Author Archives: thehipvegetarian

About thehipvegetarian

My life is rather hip; married to my best friend and we have two wonderful boys. There are so many recipes I yearn to try, and am finally finding the time to do so.

Rosemary Mashed Cauliflower

Posted by thehipvegetarian in Gluten-Free, Macadamia Nuts, Vegan, Vegetables, Vegetarian and tagged with , , , ,

This recipe in Nom Nom!

Have you ever tried substituting mashed potatoes with cauliflower? The results are delicious. I think I first discovered this idea when I tried the South Beach diet once. However add some macadamia nut butter and rosemary to the dish, and this little recipe rocks!

I originally stumbled across this recipe in the Get Naked Fast cookbook by Diane Stabos. Which by the way, is a must buy if you’d like to move toward a vegan diet.

Rosemary Mashed Cauliflower

1 head Cauliflower, chopped
1/2 cup Macadamia Nut Butter
2 tbsps Olive Oil
1 teaspoon fresh Rosemary, chopped
1/2 teaspoon Garlic
1/2 teaspoon Salt
Rosemary for Garnish

Steam Cauliflower in hot water for 3-5 minutes. Blend in food processor until grainy — but don’t over process until it’s liquidy. Add into the food processor the macadamia butter, rosemary, olive oil and salt. Process until fluffy.

Mozzarella Rosemary Gnocchi

Posted by thehipvegetarian in Uncategorized

I love gnocchi. I’m not sure where I first tried it, but when I did it was love at first bite.  These little potato dumplings can be made with sweet potatoes, spinach, etc. My goal one day is to try to make gnocchi from scratch.  However for this recipe I used spinach gnocchi to help with the color contrast in the photo.

This mozzarella gnocchi recipe is super easy to assemble. Great for one of the quick meal ideas.

Mozzarella Gnoochi

1 lb pkg Gnocchi
1 cup Heavy Cream
8 oz Mozzarella Cheese, grated
1 Tbl Rosemary, chopped
Salt
Pepper

Cook gnocchi in boiling water according to package.  Drain and place in greased baking dish.

Add rosemary, salt and pepper to the cream and pour over the gnocchi.  Sprinkle cheese on top and bake under the broiler until the top is bubbling.

Serve immediately.

Roasted Cauliflower

Posted by thehipvegetarian in Gluten-Free, Sides, Vegan, Vegetables, Vegetarian and tagged with , , , , ,

Roasted Cauliflower

Here’s an easy recipe to use up any cauliflower that you may have sitting in the refrigerator.

This garlic, lemon juice and salt/pepper combination turns this sometime unpopular vegetable into a tasty side dish for the family.

Easy and quick to make. Even the children can help assemble the dish together.

Roasted Cauliflower

  • 5 to 6 cups cauliflower florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Preheat the oven to 500 degrees F.

Place the cauliflower on a cookie sheet or large casserole dish.  Drizzle cauliflower with olive oil and sprinkle the garlic, lemon juice, salt and pepper over top. Place in the oven and cook for 15 minutes. Occasionally stir. Bake for 15 minutes.

Asian Broccoli Slaw

Posted by thehipvegetarian in Salad, Vegan, Vegetarian and tagged with , , ,

This Asian Broccoli Slaw is so addicting. My husband and I could sit down and eat this in one sitting — which isn’t good because this recipe makes a lot of slaw.

Nom. Nom.

Asian Broccoli Slaw

2 pkgs. (16 oz) Broccoli Slaw
4 Green Onions

Asian Broccoli Slaw

Almond Mixture:
1 cup sliced Almonds
1/2 cup Sesame Seeds
2 pkgs. Ramen Noodles (crushed)
1/2 cup Butter

Dressing:
3/4 cup Oil
1/3 cup Rice Vinegar
1/4 cup Splenda or Sugar
1 1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepper

Saute almonds, seeds and noodles in butter until lightly borwned. Set aside to cool, then store in refrigerator until ready to put the salad together.

Stir dressing ingredients together well.

Just before serving, combing all ingredients and toss lightly.

Mushroom & “Chicken” Stroganoff

Posted by thehipvegetarian in Mushrooms, Vegan, Vegetarian and tagged with , , , , ,

Mushroom & “Chicken” Stroganoff

Last year I was on the search for the perfect stroganoff — like the kind I’ve had at friend’s houses over the years.  Finally I broke down and asked my friend Andrea for her parents’ recipe and I was not dissappointed. This recipe is exactly as I remembered.

This recipe is so simple that it’s my go-to recipe for a quick meal — or a post church lunch.  I’ve modified the recipe to accommodate the Game On Diet by substituting the sour cream for Greek yogurt.  I can’t tell the difference.

I also used Worthington Loma Linda FriChik for the protein. Actually you can substitute this for anything you like — beef, chicken, etc.

Give the recipe a try, and then please let me know what you think. I’m interested in knowing if you love this stroganoff recipe just as my as I do.

Mushroom & “Chicken” Stroganoff

1 can of vegecuts or gluten
4 oz. Mushrooms
1 cup Greek Yogurt
3 tablespoons Oil
1 pkt dry Onion Soup
Hot cooked Rice or Noodles

Cut vegecuts in 1/4 inch strips and brown lightly in oil. Add liquid from vegecuts, mushrooms and onion soup. Simmer gently. Add sour cream just before serving.

Macadamia Nut Butter

Posted by thehipvegetarian in Sides, Vegan, Vegetarian and tagged with , , ,

Such an easy recipe that can be added to potatoes, cauliflower and more.  I can’t wait to try this as a Macadamia Nut and Honey Sandwich.

I tried blending the nuts in my Vitamix, but I wasn’t using enough nuts for the blades to grab on to — they kept getting stuck. So I transferred over to my Cuisinart Hand Blender and they blended up perfectly.

Macadamia Nut Butter

1 cup of Macadamia Nuts

With a hand blender, blend nuts until smooth. Takes about 3 to 5 minutes.