Posts tagged Vegetarian

summer foods

We’ve been doing a fair amount of grilling around here since the weather has heated up. And although I didn’t take a picture of this one, you should give Yogurt Marinated Chicken a try on your grill this summer. I promise you, it’s worth it.

We also roasted some poblanos and stuffed them with corn risotto, because Deb from Smitten Kitchen is a genius and created Corn Risotto Stuffed Peppers. We topped them with some slow cooked carnitas and took what could have been a vegetarian entree to a meat eaters dish. It was delicious.

Corn Risotto Stuffed Peppers

In an effort to get us to eat some more fruit, I whipped up Bon Apetite’s Strawberry-coconut lassi (a fancy word for smoothie, I’m assuming): 1.5c strawberry, 2/3 ice, 1/3c buttermilk, 1/3c coconut milk, 1tbsp sugar. Blend. Yum.

Strawberry Coconut Lassi

And finally, what’s summer without my obsession with homemade frozen concoctions. We tried Cooking Light’s lower fat version of Vanilla Bean Ice Cream and weren’t disappointed at all.

Waiting for the Icecream

 

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the food around here lately

I bet you guys were thinking we haven’t been eating much interesting stuff around here lately, huh? Since I had a couple people mention they miss me posting about food, I decided to give it a go once more. We have been eating some yummy and crazy stuff! Although, I must say, I’m not near as vigilant about getting pictures of everything we’re eating these days, so you’ll have to settle with just the links.

We had a vegetarian friend over for lunch one day so I made these Grilled Goat Cheese Sandwiches with Fig and Honey. They were really more like dessert but so yummy. And perfect with curried carrot soup.

And for you gluten free folks, these are some of the easiest gluten free cookies I’ve made and they are SO yummy: Thick and Chewy Chocolate Chip Peanut Butter Cookies. Mine were about half almond butter too. Very crumbly, but it didn’t matter because they tasted so good.

Chocolate peanut butter cookies

A surprise hit were these Quinoa ‘Burgers’, which really aren’t burgers at all – more like pancakes but more filling. And they freeze well too. Sadly, I am not sure what to do about quinoa since it’s come to light that Bolivians aren’t getting to eat as much of their staple food source because of the rising global prices of quinoa. But the farmers are getting paid more . . . It’s quite the conundrum.

Quinoa 'Burgers'

Just in case we were starting to be suspected of being vegetarians, I made Balsamic and Whiskey Steak which then lead to the leftovers becoming Steak and Eggs for breakfast, complete with crispy hash potatoes. Naturally.

Steak and Eggs

And to ward of all the vampires we have in Austin, I gave the Vampire Steak a try. Nice and garlicky.

And another surprise hit? Balsamic Roast Beef. I strained off the cooking liquid after it crock potted all day and put it in the fridge to remove the layer of fat and then cooked it down to make a thick sauce and reintroduced it to the shredded pot roast. Much more flavorful than your standard pot roast.

And seriously, if you don’t think you like cauliflower, try roasting it. I could eat a whole head of cauliflower like popcorn when it’s prepared this way. I’ve been eating it several times a week. (And really, isn’t every vegetable better when it’s roasted?)

And finally, a little something Jude and I whipped up (literally) for dessert at a friend’s house, a Cannoli Tart. It was surprisingly similar to a true Cannoli and not very sweet at all.

Cannoli Tart

How about you? Any good recipes to share?

 

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what we’re eating

Anyone surprised that this is another pinterest recipe? I had been looking for an excuse to make a 5 pound chocolate bundt cake because well, I don’t know that it’s a good idea to have so much chocolate sitting in your house staring at you. But it is a good idea to bring 5 pounds of chocolate goodness to a group of ladies! This is the dark chocolate sour cream bundt cake with dark chocolate ganache. The recipe is apparently for a specific bundt pan that William Sonoma makes. I probably should have noted that before just proceeding with my bundt pan because there was a little overflow in the oven. Thankfully I had the foresight to put a baking sheet underneath the bundt pan to catch the drippings. Minus the minor overflow – the cake was incredible. Sour cream in a cake = awesome all the time. I’ll be storing this recipe in the ‘what dessert to make for lots and lots of people’ category.

