Category Archives: vegetarian

Eggplant parmesean

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an easy weeknight dish

2 globe eggplants, 1 jar good marinara sauce
1 Lb fresh mozzarella
2 eggs
2 cups panko crumbs
fresh basil
grated Parmesan cheese
salt
oil

peel the eggplants and lightly salt. let sit for 5 minutes and then rinse the salt off
slice the mozzarella so there is one slice per eggplant slice
beat the eggs in a bowl
dip the eggplant slices in the egg and then coat with the panko crumbs
in a large baking dish,big enough to hold the eggplant pour 1/2 the sauce and spread to cover the bottom (if needed use 2 pans and double the sauce)
heat the oil until shimmering.
saute the breaded eggplant flipping once until golden brown,about 2 minutes a side
place the eggplant in the baking pan
add 1 large basil leaf (or 2 small ones) to each slice
cover with 1 slice of cheese
spread the remainder of the marinara over the slices
sprinkle the Parmesan over all

bake at 350 for 35-45 minutes,until soft

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Pasta with tomatos and greens

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a healthy pasta sauce. If you want a vegetarian version just omit the pancetta

1 bunch collard greens (about a pound) washed and chopped
1/4 pound pancetta diced
1 Tbsp olive oil
1 onion diced
28 oz can diced tomatoes
3 cloves minced garlic
1/4 tsp red pepper flakes
Parmesan cheese
fresh ground pepper

1 lb pasts shells or rigatoni

in a large sauce pan bring some salted water to a boil. Add the greens and cook about 15 minuted until tender. drain and set aside
Wipe the pan dry and add the pancetta. cook over medium high heat 5 minutes until starting to brown. add the olive oil and saute the onion 5 minutes until soft. add the garlic and pepper flakes and cook 30 seconds.
pour the tomatoes into the pan. bring to a boil and simmer uncovered 20 minutes

while the sauce is cooking cook the pasta acording to teh package directions. drain,reserving 1/4 cup pasta water

add teh reserved greens to the sauce and let cook 2 minutes.
pour the reserved pasta water into the sauce. add ground pepper to taste.

return the pasta to the pot it cooked in. ass the sauce and stir to mix well.
serve with parmesan cheese

serves 4

roasted tomato soup

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while on a cruise in mexico we had a roasted tomato soup that was out of this world. I asked the chef for the recipe and he gave it to me. Ive modified it since his recipe was unclear on some of the ingredient amounts. It is delicious. This recipe makes a lot but can be cur in half easily

5 Lb roma tomatoes halved
3 quarts low sodium tomato juice
1 quart vegetable stock
1 1/2  large onion,diced (about 2 cups)
2 stalks celery diced
10 large cloves garlic,diced
2 bay leaves
1 tsp red pepper flakes
1/2 cup sugar
1/2 +3 Tbsp olive oil

pour 1/2 cup olive oil on a large rimmed baking sheet. place the tomatos cut side down on the baking sheet. place under the broiler and roast until nicely charred 15 minutes or so
in a saute pan,saute the onion,garlic,celery,red pepper flakes and bay leaves until the onions are soft. Place in a big stock pot
add the tomato juice,vegetable stock and the roasted tomatoes.
using an immersion blender puree the soup. (you can leave it a little chunky if you wish)
add the sugar
bring to a boil,reduce heat and simmer 45 minutes

Serves 12

Broccolini in Oyster sauce

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the traditional chinese vegetable dish but made with borccolini instead. chinese broccoli (gai lan) could easy be substituted if desired

1 lb broccolini or chinese broccoli (gai lan)
1 Tbsp oil
2 scallons chopped
1 1/2 Tbsp minced ginger
3 garlic cloves,minced
3 Tbsp oyster sauce
1 1/2 Tbsp soy sauce
1 Tbsp shaoxing rice wine (or sherry)
1 tsp sugar
1 tsp sesame oil
1/2 cup water
2 tsp cornstarch

in a small bowl combine the oyster sauce,soy sauce,wine,sugar,sesame oil,water and cornstarch
blanch the broccolini in boiling water for 2 minutes. if using  gai lan slice diagonally  first. after blanching immerse in cold water to stop the cooking. then drain and dry

In a wok heat the oil until very hot. strifry the ginger,garlic and scallion 10 seconds. add the broccolini and stir fry 1 more minute. add the seasoning sauce and stir fry until the sauce thickens

Indian Lentil stew

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heres a vegetarian lentil stew thats easy to make.

1 1/2 cups lentils
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground tumeric
2 serrano chilies minced
1 large tomato diced
1 1/2 tsp packed brown sugar
1 tsp salt
1 tsp brown mustard seeds
1 dried cayenne or thai chile
1 large clove minced garlic

pick over the lentils tossing out any stones. rinse and place in a saucepan add 5 cups water along with the coriander,tumeric,cumin and minced serrano. bring to a boil,reduce heat to a low boil and cook,stiring often until the lentils are soft about 50 minutes.

using a wooden spoon smash the soft lentils to made a chunky puree add teh brown sugar,salt and tomato. stir to dissolve the sugar. reduce heat to low to keep warm while you make the spice mixture

in a small fry pan with a lid heat the oil until shimmering. add the mustard seeds,cover and cook 30 seconds or so until the spattering stops. uncover and add the dried chile. saute about 30 seconds until the chile turns black. remove with tongs and discard. add the garlic stir quickly and remove from heat. stir spice mixture into the lentils and serve over rice

serves 4