Vegetarian – Page 30 – Radiate Food Vibes

Apps & Snacks, Detox Recipes, Gluten-Free, Vegan

Roasted Beet Hummus

November 8, 2016January 31, 2017by Radiate Food Vibes8 Comments

Growing up, my mom took every opportunity to make the ordinary into the extraordinary. From something as small as the icing monograms on our toaster strudels before school, to something as meaningful as Christmas morning, she always did (and still does) know how to make things special. So it’s no wonder why I turned out the exact same way, and why I find that holidays are the most perfect opportunity to get creative, make some memories, and have some festive (and often times, delicious) fun.

Halloween is a particularly fun holiday on which to get into the spirit. So last week, on All Hallow’s Eve, I planned a relaxed and laid back date night with Matt…spooky-style. Since he’s never seen Hocus Pocus (I know, sinful), I thought a “Netflix and chill” theme for the evening was a no-brainer. Can’t you just picture it? Tasty noshes, a couple libations, candle light, pumpkin-print napkins, and a good ole classic flick. Doesn’t that sounds simply delightful? Only one question remained. What to cook?

I finally settled on a three course, couch-friendly, vegan meal plan. The mains? A Leek and Carrot Brown Rice Risotto and a Perfectly Poached Pear with a Coconut-Caramel Reduction Sauce. Both of these dishes are easy to keep on the counter or stove until a commercial break gives just enough time to finish and plate the dishes. But today’s featured recipe is actually not for the risotto or the pear, but rather, for the appetizer portion of the meal, the premiere dish, the opener, if you will; Roasted Beet Hummus.

Roasted Beet Hummus is not much different than my classic Hummus recipe, except of course, for the subtly sweet addition of roasted beets, which add not only flavor and nutritional power, but also change the color of the hummus to a bright, rich red-pink color. Beautiful! I served the hummus with blanched veggies and pita wedges. But then, I ate it the next day as a veggie burger topping, and it was phenomenal. I can also see myself creating a layered veggie sandwich with this spread, and maybe using it as a vegan pizza base. Only time will tell all the ways this super-food hummus will be used in my kitchen.

I think this hummus was the perfect addition to our festive Halloween feast because, not only is it visually appealing and vibrant, but it’s also something you don’t see every day, making it special enough for a celebration like this one. But there’s one more reason why this spread is a winner – this hummus also happens to be super healthy and nourishing, always something to think about when making for for myself and to others. Beets are seriously a health and wellness all-star, so before I get to the recipe, I want to end by going over these health-supportive qualities of beets. Beets are a good source of protein and fiber. They contain immune-boosting vitamin-C, potassium, bone- and liver-strengthening manganese, and b-vitamin folate. Basically, beets are a fantastic way to nourish and cleanse the body and the mind, making this Roasted Beet Hummus a must-try for whole-foodie type like me. Ok, now on to the recipe.

Roasted Beet Hummus
Yield: 2 1/4 cups

Ingredients

2 medium-size fresh beets, trimmed, peeled and cut into bite size pieces
1 tablespoon olive oil, divided
3/4 teaspoon sea salt, fine grain
1 14-oz can chickpeas, liquid reserved, drained, rinsed (equivalent to 1 1/3 cups cooked Chickpeas)
1 large clove garlic
3 tablespoons tahini
1/4 cup fresh lemon juice
6 tablespoons water or reserved chickpea liquid (or combo)

To Make

Preheat oven to 400 degrees. Prep beets, and toss with 1 tablespoon oil and 1/4 teaspoon salt. Spread out onto a parchment lined baking sheet and roast until super tender (poke with a knife, no resistance), 45-65 minutes.

When beets are finished roasting, allow to cool for 10-20 minutes. In a food processor combine beets, chickpeas, water or chickpea liquid, garlic, tahini and lemon juice. Add salt to taste (1/4 teaspoon salt is a good place to start). Add additional liquid or water until desired consistency is reached.

Serve with crudités and pita chips. This also makes a great topping for veggie burgers and a yummy spread on a veggie sandwich.

Main Dishes, Quick & Easy

Quick & Easy: Fresh Mozzarella and Pear Grilled Cheese Sandwiches with Maple Mustard

October 27, 2016October 27, 2016by Radiate Food Vibes4 Comments

Between my best friend’s amazing wedding last weekend (shout out to my girl, Karen G), and keeping myself on top of school as the workload steadily grows, and catching a bug of some kind this week, what better recipe to share than a total time-buster recipe? I mean, I barely had time to make a post this week, but because this recipe is so simple, I managed to pull it together. It must be easy, right?

