Recipe Tag: Vegetarian

Khara Bath

Gather all ingredients and equipment.

In a dry saute pan, dry roast rava on medium low heat, stirring frequently until fragrant, light, crispy, and dry. DO NOT BROWN rava. Remove from heat and set aside.

Pre heat a saute pan over medium heat. Add the oil and preheat. When the oil is hot, toast the mustard seeds until you hear cracking, then add dals and cashews. Fry until dal is golden brown. Add curry leaves and ginger. Once fragrant, add the onions and cook until they are translucent and soft.

Add chilis, bell pepper, carrot, peas, and tomatoes, and cook ~3 minutes or until slightly tender. Add vangi bath powder, turmeric, and salt. Stir to combine.

Add water. Bring the water to a boil and reduce heat to medium low.

Using one hand to pour toasted rava, gently pour rava into the hot water in a steady, slow stream while constantly stirring pot with the other.

Stir vigoriously to break apart any lumps. Cover and simmer until water is completely absorbed, about 2 – 3 minutes. Turn off heat and allow to rest for 5 minutes. As the khara bath cools, the texture will become light and fluffy.

Top with cilantro, grated coconut, and lemon wedge. Serve with coconut chutney.

Atole de Fresa

Gather all ingredients and equipment.

Place the hulled and quartered strawberries in a small pot with the water and piloncillo. Cook over medium heat for about 10-15 minutes, or until soft and jammy. Place strawberry mixture into blender and blend until smooth.

Heat the milk and cinnamon stick in a small pot over medium heat, taking care not to burn the milk.

Add the corn flour/masa harina to the milk, whisking vigorously to avoid lumps. Strain the strawberry mixture through a fine mesh strainer into the pot.

Bring to a simmer. Reduce heat to medium-low and cook, whisking frequently, for about 30 minutes or until the mixture coats the back of a spoon. Remove the cinnamon stick and serve.

Steamed and Roasted Whole Cauliflower

Gather all ingredients and equipment.

In a small bowl, combine mustard, garlic, honey, smoked paprika, salt and oil. Mix until well combined. Set aside.

Place cauliflower in steamer basket.

Heat about 2 inches water in the bottom of a pot large enough to accommodate the whole head of cauliflower and still be able to put the lid on the pot. Place the whole cauliflower in the steamer basket, carefully lower it into steamer, and cook, covered, for about 12-14 minutes, or until a paring knife  meets no resistance when inserted and the cauliflower is no longer bright white.

Once done, carefully remove cauliflower from pot and steamer basket. Let cool 10 minutes.

Place cauliflower on a parchment or silicon mat lined sheet pan. Then brush with the mustard sauce.

Roast in preheated oven for 15 minutes or until golden brown and even some charred bits are forming.

Place on a serving platter, dust with dukkah until covered and sprinkle with parsley.

Cut into four wedges, serve, and enjoy!

Leftovers will keep in the refrigerator for 4-5 days

Grilled Tempeh

Gather all ingredients and equipment.

Remove tempeh from packaging. Tempeh usually comes in a rectangular slab. Cut the slab across the narrow side in ½ inch slices.

Combine the remaining ingredients in a shallow bowl and mix well.

Place the tempeh slices in a zipper top bag and add the marinade. Seal the bag then toss to ensure every piece is coated.

Let marinate in the refrigerator for at least 20 minutes and up to overnight.

Preheat the grill to medium. If available, a grill pan can be used. Brush the grill or grill pan with the canola oil. Place the tempeh pieces across the grill bars. Cook for 3-4 minutes on each side.

Remove from grill and brush with the remaining marinade.

Tofu Dumplings

Gather all ingredients and equipment.

For the Dumplings

Drain and press the tofu, removing as much excess water as possible.

Heat a sauté pan on medium high heat. Add 1 1/2 tsp sesame oil to coat pan and then crumble the tofu into the pan. Try to get the pieces as small possible using a wooden spoon to smash the tofu until it resembles cottage cheese size curds.

