vegetarian

The Scramblog

  Feb 15, 2017   health food, no-sugar added, vegetarian 1

How to make Cauliflower Rice or Couscous (with or without food processor)

Cauliflower rice is a big rage among people who want to eat healthier, include more vegetables in their diet, or are following a Paleo, low carb, Whole 30 or other grain free diet. Cauliflower rice, which is simply cauliflower grated into rice size “grains”, is low in carbohydrates, low in calories (about 1/10 of the calories of brown rice), high in fiber, and versatile and easy to make and use. Although it’s not indistinguishable from rice, it is a pretty darn good and extremely healthy substitute for white or brown rice. Sauté it, make fried rice, or top it with a flavorful sauce In this video Aviva Goldfarb shows you how to make cauliflower rice or cauliflower couscous by hand using a box grater, or using a food processor. You can buy cauliflower rice fresh or frozen but it usually tastes better when you make your own. One 1 lb. head of cauliflower yields 4 – 6 cups of “rice”. You can steam it in the microwave and use it like you...

Easy Black Bean and Corn Soup (Just 4 ingredients!)

Black Bean and Corn Soup is a super easy, flavorful and incredibly healthy recipe that kids and adults love. Just 4 ingredients and 15 minutes to make it from start to finish! Watch the video (and please subscribe to my YouTube channel!) Soup-er Easy Black Bean and Corn Soup Prep + Cook Time: 10 minutes Make six 1 1/3 cup servings 45 oz. reduced-sodium canned black beans, drained and rinsed 1 cup salsa 1/2 tsp. cumin, or more to taste 14 oz. canned corn kernels, drained and rinsed, or use 1 1/2 cups frozen corn kernels Optional toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese, hot pepper sauce, chopped fresh cilantro, tortilla chips In a medium stockpot over medium heat, combine 2 cans (3 cups) of the beans, the salsa, cumin, and 1 cup of water and bring it to a boil (cover it for faster boiling). While it is heating, use an immersion blender (also called stick or hand blender) to puree the mixture right in the pot, so it is still a...

How to Pan-Fry Crispy Tofu in the Skillet

How to Pan-Fry Crispy Tofu in the Skillet I would love to show you how to make my family’s favorite crispy browned tofu in the skillet (my husband Andrew deems it BTE, or Best Tofu Ever!) to use in all your favorite Asian stir-fries or as a vegetarian substitute for chicken or beef in recipes or toss it in salads. We also like to dip it into the  Korean sesame-soy sauce dipping sauce below. Watch the video: Crispy Tofu in the Skillet 16 oz. extra firm tofu in water 2 Tbsp. canola, vegetable or peanut oil Drain the tofu, cut it into 1-inch cubes, and wrap it in a clean dishcloth for as long as possible (up to 12 hours), but at least 5 minutes. Heat the oil in a large nonstick skillet or wok over medium heat. When the oil is hot, add the tofu in a single layer and brown it, turning occasionally, for 10 - 15 minutes until it is golden brown. Using a spatula, transfer the tofu to a plate and set it aside. Korean Sesame-Soy Dipping Sauce for Crispy Golden...

How To Do A Sugar Cleanse And Healthy Green Smoothie Recipe

How to Do a Sugar Cleanse and Healthy Green Smoothie Recipe I'm engaging in a sugar cleanse to hit the reset button on my eating in the new year.  After a delicious but not-so-healthful holiday, it's time for me to get back to eating mindfully.  A year ago, I created a sugar cleanse challenge Surviving a Sugar Detox: Anyone Want to Join Me?  and started a Facebook group to have a month-long sugar cleanse.  It was so popular and successful, that our group continues to support each other.  We have found so many positive benefits, including (but not limited to) weight loss and increased energy.  Please join our Facebook group for this January's sugar cleanse and healthy eating challenge to get your sugar addiction and sugar cravings under control by eliminating added sugar for 7 – 30 days. In the meantime, here are some of my favorite recipes to start your day or power your afternoon or evening with healthy, filling, no sugar added creamy smoothies. Watch the...

Coco-Nutty Granola (Low Sugar High Protein Granola Recipe)

When I was 10 years old, I used to bake granola and sell it door-to-door to raise money for the Leukemia Society. Since then, I got into the habit of buying granola to sprinkle on my morning yogurt. I don’t know why, since it’s so easy to make at home.  Recently, friend Allison Soffer gave me some of her delicious homemade granola and it inspired me to get back to my granola roots. My 18 year-old son, Solomon, and I collaborated on this granola recipe. It’s low in added sugar, high in protein and fiber, and we think it’s the most wonderful granola we’ve tasted yet.

Note: Because we use less sugar than many granola recipes, you won’t get the clumps that you do in the more dessert-y granolas, which can have as much sugar and as many calories as a can of soda. So think of this as a nourishing indulgence that you can enjoy daily. We prefer it without dried fruit but it’s also wonderful with dried cherries or cranberries.

Coco-Nutty Granola (Low Sugar High...

Make Ahead Breakfast Casserole Recipe: Cheesy Spinach and Egg Bake

This make ahead breakfast casserole recipe also makes a perfect savory make-ahead breakfast or brunch, and it’s got plenty of protein, healthy fat and vegetables to keep you feeling full and nourished for hours. The colorful vegetables in it also make it pretty enough to serve at a breakfast gathering and the green and red vegetables are perfect for Christmas morning breakfast!

