Tag Archive | vegetarian

Hummus–From Cyn’s Kitchen

Today I am starving.  Must be the fall nip in the air or the rain.  Whatever it is, I decided it was time to make hummus.  I’d bought the ingredients days ago and each time the pantry door opens, they’re calling my name!

So here goes!  Grab your food processor or blender and get it set up, ready to go.  Now gather your ingredients together: 1-2 cans of garbanzo beans, tahini (sesame paste), garlic, spices, parsley, extra virgin olive oil.

HummusPrep

As you can see from the photo above, I just dumped everything in the food processor.  I used just 1 can of garbanzos/chick peas.  I forgot to soak the dry beans overnight, so whatever was in the pantry is what I’m using.  Drain the liquid from the canned beans into a cup or small glass and set aside.  You will want to use some of this later.  You’ll need nice pinch of sea salt, about 1/4 tsp cumin, paprika, 4 tsp tahini, several cloves of garlic, fresh chopped parsley or dried parsley, juice of one lime or lemon and extra virgin olive oil.

Hummus2

Turn on your food processor and while it’s blending everything together, open the spout and pour your olive oil in.  Leave on until smooth and creamy.  Pour into a bowl, garnish with a few parsley leaves, sprinkle paprika and drizzle a little olive oil.  Here’s the recipe….keep in mind, I do not measure, so measurements are approximate.  Adjust to suit your taste.

 

Hummus

1 can Bush’s Garbanzo Beans/Chick Peas

4 tsp Tahini (ground sesame paste)

2 large garlic cloves

1 tsp sea salt

1/2 tsp cumin

about 6 tbsp extra virgin olive oil and extra for drizzling

juice of one lime or lemon (I had limes in the kitchen this time)

paprika

coriander or parsley leaves, finely minced or 1/4 tsp dried

Drain the garbanzos/chick peas into a cup or bowl.  Set liquid aside.  Rinse the beans in cold water and place into the food processor.  Add tahini, garlic, sea salt, cumin, lime/lemon juice, and about 1/2 of the bean liquid.  Turn on the food processor and pour the olive oil in it while it runs.

When completely combined and smooth, pour into a serving dish.  Drizzle with extra virgin olive oil, sprinkle paprika and garnish with parsley leaves.  You can also take 3 whole garbanzos/chick peas and arrange in the middle for decoration.

Serve and enjoy as a dip with raw veggies or as a spread for sandwiches on bread or in pita pockets!

Red Quinoa Summer Salad

Quinoa has been around for a long time, but I have been slow to try it!  In my part of the world, sometimes it can be hard to find certain items or if it is to be found, the selections are quite limited.  I ended up buying this online for several reasons with one being that it is organic.  It is Eden Foods Organic Red Quinoa.  Then because I was uncertain what to do with it, I just let it sit for a while.  A few days to be exact!  Then after talking to a few friends who eat quinoa regularly, I had a better idea of how to use this mystifying grain.

One friend suggested I try it for breakfast.  She eats it every morning like a hot cereal or oatmeal.  So I did on a weekend since this has to cook for a few minutes.  I tried mine with a little molasses.  It was delicious and I did not get hungry for 5 hours!

You can use quinoa to make veggie burgers, vegetarian meatballs and so many other things, but one idea that interested me most was the cold quinoa salad.  I love salad.  Lately, I’ve been eating a salad at least 5-6 times per week.  And for me, the busy week makes me keep everything very simple.  So here is my version of a Quinoa Salad.  I hope you like it!

Quinoa Salad

 

Red Quinoa Summer Salad

Cook the red quinoa according to the directions on the package and then chill for at least 24 hours.

1-2 medium cucumbers, seeded and cut into small chunks

1-medium tomato, seeded and cut into small cubes

1-2 tbsp. feta

Vinaigrette dressing – click here for the recipe

Once the quinoa is thoroughly chilled, toss with cucumbers, tomatoes, and vinaigrette.  Sprinkle feta in and mix well without breaking up the chunks of feta.  Chill for about 30 minutes so the flavors can marinate together.

Serve as a side dish or main meal.

This is such a refreshing salad!  I’m sure it will be reinvented often in my kitchen!

Bon Appetit!

Stuffed Zucchini Boats

This is probably my favorite time of year when it comes to fresh food.  Gardens are in full swing and every weekend weeds must be evicted from them.  Despite the weeds, the bounty that a garden yields can last the rest of the year if planned in advance.

The other day a friend of mine gave me a big bag of zucchini and summer squash from her garden.  And while watching my weekly recordings of cooking shows, I was inspired by Jamie Deen’s zucchini boats.  He stuffed his with Vidalia onions, sausage and tomatoes and cheese.  Mine are a vegetarian version, but all in all, they are so good that it didn’t take long to wolf mine down!

