Author: firstname.lastname@example.org | Category: Appetizer, Entertaining, Entree, Mushrooms, Potatoes, Recipes | Tags: entree, high fiber, holiday, low-fat, mushrooms, plant-based, potatoes, Recipe, Vegan, Vegetarian, Whole Food
Stuffed Mushroom Stacks
Every trip to the grocery store is an adventure for me. Even when I have a list in hand, I enjoy perusing the produce aisle looking for something unusual that I’ve never eaten or a seasonal favorite that I’ve waited an entire year to get my hands on once again. Sometimes, when I spot a standard item that looks super fresh I just go overboard and buy more than I need. This was the case when I picked up a three pound box of extra large snow white mushrooms at a mushroom outlet in Pennsylvania. They were beautiful and perfect . . . and I was happy! Since a lot of my thinking is done in the car, I pondered how I was going to prepare those beauties the entire ride home. With the Thanksgiving holiday just around the corner I thought about a family favorite — stuffed mushrooms. And then I thought about the turkey stuffing we used to make with mushrooms, celery, onions and sage. Why stop there? Why not place dollops of mashed white and sweet potatoes on top? And while I’m at it, I might as well make it festive with creamy mushroom gravy. This is a complicated recipe, but one that is achievable with some planning. First, I placed the sweet potatoes in the oven and baked them until soft. While the sweet potatoes were baking, I boiled the white potatoes on the stove top. I made the stock using onions and the mushroom stems. Next, I made the bread stuffing using one cup of the stock. You can make the gravy at this point or wait until after the stacks are assembled. If you’re feeling overwhelmed right now, don’t despair. Any or all of these elements can be done ahead of time depending on your time constraints and patience. You can use your own recipe for mashed potatoes. You can even use instant mashed potatoes; just use less liquid to achieve a stiffer consistency. You can also use canned sweet potatoes if you prefer. You can simply place dollops of mashed potatoes on top of the stacks instead of using a pastry bag and decorators tip. You can even assemble the mushroom stacks ahead of time and bake the next day. These Stuffed Mushroom Stacks require some thought and planning but they are worth the effort. It’s like an all-inclusive Thanksgiving dinner in every bite! You can serve them as an appetizer or as part of a buffet. You can plate them with green beans or shaved Brussel sprouts and cranberry sauce to serve as an elegant entree. Any leftovers can be served on a slider bun and rewarmed gravy the next day. On Thanksgiving and on every other day, I thank you for being Vegi-curious.
Stuffed Mushroom Stacks
3 lbs. large white mushrooms, stems removed and set aside
Mushroom Stock & Gravy
½ onion, thinly sliced
Reserved mushroom stems
2 Tablespoons red wine
4 cups of vegetable broth (Better Than Bouillon No Chicken)
2 Tablespoon arrowroot powder or corn starch
Lightly coat a medium saucepan with olive oil and heat over high heat. Add mushrooms and onions and cook until starting to soften and turn brown. Add red wine and cook until evaporated. Add vegetable broth (I use 1 teaspoon bouillon base to 4 cups of water for lower sodium). Reduce to simmer and cook for 30 minutes. Reserve one cup of the liquid to use in the stuffing. Remove from heat and let cool. When ready to thicken, add arrowroot and bring to a boil. Continue to cook until desired thickness is achieved. Remove from heat and let cool. You can puree the gravy in a blender and return to the saucepan until ready to serve. You can alternately use a hand-held immersion blender to puree the gravy right in the saucepan.
1 large onion (thinly slice ½ for gravy and mince ½ for stuffing)
2 celery stalks, minced
8 slices of sliced bread, toasted
1 cup of the reserved mushroom stock
Dried sage, oregano, marjoram to taste
Black pepper to taste
Heat a non-stick skillet over medium-high heat. Add a few tablespoons of water to skillet then add the onion and celery. Saute until vegetables are soft and golden.
Cut or tear the toasted bread into small pieces, almost as if it’s shredded. Place in a large mixing bowl and add the vegetables, mushroom stock and seasonings. Toss until combined.
