Southwestern Grilled Green Onion Salad

I love grilled green onions.  Oh, how I love grilled green onions.  When we have barbecues we make two bunches- one for the guests, one for myself.  Veggie burgers?  Psh.  I'll pass.  Give me some of these salty, sweet bad boys, some corn, and some garlic bread and I am one happy camper.  But sometimes it's too much trouble to fire up the grill, and this is where my new best friend comes in.

 Photo cropped because I have an ugly stove... and maybe because I'm a messy cook...

Ahhhh... a cast iron grill pan.  I've been dreaming of one of these for ages.  Look at the lovely grill marks- and the charring!  No, that's no mistake.  The charring is the best part!  Those little blackened ends are smoky barbecue-y goodness.  So anyways, I think  we've pretty much established that I love these babies for who they are.  But I wanted others to love them, too, and not just as a steak topping.  So I created this salad, in which they play a starring role- and steal the show, as far as I'm concerned.  

I'm not afraid of salads.  I know of vegan and vegetarian blogs that practically apologize every time they post one.  Yes, there's a stigma that all we eat is salads- but when they're this good, why wouldn't we?


Southwestern Grilled Green Onion Salad
Yield: one big, filling serving

1 bunch green onions
1 cup grape tomatoes
1 cup cooked or canned (drained) corn
1 cup drained black beans
1 tbsp chopped cilantro
1 clove garlic, crushed
Juice of 1 lime
dash of sriracha
1 tbsp olive oil + more for cooking
 salt and pepper to taste 
1 avocado, chopped

Preheat oven to 400.  Place tomatoes in 9" baking dish and coat with olive oil and sprinkle with salt and pepper.  Roast for 25 minutes, stir, then start on your green onions (below) and cook tomatoes for another 20 minutes, stirring occasionally.
Green onions- Bring your grill pan to medium high heat.  Chop the root ends off of the green onions and massage just enough olive oil onto them to coat and make them shine.  Sprinkle salt and pepper- the same amount as you would for corn on the cob (I like them really well seasoned.)  Cook for about 8-10 minutes, turning halfway through.  Allow to cool enough to handle, then chop into 1 inch pieces.
Place green onions, corn, black beans, and cilantro in bowl.
Prepare dressing- Mix together garlic, lime juice, sriracha, and olive oil.  Add salt and pepper to taste.  Pour over veggies, toss, then taste again to see if more salt and pepper are needed.  Very gently fold in avocado, so as not to smash it.  Enjoy!

Brown and Wild Rice with Quinoa Vegetable Stir Fry

It really is a wonder that I haven't yet done a post about broccoli- a vegetable that never lasts long in our household.  I am absolutely cuckoo for it.  Want to know what else I'm cuckoo for?  This stuff:

Although I never would have imagined I would be.  When my husband brought it home one day, stating that it looked like "one of those weird things you vegetarians like," I was sure I would hate it.  But it's wonderful, saves so much time, isn't too terribly expensive, and added a lovely rich flavor to this stir fry that even he loved.

Brown and Wild Rice with Quinoa Vegetable Stir Fry
Yield: 4 servings

1/2 - 1 cup salted cashews (I prefer a full cup- adds a nice nuttiness and texture)
2 cups broccoli, separated into florets
olive oil
1/4 cup vegetable broth
1/2 red bell pepper, chopped
1/4 green bell pepper, chopped
1/2 yellow onion, chopped
1 stalk celery, chopped
1 carrot, peeled and shredded
2 green onions, chopped (keep whites separated from dark green)
dash sriracha 
2 packages brown and wild rice with quinoa, cooked according to package
2 tbsp soy sauce
1 tsp toasted sesame oil
1/2 inch ginger, peeled and minced
2-3 cloves garlic, minced
salt and pepper to taste

Toast cashews in medium sized frying pan with no oil over medium heat for just a minute or two until fragrant.  Remove from pan and set aside.  Drizzle a little oil in pan, enough to coat, and add vegetable broth.  Bring to medium heat, then add broccoli and cover.  Cook, stirring occasionally, until tender- about 6-8 minutes, then set aside.
Meanwhile, drizzle a little oil in a large frying pan and bring to medium high heat.  Add peppers, onion, celery, and carrot, and whites of green onions.  Let cook about 5 minutes, then add garlic and ginger and cook until vegetables are tender and onions are translucent.  Add brown and wild rice with quinoa, sriracha, soy sauce, and sesame oil, and stir fry about 5 minutes, then gently fold in broccoli and cashews.  Add salt and pepper to taste, then reduce heat to low and cook for 4-5 minutes for flavors to marry.  Sprinkle raw green onions on top for garnish.

