Category: Vegetarian

Categories
Vegetarian

Kung Pao Tofu

  • 2 (14-ounce) block extra-firm tofu, drained
  • 4 tablespoons cornstarch
  • 4 tablespoons sesame oil
  • 1 red bell pepper, 1-inch dice
  • 1 green bell pepper, 1-inch dice
  • 1 bunch green onions, cut into 3-inch pieces
  • 1 cup roasted, unsalted cashews (or peanuts)
  • 1 tablespoon minced or grated fresh ginger
  • 6 garlic cloves, minced
  • 10 whole dried red chili peppers (cut a few in half if you like spice)
  • Cooked rice, for serving
  • KUNG PAO SAUCE
  • ⅓ cup low sodium soy sauce or tamari
  • ¼ cup rice vinegar
  • 2 tablespoons sugar

  1. Place a clean kitchen towel or two paper towels on a plate. Discard the tofu liquid and place the block onto the towel. Fold the towel over the block or place two more paper towels on top of the tofu. Place a heavy item on top of it (not so heavy as to crush the tofu, just heavy enough to release the liquid). Drain the tofu for 30 minutes.
  2. Meanwhile, make the sauce. In a small bowl, mix together the soy sauce, rice vinegar and sugar.
  3. Slice the tofu into 1-inch cubes and place them in a large bowl. Toss the tofu with the cornstarch, until coated.
  4. In a large skillet, heat 2 tablespoons of the sesame oil over high heat. Add the tofu to the pan, working in batches if necessary, cook until lightly browned on all sides, about 15 minutes total. Transfer the tofu to a paper towel lined plate. Repeat with remaining tofu.
  5. Add one tablespoon of sesame oil to the same skillet over medium heat. When the oil is glistening, add the bell peppers and cook, stirring occasionally, until beginning to soften, about 4 minutes. Stir in the green onions, cashews, ginger, garlic, and chili peppers. Cook, stirring, until fragrant, about two minutes longer. Pour the sauce over the vegetables, stir to combine and bring to a simmer. Stir in the tofu and continue to simmer until the sauce has thickened, about 2 minutes.
  6. Serve over rice.
Categories
Pasta Vegetarian

Tortellini Pasta in Garlic Spinach Tomato Sauce

  • 220g ricotta cheese stuffed tortellini
  • 1 tablespoon olive oil 
  • 1 medium onion minced
  • 4 Roma tomatoes diced (or 1 can low-sodium diced tomatoes)
  • 2 cups fresh spinach roughly chopped
  • 3 garlic cloves minced
  • Salt and fresh cracked pepper
  • 60ml vegetable stock
  • crushed red pepper flakes
  • Grated parmesan cheese  for garnish

DIRECTIONS

1. To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time.

2. Add garlic, vegetable stock, and spinach to the skillet and cook on medium, about 2 – 3 minutes until spinach wilts just a little. Remove from heat, cover with a lid, and set aside off heat.

3. In the meantime, cook tortellini pasta according to package instructions. Drain and rinse.

4. Add cooked and drained tortellini pasta to the skillet with spinach and tomato sauce. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve the tortellini pasta in garlic spinach tomato sauce with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!

Categories
Salad Vegetarian

Cleanse Bowl Salad

  • 1/4 butternut pumpkin
  • 1 tbs olive oil
  • 1/2 cup quinoa cooked
  • 1/2 avocado cubed
  • 1 carrot grated
  • 1 beetroot grated
  • 2 handfuls spinach
  • 1 pinch sea salt
  • 1 sprinkle sesame seeds *to decorate
  • 1 sprinkle chilli flakes *to decorate

DRESSING

  • 1 tbs tahini
  • 1 tbs olive oil
  • 1 tsp turmeric powder
  • 1 tbs lemon juice
  1. Preheat the oven to 180C.
  2. Slice the butternut pumpkin into long wedges and arrange on a tray lined with baking paper. Roast in the oven for 35 – 40 minutes, or until cooked through and slightly caramelised.
  3. Meanwhile, make the dressing by adding all the dressing ingredients in a small bowl and whisking until combined.
  4. Divide the quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the dressing.
Categories
-appetizers Vegetarian

Spinach Artichoke Cups

  • Cooking spray1 
  • (10-oz.) package frozen spinach, defrosted and chopped1 c. 
  • canned artichoke hearts, drained and chopped4 oz. 
  • cream cheese, softened1/4 c. 
  • sour cream1 1/2 c. 
  • shredded mozzarella1/4 c. 
  • grated Parmesan2 
  • cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper1 
  • tube crescent dough
  1. Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour  cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper. 
  2. On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
  3. Bake until pastry is golden and cheese is melted, about 15 minutes.
Categories
Soup Vegetarian

Potato-Leek Soup with Toasted Nuts and Seeds

  • 3 large leeks
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • ¼ cup (½ stick) unsalted butter
  • 3 celery stalks, chopped
  • Kosher salt, freshly ground pepper
  • 1 russet potato, peeled, chopped
  • 5 cups (or more) low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tablespoon olive oil
  • ¼ cup almonds, chopped
  • 2 tablespoons raw sunflower seeds
  • 1 tablespoon coriander seeds, crushed
  • Pinch of sugar
  • ¼ cup crème fraîche

Step 1

Trim dark green leaves from leeks; discard all but 2. Tuck thyme, rosemary, and bay leaves inside leek leaves; tie closed with kitchen twine. Thinly slice light and pale-green parts of leeks.

