Tag Archives: Vegetarian

Mushroom Quiche (amazingeats)

Quiche

1 T vegetable oil
1 lb oyster mushrooms, stems trimmed and large caps halved or quartered
1/2 lb white mushrooms, thinly sliced
1/2 lbs shitake mushrooms, thinly sliced
Salt and freshly ground white pepper
1 T unsalted butter
2 small shallots, minced
1 T thyme, chopped
3/4 c shredded Swiss cheese, divided
2 c milk
2 c heavy cream
6 eggs
freshly grated nutmeg
1 Buttery Pastry Shell (see recipe below)

Set oven to 325° F. In a large skillet, heat  oil. Add oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 min. Reduce heat to medium. Add butter, shallots and thyme, and cook stirring often until mushrooms are tender, about 12 min longer. Season with salt and pepper and let cool. Sprinkle 1/4 c cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 t salt, 1/8 t pepper and a pinch of nutmeg at high speed until frothy, about 1 min. Pour the custard into the pastry shell. Top with another 1/4 c cheese and remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 c cheese on top. Bake for about 1 1/2 hours or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm. Carefully lift the spring form pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm. Serve with lightly dressed salad greens and a crisp rose or white wine.

Buttery Pastry Shell

2 c flour, sifted & more for dusting, divided
1 t kosher salt
2 sticks chilled unsalted butter, cut into 1/4″ dice
1/4 c ice water
Canola oil, for brushing

In the bowl of a standing mixer fitted with the paddle, mix 1 c flour with salt. At low speed add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce speed to low and add the remaining 1 c flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8″ disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight. Set the ring of a 9″ spring form pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil. Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16″ round, about 3/16″ thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1″ and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 min. Preheat the oven to 375° F. Line the pastry shell with a 14″ round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 min or until the edge of the dough is lightly browned. Remove parchment and beans and continue baking the pastry shell for about 15 min longer or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough. Note: Prepared pastry dough can be frozen for up to a month.

Advertisements

Best Asian Garlic Paleo Whole30 Noodles (paleoglutenfree)

Noodles

1 large cooked spaghetti squash
1/2 medium zucchini, julienne cut
1/2 large carrot, julienne cut
1 small red bell pepper minced
1/2 c fresh cilantro, diced
1/4 c roasted cashews or peanuts, chopped

In a large bowl incorporate ingredients for noodles, pour sauce in and mix together. Serve recipe hot or cold. If you want to heat the noodles, just mix everything together in a skillet and heat until warm.

Sauce

2/3 c coconut aminos
1/4 c full fat coconut milk
2 T fresh grated ginger or powder
2 T red curry paste
2 T fish sauce
6 medium/large garlic cloves smaller cloves for less spicy
6 large medjool dates pitted

Puree ingredients for sauce in a blender.

Baked Veggie Balls (Kat M.)

1 c frozen corn
1 c frozen peas
1 c quick oat flakes
1 19 oz can chickpeas, rinsed and drained
1 c bread crumbs
1/4 c nutritional yeast
1 t onion powder
1 t dried oregano
1 t dried basil
1 t salt
3 c baby spinach
1 c soy milk or plant milk or as needed
vegetable oil for the baking sheet

Preheat oven to 375˚ F. Place all ingredients in a food processor and blend until well mixed and texture is smooth. (Remove frozen corn kernels and peas from their package. Leave it out until thawed, or microwave it a few seconds.) Form patties using an ice cream scoop. Place the patties on a well-oiled baking sheet. Bake for 15 min, flip patties and continue cooking for another 10 min adding more oil if necessary. Serve in a bowl with lettuce, rice, tomato and baked sweet potato. Top with Sriracha sauce or spicy mayonnaise.

