>>a taste of the vegetarian lifestyle


by MANDYASHCRAFT photosDUSTINASHCRAFT


[ last updated 04.19.2013 ]


In a hurry or looking for a certain recipe? Click ARCHIVE and find it quick!


Image and video hosting by TinyPic

My name is Mandy, and I am from Corpus Christi TX. My hometown was labeled the “Fattest City in America” by Men’s Fitness magazine, which (as I finished a potato, bacon, egg, cheese, and avocado breakfast taco) I thought was really a shame. Corpus Christi has come a long way, grown beautifully and become more progressive…because we stopped to think about what we were doing with it and how to improve it. How could we make it feel better, look better, and function better in the long run? Your body is your own little city. I physically felt bad eating fatty foods, like I wasn’t getting anywhere; I felt like the magazine was exactly right and for good reason. And just like my hometown changed, I changed myself. I did some research, made educated decisions, and decided not to be a contributor to such an unhealthy statistic. I became vegetarian and it revealed (in a short time, actually) that any little effort you take towards your own health added up to a more positive existence as a whole. A lot of people claim that vegetarians try to “convert” other people to their lifestyle; gives me this image of hippies on bikes riding door to door with pamphlets, saying things like “Do you have a few minutes to talk about vegetables?” But rest assured, I have no such intentions. I don’t even have pamphlets.

E-mail me questions/recipe ideas! mandyashcraft314@gmail.com

Image and video hosting by TinyPic

Search

Get in Touch

Link
 View high resolution
Ingredient of the day: Quinoa. A “superfood” indeed, quinoa’s increase in popularity has really given a spotlight to the nutritional value of this South American seed. It’s “claim to fame” most recently has been the fact that it is naturally gluten and wheat free. Those with special gluten-sensitive diets or celiac disease can enjoy quinoa problem-free. It also ices the cake with the following, per cup: 220 calories, 3.5g fat, 8g protein, 5g fiber, 40g carbohydrates, 20% recommended daily value of folate, 60% DV of manganese, 30% DV of magnesium, 28% DV of phosphorus, 15% DV of iron, and 18% DV of copper. It may or may not be hand harvested by actual superheroes. I wanted to incorporate quinoa into a favorite dish of mine: baked broccoli macaroni and cheese.  I simply subbed out a blend of red quinoa and bulgur wheat for the pasta, for a much more nutritionally dense side dish. And I got to use these cute new ramekins I picked up from World Market. You’ll need 8 ramekins for this recipe, but you can also use a 13x9” baking dish if you don’t have them.  Broccoli Cheddar Quinoa Bake  1 1/2 cups red quinoa and bulgur wheat blend (or just quinoa, if you’d like to keep it wheat free) 1 crown of fresh broccoli 1 Tbsp butter 1/4 tsp salt 2 cloves garlic, minced 2 large eggs 1 cup milk 1 1/2 cups shredded sharp cheddar plus extra for sprinkling 2 Tbsp Plain bread crumbs  1. Chop broccoli into bite size pieces. Melt butter in skillet over medium heat and sauté broccoli until cooked through. Set aside.  2. Cook quinoa according to package directions, takes approximately 15 minutes.  3. Preheat oven to 350 degrees.  4. Whisk milk and eggs together in a large bowl. Add quinoa and 1 1/2 cups shredded cheddar. Add broccoli. Mix well.  5. Transfer to greased ramekins or baking dish. Top with remaining cheese and bread crumbs.  6. Bake 30-35 minutes until browned. Photo by Dustin Ashcraft. 

Ingredient of the day: Quinoa.

A “superfood” indeed, quinoa’s increase in popularity has really given a spotlight to the nutritional value of this South American seed. It’s “claim to fame” most recently has been the fact that it is naturally gluten and wheat free. Those with special gluten-sensitive diets or celiac disease can enjoy quinoa problem-free. It also ices the cake with the following, per cup: 220 calories, 3.5g fat, 8g protein, 5g fiber, 40g carbohydrates, 20% recommended daily value of folate, 60% DV of manganese, 30% DV of magnesium, 28% DV of phosphorus, 15% DV of iron, and 18% DV of copper. It may or may not be hand harvested by actual superheroes.

I wanted to incorporate quinoa into a favorite dish of mine: baked broccoli macaroni and cheese.  I simply subbed out a blend of red quinoa and bulgur wheat for the pasta, for a much more nutritionally dense side dish. And I got to use these cute new ramekins I picked up from World Market. You’ll need 8 ramekins for this recipe, but you can also use a 13x9” baking dish if you don’t have them. 

Broccoli Cheddar Quinoa Bake 

1 1/2 cups red quinoa and bulgur wheat blend (or just quinoa, if you’d like to keep it wheat free)

1 crown of fresh broccoli

1 Tbsp butter

1/4 tsp salt

2 cloves garlic, minced

2 large eggs

1 cup milk

1 1/2 cups shredded sharp cheddar plus extra for sprinkling

2 Tbsp Plain bread crumbs 

1. Chop broccoli into bite size pieces. Melt butter in skillet over medium heat and sauté broccoli until cooked through. Set aside. 

2. Cook quinoa according to package directions, takes approximately 15 minutes. 

3. Preheat oven to 350 degrees. 

4. Whisk milk and eggs together in a large bowl. Add quinoa and 1 1/2 cups shredded cheddar. Add broccoli. Mix well. 

5. Transfer to greased ramekins or baking dish. Top with remaining cheese and bread crumbs. 

6. Bake 30-35 minutes until browned.

Photo by Dustin Ashcraft. 

image

Ingredient of the day: Chickpeas. 

I’m about to put two words together that’ll make you go “Whaaaat, no that’s weird” and then you’ll read the ingredients and go “Ohhhh wait, I definitely need that in my face as soon as possible”. Those words are: dessert hummus. I got this recipe from Sprouts Farmers’ Market’s Facebook page, and it’s definitely a kid-friendly recipe; they’d never know there are chickpeas in it. They are high in fiber and protein, have a low glycemic index value, and are a source of iron and a variety of nutrients. This takes literally 4 minutes to prepare, and makes about a cup and a half of hummus. Refrigerate leftovers; it’s good cold too, because it tastes like chocolate chip cookie dough. 

Dessert Hummus

1 can chickpeas (garbanzo beans)

1/2 cup creamy peanut butter

1/4 cup maple syrup

1 tsp vanilla extract 

1/3 cup mini chocolate chips

To serve: Apple wedges, pita bread, graham crackers, cinnamon pita chips, banana slices, etc. 

1. In a blender, add all ingredients except chocolate chips, making sure that you drain all of the liquid from the can of chickpeas first. 