I think everyone has those weeks when they’re desperate for something quick, easy, satisfying, comforting and delicious. I actually think many people consider this type of week the norm. So basically quick, easy, satisfying, comforting and delicious are always the ideal when it comes to weeknight meals. But that’s a tall order. Ok, now take meat out of the equation. Even taller. But trust me when I say, simple, yummy and vegetarian-friendly cooking is attainable.

The key to satisfying meals, sans meat, is creating depth and complexity by using new and different flavor combos. I get inspiration from everywhere when it comes to finding exciting new tastes. Today’s inspiration comes from a light lunch I made when trying to clean out the kitchen a few weeks back. I topped an English muffin with a fresh sliced pear, fresh mozzarella and a pinch of sea salt. It was love at first bite so I immediately wrote it down on my list of upcoming recipe ideas. And today, pear and mozzarella, will finally have their moment in the spotlight.

Pear and Mozzarella Grilled Cheeses are the perfect quick and easy dinner for the fall season. This time of year, pears are sweet and juicy, and their vibrant flavor goes perfectly with the creamy, salty profile of fresh mozzarella. I added fresh spinach leaves to pump up the nutritional profile and added a super simple, sweet and tangy sauce to compliment the sweetness in the pears and also to cut through the richness of the cheese. It’s almost like a honey mustard, but uses maple syrup to get that sweetness in addition to the grainy mustard. This 2-ingredient spread was one of the first things I learned at culinary school and I’ve been making it constantly ever since. It’s so basic, I am almost embarrassed to say that I had to learn it. But whatevs, it’s amazing.

Anyway, mozz, pears, fresh spinach and maple mustard sauce. That’s it. Barely any prep work whatsoever. Just some slicing really, because my spinach was already triple washed. Score (I hate washing lettuce). Then I layered the ingredients between two slices of bakery-fresh sourdough bread and brushed the outsides with a bit of oil. Yum!

Now for the grilling portion of the grilled cheese. What I’m about to tell you is my secret for the perfect grilled cheese. It’s hot and gooey on the inside and golden-crisp on the outside. Every. Time. I mean, have you had this problem before? It’s crazy how something as basic as grilled cheese can be so difficult to get right. But I’ve got the magic. First trick is a super low heat. Like basically as low as it can go. And the second trick is to use a lid on your pan. The low heat allows for the sandwich to cook very slowly and the lid traps the heat to surround the sandwich, ensuring the middle will be piping hot and uber melty. I also press the sandwich down every so often with the back of the spatula, an important step for a grilled cheese that contains more than just cheese. If you follow these three steps, I can promise you, you will be absolutely delighted!

So I spilled my deepest, darkest secret to you of how to make grilled cheeses absolutely perfect. And all you want to do now is to go try making a perfectly melty and crispy grilled cheese using this new-found cooking wisdom. And all I have left to say is go for it, good luck and let me know how it goes!

Quick & Easy: Fresh Mozzarella and Pear Grilled Cheese Sandwiches with Maple Mustard
Serves: 4 Start to finish: 20 minutes

Ingredients

8 slices bakery-fresh Sourdough Bread
12 ounces Fresh Mozzarella, sliced*
2 ripe Pears, sliced (I used organic Bartlett Pears)
2 handfuls fresh Baby Spinach Leaves
1\3 cup Whole Grain Mustard
2 tablespoons Maple Syrup
Sea Salt, fine grain
2 tablespoons Olive Oil

To Make

In a small bowl, mix mustard and maple syrup. Set aside.

Slice mozzarella into thin slices. It may be difficult to cut fresh mozzarella thin, do the best you can. Break up slices into 2 parts, this makes it easier to distribute evenly on the sandwich.

Assemble sandwiches. For each sandwich, layer like this…

1 slice bread
Light layer of maple mustard
2 pieces of cheese
Season with a pinch of salt
5 spinach leaves
2-3 slices of pear
2 pieces of cheese
Another slice of bread, spread with maple mustard

When sandwiches are assembled, heat a large skillet over low heat (very low) for about a minute. Meanwhile, brush the top slice of each sandwich with a bit of olive oil. Gently flip sandwiches into the pan, olive oil side down. Cover with a lid and allow to cook for 5-7 minutes, until golden and crispy. Press down on the sandwiches with a spatula every so often. Flip the sandwiches and cook for another 5 minutes, or until the 2nd side is golden and crispy.**

*i allow for 3 ounces of cheese per sandwich. But that’s up to you. Note that 2 ounces is an actual serving size of cheese.

