Vegetarian

Spicy Roasted Romanesco with Lemon and Capers

Posted by on Feb 28, 2015 in 21DSD, vegan, Vegetables, Vegetarian, Whole 30 | 5 comments

Spicy Roasted Romanesco with Lemon and Capers

Confession time: While I actually love vegetables (hi, Mom!), I tend to get in a rut and eat the same ones over and over again. Although the old standbys (broccoli, cauliflower, green beans, kale, collards, Brussels) have a definite season, here in northern California, they’re always around in grocery stores. (Which I’m not complaining about, of course.) Romanesco, though, is different. It’s a rebel that only shows up a couple of times a year. Based on a quick google search, the season for romanesco is late summer. But based on the bright green spindly heads that are popping up all over, it appears to be in season now, at least somewhere within a reasonable distance from San Francisco. Whether it’s google or real life that’s correct, I’m happy to have it around. It might only be because it’s not around long enough for me to bore of it, but I think it’s my most favorite. It’s definitely my favorite to photograph. Normally, when I make this photogenic veggie, I simply roast it until caramelized and tender, and sprinkle it with sea salt. If you want to keep things simple, you can absolutely leave it at that. But for the sake of posting a recipe with a little more… oomph, I dressed this one up with some heat, brininess and tartness. For those of you who have passed by romanesco due to it’s resemblance to an alien and are wondering what it tastes like: It tastes like a cross between broccoli and cauliflower. I, however, like it more than both of those things. A few simple ingredients are all you need. A little char gives romanesco some great flavor. Spicy Roasted Romanesco with Lemon and Capers prep time: 5 minutes | cook time: 20 minutes | serves: 4    1 head romanesco, cut into florets 1/4 cup extra virgin olive oil, divided 1/4 teaspoon sea salt 1 tablespoon lemon juice 1 teaspoon lemon zest 1 tablespoon capers, minced 1 teaspoon red pepper flakes freshly ground black pepper Preheat the oven to 425. On a baking sheet, toss the romanesco with the sea salt and half of the olive oil. Roast for 10 minutes, flip, and roast for another 10, or until nicely browned and softened. Meanwhile, in a large bowl, combine the remaining olive oil, lemon juice, lemon zest, capers, red peppers flakes, capers, and some freshly ground black pepper. Once the romanesco is done, toss with the dressing and serve. PIN this recipe:   All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Wild Mushroom & Parsnip Stuffing

Posted by on Nov 20, 2014 in Thanksgiving, vegan, Vegetables, Vegetarian | 6 comments

Wild Mushroom & Parsnip Stuffing

Last week on Facebook, I asked the question: “Any favorite Thanksgiving recipes that you’d love to see cleaned up a bit or made gluten-free or Paleo? I’m in the mood for a challenge, lay ’em on me.” Overwhelmingly, people wanted stuffing. More specifically, grain-free stuffing that wasn’t meat based. Huh. I already have a sweet and savory pork stuffing and a gluten-free sourdough stuffing, both of which I love. But grain-free AND vegetarian? That’s cutting the ingredient options down quite a bit… I figured I could make a simple grain-free bread to use as the stuffing base, but that would mean you’d have to make bread BEFORE making the stuffing, and Thanksgiving is already a pretty intense week, prep-wise. Plus, Any bread recipe I’d be able to whip together this week would be almond flour based, and that would make it off limits to all of my nut-free and AIP readers. Well, I did say I was in the mood for a challenge, didn’t I? Wild Mushroom & Parsnip Stuffing Serves 8-10 at the Thanksgiving table, 4-6 as a single side dish 1 ounce dried porcini mushrooms 1 cup boiling water 1 tablespoon ghee, butter, or coconut oil, melted 2 pounds parsnips, cut into 1″ cubes 3 medium carrots, cut into small dice 3 stalks celery, cut into small dice 1 large onion, cut into small dice 6 ounces crimini mushrooms, cut into small dice 3 cloves garlic, minced 6 leaves fresh sage, minced 3 sprigs fresh thyme, minced 1 tablespoon balsamic vinegar 2 tablespoons arrowroot powder Preheat the oven to 425. In a large bowl, pour the boiling water over the porcini mushrooms and set aside to rehydrate Toss the parsnips with the ghee and 1/2 teaspoon salt. Set on a roasting pan and roast for 20-25 minutes, until golden brown and softened. Meanwhile, heat a large skillet over medium high heat and add the onion, carrot, and celery. Saute for 8-10 minutes, or until softened. Add the crimini mushrooms, garlic, and 1 teaspoon salt. Cook for another 2 minutes, until the mushrooms are softened. Remove from heat. Strain the porcini mushrooms and reserve the liquid. Mince the mushrooms and add them to the skillet along with the minced herbs. To the large bowl with the porcini liquid, add the balsamic vinegar and arrowroot and whisk to combine. Add the roasted parsnips and contents of the skillet to the liquid mixture. Stir to combine. Transfer to a medium baking pan and cook for 30 minutes, uncovered. Allow to sit for 5-10 minutes before serving. All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Sweet Potato Puree with Apples and Sage

