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Vegetarian

New version of my quinoa patty recipe: living life to the fullest, vegetarian-style!

Who’s here for a delicious quinoa dish? I hope some of you are 🙂 I have been dying to update a few of the recipes on my blog, but life has got in the way, as usual. My nights caring for our newborn baby have been tough, with very little sleep, and finding the time to think and to write has been a struggle. And yet, I’m back now, and happy to report I have a new version of one of our all-time-favorite foods: quinoa patties. This new recipe features grilled corn, fennel and Aloha peppers and is light, wholesome, and packed full of quinoa goodness. To make the patties I used a special organic quinoa blend made by Better Body Foods, whose reps contacted me recently and sent me some to try. Perfect timing! 😉 Keep Reading

Grilled veggie panino: back to my first love!

I haven’t posted a panino recipe in awhile, but now I’m back with a vengeance 🙂 This panino screams summer, sun, warm weather and clean eating – and I just love it for that matter! The freshness of the grilled veggies, with just a touch of charred flavor, works beautifully with the dill and sour cream, and makes up for a surprisingly light combo. I asked DH to grill the veggies for this panino on one of the hottest days of the summer, and he agreed reluctantly. Later on though, he realized the hard work – and the sweat! – had been well worth it. Keep Reading

Aloha pepper and purple potato salad: spicing up your lunch, vegetarian style!

This salad has everything you want from a summer dish. It’s light yet satisfying thanks to the addition of purple potato carbs. It’s flavor-packed, and its explosion of fresh aromatic herbs will make your belly and your soul happy. It looks deliciously gorgeous on the plate. Last but not least, it contains lesser used ingredients which are sure to stir up curiosity. Aloha peppers have stolen my heart – and I know they’ll steal yours too 🙂 Keep Reading

St Patrick’s Day vegetarian tart: There’s spring in every slice!

This tart is a great vegetarian alternative to the corned beef dishes that are typically served on St Patrick’s Day. It is light and chock-full of veggies, and it leaves you satisfied and feeling great in your own skin, as any spring dish would. DH loved it so much that he had it for lunch at work several days in a row – believe me, that’s some serious compliment coming from a carnivore, lol The freshness of the dill coupled with the mildness of the potatoes and cabbage and the assertive notes of the authentic Irish cheddar make this tart a flavorful treat fit to enjoy all year long 🙂 Keep Reading

Quinoa parfait recipe: Eat your way to health!

I don’t know about you, but this long and frigid Chicago winter has taken a toll on me: I’ve experienced cold after cold after cold, and I’ve had very little energy to do anything else but rest. Being pregnant and having a slightly weaker than normal immune system has most likely contributed to my poor state, as of late. Yet, I cannot help but wonder how my health would have been if I’d been more diligent in following a healthier eating menu. With a very busy schedule and limited time to cook (usually during the weekend, when we cook for an entire week in advance), my eating at work has featured way too many cookies and candy bars. I know, I know: I’m guilty as charged!

Fortunately, there’s still time to resort to healthier eating options and to feel better in your own body this spring, and I for sure am determined to make this happen. For a start, I’m planning to make this delicious quinoa parfait more often to keep the “cookie&candy temptation” away. Make this parfait, and you will not regret it: you’ll enjoy sweetness without guilt and healthfulness without laborious cooking 😉 Keep Reading

Call it zacusca, ajvar, relish, dip, or any other way you like: Its real name is delicious!

Looking for a recipe to make on Game Day? Look no further, I have what you need! This is an appetizer I ate a lot as a child, and I love eating it today with my family. We call it zacusca, but you will find it in other Eastern European cuisines under the name of ajvar. This light, low calorie dish is a bit time-consuming, yet also unbelievably easy to make: it’s a a delicious concoction of open-fire roasted eggplant and bell peppers and oven-roasted tomatoes, with extra helpings of crushed tomatoes. It’s aromatic, wholesome, and truly addictive in its simplicity. My daughter loves to eat zacusca on fresh bread, and her hands and smiling face smeared with this colorful spread are truly a vision of happiness 🙂 Make this at home instead of buying it from the grocery store, and you will not be disappointed! Keep Reading

Three mushroom & watercress sandwich: a super-nutritious vegetarian option for the cold winter months

Now that the holidays are over, we are back to our usual routine in the kitchen. No more batches of cookies baked in excessive numbers, no more turkeys or steaks served alongside generous portions of creamy, buttery carb-laden goodness. It’s a new year and time to eat lighter – and since it’s winter, it’s also time to eat as nutritiously as possible 😉

The sandwich below is perfect this season because it has key ingredients to build up energy and to replenish lost vitamins and minerals. It’s vegetarian and protein-packed, with proteins coming from several kinds of mushrooms: cremini, portobello (mature cremini mushrooms), and shiitake. It also has watercress, which should come as no surprise to you if you’ve been following this blog for awhile and have read my previous posts about watercress and my love for this rather underutilized veggie. Packed full of nutrients and easy to digest, watercress has a slightly peppery taste, which makes it the ideal partner to the robust mushroom flavor. Add a few sprigs of young asparagus, and you have the perfect light lunch or dinner option – all homemade and delicious!

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