52veggie

A Revelation - Baked Risotto

2007-12-27T18:53:00.000-08:00

There are several baking and cooking blogs that I read regularly, so when Patricia from Technicolor Kitchen blogged a Spinach, Cheese, and Walnut Baked Risotto, I was intrigued.

I love risotto, but have only made it twice in my life because it is labor-intensive. The idea of having the same result but only having to stir it twice was overwhelmingly enticing. I had asked her if she thought the flavor/texture was comparable to regular risotto, she said yes, and I'm here to say she was completely right. Please see her recipe for the version she made, which itself is an adaptation of a Donna Hay recipe. I'm including mine, since it was adapted again.

Spinach and Cheese Baked Risotto

1 ½ cups Arborio (or risotto) rice
4 cups vegetable stock
1/2 white wine
1 cup finely grated parmesan cheese
2 tbsp unsalted butter
salt
freshly ground black pepper
2 oz spinach leaves – remove the stems before measuring or use baby spinach leaves
4 oz feta cheese (for extra flavor, buy the kind that is seasoned)

Preheat the oven to 350ºF. Place the rice, stock, and wine 9x13 baking dish (or equivalent). Cover tightly with foil and cook for 40 minutes or until most of the stock is absorbed and the rice is al dente.

Add the parmesan, butter, salt, pepper, spinach, and feta and stir until the butter is melted. Serve immediately.

That's all there is to it! You could make this so easily alongside other dishes without slaving over a hot stove for an hour. Definitely, definitely try this recipe.

Now I need to figure out what to do with my leftovers. I have read of risotto balls or patties.... I'll go off and investigate, and hope to post if I do anything more with them!

Caramelized Onion and White Cheddar Dip

2007-12-03T20:45:00.000-08:00

I'm not always a fan of Rachel Ray, but when I saw her make this dip I knew it would be spectacular. It is really more of a fondue recipe. I think you could probably thin it out and eat it as soup if you wanted.

Caramelized Onion and White Cheddar Dip with Apples and Dark Bread

4 tablespoons butter
2 large onions, finely chopped
1 bay leaf, fresh or dried
1 teaspoon dried thyme or poultry seasoning
Salt and pepper
3 green apples
1/2 lemon, juiced
1 small, round loaf crusty pumpernickel bread, cut into bite-size cubes, 1 pound
3 tablespoons all-purpose flour
2/3 cup dry white wine
2 cups half-and-half
1/2 teaspoon freshly grated nutmeg
A pinch or 2 of ground cloves
2 1/2 cups shredded sharp white Cheddar

Heat a heavy bottomed medium pot or deep skillet over medium heat. Melt butter in pot and add onions, raising heat slightly. Add bay, thyme, salt and pepper to onions and cook, stirring occasionally, until onions are soft and caramel in color, 20 minutes.

While onions cook, slice apples and douse with a little lemon juice to slow browning. Arrange the apples and bread on a board or platter.

When onions are soft and sweet, add flour and cook a minute. Whisk in wine, cook a minute then whisk in half-and-half. When the liquid comes up to a bubble, season with nutmeg and cloves and adjust salt and pepper, to taste. Stir in Cheddar and melt then remove from heat and serve in fondue pot or transfer to a small, warmed sauce pot which you can return to the stove top to reheat sauce as necessary. Dip apples and bread in warm cheesy sauce and enjoy.

Categories: Apple, Appetizer, Bread, Cheese, Dip, Onion, Wine

Moroccan Filo Crescents (Happy Thanksgiving 2007)

2007-11-22T15:04:00.000-08:00

Moroccan Filo Crescent with Pomegranate Sauce
Originally uploaded by sh1mm3r

This year for Thanksgiving, I made the Moroccan Filo Crescent from The Millennium Cookbook (recipes from The Millennium Restaurant in San Francisco, an amazing vegetarian restaurant I got to go to a few years ago). The recipe calls for a yellow tomato sauce in the summertime, but suggests the pomegranate sauce elsewhere in the cookbook for other seasons, so I took their advice and made that. I also added a simple green bean dish (garlic, lemon, and replaced parsley with mint).

This was the first day I had really cooked much since I had been feeling bad and then had surgery, so I guess you could say I'm incredibly thankful to be back in the kitchen! The pomegranate sauce necessitated shopping for wine, which I don't normally do, so I closed my eyes and pointed, practically. It worked out okay. I even took the cork out, woot woot.

Inside the crescent is a saffron rice pilaf and sauteed veggies (onion, garlic, red pepper, eggplant, mushroom, spinach, ginger, mint). With the pomegranate sauce (red wine, shallots, pomegranate juice, garlic, veggie broth), it was quite tasty! It was also incredibly time consuming. This is why I don't often cook from this cookbook, because each recipe encompasses 2-3 recipes, all of which have ten ingredients or more. But wow, when you put the effort in, it is totally worth it. And this was vegan, because you use oil instead of butter for the filo.

Moroccan Filo Crescents
from The Millennium Cookbook

Filling
1 yellow onion, cut into 1/2-inch dice
4 cloves garlic, minced
2 red bell peppers, seeded, deribbed, and cut into 1/2-inch pieces
1 tbsp olive oil
2 Japanese eggplants, halved lengthwise and cut into 1/2-inch thick pieces*
6 button, cremini, stemmed shiitake, or oyster mushrooms, thinly sliced**
1 tsp ground cumin
2 tsp mild curry powder
2 tsp minced fresh rosemary
1 tsp minced fresh ginger
1/4 tsp cayenne pepper***
1 cup tomato puree or mild tomato sauce
2 tbsp tamari soy sauce
6 oz fresh tofu, sliced into 1/2-inch cubes**
2 cups packed fresh spinach
2 tbsp fresh mint leaves, minced
sea salt to taste

1/2 cup slivered almonds, toasted
2 tbsp sucanat
1 tbsp ground cinnamon
1 pkg filo dough, thawed
1/4 cup vegetable oil
2 cups cooked Saffron Basmati Rice Pilaf (elsewhere in cookbook)
Curried Golden Tomato Sauce or Pomegranate Sauce (elsewhere in cookbook)

To make the filling:
In a large saute pan or skillet, saute the onion, garlic, and peppers in the oil over medium heat until the onion is soft, about 10 minutes. Add the eggplants and mushrooms, then the cumin, curry powder, ginger, rosemary, and cayenne. Stir well and saute for 2 minutes. Stir in the tomato puree and tamari and simmer for 10 minutes, or until most of the liquid has evaporated. Remove from the heat and stir in the tofu, spinach, and mint. Add salt. Let cool to room temperature.

