Tag: vegetarian

Vegetarian Shepherd’s Pie (and a lucky Whole Foods giveaway!)

Are you in luck this month! Not only do we have a healthy and delicious recipe for you, but we have another fantastic giveaway from Whole Foods! So check out the recipe below and follow us on Instagram (@twofitmoms) for your chance to win a $250 gift card from Whole Foods (giveaway runs from noon EST on March 3 until noon EST on March 10). Good luck!

With St. Patrick’s Day around the corner, what better way to celebrate than with a hearty Shepherd’s Pie. I’ve updated this classic dish by making it vegetarian – which is a nice alternative for non-meat eaters and those trying to limit their meat intake. This recipe can also be easily modified to appeal to the vegans out there!

What I love about this recipe is that it yields a delicious and hearty dish without being heavy or fatty. It’s made with fresh (and flash frozen) organic veggies, herbs and seasonings that, when paired together, offer big flavor.

Instead of using ground beef or lamb, I use baby portobello mushrooms (aka cremini) which have a taste and texture similar to meat. They are also rich in vitamins and minerals such as selenium, niacin, copper and pantothenic acid (vitamin B-5) — so they are good for you!

All of the other ingredients are pretty traditional — with the exception of the topping. I used mashed cauliflower instead of mashed potato. I did this because I happen to love cauliflower mash — but I thought it would be great for those trying to limit their carb intake. Whether you use cauliflower or potatoes it will be equally delicious though — so modify away!

As I mentioned, the recipe, as it stands, is not vegan – the topping includes egg yolk and grated parmigiano-reggiano cheese. However, if you swap those ingredients out and replace with some veggie stock the recipe is vegan – voila!

Ultimately, I think you will love this fresh take on Shepherd’s Pie. It will be perfect for your St. Patty’s Day-inspired meal – and any meal, any day of the week.

Vegetarian Shepherd’s Pie
Serves four

For the filling:

2 tablespoons olive oil
16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
1 large carrot grated (approximately 1 cup)
1 large onion grated (approximated 1 cup)
2 cloves of garlic, crushed
2 tablespoons of tomato paste
1/2 cup of red wine
1/2 cup of chicken or veggie stock
1/2 cup of frozen peas
2 tablespoons of Worcestershire sauce (Vegan version available)
1/2 teaspoon of dried thyme (or fresh, but add a bit more)
1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
1/2 teaspoon of salt
1/8 teaspoon of pepper

Topping:

2 cups of Cauliflower Mash
2 egg yolks
1/2 cup of grated parmigiano-reggiano cheese

Preheat oven to 400 degrees.

Add two tablespoons of olive oil to a deep skillet over medium heat. Once it comes to temperature, add the chopped mushrooms. Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper. Cook the veggies until the water evaporates, approximately 10 minutes. Then add the tomato paste and mix until incorporated. Deglaze the pan with the wine and the stock. Add the Worcestershire sauce, thyme, rosemary and the frozen peas. Mix until combined. Test the mixture to see if you need more salt/pepper. Pour the mixture into a baker — I used an 8 inch by 11 inch baker.

Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese. Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top. You can also add some extra grated cheese to the top to help brown the pie. Cook for 18-20 minutes and serve hot.

Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit. So, don’t be discouraged — it’s equally delicious!

Product samples were received for this post. All opinions expressed are solely mine.

March 2, 2017
Penne with Cauliflower Ragu

When there’s a chill in the air I tend to crave hearty meals and pasta automatically comes to mind. One of my favorite pasta dishes is Penne with Cauliflower Ragu. I love this pasta dish because it is a simple preparation with very few ingredients (only six!). The “sauce” essentially is a delicious cooked down mixture of cauliflower, garlic, shallot and olive oil. How can that not be amazing?

Cauliflower is only just coming into its own as people explore new ways to prepare this cruciferous vegetable. It’s not uncommon to find Cauliflower Mash on a menu or to run into riced cauliflower at your local market. It’s even used to make pizza “dough”.

