Roasted Cabbage

IMG_6806

Cabbage slices with garlic

If in doubt about cooking a vegetable, roast it!  I find that many of my childhood vegetables that were boiled to an inch of their lives, are so much better roasted.  Cauliflower and broccoli in particular.  So I tried roasting cabbage.   So simple and yet so tasty!  When I was playing around with this we ate plates of it just by itself!  So I am in two minds whether to call this a side or main vegetable dish!    You can really play around with the flavourings of roast cabbage.  I am currently torn between two flavours of roast cabbage, one just slathered with oil and garlic, the other covered with whole-grain mustard with a dash of lemon.   Yummy!

The cabbage can be cut into slices or wedges, slathered with your flavourings, then roasted.  It’s that simple!

 

Yummy, tell me more Diva…

Broccoli and Blue Cheese Quiche

 

Delicious gluten free quiche

Delicious gluten free quiche

 

The crust on this Quiche is one of nicest gluten free ones I have tasted and thanks to a reader (Jazzy-k) who shared a recipe with me for a pie crust which had these ingredients.   I slightly changed the quantities, added butter and voila!  A lovely buttery, crumbly Quiche pastry!  It reminds me of a wholewheat pastry case.   The Chief Taster thinks that this would be great as a cheesecake base too (sweetened up though) which is on the list of things to bake.  Although he suggests cheesecake for most recipes…it’s an obsession with him.

You could have any fillings in this Quiche but broccoli and blue cheese is my personal favourite.  Take the base recipe, throw your own fillings and get creative!

Yummy, tell me more Diva…

Ricotta and Cauliflower Gnocchi

IMG_6435

This is another amazing recipe I found on Maria Mind Body and Health Site.   I had some ricotta and cauliflower in the fridge and was wondering what to do with it when I came across her great recipe for gnocchi.  It was delicious but I added more flavouring to them as I found the first batch in need of little “something”.  I served mine with a marina sauce but think that these would also be delicious with a buttery sage sauce.

Yummy, tell me more Diva…

Grilled Vegetable and Goats Cheese Terrine

Colourful layers of vegetables

Colourful layers of vegetables

 

This is now my 500th post!  I cannot believe how many recipes have been tried, tested and posted in my three years of blogging.   I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter.  So, here it is and thank you, Tawnya for the challenge!  I loved the range of colours in this and the taste was lovely.  The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”.  He had seconds.

Yummy, tell me more Diva…

Almond Meal Pulp and Zucchini Falafels

IMG_6195

I like to make my own almond milk as that way I know that there has been nothing unnatural sneaked it but it hurts me to throw away the left over almond meal.   I tried to make a cracker with it which did not work out well.   I would rather lick the conveyor belt at the supermarket then eat those again (not every recipe is a success!).  Finally,  I made a lovely savoury dish from the almond meal so it’s not gone to waste.  I am also missing a decent falafel since moving away from the Middle East, and this was a half decent substitute (you still cannot beat the real thing).  More importantly for me, it is a great low carb version of falafel.  Perfect with a cauliflower wrap and salad.  It works out to be about 3 net carbs per falafel.  Nom nom!

The added zucchini gives the falafel the moistness you normally get from the chickpeas when you are making the traditional version with chickpeas.  As ever, it’s a great way to sneak vegetables into a dish!  More importantly, a tasty way to use up the almond meal from home made almond milk!  I’m still unsure how to categorize these, a vegetarian side dish, main or a snack?   I eat them in all three categories!

Yummy, tell me more Diva…

Cauliflower Rice Risotto

IMG_6013

If you want an alternative to the heavy, carb loaded rice risotto then once again cauliflower is your friend!  What’s even better is that it does not take long too cook, opposed to the traditional rice risotto, and you are not standing stirring and stirring!  I sometimes cook this when I need dinner quick as it is simple and easy to make.   This recipe has spinach in it which is entirely optional.  You could add any other veggies or even meat to this dish to make it your own.  Or just have it simple with cauliflower and cheese.

Rather than grate the cauliflower in a food processor, I use a grater, purely as it gives larger chunks of cauliflower which gives it a more “rice risotto” appearance.

Yummy, tell me more Diva…

Pea and Mint Frittata

photo 1

When I told the Chief Taster that he was having a pea frittata for lunch he did not display any enthusiasm and went off muttering.  Lunch time came and after the first mouthful he tucked in with relish.   This is now on his list of favourites and pops up when I ask him what he would like to have for lunch.    It’s light  in taste, bright and colourful to look at and easy to make.   I now make sure I have frozen peas in the freezer so this can be whipped up on request. Yummy, tell me more Diva…