Tag Archives: pepper

KALE!

5 Apr

You guys. I have discovered the most awesomest thing at the grocery store. I’m sure those of you who don’t live in East-bum-fuck Indiana probably already have this. But my grocery store just started carrying it.

Kale. Pre washed. Pre shredded. Bagged. Kale. Just like the lettuce. I think I scared the man in the produce department with my shriek of excitement. Because now, I will eat Kale so much more often. Because the only bad thing about kale is washing and de-stemming it.

So I took the entire ginormous bag and made a yummy kale salad, with some leftover quinoa and a bunch of veggies that were going to start turning bad if I didn’t eat them up soon.

Isn’t it puuurrty?

Here’s what went into the mix. I didn’t measure anything. Psshh. Who does that?

I put the kale in a bowl. (Thanks captain obvious.) Then I poured in a little olive oil, lemon juice, and balsamic vinaigrette. I massaged the heck out of it. (Don’t worry, I bought it dinner first, haha.) Then I added the following ingredients:

Quinoa
Red, orange, and yellow bell peppers
Cucumber
Red Onion
Cherry Tomatos
Black Grapes
Blackberries

Then, I added a little more balsamic vinaigrette. It was aaammmaazziinnggg. So yummy.

Here are some more shots of it:

With an Amy’s Gluten-free, Dairy-free veggie burger. (One of the BEST burgers I’ve ever had. No joke. One of my biggest fears with going g-free was that I’d never get to eat a veggie burger again.)

Kale salad with some more veggies, and hummus. yum!

Do you like kale? What’s your favorite way to eat it? Can you buy it de-stemmed and bagged? I swear, it changed my life.

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Ratatouille

17 Jul

Hey ya’ll! Thanks for all your comments on my veggie photos from my last post! And a few of you asked for the recipe for the Ratatouille, and it really couldn’t be easier!

I got the recipe from the Smitten Kitchen. I made a few small changes, but nothing to drastic, it was perfect as is!

Ratatouille

I small yellow squash

1 small zucchini

1/2 an eggplant (I cut the ends off the eggplant, then sliced it in half lengthwise, this way, the size is better)

1 red bell pepper

1 cup tomato sauce

2 tablespoons olive oil

Salt, pepper, and garlic to taste.

Pour the tomato sauce into the bottom of a baking dish, about 10 inches in length, add garlic, salt and pepper.

Slice the vegetables into thin slices, I used a mandolin, this way they were more uniform and thinner.

Lay the vegetables in rows all the way down the dish.

drizzle the 2 tablespoons of oil over the vegetables. Cut a piece of parchment so that it fits right over the vegetables.

Bake at 450 degrees for about 45 minutes. You’ll see the tomato sauce start to bubble up on the sides.

I served this over brown rice, but any grain would be delightful!

SO EASY! And my family loved it! The original recipe called for onion, but my dads not very fond of onion, so I left it out. But it was still amazing. I didn’t put many spices in it, but the vegetables really shone through. Perfect summer dish!

 

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Crazy Cravings

12 Feb

As a (newer) vegetarian every once in a while I get a craving for meat. I don’t let myself indulge though, I try to find a suitable alternative.

For example, sometimes I get this crazy craving for a lunch meat sandwich. This is how I solve this problem:

Veggie Burger Sandwich

I make myself a veggie burger sandwich! This particular one is made on wheat bread, with lettuce, tomato, mayo, red onion, and an Amy’s Bisto Burger. (yummy!) Sometimes I change it up a bit by adding a Bocca Vegan Burger, or adding different veggies like avacado, pickles, and olives. It’s pretty much whatever I’m feeling, but it’s amazing. In fact, just talking about it right now makes me want one!

Another sandwich I’ve been digging lately is the classic PB annd nanner fried sandwich.


Sometimes I eat them cold, but heated up is my favorite! I like using PB & Co.’s cinna raisin peanut butter, the texture of it is just perfect!

Another current favorite of mine is sautéing up some green bell pepper with pineapple and onion.

Pepper-Pineapple stir fry with spinach salad and black olives

I know what you’re thinking with this post- Is that cheese on your salad??? and yes, sadly it is. But in my defense it’s parmesan cheese, which doesn’t contain much if any lactose. This was when I was going through a terrible dairy withdrawal for some reason, and the tiny amount of parmesan helped out a lot.

And finally… another current trend in the Liz-dining experience is flax seeds.

Everything but the kitchen sink salad, with flax! and PB bread

I’ve been putting some ground flax seed on my salads, and pretty much whatever I can, for some extra nutrients! yum!

Well… Now I’m off to go make myself another veggie burger sandwich!

Question du jour…. What foods/ dishes are you currently craving?

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