vegetarian

Everything Bagel Greens

This is my new favorite vegetable side, and it takes less than 5 minutes to make! You can use any type of greens you like (I used collards above) but kale or spinach or chard also work wonderfully. Everything Bagel seasoning can be found at many grocery stores now and has a mixture of garlic, salt and sesame usually. It’s delicious!

EVERYTHING BAGEL GREENS

4 handfuls raw greens (collards, kale, chard, spinach - or a mixture)

About 4 shakes of Everything Bagel seasoning (I found mine at Trader Joe’s)

Olive oil

Add a splash of olive oil to a pan on medium heat. Add the greens and a small splash of water. Add another drizzle of oil on top. Cover with a lid for about a minute. Remove lid and stir, covering again and repeating until they wilt, for 3-5 minutes. Try not to over cook them…once they are bright green and wilted they are done! Turn the heat off and add a few shakes of the Everything Bagel seasoning. remember it has salt in it, so don’t add too much. Stir to combine and serve immediately. Add more seasoning as a garnish if you wish. Serves 2 as a side.

*tip: for a richer flavor, add a bit of butter to the pan as well!

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Yellow Dress + Yellow Salad!

It’s another edition of #forestfeastfashion where I pair one of my favorite dresses of the moment with a Forest Feast dish!

I just got this yellow floral dress (that’s made in America!) to wear to Alt Summit next week and thought it would be perfect paired with the Yellow Salad from my first cookbook.

It’s a long stretchy faux-wrap, and super comfortable, with big florals (like I love!)

It’s a long stretchy faux-wrap, and super comfortable, with big florals (like I love!)

YELLOW SALAD (from The Forest Feast cookbook)

Toss 1 yellow bell pepper (cubed), 1 can garbanzo beans, 1 c yellow cherry tomatoes (halved), 1 small raw golden beet (thinly sliced or diced), 1 sliced (lemon) cucumber, 1/2 c golden raisins, 1 T lemon zest, and raw kernels from 1 ear corn (about 1/2 c). Dress with a little olive oil , salt and a squeeze of lemon, or your favorite vinaigrette.

See some more dress/dish pairings here!

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Vegan Weeknight Dinners

I create recipes for a living and even I sometimes need a little weeknight inspiration. I usually only have 30 minutes to get food on the table once we get home during the week, so I wanted to share 5 of my favorite vegan go-tos. Here’s a little roundup.

Happy cooking!

Broccoli Fritters

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I feel like I am always looking for new ideas to get our 2 toddlers to eat vegetables. It's so hard! Max (who is 1)  simply throws everything and Ezra (who is 3) often removes anything green from his plate immediately upon arrival. This past Monday at 5pm I had just gotten home with both kids and had no idea what to make for dinner. I needed an idea quick and I remembered seeing this Broccoli Fritter recipe in my Smitten Kitchen newsletter. In the post, Deb talked about how fritters were the answer to this toddler problem so I decided to try it out on my 2 little veggie skeptics. 

The recipe is quite simple. You chop a head of broccoli into very small pieces, steam it in a skillet, then stir it in a bowl with flour, an egg and some grated cheese. Fry and eat!

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To my surprise, THE KIDS ACTUALLY ATE THEM!!! And I thought they were delicious, too, topped with yogurt, lemon and Maldon salt. I enjoyed a few of them with a glass of rosé. 

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This one will be making a recurring appearance. Recommended! Thanks, Deb. Now I am brainstorming what else I can turn into a fritter...

Broccoli Fritters

Adapted from this recipe by Smitten Kitchen. Makes about 8 fritters.

1 small head of broccoli

1/2 c flour

1 egg

1 clove garlic, minced

1/3 c grated cheese (I used a mix of parmesan and cheddar)

salt and pepper to taste, oil for frying

Chop the broccoli into very small pieces (florets and the upper parts of the stems). Throw them in a big skillet with a splash of water and cover to steam (about 5 min). Drain the broccoli and move it to a mixing bowl. Add the other ingredients and stir to combine. Use a potato masher or the bottom of a glass to mash the broccoli mixture just a bit. It's ok if there are still some chunks. Fry heaping spoonfuls (to make patties) in olive oil until both sides are browned. Sprinkle with a pinch of salt and serve alongside yogurt and a lemon wedge. My kids also liked dipping them in ketchup (whatever gets the greens down!). Enjoy!

 

Yellow Squash Ribbon Quiche

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With 2 picky toddlers, lately we’ve been having what feels like weeknight dinner fails. Much of the food ends up on the floor and by the end someone is in tears (usually me, just kidding). I just assumed that since we eat so many vegetables our kids would love them too, but man was I wrong! We go through phases, and re-introducing things helps, but it’s not like they’ll sit down and eat a salad (yet!). I am fairly confident they will turn into vegetable-loving adults, but in the meantime I just want them to ingest something green (or yellow, or red). I don’t love the idea of sneaking the veggies into food, as I’d rather they know what they are having, but sometimes I just want to make sure some veg is making its way down. (That’s usually when I break down and make a peanut butter-banana-spinach smoothie for dessert.)

Our boys will never turn down scrambled eggs, and they don’t seem to mind or notice when I finely grate some yellow squash or even zucchini in there. This week I’m going to try this quiche on them (minus the herbs probably). Anyone have favorite toddler-approved veg dishes?! 

YELLOW SQUASH RIBBON QUICHE

6 eggs

handful grated cheese (any kind)

1/3 c milk (I use almond, but can be any kind. Cream or half-n-half will make it more rich and custardy)

a pinch of salt

one small yellow squash (crooked neck or zucchini shaped ones work)

store-bought pie crust

Mix the eggs, cheese, milk and salt in a bowl and pour the mixture into a pie dish lined with pie crust. (I don't pre-bake the crust because I don't mind it occasionally doughy at the bottom, but you could if you don't mind the extra step and time.) Use a potato peeler to make ribbons from one small yellow squash and lay them all around in the egg mixture, pressing them down a bit under the egg. Sprinkle fresh thyme on top, plus more salt and pepper if you wish. Bake at 375F for 35-40 minutes or until set.