• quinoa salad
    from How To Cook Everything Vegetarian

    2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
    1 large or 2 medium (about 1 pound) sweet potatoes
    1 red bell pepper, cored, seeded and diced
    1/4 cup minced red onion or shallot
    Freshly ground black pepper
    1/4 cup extra virgin olive oil (I cut this in half)
    2 tablespoons balsamic, sherry or red wine vinegar
    1/4 cup minced fresh chives or parsley leaves


    If you haven’t already, cook the quinoa or other grain according to package directions.  Drain in a strainer and rinse.  Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces.  Cook it in boiling water to cover until tender, about 15 minutes; drain well.

    Toss together the quinoa, potato, bell pepper, and onion; sprinkle with salt and pepper.  Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste.  Taste and adjust the seasoning, garnish with the chives (or parsley) and serve.

  • from Vegetarian Times, April 2009

    1 cup whole blanched almonds
    1/4 cup lemon juice
    3 TBS plus 1/4 cup olive oil, divided
    1 clove garlic, peeled
    1 1/4 teaspoon salt
    1 TBS fresh thyme leaves
    1 TBS fresh rosemary leaves


    Place almonds in a medium bowl.  Cover with 3 inches of water.  Let soak 24 hours.  Drain soaking liquid, rinse almonds under cool running water, and drain again.

    Puree almonds, lemon juice, 3 TBS olive oil, garlic, salt and 1/2 cup cold water in a food processor 6 minutes, or until very smooth and creamy.  (Scrape sides of bowl often.)

    Place large strainer over bowl, and line with a triple layer of cheesecloth.  Spoon almond mixture into cheesecloth.  Bring corners and sides together, and twist around cheese, forming into an orange-size ball and squeezing to help extract moisture.  Secure with rubber band or kitchen twine.  Chill 12 hours or overnight.  Discard excess liquid.

    Preheat oven to 200ºF.  Line baking sheet with parchment paper.  Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet.  Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm.  Cool, then chill.  (Cheese can be made up to this point, 2 days ahead; keep refrigerated.)

    Combine remaining 1/4 cup oil, thyme, and rosemary in a small saucepan.  Warm oil over medium-low heat 2 minutes, or until very hot, but not simmering.  Cool to room temperature,  Drizzle herb oil over cheese just before serving.

  • orange-pastaadapted from Vegetarian Times Complete Cookbook

    5 carrots, peeled and sliced
    1 onion, coarsely chopped
    1 bell pepper, cut into chunks
    3 cloves garlic, peeled, but left whole
    5 roma tomatoes
    An assortment of fresh herbs as desired
    olive oil
    salt and pepper
    1 cup vegetable broth
    1 pound cooked pasta, 1 cup of pasta cooking water, reserved


    Preheat the oven to 425º.

    Combine the carrots, onion, garlic cloves and bell pepper on a sheet pan.  Drizzle with olive oil, season lightly with salt and pepper.  Toss gently.  Place in the oven to roast for 30 minutes, stirring twice while roasting.

    At the same time, cut the toma tomatoes in half, and place them in a baking dish, cut side up.  Add any fresh herbs you desire (or dried if it’s what you have on hand), and drizzle with olive oil, salt and pepper.  Roast in the oven for 30 minutes.

    Once all the vegetables are roasted, scrape them into a blender, and add the 1 cup of vegetable broth.  Leave the top of the blender askew just a touch when blending a hot liquid to allow steam to escape.  Blend until smooth.

    Toss the roasted carrot sauce with the hot pasta, adding the reserved pasta water as desired to loosen the sauce a bit.

    Serve with freshly grated Parmesan cheese.

    Serves 6.

  • 1 cup cocoa powder
    2 cups sugar
    1/4 teaspoon salt
    1 cup cold water
    1 tablespoon vanilla


    In a 3-quart saucepan, whisk together the cocoa, sugar and salt until no lumps of cocoa remain.  Whisk in the cold water (it will resist combining at first).  Turn on the heat to medium to medium high and bring to a boil- whisking pretty consistently.

