PFMs in the Kitchen: Thanksgiving is Here!

Thanksgiving means more to me than ever this year. I've always loved this holiday for a couple of very specific reasons...my brother and I both have birthdays that happen to fall on or around this holiday (yay!) Next reason is the food: my mother serves up a few of her infamous (and my absolute fave) vegetarian Thanksgiving dishes. Ultimately, nothing can hold a candle to the real excitement behind the holiday- recognizing and being able to give thanks for what's important in life. To my husband, my in-laws, and my sweet sweet friends...I hope you feel the major vibes of gratitude that I'm sending your way. To my mother and brother...this will be the first Thanksgiving in (too) many years when we will be celebrating altogether under the same roof and I can't wait. Lastly to my incredible neighbors and friends in Long Beach with whom we will forever share a special bond...I'm grateful for all the support and help we've given each other over the last few weeks. For our readers that want to give back and help those affected by Hurricane Sandy, you can find one of the many options right here.

And as always, let's bring on the healthy living! Things have been too chaotic lately for me to post any of our actual Thanksgiving recipes, so I borrowed inspiration from the internet to give you a glimpse at some dishes that are similar to what we will be chowing down on tomorrow. Our Thanksgiving will be a non-traditional mix of vegetarian-vegan-deliciousness! Have a wonderful holiday! xoxo Becca

Poblano Cornbread Stuffing via loveandlemons

Spiced Tofu Katsu via The Cilantropist (Tofu Cutlets are the superstars of our Thanksgiving!)

Brussels Sprouts and Red Cabbage Slaw via The Yellow Table

Parsnip Puree Topped with Almond Parmesan via sb&gb

Gluten-Free Apple Cranberry Crisp via Two Peas & Their Pod

PFMs in the Kitchen: Tempeh with Soba Noodles and Braised Kale

When it comes to ingredients I generally try to keep it short and simple. This recipe is an exception, but don't be intimated...promise you this dish is easy to make and happens to be vegan/gluten-free (be sure to read the labels on the King Soba noodles to find the GF ones.) Plus if you're like me and a creamy peanut butter sauce sounds more than appetizing...read on.

Psst, first I want to share an insider tip about cooking tempeh (a fermented soybean product.) Whether this is your first time using it in a recipe or you're a seasoned tempeh eater like myself- there's a little trick to keeping it a bit more moist and juicy: before you pan-fry or saute it, boil it. Yup, take the tempeh out of the package, toss it into a pot of boiling water and cook it for anywhere from 15 minutes to an hour, depending on how much time you can spare. The longer you boil it, the less dry it will be when you crisp it up in the oil...you can experiment and see that it really makes a difference. Now on to what seems to be our fall dietary trend...healthy comfort food. Eat up!

You need: 

1 package King Soba noodles (we used the Brown Rice Wakame)

1 package Lightlife Soy Tempeh  diced into 1-inch cubes

grapeseed oil (great for frying)

2 bunches of kale, rinsed and chopped

1 tbsp coconut oil

4 cloves garlic, crushed
1-inch piece of ginger, peeled and chopped
1/4 cup water

4-5 scallions

sea salt

black pepper 

How to:

Cook the soba noodles according to the package. In a skillet, add 1-2 inches of grapeseed oil on medium heat. Remove your tempeh from the boiling water (see above) and put it in the skillet, cooking it until golden brown (about 5 minutes on each side.) Then take the tempeh out of the pan and put it on a paper towel to soak up some of the excess oil. Meanwhile, in another skillet, add the coconut oil. Toss in the ginger and garlic, saute for about 30 seconds. Add the kale and water- stir and saute for 4-6 minutes...the kale will turn a beautiful green color and wilt slightly. Remove from the heat and using tongs put the kale, tempeh, and noodles all together in a large serving bowl. Pour the sauce over everything, while tossing gently with the tongs.

