(recipe adapted from May All Be Fed: Diet For A New World by John Robbins)
1 large eggplant, peeled and cut into 1-inch cubes
1 1/2 tsp. sea salt
Olive oil
1 medium onion, chopped
2 ribs celery, with leaves, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3 medium boiling potatoes, cut into 1/2-inch cubes
1 28-oz. can diced tomatoes
1 cup vegetable stock or water
1/8 tsp. crushed red pepper flakes
1/2 cup chopped fresh basil or 1 tsp. dried basil
1 cup black olives, pitted and chopped
Place the eggplant in a colander and toss with 1 tsp. of the salt. Let stand for 1 hour to draw out the bitter juices. Rinse well, drain, and pat dry with kitchen towels. (I didn't rinse or dry...)
Heat 1 Tbsp. olive oil in a large pot. Add the onion, celery, bell pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Stir in the eggplant, potatoes, tomatoes with juice, vegetable stock, 1/2 tsp. salt, and the red pepper flakes; if using dried basil, add it now. Bring to a simmer, then reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 30 minutes.
Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes. Serve the stew hot.
(Very tasty and fairly simple to make. The salting of the eggplant needs a bit of wait time. The recipe called for pan frying the eggplant before adding to the dish, but I just threw it right in and the results were fine for me.)
Monday, February 25, 2019
Thursday, January 31, 2019
Butternut Squash and Leek Pie
(recipe from Cook Your Way to the Life You Want by Christina Pirello)
Filling
2 tsp. oil
2 to 3 leeks, split lengthwise, rinsed well, and thinly sliced
Soy sauce
1 small butternut squash, peeled, seeded, and diced
1 cup cooked chestnuts, coarsely minced
3 Tbsp. plain almond milk
About 1/4 cup coarsely minced walnuts, pan toasted, for garnish
Walnut Pastry
1 1/2 cups whole wheat pastry flour
Pinch sea salt
1/2 cup walnuts, finely minced
1/4 cup walnut or corn oil
About 4 Tbsp. water
Make the filling: Heat oil in a deep skillet over medium heat. Add leeks and a dash of soy sauce; saute until limp, about 5 minutes. Add squash and a dash of soy sauce; saute, stirring, until mixed in with leeks and shiny with oil. Stir in chestnuts and milk, and season lightly with soy sauce. Cover, and simmer over low heat until squash is soft, about 15 minutes. Remove cover, and simmer until sauce reduces and thickens.
Make the pastry: Meanwhile, preheat oven to 350F. Oil a rectangular tart pan with a removable bottom. Combine flour, salt, and walnuts in a medium bowl. With a fork or pastry cutter, cut in oil until it is the texture of wet sand. Slowly mix in water until dough gathers into a firm ball. Roll dough between 2 sheets of parchment to create a rectangle that is about 1 inch larger than the pan. Transfer rectangle to the pan and press, without stretching, to fit into crevices of pan. Trim away excess crust flush with top rim. Pierce in several places with a fork. Fit a piece of foil over crust, pressing for a firm fit. Fill crust with dried beans or pie weights to prevent crust from bubbling. Bake 17 minutes. Remove from oven, lift foil and beans (you may reuse the beans for pie weights), and allow crust to cool.
To assemble: Spoon filling evenly into cooled pastry. Garnish with toasted walnuts, and let stand about 15 minutes before slicing.
(Note: I used a frozen pie crust! I just baked the crust a bit, filled it with the filling, and baked more following directions on package. Super tasty! The chestnuts, leeks, and squash are delicious!)
Filling
2 tsp. oil
2 to 3 leeks, split lengthwise, rinsed well, and thinly sliced
Soy sauce
1 small butternut squash, peeled, seeded, and diced
1 cup cooked chestnuts, coarsely minced
3 Tbsp. plain almond milk
About 1/4 cup coarsely minced walnuts, pan toasted, for garnish
Walnut Pastry
1 1/2 cups whole wheat pastry flour
Pinch sea salt
1/2 cup walnuts, finely minced
1/4 cup walnut or corn oil
About 4 Tbsp. water
Make the filling: Heat oil in a deep skillet over medium heat. Add leeks and a dash of soy sauce; saute until limp, about 5 minutes. Add squash and a dash of soy sauce; saute, stirring, until mixed in with leeks and shiny with oil. Stir in chestnuts and milk, and season lightly with soy sauce. Cover, and simmer over low heat until squash is soft, about 15 minutes. Remove cover, and simmer until sauce reduces and thickens.
