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!


Radishes with “butter” (vegan)

Spring Greens Salad with Endive and Oranges


Greek Vegetarian Magiritsa

Morrocan Style Vegan Matzo Ball Soup


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
Crustless tofu quiche with mushrooms and herbs

Cauliflower Leek Kugel with Almond Herb Crust


Asparagus and Ricotta Tart


pesto pasta stuffed tomatoes


Spanakopita (spinach pie)
Caramelized Brussels Sprouts

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!)


Sponge Cake with Orange Curd and Strawberries


Pavlova with Rhubarb and Pistachios

Chocolate Torte with Passover Fudge Glaze
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.


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.


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)

Coconut Milk Ice Cream

I’m not sure I should be making this admission so close to a cherished American holiday, but I honestly just don’t care for most ice creams. They’re too rich, too fatty, too full of *something* my body doesn’t like. But it WAS a holiday, and also close to 100 degrees outside, so the craving to make some kind of frozen dessert hit hard. Our grocery store’s “hippie” section has recently started carrying dairy products made from coconut milk, so I decided to see how easy it would be to reproduce them at home.

I looked at several online recipes and then really just made up my own. It worked out to this:

The yolks of 4 eggs
add to them about 1/2 cup of sugar, and whisk until light yellow and a little frothy.
Pour into a saucepan and add 2 cans of good quality coconut milk. whisk for several minutes until light and frothy, then turn on the burner.

Cook, stirring, for 10ish minutes, but don’t let it boil! (it gets this really weird texture if you do)

Once it’s thickened up a little, turn off the heat and then add your extract. I used vanilla, about 3 tbs.

Put the pan in the fridge and let it cool down, then pour into your ice cream maker and process for roughly an hour. Once it looks like soft-serve, pour it into a freezer-safe container and freeze for about another hour.

Notes: I used Goya coconut milk for this one because it was the best my local store had. I suspect it would be better with an organic brand. It also very clearly tastes like coconut milk (which I happen to like) and with only 1/2 cup of sugar is not terribly sweet. (another plus in my book)

This is an ideal dessert after Indian or Thai food. I may experiment further with adding ginger crystals or lychee. The basil works really well with it too.

If you want a more traditional dessert, I recommend adding some crushed pineapple for a “pina colada” flavor, and then use it as a base for an adult milkshake with a little rum.

30 days of ramen

I’m one of those weird people who actually really likes ramen noodles. (yes, even the 15 cent a pack kind) I thought I’d see how many different ways I can eat it over the course of a month.

I have to admit I kind of got stuck on this one, and may or may not have eaten a variation on it every day for lunch this week…
Basically, it’s a packet of noodles, without the flavoring. Pour the noodles over two big handfulls of SuperGreens that are waiting in your colander. (the boiling water will wilt them just enough) Mx in a bowl with some parmesan cheese and top with a fried egg, yolk still runny. nomnomnom…