Tag Archives: Vegan

Quick & Easy Overnight Pickled Cucumbers Recipe (for Chinese New Year or Anytime)

This quick and easy recipe was inspired by a Chinese Travel Website that described the traditional foods of various regions. I was delighted to see that pickled cucumbers were listed… because who in the world doesn’t love a good pickle? Quick pickling makes this a great side dish for any occasion because it can be prepped overnight, and everyone really needs a good last minute dish. Just change up the spices, acids, and sweetener to suit your taste or event theme. It’s perfect for a Chinese New Year Celebration because it’s a light and green food to add to all the traditionally starchy New Year’s foods like longevity noodles, moon cakes, spring rolls, and dumplings. What’s more is that you can control the amount of sodium and sugar you put into it… so that family member with high blood pressure can still enjoy a good pickle without cheating with the jarred stuff!

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Ingredients:

  • 2 cucumbers (I used the English hothouse variety because no peeling is needed.)
  • 1 tablespoon sea salt (Adjust the amount according to taste & dietary needs.)
  • 3 tablespoons Ume plum vinegar (Use any type of vinegar or lemon juice.)
  • 1 tablespoon turbinado sugar (Use any sweetener such as honey, agave, stevia, etc.)
  • ~ 1 teaspoon each of various spices (Try ground peppercorns, coriander, marjoram, ginger, etc.)

Instructions:

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Wash your cucumbers well. There is no need to peel English Cucumbers, as pictured here, but the traditional waxed variety can have a bitter peel so it’s better to remove it. (The hothouse types are prettier with the 2 green tones, and we are making quick pickles… so the quicker the better, right?) A traditional looking dish has “cukes” that are split down the middle twice, so that you’re left with 4 long sections. Then cut these into approximately 2 inch chunks.

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Salt the cucumber chunks, and stir them well. Refrigerate them covered overnight.

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Rinse the cucumber chunks several times in water to remove excess sodium. (I just run water right into the casserole dish they’re already in, and place the top back on. I hold the top and bottom together, and turn them to the side letting the water drain out, leaving the washed cucumbers behind. Not having to wash a colander makes quick pickles even quicker!)

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Add your acidic liquid such as lemon juice or vinegar. (I chose Ume plum vinegar because its flavor was a perfect complement for the other Chinese New Year dishes being served.) Also mix in your choice of spices. (After reading through about a dozen of my grandmother’s vintage Chinese cookbooks, I’ve come to the conclusion that there is no such thing as a traditional recipe. Everyone has their own spin, which means that you should feel free to make up your own concoction too!)

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Mix your flavored cukes well, and refrigerate until it’s time to plate and garnish for serving. (The pickles pictured here are garnished with diced spring onions and whole roma tomatoes. Click here to see more of the Chinese New Year Party of the Sheep/Ram.)

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I hereby confess that I don’t actually measure anything when preparing these little gems. I just go with my creative cooking instincts and prevailing mood to judge the flavor… which is exactly what is fun about this. They always seem to turn out just right. I do, of course, use less salt when making them for my grandmother, and less spice for my mother’s bland preferences. So, those pictured here were decidedly less flavorful than what I typically produce, yet they still tasted fantastic. The take home message is this, don’t be afraid to experiment with flavor. Have fun and enjoy not only the end result but the process as well!

Faithfully Yours,

Leigh

Super Bowl of Chili (Recipe with Three Options: Beef, Turkey, or Veggie)

The following recipes have been recommended from Le fidèLe Designs affiliate Abe’s Market who has sponsored this article. I thought I’d pass them onto to y’all because I don’t invent recipes that include chili powder, corn, or soy… but I think there are many of you out there who would enjoy these anyway. (If you have allergies, you can try adding more beans to replace the tofu in the vegan chili, omit the corn in the turkey chili, and replace the chili powder with other spices of your choosing.)

Faithfully yours,

Leigh


Nobody wants to be stuck in the kitchen during the Big Game. Make the following recipes ahead and keep them warm until kickoff. The use of an all-natural slow cooker sauce made entirely of vegetables and seasonings speeds up prep time considerably. Using lean ground beef, turkey or all vegetables ensures a low-fat delicious meal!


