Vegetarian Recipes

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Mushroom Potato Galette Recipe Recipe

Mushroom Potato Galette Recipe

05.12.14 by Jackie

Sometimes the simplest things make the most delicious dish. For this vegetarian recipe, I only used 3 ingredients plus seasonings and tried to showcase them in one easy dish. Red potatoes from my garden, button mushrooms and ghee (clarified butter). Very thinly sliced potatoes were arranged into a galette and stuffed with mushrooms. That's all. I also flavored the ghee with oregano and seasoned the potatoes with salt and white pepper.

If you check out my Instagram account, you'll see multiple photos of my gardening experiences, the dishes I prepare for the family and of course, baby Aria. I upload them to Instagram on a daily basis. If you like it, don't hesitate to follow me PhamFataleCom.

It's amazing how easy it is to grow potatoes: bury the potatoes into the soil 3 weeks before the last "frost" date. For the Bay Area, I usually wait until late March. Remember to water regularly. You'll be able to harvest the first potatoes when the flowers open up. Check back often; the main part of the plants should be pulled once the foliage has died. 

Gardening tips

Photos of the girls gardening a few years back... 


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Zucchini and Pea Soup Recipe Recipe

Zucchini and Pea Soup Recipe

05.08.14 by Jackie

The weather isn't as warm these days compared to last week. I prepared a hearty soup made exclusively of vegetables I was able to harvest from our garden, except for the canned pinto beans.

Harvesting ingredients planted by the girls, Lulu and even baby Aria made me proud. They appreciate that we get to grow organic fruits and vegetables. So far we have been able to eat strawberries, Creole onions, green onions, zucchini, peas and the first tomatoes that have started peaking. Can't wait to see what the rest of the season will have for us!


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Creamy Cheese Grits with Sun-Dried Tomatoes Recipe

When I was growing up, grits weren't popular in France. I tasted grits for the first time in Tennessee while staying with an American host family during my teenage years. I had it plain with butter. For this version that I prepared for baby Aria (who's not quite a a baby anymore; she's starting pre-school this August!), I flavored the grits with sun-dried tomatoes and Gouda cheese.

Needless to say, she loved it. It's got a very pleasing texture for kids, and being the foodie-in-training that she is, she enjoyed the tomatoes and cheese. I'll be making more versions of this for her to try in the near future!


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Gigante Bean and Kale Salad Recipe Recipe

Unlike many items on fast food menus, this kale salad should cause no alarm if super-sized. Kale leaves are massaged and marinated in a delectable white bean vinaigrette. The beans used were very creamy inside, so I mashed a small portion to thicken the texture of the dressing.

These Greek white beans are unusually large (compared to the standard beans) and are aptly called "gigante" beans. They have a toothsome bite, which helped balance the texture of the salad. I also added sun-dried tomatoes for a pop of color. Serve this complete, nutritious salad with garlic toast and you'll have a light, healthy, yet tasty meal. 


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Four-Mushroom and Apricot Pizza Recipe Recipe

This is my interpretation of Pizz'a Chicago's Joliet Jake. The pizzas are named after Chicago landmarks and notable personalities, and are made with a wide range of ingredients.  The Joliet Jake is a vegetarian pizza which consists of four varieties of mushrooms: shiitake, Portobello, crimini and button with shredded mozzarella cheese, dried apricots and fresh basil.

I tried to stay true to the Chicago-style deep dish pizza and baked the pizza in a non-stick round pan until the top was golden, the cheese bubbly and the crust golden brown, then served it while still piping hot.


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