Step 2

Heat butter in a large heavy pot over medium-high. Add celery and sliced leeks and season with salt and pepper. Cook, stirring, until leeks begin to soften, about 5 minutes. Reduce heat to medium-low, add herb bundle, cover pot, and cook, checking and stirring occasionally, until leeks and celery are very soft, 25–30 minutes (this long, slow cooking draws maximum flavor out of the vegetables). Increase heat to medium-high, add potato and 5 cups broth, and bring to a boil. Reduce heat and simmer, stirring occasionally, until potato is very tender, 10–15 minutes. Let cool slightly. Discard herb bundle and any herbs that may have fallen out while cooking.

Step 3

Working in batches, purée leek mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.

Step 4

Pour soup back into pot and add cream. Thin with broth, if needed. Taste and season with salt and pepper; keep warm.

Step 5

Heat oil in a small skillet over medium. Add almonds, sunflower seeds, and coriander seeds and sprinkle sugar over; cook, stirring, until nuts and seeds are golden, about 4 minutes. Transfer nuts to paper towels to drain; season with salt and pepper.

Step 6

Serve soup topped with crème fraîche and nut mixture.

Step 7

Do ahead: Soup and nut mixture can be made 4 days ahead. Let soup cool; cover and chill. Store nut mixture airtight at room temperature.

Categories
-appetizers -sides Vegetarian

Roasted Brussels Sprouts With Warm Honey Glaze

  • 1½lb. brussels sprouts, trimmed, halved
  • ¼cup extra-virgin olive oil
  • ½tsp. kosher salt, plus moreFreshly ground black pepper
  • ¼cup honey
  • ⅓cup sherry vinegar or red wine vinegar
  • ¾tsp. crushed red pepper flakes (optional)
  • 3Tbsp. unsalted butter
  • 3scallions, thinly sliced on a diagonal
  • 1tsp. finely grated lemon zest

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Step 4

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Categories
-sides Vegetarian

Horseradish Mashed Potatoes

  • 4 large russet potatoes, peeled and chopped 
  • Kosher salt 
  • 1/2 c butter, plus more for serving
  • 1/2 c. milk
  • 1 c sour cream
  • 3 tbsp. prepared horseradish
  • Freshly ground black pepper
  • Freshly chopped chives, for garnish
  1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. 
  2. Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish then season with salt and pepper. Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper and garnish with chives before serving.
Categories
Soup Vegetarian

Egg Drop Ginger Soup

  • 5 cups stock
  • 1 tbsp. finely grated ginger
  • 1 1⁄2 tsp. kosher salt, plus more to taste
  • 1 1⁄2 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1 tbsp. toasted sesame oil
  • 3 eggs
  • 2 cups (56 grams) baby spinach
  • 1 1⁄2 cups cooked, shelled edamame
  • 4 scallions, thinly sliced

Instructions

  1. Bring stock, ginger, and 1 tsp. salt to a boil in a 4-qt. saucepan.
  2. Stir cornstarch and soy sauce in a bowl until smooth; whisk into stock, cook until slightly thickened, 1–2 minutes, and remove from heat.
  3. Whisk remaining salt, the sesame oil, and eggs in a bowl. While gently whisking broth, slowly add egg mixture to scatter eggs as they cook.
  4. Stir in spinach and edamame until spinach is wilted, about 1 minute; season with salt.
  5. Divide soup between four bowls; top with scallions.
Categories
-appetizers Vegetarian

Sun Dried Tomato Egg cups

  • 10 large eggs
  • 1 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sun dried tomatoes chopped
  • 3/4 cup spinach chopped
  • 1/4 cup fresh basil chopped
  • 1 cup Parmesan cheese grated

Instructions

Preheat oven to 200c (400 F).

Get a 12 count muffin tin, and grease generously. Set aside.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Add in all other ingredients

Divide evenly into muffin tins filling 2/3 full. Top with additional parmesan cheese.

Bake in preheated oven for 12-15 minutes, or until set.

Categories
Vegetarian

Vegetarian Chili

  • 2 oranges
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 4 garlic cloves, pressed
  • 4 teaspoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 3 440gr (15.5-ounce) cans seasoned black beans, drained
  • 2 440gr (15.5-ounce) cans diced tomatoes in juice
  • Hot pepper sauce
  • Sour cream or plain yogurt
  • Chopped fresh parsley

Preparation

Step 1

Grate enough orange peel to measure 1 1/2 teaspoons.

Juice oranges.

Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes.

Mix in garlic and spices.

Add beans, tomatoes, and half of orange juice.

Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes.

Mix in orange peel and remaining orange juice. Season to taste with hot sauce, salt, and pepper.

Ladle chili into bowls. Top with sour cream and parsley. Pass extra hot sauce alongside.