Category Archives: vegetarian

Chickless Pot Pie Trisha Yearwood

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1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free

Preheat the oven to 425 degrees F.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.

Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Cook’s Note: Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. It will keep any filling from dripping into the oven and burning.

Read more at: http://www.foodnetwork.com/recipes/chickless-pot-pie-recipe/index.html?oc=linkback

Classic Chicken and Grape Salad

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Always a hit! Serves 8-10

INGREDIENTS

  • 3 1/2 lb. boneless, skinless chicken breasts, poached and cooled to room temperature.
  • 5 ribs celery, coarsely chopped
  • 1 1/2 cups seedless green grapes, cut in half
  • 1 1/2 t. dried thyme
  • 1 1/2 t garlic powder
  • salt and pepper to taste
  • 3 cups (or less, as needed) Hellmann’s mayonnaise use much less
  • slivered almonds

DIRECTIONS

  • Use un-chicken, cut up (Cut the chicken breasts in 3/4 – 1″ chunks)

  • Toss the un-chicken, celery, and grapes together in a large bowl. Season with the thyme, garlic powder, salt and pepper. Bind the salad with the mayonnaise. You want to use enough to make the salad moist and creamy.

  • Transfer to a bowl and refrigerate at least 1 hour before serving.

Source: Nantucket Open House Cookbook

Arugula, Watermelon and Feta Salad Ina Garten

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For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Directions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Notes:  I did not measure anything except the dressing.  I substituted baby lettuces for the arugula, used less feta and played around with the vinaigrette using 3 tbsp olive oil, 3 tbsp oj and I tbsp lemon juice with the other listed ingredients.

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“Chicken” and Broccoli Stir-fry

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1 unchicken, cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

SERVES 4; Calories: 431; Total Fat 16 grams; Saturated Fat: 2 grams; Protein: 32 grams; Total carbohydrates: 40 grams; Sugar: 8 grams Fiber 4 grams; Cholesterol: 66 milligrams; Sodium: 1,097 milligrams

Notes: The garlic and ginger can be chopped together in a minichopper to save time.

Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-broccoli-stir-fry-recipe/index.html?oc=linkback

Brian Boitano’s Pear and Almond Crostata

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1 (8-ounce) package Cream Cheese (softened)
2 tablespoons Granulated Sugar
1 tablespoon All-Purpose Flour (plus more for dusting)
2 Eggs (divided)1 teaspoon Vanilla Extract
2 (7-ounce) packages of Almond Paste
4 Pears (peeled)
2 tablespoons Raw Sugar
1 pint Vanilla Ice Cream (optional)
1/4 cup sliced Almonds (toasted)
8 fresh Mint sprigs
Divide each package of almond paste into 4 equal portions. Dust a work surface with flour and roll each portion into a 6-inch round, about 1/8-inch thick.
ingredients

Place 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, stopping about 1/2 inch from the edge of the round.
ingredients

Cut each pear in half and remove the seeds and fibrous spine using a paring knife or melon baller. Cut each half into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of a round. Gently fold the edges of the almond paste over the edge of the filling all the way around. Transfer to a baking sheet and repeat with the remaining ingredients, filling both sheets.

Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended. Using a pastry brush, lightly brush each crostata with the egg wash and sprinkle with raw sugar.

Bake the crostatas until golden brown, about 20 minutes. Remove from the oven and let cool. Serve each crostata on a plate with a small scoop of ice cream, if desired, and garnished with sliced almonds and mint.

Helpful Tip:
1. Try this recipe with different fruit or berries. When using berries, combine with cornstarch to thicken the excess liquid.

