vegetarian recipe

Cauliflower Steak: A tasty vegetarian meal


  • 1 Large head of Cauliflower
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Lemon wedges (optional)


  1. Preheat oven to 400°F (200°C) for a conventional oven or 375°F (190°C) for a convection oven.
  2. Cut the Cauliflower into thick slices, about ½ inch thick.
  3. In a small bowl, mix together olive oil, garlic powder, onion powder, salt, and pepper.
  4. Brush both sides of Cauliflower slices with the mixture and place them on a baking sheet.
  5. Roast in the preheated oven for 20-25 minutes or until the Cauliflower is tender and crispy around the edges.
  6. Serve with lemon wedges if desired.

A carnivore likes the veg stuff too!

As a meat-lover, I never thought I’d enjoy a vegetarian dish as much as I enjoy this Cauliflower Steak. It’s savory, filling, and so delicious. My girlfriend has dietary restrictions, so I’ve been on the lookout for good vegetarian recipes that we can both enjoy, and this one has become a staple in our household.

The key to this recipe is to make sure you cut the Cauliflower into thick slices so that it holds up in the oven. The olive oil, garlic powder, onion powder, salt, and pepper mixture gives it so much flavor and the lemon wedges add a nice tanginess to the dish.

I love how easy and quick this recipe is to make. It’s perfect for a weeknight meal when you don’t have a lot of time or energy to cook. Plus, it’s a great way to get in some extra vegetables into your diet.

Overall, this Cauliflower Steak recipe has become one of my favorite vegetarian dishes. It’s hearty, savory, and so satisfying. Give it a try and see for yourself how delicious it is!

Further Resources on Cauliflower Steak:

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Chicken (or tofu) Pad Thai


  • 8 oz. Pad Thai noodles
  • 2 tbsp. oil
  • 1 small chicken breast, cut into small pieces (or 1 cup tofu)
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • 2 tbsp. chopped peanuts
  • Lime wedges, for serving


  • 3 tbsp. fish sauce
  • 2 tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. ground ginger


  1. Cook the noodles according to package directions. Drain and set aside.
  2. In a small bowl, mix together the ingredients for the sauce and set aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and garlic and stir-fry for 2-3 minutes, until the chicken is cooked through. If using tofu, add it to the pan and stir-fry for 2-3 minutes.
  4. Push the chicken or tofu to one side of the pan and add the beaten egg to the other side. Scramble the egg until cooked and then mix it in with the chicken or tofu.
  5. Add the cooked noodles, bean sprouts, green onions, and sauce to the pan. Toss everything together until well combined and heated through.
  6. Serve hot, garnished with chopped peanuts and lime wedges.

A Take-Out classic I brought to my own kitchen:

I have always been a big fan of Pad Thai and it’s one of my go-to dishes for takeout. However, I wanted to try making it at home and see if I could get it just right. One of the things I like about this recipe is that it includes the option of using tofu instead of chicken, which is great for my girlfriend who is a vegetarian.

To start, I cook the noodles according to the package directions and set them aside. Then, I mix up the sauce, which includes fish sauce, brown sugar, soy sauce, rice vinegar, red pepper flakes, and ground ginger. This gives the dish a nice balance of sweet, salty, and spicy flavors.

Next, I stir-fry the chicken (or tofu) and garlic in a large skillet or wok. Once the chicken is cooked through (or the tofu is heated through), I push it to one side of the pan and add a beaten egg to the other side. I scramble the egg and mix it in with the chicken (or tofu) for added texture and flavor.

Finally, I add the cooked noodles, bean sprouts, green onions, and sauce to the pan and toss everything together until well combined and heated through. I like to garnish the dish with chopped peanuts and lime wedges for added freshness.

This Chicken or Tofu Pad Thai recipe is a great way to satisfy your craving for takeout at home. With a little bit of prep work and some cooking time, you can have a delicious and healthy meal in no time.


Further reading:

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Spring Veggie Risotto – An April Recipe


  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste

For the Spring Vegetables:

  • 1 cup asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 1/2 cup chopped fresh spinach
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives


  1. In a large saucepan, heat the broth over medium heat. Keep the broth warm over low heat.
  2. In a separate saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until soft and translucent, about 3 minutes.
  3. Add the rice and stir until it is well coated in the oil and butter. Cook for about 2-3 minutes, stirring constantly, until the rice is slightly toasted.
  4. Add the white wine and stir until it is absorbed by the rice.
  5. Begin adding the warm broth, about 1/2 cup at a time, stirring constantly and waiting until each addition is absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is tender and creamy.
  6. In a separate pan, blanch the asparagus in boiling water for 2 minutes, then transfer to a bowl of ice water to stop the cooking process.
  7. Add the peas, cherry tomatoes, spinach, basil, parsley, and chives to the risotto and stir well. Cook for an additional 2-3 minutes or until the vegetables are heated through.
  8. Stir in the blanched asparagus and Parmesan cheese, and season with salt and pepper to taste.
  9. Serve hot, garnished with additional fresh herbs and grated Parmesan cheese, if desired. Enjoy!