Make the pastry: Meanwhile, preheat oven to 350F. Oil a rectangular tart pan with a removable bottom. Combine flour, salt, and walnuts in a medium bowl. With a fork or pastry cutter, cut in oil until it is the texture of wet sand. Slowly mix in water until dough gathers into a firm ball. Roll dough between 2 sheets of parchment to create a rectangle that is about 1 inch larger than the pan. Transfer rectangle to the pan and press, without stretching, to fit into crevices of pan. Trim away excess crust flush with top rim. Pierce in several places with a fork. Fit a piece of foil over crust, pressing for a firm fit. Fill crust with dried beans or pie weights to prevent crust from bubbling. Bake 17 minutes. Remove from oven, lift foil and beans (you may reuse the beans for pie weights), and allow crust to cool.
To assemble: Spoon filling evenly into cooled pastry. Garnish with toasted walnuts, and let stand about 15 minutes before slicing.
(Note: I used a frozen pie crust! I just baked the crust a bit, filled it with the filling, and baked more following directions on package. Super tasty! The chestnuts, leeks, and squash are delicious!)
Winter Vegetable Soup
(recipe from Cook Your Way to the Life You Want by Christina Pirello)
1-inch piece kombu
1 onion, diced
2 cups diced green cabbage
2 cups cubed winter squash (such as butternut)
1 cup rolled oats
6 to 7 cups water or vegetable stock
2 to 3 tsp. miso
Layer kombu and other vegetables in a soup pot in the order listed. Top with oats, and add water. Cover, and bring to a boil over medium heat. Reduce heat to low, and simmer, covered, until vegetables are soft and oats are very creamy, about 40 minutes. Remove a small amount of liquid, and use to dissolve miso. Stir miso mixture gently into soup, and simmer, uncovered, 3 to 4 minutes to activate the enzymes in miso.
(This soup needs way more seasoning! Season to taste, and it is delicious.)
1-inch piece kombu
1 onion, diced
2 cups diced green cabbage
2 cups cubed winter squash (such as butternut)
1 cup rolled oats
6 to 7 cups water or vegetable stock
2 to 3 tsp. miso
Layer kombu and other vegetables in a soup pot in the order listed. Top with oats, and add water. Cover, and bring to a boil over medium heat. Reduce heat to low, and simmer, covered, until vegetables are soft and oats are very creamy, about 40 minutes. Remove a small amount of liquid, and use to dissolve miso. Stir miso mixture gently into soup, and simmer, uncovered, 3 to 4 minutes to activate the enzymes in miso.
(This soup needs way more seasoning! Season to taste, and it is delicious.)
Sunday, January 6, 2019
Vegetable Bean Chili
(recipe adapted from May All Be Fed: Diet for a New World by John Robbins)
2 cups cooked kidney beans
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 medium carrots, finely chopped
2 ribs celery, with leaves, finely chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
1 tsp. sea salt
1/8 tsp. cayenne pepper, plus more to taste
1 16-oz. can unsweetened tomato sauce
2 medium tomatoes or one 14-oz. can unsweetened tomatoes, coarsely chopped
1 cup vegetable stock
1 1/2 cups thawed frozen corn
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, and garlic, cover, and cook, stirring occasionally, until softened, about 7 minutes.
Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds. Stir in the cooked beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes, or until heated through. Remove the bay leaves and serve.
2 cups cooked kidney beans
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 medium carrots, finely chopped
2 ribs celery, with leaves, finely chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
1 tsp. sea salt
1/8 tsp. cayenne pepper, plus more to taste
1 16-oz. can unsweetened tomato sauce
2 medium tomatoes or one 14-oz. can unsweetened tomatoes, coarsely chopped
1 cup vegetable stock
1 1/2 cups thawed frozen corn
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, and garlic, cover, and cook, stirring occasionally, until softened, about 7 minutes.
Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds. Stir in the cooked beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes, or until heated through. Remove the bay leaves and serve.
Creamy Butternut Squash Soup
(recipe adapted from May All Be Fed: Diet For A New World by John Robbins)
1 butternut squash (about 1 3/4 lbs.), peeled, cut into 2-inch cubes
4 1/2 cups vegetable stock
1/2 cup raw almonds
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Chopped parsley leaves, to taste
1 tart apple, such as Granny Smith, peeled, cored, and finely chopped
Put the squash and three cups of the vegetable stock in a large pot. Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes.
Blanch the almonds in boiling water for 30 seconds. Drain.
Put the blanched almonds and the remaining 1 1/2 cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the squash and cooking liquid, curry, salt, pepper, parsley and apple and process until smooth.
Pour back into the pot and bring just to a simmer over medium heat.
1 butternut squash (about 1 3/4 lbs.), peeled, cut into 2-inch cubes
4 1/2 cups vegetable stock
1/2 cup raw almonds
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Chopped parsley leaves, to taste
1 tart apple, such as Granny Smith, peeled, cored, and finely chopped
Put the squash and three cups of the vegetable stock in a large pot. Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes.
Blanch the almonds in boiling water for 30 seconds. Drain.
