This is my mom's recipe, so we grew up with it each summer. I now also try to make it each summer. I add a design made of chocolate syrup to the top, before freezing. I usually buy the crumbs pre-made, which might be the reason that sometimes the crumbs don't stick together well. I haven't tried making this in a pre-made crust yet.
1/4 cup margarine or butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup lemon juice
whipped topping (Cool Whip, etc. I use low-fat/fat free cool whip)
Combine margarine, crumbs and sugar
Press into 8 or 9-inch pan
In bowl, beat egg yolks
Stir in sweetened condensed milk and lemon juice
Pour into crust
Top with topping and freeze
Saturday, June 9, 2012
Saturday, May 19, 2012
Coconut Bread
I've made several quick breads and muffins from this book, and they are all easy to make and very good! Recipes include photos for each bread. I have also made recipes from the companion book, 501 Cookies.
This bread had a sponge texture and all the nuts were pushed to the top while baking.
Makes 1 loaf.
2 cups Bisquick mix
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup flaked coconut
3/4 cup chopped pecans
2 large eggs, beaten
3 TB melted margarine
1 1/2 cups milk
Position the rack in the center of the oven and preheat to 350 degrees F. Lightly grease and flour a loaf pan.
In a large bowl, blend together the Bisquick, sugar, cinnamon, coconut, and pecans. Add the eggs, butter, and milk all at one time. Stir mixture until smooth.
Scrape the batter into the prepared pan and bake 45-50 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean and the top is golden.
501 Muffins: Plus Biscuits, Doughnuts, Popovers, Fritters, Scones and Other Quick Bread, Gregg R. Gillespie, 2009
This bread had a sponge texture and all the nuts were pushed to the top while baking.
Makes 1 loaf.
2 cups Bisquick mix
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup flaked coconut
3/4 cup chopped pecans
2 large eggs, beaten
3 TB melted margarine
1 1/2 cups milk
Position the rack in the center of the oven and preheat to 350 degrees F. Lightly grease and flour a loaf pan.
In a large bowl, blend together the Bisquick, sugar, cinnamon, coconut, and pecans. Add the eggs, butter, and milk all at one time. Stir mixture until smooth.
Scrape the batter into the prepared pan and bake 45-50 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean and the top is golden.
501 Muffins: Plus Biscuits, Doughnuts, Popovers, Fritters, Scones and Other Quick Bread, Gregg R. Gillespie, 2009
Mushroom Risotto
Another very good Risotto dish! I combined all the mushrooms together and just used 16 oz of what I usually use, splitting up half for the first part and half for use later.
4 cups vegetable stock
1 cup white wine
1 TB oil
1 oz butter
2 leeks, thinly sliced
8 oz field mushrooms, sliced
2 cups arborio rice
8 oz button mushrooms, sliced
2 TB chopped parsley
1/2 cup grated Parmesan cheese
Bring the stock and wine to a boil, reduce heat and keep at a simmer.
Heat the oil and butter in a large pan, then add the leeks and cook for 5 minutes or until the leeks are golden. Add the field mushrooms and cook for 3 minutes. Add the rice to the mushroom mixture and stir until the grains become translucent. Add 1 cup of the hot liquid to the rice and stir over medium heat until all the liquid is absorbed. Continue to add the hot liquid, 1/2 cup at a time, stirring until absorbed between each addition. Reserve the final 1/2 cup of liquid.
Stir in the button mushrooms and reserved liquid. Cook, stirring, until the liquid is absorbed and the rice is tender. Stir in parsley and Parmesan cheese. Season with salt and pepper.
The Essential Vegetarian Cookbook, Bay Books, 2010
4 cups vegetable stock
1 cup white wine
1 TB oil
1 oz butter
2 leeks, thinly sliced
8 oz field mushrooms, sliced
2 cups arborio rice
8 oz button mushrooms, sliced
2 TB chopped parsley
1/2 cup grated Parmesan cheese
Bring the stock and wine to a boil, reduce heat and keep at a simmer.
Heat the oil and butter in a large pan, then add the leeks and cook for 5 minutes or until the leeks are golden. Add the field mushrooms and cook for 3 minutes. Add the rice to the mushroom mixture and stir until the grains become translucent. Add 1 cup of the hot liquid to the rice and stir over medium heat until all the liquid is absorbed. Continue to add the hot liquid, 1/2 cup at a time, stirring until absorbed between each addition. Reserve the final 1/2 cup of liquid.
