All posts filed under: Vegetarian

Golden Green Goddess Overnight Oats

These overnight oats are full of so many feel good ingredients, you can’t help but feeling all powerful after eating them! Both spirulina and hemp seeds are plant-based sources of complete proteins, meaning they contain all of the essential amino acids your body needs to repair tissue and to keep running like a well oiled machine. Spirulina is a blue-green algae that comes in powder form and has been used as a superfood dating back to the ancient Aztecs. It is about 60% protein and has a earthy, green taste. Hemp seeds are one of the best balanced sources of Omega-3 and Omega-6 fatty acids and have a rich nutty flavor. Both can be found in the superfood or supplement section of your health food market. The savory flavors are balanced with the sweetness of banana and honey and the tartness of golden berries. Indigenous to Peru, golden berries have recently gained wide popularity thanks to their high nutrient and antioxidant content, tangy sweet flavor and chewy texture. If golden berries are not available you can …

Peanut Butter and Jelly Overnight Oats

Published by Jacqueline King

Peanut butter and jelly are one of those flavor combinations that is never a bad idea! I love them together so much I ate PB&J sandwiches for lunch every day for years growing up. There’s no reason such a classic pairing should be limited to the confines of a brown paper bag. Here they move into the morning sunshine to dress up a hearty and heart-healthy serving of overnight oats. Once I posted this on my Instagram it quickly became a breakfast staple for my whole family not only because it is so tasty, but also because it’s so easy to make. In fact, you may even have all of the ingredients on hand, so why not put it together tonight? I promise you’ll have something delicious to wake up to in the morning. Enjoy! Peanut Butter and Jelly Overnight Oats Ingredients: serves 1 1/3 cup Old- Fashioned Rolled Oatmeal 2/3 cup Cashew or Almond Milk 1 Tbsp Chia Seeds 1 Tbsp Raisins Pinch of cinnamon Toppings: 1 heaping tsp Peanut Butter 1 heaping …

6 Easy Veggie Swaps to Cut Calories and Boost Nutrition

10 Easy Veggie Swaps to Cut Calories and Boost Nutrition

Published by Jacqueline King

We know by now that eating a diet rich in vegetables is good for our health, our mood and even our looks. Here’s a list of the veggie swaps you can make to get more of them into your meals while lightening up on calories. If you’re worried about feeling deprived, don’t. Because they’re so nutritionally dense, you may actually fuller with the veggie versions! 1. Instead of Flour Tortillas use Collard Greens- Swap out the refined flour for a crunchy collard greens next time you make a wrap and save over 100 calories while getting the anti-inflammatory benefits of vitamin K and omega-3 fatty acids. How-to: Cut off the thick stem and carefully slice the rib so that it is flush to the leaf. That way it won’t break when you roll it up. Remember to always cut with the knife cutting away from your hand to avoid accidents. Add your filling in the center of the leaf, perpendicular to the stem, then fold in the sides and roll it up like a burrito. Try a …

Your New Favorite Weeknight Dinner- Veggie Tempeh Bolognese

Published by Jacqueline King

My aunt recently told me she had tried to make tempeh, but thought it tasted like cardboard. I had to agree with her, on its own it can be pretty bland. However, when prepared the right way it can be a savory, hearty, protein filled base for a delicious meal. She was skeptical, but willing to try a dish that might redeem it for her, so I shared this Veggie Tempeh Bolognese recipe that is one of my weeknight favorites. Later that night she messaged an adorable picture of her toddler gobbling it up with spaghetti and my uncle with an empty bowl and a big smile on his face. Now, he is not what you would call an adventurous eater, so a little white lie was in order. She let him think it was a turkey Bolognese until after he had cleaned his plate. Now it is one of their favorite easy dinner recipes and hopefully it will be one of yours too. This recipe is perfect… When you want a quick, filling, delicious …

The Perfect Vegetarian Main Dish for The Holidays- Stuffed Maple Glazed Acorn Squash

Feel Good Thanksgiving Roundup- Recipes for an Easy, Healthy and Delicious Holiday

Published by Jacqueline King

Thanksgiving is a time for family, friends, and of course good food! Here is a roundup of our favorite fall dishes that are full of flavor, but simple enough to keep the holiday stress-free…at least in the kitchen. I can’t make promises about where the conversation at the post-election dinner table will go, but I can promise at the very least, everyone can have a happy belly. Now that’s something to be grateful for. A festive aperitif- The Big Sur Spritz is just right for the season. A little sparkling wine with a splash of persimmon juice, a sprinkling of fresh pomegranate seeds and a sprig of lavender or thyme is a lovely way to start off the meal. For a hearty and beautiful meat-free main dish try Stuffed Maple Glazed Acorn Squash with Dried Cranberries and Pecans. Serve it with a delicious, velvety Spiced Sweet Potato Puree than you can whip up in a blender or food processor. and some quick cooking Greens Agrodolce with Marcona Almonds and Crispy Fried Shallots. A little Roasted Curry …