(Click the link here to take an extra 25% Off Jesben Slow Cooker Sauces from Le fidèLe Designs affiliate Abe’s Market with Code: SNOWDAY until 2/1!)


Super Bowl of Chili – 3 Ways: Beef, Turkey, or Veggie:

Abe's Market Chili


SLOW COOKER SUPER BOWL OF BEEF CHILI
Ingredients:
1-2 lbs lean (90%) ground beef
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) red kidney beans (rinsed and drained)
1 can (approx. 15 oz) pinto beans (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions:
Place meat in slow cooker.
Add beans.
Sprinkle spices over beef and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of meat, beans and spices. Cover and cook on low for 8-10 hours or high for 4-5 hours or until meat is fully cooked.
With large spoon thoroughly stir cooked chili, breaking up ground beef into chunks and then into smaller pieces with back of spoon.
Serve in bowls and enjoy!
Makes 8-10 servings


SLOW COOKER TURKEY CHILI
Ingredients:
1-2 lbs ground turkey
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) black beans (rinsed and drained)
1 can (approx. 15 oz) yellow corn kernels (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions:
Place turkey in slow cooker.
Add beans.
Sprinkle spices over turkey and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of turkey, beans and spices. Cover and cook on low for 8-10 hours or high for 4-5 hours or until meat is fully cooked.
With large spoon thoroughly stir cooked chili, breaking up ground turkey into chunks, and then into smaller pieces with back of spoon.
Serve in bowls and enjoy!
Makes 8-10 servings


SLOW COOKER VEGETARIAN CHILI
Ingredients:
1 lb chopped portobello mushrooms
1 lb diced extra firm tofu
1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce
1 can (approx. 15 oz) cannellini beans (rinsed and drained)
1 can (approx. 15 oz) dark red kidney beans (rinsed and drained)
3 T chili powder
1 T ground cumin

Instructions:
Place mushrooms and tofu in slow cooker.
Add beans.
Sprinkle spices over veggies and beans.
Pour entire jar of Jesben® Italian Tomato, Peppers & Herbs Slow Cooker Sauce on top of vegetables, beans and spices. Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir thoroughly and keep warm in slow cooker until ready to eat.
Serve in bowls and enjoy!
Makes 8-10 servings

Note: If you prefer less heat, chili powder can be reduced in any of these recipes by 1 tablespoon. On the other hand, if you like your chili hot, add a dash of hot sauce or cayenne pepper to taste. Also, feel free to get creative with your ingredients!


 


 


 


“Heartbeats” (Heart Shaped Beet Root Chips / Croutons) & “Lettuce Turnip the Beet” (Pink Savory Herbed Avocado Yogurt Dip / Salad Dressing) Recipe (Healthy, Gluten-Free, Dairy-Free, Vegan) AKA- Undercover Valentine Veggies!

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This is the perfect Valentine savory snack for the picky eater who turns away from anything green or labeled as a healthy vegetable. Who can turn down trying an adorable hot pink heart chip, even if it is an undercover veggie! The avocado’s green is also disguised as pink and creamy yumminess thanks to a couple of healthy secrets, and the seasoning can be adjusted to any taste. It’s also easy to spoon out a bit of the dip into another bowl then turn up the flavor in the first one (hence the “let us turn up the beat” veggie pun in the title). Enjoy them as a healthy chip and dip combo, or make smaller “heartbeats” to use as croutons in a salad flavored by the dip as creamy dressing!

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Heartbeat Chip Ingredients:

  • 3 beet roots (or as many as you’d like to make)
  • olive oil (enough to drizzle, & try any oil you prefer)
  • salt & pepper to sprinkle atop (or garlic salt, lemon pepper, no-salt seasoning, cinnamon & sugar, etc.)

