Category Archives: Vegetarian Fare

January 31, 2023 · 2:55 pm

Red Lentil Soup with Preserved Lemon and Crispy Garlic

INGREDIENTS:

SOUP:

2 Tbs. Olive Oil, extra virgin

2 md Onions, chopped

2 cloves Garlic, finely chopped

1 piece Ginger (2″), scrubbed and finely chopped

2 tsp Cumin, groud

3/4 tsp Tumeric, ground

tt Black Pepper, freshly ground

1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped

3 Tbs Tomato Paste, double consentrated

8 cups Vegetable or Chicken Broth, good-quality, low sodium

2 cups Red Lentils, rinsed

GARLIC CHIPS AND ASSEMBLY

2 Tbs Olive Oil, extra-virgin

4 cloves Garlic, thinly sliced

tt Kosher Salt

1 tsp Aleppo-Style Pepper

1 cup Tender Herbs, torn mixed (such as basil, dill, cilantro, and/or parsley)

1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped (optional)

DIRECTIONS:

SOUP

Heat 2 tbs extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium onions, chopped, 4 garlic cloves, finely chopped, and one 2″ piece ginger, scrubbed, finely chopped, stirring occassionally, until onions are softened, 6-8 minutes. Add 2 tsp. ground cumin and 3/4 tsp. ground turmeric and stir to coat onions.

Season with freshly ground black pepper. Add 1/2 preserved lemon, rinsed, seeds removed, finely chopped, and 3 tbs double- concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.

Add 8 cups good-quality low-sodium vegetable or chicken broth and 2 cups red lentils, rinsed, and bring to a boil, skimming foam from surface as needed. Reduce heat to medium-low, partially cover, and simmer, stirring ocasionally, until lentils are very tender an soup is almost creamy, 35-45 minutes.

GARLIC CHIPS AND ASSEMBLY

While the lentils are cooking, heat 2 tbs extra-virgin olive oil in a small saucepan over medium. Cook 4 garlic cloves, thinly sliced stirring often, until golden and starting to crisp, about three minutes; remove pan from heat. Using a slotted spoon, transfer garlic chips to paper towels leaving oil behind. Lightly season garlic chips with kosher salt. Stir 1 tsp. Aleppo-style pepper into infused oil in pan and set aside.

Remove soup from heat and stir in 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley). If soup is too thick, thin with water. Taste and add up to 1/2 preserved lemon, rinsed, seed removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt as needed.

Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Healthy Lunches, Vegetarian Fare, What's for Dinner?

March 11, 2022 · 9:00 pm

Sweet Potato Nachos

INGREDIENTS:

2-3 Ea Sweet Potatoes

1 Tbsp Olive Oil

tt Dash of Cayenne

tt Dash of Chili Powder

3 Ea Mini Sweet Bell Peppers (red, orange), sliced

1/4 Ea White Onion, sliced

1/2 cup Black Beans

2+ Tbs Jalapenos, diced

1/2 Ea Avocado, cubed

Sprinkle of desired cheese or Daiya (non-dairy alternative)

DIRECTIONS:

Preheat oven to 375 degrees.

Using a sharp knife or mandolin, slice sweet potatoes thinly and lay flat on a lined baking sheet.

Drizzle lightly with olive oil, and toss with cayenne pepper and chili powder.

Roast for 10-15 minutes depending on the thickness of your potato slices.

While potatoes are roasting, add peppers and onion to a saucepan over medium heat and cook until softened.

Remove potatoes from oven, arrange them together as you would nachos potato chips, and top with salsa, black beans, roasted peppers, jalapenos, cheese and avocado.

Put back into the oven for about 5 more minutes, top with cilantro and enjoy!

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Filed under Healthy Lunches, Party Picks, Salsas and Chutneys, Starters, Summer Favorites, Vegetarian Fare

June 18, 2020 · 9:54 pm

Roasted Beet Salad

INGREDIENTS:

1 lb                     Beets, roots and stems trimmed

1/4 c + 3 Tbs     Olive Oil

tt                         Salt and Pepper, freshly ground

4 ea                     Shallots, peeled and halved

2 ea                     Oranges

2 Tbs                   Balsamic Vinegar

1/4 tsp                  Sugar

1/2 tsp                  Dijon Mustard

12 oz                    Mixed Greens

2-3 Tbs                Sunflower Seeds, salted

DIRECTIONS:

Preheat the oven to 450 degrees Fahrenheit.

