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ENTREES/ Uncategorized/ Vegetarian

Veggie Korma

Veggie Korma

This recipe was inspired by betterfoodguru.com. Follow her on the Insta for vegan inspiration. I am not a vegan, but I am down with a vegan meal every now and then (more now than then). Korma is traditionally a creamy curry that uses yogurt or cream or both. Here, I used coconut milk to keep it in the vegan column. I served this with some killer homemade naan. My kitchen looked like a smoke bomb went off, but it was worth it.

This curry is great with mango chutney or some yogurt raita or both. I am a slave to condiments. Obviously, no raita for vegans unless you make it with non-dairy yogurt which would probably be really good.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

ENTREES/ Italian/ Pasta/ Uncategorized/ Vegetarian

Tortellini Vegetable Soup

Tortellini soup

This is a great one pot dinner that comes together super fast. Or shall I say souper fast. Forgive me. You can load this soup up with any veggies you like in soup. I used green beans, carrot and spinach (onions and garlic of course) and cheese tortellini. The full recipe is on my site (link in bio too). I know  I mentioned that this is a one pot meal, but I feel the need to reiterate that point. On a busy weeknight this soup that feels like a meal can be your friend

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By Mrs. Kossenfloffer Serves: 8

Ingredients

  • 1 onion, chopped
  • 6-7 garlic cloves, minced
  • 3-4 tablespoons olive oil
  • 3-4 carrots sliced
  • 2-3 handfuls of fresh spinach or just use defrosted frozen
  • 1 28-ounce can crushed tomatoes
  • 1 quart chicken stock
  • 1 9 ounce package cheese tortellini (see note)
  • 2 cups green beans, trimmed and cut into 1-2 inch pieces
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 cup fresh parsley, chopped
  • Fresh basil, 1 sprig left whole and the rest chopped for garnish
  • Parmesan cheese for serving
  • (I had some leftover roasted grape tomatoes that I threw in at the last minute. But you can totally leave them out.)

Instructions

1

In a large pot or Dutch oven, saute the onion and carrots until soft. Add the garlic and as soon as it sizzles a little add the tomatoes and the stock. Add one large sprig of basil. Let it all simmer a bit for about 5 minutes. At this point, taste for seasoning. This will depend on how salty your stock and tomatoes are. Add the green beans and cook until they are a little soft, about 5 minutes. Stir to combine. Once warmed through, add the tor-tellini and cook as long as package says. Remove from heat, and add the parsley , the chopped basil and red pepper flakes. Remember that the tortellini will continue to cook in the warm broth, so serve as soon as they are cooked through. Divide into bowls and top with Parmesan cheese and more basil and parsley .

ENTREES/ Pasta/ Vegetarian

Vegan Thai Red Curry Noodles

Vegan Thai Noodles

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Ingredients

  • 1 8-ounce box Thai rice noodles, cooked according to package instructions
  • 1 block package of tempeh, cut into cubes and seared until browned (recipe below)
  • 2 tablespoons neutral oil
  • 1 onion, chopped
  • 1 1-inch piece of ginger, grated
  • 4 garlic cloves, minced
  • 2 tablespoons Thai red curry paste (or a touch more)
  • 1 15-ounce can coconut milk
  • 1 cup vegetable broth or water
  • 1 teaspoon Thai fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 red pepper, cut imto stips
  • 2 carrots, sliced
  • 1 bunch of blue kale, stems removed and torn
  • 1 head of broccoli, cut into florets
  • Fresh lime juice to taste
  • Salt and pepper to taste
  • Sriracha to taste (optional)
  • 1 cup fresh cilantro, chopped
  • 1 lime cut into wedges

Instructions

1

Directions

2

In a Dutch oven, saute the onions in oil until softened. Add the garlic and ginger and saute until fragrant, just a minute. Add the red curry paste and stir to combine. Add the coconut milk and stir until well blended. Add the vegetable stock or water. (If you want a thicker sauce, you can omit this.) Add the soy sauce, fish sauce and brown sugar. Taste and add salt and pepper if needed.

3

Add the kale and let in cook in the sauce for about 3-5 minutes, until it’s a little tender. Add the broccoli, red pepper and the tempeh and toss to combine.

