Tag Archives: vegetarian

smoky split pea soup

8 Feb

This recipe was conceived because it’s forkin’ cold outside, naturally I wanted a rustic soup. Maybe, I really just wanted to eat green food tonight, because I also had a serving of crispy, toasted, brussel sprouts. I served the soup with a buttered mini-marbled rye slice. This soup was really comforting and a perfect companion to the below zero temperatures.

Split Pea Soup

serves 4.

  • 1 1/2 cup dried split peas, washed and sorted for gross bits
  • 1/4 medium sized onion, diced
  • 1 or 2 celery ribs diced
  • 1 TB minced garlic
  • 1 TB olive Oil
  • 1 tsp smoked paprika
  • 1 bayleaf
  • 1/4 tsp thyme
  • 5 1/2 cups of vegetable broth
  • 1 TB nutritional yeast
  • S & P to taste

Heat olive oil in a medium stockpot. Add onions and celery, saute until onions are tender. Add paprika, bay leaf, thyme and garlic. When the paprika becomes really fragrant (about 1-2 minutes), add vegetable broth, split peas, and nutritional yeast. Bring to a boil, check for salt and pepper, and reduce heat to a simmer. Continue cooking until the split peas are tender, about 40-45 minutes.

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(vegetarian) buffalo chick’n dip

8 Feb

We watched the Super Bowl, which is highly unusual. Last year was actually the first time I had even seen an American Football game, and of course, it happened to be the Super Bowl. The last few years I have become increasingly more interested in watching sports, but this hasn’t really expanded to the NFL. Alas, I bring you this updated, less saturated with grease or fat, dip. Oh, it doesn’t look super pretty when it comes out, but it is mighty tasty!

    buffalo chicken dip-serves 8

  • 8 gardein crispy tenders
  • 1 12 Frank’s Red Hot (feel free to use less if you are sensitive to spicy foods
  • 13 cup crumbled blue cheese
  • 2 8 ounce packages low-fat cream cheese softened
  • 12 cup skim milk mozzarella.
  • 12 TB Earth Balance or butter
  • Preheat oven to 420. Cook Chick’n Strips to package requirements, make sure they are crispy. Set aside. Combine the rest of the ingredients, mix well until sauce is smooth. Put sauce and strips in a baking dish. Lower Temperature to 350 and bake for 20-30 minutes, until set.


    While this might not be the most healthy thing to eat, this version (per serving) has 188 calories, 9 grams of carbs, 7 grams of fat, and 17 grams of protein. It makes a whole mess, so the serving sizes are much bigger than the typical 2 TB.

some healthy recipes to watch out for…

2 Feb

In the next few days I will be posting some newer recipes, it’s been a while since I actually forced myself to come up with a recipe for the things I make. Normally, I just eye ball the spices/seasonings.
Upcoming:

  • vibrant tomato soup with grilled balsamic baby bella mushroom and swiss sandwiches.
  • a flavorful veggie strata
  • palak paneer
  • a vegetarian buffalo chicken dip
  • Plus, whatever else I end up cooking!

    happiness is french onion soup

    6 Dec

    I am making a vegetarian (not vegan, but could easily be veganized using Earth Balance and a soy/rice cheeze) french onion soup. It is amazingly delicious. Here’s the method, souper good soup (get it..get it..soup.. ah, i kid i kid)

    • 4 large red onions sliced thin
    • 3 TB butter
    • 1 tsp sugar
    • 2 TB Maker’s or other Bourbon
    • 4 cups mushroom broth. I’ve modified Ming Tsai’s. But you could use Pacific Brand too.
    • splash of brown ale (Winter Ale from Anchorsteam is what we used).
    • salt and pepper
    • 1 fresh rosemary sprig
    • 1/2 tsp dried thyme
    • for the topping:
    • slices of french bread toasted until hard and crusty.
    • slices of gruyere or swiss.

    Melt the butter in a heavy bottomed large pan (we used our dutch oven). Turn up the heat slightly, and add the onions. sautee for a few minutes, until begin to wilt, add the salt and sugar. continue sauteeing and stirring often until the onions turn a deep purple color and are completely carmelized. Once they are completely carmelized add the broth, thyme, and whole rosemary sprig. turn the heat up, add the bourbon and adjust for salt..add the pepper, and splash of beer. Once the beer has cooked off, ladle into oven safe bowls, top with croutons and cheese. Melt under broiler, until cheese is slightly browned and bubbly. This took about two hours from start until finished. If you have to make the stock, it will obviously take longer, but we almost always have some on hand..
    frenchonion

    vegetarian meatballs er..veatballs? meanballs?