Set the beets on a baking sheet lined with two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.

Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.

Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.

Trim the tops and bottoms off the oranges with a paring knife. Set the oranges on of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.

In a small bowl, whisk together the vinegar, sugar, mustard, some sea salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

 

 

 

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare, What's for Dinner?

April 18, 2020 · 1:37 am

Beet Burgers with Chipotle Mayo

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Ingredients: Marinated Beets

2 lg                 Beets, large golden, Chioggia or white (about 1 lb)

tt                     Kosher Salt

1 cup             Apple Cider Vinegar

2/3 cup          Sugar

1/2 tsp           Thyme Leaves

1 1/2 cups     Water

Ingredients: Pickled Onion

1 ea                Red Onion, sliced thinly

all                   Reserved marinade from the beets

Ingredients: Chipotle Mayo

1 cup             Mayonnaise, regular or vegan

2 to 4 ea        Chipotles, canned in adobo, minced plus sauces to taste

Ingredients: For the Burgers

1/4 cup          Chipotle May (see recipe above)

4 ea                Brioche Rolls or Hamburger Buns, split and toasted.

1 cup              Greens, such as baby spinach, mesclun or arugala

tt                     Kosher Salt and Pepper

1 lg                 Hass Avocado, halved, pitted, peeled and sliced lengthwise

1/2 cup           Alfalfa Sprouts

tt                      Extra-Virgin Olive Oil for drizzling

Directions: For the Marinated Beets

Put the beets in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Cover the pan and bring to a boil over high heat, then reduce the heat and simmer the beets until they can be easily pierce all the way through to the center, about 1 hour. Check the water from time to time and top it off as necessary.

Meanwhile, to make the marinade, combine , combine the vinegar, sugar and peppercorns, thyme, 2 teaspoons salt, and the 1 1/2 cups water in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat.

When the beets are cooks, drain them and peel under cold water. Pat dry.

Slice the beets crosswise into 3/4 to 1 inch thick slices and put them in a medium heatproof bowl. Pour the hot marinade over the beets and let cool; cover and refrigerate for at least 12 hours, or as long as overnight.

When you are ready to use them, drain the beets, reserving the marinade, and pour the marinade into a small saucepan. (You can keep the beets in the fridge for a few days before using them for the sandwiches.)

Directions: for the Pickled Onion

Bring the beet marinade to a boil. Put the sliced red onion in a small heatproof bowl, pour the marinade over it, and let steep for 1 hour. Drain the onion. (This can be made two days in advance.)

Directions for the Mayo:

Put the mayo in a small bowl and mix in the minced chipotles. Add the adobo sauce if you want a little extra smoky kick. Keeps for a week in the refrigerator.

Directions: To build the Burgers

Spread the mayonnaise on the tops and bottoms of the rolls. Put a handful of greens on the bottom half of each one and lay a slice of marinated beet on top. Season beets with salt and pepper and top with sliced avocado, pickled onion, and alfalfa sprouts. Drizzle with a little olive oil and close the sandwiches. Devour.

 

 

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Filed under Healthy Lunches, Summer Favorites, Vegetarian Fare, What's for Dinner?

March 4, 2020 · 6:41 pm

Cauliflower Tacos With Cashew Crema

BC7E1994-3C11-4304-8AA6-3232FFB10E85INGREDIENTS:

Sauce:

1 ea               Green Chile (such as serrano), finely grated

1 cl                 Garlic, finely grated

1/4 cup          Cashew or Almond Butter

3 Tbsp            Fresh Lime Juice

tt                     Kosher Salt

Assembly:

3 clvs             Garlic, finely grated

1/4 cup          Grapeseed or Vegetable Oil

2 tsp               Cumin, ground

2 tsp               Smoked Paprika

2 ea                 Cauliflower Heads, cut into 1′ – 2′ florets

tt                     Kosher Salt

12                    6′ – diameter corn tortillas

1 sm                White Onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)

DIRECTIONS:

Sauce:

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp water in a small bowl to combine; season with salt. Set aside.

