Place all ingredients in a blender and puree until smooth.
Serve immediately.
Recipe Tag: Vegetarian Recipes
Eggplant Caponata
Preheat the oven to 425°F.
Place the diced eggplant in a large roasting pan and spray with olive oil. Toss the eggplant so it is coated with the olive oil,
Place the roasting pan in the oven and roast the eggplant for a total of 25-30 minutes. Stir the eggplant every 10 minutes to prevent sticking.
When the eggplant is browned and soft, place the eggplant in a bowl and set aside.
Meanwhile, place a medium-large pot or large high-sided skilled over medium heat. Add the olive oil, onions, and celery, and saute until the onions and celery are lightly browned – about 10 minutes.
Add the garlic and continue sauteeing for a minute or two.
Add the tomato paste, water, and salt and stir, then simmer until the mixture is reduced by half.
Add the tomatoes (and more water 1/4 cup at a time if needed) and stir, then simmer for about 10 minutes.
Add the olives, capers, raisins, and balsamic vinegar and stir, adding water if needed. Simmer until the mixture is very thick. Stir frequently so that the bottom doesn’t burn.
Once the mixture is thickened, turn off the heat.
Add the cooked eggplant, basil, parsley, and pine nuts and stir until well combined.
Chill. May be served hot, immediately, if desired, but the best flavors will come after the mixture has had time to blend its flavors: ideally overnight.
Five Treasure Quinoa – Virtual
Gather all ingredients and equipment.
Heat oil in medium pot over medium-high heat. Once hot, add the onion and cook until translucent and soft, 3-4 minutes.
Add quinoa, wine, stock, rosemary, and dried apricots. Bring to boil. Cover and reduce heat to simmer for about 15 minutes or until quinoa is soft and all liquid is absorbed.
While quinoa is cooking, toast walnuts until golden brown and fragrant, about 5 minutes, in a small pan over medium-high heat, stirring frequently.
Once quinoa is tender, remove rosemary stem and discard, then fluff quinoa. Gently fold in remaining ingredients.
Garnish with green onion. Serve.
Five Treasure Quinoa
Gather all ingredients and equipment.
Heat oil in medium pot over medium-high heat. Once hot, add the onion and cook until translucent and soft, 3-4 minutes.
Add quinoa, wine, stock, rosemary, and dried apricots. Bring to boil. Cover and reduce heat to simmer for about 15 minutes or until quinoa is soft and all liquid is absorbed.
While quinoa is cooking, toast walnuts until golden brown and fragrant, about 5 minutes, in a small pan over medium-high heat, stirring frequently.
Once quinoa is tender, remove rosemary stem and discard, then fluff quinoa. Gently fold in remaining ingredients.
Garnish with green onion. Serve.
Loaded Baked Sweet Potatoes – Virtual
Preheat the oven to 400°F (200°C).
Cut potatoes in half lengthwise and place on a microwave safe plate or bowl. Cover and microwave until potatoes begin to soften, about 5-10 minutes.
Wrap potatoes in tin foil and place in preheated oven. Bake until tender, about 20 minutes.
Remove the sweet potatoes from the oven. To serve, top half of a potato with 3/4 cup of chili and 1 tablespoon of cheese. Top with yogurt and chives and serve warm.
Tomato & Cucumber Salad with Red Wine Vinaigrette – HmF
Gather all ingredients and equipment.
Toss the tomatoes, cucumbers, and onion together in a large bowl with the dressing.
Braised Leeks – HmF – Virtual
Gather all ingredients and equipment.
Preheat oven to 350°F (180°C).
Trim leeks removing the dark green leaves and peeling off the tough outer layer.
Cut leeks lengthwise, leaving each half with root attached. Clean between the layers thouroughly under cold running water to remove sand and grit. Once clean, cut roots off.
Heat a medium oven-proof sauté pan over medium heat. Add olive oil.
Once oil is hot, add the garlic and the leeks, cut side down, in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and the size of the leeks. Cook for 3-4 minutes until leeks have lightly browned.
Flip leeks and cook for another 3 minutes to lightly brown.
Once all of the leeks are browned on both sides, add wine, stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook in the oven for 35 minutes or until leeks are tender.
Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted. Serve immediately.
Braised Leeks – HmF
Gather all ingredients and equipment.
Preheat oven to 350°F (180°C).
Trim leeks removing the dark green leaves and peeling off the tough outer layer.
Cut leeks lengthwise, leaving each half with root attached. Clean between the layers thouroughly under cold running water to remove sand and grit. Once clean, cut roots off.
Heat a medium oven-proof sauté pan over medium heat. Add olive oil.
Once oil is hot, add the garlic and the leeks, cut side down, in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and the size of the leeks. Cook for 3-4 minutes until leeks have lightly browned.
Flip leeks and cook for another 3 minutes to lightly brown.
Once all of the leeks are browned on both sides, add wine, stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook in the oven for 35 minutes or until leeks are tender.
Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted. Serve immediately.
Spicy Smashed Cucumber Salad – HmF – Virtual
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
Spicy Smashed Cucumber Salad
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.