1 lb. potatoes, peeled and cut into small chunks
2 Tablespoons (or more) soy yogurt or non-dairy milk
Salt and pepper to taste
Place potatoes in a medium saucepan and add cold water to cover by a few inches. Bring to a boil and cook until soft. Drain well. Use a potato masher to mash the potatoes. Mix in enough yogurt or milk to make the potatoes stiff enough to pipe onto the mushrooms. I don’t recommend using an immersion blender to remove lumps as this can make the potatoes gluey. Set aside.
1 lb. sweet potatoes, baked until soft
¼ to ½ cup oat flour (optional)
2 Tablespoons brown sugar (optional)
Remove the skin from the baked sweet potatoes. Place in a bowl and mash until smooth. If you want a stiffer consistency, add the oat flour one tablespoon at a time. Likewise, if you like sweeter add the brown sugar. You can use an immersion blender to remove lumps. Set aside.
Preheat oven to 400F.
Lightly coat a rimmed baking sheet with oil. Press the stuffing mixture into the mushroom caps, then pipe on either the mashed potatoes or sweet potato puree. Lightly coat the tops with non-stick spray. Place a few tablespoons of water in the bottom of the pan and place in oven. Bake until mushrooms are tender and browned and potatoes are browned, about 45 minutes. You can turn on the broiler during the last few minutes to brown the tops. You can assemble the mushrooms ahead of time, cover lightly with plastic wrap and refrigerate overnight.
12 Nov 2017
Author: email@example.com | Category: Appetizer, Entertaining, Entree, Full Plate Generation, Recipes, Soups | Tags: appetizer, comfort food, Easy, entree, fat-free, plant-based, Recipe, soup, Vegan, Whole Food
Roasted Tomato Soup
I’ve often wondered what’s the appeal of tomato soup. After all, isn’t just like a can of tomato sauce? Maybe the appeal is that it’s a light accompaniment to a sandwich. “How about some soup and a sandwich for lunch” sounds appealing. I just hadn’t come around to liking tomato soup until now. It all started with a large basket of plum tomatoes that I picked up for a song at my favorite Amish farm stand. I decided to roast the tomatoes with a small amount of olive oil, garlic and herbs. It sounds like a lot of effort, but most of the time is spent waiting for them to come out of the oven. I froze the roasted tomatoes in plastic pint-sized containers to use throughout the winter to make my Pasta with Roasted Tomatoes. This got me thinking about making homemade tomato soup using roasted tomatoes. Now that sounds like something I could go for. I wanted to simplify the recipe and opted to replicate the flavor of roasted tomatoes by cooking canned tomatoes on the stove top. (Actually, I didn’t want to risk those beautifully roasted tomatoes on a potential flop nor did I want to spend the extra money on a can of fire-roasted tomatoes.) I cooked onions and garlic until golden, added drained tomatoes and cooked them on high heat to get everything to caramelize. I added a potato to impart a little creaminess and body to the soup. This soup is light enough to enjoy with a sandwich and substantial enough to fill the gap that a salad so often leaves you with. You could ladle the soup into a cup for an afternoon snack or serve it as a first course when company comes for dinner. Mmmm, Mmmmm, Good! Try this Roasted Tomato Soup and start thinking outside the can. Thanks for being Vegi-curious.
Roasted Tomato Soup
1 yellow onion, chopped
3 to 4 garlic cloves, chopped
28 oz. can of diced tomatoes
3 cups vegetable broth
1 teaspoon sugar
1 small potato, chopped (about ¾ cup)
For the Croutons:
1 whole wheat or multi-grain bagel, cubed
2 Tablespoons yellow mustard
1 Tablespoon nutritional yeast
1 teaspoon dried thyme or other herb
Drain tomatoes and reserve the juice. Set aside.
Heat a sauce pot over medium high heat. Add onions and cook until they start to soften and turn golden. Add garlic and cook another minute. Add the drained tomatoes and sugar. Cook on high until the tomatoes start to brown and the bottom of the pot develops spots of caramelization. Add the tomato juice, vegetable broth and potato. Bring to a boil then reduce to a simmer. Cover and cook until the potatoes are tender, about 20 minutes. Remove from heat and let cool. Pour contents into a blender container and puree until smooth. You could also use a hand-held immersion blender and puree directly in the pot. Return to stove to heat. Garnish with croutons or air-fried zucchini. You can also stir in a spoonful of soy yogurt or cashew cream.