Put the blanched almonds and the remaining 1 1/2 cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the squash and cooking liquid, curry, salt, pepper, parsley and apple and process until smooth.
Pour back into the pot and bring just to a simmer over medium heat.
Tuesday, December 18, 2018
Greek Eggplant Dip
(recipe from The Vegan Gourmet)
2 lbs. eggplant (2 medium)
1/4 cup diced white onion
2 cloves garlic, minced
1/4 cup minced fresh parsley leaves
1 Tbsp. minced fresh oregano leaves (I used 1 tsp. dried oregano)
3 Tbsp. fresh-squeezed lemon juice
1/3 cup olive oil
1 baguette or crusty loaf of bread
Preheat the oven to 400F. Do not peel the eggplants, but pierce them in several places with a fork. Place the whole eggplants in an ovenproof glass dish. Bake for 40-50 minutes, until very soft. The skin may scorch slightly. Remove the eggplants from the oven and set aside to cool. When they are cool enough to handle, cut in half lengthwise and scrape the pulp from the skin.
Place the eggplant pulp in a food processor and pulse to coarsely chop; do not puree. Drain off any liquid that may separate from the pulp. Add the onion, garlic, parsley, and oregano and pulse to combine. With the machine running, add the lemon juice and olive oil. Don't overprocess - the resulting mixture should be a thick, slightly chunky puree. Transfer to a serving bowl and chill for several hours.
Serve with sliced or chunked bread (toasted if desired).
(This was a hit at the island Christmas party, 2018.)
2 lbs. eggplant (2 medium)
1/4 cup diced white onion
2 cloves garlic, minced
1/4 cup minced fresh parsley leaves
1 Tbsp. minced fresh oregano leaves (I used 1 tsp. dried oregano)
3 Tbsp. fresh-squeezed lemon juice
1/3 cup olive oil
1 baguette or crusty loaf of bread
Preheat the oven to 400F. Do not peel the eggplants, but pierce them in several places with a fork. Place the whole eggplants in an ovenproof glass dish. Bake for 40-50 minutes, until very soft. The skin may scorch slightly. Remove the eggplants from the oven and set aside to cool. When they are cool enough to handle, cut in half lengthwise and scrape the pulp from the skin.
Place the eggplant pulp in a food processor and pulse to coarsely chop; do not puree. Drain off any liquid that may separate from the pulp. Add the onion, garlic, parsley, and oregano and pulse to combine. With the machine running, add the lemon juice and olive oil. Don't overprocess - the resulting mixture should be a thick, slightly chunky puree. Transfer to a serving bowl and chill for several hours.
Serve with sliced or chunked bread (toasted if desired).
(This was a hit at the island Christmas party, 2018.)
Mushroom Tempeh Pâté
(recipe from The Vegan Gourmet)
1/4 lb. button mushrooms
2 Tbsp. olive oil
4 oz. tempeh, cubed
1 cup chopped red onion
2 cloves garlic, minced
3 Tbsp. dry sherry
1 Tbsp. soy sauce
1 tsp. rubbed sage
1/8 tsp. ground allspice
Chop the mushrooms coarsely. Heat the oil in a medium skillet over medium-high heat and add the tempeh, mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes. The mushroom liquid will evaporate and the mushrooms and onions will brown slightly. Stir in the sherry, soy sauce, sage, and allspice. Cook stirring constantly, about 5 minutes, until the liquid is gone. Remove from the heat and allow to cool.
Puree the mixture in a food processor to a thick, homogenous consistency. Spoon into a serving bowl, cover, and refrigerate for at least 1 hour, or up to 3 days. Serve at room temperature with crisp crackers or baguette slices.
(Add salt and pepper to taste - I found it needed more salt!)
1/4 lb. button mushrooms
2 Tbsp. olive oil
4 oz. tempeh, cubed
1 cup chopped red onion
2 cloves garlic, minced
3 Tbsp. dry sherry
1 Tbsp. soy sauce
1 tsp. rubbed sage
1/8 tsp. ground allspice
Chop the mushrooms coarsely. Heat the oil in a medium skillet over medium-high heat and add the tempeh, mushrooms, onion, and garlic. Cook, stirring frequently, for 10 minutes. The mushroom liquid will evaporate and the mushrooms and onions will brown slightly. Stir in the sherry, soy sauce, sage, and allspice. Cook stirring constantly, about 5 minutes, until the liquid is gone. Remove from the heat and allow to cool.
Puree the mixture in a food processor to a thick, homogenous consistency. Spoon into a serving bowl, cover, and refrigerate for at least 1 hour, or up to 3 days. Serve at room temperature with crisp crackers or baguette slices.
(Add salt and pepper to taste - I found it needed more salt!)