2. Once smooth, fold in mini chocolate chips. 

3. Serve with your choice of things to dip! 

Photo by Dustin Ashcraft. 

image

Ingredient of the day: Agave nectar.

I think most people can agree that a homemade pizza crust makes the perfect pizza, and I came up with one that is pretty much one of the best crusts I’ve ever had. Everything from the consistency to the crunch to the perfect sweet-wheat flavor is absolutely ideal. This makes you a great canvas for your pizza masterpiece! It’s not delivery OR DiGiorno; It’s way better than both. 

Agave Wheat Pizza Crust

1 package active dry yeast (2 1/4 teaspoons)

1 1/4 cups lukewarm water

1 1/2 cups whole wheat flour

2 cups all-purpose flour 

1 Tablespoon olive oil

1 Tablespoon agave nectar

1/2 teaspoon salt

2-3 Tablespoons cornmeal

Melted butter, optional

Desired pizza toppings

1. In a measuring cup with the lukewarm water, add the yeast and allow it to dissolve.

2. In a food processor or stand mixer, add the whole wheat and all-purpose flours, water with yeast, and oil mixed with agave nectar and salt. Pulse processor or increase mixer speed to combine ingredients. 

3. Process the dough until it forms a ball on the blade, ensure that it is mixed well and the consistency is uniform. Takes several minutes.

4. Grease the inside of a large bowl. Place the dough ball into the bowl and cover with plastic wrap and/or a clean kitchen towel. Place the bowl in a warm place, such as a window sill in indirect sunlight, for 45 minutes. The dough will double in size.

5. Remove from bowl and knead dough on a floured cutting board. This makes two 10” pizzas so cut dough in half evenly and roll both halves into a ball. 

6. Refrigerate, covered, for at least two hours. You can refrigerate overnight if preparing in advance. Just make sure it’s covered well and won’t dry out.

7. To bake, preheat oven to 450 degrees and roll dough balls out on flat surface covered in cornmeal. The cornmeal is essential to the crunch and texture of the bottom of the crusts, so don’t skip this step or substitute with flour. You will end up with two 10” pizzas. Transfer to cookie sheets or pizza stones. Top with desired ingredients. 

8. Bake approximately 8-10 minutes. For a more golden brown crust, brush edges with melted butter halfway through baking. 

Photo by Dustin Ashcraft. 

image

Ingredient of the day: Shrimp.

Just in time for Valentines day, this is a visually appealing dish perfect for a candle-lit dinner for two (or three, I don’t judge your love life, but high five). Individual “cups” of spinach and fettuccine topped with a creamy alfredo sauce and shrimp create a unique twist on a popular pasta dish. You can make this with fresh shrimp or frozen pre-cooked cocktail shrimp so this is something that will fit any budget. Keep in mind that it does make 11 to 12 muffin-size cups of pasta, so also a great choice for a dinner party or for one dude carb-loading the day before a 5k. (Versatility!) Also a note about the linguine: I did it with gluten-free linguine and it turned out fabulous so don’t worry about textures/consistencies not working with your gluten-free pastas. 

Shrimp Alfredo in Linguine Florentine Cups 

8oz package linguine, broken into 3 inch pieces 

3 egg whites

2 Tbsp shredded Parmesan cheese + 1/2 cup Parmesan cheese

1/4 cup shredded mozzarella 

12 jumbo shrimp (fresh or frozen, just be sure they are peeled and deveined but still have tails, thaw if frozen)

1 cup small pre-cooked salad shrimp (no tails)

2 green onions, chopped

2 tsp olive oil

1/3 cup half-and-half 

3 Tbsp cream cheese

1 9-oz. package frozen spinach, thawed completely

1/4 tsp pepper 

2 cloves garlic

2 Tbsp fresh parsley 

1 tsp garlic salt

1 Tbsp butter

1. Preheat oven to 350 degrees. 

2. In a large pot, boil fettuccine according to package directions. 

3. While boiling fettuccine, in a skillet, heat olive oil over medium-high heat. Add shrimp, garlic, and green onions and sauté until shrimp is cooked. If shrimp is pre-cooked, just make sure shrimp is thoroughly heated. (Approximately 4-5 minutes.) If shrimp were frozen, drain any excess liquid from skillet and remove shrimp from pan. Set aside.

4. Strain cooked pasta reserving 1/4 cup of cooking liquid. Pour pasta into a bowl with egg whites, 2 Tbsp parmesan cheese, shredded mozzarella, and spinach. Mix very well. Set aside.

5. Over medium heat, the same skillet as before, add 1/2 cup parmesan cheese, half-and-half, cream cheese, pepper, butter, and garlic salt. Mix together, and when it has completely melted, transfer 3 Tbsp out of skillet and into the bowl of pasta and egg whites, mixing together.

6. Pour shrimp into skillet with the alfredo and cover. Reduce heat to low to keep warm while pasta bakes. Stir occasionally. 

7. Grease a 12-cup muffin pan and scoop about 1/3 cup pasta mixture into each cup. Press down in the middle of each one so that it cooks into a little bowl or nest. 

8. Bake for 15 minutes. Remove the pasta cups from the muffin pan with a small spoon and place onto plates. Ensure that each cup has a few salad shrimp and alfredo on top, and then top each one with one jumbo shrimp. 

9. Sprinkle with chopped fresh parsley.

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the day: Jalapeños. Although I am in the category of sports fans that choose a favorite team based on jersey colors, I will admit I do love a Superbowl party. Time with family and friends, plenty of drinks, creative appetizers, and hilarious commercials with some sort of ball game being played between them. I love these Jalapeño Puff Poppers for a Superbowl party, or any sort of gathering that could have a varying number of guests, because you can make as many or as few as you need and can make them as spicy or as mild as you prefer. I got this idea from The Ravenous Couple that did it with roasted garlic and bacon, but this of course is a meatless version. This recipe makes a dozen.  Jalapeño Puff Poppers  12 medium jalapeno peppers  1/2 cup whipped cream cheese  1/2 cup shredded cheddar cheese  Optional for extra heat: 1 Serrano pepper, seeded and finely diced 1 sheet frozen puff pastry dough, thawed (usually comes in a 17.3oz package of two sheets) 1. Preheat oven to 400 degrees. Grease a baking sheet, and set aside.  2. Unfold thawed puff pastry sheet. There will be three sections. Cut each section in half so that you have 6 rectangles. Cut each rectangle in half diagonally so that you have 12 triangles. Set aside. 2. Use a small knife to carefully cut each jalapeño in half, leaving the stem on one half, carving the stemmed half into a little “boat”. Remove the seeds and membrane from each half. Dice up the half of each one that doesn’t have a stem, and place them in a bowl. You will have a bowl of 12 diced jalapeño halves, and 12 “boats”.  3. Add cream cheese and shredded sharp cheddar to the bowl of diced jalapeños and mix well. Fill each jalapeño boat with mixture. If you do not like much spice, omit half of the diced jalapeños. For more spice, add a finely diced Serrano pepper to the mix.  4. Wrap each filled jalapeño with a triangle of puff pastry and place onto greased baking sheet.  5. Bake for about 12 minutes until puffed and light brown.  Photo by Dustin Ashcraft. 

