Recipe Tag: Vegetarian Recipes

Sweet and Sour Tofu with Peppers – HmF

For the Tofu

Gather all ingredients and equipment.

Drain tofu from package. Slice to one inch thickness and place on a paper towel-lined plate or tray.

Place another layer of paper towels on top of the tofu. Stack another plate/tray of similar size on top of the tofu and paper towels. Add weight in order to press out water. Let sit for 20 minutes, changing the paper towels as needed. Cut into 1/2″ diced cubes.

In a medium sized bowl, whisk the eggs.

Arrange an assembly line as follows: first a bowl with the tofu, second the bowl with the whisked eggs, then third a bowl with the cornstarch.

Place the tofu into the egg mixture to fully coat the pieces.

Then coat each piece in the cornstarch. Make sure all sides of the tofu have been coated and shake off any excess. Set the breaded tofu on a plate or a small baking sheet.

Preheat a medium skillet over medium heat. Once the pan is hot, add in 1 1/2 teaspoons of the canola oil.

Place the tofu one by one into the hot skillet and allow to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan – if the tofu pieces touch each other they will not get crispy. You will probably need to cook in multiple batches.

When the tofu is crispy, remove and place on a plate or baking sheet lined with paper towels to absorb excess oil. Use the remaining oil in subsequent batches, if needed.

Set aside (keeping warm).

For the Sautéed Vegetables and the Sweet & Sour Sauce

Preheat a medium sauté pan on medium-high heat. Once the pan is hot add 1 teaspoon of oil.

Add the onion and pepper to the pan. Cook until soft, about 5 to 7 minutes, stirring occasionally.

While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and 1 tablespoon cornstarch. Whisk to combine very well.

When the onions and peppers are soft, add the pineapple and 2 Tbsp of water. The water will help the vegetables to cook down more and provide some steam to your pan.

Continue to cook until the vegetables are tender and most of the water has evaporated.

Pour in the sweet & sour sauce and add the cooked tofu.

Stir to evenly coat tofu and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.

Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.

Shaved Asparagus Salad – HmF – Virtual

Gather all ingredients and equipment.

After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.

Use a peeler to shave the parmesan and set aside.

Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.

Shaved Asparagus Salad – HmF

Gather all ingredients and equipment.

After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.

Use a peeler to shave the parmesan and set aside.

Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.

Broiled Eggplant and Tomatoes – HmF – Virtual

Gather all ingredients and equipment.

Preheat broiler to medium high heat.

Toss eggplant with 1/8 tsp of salt and place in a colander to let drain for 20 minutes, then pat dry.

Cut tomatoes in half and place cut side up on an unlined sheet pan. (Note: if tomatoes are very large you may need to cut them in thirds.)

Combine oil, garlic, salt, and pepper in a small bowl. Brush mixture over the cut side of the tomatoes and eggplant.

Broil until tomatoes and eggplant start to soften and brown about 4 minutes. Once softened, top with cheese and cook for another minute to brown the cheese.

Top with fresh herbs. Serve warm.

Creamy Polenta – HmF – Virtual

Gather all ingredients and equipment.

In a medium sized pot, bring water to a simmer. Using a whisk, stir in the cornmeal and salt and whisk until smooth.

Reduce heat to low and simmer until soft, about 30-40 minutes, adding more water as necessary to prevent grits from getting too thick and stirring occasionally to prevent sticking to the bottom of the pot.

Once creamy and soft, remove the pot from the heat and fold in the cheese and black pepper. Serve warm. If not serving immediately, you may need to add more liquid as polenta will continue to thicken as it sits.

Carrot and Thyme Pureé – HmF – Virtual

Gather all ingredients and equipment.

Heat saucepan over medium heat. Add oil and butter. Once butter is melted, add scallions and sauté until soft, about 2-3 minutes.

Add carrots, stock, thyme, salt and pepper and bring to a boil.

Once boiling, cover and cook for 10 minutes or until carrots are tender.

Once carrots are soft, drain in colander, reserving the cooking liquid.

Place carrots and scallions in blender or food processer and blend until smooth, adding reserved liquid 2 Tbsp at a time as needed.

Grilled Peppers and Sweet Potatoes – Virtual

Gather all ingredients and equipment.

Preheat grill to medium-high heat.

Cut sweet potatoes into 1/4 inch thick planks. Place sweet potatoes in a bowl with tomatoes and peppers.

Add the oil, salt, and pepper to the vegetables and toss until evenly coated.

Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.

**Note that your choice of sweet peppers may be used – red, yellow, or a mixture of both.

One Pot Pasta – HmF – Virtual

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente.

After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil.

Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan.

Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper.

Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans.

Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Cauliflower Mac & Cheese – HmF – Virtual

Preheat oven to 350°F.

Place 4 quarts water in each of two large sauce pans over high heat.

In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.

Strain the cauliflower and transfer it to a blender.

Add the milk, garlic powder, cayenne, salt, half of the parmesan, and the cheddar cheese.

Puree until very smooth.

In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.

Strain and place the cooked pasta into 9×9 inch pyrex dish.

Add the cauliflower sauce to the pasta and fold together gently.

In a small bowl, combine the breadcrumbs, parsley, salt, pepper, and remaining parmesan.

Sprinkle the breadcrumb mixture over top of the Mac and Cheese.

Bake for 10 minutes, until sauce is bubbling and hot.

One Pot Pasta – HmF

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente.

After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil.

Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan.

Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper.

Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans.

Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.