Apple Cranberry Relish
(recipe from Saveur magazine)
1/8 cup olive oil
6 cloves garlic, minced
1/2 medium yellow onion, thinly sliced
2 cups fresh or frozen and defrosted cranberries
1 sweet apple, cored, peeled, and roughly chopped
1 1/4 cups unsweetened apple juice
Kosher salt and freshly ground black pepper, to taste
Heat oil in a large saucepan over medium heat. Cook garlic and onion until soft, 6-8 minutes. Add cranberries and apples; cook until cranberries burst and apples are tender, about 15 minutes. Add apple juice, salt, and pepper; bring to a boil. Reduce heat to simmer; cook, stirring occasionally, until mixture is slightly dry, about 45 minutes. Let cool slightly and transfer to a food processor; pulse until coarsely ground. Serve cold or at room temperature.
1/8 cup olive oil
6 cloves garlic, minced
1/2 medium yellow onion, thinly sliced
2 cups fresh or frozen and defrosted cranberries
1 sweet apple, cored, peeled, and roughly chopped
1 1/4 cups unsweetened apple juice
Kosher salt and freshly ground black pepper, to taste
Heat oil in a large saucepan over medium heat. Cook garlic and onion until soft, 6-8 minutes. Add cranberries and apples; cook until cranberries burst and apples are tender, about 15 minutes. Add apple juice, salt, and pepper; bring to a boil. Reduce heat to simmer; cook, stirring occasionally, until mixture is slightly dry, about 45 minutes. Let cool slightly and transfer to a food processor; pulse until coarsely ground. Serve cold or at room temperature.
Sunday, November 11, 2018
Polenta
(recipe from The Vegan Gourmet)
1 tsp. dried oregano
1 tsp. salt
1 cup yellow cornmeal
2 Tbsp. olive oil
Heat 4 cups water to a simmer over medium-high heat in a heavy-bottomed saucepan. Crush oregano with a mortar and pestle to a fine consistency, or crush thoroughly with your fingers, then add to the water along with the salt. Pour in the cornmeal in a slow, steady stream, whisking constantly. Reduce the heat to medium-low and gently simmer about 20 minutes, stirring almost constantly with a wooden spoon. As it cooks, the polenta will thicken. When it is thick enough to pull away from the sides of the pan, the polenta is done. Stir in the olive oil. Pour the hot cooked polenta into a loaf pan, cover with plastic wrap so it does not dry out, and allow it to cool at room temperature for at least 1 hour, or refrigerate for up to 2 days.
Polenta can be sliced and heated as desired. Serve with sauteed veggies.
1 tsp. dried oregano
1 tsp. salt
1 cup yellow cornmeal
2 Tbsp. olive oil
Heat 4 cups water to a simmer over medium-high heat in a heavy-bottomed saucepan. Crush oregano with a mortar and pestle to a fine consistency, or crush thoroughly with your fingers, then add to the water along with the salt. Pour in the cornmeal in a slow, steady stream, whisking constantly. Reduce the heat to medium-low and gently simmer about 20 minutes, stirring almost constantly with a wooden spoon. As it cooks, the polenta will thicken. When it is thick enough to pull away from the sides of the pan, the polenta is done. Stir in the olive oil. Pour the hot cooked polenta into a loaf pan, cover with plastic wrap so it does not dry out, and allow it to cool at room temperature for at least 1 hour, or refrigerate for up to 2 days.
Polenta can be sliced and heated as desired. Serve with sauteed veggies.
Thursday, November 8, 2018
Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries
(recipe from Whole Living magazine)
1/3 cup boiling water
1/2 cup whole millet
2 cups gluten-free rolled oats
3/4 cup shelled pistachios (I used walnuts)
1/2 cup unsweetened coconut flakes
1/2 cup honey
1 Tbsp. coconut oil (I used olive oil)
1 tsp. fine-grain sea salt
2/3 cup dried cranberries (I used frozen cranberries)
In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes. Drain.
Heat oven to 325F. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes. (I also mixed in the frozen cranberries.)
In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.
Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in dried cranberries. Muesli keeps, stored in an airtight container, two weeks.
(Even with all of the substitutions I made, this was lovely.)
1/3 cup boiling water
1/2 cup whole millet
2 cups gluten-free rolled oats
3/4 cup shelled pistachios (I used walnuts)
1/2 cup unsweetened coconut flakes
1/2 cup honey
1 Tbsp. coconut oil (I used olive oil)
1 tsp. fine-grain sea salt
2/3 cup dried cranberries (I used frozen cranberries)
In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes. Drain.
Heat oven to 325F. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes. (I also mixed in the frozen cranberries.)
In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.
Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in dried cranberries. Muesli keeps, stored in an airtight container, two weeks.
(Even with all of the substitutions I made, this was lovely.)
Monday, October 29, 2018
Curried Lentils with Sweet Potatoes and Swiss Chard
(recipe adapted from The New York Times)
2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
One 1-inch piece fresh ginger root, peeled and minced
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups dried lentils
1 bay leaf
1 lb. Swiss chard, center ribs removed and diced, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
In a large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.
Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, cover, and simmer for 25 minutes. (If lentils seem dry, add 1 cup stock, or more if needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes.
Just before serving, stir in cilantro, lime zest and juice.
(Good flavor and fairly easy to make. Keeps well.)
2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
One 1-inch piece fresh ginger root, peeled and minced
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups dried lentils
1 bay leaf
1 lb. Swiss chard, center ribs removed and diced, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
In a large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.
Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, cover, and simmer for 25 minutes. (If lentils seem dry, add 1 cup stock, or more if needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes.
Just before serving, stir in cilantro, lime zest and juice.
(Good flavor and fairly easy to make. Keeps well.)
Sunday, October 21, 2018
Curried Sweet Potato Latkes
(recipe from a magazine, not sure which one)
1 1/2 lbs. sweet potatoes
1 small onion
1/2 cup raisins
2/3 cup flour
3 eggs
2 tsp. curry powder
1 tsp. kosher salt
Peel and shred the sweet potatoes and transfer to a large bowl. Grate or shred the onion, and add to the sweet potatoes along with the raisins and flour.
Separately in a small bowl, beat the eggs with the curry powder and salt.
Add the egg mixture to the sweet potato mixture and mix with your hands or a spoon.
Warm 2 Tbsp. olive oil in a large skillet over medium-high heat. Drop 1/3-cupfuls of mixture into skillet and fry, pressing with a spatula to flatten, until golden brown, 2 to 3 minutes per side. Keep warm in a 200F oven until ready to serve. Serve with sour cream, if desired.
(Since one of my least favorite things is frying patties in a skillet, I put the entire sweet potato mixture in a large pie plate and baked in a 350F oven for 45 minutes. Then cut into wedges. Very delicious!)
1 1/2 lbs. sweet potatoes
1 small onion
1/2 cup raisins
2/3 cup flour
3 eggs
2 tsp. curry powder
1 tsp. kosher salt
Peel and shred the sweet potatoes and transfer to a large bowl. Grate or shred the onion, and add to the sweet potatoes along with the raisins and flour.
Separately in a small bowl, beat the eggs with the curry powder and salt.
Add the egg mixture to the sweet potato mixture and mix with your hands or a spoon.
Warm 2 Tbsp. olive oil in a large skillet over medium-high heat. Drop 1/3-cupfuls of mixture into skillet and fry, pressing with a spatula to flatten, until golden brown, 2 to 3 minutes per side. Keep warm in a 200F oven until ready to serve. Serve with sour cream, if desired.
(Since one of my least favorite things is frying patties in a skillet, I put the entire sweet potato mixture in a large pie plate and baked in a 350F oven for 45 minutes. Then cut into wedges. Very delicious!)
Saturday, October 20, 2018
Zucchini Eggplant Rolls
(recipe from Maine Food & Lifestyle magazine)
Eggplant slices:
1 large eggplant
Salt
Olive oil
Tomato sauce:
2 Tbsp. olive oil
2 cloves garlic, chopped
2 1/2 cups chopped tomatoes
1/4 tsp. red pepper flakes
1/4 tsp. salt
Freshly ground black pepper to taste
1 Tbsp. chopped fresh basil (or 1 tsp. dried)
White bean puree:
One 15-oz. can cannellini beans
1/4 cup pine nuts (I used walnuts)
2 cloves garlic, peeled and chopped
1/4 cup olive oil
1 Tbsp. lemon juice
1/4 tsp. salt
Freshly ground black pepper
1 tsp. fresh herbs (oregano, thyme, and basil are nice)
1 zucchini, cut into 3-inch matchsticks
1/4 cup breadcrumbs
Rinse the eggplant. Cut off the top and bottom ends, so that the eggplant can stand vertically on a cutting board. With a long knife, cut it vertically into slices 1/4-inch thick. The first and last slices will have too much skin for easy rolling, so those will not be needed. Choose your best eight slices (I used all of my slices) and gently rub both sides with salt. Place them in a colander in the sink and allow them to drip for 30 minutes. This tenderizes the eggplant and removes its bitterness.
While the eggplant sits, prepare the tomato sauce. Saute the garlic in olive oil over medium heat until lightly browned, about 2-3 minutes. Add the tomatoes, red pepper, salt, and black pepper. Lower the heat and simmer 15 minutes, breaking tomatoes apart with the back of the spoon. Stir in basil. Simmer over very low heat while you prepare the rest of the ingredients.
Preheat the over to 350F and return to the eggplant slices. Rinse them under the faucet and pat them dry. Brush both sides with olive oil and place on a baking sheet. Roast for 20 minutes, until the thinner parts of the slices are golden brown.