It’s super versatile, and it’s a surprisingly delicious addition to pasta. In fact, it’s so good, I think you will find that this pasta dish becomes a staple in your house — as it has in mine. It’s frequently on the menu – especially as the cold weather sets in and all I want to do is make a simple pasta dinner.

Penne with Cauliflower Ragu
Serves 6

Ingredients:

2-3 tablespoons olive oil
2-3 cloves of garlic (sliced thin)
2 shallots
1 head of cauliflower, cut into bite sized pieces
salt and pepper to taste
pinch of red pepper
1 cup of reserved pasta water
1 pound of penne pasta (whole wheat, brown rice, whatever works with your diet)
grated parmiggiano-reggiano

Directions:

Add 2 tablespoons of olive oil to the base of a heavy pan over medium heat. Let the oil come to temperature and add the garlic and shallots. Cook until soft (7-10 minutes) and then add the cauliflower, season with salt, pepper and red pepper flakes. Cook on medium-high heat for 10-15 minutes. I like to get some good color on the cauliflower at this point. Then reduce the heat to low and cook for another 15-20 minutes until the cauliflower softens.

In the meantime, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water an add to the cauliflower mixture (this helps to create the ragu). Combine the pasta and cauliflower mixture — along with another 1-2 tablespoons of olive oil (more olive oil helps bring it together but is not necessary). Top with grated parmiggiano cheese. Serve immediately.

October 28, 2016
Eggplant “Meatballs” with Marinara Sauce

A few weeks ago I had watched a cooking show in which the chef prepared eggplant meatballs. I was intrigued, one, because I love eggplant; two, because I also love meatballs; and three, because I happen to have a garden full of eggplant. So, I decided I would try making them for my family — who also happens to love eggplant – especially eggplant parmigiana – so how could they not love these?

I studied a few different recipes, and I ended up with my own hybrid. I wanted them to include traditional meatball flavors, but I knew that replacing the meat with the eggplant would pose a texture issue. The meatball mixture needed just the right consistency to hold its form and to mimic a meatball. White beans offered extra texture — along with the other usual meatball suspects, e.g., bread crumbs, cheese, onion, garlic, egg, parsley, salt, pepper, etc. The key is not to over process the ingredients. You don’t want the mixture to look like baby food — you need to see pieces of eggplant in it.

Everything essentially goes into the food processor in its current form, with the exception of the the eggplant, onions and garlic which were cooked down until tender. In my opinion, one of the worse things is finding a hard piece of onion in a meatball — yuck!

I used a small ice cream scoop to make evenly sized eggplant meatballs, and I baked the on a greased baking sheet (you could certainly fry the meatballs — but that would defeat the health factor I’m trying to go for here). These must be served in a bath of marinara sauce, you can find my Weeknight Marinara recipe here. I would serve these along with a nice salad or with pasta or on a crusty roll — these meatballs would make a mean sub (or hero – which is what we call them in NJ!)

If you like eggplant, you will love these. Even if you don’t like eggplant, I suggest you try them. Or perhaps replace the eggplant with another vegetable. It’s really exciting when you can take a traditional recipe and make it healthier, make it yours.

Eggplant “Meatballs” with Marinara Sauce
Yields approximately 24 meatballs

3-4 tablespoons olive oil
1/4 cup of water
1 lb eggplant, cut into one inch pieces (approximately 4 cups)
salt and pepper to taste
1 cup of white beans (if canned, rinsed)
1 medium onion chopped, (approximately 1 cup)
2 large cloves of garlic, crushed (approximately 1 tablespoon)
1/4 cup of flat leaf parsley
1 cup of breadcrumbs
1/2 cup of grated parmigiano-reggiano cheese

Directions:

Preheat the oven to 375 degrees. Grease a large baking sheet.

