Pasta with Cauliflower

This wonderfully different recipe is barely modified from Donna Klein's book The Mediterranean Vegan Kitchen.  Great the first day, better the next.

 

 

Ingredients:

3 T. extra-virgin olive oil

1 large head cauliflower, cut into florets then finely chopped

4 large cloves garlic, finely chopped

1/8 t. crushed red pepper flakes

1 14-oz. can petite-diced tomatoes with liquid

1/4 c. drained capers

1/2 c. vegetable broth or water, separated

2 T. tomato paste

salt and freshly ground pepper, to taste

1/8 t. turmeric

1/2 t. sweet paprika

1 lb. small tubular pasta (I used a small penne.)

1/4 c. chopped fresh basil

1 c. panko bread crumbs

 

Method:

Add the oil to a deep-sided skillet with a lid, and heat over medium heat.  Add the cauliflower and cook, stirring, until the cauliflower is just softened, about 5 minutes.  Add the garlic and red pepper flakes, and cook, stirring, for 3 minutes.

 

Add the tomatoes and their juices, capers, 1/4 c. broth (or water), tomato paste, salt (I used 1 teaspoon.), and freshly ground pepper.  Bring to a brisk simmer over medium-high heat, reduce the heat, cover, and simmer for 15 minutes.  Add the turmeric, paprika, and remaining 1/4 c. broth (or water).  Increase the heat to medium, and cook, uncovered, stirring occasionally until the liquids are greatly reduced.

 

Meanwhile, cook the pasta in boiling salted water according to package directions.  Drain well, add to the cauliflower mixture, add the basil, and stir to combine.

Serve immediately, topped with bread crumbs.  Serves 6.

 

Cherry and Peach Galette

This incredible dessert recipe came from Food Network Magazine.  Cherry season is short, and this is a delicious way to "spend" your cherries in that brief time.

Ingredients:

2 T. vegan margarine (I like Earth Balance.)

2 sheets vegan frozen puff pastry, thawed (one 17-oz. or 18-oz. package)

3 T. AP flour, plus more for dusting

1 large egg (ovo-vegetarians) or 2 T. plant-based milk (vegans)

1/2 c. sugar

1/4 t. ground allspice

2 t. almond extract

1/2 t. finely grated lemon zest

2 t. fresh lemon juice

2.5 c. cherries (about 1 lb.), pitted and halved

2 ripe peaches, peeled, pitted, and cut into 1/2-inch wedges

Method:

Position a rack in the lower third of your oven and preheat to 450 degrees F.  "Butter" a baking sheet with 1 T. vegan margarine.

Unfold 1 sheet puff pastry on a floured surface.  Beat the egg or plant-based milk with 1 T. water and brush over the dough.  Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out a 14-inch square.  Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes.  (Refrigerate the leftover egg wash/milk wash for brushing the galette later.)

Combine the sugar, allspice, almond, lemon zest, and lemon juice in a large bowl.; transfer 2 T. of the mixture to a small bowl and set aside for sprinkling.  Add the cherries, peaches, and 3 T. flour to the remaining sugar mixture and toss.

Spoon the cherry mixture onto the pastry and spread, leaving a 2-inch border.  Cut the remaining 1 T. vegan margarine into small pieces and scatter on top.  Fold in the pastry edges over the filling, pleating as needed.

Bake the galette on the positioned rack until puffed and golden, about 20 minutes.  Reduce oven temperature to 350 degrees F.  Remove the galette from the oven, brush the crust with the reserved egg wash/milk wash, and sprinkle with the reserved sugar mixture.  Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 - 45 minutes more (depending on the juiciness of the cherries).  Transfer to a rack and cool at least 10 minutes before cutting to allow the filling time to set.

Serves 6.

Fried Green Tomato Biscuit Sandwiches

After bringing in all our green tomatoes last week to save them from the impending frost, I had this fantastic and fantastically Southern breakfast of fried green tomatoes (recipe here) and gravy (recipe here) on biscuit (recipe here) sandwiches.  Too delicious!

Orzo with Cannellini Beans and Vegetables

This recipe is from a useful weeknight cookbook called Moosewood Restaurant Cooks at Home.  Most all of the recipes in this book are fast, easy, and vegetarian...necessary for today's busy cooks.

Ingredients:

2 quarts water

3 T. olive oil, separated

1 large onion, chopped (about 1.5 c.)

2 - 3 carrots, peeled and diced (about 2 c.)

1 bell pepper

2 garlic cloves

1 c. orzo

1 6-inch zucchini

2 T. fresh basil, chopped (The recipe calls for a mixture of 1 T. mint, 1 t. dill, 1/2 t. marjoram.  I had basil on hand, so that's what I used.)

14-oz. can artichoke hearts, drained and chopped

15-oz. can cannellini beans (or other white beans)

14.5-oz. can Italian-style stewed tomatoes

salt and freshly ground black pepper, to taste

Bring the water to a boil in a large covered saucepan.

While the water heats, heat 2 T. olive oil in a large skillet over medium-high heat.  Sauté the chopped onion and carrots in the hot oil.  In the meantime, seed and chop the bell pepper, and peel and mince the garlic.  Add the pepper and garlic to the onions and carrots and stir.

