Moroccan Vegetable Tagine

I tried this meat-free dish out of The Whole Foods Allergy Cookbook. The ingredient list is a little intimidating, but really not that much and its a very nice and hearty dish for cold days.

Any good dish starts with sauteing onions….

Root vegeatbles include carrots, turnips and potatoes.

Safran!

Thanksgiving

So, I set out to make a special Thanksgiving dinner that's not like the one we always had, not matter where we ate:). I picked out some yummy side dishes, that were safe for our son to eat, or that I could easily make safe by substituting ingredients. I picked this recipe for Acorn Squash with Cranberry-Cornbread Stuffing I found on TastyKitchen.com as well as this super-easy and delicious recipe for Cranberry-Pomegranate Sauce, I found on thepioneerwoman.com.

For a vegetable side I made the most surprisingly yummy Brussels Sprouts ever. That recipe came from simplyrecipes.com.

We made a simple turkey and some mashed sweet and regular potatoes and had the best Thanksgiving meal so far….it helped too that I got to spend it with my favorite (American) family members:)

No Butter, but dairy-free margarine for the squash.

I had made some cornbread a few days earlier, so it came in handy.

Presentation is the key...

There you have it! Yummy all the way.

My non-dairy version of Ryan’s Bolognese Sauce

When I first read this recipe, I just had t try it. I love pasta and more than that I love meaty tomato sauces on my pasta. The only think I changed was to substitute soy milk for the milk, so that my son could eat it. Of course, I made up for it by putting a little bit of extra parmesan on mine:)

Of course, the Pioneer Woman's pictures are a lot better than mine, but here it goes.

Grate the carrots and dice the red onion:

Get out your olive oil, tomatoes, tomato paste, garlic and beef:
Heat the oil in a Dutch oven:
Saute the carrots and onions:
Mince the garlic:
Yes, I followed the recipe as best as I could…
Time for the beef:
Time to get the spices ready:



Another well for the tomato paste:
In goes the garlic:
You can never go wrong with a little wine:
I loved that the recipe calls for Worcestershire Sauce:
Whole Tomatoes:
And now the (soy)milk:
I served it with spaghetti and lots of cheese for me:

I really do love this recipe and whenever I feel like a meaty pasta sauce, this is the one I make. Everybody at our house just loves it.

Enjoy!

Amy’s Zucchini Penne

My dear friend Amy is always eager to share her recipes with me and I am more than happy to try them out. This is one of them. It's a light summer-dish that is easy to make. What's not to love?!?

Here are the ingredients:

2 Tbsp. EVOO
1lbs. Shrimp
2-3 Yellow Squash, diced
2 Zucchini, diced
3 cloves Garlic
¼ cup Lemon juice
1 tsp. Dried Basil
1 tsp. Dried Oregano
¼ tsp. Pepper & Salt.

Dice the squash:

In my case I had to thaw the shrimp:

Mince some garlic:

And here are the rest of the ingredients:

Start by sauteing the squash:

Add the shrimp:

Hmmmm…..

Add the juice and the spices:

Again hmmmmm…..

And serve it all over the cooked Penne:

This is just too yummy to not make again.

Thanks Amy for sharing!