Recipe Tag: Vegetarian

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 15 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 ginger and cook for about 1 minute, stirring constantly.

Add the radish and the peanuts and cook for about 3 minutes, stirring frequently.

Add the green onions and continue cooking, stirring frequently, for another minute.

Add the kale, cabbage, orange peel, tangerine juice, and soy or tamari sauce.

Cook for about 3 minutes, tossing the mixture frequently.

Add the cooked rice and toss until well blended into the vegetables.

Add the eggs to the mixture and cook, folding it all together, for about one minute until the eggs are cooked.

Serve.

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

Add the onion and cook for about three minutes until the onion begins to soften slightly.

Add the Arborio rice and cook for 1 minute. Stir frequently.

Add the water, salt, and pepper.

Reduce the heat to a simmer.

Cook for 10 minutes. Stir occasionally.

Add the cauliflower and stir.

Cook for another 8 to 12 minutes, until the rice is soft but has just a bit of grainy texture.

Reduce the heat to low and add the goat cheese.

Cook for about 2 to 3 minutes. Stir gently to melt the cheese.

Add the parmesan and parsley and fold together.

Serve.

Place six cups of water in a medium saucepan over high heat.

Add the sweet potatoes, and when the water boils, reduce the heat to a simmer. Cook for about 15 minutes.

While the potatoes are cooking, place two cups of the water in a small saucepan over high heat.

When the water boils, add the dried mushrooms and remove from the heat. Let stand for about 10 minutes and strain the mushrooms out of the broth into a small bowl. Set the mushrooms aside.

(If you are using fresh mushrooms: Place 1 tsp. olive oil in a small saucepan over medium heat. Saute the mushroom slices gently for about ten minutes. Add the 2 cups of water to the saucepan, bring to a boil, then remove from heat and allow to stand for 10 minutes. Strain the mushrooms out of the broth, set the mushrooms aside, and continue as below. )

Return the broth to the sauce pan and add the marjoram, rosemary, thyme, and salt.

Place the broth over low heat and reduce until there is one cup broth. Set aside.

While the broth is reducing, place the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 3 minutes. Stir frequently.

Add the celery and carrots and cook for about 3 minutes. Stir frequently.

Remove the mixture to a small bowl to cool.

When the potatoes are tender, drain them and place the potatoes in a small bowl with the butter.

Mash the potatoes with a whisk until the potatoes are smooth.

Add the buttermilk and whisk until smooth.

When the onion and carrot mixture is cool, add the grated cheddar cheese and toss to blend well.

Preheat the oven to 325°F.

Coarsely chop the mushrooms.

Place the cornstarch in a small bowl and add 4 tablespoons of cold water. Stir well.

Place the mushroom broth over medium high heat. When hot – but not boiling – whisk in the cornstarch mixture and remove from the heat. Whisk constantly until the sauce thickens.

Add the mushrooms to the thickened sauce, stir, and divide between two ovenproof bowls.

Top with the onion and cheddar mixture.

Top with the mashed sweet potatoes, spray lightly with olive oil, and place in the oven.

Bake for 20 minutes.

Serve.

Place the olive oil in a medium sized skillet over medium-high heat. Add the garlic and onion and cook for about one minute. Stir frequently.

Add the eggplant and cook, stirring frequently. Adjust the heat as needed to keep the eggplant from burning but turn a nut brown.

Add the dried tarragon, oregano, basil, rosemary and arborio rice and cook for about one minute.

Add the pepper, water, and tomatoes. Stir once and reduce the heat until the rice is simmering. Cook for about 15 minutes until the rice is tender.

Add the parmesan and stir until blended. Serve the risotto topped with the fresh mozzarella cubes.

Place a large skillet over medium high heat.

Spray the pan liberally with oil.

When the pan is hot add the sliced eggplant. Cook on one side for about 8 to 10 minutes until lightly browned.

Spray the top of the eggplant slices and turn. Cook for another 8 to 10 minutes. Remove to a paper towel.

Preheat the oven to 325°F.

Place the mozzarella in a small bowl. Add the basil and pepper.

Toss well.

Place about 2 tablespoons of the mozzarella mixture on one end of each of the slices of eggplant.

Roll the eggplant around the cheese and place the roll in an oven proof dish. (Using two individual shallow bowls or au gratin dishes – one for each portion – is ideal.)

Cover the eggplant rolls with tomato sauce.

Place the dish(es) in the oven and cook for about 20 minutes.

Top with the parmesan and cook for another two minutes.

Serve.