    8 Nov

    I had been craving a good meatball sub, or meatballs and spapeggie and I had plenty of tvp on hand, so I crafted up a recipe. Measurements are not exactly the same, but should produce similar results, as I eyeballed everything.

    • 1 1/2 cups tvp flakes
    • 1 1/2 cups veggie stock of your choosing
    • 1 /2 teaspoon oregano, parsley, basil
    • 1 onion roughly chopped
    • 1/2 cup baby bella or white button mushrooms roughly chopped
    • 2 garlic cloves roughly chopped
    • 1/3 cup breadcrumbs
    • 1 egg
    • 1/4 cup walnuts roughly chopped
    • 1 TB olive oil
    • dash of soy, liquid smoke, and vegetarian Worcestershire
    • 1 TB flour
    • crushed red pepper to taste
    • salt and pepper to taste

    Pre-heat oven to 350

    Reconstitute tvp with hot stock.

    In a food processor combine mushrooms, walnuts, onions, liquid smoke, soy, spices, and Worcestershire. Once the mixture resembles a pate transfer to a large mixing bowl. Add the reconstituted tvp to the mixture, along with the breadcrumbs. Crack the egg into the bowl, and mix with hands. Add salt, crushed red pepper, and black pepper to your liking. Dust flour and continue to combine with hands. We shaved some parmesan into the mixture as well.

    Form into balls. Bake in mini-muffin tins until crust on the bottoms have formed, then switch to broiler to crust up the top.

    Next time I think another egg would be helpful, as well as a bell pepper, and possibly cashews, kalamata olives and some sort of legume (lentil or kidney beans). Try this recipe with any of the variations I listed, and I am sure you will love these little guys. They were quite tasty as I made them with a delicious red sauce, but any of the extra ingredients would put them over the edge amazing.
    meanballs11meanballs21

    cooking for a pain in the ass

    22 Oct

    Why do I always have to participate in potlucks that end up being a rather pain in my arse? I love going to potlucks, but around here I tend to be very disappointed in what others bring. Tomorrow we are having a potluck for the anthropology club, and I am thinking that it will be more of a bother than its worth. I love potlucks were everyone contributes equally, and nobody is the jerk that brings a bag of chips. Yes, home-made salsa or guacamole can be a great addition to any potluck, but bring something besides chips! Especially when one person is spending hours on a dish, and you should up with a lousy bag of corn tortilla chips. For the potluck tomorrow, I think only one other person is bringing an entree; the rest are cookies, chips, and maybe a salad. Should I make my veggie curry or just be a jerk? Potlucks back home are always a treat, and I don’t get they suck so bad here. Maybe it is because most students cannot or care to cook, and so it is easy to dazzle them with something relatively easy-peasy to prepare like hummus (which I’ve been told I make the best ever) or curries.

    vegetarian pad thai

    16 Oct

    I made a really good vegetarian pad thai.

    Soak 7 ounces wide rice noodles in warm water for 25 minutes until almost done, strain and set aside.

    For the veggie “fish” sauce:
    Bring to boil:
    1 1/2 c. water
    1/2 inch brick of tamarind
    1/2 TB miso paste
    1/2 TB soy sauce
    1/2 sheet nori
    1 tsp brown sugar
    After tamarind is hydrated, strain through a sieve.

    For the pad thai:
    2 shallots finely diced
    6 ounces silken firm tofu cute into cubes
    1 cup bean sprouts fresh
    1 cup shredded carrots
    2 cloves minced garlic
    1/2 stalk of minced lemongrass
    1/2 tsp minced ginger
    1 tsp tomato past
    4 green onions sliced on bias, whites included
    2 eggs whisked
    1 T sriracha
    1 lime juiced plus lime wedges for serving
    1/2 cup finely chopped cilantro (or to taste, I am a heavy cilantro lover)
    1/4 cup chopped peanuts
    salt and pepper to taste.

    Fry in oil shallots until crispy, remove from pan and set aside. Add the eggs, cook on low until scrambled and broken into pieces. Remove from pan, and set aside. Cook garlic, lemongrass, ginger for 1 minute, add bean sprouts, tomato paste, carrots, tofu until tofu is cooked through. Add noodles, egg, shallots, 1 cup of the “fish sauce”, salt and pepper, sriracha, lime juice and cook until noodles are done and sauce is absorbed. At the very end, add the cilantro. Serve with chopped peanuts and a lime wedge.

    This turned out really well. It tastes very similar to the pad thai I’ve had in restaurants before. You have to be careful so that you don’t overcook the noodles, because they turn into a mushy disaster and become very unappetizing.