Category: Main Dish: Vegetarian

Spicy Calabrian Pesto

This delicious pesto is another one from my boyfriend’s collection of recipes. He usually makes this with homemade gnocchi. You can use it with any type of pasta.

Ingredients:

2 TBS extra-virgin olive oil

1/4 cup white onion, chopped

2 red bell peppers, chopped

25 cherry tomatoes, halved

6 basil leaves, fresh

7 ounces (a little over 3/4 cup) ricotta cheese

1.75 ounces (approx 1/4 cup) Pecorino cheese, grated

Salt and pepper to taste

Chili flake to taste

Oregano to taste

Directions:

Heat olive oil in pan and add onion, cook until soft. Add bell peppers and cook for 10 minutes. Add tomatoes, salt, pepper, chili flake and cook for another 10-15 minutes.

Blend in a blender or food processor until smooth while adding basil leaves.

In mixing bowl add ricotta and Pecorino and mix by hand, add oregano.

Pasta All’Assassina – Killer Pasta

Another fantastic recipe from the amazing website Pasta Grammar. If you have not checked out their website yet, I highly recommend you do so. Eva and Harper from Pasta Grammar indicate that this particular recipe is a secret recipe that originated in Bari, Italy. It is a unique technique used to cook the pasta but it is well worth learning this one. Very few ingredients needed and easy to whip up at a moments notice.

Ingredients:

7 oz dry spaghetti (do not use bronze cut, lower quality pasta is recommended, like Barilla)

1 1/8 cup pure tomato puree

5 oz tomato paste

2 1/2 cups water

2 cloves garlic

Crushed red pepper

Olive oil

Salt

Directions:

In a small saucepan add 1/8 cup (2 TBS) tomato puree, tomato paste, and water Bring to simmer while salting to taste.

Add olive oil to coat a cast iron or heavy pan (be sure to use a pan large enough to accommodate the dry pasta lying flush on the bottom). Add 1 clove of diced garlic and 1 whole along with some crushed red pepper to the pan and cook until garlic sizzles. Add the remaining 1 cup of tomato puree and simmer. Add the dry pasta and spread into an even layer in the pan. Let the pasta burn and blacken slightly before flipping and do the same on the other side. Trust your instincts and be patient during this part because the slightly burnt and crispy pasta is delicious. Begin adding the tomato water mixture in increments while the pasta cooks. You want the moisture to evaporate then add more tomato water mixture in steps until the pasta is cooked to your liking. Season with salt and crushed red pepper.

Serve immediately with a drizzle of olive oil (and I like to add lots of fresh parmesan cheese on top).

Cheesy Stuffed Shells by Scott

Not only has my boyfriend been learning to speak Italian, but he has also been cooking the most amazing Italian food. This is one of his recipes and is easy to make along with being delizioso.

Ingredients:

For the marinara:

1/2 onion, diced

2 cloves of garlic, peeled and left whole

24 oz tomato puree

salt and pepper to taste

basil leaves, fresh and torn

1 tsp red chili pepper flakes

1 tsp sugar

For the shells:

1 box jumbo pasta shells

1/2 cup ricotta cheese

2 cups mozzarella cheese, grated

1/2 cup Parmigiano Reggiano

10 oz spinach (boiled and diced)

Pepper to taste

Directions:

Add all ingredients for the marinara together and simmer for 1 hour. Once marinara is done, heat oven to 350F and boil pasta shells. Mix cheeses with spinach and pepper. Once shells are done, rinse with cold water to make them easier to handle. Place shells on paper towel or clean kitchen towel to absorb water. Take a baking sheet and place a portion of the marinara on the bottom of the pan to prevent sticking. Stuff each shell with the cheese mixture and place in baking pan until the pan is full of shells in a single layer. Top with the remaining marinara and sprinkle some Parmigiano Reggiano on top, bake uncovered for 30 minutes.

Sweet Potato Fajitas

 

Ingredients:

  • Sweet potatoes (the amount depends on how many people you are cooking for)
  • 2 jalapenos (1 to pickle and 1 for the salsa)
  • 2 red onions (1 for fajitas and 1 for the salsa)
  • 2 long green peppers, core and thinly sliced
  • 2 tomotoes
  • Pepper jack cheese (or any cheese you prefer)
  • 3 limes
  • Cilantro
  • Sour cream
  • Tortillas (flour or corn, whichever you prefer)
  • Olive oil
  • 2 tsp chili powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp white sugar + 1/2 tsp for pickled jalapeno
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin

    Directions:

    Make the fajitas first: Adjust your oven rack to top position and heat to 425 degrees. Cut sweet potato into 1/2 inch thick wedges, place in a bowl and drizzle with oil and all spices listed. Roast until tender and lightly crisped 30-40 minutes.

