Category: Meatless

Easy Peach Mustard

I’ve mentioned before that my husband is a huge peach fan. It isn’t exactly peach season just yet, but frozen peaches make it so we can enjoy them all throughout the year. Luckily, peach season is nearly here (June to September)!

I was contacted about a new cookbook I knew I needed to have in my collection: Just Peachy by Belinda Smith-Sullivan. This cookbook contains 70 peach-inspired recipes allowing home cooks to enjoy warm, summery peaches all year long!

Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, plus facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Did you know that peaches, known as “the fruit of calmness,” are said to reduce anxiety?

I love to use peaches in both savory and sweet recipes and am always interested in incorporating peaches into more dishes. There are a ton of recipes that caught my eye in this cookbook but I decided to make a super simple and versatile recipe in the book: Easy Peach Mustard.

Peach Mustard can be used as an addition to a cheese plate, a dip for pretzels, a spread on sandwiches, or as a sauce on meat. (In fact, I used some of the Peach Mustard to make another recipe in the cookbook – Herb-Crusted Peach Mustard Pork Tenderloin – YUM)

This recipe comes together really quickly, and can be stored in your fridge for up to two months (or, if canned, 12 months).

recipe from Just Peachy by Belinda Smith-Sullivan

Ingredients: (makes about 1 pint)

  • 2 very ripe peaches, peeled and chopped
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1/2 cup Dijon mustard
  • 1/2 cup whole grain mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom

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Oatmeal Chocolate Chip Lactation Cookies

Not going to lie. I never thought I’d post a recipe for lactation cookies on my blog. (And no, I haven’t hidden the pregnancy and birth of my first child from you. I made a batch of these cookies, or more correctly, the cookie dough, for my sister-in-law.) But, here I am sharing a recipe for Oatmeal Chocolate Chip Lactation Cookies.

So, why am I sharing these? Because they are GOOD. Like. Really good. Also, these are perfectly acceptable to have even when you’re not nursing. (What? I had to sample them before giving them as a gift!) But if you want other cookie options, I have plenty to choose from as well!

Oats, brewers yeast and wheat germ are ingredients that not only promote lactation, but have a bunch of other great benefits:

  • Brewer’s yeast helps maintain a proper digestive tract while also enhancing energy and strengthening the immune system. It’s also a source of protein, potassium, iron, zinc and magnesium.
  • Wheat germ is a good source of magnesium, zinc, potassium, folic acid, and vitamin E. It also can boost your immunity, reduce the risk of heart disease, and help maintain a healthy weight.
  • Oats are high in fiber and iron, protein and complex carbohydrates.

After that lesson, I think we all deserve a little treat!

Ingredients – makes about 2 dozen cookies (get all ingredients here):

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old fashioned rolled oats
  • 3/4 cup flour
  • 3 tablespoons brewers yeast
  • 1 1/2 tablespoons wheat germ
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (I like to use a mixture of milk and dark chocolate chips)

Continue reading Oatmeal Chocolate Chip Lactation Cookies

Eggplant Meatballs

The end of April can mean only one thing, Flavors on the Avenue is almost here! Held the last Sunday of every April, Flavors on the Avenue is one of my favorite annual events. The food festival is held on E Passyunk Ave from Broad St to Dickinson St this Sunday, April 28 from 11am to 5pm.

Over two dozen of the region’s best restaurants will fire up street food, small plates, and signature dishes along the Avenue, ranging on average from $3.00 to $6.00 and will be pay-as-you-go. Craft beef, wine, and seasonal sips will also be available, sold by select restaurants, plus a Founders Brewing Co. Tasting Tent. Restaurants participating include:

  • Barcelona Wine Bar
  • Bing Bing Dim Sum
  • Brigantessa
  • Cantina Los Caballitos
  • Chhaya Cafe
  • El Sarape Restaurant
  • Essen Bakery
  • Fond
  • Fuel
  • ITV Philly
  • Izumi
  • Le Virtù
  • Mamma Maria Ristorante
  • Manatawny Still Works
  • Noir Philadelphia
  • Paradiso Restaurant
  • Pistola’s Del Sur
  • Plenty Café
  • P’unk Burger
  • Redcrest Fried Chicken
  • Saté Kampar
  • Stogie Joe’s Tavern
  • The Bottle Shop
  • Teas n’ Mi
  • Tre Scalini
  • Vanilya Bakery

In addition to all of the yummy food options, look for live music and entertainment throughout the festival, plus bring the kids for free family fun activities in kid zones up and down the avenue.