Lettuce Turnip the Beet Dip Ingredients:

  • 1 ripe avocado
  • 8 ounces unsweetened vegan coconut yogurt (or any unflavored yogurt, but note that “unsweetened” is less sweet than “plain”)
  • 1 ⅟₂ teaspoons lemon juice
  • 1 tablespoon beet juice (or pomegranate juice)
  • herbs & spices according to taste, on this particular day I chose…

♥ ⅟₂ teaspoon ground white pepper

♥ ⅓ ground ginger

♥ ⅓ teaspoon ground coriander

♥ ⅓ teaspoon ground thyme

♥ 1 teaspoon granulated garlic

♥ ⅓ teaspoon salt

♥ + lots of cracked red peppercorns & black carbon sea salt for fiery garnish

… but you might want to omit the ginger, coriander, & thyme for a more traditional taste experience J


“Heartbeats” Chip Instructions:

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First wash the beets roots thoroughly, and cut off the plant tops.

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Then remove the tough outer part with a veggie peeler.

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The best way to prepare beet chips is to use a mandolin kitchen tool to cut really thin slices. I have a beautiful stainless steel one that can be cleaned in the dishwasher, but I wanted to make sure that you could make these at home using a knife, cutting board, and old fashioned elbow-grease! It does take a little longer, but as you can see they turned out beautifully. They also took longer to bake because the slices were thicker. If you’re trying it this way, try to cut them as thin and uniformly as possible. You can also try cutting them with a food processor.

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Once you have those cut, you can use cookie cutters to press shapes into the slices. I wanted hearts for Valentine’s Day, but you can choose any shape that will fit. Tiny flowers would make delightful pink chips and look lovely atop a spring salad like healthy croutons!Take the leftover bits and dice them further to spike another meal with vitamins. You can bake these into croutons for soup or salad, or steam them with some olive oil and seasoning to add to a pilaf or veggie mix.

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Toss your cut out shapes (or plain slices) with olive oil in a bowl. Then spread out your lovelies on a parchment lined cookie sheet. Bake these in a 375ᵒ oven, to preserve the vitamins in your veggies, for 45 minutes to an hour. If you’ve cut these thicker, by hand, add cooking time. Thinner mandolin cuts will of course finish faster. Either way, I would advise checking on them often (by turning on the oven light, not opening the door).

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About halfway through the cooking time, when the top side looks fairly done like this picture, take out the tray and flip them over before returning it to continue baking. If utilizing a dehydrator, cook them at 145ᵒ for 45 minutes then reduce heat to 115ᵒ for 24 hours until crunchy.

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They’re done when crispy but not brittle. Blot these with a paper towel and sprinkle with your preferred seasonings. I used the same ones (cracked red peppercorns in a mill and black carbon sea salt) that I garnished the dip with. These not only showed up beautifully on the chips but also gave them an amazing fiery zing. You can even make sweet chips by sprinkling with cinnamon and sugar like a pink veggie buñuelo!

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Enjoy the heartbeat chips by themselves or prepare this Avocado yogurt dip while they’re baking…


“Lettuce Turnip the Beet” Dip Instructions:

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Wash and cut open a lovely ripe avocado. They’re best when just slightly softened to the touch. The easiest way to get the seed out is to whack it with a knife, twist, and pull it out in one motion. Slice the flesh into tiny crosshatch squares right in the shell, and then squeeze it into the bowl. (I do this all the time when making my “minute guacamole”, because it can then be smashed with a spoon into the side of the bowl very easily and quickly.)

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Add the lemon juice and plain yogurt into the bowl along with your favorite mix of spices… or try my crazy combination. I love to cook by adding different flavors until it just tastes right… just remember to use different spoons with each tasting. No double dipping people! J If making this into a salad dressing, just add more yogurt, lemon juice… or both.

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I used an immersion blender to completely emulsify and thicken the dip, but any good blender should be fine. Of course the “smash-against-the-side-of-the-bowl-with-the-back-of-a-big-spoon” method also works… it just burns more calories.

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Spoon into a pretty dish and refrigerate until ready to eat. Garnish with a contrasting seasoning like these (cracked red peppercorns in a mill and black carbon sea salt) that also serve to turn up the flavor.

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I have to admit that I enjoyed this recipe so much that I would have eaten the whole thing by myself (guilt-free) had I been alone. Next time, I will be making so much more!

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Happy Heartbeating!

