everything is about grilling. I saw a beautiful shot of a grilled avocado in an old Gourmet magazine and I got inspiration to grill guacamole. And not just the avocado - but the whole enchilada! If you have the grill on, why not? Just throw all your guacamole ingredients on there and try a new twist this summer.

• 

  Tofu Cacciatore

  June 12, 2011

  I love reading about food history and this is a cool story. Cacciatore is Italian for 'hunter' but typically made with chicken - so what's the connection there? Well, if the hunting party was unsuccessful they would kill a chicken and make a stew with tomatoes, mushrooms, onions, peppers and red wine. This dish was inspired by an old Vegetarian Times recipe, but I tried to make it more authentic by researching variations on more traditional recipes. I'm not a huge fan of tofu, but it really works well here absorbing all the tomatoes, red wine and sage. Serve over any pasta you like - I used vermicelli. Use rice or corn pasta for a gluten-free recipe.

• 

  Garlic Parmesan Broccoli

  June 5, 2011

  Earlier this year, I discovered the best roasted broccoli recipe I have ever had from an old Cooks Illustrated magazine. I tweaked it slightly to boost the garlicy and spicy flavors. It's very easy to prepare and takes no time at all. It'll become your go-to side dish for any weeknight meal - and will maybe also make a few broccoli converts in the process. Omit the Parmesan for a vegan side.

• 

  Hawaiian Mai Tai

  May 8, 2011

  We had many different versions of Mai Tais over the past week so that peaked my curiosity about the origin of the drink. There is much mystery about how this famous tropical drink came about, but many stories start actually at a bar in Oakland, CA called Trader Vic's in 1944. Much lore surrounds how the drink actually got to the Royal Hawaiian Hotel in Honolulu nine years later, but today this is the most famous tropical drink on Maui by far. This is my version of the Royal Hawaiian Hotel recipe, which has more fresh juice than the Trader Vic's drink - fruity, not too sweet and with a bit of a punch.

• 

  Grilled Cheese Elvis

  April 24, 2011

  No, I didn't see Elvis' face in my grilled cheese - April is National Grilled Cheese Month! You probably know Elvis' favorite sandwich - peanut butter, banana, honey and bacon. I turned this outrageous sandwich into ridiculous (and vegetarian) by replacing the bacon with extra sharp cheddar cheese and then grilling the mother lover. I was inspired by the peanut butter and cheese sandwiches I loved as a kid. It is just truly silly, but one bite and you'll think it's like steroids on crack. Just skip the nutritional information because you don't want to know - and go grab a skillet.

• 

  Pretzel Cheese Soup

  March 27, 2011

  I've been in Chicago for the last week and Michael and I splurged on an amazingly fun restaurant called Moto in the West Loop (the bill for two was close to $400!). The head chef is this crazy guy who basically scientifically deconstructs (there was a tour at the end that involved a demo of centrifuges, for example) food flavors and reassembles them in fun and quirky ways. One of our ten courses was a clear pretzel broth studded with freeze-dried scallions and cubed 4-year old Wisconsin cheddar. Holding on to the flavors tight in my memory I sought to recreate the soup to have at home. Check my Twitter feed @Vegetarianized for pictures and descriptions of all the courses, including a cigar and ash tray dish made of mushroom puree stuffed into a braised collard green, and Cracker Jacks of apple gnocchi, popcorn powder and caramel puree - plus a weeks' worth of meals in Chicago with my Top 4 deep dish pie spots.

• 

  Smoky Black Bean Quesadilla

  March 13, 2011

  Chipotle chiles and dark brown sugar add a smoky-sweet note to black beans that are spread over a tortilla and topped with sauteed mushrooms and onions. Top with sharp cheddar cheese and grill for a quick main dish on any weeknight. Simply omit the cheese to make a vegan quesadilla.

• 

  Beet Green and Lemon Chevre Bruschetta

  March 6, 2011

  It struck me recently that I didn't know the difference between those lovely Italian appetizers crostini and bruschetta. Crostini are smaller bits of toast, literally "little toasts" in Italian, with any topping you can imagine. Bruschetta (pronounced bru-sketta, for the record) means "to roast over coals" so these are toasted/grilled slices from larger bread that are drizzled with olive oil and rubbed with raw garlic. The raw garlic literally grates as you rub and you are left with a toasty, garlicy base for, again, any topping you can imagine. Here, I mixed chevre with lemon juice and thyme, and topped it with dressed beet greens for a light bruschetta snack.

• 

  Meyer Lemon & Rosemary Granita

  February 27, 2011

  I've had a few citrus donors in the past few weeks, and the latest was a student from my cooking class who brought me bunches of beautiful Meyer lemons. These lemons are a bit sweeter than regular lemons so I had a brainstorm to turn the very popular Rosemary Lemonade into a dessert. A granita is sort of like a sorbet, but instead of using an ice cream maker you place the liquid in a shallow pan and as it freezes, you scrape it. The result is light and fluffy, and resembles a snow cone with a bit more creamy texture.

• 

  Cauliflower with Gruyere Sauce

  February 20, 2011

  It's a pretty well-known fact that cheese sauce improves any vegetable side dish. Here I've done a quick steamed cauliflower, drizzled over a pungent Gruyere cheese sauce, sprinkled with a bread crumb, cayenne, Parmesan topping and broiled it for a crispy crust. In about 25 minutes you'll have a nice wintery side dish to accompany any hearty main. To boost the cauliflower flavor, roast or broil it in the oven instead of steaming - but here I wanted a quick, weeknight side.

