Feeds:
Posts
Comments

Archive for the ‘main dishes’ Category

Kudos again go to An Edible Mosaic blog for this delicious and healthy Italian pie. We enjoyed this for dinner; the sauce is easy to make, and everything comes together nicely. I made my nondairy substitutions – I used tofu instead of ricotta cheese, and soy parmesan instead of the real thing. Delicioso! Head over to the blog to check out the beautiful photos taken of this dish, too.

Roasted zucchini spaghetti pie

2 medium zucchini, thinly sliced

1 tablespoon olive oil

salt and pepper

1/4 pound whole grain (or regular) spaghetti noodles

2 cups tofu

2 eggs

1 egg white

1/4 cup soy parmesan cheese, divided

1 1/2 cups thick marinara sauce (recipe below)

cooking spray

Thick Marinara sauce: (yields ~ 1 1/2 cups)

1/2 tablespoon olive oil

1 small onion

2 cloves garlic, minced

1 small carrot, peeled and shredded

1 15-ounce can diced tomato, with liquid

1 1/2 ounce tomato paste

1 bay leaf

1 tablespoon chopped fresh basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

pinch ground black pepper

9″ pie plate

Preheat oven to 450 degrees F. Coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper; arrange the zucchini inĀ  a single layer on a baking sheet. Bake for ~ 18 minutes, flipping halfway through. When it’s done roasting, the zucchini will be golden in spots.

For the marinara sauce, heat the olive oil over medium heat in a small pot with a lid. Add the onion and saute for 5 minutes, until the onion starts to soften; add the carrot and garlic, and saute another 5 – 10 minutes. Add the tomatoes, tomato paste, herbs, salt, and pepper. Taste to adjust seasonings. Simmer with lid on for 20 – 30 minutes.

Cook the pasta to al dente according to package instructions. Cool the pasta to room temperature, then add 1 egg, 2 tablespoons soy parmesan, and pinch of pepper; stir to combine.

To the tofu, mix in 1 egg, 1 egg white, and a pinch of salt and pepper.

Preheat the oven to 350 degrees F. Lightly coat the pie pan with cooking spray; spread the pasta on the bottom of the pie plate, then spread 1/2 of the tofu mixture on top of the pasta. Arrange the zucchini on top of the tofu, then spread the rest of the tofu mixture on top of the zucchini. Spread the marinara sauce on top of the tofu. Bake the pie for 20 – 30 minutes, until it’s set. Sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting.

 

Advertisements

Read Full Post »

I found this recipe on the most excellent An Edible Mosaic blog, where everything is tried and true. Indeed, the flavors in this speak chicken satay, and it looked immediately adaptable to a nondairy format for my liking. This was a winner on every count.

Chicken satay stew

1 – 1 1/2 pounds boneless, skinless chicken breasts, cubed

1 tablespoon olive oil

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1/4 teaspoon (or more, to your spicy liking) crushed red pepper

2 medium onions, chopped

4 large carrots, chopped

4 large stalks celery, chopped

2 cupsĀ  unsweetened pumpkin puree

1/2 cup mango nectar

1/4 cup lemon juice

2/3 cup smooth peanut butter

2 cups chicken stock

1 tablespoon rice vinegar

1/2 cup coconut milk creamer

1 tablespoon cornstarch

1/2 cup minced fresh cilantro or parsley

salt and pepper

In a large pot, heat the oil over medium-high heat; add the chicken and cook until you don’t see any more pink. Add the garlic, ginger, and pepper flakes, and saute 2 minutes. Add the onion, carrot, celery, pumpkin, mango nectar, lemon juice, peanut butter, chicken stock, and 2 cups of water. Cover the pot and bring it up to a simmer; then turn the heat down and let it simmer about 30 minutes (stirring occasionally), until the veggies are tender and the chicken is cooked through.

Dissolve the cornstarch in the creamer. Stir the vinegar into the stew, then stir in the creamer mixture; simmer uncovered about 5 minutes, until the stew is thickened. Turn off the heat and stir in the parsley or cilantro. Season to taste with salt and pepper. Serve with jasmine rice, if desired. Makes 6 – 8 servings.

Read Full Post »

Inspired by Lidia Bastianich, I tweaked this pesto with a little less oil, and of course, soy parmesan to replace the real thing. It was a real pleaser.

Pasta with basil pistachio pesto (the original makes twice the amount you would need for a pound of pasta. Mine is cut in half from the original)

1 1/2 cups packed fresh basil leaves

1 cup packed fresh parsley leaves

1/2 cup toasted unsalted pistachios

4 cloves garlic

1/4 teaspoon salt

1/2 cup extra virgin olive oil

1 pound spaghetti

1/4 cup soy parmesan cheese

Bring a large pot of salted water to boil for the pasta. In a food processor, add basil, parsley, pistachios, garlic, and salt. Turn on processor and add 1/2 cup olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.

Add spaghetti to the boiling water and cook until al dente. Scrape the pesto into a large skillet over low heat and add 1 cup pasta water. Drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Off heat, toss with the soy parmesan. Makes 6 servings.

