Yummy Bread Salad

So I was really sick this past week. After eating food that was not homemade for two days (and by not homemade I mean store bought pizza and broiled chicken) I had to "resort to" something so simple that my kids could really help with most of the work and it didn't require me to cook! After thinking for awhile I remembered last summer I used to make this often and recalled how super easy it was to prepare. I had my kids crumble the bread (which they REALLY enjoyed) and I basically chopped a little spinach, tomatoes and tofu and amazingly dinner was done! Plus, this serves 8 so if you make it for lunch you can use the rest at dinner!

Ingredients:

1 8 oz pack WestSoy tomato basil baked tofu
or any 8 oz pre-marinated tofu cut in small cubes

1 pound loaf fresh or day old - torn into 1

inch chunks
3 cups chopped fresh spinach
3 roma tomatoes, diced
1 cup tomato juice
1 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Directions:

In a large bowl, mix together the balsamic vinegar, tomato juice, olive oil, salt and pepper. Combine with the chucks of bread, tomatoes, tofu, and spinach just before serving.

Coconut Curry Quiche

Here is a recipe I have been playing around with. I made a pastry crust and used coconut oil to increase flavor and reduce the amount of oil that can release free radicals while cooking. I love the taste of this recipe as it reminds me of some yummy curry recipes I have made and is a great new twist to some of my favorite flavors!

Crust Ingredients:

1 cup whole wheat pastry flour
1 tsp turbinado sugar
1/2 tsp salt
2 tbsp vegetable oil
2 tbsp coconut oil, melted
2 tbsp non-dairy milk

Quiche Ingredients:

1 16-ounce package extra firm tofu, pressed for about 30 mins
8 ounces chopped mushrooms
2 cups chopped baby spinach leaves, packed
4 cloves garlic
1/2 cup almond milk
2 teaspoons curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder


Crust Preparation:

Preheat oven to 400F.

Mix together sugar, flour and salt. Whisk the oil and milk together next, pour onto flour mixture. Mix well. Press dough as even as possible against bottom and sides of pie tin.

Place foil over pastry shell and bake in oven for 5 minutes. Remove foil and bake for another 3 minutes. Remove from oven and set aside.


Quiche Directions:

Reduce heat on oven to 375F. Heat a few tablespoons water in a large skillet. Add onions and mushrooms, cook for about 10 minutes, adding water as needed and stirring often. Next, lower heat and add spinach, simmer until spinach has wilted.

Next, place the tofu, almond milk, garlic, curry powder, onion powder and garlic powder in food processor and blend until smooth. Add the quiche mixture to vegetables and mix well.

Scoop mixture into pie shell and bake 45 minutes or until the quiche is golden brown.

Let quiche cool 5 minutes before cutting and serving.

Portobello and Pineapple Teriyaki Burgers

This is an amazing idea! Instead of making a burger patty for your veggie burger you can marinate portobello mushrooms and eat it like burger patty! How healthy is that? I had one burger and struggled to eat it all but man was it delicious! Plus, I used an 11" Round Grill GreenPan so that means fat free since I didn't need to use oil!

Ingredients:

4 (5-inch) portobello mushrooms, stemmed

1 (20-ounce) can pineapple rings

Pineapple juice reserved from can
3 tablespoons low sodium soy sauce 

2 tablespoons turbinado sugar

1 tablespoon grated ginger
1 tablespoon finely chopped garlic
1/8 cup water
1 tablespoon organic cornstarch

Spinach

4 whole wheat hamburger buns

Directions:

Remove stems from mushrooms. Using a small spoon gently scoop out the brown gills under the mushrooms. Using a damp paper towel wipe the mushrooms clean making sure no residue or dirt is left behind. Place mushrooms and pineapples in a casserole dish.

Put 1 cup of the reserved pineapple juice, sugar, soy sauce, garlic and ginger into a small bowl and stir together. Pour marinade over mushrooms and pineapple rings, cover and set aside. Turn occasionally while everything marinates for a few hours.

Drain marinade from mushrooms and pineapples, transfer to a small saucepan and bring to a boil. In a small bowl, whisk the cornstarch and water together. Next whisk the water mixture into the marinade and boil until thickened. Set aside.

