vegetarian

  • "Cheesy" Mexican Quinoa

    Cheesy Mexican Quinoa
    "Cheesy" Mexican Quinoa
    (Serves 4-6)
    2 tsp Olive oil
    1 cup red bell pepper, finely chopped
    ½ cup red onion, finely chopped
    1 Tbsp Fresh garlic, minced
    1 can of chickpeas
    1 can of black beans
    2/3 cup of salsa
    1 cup frozen corn niblets
    1 1/3 Cup Reduced-sodium vegetable broth
    ¼ tsp salt
    pinch of ground black pepper
    ½ tblsp cumin powder
    ½ cup Nutritional Yeast
    1 cup quinoa (rinsed)

    NOTES: Nutritional Yeast is where the cheesy taste comes from.

    Preheat your oven to 350° F.
    Heat the oil in a 12" Saute Pan on medium heat.
    Add in the pepper, onion and garlic and cook until lightly golden brown, stirring frequently.
    Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.
    Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.
    Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.
    Garnish with cilantro.

     

  • Twice Baked Potato

    Twice Baked Potato
    Twice Baked Potato
    (Serves 8)
    8 Bakers Potatoes (Huge ones!)
    3 cups of mixed shredded cheese (I used cheddar and jack)
    1½ cups sour cream
    1 tblsp salt
    3/4 tblsp fine black pepper
    2 cups shredded carrot, (saute in 1/2 lb -[2 sticks]- butter + 7 minced garlic cloves)
    Optional: 6 slices of bacon, cooked and crumbled

    NOTES: You can save the tops of the potatoes that you cut off for spicing and then a quick fry in hot oil for potato skins (top with cheese and/or sour cream and bacon! You can also substitute broccoli for carrots.)

    Arrange the potatoes on a sheet pan and poke them 3 times, on top, with a fork. Bake at 350º for 2 and ½ hours. Let them cool for 10 minutes (essential) then while they are still hot, cut off the top 1/5 of the potato and scoop out the flesh into an extra large bowl, leaving ¼ inch around the insides of the potato so it holds its shape. Repeat with all the potatoes.

    Mix the cheeses and sour cream into the potatoes along with the salt and pepper and carrot mixture. Mash until well blended. Always, taste and adjust mix for salt content. Now repack the potato shells. (at this stage you can refrigerate them for use later, up to 3 days)

    Bake at 350º for 20 minutes.

     

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.

     

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.

     

  • Vegetable Stock

    Vegetable Stock
    Vegetable Stock
    (makes about 1 gallon)
    3 red onions, peeled
    3 carrots, peeled and ends trimmed
    3 stalks celery, no leaves
    3 carrots
    3 tomatoes
    3 cloves garlic
    2 leeks, washed well, chopped
    1 turnip, peeled
    ¾ tbsp black peppercorns
    1 tsp salt
    1 Bay leaf
    NOTES: After cooling you can freeze up to a month. And you could even freeze it in ice cube trays for a pre-portioned stock fix! Just store in a freezer baggie after they've been frozen.

    Instructions

    Place all ingredients in a large stock pot, and cover with "cold" water. Bring to a boil, then lower to a simmer and skim off any impurities that have risen to the top.

    Keep simmering for at least 4 hours. (if the water level becomes to low add more water)

    Periodically skim off the impurities. Taste the stock. Is it vegetabley? If not, then simmer it longer!

    Strain through a fine sieve (china cap), Cool the stock down gradually! This means do not put it directly into the fridge for cooling.
    If possible, leave off of stove for a few hours and when you do refrigerate your stock leave a lid on top, slightly ajar. When you are ready to use your stock, skim anything that has risen to the top and discard.

  • Vegetarian Black Bean Taco Salad

    Vegetarian Black Bean Taco Salad
    Vegetarian Black Bean Taco Salad
    (serves 20)
    1 lb black beans
    2 onions, one small dice, the other just peeled.
    6-8 Roma tomatoes, small dice
    3 jalapenos, roasted and diced small
    2 green bell peppers, roasted and diced small
    1 small carrot
    1 stalk celery
    1 cup ketchup
    2 tblsp lime juice
    1 tblsp Tabasco hot sauce
    1 tblsp cumin powder
    1 tblsp chili powder
    2 tsp salt
    black pepper, to taste
    ¾ cup shredded cheese
    ¾ cup sour cream
    3 avocados, diced
    1 bunch cilantro, minced
    1 large bag of tortilla chips, your favorite brand
    Optional: 1 tblsp red wine vinegar
    Optional: ½ head of iceberg lettuce, shredded small
    NOTES: If you have the time, you should soak your beans first in cold water for up to a day before cooking them. To roast the peppers, stick them over open flames of stove burner until blackened then rinse the charred skin off under water, de-seed and chop in a small dice. Alternatively you can put them in the oven at 350 degrees F. for 20 minutes, then place in a paper bag for 5 minutes, then the skin will peel off easy, de-seed then chop in a small dice.

    Instructions

    In a large pot of cold water, add the black beans, carrot, celery and the onion that's is peeled and whole. Bring to a boil and turn the heat down to simmer, until beans are tender.

    Drain the beans and discard the celery, carrot and onion. You can also cool the beans down with a little running cold water through the strainer.

    In a medium bowl, add the ketchup, lime juice, Tabasco, chili powder, cumin powder, salt and pepper (and the red wine vinegar, if your using it). Mix well, taste and adjust seasonings if needed.

