-Tnuva-

A collection of favorite vegetarian recipes.

Ethiopian: Chickpea Wat April 3, 2012

Filed under: Main Dishes,Uncategorized — kshrgirl @ 11:35 am

Ethiopian food is great for vegetarians, there are a lot of options to choose from. Injera bread is unique and delicious, although it can be difficult to make at home. Here is a Wat recipe to get you started if you’re thinking about trying Ethiopian food at home.

Ethiopian Chickpea Wat

SERVES 6

* 2 tablespoons extra virgin olive oil
* 1 large red onion, finely chopped
* 2 carrots, finely chopped
* 1 potato, peeled and chopped
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon ginger
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cumin
* 1/4 teaspoon cardamom
* 1 tablespoon tomato paste
* 1 cup chickpeas, drained and rinsed
* 1 1/2 cups water
* 1 cup frozen peas, thawed

1. Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
2. Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
3. Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.

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Indian Samosa Casserole (Vegan, K-Parve) May 22, 2010

Indian Samosa Casserole

From: Vegetarian Times

Everything you love about Indian samosas is here in one low-fat, easy-to-make pie. Serve with Cucumber or tofu Raita.

Serves 6

Crust

* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat pastry flour
* 1/4 tsp. salt
* 2 Tbs. vegetable oil

Filling

* 1 Tbs. black or yellow mustard seeds
* 1 tsp. curry powder
* 1 tsp. ground ginger
* 1/2 tsp. ground cumin
* 1/8 tsp. red pepper flakes, optional
* 5 medium potatoes, peeled and quartered (1 1/4 lb.)
* 1 1/2 tsp. vegetable oil
* 1 medium onion, diced (1 cup)
* 1 medium carrot, diced (1/2 cup)
* 3 cloves garlic, minced (1 Tbs.)
* 1 cup frozen peas
* 1 cup low-sodium vegetable broth
* 2 tsp. agave nectar or sugar
* 2 Tbs. soymilk

Directions
1. To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
2. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.
5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
6. Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

Nutritional Information
Per Serving: Calories: 299, Protein: 7g, Total fat: 7g, Saturated fat: 1g, Carbs: 54g, Cholesterol: mg, Sodium: 469mg, Fiber: 7g, Sugars: 7g

 

Recipe: Rigatoni with Tomato and White Wine Sauce & Parmigiano Reggiano (Dairy) January 17, 2010

Ingredients

* one medium onion, finely chopped
* 2-3 garlic cloves, finely chopped
* 2 cups White Wine
* 1 can of crushed tomatoes
* 1 box of rigatoni
* salt, pepper, and extra virgin olive oil
* Parmigiano regiano cheese

Cook the pasta in boiling salted water 8-10 minutes. In a large skillet, place extra virgin olive oil over medium heat. Add the onions, season with salt and pepper, and cook for 4-6 minutes until soft. Add garlic and cook for another minute. Add the wine. Simmer gently and cook down. Add canned tomatoes, season well with salt and pepper, and let it simmer for about 5 minutes. Toss in the pasta, top with some shaved or grated Parmigiano Regiano. Serve and enjoy!

 

Recipe: Mario Batali’s Whole Grain Rigatoni with Tuscan-Style Cauliflower and Pecorino (Vegetarian/Dairy) January 15, 2010

Mario Batali’s Whole Grain Rigatoni with Tuscan-Style Cauliflower and Pecorino

4 tablespoons virgin olive oil
1 medium red onion, thinly sliced
6 mint leaves
½ tablespoon crushed red pepper
1 5-in. head of cauliflower, about 1 to 1¼ lbs.
1-lb. rigatoni pasta
½ cup grated pecorino cheese
2 tablespoons freshly ground black pepper
1 bunch Italian parsley, finely chopped to yield ¼ cup

Serves: 4

Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 14- to 18-in. sauté pan, heat oil until just smoking and add onion, mint and red pepper. Cook until soft, about 5 to 6 minutes.