Ingredient of the day: Jalapeños.

Although I am in the category of sports fans that choose a favorite team based on jersey colors, I will admit I do love a Superbowl party. Time with family and friends, plenty of drinks, creative appetizers, and hilarious commercials with some sort of ball game being played between them. I love these Jalapeño Puff Poppers for a Superbowl party, or any sort of gathering that could have a varying number of guests, because you can make as many or as few as you need and can make them as spicy or as mild as you prefer. I got this idea from The Ravenous Couple that did it with roasted garlic and bacon, but this of course is a meatless version. This recipe makes a dozen. 

Jalapeño Puff Poppers 

12 medium jalapeno peppers 

1/2 cup whipped cream cheese 

1/2 cup shredded cheddar cheese 

Optional for extra heat: 1 Serrano pepper, seeded and finely diced

1 sheet frozen puff pastry dough, thawed (usually comes in a 17.3oz package of two sheets)

1. Preheat oven to 400 degrees. Grease a baking sheet, and set aside. 

2. Unfold thawed puff pastry sheet. There will be three sections. Cut each section in half so that you have 6 rectangles. Cut each rectangle in half diagonally so that you have 12 triangles. Set aside.

2. Use a small knife to carefully cut each jalapeño in half, leaving the stem on one half, carving the stemmed half into a little “boat”. Remove the seeds and membrane from each half. Dice up the half of each one that doesn’t have a stem, and place them in a bowl. You will have a bowl of 12 diced jalapeño halves, and 12 “boats”. 

3. Add cream cheese and shredded sharp cheddar to the bowl of diced jalapeños and mix well. Fill each jalapeño boat with mixture. If you do not like much spice, omit half of the diced jalapeños. For more spice, add a finely diced Serrano pepper to the mix. 

4. Wrap each filled jalapeño with a triangle of puff pastry and place onto greased baking sheet. 

5. Bake for about 12 minutes until puffed and light brown. 

Photo by Dustin Ashcraft. 

Link
 View high resolution
I don’t know about where you are, but where I am in South Texas, we hang Christmas lights in 80 degree weather, get our holiday lattes iced, and only build snowmen in snowcone cups. So I thought maybe I’d just find a dish that’s popular in the states where they build real snowmen: lobster rolls. A delicious New England staple, it’s a little more difficult to find in other areas of the country, so a perfect recipe gives us a taste of what we’ve been missing! Thank you to Food Nouveau for this inspired dish. She calls them “Crazy-Good Lobster Rolls” and I have to agree, the title is accurate.  Crazy-Good Lobster Rolls, 2 large servings 1 large egg yolk, room temperature 3 teaspoons fresh lemon juice 1/2 tsp fine sea salt 1/2 cup canola or grapeseed oil 1/4 cup extra virgin olive oil 1 teaspoon finely grated lemon zest 1/4 teaspoon finely grated orange zest Pinch cayenne pepper 1 cooked lobster (1 1/2 to 2 pounds, you’ll need 1 to 1 1/2 cups) —- I made this a second time with crab, and if you can’t find lobster or would like a more affordable option, the crab is still good.  2 large fresh hot dog rolls, split 2-3 teaspoons butter, melted 1 green onion, sliced, plus extra for serving 1. To make the mayonnaise: In a small bowl, whisk together egg yolk, lemon juice, and salt. Whisking constantly, drizzle the oils in until completely incorporated. Whisk the lemon and orange zests and cayenne.  2. Remove the cooked lobster meat from the shell, and dice into bite-sized chunks. In a small bowl, mix in about 4 tablespoons of homemade mayo. The number one complaint with lobster rolls is “too much” or “too little” mayo, as everyone seems to prefer them completely differently. Add more or less to your taste, or serve with a side of the mayo. Mix in chopped green onion. 3. Toast hot dog rolls until they are warm, and slightly crunchy on the outside. 4. Divide lobster mixture between rolls, top with additional green onions and drizzle with melted butter and fresh lemon juice. Serve warm.  Photo by Dustin Ashcraft

I don’t know about where you are, but where I am in South Texas, we hang Christmas lights in 80 degree weather, get our holiday lattes iced, and only build snowmen in snowcone cups. So I thought maybe I’d just find a dish that’s popular in the states where they build real snowmen: lobster rolls. A delicious New England staple, it’s a little more difficult to find in other areas of the country, so a perfect recipe gives us a taste of what we’ve been missing! Thank you to Food Nouveau for this inspired dish. She calls them “Crazy-Good Lobster Rolls” and I have to agree, the title is accurate. 

Crazy-Good Lobster Rolls, 2 large servings

1 large egg yolk, room temperature

3 teaspoons fresh lemon juice

1/2 tsp fine sea salt

1/2 cup canola or grapeseed oil

1/4 cup extra virgin olive oil

1 teaspoon finely grated lemon zest

1/4 teaspoon finely grated orange zest

Pinch cayenne pepper

1 cooked lobster (1 1/2 to 2 pounds, you’ll need 1 to 1 1/2 cups) —- I made this a second time with crab, and if you can’t find lobster or would like a more affordable option, the crab is still good. 

2 large fresh hot dog rolls, split

2-3 teaspoons butter, melted

1 green onion, sliced, plus extra for serving

1. To make the mayonnaise: In a small bowl, whisk together egg yolk, lemon juice, and salt. Whisking constantly, drizzle the oils in until completely incorporated. Whisk the lemon and orange zests and cayenne. 

2. Remove the cooked lobster meat from the shell, and dice into bite-sized chunks. In a small bowl, mix in about 4 tablespoons of homemade mayo. The number one complaint with lobster rolls is “too much” or “too little” mayo, as everyone seems to prefer them completely differently. Add more or less to your taste, or serve with a side of the mayo. Mix in chopped green onion.

3. Toast hot dog rolls until they are warm, and slightly crunchy on the outside.

4. Divide lobster mixture between rolls, top with additional green onions and drizzle with melted butter and fresh lemon juice. Serve warm. 

