Squash and zucchini frittata

Zucchini and acorn squash.

An online recipe inspired me to try this zucchini and squash frittata. The end result was an omelette with lots of veggies: both the zucchini and the squash give it a sweet taste, while the Feta cheese balances the sweetness with a salty taste.

Cheap, easy and tasty: baked yam.

Yams just about to go into the oven

Bought two big yams today for $2.45.

Celery, Apple and Carrot Salad

Peeled veggies, ready to be grated.

Combine apples, carrots and celery root in a very tasty salad. It’s easy to make too, which is always an advantage. This is what you’ll need:

Marinated Raw Mushrooms – with Sourcream

I read this recipe in a raw cooking recipes book and ever since I had first tried it, I fell in love with its natural flavor. This weekend, I added some sour cream to the marinade (I know, not very raw of me, but I never said I eat raw food only…).

Zucchini Pizza

Cashew and garlic mixture.

When my friend sent me this recipe for a vegetarian zucchini pizza, I was skeptical.  One bite later, I was a fan! It’s hard to believe that the combination of zucchini, garlic, onion and cashew-based sauce (no mayo, no cheese, no ketchup!) can be so tasty!

Dinner with Roots and Fish

Root Vegetables by @joefoodie

I had a very tasty dinner last night, so I thought I’d share: a salad made of various veggie, tofu and pickled herring. The three went so well together that I became a fan. I get the organic tofu (firm) and the pickled herring from Superstore. For the salad, you will need: 1 medium beetroot, 2 carrots, 2 small apples, 1 celery root, salt, pepper, raisins and 1 Tbsp sour cream.

Instructions:

1. Peel all root veggies and the apples.  For the celery root, you will have to cut the skin, wash and rub with lemon (otherwise the celery root will turn brownish).
2. Grate all root veggies and the apples in a big bowl.
3. Add raisins, salt and pepper.
4. Add sour cream and mix well.
5. Put in the fridge for at least 30 minutes.
6. Serve with tofu and pickled herring.

Baked eggplant with cheese

It may seem complicated, but this appetizer dish is quite easy to make and you can save on calories using low-fat cheese. You’ll need: 1 eggplant, 2 egg whites, breadcrumbs, grated cheese, salt, pepper and thyme (or basil).

Instructions:

1. Wash eggplant then cut thin, round slices.
2. Put them on a big plate and sprinkle with salt. Leave for 30 minutes, then wash the salt off.
3. In a bowl, beat the egg whites (you can use whole eggs if you don’t mind the cholesterol) and add salt, pepper and thyme (or basil).
4. Dip each eggplant slice in the egg whites, then press it into the breadcrumbs.
5. Put eggplant slices on a cookie tray and bake in the oven for 25 minutes, turning once.
6. Remove from oven, sprinkle cheese on each eggplant slice, and then bake for 5 more minutes (or until cheese is golden).

Quiche

Making a quiche is easy – that’s it, if you already have the crust for it. You can either buy a pie shell or you can make your own pastry (pretty easy, just follow the instructions on any lard package) and freeze it. In the end, if you’re not too fussy about it, you can just make the quiche without the crust.

I baked my quiche in a 9×5 loaf pan, using the following ingredients: 3 eggs, 2 Tbsp margarine, 2 Tbsp tomato sauce, 1 red pepper, 2 green onions, grated cheese, milk, white flour, salt, pepper, paprika.

Instructions

If using pastry, coat the pan with it first and set aside. In a large bowl, beat eggs. Add the tomato sauce, the margarine, some milk and white flour (you want the batter to be slightly consistent, but still fluid). Mix thoroughly. Add chopped green onion and bell peppers. You can add all sorts of goodies that are left in your fridge, like ham, bacon, salami, tomatoes, mushrooms, spinach, olives, etc. Add salt, pepper and paprika. If using pastry, sprinkle it with cheese and then pour the egg mixture on top. If you’re not using pastry, simply incorporate the cheese into the egg mixture. Bake at 375F for 30 minutes or until done.

Cheap and easy to make snack

Nothing fancy or very original here. But it’s cheap, tasty and healthy! All you need are some tortillas for the wrap and some veggies for the filling. You’ll need 1 pack of tortillas (try the small ones, 110 calories each from Superstore), 2-3 lettuce leaves, 1/4 red pepper, 1/2 avocado, 1-2 green onions, feta cheese and, if you’re a meat lover, any deli cold cuts.

Instructions:
1. Cut avocado in half, place half (with seed inside)in a plastic bag and refrigerate. Scoop the other half and mix with a bit of feta cheese.
2. Cut green onion. Add to avocado mix. Set aside.
3. Prepare lettuce and red pepper by cutting them into very small pieces.
4. Put one tortilla on a plate and spread some avocado mix. Add some lettuce, pepper and meat. Then wrap and use two toothpicks to hold it in place.

These quantities should be enough for three wraps. Yummy…

Creamy Mushroom Bruschetta/ Crackers

Turns out ‘mushroom’ is the most sought-after keyword that brings people to this blog. So, if you are one of the mushroom-people give this quick appetizer a try – you will love it! I enjoyed it more with crackers (the President Choice multi-grain crackers from Superstore), but the initial recipe was for bruschetta. You’ll need: mushrooms – some 400gr of mushrooms – mix white mushrooms, shiitake mushrooms, enokitake mushrooms, oysters mushrooms (really, anything you find! dried mushrooms work as well), 1 tbsp sour cream, 1 onion, oil, cooking wine, roasted pine nuts, basil, salt, and pepper.

Instructions:

1. Wash and slice all mushrooms.
2. Cut onion and saute for 2-3 minutes in a large pan with a bit of oil.
3. Add mushrooms.
4. Add a bit of cooking wine, salt and pepper. Cover and simmer for 10 minutes, mixing constantly.
5. When mushrooms are almost done, add the basil.
6. Put them in a bowl, add the sour cream and mix.
7. Add roasted pine nuts and mix.
8. Serve on crackers or toasted baguette.