Category Archives: Vegetarian Fare

July 6, 2010 · 12:04 pm

Cool Cucumber Raita

INGREDIENTS:

2 cups             Whole-Milk Yogurt, plain

1                       English Hothouse Cucumber, peeled and coarsely grated (7-in)

1 tsp                Kosher Salt, Coarse

2 tbs                Freshed Cilantro, packed and finely chopped

4 tsp                Fresh Mint, finely chopped

INSTRUCTIONS:

Line strainer with cheesecloth and place over bowl.  Add yogurt, cover and refrigerate at least 2 hours and up to 1 day.

Combine drained yogurt and grated cucumber in a small bowl.  Add coarse salt, chopped cilantro, and chopped mint.  Mix well.  Cover cucumber raita and chill at least 30 minutes and up to 2 hours.

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Filed under Chicken Dishes, International Inspirations, Sauces, Vegetarian Fare, What's for Dinner?

July 6, 2010 · 11:49 am

Caramelized Cumin-Roasted Carrots

INGREDIENTS:

AN               Nonstick Vegetable Oil Spray

12                Medium to Large Carrots, peeled, cut on diagonal in 1/2-inch thick pieces

2 tbs            Extra-Virgin Olive Oil

1 1/2 tsp     Cumin Seeds

2 tsp            Kosher Salt, Coarse

INSTRUCTIONS:

Preheat oven to 400 degrees F.  Spray large rimmed baking sheet with non-stick spray.  

Combine carrots and all remaining ingredients in large bowl.  Toss to coat.  Spread in a single layer on prepared baking sheet.  Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

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Filed under International Inspirations, Vegetarian Fare, What's for Dinner?

July 3, 2010 · 9:47 pm

Oven Roasted Potatoes

INGREDIENTS:

3 lbs                Potatoes, cut into 1-in cubes

3 tbs                Olive Oil

2                       Bay Leaves

6                       Thyme Sprigs

tt                       Salt and Freshly Ground Pepper

INSTRUCTIONS:

Preheat the oven to 400 degrees and lightly oil a large baking dish.  Toss the potatoes with the oil and herbs.  Season.  Arrange the potatoes in a single layer in the prepared dish.  Bake uncovered until tender, about 45 minutes.  turn them several times while cooking so that they brown evenly.

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Filed under Fish Favorites, Vegetarian Fare, What's for Dinner?

July 3, 2010 · 3:51 pm

Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint

INGREDIENTS:

2                        Eggplants (about 2 1/4 lbs total), trimmed, cut   lengthwise into  1/4 in thick slices.

AN                     Kosher Salt

AN                     Extra-Virgin Olive Oil

1                        Swiss Chard, center ribs removed (1 lb bunch)

2                        Large Eggs

1                        Whole-Milk Ricotta Cheese (15-oz)

1 1/4 cups        Parmesan Cheese, finely grated and divided

2 tbs                 Fresh Mint, chopped (optional)

3/4 tsp              Black Pepper, freshly ground

1 can                Tomato Sauce (15-16 oz)

8 oz                  Mozzarella Ball, fresh water packed, drained and sliced

INSTRUCTIONS:

Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices.  Sprinkle generously with coarse salt.  Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used.  Place each colander over large bowl.  Let sit at least 30 minutes and up to one hour.  Rinse eggplant slices to remove excess salt.  Dry thoroughly with paper towels.

Position oven rack 5 to 6 inches from heat source and preheat broiler.  Line 3 large rimmed baking sheets with parchment paper.  Arrange eggplant slices in single layer on prepared baking sheets.  Brush both sides of eggplant slices with olive oil.  Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices if cooking too quickly, 3 to 4 minutes per side.  Remove baking sheet from oven and cool eggplant while preparing filling.

