Recently in Vegetarian Category

Hearty and healthy, this meatless soup is flavored with cumin, chili powder, tumeric, and fresh cilantro.

1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1/4-1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)
balsamic vinegar (optional)

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

Optional: Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

Yield: 11 servings. (serving size: 1 cup)
Nutritional Information
Calories:186 (9% from fat)
Fat:1.9g (sat 0.3g,mono 1g,poly 0.4g)
Protein:14.1g

Original recipe

This tangy caponata forms a kind of vegetarian sloppy joe, best topped with fresh mozzarella and basil.

1-2 Tb olive oil
1 medium eggplant, peeled and cut into small cubes (you should have about 4 cups of cubed eggplant)
1/2 of a green bell pepper, diced
1 small onion (or 1/2 of a large one), diced
4 ounces mushrooms (about 5 medium), chopped
3 cloves garlic, minced
1/2 cup pitted, black olives, chopped
1 6-ounce can of tomato paste
3 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon oregano
salt and pepper
baguette or ciabatta bread
fresh mozzarella (2 thick slices per sandwich)
fresh basil leaves (optional)

Heat oil over medium heat and add eggplant, bell pepper, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft.

Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan.

Allow caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.

Original recipe
Still my favorite way to each butternut squash: roasted with walnuts and cranberries in maple syrup & tossed in an apple cider vinaigrette over spinach.

1 (1½-pound) butternut squash, peeled and ¾-inch) diced
good olive oil
1 tablespoon pure maple syrup
kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
½ cup walnuts halves
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula or spinach, washed and spun dry
¾ cup freshly grated Parmesan

Preheat the oven to 400F.

Place the butternut squash on a sheet pan. Add 1-2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries and walnuts to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Original recipe
Stacie's Macaroni and Cheese Stacie's famous baked macaroni & cheese with 4 cheeses: Parmesan, fontina, Velveeta, and cheddar. Classic comfort food. 3 cups elbow macaroni
1/2 C parmesan
4 oz Velveeta
1/3 C flour
2 1/3 C milk
3/4 C fontina cheese
1/2 C cheddar
PAM cooking spray
salt/pepper/cayenne to taste

Preheat oven 375 degrees. Grease 9x13 casserole dish.
Cook/drain macaroni.
Combine flour and milk with whisk over low heat for 10 mins. Add cheeses, spices.
Mix with macaroni and pour into casserole dish. Sprinkle extra cheese on top or rough-torn fresh bread crumbs tossed with melted butter.
Bake for 30-40 mins.

From: Stacie
poblano_sm.jpgA bit complex to put together, but the smoky rich flavors are well worth it.

1 large tomato or 4 plum tomatoes (about 3/4 pound)
6 medium fresh poblano peppers
1 medium yellow onion, peeled and quartered
2 large cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more to taste
 Freshly ground black pepper to taste
1/2 cup coarsely grated extra-sharp cheddar cheese
Cheese Grits:
2 teaspoons sea salt, plus more to taste
1 cup stone-ground yellow grits (or yellow cornmeal for quick-cook)
1 cup milk
1 cup fresh or frozen corn kernels
1 tablespoon unsalted butter
1 cup grated cheddar or pepper jack cheese (about 3 ounces)
1 teaspoon freshly ground black pepper, plus more to taste
Grits:
Bring 3 cups of water to a boil in a large saucepan over high heat. Stir in the salt. Add the grits in a slow, steady stream, whisking constantly.

Reduce the heat to medium low, and cook the grits, stirring frequently, for 40 to 45 minutes (5 minutes for cornmeal), until they are thick-soupy and the grains are tender to the bite. Stir in the milk and corn kernels, and cook for about 2 minutes to warm the corn.

Remove the grits from the heat, stir in the butter,cheese and pepper, and continue to stir until butter and cheese are melted. Season to taste.