    Make the pickled jalapeños: Thinly slice the jalapeños into rounds, place in small bowl and add juice of 1 lime and 1/2 tsp sugar with a pinch of salt, set aside.

    Make the veggies: Heat some oil in a pan and add 1 onion and green pepper, both thinly sliced. Cook until softened and lightly charred. Season with salt and pepper

    Make the salsa: chop the tomatoes, cilantro, 1 diced onion, juice of 1 lime, salt and pepper and chopped jalapeño for heat.

    Add the zest of a lime and squeeze some lime juice into sour cream

    Heat your tortillas and enjoy.

     

     

Quinoa & Sweet Potato Skillet Meal

 

Happy Saturday! I made this dish last night and my daughter, her friend and myself really liked it; it has incredible flavor profiles. The recipe is from a cookbook my boss gifted me for Christmas. It is written by the Canadian Chef, Greta Podleski. Fun fact you may not know, my mom is Canadian and lives in Canada, however, I was born and raised a California girl. The book is titled Yum & Yummer and focuses on healthy recipes. I have made several recipes from this book but this is the one that truly stands out. It is vegan but we made it vegetarian by adding a dollop of sour cream as a garnish. There is a lot of spices. If you want to make it less spicy do not add the jalapeno and cayenne pepper. Its really easy to make.

Ingredients:

  • 1 TBS olive oil
  • 1 cup chopped onions (I used yellow)
  • 2 tsp minced garlic
  • 1 small jalapeno pepper, minced
  • 2 cups peeled, cubed sweet potato, uncooked
  • 1 TBS chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1-14 oz can diced tomatoes, fire-roasted if you can find them
  • 1 1/2 cups reduced sodium vegetable broth
  • 1 cup uncooked quinoa
  • 1 cup canned black beans, drained and rinsed
  • 1 cup whole-kernel corn (thaw first is using frozen, I used fresh and cooked prior to measuring and adding)
  • 2 to 3 TBS minced fresh cilantro
  • Sliced avocados for garnish

Directions:

Use a 10 inch skillet, non-stick with a lid. Heat oil in skillet and add onions, garlic and jalapeno. Cook until tender. Add sweet potatoes and all the spices. Mix well.

Stir in tomatoes with their liquid, broth and quinoa. Bring to a boil, cover and simmer for 20-30 minutes. Stir in beans and corn, cover and let mixture stand off heat for 10 minutes (do not omit this step). Stir in cilantro just before serving. Garnish with avocado and sour cream if using.

 

 

Thai-Spiced Rice Bowls

Asian food is one of my favorites. Thai and Japanese are at the top of my list. I have made this rice bowl twice and each time added more spice to the broth. The original recipe was found on cookieandkate.com, but as usual, I have altered it to my taste buds. The original recipe called for no proteins. I have added chicken and a poached egg. Shrimp would be a good addition as well. If you are a vegetarian, you can use vegetable broth and tofu. The choices are abundant.

Ingredients:

  • 1 1/2 cups uncooked rice
  • salt
  • 1 tsp olive oil
  • 4 garlic cloves, minced
  • Fresh ginger, thumb tip sized, peeled and minced
  • 1 TBS Thai red curry paste (or more, if you want it spicier, start tasting once its all mixed)
  • 1 jalapeno, seeded and minced
  • 1/4 cup soy sauce
  • 1/4 cup natural peanut butter
  • 4 cups chicken or vegetable broth
  • 1 can, 14 oz, light coconut milk
  • generous squeeze of honey

Garnishes to your liking:

  • 1 cup matchstick carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced and seeded
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup dry-roasted peanuts, chopped
  • 2 green onions, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 lime, cut into wedges
  • Rotisserie chicken, shredded or chopped
  • Poached egg
  • Shrimp, sauteed

Directions:

Cook the rice as directed. Make the broth by heating the oil, garlic and ginger in a saucepan over medium for about 30 seconds. Add the red curry paste, soy sauce, peanut butter, broth, coconut milk and honey. Bring the mixture to a boil, reduce and simmer while you prep the garnishes. Chop all your garnishes. To serve, place rice in a bowl, top with broth and garnishes.

