A College Girl's Guide to a Happy, Healthy Lifestyle!

Tag: meatless

The Weather is Weird, Sometimes | Fasolakia | Roasted Salmon | Apple Fennel Salsa | Radish, Watercress, and Basil Salad | One Cook, Two Books

Compared to yesterday, today’s weather was completely different. I’m not sure if it was because of a combination of the fans blowing throughout the house and the dismal, rainy outside, but lunch time today called for some sort of warm, comfort food.   My brother, […]

The Hottest Day of Vacation So Far | Spanish Style Gazpacho | One Cook, Two Books

Well my friends… This is it. Thursday, August 17th was the hottest day of the Summer so far. Or at least, that’s how it felt.   I’m guessing it’s because we have had guests over for the past week and we’ve been spending the majority […]

Dinner Party: Vegetarian Style! | Roasted Cauliflower and Cauliflower Leaves with Spices | Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing | Roasted Feta, Peppers, and Tomatoes | One Cook, Two Books

Another day, another successful dinner party.

 

My mom’s best friend is in town this week with her husband, so I thought I might as well break out the goods and cook them a feast! I wanted to try out some all vegetarian meals that all had different flavours just so show a bit of variety.

 

I have to say… Everything really worked out.

 

Roasted Cauliflower and Cauliflower Leaves with Spices

I started with the Roasted Cauliflower and Cauliflower Leaves with Spices. I was really excited for this one because we have had cauliflower sitting in our refrigerator for days, so this gave me the opportunity to use it up! Mina explained to either cut into slices, or try and create cauliflower steaks. I tried for the steaks, something I really love, but found that the head of cauliflower itself was not shaped in a way that made steaks successful.

 

Either way, I was a bit nervous about the spices. Last time I had fennel seed — which was when I was like… fifteen years old — I didn’t like it much because it tasted like licorice. I was also nervous about the amount of hot pepper flakes it called for. Either way, I bit the bullet and followed the recipe.

I could not be more happy that I did because, honestly, this was the best roasted cauliflower I’ve ever made. It was crispy and flavorful, and had just the right kick from the pepper flakes.

It was a success.

 

Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing

Next came the Grated Beet, Carrot, Radish, And Avocado Salad. This was a fun one for me because not only have I not cooked with beets in about a year, but I’ve never cooked with daikon radishes either. 20 minutes, and about 7 cups of shredded vegetables later, I had the salad ready. But what about the dressing?

 

I did the Tahini Dressing. I love “finishing things up,” and ended up finishing up our huge jar of tahini to make this recipe. I did not get the full amount of tahini needed so only made about 75% of the dressing, but it still tasted very good with the salad. I see how the entire recipe would have worked great, though.

 

The recipe called for mixing the avocado in with the salad, but I couldn’t bring myself to do it. I just placed the avocado on top because it looked. So. Pretty.

And then after my pictures I put a plate of more avocado besides the salad so anyone who wanted some could add it to their salad. Very simple.

 

It was a good salad. Don’t get me wrong. I’m just not usually one for everything being shredded up and raw. I’m more of a leafy salad person. But hey, this still worked great, and the dressing paired wonderfully with the salad itself.

 

Roasted Feta, Peppers, and Tomatoes

Last, but certainly not least…

 

The Roasted Feta, Peppers, and Tomatoes.

 

I was really scared for this one because I had to buy Anaheim peppers. I was so scared, in fact, that I only made half the recipe. It was when I got home, and found out that Anaheim peppers are not spicy peppers, that I internally cursed myself.

 

But I made do with what I had.

 

I used a delicious heirloom tomato for the tomatoes, and some high quality feta from the local Greek market. Doused the babies in a ton of oil, then threw them into the oven.

 

They turned out spectacular.

Seriously. I think I had three of the six I made. My dad, the Greek one, did not even get a chance to try these peppers because they were devoured so fast. We loved it so much that we are already planning on making them again next week!

All in all, today’s recipes turned out to be a lovely success. Everyone loved everything. The only leftovers we had was the salad, and I already know that we plan on eating that tomorrow with our lunch.

Everything worked out perfectly.

The First was Burnt, the Second was Underdone | Tah-Dig with Pistachios, Apricots, and Caramelized Onions | One Cook, Two Books

Remember back when I made Mina Stone’s Potato Tah-Dig and failed miserably because I forgot I was cooking it and burned the entire potato bottom? Well, I told myself that today when I tried to cook her Tah-Dig with Pistachios, Apricots, and Caramelized Onions that […]

Mistakes Happen | Tah-Dig with Potato Crust | Red Cabbage, Pistachio, and Mint | One Cook, Two Books

Note: the events discussed in this post occurred Wednesday, August 2nd. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   There are some days that just […]

Soup’s On! | Red Lentil Soup with Cumin and Lime | One Cook, Two Books

Note: the events discussed in this post occurred Tuesday, August 1st. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!

 

If you were only allowed to eat one type of food for the rest of your life, what would it be? Sandwiches? Salad? Soup?

 

If I had to choose, I would answer soup without any doubt in my mind. Soup is, and most likely forever will be, my favourite food in existence. It is so versatile! As of late, my favourite has been creamy soups. I love not only the uniform flavour, but the smooth texture as well. When I found that Mina Stone had this healthy staple in her book, I was more than thrilled to recreate it myself.

 

Red lentils, yes? Then why is it that every time I cook red lentils…

… they come out yellow?

Seriously! They started orange but with the smallest amount of turmeric turned yellow in colour. It’s not that big of an issue, but it seems to be a constant curve ball thrown at me. Maybe it’s my tumeric that I have… hm…

 

Well, either way, this was a lovely recipe. I was nervous about the jalapeno, though it added just the right peppery flavour without too much heat. The cilantro added a lovely freshness as well. Of the entire dish, my favourite part was definitely the lime juice.

 

I don’t recall ever having lime in soup before, so it was nice to try something new. It added such a great tartness that the dish needed, though the soup also tasted fine just without it.

 

My dad was obsessed with this recipe. He questioned why we “don’t make things like this enough,” so I guess I’ll be making this soup more often!

A Lesson I Still Have Yet to Learn… And that Gross Looking Food Doesn’t Have to Taste Gross | Aginares Me Araka | One Cook, Two Books

Note: the events discussed in this post occurred Thursday, July 27. Being a stressed out college student, I’ve been wrapped up in school work and have not been able to post to my blog until today. My apologies!   There is one continuous struggle I […]