  

Sauce*: 

1/2 cup natural creamy peanut butter

1/4 cup honey

1/4 cup apple cider vinegar

1/4 cup shoyu

1-inch piece of ginger, peeled and chopped

1-2 garlic cloves, peeled and chopped

1 tbsp toasted sesame oil

1 pinch cayenne pepper

1 cup water (for consistency) 

*In a blender, simply puree these ingredients together. Pour this sauce over noodles, tempeh and kale. Mix well and garnish with scallions. Et voila! Serves 4-5. xoxo Becca

Why I love these ingredients: 
Because tempeh is made from the whole soybean, it contains all of the bean’s naturally occurring vitamins, minerals, antioxidants and fiber. This plant-based soy protein has a chewy, grainy consistency that makes it a good substitute for meat in many recipes. 

Modified recipe via Andrea Beaman

PFMs in the Kitchen: Silky Butternut Squash Soup

Can I admit a somewhat shameful secret? Here it is...I've actually never used butternut squash in a recipe before. Chalk it up to sheer laziness (the thought of cutting, peeling, and deseeding didn't thrill me) but with the cool weather here I had to step it up and create one of my favorite soups. Really-how can I call myself the Soup Queen without having a trusty butternut squash recipe under my belt? This is the soup that reminds me "hey, it's fall." Just curious, is anyone bringing this mustard jewel-tone color into their autumn wardrobe yet?

This recipe was inspired by the ultra-talented Andrea Beaman, a Natural Foods Chef and Health Coach. She's a master of simplicity who really knows her stuff, but I always like to tweak a recipe to make it my own. There were a few spices that I wanted to add, and I also decided to pour organic coconut milk into the soup. I swapped out the last cup of water for a cup of vegetable stock and eliminated the pumpkin seeds and parsley (though they make a pretty garnish.) Using a hand-blender was less fussy than the food processor. All in all, I came up with a silky flavorful soup that had my husband going back for seconds. Yum...I will be eating this again for today's lunch. Success. xoxo Becca

You need:

1 tbsp olive oil

1 onion, peeled and chopped

1 butternut squash, peeled and deseeded

2-3 inches ginger, peeled and chopped

5 cups water

1 cup vegetable stock

1 can organic coconut milk

1 teaspoon sea salt

21 Seasoning Salute to taste

How to:

Saute the onion in olive oil for 2-3 minutes. Add squash, ginger, water, vegetable broth, and sea salt. Bring to boil, cover and simmer until the squash is soft (about 15-20 minutes.) Using a hand blender, puree until the chunks are gone. Pour in the coconut milk and blend again until super-smooth (save a bit for garnish if you wish.) Add your seasoning and continue cooking, stirring with a spoon for another 2 minutes. Serve and top with a dollop of coconut milk.

Why I love these ingredients:

There's not too many of them=simple and fresh. Yay! Butternut squash contains an ample dose of fiber, vital for a naturally cleansing and rejuvenating lifestyle. It's also rich with antioxidants that fight free radicals and have anti-inflammatory effects (great for asthma, arthritis and premature aging.)

PFMs in the Kitchen: Protein-Packed Pasta Primavera

Let me just say that I'm a plant-strong pasta-lover through and through. I will take garlic & oil over red sauce any day. The more greens I see in my pasta dish, the better. But I never thought of adding tofu into the mix until I made this dish. Extra burst of protein- here I come! How did I get here? Kris Carr of course...you've heard me say how much I adore this amazing woman who is a true wellness warrior and total inspiration to so many. I'm encouraging you to check out her awesome website to boost your health and change your life for the better. Hint* I'm counting down the days until I receive her latest cookbook- Crazy Sexy Kitchen. It's a mouth-watering collaboration with Chef Chad Sarno that's got me giddy with anticipation! Seriously, I'm full of gratitude to this duo for today's recipe courtesy of Crazy Sexy Cooking Class that I accessed with my book pre-order. Chef Sarno created this yummy meal in under 6 minutes with fresh ingredients that are easy to find...plus you can change 'em up to your liking. Hope you enjoy this quick dish packed with healing deliciousness. xoxo Becca

You need:

2 tbsp olive oil

organic extra-firm tofu, cubed

1/2 large yellow onion, chopped

4-5 cloves garlic, crushed & chopped

1 cup chanterelle or portabella mushrooms roughly chopped

green veggies (we used broccoli & baby kale)