Vegetarian Chili

 

 

It’s comfort food weather. My daughter and I have had this recipe a couple times when we were feeling like a “no meat” kind of night. I found this recipe on the website http://www.cookieandkate.com. Its delicious and you can add shredded cheese and sour cream or eat it with crackers, whatever you prefer.

Ingredients:

  • Olive oil
  • 1 red onion
  • 1 red bell pepper, chopped
  • 2 carrots
  • 2 ribs celery
  • 1/2 tsp salt
  • 4 garlic cloves, minced
  • 2 TBS chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp smoke paprika
  • 1 tsp dried oregano
  • 1 can diced tomatoes, with their juices (20 ozs)
  • 2 cans black beans (15 ozs each) rinsed and drained
  • 1 can pinto beans (15 oz) rinsed and drained
  • 2 cups vegetable broth
  • 1 bay leaf
  • 2 tsp sherry vinegar or red wine vinegar or lime juice (your choice)
  • chopped cilantro

Directions:

In a large pot heat the olive oil, add onion, bell pepper, carrot, celery and 1/4 tsp salt. Cook until vegetables are tender (7-10 minutes).

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant (1 minute).

Add tomatoes, black beans, pinto beans, vegetable broth and bay leaf. Reduce heat and simmer for 30 minutes. Remove from heat.

For delicious texture transfer 1 1/2 cups of chili (get some liquid) to a blender or food processor and blend until smooth, transfer blended chili back into pot.

Add cilantro and vinegar to taste, add remaining 1/4 tsp salt. Serve with garnish of your choice.

 

 

 

Vegan Thanksgiving Wrap

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The holidays are upon us so I am going to try to start being more diligent with adding recipes to this blog. For all my vegetarian and/or vegan friends out there, this is recipe I made for my daughter during our last Thanksgiving celebration. There is a lot of moving parts to it, so of course, omit what sounds good to you and reinvent this wrap anyway you please. Original recipe found on http://www.minimalistbaker.com.

Ingredients:

Sweet Potatoes:

2 large sweet potatoes

1 TBS grape seed oil

1 tsp fresh thyme

1/4 tsp ground cinnamon

1/2 tsp sea salt

optional; pinch of cayenne pepper

Chickpeas:

1 15-oz can chickpeas, rinsed, drained and thoroughly dried in a  towel

1 TBS grape seed oil

1 tsp fresh or dried thyme

Pinch ground cinnamon

1 tsp ground cumin

1/2 tsp smoked paprika

scant 1/2 tsp sea salt

optional: healthy pinch each ground coriander and cardamom

For serving:

4 flatbreads; homemade or store bought, use your imagination

Some type of delicious sauce (I personally love tzatziki, Greek/cucumber yogurt sauce) but it isn’t vegan. If you want to stay true to the vegan lifestyle you will have to pick something else.

Toasted sunflower or pumpkin seeds

Dried cranberries (chopped)

Directions:

Preheat oven to 400 degrees.

Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds or pieces.

Add to a mixing bowl with oil, thyme, cinnamon, salt and cayenne. Toss to coat then arrange in a single layer on a baking sheet.

To the same mixing bowl, add rinsed, dried chickpeas and oil with thyme, cinnamon, cumin, paprika, salt and coriander/cardamom if using.

Toss to coat then add to the same baking sheet with potatoes if there’s room, if not, use a second baking sheet of course.

Bake for 25 minutes, flipping once at the 15 minute mark. They are done when the potatoes are fork tender and the chick peas are golden brown and slightly crispy.

Warm your bread, add the baked ingredients and top with sauce and any optional goodies you are using. Enjoy!

 

 

 

 

 

Spinach & Artichoke Quesadillas

IMG_4353It has finally happened. My daughter has decided to become a vegetarian. I asked her to find me some recipes she might enjoy and she gave me this one from her pinterest. The recipe was found on domesticsuperhero.com. After visiting the farmers market in the morning and buying some local artichokes, we replaced the canned artichoke portion of the recipe with fresh ones boiled until tender.

Ingredients:

  • 1/4 TBS oil
  • 8 ounces artichoke hearts drained and chopped (or fresh boiled until tender)
  • 6 ounces baby spinach leaves
  • 4 ounces cream cheese
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan, shredded
  • 8 tortillas

Directions:

Warm each tortilla on a skillet for 1 minute on each side.

Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for 1 minute, add the spinach until wilted, turning often. Mix in the cheeses until melted. Season with salt and pepper. Remove from heat.

Spread 1/4 cup on 4 tortillas, than top with remaining tortillas. Heat a large skillet over medium heat and heat filled tortillas until desired crispness.

 

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