Meatless Monday: Fool Proof Rice

Rice can be a great accompaniment to meals that are meatless. I recently met someone recently who claimed  they never mastered cooking rice. I felt compelled to share my fool proof rice cooking method:

(This applies to White Rice, add 10 minutes for Brown)

Ingredients
2 parts liquid to 1 part rice (Typically a cup)
1 teaspoon butter
Pinch salt

Directions

Combine ingredients.
Bring to a boil.
Cook for 20 minutes.
Turn off & remove from heat.

Leave covered to allow all liquid to be absorbed.
Once liquid is absorbed, fluff and serve.

Fool roof!

Meatless Monday: Fun Fruit Kabobs

I recently celebrated my daughter's second birthday and I wanted to share a fun twist on the traditional fruit tray often served at parties and gatherings. Fruit Kabobs.
Simple, handy and easy to make. Grab your favorite fruits and get the party started.

Fun Fruit Kabobs

A fun, kid friendly, alternative to the traditional fruit tray.

Ingredients

1. Cake Pop skewers (I estimated 2-4 skewers per person)
2. 15 Strawberries Washed with all greenery removed.
3. 15 Diced Watermelon Cubes
4. 15 Medium Diced Cantaloupe Cubes
5. 45 Green Grapes Washed
6. 45 Red Grapes Washed

Instructions

1. Insert Two grapes on each cake pop skewer top with Strawberry, Watermelon or Cantaloupe alternating until all skewers are filled.
2. Chill and serve with yogurt dip.

Notes

1. Kabob skewers can be made up to 12 hours before the shindig.
2. Fruit selection is up to you. I chose fruit that my daughter enjoys, and that you can typically find in a fruit tray.

Meatless Monday: A Twist on Cha Cha | A Southern Tradition

Southern Cuisine aka Soul Food, by way of my Granny, gave me my first lessons in the kitchen. One of the dishes I learned to make was a condiment called “Cha Cha” or known as “Chow Chow” in some areas on the U.S. I know what you’re thinking, what is this “Cha Cha” this lady speaks of? Hold tight. I’ve got a story. 

Cha Cha is magic. It’s hybrid of a relish/condiment/slaw. It’s a combination of hearty vegetables like cabbage, tomatoes, onions, spices and vinegar, and are blended together to make a tangy topping for your chicken, greens, cornbread, etc. In my eyes, its a slaw, relish, salad, side dish, all of the above. This little slaw type mixture can go really far. Growing up, my Granny made Cha Cha by the ton, it’s truly a standing tradition in my family. My uncle has taken over where my Granny left off, and I know she would be proud. Cha Cha is such a unique flavor. Spicy, Tangy, Sweet.  I just love the components of Cha Cha, and one day I thought, “Why not pull this together somehow and create this in a side dish form.?” Insert my twist on Cha Cha.  This is a dish that pairs perfect with rice, pasta, pork or chicken. It versatile. For my twist on this classic, recipe I used a red purple cabbage, and turned this into a dish that screams “comfort meal.” Thanks Granny, for inspiring this one.  Oh, it Vegan Friendly. 
Grab the recipe below.

Granny's Cha Cha-revamped

Comfort defined. A popular condiment under goes a revamp. Sweet, savory cabbage side dish.

Write a review

Save Recipe

Print

Prep Time

15 min

Total Time

1 hr 30 min

Ingredients

1. 1 Large Red Cabbage, halved, and chopped slaw style
2. 2 carrots, diced
3. 1 medium onion, diced
4. 1 celery stalk, diced
5. 1 small green bell pepper, diced
6. 1 Tablespoon Grapeseed Oil
7. 1/2-3/4 cup Water
8. 3/4 cup Apple Cider Balsamic Vinegar
9. 1/4 cup White Sugar
10. 1/2 teaspoon fennel seeds
11. 1/2 teaspoon salt
12. Heavy pinch of Black Pepper

Instructions

1. In a heavy bottomed pot, heat grapeseed oil.
2. To the pot on medium heat, add cabbage, vegetables, and fennel seeds, stir to combine.
3. Add Sugar, Salt, Pepper, Water and stir until well combined and bring to a boil.
4. Reduce heat, and cover with lid and cook for 1 hour until tender.
5. In the last 20 minutes of cooking add Apple Cider Vinegar and stir well to combine.
6. Serve and Enjoy!