Roasted Spiced Cauliflower with Pine Nuts and Plump Raisins

Roasted Cauliflower with Plump Raisins and Toasted Pine Nuts

Published by Jacqueline King

Cauliflower is a vegetable that is easy to overlook. It may conjure up memories of piles of steamed, formerly frozen vegetables that you were forced to eat as a kid in order to “earn” your dessert. Well, this roasted cauliflower side will change all that! Roasting at a high temperature saves cauliflower from a potentially dull and lifeless fate and transforms it into a crispy, savory, nutty treat. Paired here with plump, sweet raisins and earthy pine nuts, it’s a dish that will leave you craving more. No one has ever called a cauliflower dish sexy… but if they did, they’d be talking about this one. Enjoy! Roasted Cauliflower with Plump Raisins and Toasted Pine Nuts Ingredients: 4 Servings 1/4 cup Raisins 3 Tbsp Olive Oil 4 cloves Garlic, roughly chopped 1/2 tsp curry powder 1/4 tsp Sea Salt 1/8 tsp Black Pepper 1 Tbsp Fresh Cilantro, plus more for garnish, chopped 1 large head Cauliflower (about 2 lbs), cut into florets 1 1/2 Tbsp Pine Nuts Directions: Preheat Oven to 450* Bring an inch …

Fig and Almond Butter Mousse Pie with Sesame-Oat Crust

Fall Fruit and Almond Butter Mousse Pie with Sesame-Oat Cookie Crust

Published by Jacqueline King

This luscious Almond Butter Mousse Pie is made with simple ingredients and is the perfect way to showcase fresh fall fruit. The base is a delicious savory crust flavored with sesame seeds and fragrant rosemary. The rich and creamy filling is made with almond butter, coconut cream, maple syrup and a touch of plain yogurt to balance the sweetness. It’s all topped off with your favorite seasonal fruit. I’ve made it using plums, figs, and persimmons and each was wonderful. This recipe is perfect… for Thanksgiving or any dinner party. You can bake the crust and make the mousse ahead of time and assemble it on the day. to feed a crowd. The filling is very rich and satisfying so a small slice per person will do. when you want a decadent tasting dessert, but want to use wholesome ingredients that also happen to be vegan. When you want to serve a dessert that is as beautiful as it is delicious. Nutritional Highlights: Any raw fruit you choose will be rich in vitamins, minerals and …

Delicious, Nutritious and Easy Fall Garden Pasta

Published by Jacqueline King

Today is world vegetarian day, so I thought it would be a great day to share one of my easy go-to vegetarian/vegan main dishes. It’s super flavorful and nutritious thanks to the variety of veggies included. It’s a really versatile and forgiving recipe so you can change it up and make it your own each time based on what looks fresh at the market or what you have in the fridge. In place of the kale and chard you can substitute other greens, such as spinach or collard or add other vegetables such as broccoli or mushrooms in place of the cauliflower. I like to use Muir Glen organic tomato paste and organic diced tomatoes with basil and garlic for this recipe. This is the kind of main dish you can serve to a meat eater and they won’t even notice that it’s completely meat and dairy free. The nuts add a little protein and great texture and the sun-dried tomatoes add umami goodness. Together with the pasta it makes for a meal that is filling …

Buttery Radishes with Dukkah

Published by Jacqueline King

This is an easy, delicious and flavorful snack or hors d’oeuvre. Find the Egyptian spice blend Dukkah at specialty or ethnic food market or if you’re the ambitious type you can make your own. Instructions: Thinly slice a bunch of radishes, top with a sliver of Miyoko’s Vegan Butter, a bit of Kosher or sea salt, and a sprinkle of Dukkah. Enjoy! xJacq

Meaty Grilled Portobello Mushroom Steaks

Published by Jacqueline King

These grilled mushrooms make a satisfying and savory centerpiece to any meal. They are both low-calorie and immune boosting. Try them sliced on top of salads, your favorite bowl or as a taco or sandwich filling. I like to serve them with rice and beans so you get the meaty flavor from the mushrooms and lots of protein too. Enjoy! Ingredients: 2 Tbsp Olive Oil 1 Tbsp Balsamic Vinegar 1 Tbsp Tamari or Soy Sauce 1 tsp Dijon Mustard (preferably grainy) Big pinch dried Rosemary Tiny pinch Garlic Powder 2 Large Portobello Mushrooms In a small bowl whisk the first 6 ingredients together. Trim the stem of each mushroom so it lines up with the cap. Dip the mushrooms into the dressing, making sure they are evenly coated. Heat a grill pan over medium for 5 minutes while the mushrooms marinate. Grill mushrooms whole for 12-15 minutes flipping every 2-3 minutes until tender and juicy. Serve whole or cut into thick slices.