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Archive for the ‘vegetarian’ Category

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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I saw this first in Chow.com, and adapted it to be nondairy. Also used this whole grain pasta, which I love, and used canned artichokes, which is probably a travesty compared to the beautiful photos of the artichoke preparation on the Chow.com site. But I made this after work, was tired and hungry, and I thought it came out delicious anyway.

Pasta with pesto, asparagus, and artichokes

For the pesto:

1/4 cup pine nuts, toasted

1/2 teaspoon kosher salt, plus more as needed

1/8 teaspoon freshly ground black pepper, or more as needed

1 medium clove garlic, minced

1 cup packed fresh basil leaves

1/4 cup packed fresh Italian parsley leaves

1/2 cup extra virgin olive oil

1/4 cup grated soy parmesan

For the pasta:

8 asparagus spears, tough ends removed

3 tablespoons olive oil

kosher salt

freshly ground black pepper

1 12-ounce can artichoke hearts, packed in water, drained and halved

10 ounce dried pasta, long strands

soy parmesan, for serving

For the pesto:

Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Scrape down the sides of the bowl using a rubber spatula. Add the salt and pepper, garlic, basil, and parsley; process until pureed, about 15 seconds. Scrape down the sides of the bowl.

With the processor running, slowly add the oil in a thin stream until incorporated. Add the parmesan and pulse a few times to incorporate. Taste and season with additional salt and pepper, as needed.

For the pasta:

Bring a large pot of heavily salted water to a boil over high heat. Add the asparagus and blanch til crisp-tender, about 30 seconds. Using tongs, remove the asparagus to an ice water bath to cool. Keep the pot of water at a boil for the pasta. Transfer the asparagus from the ice bath to a cutting board. Using a vegetable peeler, shave each spear lengthwise into thin strips, then cut the strips in half crosswise. Place in a bowl and set aside.

Add the pasta to the boiling water and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.

Return the pot to medium-high heat, and add the pesto, 3/4 cup of the reserved pasta water, and the asparagus strips. Stir to combine and bring to a simmer. Add the pasta, toss to combine, and bring to a simmer. Taste and season with salt and pepper as needed.

I served this in an attractive plain white bowl, and garnished the top with the artichoke halves, sprinkled with soy parmesan.

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A fabulous recipe! Really great photography, too. These were wonderful.

Raw veggie spring rolls

For the salad:

1 zucchini, shredded or julienned

1/2 cup mix vegetables, shredded or julienned (carrots, broccoli, green beans, cucumber, radishes, tomatoes, peapods, bell peppers, whatever you like)

For the dressing:

1/4 cup vegan mayonnaise

2 – 3 tablespoons maple syrup

1 tablespoon lemon juice

1 teaspoon extra virgin olive oil

1 teaspoon basil (fresh or dried)

1/2 teaspoon dill

1/2 teaspoon freshly ground pepper, or to taste

pinch of salt, optional

handful of spinach

one package of rice spring rolls

Prepare the vegetables, then coat and toss with the dressing.

To prepare the spring rolls is quite easy. You’ll need a pie plate large enough to set the roll in, and fill it with hot water. The rolls are packaged as hard discs. As soon as they hit the hot water, they begin to soften. Within 5 – 10 seconds, the starch will give, and you can pull the disc out and place it on a flat surface, spreading out any wrinkles. Do one at a time.

Place several spinach leaves down as the base, then place a large fingerful amount of vegetable salad on top.

Fold the top and bottom edges over the salad, then pull one of the remaining sides over the filling, then roll into a cigar shaped log. Cut on the diagonal. This makes 7 – 8 spring rolls.

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Another great after-work quick and delicious dinner. Good enough for a buffet or luncheon, too.

Penne with roasted vegetables (adapted from Cafe Fernando blog)

3 cloves garlic

1 teaspoon salt

1 eggplant, cubed

12 grape tomatoes, sliced in half

10 ounces mushrooms, sliced in half

1 bell pepper, coarsely chopped

freshly ground black pepper

6 tablespoons olive oil

10 ounces penne pasta

2 ounces grated soy parmesan

Roughly chop the garlic cloves and sprinkle them with salt. Mash them with a fork to create a fine puree.

Toss the vegetables with garlic, black pepper, and 3 tablespoons olive oil in a large bowl and spread them in a single layer on a large rimmed baking sheet. Roast in a preheated 400 degree F. oven for approximately 30 minutes or until the edges of the eggplants start to caramelize.

Meanwhile, bring a large pot of water to boil. When veggies are nearly done, cook the pasta according to package instructions, til al dente. Drain.

Return the pasta into the pan and toss with the cooked vegetables and 3 tablespoons olive oil. Top with soy parmesan. Makes 2 servings.

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Fabulous meal from Perrys’ Plate blog. Of course, I customized it to be nondairy. And a little less heat. We LOVED it.

Stacked roasted vegetable enchiladas

1 poblano chile, cut into matchsticks (I used several slices of jarred chiles)
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut (I used canola – no problem)
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded soy or vegan cheese (I used
Daiya cheddar shreds)
soy sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro and chiles into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

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A hearty and healthy sandwich. Roasting the veggies deepens the flavors, and the vinaigrette adds just the right zing.

Veggie sandwich with vinaigrette (modified slightly from Ezra Pound Cake blog)

Vinaigrette:

1/4 cup olive oil

3 tablespoons red wine vinegar

1 large garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon dried oregano, rosemary, or thyme

pinch of ground black pepper

Sandwich:

1 eggplant (1/2 pound), peeled and sliced

1 thinly sliced red bell pepper

1/2 cup thinly sliced onion

20″ baguette

1 1/2 cups chopped lettuce (or your choice of greens)

4 slices soy mozzarella

2 thinly sliced tomatoes

8 fresh basil leaves, whole or chopped

Preheat oven to 400 degrees F. In a small bowl, whisk together the vinaigrette ingredients, and set aside.

Spread the eggplant rounds on a 9×13 tray. Add the red pepper strips and onions, trying to keep the vegetables in a single layer. Reserving 2 tablespoons of the vinaigrette, pour the rest over the vegetables. Roast the vegetables for 30 minutes, until the eggplant is very tender.

When the veggies are done, split the baguette in half lengthwise. Brush the inside of each half with the reserved vinaigrette. Layer the bottom half of the baguette with the lettuce, place the eggplant rounds along the length of the loaf, and cover with the bell pepper strips and onions. Top with the cheese, tomato slices, and basil. Cover with the other baguette half, and slice to make sandwiches. Makes 4 man-sized sandwiches.

 

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