    Once it comes to a boil, turn down the heat so that it is still boiling, but not in danger of boiling over- medium low worked well for me.  Continue cooking and stirring for 5 to 7 minutes, or until the mixture has appeared to thicken slightly.   Be careful not to overcook, this is a fairly thin syrup.

    Remove from heat and add the vanilla.  Cool, pour into a glass jar and store in the fridge.

    Makes about 1 3/4 cups of chocolate syrup and will keep for several weeks refrigerated.

  • from HTCEV by Mark Bittman

    3 cups cooked or canned black beans with about 1 cup of their cooking liquid
    1 1/2 teaspoons ground cumin
    Salt and freshly ground black pepper
    1 orange, well washed
    2 tablespoons extra-virgin olive oil
    1 onion, chopped
    1 bell pepper, preferably red or yellow, peeled if desired, seeded and chopped
    1 tablespoon minced garlic
    1/2 cup dry red wine
    Chopped fresh cilantro or parsley for garnish


    1. Put the beans and their liquid in a pot over medium heat, add the cumin and a good pinch of salt and pepper.

    2. Halve the orange. Peel one half, and add the peel to the beans.  Then divide those sections (or chop) and set aside.  Squeeze the juice out of the other half and set aside.

    3. Put the olive oil in a skillet over medium heat.  Add the onion and bell pepper and cook, stirring, occasionally, until the pepper softens, 8 to 10 minutes.  Add the garlic and cook, stirring for 1 minute more.  Add to the beans.

    4. Turn the heat under the skillet to high and add the red wine to the skillet.  Cook until the wine is reduced by half, about 5 minutes.  Add to the beans along with the reserved orange juice.  Taste and adjust the seasoning.  Serve with rice, garnished with the reserved orange sections and cilantro, or store covered in the fridge for up to 2 days.

    Black Beans and Beets with Orange Juice: Quite sweet, but acidic as well and unmistakeably not dessert; add 1 cup peeled and chopped beets in Step 1; cook until the beets are tender.

    Black Beans and Chiles with Orange Juice: Terrific contrast; use fruity or smoky chile or chili powder; Add 1 or 2 fresh chiles (like New Mexico or Habenero), cleaned and chopped, or 1 or 2 dried chiles (like chile de arbol or piquin), soaked, cleaned, and chopped in Step 1.

    White Beans with Lemon: A lighter version: Replace the black beans with white beans, the cumin with 1 tablespoon chopped rosemary, and the red wine with white.  Eliminate the bell peppers.  In step 2, substitute about 1 tablespoon julienned or chopped lemon zest for the orange peel; set aside the juice of half the lemon.

  • 2 tablespoons olive oil
    1 medium onion, chopped
    2 carrots, chopped
    1 clove garlic, minced
    1 bunch swiss chard leaves and stems, chopped (or 1 cup frozen, thawed chard or spinach)
    1 cup millet
    2 cups vegetable stock
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper


    In a medium pot, heat the olive oil. Saute the onion until translucent, about 4 minutes. Add the carrots and saute for another 2 minutes, then add the garlic and cook for 1 more minute.

    Add the millet, the stock, the salt and the pepper. Bring to boil.  As soon as it starts boiling, cover and cook for 15 min.

    Stir in the chard (or spinach), cover, and cook for an additional 15 minutes, or until the millet is tender.

  • from How To Cook Everything Vegetarian

    1 pound Brussels sprouts
    1/4 cup extra virgin olive oil
    5 cloves garlic, peeled, or more to taste
    Salt and freshly ground black pepper
    1 tablespoon balsamic vinegar

    Preheat the oven to 450ºF.  Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis.  Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down.  Toss in garlic and sprinkle with salt and pepper.

    Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven.  Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.

    Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.

  • 2 teaspoons olive oil
    1 small onion, diced
    1 carrot, peeled and diced
    1 celery stalk, diced
    1 clove of garlic, minced
    1 bay leaf
    2 1/2 cups vegetable broth
    4 cups freshly chopped tomatoes with their juices (alternately, use 1 quart canned tomatoes)
    4 or 5 sprigs fresh herbs (My blend: 2 thyme, 1 rosemary, 1 sage leaf, 1 bunch basil)
    salt and pepper to taste

    Heat olive oil in a pot over medium low heat.  Add the diced onion.  Cook the onion for about five minutes, or until translucent.

