Vegetarian

All posts in the Vegetarian category

Meatless Monday: Roasted Butternut Squash Quinoa

Published March 31, 2014 by jenmatteson

It probably seems like we’ve been eating entirely vegetarian lately, but it just so happens, I’ve just had a lot of Meatless Monday’s in a row!  I’ve kept myself busy trying out some veggie sandwiches for my girlfriend’s baby shower, which I still have one more to share, and have just happened across some other unignorably delicious meatless recipes.

Roasted Butternut Squash Quinoa

This quinoa salad does have butter, and while I think it would certainly taste good with oil in place of butter, I’m not sure you’d be able to achieve the depth and slight sweetness of brown butter with oil.  The sage and brown butter are absolutely amazing.  While this salad can be served chilled or room temperature, I think serving it warm brings out the best flavors!  I liked this so much, you could serve this as a lunch or a side to any meal.  We had dinner with Nate’s parents; Momma Marsha made mussels, so I brought this as a side.  It went perfectly!

 DSC02961

Roasted Butternut Squash Quinoa

Source: Adapted from Food and Wine
Servings: 8

Ingredients:

2 cups quinoa, rinsed and drained
1 shallot, finely diced
4 cups water
Kosher salt
2 tbsp. butter
freshly ground black pepper
1 tbsp. olive oil
1/2  butternut squash, diced
2 tbsp. sage, chopped

Directions:

1. In a medium pot over high heat, bring the quinoa, shallot, water, and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.

2. Preheat the oven to 400º. Toss the squash with one tablespoon of olive oil and season with salt and pepper. Place on foil-lined baking sheet and roast for 25 to 35 minutes, or until slightly browned and tender, turning halfway through.

3. Meanwhile, place butter in medium sauté pan and melt over moderately high heat, swirling the pan continuously until the butter begins to foam and just begins to brown, about 2 minutes. Remove from the heat and add the sage, swirling for another 30 seconds.

4. In a serving bowl, toss the quinoa with the butternut squash, and sage brown butter, and serve.

Meatless Monday: Roasted Cauliflower Soup

Published March 24, 2014 by jenmatteson

It’s fairly well-known that I am an extremely organized person, but I just wanted to share a quick peek at what my kitchen looks like when I have several projects going on at once.

My kitchen while working

To me, it all makes sense.  But if someone walked in and saw this, I’m sure they’d think I lost my mind.

Seemingly kitchen in disaray

If you can believe it, this is actually fairly organized and clean for me making more than two things at once.  I think I was making muffins, two types of bread, cookies and soup.

We’ve been on an insane soup and salad kick lately, and this was our most recent.  Seeing as though it is still winter, feeling like deep in the winter, though spring is supposedly on the way, soup is the most comforting meals.  An entire bowl or a cup paired with a salad or sandwich is pretty much what we’ve been eating for the last few weeks.  Sad, I know, but it’s soooooo good (plus quick and easy)!

Roasted Cauliflower Soup

The cauliflower has a slightly sweet taste from roasting, but the curry brings it all together and rounds out the flavor.  The original recipe calls for whole milk, but it was so creamy on its own, I didn’t even add any.  This is a unsuspectingly hearty soup at a very low price!

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Source: Adapted from Food and Wine
Servings: 4-6

Ingredients:

1 head of cauliflower, halved, cored and cut into 1 1/2-inch florets
1 tsp cumin seeds
1 tsp curry powder
1/4 cup olive oil
kosher salt
fresh cracked black pepper
1 small onion, finely diced
3 tbsp. butter
1 bay leaf
4 cups water

Directions:

1. Preheat oven to 375 degrees.  On a foil-lined baking sheet, toss cauliflower with cumin seeds, curry powder and  3 tablespoons of the oil.  Season generously with salt and pepper and roast for 25 minutes, turning occasionally, until cauliflower is just tender.

