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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.

BAKED/ Baked Goods/ Desserts/ Vegetarian

Spiced Mango Galette

Spiced Mango Galette

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 2 1/2 hours (includes chilling the crust Cooking Time: 25-35 minutes

Fresh mango paired with warm spices creates something pretty special.

Ingredients

  • For the FIlling
  • 3 cups fresh mango, peeled and cut into cubes, plus a few slices reserved
  • 1/2 cup to 3/4 cup of sugar (depending on how sweet the fruit is)
  • pinch of salt
  • juice and zest of 1/2 lemon
  • 4 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 1 recipe galette crust (follows) or just use a frozen pie crust!
  • 1 egg
  • For the galette crust dough
  • 1 ⅓ cups flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • Heavy cream, as needed (at least 1/3 cup)
  • 1 stick butter, cut into cubes

Instructions

1

Preheat the oven to 400 degrees.

2

In a food processor, pulse the flour, sugar and salt. Add the butter and pulse very briefly-you want pieces of butter the size of chickpeas. Don't be tempted to over do it.

3

Whisk the egg in a measuring cup and add enough cream so you have 1/3 of a cup of liquid.

4

Add it to the flour and butter mixture and pulse until it just comes together.

5

Dump the dough out onto a floured board and form into a disc. Wrap in plastic and refrigerate for at least 2 hours and up to three days.

6

Roll out the dough to about a 12 inch circle and place it onto a rimmed baking sheet lined with parchment. Refrigerate the crust while you make the filling.

7

Combine the cubed mango, salt, spices, sugar, lemon juice and zest and cornstarch in a large bowl and mix to combine.

8

Spoon the fruit mixture onto the crust leaving about 2 inches all around. Then fold the dough over the fruit and crimp together as you go.

9

Brush the exposed dough with an egg wash and sprinkle with a touch more sugar. If you have course sugar, that looks great. If not regular will do.

10

Bake for 25-35 minutes.

11

Remove from oven and let cool on a wired rack.

Notes

Note: You can totally omit the spices for a more straightforward mango treat. I also put a few slices of unmixed mango on top to get that good mango color.

ENTREES/ Italian/ Vegetarian

Spinach & Artichoke Ravioli Bake

Spinach and artichoke ravioli bake

Spinach and Artichoke Ravioli Bake

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Serves: 4-5
Prep Time: 15 minutes Cooking Time: 30

All I can say is a child could make this. No offense to the kids.

Ingredients

  • 8 ounces cream cheese
  • 1 1/2 cups shredded mozzarella, divided
  • 3/4 cup Parmesan cheese, grated
  • 3/4 cup sour cream
  • 1 cup milk
  • 3-4 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • red pepper flakes to taste (optional)
  • 8 ounces frozen chopped spinach, cooked and drained
  • 2 15 ounce cans artichoke hearts, quartered
  • 2-3 tablespoons olive oil
  • 1 20-ounce bag frozen spinach and ricotta ravioli (I had a half bag open so I actually used a bag and half and I added just a little more milk and cheese)

Instructions

1

Preheat oven to 375 degrees.

2

In a large bowl, combine 1 cup of the mozzarella, the Parmesan cheese, cream cheese, milk, sour cream, lemon juice, salt and pepper. Stir to combine. Mix in the artichokes and spinach.

3

In a 9 x 13” baking dish, spoon a little of the spinach and artichoke mixture and drizzle a little olive oil over the bottom of the pan. Place half of the ravioli into the baking dish. Next, place half of the remaining mixture over the ravioli and spread it around. Place the rest of the ravioli on top and cover with the remaining mixture. Sprinkle the top with the reserved mozzarella cheese.

4

Place in the oven and bake for 30-40 minutes until it's all melty and bubbling.

Notes

You can use fresh sautéed spinach if you have it handy.

ENTREES/ SIDES/ Vegetarian

Savory Tarts

Puff Pastry Tarts Two Ways

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Serves: 8
Prep Time: 1 hour Cooking Time: 25 minutes

Go out right now and get some frozen puff pastry. Seriously, this stuff is sort of a modern miracle. There are a zillion things you can make with it from palmiers to tarts. Go experiment and have fun. Or just make these tarts like I did.

