Tag: Vegetarian

Fried Green Tomatoes

Fried Green Tomatoes

This summer we are growing a whole lot of tomatoes. There is always a point where you have a huge abundance of green tomatoes but no ripe ones. Enter: fried green tomatoes. I never cared for this dish growing up, but after making it myself, 

Roasted Herby Vegetables with Tahini Sauce

Roasted Herby Vegetables with Tahini Sauce

When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting! I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how 

Tomato Soup with Homemade Gnocchi

Tomato Soup with Homemade Gnocchi

Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly.

Gnocchi is made with very minimal ingredients that you might have around during this quarantine time – flour, one big potato, egg, parmesan, and salt.

The gnocchi recipe can be found on Pasta Social Club’s site. I don’t have a ricer so I used a potato masher and next time I think I’ll try a little harder to really get those lumps out!

Tomato Soup:

  • ⁣1 bell pepper (or onion), diced⁣
  • 1 28oz can tomatoes (I used whole tomatoes, but if you only have crushed or puree that’ll work too!)⁣
  • 1 cup broth (bone broth, veggie broth, water, whatever you have!)⁣
  • 1/4 c balsamic vinegar
  • Fresh herbs like thyme, basil, or oregano. If you don’t have these around, use dried herbs! About 1/2-1 tsp of each above if you have it.⁣
  • salt and pepper⁣
  • 1/4 c cream (or milk, coconut milk, half n half, whatever you got)⁣
  • add ins: leftover chicken, greens (I used kale)⁣⁣

Saute the bell pepper or onion until soft in some olive oil. Pour in the tomatoes and the broth. Blend with an immersion (stick) blender or carefully in a blender. Bring to a low simmer and add in the herbs and salt/pepper. Cover and turn down to low. Cook for an hour or longer. Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min. Stir in the cream and the add-ins. Serve with the gnocchi!

Tomato Soup with Homemade Gnocchi

The gnocchi recipe is from Pasta Social Club, but this soup pairs so well with it!
Course: Main Course
Keyword: Low-FODMAP, Soup, Vegetarian
Servings: 4 servings

Ingredients

  • 1 bell pepper, diced or onion
  • 28 oz san marzano tomatoes or crushed
  • 1 cup bone broth or broth of choice
  • 1/4 cup balsamic vinegar
  • 1 tsp each herbs like basil, thyme, oregano
  • 1/4 cup cream or milk, half-n-half, coconut cream
  • add ins: chicken and/or greens optional

Instructions

  • Saute the bell pepper or onion until soft in some olive oil.
  • Pour in the tomatoes and the broth.
  • Blend with an immersion (stick) blender or carefully in a blender.
  • Bring to a low simmer and add in the herbs and salt/pepper.
  • Cover and turn down to low. Cook for an hour or longer.
  • Remove the lid, bring the heat up to medium and cook until thickens – maybe 30 min.
  • Stir in the cream and the add-ins. Serve with the gnocchi!
Pasta Puttanesca (Low-FODMAP)

Pasta Puttanesca (Low-FODMAP)

Anchovies, capers, and olives were three of my least favorite foods growing up. Therefore, pasta puttanesca was off the table. But now I LOVE them, so this dish is one of our favorites! It’s pretty easy to put together and you end up with delicious 

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own 

Vegan Cashew Fiesta Dip

Vegan Cashew Fiesta Dip

We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or taste like cheese, so there is no point in trying to tell you it’s just like cheese. It isn’t!

But it’s DELICIOUS regardless – even if you are not vegan or dairy free!

Ingredients:

-2 cups (approx. 9 oz weight) raw cashews
-1/2 cup full fat coconut milk
-1 4oz can hot green chilies (or mild if preferred)
-1 jalapeno (de-seeded if preferred)
-2 tbsp nutritional yeast
-1 tsp cumin
-1 tsp chili powder
-Juice of half a lime
-Heavy dash of salt

Instructions:
1. Add everything to a high powdered blender or a food processor. Blend until thick and creamy. Add a little water if needed to change consistency to desired level of thickness.
2. Top with a dash of chili powder and cilantro, if desired

Vegan Cashew Fiesta Dip

A vegan "queso" that tastes great with chips, veggies, or on tacos!
Course: Appetizer, Side Dish

Ingredients

  • 2 cup organic raw cashews approx. 9 oz
  • 1/2 cup full fat coconut milk
  • 4 oz can green chilis
  • 1 jalapeno
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 lime, juiced
  • heavy dash of salt

Instructions

  • Add everything to a high powdered blender or a food processor. Blend until thick and creamy. Add a little water if needed to change consistency to desired level of thickness
  • Top with a dash of chili powder and cilantro, if desired
Okra Tofu Stir-Fry

Okra Tofu Stir-Fry

Okra was never my favorite vegetable growing up, but it is one of Theron’s favorite there is. I do think they’re a beautiful vegetable so I often get sucked into buying them at the farmers market. This was an awesome way to use them in 

Cold Corn Summer Salad

Cold Corn Summer Salad

Summer is my favorite time of year for food. The produce is the best during this time – so many fresh items from the garden or the farmers market! I try to get as many of the ingredients for this cold corn summer salad from 

Kung Pao Tofu and Veggies

Kung Pao Tofu and Veggies

I love getting take out from our favorite local Chinese restaurant Lucky Bamboo, all the onions and garlic involved often hurt my stomach. I tried my best to recreate the flavors in this Kung Pao Tofu and Veggies dish.

