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Category Archives: Vegetarian

Cabbage and Pear Slaw

May 24, 2017

This is a yummy slaw that complemented the chicken tacos really well. The pears are delicious with the cabbage…If you can’t find pears any more, pineapple will be a delicious addition…

  • ½ cup plain kefir or buttermilk
  • 2 tablespoons mayonnaise
  • Juice of one lemon
  • 1 teaspoon honey
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt
  • ½ small cabbage, shredded
  • 1 pear, julienned

Mix the kefir, mayonnaise, lemon juice, honey, cilantro and salt in a small bowl. Transfer the shredded cabbage and pear in a serving bowl. Add the kefir mixture and mix well. Check for seasonings and let it sit for half an hour before serving.

Brown Rice Vegetable Pulao

May 21, 2017
  • 1 tablespoon butter
  • 1 tablespoon extra light olive oil
  • 1 cup brown rice, rinsed
  • 2 ½ cups vegetable broth
  • 2 teaspoons salt

Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cumin
  • 1 yellow pepper, chopped
  • 1 cup green beans, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped

Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.

 

Pasta Primavera with Roasted Vegetables

May 14, 2017

Yummy and healthy dish for Meatless Monday!!

  • 2 cups zucchini, cut into 1-inch pieces
  • 1 large red pepper, cut into 1-inch pieces
  • 3 to 4 garlic cloves, with skin on
  • Olive oil
  • Salt

Place the vegetables and garlic on to a line cookie sheet. Drizzle some olive oil and sprinkle some salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and let cool. Slide the garlic out of the skins and mash with fork.

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cups fresh or store bought tomato sauce
  • ½ cup fresh basil, chopped
  • 1 cup roasted corn
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound pasta of choice, cooked al dente and 1 cup spare pasta water

Heat a large frying pan with the olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce, basil and the roasted garlic. Cook for 2 to 3 minutes. Add the corn and the roasted vegetables. Bring to a boil and cook for 3 to 4 minutes. Add the cheese and pasta. Mix well and add the spare pasta water if needed. Check for seasonings and add salt.

Garlicky Pasta with Broccoli Rabe

May 7, 2017

This is one of my favorite pastas to eat- I love the earthy, slightly bitter broccoli rabe and lots of garlic… plus it is a perfect Meatless Monday dish!!

  • 2 tablespoons extra virgin olive oil
  • 8 to 10 garlic cloves, sliced thin
  • ½ cup pine nuts
  • 1 bunch broccoli rabe, chopped with stems off
  • 1 to 2 teaspoons salt
  • ½ pound pasta of choice, cooked al dente with 1 cup pasta water
  • ½ cup cheese, a variety is ideal- I used a combination of Parmigiano, Asiago and Pecorino

Heat a wide frying pan with the olive oil. Add the garlic and nuts and cook on a low heat for 4 to 5 minutes. Add the broccoli rabe and cook on medium high heat till the greens wilt down. Add the cooked pasta and ½ cup pasta water. Mix well and add the cheese. Stir and check for seasonings. Add more salt and pasta water if needed. Serve warm.

Spinach and Ricotta Dumplings

April 30, 2017

I think I will call these vegetarian meatballs! They were really delicious and no one missed the meat! Make sure to buy a good quality ricotta- preferably fresh and drain in for a couple of hours so the extra liquid comes out before forming your dumplings. I always have fresh tomato sauce on hand – which is quite handy with a number of dishes.

  • 1 pound fresh ricotta cheese placed in a strainer above a bowl for 3 to 4 hours
  • ½ box 9 ounces frozen spinach, defrosted and water squeezed out and chopped
  • ½ cup parsley, chopped
  • 2 eggs, beaten
  • 1 cup Parmigiano Reggiano
  • ¼ teaspoon fresh nutmeg
  • ½ teaspoon salt
  • ½ cup all purpose flour (plus more)
  • Semolina for holding dumplings

Ricotta and Spinach Dumplings

Take the ricotta out of the strainer and transfer to a large bowl. Add the spinach, parsley, eggs, cheese, nutmeg, salt. Mix well. Add ¼ cup flour, mix, if the mixture is still wet, add in the remaining ¼ cup. I added the entire ½ cup.  Using a spoon take about a tablespoon of the mixture and place them on a platter with some flour. Form into a ball and transfer them to a tray lined with semolina. Form all the dumplings and keep aside.

 

 

Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 2 cups fresh tomato sauce or a 28 ounces can of San Marzano crushed tomatoes
  • Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce and some salt and simmer on low for 15 to 20 minutes. Taste for seasonings.

In the meantime, bring a large pot full of salted water to boil over medium heat. Reduce heat to a simmer and gently add the dumplings to the simmering water. Cook until the dumplings float and swell, about 3 to 4 minutes. You may need to cook them in badges in order not to over crowd. Using a slotted spoon remove the dumplings from the water and add to the sauce. Serve warm.

 

Parsley Pesto Pasta with Roasted Asparagus

April 16, 2017

When I think of spring, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!

  • 2 cups fresh parsley
  • 2 garlic cloves
  • 1/3 cup pistachios
  • Juice of half lemon
  • ¼ to ½ cup extra virgin olive oil
  • 2 teaspoons salt
  • ½ cup grated Pecorino Romano

Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.

  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Preheat oven to 350 degrees F.

Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.

  • ½ pound pasta, cooked al dente with 1 cup pasta water saved

Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.

Roasted Eggplant with Peas

April 2, 2017
  • 1 medium sized eggplant

Place the eggplant on to a grill or under a broiler. Char the skin from all sides, making sure the eggplant is nice is tender once done- about 10 to 15 minutes. Keep aside and let cool, take skin off and mash with a fork.

  • 2 tablespoons extra light olive oil
  • 2 tablespoons stems of fresh dill
  • 2 tablespoons stems of fresh cilantro
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 1 cup tomato sauce
  • 1 cup peas
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh dill, chopped

Heat a heavy saucepan with the oil. Add the dill, cilantro, onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the coriander powder, turmeric, salt and cayenne pepper. Saute for another 2 to 3 minutes. Add the tomato sauce and sauté for an addition 3 to 4 minutes. Add the eggplant and cook on medium heat, stirring constantly for about 10 minutes. Add the peas, cilantro and dill. Mix well and let cook for 5 to 6 minutes or till the peas are heated through. Check for seasonings and serve warm.