Recipe Tag: Vegetarian

Dill Pesto with Potato Pizza with Whole Wheat Pizza Dough

For the 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 to 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 to 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

While the pizza dough is proofing place the water in a medium sauce pan over high heat.

Add the potatoes and cook for 30 minutes until a knife slips easily into the potato.

Remove and let the potatoes cool.

Slice the potatoes about 1/4 inch thick.

Preheat the oven to 500°F.

Sprinkle 1 tablespoon cornmeal on a large cutting board.

Place 1/4 of the pizza on the cutting board and shape into a disc about 6 to 8 inches in diameter.

Repeat for the remaining pizza dough for 4 small pizza rounds.

Spread the dill pesto evenly across the 4 pizza rounds.

Place the potato slices on top of the dill pesto.

Sprinkle the shredded mozzarella evenly across the top of the pizzas.

Bake in the oven on a cookie sheet for 10 minutes.

Sprinkle the grated parmesan across the top of the pizza.

Bake for another 3 to 5 minutes.

Serve.

Black Bean Mole

Place the olive oil in a medium stock pot over medium heat.

Add the garlic and onion and cook for about 7 to 10 minutes until softened.

Add the tomatoes, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, preserves, cocoa and water.

Reduce the heat to medium-low and simmer for 2 hours. Stir occasionally.

Add the baker’s chocolate and cook over low heat for another 10 minutes until the chocolate is melted.

After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes.

Using a stick blender (or conventional blender in batches) puree until smooth.

Add the black beans and cook for another 15 minutes.

Serve over Brown Rice.

Loaded Baked Sweet Potatoes

Preheat the oven to 400°F (200°C).

Cut potatoes in half and place on a microwave safe plate or bowl. Cover and microwave until potatoes begin to soften, about 5-10 minutes.

Wrap sweet potatoes in tin foil and place in preheated oven. Bake until tender, about 20 minutes.

Remove the sweet potatoes from the oven and cut open lengthwise. To serve, top half of a potato with 3/4 cup of chili and 1 tablespoon of cheese. Top with yogurt and chives and serve warm.

Cauliflower “Fried Rice” (PKU-Friendly)

Gather all ingredients and equipment.

Remove leaves from cauliflower and cut into large pieces.

In a food processor, pulse large pieces of cauliflower until it resembles grains of rice.

In a large saute pan or wok, heat sesame oil over medium high heat.

Add riced cauliflower, carrots, and green beans. Cook until tender and slightly browned (about 10 minutes).

Add garlic, ginger, and cilantro. Saute until aromatic (about 1-2 minutes).

Mix together soy sauce, scallions, rice vinegar, and sriracha in a small bowl to make your sauce.

Add your sauce into the pan with your vegetables. Cook until all liquid is absorbed (about 2 minutes). Serve.

Protein per recipe: 12.65g – Protein per serving: 2.53 g
Phe per recipe: 420mg – Phe per serving: 82mg

Cauliflower Mac & Cheese – HmF

Preheat oven to 350°F.

Place the 4 quarts water in each of two large sauce pans over high heat.

In one pot, once the water is boiling, add in the cauliflower and cook for about 8 to 10 minutes until fork tender.

Strain the cauliflower and transfer it to a blender.

Add the milk, garlic powder, cayenne, 1/2 teaspoon salt, and half of the parmesan, and the cheddar cheese.

Puree until very smooth.

In the other pot of boiling water, add the pasta and cook for about 10 – 12 minutes or until al dente.

Strain and place the cooked pasta into 9 inch pyrex dish.

Add the cauliflower sauce to the pasta and fold together gently.

In a small bowl, combine the breadcrumbs, parsley, 1/4 teaspoon salt, pepper, and remaining parmesan.

Sprinkle the breadcrumb mixture over rate top of the Mac and Cheese.

Bake for 10 minutes, until sauce is bubbling and hot.

White Bean Shakshuka

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 to 10 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, 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 4 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.

