Recipe Tag: Vegetarian

Pinto Bean and Butternut Squash Quesadilla

Preheat the oven to 325°F.

Cut the butternut squash in half lengthwise.

Scoop out the seeds and discard them.

Place 1 teaspoon olive oil in a small roasting pan.

Place the butternut squash in the pan cut side down and move around the pan to coat with the olive oil.

Put the pan in the oven and roast for 40 minutes.

Remove and let cool.

Peel the squash and cut into about 1/2 inch dice. (Reserve half of the butternut squash for another use.)

Place the squash in a blender with the milk and puree until smooth.

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

Add the garlic when the oil is hot and cook for about 1 minute. Stir frequently.

Add the beans.

Cook for about one minute. Stir continuously.

Add the cumin, paprika, chili powder, oregano, salt, pepper, and water.

Stir, and when the water begins to boil, adjust the heat until it is simmering.

Simmer for about 5 minutes. Stir occasionally.

Stir in the butternut squash puree and the cilantro and 1/4 cup of the pumpkin seeds.

Place a large skillet or griddle over high heat. When hot spray with oil.

Add four corn tortillas and then top each with 1/4 of the bean and butternut squash mixture.

Top with the cheese and then each with another corn tortilla.

Lightly spray the top of the quesadillas with oil.

Cook for about 5 minutes on the first side, turn and cook for another 4 to 5 minutes.

Serve topped with 1 tablespoon of sour cream and 1 tablespoon of pumpkin seeds per quesadilla.

Pasta with Peas and Gouda

Place a large skillet in the oven and preheat to 325°F.

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

When the water boils, add the pasta.

While the pasta is cooking, add 2 teaspoons of the olive oil, the shallots, and the tomatoes to the skillet in the oven. Toss occasionally.

When the pasta is done, remove the skillet from the oven and place over low heat.

Add 1 teaspoon olive oil and the butter. Swirl and add the peas.

Toss the peas with the tomatoes for about 20 seconds.

Drain the pasta except for 2 tablespoons of the pasta water.

Add the pasta, the pasta water, and the cheese to the pan.

Toss gently until the cheese is melted and serve topped with the basil and black pepper.

Palak Paneer

Place the water in a large skillet over medium high heat. When it is nearly boiling add 1/3 of the spinach.

Cook for about 2 minutes. Stir gently and frequently.

Remove the spinach to the ice water and repeat for the other two 1/3 of a pound batches.

When the ice is completely melted drain the spinach.

Place the spinach in a blender and puree gently until coarse.

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

Add the garlic, ginger, jalapeno, cumin, turmeric, paprika and garam masala.

Cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the tomato and cook for about 5 minutes.

Add the salt, pureed spinach, and paneer. Stir and reduce the heat to low.

Cover and simmer for about 10 minutes.

Serve over brown or jasmine rice.

Mushroom Tacos

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

Add the onions and peppers and reduce the heat to medium.

Cook for 3 to 4 minutes, tossing frequently.

Add the mushrooms and cook for about 10 minutes until the mushrooms are browned. Toss frequently.

Add the chili powder, smoked paprika, cumin, red pepper flakes and salt.

Cook for another 2 minutes.  Stir frequently.

Add the beer and the water, stir, and cook for about 5 minutes until the liquid has evaporated.

Serve in tortillas topped with lettuce, avocado and cheese.

Mushroom-Spinach Fried Rice

In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for 30-40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand.

While the rice is cooking, prepare the vegetables.

Place the sesame oil in a large skillet or wok over high heat.

Add the garlic, ginger, and carrots and cook for about 2 minutes. Stir frequently.

Add the mushrooms and the white part of the green onions. Toss well, cover, and cook for 8 to 10 minutes. Toss the vegetables about every 2 minutes, but keep the pan covered.

Add the rice, edamame, mustard, vinegar, pepper, soy sauce, and water. Toss well.

Cook for about 2 minutes, tossing frequently.

Add the spinach and cook, folding together, for about one minute until the spinach is wilted.

Serve.

Balsamic Mushroom Souffle

Heat a small, non-stick sauté pan over high medium-high heat and add the mushrooms, sherry and balsamic vinegar. Cook over high heat, tossing occasionally. When the mushrooms are cooked, add the peppers. Continue to reduce until no liquid is left. Set aside.

In a blender, place Swiss cheese, milk, egg yolk and flour. Blend until smooth.

Preheat the oven to 400°F.

Butter two soufflé dishes. Divide the mushroom and pepper mixture evenly and place in the bottom of the soufflé dishes.

Whisk the egg whites in a copper bowl until they form stiff peaks. Fold together with the cheese mixture carefully.

Divide the soufflé mixture evenly between the two soufflé dishes on top of the mushroom mixture.

Place in the oven and reduce the heat to 375°F. Bake for about 10 minutes, until puffed and slightly browned on top.

While this is cooking, combine the tomato and basil.

Serve immediately with the tomato-basil mixture.

Mushroom Risotto

Place a small skillet in the oven and preheat to 325°F.