4

Remove from heat, add the noodles and toss everything so it gets coated by the sauce. Add the lime juice, cilantro and sriracha if using. Serve with additional lime wedges.

5

for the Tempeh

6

Marinate the tempeh overnight in a combination of soy sauce with 2-3 tablespoons of maple syrup and 1-2 tablespoons of smoked paprika. Before you start making the noodles, cut the tempeh up into cubes and sear it in a cast iron or non-stick pan with a little oil.

ENTREES/ Vegetarian

Aloo Gobi Taco

Aloo Gobi Taco

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These Indian vegetarian tacos are packed with flavor. Aloo Gobi recipe inspired by Bon Apetit. I love the roasted approach!

Ingredients

  • For the Aloo Gobi
  • 1 large russet potato, cut into 2-inch sticks
  • 1/2 head cauliflower, cut into florets
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 inch piece of ginger, thinly sliced
  • 2 garlic cloves, minced
  • kosher salt and pepper to taste
  • 5-6 tablespoons of olive oil divided
  • To compose the taco
  • Soft taco shells
  • Cucumber Raita (see notes)
  • Red onion relish (see notes)
  • Fresh limes
  • Fresh Cilantro

Instructions

1

Preheat the oven to 400.

2

To make to Aloo Gobi, toss the potatoes and cauliflower with olive oil, season with salt and pepper and roast in a 400 degree oven for about 45 minutes, flipping half way through.

3

In a saute pan, heat the cumin seeds in the olive oil for about 1 minute. Add in the turmeric and mix it into the oil. Then ad the onion and cook until translucent. Add the ginger and the garlic and the chili powder.

4

Add in the roasted potatoes and cauliflower and toss gently so you don’t break up the cauliflower. Remove from heat.

5

To compose the tacos, place the aloo gobi in a taco shell, top raita, onion relish, cilantro and fresh lime juice.

Notes

To make cucumber raita, I grated one Persian cucumber into 8 ounces of Greek yogurt, I added one minced garlic glove and a good sized squeeze of lemon and salt and pepper. To make red onion relish, chop one onion and mix it with fresh lemon juice, salt and cayenne pepper. I put in red food coloring which is something I’ve seen in Indian restaurants and I love the punch of magenta. I also gave the soft taco shells a char in my cast iron skillet where I cooked the aloo gobi, hence, their yellow hue.

ENTREES/ Italian/ Pasta/ Vegetarian

Marinara Sauce

This is a simple sauce, so having good ingredients is the key. Good tomatoes and good olive oil are essential.

Marinara Sauce

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By Can't take credit for Marinara Serves: 4
Prep Time: 5 minutes Cooking Time: 15 minutes

Probably the easiest sauce to master is marinara. Why? Because there isn't much to master. It's as easy as throwing a few things together in a pan.

Ingredients

  • ¼ cup olive oil
  • 7 garlic cloves, thinly sliced
  • Red pepper flakes to taste
  • 1 teaspoon kosher salt
  • 1 large sprig fresh basil
  • 1 28 can San Marzano tomatoes
  • 1 cup water
  • 1 pound pasta cooked according to package instructions

Instructions

1

In a large bowl, crush the tomatoes with your hands. Swirl the water in the can to get all the tomato goodness. In a large pan (not a pot), saute the garlic in the olive oil. As soon as it sizzles, add the tomatoes. Add the water from the tomato can and the salt and basil and let it all simmer for about 15 minutes. Add the cooked pasta to the pan and toss it all together. Enjoy the simplicity.

Notes

Some people add oregano, but I love the brightness of the basil and the simplicity of this sauce.

ENTREES/ Vegetarian

Chick Pea & Cauliflower Taco

Chickpea and Cauliflower tacos

Chick Pea & Cauliflower Taco

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

This is really more of a guide than a recipe. But enjoy! There's cucumber raita and spicy roasted veggies and marinated onions and more.