Easy, Pectin-free Strawberry Rhubarb Pepper Jelly and Glazed Rutabaga

I just returned from a beautiful vacation in Maui, an island that will now forever be connected to pepper jelly in my mind.  Yes, while the rest of my family was eating ham and cheese sandwiches, I was dumping globs of the stuff on a plate and happily picking it up with slices of crusty bread.  BTW, if per chance you go to Maui, you must visit this place.  Sure, I could have made myself a wonderful vegetarian sandwich, but I didn't want to.  I was in love.  I returned home and I knew I wanted to continue this love affair, but since I no longer have the luxury of eating it on a tropical island I decided to compensate by making this the best. darn. pepper jelly I have ever tasted. 

I can't get enough of this stuff, so don't let that itty bitty jar fool you- this makes about 2 cups worth.  About rutabaga- it's fabulous, and is the whole reason I started this veggie journey!  I was at the grocery store with my dad when he saw them and cringed.  I asked, "What's so bad about them?" and he couldn't answer because... he'd never had them before!  His father had once declared them awful and apparently my pops had taken his word for it.  But I wanted to see for myself, so I popped one in my cart and haven't looked back since.  My kids love it mixed in with their hash browns, but I prefer it roasted (I'm beginning to think this blog should have been named Vegetarian Loves Roasting :)  I can't really speak for rhubarb, as the flavors in this all play together and I haven't had it since I was a child.  But it's on my to try list for sure.  Anyways, let's get down to business, or should I say play- though the jelly takes a while, there's really not much work involved!


Strawberry Rhubarb Pepper Jelly
This recipe was adapted from Averie Cooks' Stovetop Pepper Jelly

nonstick spray
1 stalk rhubarb, chopped (no need to peel but def remove leaves- they're poisonous)
1/2 cup sweet onion (preferably maui :), chopped
3 jalapenos, seeded, ribs removed, chopped
1 red bell pepper, chopped
1 cup strawberries, chopped
2 cups sugar
1 cup cider vinegar

Spray a nonreactive  medium sized saucepan with nonstick spray and bring to medium high heat..  Add all ingredients except for strawberries and let cook until softened, about 6-8 minutes.  Add strawberries and cook for 2 more.  Add sugar and vinegar, bring to boil, then reduce heat to low and simmer uncovered until reduced by half, stirring occasionally (this usually takes me about an hour and a half.)  I used a toothpick to mark where the mixture began and checked every time I stirred, which was about 3 times during the process.  When it develops a syrupy consistency on your spoon you are generally good to go.  Pour into canning jar (careful- it's hot!) and place in warm cupboard overnight to set.  Then store it in your fridge for up to 3 weeks, or in your freezer for a year.

Glazed Rutabaga

2 rutabagas
1/4 cup olive oil
2 tsp salt
2 tsp sugar
1/4 cup Strawberry Rhubarb Pepper Jelly

Preheat oven to 400F.  Cut the peel off rutabagas and cut into 1/2 inch cubes.  Place in bowl and massage in olive oil, salt, and sugar.  Roast for 30-40 minutes on foil-lined baking sheet until tender, stirring every 15 minutes to reduce sticking.  Melt jelly in microwave and drizzle over rutabaga, stir, then return to oven for 2-3 minutes. 

Cauliflower Lentil Sloppy Joes with Coconut Slaw

When I saw The Food In My Beard's Cauliflower Taco post I knew I wanted in on that action.  Cauliflower as meat?  Love it.  I decided I would make cauliflower sloppy joes- weeks ago.  But these kids are a handful!  It seems I never have time to cook anymore, and when I do it needs to be something quick and tried and true.  As I continued to put this recipe off day after day, it grew- suddenly it wasn't just cauliflower sloppy joes, it was cauliflower lentil sloppy joes.  Carrots decided to hop into the mix, and celery the next day.  Then, when I finally found time to make this I had a mad craving for some coconut slaw.  And you should always, always listen to your gut.

