Posts Tagged ‘vegan’

A Gnocchi for my Peas

I shelled a lot of peas on Friday.  They’re so sweet and perfect!  I needed to make something fun…

Ingredients

2 Tbsp olive oil

1/2 large sweet onion

3 cloves of garlic, finely minced

1 1/2 cups of shelled peas (and their pods)

1 bunch of asparagus

1/4 pound crimini mushrooms, thinly sliced

1/4 cup white wine

1 tsp kosher salt

1/4 tsp fresh ground pepper

2 Tbsp fresh thyme

1 pound gnocchi

Directions

Boil pea pods with 3 cups of water while you’re doing the rest…

Boil lightly salted water for asparagus.

Begin pot of water for gnocchi.

Wash and cut asparagus into 1 1/2-2 inch pieces.  Drop into boiling water and blanch for 2-3 minutes.  Drain and rinse with cool water.

In large skillet, heat olive oil.  Add onion and garlic and stir  soft and fragrant.  Add asparagus, peas and mushrooms.  Toss until well-coated with onions, garlic, olive oil.  Add wine and cook until wine cooks off a bit.  Season with salt, pepper and thyme.

Cook gnocchi.

Ladle about 1 cup of water from pea pod pot and about 1 cup from pasta water into the vegetables.

Strain gnocchi and toss with vegetables.

Serve, if you like, with fresh grated parmesan reggiano and a giant salad.

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Squash & Carrot Soup

This velvety-smooth soup was inspired by a trip to Bellefonte PA’s Gamble Mill Inn.  I tried to recreate their delicious special and think I came darn close!

1 Butternut Squash, peeled and cubed (or one 16 ounce cleaned and cut)

5 carrots, peeled and cut into 1-2″ pieces

4 tbsp tbsp olive oil, divided (or 2 tbsp Wegman’s basting oil and 2 tbsp olive oil)

2 shallots, minced

1/4 cup white wine

1 tsp dried sage

1 tsp coarse salt

1/2 tsp coarse ground pepper

5 cups vegetable broth

1/2 cup soy or almond milk

Toss squash and carrots in basting oil or 2 tbsp olive oil and roast in shallow pan for 40 minutes (until soft and starting to carmelize) at 350 degrees.

In large soup pot, saute shallots over medium heat in 2 tbsp olive oil until just soft.  Add sage, squash, and carrots and mix until coated with oil.  Add wine and mix until alcohol begins to cook off, 2-3 minutes.  Add salt, pepper, and broth.  Let simmer to merge flavors, about 20 minutes.  With an immersion blender, puree soup until smooth.  Stir in soy or almond milk.  Add extra broth to achieve desired thick or thinness. Add extra salt and pepper to taste. (I like extra pepper.)

Old Bay (VEGAN) Zucchini Cakes

My garden is delivering BIG and, unsurprising to anyone who’s ever had a garden or known someone who has, the cliched summer favorite, the zucchini, is among the most prolific.

Today, it was just Em and me for dinner, so we decided to innovate our own version of zucchini fritters.  We loved them with a side of fresh salad with lemon dressing.

Ingredients

2 cups grated zucchini

1/4 cup finely chopped onion

1 cup Panko bread crumbs

Egg replacer for one egg (1 1/2 tsp egg replacer whipped with 2 Tbsp water)

2 Tbsp melted Earth Balance

2 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/2 tsp salt

1/4 tsp ground pepper

flour for dusting

vegetable or canola oil for frying

Directions

Mix all ingredients together well in a medium bowl.  Make small balls of zucchini mixture and pat down to desired thickness–I like about 3/4 inch.  I’ve made these big enough to be a “burger” and as small as 2 inches across.  Dust both sides with flour.

Heat 1 Tbsp vegetable or canola oil in large, non-stick skillet.  Place patties into.  Wait until edges are golden brown, then flip, browning the other side.

Serve with vegan sour cream, or, for non-vegans, plain Greek yogurt.  Or serve on a bun with all your favorite toppings:  lettuce, tomato, etc.

Makes about 6-3 inch cakes.

Curried Red Lentils and Sweet Potatoes (over rice)

I knew I wanted lentils, I knew I had to do something with my sweet potatoes.  So… THIS!!!

I loved it and more importantly, so did Don and Emily (Audrey hates most things, so no, she was not a fan).