Note: If you want to make the recipe vegetarian or vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese or use a vegan alternative.

My new favorite recipe:

Risotto is one of my easily forgotten favorites. This recipe which I recently found/modified to be my own is a fantast dish for the warming April weather and spring feel. It’s so versatile, you can use any combination of vegetables you like. For this recipe, I’ve used asparagus, peas, and spinach, but you could easily substitute with other spring vegetables like fava beans or artichokes. The key to a good risotto is making sure the broth is absorbed into the rice gradually, so the texture is creamy and not too dry.

One of the things I love most about risotto is that it can be served as a main dish or a side dish. It’s hearty enough to be a meal on its own, or you can serve it alongside grilled chicken or fish for a complete meal. Plus, it’s a great way to use up any leftover vegetables you have in the fridge. The creamy texture of the risotto pairs perfectly with the fresh flavors of spring vegetables, making it a perfect dish for the season.

The beauty of risotto is that it’s a blank canvas for flavor. You can add different herbs, cheeses, or even meats to change up the flavor profile. For this spring vegetable risotto recipe, I’ve used parmesan cheese and fresh herbs like thyme and parsley to enhance the flavors of the vegetables. But you could easily add in pancetta or bacon for a smoky flavor, or even experiment with different cheeses like gouda or fontina. The possibilities are endless!


Other ideas for Risotto lovers:

  1. “15 Risotto Recipes for Creamy, Comforting Goodness” by Bon Appétit:
  2. “25+ Easy Risotto Recipes That Are Perfect for Any Meal” by Country Living:
  3. “The Best Wine Pairings for Risotto” by VinePair:

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Lentil Soup: Healthy and Hearty


  • 2 cups dried lentils, rinsed and drained
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Fresh parsley, chopped, for garnish


  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
  2. Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.
  3. Add the lentils, broth, cumin, coriander, smoked paprika, bay leaf, salt, and black pepper. Stir well to combine.
  4. Bring the soup to a boil, then reduce the heat to low and simmer for 35-40 minutes, or until the lentils are tender.
  5. Remove the bay leaf from the soup and discard. Add the red wine vinegar and stir well.
  6. Using an immersion blender, blend the soup until it is mostly smooth. (Alternatively, transfer the soup to a blender and blend until smooth, then return the soup to the pot.)
  7. Taste the soup and adjust the seasoning as needed. If the soup is too thick, add a little more broth or water to thin it out.
  8. Serve hot, garnished with chopped fresh parsley.

My thoughts on this dish:

Lentil soup is one of my favorite dishes. I enjoy experimenting with the different spices and seasonings involved, as it turns the cooking process into a bit of a mad scientist experiment. It’s also vegetarian-friendly and good for all seasons.

To start, I sauté diced onions, carrots, and celery in olive oil until they’re soft and fragrant. Then I add in garlic and spices like cumin, coriander, and smoked paprika, which add depth and complexity to the soup’s flavor profile.

Next, I add in dried lentils, vegetable broth, and a can of diced tomatoes. I let the soup simmer for about 30-40 minutes, until the lentils are tender and the flavors have melded together.

Just before serving, I add in chopped fresh spinach, which adds a pop of color and nutrition to the dish. I also like to top my soup with a dollop of Greek yogurt and a sprinkle of chopped fresh parsley, which adds a creamy texture and bright herbaceousness to the dish.

When I serve the lentil soup, I like to pair it with a crusty baguette or some warm naan bread for dipping. The dish is comforting, hearty, and incredibly satisfying, making it the perfect choice for an easy weeknight dinner.


Further resources on Lentils and what a cool ingredient they are:

  1. “10 Health Benefits of Lentils” by Healthline:
  2. “7 Surprising Benefits of Lentils” by EatingWell:
  3. “Why Lentils Are One of the World’s Healthiest Foods” by One Green Planet:
  4. “Lentils: Nutrition, Benefits, Side Effects, and More” by WebMD:
  5. “Lentils: The little legume that could” by BBC Good Food:

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