Recipe Tag: Vegetarian

Almodrote (Eggplant Casserole)

Preheat the oven to 325°F.

Place the eggplants, left whole (with stem) in the oven directly on the rack or on a piece of aluminum foil and roast for 40 minutes.

Remove and let cool. When cool enough to touch, peel the eggplant and discard the peel and stem. Cut the flesh of the eggplant into 1/2 inch cubes.

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

Add the garlic and cook for about 2 minutes. Stir frequently, adjusting the heat so the garlic does not brown.

Add the onion and reduce the heat to medium. Cook for about 8 minutes. Stir occasionally.

While the onions are cooking, place the eggs in a large mixing bowl and whisk until smooth.

Add the gruyere and feta cheese to the eggs. Fold together gently.

Add the diced eggplant and onions. Fold together gently.

Add the bread and basil. Fold together gently.

Use 1 teaspoon olive oil to grease a 10 inch oblong pyrex or other casserole dish.

Place the eggplant mixture into the casserole and pat down gently.

Leaving them whole, press the tomatoes gently into the casserole, evenly distributed in a crisscross pattern.

Bake for 35 minutes.

Remove and sprinkle the grated parmesan evenly over the top of the casserole.

Return to the oven and bake for another 5 minutes.

Cool slightly before serving.

Ziti with Caper Currant Goat Cheese

Fold together the capers, currents and goat cheese and place in refrigerator.

Place the garlic in a medium non-stick skillet with 2 tablespoons of the sherry. Cook slowly over medium heat until the garlic begins to soften.

Add the onion and cook over low heat until translucent and the sherry evaporates. Do not allow the onions to brown.

Add the red peppers and 1/2 cup of the sherry. Cook very slowly until the pepper is soft. Puree the vegetables in a blender and then return to the pan adding the rest of the sherry. Keep warm over very low heat while the pasta cooks.

Chop the basil into the tomatoes.

Place the water in a large stock pot over high heat and bring to a boil. Cook the ziti in the boiling water until al denté.

Drain and divide the pasta into two bowls.

Place 1/2 of the pureed pepper sauce over the ziti in each bowl. Top with 1/2 of the goat cheese mixture in the center of each bowl. Top with the tomato mixture equally divided between the two bowls and serve immediately.

Wild Mushroom Linguine

Place 1 cup of the water in a small sauce pan over high heat.

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

When the water boils add the mushrooms and remove from the heat. Let stand for 20 minutes.

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

Add the onions and cook, stirring frequently, for about 10 minutes.

Strain the mushrooms and set the broth aside.

Chop the mushrooms into a fine dice and add to the pan with the onions.

Add the tarragon, salt and the mushroom broth.

Reduce the heat and simmer.

While the mushrooms are simmering add the pasta to the boiling water in the medium sauce pan. Cook for about 10 to 15 minutes until the pasta is tender but not mushy.

After the mushrooms have simmered about 10 minutes reduce the heat to very low and add the goat cheese. Fold together while the goat cheese melts into a thick sauce.

When the linguine is done, drain and divide between two bowls.

Top with the mushroom sauce, grated parmesan and green onions.

Serve.

Vegetarian Lasagna

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

Add the onion, carrots and garlic.

Reduce the heat to medium and cook until the onion has softened slightly. Stir frequently.

Add the mushrooms and cook for about 4 minutes. Stir frequently.

Add the vegetable stock, salt, pepper, tarragon, thyme, oregano and sage.

Reduce the heat to medium-low and cook for 30 minutes. Stir occasionally. If the liquid reduces below about 1/2 cup, add water 1/4 cup at a time.

While the sauce is simmering, line a 9 inch square Pyrex dish with foil.

Preheat the oven to 325°F.

Place a layer of lasagna noodles in the bottom of the Pyrex dish.

Place 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.

Spread 1/3 of the vegetable sauce mixture over the top of the zucchini.

Add a layer of noodles and then place 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.

Place half of the cheese slices on top of the zucchini.

Add a third layer of the lasagna noodles and top with the remaining vegetable mixture.

Place the remaining 1/3 of the thinly sliced zucchini on top of the lasagna noodles at a 90° angle.

Cover the Pyrex dish with foil and bake for 60 minutes.

Remove the foil from the top of the lasagna and place the remaining sliced cheese across the top of the lasagna.

Bake for about 5 minutes and serve.

Three Cheese Orzo

Preheat the oven to 325°F.

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

When the water comes to a full boil, add the orzo.

Stir and reduce the heat until the water is at a slow boil.

Cook the pasta for 18 to 20 minutes (or as directed on the package). Stir occasionally.

While the pasta is cooking, place two teaspoons of the olive oil in a small skillet and add the tomatoes.

Place the pan in the oven.

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

When the oil is hot, add the garlic and cook for 1 minute. Stir frequently.

Add the onions and reduce the heat to medium.

Cook the onions slowly. Stir frequently.

After the tomatoes have been in the oven for about 8 minutes, add the shallot. Shake the pan to stir the shallots and tomatoes together. Cook for another 10 minutes, shaking the pan occasionally to toss the tomatoes and shallots together.

When the orzo is done, drain all but about 1/2 cup of the cooking water.

Add the pasta and water to the onions.

Reduce the heat to low.

Add the provolone and goat cheese and fold together into the pasta for about one minute.