Serves: about 2

Sauce Ingredients:
-1/4 cup tamari (gluten free soy sauce), coconut aminos, or soy sauce
-1/4 cup rice vinegar
-2 tbsp maple syrup or honey
-1 tbsp sambal oelek (or garlic chili paste, if not low-FODMAP)
-2 tsp toasted sesame oil
-1 tsp ground ginger
-1 tbsp cornstarch or arrowroot starch
-Optional: 1 tbsp Sriracha (more or less to taste)

Tofu Ingredients:
-1 pack extra firm tofu (extra firm is KEY!)
-1 tbsp cornstarch or arrowroot starch
-1 tsp sea salt
-3-4 tbsp avocado oil

Veggies & Things to Serve With:
-1 bell pepper
-1 small head of broccoli
-2-3 carrots
-Baby bok choy
-1/2 sweet onion (if not low-FODMAP)
-Rice or cauliflower rice
-Toasted sesame seeds
-Seared shishito peppers

Instructions:
1. Cube the tofu and press between towels under something heavy like a cast iron skillet or multiple cookbooks. I like to press mine for at least an hour or two. This helps reduce the moisture in the tofu and allows for delicious crispy tofu!
2. Heat a skillet to medium-high heat and add in 1 tbsp avocado oil and whatever chopped and prepped veggies you want to use. If you’re using carrots and broccoli, I suggest sauteing them for a couple minutes and then adding in about 1/4 cup of water and covering the skillet so they steam and soften. Then remove the lid and cook until the water cooks out.
3. While the veggies are cooking, toss the pressed tofu with the cornstarch and salt so all of the tofu is coated.
4. Heat another skillet to medium-high heat and add in the 3-4 tbsp of avocado oil. Add in the tofu – don’t overcrowd the pan – you may need to do this in a couple batches. Cook for 4 minutes and then flip. Once crispy on both sides, remove from pan and dry on a paper towel.
5. Whisk all ingredients for the sauce together.
6. Add the tofu in with the veggies and then pour the sauce all over. Stir well on the heat until the sauce has thickened. Remove from heat and serve over rice, cauliflower rice, or just on it’s own!

Kung Pao Tofu & Veggies

A non-authentic take on a Chinese dish to make at home. This is mostly low-FODMAP.
Course: Main Course
Cuisine: Asian American
Servings: 2 servings

Ingredients

Sauce Ingredients

  • 1/4 cup tamari or soy sauce or coconut aminos
  • 1/4 cup rice vinegar
  • 2 tbsp maple syrup or honey
  • 1 tbsp sambal oelek
  • 2 tsp toasted sesame oil
  • 1 tsp ground ginger
  • 1 tbsp cornstarch or arrowroot starch
  • 1 tbsp Sriracha more or less to taste

Tofu Ingredients

  • 1 pack extra firm tofu pressed
  • 1 tbsp cornstarch or arrowroot starch
  • 1 tsp kosher or sea salt
  • 3-4 tbsp avocado or olive oil

Veggies & Things to Serve With

  • 1 bell pepper
  • 1 small head of broccoli
  • 2-3 carrots
  • baby bok choy
  • 1/2 sweet onion if not low-FODMAP
  • rice or cauliflower rice
  • toasted sesame seeds
  • seared shishito peppers

Instructions

  • Cube the tofu and press between towels under something heavy like a cast iron skillet or multiple cookbooks. I like to press mine for at least an hour or two. This helps reduce the moisture in the tofu and allows for delicious crispy tofu!
  • Heat a skillet to medium-high heat and add in 1 tbsp avocado oil and whatever chopped and prepped veggies you want to use. If you’re using carrots and broccoli, I suggest sauteing them for a couple minutes and then adding in about 1/4 cup of water and covering the skillet so they steam and soften. Then remove the lid and cook until the water cooks out.
  • While the veggies are cooking, toss the pressed tofu with the cornstarch and salt so all of the tofu is coated.
  • Heat another skillet to medium-high heat and add in the 3-4 tbsp of avocado oil. Add in the tofu – don’t overcrowd the pan – you may need to do this in a couple batches. Cook for 4 minutes and then flip. Once crispy on both sides, remove from pan and dry on a paper towel.
  • Whisk all ingredients for the sauce together.
  • Add the tofu in with the veggies and then pour the sauce all over. Stir well on the heat until the sauce has thickened. Remove from heat and serve over rice, cauliflower rice, or just on it’s own!
Low-FODMAP Broccoli and Cheddar Soup

Low-FODMAP Broccoli and Cheddar Soup

This broccoli and cheddar soup is low-FODMAP and tastes just like the one from Panera but without the stomachache. Servings: about 3 Ingredients:-3 tbsp butter or ghee-2 tbsp gluten free flour-1 small jalapeno, diced-1 cup milk of choice (I used almond milk)-2 cup chicken or