Asian Avocado and Snap Pea Salad

Well, would you just look at this bowl of summer deliciousness.

Who else loves sugar snap peas in the summer?  They're one of my favorite veggies ever this time of year.  'Cause when snap peas are good, they're really good.

I swear, it's like candy that grows on a vine.  Crunchy and sweet and just all around perfect.  I could eat them for dessert!  I guess they don't call 'em sugar snap peas for nothing, huh?

A few days ago I decided to take some of my wonderful sugar snap peas and throw together a quick salad with them.  It was a very good choice on my part.

  The creamy avocado compliments the crunchy snap peas, and the tomatoes add a nice pop of color.  I threw together a quick dressing with soy sauce, vinegar, and sweet chili sauce.  Oh, how delicious it was.

Summer is the time for light meals, fresh produce, and no use of the oven at all.  This salad delivers all of that.  Use it as a side at dinner or the main focal point during the lunch.  It's even easy enough to prepare as a quick snack.

Last but not least, how beautiful is this thing?  My mom was looking at the un-edited pictures and she asked if I had brought up the saturation.  No, mom.  That's just nature being all beautiful and amazing.

It's crazy what nature can do!

Asian Avocado Snap Pea Salad

• 1 small, ripe avocado
• large handful sugar snap peas (about 15 peas)
• large handful grape tomatoes (about 10 tomatoes)
• 1 tbsp soy sauce
• 1 tsp sweet chili sauce
• 1/2 tsp white vinegar
• 1/2 tsp orange champagne vinegar or orange juice

Slice avocado into small chunks.  Place in a medium sized bowl.  Chop snap peas and add to bowl.  Cut tomatoes in half and add to bowl as well.  Measure all remaining ingredients into a small bowl.  Whisk together until completely combined. Add dressing (soy sauce mixture) to chopped vegetables in bowl.  Mix together to coat veggies with dressing.  Divide into two serving dishes.  Serve immediately or store in fridge until serving time.  Makes two side salads.

Revisited Recipe of the Day:

What I'm Eating: February 2013

Cauliflower Pizza Sticks

I used to hate cauliflower.

Actually, hate is probably too strong a word.  I didn't care enough about cauliflower to hate it.  It was more like cauliflower was just not appealing to me.  I tried it once and it had no taste and since then it just wasn't a desirable vegetable.

Then I tasted it roasted.

Boy was that a game changer.  Who knew cauliflower could be so, well, tasty.  All browned up and crispy like that it was almost addictive.  Next thing you know, cauliflower was going into everything.  I made soups. I made stews.  I even made my fair share of brownies, cakes and cookies. (By the way, every single one those linked up words leads to a different recipe.  Check them out!)

And now I give you pizza sticks.

The cauliflower pizza crust thing has been going around for a while now.  I absolutely love the idea of it, and was super excited when I heard of it first.

These Pizza Sticks are my take on the whole trend.  The crust, which is, of course, made from cauliflower, is very thin, making them a great snack or light appetizer.  And they're also super kid friendly, what with the whole pizza concept and all.  Serve them with or without cheese for a great introduction to the cauliflower craziness!

Cauliflower Pizza Sticks

• 200 g cauliflower
• 1/2 cup egg whites
• 1/2 cup rolled oats
• salt and pepper
• 1/4 cup tomato sauce
• 1/2 cup shredded cheese (this is optional, but recommended for a more pizza-like taste)

Preheat oven to 425F.  Place cauliflower in a blender or food processor and blend until "riced" (broken up into small rice-like pieces).  Place cauliflower in a large bowl with egg whites and oats and mix together.  Season with salt and pepper.  Place mixture on a parchment paper lined baking sheet and spread into a thin layer.  Press another piece of parchment paper on top.  Bake for 15-20 minutes.  If any bubble form in crust, just press them down.  Remove top layer of parchment paper top pizza crust with tomato sauce and cheese (if using).  You can also add other toppings if desired.  Return to oven to bake for another 5 minutes, or until cheese has melted.  Cut into sticks and serve warm if possible.  Pizza serves 2-4 people as a snack or appetizer.

I'm looking for more fun cauliflower experiments to try.  What's your favorite funky recipe?

Revisited Recipe of the Day:

Peach, Arugula, and Ricotta Pizza (who else is dreaming of summer?)