Read Full Post »

Enter fall; enter comfort food. This recipe, from America’s Test Kitchen, enters the delicious category. Warm and substantive, with woodsy undertones and a lip-smacking creaminess. All made dairy-free, from my adaptations.

Mushroom pasta

4 ounces pancetta, cut into 1/4″ cubes

2 tablespoons olive oil

table salt

1 pound farfalle pasta

3 – 4 large shallots, chopped fine

3 medium cloves garlic, minced

10 ounces shiitake mushrooms, sliced 1/4″ thick

10 ounces cremini mushrooms, sliced 1/4″ thick

1 tablespoon minced fresh sage leaves

1 1/4 cups chicken broth

1/2 cup So Delicious Coconut Milk Creamer

1 tablespoon lemon juice

ground pepper

2 ounces grated soy parmesan

2 tablespoons minced fresh parsley leaves

Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.

Meanwhile, cook pancetta in 2 tablespoon olive oil, stirring occasionally, until lightly browned. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in creamer, lemon juice, and salt and pepper to taste.

Add mushrooms, pancetta, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately. Makes 6 – 8 servings.

 

Read Full Post »

Fabulous dinner on a fall evening. Takes about 2 hours to prepare, but well worth it. The flavors are deep and substantial. I added more carrots than the original recipe called for, but I like eating them – they were saturated and drenched in the cooking juices. Just delicious. It will perfume your home while it cooks.

Chicken in beer (from Lidia’s Italy)

4 pound roasting chicken

2 teaspoons kosher salt

2 medium onions, peeled and quartered

5 large carrots, peeled, halved crosswise, and quartered

2 medium parsnips, peeled, halved crosswise, and quartered

2 tablespoons fresh sage leaves

4 whole cloves

1 cinnamon stick

1 1/2 cups chicken stock

1 12-ounce bottle flavorful beer or ale

1 cup apple cider, preferably unfiltered

Arrange a rack in the middle of the oven and heat to 400 degrees F. Trim excess fat from chicken, and season inside and out with salt. Scatter onions, carrots, parsnips, sage, cloves, and cinnamon in the oven-useable pot, sprinkle salt over this, and set the chicken on top of the vegetables. Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. Cook, uncovered, for about 15 minutes on top of the stove. Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. Cover the chicken with a sheet of aluminum foil to prevent overbrowning, and roast another 30 minutes.

Remove the foil, and roast another 20 – 30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender. Remove the chicken to a warm platter, and surround with the vegetables. Bring the pan juices to a boil on top of the stove, and cook until reduced by half.

Carve the chicken at the table, and spoon some of the pan juices on top. Makes 3 – 4 servings.

Read Full Post »

A nice cool and refreshing salad for the dog days of August. Sweet and tangy, with a little spice. I added some grilled chicken.

Mango-cucumber rice salad (adapted from this recipe)

1 cup cooked brown rice and 1 cup cooked jasmine white rice

juice from 1 lime

2 tablespoons extra virgin olive oil

1 teaspoon honey or agave nectar

salt and freshly ground pepper

1 mango, peeled, pitted, and diced

1 cucumber, peeled, seeded, and diced

1/4 jalapeno, seeded and finely chopped

2 green onions, thinly sliced

1/2 cup chopped fresh cilantro

1/3 cup sliced almonds

1 boneless chicken breast, grilled and cut into bite-sized pieces

Whisk the lime juice, oil, sweetener, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, green onion, cilantro, nuts, and chicken; toss to combine. Season with additional salt if necessary. Makes 6 servings.

Read Full Post »

This was a really healthy and really fine-tasting (make that addicting) salad. I subbed soy mozzarella for the real stuff.

Wheatberry salad with zucchini and soy mozzarella (adapted from Eats Well With Others – always a winner recipe there!)

1/4 cup pine nuts, toasted

2 pounds zucchini/summer squash, halved lengthwise

2 tablespoons olive oil

salt and black pepper

2 cups cooked wheatberries

3 roasted red/and or yellow bell peppers, cut into strips

6 radishes, sliced thinly

1 heat butter lettuce, chopped

6 garlic scapes diced (or 2 cloves garlic, minced)

1/2 cup fresh dill, chopped

3 tablespoons white wine vinegar

2 tablespoons balsamic vinegar

1 cup cubed soy mozzarella

Turn on broiler. Brush zucchini with 1 tablespoon oil, sprinkle with salt and pepper, and broil, turning as needed, until lightly charred on both sides and beginning to soften, 5 minutes or longer. Remove and cool, then cut zucchini into chunks or slices.

Toss together the zucchini, wheatberries, roasted red peppers, radishes, lettuce, and dill in a large salad bowl. Add the vinegar and remaining oil. Sprinkle with salt and pepper and toss again. Taste and adjust seasoning. Toss with mozzarella. Makes about 4 servings.

Read Full Post »

« Newer Posts - Older Posts »

%d bloggers like this: