Tag: vegetarian

Baked Ziti

delicious penne pasta topped with grated cheese in macro shot
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Baked Ziti

This was actually based on a cannelini recipe that we found here: https://www.recipetineats.com/wprm_print/23117
We didn't have cannelloni shells, so we punted, and it turned out really good!
Course: Main Course
Cuisine: Italian
Keyword: dinner, pasta
Servings: 4 servings

Equipment

  • 2 qt. pot for sauce
  • 4 qt.+ pot for pasta
  • 13"x9" pan We use a Pyrex pan

Ingredients

Sauce (you need LOTS! – NOTE: you can also use a 25 oz. jar of good marinara):

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 garlic clove minced
  • 1 bay leaf fresh (sub dried)
  • 1/2 tsp each dried thyme and oregano
  • 1/3 cup tomato paste
  • 800 g / 28 oz canned crushed tomato
  • 4 cups vegetable or chicken stock/broth low sodium
  • 1/3 cup Chardonnay or other dry white wine sub more stock
  • 3/4 tsp salt
  • 1 1/2 tsp sugar
  • 1/3 tsp black pepper
  • 2/3 cup basil leaves roughly torn (recommended but not critical)

Filling:

  • 250 g / 8 oz frozen chopped spinach thawed (Note 1)
  • 500 g / 1 lb ricotta (we used fresh farmers' market – yum!) full fat please (Note 2)
  • 1/3 cup parmesan finely shredded
  • 1 cup shredded cheese Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss
  • 1 egg
  • 1 large garlic clove minced
  • Grated fresh nutmeg just a sprinkling or 1/8 tsp nutmeg powder (optional – we didn't add)
  • 3/4 tsp cooking / kosher salt
  • 1/2 tsp black pepper

Pasta and topping

  • 1 lb. pasta ziti or penne work best
  • 1/3 cup parmesan finely shredded
  • 1 1/4 cups shredded Mozzarella
  • More basil and parmesan for garnish (optional)

Instructions

Sauce (if not using jarred):

  • Sauté – Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
  • Reduce wine – Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
  • Simmer – Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
  • Blitz – Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
  • Basil – Stir in basil then cover to keep warm until required.

Filling:

  • Squeeze spinach – Place spinach in a colander and press out most of the liquid (don’t need to thoroughly squeeze dry).
  • Mix filling – Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).

Assemble & Bake:

  • Preheat oven to 180°C/350°F (160°C fan).
  • Smear/Spread ~1 cup of Sauce on the base of the pan (stops pasta from sliding around).
  • Distribute a layer of about 1/2 the pasta
  • Spread the ricotta-spinach filling more or less evenly on top of the pasta
  • Distribute the remainder of the pasta on top of the filling
  • Pour/spread the remainder of the sauce over the pasta (it should cover
  • Bake covered (but naked) – Cover with foil, then bake for 30 minutes.
  • Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
  • Serve, garnished with extra parmesan and basil if desired.

Notes

1. Spinach – Though the recipe calls for frozen, we used fresh. To use fresh, use about 500g/1 lb sliced spinach leaves or baby spinach leaves, saute with a little oil to wilt down and remove excess liquid (important!). Cool then proceed with recipe.
2. Ricotta – We used fresh ricotta from the farmers’ market, and it was terrific! Use whole milk ricotta. Low fat ricotta is harder and drier, so it’s more difficult to pipe into the tubes plus once baked, is not as juicy and moist. Avoid Perfect Italian brand in tubs. My favourite is Paesanella.
3. For FREEZING or refrigerating uncooked: Add extra 3/4 cup water* into Sauce, cook Sauce per recipe then blend* until smooth. Place filled, uncooked cannelloni in single or multiple dishes, cover with sauce (will look like LOTS!) then cheese. Cover, cool then freeze / refrigerate.
On the day of, thaw then bake per recipe (covered then uncovered). OR bake from frozen, bake covered 35 minutes then uncovered 10 minutes.

Lemon-Olive Oil Cake

Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
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Lemon Olive Oil Cake

Another recipe we tried looking for ways to use lemons from our tree.
Light, yummy, delightful.
Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
Prep Time10 minutes
Cook Time45 minutes
Cooling time20 minutes
Total Time1 hour 20 minutes
Course: Breads, Muffins & Quickbreads, Dessert
Cuisine: Italian, Mediterranean
Keyword: baking, cake, cakes, Vegan, vegetarian

Equipment

  • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

Ingredients

  • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
  • 2 cups/255 grams all-purpose flour plus more for the pan
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
  • 3 large eggs at room temperature
  • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
  • 1¼ cups/295 milliliters whole milk at room temperature

Instructions

  • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
  • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
  • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

Blueberry Compote

Lemon-Maple Blueberry Compote - from https://www.loveandlemons.com/blueberry-compote/
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Lemon-Maple Blueberry Compote

This is a yummy compote — helpful because we have both blueberries and lemons!
Can be drizzled over yogurt, cake, ice cream, and more.
Found on: https://www.loveandlemons.com/blueberry-compote/
Prep Time2 minutes
Cook Time18 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: desserts, fruit, gluten free, topping, Vegan, vegetarian

Ingredients

  • 2 cups fresh blueberries
  • ¼ cup maple syrup
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  • Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
  • Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.