Photo by Dustin Ashcraft

Link
 View high resolution
Ingredient of the day: Pumpkin. What kind of food blogger would I be if I didn’t include some sort of pumpkin recipe in October? I’m a huge fan of pumpkin; in fact, when I see a Jack-O-Lantern, I usually think “I want to bake it with cinnamon sugar” or “Those make great flavored lattes”. It has a mildly sweet flavor that can be enhanced with spices; that’s what makes it so versatile. And likely why you can find it in things like pie, coffee, soup, pancakes, ravioli, and even quesadillas. (Seriously, quesadillas, and they look incredible. Check out Closet Cooking’s recipe HERE.)  But this particular recipe is about combining pumpkin with the lack of extra time to bake that most people have around the holidays, and with the shortage of funds to buy 50 ingredients for one dessert when you’ve determined that your Christmas gift budget will allow for just those people that ‘like’ your Facebook statuses the most and your immediate family. (The people that will give you a straight face even if your Pinterest-inspired homemade gift was… a little bit of an abstract version.) In other words, simple. I guess I could’ve just said “simple”. Pumpkin Muffins, makes 12 1 15-oz. can pumpkin 1 box moist yellow cake 1 1/2 tsp cinnamon 1/2 tsp salt  1 1/2 tsp vanilla extract  Optional: add 1/3 cup chopped pecans, chocolate chips, or dried cranberries Also optional: whipped cream or icing on top. I used Cool Whip’s new cream cheese frosting, found in the frozen section. It’s pretty amazing. 1. Preheat oven to 350 degrees.  2. Mix all ingredients in a large bowl. Blend well. There was no type-o, there really are no added ingredients like flour, sugar, oil, or eggs. In fact, you can even make it without vanilla, salt, and cinnamon if you don’t have them and they’ll still turn out good. They just have more of a pumpkin pie flavor with them.  3. Pour into greased muffin pan or paper muffin cups.  4. Bake for 20-25 minutes.  5. Allow to cool before frosting.  Photo by Dustin Ashcraft. 

Ingredient of the day: Pumpkin.

What kind of food blogger would I be if I didn’t include some sort of pumpkin recipe in October? I’m a huge fan of pumpkin; in fact, when I see a Jack-O-Lantern, I usually think “I want to bake it with cinnamon sugar” or “Those make great flavored lattes”. It has a mildly sweet flavor that can be enhanced with spices; that’s what makes it so versatile. And likely why you can find it in things like pie, coffee, soup, pancakes, ravioli, and even quesadillas. (Seriously, quesadillas, and they look incredible. Check out Closet Cooking’s recipe HERE.)  But this particular recipe is about combining pumpkin with the lack of extra time to bake that most people have around the holidays, and with the shortage of funds to buy 50 ingredients for one dessert when you’ve determined that your Christmas gift budget will allow for just those people that ‘like’ your Facebook statuses the most and your immediate family. (The people that will give you a straight face even if your Pinterest-inspired homemade gift was… a little bit of an abstract version.) In other words, simple. I guess I could’ve just said “simple”.

Pumpkin Muffins, makes 12

1 15-oz. can pumpkin

1 box moist yellow cake

1 1/2 tsp cinnamon

1/2 tsp salt 

1 1/2 tsp vanilla extract 

Optional: add 1/3 cup chopped pecans, chocolate chips, or dried cranberries

Also optional: whipped cream or icing on top. I used Cool Whip’s new cream cheese frosting, found in the frozen section. It’s pretty amazing.

1. Preheat oven to 350 degrees. 

2. Mix all ingredients in a large bowl. Blend well. There was no type-o, there really are no added ingredients like flour, sugar, oil, or eggs. In fact, you can even make it without vanilla, salt, and cinnamon if you don’t have them and they’ll still turn out good. They just have more of a pumpkin pie flavor with them. 

3. Pour into greased muffin pan or paper muffin cups. 

4. Bake for 20-25 minutes. 

5. Allow to cool before frosting. 

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the day: Lox. Lox is cured salmon first popularized in America by Jewish immigrants, generally served on a bagel with cream cheese since it is considered pareve, meaning it can be served with dairy without breaking the traditional kosher dietary laws. Served in restaurants, it is sometimes used to reference thinly sliced smoked salmon, but true lox is cured in a blend of sugar, salt, and spices and is not smoked.  I recently catered a small Jewish Bris, and so I did a lot of research on traditions and dietary staples. One of the appetizers I served involved lox and cream cheese in cucumber cups, so after that I was inspired to create a quick and delicious brunch-style entree using those ingredients. By “inspired” I mean I was really craving lox and cream cheese and this gave me an excuse to buy a bunch of it to create a perfect sandwich. Tomato, tomahto.  Peppered Lox and Citrus Cream Cheese Mini-Sandwiches, makes 3 4 oz package peppered lox 3 mini croissants 3 Tbsp whipped cream cheese 1/2 lemon 1 Tbsp fresh dill or about a tsp of dried dill (more or less, depending on how much you like dill) 1/4 tsp black pepper Few slices of purple onion Few slices of cucumber  1. Mix cream cheese, black pepper, dill, and lemon juice in a bowl. Blend evenly. 2. Cut croissants in half, put a little bit of cream cheese on the bottom slices and build the sandwiches using pieces of lox and cucumbers and onions, then top with more cream cheese and the tops of the croissants. (Build a Sandwich 101) 3. You could also add tomato and/or avocado if you wanted to change it up. I tried it 3 different ways. All equally delicious. I just left the avocado out of this recipe since I add avocado to 97% of things I post and things I eat in general.  Photo by Dustin Ashcraft

Ingredient of the day: Lox.

Lox is cured salmon first popularized in America by Jewish immigrants, generally served on a bagel with cream cheese since it is considered pareve, meaning it can be served with dairy without breaking the traditional kosher dietary laws. Served in restaurants, it is sometimes used to reference thinly sliced smoked salmon, but true lox is cured in a blend of sugar, salt, and spices and is not smoked. 

I recently catered a small Jewish Bris, and so I did a lot of research on traditions and dietary staples. One of the appetizers I served involved lox and cream cheese in cucumber cups, so after that I was inspired to create a quick and delicious brunch-style entree using those ingredients. By “inspired” I mean I was really craving lox and cream cheese and this gave me an excuse to buy a bunch of it to create a perfect sandwich. Tomato, tomahto. 

