Food Delicious Vegetarian Cooking

Some new recipes:

Roasted Vegetable and Israeli Couscous Salad

This is meant to be a flexible template; you can roast whatever vegetables are on hand or in season (such as asparagus in spring), but I highly recommend always using at least onion, red pepper, and zucchini. You can do the same with the pickled/marinated items and cheese.

2 cups Israeli couscous (follow package directions)
2 red peppers, large dice
2 zucchini, large dice
1 sweet onion, large dice
1/2 fennel bulb, thinly sliced
1/4 cup extra virgin olive oil
2 tbsp. lemon juice
1 tbsp. caper brine
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. Greek seasoning (I use Penzeys)
2-3 tablespoons capers
3/4 cup Feta cheese
2 tbsp. fresh basil, chiffonade

Preheat the oven to 400 degrees; if the oven has a roasting setting, use that. Cook the couscous according to package directions. Meanwhile, dice the vegetables, toss them liberally with extra virgin olive oil and about a teaspoon of salt, and arrange them on a sheet pan, allowing enough room for them to roast and not steam; the pan should not be crowded. Roast them for 20 minutes or so, until dark, golden brown. It may take up to 30 minutes, depending on your oven.

Once the couscous is cooked, add a tablespoon of extra virgin olive oil to the still-hot pan and stir, coating the couscous; this keeps it from turning into one big lump later. Let it continue to sit while assembling the vinaigrette dressing; in a 2-cup measuring cup, combine the 1/4 cup extra virgin olive oil, lemon juice, caper brine, salt, pepper, and Greek seasoning. Using an immersion blender, combine the ingredients until well emulsified and creamy. If you do not have an immersion blender, whisk well until combined.

In a large bowl, combine the couscous and the roasted vegetables, along with the vinaigrette and capers. Toss well, cover, and put in the refrigerator until cool. Add the feta cheese once completely cool, along with the basil. Adjust the seasoning if needed, and garnish with basil.

 

I might even support some kind of anti-gun law if it also made possession or sale of carrots a felony...

 

Ancho Mushroom Tacos, Two Ways

One small change between the two recipes--the kinds of peppers--changes the flavor considerably!

Inspired by Skirt Steak Asada Tacos | Mario Batali

#1

2 tbsp. canola oil
1 onion, chopped
2 Poblanos, seeded and sliced into thin strips
4 cloves of garlic, minced
1 tbsp. ancho chile powder
1 tbsp. cumin
1 can plum tomatoes in juice, drained
1 tsp. salt
8 large cremini mushrooms, cut in half, or 2 large portobellos, sliced

In a large saute pan over medium high heat, add the canola oil and swirl it around the pan. Add the onion and peppers, stirring to coat them in the oil, then add salt and stir again. Cook both together until they are quite soft and well caramelized; the peppers will blister. Turn down the heat to medium, and add the garlic, ancho chile powder, and cumin, stirring to coat the peppers and onion with the spices. Add the tomatoes; crush them a bit with the spoon to break them up. Bring the sauce up to a bare simmer before turning it to low; allow the mixture to simmer for a couple of minutes to reduce it. Turn off the heat and let it cool for a while; when it is cool enough, blend the mixture into a puree using a blender, food processor, or immersion blender. Taste it and adjust the seasoning if needed. Divide in half. Put half of the sauce into a ziploc bag with the mushrooms and place in the refrigerator to marinate for at least an hour, preferably longer.

When ready, grill the mushrooms to your preference. Smaller mushrooms can be skewered and grilled that way. Serve the remaining sauce on the side.

#2
2 tbsp. canola oil
1 onion, chopped
2 red peppers, cut into thin strips
4 cloves of garlic, minced
1 tbsp. ancho chile powder
1 tbsp. cumin
1 can plum tomatoes in juice, drained
1 tsp. salt
8 large cremini mushrooms, cut in half, or 2 large portobellos, sliced

In a large saute pan over medium high heat, add the canola oil and swirl it around the pan. Add the onion and peppers, stirring to coat them in the oil, then add salt and stir again. Cook both together until they are quite soft and well caramelized; the peppers will blister. Turn down the heat to medium, and add the garlic, ancho chile powder, and cumin, stirring to coat the peppers and onion with the spices. Add the tomatoes; crush them a bit with the spoon to break them up. Bring the sauce up to a bare simmer before turning it to low; allow the mixture to simmer for a couple of minutes to reduce it. Turn off the heat and let it cool for a while; when it is cool enough, blend the mixture into a puree using a blender, food processor, or immersion blender. Taste it and adjust the seasoning if needed. Divide in half. Put half of the sauce into a ziploc bag with the mushrooms and place in the refrigerator to marinate for at least an hour, preferably longer.

