Meatless Archives - Page 20 of 64

Great New Side Dish: Brown Rice Fusilli and Green Beans, Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish, Lemon Garlic Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish
Lemon Garlic Tahini Sauce, Crispy Rice Topping

Composed of equal parts brown rice fusilli and haricots verts, this tasty side dish is a “twist” on “rice & beans.” It is dressed with lemon garlic tahini, a fabulously creamy sauce with a deep roasted sesame flavor.

The playful topping is a take on the classic dish from Southern Italy where pasta is tossed with toasted seasoned bread crumbs – here, crispy rice cereal is toasted in butter and seasoned with salt and cayenne pepper for a crunchy spicy rice-based accent. It can be made into a vegan dish by simply exchanging olive oil for butter in the crispy rice topping.

For a refreshing addition to your side dish repetoire, serve this as a side to roast chicken or roast beef, or on a lunch or dinner buffet. It has wide appeal as a vegetarian dish with creamy and crunch textures and bold flavors, is gluten-free and mighty nutritious.

Brown Rice Fusilli and Green Beans Side Dish

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How To Wake Up Your Oatmeal

Oatmeal Breakfast Bowl
Sunnyside Up Fried Egg, Avocado, Salsa Roja, Feta
Pepitas, Radish, Jalapeno, Cilantro

Would it not be a shame to behold a glorious sunrise, then turn to a boring bowl of beige oats for breakfast? Let’s fix that.

Sunrise Over the Port of Los Angeles

How To Wake Up Your Oatmeal

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Dove’s Luncheonette Crispy Breakfast Hash

Dove's Luncheonette

Dove’s Luncheonette
Red Potato and Shishito Pepper Hash

We sat in a Chicago luncheonette
Sipping a Mexican cola
And snapping pics as the countertops were bussed

His style was lusty, drawing inspiration from bygone diners
It was bold and gutsy

(a nod to Hall & Oates)

The 41-stool luncheonette sits next to the Damen “L” Station in Chicago’s Wicker Park neighborhood. A gem of a diner serving Southern inspired Mexican cuisine, it has all the charm of lunch counters of yesteryear – an original tin ceiling, earth-tone hexagon floor tiles, vintage wood paneling, antique fixtures with separate hot & cold faucets reminding me of the bathrooms in the Chicago Public Schools in the 60s.

But charm isn’t the main reason to take the “L” or Uber over to Wicker Park. Come to Dove’s for the soulful food, friendly neighborly vibes, and gracious hospitality.

Shortly after our visit to Dove’s, I was thrilled to find the recipe for Red Potato and Shishito Pepper Hash in Bon Appétit. I’ve already served it a few times here in LA, with rave reviews. Editor Julie Kramer says, “People accuse me of having a bias toward every food made in my hometown of Chicago. But I defy you to find a crispier, more satisfying breakfast hash than the one at Dove’s Luncheonette.”

Dove’s Luncheonette Crispy Breakfast Hash Recipe

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Bowl Crazy: Farro, Cucumber, Radish, Fried Egg, Yogurt Sauce

Bowl Crazy
Farro, Cucumber, Radish, Fried Egg, Yogurt Sauce

The food world has gone crazy for healthy grain bowls. And with good reason. They are fabulously nutritious, easy to compose, colorful and tasty, and can be economical often turning leftovers into another great meal.

Composing a grain bowl is fun. It is a creative construction of whole grains; vegetables (fresh, cooked, pickled); a protein (meat, fish, tofu, egg, beans); a flavorful sauce; and a jaunty garnish (nuts, seeds, herbs, cheese).

I liked the idea of smashed cucumbers and radishes in this recipe from Bon Appétit. In the end it was the wild spectrum of flavors and textures that made this particular bowl a winner – chewy earthy farro, crunchy peppery radish, refreshing cucumber, crispy fried egg, tangy creamy yogurt, and bright fresh herbs.

Farro Bowl Recipe

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Oatmeal Pancakes

Oatmeal Pancakes #glutenfree

Oatmeal Pancakes

Good morning! How are you?

I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.

For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.

So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.

I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.

These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.

Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.

Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.