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Archive for the ‘Vegetable’ Category

I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.

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This makes 1 meal sized serving or 2 sides

1/2 cup cooked brown rice

2 oz vegetarian sausage (I used this)

1 cup frozen chopped spinach

1 clove garlic

1/4 cup V8 Spicy

salt and pepper to taste

1. Crumble and brown the sausage over medium heat

2. Add the spinach and crushed garlic to the pan and heat until everything is cooked

3. Add the rice and V8, mix all the ingredients, season with salt and pepper, and allow to cook for another minute

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Root Vegetable Soup

I have not updated for a long time! I was reading an article about root vegetables in the New Yorker yesterday and I was inspired to make soup.

1 large sweet potato
5 fingerling or small yukon gold potatos
1 large onion
3 cloves of garlic
3 carrots
1 large head of fennel
3 parsnips
olive oil
6 cups of water
salt
pepper
nutmeg
1. Coat the bottom of a large pot with olive oil and heat.
2. Sautee onions and garlic first while peeling and copping the rest of the vegetables and cutting them into uniformly sized pieces.
3. Add the vegetables, water, and seasoning and bring to a boil and then simmer for a while. I simmered this for about an hour.
You can also add a precooked chopped up piece of vegetarian chicken to your bowl before serving. I did this today with some leftover soup and a boca chick patty.

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This makes one large pot of soup:

1 head of cauliflower

3/4 cups chopped carrots

1 large onion

1 clove garlic

2 cups vegetable stop

1 leek

olive oil

salt and pepper

pomegranate seeds

1. Saute the onions, garlic, and leek in the bottom of the pot in a little olive oil. Season with salt and pepper.

2. Cut the cauliflower into florets and add along with the carrots to the pot.

3. Once the vegetables have softened a bit add the broth, cover and cook for about 45 minutes.

4. Puree in a blender and top with a sprinkling of pomegranate seeds.

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These were some vegetarian pizzas we made on New Years Eve. On the left we have roasted grape tomatoes, fresh mozzarella, and basil. The middle is ricotta mixed with fresh garlic and rosemary, provolone, mozzarella, parmesan, and basil, with a brushing of balsamic vinegar on the crust under all of the cheese. On the right is sauteed baby bella mushrooms and cipollini onions, roasted asparagus, havarti and smoked gouda cheese.

We bought the dough from the local italian deli. Yum!!!!!

For dessert, my friends made this amazing recipe

http://www.marthastewart.com/recipe/molten-chocolate-cake

and it looked like this !!!!

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P1010268

Serves 4:

2 cups arborio rice

32 oz vegetable broth

3 medium beets

1 carrot

1/2 onion

1 tbs butter

1/4 cup red wine

olive oil, salt, pepper

1/4 cup parmesan

goat cheese for garnish

1. Pre heat oven to 350

2. Cut carrots into bite sized pieces and cut beets in half

3. Place carrots and beets on a baking sheet, drizzle with olive oil and season with salt and pepper, and roast for about 20 minutes

Once the veggies are roasted

4. Bring the broth to a boil in a small pot and keep on medium heat

5. Peel the beets and puree half of them in a food processor with the wine, chop the rest into bite sized pieces

6. Melt the butter and saute the onion in your risotto pot then add the beet/wine puree

7. Add the rice and let it cook for a little while in the butter, beet, onion, etc..  make sure it is completely coated

8. Add the broth one ladelful at a time, stirring and waiting until it is all disolved before adding more broth.

9. Continue step 8 until it is the desired texture. Add the rest of the beets and carrots along with some grated parmesan cheese and cook for an additional couple of minutes

10. Garnish with crumbled goat cheese.

P1010266

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P1010261

My original plan was to steam these beans and serve them in the pasta dish I just posted. I thought it would taste good and that the purple outside would look great with the red onion in the sauce. Well, to my surprise when I took the lid off to take them out of the steamer, they were completely green.  I ended up adding them to a salad instead. I had to share this picture though because they were so colorful.

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