Archives for posts with tag: #Vegetarian

Mediterranean Salad (Keto/Low Carb/Vegan/Vegetarian/Gluten-Free)

June 14, 2021 //
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This Mediterranean Salad is one of the most easy and beautiful I’ve made. The colors and flavors are spectacular. It is made with fresh tomatoes, cucumbers, olives, red onion, feta and herbs.

This is a Greek inspired salad but I made it for a tropical themed party we had recently and know I made an excellent choice. The tomatoes combined with olive oil and vinegar added zest. While the cucumbers added crunch and the feta the perfect, tangy–saltiness for all the flavors from the Greek Isles.

Mediterranean Salad

Ingredients:

1 pint cherry or grape tomatoes, halved

2-3 large cucumbers, peeled and diced

1/2 red onion, diced

1 9.5 ounce jar Kalamata olives, pitted and sliced, such as Mezzetta Olives

1 6 ounce can green olives, pitted and sliced, such as Early California

12 ounce feta cheese cubed, such as Belfiore Mediterranean Style Feta in Brine

1/2 cup olive oil

1/3 cup red or white wine vinegar

3 TBSP fresh oregano, chopped

3 TBPS fresh Italian Parsley

1 small lemon, juiced and zested

Salt and Ground Pepper to taste

Directions:

  1. Add all the diced and sliced veggies and olives to a large bowl.
  2. Whisk the olive oil, vinegar, juice from the lemon, lemon zest, fresh oregano, parsley, salt and pepper to in another bowl until thoroughly combined.
  3. Add the liquid to the veggies and olives and mix well.
  4. Top the salad with the feta cubes and serve.

Note: This can be made up to up to 4 hours ahead and refrigerated until ready to serve!

Enjoy! Jill XOXO

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Categories #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Gluten Free, #Main Dish, #Vegan, Gluten Free, Greek Salad, Keto, Low Carbohydrate, Mediterranean Salad, Recipe for a Crowd, Salad, Vegan, Vegetables, Vegetarian

Vanilla Bean Cupcakes (Vegan)

April 7, 2021 //
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Veganism is a type of Vegetarian diet that excludes meat, eggs, dairy products and other animal derived ingredients. Two of my family members are Vegan. One is actually allergic to dairy products and one through choice.

This has given me the opportunity to find recipe alternatives to suite their diets. Recently, I found that 1/4 cup of Club Soda can be a substitute for 1 egg in a recipe. Or, 1/4 cup fruit puree (such as applesauce, mashed banana or even avocado) per egg can be used.

I must admit I too was skeptical when I first found these dairy-free ingredient suggestions for a Vegan wedding cake and cupcakes. To my surprise, I could not tell and either could anyone else. The cake and cupcakes were moist and delicious. I even used them in my Easter Peep cupcakes (pictured above) since I wanted to make sure everyone in the family could have their cupcake and eat it too!

Vanilla Bean Cupcakes (Vegan)

Ingredients:

2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup canola or vegetable oil

1 cup granulated sugar

1/2 cup club soda (this is replacing 2 egg whites)

1/2 cup non-dairy milk such Silk Soymilk as Open Nature Vanilla Almond Milk

2 tsp pure vanilla extract

Seeds scraped from 1/2 vanilla bean or 1 tsp vanilla paste

Directions:

  1. Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
  3. In another large bowl, add the oil and sugar. Whisk together until combined (it’ll be a grainy texture). Add in the club soda and mix well. Next, add the almond milk and vanilla and combine thoroughly. Scrape the seeds from the vanilla bean into the batter and mix.
  4. Slowly add the dry ingredients into the wet batter until there a no lumps and it is smooth.
  5. Divide the batter among the 12 cupcake liners, filling each about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before frosting.