Stir in the button mushrooms and reserved liquid. Cook, stirring, until the liquid is absorbed and the rice is tender. Stir in parsley and Parmesan cheese. Season with salt and pepper.
The Essential Vegetarian Cookbook, Bay Books, 2010
Pasta Vegetable Bake
1 TB olive oil
1 large onion, finely chopped
1 clove garlic, crushed
3 medium zucchinis, sliced
3 1/3 oz button mushrooms, sliced
2 cups tomato pasta sauce
1 cup frozen peas
salt and pepper
1 1/2 cups dried pasta (penne or spiralli)
4 TB grated Parmesan cheese
Preheat oven to 300 degrees F. Heat oil in a frying pan. Add the onion and garlic to the pan, cover over low heat for 4 minutes or until onions are soft. Add zucchinis and mushrooms, cook for 3 minutes. Add the sauce and peas, cook for 3 minutes. Season with salt and pepper. Remove from heat and set aside.
Cook pasta for 10-12 minutes. Drain. Add to the vegetables in the pan. Spoon the mixture into a casserole dish. Sprinkle with Parmesan cheese and bake, covered, for 20-30 minutes.
The Essential Vegetarian Cookbook, Bay Books, 2010
1 large onion, finely chopped
1 clove garlic, crushed
3 medium zucchinis, sliced
3 1/3 oz button mushrooms, sliced
2 cups tomato pasta sauce
1 cup frozen peas
salt and pepper
1 1/2 cups dried pasta (penne or spiralli)
4 TB grated Parmesan cheese
Preheat oven to 300 degrees F. Heat oil in a frying pan. Add the onion and garlic to the pan, cover over low heat for 4 minutes or until onions are soft. Add zucchinis and mushrooms, cook for 3 minutes. Add the sauce and peas, cook for 3 minutes. Season with salt and pepper. Remove from heat and set aside.
Cook pasta for 10-12 minutes. Drain. Add to the vegetables in the pan. Spoon the mixture into a casserole dish. Sprinkle with Parmesan cheese and bake, covered, for 20-30 minutes.
The Essential Vegetarian Cookbook, Bay Books, 2010
Saturday, April 28, 2012
Matzoh Stuffing
This cookbook captures old and new recipes from generations of one family. It is an amazing book, if not just for all of the stories. The author interviewed a lot of family members and has information about her family's immigration to America. This also fascinates me because of my own family research. This cookbook is not vegetarian, but some recipes are.
We made this stuffing for Passover this year. This might have been the only new dish, and it was very good. This recipe serves 12 people. This can be prepared as a stuffing casserole or stuffing muffins. We made it as a casserole.
Nondairy margarine or vegetable cooking spray, for greasing the casserole
1/4 cup vegetable oil
2 T nondairy margarine, plus slivers for scattering on the top
2 cups chopped onions
1 cup chopped celery
2 medium-sized carrots, cut into 1/4-inch dice
10 boards matzoh
1/4 cup chopped parsley
1 cup homemade chicken stock, low-sodium boxed or canned chicken broth or vegetable stock
2 large eggs, beaten
2 teaspoons salt
2 teaspoons paprika
1 teaspoon seasoning
1/4 teaspoon pepper
Preheat over to 350 degrees F. Grease a 2-quart casserole or 12 muffin cups.
Heat the oil and 2 T margarine in a large skillet over medium-high heat. Add the onions, celery, and carrots, and cook, stirring often, until the onions are soft and translucent and the carrots are fork-tender, 10-12 minutes.
Meanwhile. crumble the matzoh into a large bowl, add cold water to cover, and soak a few seconds, just until it is soft by not soggy. Drain the soaked matzoh thoroughly, wipe the bowl dry, and return the matzoh to the bowl. Add the sauteed vegetables to the softened matzoh. Stir in the parsley, stock, eggs, 2 teaspoons salt, paprika, seasoning and 1/4 teaspoon pepper. Mix thoroughly, and add more salt and pepper to taste.
To prepare a stuffing casserole, transfer the mixture to the prepared casserole dish, dot it lightly with thin silvers of margarine, and bake, uncovered, on the center oven rack until set and golden brown, 40-45 minutes.
To prepare stuffing muffins, place about 1/2 cup stuffing mixture to each muffin cup. Do them lightly with thin slivers of margarine, and bake on the center oven rack until set and golden brown, 20-25 minutes. Remove them from the cups, and serve hot.