Meanwhile, in a blender or food processor, grind the almonds, Sucanat, and cinnamon to a fine meal.

Preheat the oven to 400 F. Line a baking sheet with parchment paper. Place 2 sheets of filo on a work surface. Keep the remaining filo covered with a damp cloth. Brush the filo with oil and sprinkle with a light dusting of the ground almond mixture. Repeat the process twice until 6 sheets of filo have been used. Cut filo stack in half to make 2 rough square stacks.

Place 1/3 cup pilaf 1 inch from nearest end of the filo strips. Top with 1 cup filling. Fold the farthest of the filo over the filling so the edges meet. Starting with the open side edges of the filo, fold the bottom edge over the top as tight as possible, work down the edges until the filo is completely sealed. The filo will take on a crescent shape. Place the filo on the prepared pan. Repeat with the second filo square, then repeat the entire stacking and filling process twice more, so that you have 6 crescents.

Brush the tops of the crescents with the remaining oil and top with the remaining almond mixture. Bake in the center of the oven for 15-20 minutes, until the crescents are golden brown.

To serve, cover the center of each serving plate with 1/3 cup of the chose sauce. Place 1 filo crescent over the sauce and garnish with beet reduction and mint sprigs.

* - I am not sure what Japanese eggplants were, so I bought one normal one and peeled and sliced it, sprinkled with salt to get the bitterness out, then rinsed and chopped it into cubes.
** - I added extra mushrooms because I let out the tofu.
*** - I used 1/8 tsp since I am married to someone who doesn't like things spicy. It was still too spicy for him, but that may be the sauce, or the curry powder, or who knows.

Categories: Almond, Cinnamon, Curry, Eggplant, Filo, Mushroom, Moroccan, Onion, Pastry, Pomegranate, Thanksgiving, Vegan

Pie Week - Tomato Pie

2007-06-05T17:03:00.000-07:00

A trip to the farmer's market this past Saturday provided me with a bunch of delicious hydroponic tomatoes. Originally my thought was to do the same old thing - a fresh tomato basil salad with a balsamic vinaigrette. Delicious, but I've done it many times.

I vaguely remembered watching Paula Deen make Tomato Pie. I remember it had mayo, and although that made me cringe, I decided that I needed to try it in the interest of furthering my southern education.

Plus, it's Pie Week, as declared by A Muffin Story who has a blog in LiveJournal. Yesterday I made a sweet banana cream pie, and I wanted to try a few savory pies this week as well.

This recipe is from foodnetwork.com, but I'll go ahead and copy and paste it since it's fairly short.

Tomato Pie

4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

I had to cook this about 15 minutes longer, but I think that's because I used light mayo. It would really work best with full-fat mayo (that's what browns!). Even with lowfat ingredients, this is not the healthiest recipe in the world. And to be honest, since I knew what was in it, I had a hard time eating it. It is very rich, but the amazing thing is that the freshness of the tomatoes and basil really come through.

I'd like to try making this in little tarts, maybe with a cornmeal crust instead of a regular one. When I worked at the Limestone Grille, we used to make an open faced sandwich with asparagus and ham, topped with parmesan mayo that was broiled. I wonder if broiling might be more appropriate for this dish, in a shallower format. Something to try, anyway!

Categories: Basil, Onion, Tomato, South, Pie

Warm White Beans and Savory Bread Pudding

2007-05-30T17:32:00.000-07:00

Sometimes it is easy to eat the same food over and over as a vegetarian. Obviously that's the reason I started this blog. I've started to try combinations of food from different cookbooks to create different types of meals.

For this meal, I was going after the French provencal style of dinner, and ended up choosing the Warm White Beans recipe from Everyday Greens and the Savory Bread Pudding recipe from Moosewood Simple Suppers.

I had to return these books to the library so I don't have the recipes in front of me, sadly. I would say the beans were more successful than the bread pudding - the bread pudding just didn't have enough flavor with the cheese and green onions. I think if I were to make it again I might add broth to the custard and garlic to the onions.

The warm white beans, on the other hand, were simply magnificent. They cooked quickly but tasted as if they had been cooking all day. That's exactly the kind of dish I want sometimes, after a stressful day!

Thai Veggie Spring Rolls (vegan)

2007-04-18T17:46:00.000-07:00

I have always wanted to make spring rolls, the kind you don't fry or bake, and finally made time to do it! I've had the rice paper wrappers in my cupboard forever.

The recipe I used comes from Everyday Greens, recipes from the vegetarian restaurant Greens in San Francisco. Some of the recipes are beyond my capabilities, unless I want to make substitutions, because I just don't have the same ingredients available to me. For instance, even the jicama required in the recipe was nowhere to be found. I'm not opposed to substituting or eliminiating ingredients, but I like to try and make a recipe as written the first time. Not all of the recipes were like this, but I would say a good amount.

I'm not going to include the recipe in this post, because making spring rolls is more of a technique.

1. Get a bunch of veggies. Julienne them or chop them. Steam them or decide eating them fresh is okay.

2. Get some kind of protein. Baked or fried tofu works great, or I often see them in the stores with shrimp (not, of course, an appropriate vegetarian ingredient).