    Add the carrot and celery.  Cook for another 3 minutes, stirring occasionally.

    Add the garlic and bay leaf, stir and cook for another minute.

    Pour the vegetable broth into the pot.  Increase the heat and bring to a boil.

    Add the diced tomatoes.  If your herbs are in sprigs, just toss them in, you’ll retrieve them later.  For basil, I like to chop it before adding, use about 6 good sized leaves.

    Cover the pot with a lid, reduce heat to low, and simmer for about 20 minutes.

    Remove the bay leaf and any whole herb sprigs you used.

    Grab your immersion blender and give the soup a good blending with it.  Alternately, you can carefully pour the hot soup into a blender and blend that way, but be sure to only fill the blender jar half full at a time, and be very careful with the hot soup.

    Season to taste with salt and pepper.

  • from Vegetarian Times June 2008

    2 Tbs. vegetable oil, divided
    15 oz. extra-firm tofu, drained and cut into 1/2 inch dice
    2 tsp. low-sodium soy sauce, plus more to taste
    2 cups steamed broccoli
    8 ozs thinly sliced mushrooms
    1 cup finely chopped onion
    1 cup diced yellow bell pepper
    1 cup sliced yellow squash
    1/2 cup shredded cabbage
    1/2 cup grated carrots
    2 TBS nutritional yeast, or more to taste
    2 cups cooked brown rice

    1. Heat 1 Tbs oil in a large nonstick skillet over high heat (I used a wok).  Add tofu, and saute’ 10 to 15 minutes, tossing with a spatula, until light golden brown all over.  Sprinkle with soy sauce and saute 2 to 3 minutes more to further brown the tofu.  Transfer tofu to a paper-towel lined plate.  Drain and rinse the skillet, and wipe dry.

    2. Heat the remaining TBS oil over high heat.  Add the tofu back and all the vegetables. Saute 5 to 7 minutes, or until the vegetables are tender and the tofu nicely browned, tossing constantly with a spatula.  Sprinkle with additional soy sauce to taste.  Sprinkle with nutritional yeast flakes, saute a few seconds more, and then remove from heat.  Serve over brown rice.

  • Soup, Vegan 06.08.2008 No Comments

    from Vegetarian Times, Sept. 2008
    1 Tbs olive oil
    1 small onion finely chopped (3/4 cup)
    2 cloves garlic minced (2 tsp)
    3 cups low sodium veggie broth
    1 Tbs grated lime zest
    1 tsp dried oregano
    1/4 cup short grain rice
    2 small tomatoes, seeded and diced (1 cup)
    1/3 cup fresh or frozen corn kernels
    1 8 inch flour tortilla
    1 avocado diced (1 cup)
    2 green onions thinly sliced (1/4 cup)
    1/4 cup chopped cilantro
    6 lime wedges
    hot sauce for garnish, optional

    To make broth:
    Heat olive oil in a large saucepan over medium heat. Add onion, saute 5-7 minutes or until softened. Stir in garlic and saute 1 minute or more. Add veggie broth, cover and reduce heat to medium low, simmer 10 minutes. Strain broth, discard solids, return to saucepan.

    To make soup:
    Add rice to broth, bring to a simmer over medium low heat, cover and simmer for 15 min or until rice is soft. Stir in tomatoes and corn, season with salt and pepper. Simmer 10 minutes.

    Meanwhile, preheat oven to 350ºF.  Spray tortilla with cooking spray, cut into thin strips. Arrange on baking sheet and bake 5-7 min or until crisp.  (Alternately, I simply tossed my strips in a dry non-stick skillet to brown- worked fine, and saved me from having to turn on the oven.)

    Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls.  Ladle soup into bowls. Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges and hot sauce, if desired.

    Serves 6.

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