Add three tablespoons of olive oil to a sauté pan, add the diced eggplant, water and salt and pepper, to taste; cook down until softened — approximately 10 minutes. Pour eggplant into the food processor. Sauté the onion and garlic in the same pan — add a bit more olive oil if necessary. Add the onions and garlic to the food processor along with the white beans. Begin to pulse the mixture while you add the rest of the ingredients — parsley, bread crumbs, cheese and a pinch of red pepper flakes. Season again with salt and pepper, to taste.

Using an ice cream scoop, form the eggplant mixture into balls — mine were about 1 inch in diameter, which yielded about 24 meatballs, but you can certainly make them larger you will just end up with fewer. Place the eggplant meatballs on the greased baking sheet. Drizzle or spray olive oil on top of the meatballs in order to give them some extra moisture. Place them in the oven and bake for 25-30 minutes — until they are firm. Do not mess with them while they are cooking. They DO NOT need to be turned.

Remove from the oven, place in a pan and cover with Weeknight Marinara. The eggplant meatballs will be softer than a regular meatball — so be careful not to let them cook too long – and gently move them in the sauce. Otherwise, they will break apart. Once the sauce is heated through and the eggplant is well coated, you can enjoy them as you see fit!

August 5, 2016
Recipe on the Go: Arugula Pesto

If you are like us, you are always on the go! Whether you are a working mom or a stay-at-home mom, you are all too familiar with having no time to spare. Being able to rely on quick and nutritious recipes are key (especially if you can make them ahead of time!). That being said, we are here to help.

I want to share one of my favorite on the go meals. It’s Arugula Pesto.

I’m a big fan of pesto. You can make it many ways — with different greens (maybe fresh spinach?) and herbs (think basil, parsley) and nuts and cheeses. I like arugula. I prefer the taste, and I can also always find a pre-washed bag of arugula in the grocery store, so it works for me.

Generally, pesto will involve nuts. This version does not. I actually prefer the arugula on it’s own. So, it’s super easy. Arugula, olive oil, garlic, salt, pepper and parmigiano-reggiano cheese. That’s it.

This recipe is sufficient for one pound of pasta — any kind your heart desires — and, in a pinch you have a healthy pasta dinner.

Arugula Pesto
Yields approximately 1.5 cups, which is enough for a pound of pasta

4 cups of arugula (if not using pre-washed, make sure the arugula is dry)
3/4 cup of olive oil
2 cloves of garlic, chopped
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)
3/4 cup of grated parmigiano-reggiano cheese

In the bowl of a food processor, add the arugula, chopped garlic, salt and pepper. Turn the food processor on and begin to stream in the olive oil. Mix until combined. Remove mixture to a separate bowl, and fold the grated cheese into the mixture. Do not process it. The heat from the food processor may change the consistency.

Helpful Hint: You can make the pesto in advance, either keeping it in your refrigerator (up to a week) or freezing it in ice cube trays. In addition to being the perfect pasta topping, it’s also ideal for marinating meat and fish and for spreading on sandwiches.

April 14, 2015
Meatless Shepherd’s Pie

Every year I make Shepherd’s Pie for St. Patrick’s Day. In keeping with the theme, I made it this year as well — but I tried my hand at a vegetarian version. Actually, I made two this year — one with meat and one without. I wanted a side-by-side comparison. Plus, it’s one of my husband’s favorite dishes, so I knew having two on hand wouldn’t be the worst thing!

Similar to our Meatless Bolognese, I substituted ground meat with baby portobello mushrooms. I also replaced the traditional mashed potato topping with our Cauliflower Mash. So, not only is this dish vegetarian, but it is also a great low carbohydrate option.

You can also make this recipe vegan if you skip the egg yolk and grated parmigiano-reggiano in the Cauliflower Mash, but since we do not follow a vegan diet, I incorporated both.

