Vegetarian

Muhammara Roasted Veggie Bowl

March 5, 2014 by Erica

Muhammara Roasted Veggie Bowl

Thank you for all your sweet comments on Monday’s post. You all sure know how to comfort a girl! Even when that girl is being a self-indulgent whiner. Oops!

I’m going to take my complaining down a notch. As I think we all know, Sunday anxiety is way worse than the actual work week. So next week, feel free to give me a virtual slap if I let out a peep about my busy schedule!

Still, I appreciate Monday’s virtual hugs. You are all way too sweet, and I can’t believe my luck that we get to hang out and talk about food together all the time. Seriously!

Muhammara Roasted Veggie Bowl

We are still enjoying the double batch of muhammara I made last weekend, and this has been one of my favorite combinations: a bowl of wheat berries and roasted veggies topped with a big dollop of that rich spread. It’s not exactly earth-shattering (more like fridge-emptying!), but it’s still high on the deliciousness scale.

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Muhammara (Syrian Red Pepper and Walnut Dip)

March 3, 2014 by Erica

Muhammara (Syrian Red Pepper and Walnut Dip)

As I type this, I’m in the midst of the Sunday blahs.

I’ve eaten too much, our apartment is a mess, I haven’t done any of the work I have to do before tomorrow (despite the fact that I dreamed about it both Friday and Saturday night), and I’m trying to get up the motivation to go to the gym before it closes at 7:00.

Why does the gym close at 7 pm on Sundays?!

Muhammara (Syrian Red Pepper and Walnut Dip)

The more I think about it, the more I conclude I need a clone to stay at home and take care of all the things I want to avoid, like cleaning the sink and revising PowerPoint presentations. That way I can go about doing the important things, like baking cupcakes and getting to the gym on time, without that other stuff hanging over my head and causing unsettling dreams.

Any volunteers?

I guess if the worst things in my life are ~~dirty sinks~~ cleaning and PowerPoint, that’s not so bad, after all.

Forgive my complaining. I’ve been too busy lately, and I can just tell it’s going to be another crazy week. But isn’t that always the case? Luckily, this weekend I made it a priority to cook some delicious food to share with you. So let’s just hop to it, shall we?

Muhammara (Syrian Red Pepper and Walnut Dip)

Today I want to introduce you to something called muhammara. Because you need to get to know this deliciousness.

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Mediterranean Chickpea Salad Sandwiches

February 26, 2014 by Erica

Mediterranean Chickpea Salad Sandwiches

You won’t believe this – I barely believe it myself – but this recipe is inspired by a pre-packaged sandwich I bought in the Salt Lake airport.

I’m almost embarrassed to admit how much I enjoyed that shrink-wrapped airport sandwich… except clearly I’m not, because I led off this post with it.

Airport food is usually to be avoided, especially as a vegetarian. It’s terribly unfortunate, really, because nothing makes me so tired and cranky as travel (just ask my loving fiance…), and those are usually the moments when I could use some good food.

Mediterranean Chickpea Salad Sandwiches

During one of our many cross-country trips in September, I was digging through a pile of turkey sandwiches in an airport kisok when I found a single mysterious chickpea salad sandwich. I almost jumped for joy (it’s the little things in life) because I was thisclose to taking my chances on a portobello burger from Smashburger. Chickpea salad didn’t sound incredibly appetizing, but at least it didn’t have mayo.

No one was more surprised than me when it turned out to be absolutely delicious! I enjoyed it so much that I promptly snapped a picture of the ingredients, and resolved to make it for you ASAP.

And that was five months ago… but that’s just how these things go.

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BBQ Cauliflower Pizza

February 24, 2014 by Erica

I hope you’re as happy as I am to see yet another cauliflower recipe!

I seriously can’t get enough of this stuff lately. I made Asian Orange Cauliflower for dinner last week, followed by this pizza twice this weekend. I’m officially a huge cauliflower fan.

When I say cauliflower pizza, you may assume that this is one of those gluten-free cauliflower crust deals. Not so. I’ve never tried a cauliflower crust recipe, mostly because I sure do love picking up fresh pizza dough from Whole Foods when I’m too lazy to make it myself. Given the recent cauliflower craze in my life, though, I’m sure a cauliflower crust is in my future.

But for now, it’s any kind of crust you like (feel free to double up on cauliflower!), topped with roasted cauliflower that’s been smothered in barbecue sauce. I’m relatively certain that nothing with barbecue sauce has ever come out of my kitchen before, but blogging is great for expanding the horizons like that. Also, Nate sure didn’t voice any complaints about this pizza appearing twice in one weekend, so I have a feeling the barbecue flavor is here to stay around these parts.

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Root Vegetable Tagine

February 17, 2014 by Erica

Root Vegetable Tagine

Hello Monday! Hello President’s Day. And hello new favorite meal.

Do I say that a lot? I feel like I do. I have a lot of new favorite meals, I guess. Like one or two a week. I’m gonna go ahead and say that’s why I started blogging.

Anyway, this meal is certified extra special, because I made it twice in the past two weeks, despite the fact that it makes a huge amount. So yes, I’ve essentially been eating this for 14 days straight. It’s my personal little veggie heaven.

Root Vegetable Tagine

So what is it, anyway? It’s a tagine. Ta-what? Tagine, pronounced “tuh-jhean.” Tagine is a Moroccan stew that typically contains meat and is named after the awesome-shaped pot it’s traditionally cooked in. Not to worry, we’re making ours in a regular ol’ pot, since a tagine is apparently the only thing available on Amazon for which I didn’t register. Not that I didn’t want to… but I have a hard time justifying the space that single-function kitchen items take up. And I think it’s safe to say we’re going to have to move because of all the kitchen stuff I did register for… so anyway, no tagine necessary for today’s recipe. And apologies for the tangent, but apparently I have to bring my wedding into every conversation. It will only last for… 7 more months? Sheesh.

So we’ve got a pot. And we basically throw a whole mess o’ root veggies in that pot – specifically carrots, sweet potatoes, and golden beets. (I used beets of the golden variety because I wanted to avoid this whole dish turning bright pink. But if that’s your thing, go to town with red beets!) Also to that pot, we’re adding a healthy amount of warm spices like cumin, coriander, cinnamon, and paprika. There are a handful of other ingredients, too (raisins, chickpeas, tomato paste, etc.), but those are the essentials. (Oh and raisin haters: you can totally use chopped dried apricots instead of the raisins.)

The result is a fragrant vegan stew that will take the edge off a cold winter’s day like that. And with these sweet root vegetables, the raisins, and the warm spices, the flavor is decidedly sweet. It’s worth mentioning that ahead of time, because if you’re against some sweetness in your entree, this one probably isn’t for you. We’re not adding sugar or anything like that, it’s just that the sweetness that naturally collects in a plant’s roots really comes through in this dish. It is so unique and I loooove it.

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