    When the beans have cooled down, add the diced tomatoes, diced jalapeno peppers, diced green bell peppers and cilantro, mix well.

    Once you are happy with your ratio of vegetables to beans and in the sauce mixture and stir well, making sure all the beans and tomatoes get coated.

    Taste again, adjust seasonings if needed. To server, top with diced avocado, shredded cheese and sour cream.

    If you are using lettuce, shred or cut it in small strips and mix into the bean mixture.

     

  • Vindaloo

    Vindaloo
    Vindaloo
    (Serves 4-6)


    (Toast the first eight(8) spices listed)
    4 large Dried Chili Pods
    2 or 3 Green Cardamom Pods
    1 tsp Coriander Powder
    5 or 6 whole cloves
    1 tsp Cumin Seeds
    1 tsp Black Peppercorns
    ½ Cinnamon Stick
    1 tsp Black Mustard Seeds

    ½ tsp Paprika
    1 tsp Turmeric

    3 Tblsp Olive oil
    ¼ cup diced onions

    6 Garlic Cloves
    1 inch Piece of Ginger

    1 Tblsp Tomato Paste
    ½ Cup Chicken Stock
    1/4 Cup White Wine Vinegar
    1 Can Coconut Milk
    1 tsp Sugar

    Optional
    Cooked garbanzo beans
    Cooked Black Beans
    Dal, read the package for cooking time, anything over 30 minutes should perhaps be almost cooked before adding into the vindaloo
    Small diced potatoes or potatoes chunks that are almost cooked
    Chicken, Pork, Lamb or Beef, best to sear the outsides of these before dropping them in the vindaloo
    Shrimp
    Peas
    Paneer (Indian Cheese)

    NOTES: I like to mix my dried chilies, depending on their level of heat. You can start off with chilies that aren't so hot and after making the recipe once adjust the heat to your level. If you're using (boneless) meat, like lamb, chicken, pork or beef cubes, I usually sear the outsides of the meat in a hot pan before adding it to the sauce. For grinding the whole spices into powder, I use a cheap $20 coffee grinder that I dedicate to spices only.
     

    Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
    Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!


    Mince the garlic and ginger, set aside.

    Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.

    Open the can of coconut milk and set aside.
    In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
    Now add the minced garlic/ginger mix and saute for another 3 minutes.

    Now stir in the spices, mix well and cook for about 1 minute
    Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

    If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

    Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

    For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.

    Serve with Basmati Rice and a side of Naan bread.

  • Yellow Squash Casserole

    Yellow Squash Casserole
    Yellow Squash Casserole
    (Serves 6)


    2 large yellow squash
    1 large zucchini
    ½ cup carrots, coarsely chopped
    ¼ cup unsalted butter
    1 large yellow onion, chopped small
    1 large clove garlic, minced
    1&¼ cup crackers, crushed
    ½ cup shredded cheddar cheese
    Tabasco sauce, dash or 2 to taste
    salt and pepper, to taste
    2 eggs, beaten


    NOTES:
     

    Pre-heat oven to 350° F.
    Prepare a medium sized casserole dish by spraying with vegetable spray (or oil/butter the dish).
    Slice the squash and zucchini length-wise, then slice each ½ length-wise again, then cut them cross-wise in ¼ chunks.
    Add the carrots, zucchini and squash to sauce pan, cover with cold water, salt it well. Bring to a boil, reduce heat to medium and cover. Cook about 20 minutes, until the veggie's are soft.
    Meanwhile in a skillet, melt 3 tblsp butter over med/low heat. Stir in the onions. Cook slowly until translucent, about 6-8 minutes. Add the garlic, cook for another minute. Set onions aside in a mixing bowl.
    In the same skillet you just used, add the last of the butter (1 tblsp) over med/low heat, when melted, add ½ cup of the cracker crumbs. Cook the crumbs until they're golden brown, about one minute.
    Drain the crumbs on a paper towel on a plate.
    Now, drain the vegetables, mash them up slightly.
    Add the mashed veggie's to the onion/garlic mix.
    Stir in the remaining cracker crumbs (not the toasted crumbs!), cheese, dash or 2 of Tabasco sauce and salt and pepper to taste.
    Stir in the eggs.
    Transfer to the baking dish that's greased.
    Sprinkle the toasted cracker crumbs over the top.
    Bake uncovered for 30 minutes, until golden brown and slightly firm in the center.
    Serve hot.

  • Zucchini Fries

    Zucchini Fries
    Zucchini Fries
    (Serves 2-4)


    2 or 3 large zucchinis
    ½ cup flour
    ¼ tsp salt
    ¼ tsp garlic, granulated
    ½ cup milk
    1 cup breadcrumbs
    2 tblsp Romano/Parmesan Cheese Blend, optional


    NOTES: I was using chick pea flour (besan) you can pretty much use the flour of your choice.
     

    Pre-heat the oven to 420&deg. F.

    Make an asembly line of a plate of flour, a plate of breadcrumbs and a container of milk.
    Mix the salt and garlic into the flour. (You may also mix the cheese into the breadcrumbs if your using cheese)

    Peel the zuchinni and cut the ends off, slice the zucchini into french fry like shapes about 3" long and about 1/3 inch wide.

    Now using your asembly line, coat a few pieces of the cut zuchinni in flour, shake off the excess flour, now in the milk, shake off excess milk, into the breadcrumbs, on to the cookie sheet, line them up really close but not touching.

    Repeat until all the zuchinni are coated and sitting lined up on an ungreased, baking/cookie sheet.

    Bake for 18-20 minutes or until golden.