If not using a GreenPan, oil your grill pan lightly. If using a GreenPan, line the pan with a little water. Place two mushrooms in your grill pan and grill both sides for about 5 minutes along with the pineapples. Assemble your burger with all your favorite fixing, drizzle with you teriyaki sauce or serve it on the side and serve immediately!

Tofu Cubes aka Chickless Nuggets

My kids love real chicken nuggets but I think they are gross in every way!!!!!!! So, instead of buying the boxed nuggets at the store I prefer to make these. When they ask whats for dinner I say muffled chicken-less nuggets and at first they were like "hey, these are nuggets!" but the little cubes are actually pretty good and they don't complain about eating them so hey, I keep making them!

Ingredients:

1 14 oz block extra firm tofu with the water pressed out
1/3 non-dairy milk
1 tsp nutritional yeast
1 tsp parsley
1/2 tsp salt
1/4 tsp black pepper
2 pieces of bread ( I used potato bread and dried it out in the oven) or 1 cup bread crumbs
1 tbsp olive oil

Directions:

Preheat oven 350F.
Stir non-dairy milk and nutritional yeast in a small bowl. Mix parsley and bread crumbs in small bowl.
Slice tofu into small bite size cubes and dip in milk mixture first, next coat with breadcrumbs.
Lightly oil a baking pan and bake tofu cubes for 30 minutes, until golden brown.

Serve with a nice side of veggies! Dinner is served... YUM!

Meatless Burger Patties

I am not a meat lover and never really have been. I love patties that are full of veggies and crunch! Now my daughter on the other hand well, she is a turkey patty loving gal so, this recipe was created for her! When I made this she didn't even notice it wasn't meat! That is a pretty powerful thing to say as she is 9 and has some years on her so I thought this recipe was pretty impressive! You can change the seasoning to include anything you want like chili powder, lemon, cajun seasoning, just taste it before you cook it to make sure it tastes good! These patties are also pretty thick and durable enough you can put them on the grill over some lightly oiled tin foil, just in case!

Ingredients:

1 1/3 cup TVP
2 cups vegetable broth
1/2 cup silken soft tofu
2 cups flour
2 Tbsp ketchup
2 Tbsp BBQ sauce
2 Tbsp Braggs
1 tsp poultry seasoning
1/2 tsp garlic
dash salt and pepper, to taste
oil for frying

Directions:

Mix the TVP and the vegetable broth in a large bowl. Rehydrate TVP according to package directions and drain any excess moisture after fully rehydrated.
Combine the TVP with the remaining ingredients and stir to combine well. The mixture needs to be a sticky consistency.

Form the mixture into patties and fry in oil on each side until lightly browned.

Serve on a lightly toasted bun with your favorite sides.

Sweet Potato Quesadillas

I have made sweet potato and black bean burritos a million times and when I went to go make them this time around they turned into delicious quesadillas. Packed full of veggies, one quesadilla is sure to be enough! There is a little bit of prep work involved in this recipe but rest assure if you double or triple the recipe they freeze well and make a quick healthy meal! Taste great with Daiya Cheese!

Ingredients:
1 1/2 cup cooked beans (I used black)
1 1/2 cup cooked rice or quiona
2 bell peppers, your choice, finely diced
2 cooked sweet potatoes, skins removed or not
1 cup corn
2 large bunches kale or leafy green veggie, chopped
1 cup corn
1 zucchini, diced
1 tsp cumin
1 tsp onion powder
1 tsp fresh lime juice
1 tsp creole seasoning
Sea salt and pepper, to taste
2 tsp olive oil
8 whole wheat tortillas

Directions:

In the large skillet heat up 1 tsp oil on medium heat. saute peppers, corn, & zucchini until brown. Remove from heat and pour in large bowl. Mix in the beans, cumin, onion powder and creole seasoning and lime juice, mix well. Set aside.

In the same skillet add remaining 1 tsp oil, heat skillet on medium and add in the kale sauteing for 7 minutes. Remove from heat place in your bowl that already has your veggies in it and mix well. Season with salt and pepper to taste.

