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Roasted Veggie Dip

I just realized that my favorite Roasted Veggie Dip recipe hasn’t made it to this site.  This is a great dip for raw veggies and chips, but it’s also wonderful as a flavorful spread for chicken or fish.  I tell everyone it’s a veggie dip because the original name for this is Roasted Eggplant Spread and so many people won’t even try it if they hear the word eggplant.  And yet everyone who tries this, absolutely loves it.  I wish I could take credit for creating it, but it’s actually an Ina Garten recipe (from Food Network).  It’s easy to make, healthy, gluten-free, dairy-free and tasty.  What more could we ask for?!  Click here to find recipe.

Cauliflower Rice – It’s Great!

Nope, not snow.

It’s really cauliflower and it’s one of my favorite new “go to” foods.  I like cauliflower anyway, so it’s not unusual for me to sit down to a big bowl of steamed cauliflower with a little butter and salt – yum!  But this technique takes it to a whole new level and makes it much more versatile.

Clean the cauliflower and cut into manageable chunks.  Using a shredding attachment for your food processor,  shove the cauliflower chunks through so that they end up looking like the picture above – little shreds of cauliflower.  At this point, you can saute it on the stovetop, throw it into stir-frys or soups, or use my favorite technique which is steaming.  I have an electric steamer, but usually use a stovetop steamer.  I steam mine for about 20 minutes, and it comes out kind of plump, very mild (less cauliflower flavor), and really light.

Cauliflower rice makes a perfect substitute for rice in most dishes.  I love it under Chicken Mushroom Fricassee or anything that has any kind of a sauce.  You think you’re eating rice, but you are trading all those carbs for all kinds of great nutrients.  Cauliflower is a great source of Vitamin C, Vitamin K, manganese and many more.  Click here for lots of great info on this typically overlooked vegetable.  Now that I can make “rice” out of it, cauliflower has become a staple in my  menu planning.  And if you need a video to show you how to make it, click here.

Veggie AuGratin

Contributed by Becky.  My friend Sandy was visiting when Becky brought this to us and we had a hard time deciding if we liked it better cold or hot.  It’s great both ways and a really healthy option, even for breakfast!

  • 1 yellow squash sliced lengthwise thin
  • 1 zucchini sliced lengthwise thin (or 2 if they are small)
  • 1eggplant peeled and sliced lengthwise thin
  • 2 eggs
  • Salt pepper to taste
  • Garlic powder
  • Parsley
  • Olive oil for frying

Preheat oven to 350. Heat pan med high heat and olive oil (2 tbl). sauté the thin strips of veggies a few at a time until lightly brown and put on paper towel to get rid of excess oil. When all veggies are cooked and cooled layer half of them in a bread pan or pie dish that has been sprayed with oil. Wisk eggs with seasonings to taste. Add half of egg/seasoning mixture to veggies then finish layering and add rest of egg mixture. Put in oven for 25 min or until lightly browned on top.

Can add cheese to top before put in oven.

Vegetable Latkes (pancakes)

Do you love latkes, or potato pancakes, but just don’t want the carbs?  Well, great news – they work with veges!  I recently found a website that is very valuable to all of us gluten-free folks, called  It is a beautiful site, full of great information and I have recently ordered her cookbook.  While I was looking at all of her yummy recipes and stories about food, I found this recipe for Latkes using butternut squash.  I didn’t have the squash on hand, so thought I’d take a chance with some other veges and they were terrific.  Here is my recipe inspired by Elana’s recipe:

  • 4 cups shredded veges – I used a combination of cauliflower, broccoli, zucchini and carrots
  • 1 small onion, chopped
  • 3 eggs, whisked
  • Coconut oil for frying

Use the combination of vegetable that you like – I just happened to have these four – and shove through your food processor equipped with a shredding disk.  (If you don’t have a food processor, you could shred/grate by hand with a box grater).

Mix together with onion and whisked eggs.  Heat coconut oil in a skillet (I use my cast iron skillet) and drop into pancakes that are about 3″.  There is a lot of liquid from these veges, but try to leave as much of that as possible in the bottom of the bowl.

Fry until brown and crispy, then turn and repeat on the other side.  Drain on paper towel, sprinkle with a bit of salt and pepper to taste.