Kitchen Treaty Mon, 01 Sep 2014 20:44:31 +0000 en-US hourly 1 47 (Meatless!) Breakfast-for-Dinner Recipes Mon, 01 Sep 2014 20:37:14 +0000

As far as I’m concerned, breakfast for dinner is a completely legit way to close the day. It’s fast, it’s easy, and - unless it consists only of a chocolate-glazed donut - it’s pretty hearty and satisfying too. It’s a perfect dinnertime option to remember this time of year, as school starts back up and we’re putting those lazy hazy summer days behind us until next year (whimper).

Thanks to foods like eggs, oatmeal, nuts, yogurt, avocados, and fresh produce, vegetarian breakfast-for-dinner recipes are plentiful. So plentiful, in fact, that I’ve rounded up 47 of them right here!

47 (Meatless!) Breakfast-for-Dinner Recipes

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Grilled Peach Fontina Quesadillas with Optional Chicken Thu, 28 Aug 2014 14:16:21 +0000

I love peaches. LOVE. There’s nothing like a juicy, tree-ripened, sun-kissed peach at summer’s end. Pure bliss.

Which is why it is so strange that it appears that, in my 5 years of food blogging, I apparently have not shared one peach recipe. Not a single one! I have no earthly clue what that is all about, because I’m a total peach fangirl.

I guess I’ll just have to dedicate myself to solving the problem of zero peach posts – one tasty recipe at a time. The sacrifices I make.

Grilled Peach Fontina Quesadillas with Optional Chicken

I couldn’t be happier that these Grilled Peach Fontina Quesadillas mark my first peach recipe entry in the blogosphere. Now I want to create all peach recipes, all the time! ~Millions of peaches, peaches for me.~

Grilled Peach Fontina Quesadillas with Optional Chicken

Okay, or three.

Did you know, by the way, that the lead singer of The Presidents of the United States of America (whose song I just referenced there) is also popular children’s artist Caspar Babypants? I swear there’s this whole new underworld out there that you have no idea exists until you have a young kiddo in your life. Now, instead of going to cool little indie concerts, I find myself lugging a picnic lunch and a toddler to Caspar Babypants shows in the park. Which - don’t tell anyone – I love just as much. Now if I can just get “Bad Blue Jay” out of my head, I’ll be good.

Tangent! Back to these quesadillas.

Grilled Peach Fontina Quesadillas with Optional Chicken

First of all, peaches make an unbelievable filling in ‘dillas. Like, seriously incredible. Their juicy sweetness is the perfect counterpoint to savory melty cheese – especially creamy fontina. I decided to add a touch of crunch and heat with thinly sliced fresh jalapenos, too. And that’s it – unless you add a little cooked chicken for the carnivores (we used leftover store-bought rotisserie chicken). Seriously, these bad boys are so. freaking. easy.

And they’re even easier when cooked on the grill. Have you tried quesadillas on the grill yet? It’s an incredible way to cook them up. No oil needed. Just crank up the heat – medium to medium-high – and the tortilla grills up golden brown and a bit crispy; the insides get all warm and gooey, and the best part is, they cook up in just a couple of minutes. It’s crazy easy.

But if you don’t have a grill, or you want to cook up these quesadillas in a different way,  don’t miss this post over on Oh My Veggies. It’s got you covered.

Grilled Peach Fontina Quesadillas with Optional Chicken

I served these up with a simple mix of halved cherry tomatoes and fresh cilantro tossed in a honey-lime vinaigrette. My guy prefers his with salsa and sour cream. Avocado or guacamole would be outstanding, too. Either way, you can’t lose.

Peachy deliciousness from other food blogs

Grilled peach, brie, & basil sandwich from Two Peas and Their Pod | Make-ahead peaches & cream breakfast bake from Half Baked Harvest | Grilled peach salad & mint pesto from Love & Lemons | and 4 ways to have peaches for breakfast from Oh My Veggies

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Chocolate Iced Coffee Tue, 26 Aug 2014 15:15:16 +0000

I’ve never been anywhere in Europe, and I feel like there’s kind of no excuse for that. Especially based on how much I’ve wanted to go. And it won’t happen for awhile, now that I’ve got Miss Toddlerriffic in the picture and different priorities. And it’s all good, really! But once she’s old enough to remember a glorious trip abroad? Well, all bets are going to be off and we’re going to jet ourselves over there, our little family on a European Vacation. Hopefully not Griswold-style.

