January 6, 2014

Pink Troll Kitchen

Hey all! Thank you for following my blog for so long!

I’ve changed the name and URL of my gluten-free, vegetarian food blog, and I’d love to see you over there as well! To continue to check out my recipes, visit Pink Troll Kitchen

Thanks! Eat well!

January 27, 2013

The Latest and Greatest!

Hello all!

I hope things are going well with all of you. Just wanted to remind my followers that I have switched my blog over to Pink Troll Kitchen, and if you liked what I shared here, I would love for you to continue to follow me on the new blog and share your feedback on recipes!

Here are just a few of the delicious things I’ve been cooking up over at Pink Troll Kitchen!

Caprese Nachos with Pine Nuts

20130126-182051.jpg

 

Vegan Black Bean Taquitos

BBtaquitos

 

Greenoa Quinoa

greenquinoa

 

Sugar Roasted Pecans

sugarpecans

 

Tofu & “Sausage” Scramble with White Cheddar and Basil

cheddarbasilscramble

 

Check out the Pink Troll Kitchen to see even more! Thanks for reading!

 

January 8, 2013

Spaghetti Squash Caprese Bake & New Blog

Hi All!

Quick reminder that I have changed my blog title to Pink Troll Kitchen, and am now posting all my lovely gluten-free and vegetarian recipes over there. Check it out and please continue to follow me at Pink Troll Kitchen if you liked my recipes here at Bev & Veg!

Tonight I shared my recipe for a Spaghetti Squash Caprese Bake.…you won’t want to miss it šŸ™‚

November 25, 2012

Blog Migration: Bev & Veg to Pink Troll Kitchen

Hello all!

My blog has changed a bit since I have started posting more gluten-free recipes, and have focused less on the pairing of drinks with vegetarian meals, so I’ve decided to change the name to be consistent with my freelance studio name and migrate my blog.

The new blog is Pink Troll Kitchen, pinktrollkitchen.wordpress.com

If you have enjoyed my posts here, please continue to follow my exploration of the gluten-free/vegetarian food world on the new blog.
Thanks for reading!

November 18, 2012

Roasted Vegetable Risotto

These roasted vegetables are a great starter for any recipe. They go great with pasta, rice, and are wonderful by themselves topped with parmesan. Tonight I decided to use them to make a Roasted Vegetable Risotto, which turned out wonderfully! The parmesan cheese in the risotto goes perfectly with the roasted veggies. Enjoy!
Ingredients (Roasted Veggies)
3 roma tomatoes
1 small sweet onion
1 zuccini
1 red bell pepper
1 green bell pepper
2 cups fresh broccoli florets
1 handful asparagus stalks
3 cloves garlic
1 cup olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
1/2 tbsp dried basil
1/2 tbsp dried rosemary
1/2 tbsp dried parsley
1/2 tbsp dried oregano
dash of salt & pepper

 

Instructions (Roasted Veggies)
Preheat the oven to 400 degrees.

Chop all of your vegetables into bite size pieces, about 3/4 of an inch long. Mix all chopped veggies in a large bowl. Set aside.

Mince all three cloves of garlic, place in a small bowl. Add olive oil, vinegar, sugar, and all spices to the mix and stir until sugar is well absorbed.

Pour the marinade into the bowl of veggies and mix well, making sure that all vegetables are well coated, and spices/garlic arenā€™t concentrated in one area.

It is not necessary to let the vegetables marinate for hours, but the flavor is that much bolder if you do. I would marinate for about 3-4 hours, mixing the bowl every 1/2 hour.

Spread all the vegetables evenly in a 13 x 9 glass baking dish. Pop in the oven for 30-40 minutes, or until the tops of the broccoli are looking browned, and all veggies are tender.

Ingredients (Rice)
1 cup arborio rice
2 tbsp butter (or olive oil)
3 cups vegetable broth
1/4 cup grated parmesan cheese

Insturctions (Rice)
Heat butter or olive oil in a large saucepan over medium heat. Add rice and stir until well coated with the butter, cook for 2 minutes. Add the broth 1 cup at a time. Add the first cup and cook, stirring occasionally, until all the liquid is absorbed. Add the second cup, and once all of that liquid is absorbed, add the third cup and do the same thing. Once the third cup of broth is absorbed, add the parmesan cheese and stir until it is melted and the risotto is creamy.

Scoop some of the cooked rice onto a plate, and top with desired amount of roasted veggies. Add some additional shaved parmesan, if desired. Enjoy!

November 18, 2012

Roasted Vegetables

Any time I need to roast vegetables for a recipe, I do it the exact same way. It’s very simple, but packs so much flavor that I guarantee you will make this more than once. These vegetables are great by themselves, topped with parmesan cheese, mixed with pasta or rice, on a pizza, etc. You can do anything with this recipe!