8 oz rice pasta (we dig Tinkyada linguini)

28 oz can of San Marzano crushed tomatoes

chopped fresh parsley

red pepper flakes

sea salt 'n black pepper

How to:

Cook your pasta according to package and put to the side. Meanwhile, heat a large skillet over medium heat. Once hot, add the olive oil and the chopped onion 'n garlic. Keep it moving in there, either by mixing or flipping (if you're a pro). Check to see that the onions are getting translucent. Add tofu & mushrooms. Continue with the cooking and mixing. Add a pinch of sea salt and some black pepper. Is the tofu getting nicely seared? Yes, please add the greens. Add a pinch of red pepper flakes and about 3/4 of the can of tomatoes (or more, use your discretion). Stir well and add another pinch of salt and black pepper to taste. The sauce is so awesome by now! Put the cooked pasta in and toss well using tongs. Sprinkle the parsley on top, remove from heat and show no restraint!

Why I love these ingredients: 

Mushrooms are rich in iron (important in ensuring rich oxygen to the body) and selenium (antioxidant). Cleansing fanatics adore parsley for its help with sluggish digestion. Broccoli happens to be my personal fave...around my house we call it Nature's Broom. Enough said. 

PFMs in the Kitchen: Early Autumn Lentil Soup

As we enter the fall season many of us are losing that summer-vacation vibe and returning back to "reality" while some of us just crave more warm, earthy foods. This simple soup has got it all covered! Sweet vegetables soothe the internal organs of the body and energize the mind. And because sweet potatoes are root vegetables, they are energetically grounding- a total plus when you are looking for focus and balance. The lentils provide fiber, protein, and (yay) energy to burn. Let me know if you try this naturally sweet dish for your next lunch or dinner, I'd love to hear your thoughts on the results! xoxo Becca

You need:

1 1/4 cup green French lentils

2 tbsp extra virgin olive oil

1 large yellow onion, chopped

2 cups sweet potato, cubed

1 28 oz. can crushed tomatoes, or chopped fresh tomatoes (we still had some left over from our garden)

2 cups water

pinch of smoked sea salt (I love the Trader Joe's grinder)

pinch of paprika

fresh torn basil 

Daiya cheddar for garnish

How to:

You'll want to boil about 4 cups of water and then add in the lentils. Simmer, cover and cook the lentils for 20-25 minutes (or until tender.) Meanwhile, heat the oil in a heavy soup pot over medium heat. Add in the onion and saute 3 minutes until translucent. Stir in the sweet potato, tomato, and water and cook until those potatoes are tender! Try about 15 minutes. Drain lentils and add them into the soup pot with smoked sea salt and paprika. Let soup simmer gently, then taste and adjust seasonings. Sprinkle on the toppings (basil, and a layer of grated Daiya) and maybe you feel like dragging some thick crusty bread through the soup for extra oomph. Hint: it tastes just as good reheated the next day. Serves 4-6.

PFMs in the Kitchen: Minty Fresh Smoothie

My selection of morning "breakfast" smoothies varies with the ingredients that I have on hand or just what I'm in the mood for. Either way, I admit to being a green smoothie addict who is slowly getting the hubby to jump on the bandwagon. This concoction uses up the fresh mint that you may have growing like crazy by this time of year...and the other greens make it super-energizing. Let's not overlook my personal star of the show- the banana. Not only is it sweet, but it gives me the iron, potassium, and happiness boost (true, see below!) that I need to greet the day. Inspired by a recipe from the Whole Life Nutrition Cookbook, this serves two.

