Tag Archives: healthyeating

Air-Fried Potato and “Egg” Wrap

Air Fried Potato and VeganEgg Wrap

My version is stuffed with scrambled Vegan Egg, vegan mozzarella cheese, air-fried potatoes, but be creative. Add fresh herbs, some hot sauce, vegan faux meat, beans, jalapenos, etc. This is a great meal to recycle your leftovers in disguise, so no one would recognize them. Continue reading Air-Fried Potato and “Egg” Wrap

Great-Grandma Felicetta’s Italian Meatless Meatballs

I’ve written about my maternal Great-Grandma Felicetta and her daughter, my Grandma Mary before. They were infamous for their Italian meatballs, strife with a plethora of animal products. It was a challenge to come up with a version that forsakes these ingredients without abandoning their amazing flavor and texture. It took a while to come up with this version; but as best I can remember (I haven’t had one of their meatballs in over 34 years—they have long passed away, but my father, Dutch by birth but Italian through osmosis, continues the tradition), this recipe absolutely fits the bill. Continue reading Great-Grandma Felicetta’s Italian Meatless Meatballs

Pizzelles

Platter of Pizzelles

Growing up, my Italian Grandma Mary would make these delectable and delicate cookies on what looked to me like a mini waffle iron. She would stand in front of that machine for over an hour, as each set of cookies (her “iron”, which I have come to know as a pizzelle machine, made two at a time” would cook the cookies in a minute flat. She’d then remove them to a cooling rack and sprinkle them with powdered sugar, and if we grandchildren didn’t snatch them before she got to do it, after about another minute or two, she’d stack them onto a beautiful ceramic platter.

Of course, her recipe, which she passed on to me, was not vegan, having eggs and milk in it. Also, they were made with your typical white flour. Today, I’ve been able to use my ‘veganification’ methods, and convert her heirloom recipe into the exact same, absolutely delicious, cookies that I so fondly remember, without any sacrifice, and now 100% plant-based, vegan. Continue reading Pizzelles

Air-Fried Tater Tots

Linda’s Version of an Air-Fried  Tater Tot – Mashed Sweet Potatoes Meets Shredded Russet Potatoes

For dinner the other night, I made mashed sweet potatoes; and delightfully, we had leftovers, which begged the question “now what do I do with these?” Something fun, different, easy, and oh-by-the-way, an experiment. Thus, air-fried sweet potato tots.   …… Continue reading Air-Fried Tater Tots

The Magic of Focaccia

Sun-Dried Tomato Focaccia
Rosemary Focaccia

One of my favorite culinary techniques is working with doughs or all sorts. I think I probably have the most fun with focaccia dough because it is rather unlike most other doughs in that it is soft and wet. Rather than kneading the dough and punching it down, you instead do a sequence of stretching and folding the dough to develop the gluten followed by a sequence of what I like to call “playing the piano.

The lightness and airiness of the interior of the focaccia coupled with the crispiness of the crust and the toppings you select make for a delightful bread that rightfully can stand alone but also makes a great sandwich bread or dipping into gravy (either my Italian tomato gravy or Bolognese). Continue reading The Magic of Focaccia

Sugar-Free Candied/Crystallized Ginger

Sugar-Free Crystallized Ginger

I love candied ginger. In baking, it just brings the flavor up some many notches. But, for the individual who prefers/needs to reduce/eliminate sugar, it has been locked down onto the “Do Not Use” category of ingredients……that is, until now…. Continue reading Sugar-Free Candied/Crystallized Ginger

Hotel Pasta

Sorry I missed writing last week. I was out-of-town, traveling for business. Whenever I do so, I try to book myself in hotels that have those mini suites that include a refrigerator and an induction stovetop. Makes life on the road sooooo much easier, at least in the food department. I get to control what I eat and what goes into it. Traveling is stressful enough…adding eating out throughout the duration gets old quickly, not to mention the temptation of ordering not only an entrée but also an appetizer, and heck, if they have it, a vegan dessert. Continue reading Hotel Pasta

Community Building

Me – at the Sedona VegFest

This past weekend, I had the incredible privilege of participating in Sedona’s (Arizona) first VegFest, hosted by Healthy World Sedona. While so many ‘responsibilities’ called to me, both before and during the event, I almost immediately realized what an outstanding opportunity it was for building community. Continue reading Community Building

Quick’N’ Easy Veggie Pasta Sauce

BroccoliRabe Pasta Sauce

Home from work or had a busy day and still need to cook dinner but want something delicious and nutritious? How about a Pasta Sauce that is as versatile as it is quick’n’easy? Continue reading Quick’N’ Easy Veggie Pasta Sauce