Vegan Italian Lentil Quinoa MeatBalls (staceyhomemaker)

1 T ground flaxseed & 3 T water (can sub ground chia seeds)
3/4 c uncooked green lentils, rinsed and drained well
1/4 c uncooked quinoa, rinsed and drained (can sub cooked cauliflower in a pinch)
1/4 c sunflower seeds, ground to a fine powder (or pumpkin seeds)
1/2 c yellow onion, minced
1/2 c old fashioned oats (or gluten-free bread crumbs)
1/2 t garlic powder
1 t Italian seasonings
1/4 c fresh basil
sea salt and pepper to taste

Preheat the oven to 375 F. Cook the quinoa and lentils separately, set aside. Combine flaxseed and water in a small bowl, stir and set in the fridge to setup for 10 min. Blend the sunflower seeds to a fine powder. Add cooked lentils, sunflower seed powder, onions, basil, Italian seasonings, oats, garlic powder, salt, pepper and cooked quinoa to a food processor. Pulse it a few times until everything is combined. You want a chunky consistency, be careful not to blend the mix too much. Pour the flax egg into the mix and pulse it a few more times to mix it in. The mix will be slightly sticky. The easiest way to mold the meatballs is to roll a heaping spoonful of the mix in between your two palms. Try to keep your fingers out of the way because the mix will stick to them and get messy. Form the mix into 10 – 12 golf ball-sized (or 24 mini) “meatballs.” Place the lentil meatballs on a parchment lined tray and bake for 15 – 20 (flipping once halfway through) or until both sides are lightly browned. Serve “meatballs” over pasta or zucchini noodles with your favorite marinara sauce. Optional: Can put the meatballs in a pan with marinara sauce over low heat to keep them warm. They absorb all the flavors of the sauce and taste even better! Note: Use gluten-free breadcrumbs or oats to make the recipe gluten-free. Right before baking the meatballs, you can brush a light layer of olive oil over each meatball to give them a little more color while roasting. However, if you use the oil it won’t be considered plant-based anymore.

Easy Steak Frites (cookscountry)

4 T unsalted butter, softened
1 shallot, minced
1 T minced fresh parsley
1 garlic clove, minced
Kosher salt and pepper
2 1/2 lbs large Yukon Gold potatoes, unpeeled
6 c peanut or vegetable oil
1/2 t Kosher salt
1/4 t pepper

Square off potatoes by cutting 1/4″ thick slice from each of their 4 long sides; discard slices. Cut potatoes lengthwise into 1/4″ thick planks. Stack 3 or 4 planks and cut into 1/4″ thick fries. Repeat with remaining planks. (Do not place sliced potatoes in water.) Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 min. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 min. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 – 10 min longer. Using spider or slotted spoon, transfer fries to prepared sheet and season with salt. Serves 4. Note: For the best French fries, use large Yukon Gold potatoes (10 – 12 oz each) that are similar in size. We prefer peanut oil for frying for its high smoke point and the clean taste it imparts to fried foods, but you can use vegetable oil, if desired. Use a Dutch oven that holds 6 qts or more for this recipe.

Baked Plantain Chips (tastykitchen)

2 whole Plantains
2 T olive oil
2 t garlic powder
1/2 t onion powder
1 1/2 t salt
1 t black pepper
1 1/2 t cayenne pepper

Preheat oven to 400º F. Peel and thinly slice plantains. Toss plantains with olive oil, garlic powder, onion powder, salt, black pepper and cayenne pepper in a bowl. Line a baking sheet with parchment paper and place plantains in a single layer on top. If they are stacked, they will stick together. Bake for 20 – 25 min until crisp, keeping an eye on them to make sure they don’t burn.

Moroccan Spiced Vegan Shepherd’s Pie (saucykitchen)

Topping

2 lbs sweet potato, peeled and cut into quarters
2 – 3 T olive oil, divided
1/2 t salt & more to taste
pepper to taste

Add the peeled and chopped sweet potatoes to a large pot on the stove top. Cover with cold water and bring to the boil. It will take about 15 – 20 min to cook until fork tender. When the potato has softened enough, drain the water and mash with a large fork or potato masher. Stir in 1 – 2 T olive oil and mash until smooth. Taste and season with a little salt and pepper if you’d like.