Ingredients

  • FOR THE TACOS
  • 1 head cauliflower, cut up into bite sized pieces
  • 1 can chickpeas, rinsed and drained
  • purple cabbage, sliced thin
  • flour or corn soft tortillas
  • fresh limes
  • cilantro
  • FOR THE CAULIFLOWER CHICK PEA SAUCE
  • 2-3 tablespoons soy sauce
  • 1-2 tablespoons ketchup
  • 1-2 tablespoons Dijon mustard
  • Worcestershire sauce (Just a few dashes)
  • hot sauce of your choosing to taste
  • 1-2 tablespoons balsamic vinegar
  • olive oil (enough so you have at least half a cup of sauce)
  • kosher salt
  • FOR THE MARINATED ONIONS
  • 1 red onion, sliced
  • Olive oil
  • Red wine vinegar
  • 1/2 teaspoon dried dregano
  • sugar (pinch)
  • FOR THE CUCUMBER RAITA
  • 1/2 cucumber, grated
  • 1 cup Greek style yougurt
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Kosher salt to taste
  • Freshly ground black Pepper to taste

Instructions

1

Preheat oven to 400 degrees

2

Combine all the ingredients for the sauce so you end up with about 1/2 cup. I know I did not give exact amounts. That is because some may want it hotter or sweeter or tangier...just taste as you go. Toss the cauliflower and chickpeas with the sauce and roast for about 30 minutes, until cauliflower is tender and starting to brown in spots.

3

TO MAKE MARINATED ONIONS

4

combine all ingredients in a bowl and let it sit out on counter. They will mellow as they sit. Keep on counter for one day.

5

TO MAKE RAITA

6

combine all ingredients and chill

7

TO ASSEMBLE

8

Shmear the raita on a warmed tortiall, top with caulifower and chickpea combi, the onions, the cabbage some cilantro and any hot sauce you like. Squeeze a little lime and enjoy!

SIDES/ Uncategorized/ Vegetarian

Macaroni Salad

Macaroni Salad

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Serves: 8-10

Pretty classic macaroni salad except for the fact that the mayo is mixed with olive oil so it isn't so gloopy.

Ingredients

  • 1 pound macaroni, cooked to package directions
  • 3 carrots, finely chopped
  • 3 celery stalks, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup parsley, finely chopped
  • For the dressing
  • 3 ounces olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (or more)
  • 1/2 teaspoon paprika (you can use smoked paprika for a smokey flavor)
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar

Instructions

1

Add all of the chopped vegetables to the cooked macaroni.

2

In a small bowl whisk together all of the dressing ingredients. Pour over macaroni and vegetables and toss to combine.

BAKED/ Baked Goods/ Desserts/ Vegetarian

Red, White and Blue Whoopie Pies

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Serves: 15 mini whoopie pies
Prep Time: 50 minutes Cooking Time: 6 minutes

This is a pretty classic red velvet batter, with half made blue filled with cream cheese frosting.

Ingredients

  • For the Cake
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (½ cup) butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 1 tablespoon red food coloring*
  • 1 tablespoon blue food coloring*
  • For Cream Cheese filling
  • 4 ounces cream cheese,
  • room temperature
  • ¼ stick (2 tablespoons) unsalted butter, room temperature
  • ½ cups confectioner’s sugar, sifted
  • ¼ teaspoon vanilla extract

Instructions

1

Directions

2

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.

3

In a medium bowl combine flour, cocoa powder, baking soda, and salt.

4

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium to high speed for 30 seconds. Beat in brown sugar until light and fluffy. Add the egg and vanilla and keep mixing until combined. Add 1/3 of the flour mixture and then half the buttermilk, beating after each addition until just combined. Repeat with remaining flour mixture and buttermilk ending with the flour mixture

5

Divide batter into 2 bowls. In one bowl, stir in the red food coloring. In the other bowl, stir in the blue food coloring.

6

Use a cookie scoop to place the dough onto the cookie sheets. Or transfer the dough to a pastry bag fitted with a 1/4-inch round frosting tip. Begin piping dough into quarter-sized rounds onto the parchment lined baking sheets placing them about 1-inch apart. If peaks form while piping, just wet your finger and smooth out the peak.

7

Bake in preheated oven for about 5 to 6 minutes until edges are set. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely.

8

Cream Cheese filling

9

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free.

