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Tag: vegetarian cuisine

Pasta Primavera with Rice Pasta

February 25, 2019

Pasta Primavera with Rice Pasta

Another gluten free, vegetarian recipe!!

  • 2 medium zucchini, chopped into ¼ inch pieces
  • 1 10 oz Cremini mushrooms, chopped into ¼ inch pieces
  • 2 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon rosemary, chopped
  • 2 tablespoons extra light olive oil
  • 2 cups homemade or store bought marinara sauce
  • ½ pound rice pasta, cooked
  • Salt
  • ½ cup Parmesan cheese

Heat a large frying pan with olive oil. Add the mushrooms and sauté on high heat for 2 to 3 minutes. Add the garlic, rosemary and shallots. Saute for another 2 to 3 minutes. Add the zucchini and sauté for another 2 minutes. Add the marinara sauce and mix well. Add the cooked pasta and mix well. Check for seasonings and top with Parmesan cheese.

Moroccan Vegetable Tagine

January 6, 2019

Vegetable Tagine

Great healthy way to start off the new year!

Spice Mix

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 3 to 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa
  • 3 to 4 medium yellow potatoes, cut into 1 inch pieces
  • 2 medium turnips, cut into 1 inch pieces
  • 3 to 4 large carrots, peeled and cut into 1 inch pieces
  • 1 can chickpeas, drained and rinsed
  • 4 cups chicken or vegetable broth
  • Salt
  • 1 cup green olives, sliced
  • ½ cup dried apricots, sliced
  • ½ cup slivered almonds
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • 2 tablespoons dried mint, crushed

Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.

Morel Mushroom Risotto

October 2, 2018

Mushroom Risotto
I served the risotto with lamb chops- yum!

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pack wild mushrooms, sliced (about 2 cups)
  • 1 cup Arborio rice
  • 3 to 4 cups mushroom broth
  • Salt
  • Pepper
  • 3 to 4 dried morel mushrooms
  • 1 cup warm water
  • 1/3 cup half and half
  • 1 tablespoon butter
  • 1/3 cup Pecorino cheese, grated

Soak the mushrooms in the warm water for 3 to 4 hours. Take the mushrooms out and strain the water of any sand/impurities. Keep the water aside. Chop the mushrooms and add the wild mushroom heap.

Heat the morel broth and the packaged mushroom broth in a medium saucepan and keep warm (use 3 cups of packaged broth in addition to the morel broth; use 4 cups of packaged broth if not using morels).
Heat a wide frying pan with the olive oil. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the wild and morel mushrooms and sauté for 3 to 4 minutes on medium high heat. Add the rice and sauté for a minute. Add a half cup of warmed broth to the rice mix and stir on medium low heat. As soon as the liquid is cooked off, add the next half-cup. Stir and cook till the rice grains are cooked through- it should take about 20 minutes. Add half and half, butter, cheese and salt. Mix well and check for seasonings. Add pepper and serve hot.

Green Curry with Tofu

August 6, 2017

This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….

  • 1 cup cilantro, chopped
  • 3 garlic cloves, smashed
  • 2 medium shallots, chopped
  • 1 inch galangal or ginger
  • 2 tablespoons lemongrass or zest of 2 limes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons fish sauce
  • Juice of one lemon
  • 2 teaspoons honey

Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.

  • 2 tablespoons coconut oil
  • 2 cups cremini mushrooms, sliced
  • 3 to 4 heads small bok choy, whites and greens separated and chopped
  • 1 can coconut milk
  • Salt
  • 3 or 4 kaffir lime leaves, sliced
  • ¼ cup cilantro, chopped

Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.

Gobi Mattar: Cauliflower and Peas

January 25, 2016

Shredded Cauliflower and Peas

  • 1 small head of cauliflower, florets separated and shredded
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • 7-8 curry leaves
  • 1 teaspoon grated ginger
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • Juice of half a lemon
  • ½ cup chopped cilantro for garnish

In a large wok-like pan heat the olive oil on medium high heat. Add the mustard seeds and curry leaves. Saute for a minute, or till the seeds begin to sizzle. Add the grated ginger and shredded cauliflower. Saute for at least 20 minutes on medium high heat, stirring constantly, or till the cauliflower begins to turn golden brown. Add coriander powder, turmeric, salt and cayenne pepper. Mix well and sauté for another 10 minutes, stirring constantly. Add the peas and sauté for another 10 minutes. Add the lemon juice and cilantro. Mix well and check for seasonings before serving.

Cilantro Cauliflower and Potatoes (Aloo Gobi)

January 24, 2016

Cauliflower and Potatoes with Cilantro

  • 1 cauliflower head, cut into small florets
  • 4 to 5 medium yellow potatoes, sliced in wedges
  • 2 tablespoons extra light olive oil
  • 2 teaspoons salt

Preheat oven to high broil.

Place the cauliflower and potatoes onto a lined cookie sheet. Sprinkle the salt and olive oil. Broil for about 10 minutes, turning the vegetables half way to brown all sides.

  • 4 to 5 green onions
  • 4 garlic cloves
  • 1 cup cilantro, coarsely chopped
  • ¼ cup water

Blend the green onions, garlic, cilantro and water till smooth. Keep aside.

  • 2 tablespoons extra olive oil
  • 1 teaspoon cumin seeds
  • Salt

Heat a medium saucepan with the olive oil. Add the cumin seeds and sauté for 10 to 15 seconds. Add the green onion mixture and sauté on a medium heat for 4 to 5 minutes. Add the roasted cauliflower and potatoes- mix well and cover with lid and cook for 10 to 15 minutes. Check for seasonings and serve hot.

Quinoa with Roasted Sweet Potatoes

June 9, 2014

This second quinoa recipe has sweet potatoes- any vegetable can be substituted that is in season- like asparagus, etc…

I love, love roasting sweet potatoes with smoked paprika! I added them to some delicious quinoa. It was a delicious, healthy side dish I served with the yummy lamb chops!

  • 1 tablespoon olive oil
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 2 teaspoons salt
  • Juice of ½ a lemon
  • ½ cup cilantro, chopped

Heat a saucepan with olive oil and add the quinoa and salt and sauté for 1 to 2 minutes on medium heat. Add the chicken broth and bring to a boil. Simmer for 15 to 20 minutes till the quinoa is cooked through. Add the lemon juice and fluff with a fork. Keep aside.

  • 2 medium sweet potatoes, peeled and cut into inch squares
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Preheat oven to 400 degrees F.

Place the sweet potatoes on a lined cookie sheet. Add the olive oil, salt and smoked paprika. Mix well and bake till the sweet potatoes are soft and golden brown. Take out and add to the fluffed quinoa. Add the cilantro and check for seasonings before serving.