Cooking Jewish: 532 Great Recipes from the Rabinowitz Family, Judy Bart Kancigor, 2007.
We made this stuffing for Passover this year. This might have been the only new dish, and it was very good. This recipe serves 12 people. This can be prepared as a stuffing casserole or stuffing muffins. We made it as a casserole.
Nondairy margarine or vegetable cooking spray, for greasing the casserole
1/4 cup vegetable oil
2 T nondairy margarine, plus slivers for scattering on the top
2 cups chopped onions
1 cup chopped celery
2 medium-sized carrots, cut into 1/4-inch dice
10 boards matzoh
1/4 cup chopped parsley
1 cup homemade chicken stock, low-sodium boxed or canned chicken broth or vegetable stock
2 large eggs, beaten
2 teaspoons salt
2 teaspoons paprika
1 teaspoon seasoning
1/4 teaspoon pepper
Preheat over to 350 degrees F. Grease a 2-quart casserole or 12 muffin cups.
Heat the oil and 2 T margarine in a large skillet over medium-high heat. Add the onions, celery, and carrots, and cook, stirring often, until the onions are soft and translucent and the carrots are fork-tender, 10-12 minutes.
Meanwhile. crumble the matzoh into a large bowl, add cold water to cover, and soak a few seconds, just until it is soft by not soggy. Drain the soaked matzoh thoroughly, wipe the bowl dry, and return the matzoh to the bowl. Add the sauteed vegetables to the softened matzoh. Stir in the parsley, stock, eggs, 2 teaspoons salt, paprika, seasoning and 1/4 teaspoon pepper. Mix thoroughly, and add more salt and pepper to taste.
To prepare a stuffing casserole, transfer the mixture to the prepared casserole dish, dot it lightly with thin silvers of margarine, and bake, uncovered, on the center oven rack until set and golden brown, 40-45 minutes.
To prepare stuffing muffins, place about 1/2 cup stuffing mixture to each muffin cup. Do them lightly with thin slivers of margarine, and bake on the center oven rack until set and golden brown, 20-25 minutes. Remove them from the cups, and serve hot.
Cooking Jewish: 532 Great Recipes from the Rabinowitz Family, Judy Bart Kancigor, 2007.
Sunday, March 4, 2012
Bukharan Vegetable and Fruit Stew
The author is also a rabbi, chef, historian and writer. This book has tons of useful and interesting information about the history of food in Jewish communities around the world.
This is a very good simple stew. I did not add the quince.
1/4 cup vegetable oil
2 onions, chopped
2 carrots, thickly sliced
2 potatoes, peeled and diced
1 turnip, peeled and diced
2 large tomatoes, chopped
1 large quince, peeled, cored, and chopped (optional)
1-2 large tart apples, peeled, cored, and chopped
1/4 cup chopped parsley
1/4 cup chopped cilantro
In a large, heavy saucepan, heat the oil over medium heat. Add the onions and saute until soft and translucent, 5 to 10 minutes.
Add the carrots, potatoes, and turnip and saute until well coated, about 2 minutes. Stir in the tomatoes, optional quince, apples, parsley, cilantro and salt. Add water to cover the mixture. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 45 minutes.
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, Gil Marks, 2005.
This is a very good simple stew. I did not add the quince.
1/4 cup vegetable oil
2 onions, chopped
2 carrots, thickly sliced
2 potatoes, peeled and diced
1 turnip, peeled and diced
2 large tomatoes, chopped
1 large quince, peeled, cored, and chopped (optional)
1-2 large tart apples, peeled, cored, and chopped
1/4 cup chopped parsley
1/4 cup chopped cilantro
In a large, heavy saucepan, heat the oil over medium heat. Add the onions and saute until soft and translucent, 5 to 10 minutes.
Add the carrots, potatoes, and turnip and saute until well coated, about 2 minutes. Stir in the tomatoes, optional quince, apples, parsley, cilantro and salt. Add water to cover the mixture. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 45 minutes.
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, Gil Marks, 2005.
Tamarind Quinoa
Below is the original recipe. I didn't use the tamarind concentrate or the raisins, and used low-fat milk. Even so, this came out very good! The note in the cookbook says that it's a new way to dress up your quinoa.