Avocado Tomato Salad

Lunch Time!

I've set a couple different goals for myself, things that I'd like to start, improve, or do more of in the new year.  One of those goals, this one involving the blog, is to make, photograph, and post more savory recipes.

It's no secret that desserts are something I love to create, but I also enjoy salads, sides, and a whole bunch of other things that just don't find their way onto this blog.

It's time for that to change.

Today I'm sharing a super simple salad that has become a common lunch, snack, or side dish in my house.  It's colorful, tasty, and take a whopping (that's sarcasm) 3 minutes to prepare.

Based on this recipe, this "more savory dishes" goal is going to be a good one.

Avocado Tomato Salad
(makes 2-4 servings)

• 2 ripe avocados, peeled and pitted
• about 16 cherry tomatoes, cut in half (feel free to adjust amount)
• 1 tbsp orange muscat vinegar (it's from Trader Joes)
• salt and pepper to taste

Cut avocados into 1/2" cubes.  Then toss all ingredients together in a medium bowl.  Serve salad at room temperature, and if possible, immediately after making.

I first discovered this dish when trying to throw together a quick and easy lunch out of the random leftovers, veggies, and other stuff that I had lying around the kitchen.  Huge success!

You may have noticed the pictures of what I came up with (right above and way at the top), but I'll also explain what it was to anyone interested, because it was good.

The first part was this avocado salad, throw together with the almost too ripe avocados and cherry tomatoes just begging to be used.  The seconds part, which there isnt (yet) a recipe for was a barley salad with chicken, snap peas, and orange slices.  It was super pretty and delicious, and I'm hoping to create something similar to share with you all soon.

So tell me... What wonderful creations have you created from leftovers in the fridge?

Revisited Recipe of the Day:

Greek Pasta Salad

Vegan Sweet Potato Chili

Vegan food can taste good.  This dish is complete proof of that.

Occasionally, when I'm trying a vegan dish, I feel like I'm missing something.  Like the meat or cheese or cream wasn't entirely replaced.  With this Sweet Potato Chili, no one will get that feeling.
Why?  Because I didn't make it vegan on purpose.

This dish wasn't meant to be meat free.  Or dairy free.  Or both.  Nope, it was meant to be chili, and that's all.  It wasn't until looking oven the ingredients afterwards that I realized that the dinner I had created was, in fact, vegan.

And that means that it's pretty impossible to tell it's vegan.  No one noticed while preparing it, no one noticed while eating it, and no one would have noticed if I hadn't bothered to write down everything in it.

That proves this this dish is not missing anything.  There will be no wishes for meat, or even dairy while enjoying this chili.  All you'll be able to think about is how delicious it tastes.  And isn't that the way it should always be?

Vegan Sweet Potato Chili

• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 4 garlic cloves, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 2 tsp cocoa powder (unsweetened)
• 1/2 tsp cinnamon
• salt and pepper
• 1 28-ounce can tomatoes, liquid included
• 1 cup vegetable broth
• 3 sweet potatoes, peeled and cut into 1/2" cubes 
• 1 can black beans, drained and rinsed
• 1 bag frozen corn (10-12 ounces)

In a large pot, saute onions with 1-2 tbsp olive oil over medium heat, stirring occasionally.  Once onions become translucent, lower heat to medium low.  Add red pepper and garlic, and saute until softened. Add spices and cook for another 2 minutes.  Add in canned tomatoes and break up any clumps.  Mix in vegetable broth and potatoes.  Lower heat and simmer for 40 minutes, until potatoes are cooked through, but not mushy.  Add in black beans and corn and cook another 10 minutes, or until warmed through.  Ladle into serving bowls and serve warm.  If desired, you can serve with greek yogurt (though it would no longer be vegan).

Though I can't completely relate, I know that sometimes when you follow a vegan lifestyle, feeding large groups can be an issue.  You don't want to serve something that your guests won't enjoy, but at the same time, you want something you feel comfotable eating too.  This Sweet Potato Chili is the answer.

Meat eaters and vegetarians alike will love the taste, so you and your guests will both get to enjoy an awesome meal.

The same goes for if you're feeding a vegan friend.  With this recipe, you won't feel cheated and everyone at the table will get to enjoy some tasty food.

So enjoy, and let the vegan goodness make an appearance on your table!