While the eggplant roasts, prepare the white bean puree. Put all the ingredients in a food processor and puree until uniform and smooth. (If you have any leftover, this puree also makes a great spread for crackers and tomato sandwiches.)
When the roasted eggplant slices are cool enough to handle, assemble the rolls. Thinly spread about a tablespoon of white bean puree across a slice of eggplant, then lay 3-4 (or more if thin) zucchini matchsticks across one end. Beginning at that end, roll the eggplant up and place it in a baking dish, seam down. When all of the rolls are in place, spoon the tomato sauce over them and top with breadcrumbs.
Bake for 25-30 minutes, until the breadcrumbs are golden. Serve with pasta, risotto, or polenta.
(A bit of an effort, but very delicious! So flavorful!)
Eggplant slices:
1 large eggplant
Salt
Olive oil
Tomato sauce:
2 Tbsp. olive oil
2 cloves garlic, chopped
2 1/2 cups chopped tomatoes
1/4 tsp. red pepper flakes
1/4 tsp. salt
Freshly ground black pepper to taste
1 Tbsp. chopped fresh basil (or 1 tsp. dried)
White bean puree:
One 15-oz. can cannellini beans
1/4 cup pine nuts (I used walnuts)
2 cloves garlic, peeled and chopped
1/4 cup olive oil
1 Tbsp. lemon juice
1/4 tsp. salt
Freshly ground black pepper
1 tsp. fresh herbs (oregano, thyme, and basil are nice)
1 zucchini, cut into 3-inch matchsticks
1/4 cup breadcrumbs
Rinse the eggplant. Cut off the top and bottom ends, so that the eggplant can stand vertically on a cutting board. With a long knife, cut it vertically into slices 1/4-inch thick. The first and last slices will have too much skin for easy rolling, so those will not be needed. Choose your best eight slices (I used all of my slices) and gently rub both sides with salt. Place them in a colander in the sink and allow them to drip for 30 minutes. This tenderizes the eggplant and removes its bitterness.
While the eggplant sits, prepare the tomato sauce. Saute the garlic in olive oil over medium heat until lightly browned, about 2-3 minutes. Add the tomatoes, red pepper, salt, and black pepper. Lower the heat and simmer 15 minutes, breaking tomatoes apart with the back of the spoon. Stir in basil. Simmer over very low heat while you prepare the rest of the ingredients.
Preheat the over to 350F and return to the eggplant slices. Rinse them under the faucet and pat them dry. Brush both sides with olive oil and place on a baking sheet. Roast for 20 minutes, until the thinner parts of the slices are golden brown.
While the eggplant roasts, prepare the white bean puree. Put all the ingredients in a food processor and puree until uniform and smooth. (If you have any leftover, this puree also makes a great spread for crackers and tomato sandwiches.)
When the roasted eggplant slices are cool enough to handle, assemble the rolls. Thinly spread about a tablespoon of white bean puree across a slice of eggplant, then lay 3-4 (or more if thin) zucchini matchsticks across one end. Beginning at that end, roll the eggplant up and place it in a baking dish, seam down. When all of the rolls are in place, spoon the tomato sauce over them and top with breadcrumbs.
Bake for 25-30 minutes, until the breadcrumbs are golden. Serve with pasta, risotto, or polenta.
(A bit of an effort, but very delicious! So flavorful!)
Friday, October 19, 2018
Squash with Olive Oil and Garlic
(recipe from Maine magazine)
1 whole buttercup squash
1 head of garlic
Olive oil
Kosher salt and fresh ground pepper, to taste
Preheat the oven to 350F.
Place the whole buttercup squash on a cookie sheet. Take the head of garlic, cut the top tips off, and place on a piece of aluminum foil. Drizzle olive oil on top, Wrap the foil around the head of garlic and put it on the cookie sheet. Place squash and the garlic in the oven.
In 30 minutes or so, take the garlic out, if soft. In an hour, take the squash out, if very soft. Prick with a metal skewer to test. Cut the squash in half, remove the seeds, and put the soft flesh in a bowl. Add the roasted cloves of garlic to the squash, along with a little olive oil, and mash until the consistency is uniform. Add salt and pepper to taste.
1 whole buttercup squash
1 head of garlic
Olive oil
Kosher salt and fresh ground pepper, to taste
Preheat the oven to 350F.
Place the whole buttercup squash on a cookie sheet. Take the head of garlic, cut the top tips off, and place on a piece of aluminum foil. Drizzle olive oil on top, Wrap the foil around the head of garlic and put it on the cookie sheet. Place squash and the garlic in the oven.
In 30 minutes or so, take the garlic out, if soft. In an hour, take the squash out, if very soft. Prick with a metal skewer to test. Cut the squash in half, remove the seeds, and put the soft flesh in a bowl. Add the roasted cloves of garlic to the squash, along with a little olive oil, and mash until the consistency is uniform. Add salt and pepper to taste.
