Recipe Tag: Vegetarian

Place a large non-stick skillet in the oven and preheat to 375°F. When the pan is hot add the diced zucchini and spray lightly with olive oil. Toss and return the pan to the oven. About every 7 minutes remove the pan and toss the zucchini carefully. After about 20 minutes the zucchini cubes should be lightly browned.

While the zucchini is cooking heat the olive oil over medium-heat in a medium sized stock-pot. Add the minced garlic and cook slowly. Do not allow to brown.

When the garlic is soft and translucent, add the onions and cook until they are also translucent.

Add the risotto and cook for about 2 minutes, stirring frequently.

Reduce the heat to medium and add the chicken stock . Stir well. Cook for one minute and add 2 cups of water the salt and rosemary.

Cook over medium-heat, stirring occasionaly 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, 1/4 cup at a time as needed.

Add the cooked zucchini when the rice is soft but not mushy. Add the goat cheese and parmesan cheese. Stir and cook for another minute over very low heat. Season with pepper to taste.

After shredding the zucchini, place half in a large clean dishtowel.

Close the towel around the zucchini and pull the ends together, twisting into a pouch.

Twist the top of the towel where it is closed to squeeze the liquid out of the zucchini.

Place the zucchini in a large mixing bowl and repeat with the other half to squeeze the water out through the dish towel.

Place the garlic, salt, white beans, parmesan, basil, oregano, marjoram, thyme, tarragon, and the white part of the green onions in a food processor and pulse until smooth.

Place the bean mixture in the bowl with the zucchini and add the green part of the green onions and the panko.

Fold together until well blended.

Add the egg and fold together until well blended.

Form into 24 1-inch balls.

Place a cookie sheet in the oven and preheat to 400°F.

Place 2 teaspoons of the olive oil on the heated cookie sheet and arrange the zucchini balls so that they don’t touch each other.

Bake 10 minutes and turn over.

Bake 10 minutes and add the remaining 2 teaspoons of olive oil.

Turn twice more to optimize even cooking of the zucchini balls.

Set the oven to broil and cook for 5 minutes before serving.

Topping:

Place the water in a medium sauce pan over high heat.

When the water boils, add the parsnips.

Cook for about 20 minutes until soft.

Remove and let cool slightly.

Place in a bowl with the butter and whip using an electric mixer.

Add the buttermilk, salt and pepper and whip for another minute.

Set aside.

Filling:

Place the olive oil in a large skillet over medium high heat.

Add the garlic and onions and cook for about 2 minutes until the onions begin to soften. Stir frequently.

Add the thyme, oregano, paprika and carrots. Cook, stirring frequently, for about 7 minutes until the carrots are slightly tender.

Add the salt, pepper, beans and tomato paste. Stir.

Sprinkle the flour over the vegetables.

Continue to cook, stirring frequently, for about 1 minute.

Add the milk slowly, stirring continuously until thickened.

Preheat the oven to 325°F.

Divide the pie filling between two oven proof dishes.

Top with the mashed parsnips.

Place the pie in the oven and cook for about 10 minutes until the top is slightly browned. Serve.

Place a large skillet over medium high heat.

Add the diced poblano and cook for about 5 minutes. Toss frequently.

Add the tomatillos, stir, cover, and cook for about 15 minutes. Toss frequently.

Add the white part of the green onions, salt, pepper, chili powder, paprika and tofu.

Cook for about 5 minutes. Toss frequently.

Add the green part of the green onion and toss. Let cook for about two minutes.

When ready to serve, place the cheese inside the taco shells.

Top with the tofu mixture and the lettuce and tomato and serve.

Place 1 teaspoon of the sesame oil in a small skillet over medium high heat.

Add the red pepper flakes, garlic, and ginger.

Cook for about 3 minutes. Stir frequently.

Add the white part of the green onion and sesame seeds and cook for about 5 minutes. Stir frequently.

Add the green part of the green onion and cook for one minute. Remove to a bowl to cool.

When the vegetables are cool, add them to a food processor with the tofu and process gently until the texture of scrambled eggs.

Add the cilantro and process for about 30 seconds in pulses.

Form the mixture into four cakes.

Place in the freezer to chill for about 20 minutes.

Place 1 1/2 teaspoons of sesame oil in a large skillet over high heat.

When hot add the tofu cakes to the pan.

Drizzle 1/2 tablespoon of the soy sauce over the top of the tofu cakes.

Cook for about ten minutes. Adjust the heat to medium low to keep the cakes from burning.

Turn the cakes over and drizzle the remaining 1/2 tablespoon soy sauce over the cakes.

Cook for ten minutes and serve.

Preheat the oven to 375°F.

Place the sweet potato, 1 tablespoon of the olive oil, chili powder, ground cumin, paprika, cayenne, 1/4 teaspoon salt, and pepper on a large cookie sheet.

Toss gently to blend the spices and make sure the potatoes are coated well.

Place in the oven and roast for 25 minutes.

While the potatoes are cooking, place the remaining 1 teaspoon olive oil in a large skillet over medium high heat.

Add the corn and jalapeno to the skillet.

Cook for 5 minutes, stirring frequently.

Add the green onions, red bell pepper, and 1/8 teaspoon salt.

Cook for 3 minutes and add 2 tablespoons water. Stir frequently.

Cook for another 3 minutes until the water has evaporated. Remove from heat.

Divide the grated cheese evenly between the tortillas.

When the potatoes are done, place them inside the corn tortillas on top of the cheese.

Top with the corn salsa and a dollop of sour cream.

Serve.

Place the sun-dried tomatoes in a bowl. Bring 2 cups of water to a boil and pour it over the sun-dried tomatoes. Let stand thirty minutes, then drain, reserving the liquid.

Finely diced the softened sun-dried tomatoes and set aside.

Place 1 tsp. olive oil in a pan over medium-high heat. Add the pine nuts and cook for one minute, stirring frequently, until they begin to lightly brown.

Add the diced onion and continue cooking, stirring frequently, for another 4 minutes.

Add the Arborio rice and cook for 1 minute, stirring frequently.

Add the reserved water from the sun-dried tomatoes and the other 2 cups of water to the pan. Add the diced sun-dried tomatoes, salt, pepper, paprika (or merken), and stir well.

Simmer for about 15-20 minutes, stirring occasionally. Add water, 1/2 cup at a time, if needed.

When the risotto is almost done (only slightly grainy when tasted), add the sherry, stir, and add the diced zucchini. Cook for another 3 minutes. Add the goat cheese and cook, stirring constantly, until the goat cheese is melted.

Serve.