Roasted Fingerling Potatoes with Corn-Chive Vinaigrette

2 lbs fingerling potatoes, quartered

6 Tbs olive oil, divided

2 cups frozen corn, thawed

2 Tbs white balsamic vinegar

1 Tbs lemon juice

1 Tbs maple syrup

1 shallot, minced

2 Tbs sliced chives

1/4 cup chopped parsley

1) Preheat oven to 425F.

2) Bring potatoes and enough salted water to cover by 1 inch to a boil in large saucepan. Boil 12 minutes, then drain and cool.

3) Toss potatoes with 3 Tbs olive oil and season with salt, if desired. Arrange on 9x13 inch baking sheet. Roast 25-28 minutes, or until golden. 

4) Meanwhile, mash 1/2 cup corn kernels in medium bowl to release some milk. Whisk in remaining 3 Tbs olive oil, vinegar, lemon juice, maple syrup and shallots. Season with salt and pepper, if desired. Stir in remaining corn kernels and chives.

5) Arrange potatoes on platter. Spoon corn vinaigrette around and over potatoes. Top with parsley leaves. Serve warm or at room temperature.

Review:  This was definitely a side dish and not an entree. But it was super delicious. It was both spicy (from the shallots) and sweet. I loved the competing tastes and they combine for a super fancy flavor. I'd love to bring this to a potluck or family meal. 

Adapted from:

http://www.vegetariantimes.com/recipe/roasted-fingerling-potatoes-with-corn–garlic-chive-vinaigrette

Shepherd's Pie

2 1/2 lbs Yukon gold potatoes, peeled and chopped
1/4 cup vegan butter
2 Tbs olive oil
1 leek, diced
6 cloves garlic, minced
1 bag frozen mixed mushrooms
1 bag (lb) frozen mixed vegetables
1/2 cup dry red wine
1/2 tsp cayenne pepper
2 Tbs Herbes de Provence
2 cups cooked lentils
2 tsp smoked paprika

1) To make potato topping: Bring potatoes and enough water to cover by 2 inches to a boil in a large saucepan. Reduce heat to medium, simmer 15 to 20 minutes, or until potatoes are fork-tender. Drain, and return to saucepan. Add vegan butter and mash until smooth. Set aside.
2) To make filling: Heat oil in a large Dutch oven over medium heat. Add leeks and garlic, and season with salt if desired. Saute 3 to 5 minutes, or until leeks are softened.
3) Stir in mushrooms, and increase heat to medium-high. Saute 10 to 13 minutes, or until much of liquid released by the mushrooms has cooked off. Add mixed vegetables and saute 3 to 5 minutes, or until heated through. Add wine and stir to combine. Simmer mixture over medium-high heat2 to 3 minutes, or until wine has evaporated. Add cayenne pepper and Herbes de Provence.
4) Serve filling topped with mashed potatoes. Sprinkle smoked paprika on top of the potatoes to finish the dish.

Review:  I deviated from the recipe in that I wasn't about to take the additional step of topping the filling with potatoes and baking it. Pfffftt. I'm sure it would be pretty and browned on top, but I WAS HUNGRY!! This was absolutely divine. The leeks, mushroom, lentils and red wine made for a very earthy flavor. Yet, the carrots and corn from the mixed vegetables added a bit of sweet that perfectly balanced the dish. I loved this so much!!

Adapted from:
November/December 2016 issue of Vegetarian Times

Avocado & Quinoa Salad with Tomato Confit

2 cups cherry tomatoes

2 tsp olive oil, divided

1 cup quinoa

2 large avocados, diced

1/2 cup cilantro leaves

1 cup pitted, marinated olives

1/2 cup olive oil

2 Tbs white balsamic vinegar

1 tsp honey

1/2 tsp ground cumin

3 drops hot sauce 

1) To make salad: Preheat oven to 350F. Line baking sheet with foil or parchment paper.

2) Toss cherry tomatoes with 1 tsp olive oil, and season with salt and pepper, if desired. Roast 25 minutes, or until tomatoes have rendered their water and look slightly wilted. Transfer to paper towel lined plate and refrigerate until ready to use.

3) Cook quinoa according to package directions. Spread on large plate, stir in remaining 1 tsp olive oil, and cool.

4) To make dressing: Whisk together 1/2 cup olive oil, white balsamic vinegar, honey, cumin and hot sauce in a bowl. 

5) Combine tomatoes, quinoa and avocados in a large bowl. Top with cilantro and olives.

