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Will you eat them on St Pat’s? Will you eat them wearing hats?
I do so like them, Sam-I-Am, I do like green eggs with no ham!
– Modified from the Dr Seuss classic “Green Eggs and Ham”
The pesto takes this breakfast classic – Eggs in a Basket* – to a whole new level for Meatless Monday. It can turn your St Patrick’s Day breakfast into Top ‘O The Mornin’. And the basket shape of the bread makes this a perfect Easter basket breakfast or brunch.
I loved the spinach pesto created by Andrea Meyers of Andrea’s Recipes. She steamed the spinach before blending it – Genius, Andrea! This makes the pesto smoother and darker green. I used mostly spinach with just a few basil leaves to make this sauce more budget friendly. And I love a little lemon zest to brighten the taste! I blended the pesto in my blender for a smoother sauce, but you can use your food processor for a more traditional rustic texture. And, many times we advocate for a cheaper oil, but use the good stuff here because the fruity taste of extra virgin olive oil really comes through!
** FOR 50 QUIRKY NAMES FOR THIS TRADITIONAL EGG AND TOAST DISH, SEE THE END OF THIS POST!
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One of the ultimate comfort foods – slowly simmered stuffed cabbage rolls – has the power to take me back to the early 80’s when I was a new bride learning to cook for my little family. So, I wondered if I could make a more enlightened vegetarian version that was just as tasty and comforting for Meatless Monday.
Cabbage seems like it was invented for making cabbage rolls – they have a perfect taste and texture for these. And a huge bonus: cabbage is packed with nutrients. Cabbage is one of the most versatile cruciferous veggies. We use it in so many strikingly different ways and transform it into so many different substances: raw cabbage in slaws, boiled cabbage with sausages, pickled for sauerkraut, and on and on . . . .
The secret to the success of this recipe is in the braising: I used a rich vegetable broth ( I like Kitchen Basics vegetable stock) with a little vinegar and brown sugar and My, Oh My! did my house smell yummy! These turned out glorious: sweet and tart and flavorful – they just melt in your mouth! I promise you won’t miss the meat – not even a little bit!
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Some vegetarian versions of classic dishes are BETTER than the originals. Case in point: Stroganoff.
Sour cream, sauteed onions, beef strips – Okay, sounds like a good combo, right? But the problem is that the meat (back in the day when I was eating beef) was always rubbery and tough and the only taste in the dish was the sour cream sauce. I have tried making a veggie version of stroganoff numerous times over the years, but the veggies were always limp and watery and slimy.
Use a combination of Cremini, Shitake and Oyster Mushrooms
Then it hit me: ROAST the veggies! And by veggies, I mean MUSHROOMS. And lots of them in different varieties. Then add the mushrooms to the sauce at the very last minute so they’re not soggy and slimy.
Our FFF Meatless Monday pledge made me determined to try again!
This works perfectly! If you’ve always disliked Stroganoff, give this recipe a try and you will be a convert like me.
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Boy, do we have a treat for you today. I (Anne) am currently in town visiting Donna, and as is our habit, we’re cooking up a storm. Sunday dinners are always some of the best blowouts, and given that today was also Valentine’s Day, with a good crowd coming over to boot, we wanted to go all out. We were already planning on Donna’s My Heart Beets For You salad, plus the glorious Julia Child chocolate almond masterpiece for dessert, but what to do for an entree? Continue Reading…
Breakfast Love on a Plate
Eggs that are easy, whimsical and delicious – what better way to show love at breakfast?
Eggs are delicious paired with sauteed spinach – I like this approach better than folding spinach into an omlet – you get more spinach and less egg with the same fantastic flavor combination! Yummmmm . . . low-carb festive goodness!
Eggs are a low-cost high-quality protein bonanza – 5 grams of protein for only about 60 calories that have been found to be healthy for your heart, brain and eyes! And fresh flavorful eggs are available to all of us 365 days a year in any grocery store. A high-protein breakfast has been associated with weight loss – So eggs are a fab frugal choice!
If you don’t have a large heart-shaped cookie cutter to make this festive Valentine breakfast, no worries – just use folded aluminum foil like I did! I used the non-stick Reynolds foil for this.
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Ever since discovering the Asian Lettuce Cups made with ground turkey on Kalyn’s Kitchen for my Phase One Bonanza, this has become one of my favorite recipes. Seriously, I’ve probably had this 6 times in the last month, and will probably continue to do so forever, at least once a week or so. It’s that good.
But I do try to avoid meat as much as I can (and have been contemplating returning to being a full-time vegetarian). I had to eliminate soy from my diet due to some sensitivities in my breastfeeding daughter (along with gluten, eggs and peanuts), so my protein substitute choices were limited. We recently got re-tested and found that she is fine with soy now! So I’ve been making up for lost time, and thought this was one recipe that might also be equally tasty in vegan form. I tried it out last night – success! And perfect for Meatless Monday. Continue Reading…