• 

  Smoky BBQ Sliders

  February 5, 2011

  A Vegetarianized.com Super Bowl Exclusive - hold the menu! For tomorrow, add these spicy, smoky, little veggie burgers to your Super Bowl party. Just throw everything in the food processor, chill, grill and put on your favorite slider bun or roll. Top with grilled onions, cheese and condiments and you'll have a hit for all your football fans - veg or not. In the photo above I embellished mine with homemade zucchini relish.

• 

  Homemade Pita Chips with Smoked Salt

  January 30, 2011

  Save yourself a couple of bucks and make perfectly spiced chips to accompany any dip you're making or cheese you're serving with homemade pita chips. They take no time, and are a lot less fattening as well. These chips have a sprinkle of smoked salt, but you can use any dried herb or spice that will match your dip or cheese - chili powder for guacamole, cumin for hummus, oregano for onion dip, or rosemary for blue cheese. Let the flavor combinations go wild!

• 

  Spiced Dark Chocolate Pots de Creme

  January 23, 2011

  This is actually a light dessert - no kidding! Dark chocolate and spicy nutmeg give it a flavor boost that make you forget you're using fat free milks and less eggs then the typical recipe. Instead of nutmeg, use your creativity for other versions, including adding instant coffee or espresso, Bailey's Irish Cream, dried chili and cinnamon (for a Mexican flare) or even smoked salt.

• 

  Patsy’s Two-Step Chili

  January 16, 2011

  Michael's mom, Patsy, makes some kick-ass vegetarian chili. Two-step here refers to the ease of putting this protein-fiber-packed main together or just it's Southwestern Country style. The best part is you can really take it in any direction you want. In this version, I opted for Texas-style veggie burgers and added two fiery chipotle peppers with adobo sauce, dried oregano and ground cumin. Patsy called for three cans of beans so I went for the trifecta - black, pinto and red kidney. Add grated cheese, more hot peppers, chopped cilantro, diced green onions, crumbled tortilla chips, a dollop of sour cream - garnish possibilities are endless.

• 

  Samosa Pie

  January 9, 2011

  Happy New Year! I thought I'd go in a different direction than starting out the year with a diet meal. I'm still working on my Indian cooking and came across this recipe in a Vegetarian Times magazine for a samosa-type casserole. Instead of fried pockets of dough filled with potatoes, veggies and spices, you baked it in a whole wheat crust. You can make this vegan by replacing the honey with sugar. Flavorful, a bit spicy and low in calories and fat - well I guess I did a diet food after all!

• 

  Chocolate Peanut Butter Balls

  December 19, 2010

  This is one of my favorite cookies from my childhood. I remember my mom making these and sneaking into the freezer all Christmas long to snag these crunchy, chocolatey treats. Mind you these are not healthy by any stretch, but they are surely comforting during a cold and, in Davis' case, ridiculously wet winter...and it doesn't involve any baking what-so-ever!

• 

  Honey Thyme Crusted Tofu With Couscous

  December 5, 2010

  I thought I'd take a break from the usual holiday fare and lighten up with this sweet and herby tofu coated with a thyme-pepper mixture and then pan-fried in EVOO and honey. The accompaniment is a protein-packed couscous studded with carrots, shelled edamame and crunchy pepitas (roasted pumpkin/squash seeds). If you can't find roasted pumpkin seeds in the grocery store, buy a pumpkin, remove the seeds and roast them (you can find lots of instructions online). Then you can roast the pumpkin as well to make puree for a pumpkin pie or chopped for a smoked mozzarella, sage and pumpkin pizza (one of my favorite flavors this time of year). For a gluten-free recipe, use brown rice or quinoa.

• 

  Roasted Garlic Rosemary Rolls

  November 21, 2010

  I have been making these dreamy rolls for the past three or four Thanksgivings now. They are most easily done with a bread machine, but a stand mixer with both paddle and dough hook attachments will get the job done. Serve these hot with lots of butter. They will perfectly compliment all your holiday dishes.

• 

  German Purple Cabbage

  November 14, 2010

  I'm half German and Michael is first generation so at Thanksgiving we like to pull out some old school German favorites, including this one for purple cabbage. This is a slightly modified recipe from the version Michael's mother makes. Her shortcut is to start with jarred red cabbage and then she adds the wine, apples and spices. The pickling spice I found in my grocery store was a mix of cloves, mustard seed, bay leaf, coriander seed, cinnamon pieces and red pepper flake among other spices. If you can't find pickling spice, I found this good recipe you can use to recreate it at home. The longer it simmers, the more tender and lovely it gets - so you can start this early on Thanksgiving day and just let it bubble away on a back burner until dinner time.

• 

  Sage Gorgonzola Polenta with Fall Squash and Walnuts

  November 7, 2010

  I am into the fall - especially during a rainy, cold Sunday afternoon. Warming flavors of sage, squash and walnuts come together in this satisfying main dish. I haven't mentioned my current obsession with polenta, but it's hard core. I always thought polenta was this boring, bland, dry thing, but it turns out it's pretty magical. Even if you just add water to it - it's creamy like it's fattened and naughty. Here, I do make it moderately naughty with some strong gorgonzola and fresh sage. The baked tofu is a take-it-or-leave-it item - I just thought it needed a protein boost.

