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Posts Tagged ‘Vegetarian’

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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Dinner tonight was supposed to be broiled mahi, roasted asparagus and sweet potato parsnip puree. There was a midafternoon change of plans when Brandon informed me that he just did not feel like eating fish tonight. He is fighting a cold (that I may or may not have given him…oops) and was in the mood for something simple and comforting. I decided to do a spin on breakfast for dinner and made a healthier version of a traditional breakfast casserole.

This casserole features whole wheat English muffins, a few veggies, faux sausage, eggs and cheese. I got the idea for this dish from the Whole Foods website but winged it in the kitchen. The original recipe instructs you to let this sit overnight in the fridge but a one hour soak worked for us. I was able to quickly assemble this before yoga this evening and Brandon put it in the oven so that dinner was ready when I got home from class. Easy and delicious.

If you’re looking for a healthier alternative to cheese, sausage and bacon laden casseroles this holiday season I encourage you to try this recipe! I think you could further lighten it by using a mixture of eggs and egg whites and reducing the cheese. But we loved it just the way it was…a little cheese never hurt anyone!

One Year Ago: Buttermilk Biscuits and Jeweled Rice

English Muffin Egg Casserole
(Recipe inspired by Whole Foods Market)

Ingredients:

4 whole wheat English muffins, halved
2 meatless sausage patties (I used Morningstar)
1 tablespoon olive oil
1 medium tomato, chopped
3/4 cup mushrooms, sliced
1 clove garlic, minced
1 cup spinach, chopped
1/2 teaspoon dried basil
5 eggs
1/3 cup skim milk
1 cup mozzarella cheese, shredded
Lots of salt and pepper, to taste

Directions:

Prepare an 11 x 9 baking dish with cooking spray. Line with English muffin halves and set aside.

Defrost sausages in microwave and crumble. Heat olive oil in a large skillet over medium heat and add tomatoes and mushrooms. Cook for 3-4 minutes and then add sausage and garlic. Cook for another 2-3 minutes and then stir in chopped spinach and dried basil. Season generously with salt and pepper and then spoon over English muffins.

While mixture is cooling on English muffins, whisk together eggs and milk and season with salt and pepper. Pour egg mixture over English muffins and top with cheese. Let rest at least one hour or up to overnight in the fridge.

Remove casserole from fridge while you are preheating oven to 350 degrees. Cook for 40-50 minutes, or until set and cheese is slightly browned.

Yield: 6 servings

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Get ready for my first Thanksgiving recipe post! I will be sharing Thanksgiving recipes here and there from now until Turkey Day. I actually made this side dish last year because I wanted to introduce some more inventive recipes to the traditional spread. I was browsing through Epicurious’ top-rated Thanksgiving recipes and found this recipe for Brussels Sprout Hash with Caramelized Shallots from Bon Appetit.

The preparation is a little different than your traditional brussels sprouts recipe. Instead of cooking them whole or halved, you cut them into shreds. I like this because they seem more cabbage-like and visually help those who aren’t so sure about brussels sprouts. The caramelized shallots add so much to this dish and the apple cider really brightens the overall flavor.

I don’t really understand how brussels sprouts got such a bad rap? I was interested in how they’d be received by my family. (Please note that I wrote this post after I made the dish last year. It’s been waiting a whole year to be published!) The verdict? My mom claims she’s still not a fan (oh well). My grandmother, who is a cabbage lover but never liked brussels sprouts because she had only ever tried the frozen ones, decided that she is a fan. My dad and I, who’ve always liked them, enjoyed this recipe. Everyone at the table at least gave them a try so that’s all I could ask.

If you are a brussels sprouts love this is a great preparation variation to try.

One Year Ago: Sausage, Cheese and Basil Lasagna

Brussels Sprouts with Caramelized Shallots
(Recipe source Bon Appetit, November 2007)

Ingredients:

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Directions:

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; and sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes, stirring frequently. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Cut brussels sprouts in half lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium high heat. Add sprouts and sprinkle with salt and pepper. Cook until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, about 3 more minutes. Add shallots and mix to combine.

Yield: 8-10 servings

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