3. Toss some or all the filler ingredients with some kind of sauce - hoisin, vinaigrette, peanut sauce, etc.

4. Boil some water or use very hot tap water, and put in pie plate. Soak rice paper wrappers one by one (leaving damp towel on top of rest). Dry briefly on paper towel. Add ingredients, and roll up rice paper wrapper, folding in sides as you go.

5. Serve with complimentary sauce.

For these spring rolls, I used carrots, red peppers, lettuce, shallots, peanut sauce, and cilantro. They were great! I'll definitely make something like this again. I wish I had taken the time to prepare some kind of tofu; it would have filled out the rolls. I served them with Tom Khai Yum soup from our local Thai restaurant.

Categories: Carrots, Cilantro, Peppers, Rice, Thai, Vegan

General Tao's Tofu (vegan)

2007-04-11T14:45:00.000-07:00

I had come across this recipe in a forum somewhere, and when I went to VegWeb.com, I saw review after review of praise for this recipe. I've had it in my to-try pile for quite some time. The recipe can be found here but I'll go ahead and copy and paste it.

General Tao's Tofu

Ingredients (use vegan versions):

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4

Preparation time: 30 Minutes

Jenny's Notes: I have to admit, I have had a hard time coming across a box of egg substitute down here, so I just used an egg with a little bit of water, and that worked fine. I was confused by the recipe - was I supposed to deep fry or pan fry the tofu? I wasn't sure and chose to pan fry, which worked fine. I also salted the tofu right after it came out of the pan.

Instead of steaming the broccoli, I made a double batch of the sauce and cooked the broccoli in the hot oil before finishing the sauce. It tastes best with the sauce on both anyway, in my humble opinion.

I would definitely make this again - I had to omit the garlic since I was out and I think that would greatly improve the flavor which was good to start with - and I would add a greater variety of vegetables, and possibly some nuts or sesame seeds. And maybe some heat. Back when I ate meat I recall a really tasty dish of General Tso's Chicken, and it was a little spicy but still sweet and garlicy, and I miss that element.

Categories: Broccoli, Chinese Food, Tofu, Vegan

Eggs Italiano

2007-04-04T19:41:00.000-07:00

My friend Kimberly gave me a subscription to the magazine Eating Well, which has recipes that are good for you but look and taste good too. I have really enjoyed going through some of them.

I have never made poached eggs before, well I should say I have never made them successfully. I did attempt once six years ago but it was a failure and I haven't done it since. I followed these directions and it was so easy and everything came out perfectly.

This dish is quick but definitely needs two pans simultaneously going on the stove for everything to be ready a the same moment. And if you don't care for zucchini like my husband doesn't, you can substitute. I used green beans instead, and cherry tomatoes instead of plum, since that was what looked best at the store.

Eggs Italiano (Eating Well April 2007)

1/4 cup distilled white vinegar
2 tsp extra-virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 pound zucchini (about 2 medium, diced)
12 oz plum tomatoes (3-4), diced
3 tbsp thinly sliced fresh basil, divided
1 tbsp balsamic vinegar
1/2 tsp salt
freshly ground pepper, to taste
8 large eggs
4 whole-wheat English muffins, split and toasted
2 tbsp freshly grated Parmesan cheese

1. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, about 1 minute. Stir in zucchini and tomatoes and cook, stirring occassionally, until the zucchini is tender, about 10 minutes. Remove from the heat, stir in 1 tbsp basil, balsamic vinegar, salt, and pepper.

3. Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.

4. To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

Makes 4 servings.

Thoughts - This is a basic process that could work with any number of vegetable and flavor combinations. I do like this one because the flavor was intense enough and well-balanced to not leave the consumer wanting more.

Categories: Basil, Eggs, Green Beans, Tomatoes

Pimento Cheese - Yes, I live in the south now.

2007-03-28T18:55:00.000-07:00

It is dangerous to go to the bookstore the weekend I get paid, and even more dangerous to start entertaining thoughts of cookbook buying! This past weekend I picked up The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners. I have expressed that I feel like I know nothing about southern cooking, and thought this would make a nice start.

I should clarify - this is NOT a vegetarian cookbook. But it does have some good vegetarian adaptations of southern dishes, plus some recipes that everyone seems to know but are hard to find.

For my first attempt, I decided to brave making pimento cheese. Pimento cheese is one of those things I have seen in every store but have never braved trying - it always looked like velveeta with the red things in olives that I don't like. When I read the recipe, it didn't sound so bad, so this is what I made for dinner tonight.

I'm writing this down from memory so it probably won't be exactly like it is in the book.

Pimento Cheese
2 oz. softened cream cheese
3 tbsp. mayonnaise (preferably Dukes or homemade)
1 roasted red pepper or an equal amount of pimentos, chopped fine
3 cups (8 oz) finely shredded sharp cheddar cheese
1 tsp red pepper flakes
Salt and pepper to taste

Combine. Chill for up to a week.

I spread it just on regular wheat bread, but it probably belongs on a sturdier white. It was really thick, probably too thick, but what do I know? Perhaps if I had let it set for a while first, it would not have tasted like a glorified cheese sandwich. Or perhaps this is the point? Impossible to know without ever trying it on my own. At least it wasn't slimy, since most of the grocery store pimento cheese always looks slimy.

Verdict - I'm not sure either of us liked it well enough to make again, but I wouldn't turn my nose up if it appeared at a picnic or tea. I will try other recipes from this book. Some of them are just too good to pass up!

Categories: Cheese, Sandwich, South

Backyard Barbecue Chili

2007-03-21T11:34:00.000-07:00

This recipe is another old favorite from the Vegan Planet cookbook. I can't give enough emphasis to how much I value this cookbook - nothing has ever been anything but great that I have tried from it. Perhaps since I give it such accolades I could go ahead and copy a recipe from it in this blog.