Dairy-Free Vanilla Frosting

Ingredients:

1/3 cup vegetable shortening such as Crisco

1/8 tsp salt

2 cups powdered sugar

2 to 3 TBSP soy or almond milk

1/4 tsp vanilla extract (you can even add some of the vanilla bean seeds)

Directions:

  1. In a medium mixing bowl, cream together the shortening and salt with an electric mixer.
  2. Add the powdered sugar, vanilla extract and almond milk. Whip on high until frosting is smooth and creamy.
  3. If the frosting is too stiff, gradually add more milk sparingly 1 tsp at a time.
  4. Once the frosting is the desired consistency, put it in a piping bag with decorative tip to frost the dairy-free cupcakes. Pipe onto the cupcakes in a circular motion. Decorate as you wish using sprinkles or spray coloring before the frosting hardens.

Note: You can also add food coloring into the frosting as desired.

Enjoy! XOXO Jill

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Categories #Entertaining, #Recipe, Cupcakes, Dessert, Desserts, Easter Recipes, Holiday Baking, Vegan, Vegetarian

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

March 3, 2021 //
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These mini stuffed peppers are an easy yet flavor-packed appetizer for any party! My spouse and I went to a bocce ball (outdoor, socially-distanced) get-together and I wanted to bring something we could actually eat since we are watching our carbohydrates. These colorful, fiesta peppers filled with cream cheese, seasonings and herbs were perfect.

The good news for some is that these peppers are not spicy since they are a hybrid of sweet peppers. They are small in size and range in color with a crisp skin. They are loaded with vitamin A, C and lots of fiber. They can be stuffed with many other options such as sausage, rice or cut-up and added to any dish for texture and color. You can use these in Vegan, Vegetarian or Low Carb recipes.

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

Ingredients:

12-18 Sweet Mini Peppers, halved and seeded

8 ounces cream cheese, softened (you can substitute this with Vegan cream cheese)

8 ounces shredded sharp cheddar cheese such as Tillamook (you can substitute this with Vegan cheddar)

1 TBSP fresh lime juice

1 TBSP fresh cilantro or stir-in cilantro paste such as Gourmet Garden

1/2 tsp garlic pepper and 1/2 salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Wash and slice the mini peppers in half, lengthwise. Use a spoon to scoop out the seeds and membranes (I use a grapefruit spoon)
  3. 3. In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, garlic salt and pepper. Mix thoroughly.
  4. Spoon or use a piping bag to fill each pepper.
  5. Grease or spray a baking sheet or pan. Place each pepper in the dish and bake for 20 minutes until the cheese melts and turns slightly brown on top.
  6. Serve warm.

Note: Cilantro is one of those herbs that some people do not like. If you prefer, you can substitute the cilantro with fresh Italian parsley, rosemary or any other herb you want. Trust me, it’ll still be good!

Enjoy! XOXO Jill

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Categories #Entertaining, Appetizer, Cheese, Easy Appetizer Recipe, Hors-d'oeuvres, Keto, Low Carbohydrate, Vegan, Vegetarian

Homemade Mac and Cheese (Vegetarian)

February 15, 2021 //
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Mac and Cheese is a comfort food that both children and adults enjoy and there are so many variations to make! Earlier this year, I posted my Lobster Mac and Cheese recipe that I learned to make while living in New England. Today, I’m posting a recipe for a basic homemade Mac and Cheese that our kids request often. It is super easy and loaded with Gruyere, that is a Swiss or Alpine-type cheese making it both sweet and slightly salty, and Cheddar that gives it a sharp, tangy flavor. Topping the macaroni with the Ritz Cracker crumble puts this recipe over the top making it a family favorite.