Lentil Enchiladas

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2 1/4 cups lentils, cooked (I used Trader Joe’s Steamed Lentils)
1 tsp. olive oil
1/4 cup onion, diced
1/2 tbsp garlic, minced
4 oz can fire roasted green chilis
1/2 cup lite shredded Mexican cheese, divided
8 8″whole wheat flour tortilla taco shells

***Enchilada Sauce***
1 15oz can (1 3/4 cup) tomato sauce
1 tbsp chili powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp. salt

Preheat oven to 350F
To make enchilada sauce: In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt. Mix until combined; set a side.
In a skillet add olive oil, onion and garlic and cook until softened, about 3 minutes. Add green chilis and lentils, cook until warmed. Add 1/4 cup of cheese and mix until cheese is mostly melted.
Spoon a little bit of the sauce into a 9 x 13 baking dish. Evenly distribute lentil mixture to tortilla (about 1/4 cup), place tortilla seem side down onto baking dish. Top with remaining enchilada sauce and cheese.
Bake for 15 – 20 minutes, until cheese has melted

Optional: Top with tomatoes, jalapenos and greek yogurt

from peanut butter and peppers blog

Basic Instant Gluten from http://veganguineapig.blogspot.com/

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1/2 cup instant vital wheat gluten flour
1/2 cup water

In a medium bowl, stir together the wheat gluten and water until it becomes elastic. The original directions say to knead for 5 minutes but I never knead it longer than 1 (out of pure laziness, but I like the texture better too). Cut into you desired shapes and sizes.

Faux Chicken

2 cups water
1/4 cup nutritional yeast
2 tablespoons Bragg’s liquid aminos
1 teaspoon onion powder
1 heaping teaspoon sage
1/2 teaspoon dried thyme

In a medium sauce plan, bring all of the broth ingredient to a boil. Add prepared seitan into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes stirring every 10 minutes, until broth has reduced completely. (watch it closely I’ve had cooking times range from 20 minutes to 70 minutes). Use chicken immediately in your dish of choice or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months)

Seitan from Simply Heavenly

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photos of preparation

1 c. vital wheat gluten
14 tbsp water (measure 1 c of water then remove 2 tbsp.)

Mix the gluten and water by hand until it forms a spongy dough, no kneading is required. Let soak in warm water before baking, this improves the texture.  Put into an oiled loaf pan and bake at 375 for 1 hour 15 min. or until dark brown on top.  The gluten will rise just like a loaf of bread and when done will have a shiny golden brown skin.  However, after about 30 min. of baking, check the gluten and if it is starting to puff up more than 2 inches above the sides of the pan, pierce the top in 3 places with a knife. ( I had to do this several times).

When it is done, slice the gluten loaf into slices 3.8 inch to 1/2 inch thick.  If chunks are desired, cut the slice into cubes or strips.

Place the slices or cubes in boiling Gluten Broth, and boil for 30 min.  A weight maybe be required to keep it submerged.

If possible, let the cooked gluten soak overnight for best flavor, though it can be used right away if need be.

Un-chicken Gluten Broth
1/2 c. chopped onion
4.5 tsp msg–I don’t use this and substituted with 3 tsp. fish sauce and 1 tsp worcestershire sauce
1 tsp sea salt
1 tsp poultry seasoning
1/3 c. nutritional yeast
1 tsp corn oil–I used cannola
2 c. water

Combine everything and simmer for 5 minutes

Ridiculously Easy Southwestern Coleslaw

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southwestern-coleslaw

 

 

 

 

 

 

 

 

 

 

 

 

 

1/2 medium cabbage
2 carrots
1-2 hot chile peppers, thinly sliced or chopped
5-6 tablespoons salsa verde
1 1/2 tablespoons lime juice
2 tablespoons vegan mayo or lite silken tofu
1/2 teaspoon agave nectar (or other sweetener)
1/4 teaspoon cumin

salt to taste

  1. Remove and discard the core of the cabbage, and cut cabbage in half. Use a food processor fitted with a shredding disk to shred the cabbage and carrots. Place in a serving bowl along with the sliced chile pepper.
  2. Whisk all remaining ingredients together until smooth. (If you’re using silken tofu, you may need to blend it in a small blender or food processor.) Add the dressing to the cabbage and mix well. Add salt to taste. Cover and allow to marinate in the refrigerator for at least an hour. Check seasonings before serving and add more salsa, lime juice, cumin, or salt if necessary.