You need:

1 frozen banana

2 apples, cored

2-3 kale leaves

3-4 romaine leaves

1 lemon, juiced

1/2 lime, juiced

2 to 4 tbsp fresh mint leaves

3 cups filtered water

How to:

If you don't have a Vitamix, just put everything in the blender except for the leaves, kale, and mint and mix on high until smooth. Then add the rest of the ingredients in and blend till you have a brilliant green smoothie. Sometimes I also put in a scoop of spirulina powder for an extra boost of protein. xoxo Becca

image via Natural Living Forum

PFMs in the Kitchen: Buckwheat Tabbouleh Wraps

With Labor Day around the corner, I'm taking full advantage of all those fresh herbs, tomatoes, and cucumbers that are still overflowing in my garden. Buckwheat Tabbouleh might be my favorite light dinner/bring-to-work-for-lunch-the-next-day. Perfect for summertime, this dish is both gluten-free and vegan...and it's a breeze to make, so I hope you try it! Eaten on it's own, or combined in a wrap with a generous amount of guacamole- ridiculously good. So good in fact, that we ate it too quickly and forgot to take pics of the whole shebang...but trust me there was originally a tortilla and guacamole involved. This classic Middle Eastern salad is best served at room temperature. Serves 4-6. 

For the Tabbouleh you need:

1 cup organic Buckwheat

2 tbsp chopped fresh mint

2 tbsp chopped fresh flat leaf parsley (I used oregano, but wasn't loving the flavor)

2 shallots, chopped fine

1 cucumber, diced

1-2 tomatoes, diced

1/4 cup extra virgin olive oil

juice of 1 large lemon

sea salt and ground pepper

4 gluten-free brown rice tortillas, to serve (I like Trader Joe's)

For the Guacamole you need:

1 ripe avocado

1/2 fresh Serrano pepper, seeded and sliced

2 tbsp lemon juice

1 garlic clove, crushed

1 tomato, finely diced

How to:

Cook the Buckwheat according to package instructions. Transfer into a large heatproof bowl when done. Add the mint, parsley, shallots, cucumber, and tomatoes and mix thoroughly. Blend the olive oil and lemon juice together, then pour over the tabbouleh. Season and toss to mix. Chill for at least 30 minutes to allow the flavors to blend.

To make the guacamole, just scoop out the avocado into a bowl. Add the lemon juice, pepper, and garlic. Season to taste and mash with a fork to get a chunky consistency. Stir in the tomato.

Warm the tortillas in a dry frying pan, and serve either flat, folded, or rolled up with the tabbouleh and guacamole. When I'm bringing these with me to work for lunch, I just keep everything separate (wraps, guac, salad) until I'm ready to eat. The tabbouleh tastes even better the next day! xoxo Becca

PFMs in the Kitchen: Black Bean Tofu Tacos & Healthy Green Sauce

Growing up, Tofu Taco Nights in my house were something my brothers and I always looked forward to. Now my hubby and I created a version with black beans that might just be our favorite dinner to make. These are super tasty and satisfying. The Healthy Green Sauce is my own gluten-free, vegan alternative to sour cream. Line up your choice of toppings and crunch away! This makes enough filling for 10 shells. xoxo Becca

For the Taco Filling you need: 

1 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

1 small jalapeno pepper, finely chopped

12 oz soft organic tofu, drained and cut into 1/2-inch cubes (save the 2 oz for Sauce!)

1 15 oz can organic black beans, drained and rinsed

2 cloves garlic, finely chopped

2 tsp paprika

1/2 tsp chili powder

1 tsp ground cumin

approx 4 tbsp Newman's Own Mild Salsa

1 tsp sea salt

1 tsp black pepper

large handful pitted green olives, sliced in half 

For topping off your taco I recommend:

shredded romaine or mixed greens

grape tomatoes, halved

shredded Daiya cheese

sliced avocado

Cholula Hot Sauce

1 package Ortega Whole Grain Corn Taco Shells 
whatever else you can come up with!!!

Filling How To: 
Heat the oil in a deep saute pan over medium heat with the onions, jalapeno pepper and a pinch of salt, saute until softened, approx 6 minutes. Add the garlic, paprika, chili powder, cumin, saute another 2 minutes. Give it a taste and adjust to your liking! Add the black beans, soft tofu, salt, black pepper, and salsa. Reduce heat to medium-low, cover and cook about 10-15 minutes, stirring occasionally until the beans are heated, and flavors are blended. Remove cover, taste again and add seasonings as needed- due to the tofu absorption. Now add your green olives into the pan. You want to continue to cook down your filling until you get it to a less-watery consistency. Mexican food is all about the seasoning! Now build your tacos to your liking and top off with the Healthy Green Sauce.

