Category Archives: Vegetarian

I don’t often shop at regular, national chain grocery stores. I try to buy from Farmers Markets, grow my own, often I go to places that have lots of bulk options or I hit up other interesting locally run shops. I would hardly say I buy our food from one spot.

But, when I lived in Colorado before our stint in Tucson, I actually shopped at King Soopers all the time.

#1 I could walk there and I loved the walk, even on snowy days.

#2 They sold a whole lotta local food and had a decent organic or other natural food selection too. Woot, woot!

For whatever reason, not all King Soopers are the same, it seems. As a personal chef, I shopped at whatever grocery my clients wanted or whichever was closest to them and it gave me an opportunity to notice the pros & cons of each place.

The one near us now after our return to Denver is so-so at best. This past week, I saw an ad that said Colorado grown green beans were on sale. I was quickly sold and we headed to the store for those as well as cabbage, peaches and a couple other fabulous local goodies, too.

Since I had a good ton of green beans, I wanted to do something that made them sparkle and shine a bit. So, I steamed them. Added some sweet onions at the end for a quickie blanch and then gave them a cold shower until they were salad ready.

Xerxes picked cherry tomatoes for me in the rain, while I whipped up the dressing and toasted pine nuts. The feta was easy enough to crumble on top- feel free to use more than I did too!

Italian Cherry Tomato & Green Bean Salad

4 cups of trimmed greens beans
1 small sweet onion (or half of a big one)
1 teaspoon salt, divided
1 cup cherry tomatoes
1/4 cup pine nuts
1 tablespoon dijon mustard
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4 tablespoons olive oil
1 pinch of black pepper ground to taste
2 ounces feta cheese (about 1/4 cup crumbled) more or less depending on how much cheese you want

Bring a large pot of water to a boil.

Trim the green beans and cut the sweet onion into thin slices.

Once the water is boiling, add most of the salt (save about a 1/2 teaspoon) and dump in the trimmed green beans. Simmer for 4-8 minutes until the green beans are tender to the bite. Add the onions and swirl around until the strips are intertwined with the green beans.

Drain the onions & green beans into a bowl of ice water (or if you are feeling lazy, spray the green beans with icy cold water from you facet). Shake the green beans dry.

Meanwhile, place the pine nuts in a skillet over medium heat. Shake in the pan for about 1-3 minutes until they are each kissed with a bit of color.

Whisk together the mustard, balsamic and remaining salt in a large salad bowl. Slowly drizzle in the olive oil while whisking. Taste. Add more salt and even a bit of black pepper to taste.

Toss the green beans, onions, cherry tomatoes, pine nuts and feta cheese together. Taste. Add more cheese, salt and pepper as desired if needed.

Serve this unfussy, tossed salad with a baguette to mop up the drips.

Sweet dreams, friend,

Lilly

Just a day past the 40th and again it feels time to reflect. First, I am patting myself on the back. For whatever reason, starting and maintaining a blog has been an annoying challenge for me. I have started and stopped numerous blogs, always feeling guilty and bummed by my failure.

The other night, as I sat in that super loud restaurant contemplating life rather than chatting with my husband who was out of speaking distance sitting a mere 2-feet away, I finally figured it out! You see, I started this 100-day series because just saying to myself “you will blog everyday” has clearly never worked. Instead, saying “you will blog for 100 days” seemed doable.

Now, I am a bit addicted and determined. But, something seemed to be missing. Rambling everyday about what I am eating was a great starting point, but now I want to offer more. And for the last several days I wasn’t sure what that may be. I considered many possibilities… Top 10 this, Top 5 that, Best of something, etc. But, this little voice in the back of my head said “too challenging”. While in some ways that may sound like a Little Hater (love this video!) which is more often than not the case. But this time, was different. I know the moment I take on too much, I fail. Miserably.

I still wanted to do something that would keep me close to my family without spending extra hours on the computer. Then that little voice whispered “what about recipes”.

Dugh! Of course! When I first started Lilly’s Table I prepared, wrote, and photographed 3-5 recipes everyday. That initial effort created quite an arsenal of at least 1000 recipes for members to play around with. Whether they are creating there own meal plan or they are following the one I create every week.