Backyard Barbecue Chili

1 tbsp olive oil
1 medium yellow onion, chopped
1 small red bell pepper, seeded and chopped
1 28-oz can diced tomatoes, undrained
1 cup water
1/2 cup bottled spicy barbecue sauce
2 tbsp tomato paste
2 tbsp chili powder
1 tsp light brown sugar or natural sweetener
Salt and freshly ground black pepper
2 cups vegetarian burger crumbles
3 cups cooked or two 15-oz cans kidney beans, drained and rinsed

1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Stir in the tomatoes and juice, water, barbecue sauce, tomato paste, chili powder, brown sugar, and salt and pepper to taste. Bring to a boil, reduce the heat to low, and simmer, covered, for 20 minutes, stirring occasionally.

2. Stir in the burger crumbles and beans and cook for 15 minutes to blend the flavors. Add a little water if the mixture becomes too dry. Serve hot.

Serves 4

Jenny's notes: The flavor of this chili depends highly on the type and freshness of chili powder you are using, as well as the barbecue sauce. Try to find a local barbecue sauce, it has made all the difference in the flavor of this dish.

Categories: Beans, Chili, Soup, Spicy, Tomato, Vegan

Greek Orzo Salad

2007-03-14T11:30:00.000-07:00

With the first signs of spring, my husband and I were both craving more salads. I went on an internet quest and found this recipe for Greek Orzo Salad. The result was a fresh-tasting and flavorful dish. I served it for a light dinner with fresh hummus and pitas.

Greek Orzo Salad

INGREDIENTS
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.

Jenny's notes: You really do need to chill this before eating for the best flavor. I followed one reviewer's suggestion and left out the artichoke marinade, instead tossing the salad with red wine vinegar and a little bit of olive oil.

Categories: Artichoke, Cucumber, Feta, Olive, Pasta, Salad, Tomato

Janice's Vegetarian Baked Ziti

2007-03-07T10:52:00.000-08:00

This recipe is from The Soprano's Family Cookbook, based on the HBO series. I would like to say I don't normally buy into gimmicks such as cookbooks based on TV series, but I'm guilty. A lot of the recipes in this book are not vegetarian friendly but some of the tomato based recipes are actually very good. I have made Uova in Purgatorio (Eggs in Purgatory) which is a favorite in my household, Ricotta Pineapple Pie, Eggplant Parmigiana (voted too greasy), but this recipe is the one I find I make over and over again. I apologize for not using a new-to-me recipe; I'm trying to play catch up in this blog! There are several good looking recipes I'd like to try from this book yet - pasta primavera, potato and egg sandwiches, orange and fennel salad, and the Sfinciuni (Sicilian Onion Pizza).

For now, please try and enjoy:

Janice's Vegetarian Baked Ziti

For the sauce
One 10-ounce package white mushrooms, trimmed
1 large onion, chopped
1/4 cup olive oil
2 garlic cloves, chopped
Two 28-ounce cans tomato puree
4 basil leaves torn into bits
Salt and freshly ground black pepper
1 cup fresh or frozen peas

1 pound ziti
Salt
1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
1 cup ricotta
8 oz mozzarella, cut into small dice

Place the mushrooms in a colander and rinse them quickly under cold running water (Do not soak mushrooms, they will absorb too much water). Drain the mushrooms and pat dry. Slice the mushrooms 1/4 inch thick.

To make the sauce, cook the onion in the oil in a large skillet until tender and golden. Stir in the mushrooms and garlic and cook until the mushrooms are lightly browned, about 10 minutes. Add the tomato puree, basil, and salt and pepper to taste. Bring to a simmer and cook for 30 minutes. Stir in the peas.

Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add the ziti and salt to taste. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite.

Drain the ziti and place it in a bowl. Toss it with about 3 cups of the sauce and 3/4 cup of the grated cheese [they mean parmesan here].

Preheat the oven to 350 F.

Spoon half the ziti into a shallow 3 1/2 quart baking dish. Spread the ricotta on top. Pour on 1 more cup of the sauce and sprinkle with the mozzarella. Top with the remaining ziti, sauce, and grated cheese. Cover the dish with foil. (The ziti can be refrigerated for several hours, or overnight, at this point. Remove from the refrigerator about 30 minutes before baking).

Bake the ziti for 45 minutes. Uncover and bake for 15 to 30 minutes longer, or until the center is hot and the sauce is bubbling around the edge. Cover and let stand for 15 minutes before serving.

Jenny's notes -
This makes a TON. If you are not using it to entertain, seriously consider cutting the recipe in half. Or plan to freeze the remainder. But DO use it to entertain. I have several times, and people always seem to like it.

I just bake this in a 9x13 pan and it fits perfectly.

I don't like the taste of rewarmed onion, so last time, I left it out and still thought the flavor was good.

Often, rather than making the sauce completely from scratch, I'll buy two jars of high-quality tomato-basil or mushroom pasta sauce (sometimes one of each, usually Paul Newman), and still add in the mushrooms and peas. This saves a nice chunk of time.

Categories: Casserole, Cheese, Pasta, Tomato

Restaurant Review - Eat Unique, Pittsburgh, PA

2007-02-28T10:44:00.000-08:00

I spent the last week in February in Pittsburgh, PA for a Music Library Association conference. I had the chance to go to a restaurant called Eat Unique, a restaurant nearby Carnegie Mellon and geared toward students. I was impressed by the selection and the quality of the food. In order to try several things, I ordered the sweet bean hummus sandwich ("Sweet and tangy kidney bean hummus, cheddar, lettuce, carrots, onions, and golden raisins"), the vegetarian chili, and a fig and blue cheese savory scone. Everything was great - the combination of raisins with the hummus was stellar, and the idea of a savory scone (they had several options that day) made my mind go crazy.

If you're in the Pittsburgh area, try Eat Unique!