My husband, who is the barometer given his love for Shepherd’s Pie, gave me two thumbs up. Actually, he told me that I MUST post the recipe on our site. I agree. It’s so yummy and a totally acceptable substitute for the traditional meat version. While my kids preferred the meat pie, they didn’t turn their noses up at the veggie option.

So, if you are looking for a festive St. Patrick’s dish, or just a really delicious and hearty vegetarian (or vegan) entree, try our Meatless Shepherd’s Pie. We think you are going to love it!

Meatless Shepherd’s Pie
Serves four

For the filling:

2 tablespoons olive oil
16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
1 large carrot grated (approximately 1 cup)
1 large onion grated (approximated 1 cup)
2 cloves of garlic, crushed
2 tablespoons of tomato paste
1/2 cup of red wine
1/2 cup of chicken or veggie stock
1/2 cup of frozen peas
2 tablespoons of Worcestershire sauce (Vegan version available)
1/2 teaspoon of dried thyme (or fresh, but add a bit more)
1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
1/2 teaspoon of salt
1/8 teaspoon of pepper

Topping:

2 cups of Cauliflower Mash
2 egg yolks
1/2 cup of grated parmigiano-reggiano cheese

Preheat oven to 400 degrees.

Add two tablespoons of olive oil to a deep skillet over medium heat. Once it comes to temperature, add the chopped mushrooms. Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper. Cook the veggies until the water evaporates, approximately 10 minutes. Then add the tomato paste and mix until incorporated. Deglaze the pan with the wine and the stock. Add the Worcestershire sauce, thyme, rosemary and the frozen peas. Mix until combined. Test the mixture to see if you need more salt/pepper. Pour the mixture into a baker — I used an 8 inch by 11 inch baker.

Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese. Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top. You can also add some extra grated cheese to the top to help brown the pie. Cook for 18-20 minutes and serve hot.

Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit. So, don’t be discouraged — it’s equally delicious!

March 16, 2015
Cauliflower Mash

Mashed potatoes are delicious, but mashed cauliflower is a great alternative. Cauliflower is low in fat, low in carbohydrates but high in fiber, vitamin C and folate. It sounds like something we could all use in our diet, doesn’t it?

As a mom, I’m always looking for opportunities to sneak healthy ingredients into my traditional recipes. I grew up on mashed potatoes, and while I don’t make them as often as my mom did, I do make them time to time — and my kids and husband love them. However, as usual, I tried a switch-a-roo on them — swapping out my mashed potatoes for mashed cauliflower.

First of all, the mashed cauliflower looks just like potatoes — actually, it looks better than my usual mashed potatoes because I fancied them up with some chopped parsley. You will need a food processor to achieve a nice smooth consistency. I’ve tried an immersion blender, but I’m not a fan. It’s worth pulling out your food processor. The only serious addition to my Cauliflower Mash is garlic. I also added a hint of cream cheese to help bring it together, but you could skip it altogether — hence it’s not only a great veggie side dish but you can make it vegan too.

The kids did detect a difference, but the adults devoured the Cauliflower Mash. That being said, if you are a mashed potato fan, I suggest you try our Cauliflower Mash — it’s a completely delicious and nutritious substitute – in fact, it may end up replacing your mashed potatoes altogether!

The recipe is super, super easy. You won’t believe how easy it is! And, you can jazz it up adding herbs and grated cheese, but on its own, it’s absolutely delicious. Check out the recipe below:

Cauliflower Mash
Yields 2 cups

1 medium sized cauliflower
2 cloves of garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons chopped parsley (or chives)
optional: 1 tablespoon cream cheese or sour cream (or vegan butter)

Remove the core from the cauliflower and separate florets (approximately 4 cups of raw cauliflower). Throw them into a pot of salted water along with the crushed garlic; bring to boil. Boil approximately six minutes until tender. Drain cauliflower thoroughly.

In the base of a food processor, add the cauliflower, salt and pepper. If you are going to add the cream cheese, do so now. Pulse until the cauliflower breaks down into a mash.

