Julie M. Tuttle's Blog, page 43

Ham and Broccoli Quiche

This quiche is perfect for brunch, and even for dinner. While its baking, the ham sits all along the bottom and all the fresh veggies rise to the top, leaving the middle a creamy egg delight that is to die for. 

Ingredients:

1 frozen pie crust, thawed

6 eggs

1 yellow bell pepper; washed and seeded

1/4 cup broccoli; washed and diced small

1/4 cup ham; diced small

1 cup of milk

1/2 cup of half and half or heavy cream

1/2 tsp. ground nutmeg

1/2 tsp. rosemary

1/2 tsp paprika

1/2 tsp. thyme

pepper...

Pan Fried Tofu with Sesame Hoisin Sauce

Tofu is a great alternative to meat. It marinates well, and takes on any flavor you cook it in. Tofu wonderful lightly pan fried and can be adapted in any cuisine. I love to add this with steamed broccoli and rice.

Yield: 4 servings

Ingredients: 

1 (12 ounce) block of pressed firm or extra firm tofu

2 scallions

1 tsp. pickled ginger

2 cloves of garlic; minced

1 tbsp. hoisin sauce

Sesame seeds- for garnish

cup brown sugar

cup low sodium soy sauce

2 tsp. sesame oil

1 tsp. olive oil

1 tbsp. fl...

Free copy of my cookbook on Kindle until 1/15/18!

Hello readers only for a few days I’m promoting my new cookbook today for free on Kindle devices! Get your’s here Free copy of Nosh! Offer only until 1/15/18.

It’s filled with my top 50 recipes, all with 10 ingredients or less! Start the new year making healthy recipes at home and try my Nosh cookbook for free!

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Crab Cakes with Quinoa, Corn, and Yellow Peppers

Crab cakes, yes please! These are a special treat I love to make for dinner, or even a sandwich for lunch. The succulent crab meat mixed with sweet corn and yellow bell peppers is a delight. The quinoa adds a little crunch and its packed with flavor.

Note: To make this vegan, replace the crab meat with artichoke hearts. Make sure to drain the artichokes well and pat dry before adding to the whole mixture. You can replace the egg white and use 1 tbsp. of flax-seed with 3 tbsp. water, or an egg...

Roasted Red Pepper Chickpea Salad Wraps

I love making wraps for lunch. There simple, easy to make, ready in minutes, and perfect for picnics! This chickpea salad is wonderful with the roasted red peppers. Adding the cashews make it rich and full of flavor.

Vegan note: use an egg-less mayonnaise found in most supermarkets.

Yield: 4 servings

Ingredients:

4 tortillas (tomato, spinach, coconut, any flavor you like)

1 can chickpeas, drained and rinsed

2 stalks celery

2 scallions

5 ounces roasted red peppers, drained

2 tbsp. raw cashews

...

Hello 2018!

So much has happened in the last year. Last year I made my resolution to finally create my own cookbook, and I’m very proud to say I made it happen. I became a published author and I am very humbled to meet this goal I set for myself. I always dreamed of making one, and with a lot of support from my family and friends, my dream has come true.

It’s almost been a year since I have started this blog to organize my own recipes and have my passion for cooking be shared with everyone right here on...

Mung Bean Hummus with Lentils and Turmeric

If you’ve never had mung beans before, I suggest you try them. They have a wonderful earthy flavor and when paired with lentils in this recipe you’ll keep coming back for more. I use this recipe with raw vegetables, roasted vegetables, sandwiches and wraps. For this recipe, I suggest you to soak the lentils and mung beans overnight.  However, if you are short on time, soak for an hour, rinse well and proceed to the preparation of this recipe.

Yield: 6 servings

Ingredients:

cup mung beans

cu...

Naan Pizza with Garlic Hummus, Cucumber, Artichoke Hearts, and Green Olives

I’m a big fan of hummus, and this pizza is so delightful. It’s light, full of vegetables, and healthy creamy hummus. Its vegan, and vegetarian so use any toppings you wish. Make it your own.

Yield: 2 servings

Ingredients:

2 naan flat breads

1/2 cup hummus (any flavor you like)

2 tbsp. artichoke hearts

2 tbsp. olives (any kind you like)

1/2 cucumber

Preparation:

Heat up the naan bread in the oven for 5-10 minutes at 275*F.

Wash the cucumber and slice thin. Chop up the artichoke hearts and the...

Cucumber, Radish, and Cream Cheese Sandwiches

I love fresh cucumbers and radishes in the Summertime. These sandwiches are so creamy, and fresh garden flavors make this perfect for a picnic in the park, or tea time with friends.

Vegan note: You can modify this recipe and use a tofu-based cream cheese.

Yield: 2 sandwiches 

Ingredients:

4 slices of bread (rye, wheat, whole-grain, sprouted, any kind you like)

4 ounces’ cream cheese; room temperature

3 radishes

2 scallions

cucumber; peeled

cup fresh spinach

Salt and pepper; to taste

Prepar...

Vegan Baked Beans with Brown Sugar

Summertime is always filled with spending time outside. Picnics, barbeques, and gatherings with friends. This is a perfect dish everyone can enjoy; its vegetarian and vegan friendly. Navy beans, red beans, and sweet brown sugar make this a delightful treat.

Yield: 12 servings

Ingredients:

2 cans navy beans

1 can red beans or kidney beans

8 ounces of tomato sauce

1 tbsp. dijon mustard

1 small white or yellow onion

1 cup of water

3 tbsp. ketchup

2 tbsp. brown sugar

1 tbsp. garlic powder

tsp. s...