Categories: Chili, Hummus, Restaurant Review, Scone, Sandwich

Claddagh Salad (vegan)

2007-02-21T17:27:00.000-08:00

From 52veggie

This salad is a blatant mimic of the one I used to get at the Claddagh Restaurant and Pub in Indianapolis, IN.

Easy breezy! Salad, bell peppers, fresh green beans (boiled and dunked in ice water), boiled red potatoes, cherry or grape tomatoes, sliced nuts (I used almonds here), and there you go.

I have to admit, I often eat this the vegetarian way, with boiled eggs and blue cheese dressing. Sometimes I even go non-vegetarian and add smoked salmon (sounds weird, but does tie everything together nicely). It's hearty enough to be a light meal, and can be as complicated or as simple as you make it.

What is your favorite salad?

Categories: Green Beans, Lettuce, Nuts Peppers, Potatoes, Salad, Tomatoes, Vegan

Vegetarian Tortilla Soup (Vegan)

2007-02-14T19:30:00.000-08:00

From 52veggie

My husband kept saying he wanted tortilla soup, so I did a little web searching and came across this recipe from the Epicurious site. I'm not sure the 15 minutes of simmering really did anything to the flavor, but I liked the suggestion of of the reviewers made to add fresh avocado to the top. I substituted a can of tomatoes for the fresh ones, and still between the various veggies, the zucchini, fresh cilantro, and avocado, this was a deliciously fresh tasting soup for the middle of the winter.

I have this idea in my head that I'd like to try someday - quesadilla soup. Instead of chopping up tortillas in strips, what about first making quesadillas and then chopping them up in strips and adding them to the soup? I think it could be delicious, but I wanted a vegan recipe.

Categories: Beans, Soup, Tomatoes, Vegan, Zucchini

Bucatini with Gorgonzola Sauce

2007-02-07T19:06:00.000-08:00

From 52veggie

This recipe is from The Essential Pasta Cookbook which I consult often. My favorite recipe that I make often is the alfredo sauce, because it is light and fresh tasting. I hadn't made this cream sauce before, but was intrigued by the use of gorgonzola cheese. In high school a friend's Mom made a pasta with a white sauce that I have never been able to recreate (this wasn't it, but I'm still glad I tried it).

Bucatini with Gorgonzola Sauce

12 oz bucatini or spaghetti
6 1/2 oz gorgonzola cheese
3/4 oz butter
1 celery stick, chopped
1 1/4 cups cream
8 oz ricotta cheese, beaten until smooth

1. Cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and return to the pan.

2. While the pasta is cooking, chop the gorgonzola cheese into small cubes.

3. Heat the butter in a medium pan, add the celery and stir for 2 minutes. Add the cream, ricotta and gorgonzola and season, to taste, with freshly ground black pepper.

4. Bring to the boil over low heat, stirring constantly, and then simmer for 1 minute. Add the sauce to the warm pasta and toss well.

I didn't add the celery because my husband won't eat it. As a result, the pasta felt like it needed something. I think it would be excellent served with the vegetarian chicken patties, mushrooms, or some spring veggies. I'm not sure I would make it again, as the fat content seems pretty high. Nothing functions the way cream does when you boil it and let it thicken, otherwise I would suggest substituting milk.

Categories: Cheese, Pasta

Kugel

2007-02-03T15:58:00.000-08:00

From 52veggie

I first had this at a potluck of sorts in Atlanta. This simple recipe is from a friend who got it from her grandmother.

Amy says, "This makes one kugel; I always double the recipe and make two, because it doesn't last long around my family!"

Amy's Grandma's Kugel

8 oz. wide egg noodles (Manischewitz is a good brand)
2-3 eggs (I've done both and prefer 3)
1/2 tbsp salt*
1 1/2 tbsp canola oil

Preheat oven to 350 degrees. Cook noodles slightly softer than al dente. Drain and return to pot. Beat eggs with salt. Mix egg-salt mixture and oil into noodles until they're well-coated. Transfer noodle mixture into a round nonstick cake pan. Bake thirty minutes or until it starts to brown (you can go a bit longer if you need to).

You can serve it warm or at room temperature.

I personally think it makes a great snack, lunch on the go, or total comfort food. I get to the point where I crave it (I suppose that's the definition of a comfort food!).

*I double checked this amount with Amy. She says it is right, and likes it salty, but I prefer to use 1/2 - 1 tsp rather than 1 1/2.

Categories: Eggs, Comfort Food, Pasta, Speedy

Stuffed Cabbage Stoup (vegan)

2007-01-31T19:43:00.000-08:00

From 52veggie

A lot of times I will take a non-vegetarian recipe and "vegetize" it. I don't know a better word for it, but it's your basic substitution game - vegetable stock for chicken stock, meat substitutes for meat.

This recipe is by Rachel Ray, and she made it on her 30 minute meals show a week or so ago. I won't copy it here, but you can find it on the Food Network site. A stoup is somewhere between a soup and a stew. One of her methods of making meals in 30 minutes is to reduce the flavors of a favorite dish into something easy to prepare. Stuffed cabbage rolls are time consuming; stuffed cabbage soup, not so much.

As mentioned before, I substituted vegetable broth for the chicken stock, and used the Morningstar crumbles for the "meatball mix." I didn't know if I wanted to start out sauteeing the crumbles as you would for meat, since they wouldn't be releasing any fats or anything, and only tend to soak up liquid. Instead, I sauteed the onions, carrots, and garlic with the spices and added the crumbles at the end of the ingredient list (right before bringing it to a boil). As a result, this didn't have as much flavor as I would have liked. It's a nice variety of vegetable soup, and the rice is a nice addition.

Another word of caution - this recipe makes a TON. We will be eating soup for days.

