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Archive for the ‘Vegetarian’ Category

We are so lucky to have a great year-round market here in Charlotte that features local farmers, specialty food and craft vendors. I try to make it to the Atherton Mill Market a couple of times a month during the winter to pick up fresh eggs, local cheeses and whatever winter produce looks good.

My produce purchases have featured a lot of greens, sweet potatoes and various winter squash. I love all of these foods but I’m guilty of sticking to the same preparation methods due to ease and lack of time. I actually had some downtime last night to spend in the kitchen so I started researching recipes that used the ingredients I had on hand and found an amazing sounding vegetarian curry on Smitten Kitchen.

Deb’s recipe was for Curried Lentils and Sweet Potatoes with Swiss Chard. I used her recipe as a guide but made quite a few changes based on what I had on hand in the kitchen. I used collards instead of swiss chard but I think any winter green would work well in this dish. I also omitted some ingredients that I didn’t have and substituted others. The resulting dish was still incredible and I couldn’t get over how well all of the flavors came together. I am a big fan of curry and I loved this vegetarian combo that was protein-packed thanks to the lentils.

I served the curry over brown rice and topped it with plain Greek yogurt and a sprinkle of almonds. The Greek yogurt was a nice touch to cool it down a bit (I was a little heavy handed with the cayenne pepper – I love spice!). I can only imagine that the leftovers will be even better after the flavors have a chance to develop even more with time.

Curried Lentils and Sweet Potatoes with Greens
(Recipe adapted from Smitten Kitchen, original source The New York Times)

Ingredients:

1 tablespoon olive oil
1/2 medium onion, diced
1 large garlic clove, minced
1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated – I love fresh ginger but didn’t have any)
3/4 teaspoons garam masala
3/4 teaspoons curry powder
1/4 teaspoon cayenne pepper
2 to 3 cups vegetable broth as needed
1 sweet potato, cut into 1/2 inch cubes
3/4 cup dried lentils (I used green)
1 bay leaf
1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves)
1/2 teaspoon kosher salt, or more to taste
Zest of 1/2 lime
1 tablespoon lime juice
Plain Greek yogurt and sliced almonds for topping, if desired

Directions:

Heat oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 5-7 minutes. Add the garlic, ginger, gramam masala, curry powder and cayenne and sauté, stirring constantly, for about one minute. Will be very fragrant.

Stir in 2 cups of broth, sweet potatoes, lentils and bay leaf. Increase to high heat and bring mixture to a boil. Once boiling, reduce heat to medium and partially cover (leave the lid ajar). Simmer for 25 minutes. (If lentils soak up all the broth, add up to 1 more cup of stock, slowly, as needed.) Stir in greens and salt and continue cooking until lentils and greens are tender. Start checking after about 25 minutes. It can take up to 45 depending on your greens and lentils.

Just before serving, stir in lime zest and juice. Serve over desired base – rice, quinoa, etc. or on its own. Top with garnishes of your choice.

Yield: 2-3 main course servings

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Over the last few years I have gotten into the habit of making a pot of vegetarian chili for myself when I’m making traditional chili for Brandon. It’s not that I don’t enjoy beef-based chili but I try to be mindful of my meat intake and chili is a meal where I don’t miss it at all. I also find it extremely easy to make two separate batches because the base exactly the same, I just added the butternut squash in place of ground beef in my veggie variation.

I think I have finally perfected my chili recipe. This is my go-to and it always turns out delicious. I’m not much of a leftover fan but I’ve had this for dinner three times this week and I’m still craving more. It also freezes well for an easy dinner later down the road. This veggie chili is healthy and very satisfying. I like to top mine with cheese, plain Greek yogurt and sliced avocado along with a warm slice of cornbread or cheesy beer bread on the side!

Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs Original)

Ingredients:

1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, crushed and minced
2-3 tablespoons chili powder (to taste)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt (or more to taste)
2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
1 (28-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can filled 3/4 with water
1 tablespoon cocoa powder

Directions:

Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.

Yield: 8 servings

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I love everything about summer dinners. Eating outdoors, using herbs from the garden, farmer’s market veggies and grilling. I enjoy entertaining during the summer. Everything is simple but fresh and very relaxed. We had friends over for dinner last weekend and I was able to spend the evening chatting rather than rushing around in the kitchen. The appetizer and side dish were made a head of time and the main and vegetable were done on the grill. It doesn’t get better than that!

While looking for side dishes that could be prepared ahead of time, I came across this Mediterranean Lentil and Couscous Salad. First, I have a serious fondness for anything that involves Mediterranean flavors and liked that that base of the salad was lentils and couscous. The inclusion of tomatoes, feta, arugula and fresh herbs really made this stand out. Second, I have an appreciation for recipes from Gourmet and usually find them to be winners.

I let the salad sit overnight to really let the flavors develop. It was a hit with our guests and the perfect side for a summer cookout. I enjoyed the leftovers for lunch the next few days!