Homemade Mac & Cheese (Vegetarian)

Ingredients:

1 pound elbow macaroni or cavatappi pasta (which means corkscrew in Italian)

1 quart milk

1 stick unsalted butter, divided plus 1/4 cup melted butter

1/2 cup flour

4 cups Gruyere cheese, grated

2 cups extra-sharp Cheddar cheese, grated

1/2 tsp ground black pepper

1/2 tsp nutmeg

3/4 cups Ritz Crackers, about 17-18 crackers crumbled

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a large pot of boiling salt water, add a drizzle of oil. Add the macaroni and cook according to the directions on the package, usually 7-8 minutes. Drain well. Set aside.
  3. In a small saucepan, heat the milk on medium to low heat until hot but not boiled.
  4. In a large saucepan over medium to low heat, melt 6 TBSP butter. Add the flour. Cook for 3 minutes, stirring with a whisk. While whisking, add the hot milk and cook for 3-4 minutes until thickened and smooth. Turn off the heat, add the Gruyere and Cheddar cheeses, 1 tsp salt, pepper and nutmeg. Combine thoroughly. Add the cooked macaroni and stir well.
  5. Pour the macaroni mixture into a 3-quart baking dish.
  6. Melt the remaining 1/4 cup butter and combine thoroughly with the crushed Ritz Crackers. (I place the crackers in a plastic bag and use a rolling pin to crush them beforehand.). Sprinkle the cracker mixture over the macaroni. Bake for 30 to 35 minutes, until the cheese is bubbling and the top of the macaroni is browned.

I served this with Oven-Baked Baby Back Ribs and Corn Muffins for a true Southern dinner that everyone thoroughly enjoyed!

Enjoy! XOXO Jill

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Categories #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Comfort Food, Football Food, Mac n Cheese, Recipe for a Crowd, Southern Dinner, Sunday Dinner, Vegetarian

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage (Vegetarian / Vegan /Gluten-Free/Keto)

January 26, 2021 //
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This Tuscan Kale and Vegetable Soup is a colorful masterpiece of flavor and healthy, farm-fresh ingredients. The vegetable choices and selections for this soup are endless. I used Tuscan kale, summer squash, carrots, green beans, mushrooms, tomatoes and Italian sausage with a dash of flavorful fresh herbs.

This can be a delicious low carb (Keto) meal. Or, if you leave out the Italian sausage it can easily be Vegetarian or if you use a meatless sausage option a scrumptious Vegan dish.

I was even successful in having our kids try and like it!

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage

Ingredients:

3 TBSP olive oil

1 small onion, chopped

4 garlic cloves, minced

12 ounce package Italian Style Sausage Links such as aidells, chopped or sliced into bite-size pieces (this can be omitted for a Vegetarian recipe or you can use a meatless sausage such as Beyond Meat/Beyond Sausage for Vegan)

1 yellow summer squash, chopped

1/2 cup carrots, chopped

1/2 cup mushrooms, chopped

12 green beans, cut in thirds

14.5 ounces Diced Italian Recipe Tomatoes such as S&W (for this recipe I only used half the can or 7 ounces to lower the sugar content)

6 cups vegetable broth (some extra to add if needed)

Fresh thyme and rosemary, chopped making about 2 TBSP

Salt and ground pepper to taste

2 cups Tuscan kale, chopped

Parmesan cheese to sprinkle on the soup

Handful of parsley, chopped to add as garnish

Directions:

  1. In a large soup pot or Dutch oven, heat the olive oil and then add the onion. Cook about 3-4 minutes. Then, add the garlic and cook another minute.
  2. Add the chopped Italian sausage and cook until slightly browned about 4 to 5 minutes (eliminate this step for a Vegetarian or use the meatless substitute for a Vegan twist).
  3. Next, add the chopped vegetables — squash, carrots, mushrooms and green beans — into the pot, stirring and cooking another 6-7 minutes until the vegetables begin to soften.
  4. Add the tomatoes and cook an additional 2 minutes. Then, pour in the vegetable broth and bring to a boil.
  5. Reduce the heat to a low simmer. Add in the fresh seasonings, stirring to combine.
  6. Add the Tuscan kale stirring to combine. Then, cover the pot with the lid for about 10 to 12 minutes. This will allow the kale to wilt on low temperature.
  7. Season with salt and ground pepper to taste. You can add more broth (heated in the microwave) if needed since some of the liquid will evaporate during the cooking process. Some people like less broth; I like more.
  8. Serve in bowls topped with Parmesan cheese and a garnish of parsley.

