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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.

ENTREES/ Uncategorized/ Vegetarian

Porcini Pappardelle

Porcini pappardelle is a classic recipe. I’ve tweaked it a touch by adding cremini mushrooms. In my opinion, you can never have too many mushrooms, so be free and add as many as you like. Just keep in mind when you are sauteing mushrooms, you should never overcrowd the pan or the mushrooms will steam instead of saute. You’re looking for that lovely brown color we all adore. I used half and half here, but you could easily skip that altogether and replace it with a little reserved pasta water, or go creamier and use heavy cream for a more decadent dish. Either way, if you love mushrooms, you will love this meal!

Porcini Pappardelle (Mushroom Madness)

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

A delightful and company-worthy pasta dish.

Ingredients

  • 12 ounces pappardelle
  • 1 ounce dried porcini mushrooms
  • 1 pound Cremini mushrooms, sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 shallot minced, or 2 tablespoons onion, minced
  • 1 tablespoon fresh thyme, minced
  • 1/2 cup half and half (or heavy cream)
  • 1/3 cup Parmesan cheese, grated (plus more for serving )
  • Fresh parsley, chopped
  • Salt and pepper

Instructions

1

Cook the pasta according to package directions.

2

Place the porcini mushrooms into a heat safe bowl and cover with boiling water. Let sit until the mushrooms are soft, about 20-30 minutes. Drain and reserve the mushroom water. Use a cheesecloth to make sure you get all the grit out of the water. Then chop the porcinis.

3

In a large pan, heat 1 tablespoon each of butter and olive oil. Add the cremini mushrooms in a single layer and saute until brown on both sides. Do not overcrowd the pan. You will probably have to do this in 2 batches. Remove mushrooms from the pan and reserve.

4

Add more butter and olive oil to the pan as needed. Saute the garlic, shallot and thyme for 1-2 minutes and then add the porcini mushrooms. Saute until they give off all of their water.

5

Add 1 cup of the reserved mushroom water and stir. Then add the half and half and cook until it thickens up a bit.

6

Add the pasta to the sauce and stir well. Add the Parmesan cheese and parsley and stir to combine. Top with more parsley and shaved Parmesan.

Baked Goods/ Breakfast/ Vegetarian

Cheddar, Fig and Sage Muffins

Ya know, for when you want a muffin in the morning, but you don’t want something sweet.

Cheddar, Fig and Sage Muffins

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By Mrs. Kossenfloffer Serves: 12 muffins
Prep Time: 30 minutes Cooking Time: 20 minutes

Perfect with a cup of coffee to start the day.

Ingredients

  • 2 cups of all purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup olive oil
  • 8 ounces greek yogurt
  • 2 large eggs
  • 4-5 large sage leaves, minced
  • 1 cup cheddar cheese, grated
  • 1/2 cup cheddar, small cubes
  • 2 tablespoons Parmesan cheese, grated
  • 1 cup dried figs

Instructions

1

Preheat oven to 375 degrees

2

Place the figs in a heatproof bowl and cover with boiling water. After they are soft, roughly chop.

3

Place the flour, sugar, salt, white pepper, baking soda and baking powder in a large bowl and whisk to combine.

4

In a medium bowl, whisk the eggs with the olive oil and yogurt.

5

Add the wet ingredients to the dry and mix until just combined.

6

Gently fold in the grated cheddar and chopped figs.

7

Spoon into muffin tin lined with papers. Place a few cubes of the cheddar on the op of each muffin and press gently on them.

8

Bak for about 20 minutes until a toothpick inserted into the center of muffin comes out clean.

SIDES/ Vegetarian

Orange Chutney

All I can say is that if the Pilgrims had access to oranges, we would all be eating this chutney on turkey day. (Full disclosure: since I am a fan of tradition, I plan on serving cranberry sauce too at my table this year.)

 

Orange Chutney

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By Mrs. Kossenfloffer Serves: 8-10
Prep Time: 30 minutes Cooking Time: 15 minutes

What can I say, I just love a good chutney. Why not? Who doesn't love a little sweetness with their salty.

Ingredients

  • 4 tablespoons orange zest (from 1/2 orange)
  • 4-6 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced and seeded (about 2-3 cups)
  • 2/3 cup sugar
  • 1/4 cup red onion, minced
  • 1 tablespoon red-wine vinegar
  • kosher salt and ground black pepper

Instructions

1

In a medium saucepan, combine orange zest and slices, sugar, onion, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar. Chill until ready to serve. Serve at room temperature.

ENTREES/ Vegetarian

Roasted Squash Enchiladas

I love the zing enchiladas verde. The best part is opening a jar of salsa verde is pretty easy… and it’s one of those times where Ina might say “store bought is fine.” My newly minted pescatarian daughter approved of these, so they will most likely reappear on the dinner rotation.

 

Roasted Squash Enchiladas

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 1 hour and 30 minutes

A vegetarian twist on a Mexican classic.

