Ingredients:
1 pound zucchini, grated or shredded
1 teaspoon salt
1/4 cup plus one heaping tablespoon all-purpose flour
1/4 cup heaping cup grated Parmesan cheese
2 large eggs, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons your favorite high heat oil, such as canola
Top with Greek yogurt or just about anything else like scallions or Calabrian chiles Read More
Join writer and editor Rosemary Gretton as she prepares this comforting Vegan soup.
Ingredients:
1 head cauliflower, rinsed and cut into florets (remove any leaves and base)
2 medium potatoes, peeled and chopped into large cubes
1/4 tsp. ground nutmeg
1/2 teaspoon ground black pepper
1 head garlic
3 tablespoons olive oil
1 white onion, finely chopped
4 cups vegetable stock (or 4 cups water and 1 package/cube vegetable bouillon)
1 to 2 teaspoons chopped fresh or dried thyme
2 tablespoons chopped fresh or dried chives
2 tablespoons champagne vinegar (or white wine vinegar or apple cider vinegar
Read More
Ingredients:
1 medium head cauliflower
1/2 cup Romano cheese, grated
1/2 cup fine plain unseasoned bread crumbs
1/4 t ground black pepper
1/4 t dried Mediterranean oregano
2 t garlic granules or powder
3 T olive oil, divided use Read More
Ingredients:
nutrition facts for 12 servings
4 medium red potatoes, chopped, skins left on
1 small head cauliflower, chopped
1/2 medium sweet onion, chopped
2 t garlic powder
1/4 t ground white pepper
1/4 t ground turmeric
Salt to taste
4 cups vegetable or “chicken” stock
3 oz arugula
1 cup sharp white cheddar, grated
2 T flour Read More
Ingredients:
1 T soy sauce, low sodium
1 T Chinese rice wine
1/4 t sesame oil
1 t cornstarch
1 pound chicken breasts, boneless, skinless, cut into 1 inch chunks
2 T peanut oil
4 garlic cloves, minced
1 yellow onion, sliced into 1 inch pieces
1 large green bell pepper, sliced into 1 inch pieces
8 oz baby or regular bok choy, sliced on diagonal
8 oz sliced water chestnuts
1/4 cup soy sauce, low sodium
2 T Chinese rice wine
2 T oyster sauce
2 t sesame oil
2 t sweet chili sauce
2 t cornstarch
1 cup roasted cashews Read More
Ingredients:
1 small head of orange cauliflower, rinsed and cut into florets
1 small head of either green or purple cauliflower, rinsed and cut into florets
1 t granulated garlic
1/4 t dried rosemary
1/4 t ground white pepper
1 twist from a salt grinder
3 T Oil
Optional topping: 1/3 cup Parmesan Read More
potatoes from Wikimedia Commons
Don’t pass on the potatoes because you are not quite sure if they are healthy or how to bake them. A mindfully confident home cook should be wise in the way of the spud.
Select the perfect potato!
Russets are usually used for baking because their flesh is more agreeable to the process and the skin will hold up when split in half to be slathered with whatever bit of deliciousness you want to add. Sweet potatoes make a delightful change from the ordinary spud. Buying and baking either kind is easy. Read More
Ingredients:
3 T olive oil
4 cloves garlic, minced
1 t dried basil
1/8 t ground black pepper
1/4 t turmeric
2 twists of kosher salt
1 medium globe eggplant, cubed
1 zucchini, sliced
1/2 sweet onion, sliced
2 banana peppers, deseeded, deveined, and cut into 1inch strips
1 bell pepper, deseeded, deveined, and cut into 1 inch strips
8 oz small cremini mushrooms, rinsed, dried, and thickly sliced
2 large tomatoes, chopped, about 1 1/2 cups
2 T parsley, roughly chopped
1 t lemon juice Read More
Ingredients:
2 cups (3/4 pound) fresh broccolini, sliced into 1 1/2 – 2 inch lengths
2 cups (3/4 pound) carrots, peeled and thinly sliced
3 T butter
2 shallots, chopped
6 medium garlic cloves, chopped
3 T flour
1/4 t white pepper
2 cups 2% milk
1 T chicken base
6-8 oz (2%) Plain Greek Yogurt
1/2 cup grated Parmesan
2 green onions, sliced
Optional: a little salt Read More
Ingredients:
3 cups leeks
2 cups russet potatoes
4 cups water
2 t salt
2 T butter
1/4 cup watercress, chopped
Garnish: top each bowl with a tiny pat of butter Read More
Mindful Palate 