Recipe for Lentils with Roasted Tomatoes and Horseradish

July 10, 2017 by 3 Comments

I’ve shared my thoughts on the Anna Jones cookbook A Modern Way To Cook previously, as well my favorite recipe from the book for homemade crackers. This cookbook brings together more then 150 vegetarian recipes in unique flavor combinations, and one that had caught my eye and that I was saving for summer tomato season was one for Lentils with Roasted Tomatoes and Horseradish.
Recipe for Lentils with Roasted Tomatoes and Horseradish Recipe for Lentils with Roasted Tomatoes and Horseradish

Lentils are super affordable and healthy, full of nutritional benefits such as high dietary fiber, lean protein, iron, folates, vitamin B6, manganese, thiamin, selenium ,and more. This makes them great for heart health, helps fight fatigue, can help with weight control since it helps you feel full, the fiber is good for digestion, and the selenium in lentils (not found in many foods) can improves immune response to infection by stimulating the production of disease-killing T-cells and helps detoxify some cancer-causing compounds in the body.
Recipe for Lentils - healthy for you and delicious

This dish is also, importantly, delicious. It is tasty with the creaminess but healthy comfort of the lentils, the cold contrasting shock of the horseradish sauce, the burst of the roasted grape tomatoes, and the crunchiness of the breadcrumbs. The only expensive ingredient is the horseradish sauce – the recipe calls for cottage cheese, but you can use silken tofu, vegan mayo, or vegan cream cheese too.
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Cornbread Salad

November 28, 2016 by 3 Comments

This is my take on cornbread salad. I will disclose now that I don’t like beans and so I left them out. However, I added baby romaine lettuce to make this a real salad, versus just corn bread with some veggies layered in. My version also sears the corn kernels before adding them to the salad. I also did make bacon, but served it on the side so that the corn bread salad is by default vegetarian and can feed everyone, and people can add the meat if they would like. You can add or omit ingredients according to your preference so this salad is very flexible. With the colors of the lettuce, corn, tomatoes, pepper, and cheese it also just looked so pretty!

Recipe for cornbread salad - my version is an actual salad with romaine lettuce, and I omitted the beans but you can add the if you'd like just need a bigger bowl to put your salad in! I also served the bacon crumbles on the side so it could be vegetarian by default Recipe for cornbread salad - my version is an actual salad with romaine lettuce, and I omitted the beans but you can add the if you'd like just need a bigger bowl to put your salad in! I also served the bacon crumbles on the side so it could be vegetarian by default

Ingredients:

  • 8-14 ounces of Corn Bread mix plus any ingredients to make it – you will need to already have prepared this and let it cool, or purchase already made cornbread. If you use the larger amount, use your judgement on whether you use all the corn bread or not in the salad depending on how much you want the ratio to corn bread and salad.
  • 10 slices of bacon, cooked and crumbled (optional)
  • 15 ounces of corn kernels
  • 1 tablespoon of butter
  • 4 small green onions
  • 1 red bell pepper
  • 1 package of grape tomatoes (you can also use other tomatoes – you want the equivalent of two large beefsteak almost)
  • 2 cups of shredded cheddar cheese
  • 10 ounces of baby romaine lettuce
  • 2 cups of chopped pecans (optional)
  • 1 can of pinto beans, rinsed and drained (optional)
  • 1 – 1.5 cups of your favorite Ranch Dressing

Directions:

  1. Prepare the cornbread per package directions or purchase already made cornbread. If you are making it, set it aside to cool.
  2. If you are using the bacon, cook the bacon as you like (I like to cook it in the oven) until crispy. Let cool so you can crumble it.
  3. Heat a pan on high with 1 tablespoon of butter. Once it is melted, add the 15 ounces of corn kernels and spread so it is a single layer and all coated with butter. Do not mix again until one side of the corn kernels is slightly browned – stir so the browning is even and then set aside to cool.
  4. Chop the 8 small green onions, the 1 orange bell pepper, and if using grape tomatoes cut in half the grape tomatoes otherwise chop the other kind of tomatoes you chose to use. I personally like grape tomatoes because it still has a nice firmness when halved vs other tomatoes.
  5. In a large bowl, mix the seared corn, chopped green onions, orange bell pepper, tomatoes, 2 cups of shredded cheddar cheese, and mix this with the 10 ounces of baby romaine. You can also include the bacon in now, or what I did is serve the crumbled bacon on the side for those who wanted it so the cornbread salad is by default vegetarian.
  6. Serving options:
    • If you want to present this in a layer, first put in some of the dressing, put in half of the corn + veggies and romaine mixture in your glass bowl. Next, crumble in half of the cornbread. Drizzle more dressing. Add the rest of the corn and romaine, and top with the crumbled cornbread you have remaining. Spread the rest of the dressing on top.
      Recipe for cornbread salad - my version is an actual salad with romaine lettuce, and I omitted the beans but you can add the if you'd like just need a bigger bowl to put your salad in! I also served the bacon crumbles on the side so it could be vegetarian by default
    • Or if you  prefer having more time for the flavors to all blend, mix everything all up in no layers – corn and romaine, cornbread, and dressing – and let chill in the fridge for a couple hours while prepping other dishes for the meal.
  7. As an option, during the blending step you can also add pinto beans that have been rinsed and drained, but I don’t like beans so I didn’t use them. Also optionally, you can toast 2 cups of pecans on a pan until fragrant and add it into the salad for crunch.

Since you will know your cornbread best, you should use your judgement on how much to use ratio-wise with the salad – some cornbread is denser, some sweeter, etc. If your cornbread is very soft, you could consider toasting it after cutting it into smaller squares almost like toasting croutons.

