Archive for vegetarian

Roasted Red Pepper Sauce and Cauliflower Mashed potatoes

blackened salmon with asparagus, cauliflower mash, and roasted red pepper sauce

blackened salmon with asparagus, cauliflower mash, and roasted red pepper sauce

My mother-in-law visited last weekend and made Matt some good old fashioned mashed potatoes! I decided to try my hand at Cauliflower Mash one more time and….

It was SO amazing and flavorful! You don’t get that heavy feeing that comes with regular white potatoes and the cauliflower is so much easier to digest. Additionally, cauliflower is chock full of vitamins C and K and folate, which is especially important for pregnant/nursing women and for kids! Note, different people have different tolerances for cruciferous veg!

I made NomNomPaleo’s Garlic Cauliflower “Mashed Potatoes” and they turned out perfect! If you want them to be totally smooth, you have to process in a good food processor for about 7 minutes. However, I took some puree out early, which I will use as “Cauliflower Grits” for Paleo Shrimp & Grits this weekend! Lightbulb!

saucy vegan

I was feeling decadent because of my Wednesday Orange Theory Fitness workout, which burned 600 + calories (plus after burn). So I grated my favorite cheese into the Cauliflower mixture and baked it for 15 minutes on 350. I really like getting a flavor burst out of natural foods, so I decided to use an aging red pepper to make a roasted red pepper sauce to pour over my salmon, asparagus, and Cauliflower mashed potatoes. It was incredible and would be delicious on pork, fish, or chicken and is a Vegan sauce for pasta & veggies.

Roasted Red Pepper Sauce- makes ~ 1 cup

1 Large Red Bell Pepper

1/4 cup almond milk

3 tbsp. olive oil

1 tsp. nutmeg

1 tsp. cayenne

salt and black pepper to taste

  1. The key step to this recipe is just slow roasting your pepper(s). I put mine in the oven on 400 for 30 minutes on each side. When I removed it from the oven, I cut off the stem and the seeds/membranes pulled out easily.
  2. Combine other ingredients with your pepper in a blender or food processor. Process until completely smooth.
  3. Should be warm enough to serve, but you can also prepare ahead of time and reheat!

 

Kale Stuffed Mushrooms

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I spent so much time testing new recipes in the kitchen on Monday that I missed a day of The 12 Days of  Christmas!  Rest assured, I have some fantastic recipes in store for you! These mushrooms turned out unexpectedly festive with a green filling, I’m sure due to the loads of kale I packed into these bite-sized party appetizers! I was happy with the result, and equally happy that this is such a flexible recipe. I threw in some smoked salmon to make mine richer and a little more nutrient-dense. You can also sub the kale for spinach if you find that more palatable (kale is actually more of a neutral flavor though).

Kale Stuffed Mushrooms

What you’ll need: 40 minutes and…

18-24 Baby portobellos
1 bunch of kale
3/4 cup of homemade yogurt or full fat organic yogurt
1/4 cup parmesan cheese
4-5 cloves of garlic
1 tbsp fresh dill
2 tbsp fresh parsley
salt and pepper to taste

  1. Preheat oven to 350
  2. Clean mushrooms by wiping with a damp cloth, then remove the stems and lay them in a baking dish, top down
  3. Toss stems into a food processor with remainder of ingredients, measuring herbs liberally
  4. Process mixture and then spoon into mushroom caps
  5. Bake the filled mushroom caps for 30 minutes or until mushrooms are tender and dark

Butternut Squash and Sage Quinoa

I made this dish for the Friendsgiving we went to last month and it was a big hit. I attribute that to 2 things: 1) sage and butternut squash go together easily and naturally like old friends and 2) butter. This dish is frighteningly easy for how delicious it is and can be used as a hearty side to your holiday feast OR as a main dish for vegetarian friends and meatless nights. My one caveat is that you really brown and crisp up the cubed butternut squash, thus it’s important that you have even and equal knife cuts. This also make a great wheat-free, vegetarian stuffing

You will need 1 hour and:

1 bunch Fresh Sage
1 butternut squash ( they are sold by the squash and not by the pound at Trader Joe’s) 1/2 cup of grassfed butter
2 cups of water or vegetable stock
1 cup of red Quinoa (any color fine though)
1 tbsp rosemary
optional: 1 cup of macadamia nuts

  1. Preheat your oven to 400
  2. Chop butternut squash into even, bite sized cubes by slicing in half long ways, and then removing seeds and slicing each half. No need to removes skin. It will crisp up and be delicious!
  3. Place squash cubes on a sheet pan and season with salt and an olive oil drizzle. Bake for 30-40 minutes or until browned on edges
  4. While squash is baking, heat 2 cups of water or stock in a pot on the stove. Once it has reached a boil, cook your quinoa for 20-30 minutes or until most of the water is gone and quinoa seeds are fluffy.
  5. In a large skillet, heat your butter on medium, carefully stirring so as not to burn it. You want a golden-brown butter
  6. When butter is thoroughly melted, add finely chopped sage. It is important to give the sage a fine chop so that the soapy consistency is cooked off.
  7. When your butternut squash is done, transfer it to your butter-sage mixture and add rosemary, stir and fold to incorporate and cover squash with buttery mixture.
  8. Transfer squash and butter mixture to a serving dish and stir in your quinoa evenly
  9. Sprinkle with crushed macadamia nuts

12 Meals of Christmas

One of the big changes I’m making to my own daily diet and thus my blog is reducing animal protein and saving those valuable calories and nutrients for local farms, where I’m assured of the quality of life of the animals. This has added a new dimension to my recipe creation, and really challenged me outside of my comfort zone, so I’m excited to share a compilation of mostly vegetarian, and some vegan and pescatarian recipes.