For the Healthy Green Sauce you need:

2 oz soft organic tofu, cubed

slightly less than 1/4 cup Trader Joe's Unsweetened Coconut Milk Beverage

1/2 a large ripe avocado

juice of 1/2 a lime

1/2 tsp water

1 pinch sea salt

Sauce How To: 

 Put all ingredients into a mixing bowl and blend with an immersion hand blender until creamy. Pour on top of taco like you would sour cream. Completely healthy and delicious! 

PFMs in the Kitchen: Raw Thai Spring Rolls & Dressing

There are some things that always put a smile on my face...like riding beach cruisers at sunset, or listening to my brother sing...but the best is when my meat-eating man declares a vegan dish so delicious that he didn't even miss the meat. Yay! I made this yummy recipe, and took it on the road with us to a family party on the hottest day (so far) this summer. It's the ideal healthy appetizer. No cooking involved- which means you'll stay cool while whipping this all together. These rolls are full of flavor and pretty to look at, with a dressing that knocked everyone's socks off. I couldn't get enough of the fragrant ingredients; it took me right back to our honeymoon spent in Thailand!

xoxo Becca

PFMs in the Kitchen: Grilled Goat Cheese & Olive Quesadillas

 Summertime, and the livin's easy...for a Memorial Day backyard BBQ I went the simple route with a vegetarian dish that could be prepped in advance and grilled in foil. I'm definitely not the only one who likes to put food in foil to steer clear of meat juices; or maybe you just stake claim on a "meat-free" area of the grill? Haha. Inspiration for the recipe hit in the form of a new book that I'm reading (it's awesome, more on that later) Crazy Sexy Diet. My quesadilla variation is not dairy-free, but it's still healthy and indulgent. I especially love me some goat cheese combined with fresh tomatoes! I've included the original option* below for filling which is cheese-free...you can choose based on your dietary preference. This recipe serves 6-12, perfect for that 4th of July party you're planning! 

You need:

 6 large flour tortillas

10 ounces goat cheese

2 large yellow onions

3 tbsp olive oil

3 large tomatoes

 kalamata olives, (9 olives per tortilla) pitted & halved

How to:

1. Slice the onions thin and caramelize them in the olive oil. If you want to save time- do this in advance, put them in a bowl to cool, then cover and keep at room temp until needed.

2. Lay a large sheet of heavy-duty foil on a flat surface. Put the tortilla in the center of the foil. Spread cheese on one half of the tortilla. Add the onions, tomatoes, and olives evenly. 

3. Fold the tortilla over in half.  Then bring the short ends of the foil together and fold twice to seal. Fold in the sides to seal around the tortilla, leaving room for steam. 

4. Grill over medium heat, turning once, about 5 minutes total. It should be golden and crispy. 

Be prepared for instant obsession...I found myself making these again the next day!

*dairy-free filling (a la Crazy Sexy Diet book) serves 1-2

1 large flour tortilla

4 ounces Follow Your Heart vegan cheese or Daiya cheese

3 ounces carmelized onions

2 ounces roasted red peppers

8 kalamata olives, halved

PFMs in the Kitchen: Garlic Sauteed Broccoli Rabe and Mashed Sweet Potatoes

one of the things that i love more than really good food, is simple really good food! i cook for 5 on any given night so i am always looking for recipes that yield a good amount but won't keep me in the kitchen for hours.  i must admit, most of the time i don't cook from recipes.  i've been (really) cooking for over 13 years so most of my meals come out of pure creative inspiration.  i will go into the market and say, "hmmm, these seem like they will go together well." ...and that's how my meal starts!

this is one of the simplest meals you could come by but it is filling and really yummy because simple doesn't equal tasteless.  it is literally just like the name - broccoli rabe and sweet potatoes with a little extra added in.  this recipe serves 4 with lunch leftovers (yaayy - who doesn't love that).


