Category: Vegetarian

Vegetarian Shepherd’s Pie

Posted on by rchapin

This is a recipe by Samantha Seneviratne.

Ingredients

Topping

  • 2 tablespoons kosher salt
  • 2 pounds russet potatoes, peeled and quartered (about 3 large)
  • 6 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
  • Freshly ground black pepper

Filling

  • 3/4 cup French lentils
  • 4 sprigs thyme
  • 3 1/2 cups vegetable broth
  • 1 teaspoon kosher salt
  • 4 tablespoons butter
  • 8 ounces sliced mixed mushrooms, such as button, cremlnl and shiitake
  • 1 large leek, white part only, thinly sliced (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 cloves garlic, minced
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 cup frozen peas, thawed
  • 1 to 2 teaspoons fresh lemon juice

Directions

  1. In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  2. Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
  3. Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
  4. Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
  5. Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Pancakes

Posted on by rchapin

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon of honey
  • 2 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Directions

  1. In a large bowl, sift together the flour, baking powder, and salt.
  2. In a separate bowl, lightly whip the eggs and then add the milk, egg, and honey and mix
  3. Pour the wet mixture into the dry and mix until smooth.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Banana Bread

Posted on by rchapin

If you wait until your bananas are sufficiently over-ripe they will have enough sugar that you don’t have to add much at all and it makes for a much healthier bread.

You can make a double batch, cut up and freeze and it will stay fresh a very long time. Simply remove a piece from the freezer and microwave on high for 45 seconds to a minute and it will taste like it just came out of the oven.

Ingredients

  • 3 large, over-ripe bananas
  • 1 stick of butter, 1/2 cup
  • 2 large eggs
  • 2 cups all purpose flour
  • 2 TBS sugar or you can substitute for honey
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 1/2 TSP cinnamon
  • 1/2 TSP nutmeg
  • 1/4 TSP allspice
  • 1 TSP vanilla extract

Directions

  1. Preheat oven to 350
  2. Rub a pat of butter on the inside of a loaf pan. Then put about 2 TBS of flour on the pan so that the flour coats the entire pan
  3. Measure out all of the dry ingredients into a mixing bowl and stir until well mixed.
  4. Cut up the stick of butter and put it in the microwave. Microwave it for about a minute or so at about 20% until it completely melts, but you don’t want it to be boiling hot
  5. Add the bananas to a large mixing bowl and mash until they are reasonably smooth
  6. Pour the butter into the bananas
  7. Lightly whip the eggs with a fork and add to the banana and butter mixture
  8. Add the vanilla to the wet mixture and the honey if you are using it instead of sugar
  9. Pour the dry ingredient mixture into the wet mixture and stir just enough to combine. The more you stir it the more dense your bread will be after baking it.
  10. You can optionally add chocolate chips, nuts, or raisins
  11. Pour into your baking pan and bake for about 45 minutes. Check to see if the top is firm and starting to brown. If you have doubled your recipe you may need to bake for up to an hour or more. It is hard to over cook it so no need to stress if it stays in the oven a little longer
  12. Remove from the oven and let sit for about 15 minutes. Then smack the pan with your hand to loosen the bread from the pan, remove and place on a cooling rack.
  13. It is really good to eat when still hot from the oven.
  14. Wait until fully cooled and then cut into desired sized pieces and freeze.

Chili Garlic Tofu with Broccoli

Posted on by rchapin

Ingredients

  • 2 14 oz packages of extra firm tofu
  • 2 TB olive oil
  • Salt & pepper, to taste
  • 4 garlic cloves, minced
  • 1 lb. broccoli florets
  • 2 TB Sambal Olek or chili paste
  • 4 TB honey
  • 1 TB low sodium soy sauce
  • 4 sheets roasted seaweed
  • 1 TB sesame seeds
  • 1.5 cups basmati rice

