Everyone loves takeout, right? Chinese food is high on my list of favorites, but I wanted to come up with a healthier version of a classic…the eggroll! I used teriyaki sauce in this recipe because I love the flavor, just think of these as fusion rolls – Chinese-style eggrolls meet Japanese teriyaki sauce – a marriage made in heaven! Instead of making your own teriyaki sauce you could use store bought, or you could substitute with sweet and sour sauce, duck sauce, or plum sauce. These eggrolls are so good I’d say they rival takeout from any restaurant. ;) Baked Eggrolls with Homemade […]...
Spinach, Sweet Onion, and Feta Pie
This recipe is similar to both Greek spanakopita and Arabic fatayer bi sabanekh. In this recipe I used frozen cut spinach because it saved me the time of having to wash and wilt fresh spinach. My husband eats this dish with a side of plain yogurt, and while it might sound strange, I have to admit the tang of the yogurt accentuates the spinach very well…who knew! This recipe will be sent over to Zoe for this week’s feta Blogger Secret Ingredient! Spinach, Sweet Onion, and Feta Pie (Yield: 1 (9-inch) pie, cut into 8 wedges, 2 per serving if served as a main course) […]...
Vegetarian Big Macs
The lentil burgers in these Big Macs are so, so good! And I don’t mean so good for a meatless burger, I mean so good! Trust me, vegetarian or not, this is a serious burger – just look at the size of that thing! If you don’t like the Big Mac toppings, you can top them with anything you like. I’ve tried the following combinations: salsa & green leaf lettuce, guacamole & Bibb lettuce, mini Babybel and sliced tomato, and of course “the works” (or at least what I call the works) – the traditional ketchup/mustard/relish/minced onion with American cheese. All of these flavor combos […]...
Vegan Chocolate Cake with Vegan Buttercream Frosting (A.k.a. The Giant Birthday HoHo)
This is my mom’s recipe for chocolate cake…actually my mom said she got it from her mom who got it from her mom (I think every family has their own variation of this cake). It’s called “crazy chocolate cake” and for me and my siblings growing up, this was the cake at every birthday party, graduation, and other occasion that required the presence of a cake. This cake was vegan back in the day before veganism was common (or at least before it was as common as it is today). The original frosting wasn’t completely vegan since it had regular milk, but soy/rice/almond milk is […]...
Almond Joy Oats
Who needs dessert after dinner when you can eat it for breakfast? I’ve always loved oats, even as a kid, but when I think of them I usually think of, well, something oaty…something for horses…something nutritious and chewy/mushy and not too full of flavor but great with a little honey and milk or cinnamon and brown sugar. The days of boring oats are gone. Through much inspiration and experimentation I have learned that oats can be anything you want them to be. These oats (as the name implies) were inspired by the candy bar, Almond Joy. They’re subtly sweet from banana, creamy from being […]...
Heirloom Tomato and Walnut Salad with Cider Vinaigrette
I love this salad because it’s so light and refreshing, and it really showcases the flavor of the heirloom tomatoes. This salad is great to serve with cider vinaigrette chicken – just make extra vinaigrette and use it to marinade chicken before grilling. Heirloom Tomato and Walnut Salad with Cider Vinaigrette (Yield: 2 servings) Tomatoes: 2 heirloom tomatoes, sliced ½ inch thick 2 TB chopped walnuts, toasted 1 TB fresh minced chives Fresh shaved Pecorino Romano cheese to taste (other cheeses that work well include Parmesan, goat, bleu, and feta) Cider Vinaigrette: ½ TB organic, raw, unfiltered apple cider 1 […]...
Caramelized Onion and Potato Latkes with Herb Yogurt
My grandmother made latkes (or potato pancakes, as my mother calls them) all the time while my mom was growing up. My mother has a serious dislike for latkes so she never made them (not even once!) when I was a kid. I tasted my first latke at a friend’s house and it was love at first bite. To reduce the fat, I baked these latkes in the oven instead of frying them. The latkes in this recipe have a slightly sweet taste because of the caramelized onion, which balances perfectly with the tangy yogurt sauce. Caramelized Onion and Potato Latkes with Herb […]...
Cheese Blintzes
Blintzes make a perfect weekend brunch. Imagine this…it’s Saturday morning, you’re slowly waking up to the sunlight streaming in your window and the birds chirping…you get up and brew your coffee (what’s better than the smell of coffee brewing in the morning?) and your stomach starts to growl, leaving you wondering what to eat. Since it’s a little too late for breakfast (it is Saturday, you’re entitled to sleep in!) and too early for lunch you decide to have brunch. Luckily, this recipe only takes about 15 minutes to make. Cheese Blintzes (Yield: Serves 2: makes 4 blintzes total, 2 per serving) […]...
BLT Crustless Quiche
What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser. In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...
Moroccan Stew
This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore. I know it might sound weird to put raisins in a stew, but for me they really make the dish! Moroccan Stew (Yield: 6-8 servings) ½ lb beef, cubed 1 TB olive oil 2 medium-large onions, diced 4 cloves garlic, minced 2 small chilies, minced (optional) 1 tsp coriander 1 tsp cumin 1 tsp paprika ½ tsp cinnamon ½ tsp curry ¼ tsp black pepper 2 bouillon cubes 1 bay leaf 5 c water […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