Review:  I didn't make this as fancy as it recommended, because I really don't care about presentation. I made this last night and allowed it to refrigerate for a tasty cold salad lunch. The flavors melded together so well and was phenomenal. It was slightly sweet, with an exotic Mediterranean flavor. Which was surprising with the avocado and cilantro. This was simply divine and will make a great potluck dish. 

Adapted from:

September/October 2016 issue of Vegetarian Times

Squash, Mushroom, Kale & Dill Soup

1 lb frozen mixed mushrooms
32oz vegetable broth
2 lb butternut squash, peeled and diced
1 cup sprouted rice blend
4 cups loosely packed baby kale leaves
1 cup chopped fresh dill

1) Preheat the oven to 400F. Spread the butternut squash evenly on an oiled baking sheet. Bake for 30-35 minutes, until tender.
2) Meanwhile, add the mushrooms and vegetable broth. Heat over medium heat until boiling. Add rice, cover and lower to low-medium heat. Simmer for 25 minutes.
3) Add roasted butternut squash to cooked rice mixture. Mix in baby kale and dill, until kale has wilted.
4) Serve warm.

Review:  I usually use Trader Joe's broth, but had to go with a different brand this time. It was oddly light on the vegetable flavor and weirdly sweet. I need to stick with what I trust!! This was otherwise a hearty meal. The kale wasn't too strong and the dill balanced the earthy flavors. I really liked this!

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/squash-mushroom-kale-soup-dill

Curried Quinoa Salad with Asparagus & Cauliflower

1 cup quinoa
3 Tbs lemon juice
5 Tbs olive oil
3 Tbs white balsamic vinegar
1 Tbs curry powder
2 tsp whole coriander seeds, coarsely cracked in mortar with pestle
1/2 cup chopped cilantro
1 bunch asparagus, cut into 1/2-inch pieces
1 head cauliflower, cut into 1/2-inch pieces

1) Preheat oven to 425F. On a greased baking sheet. evenly spread out the asparagus and cauliflower. Bake for 20 minutes.
2) Place quinoa in small saucepan, with 2 cups of water. Bring to a boil over high heat. Cover and reduce heat, simmering for 15 minutes, or until water is fully absorbed.
3) Whisk together lemon juice, oil, vinegar, curry powder and coriander in a small bowl.
4) In a large bowl, mix together roasted vegetables, quinoa, dressing and cilantro. Season with salt and pepper, if desired.

Review: The original recipe called for this to be a cold dish. I wasn't in the mood for cold curry, however. I roasted the vegetables and tossed this all together while still warm. I definitely think roasting was the way to go. However, I wasn't wowed by the flavor of the dish. I haven't been a big fan of regular curry (love Thai curry, though!), so maybe it's just me.

Adapted from:
June 2016 issue of Vegetarian Times

Golden Frittata with Red Bell Pepper, Chickpeas & Baby Spinach

5 large eggs
1 Tbs turmeric
1 tsp onion powder
2 Tbs avocado oil
1 large red bell pepper, diced
15oz can chickpeas
2 cups baby spinach

1) Preheat oven to 400F.
2) Whisk together eggs, turmeric and onion powder. Season with salt and pepper, if desired.
3) Heat oil in large, ovenproof skillet over medium-high heat. Add bell pepper and cook 4 minutes, or until pepper is slightly softened. Stir in spinach, stirring for about 2 minutes, until spinach is wilted.
4) Add chickpeas, distributing evenly throughout the pan. Pour the egg mixture over the vegetables, ensuring the eggs are evenly distributed.
5) Transfer to oven, baking for 12 minutes, or until top and center of eggs are just set. Cool 2 minutes before serving.

Review: It's been a long time since I've been able to cook a meal for both my husband and I (which ultimately leads to me trying fewer new recipes). He's on a low-carb diet, which often means lots of meat and cheese. But, I proposed that this frittata wasn't too far from his diet and he acquiesced. I absolutely adored this dish. It was hearty, savory and had a strong turmeric flavor. Mike, however, felt like he could only taste chickpeas. He still ate it all, though! The original recipe called for 9 eggs, but I got away with 5. I think 9 would be just too much, but might mean more for a family.