Bring large pot of salted water to a boil.  Add chard to pot and boil until just tender, about 2 minutes.  Drain and rinse with cold water.  Squeeze chard very dry, then chop coarsely.  Squeeze chard dry again between paper towels.  Whisk eggs and a pinch of coarse salt in medium bowl.  Stir in chopped chard, ricotta cheese, 1 cup parmesan cheese, mint (0ptional) and black pepper. 

Lightly oil 15x10x2 inch glass baking dish.  Spread half of tomato sauce evenly over bottom of dish.  Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each.  Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling.  Arrange rolls, seam side down, atop sauce in baking dish.  Spoon remaining 1/4 cup of cheese.  Do Ahead.  Can be made 1 day ahead.  Cover with foil and chill.

Preheat oven to 350 degrees.  Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated.  Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes.  Serve hot.

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Filed under Vegetarian Fare, What's for Dinner?

June 26, 2010 · 2:35 pm

Stir-Fried Tofu with Bok Choy

INGREDIENTS:

3/4 lb                      Firm Tofu, drained

2 tbs                        Sesame Seeds

1 tbs                        Asian Sesame Oil

1 tbs                        Vegetable Oil

1                             Bok Choy Head, leaves and stalks sliced 1 in thick

4 cups                      Bean Sprouts (9 oz)

1 tsp                        Chicken Bouillon Cube, crushed or grated

tt                             Salt and Pepper, freshly ground

INSTRUCTIONS:

Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes.  In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute.  Let cool, then grind to a coarse powder.

In a large skillet, heat the sesame oil.  Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes.  Transfer the tofu to a plate.

In the same skillet, heat the vegetable oil.  Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes.  Add the bean sprouts and stir-fry until heated through.  Stir in the tofu and season with the bouillon cube, salt and pepper.  Transfer to a bowl and garnish with sesame seeds.

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Filed under Asian Cuisine, International Inspirations, Vegetarian Fare, What's for Dinner?

June 22, 2010 · 1:23 pm

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

INGREDIENTS:

1/2 cup            Pesto

1/4 cup            Mayonnaise

4                       Sourdough, whole grain, or ciabatta rolls split horitontally

4                       Portobello Mushrooms, stemmed with dark gills scraped out

tt                       Olive Oil

2                       Fresh Red Bell Peppers, roasted on stove top and seeded

4 cups             Arugula

4 slices           Provolone Cheese

INSTRUCTIONS:

Stir pesto and mayonnaise in small bowl to blend.  Season with salt and pepper. 

Prepare barbecue (medium-high heat).  Grill rolls, cut side down, until lightly toasted.  Transfer to plates.  Spread grilled side of rolls with pesto mayonnaise.

Brush mushrooms on both sides with oil.  Sprinkle with salt and pepper.  Grill, rounded side up, 4 minutes.  Turn mushrooms over.  Cover and grill until mushrooms are tender, about 4 minutes.  Place 1 mushroom on each roll bottom.  Top each with enough red pepper pieces to cover, then with arugula and cheese.  Press roll tops over and serve.

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Filed under For the Grill, Summer Favorites, Vegetarian Fare, What's for Dinner?

June 21, 2010 · 9:38 pm

Grilled Vegetable Salad

Grilled Vegetable Salad

INGREDIENTS FOR VINAIGRETTE:

2 tbs             Sherry Vinegar

1 tbs              Extra Virgin Olive Oil

1/2 tsp          Kosher Salt

1 1/2 tsp       Honey

1/2 tsp          Dijon Mustard

1/4 tsp          Black Pepper, freshly ground

INGREDIENTS FOR SALAD:

8 oz               Asparagus, trimmed

6 oz               Portotbello mushroom caps

1                    Medium Zucchini, cut lengthwise into 1/4 in slices

1                    Red Bell Pepper, halved and seeded

2  tbs            Fresh Basil, chopped

1 tbs             Fresh Chives, chopped

1 tbs             Fresh Parsley, chopped

6 tbs             Queso Fresco, crumbled

INSTRUCTIONS:

Prepare grill to medium-high heat.   Prepare vinaigrette  by combining first 6 ingredients in a bowl and set aside.

