Tag: Vegetarian

No Bake Chocolate Eclair Cake

It’s that time of year where there are plenty of barbecues and outdoor gatherings again. Whenever our friends host, I never want to come empty handed so I like to have a bunch of dessert recipes on hand, especially no bake dessert recipes!

No Bake Chocolate Eclair Cake

This No Bake Chocolate Eclair Cake is perfect for summer meet ups – you don’t have to turn on your oven and overheat your own home, and it can be made ahead and served chilled or at room temperature.

The cake is super simple to make. It is layers of graham crackers, whipped cream pudding, and chocolate frosting, mimicking the flavors of a chocolate eclair. If you don’t want to make your own frosting, you can also buy store bought and just use that.

Ingredients:

  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 (16 oz box) plus 2 tablespoons confectioners’ sugar, divided
  • 2 (3.4 oz) boxes instant vanilla pudding mix
  • 3 cups whole milk, divided
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon coffee extract
  • 1 (14.4 oz) box graham crackers

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Leek and Potato Soup

I know it is quite late in the season for a soup recipe, but I made this Leek and Potato Soup recently and just had to share it. This is a fairly traditional Irish Leek and Potato Soup, but the simplicity means you can really make it your own with some tweaks if you wanted.

Leeks are in season late winter to early summer, so this soup is great for those slightly cooler days, or when you’re looking for something simple to make that is ultimate comfort food.

This recipe uses under 10 ingredients and can be made in under 30 minutes!

Ingredients:

  • 4 tablespoons salted butter
  • 1 yellow onion, chopped
  • 3-4 leeks (depending on their size), sliced
  • 1 pound Yukon gold potatoes, peeled and cut into cubes
  • 3 1/2 cups vegetable stock
  • 1 bay leaf
  • 1/2 cup heavy cream
  • salt and pepper, to taste
  • fresh chives, for garnish

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Banana Walnut Bread

I recently came home after a weekend trip to some of the saddest looking bananas I’ve seen in a long time. Which means I spent my Monday making this super delicious Banana Walnut Bread!

This recipe largely uses typical pantry items, so the next time you find yourself with overripe bananas, there is a good chance you will already have everything on hand to make this banana bread — if you don’t have any walnuts, you can substitute another nut or omit them completely.

If kept in a sealed container at room temperature, the bread will last for 4 days so it’s perfect for breakfast for most of the week!

If you want to store it longer, you can also freeze the bread by wrapping it completely in plastic wrap before adding to your freezer.

Ingredients:

  • 3 medium very ripe bananas
  • 1/3 cup unsalted butter, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup chopped walnuts

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Beet Kale and Goat Cheese Salad

Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!

Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.

 

Ingredients:

Salad (serves 4):

  • 4 medium-sized beets, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup walnut halves and pieces
  • 2 tablespoons pure maple syrup
  • salt, to taste
  • 4 cups baby kale
  • 1/2 cup microgreens
  • 4 oz goat cheese, crumbled (omit to make dairy-free/vegan)

Dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, pressed (paid link) or grated
  • salt and pepper, to taste
  • 1/4 cup olive oil

Continue reading Beet Kale and Goat Cheese Salad

Lemon Blueberry Drop Scones

Lemon and blueberry is such a solid combination. I’ll basically eat any baked good with those two flavors together, which might be why I already have shared a lemon blueberry pancake, cupcake, and icebox cake on here already! So when I saw a recipe for Lemon Blueberry Drop Scones on Taste of Home, I wanted to try them. I messed with the method of their recipe and adding a bit more lemony goodness through lemon extract because I really wanted that flavor to come through.

These are super easy and rustic looking scone recipe. The more misshapen they are, the better they look!

Ingredients:

Scones:

  • 1/4 cup butter, melted
  • 1 cup lemon flavored yogurt
  • 1 large egg, at room temperature
  • the zest of 1 lemon
  • 1 teaspoon lemon extract (paid link)
  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries

Glaze:

  • 1/2 cup powdered sugar
  • the juice of 1/2 a lemon

Continue reading Lemon Blueberry Drop Scones

Roasted Beets and Sweets

I recently bought a ridiculous number of beets. I honestly can’t even tell you what moved me to do so, but I was staring down a good dozen plus beets for a household of two.

We were able to use some up in this awesome recipe for Gemelli with Brown Butter Beet Sauce, and I used a lot up in a salad recipe I will post later, but I was still left with about half a dozen beets!

This recipe for Roasted Beets and Sweets is fairly straightforward, used up all my remaining beets, and works as a good Sunday afternoon recipe so you have an easy side ready for later in the week (or to eat immediately with Sunday dinner).