Preheat oven to 350F. Take 1 tortilla and spread a thin layer of sweet potatoes. Next add your veggie mix on top. Take another tortilla and spread a thin layer of sweet potatoes on it and place on top of the other making a quesadilla! Do this for the other 6 tortillas making 3 more quesadillas! Place on a non-stick cookie sheet and bake for 10 minutes.

Baked Eggless Meatballs

Homemade meatballs seem like such a special treat so when ground turkey goes on sale I buy bulk amounts and make food to freeze for later. This recipe is super easy and the ingredients can be kept the same or you could add some oregano for an Italian flavor or creole for a Cajun flair. The whole point of this recipe is they are free from eggs and can be seasoned to your liking!

Ingredients:

2 lbs 90/10 ground turkey

2 tsp onion powder

2 tsp garlic powder

2 tsp dried parsley or oregano

Directions:

Preheat oven to 350F. Mix all ingredients well and roll into golf sized balls. Place meatballs on non-stick baking sheet and bake for 20 minutes. 

After 20 minutes open oven and roll all the meatballs over so all will be browned evenly. Bake another 12 minutes. Insert meat thermometer and to ensure internal temperature is 160F and they are done!

Place on paper towels to drain a little. Serve immediately or freeze for later!

Chinese Miso Soup

Here is another favorite soup that is EASY especially with left over chicken or seitan, frozen stir-fry vegetables and that cooked rice you have stored in your freezer. Everything comes together quick for and easy last weekday dinner!

Ingredients:

5 cups rich broth
1 package frozen stir fry vegetable blend (the ones I buy are 14oz)
2 cups cooked chicken or seitan
1 tsp minced fresh ginger (I mince mine and freeze for later use)
1 tsp soy sauce or braggs
1 tsp yellow miso
1 cup cooked rice or 3oz you favorite noodle
1/2 cup dry sherry

Directions:

In a large saucepan add ingredients. Bring to a boil. Reduce heat cover and simmer for 15 minutes or until heated through.

Seitan Street Tacos

Super easy dinner (period!)

Grab your food processor and take some onion and pulse it, set aside. Take some cilantro and pulse a few times, set aside. Now, it's the end of the week which means I usually make a vegetable medley of what ever we have left from the weeks vegetables I bought. I toss them in my food processor and pulse a few times, season and wrap in foil. Next, I prepare some seitan cutlets wrap them in foil and steam my veggies and cutlets together. After 20 minutes I remove the veggies and seitan cutlets and now place the corn tortillas on a piece of foil on my steamer and cover to lightly steam. Unwrap you seitan and chop into small bite size pieces or if you already washed your food processor you can use that, too! Assemble your street tacos and serve along side you veggies. Dinner done!

Chicken or Vegetable Noodle Pot Pie

This week was rainy so I made some chicken noodle soup which means I always have leftovers! Here is a recipe for all the left over noodle soup you have but would rather not freeze!

Ingredients:

1 left over noodle soup recipe
2 3/4 cups liquid from noodle soup
1 sheet puff pastry
3/4 cup whole wheat pastry flour
3/4 cup nutritional yeast

Directions:

Preheat oven to 400F.

Lightly oil a 9x9 casserole dish.

Using a fine mesh strainer drain out all the liquid from your left over noodle soup and place 2 3/4 cups in a small pan over med heat. Once the liquid started to boil add the whole wheat pastry flour and nutritional yeast and blend until mixed well. Lower heat and simmer until it starts to thicken. Set aside.

Pour remaining soup into casserole dish and top with with your thickened soup liquid. Please pastry puff sheet on top and place in oven.

Cook for about 20 minutes or until the pastry puffs up and turn a nice golden brown.

White Winter Chili

So last week was hot here in So Cal and we have been eating lots of fresh fruits, cut up veggies and popsicles! However, when I woke up one morning early this week the weather changed for the worse and it was cold, overcast and raining! So instead of letting the day put me down I decided to do what I love best... Cook! As I said it's cold so I opted to make Chili!