Add the mozzarella and basil.

Fold together until the cheeses are melted and well distributed through the orzo, then divide the orzo between two bowls.

Top with the roasted tomatoes and shallots.

Add pepper to taste.

Serve.

Spinach Mushroom Lasagna

Preheat the oven to 325°F.

Line an oblong 10 inch Pyrex dish with foil.

Place the thawed spinach in a strainer and squeeze out the excess water.

Place the spinach in a mixing bowl.

Place the bowl in the microwave and heat for 2 minutes.

Add the salt, nutmeg and goat cheese. Stir well until the cheese is melted. Set aside.

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

Add the garlic and sauté for one minute.

Add the onion and celery and continue sautéing for 2 minutes.

Add the mushrooms and cook, stirring frequently, for about 10 minutes.

Add the dried marjoram and toss well. Set aside.

Place half of the lasagna noodles in the bottom of the pan.

Top with half of the spinach mixture.

Top with half of the mushroom mixture. Spread evenly.

Layer the other half of the lasagna noodles and then the spinach and the mushrooms.

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

Bake for 60 minutes covered.

Remove the foil and spread the provolone cheese evenly over the top.

Return to the oven and bake for another 15 minutes.

Serve.

Spinach Leek Lasagna

Line a 9 inch oblong Pyrex dish with foil.

Preheat the oven to 325°F.

Place a large skillet over medium high heat.

Add the oil and when the oil is hot add the green part of the leeks.

Cook for about 3 minutes. Stir frequently.

Add the white part of the leeks and cook for about 3 minutes. Stir frequently.

Add the spinach in batches and as it begins to wilt continue adding. Cook only until wilted.

Add the nutmeg, cayenne pepper and flour.

Cook for about 30 seconds until the flour is well blended into the vegetables and add the vegetable stock.

Add the milk and cook for about 2 minutes until the sauce begins to thicken. Stir frequently.

Remove from the heat and add the parmesan cheese. Fold together until blended.

Place a layer of lasagna noodles in the bottom of the Pyrex dish.

Spread 1/3 of the spinach and leek mixture over the top of the noodles.

Add a layer of noodles and 1/3 of the spinach and leek mixture.

Add a third layer of the lasagna noodles and top with the remaining spinach and leek mixture.

Cover the Pyrex dish with foil and bake for 30 minutes.

Remove the foil from the top of the lasagna and distribute the provolone across the top of the lasagna.

Bake, uncovered, for about 5 minutes until the cheese is melted.

Serve.

Spaghetti with Zucchini and Tomatoes

Place the water in a large stock pot over high heat.

To peel the tomatoes, as the water comes to a boil reduce the heat to medium. Drop the whole tomato in the pot of water. After about 90 seconds, remove it and place the tomato on the counter. When it is cooled the skin will easily slip off. Discard the skin and seeds and chop the tomatoes.

Leave the pot on the stove as that water can be used to cook the pasta.

Place a large skillet over medium high heat. Add the olive oil and the whole clove of garlic with the minced shallot. Cook, stirring frequently for about 3 – 5 minutes. Add the diced zucchini, sage and tarragon.

Cook over medium to medium-high heat for about 10 minutes and add the chopped tomato. Toss frequently.

When you add the tomato bring the pasta water back to a boil. Add the spaghetti. Stir the pasta occasionally.

Add the mozzarella to the zucchini and toss. As it begins to melt add the Parmigiano-reggiano.

Toss the vegetables together with the cheese, and as the spaghetti is done, drain it and place it in the skillet. Toss the pasta with the vegetables. Remove the whole garlic clove and serve.

Root Vegetable Pasta

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

Add the garlic and sauté for 2 minutes, then add the onions and continue cooking for about 4 minutes.

Add the carrots, parsnips, and radishes and cook for about 3 minutes, tossing frequently.

Add the tomatoes, 2 cups water, oregano, thyme, tarragon, marjoram, salt, and pepper, and stir well, then simmer for 20 minutes, stirring occasionally.

While the sauce is cooking, put the 3 quarts water in a large saucepan and bring to a boil. Add the pasta and cook about 12 minutes or until al dente (check the package directions).

When the pasta is done, drain well and add to the pan with the sauce. Toss well.

Add the mozzarella and parmesan and toss well.

Serve.

Roasted Veggie Mac and Cheese

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

When the oven is hot, place the olive oil and the onions in the pan. Return the pan to the oven and roast for 5 minutes.

Remove and toss the onions. Add the peppers, mushrooms, tomatoes, oregano and basil to the pan and return the pan to the oven. Roast for another 15 minutes, shaking the pan occasionally. Remove and set aside until the pasta is done cooking.

While the veggies are cooking, place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done: about 15 minutes. Do not overcook – the pasta should be cooked al dente. Drain the pasta well and return to the empty stock-pot. Set aside until the vegetables are finished roasting.

When the vegetables are done roasting and the pasta is done cooking, add the roasted vegetables to the stock-pot with the drained pasta. Fold together.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the cheese and stir to combine.

Place the stock-pot containing the vegetables and pasta over medium heat and add the cheese and egg mixture. Stir well until the cheese is completely melted and creamy. Don’t let the mixture boil, but when the sauce is very thick remove from the heat.

Add fresh ground black pepper to taste, stir, and serve immediately.