Category Archives: vegetarian

Warm Lentil and Potato Salad with a Garlicky Mustard Vinaigrette, smitten kitchen

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2 large shallots, 1 halved, 1 finely diced,
4 sprigs of thyme
1 small bay leaf
1 cup dry small green lentils (see Note up top for varieties)
1 small bay leaf
Salt and pepper
1 pound fingerling potatoes
2 tablespoons red wine vinegar
1 to 2 garlic cloves, minced or smashed to a paste (I use less)
1 tablespoon smooth Dijon mustard
1/4 cup of your favorite olive oil
2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
2 tablespoons cornichons or other sour gherkins, roughly chopped
1 to 2 scallions, thinly sliced
1/2 cup chopped flat leaf parsley

Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme and bay leaf) and keep warm.

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Make the dressing: Place the chopped shallot and red wine vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and olive oil. Stir in chopped capers, cornichon and scallions.

Assemble salad: Slice potatoes into 1/2-inch segments and place in serving bowl. Add lentils, dressing and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.

Keeps in fridge for up to 5 days. Makes 4 lunch servings, 6 servings as a side dish

kale quinoa patties recipe

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2 ½ c cooked quinoa, cooled
4 c kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ yellow onion, diced small
½ c chives, chopped
½ c Parmesan, grated
2 cloves garlic, minced
½ c bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 tbsp extra virgin olive oil plus more for frying
let’s do it

combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl
heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes
add kale to skillet cook until kale is bright green and soft
add kale mixture to quinoa
add breadcrumbs and stir to combine ingredients
place clean skillet on medium heat
add enough oil to coat bottom of pan
form patties using ½ c of quinoa mixture
place patties in skillet being careful not to splash hot oil
do not overcrowd the pan
fry until golden brown on each side, approximately 5 minutes per side
remove patties, drain on paper towel, and serve

Skillet Pizza by carla

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2 pounds Hot Italian Sausage; casing removed – use veggie sausage
2 pounds Pizza Dough
1 quart Basic Tomato Sauce Fresh Basil; to garnish

Sweet & Spicy Peppers:
3 Bell Peppers; red & yellow; thinly sliced
1 Fresno Chili (thinly sliced)
1/4 cup Balsamic Vinegar
1 1/2 teaspoons Dried Marjoram
Salt Freshly Cracked
Black Pepper

Cheese Blend:
1 pound Fresh Ricotta
1 1/2 pounds Fresh Mozzarella; grated
1 cup freshly Grated Parmesan
Freshly Cracked Black Pepper

Crispy Shallot: 1 cup Flour
1 teaspoon Paprika
1 teaspoon Freshly Cracked Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt; plus more as needed
5 Shallots; thinly sliced into rings Vegetable Oil; for frying

Preheat oven to 400º F.

Lightly grease a 10-12 inch cast iron pan with olive oil and place in oven to preheat.

In a large skillet or cast iron pan, brown the sausage until crispy, about 15 minutes. Remove from heat and allow to cool slightly.

Roll out dough to 18 inches in diameter. Place into the preheated cast iron pan allowing the edges to fall over the sides. Add a few ladles of sauce and cover the bottom of the dough.

Add a layer of Cheese, Peppers, Sausage, Sauce and then more Cheese. Crimp the edges of the dough around the edges of the pan. Bake for 40-45 minutes or until Cheese is bubbly and dough is cooked and golden.

Butternut Squash Stew With Pomegranate Salsa by the weekend vegetarian

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FOR THE STEW
1 tablespoon extra-virgin olive oil
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 large onion, chopped
1-inch piece peeled ginger root, grated
3 cloves garlic, finely chopped
1 serrano chili pepper, seeded and chopped
28 ounces canned diced tomatoes, preferably low-sodium or no-salt-added, plus their juices
1 large carrot, scrubbed well and cut into 1/2-inch pieces
1 medium (about 1 1/2 pounds) butternut squash, peeled, seeded and cut into 1/2-inch pieces
Water (optional)
4 to 5 ounces baby spinach leaves, chopped (4 cups loosely packed)
15 ounces canned chickpeas, preferably no-salt-added, rinsed and drained
1/4 cup packed cilantro leaves, chopped
1 teaspoon Tabasco, harissa or other hot sauce of your choice
Kosher salt
Freshly ground black pepper

FOR THE SALSA
1 cup pomegranate seeds
2 scallions, trimmed and finely chopped
2 tablespoons fresh lime juice
12 mint leaves, finely chopped
1 tablespoon extra-virgin olive oil

For the stew: Pour the oil into a large saucepan over medium heat. Once the oil shimmers, stir in the coriander, cinnamon, turmeric, cardamom and cloves; sizzle them for a few seconds, then add the onion, stirring to coat. Cook until translucent, 3 to 4 minutes, then add the ginger, garlic and serrano pepper. Reduce the heat to medium-low and cook until soft, 10 minutes.

