The Trick to Healthier Oven-Roasted Potato Wedges Recipe: Soak Away the Starch for a Lighter, Crispier Bite”

Did you know that soaking sliced potatoes in cold water for a minimum of a half hour or up to 12 hours in the refrigerator will not only reduce the starch load of the potato but also make for crispier oven-roasted potatoes?  That's why I always soak my potatoes in cold water before roasting. 

From Freezer to Table: An Easy Frozen Broccoli Side Dish

A Simple and Delicious Frozen Broccoli Side Dish with a Ginger, Rice Vinegar, and Tamari Dressing.

Do you like broccoli, but don't like cleaning and cutting it? Use frozen broccoli for a no fuss, no mess experience. 

Even something as simple as frozen broccoli can be brought to life with an interesting sauce such as my ginger tamari combo.

Eating well doesn’t have to be complicated. Sometimes, the best dishes come together with just a few ingredients and minimal effort.

The Broccoli Salad You'll Actually Like To Eat

Broccoli in salad ? 

Yes, and it tastes great!!

The key is to "blanch" the broccoli so it stays vibrant, green, and tasty. 

My friend Noreen served this delicious salad at a recent gathering of friends and everyone really liked it. It uses baby salad greens as its base, some blanched broccoli, red onion, slivered almonds, sun dried tomatoes, and olives.

Discover Kasha: A Delicious Alternative to Quinoa

I've rediscovered kasha. Have you ever tasted it? 

I remember my mom making kasha when I was younger, but somewhere along the way, I have forgotten all about it in the last few years. This week however, as I prepared one of my grandmother's family recipes for an upcoming Jewish holiday, the recipe called for kasha and I rediscovered it!

Grilling Corn Plus 7 Recipes To Make The Most of Corn Season

It's corn season. The end of August begins to signal the end of summer, but it is not the end of summer produce. In fact the farmer's markets, local farms, and backyard gardens are  bursting with the end of summer's bounty - especially corn on the cob!! It' now at its height.

There is nothing like fresh corn on the cob right from the farm. It is sweet, tender, and packed with flavor, and there are so many ways to enjoy it! I hope you will try some of my recipes that I'm sharing today.

The Origin of Buddha Bowls And How to Make One

Have you ever made a Buddha Bowl for lunch? These versatile bowls are healthy, filling, and delicious. But do you know the beautiful story behind the origin of these plant-based meals in a bowl?

Chickpea "Mock Tuna" Sandwich

Chickpeas are really versatile. The high protein beans taste great added to salads, soups, or casseroles. Sometimes, I simply mash them with a fork and eat them on a sandwich like a mock tuna sandwich.

Nori Seaweed Wraps

Nori is the type of seaweed that comes in flat dry sheets in packages. It is perfect for making wraps, eating toasted, adding to soup or salads. It has been a staple in Asian cultures for hundreds of years, and it is the seaweed that is used to make sushi. 

Nori is one of the mildest and tastiest seaweeds. 

Baked Spaghetti Squash with Salsa and Mushrooms

I purchased a spaghetti squash over a month ago. It was in the back of my pantry, and I had forgotten about it. Surprisingly, it was still good when I cooked it today. 

I really do like spaghetti squash, but it is one of those vegetables that isn't always available and needs time to cook. 

It's easier than you think...

Green Bean Salad

This green bean salad was totally enjoyed along with the more traditional Thanksgiving fare that it accompanied on the holiday table this year. It's easy to make and light and tasty!

Thanksgiving Recipes for 2024- Gluten Free and Vegan

As I sit on the beach in 85 degree sunny beautiful weather, watching the waves, and listening to the gulls, I'm thinking about my Thanksgiving plans and my Thanksgiving recipes. 

We usually fly home for Thanksgiving to be with our family, but this year we are remaining in Florida. We decided not to fight the crowds in the airport or deal with hustle bustle of traveling on a holiday, despite wishing to be with our kids and grandkids. Check out my recipes!!

Stuffed Zucchini Squash- or Kousa Mahshi

Stuffed zucchini squash, known in the Middle East as kousa mahshi,  is traditional Middle Eastern dish that my mother-in-law used to make, and we all loved. Mahshi is a word used for any stuffed foods and kousa is an Arabic word for squash. Easy to make too.

Mashed Potatoes and Mushroom Gravy

Thanks for stopping by. If you are looking for easy and healthy plant-based gluten-free recipes, you have come to the right place. Today's recipe features potatoes. 

Ten Easy Summer Recipes From Down Memory Lane

1. 