When ready, grill the mushrooms to your preference. Smaller mushrooms can be skewered and grilled that way. Serve the remaining sauce on the side.

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I like to do these with fresh pico de gallo, a little white cheese (cotija, feta, or mozzarella, even), and sour cream in my preferred soft taco tortilla.

 

Cold Kimchi Noodles

1 tsp. soy sauce
1 tbsp. white miso (shiro)
1 tbsp. gochujang
1 tsp. grated ginger
1 tbsp. grated garlic
1 tbsp. sesame oil
1 tbsp. mirin
1 cup kimchi, chopped, with 2 tbsp. of juice reserved
2 bundles udon noodles, cooked (about 3 cups)
1/2 cup sliced cucumber
1/2 cup sliced radish or daikon
1/2 cup sliced green onion
sesame seeds
hard boiled eggs, if desired (fried eggs or poached eggs also work)

Mix together the soy sauce, miso, gochujang, ginger, garlic, sesame oil, mirin, and the kimchi juice until smooth. Mix in the kimchi, then toss the sauce with the hot noodles. Refrigerate; once cool, add the vegetables and sesame seeds. Taste, adjust the seasoning if needed, then serve with an egg if desired.

 

This is one of my favorite recipes these days. Mexican Street Corn Salad (Esquites) Recipe | Serious Eats

It's so yummy. I've also played around with it a bit by using thin slivers of red onion instead of green onion, and I've added edamame once, too--both were good!

 

Cauliflower Mac and Cheese

1 head broccoli, cut into florets
1 package frozen cauliflower
1 cup extra sharp cheddar cheese
1 egg
4 cups cooked whole wheat macaroni

Heat the oven to 400 degrees, and dry-roast the broccoli until browned, about 10 minutes. Steam the cauliflower until extra-tender. In the food processor, puree the cauliflower until smooth. Season to taste with paprika, cayenne, salt, and pepper. Add the cheese, and process until incorporated. With the processor running, add the egg; the puree should be cool enough as to not cook the egg. Combine the sauce with the cooked macaroni and roasted broccoli; transfer to a greased casserole, top with additional cheese, and bake, covered, at 350 for 20 minutes. Remove the foil and bake for another 10 minutes, or until the top of the macaroni and cheese is browned. Let stand five minutes before serving.

 

I made this the other day. I followed this recipe pretty much, but added some Filipino touches, some cracked garlic, julienned ginger, and some peppercorns.

Vietnamese pickles carrots and daikon radish recipe (Do Chua)

 

I love making this to go on banh mi or in salad rolls or wraps. So yummy!

 

I love the simple and unaffected slicing tool next to the daikon.

 

I have some new recipes to post, so when I have time to sit down at the computer, I'll get them written up

 

Simple Soba Noodle Salad

1 package soba noodles
1 red pepper, sliced into matchsticks
A bunch of scallions, thinly sliced
1 cup shredded carrot
1 cup of snow peas, lightly steamed
2-3 tbsp. sesame oil
1 tbsp. chili garlic paste
1 tsp. minced ginger (or more to your personal taste)
2 tbsp. soy sauce
1 tsp. honey
sesame seeds

Cook the soba according to the package directions. After draining the noodles, toss them with about a tablespoon of the sesame oil; they should glisten with the oil. Set aside to cool. Meanwhile, mix together the vegetables in a large bowl. In a separate container, mix the remaining sesame oil and the remainder of the ingredients except the sesame seeds; stir until well-combined. Toss the dressing with the lukewarm noodles; add the noodles to the vegetables, tossing to combine. Salad can be served at room temperature or cold; top with sesame seeds before serving.