During the crazy transition this past year and the arrival of Zedekiah, I decided to stress less about 3-5 recipes per day. But, ONE per day!? Now, that I can handle. And for you, dear reader, wouldn’t you enjoy seeing my process of recipe development a bit more?

Now that I have rambled long and loud about my next step during this 100day process, here is what I have to share about today’s recipe…

As you know, my fam and I are on a sugar detox. I love baking and cooking on the weekends and doing something a bit outside of the box for breakfast. Many times, this is sweet and each of us adores my scone recipe, which only has about a 1/4 cup of sugar in it. Thinking about it further, I figured scones are just a sweet biscuit, right? Wouldn’t a biscuit taste pretty good stuffed with bits of Colorado fresh peaches?

This past February when I was preparing my Tucson Supper Club I researched graham crackers and found out it was simply a cracker made from graham flour. I remember noting that I had no idea where to buy it.

The other day I saw graham flour for the first time at the store for just a a couple bucks. Without much thinking the graham flour landed in my cart.

As I envisioned these unsweet scones, the flavorful graham flour suddenly had a use. But, if a package of graham flour didn’t land in your shopping cart recently, just substitute a whole wheat flour.

Peach Graham Biscuits

1 cup all-pupose flour
1/2 cup graham flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
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5 tablespoons butter, cold & cut in pieces
3/4 cup milk
1 teaspoon almond or vanilla extract, optional
1-2 peaches, washed and chopped (Our peaches are giant, but if you have small ones, use two)

Preheat the oven to 375.

Toss together the flours, baking soda, baking powder, cinnamon, and salt. Add the cold butter. With your fingers or a pastry cutter, press the butter into the flour until it is pea-sized and grainy.

Pour in the milk and almond or vanilla extract. Gently fold the mixture together, until it is just combined. It will be super wet. And as I recently read about biscuits, the wetter the better.

ALSO- when I say “until it is just combined” I mean it. The moment you over do it with the mixing, the biscuits will become sad and tough. Gentle with your dough. Gentle.

With that delicate touch, fold in half of the chopped peaches. Barely. This is not an opportunity to overdo it! Gentle.

Use a bit of butter, or as I like to do take the butter wrapper that is still a bit greasy, and wipe it around a 8-10 inch cast iron pan or cake pan. Scoop up the biscuit batter and dollop in six big blobs in a circle.

Gently press the remaining peaches on top of each glob. At this point, I would be seriously tempted to sprinkle the top with a bit of course sea salt next time. Just to add another element of character, but please know that I did not actually try it. Yet. If you do, please tell me about that experience in the comment section.

Place in the oven for 20-25 minutes until the edges are golden and the biscuits are fluffing up. Cut in wedges and serve warm.

Remember, these are unsweet, savory with little kisses of peachy sweetness.

Speaking of kisses…

xoxo,

Lilly

The morning started sweetly with Juliette’s declaration that she will be going on a special date with Mama to Starbucks. Yes, my child requests Starbucks for dates. Rather than say, oh I don’t know, McDonald’s or other more kid oriented places. A special date did seem a reasonable suggestion since the day’s agenda included painting our garage door that was in desperate need of attention. To start our big Sunday, we ate a simple meal of toast with Runny Eggs. And of course, a cup of coffee which Xerxes made with a French press for a delightful change of pace.

While Xerxes and Sharon (aka Lulu) worked on preparing the garage for its mini-makeover, Juliette, Zed and I went off to buy the ombre colors. Since buying the house, Xerxes and I have been discussing an outdoor accent color to liven up the surprisingly typical sage-like green of our home. I drove by a house with our same green shade and saw this fabulous dark purple as an accent. We spotted a spray can of Rustoleum in Aubergine and both fell in love. I also am a bit of a Pinterest geek (come hang with me here!) and it has made me obsessed with anything ombre. Always ready for something a bit out of the ordinary, Xerxes agreed to gradate the colors. So, the kiddos and I went off to buy four sample jars of exterior paint to fill in the garage ‘windows’.