Assembly:

Place a rack in the lowest position; preheat oven to 450 degrees. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed until dark brown and crisp on the bottom, 15-20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15-20 minutes.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes and cilantro. Service with lime wedges for squeezing over.

 

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Filed under Fall/Winter Favorites, International Inspirations, Summer Favorites, Vegetarian Fare, What's for Dinner?

January 13, 2020 · 6:17 pm

Sardinia Minestron

65D62847-0EBB-4DF4-AABF-94EF951E1BDCINGREDIENTS:

1/2 cup           Dried Fava Beans, peeled

1/2 cup           Dried Cranberry Beans

1/3 cup           Dried Chickpeas

7 Tbs               EVOO

1 Md               Onion, yellow or white chopped (about 1 cup)

2 Md               Carrots, peeled and chopped (about 2/3 cup)

2 Md               Celery Stalks, chopped (about 1/2 cup)

2 tsp                Garlic, minced

1 can               Crushed Tomatoes (28 ounces)

3 Md                Yellow Potatoes, peed and diced

1 1/2 cup         Fennel, chopped

1/4 cup            Italian Flat-Leaf Parsley, chopped

tt                      Basil Leaves, freshly chopped

2/3 cup            Sardinian Fegula, Isreali Couscous or Acini Di Pepe Pasta

1/2 tsp             Salt

1/3 cup           Pecorina Romano, finely grated

DIRECTIONS:

Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight) Drain in a colander set in the sink. Rinse well.

Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots an celery; cook, stirring often until soft but not browned, abut 5 minutes. Add the garlic, nd cook until fragrant, about 20 seconds.

Stir in tomatoes, potatoes, fennel, parsley and basil as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.

Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered until the beans are tender. Adding more water as necessary if the mixture gets too thick, about 1 1/2 hours.

Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems to dry. Continue simmering uncovered until the pasta is tender. About 10 minutes.

Pour 1 tablespoon of olive oil into each of our serving bowls. Divide the soup amount them and top with 1 tablespoon of grated cheese.

 

 

 

 

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Filed under Comfort Cuisine, Fall/Winter Favorites, International Inspirations, Super Soups, Vegetarian Fare, What's for Dinner?

December 27, 2019 · 2:40 pm

Brussels Sprouts With Pistachios and Lime

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INGREDIENTS:

2 lb.           Brussel Sprouts, small and trimmed

3 Tbs.         Vegetable Oil

tt                 Kosher Salt and Freshly Ground Pepper

3 Tbs.          Butter, unsalted

3 Tbs.         Pistachios

2 Tbs.          Date Molasses or Honey

1 tsp.           Honey

1/2 ea          Zest of Lime

2 Tbs.          Fresh Lime Juice

1/2 tsp.        Red Pepper Flakes, crushed

tt                  Lime Wedges (for serving; optional)

DIRECTIONS:

Place a rack in the lower third of oven; preheat to 450 degrees. Toss brussels sprouts and oil in a large bowl to coat; season with salt and pepper. Roast brussels sprouts on a rimmed baking sheet 15 minutes, then shake baking sheet to loosen them. Continue to roast until deeply browed all over, 5-10 minutes longer. Reduce oven temperature to 350 degrees and roast another 10 minutes. Shake baking sheet again, then roast brussels sprouts until the tip of a small knife easily slides through, 5-10 minutes longer (total cook time will be 35-45 minutes.)

Melt butter in a large skillet over medium heat. Once butter starts to foam, add pistachios and a pinch of salt and cook, stirring often, until nuts are golden brown and butter solids are browned, about 4 minutes. Remove from heat.

Using a slotted spoon, transfer nuts to paper towels; let cool. Coarsely chop.

Meanwhile, bring date molasses, honey and lime juice to a simmer in same skillet over medium heat (this will happen quickly), swirling pan to emulsify. Add 1 Tbs water and swirl to emulsify, scraping up browned bits with a wooden spoon. Add brussels sprouts; toss to coat.