You'll need:
2 bunches broccoli rabe
6 cloves garlic, chopped
4T cooking oil of your choice*
Large pot for blanching
21 Seasoning Salute from Trader Joe's**
sea salt to taste


3lbs sweet potatoes
1/3 cup vegan butter


How to:
Put the sweet potatoes on to boil.  Put on the large pot filled with water to boil.  Wash and chop the broccoli rabe and, once the water in the pot has boiled, turn off the flame and blanch the broccoli rabe for two minutes.  Pour off the water and drain the the broccoli rabe in a strainer.  


In a skillet, on medium high heat, heat the oil and saute the garlic.  Add the broccoli rabe and saute for about 5 minutes.  Add seasonings to taste.  Turn down the heat, cover and simmer for another 5-7 minutes.  Check it to be sure it has steamed enough then turn off heat and leave it covered.  


Once the sweet potatoes are boiled (about 20-30 minutes depending on how large they are -you can use the good ol' fork test to see if they are ready).  Peel the skin and put the potatoes in a large bowl.  Mash them with a potato masher or, like back in the day, a large fork.  Add the vegan butter and stir potatoes to be sure that it is distributed evenly.  


That's it!!  All you need is a salad to complete the meal. 


Approximate prep time: 30 min
Cooking time: 30 min


* I prefer extra virgin coconut oil - it makes veggies taste out of this world.  Coconut oil maintains its chemical composition at high heat to help you avoid the carcinogens that are produced by other oils.  i suggest you read up on oils and what is good for what.  Check out this site for more info and a cool cheat sheet on how to use oils.


** Like I mentioned, I'm a simple cook.  While I do appreciate the different tastes that each herb/spice adds, sometimes life (and pockets) don't allow for a wide range on hand.  The 21 Seasoning Salute from Trader Joe's is a great all-purpose seasoning that is easy to have on hand and has a nice blend of herbs and spices.

PFMs in the Kitchen: Pasta & Kale Casserole

A girl's gotta spice things up when her Italian hubby has tried just about every pasta dish under the sun. This casserole is a yummy combo of pasta, vegetables, and nutty-flavored cheese. Comfort food at its most delicious. I guess you could also call this a bake...but I liked the alliteration!

bowl 'o shallots

You need:

3 cups kale (leaves only, remove from stems)

3 potatoes, cubed

1 1/2 cups spiral pasta

1 shallot, sliced

1 large yellow onion, chopped

2 cloves garlic, chopped

 3 tbsp olive oil, plus extra for greasing

1 tsp cumin seeds

1 tsp caraway seeds

2/3 cup vegetable stock

3/4 cup Manchego cheese, thinly sliced or diced

3 tablespoons breadcrumbs

sea salt & black pepper

How to:

Preheat the oven to 400 degrees, and grease a deep baking dish with the olive oil. Cook the potatoes in boiling salted water for about 10 minutes until tender. Drain them and put them aside. 

At the same time I cooked the pasta in boiling salted water, according to the packet instructions until al dente. Add the kale in for the last 2 minutes of cooking time. Drain, then rinse well under cold water. 

Meanwhile, heat the olive oil in a large heavy frying pan and fry the onions and shallots for about 15 minutes on continuous low heat. They will be soft, sweet, and tasty! Add garlic and cook 3 minutes more. Stir in the spices and cook for one minute. Add the potatoes, pasta, and kale, and mix to combine, then season with salt & pepper. Spoon everything into the baking dish. Pour the stock over it all, then sprinkle with the cheese and breadcrumbs. Bake for 15 minutes or until the cheese is melted and bubbling here and there.

Happy Monday, my friends!

PFMs in the Kitchen: Medjool Date Balls

I first made these about a year ago when I was following a vegan diet (in case you're just tuning in, I've been a pescatarian my entire life.) These sweet round treats are so quick, easy, and tasty that you may never need to eat a piece of cake again. Well...maybe. My dad recently brought over the BEST medjool dates I've ever had. Cue the drool. Immediately I thought back to this recipe...and it was time to whip up a batch again!