**on your first time using a stovetop, keep an eye on the sandwiches to prevent burning. Once you know how your stove/heat works, you’ll have freedom while they cook to prepare a side dish or something. My stove is 6 minutes per side, with an extra 1 minute on each side at the end (lowest heat).

Homemade Takeout, Main Dishes

Butternut Squash, Caramelized Onion & Goat Cheese Pizza

October 18, 2016October 18, 2016by Radiate Food Vibes10 Comments

Pizza in the summer? Give me homemade tomato sauce, creamy fresh mozz, and homegrown basil. Pizza in the fall? Different story.

Getting creative with pizza is one of my favorite activities in the whole wide world. We make pizza dough on the reg, but truth be told, most of our pizzas are on the traditional side. You know, red sauce base, mushrooms, spinach, roasted red pepper, Italian cheeses, etc. So I decided to mix it up a little bit. And I’m so glad I did, because Matt deemed this creation one of my best recipes ever. Yep, that’s right. Best. Ever.

It all started with a little get together we decided to have this past Friday. Whenever we have people over, I always make some kind of a food spread. This is for two reasons. First is that it gives me a chance to experiment in the kitchen and cook for my friends on a small scale. Second is that a couple noshes at a party, even if it’s supposed to be just drinks, always makes for a more welcoming and comforting environment. And I’m all about creating a warm and welcoming vibe in my home, even if only for just me and Matt to enjoy.

So we decided to have a get together. I made roasted red pepper hummus and pita crisps, because I had all the ingredients on hand and because who doesn’t love hummus? Additionally, I decided to make a pizza of some kind. Why pizza? I think pizza is a winning appetizer. Cut into squares instead of slices, pizza is an easy and fun finger food that just about everyone can enjoy. I use our easy pizza dough recipe (get it here), but don’t hesitate to use store-bought, refrigerated crust for an even easier result!

Now, I didn’t want to do anything traditional or standard here. I really wanted to use this opportunity to bring autumn flavors into the mix. Not surprisingly, butternut squash quickly came to mind. From there, the rest of the ingredients easily fell into place. Garlic oil as the base, caramelized onions for some richness and goat cheese for some tang. Perfection.

The different ingredients in this pizza require some prep time, it takes a bit longer than pizza sauce and mozzarella. But everything comes together in about an hour. Start with the slow process of caramelizing the onions and you have a pocket of time to work on getting the squash into the oven. While the squash bakes, prep the cheeses and make the garlic oil. Everything falls together perfectly in the end. Flavor, depth, richness? Gang’s all here.

There are enough ingredients here to make two medium-large pizzas. Although calorie-wise one pizza feeds about 3 people, I always allow one pizza for every two people. That’s because Matt, my family and I eat more than normal people. And also because you always want too much food rather than not enough. This is also a good opportunity to plan ahead and double up. Roast two squashes and four onions, freeze the extra, and you can have this pizza super quick and easy next time. I’m definitely wishing I had thought ahead like that. Ugh.

This is a delicious and unique combination of toppings for a pizza, but trust me when I say, it just works. You’ve just gotta give it a try. I like it so much that if I ever have a restaurant, this will be a seasonal pizza on the menu, that’s for sure.

Butternut Squash, Caramelized Onion & Goat Cheese Pizza
Serves: 4-5 (10-12 appetizer servings) Start to Finish: 1 hour 15 minutes

Ingredients

2 balls Pizza Dough, get my recipe here
1 Butternut Squash, peeled and seeds/pulp removed, cut into a small/medium dice
Olive Oil
Sea Salt, fine grain
Black Pepper
2 Yellow Onions, peeled and cut into thin half moons
4 cloves Garlic, peeled and minced
1.5 cups shredded Mozzarella (6-7 ounces)
1 cup crumbled Goat Cheese (5-6 ounces)
Cornmeal

To Make

Remove dough from fridge, if necessary. Allow to sit for at least an hour at room temperature

Preheat oven to 425 degrees for roasting squash.

First step, start caramelizing onions. Heat 1 tablespoon oil over medium heat. I used coconut oil but olive oil works too. Add onion slices to pan. Season with salt (2 good size pinches). Allow Onions to slowly cook, tossing occasionally. Keep adding water when pan becomes dry, 2 tablespoons at a time. This should take about 40 minutes. When finished, transfer to small bowl or ramekin.