2. In a large saucepan, heat the remaining 1 tablespoon of oil over moderate heat and sauté onions until softened, but not browned, about 5 minutes.  Add roasted cauliflower, butter bay leaf and water and bring to a boil.  Reduce heat to simmer until liquid is reduced and the cauliflower is tender, about 15 minutes.  Remove and discard bay leaf.

3. Using an immersion blender, puree soup until smooth.  Using a blender would work here as well if you don’t have an immersion blender.  Season to taste with salt and pepper and serve.

Meatless Monday: Balsamic Roasted Veggie Wrap

Published February 24, 2014 by jenmatteson

I am getting really tired of this winter.  All these veggie sandwiches makes me excited to start planting my garden and having fresh produce at my fingertips daily!  But alas, it’s still awful cold out 😦  To try to get into the spring state of mind, I wanted to try another veggie option for my friend’s baby shower, and this time, it’s a roasted wrap!  This takes a bit longer than the hummus supreme sandwich, as you have to first salt the eggplant and let the excess water drain, then wait for the vegetables to roast 😦  But don’t worry, the wait is worth it.

Balsamic Roasted Vegetable Wrap

The veggies are soft and sweet and the arugula adds a little crunch and extra freshness.  I would make a large batch of the roasted veggies so you can have this wrap every day for lunch, ready to go.  Cold or warm, it’s delicious.  You could use lavish, pita or tortilla wrap, like I did.

Balsamic Roasted Vegetable Wrap

Roasted Vegetable Wrap

Source: Inspired by Vegan Soul Power
Servings: Makes about 4 wraps

Ingredients:

1 large eggplant (or 2 small), peeled and cut into 1/2″ dice
kosher salt
2 zucchini, cut into 1/2″ dice
1/2 cup cherry tomatoes, halved
1 pint button mushrooms, rough chopped
2 tbsp. olive oil
1/4 cup balsamic vinegar (I used blood orange balsamic, but use what you like/have)
fresh cracked pepper
16-20 basil leaves
1 cup arugula
4 tortilla wraps

Directions:

1. Preheat oven to 400 degrees.  Prepare baking sheet with foil and spray with cooking spray.  Place diced eggplant in colander and sprinkle generously with salt.  Toss to coat evenly.  Set over bowl or sink and let sit for 10-15 minutes.  Excess water will begin to drain from eggplant.

2. To a large bowl, add eggplant, zucchini, cherry tomatoes and mushrooms.  Drizzle with olive oil and half the vinegar.  Add salt and pepper and toss to coat evenly.  Transfer vegetables to prepared baking sheet and bake for 30-40 minutes.  Halfway through, flip vegetables.  With 5 minutes remaining, drizzle additional vinegar over vegetables.  Remove from oven and cool slightly.

3. Divide basil and arugula among tortilla wraps, and top with roasted vegetables.  Wrap as desired and enjoy!

Meatless Monday: Supreme Hummus Sandwich

Published February 17, 2014 by jenmatteson

Do you ever get sick of your same old boring lunch?  Maybe not.  But maybe you want to try something new, possibly a little healthier or fresher than that café in your building that serves pre-wrapped sandwiches.  Do you even know when those sandwiches were made?

Supreme Hummus Sandwich

I wanted to try out a few vegan sandwich recipes to serve at my girlfriend’s baby shower in a few months.  Yes, I’m already planning!  One of the best things about this sandwich is that there is absolutely no cooking.  Use store-bought hummus if you like to make this even quicker  (I made a classic creamy hummus, though a roasted red pepper hummus would be fantastic!).  I also used a store-bought 8-grain bread, but this would be even better with a thick cut gourmet bread.  Don’t forget to lightly salt your veggies before assembling your sandwich; you wouldn’t believe how much of a difference it makes.

Supreme Hummus Sandwich

The original recipe calls for pomegranate molasses, but my grocer didn’t carry it, and I didn’t want to make a special trip to find it.  I just went with regular molasses, and I thought this sandwich was absolute heaven!  Even Nate liked it, so don’t be afraid to feed it to your meat loving kids or hubbies!  The thinly cut crisp veggies paired with the smooth savory hummus is awesome.  The drizzle of molasses really brings it all together and knocks it out of the park.  I know it sounds a little weird, but trust me – it adds SO MUCH with just a tiny drizzle.