Transfer brussels sprouts to a platter. Toss nuts, lime zest, red pepper flakes and a pinch of salt in a small bowl to combine; scatter over brussels sprouts. Serve with lime wedges if desired.

Do Ahead: Brussels sprouts, glaze (without water), and pistachio mixture can all be made 3 hours ahead. Do not combine. Reheat glaze over medium heat until bubbling before adding water and brussels sprouts.

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Filed under Fall/Winter Favorites, Holiday Menus, Vegetarian Fare

December 27, 2019 · 12:09 pm

Kale and Brussels Sprout Salad

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INGREDIENTS:

1/4 cup               Fresh Lemon Juice

2 Tbs                  Mustard, Dijon

1 Tbs                  Shallot, minced

1 sm                   Garlic Clove, finely grated

1/4 tsp                Kosher Salt, plus more

tt                         Black Pepper, freshly ground

2 Lg Bunches    Kale, Tuscan (1 1/2 lb) center stem discarded, leaves thinly sliced

12 oz                  Brussels Sprouts, trimmed, finely grated or shredded with a knife

1/2 cup               Extra Virgin Olive Oil, divided

1/3 cup               Almonds with Skins, coarsely chopped

1 cup                  Pecorino, finely grated

DIRECTIONS:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend, set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp oil from cup into a small skillet; heat oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.

Transfer nuts to paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Do Ahead: Dressing, kale mixture, and tossed almonds can be prepared 8 hours ahead. cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

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Filed under Healthy Lunches, Holiday Menus, Sensational Salads, Starters, Summer Favorites, Vegetarian Fare, What's for Dinner?

December 31, 2018 · 7:10 pm

Vegan Cheese Ball

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INGREDIENTS:

1 1/2 cup          Raw Cashews, soaked for at least 3 hours, drained and rinsed.

1/4 tsp              Lemon Zest

2 Tbs                Fresh Lemon Juice

1 Tbs                Nutritional Yeast

1 clove             Garlic

1/4 tsp             Onion Powder

1/4 tsp             Fine Sea Salt, plus more as needed

1/4 tsp             Pepper

1 1/2 tsp          Thyme, dried

1 1/2 tsp          Rosemary, dried

1/2 cup            Pistachios, shelled, roasted, salted and chopped

1/4 cup            Cranberries, dried

4 to 6                Belgian Endives, ends trimmed and leaves separated

INSTRUCTIONS:

In a food processor, combine the cashews, lemon zest, lemon juice, nutritional yeast, garlic, onion powder, salt and pepper and process until smooth, about 2 minutes, scraping down the sides with a spatula every so often, Add the thyme and rosemary and pulse until herbs are well distributed. Taste and season with more salt as needed.

Line a small bowl with a cheesecloth or plastic wrap and add the cheese. Using the cheesecloth or plastic, for the cheese into a ball. Refrigerate until firm, at least 30 minutes.

Spread the pistachios and cranberries over a shallow baking dish or large plate.

Remove the cloth or plastic from the cheese ball and gently roll the cheese ball over the pistachios and dried cranberries, pressing them in. Continue until the cheese ball is coated all of the way around.

Transfer the finished cheese ball to a serving platter and serve with the endive leaves or crackers of your choice.

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Filed under Blender Bests, Fall/Winter Favorites, Holiday Menus, Inspiralized, Party Picks, Vegetarian Fare

December 31, 2018 · 6:55 pm

Roasted Acorn Squash with Pomegranate and Pistachios

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INGREDIENTS:

1 ea            Acorn Squash, peeled and sliced into half rings

2 Tbs         Grapeseed Oil or Cooking Oil of Choice

1 Tbs.         Cumin

tt                 Salt and Pepper

1/2 cup      Pomegranate Arils (about 1/2 fruit)

1/4 cup      Pistachios, shelled and roughly chopped

INSTRUCTIONS:

Preheat oven to 400 degrees and prepare a baking sheet. Combine squash, oil, cumin and salt and pepper in a large mixing bowl and then spread mixture on baking sheet. Place on center rack of oven and back until squash is tender and golden brown, about 30 minutes.

Remove baking sheet from oven transfer squash to serving dish, and sprinkle with pomegranate arils and chopped pistachio before serving.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Vegetarian Fare