Note: You can add 1/4 cup of heavy cream to the soup mixture when you add the kale. This will make the base slightly creamy and extra delicious. My step-daughter boiled rigatoni noodles and added it for a creative addition.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Main Dish, #One Pot Dinner, #Vegan, Italian, Keto, Soup, Tuscan Kale Vegetable Soup, Vegetables, Vegetarian

Baby Gems with Squash Blossoms, Cucumber, Yellow Tomatoes and Buttermilk Dressing (Vegetarian / Keto)

January 18, 2021 //
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Salads do not need to be boring! In fact, they can not only be healthy but delicious, colorful and an introduction to some new seasonal vegetables or fruits. Salads can be an accompaniment to a full dinner or it can be the main course. There are many different types of salads making the choices endless. My kids favorite is Caesar Salad with my homemade croutons. Mine is Caprese Salad with fresh Mozzarella or anything with spinach or kale and my spouse enjoys a Wedge with Blue Cheese.

Baby Gems with Squash Blossoms, Cucumber, Yellow Tomatoes and Buttermilk Dressing

Ingredients:

1 bag of Baby Gems or 1 or 2 heads of Butter Leaf Lettuce, washed and drained

2 cups small squash blossoms, stems removed, divided

6 ounces pancetta or 3 slices bacon, fried (this can be omitted for a Vegetarian recipe)

1/4 cup sunflower seeds (or more depending on your preference)

1 cucumber, halved and then sliced

1 pint of yellow cherry tomatoes or assorted (tomatoes should be left out for a Keto recipe)

Edible flowers (these can be hard to find and optional)

Buttermilk Dressing:

2 garlic cloves, smashed

Salt and ground pepper, to taste

3 TBSP mayonnaise

3 TBSP sour cream

1 TBSP white wine vinegar

1/2 cup buttermilk (use 2% Sugar Greek Yogurt as a substitute for Keto)

Directions:

  1. Make the salad dressing. Smash the garlic and add a pinch of salt. Then, mash it into a paste. In a bowl (or glass jar), whisk together the garlic with the remaining ingredients until completely smooth. Season with salt and ground pepper. Set aside.
  2. If using the pancetta or bacon, add it to a saucepan and cook until crisp. You’ll want to break up the bacon into small bite sizes. Reserve the fat (do not drain).
  3. Chop or tear the lettuce into bite size pieces and add to the bottom of a large salad bowl.
  4. Slice the cucumber and cut the cherry tomatoes in half. Scatter over the lettuce.
  5. Next, the pancetta or bacon (in it’s fat) can be spread over the salad items.
  6. Drizzle the buttermilk dressing on top. Then, add the squash blossoms and sunflower seeds. The edible flowers will be the last item added.

This recipe will serve 4 to 6. It can be a side salad or complete dinner if you add grilled chicken or steak on top.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Vegan, Keto, Salad, Vegetarian

Stuffed Zucchini (Vegetarian, Vegan, Gluten Free or Keto)

January 10, 2021 //
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Zucchini is an incredibly versatile fruit that masquerades as a vegetable. It’s a popular side dish or ingredient in my favorite bread. This Stuffed Zucchini recipe was an easy Keto dinner that can also be turned into a Vegetarian or Vegan dish with a few adjustments (noted in the ingredient section below). There was a lot of flavor packed into this low carbohydrate meal. It was satisfying, healthy and kid approved!