Let's take a moment to go over what this dish has going for it.  First off- it's chock-full of nutrients.  It's got veggies galore- cauliflower, celery, bell pepper, carrots, cabbage, onions, garlic- and lentils, too.  It's slightly spicy, and because it's roasted the cauliflower imparts a wonderful caramelized nuttiness.  The warmth of this combined with the cool tanginess of the coconut slaw= a cornucopia of flavors that will make every one of your taste buds happy.

Cauliflower Lentil Sloppy Joes with Coconut SlawServes 4-6 (depending on how sloppy you're feeling)
Tip:  Prepare slaw before the Joes so it has time for the flavors to be fully absorbed


Coconut Slaw
1/8 cup full fat coconut milk
1/4 tbsp soy sauce
1/2 tbsp fresh squeezed lemon juice
1 clove garlic, crushed
1/2 package coleslaw mix


Whisk first 4 ingredients well, removing any lumps.  Stir in slaw and refrigerate.

Cauliflower Lentil Sloppy Joes
1 head cauliflower cut to small florets
about 4 tbsp olive oil, divided
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and finely chopped
2 stalks celery, chopped
1 tbsp taco seasoning
2 tbsp montreal steak seasoning
2 tbsp brown sugar
3 cloves garlic,minced
6 oz tomato paste
1 tbsp red wine vinegar
1/2 tbsp soy sauce
2 cups lentils (red or green,) cooked 

Chop the cauliflower into pea sized pieces.  Toss in a roasting dish with 2 tbsp olive oil and roast for 8-10 minutes, until golden brown.  Add remaining oil to large pot and sautee bell pepper, onion, carrot and celery until onion is translucent.  Add rest of ingredients listed except for lentils.  Combine well, then gently fold in roasted cauliflower crumbles and lentils.  Cover and simmer for 15 minutes.  Place on toasted buns and top with Coconut Slaw (above.)

Hidden Veggie Puttanesca

Hello!  Notice anything new?  I'll give you a hint- look to your right.  Yes!  I've been awarded "top health blogger" status at Wellsphere.com!  I can't tell you how thrilled I am to be receiving recognition for this humble little blog.  Shall we celebrate?  I don't know about you, but when I hear "celebrate" I think one thing- carbs!  How about a nice big plate of pasta puttanesca? 

And what the hey, since this is a blog about vegetables after all, let's load it up with veggies- ones I promise you will hardly even notice.  Now, we all know the story of puttanesca, don't we?  That the "ladies of the night" would leave it out in windows to attract gentleman callers?  Well, this vegefied version had 3, count 'em, 3 handsome men gathered around my kitchen table in no time.  That's the power of puttanesca.

Hidden Veggie Puttanesca

1 lb angel hair or spaghetti noodles
2 tbsp olive oil
2 medium carrots, grated
1 medium onion, chopped
3 cups baby spinach, chopped
3/4 tsp red pepper flakes
1 tsp italian seasoning
5 tbsp capers
1 1/2 cups oil cured olives, pitted and chopped (can substitute kalamata)
8-10 cloves garlic, minced
24 oz tomato paste
1 1/2 cups water
1 tsp kelp granules (optional, but gives it an oceany flavor similar to anchovies)
1 tsp salt
1/2 tsp pepper
Fresh grated parmesan, for serving

In a medium saucepan, bring oil to medium high heat and add onion and carrots.  Sautee until onions are translucent, about 6-8 minutes.  Add spinach, red pepper flakes, italian seasoning, capers, olives, and garlic, and cook for 30 seconds.  Then add rest of ingredients and reduce heat to low, cover and simmer for 15-20 minutes.  Bring large pot of salted water to boil and cook pasta according to instructions on package.  Drain (but don't rinse!  Never rinse- you want all of that lovely starchiness) and gently work sauce into pasta.  Spoon into bowls or onto plates
 and sprinkle with parmesan. 