By FoodLoveTog

Meatless Monday: Smoky Baked Macaroni & Cheese

Macaroni and Cheese is one of those dishes that brings out the best or the worst in people. To Kraft or not to Kraft? Baked or Stove top? So many sides to this cheesy coin. Full, drawn-out wars could be fought over it. Okay, maybe not wars, but Mac & Cheese is a staple dish in my home. I make it often. In my family, I’m known for my baked mac & cheese. It’s hand delivered to every holiday gathering and usually made by the TON. Last Thanksgiving, I made 5 pounds. Yes, 5 pounds of ooey, gooey, butter baked mac and cheese.

Recently, Mr. Foodlovetog decided to get in the kitchen and try his take on my classic recipe out of the blue. When I tell you I feel like my crown has been threatened… This man’s mac and cheese was perfection! After dinner, we swapped recipes and came up with something fantastic. There’s even a shocker of an ingredient: BBQ sauce, yep! As fate would have it, the woman with condiment issues marries the condiment king. Whenever I make Mac and Cheese, Mr. Foodlovetog puts bbq sauce in it… It’s his favorite way to eat it. Sounds crazy, but when added to the cheese sauce, it kicks the dish up at notch! Grab the recipe below, you’ll be glad you did! 

Smoky Baked Macaroni & Cheese

Cook Time

35 min

Total Time

43 min

Ingredients

1. 3 Cups Elbow Macaroni Pasta
2. 4 & 1/2 Cups Shredded Cheese ( 1 cup each Monterrey Jack, Queso, Sharp Cheddar, Mild Cheddar)
3. 5 Tablespoons Butter, diced
4. 4 Tablespoons Flour
5. 1/4 Cup Sour Cream
6. 3 Cups Half & Half (warmed)
7. 2 Tablespoons of Hickory Smoked BBQ Sauce
8. Black Pepper (several cracks)
9. Salt (pinch)
10. Paprika (heavy pinch)

Instructions

1. Preheat Oven to 350 degrees.
2. Prepare an oven safe dish by coating in with 1 tablespoon of butter.
3. Boil Pasta for 8 minutes, drain and set aside.
4. In a heavy bottomed pot, melt 4 Tablespoons of butter.
5. Stir in flour, pinch of salt and black pepper stir well to combine.
6. Cook flour and butter mixture until golden blonde in color.
7. Whisk in warmed half and half.
8. Continually stirring, add Shredded cheese 1/2 cup at a time, until well blended and the cheese has melted. Reserve 1/2 cup of cheese for garnish.
9. Turn off flame.
10. Stir in Paprika, Sour Cream and BBQ Sauce, stir to combine.
11. Add pasta to cheese sauce.
12. Mix well and pour into prepared oven safe dish.
13. Top with 1/2 cup of shredded cheese
14. Bake at 350 degrees for 30 minutes until golden and bubbly.
15. Serve and Enjoy!

#MeatlessMonday | Roasted Eggplant and Marinara

I live for roasted veggies. Simple. Hearty. Delicious. Easy. Did I mention easy? It is almost impossible to just mess up a great roasted veggie. This week I decided to roast Eggplant and pair with my my favorite marinara sauce. Veggie lovers, this is for you. Check out the recipe and photo guide below.

Roasted Eggplant & Marinara
Ingredients

1 Fresh Eggplant

Salt

Pepper

Extra Virgin Olive Oil

2 cups Marinara Sauce recipe here

Fresh Grated Parmesan Cheese to garnish

Sheet Pan

Non Stick Cooking Spray

Pre-heat oven at 350

Directions

Rinse/Wipe down Eggplant

Slice off ends and discard

Split eggplant in half, slice again in oblong slices about ½ inch thick.