To make croutons:
Mix the mustard, nutritional yeast and dried herb in a large bowl. Add the bagel cubes and toss to coat evenly. Place the cubes into the basket of an air fryer set to 250F. Fry until the cubes are crisp throughout. Remove from basket and let cool. If you don’t have an air fryer you can bake them in the oven at 250F until the croutons are crisp and lightly browned.
05 Nov 2017
Author: firstname.lastname@example.org | Category: Beans, Entertaining, Entree, Instant Pot Recipes, Recipes, Rice | Tags: artichokes, fat-free, mushrooms, paella, plant-based, Recipe, rice, Vegan, Vegetarian, Whole Food
My approach to a healthy lifestyle is to never stop improving. I developed this recipe while making my Vegetable Paella. We had dinner at a Peruvian restaurant in the Poconos over the weekend. Ohhhhh, they had Paella Mariscada on the menu. It stirred up memories that I couldn’t get out of my head. I used to order paella every time I went to a Spanish restaurant. Paella is such a special and impressive dish that I came up with my own version some time ago. My original recipe included rice, artichoke hearts, mushrooms, red peppers and peas. What’s missing is the flavor of chorizo, a spicy Spanish-style sausage made with pork. My plan today was just to add some type of large bean to the paella. Luckily I had a bag of large lima beans on hand. I thought I would cook the beans with some garlic, but then my imagination ran wild. Could I infuse the beans with the flavor of chorizo? I looked up a recipe for real chorizo to see what other seasonings go into it. Oregano, thyme, allspice and cloves. I added crushed red pepper, black pepper, brown sugar and vinegar to the mix. After quick soaking the beans, I placed them in a pressure cooker with all the seasonings. They were done in five minutes. I boosted the chorizo flavor by reducing the excess liquid. Oh, boy! These came out tastier than I expected. These “Chorizo” Beans are tasty enough to eat right out of the pot but they were destined to join the party going on in my paella pan. I added the beans at the point in the recipe when the mushrooms, peppers, artichokes and peas are arranged on top of the rice. Do they taste like chorizo? It’s hard for me to say since I used to eat chorizo only when I ordered paella and that was over five years ago. What I can say is that they are deliciously different than any other bean dish I’ve had. If you’re not up for making paella you can try smashing them into a crusty Italian roll, include them in a burrito or serve with rice. Try these “Chorizo” Beans on their own or add them to my improved Vegetable Paella and make it a Vegi-curious day.
Paella with “Chorizo” Beans
The recipe is intended to be included in the paella, you might want to double or triple the ingredients if you want to enjoy the “Chorizo” Beans on their own.
1 cup dried large lima beans, soaked
6 oz. water
4 garlic cloves, whole
2 teaspoons red wine vinegar
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
½ teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon red pepper flakes
Pinch of ground cloves
Drain beans. Add the beans and remaining ingredients to pressure cooker. Cook on high for 5 minutes and quick release pressure. When safe, remove lid. If you have an Instant Pot, you can set it to “saute” and reduce any excess liquid. If using a stove-top pressure cooker reduce the heat to medium-high and cook until the liquid has cooked down. You can make these without a pressure cooker, just allow additional time for the beans to cook. Enjoy as is or add to Vegetable Paella.
18 Oct 2017
Author: email@example.com | Category: Entertaining, Entree, Full Plate Generation, Pasta, Recipes | Tags: comfort food, Easy, entree, low-fat, pasta, plant-based, Recipe, Vegan, Vegetarian, Whole Food
Pasta with Roasted Tomatoes & “Fried” Zucchini
I love this time of the year because there’s still a lot of fresh produce at the farm and with cooler temperatures creeping in I get to turn on my oven. It’s like I’m turning a corner and I still get to enjoy the good things about where I’ve been and where I’m going. I picked up some beautiful plum tomatoes and zucchini earlier in the week and put together this Pasta with Roasted Tomato and “Fried” Zucchini recipe. It’s quite simple. Just roast plum tomatoes with garlic and herbs, either air- or oven-“fry” thin slices of zucchini and toss with your favorite pasta. This recipe is what I like to call a “have-it-your-way” recipe because you can easily adapt it to your liking. I used a combination of fresh oregano and marjoram, but you can use any fresh or dried herbs you like. I used one-half pound of Barilla’s campanelle, which is a cut pasta that looks like a curled lasagna. You could probably get away with using more pasta. If you’re thinking about using this recipe as a side dish you might use a small cut of pasta, like orzo, and chop up the zucchini after it’s “fried.” This dish is fancy enough to serve on a special occasion and simple enough for a quiet family dinner. Any way you choose, you’ll have a fresh, delicious and healthy meal. Thanks for being Vegi-curious.
