Vegetarian Recipes Part 1 (Thanks to my Wife)

These are some delicious recipes, easy to prepare and really Good, Thank to my wonderful wife!

Pasta with Zucchini, Chickpeas and Bread Crumbs

Chickpeas (garbanzo beans), zucchini, whole wheat spaghetti and crushed red pepper are combined and sprinkled with a topper of toasted breadcrumbs, lemon and garlic.

  • Servings: 4-6

Ingredients:

2 Tbsp + 2 Tsp Extra Virgin Olive Oil, plus more for serving
4 cloves Garlic, divided
1 cup Freshly Made Breadcrumbs, from whole wheat or other bread
Grated Zest of 1 Lemon
2-3 Tbsp Chopped Flat-leaf Parsley
3 Medium Zucchini, halved lengthwise and thinly sliced
½ tsp Crushed Red Pepper Flakes, or to taste
1× 15-oz can Chickpeas, drained
Juice of 1/2 Lemon
½ tsp Salt
Freshly Ground Black Pepper
¾ lb Whole Wheat or Whole Grain Blend Spaghetti

Directions:

To make the breadcrumb gremolata, heat the 2 tsp olive oil in a medium skillet. Add half of the garlic and saute for 1-2 minutes. Add the bread crumbs, lemon zest and parsley; cook, stirring frequently, about 5 minutes or until bread crumbs are browned and crispy, then set aside. Heat the remaining olive oil in a large skillet. Add the zucchini and red pepper flakes; cook over medium heat, turning frequently with a wide metal spatula, until the zucchini is starting to turn golden, about 10 minutes. Add the remaining garlic during the last 3 minutes of cooking time. Stir in the chickpeas, lemon juice, salt and a generous amount of black pepper. Meanwhile, heat a large pot of water and cook the pasta until al dente. Drain, reserving 3/4 cup of the cooking liquid. Add the reserved liquid to the zucchini mixture and cook for 2 additional minutes. Combine the pasta and zucchini, stirring gently. Serve topped with the breadcrumbs and a drizzle of additional olive oil.

Helpful Tips:

Between the sweetness of the zucchini, the tartness of the lemon, and the crunch of the breadcrumbs, this dish is the perfect intersection of flavor and texture.

Meatless Pasta Carbonara

Just five simple ingredients and this quick and easy spaghetti carbonara is ready to serve.

  • Servings: 4

Ingredients:

Homemade Chicken Broth
2 Large Eggs
8 oz Angel Hair Pasta
4 oz Frozen Peas
¼ cup Shredded Parmesan Cheese

Directions:

Pour chicken broth into a pot, the same amount as you would use to cook pasta, and bring to a boil. Toss in pasta, but do not season. Meanwhile, crack eggs into a large serving bowl, add cheese, and beat vigorously. When pasta is al dente, take off heat and stir in peas for 30 seconds, just enough to get the chill off, then drain pasta. A lot of the broth will have absorbed into the pasta. Fold pasta quickly into eggs, tossing to coat fully. The heat of the pasta will cook the eggs. Serve immediately.

Summer Corn Salad

Also, if Mexican Oregano is hard for you to come by, you can substitute fresh oregano, or chives, or whatever herbs you like, really. Mexican oregano is unique, potently fragrant, and zesty and earthy all at once – I have a fondness for it with corn, and with mushrooms as well.

6 ears of corn
1 large shallot, minced

1/3 cup fresh lemon juice
v. scant 1/2 teaspoon fine grain sea salt
2 tablespoons brown sugar
3 tablespoons sunflower oil

3/4 cup / 4 oz / 115g toasted pepitas
3/4 cup / 4 oz / 115g toasted sunflower seeds
1 teaspoonMexican Oregano

Shuck the corn and use a knife to cut the kernels from the cobs. Place the kernels in a medium bowl with the shallot while you make the dressing.

Combine the lemon juice, salt, and sugar in a small bowl or jar. Gradually add the oil, whisking vigorously until the dressing comes together. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, not overly tangy.

Just before serving, add the seeds to the bowl of corn along with 2/3 of the dressing. Toss well, really get everything well coated. If you want more dressing, add more to taste. Crush the oregano between your palms and let it shower down on to the salad. Toss one more time and serve.

Serves 6 or more.

Prep time: 10 min

Quinoa with Currants, Dill, and Zucchini

This is great with crumbled feta. But it’s also perfect with thinned-out, salted, plain yogurt.