1 teaspoon vegetable oil
1/4 cup minced onion
1 tablespoon minced fresh ginger
3 minced garlic cloves
2 teaspoons coriander seeds, crushed
1 cup quinoa
2 cups vegetable broth
1/4 teaspoon salt
1/2 cup low-fat coconut milk
1 1/2 teaspoons tarmarind concentrate
1/4 cup raisins
1/3 cup frozen peas
1/4 cup chopped fresh cilantro
Preheat a 2-quart pot over medium heat. Saute the onion, ginger, garlic, and coriander seeds in the oil for about 5 minutes, until the onions are translucent. Use a little cooking spray if needed.
Add the quinoa, broth, and salt. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook, covered, for about 20 minutes, or until most of the water is absorbed, stirring often. The quinoa should be tender and fluffy. Add the coconut milk and tamarind, and stir until the tamarind is completely dissolved. Fold in the raisins, peas, and cilantro. Turn off the heat, but keep covered to warm the peas through - about 5 minutes.
Appetite for Reduction, Isa Chandra Moskowitz, 2011
1 teaspoon vegetable oil
1/4 cup minced onion
1 tablespoon minced fresh ginger
3 minced garlic cloves
2 teaspoons coriander seeds, crushed
1 cup quinoa
2 cups vegetable broth
1/4 teaspoon salt
1/2 cup low-fat coconut milk
1 1/2 teaspoons tarmarind concentrate
1/4 cup raisins
1/3 cup frozen peas
1/4 cup chopped fresh cilantro
Preheat a 2-quart pot over medium heat. Saute the onion, ginger, garlic, and coriander seeds in the oil for about 5 minutes, until the onions are translucent. Use a little cooking spray if needed.
Add the quinoa, broth, and salt. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook, covered, for about 20 minutes, or until most of the water is absorbed, stirring often. The quinoa should be tender and fluffy. Add the coconut milk and tamarind, and stir until the tamarind is completely dissolved. Fold in the raisins, peas, and cilantro. Turn off the heat, but keep covered to warm the peas through - about 5 minutes.
Appetite for Reduction, Isa Chandra Moskowitz, 2011
Sunday, February 26, 2012
Ricotta & Pesto Souffle
I wanted to try a basic souffle, and this one was very tasty! I've left out the pepper, because I don't like my dishes with a lot of that.
a little melted butter and grated Parmesan for the souffle dish
1 lb ricotta cheese
6 eggs, separated and at room temperature
2 Tbs unbleached white flour
1/2 tsp salt
1/3 cup grated Parmesan
1 cup pesto
Preheat oven to 375 degrees F. Lightly brush a 2-quart souffle dish with melted butter, and sprinkle it with grated Parmesan.
Place the ricotta in a large bowl. Add all, some, or non3 of the egg yolks, the flour, salt, 1/3 cup Parmesan, and the pesto. Beat until well combined.
Beat egg whites until they form stiff peaks. Gently fold the beaten whites into the ricotta mixture. Use a rubber spatula, and turn the bowl as you fold. Transfer the batter into the prepared souffle dish.
Place the souffle in the oven, and reduce the temperature to 350 degrees F. Let it bake undisturbed for 45 minutes.
The New Enchanted Broccoli Forest, Mollie Katzen, 2000.
a little melted butter and grated Parmesan for the souffle dish
1 lb ricotta cheese
6 eggs, separated and at room temperature
2 Tbs unbleached white flour
1/2 tsp salt
1/3 cup grated Parmesan
1 cup pesto
Preheat oven to 375 degrees F. Lightly brush a 2-quart souffle dish with melted butter, and sprinkle it with grated Parmesan.
Place the ricotta in a large bowl. Add all, some, or non3 of the egg yolks, the flour, salt, 1/3 cup Parmesan, and the pesto. Beat until well combined.
Beat egg whites until they form stiff peaks. Gently fold the beaten whites into the ricotta mixture. Use a rubber spatula, and turn the bowl as you fold. Transfer the batter into the prepared souffle dish.
Place the souffle in the oven, and reduce the temperature to 350 degrees F. Let it bake undisturbed for 45 minutes.
The New Enchanted Broccoli Forest, Mollie Katzen, 2000.
Tortilla Soup
This recipe came from my acupuncturist. This had turkey in it, and I've replaced that with the Vegetarian crumbles. I also removed a few of the other items, but it came out very good and made the kitchen smell amazing!
