Thursday, June 4, 2009

Another nod to Weight Watchers: More vegetable recipes from my files

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It's week two for me on Weight Watchers, and it's all going well. I'm eating more fruits and vegetables, less refined flour, and smaller portions overall. And even in this short period of time, I'm already feeling better. Go me!

To celebrate, I dug up a few more vegetable-based recipes from my files. I know you'll like these too.

Spinach, apple and endive salad - a light year-round salad shared with me by La Grande Orange Cafe, which started in Pasadena and, lucky for me, just opened another location in my Santa Monica neighborhood.

Yin-yang roasted pepper soup - Monika Reti of Hipcooks, a cool cooking school here in Los Angeles, contributed this recipe, in which two colors of bell peppers are turned into healthy soups and then plated together. A quick snap of the wrist creates the visual effect.

Stuffed portabello mushroom - a raw vegan recipe from Nwenna Kai, author of The Goddess of Raw Foods. I'm not much on the raw vegan stuff myself, but when I posted it I got lots of positive comments from the vegan crowd. Your mileage and all that.

Lowfat no-cream creamed spinach - my own somewhat healthier version of the steakhouse classic. I use a bechamel sauce made with lowfat milk to thicken my dish and give it that creamy mouth feel.

Tuscan kale chips - leaves of dark green kale, tossed in olive oil, sprinkled with salt, and roasted until crispy. These are as addictive as potato chips (I swear!). Works well with the more commonly available curly kale too.

Roasted fennel - my favorite way to cook my favorite vegetable. This method works for almost any other vegetable too, incidentally, including green beans, carrots, parsnips, celery, onions, etc.

Happy vegetables!

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