Ingredients

  • 1 package frozen puff pastry (17.3 ounces/2 sheets) defrosted
  • 4-5 yellow onions, thinly sliced
  • 4 cloves of garlic, mined
  • 2 teaspoons fresh thyme (or you can use 1 teaspoon dried)
  • 3 tablespoons vermouth (or you can use white wine, I just didnt' have any open)
  • 3-4 portobello mushrooms, stems removed and sliced
  • 8 ounces herbed goat cheese
  • 1 cup grated Parmesan cheese
  • Olive Oil
  • fresh basil, sliced

Instructions

1

Preheat the oven to 425 degrees

2

Unfold the puff pastry sheet and on a lightly floured surface roll it until it is 11 by 11 inches.

3

Cut it in half. You will now have 2 rectangles. Place the rectangles on a sheet pan lined with parchment paper.

4

In a large skillet over medium-low heat, heat the olive oil and then add the onions and garlic. Saute for 15-20 minutes until the onions are wilted. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, the vermouth and the thyme. Keep cooking for another 15-20 minutes until the onions are light brown. Remove from the heat and set aside.

5

Using a paring knife, score a 1/4 inch wide border around each puff pastry rectangle. Be careful not to cut through the pastry. Within the rectangle, prick the pastry with a fork a few times. This will allow the edges to rise, while the center of the tart won’t get too puffy. Sprinkle a little Parmesan cheese on each tart, staying within the border.

6

Place some of the onion mixture on each rectangle, again staying within the border. Using your hands, crumble a little bit of the goat cheese over each tart. Arrange the sliced tomatoes on top and sprinkle with a little more Parmesan cheese on top.

7

Bake for 20-25 minutes until the pastry has done its thing and is puffy and golden. You can serve these warm from the oven or they are even great room temperature.

8

For the mushroom tart, saute the mushrooms in a little olive oil, sprinkle with salt and pepper. Cook for 10 minutes until soft. Follow the same instructions for the tomato tart, just top with the mushrooms instead of tomatoes

ENTREES/ Uncategorized/ Vegetarian

Ambiguous Curry Soup

Coconut Curry Soup

This soup leans towards Thai, but it has the ramen which of course is not Thai. I also used soy sauce, where a traditional Thai soup would use fish sauce. I guess the point is, use the flavors and vegetables you like to eat. I love snap peas in this soup, but the family are not fans so I sub in broccoli — which is actually pretty good hear. You could easily add chicken if you wanted soup with a bit more “umph.”

Coconut Curry Soup with Ramen

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

There is so much in this soup that you could serve it to someone who doesn't like soup and tell them it's a saucy noodle dish.

Ingredients

  • 1 sweet potato, peeled and cut into 1/2 inch cubes
  • 1 bunch broccoli, cut into florets (sugar snap peas are a great substitute)
  • 1 package tempeh, sliced into 1/2 inch slices (see notes)
  • 2-3 tablespoons vegetable oil
  • 5 garlic cloves, minced
  • 2 inch piece of fresh ginger, grated
  • 1/4 cup red onion, minced
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1 15 ounce can of coconut milk
  • 4 cups vegetable stock
  • 2 tablespoons sugar
  • 2-3 jalapeno peppers
  • 2-3 sweet baby peppers
  • 1/4 red onion, thinly sliced
  • 2 tablespoons soy sauce
  • cilantro or Thai basil
  • 2 packages ramen noodles (discard seasoning packets)

Instructions

1

Fill a large pot with water and add kosher salt (a palm full or so) and the sweet potatoes. Bring to boil and cook until the potatoes are tender (about 5 minutes after the water comes to a boil).

2

Remove the potatoes and place in an ice bath.

3

Now throw the broccoli into the boiling water and when it turns bright green (30 seconds or so) remove to the ice bath. Empty the pot and return to stove.

4

Cover the bottom of the pot and add the garlic, ginger and red onion. Cook for 2-3 minuets.

5

Add the top thick part of the coconut milk, the red curry paste, cumin and turmeric. Stir to combine and then add the rest of the coconut milk.

6

Add the vegetable stock, soy sauce and sugar. Taste and adjust seasonings as necessary.

7

Just before you are ready to serve add the ramen and cook for 2 minutes. Add the potatoes and broccoli and cook until just warmed through being careful not to overcook the noodles.

8

Top with the hot and sweet peppers, red onion and fresh herbs.

Notes

If you want to include tempeh, marinate it for a few hours in soy sauce, a little brown sugar and sriracha. Then sear it in a hot skillet with a little oil to brown on all sides. Cut into cubes and toss back in pan with a little more of the marinade. Or you could just cook some cubed chicken in the soup and of course then you can use chicken stock. This recipe is more of a guideline — now make it your own.