Suffed Zucchini Boats 7-13 001

Begin by roasting your zucchini in the oven.  Wash and cut them lengthwise – I snipped of the stem ends as well.  Spray your baking sheet with non-stick spray then drizzle a small amount of extra virgin olive oil.  Lay the zucchini flat down, sprinkle a little grey sea salt over them and roast just until tender.

Suffed Zucchini Boats 7-13 002

Set the zucchini aside for a few minutes until cool to the touch.  Using a small spoon, gently scrape/scoop out the center until they resemble long boats and set aside.  See the photo above.

While these are cooling, get your stuffing ingredients together.

Suffed Zucchini Boats 7-13 004

Finely dice a Vidalia onion and sauté in extra virgin olive oil.  One the onions have sweat and turn clear, add the finely diced sweet bell pepper.

Suffed Zucchini Boats 7-13 006

Then add your veggie burger or other choice of meat.  Add a pinch of onion powder, a couple shakes (dashes) of Worcestershire sauce.  Cook until meat is done.

Add a pinch of grated parmesan and cheddar cheeses and a handful of Panko bread crumbs.  Stir together and begin stuffing the zucchini boats.

Suffed Zucchini Boats 7-13 008

Return them to the oven and bake until the cheese is melted and bubbly.

Suffed Zucchini Boats 7-13 011

I served these alongside roasted potato halves and yellow squash that I topped with diced up fresh tomatoes and a little parmesan.  The actual recipe is below.  Keep in mind that the measurements are approximate as I do not measure when I cook.

Stuffed Zucchini Boats

2 Large Zucchini, washed well, ends trimmed and cut lengthwise

1 small Vidalia onion, finely diced

1 small Sweet Bell pepper, finely diced

Choice of ground burger, turkey or veggie burger

(I used about 1/4 cup of veggie burger crumbles)

Grey Sea Salt, to taste

Freshly Ground Black Pepper, to taste

1/4 cup Freshly grated Parmesan Cheese

1/4 cup Freshly grated Cheddar Cheese

A couple dashes of Worcestershire Sauce

Pinch of onion powder

1-2 tbsp Extra virgin olive oil

1/4 cup Panko bread crumbs

Set oven to 350 degrees Fahrenheit. Wash zucchini well, trim off stem ends and cut lengthwise. Spray baking sheet with non-stick spray and drizzle with olive oil.  Lay zucchini face-down and sprinkle lightly with a pinch of grey sea salt.  Roast until just tender.  Remove from the oven and let cool to the touch.  While still warm, using a small spoon, scoop out the centers making boats.  Set aside.

Sauté the onion and green bell pepper in extra virgin olive oil, add meat of choice and cook thoroughly.  Add a handful of Panko bread crumbs, big pinch of grated cheddar and grated parmesan cheeses.  Stir well and let cheese melt a little.  Spoon into zucchini boats and top with a sprinkle of grated parmesan and cheddar cheeses.  Put back in the oven and bake until the cheese melts.

For serving size, you can have one big zucchini half or two small halves per person.

Serve up and enjoy!

Vegetable Tian

What is tian, you ask?  During the summer there are plentiful tomatoes, zucchini, eggplant and many other summer foods in abundance.  Provencal cooking celebrates the traditions of France’s countryside.  And a tian is a layered baked vegetable dish that originated in Provence.  Unlike a gratin, a tian does not include bread crumbs or cheese, which allows the juices of the vegetables to evaporate, thus allowing a deep concentration of the flavors.  Tian is usually served around the holiday Bastille Day during the peak of the summer when all the vegetables are readily available.

While I didn’t have all the ingredients of a traditional tian, I made my own version of it with the vegetables on hand and it was delicious!

Some tian calls eggplant, leeks, zucchini, plum tomatoes but I think you could take any of the summer vegetables that you enjoy and make this dish.  I only had summer squash, zucchini and potatoes on hand, so that along with onions and garlic is what I used.  The simplified recipe that I found follows at the end of this post, however, there are many more authentic recipes that can be found online.

First gather together the vegetables that you will want to use.  Finely chop your onion and sauté in extra virgin olive oil, adding your garlic at the end.  I pushed 2 large cloves of garlic through a press.

Aubrey July 4 2013 visit 006

While your onion and garlic sauté, spray an 8×8″-inch square baking dish with non-stick spray or lightly butter and set aside.

Aubrey July 4 2013 visit 005

Next, thinly slice all your vegetables, potatoes, whatever it is that you will be using. Since I used zucchini, summer square and potatoes, I sliced them into thin coins.  And since many vitamins and nutrients are found close to the skin, I did not peel my potatoes.  I just scrubbed them really well when washing.