Faithfully Yours,

Leigh

P.S. What are your favorite seasonings to add to dips & dressings? Tell me how you like to “turn up the flavor” in the comments section, and I may use them in a future recipe!

Quick & Easy Chocolate Bark & Dipped Strawberries with Toppings Recipe for Your Valentine (Gluten-Free, Vegan)

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If you’re looking to make some sweets for your sweetheart but haven’t got a lot a time to get organized for a complicated recipe, then these Valentine concoctions are a sure bet. The fool-proof process is so quick and easy, that it really needs no hard-fast formula in order to turn out so delicioso! I tend to make both of the confections at the same time because they use identical shelf-stable ingredients (save one), but make two very different desserts that coordinate beautifully.  (If trying this, simply make the strawberries first then make bark out of the leftover ingredients.) Best of all, these are simple enough to be prepared by little ones, and can be made gluten-free and allergy-friendly for everyone to enjoy!

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Ingredients:

  • 1 bag of semi-sweet or dark chocolate chips- preferably gluten-free vegan (or candy coating chips in any color)
  • 1 basket of fresh strawberries to dip (or try dried pieces to place into bark)
  • any toppings you like (oven-toasted coconut, chopped pistachios or walnuts, sugar sprinkles, dried fruit, crushed peppermints, even a contrasting colored chocolate chip, etc…)

Instructions:

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Fill a heat-proof vessel with the chocolate chips of your choice. (Candy coating turns out a bit smoother, but isn’t as healthy or allergy-friendly as gluten-free vegan chocolate morsels. It really is a matter of personal preference.)

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Either stir the chips in a pot on the stove (as I did at this link for Quick & Easy Chocolate Coconut Fondue Recipe (Vegan, Gluten-Free, Dairy-Free) where I write more about the available forms of chocolate) or microwave the chips in a bowl in 30 second bursts, stirring in between each.

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I used the stove for the fondue and the microwave for the bark… again it’s up to you and how much time you have.


For the Chocolate Bark:

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When the chips are completely melted to a liquid state, pour onto an aluminum lined cookie sheet.

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Sprinkle your choice of toppings onto the still warm chocolate.

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Gently press the larger toppings like coconut into the chocolate with the back of your fingers. (Smaller bits like sprinkles don’t need any pressing.) Either allow this to harden on the counter or in the refrigerator.

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This is the fun part… when it’s solid to the touch, take one end and break it by attempting to fold it in half.

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Repeat this with all sections until you’re left with decent sized chunks of yumminess then plate it for company… after reserving a few bites for immediate consumption!


For the Chocolate-Dipped Strawberries:

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Wash the strawberries well, then let them air dry on a paper towel, or pat them dry completely before dipping.

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When the chips are melted thoroughly with no chucky bits left, merely hold your strawberries by the green tops and dip into the chocolate. After completely enrobing it, turn the wrist to let the last drip catch back onto the fruit.

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Then spoon chopped toppings or sprinkles over the still warm chocolate. Gently press any large chunks into place, and then set it aside to dry and harden.

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You can either place the completed strawberries onto aluminum foil and transfer them to a pretty plate later, or do as I’ve done and save a step by dishing them immediately to dry on the platter they will be served on. I always begin with the prettiest of the berries, and when I find that the platter is full… eat the rest!

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🙂 Happy Chocolate err… Valentine’s Day!

Faithfully Yours,

Leigh

P.S. A personal note on washing strawberries to dispel any old-fashioned notions regarding such… I promise that cleansing them of dirt and germs will in no way injure the fruit. In fact, they look even lovelier when truly clean. Wiping them with a towel only serves to redistribute bacteria. (The same can be said of mushrooms, which are often grown in actual manure.) For those of you who are thinking, “Well of course I wash my produce”… I’ve actually had this disagreement with a chef from a very popular up-scale restaurant that only reuses a towel on strawberries and mushrooms. (I hear they don’t wash the salad greens either, and never the lemons before cutting them.) So please forgive me, but with the recent listeria outbreak on caramel apples, I felt compelled to write a little about this now. Here are a few links for anyone who doesn’t want to take my word for it:

http://www.foodsafety.gov/keep/types/fruits/tipsfreshprodsafety.html

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food

Easy No Cook Layered (N)ice-Cream Pie with Nut Crust Recipe (Vegan, Dairy-Free, Gluten-Free)