Peppered Lox and Citrus Cream Cheese Mini-Sandwiches, makes 3

4 oz package peppered lox

3 mini croissants

3 Tbsp whipped cream cheese

1/2 lemon

1 Tbsp fresh dill or about a tsp of dried dill (more or less, depending on how much you like dill)

1/4 tsp black pepper

Few slices of purple onion

Few slices of cucumber 

1. Mix cream cheese, black pepper, dill, and lemon juice in a bowl. Blend evenly.

2. Cut croissants in half, put a little bit of cream cheese on the bottom slices and build the sandwiches using pieces of lox and cucumbers and onions, then top with more cream cheese and the tops of the croissants. (Build a Sandwich 101)

3. You could also add tomato and/or avocado if you wanted to change it up. I tried it 3 different ways. All equally delicious. I just left the avocado out of this recipe since I add avocado to 97% of things I post and things I eat in general. 

Photo by Dustin Ashcraft

Link
 View high resolution
Ingredient of the Day: Sesame oil. I like the idea of “fusion” food, because it’s creative and unique, and also because eliminates your having to decide between two different types of food. I’m pretty indecisive, so this concept works for me. Do I want Asian food or tacos? I WANT BOTH. Here’s my version of an Asian fish taco that has an oriental coleslaw. It’s a pretty simple combination with a great flavor. Not hot enough for you? Drizzle some Sriracha sauce over the top! Sesame Ginger Fish Tacos, 4 large tacos 1 pound salmon 1/2 tsp onion powder 1/4 tsp ground ginger 1/2 tsp garlic powder 1/2 tsp crushed red pepper 1 1/2 Tbsp soy sauce 1/2 Tbsp sesame oil (fish) plus 1 Tbsp sesame oil (slaw) 1/3 cup green onions, thinly sliced 3 Tbsp honey (fish) plus 2 tbsp honey (slaw) 1 bag coleslaw mix (not premixed with dressing, just the dry cabbage mix) 2 Tbsp rice wine vinegar 1/2-3/4 cup mayo (depending on how creamy you prefer it) 1 Tbsp poppy seeds 4 large wheat wraps or tortillas Sesame seeds, garnish Optional: Sriracha sauce  1. In a bowl, stir together mayo, rice wine vinegar, poppy seeds, and 2 Tbsp honey. Mix very well. Fold in entire bag of the dry coleslaw cabbage mixture. Refrigerate until cold.  2. Preheat oven to 375. In a bowl, mix onion powder, garlic powder, crushed red pepper, ground ginger, soy sauce, 1/2 Tbsp sesame oil, green onions, and 3 Tbsp honey.  3. Line a baking dish with foil, place salmon skin-down, and pour seasoning mixture over evenly. Bake for approximately 20 minutes, until fish is cooked.  4. Heat wraps or tortillas, and flake the fish filets apart onto each one evenly. Top each with slaw and sprinkle with sesame seeds and/or Sriracha sauce.  Photo by Dustin Ashcraft. 

Ingredient of the Day: Sesame oil.

I like the idea of “fusion” food, because it’s creative and unique, and also because eliminates your having to decide between two different types of food. I’m pretty indecisive, so this concept works for me. Do I want Asian food or tacos? I WANT BOTH. Here’s my version of an Asian fish taco that has an oriental coleslaw. It’s a pretty simple combination with a great flavor. Not hot enough for you? Drizzle some Sriracha sauce over the top!

Sesame Ginger Fish Tacos, 4 large tacos

1 pound salmon

1/2 tsp onion powder

1/4 tsp ground ginger

1/2 tsp garlic powder

1/2 tsp crushed red pepper

1 1/2 Tbsp soy sauce

1/2 Tbsp sesame oil (fish) plus 1 Tbsp sesame oil (slaw)

1/3 cup green onions, thinly sliced

3 Tbsp honey (fish) plus 2 tbsp honey (slaw)

1 bag coleslaw mix (not premixed with dressing, just the dry cabbage mix)

2 Tbsp rice wine vinegar

1/2-3/4 cup mayo (depending on how creamy you prefer it)

1 Tbsp poppy seeds

4 large wheat wraps or tortillas

Sesame seeds, garnish

Optional: Sriracha sauce 

1. In a bowl, stir together mayo, rice wine vinegar, poppy seeds, and 2 Tbsp honey. Mix very well. Fold in entire bag of the dry coleslaw cabbage mixture. Refrigerate until cold. 

2. Preheat oven to 375. In a bowl, mix onion powder, garlic powder, crushed red pepper, ground ginger, soy sauce, 1/2 Tbsp sesame oil, green onions, and 3 Tbsp honey. 

3. Line a baking dish with foil, place salmon skin-down, and pour seasoning mixture over evenly. Bake for approximately 20 minutes, until fish is cooked. 

4. Heat wraps or tortillas, and flake the fish filets apart onto each one evenly. Top each with slaw and sprinkle with sesame seeds and/or Sriracha sauce. 

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the Day: Gardein brand Crispy “Chicken” tenders. One of the sections of the Texas food pyramid (somewhere above sweet tea but below potato salad) is barbecue sauce, so I felt it was important to utilize it in a big juicy Texas-style, albeit vegetarian, ‘chicken’ strip sandwich. I’ve tried a few brands of crispy chicken-style meat alternatives, and I was the happiest with Gardein’s flavor, appearance, and consistency.  I wanted to make a sandwich similar to the Whataburger BBQ Chicken Strip Sandwich. If you’re not familiar with the restaurant chain, lets just say people flock to them like broke college students flock to the last few drops of Grey Goose in VIP at 1:45. That’s a club reference, because if you’ve ever been to a Whataburger after the clubs close, that’s where you’ll find everyone trying to soak up that Goose with onion rings. So there’s the relevancy. In short: it’s popular, it’s open all night, and it’s delicious. But healthy or vegetarian? It is not. So I’ve made a meatless version, and it’s pretty amazing.  This recipe for one sandwich has 434.5 calories, 17.66g fat, 4g saturated fat, 47.4g carbohydrates, 25mg cholesterol, 25.48g protein.  Whataburger’s BBQ Chicken strip sandwich has 960 calories, 44g fat, 17g saturated fat, 98g carbohydrates, 84mg cholesterol, 39g protein.  Jack Daniels Honey BBQ “Chicken” Strip Sandwich 4 strips Gardein Seven-Grain Crispy Tenders  1 tablespoon Jack Daniels Smokehouse Honey BBQ sauce 1 slice cheddar cheese  Few slices of purple onion, depending on your personal taste 2 slices fresh marble rye bread If you want to get fancy: 1 small dill pickle on a toothpick  1. In the oven, cook Gardein strips according to package directions. 2. Toast the bread; while bread is toasting heat the barbecue sauce in the microwave for a few seconds. 3. Once strips are cooked through, build your sandwich with onion slices, sauce, chicken strips, and top with cheese and more onions.  4. Melt the cheese in the oven. Serve with a pickle in a toothpick. Whataburger doesn’t add a pickle on a toothpick, just saying. Photo by Dustin Ashcraft. 

