Pesto Zucchini Wrap

Pesto Zucchini Wrap

This summer I’ve been fixing lighter, yet great tasting meals…or at least I’m on the hunt for such things.  Here is the recipe for a Pesto Zucchini Wrap that is just absolutely declicious — it’s one of my favorite go-to recipes.  The great thing about this wrap recipe is that you can add or subtract what ever you like.

Your husband not of fan of olives? Presto! Don’t even add them to his wrap, but double them up on your’s. As simple as that.

This is also a great recipe for vegans, and you can also use gluten free wraps for those who are glucose intolerant.

Pesto Zucchini Wrap

Whole Grain Tortilla Wraps
4 Zucchinis, grated
2 Sweet Onions, caramelized
16 oz package Mushrooms, sliced
20 Cherry Tomatoes, halved
1 cup Kalamata Olives, sliced
1/2 cup Pine Nuts
Olive Oil

Place onions in skillet with 2 tablespoons of sugar, 2 tbl spoons of butter and saute on low for about 1/2 hour or light brown.

Shred zucchini and place in a bowl and drizzle with salt and olive oil. Mix and let sit to marinate.


Once onions are caramelized, mix in mushrooms to saute. Cook long enough to cook of the moisture from the mushrooms.


With each individual wrap, spread about 2 tablespoons of pesto on the wrap. Then layer the rest of the wrap with onions, mushrooms, olives, tomatoes and pine nuts.

Fold wrap in half or roll, serve and savor the flavors.

Visit Scissors Paper Keyboard for My Guest Post

Veggie Hot Pocket

Today I’m guest posting over at Scissors, Paper, Keyboard for my friend Sherry who is on a quest to loose weight.  Heck, I’m on that same quest.

Sherry and I have known each other for years — meeting through PRSA in our professional lives.  On a personal level she understands my dry sense of humor, which is relief because I know I don’t have to worry that she’s going to take offense if I say something flippant. She gets me.

Back in the days we sipped on shakes from Sonic as we studied for an exam. Today we sip on nutritious smoothies as we meet up on-line and conspire about life. So why don’t you join us…just click here..and discover why Sherry makes me laugh. And as a bonus, you’ll find my recipe for Veggie Hot Pockets on her blog.

Whole Wheat Caramel Sticky Buns

Whole Wheat Caramel Sticky Buns | @HipVegetarian

Whole Wheat Caramel Sticky Buns

Whenever I visited my sister-in-law in Alabama, she would always serve us the best sticky buns that her mother-in-law Sharon would make from scratch and send over for us to enjoy.

Sharon is a queen when it comes to baking — especially around Christmas time. I love how all of her kids and grandchildren look forward to her creations works of art.

Then I realized that that I wanted to do something that my children look forward to, and will always ask, “My, Mom you make ‘that?’ Its’ my favorite.”

So I pulled a chapter out of Sharon’s book and decided to conquer the STICKY BUNS.

I am not successful when it comes to making bread. I don’t know what happened — I used to be when I was in seventh grade and whipped out whole wheat bread for my baking honor badge.

So I cobbled together some recipes I thought would work — my father-in-law’s whole wheat buns recipe, and two recipes out of the Better Homes and Garden’s cookbook for the “sticky” caramel and sugar concoctions.

To simplify the process, I mix the bread mixture in a bread machine and let it rise a couple of cycles before taking it out to assemble.

Whole Wheat Sticky Buns

1 cup Water
1 Egg
1/4 cup Margarine or Butter
1/4 cup Sugar
1 teaspoon Salt
2 cups All Purpose White Flour
1 1/2 cups Whole Wheat Flour
1 package Yeast or about 2 teaspoons

2/3 cup packed Brown Sugar
1/4 cup Margarine or Butter
2 tablespoons Light Corn Syrup

1/2 cup Sugar
2 teaspoons ground Cinnamon

Dump all the ingredients from Part One into the bread machine with the flour and yeast on top. Then let it mix and rise once in the machine.

Punch down dough. Divide in half. Let rest 10 minutes.

While dough is resting. Lightly spray 9″ x 13″ baking pan.

In a small saucepan, place Part Two ingredients over medium heat until sugar, butter and syrup have melted into each other, creating a caramel mixture. Pour mixture into baking pan and sprinkle with pecans.

Mix butter, brown sugar & syrup

Caramel mixture & pecans

Going back to the dough, roll each portion out to 9″x13″.

Rolling out dough. Mine is never perfect.

Sprinkle with one-half of the sugar mixture from Part Three.

Rolling the dough after sprinkling the sugar mixture. I’ve added pecan meal to this batch.

Roll up — like a jelly roll starting from the long-seam side.

Roll up like a jelly roll.

Slice each roll into 12 pieces.

Place sections into pan, cover with a cloth, and let rise for 20-30 minutes.

