Category Archives: vegetarian

Skillet Corn with Edamame, Tomatoes, and Basil Oil

It is really starting to feel like summer around here, which means in Texas it is 90+ degrees outside.  It is also starting to look like summer with an abundance of summer vegetables hitting the shelves!  This past weekend we had a memorial day party which left me with 10 ears of sweet summer corn left over.

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I made this recipe from Martha Stewart Living last summer and it was a hit.  I put it on everything from salads to tacos, although it really is a perfect summer side on its own.  I did not need all of the basil oil but luckily that is not something I mind having around.  A possible Chimichurri anyone??

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With a recipe that uses such simple ingredients how can you go wrong.  Oh and did I mention it takes no time at all??!?

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Skillet Corn with Edamame, Tomatoes, and Basil Oil

adapted from Martha Stewart

  • cup fresh basil leaves
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 1/2 teaspoons coarse salt, divided
  • 1/4 cup finely sliced scallions
  • 3 garlic cloves, minced
  • 3 1/4 cups corn kernels, I used 4 ears
  • 2/3 cup frozen shelled edamame, thawed
  • 1/2 pound cherry tomatoes, halved
  • 2 tablespoons white balsamic vinegar
  1. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in a blender or food processor until smooth.
  2. Heat remaining oil in a skillet over medium-high heat. Add scallions and garlic; cook until fragrant, about 30 seconds. Add corn, edamame, and remaining salt. Cook, stirring, about 10 minutes.  If it seems to be getting too brown reduce the heat. Add tomatoes and vinegar; cook until tomatoes start to break down, about 8 minutes.
  3. Drizzle basil oil on vegetables, and stir. Serve immediately. Enjoy!

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Kale Caesar

I have several food obsessions and kale is definitely one of them.  I don’t know if you are in on the massaged kale salad fad, but I am and for me it is not going away anytime soon.

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Now the trick to taking this 10 minute salad over the top is really the massaging.  It sounds odd but it really does help the kale absorb the dressing and helps the tough greens soften as well as lose some of their bitterness.  Basically, it is totally worth the five minutes!

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Kale Caesar

serves 4

1 large bunch of Lacinato Kale stemmed and cut into bite size pieces**
1-2 large cloves garlic, smashed and finely chopped
1/4 cup extra virgin olive oil
1/4 cup organic lemon juice (from approximately 2 medium lemons)
A dash of kosher salt, to taste
pinch crushed red pepper flakes
freshly ground black pepper
1/3 cup grated Pecorino Romano cheese
1/3 cup croutons, crushed

**I have made this with both green and Lacinato kale

Clean and dry kale.  Cut into bite size pieces and place in a salad bowl.

Combine garlic, lemon, salt and both peppers in a small bowl.  Add olive oil in a steady stream while whisking to emulsify. Taste for seasoning here.  Add dressing to the kale and massage with your hands for 5 minutes.  Add Romano and toss.

At this point I put the salad back in the fridge to sit while I finish the rest of the meal.  Letting it sit really helps intensify the flavor of the salad.  Sprinkle on crushed breadcrumbs right before serving. Enjoy!

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Greens and Garlic Pizza

I really love pizza.  I try to avoid it most of the time, but there are some days when I just need to satisfy my pizza craving.  I like to make this one in particular because it has greens on it!!! I mean that makes it healthy…. right??!?

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Oh yeah you also skip the step that involves making sauce, you are not doing it wrong. Trust me here. One less step, I am not complaining!!!

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Greens and Garlic Pizza

adapted from Epicurious

1 pizza crust, your favorite recipe
oil base:
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
topping:
1 bunch Swiss chard (about 10 ounces), white ribs cut away or any dark leafy green
2 tablespoons extra-virgin olive oil
2 large garlic clove, minced
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For the oil base:
Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.
For topping:
Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.
If you are using spinach skip the boiling and just saute.
Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.  Brush crust with some of the seasoned oil. Sprinkle the mozzarella over oiled dough. Scatter chard over mozzarella. Top with goat cheese. drizzle remaining oil over pizza.
Bake until pizza is brown, about 15 minutes. Enjoy!

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One tip I have in making pizza a simple weekend meal is to make your crust in batches.  I always make a few pizza crusts at a time because they freeze so wonderfully and you can pull and thaw them out so quickly.  Switch up the toppings and you have dinner in no time!

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Thai Coconut Curry

I had a lot of random vegetables in my refrigerator.  It took my 2 seconds to realize that what I should do with them is make a curry.

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You could really use any vegetables in this dish which makes it extremely versatile.  This is one of the many reasons I love curries and stir fries!

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Thai Coconut Curry

serves 4

2 Tbsp. olive oil
1/2 medium onion, coarse chopped
2 cloves garlic sliced
2 carrots chopped
1 red bell pepper, sliced
1 1/2 c. snap peas
1 large broccoli crown, chopped
1 to 2 Tbsp. curry paste, depending on heat desired. can be red, green, or yellow
1 can lite coconut milk
salt and pepper to season
brown or white rice for serving

Heat 1 Tbsp. oil over medium heat in a large saute plan. Add onions and saute 3-4 minutes. Add garlic, cook 30 seconds until fragrant. Add your carrots and peppers. Cook an additional 2-3 minutes.

Scoot your vegetables over to one side of your pan. Saute the curry paste in the remaining 1 Tbsp. oil on the empty side of the pan 30 seconds or until fragrant. Add the remainder of your vegetables and the coconut milk. Cook for 2-3 minutes. Cover to steam for 4-6 minutes or until vegetables soften slightly.

Serve over rice. Enjoy!