Which is to say, I’m totally jealous, because my blogging friend Mallory over at Because I Like Chocolate is over there. In Europe. On vacation. Whatever, Mallory! ;) I’m kidding. Sort of. About the “whatever” part, I mean. She’s definitely in Europe.

I guess I’ll just drown my sorrows in a creamy and decadent glass of Chocolate Iced Coffee. Because why not?

Chocolate Iced Coffee

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Chocolate Chip Chia Pancakes (a Healthier Chocolate Chip Pancake!) Mon, 25 Aug 2014 11:00:19 +0000

As a first-time parent, I am learning all about slippery slopes. Slippery slope #1, in our house, has been paved with chocolate chips. We went through a phase awhile back when our little one wasn’t eating enough to keep her pediatrician happy. So I added a few mini chocolate chips to otherwise relatively healthy things here and there just to sweeten the pot.

Chocolate Chip Chia Pancakes (a healthier chocolate chip pancake!)

Um, it worked. Basically, our child now needs to be weaned from chocolate chips. “What do you want for breakfast?” I ask. “Chocolate!” she says. Note: I will not feed my child straight-up chocolate for breakfast. However. I will feed her chocolate chips in things, because we slid a long time ago down that slope, and I’ll be honest: I’m not exactly sure how to climb back up to the top.

So I wave to you from the bottom of this hole I’ve dug, where I have created an alternative to your standard chocolate chip pancakes - a healthier version in disguise. The kid sees something to dip into maple syrup; I see whole wheat flour and yogurt. She sees chocolate; I see nutrient-packed chia seeds.

Chocolate Chip Chia Pancakes (a healthier chocolate chip pancake!)

If you’re craving chocolate chip pancakes but don’t want the carb-and-sugar crash a hour later, consider these Chocolate Chip Chia Pancakes.

We find them to be super-hearty and satisfying, yet plenty chocolaty – but not so chocolaty that a post-breakfast stomachache is inevitable. Mini chocolate chips – only 1/3 cup in the entire batch – lend just enough chocolate to each bite to make these pancakes special but not sickly sweet. I love how the chia seeds help thicken up the batter a bit, too, making the pancakes a tad fluffier. The seeds just sort of blend into the pancakes – they’re not overt at all. They’re just a hidden nutritious part of the sweet deal.

Chocolate Chip Chia Pancakes (a healthier chocolate chip pancake!)

Sneaking nutrients into my toddler’s diet, Trojan horse style. Yeah, it’s not ideal, and if we were to have any more kids, I’d know better.

But it also resulted in these delicious pancakes. So there is that.

Totally freeze these bad boys!

These pancakes are so great for freezing. I make a double batch and just pile them in a zippered freezer bag, then pull a couple out at a time when breakfast time gets crazy. I let them thaw at room temperature or, if I’m really in a hurry, I just pop them in the toaster. Because super busy mornings need chocolate and chia seeds, darnit!

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White Chocolate Chip Summer Squash Bread Thu, 21 Aug 2014 11:00:48 +0000

Early on in my never-ending quest for finding delicious foodstuffs to make with the seemingly endless supply of yellow summer squash that parades through my kitchen time of year, I decided to make a quick bread – sort of a riff on zucchini bread, but filled to the gills with grated yellow squash instead of green.

And it was good.

White Chocolate Chip Summer Squash Bread

So I decided to share the recipe with y’all. The end.

How’s that for a lazy intro?!

Okay, so about this delicious, moist, irresistible quick bread.