dark chocolate sour cream bundt cake with dark chocolate ganache

This week in our local basket, we got some of the most beautiful roma tomatoes that I have ever seen. I decided to make Paneer and Tomato Curry with them and attempted to make my own paneer. Paneer is a really simple pressed Indian cheese that you make by bringing milk to 180 degrees and adding buttermilk. It separates and you drain the curds in cheesecloth for a couple hours. It’s pretty much ricotta with less liquid. I’m not sure that I did everything right with the paneer but it still tasted good and it was a nice vegetarian addition to our weekly meals.

tomato and paneer curry

I’m still singing the praises of the New Best Recipe Cookbook. This French toast is pretty much perfect and you can make it with simple sandwich bread, which is kinda ridiculous. I have never made a French toast that I want to eat again with regular sandwich bread – it’s always something fancy, like brioche, challah or some sort of raisin cinnamon bread. And then I was introduce to this goodness. It’s amazing. And simple. You should try it!

french toast!

I had made sushi at home once before, so we decided to give it a go again. This is nice for a couple of reasons – one of which is that you can control the sustainability of the fish. I usually have to turn off that part of my brain when we go enjoy sushi. . . Alaskan sockeye salmon and wild caught blue swimming crab were our ‘fish’ of choice. I wasn’t going to mess with raw fish. The most complicated component is the rice and I used Alton Brown’s simple straightforward recipe. Our other roll components were cream cheese, jalapeños, cucumber, asparagus, avocado, panko, wasabi, ginger, and spicy mayo.

sushi dinner at home!

Everyone rolled their own roll and then we all shared. It was pretty delicious. And I think it was pretty beautiful as well!

sushi

What have you been cooking lately?

 

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Veggie Burger with Muhammara

I am still trying to beef up bulk up the vegetarian section of my recipes page, so I have been trying out different vegetarian recipes for you guys. Some have failed miserably and some have just been mediocre.

Then I went to a lunch time cooking class at Whole Foods and had these veggie burgers. They are versatile and delicious. And a great way to use up any vegetables that you have that may be languishing on your counter, garden or fridge. The only things in this recipe that are set in stone are the oats, potatoes, rice and eggs. You can substitute any vegetables as long as you keep the quantities the same and cook out all of the water in the saute process. If your mixture doesn’t seem to be sticking together, you can always add more oats, rice or potatoes. It is a very flexible recipe.

I tossed all of the veggies into my food processor with the grater attachment running. It made quick work of all of the veggies. Just note that this is not a quick recipe. It takes a significant amount of time to saute the vegetables so that they are no longer putting off water. You want these veggies dry but not burnt. That is the key.

The muhammara sauce is not an absolute necessity, but it is delicious. It could be served just as a dip or as a topping on the burger. I know I would have missed it if I hadn’t made it with the burgers.

Alright, I’ve talked these burgers up enough. Here’s the recipe:

Recipe for Veggie Burgers
makes 8

1 tbsp olive oil
1 cup onions, minced
1 cup carrots, grated
1 cup turnips, grated
1 cup zucchini, grated
1 cup golden beets, grated
1/2 tablespoon garlic, chopped
1/2 teaspoon cumin
3/4 tablespoon dried dill, tarragon, mixed
1/4 cup oats, rolled, instant
1/4 c water
1 1/2 cup mashed red new potatoes
1/4 cup finely chopped nuts
1/3 cup one day old cooked jasmine/basmati rice
1 egg, beaten
salt and pepper to taste

Heat oil in a large skillet. Soak oats in water for five minute, then drain and press out excess water. Add onion, carrots, turnips, zucchini, beets, garlic, cumin and herbs. Saute until vegetables are no longer giving up water. The key is to make the vegetables as dry as possible without burning them. Allow to cool slightly. Add oats to vegetable mixture along with mashed potatoes, nuts and eggs. Season with salt and pepper. Form mixture into eight patties. Saute in olive oil for 3-4 minutes on each side until golden.

Veggie Burger

Recipe for Muhammara

1 bell pepper, roasted
2/3 c fine fresh bread crumbs
1/3 c nuts (I used pecans) toasted and chopped fine
2-4 cloves of garlic
1 tablespoon lemon juice
2 teaspoons pomegranate molasses (I didn’t use this)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
salt and pepper to taste
1/2 cup olive oil

Add all ingredients except olive oil to a food processor and puree until mixture is smooth. With machine still running, add olive oil gradually. Serve on the burgers or on the side with pita triangles.