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Fresh Tofu Summer Rolls

Fresh spring rolls, or summer rolls are something I love but rarely think about making.  Now that I reminded myself how delicious they are I think I will do it more often.  Rolling them up can be difficult at first but keep going and you will get the hang of it!DSCN2728

I made my own peanut sauce which can seem intimidating by the long list of ingredients, but it is really easy.  This is the great thing about Asian cuisine, once you have all the ingredients putting them together could not be easier.

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Fresh Tofu Summer Rolls

makes 12 rolls

Rolls
12 spring roll skins
3 to 4 c. dried cellophane noodles
1/2 seedless cucumber julienne d into matchstick size pieces
1 large carrot julienne d into matchstick size pieces
1 c. thin sliced Napa cabbage
3/4 c. fresh bean sprouts
fresh mint and cilantro
Peanut Satay Sauce and Sweet Asian Chili Sauce for serving** you can make your own or purchase it

Peanut Satay Sauce
1/2 c. peanut butter * with natural peanut butter you may need to add a little brown sugar
2 Tbsp. soy sauce
1 tsp. sesame oil
1 clove garlic, minced
1 tsp. fresh ginger, fine grated
1/2 lime, juiced
1/2 Tbsp. fish sauce
2 Tbsp. coconut milk
2 Tbsp. chili garlic paste
1 to 2 tsp. Siracha, depending on heat desired

Place cellophane noodle in large bowl and cover with boiling water. Let sit until tender then drain and rinse with cold water to stop cooking.

Place all you ingredients for the rolls out on your work space and fill a large bowl with warm water. Dampen a cutting board to roll on.

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Dip spring roll skins in water just to soften. Place on cutting board and fill with noodles, cucumber, carrot, cabbage, sprouts, a couple mint leaves and a sprig of cilantro.

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Fold sides of skin in and continue to roll tightly but carefully not to rip the spring roll wrapper. Place on wax paper. Do not stack or place them touching because the spring rolls will stick to each other and tear.

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Serve with peanut satay or sweet Asian chili sauce.

For sauce: combine all ingredients in bowl. Store in refrigerator.

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Red Lentil Soup

With the cold weather coming on strong it is the perfect time for a hearty vegetarian soup.  So warm and filling this is the perfect end to a busy weekday.

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This soup idea was passed down from my mother and is perfect for using extra produce in the fridge.

Red Lentil Soup

serves 4

1 c. dry red lentils, rinsed
32 oz. vegetable stock
2 c. water
1 Tbsp. grape seed oil
1 garlic clove
i large carrot, peeled
1/2 medium yellow onion
1 chopped tomato
2 Tbsp. chopped parsley
1/4 tsp. dried oregano
1 zucchini, chopped
2 c. baby spinach
salt and pepper

Add garlic, carrot, and onion to a food processor and pulse to mince. This could also be done by hand.

Heat oil in a medium-large stock pot. Saute garlic mixture with the one chopped tomato and saute over medium heat for 8 minutes or until tender.

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Add stock and water to pot along with lentils. Season with salt and pepper to taste. Add in parsley and oregano. Simmer over low heat 45 minutes or until lentils are tender.

Blend soup to puree. An emulsion or traditional blender could be used for this. Return soup to pot over medium-low heat. Season with salt and pepper. Add zucchini and simmer 25 minutes. Once tender stir in spinach and stir to wilt and serve.

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Butternut Mac n’ Cheese

I LOVE macaroni and cheese! I mean super LOVE it!! I also love butternut squash and brussel sprouts so i knew this meal would be a hit, and it was!

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I was a teeny bit nervous about the brussel sprouts in this, but in the end I think they really made it 10x better.  I used 1 c. of white cheddar and 1/2 c. of gruyere for my grated cheese, but any of your favorites would go well.  This would be a great make ahead meatless meal for a busy weeknight.  Just serve it with a simple salad and you’re done!

Butternut Mac n’ Cheese

serves 4 as a main, 6 as a side

2 c. peeled, cubed butternut squash
1 lb. brussel sprouts, trimmed and quartered
1/2 small-medium onion chopped
2 cloves garlic, chopped
1 Tbsp. extra virgin olive oil
kosher salt and fresh ground pepper
about 8 oz. short pasta (I used brown rice pasta, penne style)
1 Tbsp. butter
2 Tbsp. flour
2 c. milk (I used 1%)
1 1/2 c. grated cheese
1/2 c. Panko bread crumbs
1/2 c. grated Parmesan

Preheat your oven to 400°F.  Place your cubed squash on a foil lined baking sheet and drizzle with oil and sprinkle with salt. Bake for 15 minutes, until just tender.  Start water for your pasta and boil according to package directions.  Drain and reserve.

Meanwhile, heat a medium skillet and medium heat and add oil.  When hot add the onion and brussel sprouts.  Saute until just beginning to brown, then add garlic.  season with salt and pepper. After another couple of minutes remove from heat.

Preheat your oven to 400°F.  Place your cubed squash on a foil lined baking sheet and drizzle with oil and sprinkle with salt. Bake for 15 minutes, until just tender.  Start water for your pasta and boil according to package directions.  Drain and reserve.

Meanwhile, heat a medium skillet and medium heat and add oil.  When hot add the onion and brussel sprouts.  Saute until just beginning to brown, then add garlic.  season with salt and pepper. After another couple of minutes remove from heat.

Make your cheese sauce by adding your butter to a small saucepan over low heat.  When it is melted add your flour and whisk to combine and form a roux.  gradually add your milk, whisking to thicken.  I added mine in 3 additions.  Last gradually add your cheese.  I seasoned mine with salt and a significant amount of ground black pepper.  Depending on the cheese you use you may need to season it differently so be sure to taste it.

Combine your vegetables, pasta and cheese sauce in a baking dish so that everything is well coated.  Sprinkle with Panko breadcrumbs and then Parmesan. Bake an additional 15-20 minutes until bubbling and brown on top. Enjoy!

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