Vegetarian Italian Chopped Salad

Truly the best Italian chopped salad recipe! It's vegetarian (easily vegan), too.

I have a challenge for you (and me) today. I challenge us all to start making a giant fresh salad on Sundays, so we can eat salad all week long. Starting with this gigantic, colorful, dare-I-say the best Italian chopped salad.

ingredients

When you have a really great salad in the fridge, you might even reach for it before you grab the bag of chips. Happened to me! I’ve enjoyed four iterations of this salad over the past couple of weeks (especially the final version you see here), and I’m still craving more.

Continue to the recipe…

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Roasted Mushrooms with Herbed Quinoa

Healthy side dish or light dinner recipe—roasted mushrooms on herbed quinoa!

This post is brought to you by ALDI.

Have you ever tried roasting your mushrooms? I discovered during the making of my cookbook that roasting not-so-fancy mushrooms condenses their flavors into gourmet territory. They transform from spongy raw fungi into tender, richly flavored umami bombs along the way.

I understand that mushrooms aren’t for everyone (sometimes, they’re not even for me), but I’m into these roasted mushrooms. For those of you who are on the fence when it comes to mushrooms, I hope this recipe brings you over to my side.

roasted mushrooms

This recipe is a great side dish or light meal. First, I roasted up some cremini mushrooms, also known as baby bella mushrooms (they’re young portobellos—get it?). Then I served the roasted mushrooms, with all of their delicious mushroom juices, on a bed of herbed quinoa. A squeeze of lemon juice and sprinkle of pepitas rounds out the flavors and textures.

Continue to the recipe…

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Magical Burger Buns (low carb) + Something NEW!

Pav Baji

I was feeling a bit down when I sat at my desk to write this post. You know one of those days where it’s just a bit ‘blahh’.

Anyway, I found myself reading through the comments on my most recent blog post.

Instantly I felt better!

Hearing from Stonesoup readers always lifts my spirits. With two small children in the house I don’t get to respond as often as I’d like, but I love the interaction that blog comments allow. Even if it’s hearing from someone who has had problems with one of my recipes. I genuinely love the feedback.

Which brings me to the something ‘new’…

The Stonesoup ‘Commenter of the Month’ Award!

To give you an extra incentive to share your thoughts on Stonesoup, I’ll be giving away a copy of my print book, 5-Ingredients 10-Minutes the first week of every month.

And the winner for March is Jo Crosby!

To be in the running to win, all you need to do is leave a comment anywhere on Stonesoup.

I really want to hear what you think. The good, the bad, and the ugly. It can be feedback on a particular recipe or a general comment on anything that’s resonated with you. Or not!

Entries are open to anyone from around the world.

Really looking forward to hearing from you!

Magical Low Carb Burger Buns!

Before I go, this week’s recipe is something I’m currently in love with. It’s not something I normally say about food but I really love these buns! Yes they’ve changed my life in the last few months.

It’s been so lovely to have an easy-to-make soft bread roll in my repertoire (and my freezer). They were a winner for sandwiches with our leftover Christmas ham, cheese, pickles and mustard. And my old lunch favourite tuna and mayo rolls have been popping back.

Plus they’re brilliant for proper burgers without worrying about my blood sugar levels.

All this talk about sandwiches and I just realized I haven’t tried them in a BLT – need to get onto that ASAP!

________________

Magical Burger Buns (Low Carb)

These burger buns are the real deal. They’re now my go-to whenever I’m in the mood for a low carb sandwich or, of course, a burger! Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

makes: 4
takes: 60 minutes

100g (3.5oz) almond meal
25g (1oz) psyllium
2 teaspoons baking powder
1/2 teaspoon salt
3 egg whites* (120g / 4oz)
1 cup boiling water
2 teaspoons apple cider vinegar
sesame seeds to sprinkle (optional)

1. Preheat your oven to 180C (350F). Line a tray with baking paper.

2. Mix almond meal, psyllium, baking powder and salt in a medium bowl. Add egg whites, boiling water and vinegar. Stir until just combined. Stand for 5 minutes to allow the mixture to cool and the psyllium to absorb the water.