Ingredients:

4 boneless, skinless chicken breasts
2 tsp + 2 tsp oil
1 onion, chopped
1 T chopped garlic
1 1/2 tsp ground cumin
2 tsp dried parsley
2 4 oz cans diced mild green chilies
1/2 cup minced green/red/yellow peppers (your choice which you pick)
4 cups soaked white beans (Or possibly 2 cans low sodium white beans if you are in a pinch)
4 cups rich broth 

1 small bunch cilantro, chopped
2 greens onion, chopped

Directions:

While heating 2 tsp. oil in your heavy soup pot trim all fat from the chicken breasts. Please use med-low heat because the goal is to only use one pot to save time.

While the chicken is slowing browning I take out my small $10 Target food processor and "mince" my onions and set aside. Next I mince my garlic and bell peppers, set aside. Once the chicken is browned on both sides remove from pot and place right in the food processor and push the buttons a few times so the chicken gets chopped up a bit now, set aside. I personally place most everything back on the cutting board in the order it will go it the pot.

Heat the other 2 teaspoons of oil in your pot, then saute onions until they're softened and just starting to brown, about 3-5 minutes. Add minced garlic, peppers, ground cumin, parsley and saute a couple minutes.

Add 4 cups white beans, 4 cups chicken broth and canned diced chilies, turn to low and simmer. Let cook for 30 minutes.

After the chili has simmered for 30 minutes, add the chicken and simmer about 5 minutes more.

After adding the chicken, chop up the cilantro and green onions. After 5 minutes add chopped cilantro and simmer about 5 minutes more. Garnish with green onions and serve hot.

Other easy toppers are:

  Sour cream or vegan alternative, Cheese or vegan alternative and Tortilla Chips

Open Face Sushi Style Dinner

Did you know that Sushi really means “seasoned rice” which often is confused with sashimi which means “sliced raw fish.” Over the summer I became fascinated with making my own sushi! I made it every way I could think of... I made veggie rolls, chicken and fish rolls and sometimes I just made the sushi rice as a side for dinner. I never knew the one ingredient I loved so much in sushi is the rice vinegar you use to season the sticky rice. This is so easy to make really, you just boil some water for the rice, cut up some veggies and if you choose cut up some type of protein!

Ingredients:

1 cup sushi rice or brown rice

2 avocados

2 large carrots

1 cucumber

8oz salmon, 1 large chicken breast or 6 oz seitan

2 tsp rice vinegar

2 tsp raw sugar

1/8 tsp salt

Directions:

Cook rice according to package directions but add about 1/4 cup extra water. Meanwhile prepare your meat. I like to boil the chicken and steam my fish or seitan. While everything is cooking shred your carrots and cucumbers and cut the avocado up in small slivers or cubes. When the rice is done cooking add the salt, sugar and rice vinegar. Instead of mixing it up all you want to "cut" the rice up and down since mixing it makes it mushy! While your rice is cooling down your meat should be ready to be cut up anyway you prefer. Now, mix your meat and veggies together and you can either toss in the cooled rice or serve your veggie/meat mixture on your sushi rice. Serve with some braggs and wasabi!

If you have the extra time and went through all the above and want professional style rolls you can get one of these babies, Sushezi Sushi Made Easy!  It's great if you want the cute little rolls all chopped up to serve to guests or for a party.

Seitan Cutlets

Some people have never tried seitan for a number of reason such as the term wheat meat sounds unappetizing. I am here telling everyone... ITS NOT GROSS! The first time I prepared this dish I was asked what "it" was by my boys and I simply said meat (passing on the word wheat)! Not a single person said it tasted funny, that the texture was weird or anything. Everyone liked the wheat meat and now I keep vital wheat gluten as a staple in my pantry for a quick, easy meal! Depending on how you season these, seitan can be used in a variety of ways. You could use seitan for tacos cut up or ground, cutlets, soups, breaded and fried or on sandwiches!

Here is a very basic recipe that makes 12 oz. You can make 4 medium cutlets or 6 small cutlets. I prefer making 8 since I have kids it makes portioning easier.

Ingredients:

1 cup vital wheat gluten
2 tbsp nutritional yeast
1/2 tsp salt

1 tsp onion powder

1 tsp garlic powder
1 warm water mixed with a heaping tsp of better than bouillon vegetable base

Directions:

Place the dry ingredients in a food processor and pulse so everything mixes well.  Add wet ingredients.  Blend until you have one large ball which is soft seitan dough.  Divide the dough into 6 cutlets. Wrap each cutlet loosely in foil and press it a down a bit to thin them out. Steam for 20 minutes. Your cutlets are now ready to eat or be used in a recipe!

