Green Curry Cauliflower

Cauliflower is a very mild vegetable and is most often seen on veggie trays because it has a great crunch and holds up well with thick dips. Roasting cauliflower brings out a sweet, nutty flavor that’s quite unexpected the first time you try it.  The preparation in this recipe by keeping the cauliflower head whole creates wonderful little pockets for the spicy green curry sauce to seep into while it bakes.  And look at the beautiful caramelization on the outer crust!

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Say It Isn’t Tso!

Americans love fried chicken.  The conundrum for anyone trying to eat healthily is the word ‘fried.’ This recipe is my healthier play on ‘General Tso’s Chicken’ using tempeh which is a fermented soy product. Tempeh’s fermentation process retains the whole soybean which gives tempeh a higher content of protein, dietary fiber, and vitamins.  The outer crunchy coating on the tempeh is a mixture of cornstarch and aromatic ingredients like ginger, garlic, and sesame oil.  I kept the sauce fairly traditional to continue the deep flavors of the ginger, garlic, and green onions, plus a generous amount of chile paste for a little kick.

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Volume 2 Cookbook Now Available on Amazon.com!

Steve and I are very excited to announce the publication of our second cookbook from the If My Eyes Could Eat site, this time featuring all vegetarian recipes that are still beautiful to look at, flavorful for the taste-buds and good for the body!

There’s also a special section of yummy desserts for the days where you need a little bit of indulgence. (wink)

I hope you enjoy the recipes in this new book as much as you did in Volume 1!  Happy cooking!

 

Fettuccine Aglio e Olio

This recipe is my daughter’s second favorite pasta dish.  In Italian, it’s called Fettuccine Aglio e Olio.  In the United States, we call it Olive Oil and Garlic Fettuccine It’s a simple yet very flavorful traditional dish comprised of garlic two ways; herb infused olive oil, fresh herbs, and tender cooked pasta.  And if you have your prep done ahead of time, you can easily have this dish on the table in less than 30 minutes.

There is a fair amount of spice here between the Serrano pepper and the red chile flakes so scale up or down according to taste.

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Vegetarian Malaysian Laksa

I made this dish right after the holidays to help make up for some of those less than healthy meal choices we ate between Thanksgiving and New Years.  This is an immensely flavorful vegetarian dish guaranteed to restore your body’s antioxidants, beta-carotene, potassium, and vitamins A and C.

If you haven’t had Malaysian food before, prepare your taste-buds for a treat.  Authentic characteristic in traditional Malay cuisine is first and foremost the generous use of spices closely followed by coconut milk which gives Malay dishes their rich, creamy flavor.

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Curried Lentils with Roasted Beets, Chickpeas, and Fresh Spinach

The side dishes that show up on the holiday table have started to look the same every year. I’m all for tradition and love a large helping of creamy mashed potatoes, however, how many green bean casseroles do you need to eat before you decide it’s time to broaden your options?

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Vegetarian Meatballs with Fresh Herbed Tomato Sauce

It seems strange to call these meatballs, meatballs considering there isn’t any meat in them, however every other word I tried to come up with to describe them just didn’t sound right.  So we’re going with meatballs!  Whatever you want to call them, they were fantastic!  The creamy lentils were the perfect binder to hold the ingredients together, and the earthy, deep roasted flavor from the vegetables, paired with the bright acidity from the pesto and herbed spicy tomato sauce were a match made in vegetarian heaven.

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Tofu and Veggie Stir Fry in Spicy Peanut Sauce over Glass Noodles

I love this recipe – in fact, I’ve made it three times since I first created it because my husband, daughter and I all decided it was our new favorite. The aromas from the spicy peanut sauce and the vibrant colors from the vegetables immediately tell your taste-buds to get ready for that first flavorful bite!

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Grilled Portobello Caprese

It’s kind of a joke in my family how much I love fresh from the vine-ripened tomatoes, and it is common to see me pluck a ripe, juicy gem from one of the plants in our garden and pop it in my mouth before it even makes its way into the house. So this recipe is an homage to my obsession with summer ripened tomatoes and a twist on a traditional Caprese salad.

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