Archive for the ‘vegetarian’ Category

Spinach Quinoa Tabbouleh

June 9, 2013

smallspoonsalad

Did you know that you can sometimes substitute spinach, kale or Swiss chard for parsley? Well, apparently, you can.

I tried making kale pesto a while back and loved it (though I have yet to post about it). This week’s Shabbos salad was a tabbouleh-like mix of tomatoes, cucumbers, quinoa and finely minced baby spinach. Right before serving, I tossed in some diced avocado.

The original recipe was a cilantro chickpea salad from Heather’s Dish that was spotted on Oh She Glows by Arielle of The Diva Dish who added in quinoa, avocado, lemon juice and cherry tomatoes to make Lemon Quinoa Cilantro Chickpea Salad. I went back to lime juice, added in cucumbers, and removed the cilantro to make a kind of tabbouleh.

Last week, my husband said the farro salad was the best salad ever, and now his vote is for the tabbouleh. So light, so refreshing, so perfect for summer.

(more…)

Five Grain Three Seed Gluten-Free Sesame Sticks

June 9, 2013

smallsesamestickstext

These sesame sticks started out as a copycat version of Mary’s Gone Crackers. I found the cracker shaping process tedious, so I took Hindy’s lead and made pretzel sticks instead. Much, much easier.

I looked at quite a few copycat recipes and and decided to  simplify the ingredient list and cooking method. Most recipes call for cooking quinoa and brown rice in separate pots. I cooked the grains in one pot. Instead of adding lots of different seeds, I used just poppy seeds and sesame seeds (two seeds I almost always have on hand for challah baking).

I added in a little twist that has nothing to do with the original cracker. My grandmother, A”H, used to make onion poppy seeds crackers. I added in some minced shallot because I love the flavor combination of onion or shallot with poppy seeds.

The flavor of these pretzels remind me of the sesame sticks that come in some bags of mixed nuts. Of course, these are more nutritious.

Wholesome, tasty and easy to make–these addictive sesame sticks have got it all.

(more…)

Farro Salad with Mushrooms and Green Beans

June 2, 2013

smallfarrosaladtext

I have been wanting to experiment with farro for quite some time. Of course, when I finally found some farro in the supermarket, I couldn’t remember where I had seen interesting recipes using it.

I wanted a cold farro salad for Shabbos, preferably using the green beans and cremini mushrooms I already had on hand.  A little googling yielded not one, but two Green Bean and Mushroom Farro salad recipes (Closet Cooking and Melissa Kelley in Food and Wine). I went with the recipe that called for roasting the green beans and mushrooms and made a few changes (doubling the amount of mushrooms and roasting the vegetable with balsamic vinaigrette instead of just oil, salt and pepper).

The final salad was intensely savory, with a satisfyingly hearty chewiness from the farro, string beans and mushrooms. The bitterness and crunch of walnuts added a nice counterpoint, but the salad works without the nuts, too.

This is meant to be served cold, but it would also be lovely as a warm pilaf. If you don’t have farro, I think that barley would make a decent substitute, as it has a similar texture. This is something I would definitely consider making for Thanksgiving, as the flavor combination makes me think of the classic green bean casserole.

(more…)

Zucchini Stewed with Onions and Chard

May 21, 2013

smallzucchinistew

Deborah Madison’s Vegetable Literacy is really a very useful book. It is full of interesting but easy recipes for almost any vegetable you would be likely to bring home from the farmer’s market or supermarket. My favorite recipe so far is this recipe for zucchini stewed to melting tenderness with onion, garlic, olive oil and Swiss chard. The texture and flavor of the long stewed summer squash is quite a revelation: luxuriously silky and delicately flavored. The flavor and texture of the chard becomes more refined as well, somehow.

(more…)

Spinach Quinoa Salad

May 17, 2013

smallquinoaspinachsalad

This is a fusion of spinach salad and quinoa salad, with an equal balance of the greens and the grains. The dressing is a super simple mixture of lime and lemon juice, with a little salt and freshly ground black pepper. A drizzle of honey is entirely optional, but a very nice addition to the dressing. Pecans, sliced pears, scallions and red onion add crunch and color. If you are serving this with a dairy meal, crumbled feta cheese is a delicious topping.

The spinach doesn’t get so soggy, so you can take leftovers to work the next day.

I made this for Shavuoth and served it along with a do-it-yourself salad bar, a cheese platter, roast salmon, yellow rice, stuffed shells and eggplant parmesan. Dessert was fresh fruit, plus low-fat cheesecake and regular cheesecake.
(more…)

Roast Spaghetti Squash Parmesan with Eggplant Cremini Sauce

May 8, 2013

smalleggplantscallopini

Spaghetti squash dishes usually disappoint me. A surprisingly watery vegetable, spaghetti squash releases lots of juice that dilutes its usual partner of tomato sauce. The result? Bland flavor and mushy texture that is very far from what I expect from a pasta dish.

Here is my solution: make a highly concentrated sauce based on tomato paste, with lots of garlic, wine and chunky eggplant and mushroom pieces. The squash is roasted, then put into a pan with more sauteed garlic, freshly ground pepper and lots of Parmesan cheese (like cacio e pepe!). The eggplant mushroom sauce is then layered over the Parmesan squash mixture, like you would add sauce to a base of polenta. The dilution problem is gone. With all the umami flavor from Parmesan, wine and mushrooms, the blandness is gone, too. There is really nothing to be done about the mushiness, I am afraid, but treating the vegetable like a very textured polenta makes the mushiness less of a liability.

(more…)

Spinach, Roasted Red Pepper and Caramelized Onion Toast

May 7, 2013

smallvegtoast

This is a delicious light lunch: hearty whole grain toast, topped with caramelized onions, wilted spinach, roasted red pepper strips and some crumbled feta cheese.  Once again, this recipe comes from Deborah Madison’s Vegetable Literacy.

(more…)

Tamari Sesame Swiss Chard

May 6, 2013

smallsesameswisschard

I made this Asian flavored recipe for Swiss Chard to accompany the Lime Ginger Yams.

(more…)

Ginger Lime Roast Yams

May 6, 2013

smallgingerlimeyam

I just figured out how to roast yams/sweet potatoes in half the usual time. The secret is so obvious I feel so silly for not having thought of it before: You cut it in half lengthwise and place it cut side down on a greased baking sheet. I usually roast my sweet potatoes/yams for about an hour at high heat, until they are mushy soft and oozing carmelized juices. When cut in half, it takes about a half hour to cook through, and the cut side are an appealing golden brown from the caramelized natural sugars.

Wanting something a little different, I served the yams with a lime ginger sauce, inspired by a miso ginger sauce in Deborah Madison’s Vegetable Literacy. Madison’s original recipe calls for topping steamed sweet potatoes with a sauce of miso, rice vinegar, ginger, garlic and sesame oil. I didn’t have the miso or the rice vinegar, so I used tamari and lime juice.

In another recipe, Madison suggests pairing sweet potatoes with coconut oil instead of butter. I think the roast yams would be even tastier if  the cut sides of the yams were rubbed with coconut oil before roasting.

(more…)

Vegan Lentil Tempeh Meatballs

May 2, 2013

smallveganmeatballs

I was pretty happy with the lentil mushroom meatballs adapted from OhMyVeggies, but I wanted a meatier texture. I decided to change around the recipe some more, swapping the mushrooms for tempeh to see if that helped. In the end, I fused together this recipe with the Lentil Mushroom Meatballs recipe.

The resulting meatballs did have a firmer texture, with chewy, nubbly bits that made them seem meatier, somehow.

(more…)


Follow

Get every new post delivered to your Inbox.

Join 59 other followers