Roasted Red Pepper Dip

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Black Bean Veggie Burger with Mango Salsa

Add another successful recipe to the vegetarian section of the recipe page! I’ve tried several versions of homemade veggie burgers previously, but had always been disappointed. I think the problem was that they were missing cheese. Cheese makes everything better – especially a spicy monterrey jack! What’s truly special about this burger is the mango salsa. I love everything that is in it, mangos, avocados, shallot, lime, garlic, cilantro. I tossed in the other half of the jalapeno as well, just to give a little spice to the salsa. Yum. I served it with some mixed veggies and on a toasted EarthGrain thin whole wheat bun – have you guys seen these things? No HFCS, less calories, and delicious. I really like them a lot, and they’re great for regular burgers too. They have a $.75 off coupon on their website here. They seem to have a good mission going, definitely the type of company that I want to support. Give them a try!

Recipe for Black Bean Burger with Mango Salsa

Black Bean Veggie Burger with Mango Salsa

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Pasta and Beans

I mentioned that last week was a week of vegetarianism for me in preparation for all of the beef that we would be receiving! So I queued up my grocery list with a couple of new vegetarian meals. I’d say both of these were moderately successful. My struggle is that after awhile, I get tired of eating the same bites. . . there’s nothing varied on your plate. But all that being said, these were both decent recipes, but I might serve them as side dishes if I make them again.

This pasta dish was good for that fact that it packed in two green vegetables into one dish and the sauce tasted like a creamy pesto, just without any cream. The cottage cheese worked really well to make the dish creamy but not too heavy. Overall a good vegetarian dish! Jason wanted some pesto chicken in it though. . .

Recipe for Pasta with Creamy Spinach Walnut Sauce

This one is great for the first couple of bites, but then the texture seemed to get a little boring. I love the cornbread topping – it was probably my favorite part of the meal. This one is definitely better as a side dish than a whole meal.

Recipe for Black Bean and Cornbread Cobbler

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Lemon Gnocchi with Spinach and Peas

So I was searching for a quick and easy pasta dish last week and stumbled on this delicious meal. It’s not exactly the most healthy meal, but I think you could probably make the sauce with some milk that has been reduced but it won’t have the same richness to it. The boxed unrefrigerated gnocchi were not near as bad as I had feared, albeit a bit gummy, but I have had my chef cousin’s gnocchi, my chef friend’s gnocchi and my own homemade gnocchi, so I may be a gnocchi snob. I really enjoyed the brightness that the lemon zest and lemon juice added to the dish – it definitely kept it from feeling super heavy and indigestible! Overall, I think this one was pretty delicious, definitely a good way to throw a little vegetarian into your diet!

Recipe for Lemon Gnocchi with Spinach and Peas

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Sushi Bowl

So my picture is not near as beautiful as Heidi Swanson’s picture at 101cookbooks.com but her recipe was so good, healthy, vegetarian, that I had to pass the recipe on, my poor picture included!

Just a quick note about eating vegetarian – it is a very good idea to try and eat a couple meatless meals a week because not only is it healthy for your body, it’s good for the environment: “The amount of red meat and dairy you consume has a far greater impact on greenhouse gases than the distance your food traveled. That’s because the production of red meat and dairy generates much more greenhouse gases than the production of any other kind of food, and much more greenhouse gases than all food-related transportation. Not to mention that cows’ burps and the storage of manure in open “lagoons” both release large amounts of methane, another greenhouse gas that traps about 20 times more solar radiation molecule per molecule than carbon dioxide does. ” Just food for thought. 🙂

Sushi Bowl Recipe

Sushi Bowl

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Zucchini + Goat Cheese = Love

We had a successful little dinner party last night and I will be progressively posting the recipes that I tried out on everyone since they were all pretty delicious. These little tarts were awesome and really easy to make. Gotta love a recipe where you don’t have to make the pie crust from scratch! It’s also a good way to make use of the abundance of zucchini that’s available in the summer time.

Recipe for Mini Zucchini and Goat Cheese Tarts

Zuchinni Goat Cheese Tarts
(Sorry this isn’t the best of pictures but I had to jump in and take it while people were trying it eat them!)

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