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 mushrooms and cook over medium-high heat until they begin to turn brown.

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

Add the white wine, water, salt, pepper, and dried mushroom powder.

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

Place the remaining teaspoon of olive oil in the skillet in the oven and add the tomatoes.

Shake the pan and return to the oven.

After 5 minutes, shake the tomatoes in the pan and return it to the oven.

After another five minutes, add the capers to the pan with the tomatoes and toss well. Return the pan to the oven.

Remove the pan from the oven after 15 minutes and let stand to cool.

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, add the basil to the pan with the tomatoes and capers.

Toss well and serve the tomato-caper mixture over the risotto.

Mushroom Lasagna

Place a large skillet in the oven and preheat the oven to 375°F.

Line a 9” square Pyrex pan with foil and set aside.

When the oven comes to temperature, place 2 teaspoons of the olive oil in the pan and add the mushrooms.

Return the pan to the oven and roast the mushrooms for about 45 minutes.

Stir about every 5 minutes, until the mushrooms are caramelized.

The mushrooms may create liquid in the bottom of the pan. Remove the liquid to a small bowl and set aside.

Remove the mushrooms to a bowl and set aside.

Using the same skillet, place 2 teaspoons of olive in the skillet.

Swirl to coat the pan and add the onions.

Cook the onions on medium-high to high heat for about 10 minutes until they are lightly browned. Stir frequently.

Reduce the heat to low, then add the flour and porcini dust to the onions and stir until blended.

Add the milk and stir continuously until the sauce begins to thicken. Do not let the sauce boil.

Add the reserved mushroom broth and 1/2 cup vegetable stock.

If there is less than 1/2 cup of the mushroom stock add additional vegetable stock to total 1 cup between the stock and mushroom broth.

Remove the sauce from the heat and fold in the cooked mushrooms, basil, and salt.

To assemble:

Place a 1/3 of lasagna noodles in the bottom of the Pyrex dish.

Place 1/3 of the mushroom mixture over the noodles, spreading evenly.

Place a second layer of lasagna noodles on top of the mushroom mixture.

Place 1/3 of the mushroom mixture over the noodles, spreading evenly.

Spread 3 ounces of the provolone over the mushroom mixture, then another layer of lasagna noodles.

Add the rest of the mushroom sauce and spread evenly.

Cover the lasagna with aluminum foil and place in the oven.

Bake for 60 minutes.

Remove the lasagna from the oven, uncover, and add the remaining 3 ounces of cheese on top of the lasagna.

Return the uncovered lasagna to the oven and bake for another 10 minutes or until the cheese is melted.

Serve.

Mushroom Carbonara

Place 3 quarts water in a large sauce pan over high heat.

When the water boils, add the pasta.

Cook the pasta until it is al dente: about 12 to 15 minutes.

Remove one cup of the pasta water and set aside.

Pour the pasta into a strainer or colander.

Add one teaspoon of olive oil and toss until the pasta is coated. Set aside.

Place the remaining 3 quarts water in the large sauce pan and heat over medium high heat until it is almost boiling. Reduce the heat to low and keep the water simmering.

Place 2 teaspoons of olive oil in a medium skillet over medium heat.

Add the garlic and mushrooms.

Cook, stirring frequently, for about 10 to 12 minutes.

Adjust the heat so that the garlic doesn’t turn dark brown but light golden, and the mushrooms caramelize and give up most of their water.

Add the peas to the strainer with the pasta and immerse the strainer in the hot water.

Let the pasta and peas heat for about 60 seconds.

While the pasta is reheating, whisk the eggs together with the grated parmesan and pepper.

When the pasta and peas are hot, add them and the white wine to the skillet.

Increase the heat to medium high and toss together for about 10 seconds, until the liquid begins to simmer.

Remove from the heat and let cool for 15 seconds.

Discard the garlic and slowly add the egg and cheese mixture while folding the pasta gently with a rubber spatula.

Serve immediately.

Mushroom Burger

Place the dried mushrooms in a blender or mini-chopper and process until a fine powder. Set aside.

Place a large skillet in the oven and preheat to 400°F.

When the oven is hot, add 2 teaspoons of the olive oil to the skillet.

Add the garlic, onions, and mushrooms and return the pan to the oven.

Cook for 12 minutes, stirring occasionally. The mushrooms are done when there is no liquid to be seen in the bottom of the pan and there is very little steam.

Remove the mushroom mixture to a large mixing bowl and let cool for a few minutes.

Put the bowl in the refrigerator for about 30 minutes to chill thoroughly. Stir occasionally to help the mixture chill throughout.

Place the beans in a bowl and mash with a fork.

Add the Worcestershire sauce and salt.

Gently fold the chilled mushrooms into the bean mixture.

Add the mushroom powder and fold together until blended.

Form into patties.

Place a griddle or large skillet over high heat.

Add 1 teaspoon of olive oil and then the burgers.

Cook on each side for about 6 to 8 minutes and serve with the accompaniments of your choice, such as lettuce, tomato, or onion (not included in Nutrition Facts).