Archive Page 2

Just updated this one. I added the pic plus the wonton wrappers. I made this last night with Seitan. It was a great veg meal. The dressing has that salty, sweet, sour flavor that makes you want to inhale it!


  • 6 Tbs. hoisin sauce
  • ¼ cup natural peanut butter
  • 4 tsp brown sugar
  • 1 tsp asian chili paste (optional)
  • 2 tsp ginger grated
  • 6 Tbs. rice wine vinegar
  • 2 Tbs. sesame oil


  • 1/2 pound cooked, sliced chicken breast or meat substitute, like seitan
  • 4 cups romaine lettuce
  • 2 cups shredded carrots
  • 2 cups shredded red cabbage
  • 1 bunch scallions finely chopped
  • ½ cup cilantro
  • 1 cup chopped peanuts (roasted and unsalted)
  • 8 wonton wrappers


  1. Preheat oven to 350 F.
  2. Spray or brush both sides of wonton wrappers with vegetable oil. Bake for 5 minutes or until light golden brown. Set aside to cool.
  3. Whisk all dressing ingredients together.
  4. Assemble the salad.
  5. Pour dressing over salad and toss just before serving.
  6. Top with peanuts and serve with crispy wonton wrappers.

Serves 4 as a main dish.

Wondering what to do with all of the fresh corn and zucchini growing in your garden??? Make these delicious savory pancakes! They would go great with a salad or with grilled chicken or fish. Quick and delicious, they’ll be your new summertime favorite!

1 medium zucchini, grated
2 ears of corn, kernels removed
2 tablespoons grated red onion
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
2 extra-large eggs, lightly beaten
½ cup sharp white cheddar cheese, grated
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil or cooking spray

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Add corn kernels. Immediately stir in the onion, eggs, cheese, parsley, and thyme. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

I made this salad for a couple friends this week. I was looking for something fresh and light…something perfect for a warm summer day. The great thing about this recipe is that it allows you to make everything from scratch (roasting the chicken and bell peppers) or if you are tight on time, you can still make this salad with a store bought rotisserie chicken and store bought roasted bell peppers. Serves 3 as a main dish.

Summer Chicken Salad


2 chicken breasts roasted, meat chopped into bite sized pieces
1/2 roasted red bell pepper chopped
1/2 roasted yellow bell pepper chopped
3/4 cup thinly sliced red onion
1/4 cup capers
1/4 cup chopped italian parsley
1/2 cup toasted slivered almonds
1 head butter lettuce rinsed and torn into bite sized pieces
Shaved parmesan cheese

1/3 cup red wine vinegar
3 Tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil


To make the dressing, combine the first 5 ingredients in a blender or food processor, pulse to combine. With the machine turned on, add the oil in a slow stream until the dressing is emulsified. Store in an airtight container in the refrigerator.

To make the salad, combine the chicken, chopped roasted red peppers, red onion, parsley, and capers in a bowl. Add enough dressing to moisten. Taste and adjust salt and pepper if needed. Stir in almonds. Arrange lettuce on the bottom of a platter and dress with a small amount of dressing. Pile the chicken mixture on top. Top with parmesan shavings. Enjoy!

Recipe adapted from Giada De Laurentiis “Italian Chicken Salad in Lettuce Cups”



Jen and I spent last weekend in the mountains and we decided that Eat This Food is making a comeback! This recipe was adapted by Jen’s mom from an Alton Brown recipe. If you like granola – even a little bit, you will go crazy for this stuff!


3 cups rolled oats – 10 oz.
1 cup slivered almonds – 4 oz.
1 cup raw cashews – 5 1/2 oz.
3/4 cup coconut (sweetened or not) – 2 1/2 oz.
1/4 cup dark brown sugar – 2 oz.
2 Tbs. maple syrup – 1 1/2 oz.
1 Tbs. honey – 3/4 oz.
3 Tbs. vegetable oil – 1 1/2 oz.
3/4 tsp. salt
2-3 tsp. cinnamon


1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, honey, oil, salt, and cinnamon. Combine both mixtures and pour onto a large sheet pan. Cook for 45 minutes to an hour until light golden brown, stirring every 15 minutes to achieve an even color.
4. Remove from oven and cool in pan.
5. Store at room temperature in an airtight container.

