Recipe Tag: Vegetarian

Mushroom and Goat Cheese Pupusas

Place a large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the onions.

Cook for about 5 minutes. Stir frequently.

Add the mushrooms and cook for about 10 minutes. Stir frequently.

Add the chili powder, cumin, paprika, 1/8 tsp salt, pepper, and water.

Simmer for about 10 minutes until the water has evaporated. Set aside to cool.

Place the masa in a large mixing bowl.

Add the warm water and the remaining 1/8 teaspoon salt.

Mix together until well blended. Form into a ball and let stand for 15 minutes.

Divide the masa mixture into 8 equal balls.

Press the balls flat into the palm of your hand, creating a small bowl shape.

Add 1/8 of the mushroom mixture and 1/2 ounce of goat cheese to the small depression, then fold the edges of the masa bowl over the mixture to seal the pupusa.

Repeat until you have 8 pupusas.

Gently flatten each pupusa into a 3 to 4 inch disk.

Place a non-stick griddle or skillet over high heat.

Add 1 teaspoon olive oil and then 4 of the pupusas.

Cook on the first side for 5 minutes. Adjust the heat lower if necessary, to insure that the papusas don’t burn.

Turn the pupusas over and cook for another 3 to 5 minutes, then set them aside on plates (try keeping them warm in the oven set to “warm” or 200F) while you cook the other 4 pupusas.  Serve.

Mona’s Sauteed Veggie Plate

In a medium sauce pan, heat the water, salt and saffron.

When the water boils stir in the rice.

Reduce heat to medium-low and simmer, partially covered, for about 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, covered, for 5 minutes before serving.

While the rice is cooking, dice the veggies.

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

Add the cauliflower and the pine nuts.

Sauté, tossing occasionally, until the cauliflower begins to turn a golden brown (adjust the heat to not let either the cauliflower or nuts burn).

Add the celery as the cauliflower is browned and cook for about 3 – 5 minutes.

Add the squash, zucchini, salt, pepper, oregano, thyme, marjoram, and mint.

Cook over medium to medium-high heat for about 10 – 15 minutes, tossing frequently.

When ready to serve, divide the rice evenly in the center of two plates.

Surround the rice with the cooked veggies and then sprinkle one ounce of crumbled feta cheese over the top of the cooked vegetables on each plate.

Serve.

Miso Eggplant Stir Fry

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 about 25 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, covered, for 5 minutes before serving.

While the rice is cooking place a large skillet or wok over high heat.

Add the sesame oil.

When the oil is hot the minced garlic and ginger.

Cook for about 2 minutes. Stir continuously.

Add the onion and cook, stirring frequently, for about 4 minutes.

Add the eggplant. Stir well and cover.

Cook for about 15 minutes. Stir frequently.

While the eggplant is cooking place the water and vinegar in a large skillet over high heat.

While the eggplant is cooking place the miso, orange juice, soy sauce, vinegar, pepper and red pepper flakes in a bowl and whisk until smooth.

Add the sauce to the eggplant cover and cook for another 10 to 15 minutes. Stir occasionally.

While the eggplant is cooking, add the eggs one at a time to the poaching water.

Add the cooked rice, stir well and divide between two bowls.

Top with two poached eggs per serving and serve.

Mediterranean Quinoa Salad

Place the water in a small saucepan over medium-high heat.

When the water boils, add the quinoa, stir, cover, and reduce the heat to simmer.

Cook the quinoa for about 15 minutes or until all the water is absorbed.

Turn off the heat and let the quinoa stand, covered, for 5 minutes.

Place the cooked quinoa in a bowl and place in the refrigerator to chill.

Place the olive oil, vinegar, mustard, salt, pepper, basil, marjoram, oregano, tarragon, and honey in a bowl

Whisk until smooth, then place the bowl in the refrigerator to chill.

As you cut up the other vegetables (the lettuce, yellow and red bell peppers, green onions, and tomatoes), place them in a large mixing bowl with the beans, pistachios, olives, and capers.

When the quinoa is chilled, add it and the dressing to the bowl with the vegetables.

Fold together gently.

Divide the salad between two bowls, sprinkle half the feta over each salad, then serve.

Mediterranean Broccoli and Tomato Casserole

In a medium sauce pan, bring the water to a boil then stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 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, covered, for 5 minutes before serving. (If desired, you may use 1 cup leftover cooked brown rice instead of cooking the rice fresh.)

Meanwhile, place a large skillet in the oven and preheat the oven to 325F.

Separate the broccoli into florets that are about 1 1/2 inches across, leaving about an inch of stem. Cut up the remaining stem into about 3/4 inch chunks, slicing away and discarding the more woody pieces.

Place 1 teaspoon of the olive in the pan and swirl to coat. Add the onion and toss.

Roast the onion for about 5 minutes, then add the broccoli, toss, and return to the oven.