I’ve been training really hard the last few weeks, and I’ve been replenishing with lean protein from wild-caught fish and shrimp, in addition to more carbs than were in my previous diet. These recipes reflect that nutrient shift,  as well as the seasonal quality of the starches and vegetables that I’m using in my dishes. I’m hoping to use the cohesiveness of these recipes {seasonal, varietal, mostly plant-based, healthy alternatives to comfort foods, and still allergen-free} to create a compilation or cookbook as I build on and test out these recipes. All these recipes are also grain, sugar, soy, and lactose free. So over the next 12 days, you can expect the following recipes:

  • butternut squash & sage quinoa
  • sweet potato cheese fries with curried ketchup
  • broccoli cheddar soup
  • Vegan Holiday Truffles
  • twice baked sweet potato with green onions and herbacious compound butter
  • Stuffed mushrooms
  • tart cranberry relish
  • dressed up hearts of romaine
  • SCD/ Paleo Sticky Toffee pudding
  • curried spaghetti squash {with shrimp} and golden raisins*
  • paleo peppermint bark
  • Match stick root veg

I hope you’ll tune in and discover the 12 meals (or desserts)  that you can either enjoy during the holidays or put on the metaphorical “back burner” for next month when you’re trying to reset. And I hope this “plant-based paleo” movement really takes off.

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Vegetarian SCD: homemade blackbean burger

I’ve been thinking, and I’ve come to the conclusion that there are THREE really important things that I want to get across to people who choose to follow a Paleo, ancestralized, or SCD diet regime for any reason: weight loss, auto-immune disease, or just general health and wellness, or a simple 30 day challenge–everyone!

1) Cook at home. make everything at home. DIY. Make it yourself.  Should you go out to eat tonight, though? NO. 

It’s so important to cook at home, whether you are trying to get fit or get well. This does not mean opening a box and microwaving or baking something pre-packaged. I used to love prepackaged black bean burgers, but the ingredients are just unnecessary. Why the guar gum? The soy? The unending list of things I can’t eat because of inflammation. Inflammation that MOST of us have. Everything I once loved that was packaged, I started making myself, and GUESS WHAT! I lost my taste for the non-homemade kind. You think you don’t have time? Make time! Make time for your health and start with things that take only a few minutes like my black bean burger recipe below!

2) Being “paleo” does not mean you’re a carnivore– IN FACT, it would imply that you eat a mostly vegetarian diet. I’m looking at you, instagram paleo club…

So I promise not to get on my archaeologist soap box again– about how Paleolithic people actually would have just foraged  nuts, seeds, and fruits, and the way we eat as a “paleo” pop culture is actually Neolithic, but FYI… IT IS! That’s why I’m neolithic elisabeth! the important part of this, though, is not my archaeological background and academic jargon. What you must! MUST! must! remember on your Paleo journey is that our ancestors only ate meat after successful hunts and for special occasions. And they did not have the means to store and freeze and thaw and cook bison patties every day people. So why are you eating animal protein like it’s going out of style? Why consume animal protein when it leaves so much more of a footprint on our globe and uses so many more of our waning natural resources? It’s NOT necessary. I work out EVERY. DAY. And I get the majority of my protein from plants–like hemp, beans, and nuts. THAT is true paleo. That is how you should treat your precious body and our planet. And a lot more days than I would like, I eat lean meat for dinner, but let’s all keep each other accountable to be better.

3) Loosen up on the RULES. We are eating healthfully and nourishing our bodies so listen to YOURS!

Black beans are allowed on SCD but not on a Paleo diet. Personally, they don’t bother me right now. However, at one time they did and for some people they are hard to digest. I don’t think my integrity is insulted by eating black beans when I’m feeling well and I don’t think arbitrary rules make your diet any cleaner.

Ok, that is really it for me. Those are my only rules. Now have fun cooking! You can start with the Black bean burger recipe below (with help from my amazing vegetarian/yogi/nurse/sister/cousin Tricia Ann)!

Veggie-SCD Spicy Black Bean Burgers

Ingredients for one week’s worth of black bean burger lunch or 5 burgers for a dinner:

2 cans black  beans
1 cup grain free breadcrumbs ( I use my almond flour cracker crumbs or almond meal)
1 cup fresh salsa (made at home or whole ingredients store bought)
cumin
cayenne
red pepper flakes
olive oil

Directions:

1) Combine first 3 ingredients into food processor (or mix together well, smashing black beans)
2) Add spices to taste
3) Preheat Oven to 350
4) Remove from bowl/processor and form into 5-6 large patties, coat patties in almond flour
5) Cook on medium/high heat in skillet in olive oil until crispy on the oustide
6) After crisped in skillet, move onto a baking sheet to cook the inside for 20-25 minutes

Serve and eat with homemade ketchup or ranch dressing…Oh no, you need recipes for those now!