Stuffed Zucchini (Vegetarian, Vegan, Gluten Free or Keto)

Ingredients:

4 medium zucchini, halved lengthwise

1/4 tsp Italian Seasoning

Salt and ground pepper to taste

1 pound Italian sausage (casings removed) or lean ground beef or ground turkey (your preference — you can also leave this ingredient out for a Vegetarian or Vegan recipe)

1/2 onion, finely diced

2 celery stalks, finely diced

1 carrot, finely diced

1 14.5 ounce can diced tomatoes such as Muir Glen, S&W, Cento or Signature (these should be left out if you’re doing Keto because tomatoes are high in sugar content)

3 garlic cloves, minced

2 cups homemade marinara or store bought such as Barilla, Prego, Cento or Classico

1 cup shredded mozzarella cheese or Violife Vegan Mozzarella Shreds

1 TBSP chopped Italian or curly leaf parsley

Cooking spray such as Pam Original Canola or Olive Oil Spray

Directions:

  1. Preheat oven to 400 degrees F. Coat a large lasagna pan or baking dish with cooking spray.
  2. Cut the zucchini in half lengthwise and trim off the stem ends. Use a spoon (I use my grapefruit spoon with ridges) to carefully scoop out the flesh of the zucchinis. Save the flesh that you scooped out.
  3. Season the zucchini with Italian seasoning, salt and pepper to taste. Arrange the zucchini in the baking dish.
  4. Heat the olive oil in a large sauté pan over medium heat. Add the sausage or other meat choice to the pan and cook 5-6 minutes breaking up the meat with a wooden spoon. (This step will be eliminated if you are making Vegetarian or Vegan.)
  5. Chop the remaining zucchini flesh that you scooped into small pieces. Then, add the onion, celery, carrots and remaining zucchini to the pan. Cook until the onion is translucent and vegetables tender about 6 minutes. Add the garlic and cook another minute. Drain the grease from the pan.
  6. Add the marina sauce into the pan and bring to a simmer about 5 minutes. Season the mixture with a dash of salt and pepper to taste.
  7. Spoon the mixture evenly into the prepared zucchini shells.
  8. Top the zucchini with the shredded cheese.
  9. Bake 25 minutes or until the zucchini is tender and the cheese is melted and golden.
  10. Sprinkle with the chopped parsley and serve immediately.

I added Garlic Sautéed Spinach as a side dish to round out this healthy dinner!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Stuffed Zucchini, #Vegan, Casserole, Gluten Free, Keto, Vegetarian, Violife

Chicken Fajitas With Grilled Peppers and Onions

January 5, 2021 //
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The New Year brings many resolutions for self-improvement and that often means losing weight. For our family, we are eliminating carbohydrates, sugar and packaged foods for 30 days (or longer if there isn’t a mutiny). Healthy eating is my goal and this “Taco Tuesday” alternative is a great option. You can swap out the chicken for skirt steak. You can even remove the chicken entirely for a Vegan or Vegetarian take on this simple dish. If you only eat the chicken and peppers like I did, you’ll have a great Keto dinner too.

Chicken Fajitas with Grilled Peppers and Onions

Serves 6

Ingredients for the Chicken:

2 pounds skinless, boneless chicken breasts (about 4 medium to large breasts)

3 TBSP canola or extra virgin olive oil

1 large onion, sliced lengthwise into 1/4″ strips

3 to 4 bell peppers (I use green, red and yellow peppers)

Salt and Ground Pepper to taste

Ingredients for the Marinade:

3 TBSP extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder

1 small can diced green chilies such as Ortega (you can use Mild, Medium or Hot depending on your preference)

Ingredients To Serve:

Tostada Shells, Flour Tortillas or Corn Tortillas your preference (traditional Fajitas are made with flour tortillas)

Salsa

Sliced Avocado

Sour Cream

Directions:

  1. Mix all the marinade ingredients together in a bowl. Set aside.
  2. Slice the onions and peppers lengthwise into 1/4″ strips. Set aside.
  3. Cut the chicken breasts in half horizontally. Sprinkle the chicken with salt and pepper.
  4. In a large Dutch oven or cast iron fry pan, add 2 TBSP olive oil. Sear the chicken on high heat undisturbed for 2 to 3 minutes. Turn and repeat on the other side for another 2 to 3 minutes. You can add extra time if they’re not cooked through. Remove from the pan onto a cutting board and cover with foil.
  5. In the same pan, add 1 TBSP olive oil. Cook the onions and peppers on high heat for 2 minutes undisturbed. Then, scrape the bottom of the pan and stir. Cook another 5 minutes until the onions are translucent. Add the marinade and turn the heat on low for about 7-10 minutes.
  6. Slice the chicken lengthwise in 1/4″ strips across the grain. Add to the pan with the peppers and stir to mix. I use tongs to incorporate. Once combined and the chicken is reheated (about 3 minutes) remove to a platter or bowl.
  7. Serve with warm tortillas and any sides that you choose such as cheese, salsa and guacamole. You can also add Cilantro Rice, Spanish Rice and/or Refried Beans.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Chicken Fajitas, Chicken Recipes, Keto, Mexican Food, Taco Tuesday Recipe, Vegetarian

Spinach Lasagna (Meatless)

December 17, 2020 //
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This is for my sister who is not a carnivore like me and asked for a Vegan lasagna recipe. I love a challenge and this prompted me to search several Vegan and Vegetarian recipes over the past few days. I wanted the perfect meatless lasagna that my family would eat. The recipe also needed to be simple. Although, it is Vegetarian, it’s not too far from my traditional meat sauce lasagna.

Greek yogurt or tofu is substituted for the egg that is traditionally used in the ricotta mixture. Spinach is used in place of the meat, which is an even better source of protein. This is a great lasagna and filling dinner for any Vegan or Vegetarian.

Here you go Heidi Lou!

Spinach Lasagna

Ingredients:

1 box no-bake lasagna noodles or fresh pasta sheets (my preference)

1 large onion, chopped

3 garlic cloves, minced

Salt and fresh ground pepper

1 tsp Italian Seasoning

2 packages frozen spinach, thawed and drained

3 cups ricotta cheese

1/4 cup Greek yogurt or silk tofu

1/2 cup Parmesan

3 cup mozzarella cheese

2 cups crushed tomatoes (such as San Marzano, Muir Glen or Cento) or jar of pasta sauce

fresh chopped parsley

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat add oil, onion and garlic. Sauté until the onions are translucent. Add the salt, pepper and Italian seasoning. Stir in the thawed and drained spinach until completely combined. Turn off heat.
  3. In a large bowl, stir together the ricotta, Greek yogurt or tofu (depending on which you use), Parmesan, handful of parsley, salt and pepper. Mix to combine. Set aside.
  4. You’re now ready to begin building the lasagna in a large baking dish or lasagna pan. Add a thin layer of the crushed tomatoes or pasta sauce to the bottom of the pan to cover. Top the sauce with a layer of the no-bake or fresh lasagna pasta overlapping if necessary. Next, add another scoop of the crushed tomatoes or pasta sauce over the noodles. Then, add about 1/4 cup of the spinach mixture and spread evenly. Add 6 dollops of the ricotta mixture over the spinach and spread. Sprinkle with an even layer of mozzarella cheese. Repeat these steps again, ending with the mozzarella and a sprinkle of Parmesan on the top.
  5. Cover with foil and bake 45 minutes, then remove the foil and bake another 15 minutes until the cheese is bubbly and the lasagna slightly browned.
  6. Let cool for 10 minutes before cutting in order for it to set. Garnish with the remaining parsley and serve.

Add a Caesar Salad and Garlic Bread to complete this very meatless dinner.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Casserole, Italian, Lasagna, Meatless Lasagna, Mozzarella, Pasta, Recipe for a Crowd, Spinach Lasagna, Vegetables, Vegetarian