• 

  Smoked Mozzarella & Sage Pumpkin Muffins

  October 31, 2010

  Michael gave me a great idea to turn pumpkin muffins upside down by making them savory. Paired with fresh sage and smoked mozzarella, this is a trick for a yummy Halloween treat. Serve with a warming, fall soup or just pop a few for an afternoon snack. And they can even show your San Francisco Giants pride!

• 

  Caramel Popcorn

  October 17, 2010

  I seem to be making caramel popcorn weekly, and it struck me when Michael commented that he didn't know why people don't make popcorn from scratch because it's so darn easy - and cheap. This recipe will give you sweet corn for a crowd, so make some before the Giants game today or later this week. Following the steps just to make the popcorn gives you a base to be as creative as you want. Make savory popcorn by adding melted butter, SnP and grated Parmesan. Make a quick sweet corn by shaking on cinnamon sugar while it's hot. The possibilities are limitless!

• 

  Refried Beans

  October 10, 2010

  I was contacted by Johnny W. from San Antonio after he saw my Hot Sauce video on Chow.com. After emailing a few times, he asked me for a refried bean recipe made without lard, which I am happy to share today. You can easily make it spicier by adding more jalapenos. Top with cheese, cilantro, black olives, sour cream and/or any other favorite topping and serve with warm chips.

• 

  Bruschetta with Honey, Herb-Roasted Tomatoes and Chevre

  August 8, 2010

  So, I've achieved food porn! Check out the northeast corner of the focused bruschetta above and you'll notice one gooey, golden drip of honey running down the bread. Not that I was going for it, but there it is. I made this appetizer for a working dinner last week and modified it slightly from its original Food & Wine version - adding the more flavorful spreadable (and local) chevre, and some fresh rosemary. I know you won't be able to eat just one so make sure to put at least two or three on your plate before others have a chance to gobble them up. Oh and in case you were wondering, final verdict, it's bru-sket-a, not bru-shet-a.

• 

  Chocolate Covered “Bacon”

  July 18, 2010

  Well I know I said I'd be off today, but I was doing my weekly post for Davis Life Magazine (called the Early Girl Foodie Weekend) and I covered the California State Fair that opened last Wednesday. Every year they announce a new food item, usually a greasy, fried abomination. This year was no different (for example, fried scorpions are a new menu item), but I was quite intrigued by the chocolate covered bacon. I had heard of people making bacon ice cream so this seemed interesting. I made my own, veggie style, and I have to say the results were not that bad. I added some creative enhancements - freshly cracked salt, red pepper flakes, brown sugar and banana. I would have to say, remembering what bacon used to taste like, that unless you are a veggie, go with the real stuff. The fakin' bacon just doesn't have the fat and salt punch. Nevertheless, it's a fun little dessert.

• 

  Hush Puppies

  July 5, 2010

  Even though we're back in Davis, the South is still with me. In the week I was there I probably ate three or four dozen hush puppies - golden fried nuggets of delectable cornmeal. Not very authentic, but I added a little spice (cayenne), a bit more flavor (minced onion) and some extra moisture (creamed corn). Enjoy hush puppies plain, with ketchup and hot sauce, tartar sauce or slathered in butter.

• 

  Spicy Cheese Grits

  June 27, 2010

  We're in North Carolina at my family's beach house and I'm already inspired by the friendly, yet steamy south. Yesterday I bought home-grown yellow tomatoes for $1.00 per pound and a watermelon so heavy the farmer had to carry it to our car for just $5.00. Sweet corn and candy-like peaches for pennies each. Brunch was a cheese and egg biscuit for me; fried eggs, grits and white toast for Michael - all washed down with eye-popping sweet, sweet tea. That all inspired me to try a personal spin on homemade grits. Of course lots of cheese and butter (so these aren't healthy!), but I added two grilled jalapenos, chilled the whole mix in a pie pan (vacation rentals don't exactly have a plethora of pans), sliced, fried and served warm. It is probably too loose to grill, but I did have that thought.

• 

  Hot Sauce

  June 20, 2010

  Vegetarianized.com is hitting the big time! I taped two Video Tips for Chow.com on Friday - one homemade ketchup and the other homemade hot sauce. The videographer was shocked when I said I had the ketchup recipe on Vegetarianized.com, but not the hot sauce, so here you go. Similar to Michael's comments, he said it was just as hot as your typical hot sauce, but just had a brighter, fresher taste. With four ingredients and less than 10 minutes of doing, there is no reason not to make your own. It can compliment your other favorite hot sauces or become your new favorite. My Video Tips should be up at Chow.com within three to four weeks - I'll be sure to let the world know.

• 

  Chocolate Chip Cookies

  June 13, 2010

  These are my fa...vor...ite homemade chocolate chip cookies. They're light, crispy, buttery and super chocolatey. The oats add a chewy texture, and price, at about 17 cents each, just can't be beat by any gourmet bakery. Let them cool to room temperature to enjoy the crispiest cookie. Bet you can't eat just four or five!

• 

  Smoked Cheddar Stuffed Lentil Burgers

  June 6, 2010

  I just couldn't pass making this recipe my own when I spied it in an old Cooking Light magazine I had. I pumped up the spices and picked an applewood-smoked cheddar for maximum flavor. I plan on using the fresh, crisp lettuce one of my cooking class students brought me from her garden yesterday. Can't wait for dinner!

