Tag Archives: vegetarian

Instant Pot Tomatillo-Poblano White Beans

Tomatillo Poblano White Beans

Beans are the perfect introduction to the Instant Pot.  If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation.  Tomatillo Poblano White Beans are my new favorite thing.  I made them a few weeks ago when there was some football game.  Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans.  I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top.  It was so dang good!!!

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Winter Market Buddha Bowls with Potato, Quinoa and Beets

Winter Market Bowl Idaho Potato - Pook's Pantry
This post is sponsored by Idaho®Potatoes. All opinions are my own.

Potatoes.  Everyone loves them and they are available year round.  However, I’m sure you get stuck in the same potato rut like I do.  You need new ideas!  Well, this one is our new “Go-To”.  It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right?  Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.

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Curried Cauliflower with Golden Raisins

Curried Cauliflower with Golden Raisins and GingerCurried cauliflower with golden raisins and ginger is a great side for chicken or steak, but it can stand on its own as  a meatless meal.

We are eating more vegetables these days.   Also, we are eating healthier.  At least, we are trying to eat healthier (when I’m not eating cookies).  I love vegetables, I honestly prefer them over meat most of the time.  However, they can be boring  if you never jazz them up.  Otherwise, we’d eat them without complaint.  A little spice can go a long way.  For example – curry powder.

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Winter Vegetable Soup

Winter Vegetable Soup l Pook's PantryThis post is sponsored by Idaho® Potatoes. As always, all opinions are my own.

It’s winter.  That means comfort food.  But, we’re also trying to eat a little healthier too, right? We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department.  I’ve got you covered.  This soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber.  While you are cozied up in the house, it’s the perfect time to put on a pot of this hearty winter vegetable soup.

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Crash & Burn Potatoes

Crash & Burn Potatoes l Pook's Pantry
This post is sponsored by Idaho® Potatoes. All opinions are my own.

If you are looking for a new way to serve potatoes, this is it!  I made these a few days ago with the intention of saving them for dinner that night.  I have news for you, they didn’t survive the afternoon.  We ate a few and then we ate more.   We even ate them cold because they were delicious.  Normally, the phrase “crash & burn” has a negative connotation to it, but not in this case. These little spuds are smashed (flattened) and roasted until super crispy then bathed in a spicy cinnamon malt vinegar sauce.  Hence, the name Crash & Burn Potatoes.

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Veggie Cakes

Veg Cake
Cooking for people who don’t particularly care for vegetables can present a challenge.  Do you know anyone like this?   I have a number of clients are who aren’t huge fans of vegetables, so I have to think of ways to make them appealing.  You could pull a tomato off of the vine and hand it to me with dirt on it and I’d eat it without protesting,  but I love vegetables…     Continue reading

Soba Noodles and Stir-Fried Vegetables

Soba Noodles with Stir Fried Vegetables - Pook's Pantry

Soba noodles with stir-fried vegetables is a quick, easy and delicious healthy option for meatless Monday, or any day of the week.  Soba noodles cook in a only a few minutes, the veggies get a quick sauté and dinner is done.  From fridge to fork in less than 20 minutes – faster if you prep vegetable the night before.

It’s another New Year and once again, after the gluttony that was Thanksgiving and Christmas overindulgence, it’s time to rein it back in.  One way that we have decided to do that around here is sticking to a “meatless Monday”. 

While we were whooping it up in Vancouver a few months ago, we had a warm soba noodle appetizer at our favorite sushi restaurant.  It was loaded with seafood and unbelievably delicious.  I wanted to have something reminiscent of that salad, but suitable for a vegetarian dinner.   The only restriction I gave myself (aside from the seafood) was that I had to use what I had in the kitchen.    It wasn’t like there was a “rule” in play…  I just didn’t feel like going to store.  Out of sheer laziness, deliciousness was born!

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Get Your Freekeh On

 

 

Freekeh Salad.jpg

No, this is not a new MIssy Elliott song, but it is all about that grain. 

Freekeh is one of those grains that gets overshadowed by the “in” crowd…  You know the cool kid of the grain world at the moment: quinoa.  I love quinoa, I’m not bashing it AT ALL, but there is a whole world of grains that people have never heard of, including myself until about 15 years ago.  Freekeh has a wonderfully nutty flavor and a chewy texture, similar to barley or other hearty grains.   

I absolutely adore grain salads.  During the heat of summertime, they are chock full of bright red tomatoes and crisp cucumbers, but as we move into fall they transition to root vegetables, dried fruits and nuts.

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Kung Pao Green Beans

Kung Pao Beans.jpg

As a proclaimed lover of vegetables, I can’t quite understand anyone over the age of 8 wrinkling their nose at the sight of them.   That being said, I have a few clients who fall into that category and it is my job to come up with recipes that will entice them into eating something green.

I’m not a parent, so I can’t imagine what it is like on a daily basis but I can tell you that once a week I find myself trying to figure out what I can cook for vegetable-hating clients that will actually end up on their plates.   This one came to fruition solely based on the fact that one of my clients loves anything spicy.  I figured if I disguised the flavor of the vegetable with chilies and garlic, maybe I’d have a hit on my hands.

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Falafel… or “Fal-Awful”

Fal-awful is much more appropriate for what I had at a restaurant not too long ago.  It can only be described as the worst falafel I have ever been served.   It was greasy and burnt to a crisp.  Against my better judgment,  I tried a tiny bite and not so graciously spit it into my napkin.

When the waiter came to clear plates and saw the entire order still sitting there he said to me
“They were burnt, I know”  
So, here is where I wanted to ask him:  If you knew they were burnt, why in the world did you ever let them leave the kitchen?!
But I was his customer, not his boss.   I was dumbfounded and could not think of a response that wouldn’t bring him to tears, so I said nothing…  I just looked at him.  

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