Posted by on Nov 2, 2014 in holiday, Vegetables, Vegetarian | 5 comments

Sweet Potato Puree with Apples and Sage

Call me crazy, but I never loved the idea of smothering innocent sweet potatoes with marshmallows. I mean, sweet potatoes are already, well, sweet. And marshmallows are super sweet. I totally get that it’s a classic comfort food that people just can’t live without, and if that’s you, marshmallow on. But I just can’t go there. I do love a good marshmallow, don’t get me wrong, but I’ll save them for dessert. I might even get them all toasty over a fire and make s’mores with my grain-free graham crackers and some good chocolate. I might be getting off topic. Back to the spuds. I made this dish for a wedding I catered recently, and they were a bit hit. They were one of three family style side dishes, along with Roasted Brussels Sprouts with Lemon and Thyme, and Sunchokes with Gremolata. The wedding itself was lovely; an intimate gathering tucked into the redwood mountains outside of Santa Cruz, California. It was one of those events that just naturally meshed perfectly with the food that I make, rustic yet refined. Bright white tablecloths in the redwoods. It was the first wedding I’ve catered since returning from my own wedding in Connecticut earlier in October, and was the perfect reintroduction to work. A good reminder of why I love what I do. This dish tastes a lot like Thanksgiving, to me, and would be a wonderful addition to your Holiday feast this year. And maybe each year that follows, as well.  The silky smooth sweet potatoes are the star, as they should be, with the apples and sage offering the perfect counterpoint of flavor. The apples also offer a little hit of texture, as long as you don’t over cook them. You want them to be just softened, not apple sauce. Sweet Potato Puree with Apples and Sage serves: 4, easily scaled For the puree: 3 pounds sweet potatoes (about 3 medium), peeled and sliced in 1 inch thick rounds 3/4 teaspoon sea salt 1/4 teaspoon nutmeg 1/8 teaspoon cardamom 1/4 cup butter, ghee, or fat of choice For the apple topping: 2 apples, preferably a firm variety, cut into 1/2 inch dice 1 tablespoon butter, ghee, or fat of choice 1/2 teaspoon cinnamon 1 tablespoon minced fresh sage (about 5-6 leaves), plus additional for garnish, optional 1/8 teaspoon sea salt For the sweet potato puree: In a medium stock pot, add enough water to cover the sweet potatoes and bring to a boil. Once very soft (likely after about 15-20 minutes), drain. Transfer the sweet potatoes to a food processor along with the butter, nutmeg, cardamom and salt, and puree until smooth. You may have to scrape down the sides a few times to get it smoothly pureed. Alternately, you can use a food mill, or a hand held masher. (The masher won’t get them as silky smooth, but does the trick.) Meanwhile, make the apples: In a large skillet over medium-high heat, melt the butter. Add the apples and saute, stirring often until just softened but not mushy, about 8 minutes. Add the sage, cinnamon, and salt and saute another 30 seconds. If there is anything stuck to the bottom of the pan, add a tablespoon or so of water and scrape it up and mix it into the apples. There’s good flavor in there! Serve the apple mixture over the sweet potatoes.     All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks...

