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Archive for the ‘vegetables’ Category

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.

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Inspired by this recipe, I realized that I was out of pearl barley, which was the grain called for. I subbed faro for it instead, and the results were excellent.

Roasted vegetable and faro salad (made nondairy by me – I used grated soy mozzarella instead of goat feta cheese)

1 1/2 pounds eggplant, diced

4 cups grape tomatoes, halved

1 orange or yellow bell pepper, chopped

1/4 cup plus 2 tablespoons extra virgin olive oil

1 1/2 teaspoons salt

1 onion, chopped

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper, or more to taste

1 1/4 cups faro

3 1/2 cups water

3 tablespoons fresh lemon juice

1 teaspoon finely chopped garlic

1 teaspoon honey or agave nectar

1/2 cup chopped fresh basil

1/2 cup grated soy mozzarella, or soy feta

arugula or baby spinach leaves, a few handfuls

Put rack in middle of oven and preheat to 425 degrees F.

Toss eggplant, tomatoes, and bell pepper with 2 tablespoons oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast veggies until eggplant is golden brown and tender and tomatoes are shriveled, stirring halfway through, about 25 minutes.

Heat 2 tablespoons oil in a 3 – 4 quart heavy pot over moderately high heat. Add the onion and cook til softened. Add the cumin, coriander, cayenne, and 1/2 teaspoon salt, stirring until fragrant, about 1 minute. Add faro and cook, stirring until well coated with oil for 1 minute more. Add water and bring to a boil.

Reduce heat and simmer, covered, until all of the liquid is absorbed and faro is tender, 30 – 40 minutes. Remove from heat and let stand, covered, for about 5 minutes. Transfer barley to baking pan with roasted vegetables and spread to cool, about 20 minutes.

Whisk together lemon juice, garlic, honey, remaining 1/2 teaspoon salt, and oil. Pour over the faro and veggies, along with the basil and cheese. Mix together, and transfer to a serving bowl or platter. (Arrange some arugula or spinach leaves on the platter before piling on the faro mixture). Makes 6 servings.

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Pretty to look at, fun to make, goes down easy. Keep room for seconds.

Summer vegetable torta (modified to be nondairy by me, from Dream About Food blog)

3 tablespoons olive oil

1/2 medium onion, chopped

8 ounces mushrooms, sliced

3 medium zucchini, sliced 1/4″ thick

2 red peppers, sliced into 1/4″ strips

8 ounces soy cream cheese, softened

6 large eggs

1/4 cup soy cream

2 garlic cloves, minced

3 tablespoons fresh basil, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded nondairy cheese (I used cheddar)

Preheat oven to 350 degrees F and brush bottom and sides of a 9″ springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.

Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers. Saute until vegetables are just tender, about 10 minutes.

In a large bowl, beat cream cheese until smooth. Beat in eggs until combines (it’s okay if it’s a little lumpy). Beat in cream. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain off liquid, add sauteed veggies to egg mixture. Add shredded cheese. Stir with a rubber spatula to combine.

Spread mixture in a prepared pan and set pan on baking sheet. Bake for 1 1/2 – 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold. Makes 8 servings.

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Another fast and easy lunch or dinner, perfect for summer. Fire up the grill (or your frying pan). The red pepper spread is perfect with the chicken and mushrooms.

Chicken and portabello baguette (from Mayo Clinic)

1 large red bell pepper, roasted and seeded

1 shallot, chopped

1 1/2 tablespoons chopped walnuts

1 1/2 tablespoons balsamic vinegar

1 teaspoon dijon mustard

1/4 teaspoon plus 1/8 teaspoon salt

1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

3/4 pound skinless, boneless chicken breasts

2 large portabello mushrooms, stemmed, brushed clean, and halved

1 whole-grain baguette, cut crosswise into 4 sections, each about 6″ long

1 tomato, thinly sliced

lettuce leaves

Chop the roasted bell pepper coarsely. In a blender or food processor, combine the roasted pepper, shallot, walnuts, 1 tablespoon of the vinegar, the mustard, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Pulse a few times to puree and set aside.

