Category Archives: vegetarian

Cauliflower Soup

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1 medium head cauliflower
4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
3 leeks chopped
1/2-1 onion chopped
1-2 cloves of garlic minced
3/4 c rice
1/2 tsp rosemary
1 tsp dried thyme leaf
1/8 tsp turmeric
1/4 tsp gr. cumin
1 tsp gr coriander
1/2 tsp gr ginger
1/2-1c cream (optional)

I chopped three leeks, one large yellow onion and a med. head of cauliflower. I threw the onion and leek in a big pot and sweated them for a bit in olive oil added the garlic then added the cauliflower and about ¾ cup of jasmine rice and a quart of veggie stock. Add the spices. It needed a bit of water to mostly cover the vegetables and then I covered it and cooked it at a simmer for about thirty minutes.

Can whirl or serve chunky. Serve hot or cold, add cream if desired.

Broccoli Sauce for pasta

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1 bunch of broccoli ( about 1 1/2 lbs)
1/4 c. olive oil or less
4 garlic cloves, chopped
salt and pepper to taste
1/4 tsp red pepper flakes
3 c. warm water
1/2 lb pasta
1/3 c. freshly grated romano or parmesan cheese, plus more for garnis

Cut off and discard about 1/2 inch of the end of the broccoli stem.  Cut the broccoli into flowerettes.  Trim the tough leaves, cut the stems into large dice. Set all aside

Heat the oil in a heavy sauce pan.  Add the garlic, s&p and red pepper flakes.  saute slowly on low heat until the garlic is lightly browned.

Remove the pan from the burner and gently pour in the warm water to start the sauce.  Let the water and oil misture boil briskly for a minute, then add the broccoli.  Cook on medium heat for about 5 minutes.  Add more s&p and red pepper to taste.

Cook the pasta, reserve some of the cooking liquid.  Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top.  sprinkle with the grated cheese, cover and simmer for a few minutes until the cheese is melted.  Or to make it the peasant-style add the cooked pasta to the pan of broccoli, toss a couple of times until well mixed, then serve.  Sprinkle each serving with more cheese.

Serves 6.

Aglio e Olio

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1/2 c. olive oil, use less
4-5 garlic cloves. slivered
salt and freshly ground pepper
1/8-1/4 tsp red pepper flakes
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped (optional)

Using a medium-sized heavy skillet, heat the oil until warm.  Add the garlic and simmer slowly for about 5 minutes or until the garlic is golden.  Do not burn.

Add salt, pepper, red pepper, parsley and basil.  Let simmer about 5 min, to blend flavors.    Cook pasta, saving pasta water.  Add about 1/2 c pasta water to the skillet and let boil about 3 min., add to hot strained pasta and serve immediately with lots of fresh ground pepper and grated cheese.

avocado cream sauce

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  • 1 cup sour cream
  • 1 ripe avocado, pitted and peeled
  • Juice of 1 lime
  • cilantro
  • a good splash of crystal

Whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.

Artichoke Dip (AKA Artery Choke Dip) Hali Taylor

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2 – 15 oz. cans artichoke hearts in water (break up with fingers)
1 – 8 oz. tub of whipped cream cheese
1 – cup of full fat mayonnaise
1 – cup of shredded Parmesan cheese

Mix all ingredients together and put in a round, 10” baking dish so that the mixture is about 1” deep.

Bake at 350 for 45 to 55 minutes or until top is browned.

Serve with crackers of choice.

Bean Dip

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1 (15 ounce) can refried beans
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 tsp cumin
pepper
for spicier version add:
3-5 slices bottled jalapenos
1 tablespoon brine, from bottled jalapeno slices

For regular bean dip mix all ingredients
If you make the spicier version whirl all ingredients in blender
Cover and refrigerate for bit before serving.

Vegan Corned Beef and Cabbage

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This dish is not only delicious, but it’s remarkably low in fat and calories. Don’t wait for a special occasion to serve it! From http://fatfreevegan.com/

2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef” or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Saute the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve. Makes 4 servings.

Note: I added potatoes with other veggies along with parsley.

Seitan cutlets or patties

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1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup Imagine No-Chicken Broth (or other vegetable broth)
2 tablespoons tahini or cashew butter

Tear off 4 – 6 pieces of aluminum foil about 10 inches long. (See tips below for a foil-free way of making the scaloppine). Begin heating water in a steamer. In a large bowl, mix the vital wheat gluten with the nutritional yeast, onion powder, salt, and basil. In a smaller bowl, whisk together the broth and tahini (or cashew butter). Stir the wet mixture into the dry until well blended. Knead gently 10 times. Quickly divide dough into 4 equal pieces.

Take a piece of dough and shape and flatten it into a thin oval cutlet. Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough.

Place the packets flat into the steamer and cover. Steam for 25 minutes. Keep packets sealed until you’re ready to use them.

Use in place of meat and chicken