• 

  Rosemary Lemonade

  May 16, 2010

  In celebration of all the May birthdays in my family (that's me, Rodney, Kathy, Meaghan and Patrick) I have a super fun, get-you-tipsy-without-realizing-it, sparkly cocktail. If you've ever made a mojito at home, you've made simple syrup by dissolving sugar in water. For this drink, we dissolve sugar in fresh-squeezed lemon juice and infuse it with fresh rosemary - ooo, yum! After a few hours of cooling (but if you can't wait you can put it in the fridge), you mix up your simple syrup with vodka and a splash of club soda or seltzer to give it a kick and some fizz. You can make this without vodka, but I wouldn't recommend it. Happy Birthday (or un-Birthday as the case may be)!

• 

  Whole Wheat Penne with Roasted Cauliflower

  April 25, 2010

  Yesterday was a back-breaking, sunburned day of harvesting my winter garden and putting in the summer one. But the spoils included some heavenly purple cauliflower that begged to be roasted with garlic and herbs and tossed with pasta (well in my head they wanted to!). This is a very light pasta (but with bold flavors and colors!) that creates its own sauce from the water the pasta is cooked in plus the oils from the pine nuts and sun-dried tomatoes. Certainly you can use any color of cauliflower and spinach in exchange for arugula. For a gluten-free recipe, use corn or rice pasta.

• 

  Mushroom Tacos with Salsa Verde

  April 18, 2010

  I had a request recently for vegetarian tacos. I make a lovely version with faux ground beef, but I thought my recipe for grilled portobello mushroom tacos would go over much better. This recipe is insanely easy to make - 20 minutes and dinner's on the table. The salsa verde is nice and spicy. If you prefer a more mild taste, exchange the poblano for a regular green pepper. This dish is high in good, heart-healthy fats and fiber, and low in sodium.

• 

  Polish Easter Babka

  April 4, 2010

  Half of my heritage is Polish - coming from my dad. There weren't many Polish food traditions growing up so I tried to create this one for Easter. I learned about babka (pronounced 'bob-ka') when I went to Greenpoint, the Polish neighborhood in Brooklyn, to explore the grocery and candy stores and delis. I came back excited to hear from my dad if he had babka at Easter growing up and how it was made. Similar to the Italian panettone or the German stollen served at Christmas, this Polish version is a yeast bread with citrus and raisins that has many different variations - some with nuts, some sweeter, different icings, etc. He said his mother made it very plainly with a simple lemon icing. And that's the way I've been doing my Polish Easter Babka ever since. I've modified this recipe slightly cutting down on the 10 egg yolks (yes, 10!), butter and sugar to lighten it and make it at least a bit more healthy (but don't fool yourself, this is no health food). The double rise is time-consuming, but absolutely critical for a fluffy, buttery texture. Enjoy this bread as you would a coffee cake after Easter dinner or toast it for breakfast.

• 

  Omelets (with video!)

  March 14, 2010

  The mysterious omelet. Apparently Julia Child devoted ten pages to the description of making omelets. I've read accounts of omelet making that drove people mad trying to attain illusive omelet perfection - soft, creamy, buttery; cooked through, but without any brown spots. I've read still others where the first step is to get your "20 year old, perfectly seasoned omelet pan." I've seen ingredients for omelets that include water. Ones that say you must have room temperature eggs, cold unsalted butter, an aluminum skillet, perfect heat, stir with a fork, shake the pan back and forth, practice with beans in the skillet - I can see why people have gone crazy. Michael expressed interest in learning to make omelets after seeing the old episode of Julia Child's The French Chef on the subject - I guess 30 minutes is equal to about 10 pages. So I did some research, bought a decent omelet pan and let him loose in the kitchen over the past month. I'm sure this recipe has not attained perfection on the French scale, but I think he's developed his own quite tasty recipe. Because omelet making does take longer to describe than make, we've add a few videos - a first on Vegetarianized.com!

• 

  Vegetarian Cassoulet

  March 7, 2010

  It's a beautiful springy day in Davis today - 65, sunny, fresh breeze. It makes me feel like I'm in the French countryside so I pulled out my heavy French pot and adapted this classic French meat and bean stew for vegetarians and vegans. Traditionally cassoulet has bacon and sausage so you could use faux meats, if you like. I opted to simply omit them. This recipe is high in fiber and protein and low in fat - with zero cholesterol. A garlicy breadcrumb topping adds spice and crunch to this hearty meal.

• 

  Potato Poppers

  February 28, 2010

  I took a tour through the Davis Farmers Market on Saturday to see what was looking good and it was the potatoes, mushrooms and cheese that inspired me to create this rich, earthy, cheesy appetizer. The mushroom guy had beautiful creminis, oysters and shiitakes, but it was the exotic black trumpets that drew me. Some lovely little red and yukon baby potatoes, local goat's milk cheddar and I was dreaming of putting them together in a stuffed potato popper. If you can't find goat's milk cheddar (you should try hard though, the difference between cow's milk cheddar is amazing), find the sharpest white cheddar you can.

• 

  Gougeres

  February 14, 2010

  I promise you these little, French appetizers will make anyone, I mean anyone, fall in love with you today. Filled with melting, nutty Gruyere cheese hot from the oven, Gougeres (pronounced Goo-jaire) will heat up your love life! These are by no means healthy or diet-friendly. They are an indulgence to share with your special someone along with a glass of dry, crisp champagne or sparkling wine.