Revisted Recipe of the Day:

Roasted Balsamic Sweet Potatoes and Tofu

Greek Pasta Salad

Healthy, fast, and delicious aren't always words that go together when it comes to food.

In fact, it's usually a pick 2 sort of thing.

You can have healthy and fast with a salad that you may have some trouble choking down, healthy and delicious after a while in the kitchen working your butt off, and fast and delicious with takeout from your favorite pizza place.  However you put it, you just can't have all three.

Sometimes, this becomes a problem at my house.  Because, there are days when I want all three of those words, not just two.

And that's why I love dishes that fit into each and every one of those categories.

Dishes like this easy Greek Pasta Salad.

Greek Pasta Salad

• 1 can artichoke hearts
• 1/2 cup pitted black olives
• 1 1/2 cups cherry tomatoes, sliced in half
• 8 ounces crumbled feta cheese
• 1 red pepper, sliced
• 1/2 pound pasta, uncooked(I used multi-colored)
• Balsamic vinaigrette (as much as desired)
• Greens of choice (baby arugula, baby spinach, etc)

Cook pasta normally.  Then, mix together all ingredients, but greens.  Put a layer of greens on plate, then add other ingredients on top.  Enjoy!

This pasta salad recipe is perfect for weeknight dinners, quick and filling lunches, or just the days when you don't want to spend a whole lot of time in the kitchen, but still want a good great meal.

When I made this, I actually had an elaborate meal planned, but then ran out of time to make it.  I threw this salad together instead, and, believe it or not, I think I enjoyed it even more than I would have the "fancy" dish.

Somtimes, simple is just plain better.

Eggplant, Chickpea, and Tomato Casserole

It may seem like it's the wrong season for this dish. But, I assure you, it's not.

This dish tastes so good, it could be served during any season.

It could even be served on Mars!

Layers of eggplant, chickpeas, and tomato, baked until bubbling and juicy.

Mmmmmm. . .

I bet your mouth is already watering.

Eggplant, Chickpea, and Tomato Casserole - original recipe can be found here

You need:

• 1 pound eggplant (one large eggplant or 2 medium sized ones)
• Salt, to taste
• 3 tbsp extra virgin olive oil
• 1 large onion, sliced along the grain, thinly
• 2-4 garlic cloves, minced (to taste)
• 1 (28 ounce) can chopped tomatoes
• 2 tbsp tomato paste
• Itsy-bitsy pinch sugar
• 1/8 tsp cinnamon
• 1 sprig basil
• 1 (15 ounce) can chickpeas, drained

What to do:

1.  Preheat the oven to 450 degrees.  Then, line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Next, remove from heat, and carefully fold the foil in half over the eggplant. Crimp the edges together so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
2. Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, (about five minutes) and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
3. Preheat the oven to 350 degrees and oil a gratin dish. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers until no more eggplant or tomato remains.
4. Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes before serving.

The only downside to this recipe is that it's not very pretty. In fact, I might even call it ugly.

I'm afraid my pictures don't help much, either. When I made this, I only quickly snapped some photos (It was right before dinner and I was hungry), instead of setting up a shoot. This resulted in some not-so-good pictures of an already ugly dish. Oops. . .

How about I just promise that it tastes way better than it looks?

Will that get you to try it?

Tomato and Mozzarella Salad

mmmmmmm, veggies

They just sounded so good tonight.

And so did mozzarella cheese.  But then again mozzarella cheese always tastes good to me (except after a really rich dessert, then it just sounds icky)

Anyway, i decided to throw together the classic tomato and mozzarella salad.  However, i had no basil so i just threw in cucumber and baby arugula instead, and ta-da a yummy salad to have for dinner (and for lunch, which is what happened because it tasted so good)

Side Note: This isn't exactly a recipe.  It's more of a concept which can inspire all sorts of different dishes.  

Here are the basics:

Mozzaella, Tomato, Arugula, and Cucumber Salad 
(Just add in however much you want of the following)

• Mozzarella Cheese Log
• Tomato (whatever type you feel like)
• Persian Cucumber
• Baby Arugula

Slice the mozzarella into cubes.  Slice tomato and cucumber.  Put mozzarella, tomato, cucumber, and arugula into a bowl.  Add some sort of dressing if you want (i didn't use any) and then eat your salad up!