Recipe Tag: Vegetarian

Place a large skillet in the oven and preheat to 350°F.

Place the head of cauliflower on a cutting board stem side down.

Vertically slice the cauliflower in half.

With one half of the cauliflower still on the cutting board stem side down, cut a 2 inch thick slice off of each half so that you have two large slices.

(Note that it might be possible to cut 3 thick slices depending on the size of the cauliflower. Reserve the remainder of the cauliflower for another use.)

Gently slice a V in the base of the stem to remove the stem.

Place the olive oil in the preheated skillet and add the cauliflower steaks cut side down.

Roast for 30 minutes. Turn the steaks over about every 7 to 8 minutes.

Add the butter and roast for another 15 to 20 minutes. Turn a few more times so the cauliflower browns.

Serve with sauce of your choice.

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

Add the onion and cook, stirring frequently, for about 3 minutes or until the onion is translucent.

Add the water, rice, salt, and cauliflower, stir, and simmer, stirring occasionally, for 25-30 minutes or until the rice is al dente.

Reduce the heat to low and add the cheeses, stirring gently until the cheeses are melted.

Add black pepper to taste.

Serve.

Preheat the oven to 325°F.

Slice the squash lengthwise and remove the seeds.

Spray lightly with olive oil and place in a small roasting pan cut side down.

Place the pan in the oven and roast the squash for about 1 hour, until slightly tender.

Remove from the oven and let cool.  After it is cool, drain the liquid and place the squash on a cutting board, cut side down and gently peel the skin away from the squash. Slice across the squash parallel to the cutting board, dividing into three slices. Keep the shape of the squash intact. Slice lengthwise at about 1/4 inch intervals and then crosswise, so as to divide into 1/2 inch cubes. Set aside.

Slice the root off of the leek. Slice the leek in half, separating the white from the green tops.

Clean the green tops under running water and slice very thin. Slice the white part of the leek very thin lengthwise and clean well.

Heat the olive oil in a large sauce pan over high heat and add the green part of the leek. Reduce the heat to medium-high and cook very slowly. Stir frequently.

When the leek is wilted, add the white part of the leek and the diced onion. Reduce the heat to medium and cook for about five minutes, until the onions begin to soften.

Place the rice in the pan with the onions and leeks and stir for about 3 minutes.

Add two cups of water, the vegetable stock, sherry, salt and pepper.

Cook over medium-high heat stirring frequently. Add the remaining water, 1 cup at a time.

Add the ground paprika and continue cooking.

The rice will take about 20 minutes to cook and may require more water be added.

Stir frequently, adding about 1/2 cup of water at a time as needed, until the rice is soft but not mushy and there is a small amount of creamy sauce.

Stir in the Parmigiano-Reggiano until it is melted and then gently fold in the diced butternut squash.

Serve.

Place the water in a small sauce pan over high heat. When the water boils, add the rice and reduce the heat to a simmer.

Cook, partially covered, until the water cooks away (about 40 to 45 minutes). Do not stir the rice. When cooked, remove from the stove and set aside, allowing it to cool.

This recipe can be done ahead of time up to this point.

When ready to cook, place the sesame oil in a wok or large skillet over high heat.

When the oil is nearly smoking, add the onions.

Cook for about 3 to 4 minutes until the onions begin to soften.

Add the brussels sprouts and cook for about 7 to 8 minutes. Stir frequently.

When the brussels sprouts and onions are lightly browned, add the cooked rice.

Cook for about 1 minute, folding the ingredients together gently.

Add the tofu, red peppers, and black pepper.

Cook for about 1 minute folding the ingredients together gently.

Add the beaten egg.

Add the soy sauce by drizzling around the edge of the wok so that it drains to the bottom of the pan.

Fold the ingredients together gently until the egg is cooked through.

Serve.

Place the beans, onion, and garlic in a large mixing bowl, and using the back of a fork, mash the beans together with the onions.

Add the cayenne pepper, oregano, cumin, salt, pepper, and egg.

Mix together until well blended.

Add the breadcrumbs and fold together until well blended.

Form into four burger patties and let rest in the refrigerator while the oven is preheating.

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

When the oven is hot, spray the baking sheet with oil and place the patties on the pan.

Place in the oven and bake for about 8 minutes.

Turn and bake on the second side for about 8 to 10 minutes.

Serve on a bun with with 1/2 ounce cheese for each burger and the accompaniments of your choice: lettuce, tomato, onion, etc.

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

Add the carrot and cook for about 3 minutes. Toss frequently.

Add the garlic and onion and toss for about 2 minutes. Stir frequently.

Add the tofu and cook for five minutes. Toss frequently.

Add the soy sauce, lime juice, hot sauce, honey and vegetable stock.

Toss well and add the peas.

Cover and cook for 2 minutes.

Add the basil and toss for 1 minute.

Serve over brown rice.

Place the olive oil in the bottom of a large skillet.

Heat over medium and add the white part of the leek.

Cook gently, stirring frequently, until the leeks begin to turn translucent.

Add the arborio rice and stir.

Cook for about 2 minutes, then add the salt and pepper.

Add the water and stir.

Simmer on medium for about 10 minutes. Sprinkle the green part of the leek and the bottom part of the asparagus on top of the rice. Pat down gently but don’t stir in.

Check to see how close the rice is to being done, and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

When the rice is almost done, add the tops of the asparagus and the goat cheese. Stir gently to help the cheese melt.

Add a little more water if needed, cook for about 3 – 5 minutes, then add the parmesan.

Stir and serve.