Aubrey July 4 2013 visit 004

A friend of mine has an overabundance of vegetables in her garden this year and was nice enough to give me some and that is what I used in this dish.  Look at the size of the summer squash! 

Aubrey July 4 2013 visit 009

Spread the softened onion and garlic sauté into the bottom of the prepared baking dish.  As you can see, the steam fogged up my baking dish!

Aubrey July 4 2013 visit 008

Now take the thinly sliced vegetable coins and neatly stack them, alternating between each veggie per row.  I stacked my vertically for a different look.  If you are using a round dish, layer in fans, working from the center.  Either way, it makes a beautiful display.

Aubrey July 4 2013 visit 010

Sprinkle with sea salt (I use Celtic Gray Sea Salt), freshly ground black pepper and thyme.  Now since I did not have any thyme, I used a little pinch of sage.  And because I like it, a nice sprinkle of paprika.

Aubrey July 4 2013 visit 011

 

Cover the dish with buttered parchment, or foil if you have that.  Bake in a 400-degree Fahrenheit oven for 30 minutes or until the vegetables are tender.  You can then add a sprinkling of cheese and bread crumbs if you wish, especially if you have kids or picky eaters in the house.  Traditionally this dish does not include it.

photo

Vegetable Tian

 

1-2 Tbsp extra virgin olive oil

1 medium onion, finely chopped

1 tsp finely minced garlic – or 2 cloves pushed through a garlic press

1 medium zucchini, thinly sliced into coins

1 medium yellow squash, thinly sliced into coins

1 medium potato, thinly sliced into coins

1 medium tomato, thinly sliced

1 sprig of Thyme or 1 tsp dried thyme

sea salt and freshly ground pepper to taste

1 cup shredded cheese – optional

about 2 handfuls Panko bread crumbs – optional

Preheat the oven to 400-degrees Fahrenheit.  Finely dice the onion and mince the garlic.  Sauté both in a skillet with extra virgin olive oil until softened.

While the onion and garlic sautés, thinly slice the rest of your vegetables.

Spray your baking dish and spread the softened onion and garlic in the bottom of the dish.  Arrange the vegetable slices, alternating them, in vertical rows.  Sprinkle generously with sea salt and fresh ground pepper and thyme.  Cover and bake for 30 minutes until tender.  Top with optional cheese and bread crumbs and bake until the cheese is golden brown.

Serve as a delightful side dish with rice or noodles and your choice of main dish.

Enjoy!

Easy Leftover Lentil Cheddar Patties

Digging through my fridge, I came across some bits and pieces of items that needed to be used up and decided it was time for some homemade veggie burgers!  Since we had lentils a couple days before, it just made sense to use up the little bit that was left.

If you keep your refrigerator stocked and your pantry stocked with certain staples all the time, you can create something “new” for dinner!  So, as you may already know, I don’t measure when I cook, so these measurements are approximates and you may need to adjust for your taste.

Lentil Cheddar Patty 001

Ingredients:

1/2 medium onion, finely chopped

1 medium carrot, sliced on the diagonal, julienned and chopped into small pieces

1/4 green bell pepper, finely chopped

1/4 red bell pepper, finely chopped

1/2 cup leftover lentil stoup (very thick soup)

3/4 of 1 package Town House crackers crumbled OR 2-3 slices whole wheat bread torn into fine pieces

1/2 cup finely grated cheddar cheese or whatever cheese you have

1/2 tsp. garlic powder or 2-cloves fresh garlic finely chopped

1/2 tsp. onion powder

large pinch parsley leaves, dried – if you have fresh, finely chop about 1/4 cup

(since the stoup and crackers are already seasoned, you won’t need to add any further salt)

2 farm fresh eggs

In a large bowl (see photo above) mix together all the ingredients until well blended.

Taking a quart size canning lid, spray with non-stick spray.

Spoon patty mixture into the canning lid. Press into the lid to shape the patty.

Lentil Cheddar Patty 004

Turn into a heated cast iron past that has been lightly oiled with pure extra-virgin olive oil.

Lentil Cheddar Patty 002

Cook on each side until lightly browned. 

Lentil Cheddar Patty 006

This recipe made me six patties that fit perfectly on a medium sized hamburger bun or as we did, eat it as your protein side-dish that can be served alongside a salad and dinner as pictured below.  This dinner plate has garlic shells and corn paired with the lentil patty.

Lentil Cheddar Patty 007

 

Enjoy!

Cottage Cheese Pecan “Meat” Balls

My parents didn’t start out as vegetarians, but by the time my brother and I were toddlers, they had switched to a very strict, healthy diet of plant-based foods.  Truth be told, Mom said I never would eat any meat products, even as a baby.  Anytime she would try to feed me beef, chicken, hot dogs…whatever….I would spit them out.  So I guess I was “born” a vegetarian!

