Category Archives: veggies

Golden Potato and Tempeh Casserole

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Fresh tarragon gives this casserole a real spark of flavor, but if you don’t have it or don’t enjoy tarragon, you can leave it out.

Tempeh Ingredients:
6-8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika

Sauce Ingredients:
1 1/4 cups water
1 cup plain, unsweetened soymilk
3/4 cup nutritional yeast — next time I will use less
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon stoneground mustard
1/2 teaspoon Spanish paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
1 teaspoon fresh tarragon, snipped (optional)

1 1/2 pounds Yukon gold potatoes
black pepper, to taste
1 teaspoon vegan Parmesan (optional)

Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.

In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to assemble the casserole.

Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed.  Stir in the tarragon just before using the sauce.

Preheat the oven to 400F.  Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise.  Slice each half into 1/4-inch slices.

Put half of the potato slices in the bottom of the casserole dish.  Lift the tempeh out of its marinade and arrange it on top.  Put the remaining potatoes over the tempeh.  Stir the sauce and pour it over the potatoes.  Sprinkle with black pepper and cover tightly.

Bake for 45 minutes.  Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened.  Remove from the oven and let stand a few minutes before serving.

Cucumber Soup – Patty Foust

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4-5 cucumbers, peeled and seeded and chopped
3-6 green onions, chopped
2 T chopped fresh dill
½ cup chopped flat parsley
1 quart buttermilk
16 oz sour cream
salt and pepper
½ cup fresh lemon juice

Put cucumbers in colander, salt, let drain 30 minutes, pat dry with paper towel.
Mix all ingredients in processor in batches.
Refrigerate

Lentil Soup – Martha Stewart’s Everyday Food Magazine

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1 ½ tbsp olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, chopped
1 tsp veggie stock concentrate
good squirt of tomato paste
chopped parsley
salt and pepper
2 garlic cloves, minced
1/2 tsp. dried thyme
1 bay leaf
1 28-ounce can whole tomatoes, with their juice
6 cups water
1.5 cup lentils, picked over and rinsed well
1 tbsp. red wine vinegar
2 potatoes, diced

In a large pot or dutch oven, heat the olive oil over medium heat. Add the carrots, celery, onion, 1 tsp. salt and ¼ tsp. pepper. Cook until onion is translucent, about 5 minutes. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2 to 3 minutes.

Add tomatoes with their liquid, breaking them up with a large spoon. Add the water and lentils and bring to a boil. Reduce heat, and simmer, partially covered. Add potatoes about 30 min into the cooking time, cook until lentils are tender, about 45 minutes. Just before serving stir in the vinegar.

My variations: used 2 carrots for no particular reason, orange lentils as I like the color and balsamic vinegar as I didn’t have red wine vinegar.

Serves 4 – 15 minutes prep time – total time 45 minutes.

Note cooking time for lentils can vary from 20 to 40 minutes depending on how fresh they are. The older they are the longer they take to cook.

Variations: cooked dry pasta short such as elbow macaroni, or break up strands of spaghetti or linguine. Use about 2 ½ cups cooked pasta (1 c dried).

Very tasty and easy to fix, most ingredients usually on hand.

Choklay’s Tibetan Lentil Soup – Moosewood Restaurant Daily Special

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1 ½ c. dried lentils, rinsed
6 c. water
1 tbsp oil
1 ½ c. chopped onions
2 garlic cloves, minced or finely chopped
1 fresh chili, seeded and finely minced – can substitute pickled jalapeno slices well rinsed
1 carrot, peeled and diced into ½ inch cubes
1 potato, diced into ½ inch cubes
2 tsp. ground coriander
1 tsp. ground cumin
3 c. undrained canned tomatoes (28 oz. can)
1 tbsp. chopped fresh cilantro
1 ½ tsp. salt

In a non-reactive soup pot, bring the lentils and water to a boil; then reduce heat, cover and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chili for 5 minutes. Add the carrots, potatoes, coriander and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, coarsely chop the tomatoes in the can and stir them into the soup pot. Ad the chopped cilantro, salt and the sautéed veggies. Cover and simmer for 10 to 12 minutes, until all of the veggies are tender.