1 tablespoon extra-virgin olive oil
1 bunch green onions, chopped
3/4 teaspoons fine-grain sea salt
1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
2 cups water
1/4 cup / 1 oz / 30g dried currants
1 lemon
2 sm-med zucchini, grated on box grater
4 tablespoons toasted sesame seeds
4 tablespoons chopped fresh dill

feta cheese, crumbled – as much or as little as you like

To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don’t want to overcook the quinoa, and have it go to mush.

While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.

When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.

Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.

Serves 6.

Green Pea Soup Recipe

This soup can easily be made vegan by omitting the paneer, and using sunflower oil in place of the ghee.

3 tablespoons fresh ginger, well chopped
10 sm-med cloves garlic, smashed and peeled
2 serrano chiles, stemmed and chopped
1/4 teaspoon ground cumin, plus more to serve
3 tablespoons ghee or sunflower oil
2 bay leaves
1 medium onion, chopped
4 1/2 cups good-tasting vegetable stock or water
3 1/2 cups / 500 g / 18 oz shelled fresh or frozen peas
1 teaspoon sea salt, or to taste
a squeeze of fresh lemon juice
8 fresh mint leaves, slivered

pan-fried paneed, queso fresco, or haloumi, cut into tiny cubes – optional

Use a food processor or hand blender {in a deep bowl) to puree the ginger, garlic, chiles, cumin and three tablespoons of water into a paste. You could also use a mortar and pestle. Set aside.

Place a large saucepan over medium-high heat and add the ghee. When hot, add the bay leaves and saute for 30 seconds. Stir in the onion and cook for a few minutes, until it begins to take on a bit of color. At this point, stir in the garlic-ginger paste, and cook for another minute. Carefully add the stock, stir well, and bring to a boil. Then add the peas. Simmer just until the peas are bright, and cooked through – just a couple minutes.

Remove from heat, fish out the bay leaves, add the salt, and puree well with a hand blender. Taste, and add more salt if needed. Also, if you need to thin out the soup at all, you can add more stock at this point. Serve hot topped with a bit of lemon juice, a pinch of cumin, mint leaves, and pan-fried paneer or cheese.

Serves 4 – 6.

Prep time: 7 min – Cook time: 10 min

Vegan Pasta Puttanesca

2 Tbsp. olive oil infused with garlic and chilies
1 faux-fish steak, coarsely chopped (optional)
1 eggplant
1/2 cup water
5 tomatoes, diced
14-oz. can diced tomatoes
14 oz. tomato sauce
1/4 cup olive oil
3 Tbsp. capers
1/2 cup olives, pitted and coarsely chopped
8 garlic cloves, minced
1 Tbsp. fresh parsley, chopped
Red pepper flakes, to taste
Salt and pepper, to taste
Vegan parmesan cheese, to taste• Heat the oil over medium heat in a large, nonstick skillet. Sauté the “fish” and eggplant until lightly browned. Add the water. Simmer, covered, for 10 minutes.
• Add the tomatoes and tomato sauce. Simmer, covered, for 10 minutes.
• Add the remaining ingredients and let simmer, covered, for 20 minutes on medium-low heat.
• Serve over your favorite pasta.Makes 12 servings
Musgroom-Walnut Pate
1/4 cup water
3/4 lb. sliced fresh mushrooms
1/2 medium onion, sliced
2 cloves garlic, minced
1/4 lb. firm tofu, mashed
1/2 cup walnuts
1/4 tsp. salt
1/4 tsp. black pepper
1 green bell pepper, cored and seeded
1/2 loaf of French bread• Heat the water in a medium skillet over medium heat, then cook the mushrooms, onion, and garlic until soft, about 5 minutes.
• Put the vegetables and tofu in a food processor or blender and purée until smooth. Add the walnuts, salt, and pepper and purée for another 5 minutes.
• Chill the pâté thoroughly. Slice the bell pepper into rings. Top thin slices of crusty French bread with the rings, and fill the rings with the pâté.Makes 6 to 8 servingsNapoleon
For the Cheese:
2 cups soaked macadamia nuts
2 cups soaked cashews nuts
2 cups pine nuts
2 Tbsp. fresh lemon juice
2 tsp. garlic
1 Tbsp. olive oil
1 Tbsp. salt
2 tsp. ground white pepper
1 Tbsp. nutritional yeast• Combine all the ingredients in a food processor or blender until smooth.For the Sun-Dried Tomato Purée:
2 qts. sun-dried tomatoes, soaked for 2 hours
2 garlic cloves
1/2 cup olive oil
1 cup fresh basil• Combine the sun-dried tomatoes, garlic, and olive oil in a food processor.
• Pulse in the basil until combined.For the Pesto:
8 cups parsley, bottom stems chopped off and discarded and leaves roughly chopped
2 cups sage, tarragon, and oregano, mixed and roughly chopped
6 cups walnuts
12 garlic cloves
3/4 cup lemon juice
1 1/2 cups olive oil
Salt and pepper, to taste• Combine all the ingredients in a food processor until just combined.To Assemble:
1-2 zucchinis, cut lengthwise with a mandolin
1-2 yellow squash, cut lengthwise with a mandolin
3-4 carrots, cut lengthwise with a mandolin
1 fennel, shaved• Cover a pan with plastic wrap. Layer the zucchinis, “cheese,” yellow squash, carrots, and sun-dried tomato purée, followed by the fennel and pesto.
• Seal with plastic wrap and weigh down for 4 to 6 hours. Slice right before serving.