Supreme Hummus Sandwich

Supreme Hummus Sandwich

Source: Inspired by Vegan Soul Power
Servings: Makes 1 sandwich

Ingredients:

2 slices hearty wheat or grain bread
4 tbsp. hummus
4 thin slices cucumber
4 thin slices tomato
thin sliced red onion
1/4 tsp molasses

Directions:

1. Lightly toast bread (this is optional, but I like a little crisp and warmth in my bread).  Spread each slice with hummus.  Layer one slice of bread with arugula, cucumber, tomato and red onion.  Drizzle lightly with molasses and top with second prepared slice of bread.

Meatless Monday: Keep warm with this White Bean-and-Leek Soup

Published February 10, 2014 by jenmatteson

I accidentally bought a few leeks at the supermarket the other day.  Not like they jumped in my basket, onto the conveyor belt and into my bag unnoticed.  I was picking up ingredients for a new scallop recipe, and thought it called for leeks, when truly, it was fennel.  Oops!  So, seeing as though I had these perfectly good leeks in my fridge, begging to be used, I decided to help them meet their destiny with a soup.

Whit Bean-and-Leek Soup

While I was making this soup, I was thinking, this is very simple.  As in, there isn’t much to it, I sure hope it tastes good.  But don’t worry, it does.  The practically melted leeks with a hint of thyme have a perfect savory-sweet pairing.  The beans give it a needed heft, and the croutons add a nice crisp.

Whit Bean-and-Leek Soup

The recipe calls for fresh grated Parmigiano-Reggiano cheese, but I made mine without (except for garnishing in the picture).  I also used pretzel bread to make the croutons, which tasted absolutely amazing.  This soup comes together in less than 30 minutes, so it’s an easy weeknight meal, and is perfect warming agent during this polar vortex hulla-ballew.

White Bean-and-Leek Soup

White Bean-and-Leek Soup

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

2 1-inch thick slices rustic bread, cut into 1-inch dice
1 tbsp. olive oil
kosher salt
freshly ground pepper
2 tbsp. unsalted butter
2 leeks, white and light green parts, cut in half lengthwise and thinly sliced
2 sprigs thyme
1 8.5-oz can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth (vegetable broth would be fine if you want to keep it vegan)
1/4 cup fresh grated Parmigiano-Reggiano (optional)

Directions:

1. Preheat oven to 350 degrees.  On a foil lined baking sheet, toss bread crumbs with olive oil and season with salt and pepper.  Bake until bread crumbs become golden brown and crisp.

2. In a large saucepan, melt butter.  Add leeks and thyme and cook over moderate heat, stirring frequently, until leeks are tender, about 10 minutes.  Add beans and chicken broth, cover and simmer until leeks are very tender, about 10 minutes more.  Season to taste.  Remove from heat, stir in Parmigiano-Reggiano if desired.  Serve and top with croutons.

Meatless Monday: Swiss Chard Ravioli in Smoked Onion Tomato Sauce, Part II

Published December 23, 2013 by jenmatteson

Over the weekend, I was asked to lead a cooking party, teaching a group of ladies how to make pasta, along with a few other things – but pasta was the main attraction.  As you may know, I posted this recipe a few weeks ago when I made it with Momma Marsha, and neither her nor Nate were huge fans.  They said it was fine, but something was missing.  Seeing as though I planned to make it for this cooking party, I had to perfect it.  Funny enough, all I did was add more cheese (mozzarella).  Also, I used whole milk ricotta, rather than low fat, hoping it would give more flavor (though I don’t think ricotta has much flavor to begin with, which was probably part of the problem during the first run through).  And it did, at least, that’s what Nate thought because he loved it the second time around.  Note to self: if something doesn’t taste just right, add more cheese. 