Quinoa Salad, Two Ways

Directions for Perfect Quinoa:
1 tbsp extra virgin olive oil
1/2 cup dried quinoa
1 1/2 cups water
1 tsp salt

Rinse the quinoa in a strainer under cold water; rub it with your hand in order to knock off some of the extra dust. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the rinsed quinoa to the oil, which should be hot enough to be fragrant. Stir to coat the quinoa with the oil. Cook the quinoa, stirring constantly, until it smells lightly toasted. Add the water and the salt; bring to a boil, turn down to a simmer, then cover, cooking for 15 minutes. When time is up, turn off the burner, take the quinoa off the heat, and drain it. Return it to the hot pot, cover it again, and let it sit to steam for 10 minutes on the still-warm burner.

Greek Quinoa Salad

Cooked quinoa (about 1.5 cups)
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Greek seasoning
salt and pepper to taste
1 cucumber, sliced into half-moons 1/4 inch thick
1 red pepper, sliced into matchsticks
1/2 cup kalamata olives, sliced
1/2 cup feta cheese

Toss the still-warm quinoa with a tablespoon of extra-virgin olive oil. Mix together the remaining 2 tablespoons, red wine vinegar, and Greek seasoning until it looks creamy. Add salt and pepper to taste. Let sit; meanwhile, combine the vegetables, olives, and cheese. Once the quinoa is completely cool, combine with the vegetables. Adjust seasoning if needed. Serve cold.

Mexican Quinoa Salad

Cooked quinoa (about 1.5 cups)
1 package frozen corn, defrosted
1 can black beans, drained
1 jalapeno, diced
1 bunch scallions, sliced
3 tbsp extra virgin olive oil
1 tsp red wine vinegar
2 tbsp lime juice
1 tsp garlic, minced
1 tsp ancho chile powder
1 tsp Mexican oregano
1/2 tsp Cayenne pepper powder
salt and black pepper to taste
Avocado, sliced into cubes
Cilantro, minced

Combine the cooked quinoa, defrosted corn, black beans, jalapeno, and scallions. Mix together the extra virgin olive oil, red wine vinegar, lime juice, and seasonings until well-combined. Toss the quinoa mixture with the dressing. Before adding the avocado, toss the cubed avocado with a bit of lime juice. Add the avocado and cilantro; mix well. Adjust seasoning if needed. Serve with a fresh squeeze of lime juice over the top.

 

TVP is textured vegetable protein. It's pretty flavorless, but it's high in protein and a good substitute for ground beef. Any of my recipes that call for TVP can also generally be made with soy curls.

TVP (Textured Vegetable Protein)

Butler Foods | Soy Curls

If you ever go to a New Seasons, they're both available in bulk there. TVP is in the "natural" section at Freds with the other Bob's Red Mill stuff.

 

We had some of this last night for dinner.

Smart Ground Original : Vegetarian Ground Meats : Lightlife


I had some of this with tomato sauce and fettucini. You'd never know it wasn't meat. It was very good tasting and texture was simply just like ground beef.



I'm going to have to try this chili recipe.
Slow Cooker Vegetarian Chili
What you'll need:
1 package (12 oz) Lightlife® Smart Ground® Original, crumbled
cooking spray
1 can (15 oz) black beans, drained, rinsed
1 can (14.5 oz) petite diced tomatoes, undrained
1 1/2 cups chopped green bell pepper
1 cup chopped yellow onion
1 can (8 oz) tomato sauce
1 package (1.24 oz) reduced sodium chili seasoning mix
1 1/2 cups water

How to make it:
Spray inside of 4-quart slow cooker with cooking spray. Add all remaining ingredients to slow cooker; stir to combine.

Cover; cook on LOW 8 hours or on HIGH 4 hours or until vegetables are tender. Stir chili before serving.

 

I'd heard of jackfruit, and had jackfruit green curry at a Thai restaurant when I lived in Boston. But I'd never seen jackfruit and had no idea what they looked like. A local market (Fresh Thyme) had some earlier this summer, and they are HUGE! Like a big watermelon. Some were probably half my body weight. The outside is kind of pebbly, like a huge ear of popcorn. Way too much for me to buy. I'll have to try the canned variety.

This picture makes me think of sex, for some reason. Excuse me for a little while.

 

View: https://www.youtube.com/watch?v=_W-fIn2QZgg