Ingredients

3 1/2 cups water

2 Tbsp vegetable oil

1 medium onion, finely chopped

1 tsp. kosher salt

2 medium or 2 small sweet potatoes, peeled and cubed into bite-size chunks

1 inch piece fresh ginger, peeled and finely minced

1 large or 2 small garlic cloves, minced

1 tbsp curry powder

1 bay leaf

1/2 cup coconut milk

2 generous Tbsp brown rice syrup or light brown sugar

1 ½ cups red lentils

1/4 – 1/3 cup fresh basil leaves, thinly cut

2 cups water

1 cup coconut milk

2 cups jasmine rice

Instructions

Bring 3 ½ cups of water to a boil.

In a large saucepan over medium high heat, saute onion, and salt in oil, stirring until onion is soft.

Add sweet potato, ginger, garlic, curry powder, bay leaf and saute until fragrant, about 1 minute. Add boiling water, coconut milk, syrup or sugar, and lentils.  Reduce heat to low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Stir in basil.

While the above is cooking, bring  2 cups water and 1 cup coconut milk to boil.  Stir in rice, reduce to simmer, cover and let cook for 20 minutes.  Do not remove lid until close to done.

Serve lentils and potatoes over rice.

Red Lentil Vegetable Soup

I just looked in my cupboards and fridge last night and, after spotting my red lentils, decided on this soup.  It’s become my new favorite.

Ingredients

3 Tbsp olive oil

1 small to medium sweet onion chopped

3-4 carrots, peeled and chopped

3 celery stalks with leaves, chopped

1 cup red lentils

2 small or one large zucchini, chopped

1 cup cut green beans

1 28 oz. diced tomatoes with juice

6-8 cups vegetable broth

2 tsp kosher salt

1/4 tsp fresh pepper

Pinch of red pepper flakes

1/2 tsp dried basil

1 tsp dried parsley

Directions

In a large pot, cook onion, carrots and celery in oil on medium high heat until just soft and fragrant, about 4 minutes.

Stir in lentils and zucchini, coat with oil and juices.

Stir in tomatoes and spices.  Add 6 cups of broth, stir, and let simmer until carrots are just tender, about 1 hour.

Add more broth if soup is too thick.  Enjoy with wine, bread, and for non-vegans, some parmesan cheese.

Bean and Veg Burrito

Another night with lots of good stuff in the fridge.

Ingredients

1 tbsp olive oil

1 small onion, chopped

1 medium red bell pepper, chopped

1 1/2 cup fresh, canned or frozen corn

1 medium zucchini, chopped

8 oz. shitake mushrooms, chopped

2 tomatoes, chopped

1 can great northern, black, or pinto beans

1 can refried beans (vegetarian)

a couple good handfuls of spinach

1 tsp cumin

8 – 10 inch spinach tortillas

Fun things to top – black bean dip, salsa, sour cream (for non-vegans), cheese

How to:

Saute onion and red pepper in large frying pan.  Add corn and zucchini until softened.  Add mushrooms, tomatoes, and beans.  Stir until mixed well and hot.  Add cumin.  When close to ready to eat, add spinach and stir until just wilted.

Put in a big bowl in the middle of the table with the rest of the burrito “decorations” and let people fill and roll their own.  Great with a side of spanish rice and watermelon.

Yellow Split Pea Soup

It was cool this morning and so my mind went to soup…  This is what I came up with.  With sides of good bread, some sauteed broccoli, and a bowl of cherries, I was sooooo happy.

Ingredients

2 tbsp Olive Oil

2 cups chopped celery

1 cup chopped leeks

2 cups chopped carrots

1 1/2 cups dried yellow split peas

1/4 cup chopped celery leaves

4 cups vegetable broth

3 cups water

1/4 cup white wine

1/4 tsp ground cumin

1/4 tsp ground coriander

3/4 tsp kosher salt

1/4 tsp fresh ground pepper

How to:

In soup pot, saute celery, carrots, and leeks in olive oil until just soft.  Add vegetable broth and water, bring to a boil. Add split peas and celery leaves.  Bring to boil again.  Reduce heat and simmer for 45 minutes, until peas and carrots are soft.  Add wine, cumin, coriander, salt, and pepper and cook for another 10-15 minutes.  With immersion blender, blend soup to just smooth/a bit chunky consistency.  Serves 8.