Tuesday, October 16, 2018
Shitake, Leek & Arugula Salad
(recipe from a magazine, not sure which one)
1/2 lb. shitake mushrooms, stemmed and sliced 1/4-inch thick
1 medium leek, white and light green parts only, halved lengthwise and sliced 1/8-inch thick
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 lemon
3 lightly packed cups baby arugula
Position a rack in the center of the oven and heat the oven to 450F.
In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
On a small baking sheet, scatter the mushrooms and leeks in a single layer. Roast until the vegetables are tender, about 15 minutes.
Combine the arugula and roasted vegetables in a large bowl. Squeeze about 1 Tbsp. juice from the lemon onto the vegetables and toss to combine. Season to taste.
(For a convenient dinner, roast some 6 oz. salmon fillets along with the vegetables on the baking sheet. Serve together.)
1/2 lb. shitake mushrooms, stemmed and sliced 1/4-inch thick
1 medium leek, white and light green parts only, halved lengthwise and sliced 1/8-inch thick
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 lemon
3 lightly packed cups baby arugula
Position a rack in the center of the oven and heat the oven to 450F.
In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
On a small baking sheet, scatter the mushrooms and leeks in a single layer. Roast until the vegetables are tender, about 15 minutes.
Combine the arugula and roasted vegetables in a large bowl. Squeeze about 1 Tbsp. juice from the lemon onto the vegetables and toss to combine. Season to taste.
(For a convenient dinner, roast some 6 oz. salmon fillets along with the vegetables on the baking sheet. Serve together.)
Dijon Vinaigrette Potato Salad
(recipe from Whole Foods Market)
3 lbs. medium Yukon Gold potatoes, whole (each about 3 inches in diameter)
1/2 cup olive oil
3 Tbs. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives, finely chopped
1/3 cup flat-leaf parsley, chopped
3 Tbsp. fresh tarragon, minced
2 Tbsp. capers, drained
Place the potatoes in a large pot and add enough water to cover them by 2 inches. Bring the water to a boil and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool.
Whisk together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended. Set aside.
Cut the cooked potatoes into bite-size pieces. Place the potatoes in a large bowl. Add the chives, parsley, tarragon and capers. Pour the dressing over the potato mixture and gently toss to coat. Serve at room temperature.
3 lbs. medium Yukon Gold potatoes, whole (each about 3 inches in diameter)
1/2 cup olive oil
3 Tbs. white wine vinegar
2 tsp. coarse-grained Dijon mustard
1 Tbsp. caper liquid from the jar
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup fresh chives, finely chopped
1/3 cup flat-leaf parsley, chopped
3 Tbsp. fresh tarragon, minced
2 Tbsp. capers, drained
Place the potatoes in a large pot and add enough water to cover them by 2 inches. Bring the water to a boil and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool.
Whisk together the olive oil, vinegar, mustard, caper liquid, garlic, salt and pepper in a small bowl until blended. Set aside.
Cut the cooked potatoes into bite-size pieces. Place the potatoes in a large bowl. Add the chives, parsley, tarragon and capers. Pour the dressing over the potato mixture and gently toss to coat. Serve at room temperature.
Friday, October 12, 2018
Fall Mushroom Soup with Savory Herbs
(recipe adapted from Edible Maine magazine)
5 Tbsp. olive oil, divided
2 yellow sweet onions, diced
Kosher salt
3 leeks, cut into thin rounds
1 1/2 lbs. button or cremini mushrooms, cleaned and sliced
1/4 cup sherry
4 cups vegetable broth
Fresh ground pepper
1/2 lb. maitake mushrooms (or any fancy mushroom blend), cleaned and cut bite-sized
3 sprigs oregano (or similar amount dried)
3 sprigs thyme, leaves picked from stems (or similar amount dried)
3 sprigs rosemary, leaves picked from stems (or similar amount dried)
1 cup unsweetened plain almond milk
In a medium, heavy-bottomed soup pot with a cover, warm 3 Tbsp. olive oil over medium-low heat. Add the onions and a big pinch of salt and give a stir. Cover. Let cook for 5 minutes. Add the leeks and let cook for another 10 minutes. Add the button mushrooms and another pinch of salt and let cook for 10 minutes, checking periodically to make sure that nothing is browning. All the vegetables should be sweating in their own natural juice. Add the sherry and turn up the heat to medium-high. Let boil for 2 to 3 minutes until the alcohol is cooked off. Add the vegetable broth. Bring to a simmer and let cook for another 5 minutes. Turn off the heat. Put half of the mixture into a blender and blend to a slightly coarse texture. Return to the pot and season with salt and pepper.
In a medium sauté pan, melt remaining 2 Tbsp. olive oil over medium heat. Add the maitake mushrooms, herbs, and salt to taste. Sauté until tender.
