Summer backyard eating! nomnom

For those of us in the Northern Hemisphere, it’s pretty much officially backyard party, outdoor eating season. In celebration of that here are a few seasonal recipes for you to enjoy on these glorious summer nights. All are vegetarian, and use typical early summer ingredients that you can hopefully find at your local farmer’s market. Enjoy!

Summer Beet and Goat Cheese stacks

recipe from WendySeeWendyDo

Artichoke, Kale and Ricotta Pie

recipe from TreeHugger

Avocado and Grilled Corn Salad

recipe from AuthenticSuburbanGourmet

Kale noodle bowl with Avocado Miso dressing

recipe from AHouseInTheHills

Peach Ice Cream (made with coconut milk)

recipe via TheSpinachSpot

This post was originally written by me for the EcoEtsy team blog. Saved here for my reference.

vegetarian recipe roundup for easter and passover

Whether you’re vegan, carnivore or something in between, the key to eating healthily for the planet and the body is diversity. Finding meat alternatives and ways to use seasonal and local fare are key. Here’s a roundup of some alternative dishes for the traditional Easter and Passover celebration that are bound to please just about everyone!

Appetizers:


Radishes with “butter” (vegan)

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Spring Greens Salad with Endive and Oranges

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Soup:

Greek Vegetarian Magiritsa

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Morrocan Style Vegan Matzo Ball Soup

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Here’s a link to some vegan matzo ball recipes, (thanks Linda!) that you can add to your own favorite soups.

Main Dishes:

Roasted Eggplant Rolls with Spinach and Pistachio Pesto
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Crustless tofu quiche with mushrooms and herbs
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Cauliflower Leek Kugel with Almond Herb Crust

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Sides:


Asparagus and Ricotta Tart

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pesto pasta stuffed tomatoes

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Spanakopita (spinach pie)
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Caramelized Brussels Sprouts

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For those of you who might want to try Vegan Latkes, here’s a great Flax-based egg substitute you can try in your favorite Latke recipe (and just top with applesauce instead of sour cream!)

Desserts:


Sponge Cake with Orange Curd and Strawberries

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Pavlova with Rhubarb and Pistachios
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Chocolate Torte with Passover Fudge Glaze
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Vegan Almond Coconut Macarons

This post was originally written for the ecoetsy team blog. You can see the original here, as well as more recipes in the comments. Also, check out their great easter crafts post!

Kale Greens, Southern Style

This is mostly going here for my mother, since she’s always asking how I make this and I’m usually the kind of cook who just throws things in the pot till it looks right. Look Ma! I measured!

These kale greens are prepared much like southern style collard greens, except this version is savory, healthier, and vegan. It’s also incredibly easy.

kale1

Those are the things you’ll need. Plus salt pepper and garlic. You may not need the lemon.

Wash your kale, remove the stems, and tear the leaves up into smaller pieces. If any of your leaves are especially large, you might want to remove the center vein.
Cut up one medium onion. I used sweet yellow.
Put both in the crock pot, and cover with 2 cups of chicken broth. (or, no-chicken broth, which is what I’m using) and about 1/4 cup balsamic vinegar. If your kale is not as young as mine, you may want to add a little more vinegar. This is for sweetness, as older kale can be bitter.

kale2

Add about 1 tsp sea salt and a healthy dose of fresh ground pepper and garlic to taste. (you might want to add more salt later, but it’s best to let it cook a bit before you decide. Some broths are saltier than others)
Cook on the low setting for at least 6 hours.

accidental vegan pumpkin pie

So after making the tiny lemon pies, there were some crusts leftover. We had a can of organic pumpkin, some spices, and a container of almond milk. Hmm. Not quite the ingredients for pumpkin pie, but what’s the worst that could happen, right?

As it turns out, it was delicious, and even my picky husband couldn’t tell it wasn’t the “real” thing. Now I want to see what else I can fake!

“Recipe”, just for the record:
1 can of organic pumpkin, a tablespoon of cinnamon, and a teaspoon of both nutmeg and ginger. 1/4 cup vanilla almond milk. Beat with an eggbeater till fluffy, spoon into tiny crusts, bake at 300 for about 20 minutes, or until it looks like pie. (ie. doesn’t quiver, fork comes out clean)