Refreshing Almond Noodles

This recipe is a twist on the classic southeast Asian combination of peanut sauce and noodles. Traditionally this recipe would be made with peanut butter and sesame oil but since son #2 is allergic to both, I came up with this recipe inspired by love of Asian cuisine. This recipe has been a weekly quick lunch, dinner or snack all summer! My boys LOVE it and I love it since it's so simple! This dish is also great for bringing over to someones house for dinner. It serves a lot and can be prepared ahead of time! Just remember to keep the sauce separate until serving since the noodles will absorb the sauce pretty fast!

Ingredients:

10.5 oz. buckwheat soba noodles
4 tablespoon creamy or crunchy almond butter
1/8 cup hot water
1 tbsp low sodium soy sauce
1 tbsp braggs liquid aminos
1 tablespoon rice vinegar
2 tsp turbinado sugar
Veggies, my boys favorites are: cucumbers, red bell pepper, snow peas and carrots. All raw sliced thin or small.

Directions:

Cook the udon noodles according to package directions.

Meanwhile prepare the almond sauce by blending together the hot water, almond butter, soy sauce, braggs, rice vinegar and sugar. Prepare any vegetables you plan on using.

Once noodles are done cooking rinse them under cold and transfer the noodles to a serving bowl. Stir in the veggies and mix with your almond sauce. Best if served chilled or at room temperature.

Crostini with Vegan Cream Cheese and Caramelized Onion Cranberry Chutney

I woke up CRAVING these and Googled a vegan version. It took no time at all to find a intriguing recipe and went and bought everything the same day! The recipe I found is from the Petite Chef and pretty amazing! It was everything I had hoped for and more! The flavors were all there sweet and tangy and really rich thanks to the vegan cream cheese recipe! I love this recipe and have thought about it every day since I made it!!!! Really! The directions and ingredients are taken directly from the site so you can get everything exactly right! I doubled the chutney recipe to feed my family of 5.

Ingredients:

2 tablespoons olive oil
2 medium yellow onions, halved, peeled, and cut crosswise into thin slices
coarse sea or kosher salt to taste
freshly ground black pepper
2 medium-large cloves of garlic, peeled and thinly sliced
4 tablespoons dried cranberries
4 teaspoons balsamic vinegar
optional: 1/4 teaspoon or so of dried thyme or minced rosemary (use about 3 times more if using fresh herbs)
vegan cream cheese (purchased) or vegan goat "cheese" (see recipe below)
small piece of good bread, like ciabatta, grilled or toasted or sturdy whole grain crackers

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, salt and pepper and saute, stirring frequently, until soft and beginning to turn golden. Add garlic and continue sauteing and stirring frequently until onion is golden-brown. You may add a little splash of water during the cooking process to speed it along if desired. Stir in cranberries, balsamic vinegar and optional thyme or rosemary, and cook just another minute or until cranberries are slightly softened. Remove from heat and serve atop small toasts or crackers spread with vegan cream cheese.

Vegan Goat "Cheese"

14 ounces regular firm tofu (not silken)
2 garlic cloves or roasted garlic cloves
2 tablespoons nutritional yeast (optional, but it makes the "cheese" extra yummy)
2 teaspoons fresh lemon juice
1/2 teaspoon Amino Acids
1/2 teaspoon salt or to taste
1/2 teaspoon seasoned salt
freshly ground black pepper to taste
pinch granulated sugar or raw sugar (optional, but I like it for balance)
zest of 1/2 a lemon

Place all ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy. Store in refrigerator in an airtight container.

Wheat Berry Salad Review

This recipe was on the Food Network. I usually only watch for ideas and inspriation but since most everything is not vegan I usually pass on experimenting! This Elli Kriegers recipe is all about CRUNCH and accidentally VEGAN! Of course it was calling me saying.... make me.... and I did, of course, I can't say no to good food!