Adapted from:
June 2016 issue of Vegetarian Times

Pasta with Swiss Chard & Tomatoes

12 oz pasta
2 pt cherry tomatoes, halved
4 Tbs olive oil
2 Tbs tomato paste
1 Tbs onion powder
4 garlic cloves, minced
1 bunch Swiss chard, trimmed and chopped
15oz can chickpeas, rinsed and drained
salt and pepper to taste

1) Cook pasta according to package directions. Rinse and set aside.
2) Meanwhile, in a large skillet, saute garlic in olive oil over medium heat until fragrant.
3) Add Swiss chard and tomatoes. Stir occasionally until Swiss chard is wilted and tender, and the tomatoes have all 'popped.'
4) Add tomato paste, onion powder and chickpeas. Stir until thoroughly warm.
5) Combine mixture with pasta and serve warm.

Review: The original directions called for making this all in one pot. However, since I'm using gluten-free pasta, I wasn't sure the recipe would work the same. I think doing it the way I did ultimately would be better. I made a great sauce with the tomatoes and chard that was incredibly savory and tasty. I adored this and it really didn't take that long to make!

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/one-pot-orecchiette-with-swiss-chard-and-tomatoes

Potato, Egg & Avocado Hash

1/2 lb baby Yukon gold potatoes, halved and sliced
3 Tbs avocado oil
2 eggs
1 avocado, chopped
2 Tbs lime juice
1/4 cup cilantro, chopped
salt and pepper to taste
pickled jalapeños, to taste

1) Heat the oil in the skillet over medium heat. Add the potatoes and cook, stirring occasionally, until the potatoes are golden.
2) Make 2 wells in the mixture with the back of a mixing spoon. Carefully slide 1 egg into each. Reduce heat to medium-low. Cover the pan and cook until the whites are just set, 6 minutes.
3) Top with the avocados, lime juice, cilantro and jalapeños.

Review: When I began making this, I lamented that I was making huevos rancheros with a hashbrown, but doing it the hard way. But this was so, so much better. The butteriness of the potatoes and avocado, mixed with the poached egg was so savory. But, then adding the tang of lime juice and the flavor of the jalapeños made this dish absolutely divine. I was SO full by the time I was done eating (all of it!!), but I still wanted more. Notably, I pickled these jalapeños myself through the lacto-fermentation process, so they're full of probiotics. This was also a pretty fast dish to make and will make it into my regular rotation of meals.

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/potato-egg-avocado-hash

Zucchini, Radish & White Bean Salad

2 zucchini, diced
1 bunch radishes, diced
1 bunch watercress, trimmed and chopped
15oz can white beans, rinsed and drained
1/2 cup olive oil
1/8 cup lemon juice
salt and pepper to taste

1) In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
2) In a large bowl, place all remaining ingredients. Toss with dressing from step one.
3) Serve room temperature or chilled.

Review: This was so easy to make and was really tasty. The punch of the radishes was tamed by the tanginess of the lemon juice, and the white beans added a bit of savoriness. It all balanced well together and was refreshing on such a hot night!

Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/zucchini-radish-white-bean-salad

Bebbo Shmebbo

50ml Svedka grapefruit jalapeno vodka
1/2oz orange juice
1/2oz honey syrup
3/4oz lemon juice

1) Add all the ingredients to a drink shaker, plus a few ice cubes.
2) Shake and strain into a drink glass.

Review:  I'm ever so guilty of buying random 'nips' at the liquor store. I see flavors that seem interesting and then they begin accumulating. I'm going to try to clean out my liquor cabinet by finding recipes for all of those random bottles! This was the first attempt, which was a fairly easy attempt. The only difficult part was making a simple syrup with honey instead of sugar, and in such a small amount! Oh, and I also didn't have any ice made, so that delayed the recipe by a few hours. Suddenly it became an evening drink instead of an afternoon drink on my sunny deck!! As for flavor, this was AMAZING! It had a light grapefruit flavor, with mostly a general citrus flavor, with a hint of jalapeno tang (but not the heat). So, so good!!!

Adapted from:
http://svedka.com/#!/cocktails/flavor/svedka-grapefruit-jalapeno

Smoky Pasta Salad (original recipe)

12oz black bean rotini
8oz chipotle marinated tofu, diced
1 cup roasted corn, thawed
3/4 cup ranch dressing
1 Tbs smoked paprika

1) Cook rotini according to package directions. Drain and rinse under cold water.
2) In a large bowl, toss all ingredients together.
3) Refrigerate and serve cold.