3. Divide mixture into 4 and form each into a little disc about the diameter of a burger bun. I find using wet hands helps stop it being too messy. Place discs on your prepared tray. Sprinkle with sesame seeds (if using).

4. Bake buns for 55-60 minutes or until well browned and risen. To double check they should sound hollow, like a loaf of baked bread when you tap on the bottoms with your finger tips.

5. When the buns are cooked, cool on a rack to stop the bottoms going soggy.

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Variations

* no egg whites – you can use 2 whole eggs instead (the buns texture will be slightly heavier but still delicious!)

nut-free / budget – Replace almond meal with finely ground sunflower seeds (I use a little coffee grinder) – no need to change the baking time.

larger batch – I often double the batch to make more for freezing. Cut in half cross wise before freezing so you can easily defrost in the toaster.

no apple cider vinegar – you can skip it, or use another wine vinegar – something that tastes good but not balsamic!

no psyllium – Don’t be tempted to try them without the psyllium – it’s really the critical ingredient for getting the light soft, burger bun texture (it also adds lots of fiber!)

Shelf Life / Storage

Keeps for 1 week in the fridge or indefinitely in the freezer. Just warm in the toaster or oven before serving.

Big love,
Jules x

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PS. Want to win a copy of my print book ‘5-Ingredients 10-Minutes?

I really want to hear from you! What have you enjoyed about Stonesoup? Do you have any ideas how I could make it better? Let me know in the comments below.

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Laura’s Burrito-Stuffed Sweet Potatoes

Burrito-stuffed sweet potatoes from The First Mess Cookbook! Vegan and gluten free.

Do you ever sit down to write someone a thoughtful note and freeze? I do, all the time. I want to get it just right and the words just don’t come. While I know that it’s better to say something appreciative than nothing, perfectionism gets in the way and I go mute. Definitely something to work on.

I experience the same sense of trepidation when it comes to writing about someone’s work that I so admire. This recipe comes from a cookbook that I’ve been eagerly anticipating since I first heard it was in the works. It’s by one of my favorite food bloggers, Laura Wright of The First Mess. I’m always inspired by her honest writing, lush photography and brilliant recipes, which combine to create a powerful trifecta of skill and talent.

Her new cookbook, The First Mess Cookbook, is finally here and it’s everything I knew it would be—colorful, inspiring, and thoughtful. Her book offers over 125 plant-based recipes that offer creative uses for familiar whole-foods ingredients.

Continue to the recipe…

The post Laura’s Burrito-Stuffed Sweet Potatoes appeared first on Cookie and Kate.

What to Cook This March

Learn what's in season this month at cookieandkate.com!

Eeep! My cookbook arrived yesterday, all wrapped up in a pretty green ribbon. I’m sitting next to it now. It’s surreal to hold one and one-half years of hard work in my hands. What was once just a concept is now a tangible, physical thing—bound up and permanent. I’m a slow processor, and it’s going to take me a while to wrap my head around this.

I wish you could sit next to me and flip through this book with me. For now, you can go peruse the pages digitally on Amazon using their “Look Inside” feature. Just click the book cover and you’ll be able to flip through a bunch of pages. Don’t miss the cheat sheet in the back!

I can’t believe it’s a real book and available for you to see. What may not be apparent right off the bat is just how much thought, planning, time and recipe testing (including mountains upon mountains of dirty dishes) went into this book. It’s a collection of 100 recipes that I 100% love, and it took a long time to get there.

I intentionally chose ingredients that would be accessible and affordable, so I’m totally jazzed that the hardcover book is listed at under $15 on Amazon right now. I hope that means cookbooks for everyone! The book is also available for pre-order at Barnes and Noble, iBooks, IndieBound, and Books-a-Million. I’ll have a proper landing page with more details on the recipes inside the book soon.

Enough about me. Here’s a roundup of in-season recipes for your March. Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with next month. If you’re looking for more March cooking inspiration, check out my full March seasonal post for more recipes from some of my favorite bloggers.

Continue to the recipe…

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