White Chocolate Chip Summer Squash Bread

It’s moist. Like, super moist. Naturally moist summer squash helps; the coconut oil seals the deal. Yep, this bread takes coconut oil instead of the vegetable or canola oil you’ll often find in quick bread recipes. If you’re not sure about coconut, don’t worry. You can’t detect the taste of coconut at all. Pinkie swear.

I thought this bread would be delicious with a bit of almond extract, but it felt wrong to leave out the vanilla. So I used both. Oh, and cinnamon, too. I couldn’t not!

White Chocolate Chip Summer Squash Bread
The white chocolate chips can be left out, but I like the bit of interesting melty sweetness they add here and there.

So that’s the scoop on White Chocolate Chip Summer Squash Bread. In a nutshell, it’s the best quick bread I’ve ever made. Seriously. And I think you’ll like it, too.

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25 Easy & Hearty Vegetarian Slow Cooker Dinner Recipes Mon, 18 Aug 2014 11:00:12 +0000

I don’t know if it’s because I have a kid now or what, but August isn’t quite the uber-lazy hazy summer extravaganza that it used to be. As soon as July closed up shop, my thoughts turned involuntarily to fall, fresh starts, back-to-school, and getting organized. I’ve been wanting to stock my freezer with easy dinners, and – yep – I’ve been thinking about all the wonderful ways in which I’m going to harness my Crock Pot come fall.

Let’s be honest, though – I never really put the slow cooker away. We’ve been enjoying Crock Pot casseroles, stews, sauces, sides – even cake! – all summer long. It’s the perfect summer appliance – no laboring over a hot stove in an even hotter kitchen. And then there’s the ever-awesome “dinner’s ready yet I hardly lifted a finger” aspect we all love about slow cookers.

Sometimes, though, it can be a bit of a challenge to come up with satisfying, wholesome, and easy vegetarian slow cooker recipes. But I asked some of my blogger friends for some ideas, and they had a ton. And then I went out and visited a few more of my favorite blogs and found some great ideas, as well. Plus, you know I had to include some of my very own favorite go-to recipes too.

And so, here are 25 Easy & Hearty Vegetarian Slow Cooker Dinner Recipes for you to try now, this fall, and all year long. It’s a dinner extravaganza!

25 Easy & Hearty Vegetarian Slow Cooker Dinner Recipes

25 Easy & Hearty Vegetarian Slow Cooker Dinner Recipes | Slow Cooker Red Lentil Dal from Cafe Johnsonia

Slow Cooker Red Lentil Dal from Cafe Johnsonia


25 Easy & Hearty Vegetarian Slow Cooker Dinner Recipes | Slow Cooker Vegan Tomato Sauce with Fennel from Cafe Johnsonia

Slow Cooker Vegan Tomato Sauce with Fennel from Cafe Johnsonia


25 Easy & Hearty Vegetarian Slow Cooker Dinner Recipes | Hearty Slow Cooker Bulgur Chili

Hearty Slow Cooker Bulgur Chili


25 Easy & Hearty Vegetarian Slow Cooker Dinner Recipes | Fire-Roasted Slow Cooker Chili

Fire-Roasted Slow Cooker Chili from Beard & Bonnet


And that’s a wrap!

Do you have a favorite easy and hearty slow cooker vegetarian recipe? Share and/or link up in the comments below. Happy Crock Potting!



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Slow Cooker Hot Fudge Pudding Cake Thu, 14 Aug 2014 11:00:59 +0000

Cake, in a Crock Pot?! Ummm, yes! A resounding yes, actually. Crock Pot cake recipes are big right now, and I guess I can see why. Nobody wants to turn on their oven in the height of summer; slow cookers are the perfect keep-the-kitchen-cool appliance for the season.

Plus, the prep-now-enjoy-later quality that comes along with Crock Pot cooking can’t be denied. Especially for dessert. What could be better than to slap some batter into a slow cooker (and that’s practically what you do with this ridiculously easy recipe), step away, and come back a few hours later to a moist, fudgy, piping-hot cake, just waiting to get all melty with a plop of icy-cold vanilla ice cream by its side?