Swiss Chard Ravioli in Smoked Onion Tomato Sauce

The ladies seemed to be pleased as well, so I would say this re-make was a success!  I also changed the pasta dough recipe, as Chef Bush’s didn’t seem to work as well as the one I made with Momma Marsha.  Much easier to work with.

Swiss Chard Ravioli

Swiss Chard Ravioli in Smoked Onion Tomato Sauce

Source: Adapted from Chef David Bush/St. Francis Winery
Servings: 4-6

Ingredients:

For the smoked onion tomato sauce:
1 onion, peeled and sliced into 1/4 inch rounds
2 quarts tomatoes, diced
salt

For the pasta dough:
1 3/4 cup flour
2 eggs
1/4 tsp salt

For the pasta filling:
1 tbsp olive oil
3 cloves garlic, minced
1 bunch Swiss chard, chopped
1 egg, beaten
1/4 cup unseasoned breadcrumbs
salt
1/4 tsp nutmeg
1 cup ricotta
1 cup mozzarella, shredded

Directions:

1. Make the smoked onion tomato sauce.  Place onion slices in foil and lightly wrap.  Smoke in electric smoker on low for about 4 hours.  Preheat oven to 350.  Transfer onions from smoker to oven and cook until onions are soft, about 1 hour.  In a food processor, pulse onions until coarsely chopped.

2. In a medium saucepan, bring tomatoes to a simmer.  Add smoked onions and season with salt to taste.  Simmer for 15 minutes to incorporate the smoked flavor.  Place tomato mixture in food processor and pulse to make a slightly chunky sauce.

3. Make the pasta dough. Mix all ingredients in a food processor.  It’s important that the dough not come together, rather resemble coarse cornmeal.  Turn mixture out onto work surface and knead a few times.  Add a few drops of water if the dough seems too dry.  Wrap tightly in plastic and refrigerate at least 30 minutes, or overnight.

4. Make filling for ravioli. In a large skillet, heat oil over medium heat.  Add garlic, and cook until fragrant, about 1 minute.  Add Swiss chard and cook until tender, about 5 minutes.  Transfer chard to a mixing bowl and let cool.  Add egg, breadcrumbs, salt, nutmeg, ricotta and mozzarella.  Mix until all ingredients are incorporated.  Set aside.

5. Separate dough into 4 portions.  Using one portion, keeping the rest wrapped in plastic, knead and begin to roll out into sheets using a pasta roller.  Place scoops of 1 tbsp filling on pasta sheets, leaving at least 2-3 inches (depending on how large your ravioli cutter is) and cover with second sheet of pasta.  Press the dough firmly together around the filling, trying not to leave any air pockets.  Cut individual ravioli with round cookie cutter or ravioli stamper.  Repeat for remaining dough and filling.

6. Bring a large pot of salted water to a boil and add raviolis in batches, being sure not to crowd the pan.  Boil for 3-4 minutes, remove and toss with smoked onion tomato sauce.  Serve and garnish with parmesan cheese if desired.

Meatless Monday: Swiss Chard and Ricotta Ravioli in Smoked Onion Tomato Sauce

Published November 25, 2013 by jenmatteson

Only 4 1/2 months after my 30th birthday, I am finally trying to wrap up my 30 before 30 list.  Disappointing that I couldn’t finish it up before my birthday, but, in case you didn’t know, I was slightly busy getting married this summer 😉

Swiss Chard and Ricotta Ravioli

Speaking of getting married, this recipe comes from Executive Chef David Bush at St. Francis Winery, where we had our dinner in Sonoma, CA after our ceremony.  This was by far the most fantastic meal I have ever had, maybe closely followed by the first food and wine pairing we’d done there in November of 2012. 

As you probably know, I’m not big on cheese, which may make you wonder why my first attempt at homemade pasta would be cheese filled ravioli.  Well, I’m cooking for a dinner party next month, and my client (sounds so official!) decided her and her guests would like to make homemade pasta, and we agreed on ravioli.  So, that being said, I was determined to make this amazing sounding recipe from Chef Bush in hopes it would be perfect for this dinner party.