Add the tomatoes and their juices, the carrot, squash and enough water, if needed, to barely cover the vegetables. Cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Stir in the spinach, chickpeas, cilantro and hot sauce; season lightly to taste with salt and black pepper. Cook for just a few minutes, to wilt the spinach and heat the chickpeas through. Remove from the heat; cover to keep warm.

Meanwhile, make the salsa: Stir together the pomegranate seeds, scallions, lime juice, mint and oil in a small bowl.

Serve the stew warm, with the salsa on top or served on the side. 6-8 servings; makes 8 cups

Lentils and Mozzarella

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6 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1 rib celery, finely chopped
1 medium carrot, scrubbed well then finely chopped
1 cup dried French du Puy lentils, rinsed
Fine sea salt
1/2 teaspoon Dijon-style mustard
1 tablespoon red wine vinegar or apple cider vinegar
1/4 cup fresh dill, chives, basil or mint, or a combination, finely chopped
Freshly ground black pepper
8 ounces fresh mozzarella, sliced or torn into bite-size pieces
Coarse sea salt, for sprinkling
2 tablespoons slivered almonds (see NOTE; may substitute pine nuts)

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Once the oil shimmers, add the garlic, celery and carrot; cook, stirring occasionally, until fragrant, about 6 minutes. Add the lentils, 1/2 teaspoon of fine sea salt and just enough water to cover. Increase the heat to bring the water to a boil, then reduce the heat so it is barely bubbling around the edges; cook until the lentils are just soft, 30 to 35 minutes. Drain the lentils.

While the lentils are cooking, combine the mustard, vinegar, herbs, 1/4 teaspoon of fine sea salt, and pepper to taste in the bowl of a food processor or blender, or in a small mixing bowl. Drizzle in the remaining 1/4 cup of oil, pulsing or whisking by hand to form a vinaigrette. Taste, and add fine sea salt as needed.

Spoon the warm lentils onto plates. Top with the mozzarella, and sprinkle the cheese with coarse sea salt. Scatter the almonds over the mozzarella and lentils, and drizzle with the vinaigrette. Serve warm or at room temperature.

NOTE: Toast the almonds in a small, dry skillet over medium-low heat until golden brown and fragrant, shaking the pan to keep the nuts from scorching. Cool completely before using.

4 servings

Tacos With Spicy, Smoky Lentils

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TESTED SIZE: 4 servings

INGREDIENTS

2 tablespoons olive oil
1 small white onion, diced
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 teaspoon Spanish smoked paprika (pimenton)
1/2 teaspoon ancho chili powder
1/2 teaspoon chipotle chili powder
1 tablespoon tomato paste
1/2 teaspoon toasted sesame oil
1 cup dried brown lentils, rinsed
1 1/2 cups water
1 tablespoon distilled white vinegar
1/4 cup sun-dried tomatoes, finely chopped (drained, if oil-packed)
3/4 cup roasted salsa of your choice, homemade (such as Blackened Salsa, under related recipes) or store-bought
12 small corn tortillas, flour tortillas or taco shells, warmed
1 cup shredded smoked cheddar cheese (about 4 ounces)
2 cups finely shredded green cabbage
4 large scallions, chopped
Flesh of 1 avocado, sliced or cubed
1/4 cup sour cream
Lime wedges
Heat the olive oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until it is translucent, stirring occasionally. Add the cumin, salt, smoked paprika and chili powders and cook, stirring, for 1 minute.

Add the tomato paste, sesame oil, lentils, water, vinegar and sun-dried tomatoes; increase the heat to medium-high to bring the mixture to a boil, then reduce the heat so the mixture is barely bubbling, cover, and cook until all of the liquid has been absorbed and the lentils are tender but not falling apart, 30 to 40 minutes. (If the lentils are dry before they become tender, add water 1/3 cup at a time and continue cooking.)

Serve family-style, setting out the lentils, salsa, tortillas, cheese, cabbage, scallions, avocado, sour cream and limes in separate bowls on the table and allowing diners to assemble their own tacos.

