Vegetarian Archives - In Sonnet's Kitchen

Quick Pickled Beets

February 28, 2014 by Sonnet 2 Comments

Quick Pickled Beets

You know what’s funny about this time of year? The days are still dark, short, and cold, but I can sense spring in the air. And for some reason, spring always makes me crave salads. So even though it’s a little early, let’s talk about salads, shall we?

If you love salads as much as I do, you should try my Roasted Fennel and Spring Vegetable Salad and I would definitely encourage you to top your salad with my Green Goddess Salad Dressing (it’s vegan!).

You know what else I love on my salads? Beets. I usually roast them, but I’ve been craving something tangy so I decided to create some quick pickled beets by marinating them overnight in apple cider vinegar with a little garlic and onions. Yum. Whether you’re a beet-lover or a beet-hater, this is the perfect way to top your salads this season!

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Energizing Raw Coconut Maca Fudge

January 31, 2014 by Sonnet 7 Comments

Energizing Raw Coconut Maca Fudge

I live down the street from this really amazing French bakery which I have to pass by two times a day.

The downfall? This means that two times every day I have to resist the amazing smells coming from this place and not think about chocolate croissants.

Chocolate croissants, people. Do you know what kind of mental willpower that takes?! Don’t even get me started.

When it comes to willpower, I think willpower is pretty fleeting. This is why we have to plan ahead.

I mean, willpower can only do so much when you’re hungry, tired, and just want some dang chocolate already. But, if you have this energizing raw coconut maca fudge waiting for you at home? Then that chocolate croissant doesn’t look so good now, does it? (Okay, that’s a total lie. It still looks good, but you get my point here… )…

Curried Cauliflower and Yams

January 23, 2014 by Sonnet 2 Comments

Curried Cauliflower and Yams

There is a reason Rachel McAdams movies exist.

Rachel McAdams movies exist because sometimes, on a random Wednesday evening, you just need a good cry. And there is nothing that gets the tears flowing like watching The Vow, The Notebook, or The Time Travelers Wife.

A night like this might also call for a glass of red wine, some good chocolate, or perhaps a fuzzy blanket and cat snuggles.

And when you’re really an emotional mess? I recommend roasted vegetables. I mean, a gal’s gotta eat and something full of fiber just makes sense in a situation like this.

Plus, when you combine the vegetables with curry powder and turmeric? It’s the perfect balance of flavor and flair. It helps, I promise.

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Brussels Sprouts with Onions and Pecans

January 17, 2014 by Sonnet Leave a Comment

Brussels Sprouts with Onions and Pecans

Dear Kelly,

I feel like we’ve been friends for awhile now… and so I can say this with love.

I mean, we’ve known each other since before this blog started. That was back when I had really bad hair and very little knowledge of how to actually cook. And through the years you have been one of my most dedicated blog readers, which is incredibly touching and flattering. I love that you frequently cook my recipes and always share feedback. You are awesome.

Except, well… except for that time you made my grain-free zucchini (and cabbage) yakisoba, reheated it in your office microwave… and tried to blame ME for the awful smell it made.

I don’t know how, but somehow, somehow, you didn’t get the memo to never reheat cruciferous vegetables in the microwave. Especially at work.

Ooh, Kelly. That’s a big no-no.

I’m really sorry. I’m also sorry that your co-workers made a video about it, put it on Vine, and now call you Smelly Kelly. That’s really not cool (although it is hilarious and I fall over laughing every time I think about it).

But, don’t worry, I got your back. I made Brussels sprouts with onions and pecans this week and I’m posting a warning here on this recipe so you never forget: do not reheat cruciferous vegetables in the microwave. You are welcome.

And happy early birthday.

Your friend,

Sonnet…

Fruit-Free Green Smoothie

January 2, 2014 by Sonnet 22 Comments

Fruit-Free Green Smoothie

This year, I desire….

to feel empowered in my body.
to speak my truth.
to feel vibrantly alive.
to trust my intuition.
to be madly in love.
to feel creative and inspired.
to eat green things and nourish my body.

Instead of starting the year with body hate/guilt/remorse, let’s start the year feeling strong and showing our bodies compassion and love.

Instead of starting the year on a diet and thinking about restricting, start the year feeling nourished and enjoying an abundance of real food.

Instead of starting the year thinking about what you want to change, focus on what you love about yourself.

This year if you’re desiring to take better care of yourself, have more energy, and feel comfortable in your body, start by choosing high-quality real food.

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Sweet Potato and Leek Hash with Fried Eggs

December 27, 2013 by Sonnet 7 Comments

Sweet Potato and Leek Hash with Fried Eggs

I had a strange realization this morning: I’ve only been eating eggs for a year.