Swiss Chard and Ricotta Ravioli

Making the pasta was actually a lot easier than I imagined.  Momma Marsha and I spent an afternoon trying to man her pasta roller (its the kind that should hook to a countertop, but she doesn’t have a place to do so, so we had to hold it, crank it, and feed the dough in all at the same time – this would have been impossible if it were just me).

I made a few raviolis sans cheese, so more or less just Swiss chard, but most were by the book so Momma Marsha, Leo (my FIL) and Nate could try them and give me their honest feedback.  Unfortunately, the feedback wasn’t what I was looking for.  However, I’m always glad to hear the truth, especially so it can be improved and better for the dinner party.  The ricotta fell flat, so for next time, I think I’m going to opt for a blend of cheeses.  The star of this recipe, however, was the smoked onion tomato sauce.  I absolutely loved it; it would be fantastic on spaghetti with sausage (lightbulb!).  If you don’t have a smoker, I think it’d be just as easy to roast the onions and add a touch of liquid smoke.  Never tried it, so don’t take my word for it.  But if you do try it out, let me know how it turns out.

All in all, this recipe is still a work in progress, but I wanted to be sure to share even my not-so-great recipes.  Though, again, the tomato sauce was killer!

Swiss Chard and Ricotta Ravioli with Smoked Onion Tomato Sauce

Swiss Chard and Ricotta Cheese Ravioli in Smoked Onion Tomato Sauce

Source: Adapted from Chef David Bush/St. Francis Winery
Servings: 4-6

Ingredients:

For the smoked onion tomato sauce:
1 onion, peeled and sliced into 1/4 inch rounds
1 quart tomatoes, diced
salt

For the pasta dough:
2 cups flour
1/4 cup olive oil
3 eggs
2 tsp salt

For the pasta filling:
1 tbsp olive oil
3 cloves garlic, minced
1 bunch Swiss chard, chopped
1 egg, beaten
1/4 cup unseasoned breadcrumbs
salt
1/4 tsp nutmeg
1 cup ricotta

Directions:

1. Make the smoked onion tomato sauce.  Place onion slices in foil and lightly wrap.  Smoke in electric smoker on low for about 4 hours.  Preheat oven to 350.  Transfer onions from smoker to oven and cook until onions are soft, about 1 hour.  In a food processor, pulse onions until coarsely chopped. 

2. In a medium saucepan, bring tomatoes to a simmer.  Add about 4 tbsp of chopped smoked onions and season with salt to taste.  Simmer for 15 minutes to incorporate the smoked flavor.  Save remaining onions for another use.  Place tomato mixture in food processor and pulse to make a slightly chunky sauce.

3. Make the pasta dough. Mix all ingredients in a food processor.  It’s important that the dough not come together, rather resemble course cornmeal.  Turn mixture out onto work surface and knead a few times.  Add a few drops of water if the dough seems too dry.  Wrap tightly in plastic and refrigerate at least 30 minutes, or overnight.

4. Make filling for ravioli. In a large skillet, heat oil over medium heat.  Add garlic, and cook until fragrant, about 1 minute.  Add Swiss chard and cook until tender, about 5 minutes.  Transfer chard to a mixing bowl and let cool.  Add egg, breadcrumbs, salt, nutmeg and ricotta.  Mix until all ingredients are incorporated.  Set aside.

5. Separate dough into 4 portions.  Using one portion, keeping the rest wrapped in plastic, knead and begin to roll out into sheets using a pasta roller.  Place scoops of 1 tbsp filling on pasta sheets, leaving at least 2-3 inches (depending on how large your ravioli cutter is) and cover with second sheet of pasta.  Press the dough firmly together around the filling, trying not to leave any air pockets.  Cut individual ravioli with round cookie cutter or ravioli stamper.  Repeat for remaining dough and filling.

6. Bring a large pot of salted water to a boil and add raviolis in batches, being sure not to crowd the pan.  Boil for 3-4 minutes, remove and toss with smoked onion tomato sauce.  Serve and garnish with parmesan cheese if desired. 

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