Recipe Tag: Vegetarian

Daikon Steak

Wash and peel daikon. Cut into rounds, each slice should be 3/4 – 1″ thick

Cut a crosshatch pattern on one side of each round. The cuts should be about 1/8″ – 1/4” (5mm) deep.

Place scored daikon in a sauce pot and fill with enough water to cover the daikon

Set the heat to high and once the water starts to bubble, reduce the heat to a simmer.

Cook for about 20 minutes or until fork-tender.

While the daikon is simmering combine the soy sauce, mirin, and sugar, set aside.

When the daikon is done, drain off the water and leave the daikon in the pot to dry in the steam for a few minutes.

Pat dry with kitchen paper if necessary.

Heat a sauté pan large enough to fit all of the daikon slices over high heat.

Add the oil and swirl to coat the pan. Add the daikon slices scored side down.

Pan fry the daikon until there is light charring on both sides (about 1 minute on each side).

Reduce heat to medium to medium low. Add the sauce mixture and let the daikon simmer in the sauce for about until the sauce becomes syrupy.

Remove from heat, arrange daikon on a serving plate and drizzle with remaining sauce.

Garnish with scallions.

Sweet and Sour Tofu with Peppers – Virtual

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 egg.

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 teaspoon 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.

White Bean Alfredo Pasta

Place the water in a large stock pot over high heat.

When the water boils, add the pasta.

While the pasta is cooking, prepare the sauce.

Heat olive oil in small saute pan over medium heat.

Add the onion and stir. Then add the garlic. Saute until the onion is translucent and the garlic is tender.

In a blender, add the beans, onions and garlic, vegetable broth, lemon juice, nutritional yeast, salt and pepper. Blend until creamy and smooth.

Pour into a large saute pan to heat.

When the pasta is done, drain, add to the saute pan, and toss to evenly coat with sauce.

Garnish with chopped parsley if desired.

Serve hot.

Gochujang Glazed Roasted Carrots

Preheat oven to 400F.

Line a baking sheet with parchment paper or a silicon mat.

Wash, peel, and cut carrots into 2″ x 1/4″ x 1/4″ sticks.

Place cut carrots into a large bowl. Drizzle with olive oil and toss to evenly coat all carrots.

Arrange carrots in a single layer on prepared baking sheet and roast for about 20 minutes.

While the carrots are roasting, prepare the glaze.

In a medium bowl, whisk together the gochujang paste, soy sauce, sesame oil, cider vinegar, and garlic.

When the carrots are roasted and just tender, remove from oven and drizzle with the glaze. Stir or use a brush to evenly coat.

Return the carrots to the oven to caramelize the glaze, about 10 minutes.

Garnish with toasted sesame seeds.

Serve hot.

Moroccan Spiced Sweet Potato Soup

Preheat oven to 400F.

Line a baking sheet with parchment or foil.

Scrub sweet potatoes well, then poke several times with a fork.

Bake sweet potatoes on prepared pan in the center of oven 1 hour, or until tender. When the potatoes are done, set aside to cool.

In a large pot heat oil over medium heat.

Add onion and garlic, saute, stirring often, about 5 minutes, or until onions are translucent.

Add cumin, paprika, coriander, turmeric, pepper flakes, caraway, cinnamon, salt, and pepper. Cook, stirring continuously, until fragrant.

Add stock, chickpeas, and lemon juice and bring to a boil.

Slice the cooled potatoes in half lengthwise, scoop out the flesh, and add to the pot.

Using an immersion blender, puree the soup, blending until smooth, or carefully transfer to a blender to puree.

Serve hot.

Pina Colada Smoothie

Place all ingredients in a blender and puree until smooth.

Serve immediately.

Amaranth Pear Porridge – FSP

Gather all ingredients and equipment.

Soak amaranth covered by 2 inches of water for at least 1 hour (or up to overnight).

Place soaked amaranth in a pot with milk and water. Bring to a boil; lower heat and simmer for 7 minutes.

Add the pear and simmer another 10 minutes, stirring occasionally.

When the amaranth is tender, remove from heat and immediately stir in the maple syrup, salt, cardamom, and cinnamon.

Garnish with pumpkin seeds and serve hot.

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.

Coumadin Safe Lentil and Black Bean Salad

Cook the red lentils in 6 cups of simmering water for about 4 minutes, until just tender. Drain and rinse with cold water.

In a large bowl, combine the cooked lentils with the black beans.

Add the shallot, red bell pepper, celery, red pepper flakes, olive oil, vinegar, jerk rub, and salt. Combine gently.

Chill overnight.

Baked Yuca (Cassava) Fries – PKU-Friendly

(Note: Yuca is also known as Cassava and may be labeled as such at your local grocery store. They are the same ingredient.)

Gather all ingredients and equipment.

Preheat oven to 425°F (220°C).

Wash and peel the yuca. Cut into 1/4″ sticks.

Place yuca in a medium pot and cover with cold water. Turn heat to medium-high and bring to boil. Boil for 12-15 minutes or until fork tender.

Drain, and let the yuca dry out slightly while making the spice mix.

Mix chili powder, garlic powder, onion powder, cumin, salt, and pepper in a medium sized bowl. Add yucca and olive oil. Toss until evenly coated.

Arrange yuca on a parchment lined baking sheet and bake in 425 degree oven for 15-20 minutes until browned and crisp.

Serve hot.

Protein per recipe: 4.62g – Protein per serving: 1.54g
Phe per recipe: 146mg – Phe per serving: 48.6mg