Tag Archives: vegetarian

Recipe: Tabouli

5 Sep

When I was in college, the original Moosewood Cookbook was one of the first cookbooks I bought on my own. Other cookbooks have since joined my collection, but the Moosewood Cookbook still holds a special place in my affection–almost entirely because of this Tabouli recipe, which is a family favorite.

Tabouli
Serves 8
Note: Needs 2-3 hours refrigeration

1 c. dry bulgur wheat (I usually use coarse grind)
1.5 c. boiling water
1.5 tsp. salt
¼ c. fresh lemon juice
3 cloves garlic, crushed
¼ c. extra virgin olive oil
1 tsp. dried mint
1/2 c. chopped scallions (including green parts: about 3-4 scallions)
2 medium tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 c. (packed) freshly chopped parsley
1 (15.5-oz.) can chickpeas, rinsed and drained (optional)

Combine bulgur, boiling water and salt in bowl. Cover and let stand 15-20 minutes, or until bulgur is chewable.

Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours.

Just before serving, add vegetables (and chickpeas, if using) and mix gently. Check seasonings.

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Recipe: Marinated Kale with Red Pepper and Garlic

1 Sep

At our house, we are evenly divided between those who love kale, and those who really don’t love it very much. But even the family members in the latter camp like the taste of this side dish, which is delicious at room temperature. With garlic, olive oil, lots of ground pepper, and a hint of sweetness from the seasoned rice vinegar, it’s hard to resist.

Note:  Like other greens, an enormous amount of kale cooks down to a fraction of its former size.

Marinated Kale with Red Pepper and Garlic
Serves 4

3 tbsp. extra virgin olive oil
1/2 large white onion, finely diced
1/2 large red bell pepper, finely chopped
3-4 large cloves garlic, crushed
10 oz. cleaned, chopped kale, ribs removed (about 15 c., loosely packed)
1/2 c. vegetable broth (or chicken broth)
lots of freshly ground pepper (to taste)
1/2-1 tbsp. seasoned rice vinegar

Saute onion in olive oil in a heavy skillet on medium heat until onion is soft; add red bell pepper. When red bell pepper is soft and onion is golden at the edges, add the garlic and cook for a couple of minutes.

Add the kale, and cook until it softens and has reduced in size by at least a half. Add the vegetable broth, cover the skillet and cook kale for about 10 minutes, or until most of broth has evaporated. Uncover, and heat on high for a few minutes to eliminate any remaining liquid; stir frequently. Add ground pepper to taste, then remove kale from pan and put in a serving bowl. Sprinkle rice vinegar over top and mix in gently.

Serve warm or at room temperature.

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Recipe: Thai-Style Quinoa Salad

26 Aug

Quinoa is an Andean super food–one that has been cultivated for thousands of years. A source of complete protein, it is used and cooked like a grain, though it is technically a seed.  Because of its “exceptional nutritional qualities, its agro-ecological adaptability, and its potential contribution in the fight against hunger and malnutrition,” quinoa has been honored by the United Nations: 2013 will be the International Year of  Quinoa.

But quinoa deserves praise for its gastronomic adaptability, too. In this case, it makes a successful appearance in a salad with flavor origins a world away from the Andes. This salad, with its strong Thai accents, is a deliciously light and crisp summer dish.

Thai-Style Quinoa Salad
Serves 8-10
1 c. quinoa, rinsed and drained
1/2 tsp. salt
1 red bell pepper, julienned
1 carrot, shredded
1 small cucumber, peeled, seeded, and sliced (if using English cucumber, no need to peel)
1/3 c. chopped fresh mint
1/2 c. chopped fresh cilantro

Dressing
6 tbsp. fresh lime juice
1 tbsp. sugar
1 tbsp. fish sauce (can substitute tamari or soy sauce)
1/2 tsp. red pepper flakes

Add quinoa, salt, and 1 1/2 c. water to a sauce pan. Bring to a boil and then reduce heat to low, cover, and cook for 12-15 minutes, until water is absorbed. Turn off heat and let quinoa sit for 5 minutes. Place in a large serving bowl and let cool completely.

When quinoa is cool, add red bell pepper, carrot, and cucumber and mix well.

To make the dressing, whisk together the lime juice and sugar in a small bowl until sugar is dissolved. Stir in the fish sauce/tamari/soy sauce and red pepper flakes. Add the dressing to the salad and toss. Gently mix in the mint and cilantro.

