Julia Kline These delicious little pancakes are light and flavorful – and so unusual! As with all vegetable-based dishes, your pancakes will taste the best if you can find fresh, locally grown peas. If not, frozen or grocery-store variety will do. These pancakes are just a bit fussy to make, unfortunately – they need to be cooked … Read more
This is the perfect cornbread. It has a tender, fluffy crumb (thanks to the full stick of butter & the buttermilk) and a thick, crunchy crust. Plus, it’s made with fresh (or frozen) corn – not just corn meal. So it’s got amazing real corn flavor. It’s also not too sweet or cake-like. Delish! Gluten-Free … Read more
I simply love parsnips! And this is my favorite way to make them. Try to pick out parsnips that have tops no larger than 1 inch in diameter. Anything bigger than that, and they’ll be tough and not as sweet. Whatever size they are, make sure to remove the fibrous cores: slice them in half, … Read more
These pancakes are a great way to start a healthy day. They’re high in protein, plus the oatmeal gives a shot of healthy fiber. And they taste great! I’ve served them to fitness fanatics, kids and even couch potatoes – everybody loves them. This recipe makes 1 serving. 4 egg whites 1/2 c whole rolled … Read more
What makes this dish special is the hint of lime – delicious! And like so many vegetarian dishes, the secret is to start with the highest quality vegetables. If you don’t have quinoa on hand, it also works well with cous cous. (but that wouldn’t be gluten-free) The particular combination of vegetables I’ve listed gives … Read more
Flank steak is a tough piece of meat – but with this wonderful marinade it becomes tender and succulent. I’ve served this at many dinner parties over the years (and my mother before me served it at many more!) It’s a consistent crowd pleaser. 1 1/2 lb. flank steak 1/2 c soy sauce 1 clove … Read more
This dip is a wonderful alternative to the typical ranch-style veggie dip you see on a lot of appetizer buffets. Makes approximately 2 1/2 cups. 1 c soft tofu, mashed 1 c plain nonfat yogurt 1 T olive oil juice of 1 lemon 2 T chopped chives or 1 c scallions garlic powder, to taste … Read more
This dish is a wonderful vegetarian alternative to the classic Italian dish. You can use rice noodles for a gluten-free option. And if you don’t feel like fussing with lasagne, you can mix the filling together with rotini noodles for a delicious casserole. This also works great as single-serving options, in smaller pans. Makes 4 … Read more
This delicious dish can be either a vegetable on the side, or the main focus of a healthy vegetarian lunch. If your a raw food purist, this dish wouldn’t work for you – as yogurt is heated when it’s made. But since it’s “mostly” raw, I listed it for the benefit of those who are … Read more
This dish is well-known to any Scandinavian, and it’s always a favorite if you go to a Swedish Christmas festival. And with good reason! It’s a soft, toothy tortilla slathered with butter and sugar – and there’s nothing bad about that! When I was a kid, my mom always served it along with meatballs and mashed … Read more