Ingredients (serves 6):

  • 6 beets, peeled and cut into bite sized pieces
  • 4 sweet potatoes, peeled and cut into bite sized pieces
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 1 teaspoon ground cinnamon, divided

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Coconut Lemon Poppy Seed Muffins

I have been trying to get back in the habit of making a few make-ahead meals on weekends to make weekdays a bit more manageable. While looking through old recipes, I came across a recipe I made nearly a decade ago for Coconut Lemon Poppy Seed Muffins. I decided to revisit the recipe, adding a bit more lemon flavor through the addition of lemon extract (paid link). These yummy little guys are the result!

Ingredients (makes 12 cupcake-sized muffins or 6 large muffins):

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons coconut oil, melted and allowed to cool slightly
  • 1/2 cup sugar
  • 2 eggs, at room temperature, or 1/2 cup unsweetened applesauce to make vegan
  • 1/2 teaspoon lemon extract
  • 1 cup whole milk, or coconut milk to make dairy free/vegan
  • the zest of 2 lemons
  • 2 tablespoons poppy seeds

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Caramel Apple Coffee Jam

I’m really in canning mode recently! I’m still a relative novice to canning, so I stick to sources I trust so I can preserve safely.

Freshpreserving.com is the ultimate source, so when I saw this recipe for Caramel Apple Coffee Jam, I knew I had to try it!

Using coffee in a jam intrigued me; I was interested to see what the flavor of this jam was like!

This is the first time I’ve worked with pectin in a recipe, which is basically a gelling agent that gives jams and jellies their texture. It is a starch found naturally in fruits and vegetables, so a lot of recipes for canning use a bit of acid to create the thickening needed. (I’ve also used chia seeds to create this texture in the past too.)

Ingredients (makes about 6 half pint jars):

  • 5 apples, peeled and diced (about 7.5 cups) – I used honeycrisp apples
  • 3 cups extra strong brewed coffee
  • 6 tablespoons pectin
  • 3/4 teaspoon ground allspice
  • 3 cups brown sugar, lightly packed

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Mushroom and Spinach Frittata

My husband is a big fan of breakfast, so every now and then, we like to have breakfast for dinner.

Frittata’s are particularly good for dinner – savory, filling, and can be served with day old bread, so I recently decided to make this Mushroom and Spinach Frittata for dinner!

This frittata is an easy Mushroom and Spinach version, but you can substitute in whatever vegetables you’d like.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 10 oz container pre-sliced mushrooms
  • salt and pepper, to taste
  • 4 garlic cloves, minced
  • 8oz baby spinach
  • 8 eggs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons milk

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Easy Fettuccine Alfredo

Fettuccine Alfredo is essentially glorified mac and cheese (or more accurately, mac and cheese is a less glamorous fettuccine alfredo). I had a craving for some fettuccine alfredo on one of the multiple snow days we just saw in Philadelphia, and luckily I had everything on hand to make this ultimate comfort food, so it’s about time I shared a recipe for easy fettuccine alfredo!

This recipe for easy fettuccine alfredo uses just 9 ingredients, including salt and pepper. It doesn’t exactly reheat well though, so it’s not the best make ahead meal, but I have a good feeling it will be polished off in no time!

Ingredients (serves 4):

  • 1 (16 oz) box fettuccine
  • salt, to taste
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced or pressed
  • 1 egg yolk
  • 1 1/2 cups heavy cream
  • 8 oz Parmigiano Reggiano, freshly grated
  • ground pepper, to taste
  • fresh parsley, chopped, for garnish

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Crunchy Noodle Salad

Note: I was sent coupons from Nasoya in order to write this post. Opinions are mine alone.

Despite working from home for nearly a year now, I feel like I have less time to cook! I have a feeling I’m not alone, so I wanted to share a healthy, quick, and comforting recipe for a yummy Crunchy Noodle Salad that you can get on the dinner table in ~40 minutes.

This Crunchy Noodle Salad is made with glass noodles, sugar snap peas, shredded carrots, bell peppers, and crispy tofu tossed in a yummy peanut dressing, and can be served at room temperature or cold, so it makes for a great dinner-plus-leftovers option.

Don’t let the whole vegetarian/vegan/gluten-free part of this recipe throw you, it will fill you up! I this recipe uses Nasoya’s Organic Super Firm Tofu that delivers 15g of protein per serving to keep you full. Nasoya’s Organic Super Firm Tofu is also pre-pressed and drained so it’s perfect for quick dinners. Plus Nasoya’s Organic Super Firm Tofu is non-GMO project verified, USDA organic, cholesterol free, gluten free, and made with no preservatives. Nasoya is widely available in most grocery stores; I stopped into my local Shop Rite (it’s also available locally in Philly at Walmart Supercenters, Giant and Giant Heirloom Markets, The Fresh Grocer, and Wegmans), plus you can use their store locator to find which local grocers near you carry it.