Pasta with Roasted Tomatoes & “Fried” Zucchini
8 very ripe plum tomatoes
olive oil to coat the pan
3 garlic cloves, peeled and thinly sliced
fresh or dried oregano and marjoram (or any herb you like)
salt and freshly cracked pepper
2 small zucchini
8 oz. dry pasta, cooked according to package directions
Preheat the oven to 325ºF (165ºC.)
- Lightly coat a large baking pan with olive oil. (Use one that’s just large enough for a single layer of tomatoes.)
- Cut the tomatoes in half horizontally then use a sharp knife to remove the stems. Lay them cut side down in the pan, then distribute the garlic, herbs and seasonings on top. Bake the tomatoes for two hours, or until they are completely softened and wilted and start to wrinkle. Remove from oven. Use a fork and a knive to break up the tomatoes to make a chunky sauce.
- Cut the zucchini in half lengthwise. Place the cut side down on a cutting board and thinly slice on a diagonal. Place the zucchini in a bowl, add one-half to one teaspoon of olive oil and toss to coat. Set an air fryer to 400F and cook the zucchini until they start to soften and get spots of brown. (See note on how to make the zucchini in a oven.) Remove and add to the pan with the roasted tomatoes.
- When pasta is cooked, add to the pan with the tomatoes and zucchini. Toss gently and serve.
Note: To cook the zucchini in the oven, raise the temperature to 400F. Line a rimmed baking sheet with parchment paper and arrange the zucchini slices in a single layer. Bake until they start to soften and turn brown.
02 Oct 2017
Author: firstname.lastname@example.org | Category: Desserts, Entertaining, Full Plate Generation, Recipes | Tags: chocolate, dessert, Easy, non-dairy, Recipe, Vegan, vegan plant-based, Vegetarian
I love getting out of bed on Sunday mornings before anyone else wakes up. It’s my time for making lists, planning my week or simply clearing my head. This morning I’m sitting on our front porch enjoying some solitude and a lovely hydrangea whose blooms are turning to rust. And a cup of coffee. (Note to self: make it a point to spend more time out here.) It’s also the perfect time for me to share my recipe for these Hazelnut-Date Truffles that I made last week. I was in the mood for a decadent, chocolate treat that was easy to make using items I had in my pantry. I also wanted to keep the refined ingredients to a minimum to make these truffles as guilt-free as possible. Since my favorite chocolate candy is Perugina’s Baci (“little kisses” made with milk chocolate and hazelnuts) I decided to go with those flavors in mind. The truffle centers are made with hazelnuts, dates, cocoa powder and hazelnut liqueur. (I use my Blendtec Twister Jar in order to get a super silky texture.) I melted some dark chocolate with coconut cream for a glossy chocolate coating and rolled a few in cocoa powder. All I can say is WOW! The result was part truffle, part caramel, total decadence and no remorse. I paired the truffles with a glass of Frangelico liqueur, but a glass of red wine or port would also be nice. Treat yourself to these Hazelnut-Date Truffles and make it a Vegi-curious day.
½ cup dates
½ cup hazelnuts
2 Tbsp. regular or dark cocoa powder
1 Tbsp. Frangelico liqueur
2 oz. non-dairy dark chocolate
1 Tbsp. coconut cream or full fat coconut milk
Place dates, nuts, cocoa powder and liqueur in food processor or high-powered blender. Process until smooth. Remove and portion out into 1” balls. Place on parchment paper. Set aside
Melt the dark chocolate and coconut cream over low heat. Dip the truffles in the melted chocolate and place on parchment paper. (See note below.) Refrigerate until cooled.
Note: You could also roll the truffles in cocoa powder.
