Variations on Cooking

Ingredients 4 Medium Zucchinis, spiralized 4 Chicken thighs, boneless and skinless, cubed 1 A cup of homemade chicken stock 1 cup of Greek yogurt, sheep or goat 1 cup Romano cheese, freshly grated 1/2 cup of goat milk 1 leek - chopped, light green to white part only. 4 cloves of garlic, minced and divided A handful of Italian Parsley, chopped and stems removed 1/8 cup of chives, chopped 3 tablespoons of Avocado Oil 1 1/2 teaspoon Xanthan Gum Salt and Pepper to taste Directio

This recipe was on the pad that I found at the back of the cupboard during spring cleaning, it is actually from the year before we went on a mostly plant-based diet. I had made the meatballs with ground lamb, so I decided to see if I could make the same dish with plant based “meatballs” and it worked. Below are my Zucchini/chickpea meatballs but I also listed the Lamb and thought that the Falafel would work too, so there are 3 variations on the same dish. Ingredients Lamb M

I do have a few more Shrimp Recipes that I will be posting over the next few days. I had covered making all types of pesto several years ago but I have been getting messages if I can add the recipe for sauces to the page with the dish instead of stating to “find an early posting on the blog”. Pesto’s are basically a nut, seed or bean, a leafy green, salt and a fat. So, you can make any pesto you like with any green you like. Garlic and Spice are optional INGREDIENTS Pesto 3

Here is a variation on the salad I posted yesterday. A few more veggies and a tangy dressing. I have been trying to make new salad combos. I saw a similar recipe on one of the mourning shows a few weeks ago. It that segment the veggies where chopped and the basic greens and I thought you need veggies to stand up to the dressing and would not wilt over time, thus i add the veggies below. I did try it with parsnips but the dressing and the flavor of the parsnip were not pl

I have been a shrimp kick for the last few months. I made this many times, it takes about 25 minutes from start to finish. A tip is that I spiralize the zucchini for the week so that it is ready to use. Ingredients 1 lb. medium shrimp, peeled and deveined 3 medium zucchinis, spiralize 6 green onions, chopped 1 tablespoon cornstarch 3 garlic cloves, minced 3 cups baby broccoli florets 1/4 cup low sodium soy sauce 2 tablespoons rice vinegar 1 teaspoon honey Salt and pepper to

Using the blacken spice mix from the catfish recipe posted on the 26th of February 2018, I mixed up this spicy pasta dish. It is really easy to make. Ingredients Spice mix – see catfish recipe from the 26th of Feb 2018 2 lb. cleaned and deveined shrimp 1 quart of homemade marinara sauce 4 medium zucchinis’, spiralizer 1 red onion minced 1 red bell pepper, diced Handful of Italian parsley, chopped and stems removed. Cheese of choice Directions Place zucchini noodles in a larg

INGREDIENTS: 4 medium Zucchinis, spiralized 1 lb. of medium shrimp, peeled and cleaned 1/4 cup homemade veggie stock ½ cup sheep Romano cheese – divided 1 lemon zested and juiced Handful of fresh Italian Parsley, chopped and stems removed 4 cloves of garlic, minced 2 tablespoons of earth balance Red pepper flakes, salt and pepper to taste DIRECTIONS: Melt earth balance in a large deep skillet over medium high heat. Add shrimp, garlic and red pepper flakes and sauté until shr

For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water Filling: 1 large or 2 small zucchinis, sliced into thin slices or shaved with a peeler 1 tablespoon plus 1 teaspoon olive oil 1 medium garlic clove, minced 1/2 cup goat cheese 1/2 cup grated sheep Romano cheese 1/4 cup shredded sheep Montego Handful of fresh basil, chopped and ste

We really like the Crab stuffed Sole from Omaha Steaks so I though what if i can make a veggie stuffed version using more of the "plant based" mind set that I have been using for the last few months. So now cow diary items, no eggs and fresh ingredients. Here is what I came up with - Enjoy Ingredients 6, 4 to 5 ounces fresh skinless sole, flounder, Cod or other white fish fillets 1 medium zucchini, grated 1 cup of chickpeas, minced 8 ounce of goat cheese – divided 2 shallots

We have been on our plant based diet now for over 2 months and we decided to add seafood back into our diet. So I decide to see if i can "Veggie" up many traditional seafood dishes. Here is my zucchini take on the crab cake, I am also working up a chickpea cake as well - Enjoy Ingredients 1 pound lump crab meat 1 Medium Zucchini, grated ½ to 1 cup panko 2 shallots, minced 2½ tablespoons Olive Oil mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon corn starch

Here is a revamp of a recipe from 2007, I reworked the ingredients and lighten up the dressing - I have over looked zucchinis in the past since i found them uninteresting but I do have to say - I have a new outlook on them - Enjoy Ingredients Slaw 1 pound of fresh carrots – grated 3 large zucchini – grated, about a pound 1/3 of cup of rough chopped cilantro 4 sprigs of fresh mint, chopped and stems removed 1 cup, chopped then crushed apples, see below 1/2 cup dries cranberrie

I have been playing with soup recipes and trying to remove all the pasta's - I think this turned out well - Enjoy Ingredients Stock 8 cups of water 1 large onion, quartered 2 carrots cut into thirds, 1 cup of Savoy Cabbage, chopped ½ a small acorn squash, cut into large cubes 2 celery stalks, coarsely chopped 2-inch piece fresh ginger, cut into four 2 cloves of whole garlic, cut in thirds 1½ tablespoons miso paste Salt and pepper to taste “Filling” 4 medium zucchinis, cut int

So I have been exploring the whole veggie burger thing, looking at recipes, trying out different combinations. So this is my first veggie "meat" style recipe. I did try it out with black beans but it gave it a different flavor profile than what I wanted. So it seams chickpeas are the perfect binding agent. Enjoy Next up, burgers - Ingredients I box of pasta, cooked as directed on package 1, 15 oz. can chickpeas, drained, rinsed and dried. 3 large Zucchini, shredded 4 cups

Well still on the journey of having only a plant-based diet for the next month, and we have been doing it 95% of the time. But again, it's giving up the cheese has been the hardest part. But after a lot of research, I have found if you are going to have cheese, cheese made from goat milk is much better for you than cows milk-based cheese. Do not completely understand why at the moment, but I will take it. I have also found that having certain kinds of seafood with a plant-

(note: Photo from "Taste Love and Nourish" website) Well its week one in our almost plant based diet, I say almost, due to giving up cheese has been hard, but we are working up to it. So, on our journey I have been looking at a lot of Vegan and vegetarian recipes and adapting them based on our taste. Well the other night I adapted the recipe below from the food Blog, “Taste Love and Nourish” by Caroline. I have listed her website below, she has a lot of wonderful recipes, t