This dish is good several different ways when you’re looking to add a protein to your Meat-Free Monday meals.  If you are vegan, you can try substituting the cheese for tofu.  I personally have not tried to “vegan-ise” this recipe, so it would definitely be an experiment!  These meatballs are great in spaghetti sauce, bake them in a marinara or cream of mushroom soup sauce and serve as a side dish.  Or you can make “meatball” subs with them!

Here’s what you’re going to need:

Large mixing bowl, large wooden spoon, raw wheat germ, 16 oz. container of fat-free cottage cheese, pecan meal, onion, eggs, seasoned bread crumbs and a square baking dish with a lid.

Cottage Cheese Pecan Meatballs

1 cup fat-free cottage cheese (8 oz.)

1/2 cup raw wheat germ

1/2 cup seasoned bread crumbs (Panko is great too)

1 cup pecan meal

3 eggs (I use 2-farm fresh eggs)

1 large onion, minced

 

Ice & Snow Storm 2013 013

Combine all ingredients well and using a cereal tablespoon, scoop out into your hands and roll into balls.  The mixture will be thick, but very moist.

Preheat your oven to 350*F.  Spray your baking dish with non-stick spray.

Ice & Snow Storm 2013 015

I actually doubled this batch and made bigger “meat”balls even though they’re not exactly the same size! And because onions and my hubby are not friends, I substituted 1 tsp onion powder for the chopped onions to keep the flavor.

Cover and bake for an hour or until golden brown.

Ice & Snow Storm 2013 016

Serve and enjoy!

Tofu Vegetable Lasagna

Many times I’ve gone through the frozen foods section at the grocery store and come home with a single serving of that wonderful brand that makes a vegetable lasagna.  Throw it in the microwave and zap it for a few and then enjoy every morsel until its gone. 

Unfortunately, lasagna can be a not-so-good food if you aren’t careful about what goes into it.  I’ve been messing around with my recipes for years tweaking here, substituting a little there, trying to make them healthier but keep all the taste  and textures that we all love.

This is my version of that frozen entrée! This is a fabulous way to get veggies in for your otherwise really picky eaters! The recipe follows at the end of this post.

In a food processor using the grate plate:

Grate 1 medium carrot, 1 zucchini

move to a bowl and set aside

Christmas 2012 070

Take a whole pack of fresh organic baby spinach – like the packs you find in the salad and produce section of your store.  Sauté it with finely diced onion in a little extra virgin olive oil.

Take a block of tofu – I used organic extra firm tofu and pulsed it in the food processor with the “s” blade until it was smooth like ricotta cheese.  It gets really thick just like the real ricotta.

Transfer the spinach mixture and the tofu mixture to a bowl.  Add the grated carrots and zucchini, sea salt, onion powder, garlic powder, Italian seasoning, and parsley flakes.

Christmas 2012 071

Now time to layer the noodles!  You can pre-cook your noodles, but I am far too impatient for that when it comes to lasagna!  I just put enough sauce in to cook the noodles while the dish bakes.  Works good as they come out perfectly al dente.

Spray your baking dish with non-stick spray coating the bottom and sides well.  Start with a layer of noodles, then filling, shredded skim mozzarella, pour some white sauce (recipe at end of this post). Then repeat your layer until you run out of filling.  This made two layers which is perfect for us.

Christmas 2012 074

Finish off the top by pouring the white sauce over the noodles covering well.  Then top with Panko bread crumbs and a little shredded skim mozzarella.

To help with potential baking overflow, I’ve place my baking dish on a cookie tray lined with foil.  This makes for easy clean up and helps keep my oven cleaner.

Christmas 2012 075

Bake at 350 degrees Fahrenheit until bubbly and the Panko has browned.  Let set for 10 min before serving!

Christmas 2012 076

 

Tofu Vegetable Lasagna

1 block of organic tofu, drained

1 medium carrot, peeled and grated

1 medium zucchini, grated

1 small onion, finely diced

1 package baby spinach, organic preferred

1-2 tsp onion powder

1 tsp garlic powder

1 tsp Italian herbs, dried

1 tsp dried parsley

pinch of French Grey Sea Salt

Lasagna noodles

 

Sharp Cheddar White Sauce

1 tbsp extra virgin olive oil

1-2 tbsp of flour

Make into a roux and once the flour is well saturated with the oil

Add about 1-2 cups un-sweet nut milk or skim/low fat milk.  Make into a thick white sauce, constantly stirring with a whisk.

Add 1 cup shredded Cabot Extra Sharp Cheddar and Monterrey Jack.

Continue to whisk until the cheese is melted.

Pour over the noodles as indicated above.

 

Enjoy!