Source: EPABID

Retail, family, and fashion shops along the avenue will also be participating; look for shopping, sidewalk sales, special events, workshops, and much more!

Source: EPABID

This is an event that I’ve been attending since it first began as Flavors of the Avenue, under a tent. In 2017, the event moved along the avenue itself and has become the largest event on E Passyunk.

Source: EPABID

To read some of my past posts highlighting this event, check out:

This year, I wanted to highlight one of the many vegetarian options that will be offered on Sunday: Eggplant Meatballs from Brigantessa! I attended a media event for Flavors this year and was struck with how many delicious meatless options will be offered this year.

Every Sunday is pasta night in my house, so we went for a meatless Sunday, substituting in these yummy Eggplant Meatballs for our usual Meatballs in Tomato Sauce.

Ingredients:

  • 1 large eggplant
  • 1/4 cup olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 6 garlic cloves, minced (or use a garlic press)
  • 2 (28 oz) cans tomato puree
  • 1 bay leaf
  • 4 tablespoons chopped basil, divided, plus more for serving
  • salt and pepper, to taste
  • 2.5 cups bread crumbs (I used Italian bread crumbs)
  • 2 large eggs
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup flour
  • 1 tablespoon cornstarch
  • crusty bread or pasta, for serving

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Overnight Chia Seed Breakfast Pudding Jars

My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.

Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam.

This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.

Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings

Ingredients:

  • 1 (32 oz) container Vanilla Greek Yogurt
  • 2 (14 oz) cans light coconut milk
  • 1 cup chia seeds
  • pinch of salt

Optional toppings:

  • granola
  • fresh fruit (I used blueberries and strawberries)
  • coconut flakes
  • sliced almonds

Continue reading Overnight Chia Seed Breakfast Pudding Jars

Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Note: This post is sponsored by Nasoya. All opinions are mine alone.

I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.

Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!

Source: Nasoya

The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.

This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.

Ingredients (serves 4):

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh lemongrass
  • 1 tablespoon chile garlic sauce
  • the juice of 2 limes

Toppings (optional):

  • peanuts, chopped
  • fried shallots
  • fresh cilantro, chopped

Continue reading Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Italian Fig Cookies (Cuccidati)

Tomorrow, March 19th, is the Feast of St. Joseph, an important feast day in Italy or more specifically, Sicily. St. Joseph is particularly important to Sicilians, because he is credited with preventing a famine in Sicily during the Middle Ages through prayer. Each year, a large feast is prepared in his honor. Desserts typically include Zeppoli and Italian Fig Cookies.

Italian Fig Cookies, or Cuccidati, also tend to show up around Christmastime, so they are more of a “celebratory” cookie than linked to any specific holiday.

I wasn’t ready to conquer Zeppoli just yet, so I thought I’d try Italian Fig Cookies! This recipe is based off a recipe from Epicurious.

Ingredients:

Cookies:

  • 1/2 cup honey
  • 6 tablespoons brandy
  • 4 teaspoons orange juice
  • 2 cups chopped dried figs
  • 3 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 6 tablespoons milk
  • the zest of 1 lemon
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup walnut pieces

Glaze:

  • 1 1/2 cups confectioners’ sugar, or as needed
  • 1/4 cup milk, or as needed
  • 1/2 teaspoon almond extract

Optional:

  • sprinkles, for decoration

Continue reading Italian Fig Cookies (Cuccidati)

Peanut Butter and Jelly Sandwich Cookies

I don’t eat many peanut butter and jelly sandwiches these days. But on the rare occasion that I make myself one, I’m in heaven. There are few combinations as good as sweet jelly and salty peanut butter! Which is why I’m so excited to share this recipe for Peanut Butter and Jelly Sandwich Cookies!

