Recipes
I recently got the latest cookbook from the author of the Moosewood Cookbook and wanted to share some recipes with you. The cookbook is full of great vegeterian and vegan recipes, many of which I've gotten to try in the past few weeks. The book is called 'The Heart of the Plate' by Mollie Katzen; the first four recipes are from the book.
Miso-Almond Sauce
This sauce keeps forever and is very delicious and good for you. Serve it on freshly cooked noodles, topped with steamed or grilled vegetables; spoon it onto sauteed greens or rice; or use it as a dip for cooked or raw vegetables. This will keep for about a month, tightly covered and refrigerated.
3 tbsp miso
3 tbsp almond butter
6 tbsp warmed apple juice, or more to taste
Mash together the miso and almond butter in a small bowl. Slowly add the warmed apple juice, mashing it in until the mixture becomes uniform. Serve warm or at room temperature.
Spinach Basmati Soup with Yogurt
This creamy soup is so comforting and yummy. It will keep very well in the fridge for days, and thicken as it sits. You can thin the leftovers with water or stock.
2 tbsp olive oil
2 cups minced onion (1 large)
1 tsp ground cumin
1/2 tsp turmeric
3/4 tsp salt, or more to taste
1 tbsp minced or crushed garlic
1/2 pound fresh spinach, washed, stemmed, and coarsely chopped
3 cups water or vegetable stock
1 cup cooked brown basmati rice
1 cup plain yogurt, at room temperature
Black pepper
Place a soup pot or dutch oven over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion, cumin, turmeric, and 1/4 tsp of the salt and cook, stirring, for 5-8 minutes, or until the onion becomes soft. Add the garlic and another 1/4 tsp of the salt, reduce the heat to low, and continue to cook for another 5 minutes or so. Toss in the spinach plus the remaining 1/4 tsp of salt. Stir, then cover and cook over medium-low heat for 5 minutes longer.
Add the water or stock, bring to a boil, then lower the heat to a simmer. Cover and cook over the lowest possible heat for 10 minutes.
Turn off the heat and stir in the rice and yogurt. Taste to adjust the salt and add black pepper to your liking.
Mashed Parsnips
Sometimes I am guilty of forgetting about the most basic and simple recipes which are the most flavorful. This recipe is a great reminder of the fact that you sometimes don't need any fancy ingredients or techniques - just starting with really good ingredients will make the best dish.
3 pounds parsnips
2 tbsp extra-virgin olive oil, or more to taste
1 tbsp balsamic vinegar, or more to taste
3/4 tsp salt, or more to taste
Black pepper
Trim off the ends of the parsnips, then peel what's left and slice the tender sides from the tough cores. You should end up with at least 6 cups.
Place the parsnips in a soup pot or a large saucepan with enough water to cover. Bring to a boil, lower the heat to a moderate simmer, and cook until very tender, about 8 minutes. Drain into a strainer or colander over a bowl in the sink, saving some of the water.
Transfer the parsnips to a food processor. Add the oil, vinegar, and salt and buzz. (If the mixture seems dry, you can also drizzle in a tablespoon or 2 of the cooking water to help smooth things out). When it reaches the desired consistency, taste to adjust the salt, oil, and vinegar and add some black pepper. Scrape the mash into a bowl and serve hot, warm, or at room temperature.
Browned Potatoes and Onion
This recipe is very reminiscent of hash browns, and in fact it is, but these potatoes are headed for the top of your plate rather than the bast. These are a tasty touch on the roof of your soup or stew or in a simple little pile of savory beans.
1 pound potatoes
2-3 tbsp olive oil
1 1/2 cups minced onion (1 medium)
1/4 tsp salt, or more to taste
Black pepper
cayenne
Scrub the potatoes and cut them into small dice, then place them in a small saucepan with water to cover. Bring to a boil, lower the heat, and simmer until tender, about 8 minutes. Drain well.