This super easy no cook recipe can be made well in advance of any gathering, or just made to enjoy a slice at a time straight from the freezer. It’s also a great alternative to the parade of traditional office birthday cakes. It has a gluten-free nut crust that may be enjoyed by almost everyone, which is also why it’s written with dairy-free ice cream. It can easily be made with traditional dairy… but in this way vegans, allergy sufferers, and the lactose intolerant may happily partake. For this occasion, I used pint sizes of coconut milk “ice-cream”. (A mint chocolate chip pint was used here for the bottom layer, chocolate for the middle layer with the cherries, and coconut for the top layer with the chocolate chunks.) It’s richer than the almond milk variety (which is also tasty), and it always surprises people when I tell them it’s dairy-free. Previously, I’ve even used a gallon sized regular Neapolitan ice-cream and just split up the colors for the layers. You can use whatever you have left in the freezer or even add more layers! Add multiple kinds of nuts, chips, or chunks… whatever is in your pantry. For this recipe, no rules are just right! 69Leigh


Ingredients:
  • 3 cups pecans (or pistachios, walnuts, macadamia nuts…)
  • 10 tablespoons extra-virgin coconut oil (or regular butter, dairy-free butter…)
  • 1 tablespoon turbinado sugar (or coconut sugar, brown sugar…)
  • 1 teaspoon cinnamon
  • 1 bag frozen sweet pitted cherries (or pitted fresh, 15 oz can in sugar syrup…)
  • 1 bag vegan dark chocolate mini-chunks (or dairy-free, traditional chocolate chips…)
  • 3 flavors/pints (here I used mint chocolate chip, chocolate, and coconut) dairy-free coconut milk “ice-cream” (or almond milk, soy milk, sugar-free, dairy milk ice cream…)

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Instructions:

11Leigh Place the cherries in a strainer over a bowl, and set aside to drain. (The leftover cherry juice makes a great sweetener so you can add more greens to a smoothie!) 2Leigh Place the pecans in a quart size freezer bag (because it’s stronger than sandwich bags) and break them up using a kitchen-mallet/meat-tenderizer. It’s so much more fun than chopping! 3Leigh   Microwave the coconut oil in a glass bowl just until it softens. (Extra-virgin coconut oil is so good for the skin that it can even be found in the vitamin section of Whole Foods as a supplement.) 4Leigh Then add the crushed pecans, sugar, and cinnamon. 5Leigh Mix well, then pour/push into the bottom of a coconut oil “greased” springform pan. Smooth it out evenly with a spatula so that the entire bottom is covered. 7Leigh Place in freezer for at least 30 minutes, or until it feels frozen and solid. During this time, take out the mint chocolate chip to soften it. (Keep in mind that regular ice-cream melts quicker than vegan “ice-cream”, so if using the traditional stuff- take it out later!) 12Leigh When the nut crust is frozen and the quart has melted enough, smooth the “ice-cream” over the crust evenly with a spatula. Freeze the pan and take out the chocolate pint to melt. 013Leigh Spread the chocolate pint on when the previous layer has refrozen solid. Gently push the drained cherries into the “ice-cream” (= chocolate covered cherries). Freeze the pan again, and take out the coconut pint. 16Leigh When everything’s ready, spread on the last layer. Top this with the chocolate chunks & softly press them into the coconut “ice-cream”. 26Leigh Cover it and keep it frozen until it’s almost time for dessert. (Cutting through it is easier if you run the knife under hot water first.) 74Leigh It’s always great to have a stand-by gluten-free vegan desert recipe, so no one has to be left out of the fun. This easy one is a lot of fun to make with kiddos, as it has very little to measure and requires no knives until serving time. Any leftovers can be stored in the freezer and wrapped as individual slices for an occasional sweet-treat! Happy Un-birthday! 🙂 73Leigh Faithfully Yours,

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Quick & Easy Chocolate Coconut Fondue Recipe (Vegan, Gluten-Free, Dairy-Free)

This super easy yet delectable fondue recipe takes about 5 minutes to prepare from ingredients you probably already have in your pantry. It can be made last minute just before your guests arrive. It is vegan, gluten-free, and dairy-free so no one has to be left out. (Just be sure to buy or prepare gluten and dairy-free items to dip also.) It’s so quick and tasty that it’s great for a family movie night, and you can make it as healthy or sinful as you like with your choice of foods to dip into it. You might even want to make some just for yourself. The coconut is great for your skin, so it’s less guilt rousing than breaking into that stash of Rocky Road!