Ingredient of the Day: Gardein brand Crispy “Chicken” tenders.

One of the sections of the Texas food pyramid (somewhere above sweet tea but below potato salad) is barbecue sauce, so I felt it was important to utilize it in a big juicy Texas-style, albeit vegetarian, ‘chicken’ strip sandwich. I’ve tried a few brands of crispy chicken-style meat alternatives, and I was the happiest with Gardein’s flavor, appearance, and consistency. 

I wanted to make a sandwich similar to the Whataburger BBQ Chicken Strip Sandwich. If you’re not familiar with the restaurant chain, lets just say people flock to them like broke college students flock to the last few drops of Grey Goose in VIP at 1:45. That’s a club reference, because if you’ve ever been to a Whataburger after the clubs close, that’s where you’ll find everyone trying to soak up that Goose with onion rings. So there’s the relevancy. In short: it’s popular, it’s open all night, and it’s delicious. But healthy or vegetarian? It is not. So I’ve made a meatless version, and it’s pretty amazing. 

This recipe for one sandwich has 434.5 calories, 17.66g fat, 4g saturated fat, 47.4g carbohydrates, 25mg cholesterol, 25.48g protein. 

Whataburger’s BBQ Chicken strip sandwich has 960 calories, 44g fat, 17g saturated fat, 98g carbohydrates, 84mg cholesterol, 39g protein. 

Jack Daniels Honey BBQ “Chicken” Strip Sandwich

4 strips Gardein Seven-Grain Crispy Tenders 

1 tablespoon Jack Daniels Smokehouse Honey BBQ sauce

1 slice cheddar cheese 

Few slices of purple onion, depending on your personal taste

2 slices fresh marble rye bread

If you want to get fancy: 1 small dill pickle on a toothpick 

1. In the oven, cook Gardein strips according to package directions.

2. Toast the bread; while bread is toasting heat the barbecue sauce in the microwave for a few seconds.

3. Once strips are cooked through, build your sandwich with onion slices, sauce, chicken strips, and top with cheese and more onions. 

4. Melt the cheese in the oven. Serve with a pickle in a toothpick. Whataburger doesn’t add a pickle on a toothpick, just saying.

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the day: Shrimp. Take your taste buds on vacation to the Greek Isles with this recipe for Garides Tourkolimano.  That’s what I’d say if I were doing a Food Network commercial for this Greek shrimp dish, and I’d be sure it was filmed in Greece and/or with a beautiful shirtless Greek man for authenticity. FOR THE VIEWERS. That’s how devoted I am to the food. (Attention: Food Network.) Anyways, this is a Greek-inspired appetizer dish that I found on Closet Cooking.  You can serve it with pieces of crusty bread or pita. I served it with strips of toasted naan flatbread.  Garides Tourkolimano (Greek Shrimp), 4 appetizer sized servings 1 tablespoon oil 1 pound peeled, deveined shrimp  4 cloves chopped garlic 1 large tomato, diced 4 green onions, sliced 1/4 cup dry white wine 1 splash hot sauce 1 tsp oregano 1/4 cup chopped fresh mint 1/4 cup chopped fresh basil 1 cup feta, coarsely crumbled 1 handful fresh parsley, chopped Salt and pepper to taste 1. Heat oil in a pan over medium heat. 2. Add shrimp and saute them for a minute on each side and set aside. 3. Add garlic and sauté until fragrant, about 1 minute. 4. Add tomato and green onion and saute until the tomato starts to break down, about 3-5 minutes. 5. Add the shrimp, wine, herbs (except for the parsley), and salt and pepper. Simmer for a couple minutes. 6. Remove from heat and gently stir in the feta. Cover and allow to rest for 3 minutes. (It didn’t specify who should rest, so along with the shrimp, I also rested.) 7. Garnish with parsley and serve warm with bread of choice.  Photo by Dustin Ashcraft. 

Ingredient of the day: Shrimp.

Take your taste buds on vacation to the Greek Isles with this recipe for Garides Tourkolimano.  That’s what I’d say if I were doing a Food Network commercial for this Greek shrimp dish, and I’d be sure it was filmed in Greece and/or with a beautiful shirtless Greek man for authenticity. FOR THE VIEWERS. That’s how devoted I am to the food. (Attention: Food Network.) Anyways, this is a Greek-inspired appetizer dish that I found on Closet Cooking.  You can serve it with pieces of crusty bread or pita. I served it with strips of toasted naan flatbread. 

Garides Tourkolimano (Greek Shrimp), 4 appetizer sized servings

1 tablespoon oil

1 pound peeled, deveined shrimp 

4 cloves chopped garlic

1 large tomato, diced

4 green onions, sliced

1/4 cup dry white wine

1 splash hot sauce

1 tsp oregano

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1 cup feta, coarsely crumbled

1 handful fresh parsley, chopped

Salt and pepper to taste

1. Heat oil in a pan over medium heat.

2. Add shrimp and saute them for a minute on each side and set aside.

3. Add garlic and sauté until fragrant, about 1 minute.

4. Add tomato and green onion and saute until the tomato starts to break down, about 3-5 minutes.

5. Add the shrimp, wine, herbs (except for the parsley), and salt and pepper. Simmer for a couple minutes.

6. Remove from heat and gently stir in the feta. Cover and allow to rest for 3 minutes. (It didn’t specify who should rest, so along with the shrimp, I also rested.)

7. Garnish with parsley and serve warm with bread of choice. 

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the day: Balsamic vinegar. This is what I’d like to call a Grilled CAT sandwich. I know what you’re thinking, “I can’t eat my cat, I’m vegetarian,” or maybe, “Whiskers won’t fit on my grill, I’ve tried”. But don’t worry. This is a Grilled Cheese, Avocado, Tomato sandwich. It’s colorful, delicious, and 100% domestic pet free. A perfect combination in my book. Grilled CAT Sandwich, 4 servings 8 slices fresh Marble Rye bread 1 large avocado, sliced into thin slices 4 large slices muenster cheese, each cut in half 3 Tbsp Parmesan cheese, grated 4 large fresh basil leaves, finely chopped 1/4 tsp Garlic powder 1/4 cup olive oil 4 Roma tomatoes, sliced 3 tsp Balsamic vinegar (I also made it with Raspberry Balsamic dressing instead —it was fabulous) Salt and pepper  1. In a shallow dish, place tomato slices and drizzle with Balsamic vinegar. Sprinkle with a couple pinches of salt and pepper and chopped basil.  2. On four slices of bread, place half a slice of cheese, tomato slices (with basil),  avocado slices, and top with another half-slice of cheese.  Using one slice of cheese in two halves per sandwich helps stick the ingredients together when it melts without eating twice as much cheese. Top with remaining 4 slices of bread.  3. Heat an electric griddle to 350 degrees, or skillet over medium heat.  4. In a small bowl, mix olive oil, garlic powder, and parmesan cheese. Brush the tops of the sandwich with the mixture and place that side down onto the hot griddle. Allow to cook until browned, and brush the other side with the remaining mixture after flipping once.  Serve hot. Photo by Dustin Ashcraft. 