Makes 24 servings

Enchiladas

1 8-oz pkg. yellow Spanish rice
1 small can olives, chopped
1 large tomato, diced
1 avocado, sliced
Lettuce, shredded
1 12-oz. pkg. ground meatless or meat substitute of choice
1 pkg. enchilada seasoning or taco seasoning
2/3-1 cup water
Green onion, minced
1 16-oz. can refried beans or black beans
2 12-oz. cans enchilada sauce
1 pkg. (10) flour tortillas
1 tub Tofutti Sour Supreme
12 oz. soy cheese, shredded
Salsa/taco sauce

• Cook the rice following the directions on the package.
• Slice, dice, mince, and shred all the ingredients accordingly and set aside.
• Heat up the ground meatless and add about 3/4 of the package of enchilada/taco seasoning mixed with water (about 1/3 to 1/2 cup). Allow it to simmer for a few minutes and add a handful of minced green onion at the end.
• Heat up the refried beans while adding the remaining enchilada/taco seasoning and enough water to allow it to be stirred (about 1/3 to 1/2 cup). If using black beans, combine the contents of the can with the remaining seasoning and heat up.
• Once the rice, meatless, and beans are ready, combine them into a large mixing bowl. This is the main filling.
• In a large casserole dish (one that is big enough for the tortillas to be laid across it) pour enough enchilada sauce to cover the entire bottom (about 1/3 to 1/2 can). Take a tortilla and spoon in the mix, add the Sour Supreme, shredded soy cheese, and as many of the veggie toppings as you wish. Finally, drizzle in about a tablespoonful of the enchilada sauce and roll up the tortilla. Repeat the process with the remaining tortillas.
• Once the casserole dish is full, pour the remaining enchilada sauce (1 to 1 1/2 cans) evenly over all the enchiladas. You may wish to tip the casserole a little to be sure it is evenly distributed (any uncovered tortilla is likely to get very dry during baking). Finally, cover with shredded soy cheese.
• Preheat the oven to 375°F and bake for about 20 minutes, until the cheese melts/browns.
• Serve on plates and top with Sour Supreme, olives, tomato, avocado, green onion, lettuce, and salsa/taco sauce, to taste.

Makes 5 to 6 servings

Portobello-and-Red Pepper ‘Quesadillas’

For the Bean Purée:
1 cup white, black, or pinto beans
1 1-inch piece kombu (seaweed found in Asian markets or health food stores)
1 minced garlic clove, or 1/2 tsp. garlic powder
1/2 tsp. chili or chipotle powder
1/2 tsp. sea salt
1 tsp. fresh lime juice
2 Tbsp. chopped cilantro

For the Filling:
2 large portobello mushrooms, thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
1 Tbsp. extra-virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

2 12-inch flour tortillas
1 small red onion, very thinly sliced
2/3 cup grated soy cheese

• First, prepare the bean purée. Pick over and rinse the beans and put them in a bowl with the piece of kombu, add enough water to cover by about 2 inches, and set aside to soak for 6 to 8 hours or overnight.
• Drain the beans, reserving the kombu, and transfer them both to a soup pot. Add 6 cups of water and bring to a boil over high heat. Reduce the heat and simmer the beans, uncovered, for 40 to 50 minutes, until just tender. Drain and set aside, reserving about a cup of cooking liquid.
• Transfer the beans to a food processor or blender. Add the garlic, chili powder, sea salt, lime juice, cilantro, and a bit of the cooking liquid and pulse until smooth. Taste and adjust the seasonings. The purée can be made up to 3 days ahead of time and kept in the refrigerator.
• Preheat the oven to 350°F.Prepare the quesadilla filling: Toss the mushrooms and pepper in olive oil and salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30 to 45 minutes. Set aside.
• Assemble the quesadillas and bake until warmed through, about 15 minutes, turning once. Or, for a crisper result, broil or grill the quesadillas for about 5 minutes per side. Cut into quarters and serve at once.

Makes 4 servings

More on Friday!

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