Ingredients:

~ 12 oz bag vegan semi-sweet chocolate chips (vegan = no milk fat added, but you can use whatever kind of chocolate chips you have on hand)

~ 2/3 cup coconut cream (from 1 can coconut milk, preferably organic)


Instructions:

There are a variety of chocolate chips to choose from, but the healthiest are the vegan varieties because they omit milk and butter fat (artery clogging and potential allergens). They are just as yummy… seriously. Many well-known companies add cheap sweeteners like corn syrup and milk fat solids to trick your taste buds into believing you’re getting more chocolate than you actually are. But chocolate ingredient labels may be used like “decoder rings” to tell you in advance just how authentic the product really is. Personally, I want to pay for real sugar and real chocolate, and not worry about anyone’s allergies.

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Use your favorite brand of canned coconut milk to obtain the cream needed. Some recipes will advise you to refrigerate a can overnight, in order to separate the cream solids, but I’ve found that unnecessary unless you’ve stored it in a hot garage or had it in the trunk of your car. I just open it straight from the pantry and spoon out the thick part, leaving the liquid behind. For this recipe, don’t worry about strict amounts. Adding some liquid or using a few less chips won’t harm the taste (which is good because who can’t help “sampling” the chips before cooking).

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Using coconut milk means not needing to bother with a double-boiler. Just use a ceramic or nonstick green pot because it helps dramatically with clean-up. Simply spoon in the coconut cream and stir constantly over low heat. It will liquefy when warmed.

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Now add the chocolate, a little at a time, until it has melted down. Keep stirring to the bottom of the pot. It will thicken as all the chips are completely melted and mixed in.

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Pour into the bowl of your fondue set. It will stay a thick warm dip so long as you keep a tea-light candle lit under it.

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You may use any fruit or baked good you like, but please note that gluten-free is an all or nothing situation. Any glutinous crumbs left in the chocolate will contaminate it for any guests with celiac or wheat allergies. If you’d like to have both types of foods, you would need to separate a small bowl of fondue to keep it safely wheat-free. Although it’s become unfortunately popular to chide those going gluten-free, many are doing so without a choice. Serious health concerns must trump jokes made by uneducated individuals. Taking a little time in order to preserve the safety of a guest is a gracious blessing to anyone with allergies, and that concern is worth far more than any store bought gift.

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Fruits such as sliced bananas, grapes, cherries, and strawberries are magnificent when dipped in chocolate and are a great alternative to the higher calorie baked goods. It’s an extra treat to include toasted coconut and chopped nuts to spoon onto the chocolate coated confections. (Just remember to ask your guests about tree nut allergies ahead of time.)

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Most grocery stores have a gluten-free section, so it’s easy to include allergy free cookies that are ready-made. You can see two yummy varieties from “Enjoy-Life” pictured here. The brownies were quickly made from a gluten-free mix using shelf-stable “Ener-G Egg-Replacer” (1 egg = 1.5 teaspoons + 2 tablespoons warm water). Aside from being allergy friendly, the best thing about having replacer on hand is not running out of eggs, wondering if they’ve gone bad, or having to clean up potential salmonella germs. There are also many brands of gluten-free cake mix that may be baked successfully with egg-replacer. Just mix it, bake it, and cut it into dippable cubes. Or easier still… ask the bakery what they have available. Bon appétit!

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See more from my Quick & Easy Informal Gathering Fondue Dessert Party Idea here!

