Category Archives: Italian

Vegan Zoodles + Cilantro, Basil & Sundried Tomato Pesto

Almond Basil Pesto
cilantro garden
cilantro basil pesto

Today was a gorgeous morning. I had an early morning stroll through my garden-in-progress, and checked on my tomato plants for any new suckers, which are little stems that grow between the main stem and lower branch. Those naughty suckers take the vital energy from productive branches that will actually give you tomatoes, so you have to get rid of them. As I continued checking through my garden, I noticed my cilantro had grown relatively enormous compared to last week. And I thought, why not make cilantro pesto with all the basil I have (10 basil plants) growing right next to it. I picked a bunch of both from my garden and made a veganlicious pesto to go with zucchini noodles. One word for this garden concoction: Delicioso!
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Kale Macadamia Pesto Zoodles

Zoodle_Pesto

Hola everybody, hope you are enjoying your easter weekend! Or Semana Santa as we call it in Mexico. Today this garlic free pesto goes out to a dear friend that has allergies with all kinds of nuts (except macadamia), veggies, garlic and onions, wheat, corn and other allergens related to his disorder: IBS (Irritable Bowel Syndrome). I’ve thought about the importance of creating menus for people that have allergies. I want to show that with proper use of spices, vegetables, and cooking methods, you can still enjoy a delicious and creative meal and I am more than happy to showcase that in my recipe index. So here you go with this delicioso vegan and gluten free pesto to enjoy for any occasion, please share with any family or friends that would appreciate it! Salud!

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Sweet Potato Gnocchi & Rosemary Kale

Sweet Potato Gnocchi & Rosemary Kale

Sweet Potato Gnocchi

How about some sweet gnocchi with a garlicky brown butter sauce, infused with rosemary and tossed with lacinato (dinosaur) kale? Sweet potato is one of my favorite veggies, this root is hearty and sweet, filled with nutrients and vitamins, it’s just simply a diva vegetable root. And what to speak about kale??? DIVALICIOUS! Let me say if you cook it nicely, anybody can love it (even my boyfriend, who hates it!) I sneak it in his food all the time :p It’s just soooo gooood and good for YOU too!!! Continue reading

Insalata Caprese

Insalata Caprese

Insalata Caprese

This is my favorite Antipasto at an Italian restaurant. It is really easy to prepare and is layered with so many flavors and textures that will melt in your mouth. Because this dish is very simple keep in mind that it is important to make sure your tomatoes are top quality. This dish makes a great option for hors d’oeuvres; your guests will definitely enjoy them and there will not be a single one left!

The Vegetarian Blog - Caprese

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Eggplant Bruschetta

Eggplant Bruschetta

Eggplant BruschettaMy boyfriend’s mother, Sanatani, LOVES eggplant with a passion (but it’s got to be well cooked)! I’ve known her since my childhood, and i grew up with her and her whole family, so she is my other dear mama and mentor!  She is a great cook and i have definitely learned a great deal from her. So the other day i was at her house and i decided to treat her a dinner with a juicy eggplant bruschetta. This was an experiment that actually turned out delightful and i was happy to see her content and smiling. Mother’s are the best! And it’s awesome when you have more than one!

3 long asian eggplants
2 garlic cloves minced
1/2 diced onion
6 diced sweet mini bell peppers; yellow, red & orange
2 minced celery sticks
2 grated carrots
2 TB of vegetable oil
1/2 cup of cilantro
1/2 cup of mint leaves
3 tomatoes; diced
1 tsp of sugar
greek feta cheese for topping

Halve the eggplant lengthwise and then split in half. In a saucepan at a high flame, put 1 TB of oil and add the garlic, onions, carrots, celery, bell peppers, 1/2 mint, and 1/2 of the cilantro. Stir for about 2 minutes until they are a bit golden and wilted and add the eggplant, stirring for another minute. Add water enough to cover the eggplant and boil till the water is almost evaporated. Remove the eggplant and in the remaining water add the 3 diced tomatoes and cook till it has reduced into a chunky sauce and simmer. Meanwhile in a nonstick pan at a medium flame, add 1 Tb of oil and spread all over the pan, add the eggplant facing the sliced part down and cover for about 10 minutes, remove the lid and if you can prick the eggplant with a fork it is nicely cooked. Turn the eggplants so they can cook on the bottom, sprinkle the sugar evenly and cover for 5 minutes. Turn facing down on a medium high flame for a couple of minutes to caramelize the sliced top.  Check to see if they have a golden color to them, and are soft but not mushy. Turn off the eggplant and check the tomato sauce, add the remaining cilantro and mint and turn off. Place a couple of eggplants, facing the sliced part up, and add the sauce carefully on top, sprinkle with feta and fresh cilantro and serve immediately!