24 Sep 2017
Author: email@example.com | Category: Entertaining, Entree, Full Plate Generation, Mushrooms, Pasta, Recipes | Tags: comfort food, mushrooms, non-dairy, plant-based, Recipe, Vegan, Whole Food
This is a follow-up to my post on Smoked Shitake Mushrooms. The flavor of the smoked shitakes are so intense that a little goes a long way, so I’m still trying to come up with some recipes to use them up. I like to use cashew cream as a base for creamy pasta sauces and the smoked shitakes made me think of Pasta Carbonara. For this recipe I made a creamy sauce with raw cashews, tahini, lemon juice, garlic and a few smoked shitakes. (If you don’t want to smoke the shitakes, you can use liquid smoke.) I had about a half pound of cooked rigatoni pasta in the fridge that I “re-boiled” for 1 minute then added a cup of peas. I reserved some of the pasta water to thin out the sauce if needed. I stirred a few spoonfuls of the sauce into the pasta and peas. You can use as much or as little of the sauce as you like and add a few extra slivered smoked shitakes if you want a more smoky taste and some “meaty” texture. This dish came out creamy, smoky and oh, so yummy. It’s rich tasting, yet won’t weigh you down. This makes a nice meal to serve for a special occasion or you can make the sauce ahead of time and enjoy a decadent meal any night of the week. Thanks for being Vegi-curious.
Smoky Creamy Cashew Sauce
½ cup raw cashews, soaked and drained
1 teaspoon lemon juice
2 teaspoons tahini
1 Tablespoon nutritional yeast
1 garlic clove
A few slices of smoked shitake mushrooms
Process all ingredients in blender, adding more water to achieve desired consistency.
Use on potatoes, broccoli or other vegetables. Thin out and toss with cooked pasta.
08 Jul 2017
Author: firstname.lastname@example.org | Category: Appetizer, Burgers & Sandwiches, Entertaining, Entree, Mushrooms, Recipes | Tags: appetizer, entree, mushrooms, no oil, plant-based, Recipe, Vegan, Vegetarian, Whole Food
I picked up a bag of baby portobello mushroom caps the other day not knowing what I was going to do with them. At two bucks a bag, I figured I’ll find something to make with them. These baby portobellos were about 3″ in diameter and had a nice thickness to them. It’s interesting how inspiration comes about, but the word “medallions” came to mind as I was gazing so lovingly at them. I wanted to make something hearty and meaty and thought of Beef Bourguinon. I used Ina Garten’s recipe as a guide for this recipe. I sauteed onions and garlic, browned the mushroom caps then cooked them in cognac and red wine. The mushrooms had a rich taste and meaty texture. The onions added a subtle, sweet contrast to the deep flavor of the mushrooms. Magnifique! I served the mushrooms with baked potatoes and mesclun salad, but they would also pair well with mashed potatoes and sauteed green beans. The next day, I made a Bourguignon slider with the leftovers and a small dinner roll. These would also make a nice addition to a buffet or cocktail hour. Make these Mushrooms Bourguinon and make something magnifique for dinner. Thanks for being Vegi-curious.
Mushrooms in the Style of Bourguignon
¼ cup dry red wine
1 Tablespoon tomato paste
About 1-1/4 pound small Portobello mushrooms (3” diameter)
Olive oil (optional)
1 medium yellow onion, thinly sliced
3 garlic cloves, sliced
1 Tablespoon brandy
Dried thyme, salt and pepper to taste
Whisk together red wine and tomato paste in a small bowl and set aside.
Remove stems from mushrooms and reserve for another use.
Coat a large non-stick skillet with a small amount of olive oil. (You can omit the oil and use a few tablespoons of water.) Saute the onions over medium heat until they start to brown slightly. Add garlic and continue cooking until golden. Remove the onions and garlic to a plate.
Recoat the skillet with oil if desired. Place the mushroom caps top side down and cook until they start to brown. Turn mushrooms over and continue to cook until they brown and start to soften. Arrange the onion slices on top of the mushrooms. Add the brandy to de-glaze the pan, then add the red wine mixture thyme, salt and pepper. Cover skillet and cook on low heat until the sauce thickens and turns dark brown. Remove from heat and serve with baked or mashed potatoes and a green vegetable.