Juliette and I, of course, still needed our special date so we dropped off the paint and headed off for a quick time at Starbucks. She requested cold Chocolate Milk and I had some Iced Peach Tea with Lemonade. I must say the beverages were mediocre, but the sweet three-year old company was perfect.

We came home and it was clear the hard-working painters needed some lunch. I assembled sandwich fixings of cheese, cucumbers, lettuce from the garden, the Baba Ganoush and the Marble Rye we bought from the People’s Market yesterday. I fully intended to whip up some sandwiches, but Zed was needing my attention at the same time. So, I simply put out the toppings and let folks assemble their own. As far as I can tell, belly’s left the table full and happy.

The afternoon led to the ombre fun. Juliette helped paint which resulted in a lot of paint on her hands and just enough in her hair to be complicated. (BTW anyone know an easy way to remove paint from a three-year old’s hair?) But, the ending result was gorgeous! The photo makes some of the colors much darker than they are in reality. The lowest color is actually Blackberry Wine, the next up is Vintage Grape, then Gothic Amethyst, and finally Silverberry. For the fifth and top color, Xerxes mixed white paint with the Silverberry. Did you notice the fruit theme? It didn’t influence our color choice at all ;).

I was most thrilled that I can see our beautiful new garage door from my kitchen sink. Which also resulted in some kitchen inspiration. Starting with the Homemade Ricotta that I kept promising to make. Before you think I am overly fancy-schmancy, please know that it is silly easy to make. So easy in fact that here is the quickie recipe:

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Now, this is the point of possibility… the longer you strain it the more firm your cheese will become. The lemon juice method may take a bit longer, but it is worth it for the sweeter flavor. I have read many a ricotta recipe that says to strain for an hour, but I find this is more like a farmers cheese. If you pull up the cloth and squeeze until dry and solid you will end up with Paneer, which I adore as well. Just not when I am hoping for ricotta.

For dinner, I made one batch and then quickly realized we would all probably prefer a double batch. This is such an easy recipe that I didn’t think twice about making it again.

When my Mom recently visited, we had a quick trip to Sur la Table and she bought this handy dandy julienne tool. She left it at our house and I think I may just buy her a new one, because we have all fallen in love with it. I took the tool and julienned a yellow and green zucchini, while boiling some fabulous ancient grain spaghetti I bought on sale awhile back. I tossed the strands of squash into the pasta for the final 30 seconds then drained them together.

I tossed the mess into a bowl that I had prepared with fresh garlic, bit of butter, strips of basil, zucchini blossoms and nasturtiums that recently started blooming. As a quick appetizer, I stuffed a zucchini blossom for each of us and lightly fried them in olive oil and sprinkled with a pinch of salt. The pasta was twirled into a large bowl and I finished it with dollops of the fresh ricotta, more flowers and basil. The painters all adore pasta and I knew they would be excited. It was the best way I could think of to thank Xerxes, Sharon and Juliette for making our house that much more beautiful. Love & thanks guys!

May there be some edible flowers in your dreams tonight!

Chef Lilly

Our evening of attempting to camp, led to a casual morning with this week’s breakfast of champions: coffee with lots of milk in it and seed bread. We discussed making eggs and suddenly we were dining on whole wheat French toast with greek yogurt and a drizzle of real maple syrup. Many thanks to Xerxes for whipping those up.

Lunch came soon enough and we gobbled up leftovers of the Zucchini & Potato Pie with Fresh Tomatoes & Basil from two days ago, as well as some crackers and Baba Ganoush.

We went on errands and then found ourselves at Sloan’s Lake with a snack of Sunflower Butter & Fresh Peach Sandwiches. Putting fresh fruit with my own ground nut butters is this simple pleasure that I am sudo-obsessed with these days. If you want to try making your own Sunflower Seed Butter, I would recommend roasting the seeds until golden with a temptingly delicious smell. Place these seeds in a food processor or a vita-mixer. Blend for longer than seems necessary until it is smooth and creamy. You may need to drizzle in some tasty oil, such as olive, coconut or even sunflower oil. Salt to taste if needed. Store in a glass jar in the fridge for about a month or more.