Slow Cooker Hot Fudge Pudding Cake

Bliss, man. Easy bliss.

If summertime brings out your inner lazy cook, this cake is definitely for you. And if it doesn’t, this cake is still definitely for you.

This Slow Cooker Hot Fudge Pudding Cake is a spin on this version, a rich and decadent comfort food classic. It’s so interesting – and a little magic – how this saucy cake comes together. First, you spread a layer of batter. Then, you sprinkle a dry mix of sugar and cocoa powder over the top. Then, you pour hot water over the top and you think to yourself, seriously? This is going to become cake?! And then it bakes and comes out all glorious with a cake layer on top and an incredibly hot fudge sauce layer underneath.

To adapt the recipe for the Crock Pot, I simplified the ingredients list a bit, and then - because Crock Pot recipes take about half the liquid of their traditionally cooked counterparts because steam doesn’t escape as easily - I reduced the amount of hot water in the recipe. The cake is assembled right in the crock, and then it cooks on high for 3-4 hours. And then, voila! Cake on the top, fudge sauce on the bottom.

Slow Cooker Hot Fudge Pudding Cake

I think this cake tastes even better adapted for the Crock Pot, because the cake is much more moist than its oven-baked cousin. Slow cooking for the win, yet again!

Slow Cooker Hot Fudge Pudding Cake

P.S. The blueberries aren’t a part of the recipe, I just put them on there so the cake would look prettier in pictures. I fear photographing brown blobs. The berries actually tasted pretty good with the chocolate and ice cream, so feel free to do the same if you’re inclined!

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Hummus Gazpacho Mon, 11 Aug 2014 11:00:48 +0000

Forever and a day ago, I was chatting over a bowl of restaurant gazpacho with a good friend of mine. She had spent some college time in Spain, and it was there she learned that authentic gazpacho has stale bread in it. “Bread!” I thought. “Gross!” I thought. “Uncool,” I also thought.

Okay, so I had a lot of one-word thoughts about this whole thing. I was not a fan of this hare-brained idea, hmmph, soggy bread in cold tomato soup. No freakin’ thanks. But I convinced myself (quite easily, I admit) that I was not eating an authentic, bread-logged version, and polished off my bowl.

Hummus Gazpacho

Gazpacho is a refreshing chilled summer soup made with garden tomatoes, cucumbers, garlic, and other tasty veggies. If you’ve never been inclined to try cold soup, I beg you to try gazpacho. You’ll never look back.

And honestly, you probably won’t be able to tell if yours has bread in it. It’s used to add thickness and body to the soup. And I can totally appreciate that it does that.

But if I’m making soup at home, bread is going to be a dipping mechanism only, thanks. And up until a few days ago, I was fine with enjoying my own homemade gazpacho on the breadless, thinner side. Until. Until! I had an idea. What if. What if!!! I blended a few chickpeas into the mix to add that thickness and body back into the mix? And even better? What if I added other classic hummus ingredients, too?! Some creamy tahini; lemon juice. Garlic. Cumin. And a few roasted chickpeas on top for good measure.

Hummus Gazpacho was born.

Hummus Gazpacho

To give credit where credit is due, I was inspired by this stunning soup from Andrea, the wonderful farmer-blogger over at Dishing Up the Dirt. It wasn’t much of a leap to take her blended-in tahini and chickpea topper over to gazpacho land. Thank you, Andrea, for inspiring me to chickpea-up some cold soup!

I think this soup is pretty wonderful, and it’s not just because I’m biased and semi-blissed-out by its breadlessness.

The chickpeas and tahini lend a creaminess that makes this soup pretty dang addicting. A shallot adds a bit of heat, garlic lends its signature bite, and lemon makes it zing. Hummus Gazpacho Soup is one of the best ways to enjoy fresh-off-the-vine summer tomatoes, and that time is now, my friends! My gosh, I love tomato season. Bring ‘em on. In every color of the rainbow, please.

Hummus Gazpacho

And then I’ll whir them into chilled summer bliss, hummus style, piled high with salty-crisp roasted chickpeas, diced tomatoes, and crisp cucumbers. This soup will be happening a lot this summer. Bread on the side.

