Category Archives: Vegetarian

Red Lentil Dal with Caramelized Onions

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Dal is an Indian cuisine comfort-food standby made with lentils, dried beans or peas. Tarka is a technique in which spices are sauteed in fat to magnify their flavor. And as we learned from spice guru Monica Bhide, you’ll enjoy  even more vivid flavor if you grind whole spices. Depending on your choice of cooking fat and stock, you can make this a vegan, dairy-free or gluten-free. Prepare the tarka and raita while the lentils simmer. Serve this dal with brown basmati rice, roasted cauliflower and our Fennel and Mint Raita.

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Swiss Chard with Grated Garlic

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This chard recipe is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes. And don’t let the humble ingredients list fool you … these greens are loaded with flavor. I recommend zipping and chopping the greens, then giving them a good rinse in a big bowl of cold water and spinning or straining them dry. A Microplane zester works best for this dish because it grates the garlic so finely as to make almost a paste. If you don’t have a Microplane zester, use the finest grater you have and cook a tad longer.

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Baked Ancient Grain Fusilli with Veggie-Laden Marinara

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One way to enjoy protein-rich ancient whole grains is in pasta in this baked fusilli. Kamut and Jovial einkorn are ancient forms of non-hybridized wheat. Another ancient grain that finds its way into pasta is quinoa. Experiment with different varieties: Kamut has a mild flavor and texture that’s pretty darned close to regular pasta (making it a good choice for whole-grain pasta newbies). Jovial einkorn is a bit heartier, while quinoa falls somewhere in between. I used fusilli here, but penne or elbow macaroni would work just as well. Because this is made with our veggie-packed marinara sauce, it’s a kid-friendly dish for little ones who are reluctant to eat their veggies.

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Make-at-Home Socca

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The French word socca refers to flour made from chickpeas (also known as garbanzo beans). Socca also is the name for the delicious, crepe-like snack that’s a specialty of Nice, where street vendors cook it over a wood fire in giant, shallow cast-iron pans. Using a cast-iron skillet, you can start the socca on the stovetop and finish it under the broiler to achieve similar results at home.

You can find chickpea (garbanzo) flour at Indian markets (where it might be labeled besan or gram flour), health food stores and even in some supermarkets with the gluten-free offerings. Serve it as a summertime appetizer with a garnish of coarse sea salt and cracked black pepper, and a chilled rose. Or dust it with powdered sugar for dessert. As an added perk, socca is gluten free, dairy free and vegan.

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Wild Mushrooms Roasted in Parchment

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This recipe for wild mushrooms from Seattle Chef Tamara Murphy’s book Tender illustrates her straightforward approach to cooking peak-season ingredients. “I even do this when I’m camping,” she says. Foragers typically do a good job of cleaning up delicate wild mushrooms, so just use a brush or paper towel to gently wipe away any traces of dirt. Above all, keep mushrooms dry, Murphy cautions. “Mushrooms roast best when they’re clean and dry.” Here, I used a combination of baby shiitakes and chanterelles that I found at a local farmers’ market stand run by a chef who comes from Bavaria, Germany, where he used to trade beer for mushrooms. Your kitchen will smell fantastic as this bakes! These wild mushrooms make a terrific side dish, or you can sprinkle them over pizza or pasta, or layer them on crostini smeared with goat cheese.

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We love ‘shrooms! Try these mushroom recipes:

 

 

Caramelized Sunchokes with Meyer Lemon Zest & Parsley

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Sunchokes (a k a Jerusalem artichokes, from the Italian name, girasole articiocco) are one of those items you’re more likely to find at the farmers’ market than at the grocery store. These homely little tubers of the sunflower resemble ginger root and can be eaten raw or cooked. Raw, they have a mild, faintly nutty flavor and crunchy texture; try them julienned or sliced paper thin. Cooking deepens their nutty character. Sunchokes have a thin skin, so don’t bother peeling them–just give them a gentle scrub with a vegetable brush. With a sprinkling of lemon zest and parsley, this side dish pairs well with roast chicken or pan-seared fish.

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Amaranth “Polenta” with Goat Cheese

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Amaranth is a gluten-free grain with an inherently gelatinous quality that makes it a good substitute for polenta in this simple side dish. It’s delicious with just about anything, from poultry to grilled shrimp to our luscious Short Rib and Cremini Ragu. You can change up this basic recipe in any number of ways: experiment with different cheeses and herbs, stir in sun-dried tomatoes, sauteed spinach or peas…use whatever goodies you have on hand!

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Cabbage Saute with Shiitakes and Crispy Tofu

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This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes,  thin flour tortillas or our Whole Wheat Crepes.

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Kelly’s “Sneaky” Veggie-Laden Marinara Sauce

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Chef Kelly Anderson, founder of The Lunch Bunch, is a master at getting kids to eat their vegetables. One of her strategies: Sneak veggies into favorite foods. This thick marinara sauce is packed with tomatoes (of course), plus a boatload of onions, carrots, celery and fresh herbs. But once it’s pureed, even the most skeptical kid will just see–and taste–bright-flavored tomato sauce. It’s familiar enough to win over little ones, yet bold and vibrant enough to appeal to grown-up palates. Use it on pizzas, over pasta or as a soup base.

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Spaghetti Squash with Spicy Sage Pesto & White Beans

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Spaghetti squash is easy to prepare, and it forms pasta-like strands when you rake the cooked squash with a fork. Sage provides the anchor for a hearty winter pesto that pairs beautifully with the squash and white beans; prep the pesto while the squash roasts. (I also love spaghetti squash with our Easy All-Purpose Tomato Sauce.) Serve as a side dish or with crusty bread for a meatless winter dinner.

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