Recipe Tag: Vegetarian Recipes

Cauliflower Mac & Cheese – Virtual

Preheat oven to 350°F.

Place the 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, 1/2 teaspoon salt, and 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 x 12 inch pyrex dish.

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

In a small bowl, combine the breadcrumbs, parsley, 1/4 teaspoon 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. Serve.

Asian Peanut Tofu with Noodles – HmF

Gather all ingredients and equipment.

Open the package of tofu and drain the water from it. In order for the tofu to hold its shape when it is cooked, as much moisture as possible will need to be removed in a process called ‘pressing’ the tofu. Fold a dish towel in half and lay on a baking sheet. Place 1-2 paper towels on the dish towel and place the tofu on top. Put 1-2 more paper towls on the tofu and place another baking sheet or cutting board on top. Weigh down with heavy objects such as cans of food, a cast iron pan, or cookbooks. Press for at least 15 minutes, or up to 1 hour.

Cook the noodles and cook according to package directions (the cook time varies depeding on the brand you use). Add edamame to the noodles when there is 1 minute left of cooking time. The noodles should be tender, but not mushy. Strain and rinse under cold water. Place in a bowl and toss with 1 tablespoon of toasted sesame oil.

While waiting for the water to boil and the noodles to cook, make the peanut sauce. Using a blender, blend the peanut butter, rice vinegar, soy sauce, honey, water, and red pepper flakes until smooth. Add more water if needed to make a smooth, pourable sauce. If a tangier sauce is desired, add more rice vinegar 1 tablespoon at a time.

After tofu is done being pressed, cut tofu into 1/2″ cubes.

Place a large nonstick saute pan over medium-high heat and add the rest of the sesame oil. When oil is hot, arrange the tofu cubes in a single layer in the pan. Do not stir. Allow the tofu to brown, then flip and continue to cook until most of the sides are browned.

Combine noodles, tofu, carrots, and green onion in a large bowl. Add the sauce and toss to combine. Garnish with chopped peanuts and cilantro. This dish is best served room temperature or cold.

* Note: If there is a peanut allergy, the peanut butter can be exchanged for tahini, and the peanuts for sesame seeds in the same amounts.

Soba Noodle Salad

Gather all ingredients and equipment.

Place the water in a pot over high heat.

When the water reaches a boil, add the soba noodles and cook for approximately 5 to 8 minutes, or until soft.

While the noodles are cooking, mix the rice wine vinegar, soy sauce, honey, and sesame seeds in a bowl.

Once the noodles have finished cooking, strain and run noodles under cold water. Set the cooled noodles aside to allow excess water to drain.

Place a large skillet over medium heat and add the sesame oil.

Once the oil is hot, add the the shredded cabbage, carrots, and kale.

Sauté the vegetables until they are tender (about 4 to 5 minutes).

Add the soy sauce mixture and the drained soba noodles to the pan and slightly reduce the heat.

Cook for 1 to 2 minutes, stirring occasionally.

Garnish with the green onions and serve immediately.

Risotto Milanese

Place the saffron in a small dish.

Place 1 cup water in a small pan and bring to a boil.

Pour the boiling water over the saffron and let stand.

Heat 1 teaspoon of the olive oil over medium high heat in a medium size skillet.

Add the onion and cook for 3 minutes. Stir frequently.

Add the minced garlic and cook for about 2 minutes. Stir frequently.

Add the risotto and cook for about 1 minute, stirring frequently.

Add the white wine, vegetable stock, salt and pepper.

Add the saffron and water from the small dish.

When the risotto is simmering, reduce the heat to medium and cook, stirring frequently so that the rice will not stick to the bottom.

After about 15 minutes, check to see if the rice is done. Add more water 2 tablespoons at a time as needed.

When the rice is done add the parmesan and stir to blend in.

When the rice is soft but not mushy serve.

White Bean Shakshuka – Virtual

Gather all ingredients and equipment.

Select a large and deep saute pan with a lid; set the lid aside for later.

Place the pan over medium-high heat.

Add the oil and swirl to coat the pan.

When the oil is hot, add the onion and bell pepper to the pan.

Cook until the vegetables are soft and browned about 7 to10 minutes. Stir occasionally.

Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.

Add the white beans to the skillet and stir.

Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened.Stir occasionally.

While the sauce is simmering, prepare the garnishes – crumble the feta and chop the herbs.

Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.

When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.

Make 2 wells in the sauce with the back of a spoon.

Crack an egg into each well.

Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.

When eggs are cooked to desired doneness, top with feta and fresh herbs.

Serve with two baguette slices per serving.

Chickpea Stew

Gather all ingredients and equipment. Preheat oven to 350°F (180°C).

Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, cumin, coriander, paprika, turmeric, garlic powder, and salt.

Cook for 3-5 minutes, until vegetables begin to soften.

Add the garlic and jalapeño and sauté for an additional 1-2 minutes.

Stir in the potatoes, tomatoes, chickpeas, and vegetable stock. Bring to a boil, then reduce heat until stew is at a simmer.

Simmer, uncovered, until stew is desired thickness. Then cover the stew and cook until potatoes are tender (about 20-25 minutes total of simmering).

While the stew is simmering, combine the minced garlic and olive oil in a small bowl. Place the pita on a baking sheet and brush with the garlic oil. Bake for 8-10 minutes, until pita is hot and beginning to crisp. Cut each pita into 6 triangles.

Top the stew with chopped parsley and serve each bowl with 3 pita triangles.

Green Pea Pasta Sauce with Pecans, Basil and Greek Yogurt

Gather all ingredients and equipment.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the pecans, red pepper flakes and smoked paprika to the pan.

Cook for about 4 minutes until nuts are golden brown. Transfer to a glass or ceramic bowl, including the oil, and set aside.

Place the water in a large pot over high heat.

When the water is boiling add pasta and garlic.

Cook pasta until al dente – about 12 minutes (or according to package directions).

Add 1 cup peas to the pasta water.

Remove the garlic from the pasta water and set aside.

Drain the pasta and peas and return to the pot.

Toss pasta and peas with 1 teaspoon olive oil.  Set aside.

In a blender, add the cooked garlic, yogurt, 2/3 cup peas, 1 tablespoon of olive oil, salt, and black pepper.

Puree until smooth and add to the pot with the pasta.

Place the pot over medium heat and add the basil and feta.

Gently stir for about 1 minute until reheated.

Serve the pasta topped with the spiced pecans and the oil they were cooked in.

Tacos with Black Beans (Taco 4) – Virtual

Heat a medium/large saute pan over medium-high heat and add the oil.

Once the oil is hot, add the onion and saute until translucent and beginning to brown, about 3 to 4 minutes.

Once the onion is cooked, add the red bell pepper and mushrooms.

These vegetables will release a lot of water as they cook.

Cook until most of the moisture has evaporated, about 5 to 7 minutes.

Add the black beans, taco seasoning, worcestershire sauce, water and salt.

Simmer for 5 to 7 minutes, stirring occasionally.

Prepare the ingredients for the toppings (cheese, lettuce, tomato, and cilantro) while the filling is simmering.

Lightly mash some of the black beans while simmering. Add more water if needed to keep the taco filling from drying out.

When the taco flling is done, turn off the heat and set aside.

Toast the tortillas (see Recipe Notes).

Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce, tomato, and cilantro.

One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.