06 Jun 2017
Author: email@example.com | Category: Appetizer, Beans, Entertaining, Entree, Full Plate Generation, Instant Pot Recipes, Potatoes, Recipes, Sides, Vegetables | Tags: appetizer, Easy, fat-free, high fiber, Recipe, Vegan, vegan plant-based, Whole Food
Chipotle Sweet Potatoes
I like to get the most out of my food, so I try to come up with recipes that can be used in a variety of ways. I’ve been thinking about some type of empanada to make for Cinco de Mayo. I wanted it to be easy and definitely not fried. The “easy” parts were baking sweet potatoes, sauteeing kale and defrosting black beans. What’s nice about these recipes is that they can be enjoyed in so many ways. We had the sweet potatoes, kale and black beans plated for dinner one night and I used the left overs to make the empanadas a few days later. The empanadas can be filled a day before you plan to bake them, so this makes them perfect when planning a party. You could also use them to fill burritos or enchiladas. I’m hungry, how about you? Let’s enjoy our dinner tonight and come back for some empanadas later in the week. Thanks for being Vegi-curious.
Chipotle Sweet Potatoes
Note: As long as I’m putting on the oven, I usually make a large quantity of sweet potatoes to have for other meals during the week.
About four large sweet potatoes
1 chipotle in adobo sauce (from a can)
Preheat oven to 350F. Place a few potatoes on a baking sheet and bake until very soft and the juices start to ooze out of the potatoes. Remove from oven and cool enough to handle. Remove the skins, measure out two cups and place in a small bowl. Add one canned chipotle pepper and mash to combine.
Serve as a side dish or as a component in burritos or empanadas.
Kale with Taco Seasoning
1 lb. kale, de-ribbed and chopped
6 large garlic cloves, minced
4 teaspoons taco seasoning
Set an instant pot to saute setting. Add garlic and cook until lightly browned. Add ¼ cup of water and taco seasoning, then place kale on top. Set instant pot to cook on high pressure for 3 minutes. Quick release and remove cover when safe. To cook on stove top, saute garlic in a large non-stick skillet, add water and kale. Cover and cook until wilted, then remove cover to allow liquid to evaporate.
30 Apr 2017
Author: firstname.lastname@example.org | Category: Entertaining, Entree, Potatoes, Recipes, Vegetables | Tags: beets, Easy, fat-free, high fiber, plant-based, potatoes, Recipe, Vegan, Vegetarian, Whole Food
Corned Beets & Cabbage with Chive Potatoes
St. Patrick’s Day was never one of my favorite holidays, but I did enjoy the corned beef and cabbage dinner my parents would make for the occasion. (Actually, I’d take a St. Joseph’s zeppole over corned beef and cabbage any day, but that’s another story.) I don’t remember them having it any other time of the year, so it was a really special treat for us. I remember one St. Patrick’s Day when Dad had a seizure and spent the day in the emergency room and Mom had to leave the dinner partially cooked on the stove. I think Dad, the trooper that he was, was more upset about the ruined dinner than about being in the hospital. Or the time, shortly after she moved in with us, when Mom passed out and hit her head on the kitchen floor for yet another St. Patrick’s Day emergency room visit. I guess the luck of the Irish doesn’t cover the Italians. So I wanted to pay homage to St. Patrick Day (and my parents), and came up with this Corned Beets & Cabbage Dinner. The cabbage, beets, carrots, onions and garlic are braised with vegetable stock, vinegar and pickling spices. I used red cabbage since I new everything would turn purple from the beets. Even the carrots take on a different color. The potatoes are made in an instant pot, but you can use baked potatoes or your favorite steamed or roasted potato recipe. I struggle to find cabbage recipes that we both really enjoy, but I have to say that this recipe came out very tasty. The aroma of the corning spices bring back memories of the corned beef and cabbage simmering for hours in my parents’ kitchen. Remembering all of the happy St. Patrick’s Days spent with my parents, here’s an Irish toast from an Italian girl:
“To all the days here and after
May they be filled with fond memories, happiness, and laughter.”
Thanks for being Vegi-curious.
Corned Beets and Cabbage
3 Tbsp. brown sugar
½ tsp. mustard seeds
8 whole allspice berries
4 whole cloves
2 small bay leaves
½ tsp. black peppercorns
12 whole juniper berries
½ tsp. onion powder
½ tsp. ground celery seeds
2 whole garlic cloves
¼ cup vinegar
2 cups hearty vegetable broth
1 lb. beets, sliced into ¼” thick x ½” wide strips
8 oz. carrots, sliced into strips ¼” thick x ½” wide strips
1 small head of red cabbage
Place all braising ingredients in a deep saute pan. Bring to a boil. Add beets to liquid and place remaining vegetables on top. Lower heat to a simmer, cover and and cook until vegetables are soft and liquid has evaporated. This could take 30 minutes or longer depending on how soft you like your vegetables.