Strolling down memory lane with 10 of my previously posted favorite summer recipes! All Vegan and GF. Click on the title with the blue link for the recipe. 

Refreshing Creamy Strawberry Soup- perfect on a hot humid day when you've got strawberries and need to refresh. Enjoy it as a nutritious snack or a starter for a meal. Vegan, Gluten-Free, Oil-Free 

2. Mango Peach Salsa Salad- wonderful flavors in this mango peach summer salsa. Delicious with chips as an appetizer, a side with any entree, a topping etc. Vegan/gluten-free

Spring Potato Salad -no mayo

Looking to eat more vegetables? Spring is almost here, and so is the desire for lighter eating. Spring potato salad makes a great side dish for any meal or get-together with friends or family. It's healthy, low fat, and delicious. 

Homemade Apple Pie Filling in a Roasted Acorn Squash

Sweet juicy apple pie filling and tender acorn squash are a match made in heaven in this tasty seasonal fall side dish. I find that roasting vegetables is a great way to warm up the kitchen somewhat before we officially feel ready to turn on the heat

Citrusy Acorn Squash with Roasted Red Grapes

Healthy and seasonal, acorn squash splashed with an orange citrus wash and roasted red grapes- is a family favorite. Yes! I said roasted red grapes!! 

Potato Kabobs

Vegetable and potato kabobs are fun to make, and they are a delicious vegetable side dish. 

I thought of the idea because I wanted something I could serve to company that wasn't being served out of a communal bowl that everyone had to touch and share using the same serving spoon.

 

Kabobs are individual and perfect for pandemic serving.

I simply roasted a few different vegetables in my air fryer (could use the oven too). I chose zucchini, potato, and tomato. I considered broccoli and mushrooms but I just didn't have any.

I like making them with roasted potatoes because they are more filling than exclusively using lighter vegetables.

It is a great idea for outdoor dining too or a BBQ. They are very allergy friendly and will meet the needs of anyone vegan, dairy-free, gluten-free, or nut free.

As you can see from the photos, I simply layered the roasted vegetables on a kabob skewer long stick.

Each skewer can be picked up individually and then the vegetables could be slid onto the plate or consumed right from the stick.

I cut the zucchini thick and in half moons, I cut the potato into wedges/slices and the tomato into half moons.

I air fried my zucchini and potatoes and left my tomatoes raw.

I've also made raw kabobs. Again, I made it so each guest could pick up a kabob instead of everyone helping themselves from the same crudités plate or bowl.

Soup in the summer? Check out my (link to how to order) 

Soups Cookbook " Summer" sections for chilled summer soups.

Easy Pasta Salad -Healthy, Vegan and Gluten Free

Eating pasta just got healthier and it's pasta salad time in our house! 

Mixed with any kind of vegetable, the new high protein pastas, which are on all the supermarket shelves, are a great base for a quick and easy healthy meal, and you can be as creative as you like with the variety of vegetables that you add to the salad.

Scalloped Potatoes -vegan and gluten-free

I've always loved scalloped potatoes. They are so creamy and delicious. 

I made this recipe to take to a pot luck and everyone seemed to enjoy it. However, I forgot to take a final photo when the potatoes were nice and creamy. Sorry. 

I like to add frozen peas to my recipe. I like the additional of a little greens in the dish.

Over the years, I have modified my recipe to eliminate some of the high fat ingredients. Despite this recipe being dairy-free, I think you will find it is delicious. I substituted corn starch for cream. It was creamy, dairy-free, and lower in calories thank cream.

It is a simple recipe that can be made rather quickly. It was a perfect side dish. 

Ingredients: 

1 cup of chopped onion

2 teaspoons of flour ( I used gluten-free chickpea flour)

5 large golden potatoes, peeled and sliced

1 tablespoon of cornstarch 

2 cups of vegetable broth-divided

1 cup of frozen peas 

1 teaspoon of garlic powder 

1 teaspoon of onion powder 

1/2  teaspoon of black pepper

1 tablespoon of amino acids (or tamari sauce )

1 teaspoon of herbs de Provence 

Directions: 

Add chopped onions to a preheated hot skillet. Sauté and for 1 minute and then add 1/4 cup of vegetable broth. Sauté an additional 1 minute, stirring. In a separate bowl combine 1 cup of vegetable broth, cornstarch, and amino acids. Stir well and add the cornstarch mixture to the skillet. Add sliced potatoes, garlic powder, onion powder, black pepper and herbs de Provence. Stir well and coat the potatoes well. add remained of vegetable broth (3/4 cup) and frozen peas, cover, and cook on low for about 20 minutes or until potatoes are tender.