On our way home we stopped by the People’s Market which features local Colorado food. We left with a fresh batch of tortilla chips, peach salsa and a marbled rye.
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Dinner was easy since we were starting with the raw ingredients from last night’s Fajita special. We simply threw everything on the grill and then peeled and chopped them into taco sized pieces. I also grilled the last two ears of corn. We cut the kernels off and tossed them lightly with a lime-mayo sauce– think Elote. A pile of fresh salad greens were picked and small whole wheat tortillas were lightly warmed on each side on the grill. Greek yogurt added a bit creaminess to the mess of goodness we stuffed inside the tortillas. The best part overall was the marinated steak that received an extra 24 hours of steeping in flavor. Dessert was barely needed, although a quick Sunflower Date Ball did the job.

Sweet food dreams to you!

Chef Lilly

Another day. Another cup of joe. In the overcast morning, oatmeal was appropriately simmering on the stove while this Life-Changing Bread was baking away. My mother-in-law, Lulu, and I have been wanting to make this bread since I told her about it a few weeks ago. Unfortunately, in the move I misplaced my bread pans. Last night, as I typed up Day 2’s post she stumbled upon them in a back cupboard. The nutty-seedy-dense-as-can-be bread requires an overnight soak, so we jumped up and assembled it in just a few minutes.

If you have yet to check out My New Roots– I have to say it is one of my favorites as Sarah B. has a relaxed and inspiring way about her that I always adore. She is mostly vegan with the occasional dive into fish and eggs, at least I believe that’s what I read about her. The Life-Changing Bread was fascinating. It basically contains: seeds, nuts, oats, some liquids and the magic-stick-it-altogether-ingredient of psyllium husk. It can really get things moving I am sure. If you like the Dutch hearty breads you would be a good candidate for trying this bread. And while it is totally vegan, I kinda loved it smeared with Kerrygold butter while everyone else seemed more neutral about the bread in general. Lulu declared it needs raisins. I on the other hand am considering exploring crackers with similar ingredients.

I should mention I grabbed a slice of this as I was running out the door, so it was really more of a mid-morning snack. For breakfast, I actually had oatmeal which I sprinkled generously with black pepper, parmesan and topped with a fried egg. Here is the Black Pepper & Parmesan Oatmeal recipe from Lilly’s Table. I like oatmeal a bit sweet on occasion, but typically I start the day better with savory meals.

I ran out the door to have a Bhakti Chai at Cafe 13 in Golden while getting caught up on some work. Then I headed to lunch with some friends at the Sherpa House. The buffet there is fabulous and I filled up on Chicken Tikka Masala, Saag, veggies, Naan, Teriyaki Chicken and several other interesting Nepalese dishes. I almost finished with rice pudding, but my belly was plenty full after the second plateful.

Even though I was the opposite of hungry, a rarity for me since Zedekiah was born and seemingly nurses all calories out of my body, I was still determined to start something for dinner. When I looked in the fridge the roasted potatoes called out, along with half of a giant baseball bat sized zucchini that we were slowly carving away at. Lately, I have had pain in my wrist and shoulder, probably from nursing and other new baby stress, and I keep using the cuisinart more than normal. So, I pulled it out and pulsed the roasted potatoes a couple of times with an egg. I pressed the potatoes into a casserole dish, then shredded the zucchini. Juliette generously salted the zucchini and after about 30 minutes I squeezed it as dry as possible. I spread it on top of the potatoes, then I poured on about 6 beaten eggs, a thin layer of mozzarella and some fresh herbs.
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Once it was assembled, Zed and I headed to the Edgewater Farmers Market. I was pleased to see a few new vendors with produce and stocked up on kale, bunch of carrots, Palisade peaches, cucumbers including a lemon cuc, and six ears of corn.

The corn was destine for the grill, while the potato-zucchini-cheese-egg casserole went into the oven. While it baked, I sliced tomatoes and chopped basil. The tomatoes went on for the casserole for the final 10 minutes and then basil was sprinkled fresh on top. The leftover revision was a success!