Lightly spray sheet pan with non-stick cooking oil.

Layer eggplant on sheet pan

Lightly season with salt and pepper

Drizzle lightly with Extra Virgin olive oil

Bake in over for 25 minutes until tender.

Ladle a generous portion of marinara sauce onto a plate and layer roasted eggplant on top of the marinara sauce.

Sprinkle with cheese as a garnish.

Serve hot and enjoy.

Meatless Monday: Mushroom & Spinach Lasagna Rolls

Lasagna has always been a comfort meal, and I wanted to do a quick change up and try a meatless version. Well this recipe turned out so well, my husband requests it more than my meat filled version. 

Grab the recipe below. 

Mushroom & Spinach Lasagna Rolls

Yields 12

Meatless, Hearty, & Chunky. A great meatless dish for someone looking to add more meat-free dishes to their recipe box.

Ingredients

1.      12 Lasagna noodles

2.      16 oz container of Ricotta Cheese (I use whole milk Ricotta)

3.      1 Large Egg

4.      1 & 1/2 cups Fresh Parmesan Cheese

5.      2 cups of Fresh Spinach

6.      1 Container of Baby Bella Mushrooms diced

7.      1 Large Shallot Diced

8.      Marinara Sauce- (grab recipe on the site) allow to simmer on low while you're making the rolls

9.      2 Tablespoon Butter

10.    Salt

11.    Pepper

Instructions

1.      Pre-heat oven to 350

2.      While oven is preheating boil water for pasta

3.      Boil 12 Lasagna noodles for 7/12 minutes, drain and allow to cool on a sheet tray

4.      Heat butter in a skillet

5.      Add diced mushrooms and shallots and saute until soft

6.      Combine Ricotta and large egg, stir until smooth.

7.      Stir in 1/3 cup Parmesan Cheese, Season with Salt, Pepper & set aside

8.      To build rolls

9.      Lay each lasagna pasta flat and spread Ricotta Cheese Mixture evenly across pasta

10.    Layer with spinach leaves length-wise

11.    Layer mushroom and shallot mixture

12.    Once complete, roll the noodle and its goodies to create a small circular roll shape.

13.    Spoon half of marinara sauce in the bottom of 9x13 pan

14.    Create a single layer of lasagna rolls

15.    Spread remaining Marinara Sauce atop rolls

16.    Sprinkle remaining Parmesan Cheese atop rolls

17.    Repeat until 12 rolls are complete

18.    Bake at 350 until Golden and bubbly, typically about 30 minutes.

19.    Serve and Enjoy!

- Candace is an Indianapolis native who blogs good eats and food for the soul at foodlovetog.com

Going Vegan is more than a "diet challenge".

Is Beyonce really about that vegan life? The answer to this question continues to be debated after she recently teamed up with Marco Borges to "announce" her support for taking the 22-day vegan challenge on Good Morning America.  She credits the plant-based diet for her flawless skin and after baby figure.

" I am not naturally the thinnest woman... I have curves, I'm proud of my curves. I have struggled since a young age with diets. Finding something that actually keeps the weight off...has been difficult for me."  ~ Beyonce

The public response to her announcement ranges from apathy to anger to awe, all for valid reasons. While many continue to call her out on what they perceive as hypocrisy, revisiting recent images of her scarfing down hamburgers, the Hollywood elite and many loyal fans believe that Beyonce's presence and platform will allow her to reach new audiences with her message of plant-based eating. That's a good thing right?

Choosing a dietary lifestyle is a personal choice that should be made after considering your heath needs and risk factors.

What scares me most about this "diet challenge" is the over-simplistic fad-like nature of the message. Eat nothing but plants for 22 days, lose 8 pounds and your life will change forever! But forever turns out to be a few weeks and then we are back to our natural habits.