Roast for 20 minutes, tossing occasionally.

Add the tomatoes and toss, then roast for another 10 minutes.

In a small bowl, place the rest of the olive oil, olives, capers, vinegar, tomato paste, honey, tarragon, marjoram, and pepper and whisk together.

When the tomatoes are done, place the veggies in a large mixing bowl and add the rice and the vinaigrette. Toss well.

Divide the mixture into two au gratin dishes and top with the cheese. Place the dishes in the oven until the cheese melts, then serve.

Makhani Dal (Lentils with Kidney Beans & Chilis)

Place the olive oil in a large skillet or dutch oven over medium-high heat.

Add the cumin and cook for 1 minute, stirring continuously.

Add the ginger and garlic and cook, stirring continuously, for 3 minutes.

Add the jalapenos and cook for another 3 minutes, stirring frequently.

Add the onion, stir, and cook for another 7 minutes, stirring frequently.

Add the tomatoes, turmeric, garam masala, lentils, beans, water, and salt, stir thoroughly, and simmer gently for about 60 minutes, stirring occasionally.

Serve.

Lentil Moussaka

Preheat the oven to 325°F.

Thinly slice the eggplant and place on a cookie sheet lined with non-stick foil. Spray lightly with olive oil and roast for 20 minutes. Turn once during roasting. Remove and let cool.

While the eggplant is roasting, place 2 teaspoons of the olive oil in a large skillet over medium high heat.

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

Add the lentils, cinnamon, nutmeg, cloves, marjoram, tarragon, basil, oregano, vinegar, honey, salt, tomatoes, and water.

Stir and reduce the heat. Simmer for 30 minutes. Stir occasionally.

While the lentils are cooking, line a 10 inch oblong Pyrex dish with foil.

When the lentils are almost soft, place the remaining 2 teaspoons olive oil in a small saucepan over medium heat. When the oil is hot, add the flour.

Whisk well and cook the flour for about 1 minute.

Add the milk slowly while whisking. Cook for about 3 to 5 minutes until thick, whisking continuously.

Place half of the eggplant in a layer at the bottom of the Pyrex dish.

Top with a layer of half of the potatoes.

Add half of the lentil mixture and smooth out into a thin layer.

Add the provolone cheese in a layer.

Add the remaining eggplant and then a layer of the remaining potatoes.

Add the remaining lentil mixture and then top with the white sauce.

Cover with foil and bake for 35 minutes covered.

Uncover and cook for another 10 minutes.

Serve.

Lentils and Eggs

Place the lentils in a bowl with 2 cups of the water. Stir and let stand for 30 minutes.

Place 1 teaspoon of the olive oil in a skillet over medium high heat. Add the mushrooms and cook, tossing frequently, sweating the mushrooms until they are well browned and caramelized.

Remove the mushrooms to a plate.

Place the other 2 teaspoons olive oil in the skillet and add the diced onion. Cook, stirring frequently, until softened. Add the lentils with the two cups water they have been soaking in.

Add the salt, pepper, paprika, and sage.

Simmer over medium high heat. Add water 1/2 cup at a time cooking for about 20 – 25 minutes. Stir occasionally. As the lentils get soft add less water.

When the lentils are soft enough but not mushy, make two small depressions in the lentils and place the mushrooms on top of the lentils. Crack one egg over the top of each layer of mushrooms so that there are two eggs on top of the lentils.

Cook for about ten minutes. Add water to the pan 2 tablespoons at a time to keep a small amount of liquid in the bottom of the pan. Cook until the white part of the egg has set. Serve.

Leek Risotto with Toasted Pumpkin Seeds

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

Add the sliced garlic and pumpkin seeds and cook, stirring frequently, until the garlic begins to soften.

Reduce the heat if the garlic is cooking too fast. If it turns brown, the garlic will be bitter.

Add the sliced leeks and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.

Add the water, white wine, and tarragon, and reduce the heat to medium-low so that the dish is simmering.

Cook for about 15 minutes until the rice is just tender.

Stir frequently and add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.

Add the goat cheese, salt, and pepper.

Stir gently so that the goat cheese melts.

Add the parmesan and stir gently.

Serve.

Paneer Karai (Paneer with Tomato Sauce)

Place the olive oil in a medium sauce pan over medium high heat.

Add the cinnamon, cloves, red pepper flakes, garam masala, and paprika.

Cook for 2 minutes. Stir continuously.

Adjust the heat to lower so the spices don’t smoke or burn.

Add the ginger and garlic and cook for 2 minutes. Stir continuously.

Add the diced onion and cook for 4 minutes. Stir frequently.

Add the salt, tomatoes, and water.

Reduce the heat to medium high and simmer for 20 minutes. Stir occasionally.

Cover and simmer over low medium heat for 30 minutes. Stir occasionally.

Add the paneer, stir, and cook for 5 minutes.

Add the cilantro leaves, stir, and serve.