Categories: Cabbage, Carrots, Garlic, Rice, Soup, Tomatoes, Vegan

Speedy Veggie - Toasted Cheese and Pesto Sandwiches

2007-01-27T15:35:00.000-08:00

From 52veggie

From time to time, I'm going to post a speedy recipe that can be made fairly painlessly. You might find these replace entries in weeks you think I'm going to be doing something else, and I'll admit - sometimes life gets busy! But it probably does for you too, and I want to suggest vegetarian food you can still make at home for those days.

Grilled cheese - basically bread and cheese, right? But we had some leftover pesto and cherry tomatoes, and spreading it on one side of the bread can really dress up a grilled cheese sandwich. I like to sprinkle the outside of the buttered bread with herbs and parmesan cheese. Heat up some soup in a mug and you're all set!

Categories: Cheese, Pesto, Sandwich, Speedy

Mashed Potato Soup

2007-01-24T18:38:00.000-08:00

From 52veggie

This week I am trying recipes from Rachel Ray, a well-known cook on Food Network. The first recipe is an old standard from Veggie Meals, one of the series stemming from her show 30 Minute Meals.

What I love about this recipe (besides how quick and easy it is) is that it combines two comfort foods into one dish - soup and mashed potatoes! It is a great meal when it is cold and rainy, or when someone isn't feeling well in your family. My husband was feeling under the weather, so it became Mashed Potato Soup time.

Another thing that I love about this recipe is that you can make it a million different ways - last night I didn't have vegetable broth or heavy cream, so I improvised. I have put different kinds of cheese in it, and many times I have used premade mashed potatoes rather than go to the trouble of making my own. But last night I happened to have half of a bag of Yukon gold potatoes that were almost to sprouting stage, so I took the time to make the mashed potatoes from scratch.

Mashed Potato Soup

Mashed Potatoes

6 medium white potatoes, peeled and chunked
2 tablespoons butter
1/2 cup sour cream
1/4 cup milk (in 2 splashes)
salt and pepper to taste

Soup

4 cups mashed potatoes
1 cup heavy cream
2 cans vegetable broth (14 ounces each)
1/2 teaspoon cayenne pepper
2 scallions, thin sliced
1 cup sharp cheddar, shredded
10 blades fresh chives (optional)

Cover the potatoes with water in a large pot and boil for 10 to 12 minutes. Drain them and put them back in the hot pot. Mash, put in the butter, sour cream, milk, and seasonings.

Whisk in heavy cream. Bring to bubble and whisk in broth. Season with cayenne and stir in scallions. Simmer on low for 5 minutes. Remove and serve in bowls topped with cheese and chives*.

Yield: 4 servings

*Another personal note - I like to mix the cheese in and allow it to flavor the entire soup, and top with scallions or chives, but I rarely have both on hand.

Categories: Cheese, Potato, Soup

Mushroom-Hazelnut Burgers (vegan)

2007-01-20T15:20:00.000-08:00

From 52veggie

This recipe was attempted for two reasons - I have never made veggie burgers from scratch, and I still have half of a bag of Oregon hazelnuts that I need to use up.

These were absolutely delicious - flavorful, crunchy, fresh, and I will definitely make them again. My only change was to serve them on buns instead of alone with hot sauce as the author recommended. I also made the low-stress onion rings from the same cookbook, which you can see in the photo. Recipes like these are enough to keep my food processor out of storage.

Hazelnut-mushroom Burgers (from Entertaining for a Veggie Planet)

1 cup hazelnuts
2 tbsp extra-virgin olive oil
1 medium onion, chopped
12 oz fresh mushrooms, coarsely chopped
3 garlic cloves, minced
4 oz tempeh, crumbled
3 slices whole wheat or white bread
½ tsp kosher salt
Hot sauce to taste
1. Preheat the oven to 350 degrees. Spread the hazelnuts in a single layer on a rimmed baking sheet and toast for 10-15 minutes, or until golden in the center. While the nuts are still hot, pour them onto a clean dishtowel, form a sack, then rub the nuts in the towel to remove the skins. Don’t worry about removing every last bit of skin. Open the towel and transfer the hazelnuts to a small bowl with your hands, leaving the paperlike skins behind.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté, stirring occasionally, until softened, about 7 minutes. Add the mushrooms and garlic and sauté, stirring frequently, until the mushrooms soften and begin to brown, about 5 minutes more. Add the tempeh, cook for 1 minute, then remove from the heat.
3. In a food processor, pulse the bread into coarse crumbs. Add the hazelnuts and pulse until they are chopped. Add the mushroom mixture and salt and pulse again until the mixture just comes together. Gently form into four 5-inch patties.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the patties and cook until they form a golden brown crust on the undersides, 4-5 minutes. Turn and brown the other sides. Serve the burgers hot, passing the hot sauce at the table.

Categories: Hazelnuts, Mushrooms, Tempeh, Vegan

Spaghetti with Green Olive Pesto

2007-01-17T18:19:00.000-08:00

From 52veggie

This recipe, from Entertaining for a Veggie Planet, is one I've had my eye on for a while but hadn't tried. It all revolves around the hassle of taking out my food processor. Lately I've been using it a lot, and its accessibility on the counter means I could make this too.

Pesto is one of those recipes that to me is forgiving. I could have used less or more oil and it still would have tasted great. I could have substituted any fresh herb for basil, even used spinach, and the texture would have been similar. I could have used any fresh veggies in place of the cherry tomatoes, and any nuts in place of the pine nuts. Heck, any pasta in place of the spaghetti - actually I used linguine. I like recipes that can be modified based on what is on hand. This one is highly recommended, and I will definitely be making it again. Not just because it was easy, but because the flavor was outstanding.

