The Veggie-Full Kitchen

This recipe was the result of a disaster.  I started out making Baba Ganoush  for my spread.  I had roasted eggplant with red onions and garlic, mixed a few other things in the food processor.  Well, the end result was not good.  I hate to waste things, but this could not be salvaged and rather than make Dr. J and the kids choke it down, I decided to scratch it altogether.  Seeing how dinner was fast approaching, I searched my cupboard for something that could replace the Baba Ganoush.  I saw some black olives, and then glanced behind them to find some green olives with pimento.  I'd never attempted a tapenade, but thought I'd give it a whirl, as I was in a bit of a pinch.  It turned out really great.  Dr. J loved it as a light dinner, and it would work great for an appetizer.  All I can say is, what a serendipitous recipe! Olive Tapenade Ingredients 2/3 cup black pitted olives 1/3 cup green olives with pimento 1 1/2 teaspoon fres...

The first time I ever tried edamame was at a friend's house, when I was a teenager.  My dad and one of my sisters are allergic to soy, so we never ate any soy growing up.  Boy, am I glad I'm not allergic to it!  (Sorry, Sis.)  It's just such a great snack.  Not only does it taste good, but it's really good for you.  Soybeans are rich in carbs, protein, fiber and omega 3's.  I still think that just boiling the soybeans in salt is the best and easiest way to eat them... but I did want to get a little creative with this healthy snack food, so I made this hummus-like dip.  It turned out great and added a little variety to our snacking. Ingredients 2 tablespoons minced red onion 1/4 cup cilantro, chopped 1/2 teaspoon kosher salt 1/2 teaspoon red curry paste 2 cloves garlic 2 tablespoons lime juice 1/4 cup olive oil 1/4 cup raw cashews 1 cup edamame, cooked as directed on package, cooled and removed from pods Directions I could tell you tha...

My dad is a veterinarian, and when I was growing up, every year around Christmas we attended his clinic's Christmas Party.  It was at one of these potluck parties that I tried my first stuffed mushroom.  I remember the smell was what convinced me.  Ever since, they have remained my appetizer of choice.  In my recipe, the flavors in the stuffing are so rich and creamy, I decided adding a mini salad on top would lighten them up a bit, and create the perfect balance.  Not only does it taste great, but I think the colors in the baby greens and tomato make it look amazing, and not like your average stuffed mushroom. Ingredients 24 mushrooms, stems removed and hollowed out 1/2 cup Tofutti Plain 'Cream Cheese' 1/4 cup shallots, finely diced 1/4 cup mushroom stems, finely diced 2 cloves garlic 2 Tablespoons Earth Balance 'butter' 8 grape tomatoes, sliced 1 cup mixed baby greens, finely chopped Directions 1.  In a small pan, melt Earth Balance 'butter' over medium...