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The Zenbelly Cookbook Sneak Peek: Sesame Shiitake Broccoli

Posted by on Jul 2, 2014 in 21DSD, vegan, Vegetarian | 1 comment

The Zenbelly Cookbook Sneak Peek: Sesame Shiitake Broccoli

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, to Recipes Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book) This week, I’m sharing my recipe for Sesame Shiitake Broccoli. As a kid, I only liked tolerated broccoli 2 ways: smothered with cheese, or stir-fried in some kind of salty brown sauce. The latter is still one of my go-to ways to cook up this crucifer, and I’ve given it a paleo update, and added some shiitake mushrooms for a boost of umami. Make sure you don’t skimp on the sesame seeds; they really do make the dish! sesame shiitake broccoli prep time: 10 minutes | cook time: 15 minutes | serves: 4 2 tablespoons coconut oil 8 ounces shiitake mushrooms, stems removed and halved 1 1/2 pounds broccoli, cut into florets 1 (1-inch) piece fresh ginger, peeled and grated ¼ cup coconut aminos ¼ cup water ½ teaspoon finely ground sea salt 1 teaspoon black and/or white sesame seeds • Heat the oil in a large skillet or wok over medium-high heat. • Once shimmering, add the mushrooms and saute for 1 to 2 minutes, or until they soften. Remove from the pan with a slotted spoon and set aside. • Add the broccoli to the pan and cook for 8 minutes, stirring occasionally until browned and softened. • Add the ginger and cook another 2 minutes. • Add the coconut aminos and water and continue to cook for 2 to...

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The Zenbelly Cookbook Sneak Peek: blueberry muffins

Posted by on Jun 11, 2014 in Breakfast, grain-free, Paleo, Vegetarian | 11 comments

The Zenbelly Cookbook Sneak Peek: blueberry muffins

To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too. Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book)   This week, I’m sharing my recipe for blueberry muffins. Nothing fancy shmancy, but I think you’ll love how much they resemble a “normal” muffin. If you’ve been hanging around this blog much, you might have noticed that I get a bit obsessive about the texture of things. My goal is always to make paleo goods that I can serve to non-paleos and gluten eaters without them batting an eye. These are no exception! I love when people ask, surprised, “These are gluten-free?” And I get to inform them that yes, they are gluten-free, and are also grain-free and paleo, and free of refined crapola. Make these soon, while blueberries are in season and freshly picked. blueberry muffins prep time: 10 minutes | cook time: 20 minutes | makes: 12 muffins ➢ Make sure you have: parchment muffin liners   1⁄4 cup palm shortening or softened unsalted butter 4 large eggs 1⁄4 cup honey 1 tablespoon vanilla extract 1 1⁄4 cups almond flour 1⁄2 cup arrowroot powder 2 tablespoons coconut flour 1 teaspoon baking soda 1 1/4 cups blueberries • Preheat the oven to 350°F and line a 12-cup muffin tin with parchment liners. • In the bowl of a food processor, blend the shortening, eggs, honey, and vanilla. • In a large bowl, whisk together the almond flour, arrowroot powder, coconut flour, and baking soda. • Pour the wet ingredients into the dry...

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The Zenbelly Cookbook Sneak Peek: sesame zucchini noodles

Posted by on May 28, 2014 in 21DSD, potluck, Vegetables, Vegetarian, Whole 30 | 30 comments

The Zenbelly Cookbook Sneak Peek: sesame zucchini noodles

The Zenbelly Cookbook, an epicurean’s guide to paleo cuisine  is available for preorder! To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too. Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book) This week, I’m sharing my recipe for Sesame Zucchini Noodles, which has been an all-time favorite of my clients. It’s perfect for summer when zucchini is flooding the farmers market. (Or your garden, if you’re not a black thumb like me!) There’s no need to turn on the oven for this one, and you’ll be the star if you bring a big bowl of it to a potluck. sesame zucchini noodles prep time: 30 minutes  |  cook time: 0  |  serves: 4   2 pounds zucchini (about 6 medium) 1 teaspoon finely ground sea salt 1/4 cup tahini 1 (1-inch) piece fresh ginger, peeled and grated 2 tablespoons coconut aminos 1 tablespoon toasted sesame oil 1 teaspoon fish sauce 1/2 teaspoon red pepper flakes 1 small bunch scallions, sliced 2 tablespoons black and/or white sesame seeds, for garnish, optional Peel the zucchini (if desired) and julienne them with either a julienne peeler or spiral slicer. Place in a colander and toss with the salt. Allow to sit and sweat out the excess liquid for 20 to 30 minutes. Meanwhile, mix together the tahini, grated ginger, coconut aminos, sesame oil, fish sauce, and red pepper flakes. Once the zucchini noodles have sat for 20 to 30 minutes, give them a rinse under cold water...

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