Spaghetti with Green Olive Pesto
1/4 cup pine nuts
1 pound dried spaghetti or linguine
1 1/2 cups packed fresh basil
3/4 cup pitted Mediterranean green olives, brine reserved
1 cup freshly grated Parmesan cheese
2 garlic cloves
2 tbsp fresh lemon juice (1/2 juicy lemon)
2/3 cup extra-virgin olive oil
2 1/2 cups halved cherry tomatoes or 2 tomatoes, cut into 1/2-inch cubes
1 large bunch arugula, stemmed*
salt and pepper to taste

1. In a small skillet, toast the pine nuts over medium heat, shaking the skillet often, until they are golden brown in spots, about 3 minutes. Transfer to a small bowl and set aside.

2. Bring a large pot of salted water to a boil. Add the spaghetti or linguine and return to a boil, stirring to separate the noodles. Boil for 8-10 minutes, or until al dente. Drain, then return to the pot.

3. Meanwhile, in a food processor, puree the basil, olives, 1/2 cup of the Parmesan, the garlic, lemon juice, and 2 tablespoons water into a coarse paste. With the machine running, slowly add the olive oil through the feed tube, and then add 3 tablespoons of the reserved olive brine.

4. Add the pesto, tomatoes, and arugula to the pot of pasta and mix well to coat everything with the pesto. Season with salt and pepper. Divide among plates, garnishing each serving with some of the toasted pine nuts. Serve, passing the remaining 1/2 cup Parmesan at the table.

* I should note that I neglected to buy anything resembling arugula at the store, and it tasted great without it.

Categories: Basil, Herbs, Olives, Pasta, Pesto, Tomatoes

Breaded Tofu Cutlets

2007-01-13T15:41:00.000-08:00

From 52veggie

I was originally planning to make Oregano-Crusted Tofu from "This Can't Be Tofu," but after a review of the ingredients and methods, I decided to make a modified tofu recipe.

Breaded Tofu Cutlets
1 pkg extra-firm or firm tofu, drained
1 cup parmesan cheese, grated
1/2 cup Italian bread crumbs
2 garlic cloves
3 tbsp pine nuts
3 tbsp vegetable oil

Cut tofu into six triangles. Drain on paper towels. Season with salt and pepper.

Process cheese, bread crumbs, garlic, and pine nuts in a food processor. Press tofu triangles into mixture, pressing extra on the top.

Heat oil in pan over medium heat. Fry tofu triangles until golden brown. Before flipping, press more of the breading mixture into the top.

I have to admit, I expected not to like this recipe but it really had a lot of flavor, and provides a more "meat and potatoes" experience than a lot of tofu recipes. Of course it helped that I served it with potatoes.

Categories: Tofu

Mushrooms and Tofu in Paprika Cream over Egg Noodles

2007-01-10T18:07:00.000-08:00

From 52veggie

This week I am choosing a few recipes from This Can't Be Tofu by Deborah Madison, the author of Vegetarian Cooking for Everyone. The cookbook is intended for all of us who are intimidated by the squiggy wet block of mushy whiteness that tofu can be.

I was surprised that many of the recipes in this book aren't vegetarian (although in most cases she gives vegetarian adaptations), but I suppose the purpose is more to introduce methods of cooking tofu.

I chose this recipe because I had a bunch of mushrooms in the fridge I needed to use. I wasn't sure I would like the flavor, which is largely based on traditional stroganoff, which I never had while still a meat eater.

My favorite part of this recipe was cooking the tofu, because the small squares dance around the pan and start to make squeaky sounds as they cook. Instead of using the entire recommended amount, I saved half for the pad thai I'm cooking later in the week.

This is not vegan, but I am certain this could easily be adapted by substituting vegan sour cream or soy yogurt instead of regular sour cream. I happened to have sour cream in the fridge, so I went ahead and used it. This is the second recipe I've used sour cream in recently and I have to admit I'm not sure I care for its flavor after it is heated.

I didn't have any white wine on hand, so I used vegetable stock for that too, as well as using oil instead of butter.

Mushrooms and Tofu in Paprika Cream over Egg Noodles

1/2 cup sour cream
1 carton firm tofu, drained
1 tbsp vegetable oil
1 tbsp butter (can substitute margarine or more oil)
1 onion, finely diced
1 pound mushrooms, sliced
juice of 1/2 lemon
1 tbsp flour
1 1/2 tbsp mild (sweet) paprika
1/3 cup white wine or sherry
2/3 cup water or vegetable stock
2 tbsp chopped dill or 1 tbsp chopped tarragon
8 oz egg noodles

1. Let the sour cream come up to room temperature.

2. Dice the tofu into 1/2" cubes. Set a nonstick or cast-iron skillet over medium-high heat and brush lightly with oil. Add the tofu and cook until golden on the bottom, about 3 minutes. Turn to brown the other sides. Sprinkle with salt and pepper, them remove to a dish.

3. Add the oil and butter to a pan. When it foams, add the onion and mushrooms, squeezing the lemon over the mushrooms so that they keep their color. Cook until the mushrooms are browned and the onions are soft, about 8 minutes. Add the tofu and gently mix together.

4. Sprinkle over the flour and paprika, then season with 1/2 tsp salt and pepper. Turn the mixture to incorporate the flour, and add the wine, let it bubble up, then reduce until syrupy. Add the water, reduce the heat to medium-low, and cook, covered, for 15 minutes. Check once or twice to make sure there's enough liquid to make a little sauce. If not, add more water or stock as needed. Taste for salt. Cook the egg noodles until al dente, then drain and place on a warmed plate.

5. Rewarm the sauce, if necessary, then turn off the heat, add the fresh herb and stir in the sour cream. Pour over the egg noodles and serve.

I wish I had wine when I made this, because I think that would have added a depth of flavor that I felt was lacking. I'm not sure I would make this again. If I did, I would double the amount of mushrooms and leave the onions and tofu out. They seemed unnecessary and made it more bland rather than enhancing the flavor. It didn't help that it looked like a curry and didn't taste like one.