• 

  Iced Oatmeal (Drunken) Raisin Cookies

  February 7, 2010

  I thought about this recipe for days. Iced Oatmeal Raisin Cookies sounded pretty good, but also kind of boring. Then a spark of pure genius hit me in the middle of the night! To keep raisins juicy, recipes often call for soaking them in warm water. Why not do one better and soak them in rum?!? The result became a juicy, spicy, chewy little delight with a slight oatmeal crunch - pure heaven. If you like your cookies even spicier, go ahead and add 1/2 tsp ground ginger, and 1/4 tsp each allspice and nutmeg. I kept to a mildly spicy with just cinnamon and cloves.

• 

  Roasted Carrot Soup

  January 31, 2010

  I guess I'm on this soup kick and have fallen hard core for this particular version. I made it in both my cooking classes this past month and I just can't seem to get enough. Roasting the carrots enhances their natural sweetness, but also concentrates their earthy flavor. The touches of the spices and honey are the perfect compliments to this warm, wintery soup. It's extremely easy to make because all the ingredients are likely to already be in your kitchen and the preparation is a cinch. And it's pretty low in calories and high in fiber to boot.

• 

  Pumpkin Barley Soup

  January 17, 2010

  Still have Halloween pumpkins on your front porch? I snatched up two 4-pounders and roasted them this weekend. I took half of one pumpkin to make this hearty, winter-warming soup that's loaded with fiber and low in fat. Then I pureed the other halves and froze them for future use in more soup, bread, cookies, casseroles, etc. I'll probably have enough pumpkin to last me until this Halloween. The soup comes together quickly and makes the house smell lovely with its fall and wintery spices. And I got to cook it in my new fancy pot I got for Christmas from Michael's brother, Patrick, and his girlfriend Meaghan - thanks guys! I chose to puree the soup, but if you cut all the vegetables in uniform pieces, you could certainly keep it chunky.

• 

  Orange Almond Bread

  January 10, 2010

  I make fruit breads for Michael's breakfast, mostly to get him to eat fruit, but also because he loves the warm, moist treat as a nice alternative to yogurt in the morning - and for him it goes great with coffee.  A co-worker brought in about two dozen oranges from her yard and I gladly took them off her hands. This is high citrus season in Northern California and even your casual acquaintances will try to dump lemons, oranges, tangerines, grapefruit, pomelos and others off on you lest they rot and become a nuisance in their yards. With a great number of them I'm making a very simple orange marmalade, but I also thought I'd make Michael a new variety of breakfast bread. I had almonds on hand, but you could use any of your favorite nuts or omit them altogether.

• 

  Vegan Palmiers

  December 13, 2009

  Rainy or snowy day out? Got 5 hours stuck in the house? Time to make palmiers! I fully expect no one to write to me telling me they made this recipe. I was determined, however. I love palmiers - the flaky, delicate, sugary French heart-shapped cookie. But these things are expensive! Probably $1.00 per cookie. And after spending my entire Saturday rolling and refrigerating them, I will gladly pay the Frenchman anything he wants for them. Wow, it really did take me 5 hours to make these. They are gorgeous and delicious, but I guess the French, in their food-perfection culture, make time for these treats - not so much for the Americans.

• 

  “Chicken” Pot Pie with Rosemary, Cheddar Biscuit Crust

  December 5, 2009

  Here's another great vegetarian main for the holidays. It's warm, hearty and full of fall vegetables. And who couldn't get sucked in by a rosemary, cheddar biscuit crust?! I've started using goat's milk cheddar recently and am hooked. It melts beautifully and has a more earthy, tangy taste. Matched with rosemary, it's a hit for the crusty, soft biscuit topping. This dish is also packed with protein, low in fat and high in fiber, but watch out for the sodium content. The high sodium comes from the faux chicken. Mock meats are great substitutes, but they are pretty much all high in sodium so watch your intake.

• 

  Rosemary-Roasted Fall Veggies, Gruyere and Sage Béchamel Lasagna

  November 15, 2009

  If that name doesn't get you drooling, I think your belly may be broken. This is a ridiculously delicious, warm and cheesy in-season main dish that would be great for any chilly weeknight meal and also would make an exceptional vegetarian main for Thanksgiving. Sage-infused, creamy béchamel hug layers of lasagna noodles, sauteed spinach, onions and garlic, and rosemary-roasted sweet potatoes and mushrooms. A combination of tangy gruyere and sharp parmesan compliments the vegetables throughout the layers and forms an amazingly gooey and crunchy crust on top. And it's surprisingly not too high in calories and fat - I'm in heaven!

• 

  Shepherd’s Pie

  October 25, 2009

  Shepherd's Pie is an English casserole typically made with ground beef or lamb and mixed vegetables topped with mashed potatoes and baked. I've made very successful vegetarian versions with faux ground beef, but for this dish I replaced the meat with hearty vegetables - eggplant and zucchini. These veggies plus the parsley, basil and mild purple pepper are some of my last summer vegetables. What better way to welcome fall!

• 

  Zucchini Kofte

  October 11, 2009

  I found this cool recipe for a vegetarian kofte, which is a Middle Eastern dish typically made with meat, and slightly altered it to use the last zucchini from my summer garden. Ahhh, the end of summer. I'm getting fewer tomatoes, peppers and eggplants, but they are still out there. I'm dreading the long winter days without fresh tomatoes ahead. But I'm encouraged by a portion of my winter garden that I put in yesterday. In a few, short months, I'll have (hopefully, finger crossed...) brussel sprouts, red cabbage, yellow and red beets, sweet onions and artichokes. This kofte has two, great accompaniments that bridge the fall/winter season: a beet couscous pilaf and a garlicy yogurt sauce. Don't get discouraged by all the components; it comes together in only an hour.