Directions

  1. Blot tofu with paper towels while pressing down slightly to release water. Slice into 1/2 inch thick pieces and blot again with paper towels.
  2. Sauce: In a small bowl whisk together 2 TB Samba Olek, 4 TB honey, and 1 TB soy sauce, set aside.
  3. Cut seaweed sheets into thin strips to use as a garnish, set aside.
  4. Basmati Rice: Rinse the basmati rice in cold water to remove excess starch. Combine rice with 2 1/4 cups water, 1 TB olive oil and a pinch of salt in a medium sized pot. Stir once and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes. Remove pan from heat and leave covered for 5 minutes. Remove lid and fluff with fork before serving.
  5. Place broccoli florets in a microwavable bowl with 1/4 cup water. Cover and microwave 4 minutes.
  6. Heat 2 TB olive oil in a large non-stick skillet over medium heat. Add the 4 cloves smashed garlic and sauté for 1-2 minutes. Place slices of tofu in pan and sear over medium heat, about 5 minutes per side. Do not fiddle with tofu, let it develop a crust so it does not stick to pan.
  7. Remove tofu from pan to a serving plate. Transfer steamed broccoli to the skillet and toss to coat in the garlic infused oil. Sprinkle with the sesame seeds, toss to combine and cook for 1 minute. Transfer to serving plates.
  8. Drizzle tofu with the chili sauce from Step 2 and garnish with seaweed stands.

Vegetarian Beef Tips and Asparagus Stir Fry

Posted on by rchapin

Ingredients

  • 2 bags Gardein Be’f Tips1
  • 1 1/4 cup soy sauce
  • 4 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon brown sugar
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • approx 1 1/2 lbs of asparagus cut into 2 inch pieces
  • 2 tablespoons balsamic vinegar
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 4 cups cooked rice

Directions

  1. In a small bowl, combine soy sauce, and brown sugar and set aside
  2. Heat a skillet to medium-high and cook the beef tips in 2 tablespoons of oil. Put them in frozen and stir them every few minutes. Cook about 8 – 10 minutes until they are browned and then put them in a bowl and cover.
  3. In the same skillet, heat the remaining 2 tablespoons of oil. Once hot add the garlic and ginger and stir. Immediately add the onion and turn the heat to medium. Cook until onions are soft.
  4. Add asparagus and cook about 8 minutes
  5. Add the peppers and cook about 5 minutes
  6. Add the sauce and cook about 3 minutes
  7. In a separate bowl, combine vinegar, broth, and cornstarch. Dissolve cornstarch. Add to skillet. Bring to a boil. Reduce heat and simmer for 2 – 3 minutes
  8. Serve over rice

Stuffed Eggplant

Posted on by rchapin

This is a really delicious Indian dish that can be enjoyed with either roti or rice.

Ingredients

  • 10 – 12 small round brinjal (mini eggplants)
  • 1/2 TSP salt
  • 4 TBSP oil
  • 1 medium white or red onion, chopped
  • 6 – 7 dried red chilies
  • 2 TBSP coriander seeds
  • 1 TBSP cumin seeds
  • 1 TSP fenugreek seeds
  • 2 TSP sesame seeds
  • 9 cloves garlic
  • 1/4 cup of peanuts, or if you have a peanut allergy you can substitute with sliced almonds
  • 3 TBS dried coconut
  • 2 TSP tamarind paste

Directions

  1. Heat 2 TBSP of oil in a large, flat skillet to medium-high heat
  2. Add the onion, chilies, coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, garlic, and nuts and fry for about 7 or 8 minutes until the onions and garlic start to brown a little
  3. Turn off the heat and set aside for about 10 minutes to cool
  4. Add contents of the skillet, plus the coconut and tamarind to a blender. Add 1/2 cup of water and the salt and blend to a chutney consistency, not completely smooth, but should be a paste.
  5. Rinse the brinjal and pat dry
  6. Slit the brinjal from the opposite side of the stem about 3/4 of the way to the stem. Rotate 90 degrees and cut another slit in the brinjal the same way. If you hold the brinjal in your hand with the stem side away from you and look at the side that you cut there should be a plus sign cut in it now, such that all four pieces are still attached.
  7. Put the remaining oil in the bottom of your pressure cooker and cote the bottom.
  8. Stuff the ground masala into the slit eggplant trying not to break it apart and put each in the pressure cooker
  9. Pour the remaining masala into the pressure cooker and evenly spread it
  10. Add an extra 1 cup of water to the pressure cooker and secure the lid
  11. Cook on high. Once the pressure cooker starts whistling cook it for 5 minutes and then turn off trhe heat and let sit for 5 more minutes.
  12. Release pressure and then serve with rice or roti