Source: Raising the Salad Bar, by Catherine Walthers

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Recipe: Pasta with Cherry Tomatoes, Fresh Mozzarella, and Basil

18 Jul

This dish has two advantages: First, it is another fantastic meal for hot summer days since the only part of it that requires cooking is the pasta. Second, it is a very nice way to use up some of that bumper crop of cherry tomatoes or basil from the herb garden.

Pasta with Cherry Tomatoes, Fresh Mozzarella, and Basil
Serves 6

1 pint (about 350 gr.) cherry tomatoes, grape tomatoes, or Roma cherry tomatoes
1 tsp. salt
freshly grated black pepper, to taste
1 7-8 oz. (200-225 gr.) container bocconcini or ciliegine (baby mozzarella balls), drained
1 large clove garlic, very thinly sliced
1/3 cup (just under 80 ml.) extra virgin olive oil
3 tbsp. finely shredded basil (about an entire .75-oz. pkg., as found in U.S. grocery stores)
1 lb. (454 gr.)  trofie, gemelli, or any spiral pasta
1/3 cup (about 40 gr.) grated Pecorino Romano or Parmesan cheese

Cut tomatoes in half and place in a medium bowl. Sprinkle with salt and pepper. Add sliced garlic and olive oil; mix well and let marinate.

Cut the mozzarella balls into quarters (bocconcini) or halves (ciliegine). Add to tomatoes, folding in gently. Stack the basil leaves, roll them up tightly lengthwise, and slice finely, starting at one end of the roll and continuing until all the basil is nicely shredded. Sprinkle the basil on top of the tomato/mozzarella mixture.

Bring a large pot of water to boil; add a sprinkle of salt and the pasta and cook according to package directions just until pasta is al dente. Shortly before pasta is ready, remove about 1/2 c. of the cooking water and set aside.

Call all guests to the table; pasta waits for no one.

Drain pasta and return to pot. Pour tomato/mozzarella/basil mixture over drained pasta in pot and mix in the Pecorino Romano (or Parmesan) cheese. If pasta seems dry, add reserved cooking water, 1/4 c. at a time. Check seasonings; add more salt/pepper if necessary.

Serve immediately.

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Recipe: Cumin-Scented Black Bean Salad

17 Jul

This is a perfect summer salad, because unlike the rest of us, it doesn’t wilt. Its Latin accents, with a bit of seasoned rice vinegar thrown in as a counterpoint, are just the thing for a summer’s eve when it’s too hot to cook.

Black Bean Salad
Serves 4-6

1 15.5-oz. can black beans, well drained
3 tbsp. finely diced red onion
2 scallions (green onions), white and green parts, thinly sliced
1/4 red bell pepper, finely diced
1/4 green bell pepper, finely diced
2 tbsp. chopped cilantro (can vary amount to taste)

Dressing
1 tsp. ground cumin
3/4 tsp. chili powder
1/2 tsp. sugar
3 tbsp. extra virgin olive oil
2 tbsp. seasoned rice vinegar
1 tbsp. fresh-squeezed lime juice

Combine dressing ingredients in medium serving bowl. Add salad ingredients (except cilantro) and mix gently. Just before serving, fold in cilantro.

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Recipe: Red Lentil Dip

30 Jun

If you love hummus but would like something a little different, here’s a recipe that is equally nutritious and great with pita chips, pita bread, or crackers. Adapted from Cooking Light, this dip has a light curry flavor. Red lentils turn yellow when cooked; the turmeric brings out the golden color.

Red Lentil Dip
Makes about 2 1/2 cups

1 c. dried small red lentils
1 bay leaf
3 tbsp. olive oil
1 c. finely chopped red onion
2 tbsp. pine nuts
3 garlic cloves, minced
1 tsp. salt
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. chilli flakes
1 tbsp. tomato paste
3 tbsp. fresh lemon juice

Place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Reduce heat, cover saucepan, and simmer about 10 minutes or until tender, adding water if needed. If any water remains after lentils are fully cooked, drain well. Discard bay leaf.

Heat oil in a small skillet over medium-high heat. Add onion and saute until translucent; add pine nuts and garlic and cook 5 minutes or until nuts are lightly browned. Stir in spices and cook 5 minutes, stirring occasionally. Fold in tomato paste and lemon juice.

Add onion mixture to lentils in saucepan and puree with an immersion blender, or use a food processor and process until smooth.

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