Faithfully Yours,

Leigh

Quinoa Pilaf Stuffed Patty Pan “Mini” Squash Recipe (Healthy, Gluten-Free & Dairy Free)

Growing up, I would eat any vegetable that my mother said was of the cute “baby” variety. Broccoli became baby trees, Brussel sprouts were baby cabbages, and patty pans renamed baby squashes. Now that I’m an adult, I make those adorable mini squashes into a healthy yet beautiful dish that’s actually really easy to make… it just looks like it took work. It will satisfy the vegans when made this way, as a side dish, but you can add ground meat to the pilaf to make it a complete meal. And as it’s a gluten-free and dairy-free recipe, everyone at the table can enjoy it. This makes it perfect for this time of year when folks gather to celebrate together in the spirit of Thanksgiving. See more of the Fall Leaves & Pumpkins Themed Thanksgiving Tablescape Décor Ideas here.

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Ingredients:
  • ½ cup cooked quinoa (or brown rice) with 1 cup water
  • I container of patty pan squash
  • ½ cup chopped leeks (or onion)
  • ½ cup diced tomatoes
  • ½ teaspoon minced garlic
  • 2 teaspoons olive oil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¼ teaspoon salt (or to taste)
  • dash of ground peppercorns

Instructions:

Cook the quinoa (or brown rice) according to package instructions. (If you’re just making this for yourself… it’s the perfect way to spruce up leftover grains.) Steam the squash about 4 or 5 minutes or until bright, soft, and tender. (Time will vary depending on method… electric steamer, in a steamer basket on the stove, microwave.)

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Chop, mince, and measure while you’re steaming. Combine all of the ingredients in a bowl. When the patty pans are cool enough to touch, cut an inverted cone shaped depression into each squash (like you would cut the top out of a strawberry).

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Set these into your serving dish. Dice the cut-out squash bits, and mix this into the rest of your ingredients. Spoon this quinoa pilaf into each squash and serve immediately. (If you need to prepare this ahead of time, the pilaf stuffed squash reheats beautifully.) Bon appétit!

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Another great recipe for Fall is my Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free) 🙂

Faithfully Yours,

Leigh

Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free)

Just about everyone likes mashed potatoes, but not everyone can enjoy eating them guilt-free. And who has time to gather and prepare all the ingredients then boil and mash the potatoes into smooth perfection? This super quick and easy recipe uses mostly shelf-stable pantry items, so it can be made last minute. It takes into account allergies and other health concerns by omitting all the saturated fats from dairy… which will satisfy the gluten-free vegans as well. Calories are also cut dramatically by adding cauliflower. This recipe for “Short-Cut Cauli-Potatoes” even fooled my Grandmother into eating her veggies. She’s enjoyed eating her way to losing about 70 pounds!


Ingredients:
  • 1 head cauliflower
  • 2 cups water
  • 1 tablespoon dehydrated chopped onion (= shortcut)
  • ¼ teaspoon garlic powder (= shortcut)
  • 1 tablespoon dried parsley (+ more for garnish = shortcut)
  • 1 teaspoon salt (adjust for taste or health needs)
  • 1 tablespoon extra-virgin olive oil (heart healthy)
  • 1 cup Potato Buds (secret ingredient shortcut = dehydrated potatoes in a box)

 Instructions:

Separate the cauliflower head into small sections and wash well. Place in a pot with 2 cups of water. (This amount is important because we do not drain it, which also helps retain the vitamins.) Add the onion as well.

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Place covered over medium heat for about 15 minutes (or until cauliflower is soft and tender).

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Use an immersion blender to “soupify” the veggies. Mix in the potato buds a little at a time, until thoroughly blended. Add the rest of your spices and olive oil.

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Place in a pretty covered dish and garnish with more parsley. No one had ever guessed they’re made from dehydrated potatoes, but I guess my secret shortcut is out now! Just don’t tell Grandma 🙂 Bon appétit!

197Leigh

Pictured is another great recipe for Fall, my Quinoa Pilaf Stuffed Patty Pan “Mini” Squash Recipe (Healthy, Gluten-Free & Dairy Free) 🙂

And see more of my Fall Leaves & Pumpkins Themed Thanksgiving Tablescape Décor Ideas here.

Faithfully Yours,

Leigh