When the water boils, add the orzo and cook according to package directions.  When al dente, drain and stir in the remaining 1 T. olive oil.

With the orzo cooking, dice the zucchini and stir it into the skillet of vegetables.  Add the basil and artichoke hearts to the vegetables.  Gently stir in the beans and tomatoes.  Simmer for several minutes, stirring occasionally.

When the vegetables are hot, stir in the orzo, then season with salt and pepper.  If you final dish tastes bland, you probably need to add more salt.  I usually use around 1 t.

Serves 4.

Roasted Vegetable Tacos

This is one I just threw together.  You could easily modify this...use smoked paprika instead of chipotles, stir in chopped fresh scallions instead of using onion, use refried beans instead of  black beans, add fresh jalapenos or minced garlic.  Use what you have on hand and what you like!

Ingredients:

2 ears fresh corn, shucked and washed

1 lb. baby bell peppers, seeds and veins removed, sliced

1 onion, halved and sliced

2 chipotles in adobo sauce, seeded if desired, finely chopped

3 T. olive oil

1/2 t. salt or to taste

1 can black beans, drained and rinsed

non-stick spray

about 12 corn tortillas

1 lime, chopped into quarters

chopped lettuce

Method:

Preheat the oven to 450 degrees.

In a rimmed baking sheet, stand each ear of corn on its end, and cut the kernels away from the cob using a sharp knife.  Toss with the sliced bell peppers, onion, chipotles, olive oil, and salt until everything is coated.  Spread into an even layer, and roast in the preheated oven 20 - 30 minutes or until the vegetables are browning on the edges.  Remove from the oven and toss with the black beans while still hot.

While the vegetables are roasting, heat a skillet or griddle over medium-high heat.  Spray with non-stick spray, and add a corn tortilla to the skillet.  When lightly browned, flip, and cook until the second side is browned.  Repeat with remaining tortillas.

Top each tortilla with the roasted vegetable mixture, a generous squeeze of lime, and chopped lettuce.

Serves about 4.

Mediterranean Lentil Salad

Here's another easy, healthy, and filling dish from the cookbook Moosewood Restaurant Cooks at Home by the Moosewood Collective.  Make this in advance, and you have an easy lunch to take to work that won't require you to stand in line for the microwave.

Ingredients:
salad -
1 c. brown or green lentils (I like using the tiny black French lentils.)
4 c. water
2 bay leaves
1 t. fresh thyme or 1/2 t. dried thyme
2 garlic cloves, peeled
1/3 c. sun-dried tomatoes (not packed in oil), chopped
boiling water
1/2 c. diced celery
1/2 c. diced yellow bell pepper
1/4 c. minced red onion

dressing -
1/3 c. extra virgin olive oil
3 T. red wine vinegar
salt and freshly-ground black pepper

Method:
Rinse the lentils.  In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil.  Reduce the heat, and simmer until the lentils are tender, about 20 minutes, stirring occasionally.

While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl, soak for 2 minutes or until the tomatoes have softened but remain slightly chewy, and then drain.  Combine the tomatoes, celery, bell pepper, and onion in a large bowl.

In a separate bowl, whisk the dressing ingredients together.  (Alternatively, shake them together in a jar.)

Drain the lentils and discard the bay leaves.  Remove the garlic, mash it with a fork, and mix it back into the lentils.  Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.  Serve immediately or chill to serve later.  Serves 4.

Serving Notes:  We served this with washed baby lettuces, Kalamata olives, tomatoes, and crackers for a refreshing, light meal.

Tempeh Breakfast Sandwich

I am not really a huge fan of traditional breakfast fare.  Too starchy, meaty, eggy, or sweet, in general, for my tastes.  Don't get me wrong, I love homemade biscuits (I'm from the Southern U.S., so I have them nearly every weekend.  Recipe here.), and I definitely want pancakes or waffles every once in a while, but usually I'm looking for something off the beaten path.

One of my new favorites is this breakfast sandwich, which I guess you could really eat at any meal.  It's filling and tasty!  Fry up the whole package of tempeh, and you'll have sandwich fixin's for the week.

Ingredients:

canola oil

soy sauce

smoked paprika

tempeh (I love the Lightlife "Garden Veggie" variety.), cut into 1/4-inch strips

bagel

avocado slices

roasted red peppers (from a jar or from your grocer's olive bar)

Method:

In a non-stick skillet, heat the canola oil over medium heat.  Add soy sauce and smoked paprika to taste, then add the strips of tempeh.  Fry the tempeh until browned on the bottom, then flip and fry the other side until browned as well.  Remove from pain and drain on paper towels.
NOTE:  I usually fry up a whole 8-oz. package of tempeh at a time, which takes about 3 T. canola oil and maybe 1/2 t. of soy sauce and a heaping 1/4 t. smoked paprika.  I'm guessing, but the amounts are flexible.

Toast both halves of the bagel in a toaster.  Sandwich tempeh strips with avocado slices and roasted red pepper, and enjoy.