Categories: Mushrooms, Pasta, Tofu

Roasted Vegetables with Mustard Sauce

2007-01-06T04:31:00.000-08:00

From 52veggie

This is the second recipe this week from The Winter Vegetarian. My college roommate recently went to France and sent me some Dijon mustards from Dijon. I've been looking for something special to use them in, and came across this interesting sauce idea.

Roasted vegetables are pretty standard fare. The basic technique is to chop up vegetables, toss them with olive oil and balsamic vinegar or herbs, season with salt and pepper, and cook at 425 F until they are tender and slightly carmelized. For a super healthy version you can actually spray them with non-stick cooking spray instead of using olive oil.

The recipe for roasted vegetables in The Winter Vegetarian was more of a technique, and included a long list of winter vegetables to choose from. I ended up with sweet potatoes, carrots, fennel, and turnips. Presentation wise I wish I had something green or red in there, perhaps brussel sprouts and beets. I had not used fennel before, so I was excited for that.

The mustard sauce was made vegan with only one adjustment (substituting vegan margarine for butter). It is made at the end, and drizzled over the veggies. I used tarragon Dijon mustard, so my sauce is a little greener than it would have been otherwise.

Dijon Mustard Sauce

1 tbsp [vegan margarine]
1 tbsp flour
1 1/2 tsp dry mustard
1 cup roasted vegetable stock or vegetable broth
2 tbsp Dijon mustard

Melt the margarine over medium heat. Whisk in the flour and cook for one minute. Whisk in the dry mustard. Slowly whisk in the vegetable broth and bring to a boil, about 5 minutes. Stir in the Dijon mustard and season to taste.

I always rate the recipes I try based on if I would make them again. I think the ratio recommended of vinegar to oil in the veggies was too strong on the vinegar, and I think I would do a different combination of vegetables in the future. The mustard sauce was a keeper though.

Categories: Carrots, Fennel, Mustard, Sweet Potatoes, Turnips, Vegan

Mushroom Coulibiac

2007-01-03T16:05:00.000-08:00

From 52veggie

This recipe comes from The Winter Vegetarian by Darra Goldstein, a cookbook largely influenced by Russian and Eurasian cultures.

"Coulibiac is the French term for a Russian pie, the kulebiaka." (The Winter Vegetarian, pg. 90) In fact, this cookbook is full of variations on pies, all that I'm interested to try. The Cabbage Pie Soup starts with a cabbage pie with a vegetable broth poured over the top. The White Bean and Potato pie layers pureed white beans with a sauted potato.

Originally this recipe was supposed to be mushrooms, onions, and barley rolled up in a pastry dough and baked in a log shape. I had a few issues - the pastry wouldn't come together enough to roll out in one piece, and I forgot the barley.

What I ended up with was a rich mushroom dish layered between even richer pastry. Very appropriate for cold weather, and it would have been even more so with the barley added in. As it was, it was almost too rich for a meal so close to the holidays, where we still feel like we are recovering from a bounty of rich foods.

Mushroom Coulibiac

Dough
1 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 cup (1 stick) butter
1/4 lb cream cheese

Filling
1 medium onion, peeled and finely chopped
3 tbsp unsalted butter or olive oil
1 pound mixed mushrooms (wild are best, plain white are fine too)
1/3 cup raw barley
2/3 cup water
Pinch plus 1 tsp salt
Freshly ground black pepper
3 tbsp sour cream
2 tbsp snipped fresh dill

1 egg yolk, lightly beaten

Place the flour, salt and baking powder in the bowl of a food processor fitted with the steel blade. Add the butter and cream cheese and process, using the pulse motion, until the mixture resembles coarse meal. Turn out into a bowl and with your hands gently press the mixture until the dough sticks together and forms a ball. Do not overmix or the pastry will be tough.

Wrap the dough in wax paper and chill for at least 1 hour before using.

In a large skillet saute the onion in 2 tbsp of the butter or oil until it begins to turn golden, 8-10 minutes. Add the remaining tablespoon of butter or oil to the skillet along with the mushrooms and cook the mixture for 10 minutes more, stirring occasionally.

Meanwhile, in a small saucepan bring the barley, the water, and a pinch of salt to a boil. Cover and simmer for 15 minutes. The grains will still be chewy. Stir the cooked barley into the mushroom mixture. Add the remaining 1 tsp salt and the pepper, sour cream, and dill.

Preheat the oven to 400 F.

To assemble the pie, roll out the dough on a well-floured surface to a 10x14 inch rectangle*. Trim the edges, saving the scraps to make decorative shapes for the top of the pie, if desired.

Mound the mushroom mixture lengthwise down the center of the dough. Bring the two long sides of the dough up to meet in the center over the filling, then fold up the two short sides to enclose it completely. Seal the edges with cold water.

Gently place the finished pie seam side down on an ungreased baking sheet. Brush all over with the beaten egg yolk and decorate the top, if desired. Bake for 20 minutes, until the pastry is crisp and nicely browned. Allow to sit 10-15 minutes before serving.

Serves 6-8

*I ended up pressing half into a 9x9 square pan, spreading the mushroom mixture over it, and dropping the rest of the dough onto the top. I had to bake it 5 extra minutes, and it was a little flat without the barley, but it still tasted good.

As far as ratings go, it's hard to judge this one because of the richness; we might approve of the richness at some other time of year, but it's hard to take right after the holidays.

Categories: Mushrooms, Russian, Savory Pie

Welcome and explanation

2007-01-02T10:54:00.000-08:00

It is easy to get into a rut as a vegetarian. This blog will chronicle my attempts to try 52 weeks of new (to me) vegetarian recipes throughout the course of the year. It will be updated twice a week, and at least one of the posts per week will feature a vegan recipe.

This will be quite a challenge for me. I tend to make the same things repeatedly, but then start to really resent the food in the fridge. I am hoping this will bring more variety and vibrance to my kitchen, to my cupboards, and to my family!

This is for savory recipes. For baking, please visit my baking blog.