Tag: VEGGIE
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Baked Crispy Rice Salad
As an exciting third recipe in the series, let me introduce you to Crispy Rice salad. In previous iterations of this blog, I have attempted recreations of the iconic LA eatery Night+Market’s crispy rice. Which, if you are ever in LA, is a must-eat restaurant. Fantastic food, great prices, and not pretentious. But that recipe…
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Thai Green Curry Noodles
*REPOST FROM THE OLD BLOG* This is an oldie but a GOODIE. It hits every time and is so cozy. And despite my denial that we aren’t still in summer here in LA, I will concede that the best part of the fall is cozy soups and noodles. This dish was a happy surprise that…
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Zucchini Feta Toastie
Have you noticed I’ve been used Greek Feta in Brine a lot lately? Well if you haven’t, you have not paid very close attention! My favorite part about Greek Feta in Brine is that the brine keeps the cheese from souring, drying, and can be kept in the fridge for weeks. It’s also so versatile!…
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Greek Eggplant Potato Casserole
We can all thank my mom for sourcing the inspiration for this dish! Clipped from a local paper, I took a traditional Greek casserole recipe and upped the ante with of course, my favorite, pesto. Besides chopping all the ingredients, it’s super simple to put together. So prep the vegetables ahead of time and when…
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Pepperoncini Zucchini Orzo
My love for pepperoncini has no bounds. I love it on pizza. I love it on salad. I love it in sandwiches. And now I love it in pasta! As someone who does not love pasta (hot or cold), but has learned to appreciate a risotto or pilaf since going gluten free, this recipe is…
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Everyday Crispy Tofu
Let me tell you, the best (and only) way to eat tofu is CRISPY CRISPY CRISPY. After hours spent waiting on tofu to crisp in the oven, I finally got smart. First, I realized you must drain the moisture from the tofu. Second, I learned to withhold salt until after it’s done baking because salt…
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Miso Eggplant
*REPOST FROM THE OLD BLOG* Okay, hear me out. Eggplant is amazing. Teenage me would never have guessed that I would actually crave eggplant as an adult. BUT it’s so versatile and can be transformed into literally any cuisine, food palate, taste, etc you desire. On rotation for “Meatless Mondaze” and oh-so addicting, this dish…
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Eggplant Rollatini
I have always seen eggplant or zucchini rolls on Pinterest and thought, Dang! That looks impossible. So I never tried it. Until I did. And now I am obsessed. I will roll anything up into vegetable slices. I think out of the two (eggplant or zucchini), I prefer eggplant, because if you salt the eggplant…
SIP.COOK.ENJOY. 