Serves 6
Yield 10 cups
Total time 45 minutes

Broccoli and Bread Soup

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1 ½ lbs broccoli spears
1 ¾ qts chicken or veggie stock
1 tbsp lemon juice
salt and pepper

To Serve:
6 slices white bread
1 large garlic clove peeled and cut in half
grated Parmesan or Romano cheese

Using a small, sharp knife peel the broccoli stems, starting from the base and pulling gently toward the flowerets. The peel should come off easily. Chop the broccoli into small chunks.

In a large sauce pan bring the stock to a boil. Add the broccoli and simmer for about 10 minutes until tender.

Puree about half of the soup and stir into the rest of the soup. Season with salt, pepper and lemon juice.

Reheat the soup. Toast the bread, rub with garlic, and cut quarters. Place 3 or 4 pieces of toast in the bottom of each soup bowl. Ladle the soup over. Serve at once topped with cheese.

My version: Used 1 head of broccoli, all I had, didn’t peel stalk nor chop very small. Cooked in 1 quart water with 1 veggie boullion cube. Pureed about 1/3 or less of soup because I like texture. Used crusty Tuscan bread and Romano cheese. Very tasty and quick to fix.


Mushroom Barley Soup – Horn of the Moon Cookbook

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1c raw barley
6 c. boiling stock
2 tbsp oil
2 c. chopped onions
2 c. chopped or sliced carrots
1 tbsp dried dill weed
1 ½ c. sliced celery
4 c. sliced mushrooms
1 tsp. salt
pepper to taste
1 tbsp tamari
parsley

Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes.

In a large saute pan, heat the oil and saute the onions, carrots and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Before serving add parsley.

Makes 8 servings.

Shredded brussel sprouts – Sara Moulton

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1 pound brussels sprouts, trimmed of stems and coarse outer leaves
4 tablespoons (1/2 stick) butter
Salt and pepper
Balsamic vinegar, to taste
Grated Parmesan

By hand or in a food processor shred sprouts. Melt butter in large skillet over medium heat. Add sprouts and saute until tender but still crisp. Add balsamic vinegar and sprinkle with parmesan cheese.

Elote Con Crema (Fresh Corn With Cream, Chiles, and Cheese – The Cuisines of Mexico by Diana Kennedy

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1/4 c Butter
4 c Corn 
1/2 md Onion; finely chopped
1/4 lb Mild Cheddar cheese; in
1 Clove garlic; peeled and
1 ts Salt
5 Chilies Poblanos; roasted and
Thick sour cream see recipe

There are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious any way. This is a very rich dish, and is very good served as a separate course with hot tortillas. It is best eaten right after its cooked, as the cheese gets tough when reheated.

Preheat the oven to 350 degrees F.

Melt the butter and cook the onion and garlic, without browning, until they are soft.

Cut the chiles into rajas (strips), add them to the pan, and cook them, covered, 8 minutes.

Add the corn, cheese, and salt to the chile mixture. Cover tightly with foil or a lid and cook for 10- 20 minutes, until corn is tender. Add the cheese after the first 10 minutes of cooking time.

Serve the vegetables hot, with the sour cream

Rumbledethumps

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Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts

Potatoes – 450g (1 lb),
diced Cabbage – 450g (1 lb)
shredded Butter – 50g (2 oz)
Onion – 1 large, sliced
Salt
Freshly ground black pepper
Dunlop or Cheddar Cheese – 50g (2 oz), grated

Cook the potatoes in boiling water till tender and mash them. Boil the cabbage until tender.Melt the butter in a pan and fry the onion gently. Add the mashed potato and cooked cabbage and mix well.Season and turn into a greased baking dish. Cover with grated cheese and bake at 190 °C / 375 °F / Gas 5 for about 20 minutes or until the top is brown. Serve hot.

Serves 6

variation–I’ve also made indentations in the mixtures, put in eggs and popped back into the oven until the eggs are cooked, a full meal for the vegetarians here.

Roasted Brussels Sprouts — Ina Garten

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  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.v