Awhile after dinner, Lulu discovered that the first paper versions of her new book arrived. I declared we should celebrate, which led to a chaotic three minute run around the house as people shouted “I am locking the back door” or “I am grabbing Zed’s blanket”. Then we stuffed ourselves in the car (three adults barely fit with the two carseats in the back) including our dog Rhubie and we headed to Sweet Cow. Lulu had the Honey-Mint, so lovely with fresh mint leaves throughout. Xerxes had a Chocolate Malt Shake with a huge mound of freshly whipped cream. Juliette had Strawberry as she rarely deviates from her favorite. And I had the Peanut Butter & Jelly. It made me quite happy.

Since it was a very late outing, we brushed Juilette’s teeth as soon as we got back in the car and drove in a few extra circles until she feel asleep. Perfect ending.

And I hope your dreams are sweet & food filled!

Chef Lilly

Whacking a knife towards your hand merely protected by half of an avocado may not be the best advice to give, but since this is my preferred method of slicing and peeling an avocado, I just had to share!

Before the big samurai moment above, I slice into the center of the avocado, until I reach the pit and then I roll around the avocado. A quick twist will loosen the halves from each other. Next, I place the avocado in my left hand, knife in the right (lefties I am sure you have already taken note and plan to reverse). I only use a large knife for this operation. A small knife is a big useless no-no. Unless you also have success hammering a nail with the back of a screw driver. Next, safety first: unlike me and my ~~expert~~ risky decision to hold the avocado in a bare hand, placing a towel between your hand and the avocado is an excellent idea. Now, line your knife against the pit and whack gently. If you see in the photo above there are a few pre-cuts. Just like hammering a nail, tap lightly until you realize just how much of a whack is needed to get into the pit.

Once the pit feels securely attached to the knife. Twist gently and the pit should pop out of the avocado. A few fingers should push your pit off successfully. While holding the pit in your left hand (again with towel protection) thinly slice into the flesh of the avocado just until you reach the skin.

You can do it on the diagonal as well.

Oh… fancy.

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Tada! Two sliced avocado halves…

Now lay down the knife. Whew. All hands still intact? Pull out a big spoon. Gently scoop into the shell of the avocado wiggling against the skin to remove all of the flesh.

Peeled and sliced avocado!

Next… Butter a couple slices of bread. Lay in a cast-iron skillet (or whatever you have available) butter side down over medium heat. Place the avocado on one slice of bread and lay slices of your favorite melting cheese on the other. Thinly slice greens such as spinach or arugula and toss around the bread in the skillet. As soon as they are wilted, pile them into the sandwich. Smash it together. Check for a golden sear on each side. Melty cheese? You are now good to munch down on this creamy sandwich.

Jamaican Black Bean Burgers with Sweet Potato Fries

After about 10 years of avoiding meat, I found myself craving it, wanting it, needing it. There were major lifestyle changes happening at the same time as I was starting my first Personal Chef business and developing a new, almost daily dedication to the hot & steamy Bikram Yoga. Not long after, I met my future husband who was a semi-but-mostly-vegetarian just to add to the irony of my new fond love of meat. After we traveled to Argentina and indulged in a whole lot of grass-fed beef and pastured pork & chicken we came back fully dedicated to the omnivore life, but neither of us were quite happy with the environmental impact of our meat consumption in this country. Over the years we have reduced the amount of meat we eat, just as many more people throughout the world are becoming more conscious and mindful of their meat consumption whether or not they are full-time vegans or vegetarians.

If you have considered these possibilities, let me be the first to welcome you to the delightful Flexitarian lifestyle. Oh yes, we all need a fancy dietary name, right?

Meatless Mondays
Take the pledge and declare your vegetarianism for just one easy day per week.

Mark Bittman’s Strategy
The author of Food Matters follows a philosophy of being vegan every day until 6pm. After that, anything goes for him. This is perfect for anyone who eats out frequently or prefers to cook roasts and more hearty meals for dinner.

By my hands alone
There is an interesting movement that Mark Zuckerberg, founder of Facebook subscribes to. They only eat the meat they kill themselves. Honestly, I am not quite ready for such action myself, but I do follow the philosophy of only eating meat that has been produced locally, from a source I trust. The cost of these beautiful pasture raised meats means that many of my meals are actually vegetarian. I just cannot afford to eat that much grass-fed beef or pasture raised pork & chicken.