1 pound (or bag) of Vegetarian crumbles (I used Morningstar brand)
2 tsp olive oil
1 large yellow onion, chopped
2 cloves chopped garlic
1 15-oz can chick peas
1 15-oz can kidney beans
1 28-oz can diced tomatoes
1 15-oz can roasted chopped tomatoes
1/2 bag frozen corn
1 large box vegetable broth
2 cups water
1 tsp coriander
1 tsp cinnamon
2 tsp cilantro
1 tsp salt
Cook the crumbles and onion in olive oil in large soup pot. Add garlic about 2/3 way through. Add the rest of the ingredients and bring to a boil. Turn to summer and cook for about 45-60 minutes. Serve with tortilla chips.
1 pound (or bag) of Vegetarian crumbles (I used Morningstar brand)
2 tsp olive oil
1 large yellow onion, chopped
2 cloves chopped garlic
1 15-oz can chick peas
1 15-oz can kidney beans
1 28-oz can diced tomatoes
1 15-oz can roasted chopped tomatoes
1/2 bag frozen corn
1 large box vegetable broth
2 cups water
1 tsp coriander
1 tsp cinnamon
2 tsp cilantro
1 tsp salt
Cook the crumbles and onion in olive oil in large soup pot. Add garlic about 2/3 way through. Add the rest of the ingredients and bring to a boil. Turn to summer and cook for about 45-60 minutes. Serve with tortilla chips.
Saturday, February 11, 2012
Knobby Apple Kugal (ie: Apple Bake)
The note for this recipe from the submitter explained that this could be served as a side dish or a desert. It was very sweet, and more like an apple crisp or bake then a kugal. It was very good! This recipe doesn't make too much.
2 T. vegetable oil
3/4 cups sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 cups diced apples (any kind, about 2 apples)
1/4 cups chopped nuts (any kind)
Preheat over to 350 degrees F. Cream oil with sugar. Add beaten egg and vanilla. Sift in flour, cinnamon, nutmeg, salt and baking soda. Add apples and nuts. Bake in a greased 1.5-quart baking dish for 30-45 minutes until tester inserted in center comes out dry.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
2 T. vegetable oil
3/4 cups sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 cups diced apples (any kind, about 2 apples)
1/4 cups chopped nuts (any kind)
Preheat over to 350 degrees F. Cream oil with sugar. Add beaten egg and vanilla. Sift in flour, cinnamon, nutmeg, salt and baking soda. Add apples and nuts. Bake in a greased 1.5-quart baking dish for 30-45 minutes until tester inserted in center comes out dry.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Chickpea Stew
I liked this hot or cold. I added plain couscous in with the entire stew towards the end instead of putting it in bowls first, and it was really good that way. I used veggie broth instead of chicken broth to keep it vegetarian. The directions left out the thyme and honey, so I just put them in before it all simmered.
2 T. olive oil
1 cup diced red onion, 1/4 inch
2 T. minced garlic
1 tsp ground cumin
2 (15-oz) cans chickpeas, rinsed and drained
1 (14-oz) can plum tomatoes, chopped with juice
1 tsp thyme
1 tsp honey
1 tsp lemon juice
1 (14-oz) can chicken broth
Salt and pepper to taste
1/2 c. chopped parsley
Cooked couscous for serving (optional)
Place the olive oil in heavy saucepan over medium-low heat. Add onion, stirring occasionally. Cook until wilted, about 12 minutes. Add the garlic the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors. Add the chickpeas, tomatoes with their juice, broth, salt and pepper. Bring to boil, skimming off the foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15-20 minutes. Adjust the seasonings and stir in the parsley. To serve, spoon couscous into 4 shallow bowls and top with the stew. Serve immediately. Serves 4.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
2 T. olive oil
1 cup diced red onion, 1/4 inch
2 T. minced garlic
1 tsp ground cumin
2 (15-oz) cans chickpeas, rinsed and drained
1 (14-oz) can plum tomatoes, chopped with juice
1 tsp thyme
1 tsp honey
1 tsp lemon juice
1 (14-oz) can chicken broth
Salt and pepper to taste
1/2 c. chopped parsley
Cooked couscous for serving (optional)
Place the olive oil in heavy saucepan over medium-low heat. Add onion, stirring occasionally. Cook until wilted, about 12 minutes. Add the garlic the last 2 minutes. Stir in the cumin and cook 2 minutes more to mellow the flavors. Add the chickpeas, tomatoes with their juice, broth, salt and pepper. Bring to boil, skimming off the foam that rises to the surface. Reduce the heat and simmer, uncovered, for 15-20 minutes. Adjust the seasonings and stir in the parsley. To serve, spoon couscous into 4 shallow bowls and top with the stew. Serve immediately. Serves 4.
