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Pug and Tater's

From Home With Love

dairy free

Mushroom Wild Rice

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Mushroom Wild Rice
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
Servings: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 small yellow or while onion chopped
  • 8 oz. crimini (baby bella) mushrooms sliced
  • 2 cloves garlic minced
  • 1 cup wild rice
  • 1 3/4 cup water
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • freshly ground pepper
Instructions

  1. In a medium saucepan, heat olive oil over medium heat. Add onions and mushrooms and cook for several minutes until they begin to soften.

  2. Add garlic and cook for another minute.

  3. Add remaining ingredients and bring to a boil. Cover and cook for 45 minutes over low heat.

  4. Remove from heat and let steam for 10 minutes with the lid on.

  5. Fluff with a fork and enjoy.

Roasted Eggplant Dip

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My cousin Sarah gave me this recipe. A super healthy and delicious appetizer to serve, especially to any vegan or dairy free eaters.

Stir any leftovers into your favorite pasta sauce for an extra boost of flavor and veggies.

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Roasted Eggplant Dip
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Ingredients
  • 1 eggplant peeled
  • 2 red peppers
  • 1 red onion
  • 2 cloves garlic minced
  • olive oil
  • salt
  • pepper
  • 1 tablespoon tomato paste
Instructions

  1. Preheat oven to 400 degrees.

  2. Roughly chop the eggplant, red peppers and red onion.

  3. Place the vegetables and garlic on a baking sheet and toss liberally with olive oil and sprinkle with salt and pepper.

  4. Bake for 45 minutes, stirring once.

  5. Put the vegetables and tomato paste in a food processor.

  6. Pulse quickly about 4 times to blend. 

  7. Taste for seasonings and add more salt and pepper, if desired. Serve with crackers.

Sautéed Cannellini Beans

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These beans make a great protein packed side dish or a meatless main dish. My daughter is not usually a fan of beans, but will eat these because she loves shallots.

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Sautéed Cannellini Beans
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 4 servings
Ingredients
  • 2 cloves garlic sliced thin
  • 2 teaspoons fresh thyme
  • 2 shallots sliced thin
  • 1 14 oz. can cannellini beans drained and rinsed
  • salt
  • freshly ground pepper
  • 2 teaspoons red wine vinegar
Instructions

  1. In a large skillet, heat the olive oil over medium heat.

  2. Add the garlic and cook until it starts to turn brown, stirring occasionally.

  3. Add the thyme and shallots and cook 1 minute.

  4. Add the beans and cook for a few minutes, stirring occasionally.

  5. Add salt, pepper and red wine vinegar and cook for a few more minutes so the flavors can blend.

  6. Taste for seasoning and add more salt and pepper if desired.

Adapted from Gwyneth Paltrow’s It’s All  Good cookbook.

Classic Hummus

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Hummus is so easy to make yourself and it’s a great way to get kids involved in the kitchen – they love to push the processor. Double this recipe if you have a lot of hummus lovers.

I use a light tasting olive oil in this because I’m not a huge fan of olives. To cut down on the oil, you can substitute water for some of it.

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Classic Hummus
Prep Time
5 mins
Total Time
5 mins
 
Ingredients
  • 1 15 oz. can chickpeas (garbanzo beans) rinsed and drained
  • 2 tablespoons tahini
  • 1 lemon juiced
  • 1 clove garlic
  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • freshly ground pepper
  • olive oil
Instructions

  1. Put everything except the olive oil into a food processor and blend.

  2. With the processor running, slowly drizzle in olive oil until hummus reaches desired consistency.

  3. Enjoy immediately and/or store in the refrigerator.

Balsamic Dressing

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Homemade salad dressings not only taste better than store bought ones, they are also healthier without preservatives and ingredients that you can’t pronounce. You are also able to control the amount of sugar and sodium when you make it yourself. If you eat salad frequently, I would double or triple this recipe to have on hand for the week. Try it over arugula with roasted beets and goat cheese.

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Balsamic Dressing
Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon light brown sugar
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Instructions

  1. Put all ingredients into a lidded glass jar. Shake well to mix. Store any unused dressing in the refrigerator.

Homemade Granola

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Homemade granola is what I eat most days for breakfast. Enjoy it by itself like I do, or add milk or yogurt and fresh fruit. Feel free to make it with honey or maple syrup instead of brown sugar.

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Homemade Granola
Prep Time
5 mins
Cook Time
6 mins
Total Time
12 mins
 
Ingredients
  • 3 cups oats
  • 1 cup sliced almonds
  • 1 cup unsweetened coconut
  • 1/4 cup coconut oil melted
  • 1/4 cup brown sugar firmly packed
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 cup raisins
Instructions

  1. Combine oats, almonds and coconut in a microwave safe dish.

  2. In a small bowl, mix together the coconut oil, brown sugar, cinnamon, vanilla and salt. Pour over the oat mixture and stir to combine.

  3. Microwave for 6 minutes, stirring well after each 1 1/2 minutes.

  4. Add raisins. Let cool completely and then store in an air tight container.

 

Zucchini Muffins

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These delicious muffins freeze well and are easy to pop in the microwave for a quick breakfast. You can use the same recipe to make 2 loaves of zucchini bread instead of muffins. Cook the loaves for 50-60 minutes.

 

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Zucchini Muffins
Servings: 24 servings
Ingredients
  • 3 cups all purpose flour
  • 2 cups sugar
  • 3 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup coconut oil melted
  • 2 teaspoons vanilla
  • 1/2 cup pecans chopped
  • 2 cups zucchini grated
Instructions

  1. Preheat oven to 325 degrees. Line 24 muffin tins with liners or spray with vegetable oil spray.

  2. In a large bowl, stir together the flour, sugar, and the next four ingredients.

  3. In a separate bowl, combine the eggs, coconut oil and vanilla. Pour these into the dry ingredients and stir to mix.

  4. Add pecans and zucchini and stir. Batter will be thick - this is normal.

  5. Spoon mixture into muffin tins, filling the cups almost completely.

  6. Bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean.

  7. Cool on a wire rack for 5 minutes. Remove muffins and let cool completely.

 

Corn, Avocado and Tomato Salad

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This healthy and flavorful dish is always a hit when I serve it and one of my daughter’s favorites. I’ll pack it in her school lunch when there are leftovers. It goes well with any of your favorite Mexican dishes. It is also great to bring to a cookout since it is safe to sit out in the hot sun, plus it really compliments burgers, chicken or whatever is being grilled. This recipe can easily be doubled or tripled which I recommend when feeding a crowd. Comes together in only about 10 minutes.

 

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Corn, Avocado and Tomato Salad
Prep Time
10 mins
Total Time
10 mins
 
Ingredients
  • 2 cups corn
  • 1 pint cherry tomatoes halved or quartered
  • 1/2 cup red onion diced
  • 1 avocado diced
  • 2 tablespoons olive oil
  • 1 lime zest and juice
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions

  1. Combine the corn, tomatoes, red onion and avocado in a large bowl.

  2. In a separate bowl, stir the dressing ingredients together.

  3. Pour the dressing over the salad and gently stir to mix.

 

Recipe adapted from Paula Deen.