Middle Eastern Chickpea Bowls

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Middle Eastern Chickpea Rice Bowls with Savory Pistachio Rice & Garlicky White Sauce

COVID brought us Hello Fresh — and Hello Fresh brought us this dish, which has become a regular vegetarian meal chez Kudler-Vaughn
https://www.hellofresh.com/recipes/middle-eastern-chickpea-bowls-5eb082c2ff8d2876ce4bf9a2
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: rice, vegetarian
Servings: 2 people

Equipment

  • •Paper Towel
  • •Strainer
  • •Zester
  • •Small pot
  • •Baking Sheet
  • •Small Bowl

Ingredients

  • 1 Red Onion
  • ¼ ounce Cilantro
  • ½ ounce Pistachios ContainsTree Nuts
  • ½ cup Basmati Rice
  • 13.4 ounce Chickpeas 1 can
  • 4 tablespoon Sour Cream
  • 1 clove Garlic
  • 1 Lemon
  • 4 ounce Grape Tomatoes
  • 1 unit Veggie Stock Concentrate I leave this out most often
  • 1 tablespoon Shawarma Spice Blend See notes
  • 1 teaspoon Hot Sauce I use Chilula, but Sriracha works
  • 2 teaspoon Olive Oil
  • 2 tablespoon Butter
  • Kosher Salt
  • Pepper

Instructions

Prep

  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
  • Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP.
  • Peel and mince or grate garlic.
  • Roughly chop pistachios.
  • Drain and rinse chickpeas; pat very dry with paper towels.
  • Roughly chop cilantro.
  • Zest and quarter lemon

Cook Rice

  • Melt 1 TBSP butter in a small pot over medium-high heat.
  • Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (you’ll use the rest in the next step), and a pinch of salt.
  • Cook, stirring, 1 minute.
  • Stir in rice, ¾ cup water, stock concentrate, and a big pinch of salt.
  • Bring to a boil, then cover and reduce heat to low.
  • Cook until rice is tender, 15-18 minutes. Keep covered off heat.

Roast Veggies & Chickpeas

  • Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice, pepper, and a few pinches of salt.
  • Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes.
  • TIP: It’s natural for chickpeas to pop a bit.

Make Sauce

  • While veggies and chickpeas roast, in a small bowl, combine sour cream and remaining garlic to taste.
  • Season with salt.
  • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Mix Rice & Toss Veggies

  • Fluff rice with a fork; stir in 1 TBSP butter and half the cilantro.
  • Season rice with salt and pepper.
  • Once veggies and chickpeas are done, remove from oven and toss with lemon zest.

Serve

  • Divide rice between shallow bowls.
  • Top with veggies and chickpeas.
  • Drizzle with garlicky white sauce and hot sauce to taste.
  • Sprinkle with remaining pistachios and cilantro.
  • Top with lemon juice to taste; serve with remaining lemon wedges on the side.

Notes

You can find shawarma at some markets, but unless they specialize in Middle Eastern/Mediterranean food, it’s hard to find. Fortunately, it’s not hard to make, and really tasty.
Here’s a shawarma recipe that I’ve used:
      •  1/4 cup ground black pepper
      •  1/4 cup ground allspice
      •  1/4 cup garlic powder
      •  2 tablespoons ground cloves
      •  2 tablespoons ground cinnamon
      •  2 tablespoons ground nutmeg
      •  2 tablespoons ground cardamom
      •  1 tablespoon chili powder
      •  1 tablespoons dried oregano
      •  1 tablespoon salt
Mix the ingredients and store in a closed airtight bag, jar, or bottle.
https://littlespicejar.com/shawarma-seasoning/

Baked Zucchini Fries

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BAKED PARMESAN ZUCCHINI

Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish, Snack
Cuisine: American, Italian
Keyword: vegetarian

Ingredients

  • 4 zucchini quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

Instructions

  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.

Notes

Yummy!
These can be reheated in the oven.
SOURCE: https://damndelicious.net/2014/06/21/baked-parmesan-zucchini

Berry Cream Scones

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Berry Cream Scones

Based on a recipe from the Williams-Sonoma Baking cookbook.
Prep Time25 minutes
Cook Time15 minutes
Course: Breads, Muffins & Quickbreads
Cuisine: American, Irish
Keyword: baking, vegetarian
Servings: 6 scones

Ingredients

For the dough

  • 2 cups flour all-purpose (not bread or cake)
  • 1/4 cup sugar granulated
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp grated lemon zest
  • 6 tbsp butter cold — if you use salted butter, use less salt
  • 1/2-2/3 cup berries
  • 3/4 cup heavy cream you can substitute whole milk; it won't be as rich, obviously

