Tag Archives: main

Green Bean and Potato Salad

Posted on by

1 1/2 pounds potatoes red or russet
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

1. Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
2. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Salmon with Brown Sugar and Mustard Glaze Bobby Flay

Posted on by

Salmon:
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces each

On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes

Cauliflower Soup

Posted on by

1 medium head cauliflower
4 cups unsalted vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
3 leeks chopped
1/2-1 onion chopped
1-2 cloves of garlic minced
3/4 c rice
1/2 tsp rosemary
1 tsp dried thyme leaf
1/8 tsp turmeric
1/4 tsp gr. cumin
1 tsp gr coriander
1/2 tsp gr ginger
1/2-1c cream (optional)

I chopped three leeks, one large yellow onion and a med. head of cauliflower. I threw the onion and leek in a big pot and sweated them for a bit in olive oil added the garlic then added the cauliflower and about ¾ cup of jasmine rice and a quart of veggie stock. Add the spices. It needed a bit of water to mostly cover the vegetables and then I covered it and cooked it at a simmer for about thirty minutes.

Can whirl or serve chunky. Serve hot or cold, add cream if desired.

Aglio e Olio

Posted on by

1/2 c. olive oil, use less
4-5 garlic cloves. slivered
salt and freshly ground pepper
1/8-1/4 tsp red pepper flakes
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped (optional)

Using a medium-sized heavy skillet, heat the oil until warm.  Add the garlic and simmer slowly for about 5 minutes or until the garlic is golden.  Do not burn.

Add salt, pepper, red pepper, parsley and basil.  Let simmer about 5 min, to blend flavors.    Cook pasta, saving pasta water.  Add about 1/2 c pasta water to the skillet and let boil about 3 min., add to hot strained pasta and serve immediately with lots of fresh ground pepper and grated cheese.

Seitan cutlets or patties

Posted on by

1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup Imagine No-Chicken Broth (or other vegetable broth)
2 tablespoons tahini or cashew butter

Tear off 4 – 6 pieces of aluminum foil about 10 inches long. (See tips below for a foil-free way of making the scaloppine). Begin heating water in a steamer. In a large bowl, mix the vital wheat gluten with the nutritional yeast, onion powder, salt, and basil. In a smaller bowl, whisk together the broth and tahini (or cashew butter). Stir the wet mixture into the dry until well blended. Knead gently 10 times. Quickly divide dough into 4 equal pieces.

Take a piece of dough and shape and flatten it into a thin oval cutlet. Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough.

Place the packets flat into the steamer and cover. Steam for 25 minutes. Keep packets sealed until you’re ready to use them.

Use in place of meat and chicken

 

Hungarian Goulash 4-6 servings

Posted on by

1 ¼ c finely chopped yellow onion
1 sweet green pepper, cored, seeded and chopped fine
¼ c. butter or olive oil   reduce amount next time
2 lbs seitan patties cubed
2 tbsp paprika (use Hungarian sweet rose if possible)
1 tsp salt
¼ tsp pepper
1 tsp cider vinegar
1 tsp marjoram
1-2 cloves of garlic, minced
2 c. veggie stock

Saute onion, green pepper and garlic in butter over moderate heat 5-8 min until onion is pale golden.  Add fake meat.  Turn heat to low, add paprika and marjoram , stir 1-2 minutes.  Add remaining ingredients, cover and simmer 1 ½ – 2 hours.  Serve over buttered noodles.

Potato Pizza Stuart and Raven

Posted on by

Roll out your favorite pizza dough. Soak some wild mushrooms (morel or porcini) in hot water.

Slice a couple of Yukon Golds thinly. Toss with some chopped fresh rosemary, pepper, and olive oil. If you have any roasted pumpkinseed oil, a few drops of that is a good addition here. Set aside.

 

 

 

 

 

 

Slice an onion thinly, then sautee in olive oil until it softens, While that’s going on, chop the wild mushrooms. Add them to the sautee pan, and continue sauteeing until the onions are beginning to brown. Deglaze with a little Marsala and the mushroom soaking liquid, then stir on the heat until most of the liquid is evaporated.Turn off heat and put aside to cool slightly.

 

 

 

 

 

 

Grate a pile of Raclette cheese. A Gruyere will sub if you don’t have Raclette.

 

 

 

 

 

 

Sprinkle the potato mixture with salt and mix. Arrange in a single layer on top of the pizza dough. Top with the onions and mushrooms. (I’ve also done this in the opposite order, onions/mushrooms first, then potatoes. It’s all good. Just don’t salt the potatoes until just before you’re ready to use them). Top with the Raclette, then bake on a stone in the hottest oven you can imagine.  I baked this at 500 for 16 minutes.  Used a pizza pan as it was too large to put on the stone.


 

 

 

 

Golden Potato and Tempeh Casserole

Posted on by


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.

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

Posted on by

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

Sea Bass Piccata

Posted on by

1.5 lbs sea bass or similar fish
1 garlic clove, minced
1/2 c. dry white wine
3 tbsp lemon juice
2 tbsp capers, drained
1 tbsp olive oin
1/2 c. parmesan cheese, grated

In a small non-stick frying pan, stir-fry garlic over med heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil uncovered over high heat until reduced to 1/2 cup. Rub serving size pieces of fish with oil, sprinkle with salt and pepper and broil about 3 inches from heat for about 3 minute. Turn fish over sprinkle with cheese, and broil until opaque but still moist looking in the center of the thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish.

Serves 4.