Meatless Archives - Page 26 of 64

A Twist on Carrots and Quinoa

A Twist on Carrots and Quinoa

Spiraled Carrots, Black Quinoa
Pine Nuts, Currants, Parsley, Mint, Chives
Lemon Juice, Olive Oil

Here’s a healthy side dish, perfect for the Autumn Holidays. Black quinoa and orange spiralized carrot make a striking presentation. Toasted pine nuts and plumped currants plus lots of fresh herbs all tossed with lemon juice olive oil simply seasoned with salt and pepper – it’s earthy, nutty, sweet, bright, colorful, fresh, and herbal. Serve it along side the creamy mashed potatoes and buttery stuffing as a vegan, whole grain, gluten-free, high fiber, guilt-free counter-balance to the holiday favorites.

A Twist on Carrots and Quinoa Recipe

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Pumpkin Risotto with Burrata, Fried Sage

Smoky Pumpkin Risotto with Burrata
Crumbled Fried Sage

Happy Halloween! The culinary SORCERESS has a real TREAT to share in the SPIRIT of the holiday…a SMOKY creamy pumpkin risotto in which she BURIES a MONSTROUS wedge of burrata. This TRICK she learned from gastronomic WIZARD two-star Michelin chef Julian Serrano. He SUBMERGES burrata under his BLOOD-RED Risotto Al Vino Rosso at restaurant Lago in Las Vegas.

BEWARE, this dish is only for those with a GHOULISH ATTRACTION to fresh mozzarella cheese stuffed with heavy cream, aka burrata. Topped with crumbled fried sage, it is a BEWITCHING seasonal risotto and so FRIGHTFULLY good.

Smoky Pumpkin Risotto Recipe

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Autumn Squash Salad, Pomegranate Vinaigrette

Autumn Squash Salad

Acorn Squash, Korean Pear, Mixed Lettuces
Farro, Smoky Spicy Pumpkin Seeds, Gorgonzola
Pomegranate Vinaigrette

Looking for a salad that just screams Fall? Look no further. Crisp, juicy, sweet Korean pear contrasts the tender roasted acorn squash while farro adds a chewiness and nutty earthy notes. Crumbly, salty bleu-veined gorgonzola and smoky spicy pumpkin seeds add amplitude. It is all harmonized by the dressing, a deep ruby-hued tart vinaigrette. Color, texture, flavor, a feeling of abundance – it’s all right here in this stunning seasonal salad.

How to Choose, Cut, and Cook an Acorn Squash

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Grilled Eggplant Pizza with Low-Carb Cauliflower Crust

Grilled Eggplant Pizza with Cauliflower Crust
with
Tomatoes, Kalamata Olives, Garlic, Basil, Mint, Red Chile Flakes, Mozzarella

OK Low-Carb, Gluten-Free, Grain-Free, Vegetarian friends – this pizza is for you! Smoky grilled eggplant tops a pizza crust made of cauliflower. Grape tomatoes, kalamata olives, garlic, basil, and mint are tossed with a bit of olive oil, salt and red chile flakes then loaded on top of the eggplant. Sprinkled with shredded mozzarella then popped in the oven until everything is nice and hot – this pizza will delight everyone, but especially those who want to replace the dough. Cauliflower naturally has lower carbohydrates, higher fiber, and more nutrients than traditional flour-based pizza dough. This is a true veggie pizza.

How to Make a Cauliflower Pizza Crust

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Gallo Pinto “Rice & Beans” with a Fusilli Twist

Gallo Pinto “Rice & Beans” with a Fusilli Twist
Fried Eggs, Red Chiles, Scallions

A delightful vegetarian dish had fallen off my radar. We very much enjoyed Gallo Pinto years ago when traveling in Costa Rica. It’s a humble combination of white rice and black beans livened up with bell pepper and onion, lots of rough chopped cilantro, and flavored with Salsa Lizano. As Salsa Lizano is not widely available, Worcestershire sauce makes a terrific substitute. The fermented liquid condiment is made from barley malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind, onions, and garlic. (Vegetarian versions are available without anchovies). Worcestershire adds a unique and complex flavor to ordinary rice and beans.

For a twist on the usual recipe, I substitute Brown Rice Fusilli Pasta from my friends at Explore Asian for the white rice. The dish is topped with eggs fried in olive oil, spicy red chiles and thinly sliced scallions. It makes a satisfying meal, suitable for breakfast, lunch, or even dinner.

Gallo Pinto Recipe

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