Our way…
As I stated above, my husband and I eat a relatively vegetarian diet and occasionally, as a few extra dollars are available, we indulge in grass-fed beef, pastured pork or chicken. We raise our own chickens for their eggs and get plenty of meatless protein otherwise, but we love the treat of eating locally raised meat.

If we buy a chicken, we buy it whole (as it is cheapest per pound) and we are sure to make the bones into a hearty broth after it is roasted, poached, or cooked however we like. Ideally, during my pregnant/nursing/raising toddler lifestyle I would prefer to have a chicken, beef or pork at least once per week, but that is not always possible and that is okay, too. We eat a ton of beans, whole-grains, nuts and seeds, our own chicken eggs, yogurt and cheese. We also treat ourselves to restaurants with local meat options, too. Otherwise, we choose to eat vegetarian when we are out.

What are your meatless strategies? Are you ready to get on board with reducing your meat consumption? Please comment below and share the strategies that work best for you!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

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For dedicated meat eaters a common concern about reducing meat consumption is the lack of protein. In truth, when eating a well balanced diet with plenty of vegetables you will receive an adequate amount of protein. But, for those of us who are used to adding chopped chicken to salads for an extra boost or consider a sandwich pointless without the meat, you will most likely need some tips for resupplying your non-meat proteins.

Nuts & Seeds
Grab a handful for a quick snack and protein boost. Sprinkle on salads or cooked vegetables. During the low-fat craze, nuts got a bad reputation, but in truth they are little nutrition power houses containing not only protein, but fiber, folate, Vitamins E & B-2, essential fatty acids and more. Soaking nuts is a method that is becoming more popular as a way to sprout them and increase their nutritional content. While we all have our favorite nuts or seeds, keep your diet interesting and diverse by mixing up your options.

Nut & Seed Butters
Spread nut or seed butters on crackers, bread or veggie sticks such as celery and carrots for a snack. Mix into soups for more flavor, texture and protein. Whisk into sauces for stir fries, such as Thai Peanut Sauces. Try new flavors such as almond, cashew or my latest favorite, sunflower butter. Subscribers to Lillys Table can try the Thai Almond Broccoli, too.

Beans
Canned beans are easy to mix into spreads, dips, soups and main dishes. If you are interested in soaking and cooking your own from scratch, here is a nice bean guide to help you along. Cooking your own is a great way to save a few bucks, control the sodium content and leftovers freeze beautifully for a quick meal on another day.

Grains
Often you will see beans & rice paired together in various international cuisine. The combination of beans and brown rice actually provides a complete protein. Pile the vegetables high and you have a delightful vegetarian dish that can evolve with the season’s produce. If you want just a single fast cooking grain, quinoa offers the highest amount of protein, it is easy to prepare quickly and tastes great tossed in salads or topped with vegetables.

Tofu & Tempeh
Soy has had its fair share of controversy over the years, but it still remains a good protein option. Seek out non-gmo Tofu and Tempeh. Your favorite marinades work well to flavor them. Edamame or non-processed soy beans are also an excellent choice.

Dairy & Eggs
Find the best quality, sustainable options for your egg and dairy sources. We raise our own chickens and are a bit obsessed with the golden-orange yolks they produce. If you can find grass-fed dairy, wonderful, but if not we prefer organic dairy in our homes for the taste and the overall environmental benefits. Of course, this is only for the ovo-lacto vegetarians. As you can see vegans still have plenty of good protein options.

Avoid Soy Products
As a vegetarian for almost 10 years, I indulged in the occasional Tofu Dog, but for the most part I limited the soy products in my diet because they were a bit pricy and they just seemed wrong in some way. Keep in mind soy products are a processed food with often long lists of crazy ingredients. Stick to GMO-free tofu or tempeh and liven them up with your favorite flavors.

What are your favorite vegetarian proteins? Can you help us expand this list or share why you prefer one over the other?

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Cook seasonally. Eat consciously. Live well,

Chef Lilly

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