Place a medium skillet over medium heat for about a minute, then add 1 tbsp of the oil and swirl to coat the pan. Toss in the onion and cook, stirring, over medium heat for about 5 minutes, or until softened. Add the potatoes.
Sprinkle with 1/4 tsp salt and saute the onion and potatoes together over medium heat for 5 minutes.
Turn the heat down to medium-low and cook, stirring often and scraping the bottom of the pan, for up to 30 minutes, drizzling in extra oil as needed. Taste to see if you'd like it to have more salt, and add black pepper and cayenne to taste as well.
It's done when you decide it is - whenever it gets to your preferred shade of golden or brown. Serve hot or warm as a topping on any savory dish.
Barley and Spinach Salad with Tofu Dressing
This is a very filling salad with the barley and tofu. Expirement with other veggies to make it your own masterpiece.
1 cup pearl barley (7 1/2 ounces)
3 cups chicken stock
4 thyme sprigs
2 cloves garlic, minced
Salt
2 tablespoons extra-virgin olive oil
10 ounces cremini mushrooms, quartered (4 cups)
Freshly ground pepper
2 shallots, thinly sliced
5 ounces baby spinach
1/4 cup basil leaves, torn
3 tablespoons chopped mint
1/4 cup sherry vinegar
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1 cup grape tomatoes, halved
7 ounces firm tofu, drained and crumbled
In a medium saucepan, combine the barley, stock, thyme and half of the garlic. Add a generous pinch of salt and bring to a boil. Cover and cook over moderately low heat until the barley is tender, 25 minutes. Discard the thyme. Drain the barley and transfer to a large bowl; cover and keep warm.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the shallots and cook, stirring, until softened, 3 minutes longer. Scrape the mushrooms into the barley and toss. Add the spinach, basil and mint, but do not stir.
Heat the remaining 1 tablespoon of oil in the skillet. Add the remaining garlic and cook over moderate heat until softened. Add the vinegar, lemon juice and brown sugar and bring to a boil. Cook until slightly thickened, 1 minute. Add the tomatoes and cook until heated through. Stir in the tofu and season with salt and pepper. Scrape the dressing over the salad and toss. Serve warm.
Savory Swiss Chard Calzone
This calzone reminds me of spanakopita with the greens and feta cheese.
1 bunch Swiss chard
1 Tbsp. olive oil
1/2 cup onion , minced
2 large cloves garlic, minced
2 Tbsp. raisins or dried cranberries
2 tablespoons pine nuts, toasted
½ tsp. oregano
½ cup feta
1 egg, beaten
A sprinkling of salt and pepper
1 ready-made pie crust
Preheat oven to 400° F (204° C). Rinse chard thoroughly. Remove the stems from the leaves. Chop enough of the stems to make ½ cup. Coarsely chop the chard leaves and set aside.
Heat the oil in a skillet over medium-low heat. Add the garlic and onion. Sauté 3 minutes. Add the stems. Sauté another 3 minutes. Add the chard leaves, oregano and raisins. Cover. Cook 4 minutes.
Remove the cover. Increase heat to medium-high. Stir ingredients, cooking for 1 minute or until most of the liquid has evaporated. Remove from heat and add the toasted pine nuts.
Unroll the pie crust and place on a baking sheet or in a rectangular casserole dish. Sprinkle a little more than half of the cheese on half of the pie crust leaving the outer 1 inch (25 mm) of the edge clean.
Add the beaten egg and the remaining cheese to the vegetables and toss quickly to keep the egg from cooking. Scoop the Swiss chard mixture on top of the pie crust and feta cheese. Fold the other half of the pie crust over the filling, join edges, and seal with a fold.
Bake for 25 to 30 minutes until crust is a golden brown. Remove from oven and let sit 5 minutes. Cut into 2 to 4 pieces and serve.