Alright, this recipe was really easy to make! Here in California it is finally summer with temps going over 90 finally! With that in mind I really choose not to cook or cook as little as possible. With this recipe I just boiled the wheat berries and chopped up some veggies..... and dinner was done! 

What I love, love, LOVE about this recipe is all the texture and layers of flavor! It was crunchy and chewy yet somehow melted in my mouth! If that is even possible and though this recipe was meant for de-stressing with all the crunching and chewing, in way it felt like comfort food because it was so satisfying to eat!

Ingredients:

1 1/2 cups uncooked hard wheat berries
3/4 cup chopped walnuts
2 stalks celery finely chopped
1/2 cup tart dried currants
1/2 cup finely chopped parsley leaves
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp chia seeds
Sea salt and freshly ground black pepper to taste

Directions:

In a large pot combine the wheat berries and enough water to go a couple inches over the wheat berries. Bring to a boil and simmer uncovered for until tender, about 1 hour. Drain and let cool.

Toast the walnuts in a skillet over medium-high heat until fragrant, 2 to 3 minutes.

In a large bowl, combine the wheat berries, currants, celery, walnuts, parsley, chia seeds, olive oil and lemon juice. Season with salt and pepper.

Chickpeas A’la King Review

I found this recipe at the FatFree Vegan and here is the link to the recipe if you feel inclined to try it out! I love reading Susan's blog since everything is healthy, low or fat free and VEGAN! Now, I would like to say I did not look forward to making this recipe! Every evening I would look at what I had planned for the week and this would go to the back of the list! Boy, do I regret that choice! This recipe is like an open faced chickpea pot pie which my family LOVES. You can fool around with the recipe and any veggies you like as long as they are proportioned to the recipe, I bet it would still be great!

Vegan Potato "Gatto" Review

This recipe was flavorful but I felt it was missing something. Oh, wait maybe it was the mushrooms I forgot to add? I am posting it anyway because overall this dish is healthy, fat free and well from the FatFree Vegan Kitchen which I love so, here ya go!

The recipe on SusanV's site can be found here. Her pictues makes this look amazing, my picture makes this dish look ordinary. I am NO photographer, that's for sure!

I made minor changes like forgetting the mushrooms, oops! I added 4 times the garlic she called for since we LOVE garlic here and used red, yellow and red bell peppers. My family of 5 ate half the casserole and I froze the rest for another time. When I defrost this dish I will make potato cakes out of them and serve with a salad! Overall for the cost of this dish and getting two meals out of it makes the effort worth it to me!

Avocado and Garlic Noodles

This dish is inspired by my nieces grandma who has the best recipe for garlic noodles! I love making this meal when I'm in a pinch since all I really need to do is mince some garlic and cut up avocados! Everyone in my family loves it and we never have left over!

Ingredients:

1/2 pack angel hair pasta
1/2 pack rice noodles
2 ripe hass avocados
6 cloves garlic
olive oil

Directions:

Rehydrate rice noodles in a bowl with hot water.

Cook angel hair pasta according to package directions.

In the mean time mince the garlic and lightly in fry in wok with a bit of oil until the garlic starts to become fragrant and barley starts to brown. Turn off stove.

Drain cooked angel hair and rice noodles in colander and place in wok.

Cut avocados into squares and mix well with everything in the wok.

This dish goes great with raw macadamia nuts, tomatoes or even wilted spinach! YUM!

Middle Eastern Rice with Black Beans and Chickpeas Review

While using the ingredient search on allrecipe.com I found this recipe. It is an easy rice and bean recipe and the person who submitted it on allrecipe said it came from a friend from Bethlehem! I made some minor change to make the recipe vegan and I thought for as little work the recipe required it tasted great!

Ingredients:

1-1/2 teaspoons olive oil
1/2 clove garlic, minced
1/2 cup uncooked basmati rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper
2 cups chicken stock
1/2 cup TVP
2 cups garbanzo beans
2 cups black beans
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh parsley
2 tablespoons pine nuts (optional)
salt to taste
ground black pepper to taste

Directions:

Heat the olive oil in a large saucepan over medium heat. Stir in garlic, rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in vegetable stock. Bring to a boil.

Reduce heat to low, cover, and simmer 20 minutes.

Rehydrate TVP.

Gently mix TVP, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.