Category Archives: vegetarian

Dill potato Salad – Food 52

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I wanted a new potato salad recipe and found this one! We loved it! I’m sure all you folks who don’t like sugar in this type of recipe could leave it out for sure! We really enjoyed it! Phtllis Keating

Food52

 

 

 

 

 

 

 

Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip… The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar. (less) – Marie Viljoen

2 pounds small red -skinned potatoes, halved
1/4 cup good cider vinegar
1 teaspoon salt
1 teaspoon sugar
copious amounts of black pepper
1/3 cup EV olive oil
1 bunch scallions, cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)

Cook the potatoes in boiling water to which you’ve added some salt. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much. Lick your fingers. The salad is very good warm, and equally good cold, later. Serves 4

Lentil shepherd’s Pie by Simon Bryant

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30ml olive oil
1 onion diced
3 garlic cloves
3 stalks celery diced (and heart)
3 bay leaves
6 sprigs thyme
1 tsp Carroway seeds
Sprig of rosemary
200g mushrooms diced
2 tbls tomato paste
1 can diced tomtatoes
300g brown lentils (soaked for several hours overnight, simmer from cold in just enough
veggie stock to cover & cook till just soft, do not drain)
100g green beans sliced into 1cm pieces
2 carrots diced
1 litre Veg stock or water
25 ml red wine vinegar
1 tbls Lemon zest
Handful of dried wild mushroom mix, ground to fine powder(optional for extra flavour)
1/3 bunch parsley chopped
Salt and pepper to taste

Mashed potatoes 
500g potatoes
Salt and white pepper
80g butter
100ml Milk
1  tsp Mace
1/4 cup Parmesan

Heat the oil in a large frypan and add the onion and garlic and saute for a few minutes. Add the celery, carrot, carroway seeds, rosemary, bay leaves and thyme. Saute for a few minutes and then add mushrooms.

Deglaze with red wine vinegar then add tomato paste and diced tomatoes and cook out for a few minutes.  Season to taste.

Add lemon zest , mushroom powder , beans and cooked lentils in the stock they cooked in. Simmer until most of the liquid has evaporated.

Season to taste, remove thyme sprigs and bay leaf.
Pour into a baking dish and top with mashed potatoes and bake until golden brown.

For mashed potatoes, boil them in salted water until soft.
Drain off water and dry in the pan before mashing with butter and milk.
Season to taste.

 

Tofu Curry With Mustard Greens

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  • 1 pound extra-firm tofu, drained/patted dry, then cut into 1/2-inch cubes
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoonfine sea salt, plus more as needed
  • 1/4 teaspoon mustard seeds
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon chunky peanut butter
  • 14 ounces canned diced no-salt-added tomatoes, with juices
  • 1 jalapeño pepper, stemmed, seeded and minced
  • 3 cups homemade or no-salt-added vegetable broth
  • 12 ounces mustard greens, stemmed and cut into bite-size pieces
  • 2 bay leaves
  • 2 tablespoons chopped cilantro, for garnish

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Combine the tofu, 2 teaspoons of the oil and 1/4 teaspoon of the salt in a mixing bowl. Gently toss to coat. Transfer to the baking sheet, spreading the tofu in a single layer. Roast until the tofu feels even firmer, about 30 minutes, turning the cubes over about halfway through.

Meanwhile, pour the remaining 3 tablespoons of oil into a large saute pan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.

Add the onion, garlic, ginger, turmeric, cumin, cardamom, chili powder, black pepper and the remaining 1/2 teaspoon of salt; cook until fragrant, 2 minutes. Stir in the peanut butter until well incorporated, then stir in the tomatoes and their juices, jalapeño, broth, mustard greens and bay leaves. Once the mixture starts to boil, reduce the heat to medium-low, partially cover and cook, stirring occasionally, for 20 minutes.

Gently stir in the roasted tofu and cook, uncovered, for 10 minutes. Discard the bay leaves. Taste, and season with more salt and black pepper, if desired. Serve hot, garnished with the cilantro.   6-8 servings

Adapted from “Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed,” by Bryant Terry

Stuffed portabello mushrooms

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IMG_33742 portabello mushrooms stem and gills removed
olive oil
balsamic vinegar
garlic minced
spinach and kale
cottage cheese
fresh mozzarella cheese cut in small cubes
grated hard cheese
salt and pepper
bread crumbs

preheat oven to 400, apply olive oil to mushroom caps, added salt and pepper. Place in oven for 10 min gill side down. Turn over, sprinkle with vinegar and bake 10 more min. Saute greens in olive oil with minced garlic, cool and chop, add cheeses. Fill caps (may sprinkle bread crumbs over the top and bake around 10 more min until cheese is melting and crumbs are golden.