Add it

Lentil Quinoa Bolognese Sauce

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TESTED SIZE: 8 servings; makes about 7 cups

INGREDIENTS

1 cup dried lentils (preferably brown or green), rinsed
3 medium carrots, well scrubbed then cut into large chunks
2 cups water
2 tablespoons olive oil
1/2 small onion, chopped
1 medium red bell pepper, cored and seeded then chopped
3 cloves garlic, chopped
28 ounces no-salt-added crushed tomatoes or 3 cups homemade tomato puree
1 1/2 teaspoons dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper flakes
1 small bunch kale, stems removed and discarded, leaves torn into small pieces (about 3 cups)
1/2 cup dried quinoa, rinsed well
1/2 cup red wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS

Combine the lentils, carrots and water in a large pot over high heat. Bring to a boil, then reduce the heat to low; cover and cook until the lentils are tender, 20 to 30 minutes.

Meanwhile, pour the oil into a medium saute pan over medium heat. Once the oil shimmers, add the onion and stir to coat; cook until translucent, 5 to 8 minutes, stirring occasionally. Add the bell pepper and garlic, stirring to coat; cook until tender, 4 minutes. Transfer the mixture to a food processor.

Once the carrots and lentils are cooked, transfer the carrots from the pot to the food processor, along with the tomatoes or tomato puree, oregano, basil, crushed red pepper flakes and kale. Pulse until mostly smooth.

Add the quinoa and red wine to the pot of lentils, stirring to incorporate; cover and cook until the quinoa grains start to show their white tails, 6 or 7 minutes.

Stir the carrot-kale puree into the lentil-quinoa mixture; cook, covered, over low heat until the sauce melds and heats thoroughly, about 20 minutes. Season with the salt and pepper.

Serve hot, or cool completely before storing.

Lentil-Miso Gravy

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Cookbook author Isa Chandra Moskowitz uses this gravy in a bowl that includes broccoli and seitan, but it’s good enough to pour over mashed potatoes, parsnips or a roasted or pan-fried “steak” made of cauliflower, eggplant or tofu.
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TESTED SIZE: 12 servings; makes about 3 cups

INGREDIENTS

2 teaspoons olive oil
1 medium yellow onion, diced
3 cloves garlic, chopped
Salt
1 1/2 tablespoons cornstarch
1 1/2 cups vegetable broth
3 tablespoons chopped fresh thyme
1/2 teaspoon dried sage
Several pinches freshly ground black pepper
1 1/2 cups cooked brown lentils, rinsed
2 tablespoons mellow white miso
DIRECTIONS

Pour the oil into a 2-quart saucepan over medium heat. Add the onion, garlic and a pinch of salt and cook until the onion is lightly browned, 5 to 7 minutes.

Combine the cornstarch and 1/2 cup of the broth in a small bowl, stirring with a fork to create a smooth mixture.

When the onion has browned, add the thyme, sage and pepper and cook for about 30 seconds. Add the lentils, miso and the remaining 1 cup of broth (not the broth mixed with the cornstarch just yet) and heat through. Use an immersion blender to puree until relatively smooth.

Pour in the broth-cornstarch mixture, stirring constantly, and cook for another 7 minutes, until the mixture is thick and silky. Taste for seasoning, and keep warm until ready to serve.

Vegetable Tian Recipe, Ina Garten

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Olive oil
2 lg Yellow onions , cut in half and sliced
2 clove Garlic , minced
1 lbs Potatoes,unpeeled , med. round
3/4 lbs Zucchini
1 1/4 lbs Tomatoes , medium
1 tsp Kosher salt
1/2 tsp Black pepper , freshly ground
1 tbsp Thyme leaves (plus extra sprig) , fresh
2 oz Gruyere cheese , grated

1. For this dish to look its best, you want to choose potatoes, zucchini, and tomatoes that are about the same diameter so the slices look similar.

2. Preheat the oven to 375F.

3. Brush a 9 x 13 x 2 inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

4. Slice the potatoes, zucchini, and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.

5. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve warm.

Terry’s Notes:

This is a lovely lucious dish. Perfect for a buffet.

This dish multiplies very easily; use any size pan and bake for the
same amount of time. Just be sure you only make one layer.

Ina says that Yukon gold potatoes are particularly good. I used red
bliss.

I sliced everything in the Cuisanart so it was al the elements were
the same thickness.

Served with Tomatillo Grilled Shrimp, cumin rice pilaf and cherry pie a la mode. (cck – 8/9/06)

Meaty Mushroom Veggie Burger – The Least Terrible Veggie Burger Ever!

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2 tablespoons olive oil
3 (8 ounce) packages sliced fresh mushrooms
1/2 onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2/3 cup rolled oats
3/4 cup dry bread crumbs
2 eggs, beaten
1/2 cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil

Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.

Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.