Ingredient of the day: Balsamic vinegar.

This is what I’d like to call a Grilled CAT sandwich. I know what you’re thinking, “I can’t eat my cat, I’m vegetarian,” or maybe, “Whiskers won’t fit on my grill, I’ve tried”. But don’t worry. This is a Grilled Cheese, Avocado, Tomato sandwich. It’s colorful, delicious, and 100% domestic pet free. A perfect combination in my book.

Grilled CAT Sandwich, 4 servings

8 slices fresh Marble Rye bread

1 large avocado, sliced into thin slices

4 large slices muenster cheese, each cut in half

3 Tbsp Parmesan cheese, grated

4 large fresh basil leaves, finely chopped

1/4 tsp Garlic powder

1/4 cup olive oil

4 Roma tomatoes, sliced

3 tsp Balsamic vinegar (I also made it with Raspberry Balsamic dressing instead —it was fabulous)

Salt and pepper

 1. In a shallow dish, place tomato slices and drizzle with Balsamic vinegar. Sprinkle with a couple pinches of salt and pepper and chopped basil. 

2. On four slices of bread, place half a slice of cheese, tomato slices (with basil),  avocado slices, and top with another half-slice of cheese.  Using one slice of cheese in two halves per sandwich helps stick the ingredients together when it melts without eating twice as much cheese. Top with remaining 4 slices of bread. 

3. Heat an electric griddle to 350 degrees, or skillet over medium heat. 

4. In a small bowl, mix olive oil, garlic powder, and parmesan cheese. Brush the tops of the sandwich with the mixture and place that side down onto the hot griddle. Allow to cook until browned, and brush the other side with the remaining mixture after flipping once.  Serve hot.

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the day: Cherry tomatoes. I’m a big fan of multi-colored food. I’m also a big fan of simple dishes, and of cheese. This recipe is actually from House Beautiful magazine, and I have to admit it did look great in my house; it complimented the plates. It takes fresh produce and fresh cheese and presents them together in a summery rainbow of flavors. See photo to verify colorful terminology. The lemon zest is key here, so be sure not to leave it out. It adds a splash of citrus that works perfectly with the tomatoes, and I felt it enhanced the dish dramatically. I served it cold, but it would also work when toasted in the oven or on the grill, so just do whatever you feel is right in your heart stomach.  Open-faced Avocado Sandwiches 1 cup fresh ricotta cheese 3 Tbsp olive oil Zest of one large lemon 2 pinches salt 1 pinch coarse black pepper 4 long, even slices of fresh bread OR 1 french bread loaf, halved 2 perfectly ripe avocados 8 cherry tomatoes, halved (try to find a pint of mixed-color tomatoes) 2 heirloom tomatoes 1/2 of a small purple onion, sliced thinly Poppy seeds Sesame seeds 1. Mix the ricotta with lemon zest, olive oil, salt, and pepper in a bowl. Set aside.  2. Arrange slices of bread on a cutting board and divide the ricotta evenly between slices. Spread into a generous, even layer on each slice. 3. Split the avocados, remove the pits, and slice evenly. Arrange the slices neatly over the ricotta, along with slices of larger heirloom tomatoes. “Artfully and attractively” (House Beautiful’s exact words) arrange the halves of cherry tomatoes, then top with red onion slices. 4. Garnish the sandwich with sprinkles of sesame seeds and poppy seeds. Lightly drizzle with olive oil. If grilling or baking, do so only until the bread is lightly toasted.  5. Cut into slices with a sharp bread knife or large pizza cutter to serve.  Photo by Dustin Ashcraft. 

Ingredient of the day: Cherry tomatoes.

I’m a big fan of multi-colored food. I’m also a big fan of simple dishes, and of cheese. This recipe is actually from House Beautiful magazine, and I have to admit it did look great in my house; it complimented the plates. It takes fresh produce and fresh cheese and presents them together in a summery rainbow of flavors. See photo to verify colorful terminology. The lemon zest is key here, so be sure not to leave it out. It adds a splash of citrus that works perfectly with the tomatoes, and I felt it enhanced the dish dramatically. I served it cold, but it would also work when toasted in the oven or on the grill, so just do whatever you feel is right in your heart stomach. 

Open-faced Avocado Sandwiches

1 cup fresh ricotta cheese

3 Tbsp olive oil

Zest of one large lemon

2 pinches salt

1 pinch coarse black pepper

4 long, even slices of fresh bread OR 1 french bread loaf, halved

2 perfectly ripe avocados

8 cherry tomatoes, halved (try to find a pint of mixed-color tomatoes)

2 heirloom tomatoes

1/2 of a small purple onion, sliced thinly

Poppy seeds

Sesame seeds

1. Mix the ricotta with lemon zest, olive oil, salt, and pepper in a bowl. Set aside. 

2. Arrange slices of bread on a cutting board and divide the ricotta evenly between slices. Spread into a generous, even layer on each slice.

3. Split the avocados, remove the pits, and slice evenly. Arrange the slices neatly over the ricotta, along with slices of larger heirloom tomatoes. “Artfully and attractively” (House Beautiful’s exact words) arrange the halves of cherry tomatoes, then top with red onion slices.

4. Garnish the sandwich with sprinkles of sesame seeds and poppy seeds. Lightly drizzle with olive oil. If grilling or baking, do so only until the bread is lightly toasted. 