In a large, nonstick frying pan, heat 1 1/2 teaspoons of the olive oil over medium-high heat. Season the chicken breasts with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Add the chicken to the pan and cook, turning once, until lightly browned on both sides and no longer pink on the inside (170 F if using a food thermometer), 3 to 4 minutes on each side. Transfer to a cutting board and let cool. Thinly slice the chicken lengthwise into strips. (You can also do this on the grill)

In the same frying pan, heat the remaining 1 1/2 tablespoons olive oil over medium-high heat. Add the mushrooms and saute, turning frequently, until well browned, 7 to 9 minutes. Remove from the heat and drizzle with the remaining 1 1/2 teaspoons balsamic vinegar. (you can also grill these, too, instead of frying)

Using a serrated knife, split the baguette sections in half lengthwise. Spread about 1 tablespoon red pepper mixture on both halves of each baguette section. To assemble a sandwich, place 1 mushroom half on the bottom half of a baguette section. Top with 1/4 of the chicken, a lettuce leaf, and 1 or 2 tomato slices. Close the sandwich with the top half of the baguette section, and slice in half. Repeat to make 3 more sandwiches, and then serve. If making ahead, omit the red pepper mixture, wrap the sandwiches in plastic wrap and refrigerate. Spread the red pepper mixture on the baguettes just before serving. Makes 4 sandwiches.

 

 

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One last warm soup for spring. The green veggies really impart a fresh taste and a light soup for the season.

Spring soup with fava beans, fennel, and leek (from Cafe Liz)

1 onion, chopped

canola oil, for saute-ing

1 fennel, cut into thin slices (3 cups)

1 small leek, cut into thin slices (3 cups)

2 cups peeled fava beans

4 – 6 garlic cloves

2 teaspoons salt

1/4 teaspoon fresh black pepper

1/4 teaspoon turmeric

1 1/2 teaspoons fresh basil leaves

Pour a little oil into a pot and saute the onion. Add the fennel and leek, and saute until the veggies soften. Add the fava beans and the rest of the ingredients, and top off with about a quart of water. Boil until the beans soften, about 10 minutes. Makes 4 servings.

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For a chilly damp spring day like we had last week, I still yearned for some warm soup, even though spring is almost over. This soup was perfect.

Cabbage and chickpea soup with fresh basil (from Fat-Free Vegan)

  • 1 onion, chopped
  • 2 carrots, sliced
  • 4 cloves garlic cloves, minced or pressed
  • 6 cups hot water (plus bouillon cubes, below) or vegetable broth (and no bouillon cubes)
  • 3 cubes no-salt added bouillon cubes (or enough to flavor 6 cups of water)*
  • 1/2 head cabbage, chopped
  • 1 15-ounce can diced tomatoes
  • 1 16-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 2 teaspoons oregano
  • generous grating black pepper
  • 1/3 cup fresh basil, chopped
  • 2 tablespoons pine nuts, lightly toasted (optional)
  1. Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.
  2. Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.

Makes 4 – 6 servings.

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Here’s a delicious pasta salad that was easy to adapt to nondairy. I went to my local health food store, where they sell frozen soy ravioli, but this would also taste good with gnocchi, which is usually made nondairy also. Instead of feta cheese, which was called for, I grated some soy mozzarella. The flavors blend nicely in this dish – it’s not over-powering zing; just nicely seasoned and spiced.

Spinach, artichoke, and soy ravioli pasta salad (inspired by this recipe)

20 ounces soy ravioli (I used frozen), or gnocchi

2 tablespoons oil

salt

8 ounces fresh baby spinach, coarsely chopped

2 tablespoons jarred roasted red pepper, minced

1 14-ounce can baby artichoke hearts, quartered

1/4 cup pitted kalamata olives, chopped

2 cloves garlic, minced

2 tablespoons red wine vinegar

zest of 1 lemon

1 tablespoon lemon juice

1/4 cup olive oil

1 tablespoon fresh thyme leaves, minced

black pepper, to taste

1/4 cup oil-packed sun dried tomatoes, julienned

1/4 cup soy mozzarella, grated

Boil a large pot of water. Add oil and salt to water. Add ravioli and boil 4 – 5 minutes or until tender but still firm. Drain pasta and spread out on a rimmed cookie sheet to cool.

In a large bowl, add chopped spinach, red pepper, artichoke hearts, and olives. Toss.

On a cutting board, sprinkle minced garlic with coarse salt. Mash garlic with the flat of your knife, scraping back and forth until garlic becomes a paste. Scrape up the garlic paste with your knife and add it to a small jar. Add red wine vinegar, lemon zest, lemon juice, olive oil, thyme, and black pepper. Shake or whisk to combine.

Pour dressing over spinach. Toss well. Add cooled pasta, tomatoes, and cheese. Toss again and refrigerate until ready to serve. Makes 12 cups.

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