Monday, May 30, 2016

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

These lettuce cups are jam packed with veggies, then topped with a sweet and spicy sauce to tie everything together. I thought these were perfect for a light lunch, they would be good for dinner served with an appetizer or side to help make them a little more filling. 

Recipe slightly adapted from Veggie & The Beast

Cauliflower Rice Lettuce Cups
-Cooking spray 
-2 cloves garlic, mined
-5 green onions, sliced
-2 small red bell peppers, finely diced
-2 small green bell peppers, finely diced
-5 ounces shiitake mushrooms, chopped
-1 lime, juiced
-2 tablespoons reduced sodium soy sauce or tamari
-1/2-3/4 teaspoon salt
-1 head cauliflower, shredded
-Boston lettuce, for serving

Sriracha Peanut Sauce
-1/2 cup natural salted peanut butter
-1 cup coconut milk
-1/2 teaspoon sea salt
-1 tablespoon brown rice vinegar
-2 tablespoons sriracha

Heat a large non-stick skillet and spray with cooking spray. Add the garlic and cook for 30 seconds, then add the onions and cook for 3-4 minutes. Stir in the peppers, mushrooms, and carrots, and squeeze on the lime, soy sauce, and half the salt. Cook, stirring frequently, for 7 minutes.

Pour in the shredded cauliflower and remaining salt (to taste), and cook for another 5 minutes, stirring frequently.

For the sauce: Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened.

Serve the cauliflower mixture in Boston lettuce cups, and drizzle on peanut sauce.

Friday, May 27, 2016

Mango Sushi Roll

Sushi is our favorite take-out to order and although it's fun to not be responsible for making dinner, we've found that making sushi at home is just as easy and gives us the chance to invent interesting creations. Mango seems to be a pretty standard sushi ingredient, at least at the places we order from. Typically it's paired with avocado, but it can stand on it's own as well.

A Vegetarian & Cooking! original.

-3/4 cup, dry sushi rice
-2 sheets of nori
-1/2 mango
-salt, to taste
-pepper, to taste
-chili powder, to taste 

Cook the sushi rice according to package directions, once cooked, season with salt, pepper, and chili powder. 

Lay a nori wrap flat on your sushi mat and spread 1/2 cup of rice  over about two-thirds of the surface, you'll want to spread the rice to the side edges and to the edges closest to you. Add about mango slices all the way down the center. 

Take the sushi mat and lift the nori and rice closest to you up and over the filing. Squeeze the mat to help distribute the ingredients evenly. Remove the mat and wet the end of the nori on which there is no rice, now finish rolling the sushi roll onto that piece of nori. I used this video from Kikoman to help me understand what I was doing since I'm more of a visual person, check it out to see a visual of what you're doing.
Repeat the above process with the remaining ingredients, then slice and serve. 


Wednesday, May 25, 2016

Open-Faced Mango Salsa Breakfast Sandwich

Dave made this breakfast sandwich one morning after deciding that some of the food in our kitchen needed to be eaten. We had leftover fire-roasted tomatoes in the fridge, a ripe mango, and sliced sourdough bread -- from that and some pantry staples this sandwich was born. 

A Vegetarian & Cooking! original.

-1 cup diced, fire-roasted tomatoes
-1 mango, diced
-1-2 tablespoons lime juice
-1/2 tablespoon chili powder
-salt and pepper
-1 tablespoon brown sugar
-2 eggs, poached
-1 ounce garlic and herb cheese
-2 slices sourdough bread, one inch thick

To make the mango salsa, combine the fire-roasted tomatoes, mango, lime juice, chili powder, salt, pepper, and brown sugar. Set aside.

Toast the sourdough bread and spread each slice with the garlic and herb goat cheese. Top with a generous amount of salsa and one poached egg each.

Monday, May 23, 2016

Sweet Potato + Apple Latke with Lemon Tahini Drizzle

I've been taking a little bit of a break from Vegetarian & Cooking while trying to figure out what the best way is for me to keep up this blog while maintaining my passion. Now that I'm working more than ever while still trying to keep my sanity and social life, I'm finding that Dave and I are cooking at home less and less which is cutting into how I'm running this blog as well.

In order to keep myself happy and this blog focused on showcasing a wonderful variety of vegetarian and vegan recipes, I'm going to be cutting back my posting schedule to Monday, Wednesday, and Friday for now. I think this is the best way to keep up a quality of both posts and recipes, while still giving myself enough time to put everything together.

Today's recipe was something that had been sitting on my Pinterest for a while, I'm not sure why, because it was easy to make and tasted good.

Recipe from Spice and Sprout.

Sweet Potato + Apple Latkes
-1 large sweet potato, peeled
-1 apple, peeled and quartered
-1/2 onion, diced
-1 teaspoon salt
-3 tablespoons flour
-1 tablespoon olive oil
-1 teaspoon turmeric
-pepper to taste

Tahini Lemon Drizzle
-3 tablespoon tahini
-juice of one lemon
-1 tablespoon honey
-water as needed to thin sauce
-optional: squirt of sriracha

Combine all of the ingredients for the tahini lemon sauce in a bowl and whisk together. Set aside.

Grate the sweet potato and the apple into a large mixing bowl. Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl. Add the onion, salt, flour, olive oil, turmeric, and pepper. Mix to combine.

Heat a large skillet over medium heat and spray the skillet with cooking spray.  When the pan is hot take about 1/4 cup of the latke batter and squeeze it together into a flat, round patty. Place it on the hot pan and press down on it with a spatula. Cook for 2 - 4 minutes per side until golden brown and crispy. Transfer to a plate covered in paper towel and repeat until all of the latkes are cooked  Serve hot with plenty of sauce!

Monday, May 9, 2016

See you May 23, 2016

We're taking a brief hiatus to rework some things on the page and with our posting schedule. See you soon!


Vegetarian & Cooking!

Sunday, May 8, 2016

Sticky Cauliflower Wings with Avocado Aioli

I've mentioned before that cauliflower is my favorite vegetable -- it's so easy to dress up, and if cooked the right way cauliflower has plenty of flavor in recipes. I'm also a big fan of subbing cauliflower in all recipes that include chicken, for some reason, it just works for me. The spicy sauce with the cooling aioli worked perfectly as a light dinner for us.

Recipe from Simple Seasonal.

Baked Cauliflower
-1 head cauliflower
-1/2 cup flour
-1/2 cup water
-1 tablespoon vegetable oil
Sticky Chipotle Sauce
-1/2 cup water
-1/4 cup tomato paste
-1/4 cup honey
-1/2 teaspoon apple cider vinegar
-3/4 teaspoon chipotle chili powder
-1/2 teaspoon garlic powder
-1/4 teaspoon paprika
-1/8 teaspoon onion powder
-1/2 teaspoon salt
-1/2 teaspoon corn starch

Avocado Aioli 
-1 avocado
-3/4 cup Miracle Whip
-2 tablespoon fresh squeezed lime juice
-1 tablespoon honey
-1/8 teaspoon cumin
-1/8 teaspoon salt
-black pepper to taste

Preheat oven to 450º F. Cut up cauliflower into bite-sized pieces. In a medium-sized bowl, mix together flour, water, and oil and then toss the cauliflower into the bowl until all of the pieces are coated. Place the cauliflower onto a parchment-lined baking sheet and bake at 450º F for  25-30 minutes, or until the batter begins to turn golden brown and the cauliflower is easily pierced by a fork. 

While the cauliflower is baking, combine all of the sticky chipotle sauce ingredients, except for the apple cider vinegar, together in a sauce pan. Bring the sauce to a simmer over medium-high heat and then simmer for 1 minute while stirring frequently. Then remove from the heat and mix in the apple cider vinegar. Set aside until the cauliflower is done baking.
Once the cauliflower is done, keep it on the cookie sheet, coat it in the sticky chipotle sauce, and then place it back into the oven and bake for another 2-3 minutes until the sauce is hot, bubbling, and sticky.

While the cauliflower finishes baking blend the aioli ingredients in a small food processor or blender and serve alongside the cauliflower.

Thursday, May 5, 2016

Grapefruit Margaritas

Happy Cinco de Mayo! Margaritas are one of my favorite cocktails, I found this recipe on Pinterest and thought it was a wonderful way to create a simple, but flavorful margarita.

Recipe from Gimme Some Oven.

-2 ounces freshly-squeezed grapefruit juice
-1 1/2 ounces tequila
-3/4 ounce orange liqueur
-3/4 ounce freshly-squeezed lime juice
-agave nectar for sweetening, to taste
optional: lime wedge and salt for rimming the glass

If you would like salt-rimmed glasses, begin by running a lime wedge around the top rim of a glass in order to give the salt something to stick to.  Cover a small place with salt, and dip the rim in the salt until it is covered with your desired amount of salt.  Set aside.

Add grapefruit juice, tequila, lime juice and Cointreau to a cocktail shaker, and shake or stir until combined.  Taste, and if you would like it to be sweeter (most people do!), stir in a half teaspoon of agave, and then repeat as needed until the mix reaches your desired level of sweetness.

Fill glass with ice.  Pour in the margarita mixture over the rocks. Garnish with an extra lime or grapefruit wedge if desired.

Wednesday, May 4, 2016

Skinny Thai Salad Wraps

Happy Sandwich Wednesday! Since we just finished National Grilled Cheese month, I thought I would switch it up a little with a wrap. The spicy peanut sauce in this is very flavorful and the wrap itself is filled with healthy ingredients. 

Recipe from Food Faith Fitness


-1 cup cauliflower, cut into bite-sized pieces
-1/2 teaspoon oil
-1 cup coleslaw salad mix
-1 tablespoon red onion, diced
-2 tablespoons water chestnuts, diced
-2 tablesppons flour
-1/2 teapsoons lime juice
-2 teaspoon reduced-sodium soy sauce
-1/4 teaspoon sriracha
-1/2 teaspoon rice vinegar
-1/4 teaspoon fresh ginger, minced
-1/2 teaspoon honey
-1 teaspoon oil
-Salt/pepper to taste
-1 sandwich wrap

Using a box grater, grate the cauliflower until it is the consistency of rice. Heat a 1/2 teaspoon of neutral cooking oil in a medium skillet on medium heat. Cook the cauliflower, uncovered, until light golden brown, stirring occasionally. This will take about 7-10 minutes.

While the cauliflower cooks, mix the coleslaw, red onion and water chestnuts in a small bowl. Set aside. In another small bowl whisk together the flour, lime juice, soy sauce, sriracha, rice vinegar, fresh ginger and honey until smooth. While whisking, stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.

Pour the vinaigrette over the coleslaw mixture and stir until well coated and combined. Season to taste with salt and pepper.
Place the coleslaw mixture onto the flatbread, followed by the cooked cauliflower.

Tuesday, May 3, 2016

Tofu, Green Bean, and Crispy Shallot Salad with Black Bean Viniagrette

I did cheat and buy plain old green beans for this recipe, but if you can find Chinese Long Beans aka Yardlong Beans those are the intended centerpiece. This served as a side dish for us accompanying another main dish. Our grocery store has a pretty varied Asian section and we were easily able to locate the black bean paste, if you're unable to find it at your local grocery store, a specialty food store may carry it. I also removed the cilantro -- I gave cilantro another try recently and I found it equally terrible to the last time I tried it, it's just never going to work for me.

Recipe from Saveur.

-3 tablespoons light soy sauce
-11/2 tablespoons Chinese black bean paste
-1 tablespoons rice vinegar
-1 (1") piece piece ginger, peeled and minced
-1 shallot, minced
-1 small red Thai chile, seeded and minced
-1⁄2 cup canola oil
-14 oz. Chinese long or regular green beans, cut into 2" pieces
-14 oz. tofu, pressed and cut into cubes
-1 shallot, fried

Whisk soy sauce, bean paste, vinegar, ginger, shallot, and chile in a bowl; slowly drizzle in oil and whisk until vinaigrette is emulsified. Bring a 4-qt. saucepan of water to a boil. Cook beans until crisp-tender, about 3 minutes; drain and transfer to a bowl. Add the green beans to the serving plates, top with tofu and shallots. Drizzle with vinaigrette.

Monday, May 2, 2016

Papaya Boats

Our new grocery store has a wide array of exotic fruits, so when I saw this papaya "recipe" it seemed like the perfect excuse to try something new. This is a pretty simple idea and could be used for a variety of fruits or melons (think Cantaloupe Boats). We ate these for breakfast, one boat could serve one person generously or two people as a snack if you don't mind sharing.

Recipe from Minimalist Baker.

Boat 1
-1.5 cups blueberry Greek yogurt
-1 tablespoon chia seeds
-Red grapes, halved.

Boat 2
-1.5 cups key lime pie Greek yogurt
-1 tablespoon chia seeds

First, scoop all of the seeds out of the papayas and discard -- this was easy to do with a large spoon. Then layer some of the dry ingredients on the bottom, top with yogurt, and top with even more dry ingredients/fruit. Eat with a spoon, making sure to scoop out bites of the papaya in every bite.

Sunday, May 1, 2016

Garlic, Lemon, and Parmesan Roasted Bussels Sprouts

Welcome back to recipe reality, no more grilled cheese for another year...well maybe not an entire year, sometimes they just pop up in the mix when the recipe is too good. This easy spring recipe is comprised of simple ingredients, but it makes for a flavorful side dish.

Recipe from Cooking Classy.

-1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
-2 - 3 cloves garlic, minced
-2 tablespoons extra virgin olive oil
-2 teaspoons lemon juice
-1/2 teaspoons (scant) fine sea salt, or to taste
-1/4 teaspoons freshly ground black pepper
-1/4 cup freshly grated parmesan cheese

Preheat oven to 400 degrees. Add brussels sprouts and garlic to a large mixing bowl, drizzle with olive oil and lemon juice then toss. Sprinkle with salt and pepper and toss. Spread onto a cookie sheet in an even layer.
Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 to 30 minutes. Serve warm spritzed with more lemon juice to taste and topped with parmesan cheese.