Filling

olive oil
salt to taste
pepper to taste
1/2 c white onion, diced
1 t fresh ginger, chopped
1 t fresh garlic, crushed or chopped
1 medium medium carrot, about 6″ long peeled and diced
1/2 t turmeric powder
1 t cumin powder
1 t coriander powder
1 t cinnamon powder
2 T tomato paste
1 c vegetable stock, aim for a lower sodium stock
1 14 oz can brown lentils, rinsed and drained
1/2 t cumin seeds
chopped fresh cilantro/coriander for topping (opt)

Preheat the oven to 400° F. Heat olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 min. Add ginger, garlic and carrot to the pan. Stir. Add spices and vegetables and stir it all together, coating everything in spice. Add the tomato paste, stock and lentils. Bring to a boil. Reduce heat and simmer uncovered for 10 min until slightly thickened. Taste and season with more salt as necessary. If you’re using an oven safe skillet of cooking pan you can bake directly in your skillet, other wise pour the filling in a 2 qt oven proof baking dish. Carefully smooth the sweet potato mash over the filling. Top with a sprinkling of cumin seeds. Bake for 15 – 20 min or until the potatoes are lightly browned on top. Let cool briefly and then serve. This keeps well in the fridge for 3 – 4 days. Makes 5 servings.

Cheesy Broccoli Cornbread (spicysouthernkitchen)

1 c cottage cheese
4 large eggs
3/4 c butter, melted
1 medium onion, finely chopped
pinch of cayenne pepper
2  8.5 oz pkgs corn bread mix
1  12 oz pkg frozen chopped broccoli, thawed, chopped fine
1 1/2 c shredded sharp cheddar, divided

Preheat oven to 375 F and grease a 9 x 13″ baking pan. Whisk cottage cheese and eggs in a large bowl until well blended. Whisk in butter. Stir in onion, cayenne, cornbread mix, broccoli and 1 c cheddar. Pour batter into prepared pan. Sprinkle remaining cheese on top. Bake 35 – 40 min or til done.

Honey Lemon Vinaigrette on Peach Cucumber Salad (rockrecipes)

Vinaigrette

3 T freshly squeezed lemon juice
1/2 t finely minced lemon zest
2 T extra virgin olive oil
pinch salt and pepper to season
1 t honey
1 t chopped fresh thyme or other fresh herbs

Whisk together all of the ingredients for the vinaigrette or shake together well in a covered mason jar. Pour over the assembled salad ingredients, toss and serve immediately.

Salad

Romaine lettuce
diced cucumber
slices fresh peach
crisp cooked smoked bacon chopped

Lentil Soup (recipetin)

Soup

2 T olive oil
1 onion, chopped (white, brown or yellow)
2 garlic cloves, minced
1 large carrot, chopped
1 1/4 c celery ribs, chopped
2 c dried lentils, green (or brown), rinsed and drained
14 oz can crushed tomato
6 c vegetable or chicken stock / broth
1/2 t each cumin and coriander powder
1 1/2 t paprika powder
2 dried bay leaves
1 lemon (zest & juice)
salt and pepper
chopped fresh parsley, for garnish

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 min. Add celery and carrot. Cook for 7 – 10 min or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup. Add all remaining ingredients except the lemon and salt. Stir. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 min or until lentils are soft. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 c to a blender, let it cool slightly then hold lid with tea towel and blend then transfer back into pot. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter! This freezes extremely well!

Spicy Mushroom Rice (mantitlement)

4 c cooked white rice
10 oz white or button mushrooms, sliced
2 T butter
1 shallot, sliced
1 jalapeno, diced
1/4 c marsala wine
1 T soy sauce
1 t salt
1/4 t fresh ground black pepper

Melt butter in a large skillet over medium-high heat. Add in the sliced mushrooms and let brown, stirring for 10 min. Add shallot, jalapeño, salt and pepper and let cook for another min or two. Deglaze the skillet with the marsala wine and let reduce for 2 min. Add soy sauce and stir, then add the cooked rice. Stir together and then season with more salt and pepper to taste if needed. Note: Add a few splashes of chicken stock to re-heat if you’re making this ahead of time.

