Corn Ribs
I had another thing pop up last week. It showed up in several article in my feeds. It sounded interesting so I gave it a try. The corn I used was not the best, probably not fresh picked. That being said. I am waiting for …
Tag: vegetarian
Curry Potatoes and Cashews
This is something I make that can be a side dish to go with a protein or a main course for vegetarians. It can be converted to a vegan dish by substituting the the yogurt with coconut milk. You can also substitute the cashews with …
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Julienne Primavera Spaghetti
It has been a while since I posted anything. I haven’t been working, so there is not a constant need for multiple recipes daily. Or people asking me what I put in a dish.
To make this you will need to julienne carrots and zucchini. You can use a knife, or do what I do. I have a julienne peeler. It will make nice long strips of your vegetables with very little effort. If you have a spiralizer that will work just as well.
When you do the zucchini, do not use the the core. It is softer and will get mushy and not hold together. I usually just use the green part and a small bit of the white flesh underneath. I find smaller zucchini work best.
This has a bit of butter and olive oil in it. Foods do not cook as easily without oil. A small amount is necessary to absorb some vitamins and nutrients. The recipe can be made vegan by simply omitting the butter and using a bit more olive oil and leaving out the cheese.
Makes 3 to 4 servings.
Ingredients
2 Zucchini
1 Large carrot
1/2 Spaghetti Squash (approx. 2 cups)
6 oz spaghetti (dry uncooked)
2 tblsp olive oil
2 tblsp butter
1/2 onion diced
1 stalk of celery diced
2 cloves crushed garlic
1/2 cup cherry tomatoes cut in 2
1/3 cup crushed tomatoes
1/2 tsp sugar
1/2 tsp chili powder
1/2 tsp thyme
1/3 cup water
1 oz white wine
1/3 cup chopped parsley
Parmigiana Cheese
Instructions
Cook spaghetti and set aside
Cook the spaghetti squash, then shred with a fork. Set aside
Julienne the carrot and the zucchini (you can use a knife, but a julienne peeler is easier)
Place the first amount of olive oil and butter with the diced onion, celery, cherry tomatoes and garlic
Saute at a medium low temperature until the onions are starting to become translucent
Stir in the crushed tomatoes, sugar, chili powder, and thyme
Simmer for a minute, then add the water and white wine.Stir in the chopped parsley.
Check to see if it needs salt.
Remove from heat. Set aside
Add the second amount of oil and butter to a medium hot pan, add the carrots, saute until heated through, then add the zucchini. Again saute until heated through.
Add the cooked spaghetti, toss until evenly mixed. Then spread the shredded spaghetti squash over the pasta, gently toss until the squash mixed in.
Spoon 2/3 of the sauce into the pasta and toss until mixed evenly.
Add a bit of parmigiana cheese and serve with a bit of the remaining sauce on top
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Black Bean and Corn Salad
This is another recipe from the wedding. The picture has a 5 bean mix, not all black bean, (it was what I had on hand) but it is pretty much the same except for the color of the salad. Black Bean and Corn Salad 2 …
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Deli Style Coleslaw
When I was young I would watch my Aunt Marion make coleslaw in her restaurant. When she made it it would be chopped finer and this would just be the first stage before mixing it and adding mayonnaise. I liked it better without the mayo. …
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Onion Pakora
Pakoras are spiced chickpea fitters. They can be made from a variety of vegetables. This recipe is relatively mildly spiced. They can be pan fried or dropped in oil.
3 cups Chickpea flour
1 cup water
1 tsp lemon juice
1 tsp salt
1/2 tsp tumeric
1 tsp curry powder
1 tsp garam masala
1 tsp cumin
1/2 tsp coriander
1 large onion thinly sliced
Directions
Mix the chickpea flour, salt, tumeric,curry powder,garam masala, cumin and coriander,
Mix in the water, and lemon juice. It should be a thick batter.
Fold in the sliced onions. Mix until fully coated.
Drop by the spoonful into hot oil. Do not worry about making a compact ball.
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Zucchini Pancakes
From time to time, people ask what can I do with zucchini. This is one of the ways I use it. I believe I started doing it after working with the Ukrainians. There are a few variations that I do. In this picture I substituted …
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Chana Saag
Chana saag or curry chickpea and spinach is a dish I do quite often. It works as a protein dish for vegetarians and vegans, or as a side dish if I am doing an Indian themed meal. If I am using it as a vegetable side dish I will increase the amount of spinach.
Chana saag can be made 2 ways, One, with the coconut milk, or replace the coconut milk with crushed tomatoes to make it a tomato based dish, if I was using the tomatoes I would increase the spices a bit. Either way is good.
Chana Saag
1 can (19 oz, or 540ml) chickpeas, drained
1/4 cup grated ginger
2 cloves crushed garlic
1 tsp curry powder (or 1 tsp madras curry paste) use more powder if you would like more spice
1 /2 onion, medium diced
1/2 red pepper medium diced
14 oz diced tomatoes, jjust use the tomatoes, not the juice.( or 1 1/2 cups diced fresh tomatoes)
14 oz coconut milk
1 tbsp tamarind (softened in water) (or 1 tbsp lemon juice)
1/2 bag baby spinach chopped (or 6 oz frozen spinach)
1/2 tsp salt
Heat a pan low to medium, pour in 1 oz oil, add the ginger, garlic, and curry powder, saute for 1 minute. Then add the onions and peppers, saute for 2 minutes then add the chickpeas, stir then add the tomatoes and the tamarind. Cook until everything is heated through then add the coconut milk.
Bring to a simmer then add the chopped spinach.
Taste for salt
Remove from heat and serve with Basmati rice or nan bread, or both
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Turnip and Apple Casserole
First of all, this recipe is using the yellow turnip, also known as rutabaga, or neep depending where you are from. I have been in Texas and the tag said Canadian Turnip. This is a variation of a Scottish recipe that I got at the …
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Hearty Tomato Sauce
This is the recipe I use for almost all my tomato based sauces. As it stands, it is a vegetarian tomato sauce. It has enough body to be used alone or it can be added to meat to make a rich meat sauce or as …
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Moroccan Flavored Vegetable Stew
This is a vegetarian dish. Fragrant and highly spiced. Served over couscous it is a filling and nutritious meal.
Moroccan Flavored Vegetable Stew
1 cup Diced carrots
1 cup Diced potato
1/2 Red pepper, diced
1 medium Onion diced
1 Zucchini diced
1 19 oz can, Chickpeas
1 cup Green peas
Eggplant (optional)
2 cloves Garlic, crushed
1 tsp salt
1/2 tsp Paprika
1/2 tsp Coriander
1/2 tsp Tumeric
1 tsp Cumin
1 tsp Cinnamon
1 cup vegetable stock
1 cup Chopped Parsley
In a medium-size skillet heat the oil over medium heat.
Add onion, red pepper, potato, zucchini, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
Add the garlic, sauté another minute.
Mix in the salt & pepper,paprika,ground coriander, turmeric, cumin, ground cinnamon. Stir-fry until fragrant (about a minute).
Add the green peas and cook briefly. Stir in the chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
Add the chopped parsley. Serve over couscous
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Stewed Squash with coconut milk
I started making this while working with some Filipino cooks. When I asked them what it was called they they would just shrug and say “kalabasa”. I had to go online to find a proper name for it ,Ginataang Kalabasa . They would cook this …