You need: 

1 1/2 cups medjool dates, pitted

1 cup raw walnuts

2 tsp raw cacao nibs (optional but so yummy)*

1/2 tsp cinnamon

1/4 cup almond butter

shredded coconut

How to:

Grind up the walnuts in a food processor and pulse until finely ground. Add in the dates, cacao nibs, and cinnamon. Keep grinding until it's all blended up. Add the almond butter and pulse until it becomes a sticky gooey paste. Now scoop out about a tablespoon of the goods with your fingers and form it into a ball. Then roll into a plate of dried shredded coconut to coat them. You will be tempted to try one right away (and you can!) but trust me that they are even more magical after you refrigerate them. They will firm up a bit and can last for a week sealed in a container in the fridge. Seeing as you will want to eat them for breakfast, snack, and dessert- they probably won't make it that long! Recipe gives you about 12-14 balls.

*Organic Raw Cacao Nibs are easy to find at a health food store, and they are known as a superfood that will increase energy and enhance health. Cacao has a rich supply of antioxidants, and they are high in fiber. I sprinkle these in smoothies, oatmeal, and sometimes even in my coffee. They add a bit of chocolate flavor and subtle crunchy texture to this recipe. Oh and they are vegan.

PFMs in the Kitchen: It's Frittata Time

Potatoes will always be number one in my book, right next to dark chocolate. When it comes down to it, I'll use any excuse to put potatoes in a dish. This particular recipe is kind of like having breakfast for dinner (I confess, this is another weakness of mine.) I don't claim to have invented the frittata...there are plenty of recipes floating around out there! But here's my cheese-less, vegetarian version that's easy to make and right in tune with what my body has been craving in this warmer weather...something light, fresh, and healthy.

The topping is actually just a simple variation of my well-known guacamole. 

Good stuff happening in here!

Potato Frittata with Avocado Topping

2 garlic cloves, minced

8 plum tomatoes, seeded and chopped

1 avocado, pitted and diced 

1/2 tsp chili powder

5 tsp fresh lemon juice

3 tbsp chopped fresh cilantro (or 2 tsp dried)

sea salt

5+ tablespoons olive oil

3 red potatoes, scrubbed, patted dry, halved, and cut crosswise into slices

6 large eggs

In a bowl, combine the tomatoes, avocado, lemon juice, chili powder, cilantro, and 1/2 of one garlic clove. Toss together to make a salsa-like topping. Season with a pinch of sea salt to taste. Cover and put in the fridge till ready to use.

Put 2 tbsp of olive oil in a heavy frying pan and heat over medium heat. Add the other clove- and-a-half of garlic in with the potatoes and 1/4 teaspoon sea salt. Stir and cover the pan, reducing the heat to medium-low. Cook for about 10 minutes, but keep checking and stirring to make sure the potatoes don't stick and are tender. 

Now add 3 tablespoon olive oil to the frying pan (do your best to spread it evenly) and heat over medium-high heat. In a small mixing bowl, beat the eggs with 1/2 teaspoon sea salt to blend.

Pour the eggs into the pan over the potatoes and garlic. Cook, and run a heatproof plastic spatula around the pan edge to occasionally loosen the frittata, until the sides are set, about 6 minutes. Cover and cook until the center is set, about 10-15 minutes (so check it after 9 minutes, could be sooner!) To loosen the frittata from the pan, run the spatula around the edge and under the center. Slide the frittata onto a plate and invert another platter on top. Hold together and flip! Cut the frittata into wedges and serve with the avocado topping. Best eaten right away while it's still real hot. I like a little ketchup with it, while my hubby likes hot sauce. You decide! Serves 4.

PFMs in the Kitchen: Spinach Spaghetti'n Brussels Sprout Delight

Deliciousness

I was always a veggie-lover but when I first discovered brussels sprouts I was hooked, no turning back...popping them left and right, hot or cold. I want to share my obsession with these lil round nuggets and convert all you haters one by one. First non-believer was my husband (who tells me brussels sprouts are NOT candy, but I'm still skeptical.) He agreed to give them another try cooked the right way- nicely golden and crusty. This dish was a hit! Feel free to make it without the pasta too, it would be a delicious side.  