Vegetables:
Core the tomato with a sharp paring knife. Arrange the tomato, pepper, onion, and garlic in a 9-x-13-inch roasting pan, with the peppers gathered at one end. Brush all the vegetables with the olive oil, and sprinkle them with salt. Slide the pan under the broiler (about 3 inches from the flame or heating element), with the peppers nearest you; you'll be turning them frequently as they roast. Turn the peppers every 3 minutes until their skins are blistered and blackened all over, about 9 minutes total. Transfer the peppers to a large bowl. Transfer the tomato, onion, and garlic to a medium bowl, and let them cool. Set aside the roasting pan.

Preheat the oven to 400 degrees F.

Assembly:
When the peppers are cool enough to handle, gently massage their skins to remove them and discard. Cut a 3-inch slit down the side of each pepper and gently spoon out the seeds and any whitish, fibrous veins. Fill each pepper with 1/2 cup cheese grits, and place in the roasting pan.

When the tomato, onion and garlic have cooled, remove the skins from the tomato and garlic. Process the tomato, onion and garlic in a blender or food processor, about 30 seconds. Season to taste with salt and pepper. Pour the sauce over the peppers.

Bake the peppers on the middle rack until the tomato sauce bubbles gently, about 15 minutes. Scatter the cheese on top, and place the pan under the broiler about 2 inches from the flame or heating element until the cheese has browned.

Original recipe

This Southwest vegetarian dish is a nice change from the usual Asian tofu recipes

1 pound extra-firm tofu, drained and pressed
1 cup milk
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
1 tablespoon grated lime zest
1 1/2 teaspoons salt
Slice the tofu widthwise into eight slices, the cut each of those slices in half diagonally- from the upper left corner to the lower right corner-so that you have sixteen long triangles. Set aside. Combine the soy milk and cornstarch in a wide, shallow bowl. Mix vigorously with a fork until the cornstarch is mostly dissolved. In another shallow bowl, toss together the cornmeal, spices, lime zest, and salt.

Dip each individual tofu slice in the milk mixture. Drop it into the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that it's coated on all sides.

Frying directions:
Heat about 1/4 inch oil in a large skillet, preferably cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the batter sizzles and bubbles form rapidly around it, you're good to go. Transfer the tofu to the skillet in two batches so as not to crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for two more minutes. Drain the fried tofu on a clean paper bag or paper towels.

Baking directions:
Preheat oven to 350°F. Line a baking sheet with parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.

Original recipe
walnutmisonoodles.jpg


8 ounces whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick) and roasted or other veggies
Extra firm tofu

2/3 cup walnuts, toasted

2 tablespoons extra virgin olive oil
2 medium cloves garlic, peeled
4 tablespoons mellow white miso paste
4 tablespoons white wine vinegar
2 teaspoon honey
1/2 cup+ warm water

Topping ideas: sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts

To cook the tofu:
Cut the tofu into 1/2 inch slices. Heat 1 tablespoon of vegetable oil in a frying pan or wok. Pan-fry the tofu on both sides until golden and puffy. Transfer to paper towels. Once cool, dice into cubes.

Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles, add the asparagus to the pot. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well with the vegetables.

Serves 2 - 3.


IMG_5540_sm.jpgThis is something that I would not have eaten as a kid. However, as an adult who's no longer afraid of lentils, it's really good. We made it first with the Sazon Goya packet, but the msg-ness is a little  too overpowering. Next time, I'll just use the cumin and paprika. Serve as a wrap filling with some cilantro and spicy chili sauce as toppings.

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 packet Sazon Goya with saffron (1 teaspoon cumin and 1/2 teaspoon paprika)
Salt and pepper
1/2 cup lentils (green)
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Juice of 1 lime
1 red pepper, dice
1/2 cup crumbled queso fresco cheese (optional)
Salt and pepper to taste
Serve with:
cilantro
spicy chili sauce
tortillas
  1. Preheat the oven to 400 degrees.

  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.

  3. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.

  4. While potatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.

  5. Simmer lentils gently until tender, about 25 minutes.

  6. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.

  7. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
original recipe



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