Congregation Beth El Sisterhood cookbook (2003), Bethesda, MD
Wednesday, January 18, 2012
Brown Rice Porridge with Fruit and Almonds
This article had 4 distinct international porridge recipes (all containing just 5 ingredients!). I haven't had a chance to try the others. This recipe was "English-inspired" (original recipe contained oats and milk). We liked it cold too.
3 cups cooked brown rice
1 cup almond milk
2 Tbs pure maple syrup
1 medium apple, cut into 1-inch dice
1/2 cup dried cranberries
Combine brown rice and almond milk in large saucepan, and bring to a simmer over medium heat. Simmer 4-6 minutes, or until mixture is think and creamy. Stir in maple syrup, then apple. Cover, and let stand 5 minutes. Serve sprinkled with cranberries and drizzled with maple syrup.
Vegetarian Times, September 2011
3 cups cooked brown rice
1 cup almond milk
2 Tbs pure maple syrup
1 medium apple, cut into 1-inch dice
1/2 cup dried cranberries
Combine brown rice and almond milk in large saucepan, and bring to a simmer over medium heat. Simmer 4-6 minutes, or until mixture is think and creamy. Stir in maple syrup, then apple. Cover, and let stand 5 minutes. Serve sprinkled with cranberries and drizzled with maple syrup.
Vegetarian Times, September 2011
Couscous Shepherd's Pie
This also makes a lot, but was also very tasty! I couldn't find the ras el hanout in our grocery store, so just didn't add a spice.
4 Tbs olive oil, divided
1 small onion, thinly sliced
3-4 Tbs ras el hanout
2 15-oz cans crushed tomatoes
4 carrots, cut into 1-inch chunks
1 turnip, cut into 1-inch chunks
2 zucchini, cut into 1-inch chunks
1 1/2 cups cooked chickpeas, or 1 15-oz can chickpeas, rinsed and drained, divided
1 1/2 cups couscous (plain)
1 tsp salt
Heat 2 Tbs oil in saucepan over medium heat. Add onion, and saute 5 minutes. Add ras el hanout, and saute 1 minutes, or until spices darken. Stir in tomatoes and 3 cups water, and season with salt and pepper, if desired. Reduce heat to medium-low, cover, and summer 2o minutes. Add carrots and turnip, cover, and cook 10 minutes. Add zucchini and 3/4 cup chickpeas, and cook 5 minutes more.
Puree remaining 3/4 cup chickpeas in food processor until mostly smooth. Stir pureed chickpeas into vegetable mixture, and season with salt and pepper, if desired. Pour vegetable mixture into 13- x 9-inch baking dish.
Preheat over to 350 degrees F. Combine couscous and salt in large heat-proof bowl. Cover with 3 cups boiling water, cover bowl, and let stand 5 minutes, or until all water is absorbed. Fluff with fork, and stir in remaining 2 Tbs oil. Spread couscious over vegetable mixture in baking dish. Bake 30 minutes, or until conscious begins to brown on top. Let stand 10 minutes before serving.
Vegetarian Times, January/February 2012
4 Tbs olive oil, divided
1 small onion, thinly sliced
3-4 Tbs ras el hanout
2 15-oz cans crushed tomatoes
4 carrots, cut into 1-inch chunks
1 turnip, cut into 1-inch chunks
2 zucchini, cut into 1-inch chunks
1 1/2 cups cooked chickpeas, or 1 15-oz can chickpeas, rinsed and drained, divided
1 1/2 cups couscous (plain)
1 tsp salt
Heat 2 Tbs oil in saucepan over medium heat. Add onion, and saute 5 minutes. Add ras el hanout, and saute 1 minutes, or until spices darken. Stir in tomatoes and 3 cups water, and season with salt and pepper, if desired. Reduce heat to medium-low, cover, and summer 2o minutes. Add carrots and turnip, cover, and cook 10 minutes. Add zucchini and 3/4 cup chickpeas, and cook 5 minutes more.
Puree remaining 3/4 cup chickpeas in food processor until mostly smooth. Stir pureed chickpeas into vegetable mixture, and season with salt and pepper, if desired. Pour vegetable mixture into 13- x 9-inch baking dish.