Meanwhile, remove leaves and base core from cauliflower and chop into ¼-in. pieces. Break the florets away from the central core and size them similarly. Cut the core into ¼-in. coins and throw all the pieces into the sauté pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.

Cook the rigatoni according to package instructions until “al dente,” about 8 to 12 minutes, and drain in colander. Toss hot pasta into pan with cauliflower and add grated cheese, black pepper and parsley. Toss to coat and serve immediately.

 

Recipe: Fettuccine With Braised Mushrooms and Baby Broccoli (Vegetarian, K-Dairy) December 17, 2009

Fettuccine With Braised Mushrooms and Baby Broccoli
By MARTHA ROSE SHULMAN

1/2 ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 small shallot, minced
1 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick
Salt to taste
2 garlic cloves, minced
1/4 cup dry white wine or red wine
1 teaspoon chopped fresh rosemary or fresh thyme leaves
1/2 pound baby broccoli, cut in 1-inch pieces
Freshly ground pepper
3/4 pound fettuccine or egg noodles
Freshly grated Parmesan for serving

1. Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.

2. Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.

3. When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.

4. Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Mote that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

Yield: Serves four to six.

Advance preparation: You can make this through step 3 several hours before you cook the pasta. Bring the pot of water back to a boil, and reheat the mushrooms and baby broccoli shortly before serving.

 

Recipe: Vegetarian Pad Thai (Vegetarian or Vegan, K-Parve) December 14, 2009

Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:

* 8 oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
* 2 eggs (vegans can substitute 1/2 cup soft tofu – see instructions below*)
* 4 cloves garlic, minced
* 1 shallot (OR 1/4 cup purple onion), finely chopped
* 3-4 “heads” of baby bok choy, or other Chinese cabbage, roughly chopped
* 2 cups bean sprouts
* 2 green onions, sliced
* 1/3 cup fresh coriander/cilantro
* 1/4 cup ground (or well-chopped) peanuts (substitute: cashews or slivered almonds)

* PAD THAI SAUCE:
* 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
* 1/4 cup hot water
* 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
* 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
* 3 Tbsp. brown sugar
* OTHER:
* 3-4 Tbsp. oil for stir-frying
* 2-3 Tbsp. vegetable or faux chicken stock
* lime wedges for serving

Preparation:

1. Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit “crunchy”. The noodles will finish cooking when they are fried.
2. Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don’t skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
3. Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
6. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
7. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
8. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
9. Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
10. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

If using soft tofu: add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as the egg would.

Original Recipe Here

 

Recipe: Lemon & Leek Risotto (Vegetarian, K-Dairy) December 13, 2009

Adding Bay to this lemon Risotto is not authentically Italian but gives it a lovely flavor.

From the CookSmart Vegetarian Cookbook

Serves: 2
Prep: 15 mins.
Cooking: 40 mins.

1/4 Cup Butter
1 Onion, Finely Chopped
2 Crushed Garlic Cloves
2 Leeks, trimmed, washed and sliced
1 Cup Risotto Rice
6 Bay leaves, bruised
1/2 Cup dry Vermouth
3 1/2- 4 cups hot vegetable stock
1 large Lemon, juice and zest
1/4 Cup Mascarpone
1/4 Cup Parmigiano Reggiano, freshly grated, plus extra for serving
Salt and Pepper

Melt the butter and fry the onion, garlic and leeks for 10 minutes, until soft but not brown. Stir in rice and bay leaves, until grains are glossy. Add Vermouth and reduce by half.
Keep stock at gentle simmer. Gradually add stock to rice, one ladleful at a time stirring until each addition is absorbed. Continue till rice is creamy but grains are still firm, about 20 minutes.
Add lemon juice and zest, salt and pepper, stir for 5 minutes. Add mascarpone and parmesan, stir once, cover and let risotto rest for a few minutes. Serve with extra parmesan.