Recipe Tag: Vegetarian

Soba Noodle Salad

Gather all ingredients and equipment.

Place the water in a pot over high heat.

When the water reaches a boil, add the soba noodles and cook for approximately 5 to 8 minutes, or until soft.

While the noodles are cooking, mix the rice wine vinegar, soy sauce, honey, and sesame seeds in a bowl.

Once the noodles have finished cooking, strain and run noodles under cold water. Set the cooled noodles aside to allow excess water to drain.

Place a large skillet over medium heat and add the sesame oil.

Once the oil is hot, add the the shredded cabbage, carrots, and kale.

Sauté the vegetables until they are tender (about 4 to 5 minutes).

Add the soy sauce mixture and the drained soba noodles to the pan and slightly reduce the heat.

Cook for 1 to 2 minutes, stirring occasionally.

Garnish with the green onions and serve immediately.

Risotto Milanese

Place the saffron in a small dish.

Place 1 cup water in a small pan and bring to a boil.

Pour the boiling water over the saffron and let stand.

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 risotto and cook for about 1 minute, stirring frequently.

Add the white wine, vegetable stock, salt and pepper.

Add the saffron and water from the small dish.

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

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 serve.

Avocado Crema

Gather all ingredients and equipment.

Combine all ingredients in a blender and blend on high speed until smooth. Adjust seasoning if necessary and serve.

White Bean Shakshuka – Virtual

Gather all ingredients and equipment.

Select a large and deep saute pan with a lid; set the lid aside for later.

Place the pan over medium-high heat.

Add the oil and swirl to coat the pan.

When the oil is hot, add the onion and bell pepper to the pan.

Cook until the vegetables are soft and browned about 7 to10 minutes. Stir occasionally.

Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.

Add the white beans to the skillet and stir.

Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened.Stir occasionally.

While the sauce is simmering, prepare the garnishes – crumble the feta and chop the herbs.

Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.

When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.

Make 2 wells in the sauce with the back of a spoon.

Crack an egg into each well.

Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.

When eggs are cooked to desired doneness, top with feta and fresh herbs.

Serve with two baguette slices per serving.

Tacos with Black Beans (Taco 4) – Virtual

Heat a medium/large saute pan over medium-high heat and add the oil.

Once the oil is hot, add the onion and saute until translucent and beginning to brown, about 3 to 4 minutes.

Once the onion is cooked, add the red bell pepper and mushrooms.

These vegetables will release a lot of water as they cook.

Cook until most of the moisture has evaporated, about 5 to 7 minutes.

Add the black beans, taco seasoning, worcestershire sauce, water and salt.

Simmer for 5 to 7 minutes, stirring occasionally.

Prepare the ingredients for the toppings (cheese, lettuce, tomato, and cilantro) while the filling is simmering.

Lightly mash some of the black beans while simmering. Add more water if needed to keep the taco filling from drying out.

When the taco flling is done, turn off the heat and set aside.

Toast the tortillas (see Recipe Notes).

Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce, tomato, and cilantro.

One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.

Avocado Egg Salad Sandwich – Virtual

Place eggs in medium pan and cover with water. Bring to a boil.

Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.

In a medium bowl, mash the avocado with the vinegar with the back of a fork.

Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.

Serve 1/2 cup of egg salad with spinach or arugula on top of whole wheat sandwich thins or whole wheat bread.

Tomato Basil Pasta

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add the pasta. Cook for 9-12 minutes or until pasta is al dente.

After the pasta is cooked, pour into a strainer, add a 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the oil. Add the tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes, or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce heat to medium and add the finely sliced onion to pan. Cook for 5 minutes or until onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper. Cook until vegetables are tender, stirring frequently.

Remove the pan from heat and add the white wine and the white beans. Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Quick Granola – Virtual

Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spray with cooking spray.

In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.

In a small bowl, whisk together the applesauce, honey, and canola oil. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.

Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes. Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.

Caesar Salad – Virtual

In a mixing bowl, toss the romaine, tomatoes, and onions and 1/4 cup Caesar Salad Dressing (2 Tbsp per serving). Serve.