 

Homemade Vegan Butter (lovingitvegan)

1 c refined coconut oil, melted
2 T canola oil
1/3 c unsweetened soy or almond milk
1 t apple cider vinegar
1 t nutritional yeast
small pinch turmeric
1/2 t salt

Add melted refined coconut oil and canola oil to blender. In separate bowl add vinegar to the milk and stir it so that it curdles into buttermilk and then add it into blender. Add nutritional yeast, small pinch of turmeric and salt. Blend very well until smooth. Pour out into a butter dish and refrigerate until set. Remove from the fridge to thaw for a few min if using on fresh bread or creaming with sugar for baking. Yield: 275g/9.7oz block.

Baked Plantain Fries (naturalfitfoodie)

2 large fairly green plantains
2 T organic extra virgin coconut oil
1 t cinnamon
1/4 t sea salt
1/4 t cayenne pepper

Preheat your oven to 425º F and line a large baking sheet with parchment paper. Cut the ends off plantains. Slice the skin from top to bottom and peel off the skin. Cut plantain into half so you now have two pieces. Cut plantain into strips. Toss plantain strips with enough coconut oil to coat. Season with salt, cinnamon and cayenne pepper. Place plantain strips on a baking sheet in a single layer. Bake for 15 – 20 min, turning over about half way through. Serves 4.

Sweet and Salty Plantains (yummly)

2 plantains
salt
brown sugar to taste
cinnamon (opt)
2 T butter or olive oil or more as needed

Be sure to use ripe yellow plantains for best flavor. The skins will begin to blacken the riper the plantain gets, which results in a sweeter, less starchy flavor. Once ripened, cut off the ends of each plantain, score the skin using a paring knife and peel. Then cut at a slight diagonal into 1/4″ slices. Preheat a large skillet over medium heat until hot. Add butter. Working in batches, add the plantains slices evenly in the pan so they are not overlapping. Fry for 1 – 2 minutes on one side, until golden brown. Lightly sprinkle the plantains with brown sugar and some cinnamon. Then, use tongs to flip and cook for another 1 – 2 min on the other side. Transfer the fried plantains to a plate. Add additional butter as needed and continue cooking in batches until all of the plantains are fried. Cinnamon dusted fried plantains are a tasty compliment to just about any main dish, such as grilled chicken, lettuce-wrap tacos, burgers and more!

Crazy Easy Pan Fried Plantain Patties (doyouevenpaleo)

1 yellow/brown plantain
1 T tapioca flour
1/2 t cinnamon (opt)
ghee (or other choice of cooking fat, as needed)

Peel the plantain and place in a medium-sized bowl. Ripe and over-ripe plantains should peel much easier than green plantains, so it shouldn’t be too much effort to peel it. Using a fork, mash the plantain. Add tapioca flour and cinnamon to the mashed plantain, mixing well. You’ll want to make sure there are no large chunks of plantain, but small chunks are just fine. Heat a cast iron skillet over medium heat. Add a couple T of your favorite cooking fat and allow it to get hot. Using 2 – 3 T for each patty, drop the plantain mixture into the skillet and fry for about 2 min on each side or until lightly browned. Note: Use about 1/2″ oil in pan. Do not flip too early as they will fall apart. Let get nice and brown. If the patties are too thick they will not cook in the middle and be mushy.

Spicy and Sweet Fried Ripe Plantain (homemadezagat)

2 ripe plantains, peeled and sliced (with black spots or can be totally black)
1 t ginger powder
1/2 t onion powder
1/2 t sugar
salt
1 t chili powder
oil for frying

Put sliced plantains in a bowl. Add ginger, onion powder and chili pepper. Mix to ensure that plantains are evenly coated. Add salt as needed. Let sit for 5 min. Heat oil in fry pan. Fry till golden brown. Serves 4.