Caribbean Jerk Jicama Slaw with Roasted Edamame and Avocado

I've been feeling a little "blah" lately.  I think a lot of that has to do with the fact that I've finally quit drinking coffee- or should I say I'm in the process of quitting it.  One day at a time, right?  My reason for quitting didn't have so much to do with coffee as it did the Coffee Mate I can't seem to enjoy it without.  You see, I've always taken good care of my teeth, and I've always had relatively easy Dentist appointments.  But this last one was a doozy.  Scrape, scrape, pick, pick, "You know, you have severe erosion of enamel," scrape.  I didn't ever want to go through that again!  So I took a look at my diet, and the only thing that had changed since my last appointment was the addition of coffee and coffee mate- lots of it.  So white tea it is.  White tea is full of antioxidants, has a mild flavor so there is no need for sweeteners, and causes less staining than green tea.  It helps to have a substitute, but I've been having horrible headaches.  I'm not sure if it's because the tea has less caffeine, or because my body is craving the chemicals in coffee mate, but it's no fun!  So, once again, I turn to mother nature to heal me.  

Much better.  This salad, or slaw, or whatever you want to call it, did just the trick, and was amazing.  I didn't need this much healing, but once I tasted it I just couldn't stop myself.  It's loaded with healthy fats and vitamins, and oh, that dressing.  So, so good.  And so easy!  

Caribbean Jerk Jicama Slaw with Roasted Edamame and Avocado
Roasted Edamame
1/2 cup shelled edamame
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper

In a bowl, mix edamame with oil and seasonings.  Spread out on foil-lined baking sheet and roast at 400F for 20-25 minutes, shaking the pan a few times, until nicely browned.

Coconut Caribbean Jerk Dressing:
1/2 cup full fat coconut milk
2 tbsp soy sauce
2 tbsp rice vinegar
2 cloves garlic, minced
1- 1 1/2 tbsp caribbean jerk seasoning
1/4 tsp fresh grated ginger
1 tbsp sugar
pinch of salt
pinch of pepper

Whisk ingredients together.  


Salad:
1/2 cup shredded cabbage
1/4 cup shredded red cabbage
1/4 cup grated jicama
1/4 cup thinly sliced red onion
1/4 cup grated carrot
1/4 cup shredded red bell pepper
1/2 avocado, chopped 

Mix together all ingredients except for avocado (you don't want it to get mushy) and toss with dressing.  Top with avocado and roasted edamame. 

Round Table Gourmet Veg Copy Cat Recipe

There's been a lot of pizza making going on in the Wilson household this year.  For the first 6 months they were all soft and Digiorno-y- and that's about the biggest insult I can think of for a homemade pizza. I was being stubborn.  I'd heard that in order to make a good pizza crust you must use a pizza stone- I just didn't want to believe it.  And it's not that I didn't have one- I did.  But it was something new to me, and I don't do "new" well.  Finally, I broke down and pulled it out.  I must have researched how to use that thing for an hour straight, I was so scared!  But just like most things in life, this turned out to be much easier than expected, and I was able to create the pizza crust of my dreams.  Now it was time to face my next challenge: a pizza that can hold a candle to the Round Table Gourmet Veggie.

The secret to the Gourmet Veg lies in Round Table's creamy garlic sauce.   I tried making this with store bought garlic alfredo sauce, but that was a huge letdown  (probably because store bought sauce never tastes good anyways.)  I tried making it with ranch dressing, as some people on the internet had suggested, but that was a flop as well.  But this?  This- is magic.

I did without the zucchini and mushrooms, because this is how I always order it.  I may have made peace with mushrooms and be on speaking terms with zucchini, but I still don't necessarily want them on my pizza.  But of course, if it tickles your fancy, pile them on. 
I used Jay's Pizza Crust recipe, which is amazing, but yields an extra large pizza.  My stone is medium-sized so I cut the dough in half and stored the rest in the freezer or fridge.  But you can use any dough you feel comfortable with. 



Round Table Gourmet Veggie Copy Cat Recipe


Creamy Garlic Sauce:
1 tbsp butter
1 tbsp flour
3/4 cup milk, warmed in microwave until lightly bubbling
3 cloves garlic
1/4 tsp italian or pizza seasoning
pinch salt
pinch pepper
pinch nutmeg

In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes.  Add milk and bring to a boil. Add garlic, italian seasoning, salt, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.

 Toppings:
1/2 cup chopped baby spinach
1/4 cup shredded fontina
1/2 cup thinly sliced red onion
1/4 cup chopped marinated artichoke hearts
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1/4 cup shredded mozzarella
1/4 cup shredded cheddar
1/4 cup ground parmesan

Assembly:
Spread sauce evenly over entire pizza.  Add spinach, then top with fontina.  Add rest of  veggies, then top with mozzarella, cheddar, and lastly, parmesan.