Review:  Trader Joe's starting carrying black bean rotini and the only ingredient is black bean flour. I snagged a bag without considering what I might do with it. More than a week later, I randomly found chipotle tofu at a grocery store I rarely frequent. I knew the two needed to go together in a dish and this is the best I came up with. It's a really fascinating recipe. It's such a simple pasta salad idea, but it's high in protein! It also doesn't taste like pasta. The rotini is just shaped black beans, which feels weird in my mouth (I taste black beans, but I put rotini in my mouth). However, this was incredibly tasty and looks far more appealing than a bean salad! I may make this for the next potluck at work!!

Beet Linguine with Cashew Ricotta

1 lb beet noodles
1 head of garlic
4 tsp olive oil, divided
2 cups raw cashews, soaked in water for 4 hours
4 tsp nutritional yeast
2 Tbs lemon juice
1 tsp salt
5 tsp apple cider vinegar

1) Preheat oven to 400F. Slice off top of garlic head, drizzle with 1 tsp oil and wrap in foil. Roast in oven for 1 hour.
2) When there is just 15 minutes left on the timer, place the beet noodles on an oil roasting pan (spread out evenly). Spray with olive oil spray and add to the oven. Roast for 15 to 20 minutes, until soft but not shriveled.
3) Now, rinse and drain the cashews. Place them in a food processor and add the remaining olive oil, nutritional yeast, lemon juice, salt, apple cider vinegar and roasted garlic cloves. Process until smooth.
4) Serve cashew ricotta on top of a bed of roasted beet noodles. Serve immediately.

Review: The original recipe seemed more like a beet sauce on linguine. I wasn't feeling it, but then I found beet noodles at Whole Foods. It's just beets ran through a spiralizer and then packaged without instructions. I googled how long to boil the noodles, to find they are best when roasted. So, this made the whole recipe so much easier!! They roast at the same temp as the garlic, so I just slid them in as the garlic was finishing up. Once the garlic was done and I had processed the ricotta, the beets were just finished. It all came together so nicely. So, flavor? It tasted like roasted beets, which are tasty. The ricotta did not taste like ricotta, but had a similar texture. It tasted like tangy cashews with roasted garlic. It didn't wow me, but looked nice. It also seemed 'sticky' when eating, as it needed to washed down with a drink. I don't typically drink when eating because it gives me hiccups for some reason. So, this might not be made again.

Adapted from:
http://www.vegetariantimes.com/recipe/beet-linguine-with-cashew-ricotta/

Chilled Edamame Vegan Spaghetti

8oz pkg edamame spaghetti
4 cups baby spinach
1 avocado
1/8 cup lime juice
4 Tbs fresh parsley
2 tsp dried oregano
2 Tbs fresh basil
3 cloves garlic
6oz can medium-sized black olives, halved
2 cups grape tomatoes, halved

1) In a food processor, blend spinach, avocado, lime juice, parsley, oregano, basil and garlic until smooth. Set sauce aside.
2) Cook edamame spaghetti in boiling water according to package directions, stirring constantly. Pour spaghetti into a strainer and rinse with cold water.
3) In a large bowl, combine spaghetti, sauce, olives and tomatoes. Mix well and serve immediately.

Review: The edamame spaghetti has a texture more similar to ramen noodles than spaghetti. It's a little firm and a bit squeaky when chewed. Yet, the flavor is tasty. The pesto-like sauce is a good match. It tastes light, healthy and a bit spicy (from the garlic and basil). I really liked this.

Adapted from:
http://www.explore-asian.com/recipes/chilled-edamame-vegan-spaghetti/

Candied Cherry Tomatoes

24 cherry tomatoes
1/2 cup sugar
1/4 cup red wine
2 Tbs water
1 Tbs lemon juice
1/2 cup toasted sesame seeds, or roasted black sesame seeds

1) In a saucepan over medium heat, stir together the sugar, wine and water.
2) Stir until the liquid becomes a syrup, about 15 minutes.
3) Drizzle in the lemon juice and stir. Remove from heat.
4) Insert toothpicks into the tomatoes. Dip each one into the liquid to coat, then roll in sesame seeds and place on a parchment-lined baking sheet to set.

Review: I couldn't find cherry tomatoes at the grocery store, so Mike convinced me to try the heirloom variety pack of grape tomatoes. They are tastier, which adds to the sweetness of the syrup. This sweetness was balanced by the sesame seeds, which also gave it a satisfying crunch. This is a cute, and easy, appetizer.

Adapted from:
Women's Health Magazine Jan/Feb 2016