Chickpea and Rice Stew

Posted on by rchapin

Ingredients

  • 1.5 cups basmati rice
  • 1 TB olive oil
  • 1/4 cup olive oil
  • 1 cup yellow onion, diced
  • 2 (14 oz) cans chickpeas, drained
  • Salt & black pepper, to taste
  • 3 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1/2 tsp crushed red pepper flakes
  • 1 lemon, juiced and zested
  • 1 (32 oz) box low sodium vegetable broth
  • 4 oz fresh baby spinach
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1 TB chives, chopped
  • 4 Naan flatbread—To heat the Naan, preheat the oven to 400 degrees and place Naan on a baking sheet in the middle of oven and warm for 3 minutes

Directions

  1. Rinse the basmati rice in cold water. Combine rice with 2 1/4 cups water, 1 TB olive
    oil and a pinch of salt in a medium pot. Stir once and bring to a boil over high heat. Cover, reduce heat to low and simmer for 10 minutes. Remove pan from heat and leave covered for 5 minutes. Remove lid and fluff with fork before serving.
  2. Heat 1/4 cup olive oil in a large pan over medium heat. Add the garlic and diced onions and cook until soft, about 5-8 minutes.
  3. Add the 2 drained cans of chickpeas, season with salt & pepper to taste. Cook stirring occasionally until the chickpeas begin to crisp, about 5-8 minutes. Add the turmeric, crushed red pepper flakes (based on desired spice preference), and lemon zest, stir to combine, and cook about 2 minutes.
  4. Add 3 cups vegetable broth, the juice of 1/2 lemon and bring the mixture to a boil, then reduce heat to low. Stir in the baby spinach, 1/2 cup chopped cilantro, 1/2 cup chopped parsley, 1/4 cup chopped dill, and 1 TB chopped chives, and simmer for 10 minutes until the spinach is wilted. Add salt and black pepper, to taste, as needed. Add as much of the remaining 1 cup vegetable broth to reach desired soup consistency.
  5. To serve, divide the cooked basmati rice among bowls and ladle stew over. Top with reserved chickpeas. Enjoy with warmed Naan flatbread.

Bean and Barley Leek Soup

Posted on by rchapin

Make 3 cups of cooked barley ahead of time and have it on hand when cooking the soup.

Ingredients

  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 leeks, diced
  • 3 carrots, diced
  • 1 bulb fennel, sliced thin (1 cup)
  • 1 (15 ounce) can no-salt added diced tomatoes
  • 1 teaspoon Herbes de Provence
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans white beans,rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 4 ounces spinach, chopped (2 cups)
  • 3 cups cooked barley
  • 1/2 cup chopped parsley
  • 1/4 cup crumbled feta, optional
  • 1 teaspoon of lemon zest

Instructions

  1. Heat a large sauté pan over medium heat.
  2. Add oil, garlic, leeks, carrots, cabbage, and fennel; sauté for
    about 3-4 minutes.
  3. Add tomatoes, Herbes, broth, beans, salt, and pepper. Bring to
    simmer and cook for 2 minutes.
  4. Add lemon zest, spinach, and barley; cook until heated
    through.
  5. Garnish with parsley and feta.

Potato Soup Slow Cooker Recipe

Posted on by rchapin

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours

Ingredients

  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings: cheese, bacon, sliced green onions

Directions

  1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
  2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it
    longer. They will start falling apart when it’s ready.
  3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring
    occasionally, until combined.
  4. Top with cheese, bacon, or sliced green onions if desired.

Mama Stamberg’s Cranberry Relish

Posted on by rchapin

Ingredients

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Directions

  1. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
  5. The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)
© 2005 Ryan Chapin