Easy Weeknight Veggie Spaghetti
This is a basic idea for an easy weeknight meal. Take whatever veggies you've got on hand, saute, add them to cooked pasta and sauce, and enjoy!
While the water was coming up to a boil for the pasta, I sauteed one chopped red onion. Once it had softened, I added several chopped bell peppers & some peppers with a little basalmic vinegar as well. Once everything was nicely sauteed, I threw in a big handful of chopped chard and let it cook until wilted. By this time, the pasta was done boiling and I mixed it all together and threw on some jarred spaghetti sauce . To top it off, I put some fresh basil on top. It was a tasty, easy, filling meal.
Simple and Delicious Miso Broth
Adapted from Miso: More than Food, Life. Suzanne Dionne. Makes 1 cup.
1 tsp miso
1 cup hot water or stock
1 tsp shredded black Spanish radish (optional)
1 oz cubed tofu (optional)
Dilute the miso in some of the hot water or stock then fill the cup with the remaining liquid. Garnish with daikon and tofu if desired.
Miso Roasted Root Vegetables
Mark Bittman's book, How to Cook Everything Vegetarian, has a lot of good information about miso, as well as suggested recipes. Although he extols the health benefits of uncooked miso, his book also includes a few recipes where the miso gets some heat. The recipe for the Miso glaze below is adapted from one of them. You can also use the glaze when grilling vegetables or tofu. The roasted vegetables would make a great side dish for the tofu recipe below. Leftovers can be brought to room temperature and tossed with mesclun and Asian dressing and garnished with chopped dulse for a light salad supper.
1/2 cup miso
1/4 cup honey
1 clove minced garlic
1 hot pepper minced, or 1/4 tsp cayenne pepper (optional)
2 TB sunflower oil
4 lbs mixed root vegetables, such as turnips, rutabagas and beets
salt to taste
Preheat oven to 375F.
Whisk together glaze ingredients, miso through sunflower oil. Heat slightly if your honey has crystallized and the mixture is too thick. Peel, slice and chop vegetables into 1/2" pieces. Toss veggies with glaze on a cookie sheet. Sprinkle with salt. Roast in the oven for 45 to 60 minutes, tossing every 15 minutes, until vegetables are caramelized on the outside and soft on the inside. Serve hot or at room temperature.
Grilled Portabellas with Barley and Basil
Here's a great springy recipe. The barley mixture can be prepared a day ahead and refrigerated. Bring to room temperature before spooning into Portabella mushrooms. Or, instead of grilling, bake Portabella mushrooms in a 350ºF oven for 8 minutes. Turn over, fill with barley mixture and bake 5 minutes longer.
1/2 cup uncooked pearl barley
1 tablespoon olive oil
10 small white mushrooms, finely chopped
5 large basil leaves, finely sliced
2 cloves garlic, finely chopped
1 medium zucchini, finely chopped
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup pecans, toasted and chopped
1/2 cup low-fat Italian dressing
1 tablespoon Dijon-style mustard
8 large Portabella mushrooms, stems trimmed
In small pan with cover bring 1-1/2 cups water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 35 minutes. In large skillet heat oil over medium-high heat. Add white mushrooms, basil, garlic, zucchini, onion, bell pepper, salt and pepper. Cook 12 minutes, stirring occasionally. Stir in cooked barley. In bowl combine dressing and mustard. Brush Portabella mushrooms with dressing mixture. Grill over medium-hot coals, top side up for 8 minutes. Turn Portabellas and fill with about 1/4 to 1/2 cup barley mixture each. Grill 5 minutes longer. Serve extra barley mixture on the side. Makes 8 servings.
Per serving: calories 157, protein 3g, carbohydrates 17g, dietary fiber 4g, fat 9g, cholesterol 1mg, sodium 612mg.
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The summer share is filled with the best bounty that Vermont offers in the summer time. We'll start off in June with early greenhouse crops such as zucchini, herbs, radishes, Asian greens, and lots of other early season favorites.
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