Category Archives: Vegetarian

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Italian Vegetable Cheese Soup (Mine)

Saute 1 c or so chopped onion with 3-6 cloves of pressed garlic .
Add 2 c broth, beef or mixed beef and mushroom
Add 1 large can chopped tomatoes
Spice with black pepper, basil, oregano, and parsley to taste.  (Fresh if possible)
Add sliced peppers, green beans, and broccoli to preference.
Cook until vegets are tender.

Ladle into bowls, cover top with a combination grated Romano and Parmesan and broil for a couple minutes.

Dinner last night.  Was lovely.  Started as a recipe I decided I disagreed with near entirely, so I made the concept “my way.”

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LA Style Chimichurri Tacos (Vegetarian Times)

We tried this last night.  Pretty tasty.  I do suggest increasing the amount of all the spices, especially the pepper and cumin.  We are also thinking of adding some bell peppers to the rice next time we do this.

Rice:

2 T olive oil

1 medium onion, chopped

1/2 tsp salt

1 c vegetable brother

1 medium tomato, chopped

1/2 c brown or white rice

Sauce:

1 c cilantro

1/2 c Italian parsley

1/2 c olive oil

1/4 c lime juice

2 T agave syrup

4 cloves garlic

1 tsp salt

1/2 tsp ground cumin

1/2 tsp black pepper

Taco Filling:

2 T olive oil

8 ox sliced mushrooms

1 15 oz can black beans, rinsed and drained

 

Tortillas

Rice:  Heat oil, medium.  Saute onion and salt.  Stir in broth, tomato, and rice.  Bring to a boil.  Lower heat to medium low, simmer 15 (white rice), 45 (brown rice), or until broth is absorbed.

Sauce:  Put it all in a blender and get it nicely sauce-like.

Taco Filling:  Saute mushrooms in oil, add beans and 1/2 sauce, cook until heated through.

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Mustard Greens and Other Vegets

garlic
onions
yellow squash
zucchini
mustard greens
olive oil
opt:  chicken broth
salt, pepper

Saute the onions and garlic in a bit of olive oil. Once they start to become either translucent or to carmelize (depending on what sort of flavour you prefer), add butter and chopped up squash/zucchini.  Spice to taste (this is also where you add the broth if you want to.)  While those are sauteing, tear up the mustard greens into appropriate bits.  Once the squash and zucchini are cooked but not soggy, toss in the greens, stir near constantly until the greens are cooked to your preference.  Just barely wilted works here.
Simple, wonderfully tasty, and most of it was from our garden.

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Khatte Aloo (sour potatoes) (Madhur Jaffrey)

Experiment #2 with the Indian Cookbook.  These are stated as being a “street-side snack,” but I used them as a side for a mustard/turmeric chicken that I’d jury-rigged from an idea that came when making the chow-chow the other day, and with the saute of vegets that I’ve already posted.

Roasted cumin makes a lovely smell as you grind it.

The chicken didn’t work out the way I’d wanted it too, should have gone for a longer marinade and more vinegar, but it was still really tasty.  These were lovely.

7 medium sized potatoes, boiled ahead of time, set aside for at least two hours to cool
1 1/2 tsp salt (or to taste)
2-3 T lemon juice (or to taste)
2 tsp ground roasted cumin (shake seeds around in pan until they change colour, 3-5 minutes, and then grind up with method of your preference.  I prefer mortar & pestle + Kitchen Troll)
1/4 tsp freshly ground black pepper
1/4 – 1/2 tsp cayenne pepper
2 T chopped Chinese parsley (didn’t have it, so didn’t use it.)

Peel the cooled potatoes, and dice them into 1/2 in cubes.  (Or sort of combine cutting them up into bites and letting them fall apart into bites, which is more what the process seemed to be to me.)
Place in large bowl.
Add remaining ingredients.  Mix well.  Taste test.  Serve as you like.  (Apparently on a plate with toothpicks is typical.)

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Texas Corncakes (Care2)

1/2 c flour
1/2 c cornmeal
1 t sugar
1 tsp baking powder
1 tsp salt
1/8 tsp cayenne
1 c cream corn
2 green onions, finely chopped
1 egg, beaten
1/4 c oil
1/2 c milk

Combine dry.  Combine wet, except for the milk.  (This includes the onions and 2 T of the oil.)  Add to the dry.  Stir in the milk.
Heat 2 T of oil in skillet.  Use 3 T of batter per cake.  Cook 3-5 minutes or until bubbles stick.  Flip, and cook another 2-5 minutes.

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Hummus (Silverlilly)

I did not actually test this one, because I am not allowed to make hummus.  However, a source I trust says this is about right.

3 T olive oil
15 oz garbanzo beans (if you start from dry, they do need to be boiled before being mushed, can’t just soak them)
1/2 c tahini
2 T fresh lemon juice
1/2 tsp salt
red pepper flakes

(I’d add some garlic, too, probably roasted first)

Mash garbanzos, add tahini, oil, lemon juice, salt, and red pepper.  Drizzle with a little more olive oil before serving.

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Apples, Noodles, and Cheese Casserole (Betsy Codier)

12 oz noodles
1 c shredded cheddar
4 T butter
4 c diced, peeled apples
1/2 c dark brown sugar
1/2 tsp ground mace

Cook noodles for 3 minutes.  Drain, put in casserole.  Add cheese and butters – stir until melted.  Mix in apples, sugar, and mace.  Bake, covered at 350 for 35 minutes.  (Stir in cooked chicken or sausage, if wanted).  Uncover, bake until done.

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