Potato Skin Bruschetta

There is an Italian restaurant nearby that serves up some pretty awesome bruschetta.  A few things I've noticed about it:

• The tomatoes are peeled and of good quality (not mealy or freakishly red like those at Taco Bell- seriously, what's up with that?)
• They're not skimpy with the fresha pepper.
• They are skimpy with the fresh basil, and even if you ask for more they still won't bring much.  

With these notes in mind, I set out to create some bruschetta, but having no decent bread in the house (or even at our little town store) I decided to give it a bit of a twist.  Potato Skin Bruschetta.  And it was awesome.

When my Grandma was still around (and what I wouldn't give to have her back again) we shared a little secret.  After family meals were over she would take whatever potato skins were left on the plates and roast them up with a little garlic and a whole lot of butter.  There was often hardly any potato left on the skins.  Potatoless skins, you might call them.  They were awesome, too.  But you want a little potato left on these.  1/4" border will help them to keep their shape.  On to the recipe.

Potato Skin Bruschetta
Yield: 1 serving 

For the Bruschetta:
4 Roma Tomatoes
1-2 cloves garlic, crushed (I used 2)
4-6 basil leaves, julienned (you can guess how much I used)
1 tsp balsamic vinegar
1 tbsp olive oil
1/4 tsp fresh ground pepper
1/4 tsp salt

Other ingredients:
1 Russet Potato
2 tbsp Pinenuts
Garlic oil/ butter/ earth balance (your choice- I used garlic oil)

Preheat oven to 400F and bring a large pot of water to boil.  Pierce potato several times with a fork and roast for about an hour.  Meanwhile, remove stems from tomatoes and use a paring knife to cut an X across their bottoms.  Place in boiling water for 1 minute, then remove.  When they are cool enough to handle their skins should be easy to peel off.  Scoop out their seeds and membranes using a small spoon or your fingers, and chop.  Add to a bowl and mix with rest of bruschetta ingredients.  Place in the refrigerator until ready to use.  Briefly toast your pine nuts in a small frying pan with no oil, medium heat just until fragrant and set aside.  When potato is finished, remove from oven and let cool on wire rack for about 10 minutes, until cool enough to handle.  Increase oven temperature to 475.  Scoop out flesh from potato, leaving 1/4" border intact, reserve flesh for later use.  Brush both inside and outside with butter or oil of choice.  Place flesh side down and roast for 6 minutes, then turn over and roast another 6 minutes until edges are golden.  Top with chilled bruschetta and pine nuts and serve immediately.  

Fasolakia: Greek Stewed String Beans

Man, oh man, do I have a recipe for you!  But- I can't take credit for it.  It comes courtesy of Susan Tweeton's blog, "Please, DON'T Pass the Salt!"  I've been a fan of Susan's ever since I discovered her site.  It's full of low and no sodium recipes that could fool even the biggest of salt addicts (me.)  I'm pretty particular about green beans- I tend to like them best roasted or sauteed, but this recipe seemed to call out to me, and I'm so glad it did.  Best of all- my kids love it!  They're no stranger to vegetables and enjoy a pretty good variety, but up until today they were of the opinion that green beans are to be tossed, not eaten.  So thank you, Sue, for this awesome recipe.  My arm workout (mopping this merciless tile floor) will have to wait.

The only changes I made were to use tomato paste instead of sauce (I never seem to have any sauce on hand.)  Tomato paste is more concentrated than sauce is, so I halved the amount and added more vegetable stock to thin it out. (4 oz. tomato paste, 1 1/2 cups broth.)  I also added one chopped jalapeno (along with the onions while they were sauteeing) because it was dying a slow and painful death in the crisper.  I ate this plain, but I'm sure that it would be even better with crispy bread or over rice or noodles.  Sue also recommends sprinkling a little feta over it. The recipe below is the original, and here is the link to the original post.