While onions caramelize, peel and prep Butternut Squash. Toss squash cubes with salt (I used about 1 teaspoon), pepper (I used about 1/2 teaspoon), and 1.5 tablespoons Olive Oil. Spread out onto a parchment lined baking sheet. Roast for 15- 20 minutes. Toss. Roast for an additional 15 minutes, until some edges are golden brown.

Meanwhile, make garlic oil. Heat 2 tablespoons of olive oil and 4 cloves minced garlic over medium heat. When the garlic begins to turn golden, remove from heat and transfer to a ramekin or small bowl.

Grate and crumble cheeses. Press dough balls out to make 2 pizza crusts. Transfer crusts to a peel or pan that’s been dusted with cornmeal. When squash, onions and garlic oil are complete, began assembling pizzas for baking.

Preheat oven to 500 degrees.

Brush about 1 tablespoon of garlic oil onto crusts, including the outer edge. Sprinkle cooked garlic bits evenly over both pizzas. Top each pizza with 1/2 cup shredded mozzarella. Add about 3/4 cup Roasted Squash cubes over each pizza. Distribute onions evenly over each pizza. Top each pizza with 1/2 cup Goat Cheese. Sprinkle each pizza with remaining mozzarella.

Bake pizzas on pizza stones or on pans for 8-10 minutes, until crust is golden and cheese is bubbly.

Bowls, Salads & Soups, Gluten-Free, Lean & Light Eats, Mains & Sides, Vegan & Dairy-Free, Vegetarian

Curried Lentil Soup with Citrus Brown Rice

October 6, 2016June 10, 2023by Radiate Food Vibes9 Comments

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Indulgent Eats, Sweet Treats, Vegetarian

Mini Spice Cakes with Pumpkin Cream Cheese Frosting

October 4, 2016August 30, 2018by Radiate Food Vibes9 Comments

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Traveling Foodie

Traveling Foodie: Monteverde & Santa Teresa, Costa Rica

September 8, 2016September 8, 2016by Radiate Food Vibes4 Comments

The view from our front porch at El Sol in Monte Verde

Growing up, my family went on two long vacations a year, always to the same two places. In March we head to Boca Grande, Florida where we stay in a beautiful house or condo on a private beach. We spend the 2+ weeks sunning and exploring the cute shops in town by day, and by night indulging at the same delicious restaurants or having fun cooking at home. In the summer, we make the trek to our family island in Canada, which is pretty much glamping. Canada is rustic, but it’s comfortable, familiar and completely relaxing.

On the other hand, Matt grew up adventuring to new locations and foreign countries on vacations with his family. I was so stoked when Matt and I decided to take our first real vacation, just the two of us, to a place neither of us had been, Costa Rica. I’d never done an adventure-style vacation like this so I honestly, and embarrassingly, had no idea what to expect. But Matt took the reigns, made the plans and reservations, and we used my brief time off between quitting my job and starting school to go to Costa Rica.

El Sol, Monteverde, where heaven and earth meet

Our private cabin at El Sol, a dream come true

Although here were a couple nights where we stayed in very humble hostels as we traveled from one place to another, we spent the majority of our trip in two places; first in Monteverde in the Cloud Rainforest and then in the surfer beach town of Santa Teresa.

In Monteverde, we took the suggestion of Matt’s uncle and stayed at the remote and breathtaking lodgings of El Sol. El Sol was an incredible experience to say the least. We stayed in a brightly colored private cabin complete with mini kitchen and a front porch looking out onto the rolling hills of the Cloud Rainforest. Our fresh and authentic Costa Rican meals were delivered to our door at the requested time by the friendly and accommodating staff. My favorite meal was the delicious breakfasts consisting of rice, beans, handmade corn tortillas, farm-fresh eggs, cheese and fried plantains. Like omg, so amazing.

Fresh Breakfast at El Sol

Delicious Dinner at El Sol

Breakfast with a view.

Front porch chilling.

Monteverde Coffee Center

Coffee Center Selfie

Our favorite activity while staying at El Sol was the epic horseback ride through the wilderness with only the two of us and our guide. We stopped for a swim and a delightful lunch at a remote waterfall and had a total blast. We also enjoyed exploring Santa Elena, the small and rustic town just a short cab ride away from El Sol. It was definitely worth the 30 minute walk from the main part of town to a more remote part of town where we enjoyed lunch at Stella’s Bakery and coffees at the Monte Verde Coffee Center. In the main part of town, we were exceptionally pleased with our meal at Taco Taco, where my fried avocado tacos and hibiscus iced tea were to die for. One night we had drinks at another gem, Tree House restaurant. Although we didn’t eat there, the drinks were delish, the atmosphere was very unique and cool, and the live music was so much fun.