Oat Pancakes

In a medium bowl, combine oats and buttermilk*.

Allow mixture to sit for 10 minutes.

Add the egg, oil, and vanilla.

Whisk to combine.

Combine all remaining ingredients in a separate small bowl and stir to combine.

Combine the dry ingredients into the wet and use a rubber spatula to mix until just combined. Do not overmix!

Coat a medium sauté pan or griddle with pan spray and place over medium heat.

Once hot, pour approximately 1/4 cup of batter for each pancake.

Flip pancakes when bubbles rise to the surface.

Cook until golden brown on each side.

Serve warm.

 

*Buttermilk substitute – place 2 teaspoons of fresh squeezed lemon juice or white vinegar in a liquid measuring cup add milk to the cup to reach 1 cup. Let sit 2-3 minutes then whisk and use in place of buttermilk. (This method will work for soy and almond milks)

Thai Roasted Tomato Soup

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

When the oven is hot add 1 teaspoon olive oil and swirl.

Add the cherry tomatoes and roast for about 20 minutes. Toss occasionally.

While the tomatoes are roasting, place a large skillet on the range with 1 teaspoon olive oil over medium high heat.

Add the onion, stir, reduce the heat to medium and cover.

Cook for about 20 minutes. Stir occasionally.

While the onions are cooking place the 5 cups water in a saucepan over high heat.

When the water boils add the rice, stir, reduce the heat to a simmer. Partially cover and simmer for 40 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, covered, for 5 minutes before serving.

When the tomatoes are roasted add them to the pan with the onions along with the coconut milk, water, Thai curry paste, salt, cayenne, ginger and cardamom.

Stir gently, cover and reduce the heat to low.

When the rice is done place the tomatoes in a blender and puree until smooth. Return to the pan and place on low.

Place the cooked rice a large bowl. Add the sesame oil, rice vinegar, and basil.

Toss gently, and then pack 1/4 of the rice at a time into small bowls.

Invert each of the bowls of rice into four soup bowls so that they form a dome of rice in the center of the bowl.

Ladle the soup into the bowls between the rice and the edge of the bowl to form a pool around the rice.

Serve.

Summer Rolls with Tofu

Gather all ingredients and equipment.

Bring a pot of water or kettle to a boil.

Place noodles in a large heat proof bowl.

Pour boiling water over noodles and allow them to soak for 1-2 minutes, or until tender, using tongs to separate the nooodles.

Drain and rinse with cold water. Set aside.

Add hot water to a shallow dish with a flat bottom that is large enough to place a piece of rice paper flat.

Soak rice paper, one piece at at time, for a few seconds or until just pliable.

Remove soaked rice paper from water and place on a plastic cutting board or plate.

Place 2 pieces of tofu in a row on the bottom third of the rice paper.

Layer the cucumber, bell pepper, avocado, lettuce, herbs, carrots, mango, and vermicelli noodles on top of the tofu, being careful not to overfill your roll and leaving a 1 inch border.

Gently pull the bottom edge closet to you up and over the noodles.

Then tuck in the side edges and continue to roll until a seam is sealed. Place the roll seam side down on a platter and cover with a damp towel to keep fresh.

Serve with nouc cham, peanut sauce, or other sauce of your choice.

Crispy Tofu

Press tofu to remove excess moisture by wrapping tofu in a clean kitchen towel or a few layers of paper towels. Place on a plate or a tray with another plate or tray on top and add a weight, such as a cast iron pan, book, etc. Set aside to press for 20 minutes.

Once pressed, pat tofu dry and slice into 1/2 inch strips. Season with salt and pepper and coat tofu strips in cornstarch evenly, shaking off excess.

Preheat a medium nonstick pan over medium high heat.

Add canola oil.

Once the oil is hot, add the tofu and pan fry until golden brown – about 2-3 minutes. Do not turn or flip tofu until it releases from the pan.

Using tongs or a fish spatula, flip the tofu and continue to cook until all sides are golden brown. Transfer tofu to a paper towel lined plate.