Hummus Gazpacho

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Vanilla Bean Lemonade Fri, 08 Aug 2014 11:00:49 +0000

“Waiter, there’s a black speck in my lemonade.”

I know this is kind of a strange-looking lemonade. I’d be lying if I didn’t admit that I’ve questioned whether or not I even want to post it here. In fact, I’ve been sitting on it since spring! Because it looks … well, how it looks.

But you guys! This fresh-squeezed vanilla bean lemonade is so divine. All you have to do is remember: that’s not dirt, it’s vanilla! Glorious, wonderful vanilla.

Vanilla Bean Lemonade Recipe - With tart, fresh lemon juice and creamy notes of vanilla, this lemonade reminds me of a super-refreshing creamsicle.

I love this stuff. With tart, fresh lemon juice and creamy notes of vanilla, this lemonade reminds me of a super-refreshing creamsicle.

Vanilla Bean Lemonade Recipe - With tart, fresh lemon juice and creamy notes of vanilla, this lemonade reminds me of a super-refreshing creamsicle.

If the black specks bother you, just strain it through a cheesecloth to discard most of the little vanilla bean specks. A few will make it through, but it’ll be a little prettier overall.

Vanilla Bean Lemonade Recipe - With tart, fresh lemon juice and creamy notes of vanilla, this lemonade reminds me of a super-refreshing creamsicle.

Specks or not, I promise this is an incredible from-scratch lemonade – perfect for toasting goodbye to summer. Too soon? Okay, pretend I didn’t just say that. There’s still lots of lemonade-imbibing summer to be had! (Either way, just do it!)

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Summer Squash Fritters with Basil & Lemony Sour Cream Mon, 04 Aug 2014 11:00:39 +0000

Summer Squash Fritters with Fresh Basil & Lemony Sour Cream

Ahh, summer squash. Also known as yellow squash, the lesser-loved cousin of zucchini yet just as prolific. It’s everywhere this time of year! I like it well enough, but I admit I’m never totally sure what to do with it.

Summer Squash Fritters with Fresh Basil & Lemony Sour Cream

Just look at it taunting me.

It sits around for a couple of days, and then finally I throw some in with some soup, maybe saute and toss with pasta … and then, a whole new batch shows up in my CSA box and the cycle starts all over again. Freakin’ summer squash!

So this year, I set out on a summer squash mission. I decided I was going to make all kinds of cool things with summer squash, darnit, and never wonder what to do with those plentiful yellow cylinders ever again!

First up: these fritters. Holy moly, these fritters! Summer squash fritters with fresh basil – and a simple, lemony sour cream to boot. Step aside, zucchini. These sunny yellow fritters are stealing your spotlight.

Summer Squash Fritters with Fresh Basil & Lemony Sour Cream

Inspired by classic zucchini fritters, the green squash is, well, squashed in favor of yellow. Grated onion and lots of fresh chopped basil add flavor – and that’s pretty much it for ingredients, aside from your standard egg and flour along with some salt and pepper.

Summer Squash Fritters with Fresh Basil & Lemony Sour Cream
Summer Squash Fritters with Fresh Basil & Lemony Sour Cream
I don’t know about you, but I think a fritter is not a fritter without a nice bit of creamy sauce, and usually for me, this means sour cream. Here, I take that sour cream and flavor it up with lemon and a pinch of salt. The cool, zingy sauce serves as is the perfect counterpoint for the savory golden fritters.

Summer Squash Fritters with Fresh Basil & Lemony Sour Cream

This easy summertime lunch or dinner is the perfect way to, um, fritter away your summer squash.

(Sorry. I had to.)

More summer squash deliciousness

Summer squash gratin with salsa verde from Smitten Kitchen | Bourbon mango pulled summer squash sandwiches from Oh My Veggies | Summer squash ribbons with oregano, basil, and lemon from Cooking Light | Buttermilk squash soup from 101 Cookbooks

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