Ingredients (serves 4):

  • 6 oz glass noodles
  • 8 oz sugar snap peas
  • 1 package Nasoya Organic Super Firm Tofu, cubed
  • 3 tablespoons cornstarch
  • 1/2 cup carrots, shredded
  • 1 red bell peppers, thinly sliced
  • 2 scallions, sliced
  • 1/2 cup plus 1 tablespoon vegetable oil, divided
  • 2 tablespoons rice wine vinegar
  • 1/4 cup tamari (or low sodium soy sauce if you don’t need this recipe to be gluten-free)
  • 1 1/2 tablespoons toasted sesame oil
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup smooth peanut butter
  • 1 tablespoon roasted white sesame seeds, plus more for garnish

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Slow Cooker Creamed Corn

I’m all about making as many things as possible ahead of time to make actual dinners or events easier to manage. And Thanksgiving is certainly no different. Slow Cooker recipes, like this Slow Cooker Creamed Corn, are perfect for make ahead sides for Thanksgiving!

This recipe for Slow Cooker Creamed Corn is super easy and can be made a few days ahead of time if needed. But, because it’s in your slow cooker, it’s also easy to make the day of while not using precious stovetop and oven space!

Ingredients (serves 6-8):

  • 6 (10 oz bags) frozen corn kernels, thawed
  • 1 1/2 cups whole milk
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 (8 oz) block of cream cheese, cut into cubes
  • 1 cup (2 sticks) unsalted butter, cut into slices

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Coconut Curry Lentil Chickpea Bowls with Kale

I really love receiving cookbooks for review, especially when they are filled with recipes that are both intriguing and simple to make. Since I received a copy of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book for review, I have become obsessed with this recipe for Coconut Curry Lentil Chickpea Bowls with Kale.

It’s insanely easy to make, is filling, and is absolutely delicious!

I’ll admit, it isn’t the prettiest meal I’ve ever made, but the combination of ingredients makes for a crave worthy dish you’re sure to put in your rotation!

 

Ingredients:

  • 3/4 cup red lentils
  • 1 (15 oz) can diced tomatoes
  • 1 (13.5 oz) can unsweetened lite coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon peeled and grated fresh ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 4 cups chopped and deveined kale
  • 1 tablespoon lime juice

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Smoky Baba Ganoush

Smoky Baba Ganoush is one of those appetizers that basically any time I see it on a menu, I feel the need to order it. The eggplant-based appetizer, originating from Lebanon, uses grilled eggplant, tahini, olive oil, and lemon juice to make a smoky dip that is perfect for outdoor eating.

It’s also a great way to use up a bunch of eggplant if you happen to have a few on hand. There are a bunch of recipes out there for oven roasting the eggplant, but there really is no substitute for the flavor added to the dish by grilling.

Ingredients (serves 4 as an appetizer):

  • 2 pounds Italian eggplants (~2-4 eggplants, depending on size)
  • 3 garlic cloves, minced or pressed
  • the juice and zest from 1 lemon
  • 1/4 cup tahini
  • 1/3 cup olive oil, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground sumac (optional)
  • chopped parsley, for garnish
  • crackers, pita, bell peppers, carrot sticks, etc., for serving

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Slow Cooker Granola

I am a big fan of my slow cooker (I have 50+ slow cooker recipes on my blog); especially recipes I can set them and walk away (or leave my house) for 4 to 8 hours. But like a lot of people, I’ve been home quite a bit more, given the pandemic, so I decided to try to make a recipe that requires you to stay a bit closer to your slow cooker – Slow Cooker Granola.

My mother-in-law mentioned making granola in her slow cooker, and how great the results were, so I wanted to try to make my own version!

This recipe is very adaptable, you can substitute in any nut, oil, liquid sweetener, and dried fruit you prefer. This recipe also makes a good amount of granola, but if your house is anything like mine, it will be gone before you know it!

Ingredients:

  • Cooking spray
  • 5 cups old fashioned rolled oats (use gluten-free oats to ensure this is gluten-free)
  • 1 1/2 cups sliced almonds (or any nut you prefer; omit to make nut-free)
  • 1/3 cup unsweetened coconut flakes (optional)
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon each of
    • ground cinnamon
    • ground nutmeg
    • salt
  • 1/2 cup melted coconut oil
  • 1/2 cup agave (or maple syrup or honey if you prefer)
  • 1 tablespoon almond extract (or vanilla extract to make nut-free)
  • 1/2 cup raisins (or other dried fruit you prefer)

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