• 

  Gazpacho

  October 4, 2009

  I recently became a recipe tester for Cook's Illustrated magazine. It's not that illustrious. Periodically they email you a dish to make, you make it when you have the time and inclination and then take an online survey. The most recent recipe they sent me was an authentic Spanish Gazpacho. It sounded great because I had most of the ingredients still growing in my summer garden. I thought this recipe would take no time. I mean it's a cold soup - don't you just process everything, chill it and it's ready? Not exactly. When you get started, plan to spend an hour doing something else while things strain. And while it tastes simply lovely, this soup is high in calories, fat and sodium. Perhaps next time I'd cut down on the olive oil and salt. Lastly, their instructions were terribly confusing so I've rewritten them here, including how I altered the recipe - too much straining and transferring from bowl to bowl.

• 

  Hummus

  September 20, 2009

  After a much needed lazy day, I've whipped up this classic dip. I was prompted by a young woman from my cooking class last week that said she had just moved to Davis and wanted to know where she could get some great hummus. I replied that I had this fabulous recipe from a tattered old book I borrowed from Michael's mom; the 1969 Time-Life series called 'Foods of the World.' This one was on Middle Eastern Cooking and the 'Hummus bi Tahina' recipe that was on page one has been my go-to hummus recipe ever since. I have never tasted hummus this good except for in a Middle Eastern restaurant. Serve with my homemade pita chips.

• 

  Espresso Cream Pie

  July 19, 2009

  Not the best picture of the final product. I wanted to get a shot up as soon as possible and it wasn't quite set enough to cut. I'll try and get a replacement tomorrow...My Pancake Bars were such a hit that I thought I'd try another dessert. Although I didn't plan it that way, this one is almost a vegan dessert, except for the half and half and probably the chocolate wafers have butter in them - oh right and the eggs. In any case I used soy milk and plant oil-based butter instead of the real stuff and adjusted down on the bad ingredients by using half and half instead of cream. But don't worry, this Espresso Cream Pie comes out chill, silky and heavenly. Unfortunately this is a recipe that uses both the oven and stove, so plan to make this earlier in the morning or late at night. Oh and don't let the number of ingredients scare you off. This comes together pretty quick...the hard part will be waiting for the pie to chill completely because you’ll want to eat it as soon as the custard hits the crust!

• 

  Cold Honey Carrot Soup

  July 12, 2009

  Sorry for slacking over the long 4th weekend, but I'm back with another edition of Sunday Serving. This week Michael and I are celebrating our 11th anniversary and yesterday we splurged and went to Napa for the day. We popped in to the Oxbow Market and had a cheese plate, some great, cheap wine and watched the LA Angels kick the Yankees butt! After grabbing six cupcakes from Kara's (just couldn't decide on less!), we explored downtown Napa. It's really desolate down there, but the restaurants were great. We had a severely hoppy beer at Joe's, then stopped in Angele's for some wine and pomme frites, and last but not least, had pizza at the new Azzurro's. Nice thin crust style, but a little over cooked.Yes, back to this week's recipe: a Chilled Honey Carrot Soup. This soup does require some cooking, but if you get up early while it's still cool and make it, when it's a zillion degrees later on in the afternoon or early evening this will be a delicious, light and refreshing alternative to firing up the grill or turning on the stove or oven. Enjoy!

• 

  Pancake Bars

  June 7, 2009

  I thought I should try a dessert for once - and actually this is the first dessert for Vegetarianized! If you cook, you probably don't bake and vice versa. Well, I cook with a side of 'I can make cookies, bars and ice cream because I have an ice cream maker.' These little lovelies are my latest obsession because they mix up quicker than your oven can preheat and they taste just like warm pancakes with butter, maple syrup and nuts - I promise! Here I use a mix of pecans and almonds, but I bet you could use whatever is your favorite nut.

• 

  Vegetable Stock

  May 24, 2009

  Oh, is it not Sunday today?! Sorry folks, I had a bit of slacking on the long weekend. Baseball and beer was calling me. Today it's back to work. A few folks have been asking me about my homemade vegetable stock recipe so I thought I'd give it up. It's quite easy, freezable and just makes the dish when it involves rice, quinoa or any other suck-up-the-liquid-type grain. And vegetable stock is an absolute requirement for soup - that I learned quite early on in my kitchen adventures - water just doesn't cut it. You need to add stock no matter what the recipe says. And did I mention that this homemade stock has about half the sodium of the store-bought stuff? So enjoy the recipe for this great kitchen staple.

• 

  Whole Wheat Scottish Bap

  May 17, 2009

  I was first introduced to the bap during my summer college internship in London. A slightly flatter, denser version of a burger bun, it actually originated in Scotland. Good with my "Chicken" Salad, Southwest Pinto Burgers, Smoked Cheddar Stuffed Lentil Burgers, or Egg Salad.

• 

  “Chicken” Salad Sandwich

  April 12, 2009

  This is the first time I ever tried to make chicken salad with faux chicken. I found Quorn to be the best looking and tasting. To cut the fat I used half mayo, half nonfat yogurt - a sub I use often. With sweet grapes from the neighboring town, crunchy celery and almonds, fresh cut rosemary and mustard, this is an easy, fresh weeknight meal. Serve on homemade wheat Scottish baps.