To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray.  Place vegetables on grill rack.  Grill for 4 minutes on each side or until slightly blackened.  Remove vegetables from grill.  cool slightly.  Cut vegetables into 1 in pieces.

Add vegetables, basil, chives and parsley to vinaigrette.  Toss gently to coat.  Sprinkle with cheese.

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Filed under For the Grill, Sensational Salads, Summer Favorites, Vegetarian Fare

June 8, 2010 · 3:38 pm

Green Bean Salad with Corn, Cherry Tomatoes and Basil

INGREDIENTS:

3 cups                Fresh Corn Kernels

tt                          Kosher Salt

1 lb                      Fresh Green Beans, trimmed and cut in half diagonally

1                          Small Red Onion, cut in half through the root end, root trimmed and cut lengthwise into very thin slices

1                          Garlic Clove

1/4 cup               Red Wine Vinegar

1/3 cup               Extra Virgin Olive Oil

1 pint                   Cherry Tomatoes, cut in half

1 cup                   Fresh Basil, roughly cut

tt                           Black Pepper, freshly ground

INSTRUCTIONS:

Bring a medium pot of water to a boil.  Add the corn kernels and blanch for 1 minutes.  Scoop out the corn with a strainer.  Set aside.  Season the water with a generous amount of salt, let it return to a boil, add the beans, and cook until just tender, about 3 minutes.  Drain the beans and spread them on a baking sheet to cool.

Meanwhile, put the onion in a small bowl filled with ice water.  (Which will crisp it and mellow its flavor.)  Using a mortar and pestle or the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt.  Put the paste in a small bowl (or keep it in the mortar) and whisk in the vinegar.  Let sit for 5 to 10 minutes and then whisk in the olive oil.

Just before serving, drain the onions.  Put the beans, corn, onions, cherry tomatoes, and basil in a large bowl.  Season with salt and pepper and toss with the vinaigrette.  Taste again and add more salt, pepper, or vinegar if needed.  Serve right away.

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare

June 7, 2010 · 10:01 am

Vegetarian Chili

INGREDIENTS:

1                    Medium Eggplant, unpeeled, cut into 1/2 inch cubes

1 tbs             Coarse Kosher Salt

3/4 cup        Olive Oil, best quality

2                   Medium Yellow Onions, cut into 1/4 inch dice

4                    Garlic Cloves, finely chopped

2                     Large Green Bell Peppers, cored, seeded and cut into 1/4 in dice

1 can             Italian Plum Tomatoes (35 oz)

2 tbs              Chili Powder

1 tbs              Cumin, ground

1 tbs              Oregano, dried

1 tbs               Basil, dried

2 tsp               Fresh Black Pepper, ground

1 tsp                Salt

1 tsp                Fennel Seeds

1/2 cup           Fresh Italian Parley, chopped

1 cup               Canned Dark Red Kidney Beans, drained

1 cup               Canned Chick-Peas (Garbanzos), drained

1/2 cup           Fresh Dill, chopped

2 tbs                Fresh Lemon Juice

INSTRUCTIONS:

Place the eggplant in a colander and sprinkle with the coarse salt.  Let stand for 1 hour.  Pat dry with paper towels. 

Heat 1/2 cup of the oil in a large skillet over medium heat.  Add the eggplant and saute until almost tender, adding a bit more oil if necessary.  Remove the eggplant to a casserole or dutch oven. 

Heat the remaining 1/4 cup oil in the same skillet over low heat.  Add the onions, garlic, and green peppers and saute just until softened, about 10 minutes.  Add to the casserole with any oil.

Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel, and parsley.  Cook uncovered, stirring frequently, for 30 minutes.

Stir in the kidney beans, chick-peas, dill, and lemon juice and cook for another 15 minutes.  The eggplant peel should be tender.  Stir well and taste and adjust seasonings.

Serve immediately with brown rice and lots of shredded cheese.

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