Mediterranean Lentil and Couscous Salad
(Recipe source Gourmet magazine)

Ingredients:

1 cup French green or brown lentils
3 tablespoons white wine vinegar
1 1/4 cups water
1 cup couscous (I used whole wheat)
1/2 teaspoons salt
1/4 cup extra virgin olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/2 cup fresh mint leaves, chopped
1 bunch arugula, stems discarded and leaves washed well, spun dry and chopped
2 cups cherry or grape tomatoes, halved
1/2 cup kalamata olives, pitted and chopped
1 cup crumbled feta
1/4 cup fresh basil, julienned

Directions:

Place lentils in a small saucepan and cover with 2 inches of water. Bring to a simmer and cook for 15-20 minutes or until lentils are tender but not falling apart. Drain and transfer to a bowl. Stir in one tablespoon vinegar and salt and pepper to taste. Cool lentils completely.

In a saucepan, bring water to a boil and add couscous and salt. Remove from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely.

In a small bowl, whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients, top with basil and season with salt and pepper. At this time I also added another drizzle of olive oil and a splash of vinegar but that’s totally optional.

Yield: 8 servings

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We really enjoy noodle bowl creations but usually lean towards broth-based, curry flavored noodle bowls. This recipe caught my attention because I have never cooked with soba at home and it seemed healthy and satisfying. I’m in the midst of a 10 day break from meat so I added this vegetarian dish to this week’s menu.

Soba noodles are Japanese thin noodles made from buckwheat flour. They are high in fiber contain all eight amino acids, making them a great source of vegetarian protein. I experienced some difficulty finding them in my normal store – they carried them but they were out of stock at two different stores. Brandon stopped by Earth Fare and discovered they had several different brands. If your local grocery doesn’t carry them check an Asian market or a health foods store or substitute whole wheat spaghetti.

I was drawn to two different recipes – I liked the dressing from Annie’s Eats and the vegetable mixture for the noodles from a Gourmet recipe. I decided to combine the recipes and was pleased with the results. I also think this would be delicious with tofu or chicken added to the mix.

Add this to your weekly menu plan as a meatless main! It’s easy, healthy and flavorful!

One Year Ago: Kefta and Zucchini Kabobs
Two Years Ago: Indian Spiced Chicken Burgers

Spicy Soba Noodles with Edamame, Mushrooms and Cabbage
(Inspired by Annie’s Eats and Gourmet)

Ingredients:

FOR THE DRESSING
1/2 cup reduced sodium soy sauce
1/4 cup water
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons rice wine vinegar
1 clove garlic, minced
4 green onions, chopped
2-3 teaspoons chili garlic sauce
1 tablespoon brown sugar

FOR THE NOODLES
2 tablespoons sesame seeds
1 tablespoon canola oil
2 tablespoons peeled ginger, chopped
1 clove garlic, minced
10 ounces fresh mushrooms, stemmed and thinly sliced (shiitake or button)
1 pound Napa cabbage, thinly sliced (5-6 cups)
2 green onions, sliced
8 ounces soba
1 cup frozen shelled edamame

Directions:

FOR THE DRESSING
In a medium bowl, whisk together all ingredients and set aside.

FOR THE NOODLES
Toast sesame seeds in a large, heavy skillet (not nonstick and with no oil) over medium heat. Stir often and cook until pale golden. Transfer to a small bowl.

Heat oil in a skillet over medium-high heat. Saute mushrooms, stirring frequently, until they start to brown, about 4 minutes. Add ginger and garlic and cook for another 2 minutes. Reduce heat to medium and add cabbage and scallions. Cook, stirring occasionally, until cabbage is crisp but tender, about 6 minutes. Add sauce and simmer for another 2 minutes.

While the cabbage is cooking, cook the soba and edamame together in a large pot of boiling salted water. Cook until noodles are just tender, about 5-6 minutes. Drain and rinse under cool water.

Transfer noodles to a large bowl and toss with sesame seeds and vegetable mixture.

Yield: 4 servings

 

 

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Meal planning can sometimes be tricky in our house due to my desire to reduce the amount of meat (including seafood) that I eat and my husband’s wish to have meat with most of our meals. Luckily, we’ve come to a compromise where I tend to avoid meat at breakfast and lunch and only have it with dinner two to three times per week. While Brandon still loves bacon breakfasts, turkey sandwiches at lunch and a steak for dinner, he is very willing to also have a couple of meatless dinners every week.

I find that it’s fun to experiment with ethnic dishes for our meatless mains. It seems like there are endless options ranging from curries to stir fries to pastas and much, much more. I recently got the idea in my head to make sesame ginger maple tofu and was pleased to discover a similar recipe on Eating Well. I loved that the sauce also included tahini.

This dish was so easy! Everything is roasted together in the oven with the sauce being drizzled over the tofu and vegetables towards the end of cooking. I served it over soba noodles.

