A Masterpiece Almost Too Beautiful To Eat
Veggie burgers are often thought of as discs of fake meat or pressed vegetables designed to resemble a hamburger. If you’ve been following my Burgers & Beer series, that just ain’t so! Most meat eaters are exposed to vegetarian burgers at restaurants that cater to a meat eating crowd. The veggie burger on the menu is an afterthought to satisfy the occasional veg head that arrives with their carnivore pals.
This burger was inspired by a blog I stumbled upon called Vegan Richa.com. Wonderful recipes and photographs. She takes vegetarian food and turns it into 5 star restaurant fare.
I put a few twists on the recipe and eliminated the bread. I love buns but I wanted to appreciate the full flavor of this burger without the distraction.
I served this gorgeous, easy to make burger on top of roasted cabbage. Recipe here. This time I used purple cabbage. You can follow the same recipe but reduce your roasting time by 5 minutes or so unless you like the edges really crispy (I do!).
Garnished with a roasted cabbage flower topped with a Chipotle Vegenaise
Roll ‘em up or stick it to ‘em. Either way, your friends will love you. Read more
By making your own falafel from a mix or from scratch, you can bake instead of fry them. They won’t be as moist but will give you a great crunch underneath this uniquely decadent sauce. Read more
A vegetable metamorphosis you have to eat to believe!
If there’s one person on the planet who can prove plates full of veggies aren’t just for veg heads, it’s Martha Stewart. While far from a vegan manifesto, the title alone of her new book, meatless, can influence the masses to think outside the slaughterhouse.
Bill Clinton showed the public it’s possible to reverse illness by way of your mouth. Martha Stewart is showing the public that meatless meals can be decadent, trendy and impressive to the eye. Read more
All stuffed and ready to go (in your mouth!)
The kale of champions!
Maybe my definition of “gourmet” is loose as a goose BUT when I prepare a healthy meal that’s better tasting than most of the restaurants we frequent, I can’t help but reinforce my own effort. An effort that took me about…….15 loooooong minutes:)! As usual, no fancy recipes. Check this one out! Read more
Thai Peanut Bowl
The advantage of cooking Thai food at home is that you can control the amount of oil and sodium. Americans make the mistake of assuming that eating out at Asian restaurants is healthy. Quite the contrary! You should consider these dinners a splurge unless, of course, you order steamed vegetables and a dipping sauce on the side. THAT is the only way to insure you are eating a reasonable amount of calories with low fat content.
Remember, you aren’t in China, Japan, Vietnam or Thailand– you’re in America where Asian restaurants have “Americanized” the menu. That means huge portions, too much oil, and mega sodium! Read more
Welcome to “Ladles”, an ongoing series of healthy soups, stewps and gumbos!
A year ago my son gave me the Moosewood Restaurant cookbook, Simple Suppers, for Christmas. This recipe originated from this cookbook with a few tweaks and additions.
I urge you to try it even if you aren’t a huge fan of sweet potatoes or cabbage. This Indonesian flavored soup is savory (garlic and ginger root!), slightly spicy (cayenne!), bizarre (peanut butter!) and creamy (there’s NO cream!). Serve as a fancy shmancy fine dining course OR at halftime of the Super Bowl to sober up the crowd. Your guests will think they’re dreamin’!
Don’t be ashamed to lick your spoon- I did!
Sweet Potato and Cabbage Soup