• 

  Red Beans and Rice

  April 5, 2009

  A meal to make when you don't feel like cooking, but have some time. It's terribly easy to put together - just throw everything in a pot, heat on low for a few hours and wa-la, dinner is served. Red Beans and Rice is flavorful, healthy and helps you clean out the fridge of leftover vegetables. I added carrots, but you can also add greens, green beans, peas and even some root vegetables - go ahead and get creative. 

• 

  French Lentil Dip

  March 15, 2009

  Lee S. of Richmond, VA suggested a lentil recipe. I couldn't think of anything I had made with lentils other than soup. There had to be something else to do with lentils so I put on my thinking cap and got down to some research. I read about a split pea spread and found several lentil dips. After much comparison and figuring, I adapted this lentil dip to have a French flare. It's low in calories and fat as well as high in protein and fiber - a yummy snack that's good for you! It gets better with age so if you can let it chill over a night or two, it'll be even better. Bon appetit!

• 

  Ketchup

  March 8, 2009

  Why, do you ask, am I making ketchup at home? Well, Michael goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our house. It's not that that is a problem except for the sugar content - geez! I hated to see him consume such great amounts of sugar and I thought I could probably make a cheaper, more flavorful version. So after years of researching online, testing and adjusting, I give you my personal ketchup recipe. Michael calls it "tomato chutney," but really it's just plain 'ole ketchup with some spiced-up kick.This recipe was also my first "break" into the food biz. Check me out on Chow.com.

• 

  Patatas Bravas

  February 22, 2009

  Patatas Bravas is a very traditional and simple little tapa with crunchy fried potatoes smothered in a creamy tomato sauce. It's a bit high on the calories, fat and carbohydrates contents, but worth the splurge. Michael and I were introduced to this dish in NYC at a tapas restaurant in our neighborhood called 1492. They actually served it with three sauces and many restaurants in Spain do serve these patatas with multiple dips, but I just did the traditional tomato. Other sauces may include a garlic aioli or sweet barbecue. Salud!

• 

  “Meatballs” in Spicy Tomato Sauce

  February 8, 2009

  This is one of the recipes I made yesterday at my first cooking class, Vegetarian Spanish Tapas. I adopted it from a meat recipe in a book my step-mom gave me that I would assume she bought in Spain because all the measurements were metric. Skillfully overcoming that challenge with the internet, I managed to create a simple, yet tasty dish with vegetarian meatballs that actually held together well. I have seen vegetarian meatballs in the freezer section and I wouldn't hold it against you if you cheated with these, but I have to say these are pretty easy to make as long as you don't mind a bit of a mess in handling the meatball mixture and rolling them into balls. Salud!

• 

  Mushroom Fontina Frittata

  January 18, 2009

  This frittata is beautiful as an easy brunch main or light weeknight meal. Fluffy eggs are studded with vinegar-marinated creminis, fresh chives and gooey French fontina.

• 

  Southwest Pinto Burgers

  January 11, 2009

  Vegetarianized.com is back with the first Sunday Serving of 2009. This week it's some nice comfort food that will make summer feel not so far away. Serve with my homemade mustard, ketchup, hot sauce and zucchini relish.

• 

  Gluhwein

  November 30, 2008

  This will get you in the mood for the winter holiday no matter the weather outside. Today I think the high in Davis is supposed to be near 70! This is the German version of mulled wine drunk from specially decorated mugs.

• 

  Gruyere Pumpkin

  November 23, 2008

  Gruyere Pumpkin is, in effect, a bread pudding baked right into a sugar pie pumpkin. So easy to assemble, you can sit back and drink some wine with friends as the pumpkin cooks for two hours. Don't forget to save the seeds, and roast them for a yummy snack!

• 

  Baked Sweet Potatoes with Vegetarian Gravy

  November 16, 2008

  My vegetarian (it's actually vegan) gravy is one of my most coveted recipes. I look forward to digging out this recipe each November, experimenting with different vegetables I have in the fridge or look particularly lovely at the market and, most importantly, drowning my potatoes, stuffing, bread and another other dish on my plate that gets in the way of this thick, earthy sauce. Here I've paired it with baked sweet potatoes I got from the CSA. I wanted a simple accompaniment for the gravy here, but for Thanksgiving, perhaps a sweet potato casserole would be in order. Either way, the slightly sweet sweet potato marries well with the root vegetable-based vegan gravy.

• 

  Potato Mushroom Gratin

  November 9, 2008

  Well the holidays are about upon us so I thought I'd help out by providing some fabulous dishes for the upcoming festivities - for vegetarians, vegans and meat-eaters alike. The first is one I've been dying to try. Earthy mushrooms baked with hearty potatoes and topped with aged gruyere and parmesan cheeses. This gratin takes some the best of the fall harvest and turns it into a yummy delight for the holiday table.

• 

  Korean-Inspired Noodles

  November 2, 2008

  I recently interviewed the owner of Kim's Asian Market, Jun, in Davis as my November article for Davis Life Magazine. It was fun to write, get a Korean cooking demo and, of course, sample all the lovely vegetarian offerings. I became an instant fan of the sweet potato noodles Jun made. I had never heard of or seen these glassy, semi-transparent Asian noodles made with just sweet potato flour and water. Jun prepared them with a host of vegetables, sesame oil, salt and sesame seeds - simple, with a great nutty taste. If you can't find sweet potato noodles, substitute pad thai or rice noodles. For an added protein boost, add cubed baked tofu in step #3.

