Tag: vegetarian

Posted on » by Michael » Theme:

Red Rice and Quinoa Salad with Orange and Pistachios

made by Loren
Adapted from Yotam Ottolenghi’s!! recipe in Food & Wine.
Serves 6
Ingredients
1 tablespoon finely grated orange zest
1 cup quinoa
1 cup Bhutanese red rice
1/4 cup extra-virgin olive oil1 medium onion, thinly sliced
Salt and freshly ground pepper
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup dried apricots (diced), cherries or cranberries
1-2 Navel Oranges, supremed and cut into small pieces
1 large or 2 small red beets
Bring 2 medium saucepans of salted water to a boil. I added 1 ½” chunks of beet to the red rice water, for color, removing them after it was sufficiently red, before adding the rice.Add the quinoa to 1 saucepan and the red rice to the other.
Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.
While grains are cooking, grate the rest of the beets and put aside.
Step 2   
In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.
Step 3 
In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, and shaved beets. This can sit for 1-2 hours before serving. Add apricots, pistachios and scallions and lettuce just before serving.
Make Ahead
The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.
Posted on » by Michael » Theme:

Red bean Vegetarian Chili stuffed in Red Bell Pepper

  • Author: Cookie and Kate (for chili)
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Category: Chili
  • Cuisine: American

This chili probably made enough for 6 huge peppers, I doubled it and had a ton of extra.

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is gluten free as written (just be sure your garnishes are also gluten free), and vegan (unless you top it with dairy products like sour cream or cheese). Recipe yields 4 large or 6 moderate servings of chili.

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 1/2 teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika*
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained (I used red beans instead)
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

INSTRUCTIONS

  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.how to make vegetarian chili
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
  4. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).

The best vegetarian chili - so easy to make with basic ingredients! cookieandkate.com

NOTES

Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine). 
This is very good chili

  1. Slice the tops off peppers and remove seeds. and white pith
    Slice thin layer off the bottom to help them stand up straight. (if necessary)
    Scoop chili mixture into peppers.
    Stand peppers in a glass baking dish. replace top on peppers
  2. Cover with foil and bake at 375 degrees for 40 minutes.
  3. Remove foil and sprinkle cheese (I used pepper jack cheese) then bake for another 5-10 minutes until cheese is starting to brown
  4. Sprinkle with cilantro

 

Posted on » by Michael » Theme:

Jerk Cauliflower

http://divaliciousrecipes.com/2016/09/14/jerk-cauliflower/
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Serves 4
Ingredients
  1. 1 head cauliflower, cut into florets
Marinade
  1. 5 scallions/spring onions
  2. 1 tablespoon thyme, chopped
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 1 1/2 teaspoon ground allspice
  6. 1 teaspoon marjoram
  7. 1 tablespoon fresh parsley
  8. 2 scotch bonnet peppers
  9. 2 tablespoon lime juice
  10. 2 tablespoon olive oil
  11. 1/4 cup vinegar
  12. ¼ teaspoon ground cloves
  13. ¼ teaspoon cinnamon
  14. 1 onion, peeled and chopped
  15. 2 cloves garlic
  16. 2 tablespoons water
Instructions
  1. Chop the spring onions, peppers, onion and garlic.
  2. Place in a food blender and add the remaining marinade ingredients.
  3. Puree until you have a smooth consistency.
  4. Place the cauliflower florets in a bowl and add about a quarter of the marinade to the bowl. Mix well until the cauliflower is coated.
  5. Cover the bowl and place in the fridge for at least 2 hours.
  6. Preheat the oven to 200C/400F degrees.
  7. Arrange the cauliflower florets on a baking tray and bake for 40 minutes, turning over half way through cooking.
  8. Eat and enjoy!
Notes
  1. Nutritional Info per quarter – 114 Calories, 7g Fat, 3g Protein, 11g Total Carbs, 4g Fibre, 7g Net Carbs

I went to a farmers market and they had huge orange cauliflower so I decided to use that for this month’s theme..

cauliflower one.png

The recipe calls for preparing in advance and letting it sit in a marinate for at least 2 hours (for me it was closer to 7 hours) .

I used a lot more of the jerk/marinade than the recipe called for (probably twice as much). I’m not sure if that’s partly why the final dish was very spicy.

I couldn’t find scotch bonnets so I just habaneros instead.

habanero.png

This isn’t a very precise recipe. I prefer recipes to give weight measurements for ingredients. For example it says you need I need 5 green onions. Depending on where you get them around here they be about the size of a straw or about ½ the size of a leek.

Onions – what kind? What size? Also, I used all fresh herbs but it wasn’t clear if that’s what I was supposed to do.

(I think this was the first time I’ve cooked with fresh marjoram:
marjaram.png

I thought it needed a little more salt. Overall for me I would give it 7 out of 10. Next time I may cook it at a lower temp for longer.

cauliflower row.JPG