Vegetarian Archives

Roasted Potatoes with Garlic Dip

Roasted Potatoes with Garlic Dip
3 lb potatoes, peeled, halved and quartered or 3 lb new potatoes, halved
2-3 tbsp olive oil
4 garlic cloves, finely chopped
2 tsp sea salt
Garlic Dip
10 cloves of garlic, pressed
1 tbsp olive oil
5 tbsp sour cream
4 tbsp mayonnaise
2 tbsp paprika or more to taste
sea salt to taste

Pre-heat an oven to 400 degrees F. [...]

Deep-Fried Chilies

Deep-Fried Chilies
vegetable oil
green chilies, red chilies or jalapenos
Special equipment: Electric deep fryer.

Place the oil in the deep fryer according the manufacturers instructions.
Heat the oil to 360 degrees F.
Place the chilies in the basket and deep fry for 1-2 minutes , depending on the size of the chilies.
Remove and place on paper towels to drain.
Serve.

Vegetable Pie with Sweet Potato Topping

Thai Pineapple Fried Rice

Pineapple Fried Rice
1 whole pineapple
4 tbsp peanut oil
4 cups cooked rice (I use a rice cooker: so fast and easy)
3 shallots, sliced thinly
5 cloves of garlic, finely chopped
2 jalapeno pepper, seeded and finely chopped
3 tbsp water
3 tbsp organic vegetable stock
1 free-range egg
2-1/2 tbsp fish sauce
3 tsp Thai curry powder
1/2 cup frozen peas
1 medium size carrot, [...]

Quinoa Salad

Quinoa Salad
Adapted from The New Steak
1 cup organic quinoa
2 cups water
1/2 tsp kosher salt
2 cups baby arugula leaves
1/2 cup grape tomatoes, chopped
1 tbsp fresh mint leaves, chopped
1 tbsp fresh oregano leaves, chopped
1 tbsp fresh parsley leaves, chopped
4 radishes, sliced thin
5 scallions, finely chopped
2 tbsp olive oil
1 tbsp white vinegar
freshly ground black pepper and kosher salt
8 [...]

Roasted Chayote Squash

Roasted Chayote Squash
Adapted from The New Steak
2 chayote squash, cut into 8 pieces (just like you would cut up an apple)
2 tbsp olive oil
2 tsp kosher salt
pinch of cayenne pepper (Adjust according to your taste)
Preheat oven to 350 degrees F. Toss the chayote pieces in olive oil to coat, then sprinkle with salt and cayenne [...]

Fava Bean Stew with Garlic, Thyme and Bay Leaves (Koukkiá Koúnnes)

Koukkiá Koúnnes (Fava Bean Stew with Garlic, Thyme and Bay Leaves)
Adapted from Saveur Magazine
2-19oz cans fava (or faba) beans, drained and rinsed
1/4 cup extra-virgin olive oil, plus more for drizzling
6 cloves of garlic, peeled and quartered
small handful of thyme sprigs, tied together with kitchen twine
3 fresh bay leaves
2 medium onions, chopped coarsely
5 cups organic [...]

Potato Gnocchi with Roasted Pearl Onions and Spaghetti Squash and Blackcurrant-Beet Butter Sauce

Potato Gnocchi with Roasted Pearl Onions and Spaghetti Squash and Blackcurrant-Beet Butter Sauce
Adapted from Cooking with Canada’s Best
Potato Gnocchi
2 large russet potatoes, quartered
1-2 cups all-purpose flour
Small handful of fresh thyme leaves
Sea salt and freshly ground black pepper
2 large free range eggs, beaten
1-2 tbsp olive oil
Roasted Pearl Onions
12 pearl onions, peeled and quartered
1/4 cup olive oil
Sea [...]

Spinach Tofu Salad with Spicy Miso Dressing

Spinach Tofu Salad with Spicy Miso Dressing
Adapted from Entertaining at Home With America’s Top Chefs
1/4 cup rice wine vinegar
1 tbsp organic soy sauce
2 tbsp organic white miso
1 tbsp sambal oelek
1/2 tbsp sugar
2 tbsp pickled ginger, chopped
1 tsp sesame oil
1/2 cup canola oil
24.6 oz (698g) extra firm silken tofu (2 boxes), cut into 1″ cubes
1 bag [...]

Grilled Eggplant with Miso Barbeque Sauce

Grilled Eggplant with Miso Barbeque Sauce
Adapted from The Barbeque Bible! by Steven Raichlen
4-6 Asian eggplants (the long thin ones)
1/3 cup organic white miso
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
1 tbsp mayonnaise
2-3 tbsp dark sesame oil for brushing

Pre-heat your BBQ for direct grilling’; clean and oil the grates.
Cut the eggplants in half lengthwise. Make criss-cross cuts [...]