• 

  “Meatloaf”

  October 26, 2008

  Michael's brother, Patrick, of Richmond, VA, challenged me to make an ultimate meat dish - meatloaf. But he had not stumped me - I've had a killer "meatloaf" recipe for years. Veggies sauteed in beer combine with milk-soaked breadcrumbs, soy crumbles, eggs, fresh parsley and herbs/spices to bring this comfort food home to the vegetarian and veg-friendly.

• 

  Savory Pumpkin Apple Bread Pudding

  September 28, 2008

  I'm addicted to bread pudding! The CSA sent us the season's first sugar pumpkins and in my mind this recipe was born. I laid awake at night thinking about it, I dreamt about it, I researched it - I couldn't stop thinking about how to make it work. With thoughts of the warm end of summer, enjoy this savory, cheesy bread pudding as you embrace the fall to come.

• 

  Tempeh Reubens

  September 14, 2008

  Ok, Jamie in NYC, this is for you! This is tempeh you can get into (although I still do highly recommend going to Essex in NYC for brunch and order their tempeh bacon and copious screwdrivers). It doesn't take long to make, but god I hope you have a dishwasher in your apartment because I used quite a high percentage of the pots and pans in my kitchen. I think it's the perfect sandwich. It's got hearty, fall flavors, crusty bread, creamy dressing and caramelized onions - so dreamy!

• 

  Croque Madame

  September 1, 2008

  It's the last day of summer. Start your diet tomorrow. You deserve to have the summer go out with a bang. It's not traditional summer BBQ food, but I was inspired by a Gourmet magazine cover of Paris, France. I've always wanted to try and vegetarianize a Croque Madame sandwich. "Ham," gruyere cheese, bechamel sauce, crusty bread - all melty together and all with a fried egg on top! In case you don't know that topper, the fried egg, is the difference between a Croque Monsieur and a Croque Madame. So much more lady-like with an egg, and once you put an egg on anything and serve it with sparkling wine - it's brunch!

• 

  Bean Dips

  August 17, 2008

  Clockwise from top left: Chunky Hummus, Italian Beans, Mexican Beans. My friend, Laura, asked me for a new brown bag lunch sandwich partner that wasn't boring, old chips. I've been meaning to do my three bean dips before so this is the perfect opportunity. These are ridiculously easy to make and will accompany Italian, Mexican and Middle Eastern foods. The Mexican dip I made up, but the other two were ones from restaurants in NYC and Miami that I loved and recreated at home. I often eat them with homemade pita chips. 

• 

  Egg Salad Sandwich

  August 12, 2008

  My NYC, now Portland, friend inspired me with a challenge to spruce up the boring lunch sandwich she takes to work every day. I really don't eat sandwiches, except grilled cheese with avocado and tomato at a diner - divine! - so it was a particularly good challenge. Egg Salad is terribly fast and the mix of crunchy veggies, tangy mayo, sour lemon juice, spicy dijon mustard and vinegary pickles is simply amazing...enjoy!

• 

  BBQ Sauce

  June 8, 2008

  One pot, 15 minutes active time, and you are barely heating up the kitchen - a great summer condiment. Boycott the plastic bottle BBQ sauce! This is rich, thick, and smoky. Fabulous with veggie dogs or roasted/grilled portobello caps. 

• 

  Yellow Split Pea Soup

  June 1, 2008

  A friend from college, Lauren, sent me a recipe for a lentil soup that she says she always gets compliments on. But since this is blog to improve recipes gone terribly wrong (or vegetarianize meat ones), I thought I'd test my skills at using her recipe as a base to create my own. I've had some yellow split peas in the pantry for months now; after they caught my eye in the market for their extraordinary summery sun color and bargain price of only 69 cents per pound. I think this will make a great summer soup because of the aforementioned color, ease to make (don't want to heat up the kitchen when it's 90 out!), and kitchen sink approach - just throw in those few carrots, onions, garlic, celery and fresh herbs you got hangin' around in the fridge and wa-la!

• 

  “Beef” Stroganov

  May 11, 2008

  Here's another quick one for you. I did this in 20 minutes. Stick a pot on the back burner and cook your rice or egg noodles (I prefer the latter) while making this dish, and dinner for four (or 1, 2, or 3 with leftovers) is on the table in less than 30.

• 

  “Chicken” Enchiladas

  April 20, 2008

  Margy, a Greek friend from Richmond, suggested I vegetarianize Moussaka. In fact I think I have a great recipe already and plan to do that next week, but today I wanted to test my "Chicken" Enchiladas. I was reading the May 2008 issue of Vegetarian Times and wouldn't you know they are having a reader recipe contest with the theme 'meatless makeovers.' Oh my goodness, oh my goodness! What timing with the start of this blog! First prize is only $500 and you have to use their sponsor's products in the recipe, but wow - what a great way to plug the blog - and you just never know...

• 

  Rob’s Quinoa

  April 16, 2008

  We're off to slow, but good start. Got lots of feedback, but not many recipes in the first week. No worries, Rob G. of Manhattan sent in a quinoa recipe and a $15 Pay Pal donation to boot - and wow I haven't even cooked anything yet! Thanks, Rob! It's funny because I think I've cooked quinoa like once (much to my dismay pronounced keen-wah not quin-o-a). But as I said, I'm up for a challenge so I thought I'd give it a go.

The contents of this site are the property of Vegetarianized.com and Adrienne D. Capps. All rights reserved. Please feel free to reprint verbatim any recipe or other content on Vegetarianized.com provided you do not alter the content in any way, and you cite Vegetarianized.com and provide a URL link back to the original content. Please email me with any questions: adrienne@vegetarianized.com.