Many of you know that from 2006 – 2012 I ate a strictly plant-based diet, which meant that I didn’t eat any eggs or animal products. Even prior to this I wasn’t a huge fan of eggs or meat so I usually ended up eating a lot of vegetarian/vegan items anyways.

The reason I haven’t shared a breakfast recipe involving eggs prior to today is because, well, I kinda suck at making them.

For some reason I find eggs really tricky. I either make them too runny or I cook them too long and they turn out crispy. Or, if I don’t have the heat just right, I burn the heck out of them. It’s a big problem and I’ve been trying to tackle it this year.

The good news is that I think I’m finally mastering the fried egg. And when you pair it with a simple sweet potato and leek hash? Umm. Heaven.

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Kale, Parsnip, and Pineapple Salad

December 18, 2013 by Sonnet 2 Comments

Kale, Parsnip, and Pineapple Slaw

Last week I returned home from my dream vacation to Miami and the Bahamas. The only catch? Part of my dream vacation involved a 3-day cruise where I felt stranded in the middle of the ocean because my only access to food was Cruise Ship Food. Oh dear.

In case you’ve never been on a cruise, this means I didn’t have access to anything that wasn’t deep fried and the greenest thing there was iceburg lettuce. Shudder.

I managed to survive the weekend, but let’s just say I’ve been making up for it ever since. And, since I was extremely disappointed I didn’t get to try any tropical fruit on the island, I had to make up for this as well.

…And so I give you kale, parsnip, and pineapple salad.

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Zucchini Fettuccine with Rosemary Butternut Creme Sauce

December 6, 2013 by Sonnet 47 Comments

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

I feel a bit like Cinderella at the moment. Well, maybe the modern version of Cinderella… You know, where she’s super independent, athletic and lives with two somewhat evil cats instead of step-sisters? Let me explain.

Earlier this week I packed up my bag for my 6 am workout and had to make a mad dash to catch the bus in time. Somehow in this process I didn’t fully zip up a pocket on my bag and lost a shoe. Big bummer.

So, if you’re walking around Seattle and happen to stumble upon a size 10 (yes, I have big feet… not very Cinderella-like!) athletic lady shoe, lemme know.

Now that we have that out of the way, let’s talk about something more important than shoes, shall we? How about zucchini fettuccine?

After my How to Make Zucchini Fettuccine post last night I got quite a few emails from folks asking for recipes so I’m really excited to share this one with you!

And, I know what probably a few of you are thinking: Sonnet, zucchini is not in-season! I know, I know. I had the same argument with myself while creating this dish.

But, it’s so amazingly delicious that I couldn’t wait and save it for summer so please bear with me. After all, zucchini is in-season somewhere in the world right now. And, this gets topped with a very fall-esque rosemary butternut creme sauce that will blow your mind. …

How to Make Zucchini Fettuccine

December 5, 2013 by Sonnet 8 Comments

How to Make Zucchini Fettuccine

One of the most popular tutorials I have ever shared here on the blog is How to Spiralize Zucchini. Although I’ve had my spiralizer for many years, this year I found myself using this tool almost daily because zucchini pasta is one of the healthiest and easiest substitutions I’ve found since embarking on a grain-free and gluten-free lifestyle earlier this year.

If you live in the Pacific Northwest like I do, zucchini is totally out-of-season at the moment. But, I enjoyed zucchini pasta so much over the summer that I decided to treat myself to a few fall and winter zucchini pasta recipes.

One of the recipes I’ll be sharing this week involves zucchini fettuccine so I decided it was time to create a brand-new tutorial to show you how to make zucchini fettuccine! (psst: if you haven’t seen my other tutorial on creating zucchini spaghetti, you should check this one out as well!)

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Grain-Free Sage and Pecan Stuffing

November 22, 2013 by Sonnet 2 Comments

Grain-Free Sage and Pecan Stuffing

If you live in the United States you are probably well-aware that the holidays are upon us. Most of us are planning our menus for next week and frantically trying to get to the grocery store before all the decent yams are snatched up.

If you have food allergies, dietary restrictions, or have been embarking on a grain-free lifestyle like me, you might be worried about what will take the place of stuffing at your holiday table this year.

Don’t worry, I got you covered.

Remember that tutorial on How to Make Grain-Free Cauliflower Rice? Well there was a reason I shared it with you this week… cauliflower rice makes amazing mock stuffing! And now that you know, you won’t have to worry about that empty space on your holiday menu anymore.

P.S. If you’ve now become addicted to cauliflower rice like me, be sure to check out The Seasonal Comfort Food Cookbook for all of my cauliflower rice variations!

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