All posts tagged: apetizers

Zucchini “Meatballs” in Fragrant Thai Coconut Broth

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Vegetarians rejoice: we too can have meatballs with our goddamn meal, just like all those carnivores out there. This soup is soooo.freaking.yum. Well, it’s really good that is, if you like Thai dishes, coconut milk, and tons of exotic seasoning. Plus, coconut milk is amazingly good for you. So, hip hip hooray! Another plus is that the ingredient are light enough to make a good summer soup. My husband really hates ginger (and yet…he married a ginger kid. Conflict of interests? I should say so…) and so he wasn’t as big of a fan of this soup as I thought he’d be (I expected Domestic Goddess awards, but it was not to be. Note to self: no ginger root for Samuel!) However, despite his ginger flavor aversion, he was blown away by the amazing aromatic quality and how tasty the “meatballs” are. In a nutshell, it’s pretty heavenly. Forget Calgon taking you away, these flavors will make you feel like you’re a million miles from home in the best way possible. Soup is such a comfort …

Delicious Stuffed Mushrooms

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Most of us are on overload from Thanksgiving feasting, and these stuffed mushrooms are a delicious and healthy way to get back into a healthy routine. It’s also a great way to use leftover gluten-free stuffing (I’ll include my incredibly delicious gluten-free and HEALTHY recipe soon) Mushrooms are actually a great addition to the vegetarian’s diet. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more (source here). What’s not to love about that? I personally love mushrooms, but some people can’t stomach them on their own, so stuffing them adds a great additional flavor profile. To make stuffed mushrooms, here are two options: Bright Veggie Stuffed Mushrooms and Traditional Stuffed Mushrooms. Bright Veggie Stuffed Mushrooms: Ingredients: Large shiitake mushrooms (4-6 inches) Veggies of choice (I used grape tomatoes, red peppers, zucchini, white onions, and baby spinach) Fresh sprinkling of Parmesan cheese (optional) Jasmine, brown, or basmati rice (optional) 1/4 clove of crushed garlic Seasonings: curry, garlic …