After struggling with my own weight along with other health issues, my doctor insisted that I get off the standard American diet (which she calls SAD) if I wanted to feel better and avoid a hysterectomy. Blood test results showed food allergies to wheat, gluten, dairy and other foods. I was also advised to avoid meat with hormones and soy based foods since soy is an artificial estrogen that can cause or aggravate hormonal imbalances and lead to weigh gain along with reproductive issues in men and women.

That was hard news for a foodie like me who was raised by a southern mother who flavored our green beans with bacon grease. But I was tired of the pain and non-stop weight gain so I made the commitment to not only change my dietary habits, but the habits I taught my children (who all have the same food allergies). As the primary cook in our home, I understood that making long lasting dietary changes meant changing how I shopped and prepared food for everyone. It's been over 3 years since I made that commitment to change and I'd call my progress to date a success. Am I perfect? No. I still have my piece of cake and I will enjoy and nice steak every now and then. But the changes I made were enough to stop the weight gain and avoid surgery.

Choosing a dietary lifestyle is a personal choice that should be made after considering your health needs and risk factors, family life, food access, financial ability and level of commitment. Those who choose to go vegan and forgo not only the consumption of meat but the use of all animal based products, usually do so for reasons that reach beyond the issue of weight-loss.

Producing and consuming meat and animal products is an ethical and environmental issue for many vegans and non-vegans. We often hear of animal rights activists who see meat as murder. But we don't hear enough about other equally valid environmental concerns.

Farms use a great deal of water raising animals while water shortages for humans continue to grow around the globe. Farming also requires a lot of grain to feed the animals. Forests in developing parts of the world continue to be cut down to make room for growing corn, soybeans and other animal feed instead of crops for human consumption. Long story short, animals eat and drink 16 times more than their own weight in meat causing water and food shortages around the globe that primarily impact the poor. I'd like to see Beyonce use her platform to address that. We can not honestly begin to promote healthier plant-based diets without at least mentioning the systematic barriers like food deserts, particularly in urban communities, that keep people from being able to successfully add more fruits and vegetables to their normal diets.

Starting Down the Vegan Path

People from all cultures and socioeconomic backgrounds can successfully adopt a vegan lifestyle if they wish, but it does require some initial thinking and planning. I've not read Marco Borges book, but there are plenty of similar (and less expensive) resources. There are also online resources and an abundance of Pinterest boards dedicated exclusively to plant-based recipes and alternatives to animal products.

Meatless Mondays, a national non-profit initiative seeking to reduce the consumption of meat and increase the consumption of plant-based foods is a wonderful place to start for those interested in trying vegan recipes without the 22 day commitment. The Center of Wellness for Urban Women supports this initiative and is an official blogger for Meatless Mondays.

#MeatlessMonday: Black Bean, Corn & Avocado Salad

BLACK BEAN, CORN & AVOCADO SALAD | INDIANAPOLIS FOOD BLOGGER

There are many foods I love. Bacon. Bread. Black Beans. Sometimes, I even eat them all together… Judge not!  Today, I share Black Beans, Corn & Avocado Salad. Hearty, colorful, flavorful, this salad is easy to prepare and is sure to be a hit. Another one for my #AlmostVegan series. Check the recipe out below. 

Black Bean, Corn & Avocado Salad

A quick, hearty, salad that is sure to please.

Write a review

Save Recipe

Print

Ingredients

1. 1 Large Avocado, pitted and chopped into chucks.
2. 1 Medium Roma Tomato diced
3. 1 Cup of Frozen Corn (thawed)
4. 3/4 cup of Organic Black Beans
5. The juice of 1 Lime
6. Salt
7. Pepper
8. Cumin

Instructions

1. Combine all Beans, Corn, Tomato, Avocado and stir gently to combine.
2. Salt liberally, season with pepper & Cumin.
3. Squeeze juice of fresh lime over ingredients
4. Stir to combine.
5. Serve along side tortilla chips