Ingredients
3 roma tomatoes
1 small sweet onion
1 zuccini
1 red bell pepper
1 green bell pepper
2 cups fresh broccoli florets
1 handful asparagus stalks
3 cloves garlic
1 cup olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
1/2 tbsp dried basil
1/2 tbsp dried rosemary
1/2 tbsp dried parsley
1/2 tbsp dried oregano
dash of salt & pepper

Instructions
Preheat the oven to 400 degrees.

Chop all of your vegetables into bite size pieces, about 3/4 of an inch long. Mix all chopped veggies in a large bowl. Set aside.

Mince all three cloves of garlic, place in a small bowl. Add olive oil, vinegar, sugar, and all spices to the mix and stir until sugar is well absorbed.

Pour the marinade into the bowl of veggies and mix well, making sure that all vegetables are well coated, and spices/garlic aren’t concentrated in one area.

It is not necessary to let the vegetables marinate for hours, but the flavor is that much bolder if you do. I would marinate for about 3-4 hours, mixing the bowl every 1/2 hour.

Spread all the vegetables evenly in a 13 x 9 glass baking dish. Pop in the oven for 30-40 minutes, or until the tops of the broccoli are looking browned, and all veggies are tender.

Top with grated parmesan cheese, mix with your favorite pasta, rice, or eat them by themselves!

With this particular batch, I made roasted vegetable risotto. It was incredible! Check out the recipe

November 12, 2012

Spaghetti Squash “Mac” & Cheese

Alex Trebek: The greatest and yet most ridiculous vegetable of all time. Me: What is spaghetti squash, Alex?

But really, spaghetti squash is phenomenal. Minimal calories, great texture, and it tastes awesome! You can use it as a replacement for pretty much any noodle, and it works perfectly.

Baked mac and cheese with broccoli was always one of my favorites (and my signature recipe/dish) before I had to go gluten-free. So I am continually searching for alternatives that don’t involve the surprisingly unhealthy gluten-free pasta. And I’ve found it. So parents…I’ve solved your “kids won’t eat the vegetables” problem. This is a kid favorite…mac and cheese…made of vegetables. I ate enough for a small horse (aka Great Dane), and I think anyone else who loves mac and cheese with creamy sauce and crispy breadcrumb topping would do the same. And did I mention it’s gluten-free?
Ingredients
1 medium-large spaghetti squash
3 cups baby broccoli florets, frozen & thawed or fresh
2 cups skim or soy milk
1/4 cup oat flour (potato flour would also work)
2 1/2 cups + 1/2 cup shredded sharp cheddar
1/4 cup shaved parmesan cheese
1/4 cup gluten-free breadcrumbs
1/2 tbsp garlic powder
1/2 tbsp basil
1 tsp black pepper

Instructions
Preheat oven to 375. Prick the outside of the spaghetti squash several times with a sharp knife or fork on all sides. This will prevent the squash from exploding (I made that up just now…but you should still make those little holes). Place squash on a cookie sheet and throw it on the middle shelf of the oven. Bake for 1 hour 20 minutes, flipping the squash once halfway through. Leave the oven on after you take out the squash.

Once the squash is baked through and soft, cut it in half lengthwise. Use a spoon to scoop out all the goopy pulp and the seeds that are in the cavity of the vegetable. When all that is gone, grab a fork and scrape the sides of the squash to loosen the “noodles.” Place these noodles in a large bowl. You can scrape all the way down to the skin and still get these crazy noodles. Set aside.

Mix milk and oat flour in a saucepan with a whisk until smooth. Heat over medium, stirring regularly so flour doesn’t build up. Add the garlic powder, basil, and pepper while stirring. Bring to a boil for one minute, then reduce heat to simmer and add the 2 1/2 cups cheddar cheese, stirring until melted.

Add the broccoli and the warm cheese sauce to the bowl of squash noodles and mix until everything is well-coated in the sauce. Transfer to a 13 x 9 baking pan.

Sprinkle the remaining 1/2 cup shredded cheddar over the top, along with the 1/4 cup of shaved parmesan, then the 1/4 cup of gluten-free breadcrumbs.

Pop in the oven at 375 for 30-40 minutes, or until bubbly and brown. If your cheese sauce is bubbling, but the top does not look brown, switch the oven to Broil on High for about 3-5 minutes until the top is brown and crispy.

Serve and enjoy! I obviously paired mine with a gluten-free beer (Lakefront New Grist…as always). I seem to have a tendency for food that goes well with beer…hmm…

November 11, 2012

Easy Thai Peanut Noodles

I love any and all variations on Pad Thai, Peanut Noodles, etc. If a restaurant has it, I will usually eat it. But after looking at some recipes for these kinds of dishes, they seem to include about 6 different types of oil (slight exaggeration), and fish oil. Fish oil?! Really? That sounds completely disgusting. So, I decided to create a Thai Peanut Noodle recipe that’s easy, gluten-free, vegan or vegetarian, and fish oil-less!!