Mushroom Lentil Wellington (veganricha)

1 t oil
1/2 medium onion, chopped
5 cloves garlic, chopped
3/4 c walnuts chopped
6 – 8 oz mushrooms chopped
1/2 c carrots, chopped
1/4 c peas
3/4 – 1 t sage
1/2 t each thyme, oregano
1/4 t nutmeg or pumpkin pie spice
1/4 t cayenne
1 1/2 c cooked lentils
3/4 t salt or to taste, divided
1 chia egg (1 T chia seeds mixed with 3 T water – let it sit until thickened)
1 or 2 vegan puff pastry sheets

Prep the veggies. I use a small chopper processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse mushrooms. Defrost the puff pastry sheets if you haven’t already. Heat oil in a skillet over medium heat. Add onion, garlic and a good pinch of salt and cook until golden. Add walnuts and cook for 2 – 3 min to roast. Add mushrooms, carrots and a good pinch of salt. Cook for 5 – 7 min. Add peas, spices and herbs, and cook for a min. Add salt, lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs like sage or poultry seasoning. (Can add 1 T vegan Worcestershire sauce or bbq sauce or 1 t stone ground mustard for flavor variation.) Add the chia egg and mix in. Add a few T breadcrumbs if the mix is too moist. (This mix can be stored refrigerated for up to 4 days.) Shape into well pressed 1 or 2 logs depending on the pastry sheet design pattern you are using and thickness preferred. Cut the pastry sheet as desired and seal. Brush with oil or non dairy milk. (These unbaked loafs can be stored refrigerated for 2 days). Bake at 400 F for 30 min or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store. Reheat in the oven for 5 – 10 min.) Cool for 15 min then slice with a sharp knife. Or refrigerate for 10 min, then slice. Serve with gravy or other toppings.

To Make Gluten Free: Use gf pastry or pie crust or make a loaf. Press the lentil walnut mushroom mi into a loaf pan. Add a glaze of bbq sauce, over and bake for 20 min then uncover and bake for another 15 min.

To Make Nut Free: Use a mix of oats and toasted sunflower seeds that have been coarsely crushed or roasted chestnuts. Makes 2 wellingtons.

Lentil Meatloaf (michaelsmith)

Meatloaf

2 eggs
1 5.5 oz can (156 mL) tomato paste
2 lbs medium ground beef
1 large onion, finely chopped
1  oatmeal flakes
1  cooked lentils
1 T oregano
1 T sage
1 T thyme
1 t salt

Preheat your oven to 375° F and lightly oil a loaf pan. Lightly whisk eggs in a large bowl. Whisk in tomato paste. Add ground beef, onion, oatmeal, lentils and seasonings. Using your hands, stir and blend the works together until everything is thoroughly and evenly combined. Mound the mix into the prepared loaf pan or freeform a loaf shape on a parchment lined baking tray.

Topping

1/4 c brown sugar
1/4 c ketchup
1 T your favourite mustard
1 T horseradish

Whisk together the topping ingredients and brush evenly over the loaf. Bake until the loaf is cooked through, 45 min or so. The meatloaf is done when a thermometer inserted in its thickest part reads 160° F. Serve.

Sweet Korean Lentils (itdoesnttastelikechicken)

Sauce

2 c water
1/4 c soy sauce
2 – 3 T brown sugar
2 cloves garlic, minced
1″ piece of ginger, minced
1 t sesame oil
1/2 t crushed red pepper flakes

Lentils

1 T light oil (such as canola, vegetable or peanut oil)
1/2 yellow onion, chopped
1 c red lentils
2 green onions, chopped
1 T sesame seeds
Cooked rice for serving

In a medium bow, mix together all the sauce ingredients. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few min until the onion softens and begins to brown. Add lentils and sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender and most of the liquid is absorbed, about 8 – 10 min. Serve by spooning over rice and garnishing with the green onions and sesame seeds. Serves 4.

Black Bean Rice (Sandra H.)

2 T canola oil
1 onion, sliced
2 cloves, garlic, minced
1 carrot, diced
1 t ground cumin
1/2 t ground coriander
1 t chili powder
1 796 ml can whole tomatoes, drained
1 540 ml can black beans, drained and rinsed
1 c frozen or fresh corn
2 250 g pkgs whole grain brown rice
1/4 c fresh cilantro, chopped

Cook rice as per package instructions. Meanwhile, in a large skillet, over med/high, add canola oil. Add onions and carrots and cook for 5 min. Add garlic, chili powder, cumin, coriander and cook for 2 min. Add drained whole tomatoes, crushing them as you add them and cook for 5 min. Add black beans and corn and cook for 5 more min. Add cooked rice to the skillet. Stir until all is well mixed. Garnish with chopped cilantro and serve.