Serve immediately.

Helpful hints: Do not let the cauliflower cool before making this dish. It comes together much better if it’s made while still hot.

Consider steaming the cauliflower to increase the nutritional value.

Also, if you feel like your mash needs more flavor, add 1/4 cup of grated romano or parmiggiano reggiano cheese. If you feel like it’s too dry, add a tablespoon of veggie or chicken stock.

March 14, 2015
Meatless Bolognese

Who doesn’t love a hearty bowl of pasta — especially during the winter months when comfort food is on our minds? One of my go-to comfort meals is Penne Bolognese.

Bolognese is a traditional Italian meat sauce. While my family eats meat, I was convinced I could make a meatless version of my Bolognese sauce, which would be altogether healthier, as well as something that I could share with my non-meat eating friends.

My Bolognese sauce always includes carrots, celery, onion, garlic and a large can of crushed tomatoes. However, I replaced the ground meat with baby bella mushrooms which are known for their meaty taste and texture. I individually food processed each vegetable in order to cut down on the chopping! Plus, my kids don’t like big chunks of vegetables in their pasta sauce.

Aside from the mushrooms, everything is the same. I incorporated a little cream and topped the sauce with grated Parmigiano-Reggiano cheese — but you can skip these steps if you are not into dairy.

I used my sauce on top of whole grain pasta, and I like penne (or rigatoni which I featured in the photo) because the shape of the pasta scoops up the sauce. That being said, any pasta would work – you could even use cooked spaghetti squash or some spiralized veggies!

So, the verdict? It was da bomb! We all loved it. Even my kids! They did notice a slightly sweeter tasting sauce, but they devoured it. NO questions asked!

This recipe totally qualifies as healthy comfort food, and, as far as I’m concerned, this recipe was a success. I hope you think so too!

Meatless Bolognese
Yields one pot of sauce, enough for 1 lb of pasta

2 carrots
2 stalks of celery
1 medium onion
1 clove of garlic, crushed
10 oz of baby bella mushrooms
1/4 cup of olive oil
1 bay leaf
1/2 cup of water (or more depending on the thickness of your sauce)
1, 28 oz can of crushed tomatoes
salt and pepper to taste
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
1/4 cup of half and half or heavy cream (optional)
Grated Parmigiano-Reggiano (optional)
1 lb of penne or rigatoni or any shaped pasta you like!

In the base of a food processor, chop the carrots, celery, onion. Reserve vegetables. Then, in a large pot over medium heat, add 1/4 cup of olive oil. This may seem like a lot of olive oil, but the vegetables will soak it up. Once the oil comes to temperature, add the chopped vegetables and the crushed garlic; cook until they soften 7-10 minutes. Then, add the chopped mushrooms, salt and pepper, to taste, and one bay leaf. Cook until the mushrooms soften and all of the vegetables are combined. Keep in mind that the mushrooms will release some much needed water. Once all the vegetables are softened, add the crushed tomatoes and the 1/2 cup of water or more, depending on the desired thickness of sauce. Simmer the sauce for approximately 20 minutes. If you decide to add the cream, you will do so just before dressing the pasta.

In a large pot of salted water, cook your pasta until it’s al dente. Drain the pasta and top with the Bolognese sauce. Top with the parsley, basil and grated Parmigiano-Reggiano cheese. Serve and enjoy!

Helpful hints: You can use white mushrooms if you have them on hand, but I tried it both ways, and we definitely preferred the baby portobello mushroom version.

February 24, 2015
Grilled Peach Salad With Balsamic Glaze

Now that summer is in full swing, you will notice peaches, plums and other stone fruits aplenty at the market.

In addition to eating these fruits on their own, there are so many wonderful ways to incorporate them into your cooking.

Desserts immediately come to mind, but why not use them in a salad?

I thought grilled peaches would be a great addition to a salad, so I fired up the grill.

