Posts Tagged ‘vegetarian’

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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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)


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


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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This dinner has beautiful colors, great taste, and amazing texture. We really liked it.

Curried vegetable stew (from Veggie num num)(modified slightly by me)

2 tablespoons vegetable oil

1 onion, diced

3 garlic cloves, minced

several slices jarred chile, diced

2 teaspoons fennel seeds

2 teaspoons curry powder

3 potatoes, roughly chopped

3 carrots, peeled and roughly chopped

1 zucchini, roughly chopped

1/2 an iceberg lettuce, roughly chopped

1 cup pearl barley

3/4 cup raw almonds

5 pint vegetable stock

Heat oil in a good sized pot, fry the onion over a medium heat for a minute or two, add the garlic and chili and continue to cook for another quick minute.

Add the fennel seeds and the curry powder with a splash of vegetable stock, fry until the curry powder, stock, and onion form a paste, being careful not to burn the curry powder and fennel seeds.

Add the potatoes and carrots with a little more stock and continue to cook over a medium heat for a few minutes, tossing the vegetables around to coat well in the curry mixture.

Add the barley and almonds, toss to combine and then add the remainder of the stock, bringing to a gentle boil, allowing to simmer for 40 minutes, stirring occasionally, until the barley is soft and the stew is thick.

Add the diced zucchini and stir, cooking for another 5 minutes. Add and stir through the lettuce just before serving. Makes 4 – 6 servings.

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Mmmm – so good, healthy, delicious. The tofu in the filling caught my eye. The teriyaki sauce is just excellent. All the goodness of eggrolls, none of the grease.

Baked eggrolls with homemade teriyaki sauce (from An Edible Mosaic)

Teriyaki sauce:

1 tablespoon olive oil

1/2 tablespoon minced garlic

1/2 tablespoon minced ginger

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons water

2 tablespoons honey

1/4 teaspoon black pepper

1 teaspoon cornstarch dissolved in 1 tablespoon cold water


7 ounces firm tofu

2 cups shredded savoy cabbage

2 small carrots, shredded

1/3 medium red pepper, thinly sliced

2 tablespoons chives

terkyaki sauce

eggroll skins (1 package)

1 egg beaten with 1 tablespoon water (for egg wash)

cooking spray

Preheat oven to 425 degrees F.

For the teriyaki sauce: heat a small pan on low and add the olive oil, garlic, and ginger; saute for 1 – 2 minutes or until fragrant. Add the soy sauce, vinegar, water, honey, and pepper, then turn the heat up to medium-high; bring this to a boil and then add the dissolved cornstarch. Once the cornstarch slurry is added, boil for ~1 minute (the mixture will be thickened) and shut off the heat.

Slice the tofu, layer it between paper towels, and gently press down to extract the moisture. Crumble the tofu into a medium-sized pan, add 2 tablespoons teriyaki sauce, and saute on medium heat for ~ 5 minutes. Add the cabbage, carrots, red pepper, and chives, along with 1 more tablespoon teriyaki sauce, and saute for ~ 2 minutes more, til veggies are slightly wilted. Allow the mixture to cool slightly.

To make the eggroll, place 1 eggroll skin in front of you with one corner pointing down, in a diamond shape. Slightly toward the lower half of the eggroll skin, place ~ 3 tablespoons of the tofu/veggie filling. Wrap the bottom point up over the filling, then wrap the sides in. Securely, but gently, roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the eggwash.

Lightly spray a baking sheet with cooking spray, line the eggrolls ~1 inch apart on the baking sheet and lightly spray each eggroll with cooking spray. Bake for 8 – 10 minutes (or until golden on the bottom), then flip and bake 6 – 9 minutes (or until golden on the second side).

Serve with the remaining teriyaki sauce for dipping. This made 16 eggrolls for me.

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Inspired by this recipe, I decided to make these not only dairy-free but also vegetarian. I think you have a lot of jiggle room with the ingredients that you decide to add. I used what I had left in my fridge – leeks, garlic, sundried tomatoes, celery. I was even out of eggs, but this still came out great. I forget how much I like these mushrooms – so meaty. Must try this again and play. (PS – be sure to check out the photos of preparing this dish on the website.)

Stuffed portobello mushroom caps

2 whole portobello mushroom caps

olive oil

1/4 teaspoon crushed red pepper flakes

1 leek

3 stalks celery

4 cloves garlic

3 sundried tomatoes (not packed in oil)

3 sprigs rosemary

3/4 cup white wine (or substitute stock/broth)

3 slices sandwich bread, toasted and cubed

1/2 cup shredded soy cheddar cheese

Preheat oven to 450 degrees F.

Wipe the portobellos clean with a paper towel and scrape out the gills with a spoon. Drizzle enough olive oil in the bottom of a baking dish to coat. Place the mushroom caps in the baking dish, top down, drizzle with oil, and set aside.

Dice the leek, chop the celery and tomato, and slice the garlic as thin as you can get it. Remove the rosemary leaves from the stems and finely chop. Add the veggies, garlic, and rosemary to the skillet and saute until crisp-tender, about 5 – 7 minutes.

Add the wine to deglaze the pan and allow to cook for another 5 minutes. Stir in the shredded cheese and bread cubes. The bread cubes should soak up whatever wine remains in the pan. Taste it and add salt and freshly ground pepper as needed. The stuffing mixture should seem a little wet.

Mound stuffing mixture into mushroom caps. Sprinkle with a little extra shredded cheese. Bake at 450 degrees F. for 30 – 40 minutes, or until the portobello is tender and the stuffing is golden brown. Makes 4 servings.

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My biggest weakness is probably for MiddleEastern cooking. This is perfectly wonderful winter salad, which can be eaten either hot or cold. No matter what the season, the colors are just beautiful, and the flavors work together perfectly.

Eggplant with pomegranate molasses (from Arabesque by Claudia Roden)

2 – 3 eggplants (weighing 2 pounds)

juice of 1 lemon

1 tablespoon pomegranate molasses

1 – 2 garlic cloves, crushed

salt and black pepper

3 tablespoons extra virgin olive oil

2 tablespoons chopped flat-leaf parsley

seeds of 1/2 pomegranate

Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Place them on a sheet of foil on an oven tray and roast them in an oven preheated to 475 degrees F for 45 – 55 minutes, until the skins are wrinkled and they are very soft.

When cool enough to handle, peel and drop them into a colander or strainer with small holes. Press them very gently to allow their juices to run out. Then, on a serving plate, cut them up into large pieces and dress them quickly so that the flesh does not have time to discolor.

Mix the lemon juice, pomegranate molasses, garlic, salt, pepper, and olive oil, pour over the eggplants, and turn them to coat them all over with the dressing.

Serve sprinkled with chopped parsley and, if you like, pomegranate seeds. Serves 4 to 6.

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