Butterflies…

…Everywhere…

Tofu & Hummus Wrap at Stella’s.

Iced Coffeess at Stella’s.

From El Sol we traveled to Santa Teresa, a beach town in the Puntarenas province situated near Mal Pais and Montezuma. We traveled during the wet season, considered the slow or low season in Costa Rica. We found that some restaurants and shops were closed or had weird hours, but overall we liked the low season because the foliage and greenery were robust and there were far fewer crowds and people to deal with. We zipped from town to town and to each activity on our rented ATV (sooo much fun), and spent our days hiking in the beautiful Cabo Blanco Reserve, the first reserve in Costa Rica, and hiking to each of the three waterfalls of Montezuma. Our day in Cabo Blanco was my absolute favorite day. We made the four hour round trip hike to the most beautiful and pristine beach I’ve ever seen, and because it was a protected beach and because it was the low season, we were the only people there. Incredible. We wrapped up our afternoon with an amazing Mexican lunch at the beach front restaurant, Habenero in Santa Teresa. The food, the view, and the friendly staff were all on point. We actually ended up going back to Habenero for drinks one night and dinner on another as it’s the perfect place to enjoy the Costa Rican sunsets.

The porch of our private bungalow in Santa Teresa

In Santa Teresa we stayed at the Funky Monkey Lodge which pretty much epitomized what I envisioned Costa Rica to be. The Funky Monkey is a bit rustic, but in a cool surfer-beach-y way. Our private bungalow was the perfect place to hang out while the afternoon rains of the wet season poured down. The Funky Monkey is situated just off the main drag, in the thick of the action. And the sushi there (served on Wednesday and Saturday nights) was nothing short of amazing. On the topic of food, our meals in Santa Teresa were out of this world. The fresh fruit smoothies at every restaurant were enough to keep me satisfied. But I didn’t have to rely on the smoothies for satisfaction. To make things easy, here’s a simple and straightforward list of my favorite places to eat in the area…

The Bakery, Santa Teresa/Mal Pais, our favorite breakfast spot that also serves lunch and dinner (a local favorite, always popping)

Habenero, Santa Teresa, beachside dining at a luxurious lodge, typical (but exceptional) Mexican food

Cafe Social, Santa Teresa, fast-casual stop for fresh breakfast/lunch wraps, sandwiches and salads

Zwart Cafe, Santa Teresa, casual breakfast and lunch spot serving up super healthy food in a dreamy art gallery

Case Del Mar, Santa Teresa, lunch and dinner spot in a super cool outdoor/indoor space with brick-oven pizza and the best fruit smoothies (lemon-pineapple was the bomb)

Burger Rancho, Santa Teresa, popular family-friendly lunch and dinner joint, small and charming setting with a long list of burger options

Zulu Restaurant, Santa Teresa, delicious falafel and Mediterranean specialties like hummus and shwarma

Cocolores, Montezuma, beach front dining with exceptional and eclectic food and an unassuming entrance

The Bakery

Zula

Zwart Cafe

Habenero

Cafe Social

My trip with Matt to Costa Rica was an absolutely unforgettable experience. Although I have a new found appreciation for the comfort and familiarity of traveling to the same places over and over again, there’s something exciting and fulfilling about seeing and experiencing new places, especially those that push me out my comfort zone. I’ve learned that there are two things I need to fully enjoy a vacation. Of course, fresh, inspiring and delicious food is the first must. And the second must is suitable lodgings that I look forward to going back to between activities. A part of me wishes I was more laid back about hostels and the bed I sleep in while traveling, but that’s obviously not who I am. However, I don’t need to stay in the most luxurious hotel either. All I need is a place that feels clean and where the ambiance is comfy, cozy and inviting. Although there were two nights of semi-questionable hostel lodging, El Sol and Funky Monkey both exceeded my expectations and I would go back to either one in a heartbeat.

Monkeys in the Cabo Blanco Reserve

Chickens everywhere!

Beach at Cabo Blanco

Paz, Amor, Vida

As I said before, the most important aspect for me when traveling is being able to eat my way through the experience (shocker). The fresh, healthy, farm-to-table dining that was emphasized in each of the restaurants we visited was awesome.

This trip was a learning experience and a full-on adventure that opened my eyes to a completely different culture and way of living. I can confidently say that Costa Rica is worth the trip, especially for the traveler with a big appetite for scrumptious food, a love for nature and wildlife, and the need for tons of beachy fun in the sun.