I have a recipe for peanut butter cookies passed down from my great grandmother that I make every Christmas. So when I had a recent craving for PBJ, I figured a cookie version of it would be a fantastic adaptation! The cookie recipe below is based off of my great grandmother’s original recipe but is adapted slightly (I’m pretty sure peanut butter chips didn’t exist when she made this recipe!) And if you’re looking for other yummy cookie recipes, you can find plenty here!

Ingredients:

  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar, firmly packed
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crunchy peanut butter
  • 2 eggs
  • 1 cup peanut butter chips
  • 2 (12 oz) jars jelly of your choice (I went with blackberry jelly. Feel free to use your favorite flavor)

Continue reading Peanut Butter and Jelly Sandwich Cookies

Sweet Potato Pancakes with Brown Butter Pecans

Note: I was sent a box of Krusteaz Buttermilk Protein Pancake & Flapjack Mix in order to write this post. Opinions are mine alone.

Happy National Pancake Day! Also known as Shrove Tuesday, coincides with Mardi Gras, the end of Carnevale, and the beginning of Lent. It’s a day to indulge, but you can indulge while still eating something nutritious!

To celebrate National Pancake Day, Krusteaz sent me a box of their new Buttermilk Protein Pancake & Flapjack Mix. This mix is packed with 15 grams of protein per serving! This pancake mix needs just water to become light and fluffy pancakes. For added protein, you can substitute in milk and add eggs to the mix as well!

I decided to up the nutrition of these pancakes with the addition of mashed sweet potato. Not only does it add a bit of sweetness to the pancakes, sweet potatoes are a great source of Vitamins A and C.

With all of the protein and vitamins in this recipe, a little bit of browned butter won’t hurt, right? 🙂 I topped these pancakes with a bit of browned butter chopped pecans and a drizzle of maple syrup to make these Sweet Potato Pancakes with Brown Butter Pecans.

Ingredients:

Continue reading Sweet Potato Pancakes with Brown Butter Pecans

Citrus Poppy Seed Pound Cake

My mom’s birthday was earlier this week and I wanted to make her a treat to celebrate. She might be citrus’ biggest fan, so I knew I had to incorporate a couple of citrus components into it. This Citrus Poppy Seed Pound Cake was the result!

This recipe is adapted from a NYTimes Cooking recipe.

Ingredients:

  • Butter, for greasing the loaf pan
  • 1 ¾ cup all-purpose flour, plus 1 tablespoon, divided 
  • the zest and juice of 1 orange, divided
  • the zest and juice of 1 lemon, divided 
  • 1 cup sugar
  • ½ cup buttermilk
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅔ cup extra-virgin olive oil
  • 1 ½ tablespoons poppy seeds
  • 1/2 teaspoon almond extract, or vanilla extract to make nut free
  • 1 cup confectioners’ sugar

Continue reading Citrus Poppy Seed Pound Cake

Lemony Broccoli Pasta

For whatever reason, I do not cook with broccoli. In fact, the last recipe I posted on my blog that included broccoli was in 2012!

I don’t exactly love broccoli, but I started feeling bad about my lack of broccoli in my cooking. So. Here’s a simple but delicious pasta recipe that comes together fast enough for busy weeknights!

This recipe is basically Pasta al Limone with broccoli thrown in. (I love pasta and lemons together. I’ve made Spinach Lemon Ricotta Pasta, Squash Ribbon Pasta with Lemon Herb Cream Sauce, Creamy Lemon Pasta with Vegetables, Linguine with Lemon Sauce, Spring Vegetable Penne with Lemon-Cream Sauce… are you sensing a theme here?)

Ingredients:

  • Salt and freshly ground black pepper
  • 1 head of broccoli, cut into florets
  • 16 ounces long pasta, like spaghetti or fettuccine
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • the zest and juice of 3 lemons
  • 4 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
  • 1/2 cup chopped fresh parsley

Kitchen Ingredients Used:

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Sumac Scented Eggplant and Chickpeas

Have you ever used ground sumac? Ground sumac is made from dried ground berries from the sumac bush, which is native to the Middle East. The flavor is similar to lemons, sour and tangy, but less tart than lemon juice.