Preheat over to 350 degrees F. Combine couscous and salt in large heat-proof bowl. Cover with 3 cups boiling water, cover bowl, and let stand 5 minutes, or until all water is absorbed. Fluff with fork, and stir in remaining 2 Tbs oil. Spread couscious over vegetable mixture in baking dish. Bake 30 minutes, or until conscious begins to brown on top. Let stand 10 minutes before serving.
Vegetarian Times, January/February 2012
Mac-and-Cheese-Style Cauliflower
A good way to get your cauliflower in! This was also very good and easy to make, but the recipe makes a lot. Another excellent dish for leftovers!
1 large head cauliflower, cut into medium florets
2 Tbs butter or margarine
3 Tbs all-purpose flower
2 cups low-fat milk
1 clove garlic, minced (1 tsp)
2 cups grated extra-sharp Cheddar cheese
1/2 cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 1/2 cups breadcrumbs
Preheat oven to 350 degrees F. Bring large pot of water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.
Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.
Coat 13X9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly, and breadcrumbs are crisp and brown.
Vegetarian Times, January/February 2012
1 large head cauliflower, cut into medium florets
2 Tbs butter or margarine
3 Tbs all-purpose flower
2 cups low-fat milk
1 clove garlic, minced (1 tsp)
2 cups grated extra-sharp Cheddar cheese
1/2 cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 1/2 cups breadcrumbs
Preheat oven to 350 degrees F. Bring large pot of water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.
Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.
Coat 13X9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly, and breadcrumbs are crisp and brown.
Vegetarian Times, January/February 2012
Fall Harvest Groundnut Stew
This reminded us of the peanut flavors in Thai food. It smelled and tasted great! My first experience heating peanut butter on the stove.
4 cups low-sodium vegetable broth
1 medium tomato, diced, juice reserved separately
1 1-ince piece fresh ginger, sliced
1 Tbs olive oil
1 medium onion, diced
1 clove garlic, minced
1/3 cup tomato paste
1 Japanese eggplant, cut in 1/2-ince thick slices (I didn't add this)
2/3 cup creamy peanut butter
1/8 tsp cayenne pepper (optional)
1 large sweet potato, peeled and cut into 1/2-inch dice
1 1/3 cups brown rice (or however much you want!)
1 7-oz package Gardein Chick'n Filets (or any meatless filets will do!)
Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. (We have a gas stove, and the pot boiled over when it was covered, so I just left it uncovered.) Discard ginger slices; set broth mixture aside.
Heat oil in large saucepan over medium heat. Add onion and garlic, and saute 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and saute 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered 1 hour, or until sweet potato is tender (this only took about 30 minutes for me).
Meanwhile, prepare rice according to package directions. (I used instant)
The recipe says to heat the fillets on a skillet, but I just used the microwave. After they are cooked, cut into pieces, and stir into stew. Serve over the rice.
Vegetarian Times, October 2011
4 cups low-sodium vegetable broth
1 medium tomato, diced, juice reserved separately
1 1-ince piece fresh ginger, sliced
1 Tbs olive oil
1 medium onion, diced
1 clove garlic, minced
1/3 cup tomato paste
1 Japanese eggplant, cut in 1/2-ince thick slices (I didn't add this)
2/3 cup creamy peanut butter
1/8 tsp cayenne pepper (optional)
1 large sweet potato, peeled and cut into 1/2-inch dice
1 1/3 cups brown rice (or however much you want!)
1 7-oz package Gardein Chick'n Filets (or any meatless filets will do!)
Bring broth, reserved tomato juice, and ginger to a boil in saucepan over medium heat. Reduce heat to medium-low; simmer, covered, 30 minutes. (We have a gas stove, and the pot boiled over when it was covered, so I just left it uncovered.) Discard ginger slices; set broth mixture aside.
Heat oil in large saucepan over medium heat. Add onion and garlic, and saute 7 minutes, or until softened. Add tomato paste, and cook 2 minutes. Add eggplant, and saute 2 minutes more. Add peanut butter, cayenne (if using), and 1/4 cup broth mixture; stir until smooth. Add sweet potato, diced tomato, and remaining broth; simmer, uncovered 1 hour, or until sweet potato is tender (this only took about 30 minutes for me).
Meanwhile, prepare rice according to package directions. (I used instant)
The recipe says to heat the fillets on a skillet, but I just used the microwave. After they are cooked, cut into pieces, and stir into stew. Serve over the rice.
Vegetarian Times, October 2011
Shiitake-apple Risotto
I wanted to try a new risotto dish. This was good, and it was my first time cooking apple on the stove.