Cook the tofu for 3-4 minutes until starting to brown. Add the garlic, 1 1/2 tsp soy sauce, 1 1/2 Tbsp rice vinegar, and maple syrup/honey.

Stir until well combined and liquid is absorbed, about 2 minutes.

Add the sesame seeds and scallions and fold together.

Remove filling from heat and allow to cool.

For the Sauce

Combine the  2 Tbsp soy sauce, 2 Tbsp rice vinegar, sambal oelek, ginger, and 1/4 tsp sesame oil in a bowl and stir to combine.

Assembling the Dumplings

There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center, and fold the wrapper in half, thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.

Steam dumplings for 8 minutes. Serve immediately with dipping sauce.

One Pot Garlic Sauteed Green Beans

Gather all ingredients and equipment.

Heat a saute pan over medium heat. When the pan is hot add the oil.

Once the oil is warm, add the green beans and saute for one minute.

Add 2-3 Tbsp of water and cover the pan.

When the green beans are fork tender, increase the heat to high and add the garlic. Stir to combine.

Cook for 2 more minutes on high.

Serve.

Seared Mushroom “Scallops”

Gather all ingredients and equipment.

Slice mushrooms in 3/4-inch-thick rounds.

Heat a saute pan over medium heat.

Once the pan is hot, brush with oil and arrange mushrooms in a single layer. If the pan is hot enough you should hear a little sizzle.

Cook on one side until slightly seared and then turn over to the other side. The whole process should be around 3-5 minutes and mushrooms should be cooked slowly.

Grilled Pepper Romesco Sauce

Gather all ingredients and equipment.

There are two methods to grilling the pepper:

1. On the grill:

Place whole pepper on preheated grill and char on all sides, about 10-15 minutes.

Remove from grill and place in a covered bowl to cool.

Once cooled, gently rub off the charred skin.

Cut open to remove the stem and seeds.

2. In the oven:

Set the oven to broil and adjust rack to the highest level.

Cut peppers in half.

Place cut side down on a sheet pan lined with aluminum foil.

Place under broiler.

When pepper is completely charred, remove from oven.

Carefully fold the foil around the pepper, creating a sealed pouch.

Allow to cool.

Once cool, gently rub off the charred skin.

To make the sauce

Pulse the red bell pepper, tomato paste, garlic, almonds, parsley, vinegar, smoked paprika, and salt in a food processor until very finely chopped.

With the processor running, slowly drizzle in the olive oil; process until smooth.

Store in an airtight container in the refrigerator.

Caramelized Onions

Julienne the onions.

Heat a saute pan over mediium heat. When the pan is hot add the oil.

Add the onions. Keep the onions moving in the pan so that they do not burn.

The onions will soften, lose volume, and release some moisture.

Continue cooking for 45 minutes to 1 hour, stirring every few minutes.

If at any time the onions start to burn or stick to the pan, add 1 Tbsp water to realease them and reduce the heat.

Cook until the onions reach the desired deep brown color.

Roasted Eggplant and Goat Cheese Pizza with Whole Wheat Pizza Dough

For the Whole Wheat Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

Place a large skillet in the oven and preheat to 375°F.

After it is hot add the oil.

Add the eggplant and onion to the pan and toss well.

Return the pan to the oven.

Roast the veggies for about 30 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies.

When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone (see Pizza stone – Recipe No. xx) but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 – 20 minutes.

While the baking surface is heating, cut each clove of roasted garlic into quarters.

Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.

Add the crumbles of goat cheese and fold together gently.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the roasted vegetable mixture per pizza.

Bake for 8-10 minutes.

Remove the pizzas from the oven and grate the Parmigiano over the pizzas. Return to the oven for 2 minutes or until the Parmigiano is melted.

Remove from the oven and let it cool for about 90 seconds, slice and serve.