This is an old recipe that I found on line and have tweaked over the years. You can double the recipe to make two 8 or 9-inch layers or a 13×19 sheet. The cooking time for those is about 45 minutes. The batter is easily made in a bowl with a mixing spoon – no fancy mixer required!
Carrot Cake Cupcakes


  • 1 cup flour (5 oz)
  • 3/4 cup + 2 Tbs packed light brown sugar (5 1/2 oz)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups grated carrots
  • 1/2 cup finely chopped walnuts


  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients (flour through salt).
  3. Add oil and mix thoroughly.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in carrots and nuts.
  6. Scoop batter into muffin cups, filling each 3/4 full.
  7. Bake for 15-25 minutes or until a toothpick inserted in center comes out clean. Bakeing time will vary based on the size of cupcakes you are making.



  • 8 oz. cream cheese, room temp. (1 block)
  • 4 Tbs unsalted butter, room temp. (1/2 stick)
  • 1/2 tsp vanilla
  • 2 cups powdered sugar (8 oz)
  • pinch of salt


  1. Beat together cream cheese and butter until fluffy.
  2. Add vanilla and beat until combined.
  3. Add powdered sugar and salt. Beat until smooth.

Makes approximately 12 cupcakes or 24 mini cupcakes.

We had a week of Martha at our house last week. This was one of our vegetarian dinners and it was tasty – filling but not too heavy. Next time we’re going to melt mozzarella over the top!


  • 2 Tbs olive oil
  • 2 Tbs red wine vinegar
  • 1 large eggplant, cut lengthwise into 1/4″ slices
  • Salt and fresh ground pepper
  • 12 ounces fresh, whole milk ricotta (about 1 1/2 cups) – other types of ricotta would be great too!
  • 2/3 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 1/4 tsp each salt and fresh ground pepper
  • 1/4 cup of chopped basil or flat leaf parsley
  • Tomato sauce (recipe below)


  1. Preheat oven to 375 degrees and preheat a grill pan over medium-high heat.
  2. Stir olive oil and vinegar together in a small bowl and brush onto both sides of the eggplant slices; season both sides with salt and pepper.
  3. Grill eggplant slices, turning once, until tender and golden brown, 3 to 4 minutes per side. Transfer to a plate.
  4. In a medium bowl, stir together ricotta, Parmesan, salt, pepper, and half of the basil.
  5. Spoon about 3 tablespoons of the cheese mixture onto each slice of eggplant at the tapered end – 1 inch from the bottom edge with a 1/4-inch border on each side. Roll each slice away from you and arrange rolls, seam side down, on the baking sheet.
  6. Spoon tomato sauce over rolls and place them in the oven until warmed through, about 15 minutes.
  7. Sprinkle with Parmesan and remaining basil and serve immediately.

Serves 3-4

Tomato Sauce


  • 1 Tbs olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper flakes
  • 1/2 cup dry red wine
  • 1 28 oz. can of diced tomatoes
  • 2 Tbs chopped fresh oregano or marjoram
  • Salt and fresh ground pepper


  1. Heat olive oil in a large skillet over medium heat.
  2. Add shallots and cook until softened, about 2 minutes.
  3. Add garlic and red pepper flakes and cook, stirring constantly, about 1 minute.
  4. Add wine, tomatoes and their juices, and marjoram or oregano; season with salt and pepper.
  5. Cook until thickened, about 25 minutes.

Recipe from Martha Stewart

With a title like “Pecan Balls” most people think this is a recipe for a sweet treat, and it is…but not in the way you are thinking. These Pecan Balls are a vegetarian alternative for meat balls…the ingredients may seem odd…but trust me on this one. I had my doubts the first time my friend Shawna made them for me…but I have not met a person who didn’t like these after trying them. Preparation note: This recipe goes a lot faster if you have a food processor to help with the chopping!

Pecan Balls
Pecan Balls


  • 1 1/4 cups finely crushed Saltine Crackers
  • 3/4 cup finely ground pecans
  • 1/2 tsp salt
  • 1 small finely chopped onion
  • 1 1/2 tsp sage
  • 3/4 cup grated longhorn cheese (mild cheddar also works well)
  • 2 garlic cloves pressed
  • 3 tbs parsley minced
  • 4 eggs


1. Mix all ingredients together and form into balls.
2. Freeze for an hour up to overnight.
3. If you are making these to eat immediately, make sauce while the pecan balls are freezing.



