Category: Vegetarian

Carrot Butter

7/4/2022

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Ingredients

1 cup chopped carrots
1 cup of water
1 tbsp Tahini (sesame paste)
1 tsp Tamari sauce ("low-sodium" soy sauce)

Method

Combine the carrots and water in a pot and bring to the boil. Lower the heat, cover and simmer for about 15 minutes until the carrots are very tender when pierced with a fork.
Drain but don't toss out the cooking liquid.
Place the carrots, the Tahini, and the Tamari in a blender and process until smooth and creamy.
If necessary you can add more of the carrot water to thin to your desired consistency. The butter should be thick, creamy, and smooth when finished.

Yield: Makes 10 average servings
Note: This can be stored in the fridge for about 1 week provided it is covered

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Noodles With Lime Peanut Sauce

7/2/2022

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Ingredients

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Method

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Source: Healthy Appetite with Ellie Krieger
Can also use wide rice noodles (rice sticks)

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Tomato Zucchini Pasta

7/2/2022

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Ingredients

2 medium-size zucchini (1 pound)
1-1/2 lbs ripe tomatoes (4 to 5 medium-size)
6 T olive oil
3 medium-size garlic cloves, crushed
1/2 t crushed dried red pepper flakes
1/4 c chopped fresh basil
20 small pitted black olives (preferably imported)
salt & pepper to taste
fusilli pasta (or spaghetti)
parmesan cheese on the side

Method

Trim the ends from the zucchini. Cut each zucchini crosswise into 2-inch slices. Cut each slice into sixths. you should have about 3-1/2 cups.
Remove the cores from the tomatoes and cut into 1/2-inch cubes.
Heat 4 T of the olive oil in a large skillet over medium heat. Add the zucchini and saute just until the zucchini is tender, 3 to 5 minutes. Remove from the skillet and set aside. Add the remaining 2 t olive oil to the skillet. Then add the garlic and saute briefly. Add the tomatoes and cook, stirring often, for 5 minutes,. Add the hot pepper, basil, black olives, and zucchini. Simmer for 10 minutes. Season with salt and pepper.
Serve over hot pasta (fusilli is recommended) and pass grated Parmesan cheese on the side.

Yield: 4 to 6 servings
Source: Shari Kendall

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Pumpkin Lasagna

7/2/2022

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Ingredients

1 tablespoon extra-virgin olive oil, divided
2 large onions, chopped
1 (4-ounce) can sliced mushrooms, drained
3 cloves garlic, minced
1/4 teaspoon dried Italian seasoning
1 (15-ounce) can mixed greens, drained
1 (15-ounce) can 100 percent pure pumpkin
1 (15-ounce) container ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions

Method

Heat oven to 350 degrees F. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onion and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through. Set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined. Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each.
Top with the remaining 3 noodles and spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes or until bubbling around the edges. Remove foil and top with remaining Parmesan cheese. Return to the oven for about 15 minutes or until lightly browned. Rest for 15 minutes and cut into 12 squares.

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Truffled Mac and Cheese

7/1/2022

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Ingredients

Good olive oil
3/4 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
2 tablespoons unsalted butter
3/4 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3/4 pound oyster mushrooms, rough chop
3 tablespoons cream sherry
Kosher salt
1 pound pasta such as cavatappi
3 ounces white truffle butter, such as D'Artagnan
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley
1 1/2 cups Panko bread crumbs

Method

Preheat the oven to 375 degrees.
Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Source: Barefoot Contessa: Modern Comfort Food; Season 6, Episode 5 "Dare to Be Different." 2008, Ina Garten.
Note: Moody has modified QTY of shiitake and cremini mushrooms, and added oyster mushrooms to the original recipe.

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Caprese Skewers

7/1/2022

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Ingredients

Cherry tomatoes
Fresh basil
Mozzarella balls called Ciliegine mozzarella (aka cherry-sized).

Method

Skewer on a wood skewer ingredients alternating, and folding the basil leaves to secure.
Drizzle skewers with a strong extra virgin olive oil, cracked pepper, and sprinkle with fleur de sel
Place skewers on a plate with a bowl of balsamic glaze for dipping (heat balsamic and reduce to thicken to make glaze.)

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DELICIOUS

Carrot Butter

Noodles With Lime Peanut Sauce

Tomato Zucchini Pasta

Pumpkin Lasagna

Truffled Mac and Cheese

Caprese Skewers

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