Lemon'n Leaf

  Ingredients: 12 oz. Spinach Spaghetti (I use De Cecco Pasta)

20-25 small brussels sprouts

2-3 garlic cloves, sliced

4 tablespoons extra virgin olive oil (plus more for rubbing)

Juice of 1/2 Lemon

Sea Salt

Freshly ground black pepper

1/2 cup grated Cheddar or Gouda cheese (I use the Cabot Cheddar)
Optional toppings: Sliced organic avocado, 1/4 cup walnut halves

Directions: Bring a large pot of water to a boil (and salt it.) Wash and trim the stem ends of the brussels sprouts and remove any sad looking leaves. Cut in half from stem to top, trying to keep the leaves intact. Put a bit of olive oil in a dish and gently rub each half in the olive oil. Heat 2 tbsp of olive oil in your largest skillet over medium heat, careful not to overheat. Place brussels sprouts in pan flat side down and sprinkle with a few pinches of salt. Cover & cook for about 5 minutes, then check to see if they are browned. If not, cover and cook another few minutes.
Meanwhile, cook the pasta and drain, reserving 1/3 cup of the cooking water.  Now the brussels sprouts should be tender (test them by cutting into one), so turn up the heat, add the lemon juice and garlic and cook until the flat sides are a deep brown and caramelizing. Toss them to make sure the rounded sides get a little browning too. Using tongs, add your spaghetti to the skillet with the bit of reserved pasta water. Keep cooking/deglazing/tossing over moderate heat, until the water is nearly absorbed. Add another 2 tablespoons of olive oil to taste. Add a generous amount of black pepper and sprinkle with sea salt. 
Remove from heat and stir in the 1/2 cup of grated cheese (tongs work well for this.) Serve the pasta in deep bowls, and don't forget about your optional toppings! Makes 4 servings.

Tip: I reheated it the next day for lunch and added in slices of ripe avocado- so good! Walnuts would be a yummy topping also. Make the dish vegan by eliminating the cheese, but if you are indulging you have to try the Cabot Hand-Rubbed Tuscan Cheddar. I love the coating of herbs and spices. A Gouda would also do the trick for dinner on a cold winter night. The pics will be better in next recipe, promise.

PFMs in the Kitchen: Mac and UN-cheese

photo courtesy of life, love and musical theater blogspot

Sooo being vegan(ish), i always get asked what  i do for Thanksgiving.  well, despite the fact that i really don't celebrate the holiday or what it means, i do enjoy spending time with family and,the best part, eating good food.  i am proud to say that i can throw down in the kitchen!!  i have mastered an entire vegan "thanksgiving" meal including tofurkey, stuffing, souffle, sweet potato pie and, of course, macaroni and "cheese".  

i always get asked for recipes and i have decided to share with you my tried and true mac and UN-cheese recipe.  Enjoy!!  Don't forget to send us your pics. 

P.S.  Enter to win our freebie!!!

Ingredients

·         16 ounces  Elbow Macaroni (i prefer Tinkyada Brown rice noodles – yummm)

·         2 tablespoons flour (preferably spelt or whole wheat to help thicken- alas, this means it isn’t gluten free... sorry!)

·         1 teaspoon sea salt

·         1/4 teaspoon ground black pepper

·         ¼ teaspoon all-purpose seasonings

·         2 1/2  cups “milk” (Almond, Soy or Rice plain flavored)

·         2 tablespoons vegan butter

·         2 cups (16 ounces) Daiya vegan cheese in Cheddar and Mozzarella

Directions

1.      Preheat oven to 375°F. 

2.      Cook pasta according to directions. Drain. 

3.      In medium saucepan, combine cornstarch, salt, all-purpose seasonings & pepper in medium saucepan. Stir in milk until smooth. Add butter, stirring constantly. 

4.      Bring to a boil over medium-high heat. Boil 1 minute. 

5.      Remove from heat. Stir in 1-3/4 cups cheese until melted. Add cooked pasta. Pour into greased 2-quart casserole. Sprinkle with remaining cheese. 

6.      Bake uncovered 25 minutes, or until lightly browned.