VEGGIE RECIPES

Read through each recipe at least once before trying to cook it. Visualize what the end result will look like.

GRILLED PORTOBELLA MUSHROOMS

This is better than meat, for those summer barbecues, especially with this quick marinade.

8 whole Portabella mushrooms, stems removed and cleaned
1 c. balsamic vinegar
1 c. olive oil
4 cloves garlic, minced
2 T fresh rosemary rough chop, or 2 t dried
1 T fresh thyme leaves, or 1 t dried
2 t fresh cracked black pepper

Whisk together all the ingredients except for the mushrooms. Place the mushrooms in a baking dish, pour the marinade over the mushrooms, and coat them well. Let marinate for 6-8 hours, flipping the mushrooms 1/2 way through. Grill for a few minutes on each side.

SERVES 6-8

MUSHROOM RISOTO –COMING IN SOON

VEGGIE CHILI

I promise no one will miss the meat! This is a good one for parties. I will serve this with a condiment/topping selection that includes: grated sharp cheese, chopped onion, chopped cilantro, chips, tortillas, sour cream, and more chopped hot peppers for the insane!

4 T olive oil
2 yellow onions, chopped
12 cloves garlic, minced
3 stalks celery, sliced
3 bell peppers of varying color, chopped
A mélange of chopped hot peppers for depth of flavor and heat. I usually use: 1 jalapeno, 1 habanero, 1 Serrano, 1 red Chile, and 1 poblano. I deseed the peppers as well, which eases the heat back a little.
1 bay leaf
1/4 t oregano
1/4 t paprika
1/8 t cumin powder
1/8 t coriander seed ground
1/2 t sugar
1 t black pepper
Several tablespoons of GOOD chili powder, (I get mine from friends in New Mexico). Exactly how many tablespoons will depend on the type of powder you get and your taste, try starting with 2 and increase up from there.
2 28 oz cans whole peeled tomatoes, slightly crushed by hand, or if in season the same amount fresh, peeled and rough chopped.
1 1/2 c. cooked 3/4 doneness black beans
1 1/2 c. cooked 3/4 doneness red or kidney beans
1 bottle negra modelo or other favorite Mexican beer
1 small can tomato paste
1 c. sun dried tomatoes soaked, drained and chopped
S&P to taste

Heat the oil in a 6 qt pot, add onion, garlic, celery, bell pepper, hot pepper and sauté for 8-10 minutes until the onions start to soften and turn translucent. Add the spices and chili powder, stir and add tomatoes. Stir and add beans, beer, tomato paste and sun-dried tomatoes. Stir and simmer for 1 1/2 hours tasting and re-seasoning for the last 30 minutes or so, making sure the beans are done, and the flavors are developed.

Serves 8-10.

CHILLED BEET-ORANGE SOUP

2 T. Olive oil
1 med. yellow onion chopped
1” slice fresh ginger root, peeled
5 med. beets peeled and sliced
2 med. carrots peeled and sliced
2 cups vegetable stock
1/4 c orange juice (I like blood oranges)
Grated zest from 1/2 of the orange
S & P to taste

Heat a large saucepan, add oil, then add onions and sauté 5 minutes or until they turn opaque. Add beets, ginger, and carrots; cook over med. heat for 10-15 minutes, stirring frequently. Remove ginger piece. Add vegetable stock and simmer for 35 minutes. Add orange juice and zest, season with salt and pepper. Taste and adjust seasonings. Allow soup to cool then puree in blender, next chill in refrigerator. To serve garnish with a T. of yogurt.

Serves 4

CHILLED CHERRY-LEMON SOUP

2 Lbs. fresh cherries
Juice of 1 lemon
1 Cinnamon stick
1/4 c. honey
4 c. water
1 . white wine
3 egg yolks
Zest from 1/2 lemon
sour cream

Wash and pit cherries. Put in a large pot with lemon juice, cinn., honey and water. Bring to a boil and simmer covered for 15 minutes. Drain cherries saving liquid. Discard the cinn. Remove a dozen cherries and set aside. Puree the remaining cherries in a blender. In the pot combine the puree, cherry liquid and wine on very low heat. Whisk in egg yolks and lemon zest, stir over very low heat for 5 minutes. Chill soup. To serve put in a bowl and put 3 cherries and a t. of sour cream on top.

