Summer Vegetable Gratin

Summer Vegetable Gratin
Serves 6-8

2 tablespoons unsalted butter, softened, plus 4 tablespoons melted
2 onions, halved and sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
½ cup dry white wine
½ cup pitted kalamata olives, chopped fine
¼ cup chopped fresh basil
1 ½ pounds zucchini, sliced 1/4 inch thick
1 ½ pounds … Read more

Chile Relleno Casserole (low carb)

I adapted this from a recipe on Epicurious.com, and it’s one of those dishes that can be tweaked in a dozen different ways—separate the eggs, beat the whites until stiff peaks form, fold into the yolks … instead of layering the chilies, stuff them with cheese before covering with the custard … use more spices, use no spices … add

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Crustless Vegetable Quiche or Frittata

This recipe lends itself to endless improv—just remember to pre-cook tough vegetables. Sautéed onions are a wonderful addition, but they’re too high carb for me, so I make do with onion powder…your mileage may vary 🙂

Crustless Vegetable Quiche or Frittata
Serves 4  // 355 calories per slice, 8 net carbs

1 tablespoon extra virgin olive oil
3 cups mushrooms,

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Eggplant Parmesan

This is a labor of love, since the marinara is made from scratch, but can be made two days in advance. The original recipe was from Bon Appetit, then tweaked to reduce calories and lower carbs.

Eggplant Parmesan
6 servings // 229 calories, 14 net carbs

MARINARA
2 tablespoons olive oil
1 head of garlic, cloves crushed
1 large red … Read more

Vegan Potatoes Gratin

Here’s a special occasion vegan dish. It’s very easy to make and has a somewhat “cheesy” quality from the nutritional yeast. Yum!

Vegan Potatoes Gratin

White Sauce
3 tablespoons olive oil (for less fat, use low fat vegetable stock)
8 cloves garlic, minced
3 tablespoons whole wheat pastry flour
(use potato starch to thicken if using stock instead of oil)

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Iumi’s Scalloped Potatoes

My dear friend Iumi has been a vegan for many years, and is an inspiring coach for creating plant-based recipes. Here’s something she whipped up the other night, to which I’ve added some herbs and mustard.

Iumi’s Scalloped Potatoes with Cauliflower and Tofu
Serves 2

8-10 small red potatoes, sliced
1 small head cauliflower, quartered and sliced
6 ounces extra … Read more