Fasolakia
 (Greek Stewed String Beans)
By Susan Tweeton of "Please, DON'T Pass the Salt!"

A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles.

2 pounds string beans, fresh or frozen
2 onions, chopped
2 – 4 cloves garlic, minced
½ cup olive oil (I use about 1/4 cup now)
1 - 8 ounce can (no salt added) tomato sauce
¼ - ½ cup fresh parsley, chopped
1-2 teaspoons mint (or a combination of dried mint, oregano, & dill)
2 potatoes, peeled and cut in 1-2 inch chunks (any kind of potato will work)
2 carrots, sliced
1 cup water or low sodium broth (I used low sodium chicken broth)
2 teaspoons salt (I omitted)
Pepper to taste

In Dutch oven, sauté onion lightly in olive oil. Add tomato sauce, string beans, and remaining ingredients. Cover and simmer over medium heat for about 60 minutes or until all vegetables are tender. Check after 30 minutes; add more water or broth if necessary. Serve hot or room temperature.

Curry Pasta with Roasted Vegetables

I have a confession to make... 


I've been gravitating toward a vegan diet lately.  I don't know if this is just a phase, if it has something to do with how the planets are aligned, or if it's because I've been discovering some really awesome vegan blogs lately, but it's happening.  Might as well roll with it.  Moving on...

A few months ago I was thrust out of paradise and back into suburbia with dreams of pepper jelly dancing in my head. Thankfully, the vessel that transported me provided a little something something to make the experience easier.  No, not alcohol, although traveling with toddlers, I really could have used it.  No.  They dished out the most. amazing. airplane food I have ever had.  "Well, that's not saying much."  Let me rephrase- this food was 'thirds' good, and I'm not talking airline portions.  And J2 would not keep his greedy little hands out of it!  If ever I have wanted my child to eat cake instead of pasta with veggies it was then.  The flight attendant made her way to the aisle next to mine.  "Ham sandwich or curry pasta," she asked.  "Curry pasta?" chuckled a female passenger, as if this was the most hilarious and disgusting thing she'd ever been presented with.  "No, I'll take the sandwich."  I looked over at the teenage boy in front of her, hastily slurping his pasta up, saying, "Mmmm... Mmmm!"  Wise beyond his years. Here is my vegan version of what that poor woman missed out on. 

Curry Pasta with Roasted Vegetables

1 red bell pepper, seeded and sliced
1 small yellow onion, roughly chopped
1/2 head of cauliflower, broken into medium florets
1 crown of broccoli (about 1 1/2 cups) medium florets
drizzle of olive oil
light sprinkling of salt and pepper
1 lb pasta of choice
Curry Olive Oil Bechamel (recipe below)

Preheat oven to 400F.   Drizzle vegetables with just a touch of olive oil and sprinkle lightly with salt and pepper.   Meanwhile, prepare sauce.  Bring large pot of water to boil and cook pasta according to instructions on package.  Gently toss roasted veggies and pasta with sauce.

Curry Olive Oil Bechamel
1/4 cup olive oil (coconut oil would be even better, but not as wallet friendly)
1/4 cup flour
1 can (13.5 oz) full fat coconut milk
2 cups good vegetable stock (really, it will make or break this dish- highly recommend making your own- easy and so good
3-4 cloves garlic, crushed
1 tsp fresh ginger, peeled and finely grated (a lemon zester works well for this)
2 1/2 tsp curry powder 
a dash or two of sriracha
salt and pepper to taste

Add olive oil to large saucepan and bring to medium heat.  Use a miniature whisk to stir in flour and heat for about 5 minutes, stirring continuously.  Increase heat to medium high and slowly whisk in coconut milk and vegetable stock.  Keep whisking until mixture begins to bubble and add all ingredients except for salt and pepper, then reduce heat to medium low and simmer, stirring often, about 10-15 minutes until sauce is thick and no gritty flour taste remains.  Finally, season to taste with salt and pepper.

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.)