I purchased ground sumac a while back patiently waiting for the “right” recipe to cross my path. After receiving eggplant in my most recent Hungry Harvest, I came across this recipe for Sumac Scented Eggplant and Chickpeas, which I knew I had to make!

I ended up cooking dried chickpeas in an electric pressure cooker, made my own pomegranate molasses, but using canned chickpeas and store bought pomegranate molasses works just as well. I adapted this recipe from New York Times Cooking.

Ingredients:

  • ½ cup olive oil, divided 
  • 2 pounds eggplant, cut into 1-inch cubes
  • Salt and pepper, to taste 
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ground sumac
  • 3 garlic cloves, minced
  • 3 tablespoons pomegranate molasses
  • 2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
  • 4 scallions, sliced, light green and white parts separated from dark green parts
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 2 cups cooked white rice, for serving
  • ½ cup Greek yogurt, for serving (omit for dairy free/vegan)
  • Toasted pita, for serving (omit for gluten free)

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African Peanut Stew

African Peanut Stew  (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.

My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.

Ingredients:

  • 1 tablespoon peanut oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeno, membranes and seeds removed, finely chopped
  • 1 teaspoon ground cumin
  • 4 tablespoons tomato paste
  • 1 medium sweet potato, peeled and cut into cubes
  • 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
  • 4 cups vegetable broth
  • 1 (13.5 oz can) light coconut milk
  • 1 teaspoon hot sauce, or to taste (I used sriracha)
  • 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
  • salt and pepper, to taste
  • 3 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • roasted peanuts, chopped, for garnish

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Pressure Cooker Black Bean Dip

I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.

This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!

Ingredients:

Seasoning blend:

  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Other ingredients:

  • 1 1/2 cups uncooked black beans, rinsed
  • 1 red onion, chopped and divided
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • seasoning blend (above), or 1 1/2 tablespoons taco seasoning
  • the zest and juice of 1 lime
  • 1/4 teaspoon hot sauce

For serving:

  • bell peppers, finely chopped (I used mini sweet peppers for more color)
  • reserved red onion, chopped
  • cilantro
  • pico de gallo
  • sour cream (omit to make dairy-free)
  • tortilla chips

Continue reading Pressure Cooker Black Bean Dip

Baked Cranberry Almond Brie Bites

I know that most of us are probably partied out. But it can never hurt to have some really great (and easy) party appetizer recipes on hand, like these Baked Cranberry Almond Brie Bites, right?

This recipe for Baked Cranberry Almond Brie Bites is a bite-sized version of baked brie wrapped in puff pastry; some versions of baked brie are stuffed with jam and nuts. This mini version uses mini phyllo cups stuffed with brie and cranberry sauce, then is topped with toasted almonds and fresh thyme. Mini phyllo cups (paid link) are typically available in the dessert frozen section of the supermarket.

Ingredients:

  • 1 teaspoon unsalted butter
  • 1 tablespoon sliced almonds
  • salt, to taste
  • 1 box mini phyllo shells (15 shells in each box)
  • 4-5 ounces brie
  • 1 tablespoon plus 1 teaspoon cranberry sauce
  • 1 tablespoon thyme leaves

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Pressure Cooker Spinach Artichoke Dip

My goodness, 2018 was a quick year. I cannot believe it’s the end of December! I wanted to post a recipe that would be welcome at any New Year’s Eve party, and with the help of a pressure cooker, can be made in no time with little effort!

This recipe for Pressure Cooker Spinach Artichoke Dip takes just 20 minutes to make – you dump most of the ingredients in (including the frozen spinach, no need to defrost!) and let it do its thing.

It can also easily be doubled to serve a large crowd; just make sure your multi-cooker is large enough to hold it all!

Ingredients (serves 8):

  • 1 (10 oz) box frozen chopped spinach
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (8 oz) block cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chicken or vegetable broth
  • 1 (8 oz) container parmesan cheese
  • 1 (8 oz) bag shredded low moisture mozzarella cheese
  • salt and pepper, to taste
  • crackers or toasted baguette rounds, for serving

Continue reading Pressure Cooker Spinach Artichoke Dip

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