Watch the video and subscribe to the YouTube channel:

Cheesy Spinach and Egg Bake is a perfect make ahead breakfast or brunch casserole recipe for holidays or lazy Sunday mornings. We love it for breakfast-for-dinner, too!

For more perfect Make Ahead Breakfast Casserole Recipes, check out our

Light and Fluffy Spinach and Cheese Strata Recipe

Mini Vegetable Quiches Overnight Baked Blueberry French Toast

Make Ahead Breakfast Casserole Recipe: Cheesy Spinach and Egg Bake

Prep Time: 25 minutes Cook Time: 50 minutes Total Time: 1 hour and 15 minutes Makes 12 servings

10 - 16 oz. (depends...

How to Make Potato Pancakes: Indian Potato, Ginger and Carrot Latkes

In my house, we can’t go through Hanukkah without eating latkes at least once, so I decided to pour my holiday spirit into creating a new Hanukkah recipe. I’ve been on an Indian cooking kick lately, and I realized that Indian flavors would meld well with traditional potato pancakes.  If you make the batter ahead of time, refrigerate it until you are ready to cook them, and drain the excess liquid from the bowl before frying them. In the video below I'll show you how to make potato pancakes, in this case, Indian Potato, Ginger and Carrot Latkes.  You can serve them with a side of chickpeas and mint. Try an Indian twist on a beloved Hanukkah potato pancakes (latkes) recipe. Serve these crispy potato pancakes with mango chutney for a delicious vegetarian or vegan meal or side dish. Watch the YouTube video (and subscribe to the channel for more recipes like this one from Aviva Goldfarb) How to Make Potato Pancakes: Indian Potato, Ginger and Carrot Latkes 1 lb....
  Nov 15, 2016   gluten-free, Healthy Snacks, vegetarian

How to make perfect popcorn on the stove and 15 popcorn topping ideas

How to make perfect popcorn on the stove and 15 popcorn topping ideas Don’t eat that gross microwave popcorn—it’s bad for you and too salty and fake tasting. I’m going to show you how easy it is to make perfect popcorn on the stove in minutes and share some creative popcorn seasoning ideas. You’ll never go back to microwave popcorn again! Don’t worry about the oil and butter on the popcorn you make at home—for most of us, it’s the processed, chemically fake yellow stuff that we need to worry about more. Ever heard of popcorn lung? It’s a thing—look it up. Basic popcorn recipe 8 servings (about 1 1/2 cups each) 1/2 cup popcorn kernels 2 - 3 Tbsp. canola, vegetable or coconut oil for popping 2 – 3 Tbsp. melted butter, coconut oil or olive oil to toss with popcorn 1/2 - 3/4 tsp. popcorn salt, to taste 1.    Heat a heavy pot over medium-high heat, add the oil and the popcorn kernels and shake the kernels around to coat. 2.  ...

Roasted Cauliflower Buffalo Bites with Blue Cheese Dressing

Roasted Cauliflower Buffalo Bites with Blue Cheese Dressing We love the flavor of spicy buffalo wings with cooling blue cheese dressing, but we wanted to make a vegetarian version that our daughter Celia could also enjoy, so I cooked up buffalo cauliflower bites with creamy blue cheese dressing instead. The result was so delicious that Celia and I gobbled up all 4 servings and made it again the next week. The combination of the tender, spicy cauliflower and the creamy, cooling blue cheese dressing is irresistible.  You can serve it with cooked chicken strips if you want a meatier meal. Watch the YouTube video and subscribe to our YouTube channel for more: Roasted Cauliflower Buffalo Bites with Blue Cheese Dressing Prep + Cook = 30 minutes 4 servings, about 1 3/4 cups 1 large head cauliflower, chopped into smallish florets (about 8 cups) 2 Tbsp. extra virgin olive oil 1 tsp. smoked paprika 1/2 tsp. garlic powder 3 Tbsp. Frank’s Red Hot or other...
  Oct 30, 2016   Easy Dinners, Family Dinner, Recipes, vegetarian 2

Ravioli Soup with Grated Zucchini and Spinach

This 5-ingredient ravioli soup is takes just 10 minutes to make and so easy that you may even have time to let the kids help you make it—or make it themselves if they’re old enough Ravioli Soup with Grated Zucchini and Spinach Prep + Cook = 15 minutes 4 servings, about 2 cups each 15 oz. chicken broth 10 oz. refrigerated cheese ravioli (about 20 small raviolis) 1 zucchini or yellow squash (8 – 10 oz.) 2 ounces (about 2 cups) baby spinach 1/4 cup shredded Parmesan cheese, or to taste 1.    Pour the broth in a medium to large stockpot over high heat, fill the can with water (or use 2 cups of water) and add the water to the pot, and cover it to bring it to a boil. 2.    Add the ravioli to the pot, cover it to bring it back to a boil, then uncover it and let it cook for 3 minutes, stirring occasionally. 3.    Meanwhile, grate the zucchini with a cheese grater.  When the pasta is one minute from being fully cooked, stir the zucchini...