Herbed Potatoes in an Instant Pot
2 lbs. “creamer” potatoes, cut in half (about 1-1/2” chunks)
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 teaspoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon dry mustard
Salt to taste (optional)
Place all ingredients in Instant Pot insert. Add ½ cup water. Pressure cook on high for 6 minutes, then quick release pressure.
Variation: omit rosemary and thyme and add 1 tablespoon dried chives
14 Mar 2017
Author: email@example.com | Category: Appetizer, Entertaining, Entree, Recipes, Vegetables | Tags: Greek, greens, low-fat, no oil, non-dairy, Recipe, spinach, Vegan, vegan plant-based
Greek Spinach Pocket
Spanakopita is a popular Greek pie made with a spinach, onions and feta cheese filling and typically layered with sheets of phyllo. Even before I adopted a plant-based diet, I would eat Spanakopita on the rare occasion if someone else made it. A traditional recipe calls for cooking the spinach with olive oil then stirring in feta and eggs. Then the filling gets layered between sheets of phyllo that are brushed with butter. I really enjoyed it, but I certainly wouldn’t want a whole pan of it within easy reach. Lately, I’ve been on a Mediterranean food kick. I thought it would be nice to have a healthy, plant-based version of this tempting Greek specialty that doesn’t call for the use of phyllo. I made the filling by cooking spinach with onion, black salt (for an “eggy” taste), nutmeg and dill. I had some home-made almond milk ricotta on hand and mixed it with Kalamata olives to mimic the tang that’s characteristic of feta cheese. I opted to make individual servings by using frozen Roti. (Roti are Indian flat breads that can be found in the freezer section of an ethnic market. I’ve used Roti to make Jamaican Mushroom Patties , Broccoli Calzones and Samosadillas. They also make a nice accompaniment to Indian curry and dal recipes.) The end result? Well, let’s say I’m in “Spinach-topia.” They came out nice and crisp on the outside and creamy and savory on the inside. We had them with a Greek-style tossed salad of Romaine lettuce, cherry tomatoes, Kalamata olives, oregano and red wine vinegar. You could also make smaller versions to serve as an appetizer or for a cocktail party. You can make and bake them ahead of time and re-crisp in the oven the next day. Grab a Greek Spinach Pocket and grab a little piece of heaven. Thanks for being Vegi-curious.
Greek Spinach Pockets
Makes about 8 to 10 pockets
Olive oil (optional)
1 medium yellow onion, chopped
20 oz. frozen chopped or cut spinach (do not defrost)
¼ tsp. black or regular salt
¼ tsp. nutmeg
1 Tablespoon dried dill
1 cup almond milk ricotta (or tofu-cashew ricotta)
¼ cup chopped Kalamata olives
Frozen Roti as needed
Heat a non-stick skillet over medium-high heat. (You may lightly coat the skillet with olive oil before heating.) Add onions and saute until they start to brown, adding water if needed to prevent sticking. Add frozen spinach and cook, uncovered, for about 10 minutes, stirring occasionally. The goal is to not allow the spinach to get watery. Add salt, nutmeg and dill and remove from heat. Let cool.
Add ricotta and olives to skillet and gently fold the ingredients together. Adjust seasonings as desired.
Preheat oven to 500F. Line a rimmed baking sheet with parchment.
Heat a non-stick electric griddle on high.* Place Roti on griddle and cook on one side. (The aim is to cook, but not brown the one side so the sufrace of the roti doesn’t get soggy when filled.) Place cooked side up onto baking sheet.** Spoon filling onto one half and fold the other side over, pressing edges together. Bake until crust has browned, flipping half way through baking. Remove and let cook about 5 minutes before serving.
*If you don’t have an electric griddle, you could heat a non-stick skillet on medium-high heat.
**For appetizer-sized pockets, cut the roti in half after cooking one side, fill and fold over to form a triangular-shaped pocket.
07 Mar 2017