10

Assembly

11

Match red velvet cookies up with blue velvet cookies based on size. Place a dollop of filling on one red velvet cookie and sandwich with a blue velvet cookie. Repeat for remaining cookies. Store in an airtight container (in refrigerator if not serving within an hour). Whoopie pies will stay for three to four days in the fridge.

Notes

Use 1 tablespoon food coloring for regular liquid food coloring. For gel or concentrated food coloring, use 1 teaspoon.

BAKED/ Baked Goods/ Breakfast/ SIDES/ Vegetarian

Roasted Garlic and Chive Biscuits

Roasted Garlic and Chive Biscuits

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Serves: 12 biscuits
Prep Time: 2 hours Cooking Time: 30 minutes

Ingredients

  • 2 heads garlic, cut in half horizontally
  • 4 tablespoons chives, minced
  • 5 cups all-purpose flour
  • 2 ½ tablespoons baking powder
  • 1 tablespoon sugar
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 4 sticks (2 cups) unsalted butter, frozen and coarsely grated
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • 1 egg, beaten
  • flaky sea salt to taste

Instructions

1

Preheat oven to 400°F. Wrap the garlic in foil and roast in the oven until cloves are soft, about 1 hour. Remove from the oven. Once the garlic is cool enough to handle, squeeze the garlic from the skins into a bowl and mash it up into a paste. Add the chives and set aside.

2

Line 2 sheet pans with parchment paper.

3

In a medium bowl, whisk the sour cream and milk together.

4

In a large mixing bowl, whisk the flour, baking powder, sugar, salt and baking soda. Add the grated butter and toss using your hands to coat butter well. Add the milk mixture and the garlic and chives and knead the dough with your hands until it comes together. It will be clumpy.

5

Transfer to a floured surface and knead into a dough. Form into a rectangle and dust with flour. Roll out into a 9-by-12-inch rectangle and fold into thirds like a letter. Rotate the dough 90 degrees, dust with more flour and repeat this process two more times. (This is called laminating will create those flaky layers.)

6

Roll dough into a 9-by-12-inch rectangle and trim the outer ¼ inch. (This will help the dough rise.) Cut into equal squares and transfer to one of the prepared sheet pans. Cover in plastic and refrigerate 30 minutes.

7

Remove the biscuits from the refrigerator and move half of them to the other sheet pan, leaving two inches between each biscuit.

8

Beat one egg and add a touch of water or milk. Brush the biscuits with the egg wash and sprinkle with flaky sea salt.

9

Place the two sheet pans of biscuits in the oven and rotate the trays halfway through. Bake until golden brown, about 25-30 minutes. Serve warm.

SIDES/ Vegetarian

Warm Roasted Potato and Asparagus Salad

Warm Roasted Potato and Asparagus Salad

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 20 minutes Cooking Time: 1 hour

Ingredients

  • 1 ½ pounds baby potatoes, cut into bite sized pieces
  • 1 tablespoon fresh rosemary, minced (optional)
  • ½ bunch asparagus, blanched and sliced into ¼ inch pieces
  • olive oil
  • kosher salt
  • For the Dressing
  • 2 tablespoons grainy mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
  • ½ cup olive oil
  • 1 clove garlic minced

Instructions

1

Preheat the oven to 400 degrees.

2

Line a rimmed baking sheet with parchment paper. Toss the potatoes with enough olive oil to coat and sprinkle with the rosemary and a pinch of kosher salt. Roast about an hour.

3

In a small bowl, combine the lemon juice, mustard, salt, pepper, sugar and garlic. Slowly whisk in the olive oil until the dressing is totally emulsified. Set aside.

4

Bring a large pot of salted water to a boil. Cook the asparagus in the water until they turn bright green — just 1 or 2 minutes. Remove the asparagus and transfer to an ice bath to stop the cooking. Once they are cool, slice to about ¼ inch pieces.

5

When the potatoes are done, transfer them to a large mixing bowl. Pour about half the dressing over the potatoes. Add the sliced asparagus and toss to combine. Serve warm or at room temperature with the extra dressing on the side because some people like extra dressing and they shouldn’t be denied.