I made a few alterations to the recipe by adding fresh ginger, doubling the sauce and including carrots and green pepper with the veggies. The sauce was so flavorful and really soaked into the tofu and veggie mixture. I think that you could substitute a variety of vegetables in this depending on your preferences and what you have on hand. Also, I think that this sauce would be great with shrimp.

The leftovers were just as good the next day. I served them over a bed of spinach with brown rice and a generous squirt of Siracha.

This is a healthy and delicious vegetarian dish that should be added to your meatless main rotation!

One Year Ago: Chocolate Cream Pie
Two Years Ago: Alton Brown’s “The Chewy” Chocolate Chip Cookies

Sesame Ginger Maple Tofu
(Recipe adapted from Eating Well)

Ingredients:

1 (14-ounce) block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
1 medium onion, sliced
2 teaspoons canola oil
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons tahini
2 tablespoons reduced-sodium soy sauce
2 teaspoons pure maple syrup
2 teaspoons cider vinegar
1 tablespoon fresh ginger, finely minced
3 cups sugar snap peas, trimmed
2-3 carrots, cut into one inch slices
1 green pepper, cut into thin slices
1 tablespoon sesame seeds
Soba noodles, rice noodles or brown rice, for serving

Directions:

Preheat oven to 425 degrees. Prepare a baking sheet by lining with foil (for easy cleanup) and spray with nonstick cooking spray.

Place tofu and veggies on a baking sheet and toss with oils, salt and pepper. Roast for about 20 minutes, shaking the pan from time to time. Drizzle all over with the sesame ginger maple sauce and continue roasting for another five minutes. Serve over soba noodles, rice noodles or brown rice.

Yield: 4 servings

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Winter has arrived in the Carolinas in full force. It is freezing but I won’t complain about the temperatures because I know I have many readers who live in cold, snowy climates…I don’t know how you do it! One thing I will say is that cold days and even colder nights make me crave warm, hearty dishes like soup. I’ve had this Curried Coconut Soup with Chickpeas bookmarked for months and the perfect opportunity finally arose to make it on a chilly night when Brandon was out to dinner with friends.

I didn’t know how receptive Brandon would be to the soup. While he loves curry dishes, I didn’t know if he’d go for a vegan soup for dinner so I made it on a night he wasn’t home. I loved cooking this dish. It was so fragrant and very easy. I was extremely pleased with the results – the soup was flavorful and filling. I am happy to report that Brandon loved the leftovers for lunch the next day. I will definitely be adding this soup to the “winter warmers” recipe collection.

A few notes about the recipe…I almost doubled the curry powder and could have gone for a bit more. If you are a curry lover don’t be afraid to be a bit heavy handed. Next time I make this I am going to experiment with adding other spices like cayenne pepper to up the spice factor and cumin or coriander. This recipe was great as written but I would love to play with developing the flavors a bit more.

One Year Ago: Pork Chops with Cider Cream Sauce and Sauteed Apples
Two Years Ago: Greek Pasta

Curried Coconut Soup with Chickpeas
(Recipe source Epicurious, March 2009)

Ingredients:

2 tablespoons canola or olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeño chili, seeded, minced
2 large cloves garlic, minced
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned
1-2 teaspoons mild curry powder, to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice, cooked
2 tablespoons fresh cilantro or parsley, chopped

Directions:

Heat the oil over medium heat. in a medium stockpot. Add onion, bell pepper and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for another 1 minute, stirring constantly. Add the curry powder and stir until onion mixture is coated. Add broth, chickpeas, tomatoes, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve hot.
Yield: 4 servings

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Big news! This is my 200th post and the second blogiversary of Bakin’ and Eggs is coming up very soon! :D

Let’s get to the food. I have another holiday recipe for you! I discovered this sweet potato casserole several years ago when Brandon requested a marshmallow-topped casserole and I wanted something a little different. This recipe was the perfect compromise and with the alternating layers of pecans and cornflakes and marshmallows, you can be sure that everyone at the table will be pleased. Also, I love the presentation of this casserole. It’s a pretty addition to a holiday spread.

I will be posting a Thanksgiving recipe round up tomorrow so stay tuned!

One Year Ago: Asian Marinated Tuna Steaks

Sweet Potato Casserole
(Recipe source Southern Living)

Ingredients:

4 1/2 pounds sweet potatoes
1 cup sugar (you can reduce this a little)
1/4 cup milk
1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided)
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 1/2 cups miniature marshmallows

Directions:

Preaheat oven to 400 degrees. Pierce sweet potatoes with a fork and bake for one hour, or until tender. Let cool and then peel. Reduce oven temperature to 350 degrees.

Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat sweet potatoes, sugar and next 5 at medium speed until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal, 1 tablespoon of melted butter, pecans and brown sugar in a small bowl. Sprinkle diagonally over casserole in rows (do not add the marshmallows yet!).

Bake for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

Yield: 8-10 servings

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