The Seated Cook

Simple, healthy, vegetarian food

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Peanut Butter Date Granola Bars


This blog is documenting a lot of firsts for me, and now, my first time making granola bars.  It has helped a lot that I recently received a nice food processor as a gift.  The bars I made combine ideas from a friend’s recipe, and from Minimalist Baker’s 5 ingredient granola bars (  Now I have a couple boxes of store-bought granola bars that will just have to wait!


1 cup dates, packed

1/4 cup natural peanut butter (creamy, salted)

1/4 cup honey

1 cup walnuts, chopped

1/4 cup chia seeds

1/4 cup dried cranberries

1.5 cups oats

Process dates in food processor, then add the remaining ingredients and process until mixed well.  Put granola bar mixture into a baking dish, cover with plastic wrap, and freeze for a few hours.  Slice into bars and store in an airtight container in freezer or fridge.





The Ultimate Shroomaloumi Burger

Re-blogging this recipe from the great “Being Mrs. Gardom” blog. I’ve never seen mushroom and halloumi cheese burgers on menus here in the US, so I’m grateful for the idea for this tasty combination. Halloumi cheese wasn’t easy to find in the market but once I did, cooked up these delicious burgers.


Being Mrs Gardom

Mushroom Halloumi BurgerFancy burger chains are popping up everywhere in Liverpool – Gourmet Burger Kitchen, Byrons, even Nando’s do mushroom and halloumi burgers – but they come at a price – you won’t pay less than £10 for a meal (and you have to pay extra for chips, what?!). I like the idea of a simple food like a burger being made all gourmet – with fancy cheeses, relishes and veggies piled high so I thought I would create my own ultimate burger – taking all the things we love the most from eating out and putting it in my own fabulous burger! The mushrooms and halloumi are marinated so do this step a couple of hours before you want to eat (If you are super organized do it the day before and pop in the fridge for 24 hours)!

You will need (for 2 burgers): 2 large flat mushrooms, 2 burger…

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Fennel & Celery Salad


I got this great, easy salad idea from a friend.  I’m always including something green with dinner, so it’s nice to come up with new ways to add that green.  And now that I have a big food processor, I can more easily make dishes like this.


2 fennel bulbs

One celery heart

1 lemon (can include rind)

Handful of fresh mint (I did not have this but plan to add it next time)

Olive oil, salt, pepper


Slice the vegetables in a food processor, then toss them with some olive oil, salt, and pepper.  Garnish with mint.


Tempeh Tacos


I’ve really been focusing on the “simple” aspect of cooking lately, but who doesn’t like an easy meal?  I used the last two tortillas left over from earlier tacos to make tempeh tacos for lunch.  They were inspired by Baja fish tacos, with tempeh strips taking the place of fried fish.  Now I didn’t have any ingredients like cabbage, salsa, or crema to add, so just made do with what I did have in the kitchen: shredded cheese, lettuce, tomato, and Sriracha sauce.  So easy, and still tasty!

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Feta Zucchini Cakes

This is another recipe that I tried that I really liked, always looking for simple variations on veggie burgers. I made them the same way except for using cilantro instead of parsley since that’s what I had in the kitchen.


Kayl Chips

I am empowered.

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It’s the day after Valentine’s Day. Instead of raiding Target’s 50% off candy selection, I am practicing self control. I have done two Tone It Up workout videos (legs and booty + yoga), as well as some crunches, planks, and pushups, had some blueberry green tea, and eaten a delicious and healthy lunch.

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Guys. Bikini season is coming up SOON. Well, not that soon but soon enough that the swimsuits are out at Target. Uh. Totes not ready for that. So, I’m dedicating the next few weeks (+ months) as total body workout season. I’ve also created a Visions board on Pinterest, complete with pictures of delicious and healthy foods and goals that I have (30 pushups in a row by March 1; spin class once a week; yoga once a week).

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These feta zucchini cakes are delicious and nutritious. I have eaten them on salads, with…

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Tomato Enchiladas In A Spinach Ricotta Sauce

Re-blogging this wonderful recipe of Dimple’s, love how she combined Italian and Mexican elements. I recently made it, sticking to the recipe except for adding some beans in, and it was delicious!

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Shivaay Delights


Now you’re thinking having looked at the picture above, has she made enchiladas or spinach & ricotta cannelloni? Well I’ve done it again! I’ve combined two classic Italian and Mexican dishes to form one superb fusion dish that will leave your tastebuds wanting more. Also you will all have noticed that instead of the spinach & ricotta mixture being in the enchiladas as it is meant to be in cannelloni! I’ve swapped it around! This way you still get a kick from the chilli tomato sauce inside the enchilada but more importantly it is smothered in a vibrant fresh green spinach sauce that really blew me away as it came bubbling out of the oven. This creamy garlic tomatoey taste sensation is not to be missed!


300g baby spinach
250g ricotta cheese
430g tomato passata
1 small white onion chopped
2 cloves garlic crushed
1 tbsp olive oil

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