1/4 cup Sugar
2 Tbs Red Wine Vinegar
1/4 tsp Salt
1/4 cup Chopped Spring Onion
1/4 cup Extra Virgin Olive Oil
1 tsp Poppy Seeds
Mix all ingredients except the poppy seeds in a blender + blend till smooth. Stir in poppy seeds.
Tag: Vegetarian Page 2 of 8
2-1/2 cups Black Eyed Peas [cooked, 1/2 cup set aside]
1 Tbs Extra Virgin Olive Oil
2 Tbs Lemon Juice
2 Garlic Cloves
2 Tbs Tahini [raw]
Salt [to taste]
10 Kalamata Olives
2 Tbs Mesquite Extra Virgin Olive Oil
Blend all ingredients in a food processor until smooth. Stir in or garnish with the remaining black eyed peas.
1 cup Sweet Onion [chopped]
2 Garlic Cloves [minced]
1-1/2 Tbs Ginger Root [peeled + chopped]
2 Tbs Butter
5 Carrots [chopped, about 3 cups]
2 cups Vegetable Broth
dash Smoked Hot Spanish Paprika [to taste]
Melt butter in a medium saucepan. Saute onion, garlic + ginger till softened, about 5 minutes. Add the carrots and saute a few minutes more. Add broth + paprika and simmer for 10-15 minutes, until the carrots are very tender. Puree with a blender till very smooth.
Serves 2.
1 cup Onion [minced]
1 Tbs Olive Oil
2 Garlic Cloves [minced]
1 tsp Chili Powder
1/4 tsp Chipotle Chili Powder
1/2 tsp Cumin
5 Sun Dried Tomatoes [chopped]
14 oz Diced Tomatoes [+ their juices]
2 cups Black Beans
4+ Eggs [free range, no more than 1 week old]
Cilantro
Tortillas
Heat olive oil in a shallow 5-1/2 quart sauce pan. Saute onion for about 5 minutes, then add garlic + spices, stirring for a few minutes more. Add the diced + dried tomatoes + bring to a gentle simmer. Allow to simmer for about 10 minutes, until flavors are well blended. Stir in the beans.
Make 4 depressions in the stew with a spoon + break an egg into each. Cover + allow to simmer for about 5 or so minutes until the eggs are poached to your liking. [You can carefully remove the eggs + poach more as desired.]
Serve a couple eggs + a scoop of stew in a shallow bowl topped with cilantro with tortillas on the side.
1 Kohlrabi [peeled + grated]
2 Carrots [medium size, grated]
3/4 cup Purple Cabbage [sliced very thinly]
Dressing:
1 tsp Dijon Mustard
2 Tbs Extra Virgin Olive Oil
2 Tbs Meyer Lemon Juice [or lemon juice with a pinch of sugar]
dash Dried Marjoram
dash White Pepper
Sea Salt [to taste]
Mix kohlrabi, carrot + cabbage together in a bowl. Whisk the dressing ingredients together in a small bowl. Pour dressing over veggies + mix well. Serve cool.
2 cups Cilantro Leaves [fresh, packed]
1/4 cup Extra Virgin Olive Oil
1/3 cup Roasted Peanuts [salted]
1/2 inch Ginger Root [roughly chopped]
1 Garlic Clove
2 tsp Rice Vinegar [seasoned]
Combine all in a food processor + process till smooth. Makes about 1 cup of pesto.
Excellent served over hot soba noodles, mixed with sautéed shrimp, as a sandwich spread… you could even mix a little in scrambled eggs.
Freeze in ice cube trays for later use.
4 cups Vegetable Broth [low sodium or unsalted]
2 Tbs Miso
2 Eggs
2 Tbs Semolina Flour
2 hand fulls Spinach [fresh, torn to bite size pieces]
Fresh Parsley [for garnish]
In a small bowl, beat eggs, semolina flour and 2 Tbs of water until well blended. Set aside.
Heat broth till just about to boil. Stir in miso to mix very well. Bring broth to a very gentle boil + slowly whisk in the egg mixture, stirring constantly. Stir in the spinach and reduce to a simmer for a couple minutes. Serve garnished with fresh flat leaf parsley.
Serves 2 to 4.
Caramelized Onions:
1-1/2 Onions [sliced very thinly, combination of white + purple onions]
6 springs Thyme [fresh]
Sea Salt
2 Tbs Olive Oil
Mushrooms:
2 Garlic Cloves [minced]
3 Portabella Mushrooms [stems removed, sliced into 1/2″ slices]
1 Tbs Olive Oil
2 Tbs Balsamic Vinegar
2 Tbs Red Wine
1 Tbs Oregano [fresh, chopped]
Horseradish [to taste]
6 slices Sourdough Bread [fresh baked, crusty outside, soft inside]
For the onions, heat olive oil in a large saute pan with a lid over medium heat. Swish hot oil over the bottom of the pan + add onions. Season with sea salt. Cook over medium heat, stirring occasionally + making sure the onions do not brown. After about 5 minutes, when onions have wilted + started to change color, reduce heat and cover. Stir occasionally until the onions are well caramelized, about 1/2 an hour. When the onions are done, stir in the fresh thyme leaves.
Meanwhile, heat olive oil in another large saute pan with a lid for the mushrooms. Add garlic + heat till fragrant, about 1 minute. Add the mushroom slices + cover. Allow to cook over medium heat, stirring every few minutes. In about 5-7 minutes, when about half of the mushrooms have softened, add the wine, balsamic vinegar + oregano. Stir well to coat. Cook for about 5 more minutes until most of the cooking liquid has evaporated.
Smear each piece of bread with horseradish to taste, then pile with caramelized onions + balsamic coated mushrooms. Put on the top slice of bread and toast the sandwich in a grill press till the bread is golden brown + the ingredients have soaked in to the bread. Serve hot.
*I served this with Cabbage Beet Coleslaw from The Kitchn. A great fresh, wintery beet slaw with a honey mustard dressing + plenty of color on the plate. I used a napa cabbage in the recipe + threw in a fresh segmented orange for a little extra sweetness. Yum, a perfect January meal.
5 cups Winter Squash [1 delicata, 1 acorn, 1 small pumpkin, peeled + chopped]
3 Garlic Cloves [minced]
1 Celery Rib [chopped]
1 Carrot [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
1/2 tsp Smoked Spanish Paprika
1 Tbs Chives
Sea Salt
Balsamic Vinegar [for drizzling]
Heat oil in a medium sized soup pot. Saute garlic, celery + carrot for several minutes then add all of the squash. Cook over medium heat until the squash is tender + browning, about 15-20 minutes. Add the vegetable broth, paprika + season with plenty of salt. Cover and simmer until all the vegetables are very tender + can be easily mashed with a wooden spoon. Mash as much of the squash as desired or until the soup is thick and well blended.
Serve with a little bit of nicely aged balsamic vinegar on top. About 4 main course servings.
1 cup Green Tomatoes [unripe, sliced into 1/4″ rounds]
1 Garlic Clove [sliced]
1 Chili Pepper [stem removed, cut in half, seeded]
1/2 cup Water
1/2 cup White Vinegar [raw, unfiltered]
3 Cloves
1/2 tsp Black Peppercorns
1/4 tsp Yellow Mustard Seed
dash Celery Seed
Bring water, vinegar + spices to a boil in a small sauce pan. Put tomatoes, garlic + chili into a very clean jar. Pour vinegar mixture into jar, stirring + making sure all the tomatoes are submerged. Allow to sit for at least 24 hours.