Ingredients

  • 8 corn tortillas
  • 1/2 butternut squash, cut into 1/2-inch cubes
  • 1 delicata squash, cut into 1/2-inch cubes
  • 1 kabocha squash, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • kosher salt
  • black pepper
  • 10 ounces grated cheddar cheese
  • 1/4 cup sour cream (plus more for serving)
  • oil for frying
  • 1 jar salsa verde
  • arugula for serving (optional)
  • 1/4 cup red onion chopped
  • 2 jalapeños, chopped

Instructions

1

Preheat oven to 400

2

Line a rimmed baking sheet with parchment paper. Toss all of the squash with olive oil and arrange in a single layer on the baking sheet. Sprinkle with the chili powder, salt and pepper. Roast in the oven for 30 minutes, flip the squash and roast for another 30 minutes until the squash are very soft and slightly browned.

3

Remove the squash from the oven and lower to 350

4

In a heavy bottom skillet, fry a corn tortilla in oil for about 10 seconds on each side. Remove and let drain on paper towels. Repeat with the remaining tortillas.

5

Place the squash in a bowl with about 3 ounces of the cheese and 1/4 cup of sour cream. Toss until combined. Taste for seasoning and add salt and pepper if needed.

6

Coat the bottom of a 9/ x 13” baking dish with a little of the salsa

7

Place about 1/8 of the squash mixture on a tortilla and roll it up. Place seam side down in baking dish. Repeat with remaining squash and tortillas.

8

Sprinkle the enchilada with the remaining cheese. Top with red onions and jalapeños.

9

Bake for 20-30 minutes until the cheese is bubbling and starting to brown.

10

Scatter arugula around the enchiladas and serve with extra sour cream and onions.

Baked Goods/ Breakfast/ Desserts/ Vegetarian

Goodbye Summer, Hello Fall Muffins

Goodbye Summer, Hello Fall Muffins

What do you do when you live in Florida and are pining for autumn? Head to Whole Foods to scoop up the last of the summer stone fruits to add to your favorite muffin recipe. Throw in the spices of fall and enjoy

Goodbye Summer, Hello Fall Muffins

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By Mrs. Kossenfloffer Serves: 12 muffins
Prep Time: 20 Cooking Time: 20 minutes

These muffins take advantage of the final vestiges of summer peaches and plums and combining them with the spices of autumn for a cross-seasonal treat. Enjoy!

Ingredients

  • 1/4 teaspoon cardamom
  • 1/8 teaspoon of cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of cinnamon
  • 2 cups of flour
  • 1/2 cup of sugar
  • 1 teaspoon salt
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup olive oil
  • 1 7-ounce container of Greek Yogurt
  • 2 large eggs
  • zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 plums, chopped
  • 1 peach, peeled and chopped

Instructions

1

Preheat oven to 350.

2

In medium bowl sift together, spices, sugar, salt, flour, baking powder and baking soda

3

In a large bowl combine the olive oil, yogurt, eggs, lemon zest and vanilla.

4

Add the dry ingredients to the wet, and stir until just combined. Be careful not over mix. (No one likes a chewy muffin.) Stir in the plums and peaches.

5

Scoop batter into a muffin tin lined with parchment or muffin wrappers.

6

Bake for 15-20 minutes, until a cake tester or toothpick comes out clean.

Notes

I adapted this recipe from one I found on instagram. Shout out to @dianemorrisey

SIDES/ Vegetarian

Because Sometimes You Want Broccoli

Roasted broccoli is sort of a miracle No. I do not exaggerate. The oven transforms this common staple to something completely different than  the steamed, boiled or sauteed variety. Go get a head of broccoli right now, roast it and thank me later. I love all of you.

Because sometimes you want Broccoli

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Serves: 3-4
Prep Time: 5 minutes Cooking Time: 20 minutes

It doesn't get easier than this. It's so easy, I feel as though I should include the part where you have to go the grocery store in the instructions.

Ingredients

  • 1 head of fresh broccoli, chopped into florets,
  • 2-3 tablespoons olive oil
  • kosher salt to taste
  • red pepper flakes

Instructions

1

Preheat oven to 400.

2

Place the broccoli with the olive oil a rimmed baking sheet in a single layer. Toss it all up so the broccoli is evenly coated with oil. Don't obsess over this, just try to spread out the oil. Also, don't over crowd the sheet pan. If you do, the broccoli will just steam as it releases water. And ya know, we are trying to avoid that result.

3

Sprinkle kosher salt over the broccoli and a few red pepper flakes. I like it spicy but you can just use regular old black pepper. It's will still be crazy good.

4

Place the broccoli in the oven and roast for about 20minutes until the edges start to brown. I actually like to cook it a little longer so it's a touch crispy. But that's me.

Notes

Slice up the stems into 1/8 inch slices and roast along with the florets. No one in my family eats these besides me. Wah ha ha...(evil laugh.) I get them all to myself. Really, they are so good. Also, I line my sheet pans with parchment paper to avoid sticking. This makes for easier clean-up. I hate cleaning.