I split the peaches in half, removed the pit, coated them with olive oil, salt and pepper and grilled them! I easily could have gone the dessert route at this point and topped them with ice cream, but I didn’t! I stayed on course and continued to focus on my salad.

I chose arugula as my salad green — it’s peppery and delicious. I also wanted to incorporate balsamic vinegar. I thought it would complement the peaches. Lastly, I needed a crunch factor, so I topped the salad with crushed pistachios. The combination of the warm peaches, the crisp greens, the crunchy nuts and the sweet balsamic glaze made this salad soar! It’s quite delicious if I do say so myself. And, a testament to it’s deliciousness was the empty bowl left at the end of dinner!

So, here’s my recipe. I hope you like this recipe as much as my family and I did!

Grilled Peach Salad with Balsamic Glaze
Serves 4 people

Grilled Peaches:
2 ripe peaches
olive oil
salt and pepper to taste

Balsamic glaze:
1 cup of balsamic vinegar

Salad:
4 cups of arugula
3 tablespoons olive oil
salt and pepper to taste
1/4 cup of chopped pistachios

Before we get started on the salad, let’s make the balsamic glaze. Put 1 cup of balsamic vinegar in a small saucepan. Let it come to a boil over medium-high heat. Let it simmer until it thickens and reduces in size. It’s ready when it coats the back of a spoon (or a spatula! see picture below). This will take roughly 15 minutes. The balsamic vinegar will cook down to about 1/4 cup of balsamic glaze. Let the glaze cool and set it aside.

Now it’s time to grill the peaches. Cut the peaches in half, remove the pit and slather each side with olive oil. Season with salt and pepper to taste. Grill the peaches approximately 5 minutes on each side, on a very hot grill (mine was set to high). The peaches are done when the skin starts to lift. They should also have some lovely grill marks. Remove the peaches from the grill and set aside.

Add the arugula to a large serving bowl. Add the 3 tablespoons of olive oil and salt and pepper to taste. Toss the greens. Add the peaches to the salad and sprinkle the pistachios pieces on top. Drizzle 1-2 tablespoons of balsamic glaze over salad.

Enjoy!

July 30, 2014
Our Favorite Veggie Chili

The snow is falling here in Northern New Jersey. The kids are home from school, the fireplace is lit, and there is a delicious pot of veggie chili simmering on the stove. On a cold day like this, I look forward to warm, cozy, comforting foods. This particular recipe really hits the spot. I first had this chili at a friend’s house, and now it’s been passed down to me, slightly doctored, and now, passed on to you. Enjoy!

Serves 6

What’s great about this chili is that you can control the spice. I used half of a seeded jalapeño, but you can certainly use the whole pepper, plus seeds, if you like the heat. You can also add more or less chili powder and cumin depending on your liking. And, feel free to substitute veggies — make the recipe your own!

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
½ jalapeño pepper, finely diced
1 tablespoon of chili powder
½ teaspoon of dried cumin
1, 10 oz package of white button mushrooms, diced
1 zucchini, diced
1 large russet potato, diced
2 15-oz. cans of black beans, rinsed
2 15-oz. cans of kidney beans, rinsed
1 28-oz. can of crushed tomatoes
2 cups of water
2 tablespoons maple syrup
1 teaspoon kosher salt
1 cup of frozen organic corn
2 cups raw kale, chopped (garnish)

Add olive oil, onion, garlic and jalapeño to a pot under medium to low heat. Cook until the onion is translucent. Add the mushrooms, zucchini, potato, chili powder and cumin. Sauté the ingredients until the potatoes are tender. Add the beans, crushed tomatoes, 2 cups of water, maple syrup and salt. Cover the pot, reduce heat to low and cook for 30 minutes (or all day). Add the frozen corn and cook for another 5-10 minutes.

Serve the chili warm over chopped raw kale.

February 3, 2014