For the topping

  • 1 tbsp sugar white, Demerara, or turbonado
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla powder optional
  • 2 tsp milk or cream

Instructions

Making dough

  • Combine flour, granulated sugar, baking powder, salt, and lemon zest.
  • Using pastry blender, two knives, or mixer (with pastry paddle), cut in butter until the mixture forms large, coarse crumbs, the size of small peas.
  • Stir in berries carefully — don't overmix
  • Pour cream over dry ingredients
  • Mix (with rubber spatula or fork if by hand) just until dry ingredients are just moistened
  • Turn dough out onto a lightly floured surface and press together gently until dough clings together in a ball
  • Pat out into a round about ½-1 inch thick
  • Cut into six wedges
  • Place 1 inch apart on baking sheet

Making topping

  • In a small bowl, stir together, stir together the cinnamon sugar and (optionally) vanilla powder.
  • Brush wedges with milk/cream
  • Sprinkle with cinnamon-sugar mixture

Baking

  • Bake in 425°F oven until golden brown — 13-17 minutes
  • Transfer to wire rack
  • Serve warm
  • Store in airtight container at room temperature for up to 2 days

Notes

David makes these with the leftover berries from the Christmas breakfast

GREEK SALAD

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Greek Salad

A terrific accompaniment for kebabs.
Course: Salad
Cuisine: Mediterranean
Keyword: Greek, salads, vegetarian

Ingredients

  • 3/4 pound tomatoes seeded, diced (about 2 cups)
  • 2 cups diced seeded peeled cucumber from about 1 large
  • 1 cup diced red bell pepper from about 1 large
  • 1/4 cup pitted kalamata olives or other brine-cured black olives halved
  • 1/4 cup diced red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup crumbled feta cheese about 2 ounces

Instructions

  • Toss first 9 ingredients in medium bowl to blend.
  • Gently mix in cheese.
  • Season with salt and pepper.
  • (Can be made 2 hours ahead. Let stand at room temperature.)

Notes

BON APPÉTIT JULY 2001
YIELD: Makes about 4 1/2 cups

Creamy Tomato Soup

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Creamy Tomato Soup

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. GOES WELL WITH GRILLED CHEESE!
Course: Soup
Cuisine: American, Italian
Keyword: soup, vegetarian

Ingredients

  • 1/4 cup 1/2 stick unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion thinly sliced
  • 2 garlic cloves thinly sliced
  • 1/4 cup tomato paste
  • 2 28 ­ounce cans whole tomatoes
  • 1-2 tsp sugar divided
  • 1/4 cup or more heavy cream
  • Kosher salt, freshly ground pepper

Instructions

  • Melt butter in a large heavy pot over medium heat.
  • Add thyme, onion, and garlic.
  • Cook until onion is completely soft and translucent, 10–12 minutes.
  • Increase heat to medium­-high; add tomato paste.
  • Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
  • Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot.
  • Increase heat to high; bring to a simmer.
  • Reduce heat to medium.
  • Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes.
  • Remove soup from heat; let cool slightly.
  • Discard thyme sprigs.
  • Working in small batches, purée soup in a blender (or in pot with stick blender) until smooth.
  • Return to pot.
  • DO AHEAD Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
  • Stir in 1/4 cup cream.
  • Simmer soup until flavors meld, 10–15 minutes longer.
  • Season to taste with salt, pepper, and remaining 1 tsp. sugar.
  • Add more cream, if desired.

Notes

8 SERVINGS
ACTIVE: 30 MINUTES TOTAL: 1 1/4 HOURS
RECIPE BY Alison Roman

Silky Zucchini Soup

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Silky Zucchini Soup

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream
at all. (A favorite of Julia's!)
Course: Soup
Cuisine: American
Keyword: Vegan, vegetarian

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion finely chopped
  • 1 garlic clove thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low- sodium broth
  • Julienned raw zucchini for garnish

Instructions

  • In a large saucepan, melt the butter in the olive oil.
  • Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  • Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
  • Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  • Working in 2 batches, puree the soup in a blender (or in the pot with a stick blender) until it’s silky-smooth.
  • Return the soup to the saucepan and season with salt and pepper.
  • Serve it either hot or chilled, garnished with julienned zucchini.

Minestrone Soup

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Hearty Minestrone

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
Course: Soup
Cuisine: Italian
Keyword: soup, vegetarian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 medium yellow onion chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 large stalks of celery sliced
  • 2 medium carrots chopped
  • 1 dried bay leaf
  • 1 28-ounce can chopped tomatoes, with their liquid
  • 1 cup cooked chickpeas drained
  • 1 cup dried fusilli pasta
  • 1 15-ounce can cannellini or white beans, drained and rinsed
  • 1/4 teaspoon fine sea salt
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper

Instructions

  • Heat oil in a large stockpot over medium high heat.
  • Add garlic and onion and cook until translucent, about 6 minutes.
  • Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender.
  • Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
  • Ladle soup into bowls and serve with cheese sprinkled over the top.

Notes

From Whole Foods