Serves 6

SOBA NOODLES WITH SPICY TAHINI DRESSING

1/2 Lb soba noodles cooked al dente (5-7 min.) strain and chilled
3T peeled and finely chopped or minced fresh ginger root
1t. chili paste
4 cloves garlic
1/4 c. rice wine vinegar
1/4 c. tamari or soy
1 1/2 T. honey
1/2 c. tahini
1/3 c. water

Puree all of the above except for the noodles in a blender. This is probably enough dressing for 3 times the amount of noodles above. However it will keep refrigerated for 10-14 days. This dish is excellent served on top of the following blanched salad. You may even want to put a small piece of seared Tuna on to as well!

BLANCHED PEA POD AND CARROT SALAD

2c. mixed greens
1c. blanched pea pods (snow peas)
1c. blanched julienned carrots
1 cucumber peeled and sliced
2 tomatoes cut in wedges
1/2 bunch green onions thin bias sliced

Carrots are blanched for 2 minutes, peas for 30 seconds. Then rinsed in cold water or given an ice bath. Next toss in the following dressing:

SESAME VINAIGRETTE

1/3 c. rice wine vinegar
1/4 c. olive oil
1t. sesame oil
1T. toasted sesame seeds (med. heat dry pan stir for 5 minutes)
1/2 T. tamari or soy
1/2 T honey
1/8 t. cayenne

Again this is enough dressing for several salads so refrigerate the rest it will keep for 10 days. Whisk together, toss with vegetables. Top salad with dressed noodles.

Serves 3-4

BROCCOLI RABE CROSTINI – COMING IN SOON

EGGPLANT CAPONATA

This is a Sicilian sweet and sour dish that is so delicious and so unique; North Africa meets Italy. It is served room temperature so it can be made ahead of time.

1 c. olive oil
1 large yellow onion, diced
4 garlic cloves minced
3 T dried currants
3T pine nuts
1 t. hot red pepper flakes
2 med. Eggplants, cubed; smaller eggplant tastes better.
1 T sugar
1 t cinnamon powder
1/2 t cocoa powder
1/2 t. dried thyme
1 c. basic tomato sauce
1/3 c. balsamic vinegar
S & P to taste

Heat 1/2 c. of the oil in a large 14” pan. Add the onion, garlic, pine nuts, currants, and red pepper – sauté over med./hi heat for 5 minutes. Add the eggplant, sugar, cinnamon, and cocoa and cook for 5 more minutes, stirring often. Add the thyme, tomato sauce, vinegar, and bring to a boil. Lower the heat and simmer for 10 minutes, taste, adjust seasoning, cool and serve room temperature.

Serves 6-8

VEGETABLE STOCK

This is easier than some think! And it can even be frozen for several months, so make a large batch and freeze 1,2, and 4-cup portions. Feel free to substitute different vegetables based on your taste and seasonal availability.

8T. Olive oil
3 Large sweet yellow onions quartered with a 2 whole cloves stuck into a piece
6 Lg. Carrots quartered (don’t have to be peeled)
5 stalks celery quartered (tops are ok)
8 cloves garlic
1/2 bunch flat leaf parsley
1 leek quartered
2 turnips or parsnips quartered
2 c. mushrooms (I like porcini, crimini, shitake)
2 bay leaves
24 whole peppercorns
1 tied “bouquet garnit” of several sprigs fresh thyme and marjoram.
1 t. salt

Wash the vegetables and simply put them into a giant pot at least 6qt. 8 is better! Then add 4-6 qts. water depending on the size of the pot and turn heat on LOW. Only bring the pot to a simmer. Don’t cover the pot. Let it simmer for 2 hours. It does not even need to be watched!!! Strain immediately when done. The salt content is low, so that salt can be added to dishes made with the stock.