5. Cut into slices with a sharp bread knife or large pizza cutter to serve. 

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the day: Coconut milk. Coconut milk has become increasingly popular lately, so if you make this dish consider yourself über trendy and modern.  I’ll wait for you to finish nonchalantly leafing through the latest Vogue or GQ.  While it is a naturally sugary, not-so-low-carb (that sounds better than high-carb in my mind) ingredient, it’s very high in fiber and in lauric acid, contributing in the increase of HDL cholesterol (the good one) while not affecting LDL (the bad one). It’s also high in iron, for those herbivores in need. The goal of a healthy dish (for those that like to actually enjoy their food) is to make it as nutritionally dense and filling as possible while still maintaining flavor. Adding coconut milk to brown rice, also a very high-fiber food, gives you a feeling of satisfaction and reduces overall food intake.  This is a side dish I prepared two different ways, to show it’s versatility. The sweet berry version could be eaten alone for breakfast (by that I mean as an entree, not that you have to eat it by yourself in a corner) or with a glazed fish for dinner. The cilantro version could also be eaten with spicy shrimp, or partnered with some grilled vegetable kabobs. I toasted some sweetened coconut flakes to sprinkle on top of both dishes…because I’m fancy like that. Coconut Rice  (two ways) 1-14oz. can coconut milk 1 1/2 cups brown rice  1 Tbsp. chopped fresh cilantro OR 1 Tbsp. dried cranberries  1 Tbsp. slivered almonds 1 tsp salt Optional garnish: sweetened coconut flakes 1. Prepare the brown rice on the stove as the package indicates, substituting the required water for coconut milk. Add 1/4 cup water and salt. Stir and allow to cook through.  Don’t overcook, or you’ll have an oatmeal consistency. 2. Mix in either cilantro or dried cranberries, and almonds.  3. Remove from pan, add sweetened coconut flakes to hot pan and allow them to toast, stirring them with a spatula. Takes a minute. 4. Top with toasted flakes of coconut and/or additional cilantro as a garnish and serve hot.  Photo by Dustin Ashcraft. 

Ingredient of the day: Coconut milk.

Coconut milk has become increasingly popular lately, so if you make this dish consider yourself über trendy and modern. 

I’ll wait for you to finish nonchalantly leafing through the latest Vogue or GQ. 

While it is a naturally sugary, not-so-low-carb (that sounds better than high-carb in my mind) ingredient, it’s very high in fiber and in lauric acid, contributing in the increase of HDL cholesterol (the good one) while not affecting LDL (the bad one). It’s also high in iron, for those herbivores in need. The goal of a healthy dish (for those that like to actually enjoy their food) is to make it as nutritionally dense and filling as possible while still maintaining flavor. Adding coconut milk to brown rice, also a very high-fiber food, gives you a feeling of satisfaction and reduces overall food intake. 

This is a side dish I prepared two different ways, to show it’s versatility. The sweet berry version could be eaten alone for breakfast (by that I mean as an entree, not that you have to eat it by yourself in a corner) or with a glazed fish for dinner. The cilantro version could also be eaten with spicy shrimp, or partnered with some grilled vegetable kabobs. I toasted some sweetened coconut flakes to sprinkle on top of both dishes…because I’m fancy like that.

Coconut Rice  (two ways)

1-14oz. can coconut milk

1 1/2 cups brown rice 

1 Tbsp. chopped fresh cilantro OR 1 Tbsp. dried cranberries 

1 Tbsp. slivered almonds

1 tsp salt

Optional garnish: sweetened coconut flakes

1. Prepare the brown rice on the stove as the package indicates, substituting the required water for coconut milk. Add 1/4 cup water and salt. Stir and allow to cook through.  Don’t overcook, or you’ll have an oatmeal consistency.

2. Mix in either cilantro or dried cranberries, and almonds. 

3. Remove from pan, add sweetened coconut flakes to hot pan and allow them to toast, stirring them with a spatula. Takes a minute.

4. Top with toasted flakes of coconut and/or additional cilantro as a garnish and serve hot. 

Photo by Dustin Ashcraft. 

Link
 View high resolution
Ingredient of the day: Artichoke hearts. I worked for a gourmet hotdog restaurant when I was 17, so any time I come up with a hotdog recipe, consider it due to my expertise in the field. That being said, the combination of flavors piled on this unconventional dog is…in a word… refreshing. Not a word you often see associated with a ballpark-staple when not advertising beer,  but it’s refreshing in the sense that it’s healthy and meatless while still being flavorful and filling. If vegetarians had their own sport (don’t laugh), these would be sold in their stadiums. Tofurky bowl? Yeah maybe not. Unwilling to try a veggie dog? Regardless of your wiener preference (don’t say Magic Mike), these toppings will blow your mind. I told you, I’m an expert.  I wrote this recipe to be pretty open to personal preference, as far as ingredient measurements go. And also open to how many you want to make. Mediterranean Veggie Dogs Feta cheese Roasted Red Pepper Hummus Purple onion, coarsely chopped  Shredded mozzarella cheese Dried oregano Artichoke hearts in olive oil (they come in a jar) Hotdog buns  Veggie dogs  1. Grill or toast hotdog buns while cooking veggie dogs in the method you’re most used to. A lot of veggie dogs are now grill-friendly and maintain their shape with great flavor and texture.  2. Top each dog with hummus first, about a tablespoon on each one.  3. Top with an artichoke heart or two, pulling the pieces of it apart and discarding any hard areas. Sprinkle with feta cheese and purple onion. Top with shredded mozzarella and sprinkle with oregano. 4. Place on top rack of grill or in oven at 350 degrees to melt cheese and warm hummus, approximately 5 minutes.  Photo by Dustin Ashcraft. 

Ingredient of the day: Artichoke hearts.

I worked for a gourmet hotdog restaurant when I was 17, so any time I come up with a hotdog recipe, consider it due to my expertise in the field. That being said, the combination of flavors piled on this unconventional dog is…in a word… refreshing. Not a word you often see associated with a ballpark-staple when not advertising beer,  but it’s refreshing in the sense that it’s healthy and meatless while still being flavorful and filling. If vegetarians had their own sport (don’t laugh), these would be sold in their stadiums. Tofurky bowl? Yeah maybe not.

Unwilling to try a veggie dog? Regardless of your wiener preference (don’t say Magic Mike), these toppings will blow your mind. I told you, I’m an expert.  I wrote this recipe to be pretty open to personal preference, as far as ingredient measurements go. And also open to how many you want to make.

Mediterranean Veggie Dogs

Feta cheese

Roasted Red Pepper Hummus

Purple onion, coarsely chopped 

Shredded mozzarella cheese

Dried oregano

Artichoke hearts in olive oil (they come in a jar)

Hotdog buns 

Veggie dogs 

1. Grill or toast hotdog buns while cooking veggie dogs in the method you’re most used to. A lot of veggie dogs are now grill-friendly and maintain their shape with great flavor and texture. 

2. Top each dog with hummus first, about a tablespoon on each one. 

3. Top with an artichoke heart or two, pulling the pieces of it apart and discarding any hard areas. Sprinkle with feta cheese and purple onion. Top with shredded mozzarella and sprinkle with oregano.

4. Place on top rack of grill or in oven at 350 degrees to melt cheese and warm hummus, approximately 5 minutes. 

Photo by Dustin Ashcraft. 

Loading posts...