Tag Archives: vegetarian
8/23/15

Spicy Tofu Poke Bowls

spicy tofu poke bowl

There are several food trends that hit Hawaii long before they made it to the mainland. Like Bubble Tea. Acai Bowls. And most recently, Poke Bowls.

Poke – which is essentially a raw fish salad – has been a long-time staple in Hawaii. It’s traditionally made with chunks of fresh-caught ahi tuna, but nowadays it’s common to find poke in a variety of different seafood and flavors. No matter what the combination, poke is easy to find at grocery stores or even as an appetizer at most local restaurants.

Recently the poke game was bumped up a level with genius invention of poke bowls. Poke bowls are simply poke served over rice. You guessed it, in a bowl. It’s more of a meal than an appetizer, but however you eat it, it’s delicious. It’s no wonder that poke bowls are served just about anywhere in Hawaii these days. Continue reading

8/3/15

Easy Soba Salad

soba salad recipe

It’s fun to get wild in the kitchen with new ingredients and daring flavor combinations. But sometimes I find that the oldest recipes are the best ones. This easy Soba Salad recipe is one of my favorite go-to dishes that I’ve been making for years. The recipe was originally stolen borrowed from my step-mom (along with this recipe for Spicy Tuna Hand Rolls). And it’s been on constant rotation in our kitchen ever since. It’s not fancy or complicated. But it is totally delicious. Continue reading

8/14/13

Quinoa + Lime Salad

quinoa lime salad

Quinoa Salad has totally been our go to dish this summer. Because it’s easy, healthy and full of flavor. And, it’s also gluten-free and dairy-free – which matters to us now that Sam has a bunch of (super lame) dietary restrictions.

Growing up in Hawaii, we ate rice every day – sometimes with every meal. I’m still loyal to my rice dishes, and it took me a while to embrace quinoa. I found that the trick is to use the grain in new dishes, rather than trying to sub it in to be healthier with my favorite recipes. This Quinoa and Lime Salad is a perfect example. This recipe simply wouldn’t be as good with rice. And it wouldn’t be as filling, either; quinoa is a protein powerhouse.

Quinoa Lime Salad

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2/20/13

Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette

Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette

It’s so easy to eat healthy salads in the summer. There’s an abundance of fresh produce in Portland starting late spring, and the local farmers’ markets are like going to veggie heaven. Plus, when it’s hot, who wants a hot and heavy meal? Unfortunately, things change during the winter. I go into hibernation mode and have mean cravings for mac n’ cheese and pizza.

Thankfully I found the perfect winter salad to help keep me in my jeans. It’s filled with hearty toppings like warm roasted butternut squash, crunchy pecans, savory crumbled goat cheese and dried cranberries for sweetness. 

Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette
 

Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette

And this dressing? I’m surprised I haven’t shared this with you yet. It’s my go-to homemade dressing. It’s so easy and so delicious.

Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette

Go eat your veggies!

Roasted Butternut Squash Salad with Creamy Homemade Vinaigrette
Serves 2

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Salad
Approx. 1/2 a medium-sized butternut squash
1 T olive oil
2 large cups of spinach or desired greens
2 T dried cranberries
2 T pecans
2 T crumbled goat cheese
Creamy Homemade Vinaigrette
1 heaping teaspoon of Trader Joe’s garlic aioli mustard (or mustard of your choice)
2 T olive oil
1 T balsamic vinegar
Salt + Pepper

Instructions
Preheat oven to 425F. Peel, de-seed and slice butternut squash into thin strips. Drizzle with 1 T olive oil, salt and pepper, and toss. Put pieces into a baking dish and bake for approximately 35 minutes until browning. Remove from oven and let cool slightly.
In the meantime, layer spinach, cranberries, nuts and cheese into 2 plates. Top with butternut squash. Mix together dressing ingredients in a bowl and pour onto salad. dressing.

Margaritas in the Rain http://margaritasintherain.com/

 
12/19/12

Roasted Vegetable Hash

I love vegetables.

Roasted Vegetable Hash

Honestly, I just don’t understand the people who don’t.

Assorted Fall Vegetables

Don’t get me wrong; I’m not a health nut. Without wanting to state the obvious if you’re a Margaritas In The Rain subscriber, I love dessert and cocktails. But I also love finding new ways to cook veggies.

FOOD GEEK. I know.

Roasted Vegetable Hash

Roasting veggies is one of my all time favorite ways to prepare root vegetables and potatoes. It’s also one of the simplest ways. All you need is olive oil and course sea salt to make a truly delicious side dish. Or in this case, a main dish.

This Roasted Vegetable Hash is a play on the roasted vegetable dishes I make so often. However, rather than roasting one single vegetable, I mixed an array of chopped vegetables from our fridge: brussel sprouts, onion, cauliflower, parsnisp, and potatoes. I do a lot of what I like to call “fried rice cooking,” meaning that I modify recipes depending on what’s in our fridge. This hash would be great with a variety of different vegetables. Use what you’ve got.

Roasted Vegetable Hash
 
Roasted Vegetable Hash

Top with an egg, fried over easy, and toast.

Simple, delightful brunch.

Roasted Vegetable Hash
Roasted Vegetable Hash
Serves 2

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Ingredients
1/2 onion, thickly sliced
1 cup chopped cauliflower
1 cup stemmed and halved brussel sprouts
1 cup butternut squash, peeled and cubed
2 parsnips, peeled and cubed
2 medium red potatoes, cubed
3 T olive oil
1 T course sea salt
1/2 tsp paprika
2-3 eggs (or more, if desired!)

Instructions
Put vegetables in baking dish. Sprinkle with olive oil, salt and paprika. Toss to coat evenly. Bake at 400 degrees for approximately 45 minutes, or until vegetables are crispy. Bake times will vary depending on vegetables and quantity. When the vegetables are almost through roasting, fry or poach an egg over easy. Place over roasted vegetables. Sprinkle with finishing salt.

Margaritas in the Rain http://margaritasintherain.com/