Broccoli, Leek and Cheddar Savory Bread Pudding

Made this last night with left over olive bread. A big hit with the family. Always a great way to make use of whatever ingredients you have on hand and can be made with an endless combination of ingredients, asparagus, mushroom, spinach etc...

Elysa's Italian egg scramble

After staying out to 11 and waking up with Ruby at 5 am (the crack of dawn would be sleeping in at this point), I was feeling extremely tired. In need of some energy/pick me up, I looked to the fridge for inspiration. I was looking for something that felt like an early lunch, but as it was still only 9:30 am- also breakfast.
I used the ground kale from last night's supper with the marinara sauce, goat cheese, two eggs and some red pepper flakes. Next time, I would even add a little onion. This was just what the doctor ordered and relatively low fat (I used very little goat cheese). I would definitely make this again.

A healthy and delicious pasta

Tonight I ground steamed kale in the cuisin art for Ruby's dinner. Since I had some extra, I put it into fusilli pasta with Lentils and marinara sauce. I added a little ricotta for creaminess. This was outrageously good and a great way to get in your dark greens.

Vitamin supplements and Vegetarians

I have been very careful in the last year to make sure I was getting enough protein in my vegetarian diet. After going for my yearly check up, I realized that I also need to take B-12 and Vitamin D supplements. Apparently, these are the vitamins that come from meat and fish and are very hard to get from a strict vegetarian diet. Easy to take a couple of supplements a day and was very happy to know this information! Thought I would pass along.

Chickpea, Broccoli and Brown Rice

This is a wonderful midweek meal that I got from one of my favorite web sites. I usually make it with asparagus and onion, but since I was out-substituted the broccoli and shallots. It is topped with slivered almonds for a nice crunch and a tahini lemon dressing. Quick, healthy and very tasty. I highly recommend this one.
http://www.101cookbooks.com/archives/ten-minute-tasty-asparagus-and-brown-rice-recipe.html

Kale with raisins and pine nuts

Sautee Kale in olive oil with a little garlic until it becomes tender. Meanwhile soak raisins in water (I used golden ones for color). Once Kale is tender, add the raisins and pine nuts and cook for another couple of minutes. Great way to enjoy a super healthy green.

Vegetarian Pate

Courtesy of my friend Rachel:

1 cup and 1/2 or so of brown or black lentils.
1 onion sauteed.
1 cup of walnuts
A tablespoon or two of soy sauce (to taste)
Put in blender or cuisin art.
Voila!! Vegetarian Pate. I had it as a sandwich spread with greens dressed in oil and balsamic on a chive and garlic bread (from hollywood farmers market. So good!

Rolled Kale with Feta and Olives

This is my new favorite recipe from Bittman's vegetarian cookbook. I didn't have olive so used feta and added some pine nuts. It was outrageously good and the presentation was gorgeous. A perfect midweek meal since it took very little time, but could also double as a dinner party dish.

Ingredients:
8 large kale leaves
8 oz feta cheese
2 tablespoons of olive oil
2 tablespoons of garlic
slat and pepper to taste
1/2 cup white wine, stock or water ( the wine made it amazing)
1 cup diced tomato canned or chopped
1/2 cup kalamata olivees
pine nuts optional
1 small red onion for garnish

1) Cut each half of the the kale leaf off, leaving it intact. Save the stems. you should have about a dozen kale leaves and a bunch of stems. Chop the stems and sautee for a few minutes with the garlic until soft.
2) Roll the kale leaves with the feta cheese and pine nuts.
3) Put the rolled leaves on top of the stem and garlic mixture. Repeat until all the ribbons are nestling next to each other in the pot. add the wine and top with the tomato and olives. Return the pan to medium high heat. When the liquid starts to boil, cover and turn the heat down to medium low.
4) cook undisturbed for 10 minutes, then check to make sure kale is tender and cheese is hot.
5) garnish with pine nuts and onion.

A typical Ruby dinner

Fresh asparagus from the Farmers Market for appetizer (I always make sure she eats her greens while she's hungriest!). Red beans and cous cous with marinara sauce. Orange for desert. Fresh, wholesome and yummy!

Re Bean Chili and Quinoa

From my new favorite cookbook, FEEDING THE WHOLE FAMILY, John and I had this last night. So easy and delicious. A refreshing change from standard chili. Let me know if you are interested in getting the recipe and I will post.

Tofu Kale Supper Pie

This was a great recipe from my cookbook FEEDING THE WHOLE FAMILY by Cynthia Lair. I made it tonight after an inspiring trip to the Hollywood Farmers Market with John and Ruby today.
If anyone is interested, I will post the recipe!

Favorite Cookbooks and website

My go to cookbooks for vegetarian recipes:
FEEDING THE WHOLE FAMILY by Cynthia Lair
VEGETARIAN COOKING by Mark Bittman
A YEAR IN A VEGETARIAN KITCHEN by Jack Bishop
101 COOKBOOKS on the web
VEGETARIAN COOKING FOR EVERYONE BY Deborah Madison

Pashtida

This is a very easy midweek meal that was reccomended by John's sister Lissa. We added spinach. Very good and Ruby liked it too!
2 - 3 carrots grated
6 or 7 med. zuchinni, grated
1 lg onion minced
1/2 cup oil (I used canola)
3 large eggs, lightly beaten
1 to 1 1/2 tsp salt
pepper as desired
2 cups flour or Passover Cake Meal

Preheat Oven to 350. Mix all together well, mixture will seem dry, but vegies give off water as they cook. Put in a lightly greased 9x13 inch baking pan until set, about 40-45 minutes (or longer). Ready when lightly browned on top.

Chickpea Tagine with Artichoke, Olive and Peppers

Ingredients-
1 can of artichoke hearts
pinch of saffron (put in a tablespoon of boiling water)
3 tablespoons olive oil
1 large onion diced into 1/2 inch squares
2 large bell peppers (yellow and red preferably)
1 tablespoon Harissa
1 can chickpeas rinsed
20 small kalamata olives or 10 large ones sliced
1 small preserved lemon skin only cut into small squares
moroccan spice or chermoula
Cilantro or Parsley for garnish
cous cous
All you do is rinse the artichoke and chickpeas and drain. Make sure you blot artichoke with paper towels.
In a large skillet put three tablespoons of olive oil and add the onion and peppers saute for a minute, then add the harissa or spices. Reduce heat to medium and cook for five minutes. Add saffron, artichokes turning vegetables frequently. Add the chickpeas, olives, preserved lemon, herbs and 2 cups water. Lower the heat and simmer for 15 minutes. Serve over cous cous and enjoy!