Category Archives: vegetarian

Mama’s Best Broiled Tomato Sandwich — allrecipes

Posted on by

698855

2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted

 

Preheat oven to broil.

In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Salad with Warm Goat Cheese — Ina

Posted on by

ig0703_salad2_lg

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

chicken-style seitan — the happy herbivore

Posted on by

1/2 c. wheat gluten
1.5 tsp no-chicken broth powder
2c. un-chicken simmering broth

In a mixing bowl, combine vital wheat gluten, no-chicken broth powder, and a 1/2 c. warm water, stirring until a dough forms.

Turn dough (seitan) out onto a clean surface and knead for 1 min. Cut dough into strips, breasts or any other shape, being mindful that it will more than double in size during cooking.

Bring simmering liquid to a boil add seitan, then reduce heat to low and simmer with lid slightly ajar for 50 min. to 1 hour, stirring every 10 – 15 min. Save any excess liquid.

You can stop here if making spedies.

if you are using the seitan as cutlets, preheat oven to 350 Grease a large cookie sheet, do not let the pieces touch.

Bake for 20-30 min, until a golden skin forms.

Flip over halfway through cooking time.

To make gravy, add up to 1 c. non- dairy milk to the leftover cooking liquid then heat over medium heat, adding salt and pepper.

Dijon Potato Salad –Martha

Posted on by
  • 1 1/2 pounds  potatoes, scrubbed and cubed
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped fresh parsley
  • 1 hard boiled egg chopped
  • red onion chopped

Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add potatoes. Cover, and cook just until tender, 15 to 20 minutes, tossing occasionally. OR or cook in salted water until tender

In a serving bowl, combine vinegar and Dijon; season with salt and pepper. Add hot cooked potatoes; toss. Let cool, tossing occasionally.

Add oil and parsley, onion and chopped egg to cooled potato mixture. Season with salt and pepper, and toss.

 

Fish Tostachos

Posted on by

  • 8 to 12 6-inch corn tortillas, cut in thirds
  • All-natural vegetable or olive oil cooking spray
  • 2 filets sustainable, firm white fish
  • Old Bay seafood seasoning
  • Mexican Pesto, shredded crispy lettuce, finely diced seeded tomatoes, for topping
  • For the Mexican Pesto:
  • 3 jalapeño peppers or other medium-heat chiles
  • 1 cup cilantro leaves
  • 1 cup arugula
  • 2 sprigs fresh oregano or marjoram leaves OR 1 teaspoon dried Mexican oregano
  • 2 large cloves garlic, grated or pasted
  • 1 scant tablespoon ground cumin
  • Zest and juice of 2 limes
  • 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
  • Salt and pepper
  • A splash of water
  • 3 tablespoons EVOO – Extra Virgin Olive Oil

Preheat oven to 400°F. Lightly spray tortillas with cooking spray. Bake until crisp and light golden.

Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook fish 8-10 minutes until opaque. Flake into bite-size pieces.

Dress tortillas with lettuce topped with warm fish and dot with pesto, top with diced tomatoes.

For the Mexican Pesto:
In a food processor, combine the chilies, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest andjuice, pistachios or pepitas, and season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. (Makes 1 1/2 cups)

Daphne Oz’s Cheesy “Pizza” Broccoli

Posted on by

  • 1 head of broccoli
  • 2 tablespoons olive oil
  • 6 tablespoons grated Pecorino or Parmesan cheese
  • 1/2 to 1 teaspoon dried chile flakes
  • 1 teaspoon dried oregano
  • Juice of 1/2 lemon
  • Sea salt and fresh-cracked black pepper
Steam the whole head of broccoli for a lovely presentation, or speed the process along by breaking or cutting into bite-sized florets. Steam the broccoli until you can easily insert a knife into the center of the broccoli head (about 20 minutes) or fork into the large florets (5 to 6 minutes).

Preheat the broiler. Drain the broccoli and place it in a baking dish. Drizzle it with the oil, and sprinkle it withcheese, chile flakes and oregano. Broil the broccoli until the cheese is golden brown, 2-3 minutes. Squeezelemon juice onto the broccoli, season with salt and pepper to taste, and serve.

Poblano Posole

Posted on by

2 large or 3 medium peppers
2 earscorn on the cob (optional seasonal ingredient)
Natural cooking spray
8 to 10 medium tomatillos, peeled and halved
2 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 red onion, cut into wedges
4 cloves garlic, unpeeled
1/2 teaspoons cumin, half a palmful
1 1/2 teaspoons ground coriander
5 cups vegetable or chicken stock, divided

A handful of fresh cilantro, chopped

1 28- to 32-ounce can ominy, drained

juice of 1 lime
To serve: thinly sliced radishes, diced 
avocado dressed with lime, thinly sliced 
scallions – whites and greens cut on bias

Preheat broiler to high.

Char peppers all over until skins are blackened. Spray corn, if using, with cooking spray and broil until charred evenly.

Place peppers in a bowl and cover until cool. Skin and seed the poblanos, and coarsely chop. Cut corn from cob.

Turn oven temp to 450°F.

Dress the tomatillos with a tablespoon of EVOO and arrange cut-side down on a baking sheet. Arrange onions and garlic on a second sheet, toss with remaining EVOO and season with cumin and coriander. Roast the tomatillos for 15 minutes on an upper rack in the oven, or until charred at edges and lightly browned. Place the baking sheet on a lower rack and leave the onions and garlic in oven to cook for an additional 10 more minutes.

Purée the tomatillos, onions, garlic and poblanos with 1 cup of stock, a small handful of cilantro and the lime juice. Transfer to a large pot along with the remaining stock and hominy; bring to a simmer over medium heat and cook for 15 minutes to combine the flavors.

Serve Posole topped with the radishes, avocados, scallions and a little more lime juice.

Olive Tapenade Grilled Cheese

Posted on by

yum

 

 

 

my version

my version made with lemon boy tomatoes and provolone cheese

 

 

 

 

 

 

 

 

 

 

Makes one big sandwich

  • 2 slices rustic bread, sliced
  • 4 tablespoons black olive tapenade
  • 2 slices mozzarella cheese
  • 2 slices tomato
  • Kosher salt, to taste
  • 2 tablespoons butter

yu Pat tomato slices dry, sprinkle with salt, and set aside while you assemble the other ingredients. Spread each slice of bread with two tablespoons of the tapenade. Top with cheese, and the sliced tomato. Butter outside of sandwich, and cook in a skillet over medium heat until cheese melts and bread is golden brown.

Read more: http://www.fromaway.com/sandwiches/olive-tapenade-grilled-cheese#ixzz2bOhcdP8M

 

Guaca-chi The Washington Post, August 7, 2013

Posted on by

This marriage of kimchi and guacamole isn’t anything close to traditional, but it’s what happened when Food editor Joe Yonan was called upon to make a quick appetizer for a group of hungry people while he was staying in an unfamiliar house.

Don’t mash the avocados the way you would when making guacamole; they’re best left in chunks. The dish is best served just after it has been made.

Serve with tortilla chips or crackers.  Makes 1 3/4 cups (4 appetizer servings)

  • Flesh of 1 ripe avocado, cut into large chunks
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1/2 cup homemade or store-bought kimchi, preferably spicy, with its liquid
  • Sea salt (optional)

Toss the avocado chunks with the lime juice in a serving bowl.

Chop the kimchi if the pieces are bigger than bite-size, then gently toss it and all of its liquid with the avocado. Taste, add salt if necessary, and serve.

Grilled Portobellos mushrooms with tomato and fresh mozzarella salad Giada

Posted on by

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Prepare the grill (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.