  • 1/4 cup oil
  • 1/4 cup vinegar
  • 3/4 cup apricot jam
  • 1/2 cup ketchup
  • 2 tbs brown sugar
  • 2 tbs grated onion
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • dash of hot pepper sauce

Mix all ingredients together in a saucepan and bring to a boil.
Pour sauce over pecan balls.
Bake for 25-30 minutes at 350 degrees.

Enjoy these “meat” balls with steamed rice and a vegetable…yum!

Becca found this recipe in Cooking Light and was nice enough to pass it along! These have a great coconutty flavor and are indeed light. If you don’t care about the light part, they would be great with toasted, chopped macadamia nuts!

Ingredients:Coconut Pancakes

  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons flaked, sweetened coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 13 1/2 oz. can light coconut milk
  • 1 tablespoon melted butter
  • 1 egg


  1. Heat a griddle pan over medium heat.
  2. Mix dry ingredients (including coconut) together in a large bowl.
  3. In a small bowl beat together coconut milk, butter, and egg.
  4. Add to dry ingredients and stir until smooth.
  5. Lightly butter griddle pan and drop in 4 pancakes, using a generous 1/4 cup of batter for each.
  6. Cook for 3-4 minutes on each side.

Makes about twelve 4-inch pancakes

Recipe from Cooking Light magazine

We adapted this recipe from Epicurious. We think it tastes way better and is much easier to make. If you like Williams Sonoma’s Peppermint Bark, you should try this – it’s just as good! Make sure you use good quality chocolate. The best way to crush the candy is to place it in a heavy duty, zip top bag in a single layer and use the smooth side of a meat tenderizer to pound it. It’s a good idea to place a kitchen towel underneath as the bag will puncture slightly. Don’t crush the candy until just before you begin otherwise it will harden into a big clump.

Ingredients:Peppermint Bark

  • 12 ounces good quality white chocolate (such as Callebaut or Lindt), coarsely chopped
  • 12 ounces good quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
  • 3/4 teaspoon peppermint extract


  1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
  2. Place bittersweet chocolate in a microwave safe bowl and microwave until mostly melted, in 30 second increments, stirring well each time. This should take about 2-3 minutes. Continue stirring until all of the bits have melted.
  3. Stir in peppermint extract and allow chocolate to cool slightly.
  4. Spread chocolate evenly on prepared pan and sprinkle with 1/4 cup of the peppermint candy.
  5. Place pan in refrigerator for 20-30 minutes until chocolate is firm.
  6. Repeat melting process with white chocolate and allow it to cool slightly.
  7. Spread white chocolate evenly over dark chocolate and sprinkle with remaining peppermint candy.
  8. Place pan in refrigerator and allow to cool for 20-30 minutes.
  9. Cut bark into desired shapes or break apart for a more “barky” look.
  10. Store up to 2 weeks chilled, in an airtight container. Bring to room temperature before serving.

Zack’s sister, Emily, found this recipe in the newspaper a few years ago. Molasses and peppermint are such an unlikely combination, but these are awesome! You can use margarine in the cookies and water in the icing for an equally good vegan version. The peppermint extract in the icing is optional but I highly recommend it. Thanks Emily!


  • 1/2 cup unsalted butter or margarine (1 stick)
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (1/4 t if using margarine)
  • 1/2 cup (4 oz.) crushed hard peppermint candy (starlight mints or good candy canes)
  • Peppermint Icing (recipe below)


  1. In a mixer bowl, beat butter with both sugars until smooth.
  2. Add egg and molasses and beat until well blended.
  3. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt.
  4. Stir into butter mixture , then beat just until dough comes together.
  5. Stir in peppermint candy.
  6. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
  7. Shape dough into 1 inch balls and place about 2 inches part on parchment lined baking sheets.
  8. Bake cookies at 350 until lightly browned, 12 to 15 minutes.
  9. Immediately transfer cookies to a wire rack.
  10. When cool, drizzle with peppermint icing.

Peppermint Icing

In a small bowl, mix 1 cup powdered sugar (4 oz.), 2 tablespoons milk or water, ans 1/4 teaspoon vanilla. If too thick to drizzle, add a few more drops of milk or water. Stir in 1 tablespoon of finely crushed peppermint candy and a few drops of peppermint extract. Pour icing into a zip top bag and cut the corner off to create a 1/8 inch opening. (makes 1/2 cup)