4 cups vegetable stock (I try to get low sodium)
1 small onion, finely chopped
1 1/2 tablespoon olive oil or butter
1/2 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
3 garlic cloves, minced
1 small Granny Smith apple, cored and cut into 1/2 inch dice
1 cup Arborio or other risotto rice
Salt and pepper
2 tablespoons Parmesan cheese
2 teaspoons thyme
Bring stock to a simmer. In a saucepan, cook the onion in the oil over medium-low heat until softened and translucent, 3-5 minutes. Add the mushrooms and garlic, and cook until mushrooms are soft, about 5 minutes.
Add the apple and stir a few times. Add the rice and cook, stirring constantly, for 1-2 minutes, until the grains begin to turn opaque. Raise the heat to medium-high and ladle in 1 cup of the stock. The liquid should quickly boil and then simmer until you are finished. Continue to stir without stopping, getting all sides and the bottom of the pan, so the rice does not stick or burn. Keep stirring until the liquid is absorbed and evaporated. Ladle in 1/2 cup more hot liquid and repeat the process until the pan is again void of much stock.
After 15 minutes, season with salt and pepper. Add slightly less liquid now at each addition until you get your desired results in about 20-25 minutes.
When the risotto is done, remove it from the heat, stir in the cheese and thyme.
The Bold Vegetarian Chef, Ken Charney, 2002
4 cups vegetable stock (I try to get low sodium)
1 small onion, finely chopped
1 1/2 tablespoon olive oil or butter
1/2 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
3 garlic cloves, minced
1 small Granny Smith apple, cored and cut into 1/2 inch dice
1 cup Arborio or other risotto rice
Salt and pepper
2 tablespoons Parmesan cheese
2 teaspoons thyme
Bring stock to a simmer. In a saucepan, cook the onion in the oil over medium-low heat until softened and translucent, 3-5 minutes. Add the mushrooms and garlic, and cook until mushrooms are soft, about 5 minutes.
Add the apple and stir a few times. Add the rice and cook, stirring constantly, for 1-2 minutes, until the grains begin to turn opaque. Raise the heat to medium-high and ladle in 1 cup of the stock. The liquid should quickly boil and then simmer until you are finished. Continue to stir without stopping, getting all sides and the bottom of the pan, so the rice does not stick or burn. Keep stirring until the liquid is absorbed and evaporated. Ladle in 1/2 cup more hot liquid and repeat the process until the pan is again void of much stock.
After 15 minutes, season with salt and pepper. Add slightly less liquid now at each addition until you get your desired results in about 20-25 minutes.
When the risotto is done, remove it from the heat, stir in the cheese and thyme.
The Bold Vegetarian Chef, Ken Charney, 2002
Orzo with fresh tomatoes and mozzarella
This is from a new cookbook that my sister (who created this blog) recently sent me. This dish was amazing and very easy to make. It made a lot, so it was wonderful for leftovers! It was also good cold, like a pasta salad.
1 pound orzo
1 1/2 - 2 pounds tomatoes, cut into 1/2-inch dice
3 garlic cloves, minced
1/2 to 3/4 pound fresh mozzarella cheese, finely diced (I just bought it shredded)
Salt and pepper
1/4 cup olive oil
1/2 cup shelled raw pistachios (I used pine nuts instead)
3/4 cup basil
Add the orzo to boiling water. Cook until pasta is al dente, then drain quickly into a colander. Shake out the water completely.
Put the hot, drained pasta into a large bowl. Add the tomatoes, garlic, and mozzarella. Toss to mix well. Season with salt and pepper. Add the olive oil and pistachios and mix. Toss in the basil and mix once again.
The Bold Vegetarian Chef, Ken Charney, 2002
1 pound orzo
1 1/2 - 2 pounds tomatoes, cut into 1/2-inch dice
3 garlic cloves, minced
1/2 to 3/4 pound fresh mozzarella cheese, finely diced (I just bought it shredded)
Salt and pepper
1/4 cup olive oil
1/2 cup shelled raw pistachios (I used pine nuts instead)
3/4 cup basil
Add the orzo to boiling water. Cook until pasta is al dente, then drain quickly into a colander. Shake out the water completely.
Put the hot, drained pasta into a large bowl. Add the tomatoes, garlic, and mozzarella. Toss to mix well. Season with salt and pepper. Add the olive oil and pistachios and mix. Toss in the basil and mix once again.
The Bold Vegetarian Chef, Ken Charney, 2002
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