Add the sautéed mushrooms and herbs to the soup pot with the almond milk. Stir and warm.
(I added a bunch of fresh chopped tarragon to the soup as well because I had on hand. Sautéed it with the mushrooms, and instead just added the other dried herbs directly to the soup with the broth. Was delicious!)
5 Tbsp. olive oil, divided
2 yellow sweet onions, diced
Kosher salt
3 leeks, cut into thin rounds
1 1/2 lbs. button or cremini mushrooms, cleaned and sliced
1/4 cup sherry
4 cups vegetable broth
Fresh ground pepper
1/2 lb. maitake mushrooms (or any fancy mushroom blend), cleaned and cut bite-sized
3 sprigs oregano (or similar amount dried)
3 sprigs thyme, leaves picked from stems (or similar amount dried)
3 sprigs rosemary, leaves picked from stems (or similar amount dried)
1 cup unsweetened plain almond milk
In a medium, heavy-bottomed soup pot with a cover, warm 3 Tbsp. olive oil over medium-low heat. Add the onions and a big pinch of salt and give a stir. Cover. Let cook for 5 minutes. Add the leeks and let cook for another 10 minutes. Add the button mushrooms and another pinch of salt and let cook for 10 minutes, checking periodically to make sure that nothing is browning. All the vegetables should be sweating in their own natural juice. Add the sherry and turn up the heat to medium-high. Let boil for 2 to 3 minutes until the alcohol is cooked off. Add the vegetable broth. Bring to a simmer and let cook for another 5 minutes. Turn off the heat. Put half of the mixture into a blender and blend to a slightly coarse texture. Return to the pot and season with salt and pepper.
In a medium sauté pan, melt remaining 2 Tbsp. olive oil over medium heat. Add the maitake mushrooms, herbs, and salt to taste. Sauté until tender.
Add the sautéed mushrooms and herbs to the soup pot with the almond milk. Stir and warm.
(I added a bunch of fresh chopped tarragon to the soup as well because I had on hand. Sautéed it with the mushrooms, and instead just added the other dried herbs directly to the soup with the broth. Was delicious!)
Sunday, September 23, 2018
Roasted Cherry Tomato Clafoutis
(recipe from Whole Living magazine)
1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley
Heat oven to 400F. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350F.
In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs. Pour mixture over slightly cooled tomatoes.
Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.
1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley
Heat oven to 400F. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350F.
In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs. Pour mixture over slightly cooled tomatoes.
Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.
Quinoa and Bean Summer Salad
(recipe from The Kinfolk Table by Nathan Williams)
1 cup quinoa
2 Tbsp. olive oil
Sea salt
2 cups water
One 16-oz. can black beans, rinsed and drained
One 16-oz. can chickpeas, rinsed and drained
1 red bell pepper, ribs and seeds removed, chopped
1 cucumber, seeded and cut into 1/4-inch dice
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
Freshly ground black pepper
Rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear. Heat 1 Tbsp. of the olive oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and 1/2 tsp. salt and cook, stirring, for about 5 minutes or until beginning to dry and turn golden. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes. Reduce the heat to low, cover, and cook for about 15 minutes, until all of the water has been absorbed and the quinoa is tender. Fluff the quinoa with a fork and transfer to a salad bowl. Cool completely.
Add the black beans, chickpeas, bell pepper, cucumber, vinegar, lemon juice, and remaining 1 Tbsp. olive oil and toss to combine. Season with salt and pepper to taste and serve.
1 cup quinoa
2 Tbsp. olive oil
Sea salt
2 cups water
One 16-oz. can black beans, rinsed and drained
One 16-oz. can chickpeas, rinsed and drained
1 red bell pepper, ribs and seeds removed, chopped
1 cucumber, seeded and cut into 1/4-inch dice
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
Freshly ground black pepper
Rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear. Heat 1 Tbsp. of the olive oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and 1/2 tsp. salt and cook, stirring, for about 5 minutes or until beginning to dry and turn golden. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes. Reduce the heat to low, cover, and cook for about 15 minutes, until all of the water has been absorbed and the quinoa is tender. Fluff the quinoa with a fork and transfer to a salad bowl. Cool completely.
Add the black beans, chickpeas, bell pepper, cucumber, vinegar, lemon juice, and remaining 1 Tbsp. olive oil and toss to combine. Season with salt and pepper to taste and serve.
Cauliflower Sautéed with Peaches and Cardamom
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)
4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves
Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet. Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.
Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.
When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet. Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through. Toss with the parsley in a bowl and serve hot or at room temperature.
(Really good and interesting. I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it. Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)
4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves
Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet. Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.
Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.
When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet. Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through. Toss with the parsley in a bowl and serve hot or at room temperature.
(Really good and interesting. I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it. Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)
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