The great thing about this recipe is that there is room for variation; you can add in any vegetables you like, use rice instead of noodles, etc. I just used tofu and broccoli, since that’s what I had in the kitchen at the time. It’s also ridiculously packed with protein: tofu, peanut butter, eggs, and peanuts! You’ll be a body builder in no time (not really).
Ingredients
1 package Annie Chung’s Pad Thai rice noodles
1 pkg extra firm tofu, pressed and trained
3 cups baby broccoli florets, frozen & thawed, or fresh
1/3 cup gluten-free soy sauce (*note: Kikkoman is NOT gluten-free)
2 tbsp creamy peanut butter
1 tbsp brown sugar
1 lime
2 tbsp canola oil
2 tbsp peanuts, crushed
1 tbsp garlic powder
1/4 cup fresh cilantro
1 large garlic clove, minced
salt & pepper
2 eggs (optional)

Instructions
Cook rice noodles according to directions on package. While noodles are cooking, cut tofu into about 3/4″ cubes. Sprinkle cubes evenly with garlic powder, salt, and pepper. Heat oil in a wok over medium-high heat. Once oil is hot, add tofu cubes and stir-fry until golden brown.

Add in broccoli florets and the minced clove of garlic to the tofu. Reduce heat to medium, and add the brown sugar, and 1 of the tablespoons of peanut butter. Add about half the soy sauce, and stir until peanut butter is no longer in a glob, but more liquid and coating the tofu and broccoli.

Once noodles are cooked, drain and rinse. Add noodles to the broccoli and tofu, along with the remaining soy sauce and peanut butter. Stir to coat all ingredients evenly. Depending on your preference you may want to add more soy sauce.

Add in fresh cilantro (setting aside a couple leaves for garnish). Cut the lime in half. Squeeze the juice of one half into the wok, and stir. Cut the second half into 4 pieces to use as a garnish.

You’re done! Scoop desired amount of noodles into bowl, top with crushed peanuts, additional cilantro, and lime wedge.

November 7, 2012

Buffalo Tofu

No chickens or their wings were harmed in the making of this tofu. This dish is perfect for anyone, especially those vegetarians who miss eating buffalo wings. It’s got that delicious kick, without the bird!

Ingredients
1 block extra firm tofu, pressed and drained for 1-5 hours (longer is better)
2 tbsp canola oil
2 tsp garlic powder
1 tsp paprika
salt & pepper
1/2 cup buffalo sauce
Fat Free Ranch Dressing for dipping

Instructions
Heat canola oil over medium-high heat in a wok or skillet. Meanwhile, cut pressed/drained tofu into about 1 inch cubes. Sprinkle cubes evenly with garlic powder, paprika, salt & pepper.

Add tofu to heated wok/skillet, sautee until tofu is lightly browned and crispy on all sides

Add buffalo sauce to tofu and lower heat. Stir until tofu is evenly coated & sauce is hot.

Serve with ranch for dipping, and enjoy! And of course, you have to pair it with a beer!! Try New Grist Gluten-Free Pilsner…it’s the bees knees.

20121107-195844.jpg

November 5, 2012

Gluten-Free “Grilled” Veggie Grilled Cheese

Delicious and extremely messy twist on a classic…grilled veggie grilled cheese. I had a leftover roma tomato and half a sweet onion from last night’s dinner, and I wanted to make a relatively quick and easy meal. The only problem was that I had to eat this with a fork! I piled way too much grilled goodness to possibly pick up and eat. And I say grilled, but living in an apartment leaves me without a grill, so I had to play pretend with a skillet. A grill pan is on my Christmas list (are you reading this, boyfriend?)

Ingredients

2 slices Udi’s Gluten-Free sandwich bread
2 slices provolone cheese
1/2 tbsp light butter
1 tsp garlic powder
1 tsp dried basil
1/2 sweet onion
1 roma tomato
1/2 tbsp olive oil
1 clove garlic, minced

Instructions

Heat olive oil and minced garlic over medium heat in skillet. After 1.5 minutes, add the onion, cut sideways to leave the thin rings intact. Once the onion is looking semi-translucent and browned on the edges, add the roma tomato, sliced into 1/4 inch thick circles. “Grill” until tomatoes are soft, but not mushy. Remove from pan and set aside.

Leaving the heat on, spread one side of each slice of bread with the butter, then sprinkle garlic powder and basil evenly over the butter. Place one slice butter side down in the pan. Add one slice of provolone, then add all of your veggies, stacking strategically to avoid them falling out of the sandwich. Although try as you might, you will not succeed at this part. Then, add your second slice of provolone, and the second slice of bread, butter side up.

Heat until the cheese is melted and the bottom slice is brown, then use your ninja kitchen skills to flip the sandwich without sending onions flying. Once the now bottom slice is browned and crispy, you are ready to eat! Grab yourself a fork, or a large napkin if you’re brave enough to eat with your hands, and enjoy! Pair with your favorite gluten-free beer.