Bake at 375 degrees for 15-18 minutes, depending on the size of the rolls. Immediately invert baked rolls from the pan.

My Sunday Confession

I’m so happy April is over. April was a tough month in The Hip Vegetarian household. Both boys couldn’t be sick at the same time, they each had to take their own week. After being sneezed and cough on so many times, I knew my days were numbered.

I came down with the worst sore throat I’ve ever had in my life. It took two shots to get me back on the path to recovery, but that sore throat stuck with me for two weeks. My diet consisted of Boost and pudding. Nothing worthy to blog about.

Yes, I’m happy to bid adieu to April.

Hasta la vista.

Hola, May!

Baked Acorn Squash

Baked Acorn Squash

As I’m sitting here in the coffee house talking about what my friend Kim is making for dinner, I was totally reminded about my Baked Acorn Squash recipe.

So Kim, this is for you.

Baked Acorn Squash

1 medium size Acorn Squash
2 tablespoons Butter
2 tablespoons Brown Sugar
Black Pepper

Set oven to 350 degrees.

Cut acorn squash in half, scoop out the seeds, and place in a baking dish with 1″ water.  Trim the stem slighly so the squash will sit flat during baking.

Bake upside down for about 1/2 hour, so the meat of the squash will quickly soften. You can speed up this process by placing the baking pan and squash in the microwave for 10 minutes.

Remove from oven and turn the squash right side up and place 1 tablespoon of butter and 1 tablespoon of brown sugar in each half.  Sprinkle with black pepper.

Bake for an additional 10-15 minutes until the squash is tender.

Gorgonzola Spinach Mini-Quiches

Gorgonzola Spinach Mini Quiche

I enjoy company.

I enjoy a good quiche.

However my taste in quiche doesn’t always match up with what another’s tastbuds enjoy.

The beauty of the mini-quiche is that you can make each quiche specific to what your guests’ prefer. When I had company in town for Spring Break, my girlfriend was all about trying a gorgonzola and spinach quiche. Her husband — not so much.

So out came the muffin pan, and we quickly whipped together the egg mixture, and carefully selected ingredients to suite each person individually.

Hubby had cheddar cheese, salt and pepper.

Girlfriend and I had gorgonzola cheese, spinach and red bell pepper. They were delish!

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Gorgonzola Spinach Mini-Quiches

4 Eggs, slightly beaten
1 1/2 cups Milk
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Gorgonzola Cheese
1/2 Bell Pepper, finely chopped
1/2 cup Spinach

1. Pre-heat oven to 450 degrees

2. Spray muffin pan with non-stick spray

3. Beat together 4 eggs, add milk, salt, and pepper. Set aside.

4. Choose individual ingredients: cheeses, bell peppers, spinach, etc. and place the desired amount in the bottom of each muffin cup.

5. Ladle mixture evenly between muffin cups.

6. Bake for 15 minutes and check the center with a knife to see if it comes out clean. If necessary, bake for anther 5 minutes and recheck.

Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

Here is the perfect Sunday brunch cake for any weekend. I stumbled across this recipe on Pinterest, and as I promise to my readers and friends, I try out recipes to see if they are easy to make and tasty for the vegetarian household.

I had company in town this past week, so I pulled out this recipe to try for a second time. I loved it so much the first time that I was looking for a good excuse to make it again — and my husband has prohibited me from making it for him since he’s on a diet.

The original recipe calls for  2 teaspoons of lemon zest; however I love how lemon makes everything feel so fresh so I used 4-5 teaspoons instead.  Also the original recipe calls for 7/8 cup + 1 tablespoon sugar.  That’s just an odd equation, so I’ve rounded it up to 1 cup of sugar. Seriously, I don’t want to have to think that hard while I’m baking.

The buttermilk makes this breakfast cake moist and help intensify the lemon and blueberry flavors.

My guests loved this recipe. Mark, my picky friend like it so much that he went back for seconds; making the recipe a winner in my book.

Special thanks to Alexandra’s Kitchen for the recipe. You can find the original recipe here.

Blueberry Buttermilk Breakfast Cake

Serves 6-8

½ cup unsalted butter
4 tsp. lemon zest or more — zest from 1 large lemon
1 cup of sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Grease a 9-inch square baking pan with non-stick spray and set aside.

2. Cream butter with lemon zest and one cup of the sugar.

3. Add egg and vanilla

4. Toss the blueberries with ¼ cup of flour

5. Whisk together flour, baking powder and salt.

6. Add the flour mixture to the batter in small quantities, alternate with the buttermilk. Fold in the blueberries.

7. Spread batter into pan. Sprinkle batter with 1 tablespoon of sugar. Bake for 40 minutes. Check with a toothpick for doneness. If it isn’t cooked through, you might need to bake an additional 5 minutes.

Cool at least 15 minutes before serving.

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