Bulgogi Style Tofu, Allyson Kramer

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One 16 oz block extra firm, very dense tofu (see recommended brand below)
4 green onions, chopped (use white part too!)
3 cloves garlic, minced
1/2 average sized onion, sliced
1 heaping tsp fresh grated ginger
2/3 cup wheat free tamari or soy sauce
4 tbsp toasted sesame oil
6 tbsp organic sugar
1 tsp black pepper
1 tsp crushed red pepper flakes
4 tbsp mirin
2 tbsp rice vinegar
1/4 cup shredded pear, skin and all

First, make sure your tofu is very well drained. Wrap it up in towels and press between two plates with something heavy on top to get all that water out. I pressed mine for well over an hour. A Tofu Xpress would work great here. I also used the brand of tofu shown below (found at Whole Foods)… which is super dense and just perfect for this recipe. If you can’t find this particular brand, just try and get the densest brick of tofu you can find, as the density makes it easier to slice very thinly. Freezing the tofu after draining is also an option if you’re working with a flimsier tofu.

http://www.allysonkramer.com/2011/02/bulgogi-style-tofu/

Grilled Eggplant Sandwich

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  • Dr-Ian-Eggplant-sandwich3004 ciabatta rolls, toasted or grilled
  • 2 large eggplants
  • Extra-virgin olive oil, for drizzling plus 2 tablespoons
  • 8 slices fresh mozzarella
  • 1 pint cherry tomatoes, quartered
  • 1 can artichoke hearts, finely chopped
  • 1 red onion, finely chopped
  • 5 to 6 basil leaves, chopped
  • 2 cloves garlic, grated
  • 3 tablespoons, balsamic vinegar
  • Salt and pepper, to taste
Heat a large grill pan or an outdoor grill. Slice eggplantlengthwise, about 1/4-inch thick. Liberally drizzle with oil and season with salt and pepper. Grill the eggplant slices until tender on one side, about 2-3 minutes. Flip and top with a slice of fresh mozzarella. Tent with foil or put the lid of the grill on to melt. Cook 2-3 minutes.

In a medium mixing bowl, combine the cherry tomatoes,artichoke hearts, red onion, basil, 2 tablespoons oil, balsamic vinegar, salt and pepper.

Place slices on toasted roll bottoms. Top with salad and serve.

Mushroom Hot And Sour Soup from feedmephoebe.com

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1 tablespoon vegetable oil
1 small yellow onion, diced
1 bunch scallions, thinly sliced, white and green parts divided
1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
1 inch fresh ginger, peeled and minced
2 garlic cloves, minced
2 teaspoons sambal olek or sriracha
1/4 cup gluten-free tamari
1/4 cup rice vinegar
6 cups vegetable stock
2 tablespoons cornstarch
1 large egg, beaten

Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they’ve reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.

Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.

Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve. Serving Size: 4

dmv notes: I cut the recipe in half. Used cremini mushrooms, sambal oblek a little less than half the amount called for and 3 scallions. Very good!!

instant pot instructions:

  1. Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry (those three come later). The pot will be filled to the brim once the spinach is added, so give everything a very good stir and make sure the spinach is mixed in with the broth and everything else
  2. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!) Quick release when done
  3. Once the lid is removed, hit “Sauté” and Adjust so it’s on the “More” or “High” setting.  Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to “Keep Warm”
  4. Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form

Vegetarian Philly

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2 tablespoons butter
1 cup sliced onion
1 cup sliced bell peppers (green and red)
1 cup sliced mushrooms
pinch of salt and pepper
4 slices provolone cheese
4 buns

Heat butter in a large skillet over medium heat.
Add onions, peppers, and mushrooms and saute about 10 minutes, until soft.
Season with salt and pepper and divide into four servings within skillet. Top each serving with provolone cheese and cover skillet to allow cheese to melt.
Scoop each serving on to a bun to enjoy.

Baked Sweet Potato “Fries” Ina Garten

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2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-sweet-potato-fries-recipe.html?oc=linkback