Now don’t get me wrong – I still served creamed corn at my Thanksgiving because I’ve always remembered corn niblets of some sort at my Thanksgiving growing up – but I wanted to have another version of corn as it so represents harvest and liked having a “healthier” version via this salad.

Have you ever had cornbread salad or heard of it before? What’s your favorite kind of salad during late autumn/winter?

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Vegetarian Holiday Side Dishes

November 21, 2016 by 11 Comments

It’s the week before Thanksgiving – and I’m always excited for an opportunity to try recipes that I’ve been waiting for potlucks or group dinners, and share food with others. This year I’m staying in Portland for Thanksgiving weekend unlike previous times when I went off to Sonoma or San Juan Islands or Leavenworth. It’s still a potluck situation where guests are all bringing in contributions for the meal, and I continue with trying to offer a medley of Vegetarian Holiday Sides. After all, making side dishes that are completely vegetarian means both omnivores and vegetarians can both enjoy the dish.

Here are some of my favorite of the vegetarian sides I’ve made previously, including the recipes.

These dishes I particularly like because you can use them as a vegetarian main dish so they don’t feel like they are only eating side dishes:

More great sides that everyone can eat.

What are you making for your sides for Thanksgiving? Are any of them vegetarian holiday side dishes?

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Israeli Couscous and Cheese

April 4, 2016 by 7 Comments

This recipe was something I had bookmarked from the blog Food Wishes Israeli Couscous and Cheese for quite a while. I have to admit it does take balls (a lot of little balls, hee hee) to combine Israeli Couscous, with it’s lovely texture, with cheese in a version that combines risotto and macaroni and cheese and a little pimento surprise! It’s wonderful as a new twist for a side dish for a rainy day or as a fun addition to a vegetarian holiday spread.
Israeli Couscous and Cheese Recipe - enjoy this ballsy (ha ha) vegetarian take on mac and cheese and risotto

The original recipe is here, on the video he posted: doesn’t Chef John just sound so nice and friendly? I wish he was my neighbor. He’s so humorous but clearly a great lover of food, is very knowledgeable but approachable, and puts together interesting combinations so you should check out Food Wishes, and he’s also a huge contributor to All Recipes. He may not make the most Pinterest worthy photos, but that makes him seem even more homey and a testament that even without the visuals, he delivers on taste.

Ingredients:

  • 2 teaspoons melted butter or olive oil
  • 1 cup Israeli couscous
  • 2 cups vegetable broth
  • 1/4 cup diced pimentos
  • 1/2 cup heavy cream
  • cayenne to taste (I used about a 1/4 teaspoon but I like it spicy)
  • 3 ounces sharp cheddar cheese, shredded
  • 1 tablespoons of freshly sliced chives
  • salt, to taste
  • pepper, to taste

Directions:

  1. Measure 1 cup of Israeli couscous and put in a deep saute pan to toast it with 2 teaspoons of melted butter in a pan. Don’t brown it, it should just become a bit golden.
    Israeli Couscous and Cheese Recipe - toasting the couscous with a little butter before adding the vegetable broth to cook it
  2. Now add your 2 cups of vegetable broth (you can use any stock but I want this to be vegetarian so used that kind of stock – he uses chicken stock). Bring the heat up to high and once the broth and couscous is at simmer, lower the heat. Let it sit for 6 – 7 minutes as the couscous plumps up, stirring occasionally, letting the liquid evaporated while leaving all the flavor behind.
  3. Turn the heat down to medium, and then stir in the 1/4 cup diced pimentos, the 1/2 cup heavy cream, and bit of cayenne pepper. Let it cook for a few more minutes until the couscous is as tender as you want it and at the texture is as thick as you want
  4. Turn off the heat and add the 3 ounces of shredded sharp cheddar cheese, and then the tablespoon of chives for a bit of bite. You may want to add salt and pepper to fit your taste.
    Israeli Couscous and Cheese Recipe - after letting the couscous cook in the broth, add in the diced pimento, cream, and then remove from heat and add cheese and fresh chives Israeli Couscous and Cheese Recipe - after letting the couscous cook in the broth, add in the diced pimento, cream, and then remove from heat and add cheese and fresh chives

It is a fun textural experience – it may not have the crispiness of a baked mac and cheese, but it has the creaminess of a risotto with a little extra cheesiness.

Israeli Couscous and Cheese Recipe - enjoy this ballsy (ha ha) vegetarian take on mac and cheese and risotto

What do you think of this take? What’s your favorite vehicle for mac and cheese – elbow pasta? rotini? shells?

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Cabbage Casserole with Leeks, Ricotta, and Nuts

March 14, 2016 by 6 Comments

It’s March, so besides Portland Dining Month as I wrote about earlier, I was also inspired to look forward to St Patrick’s Day. Though I’m not a fan of green beer or over-drinking, or food with green dye (in fact I intentionally wrote a post last year promoting recipes for food that is naturally green).

Green Food for St Patrick's Day with no need for food dye or food coloring, plus suggestions for fun ways to incprorate corned beef and pastrami

Last year I also made Reuben Sliders

Reuben Sliders Recipe from Pechluck.com, great for a party and the next day as leftovers for lunch too!

This year I was inspired by the Vegetarian Times recipe for Cabbage Casserole with Leeks, Ricotta, and Pine Nuts. It is completely vegetarian, and ok, maybe doesn’t really have anything green in it either that stands out except for the parsley – but hey it uses cabbage for those of us who don’t want the corned beef. With the red and green colors, I would consider making this for Christmas too.
Cabbage Casserole with Leeks, Ricotta, and Pine Nuts Cabbage Casserole with Leeks, Ricotta, and Pine Nuts

Cabbage Casserole with Leeks, Ricotta, and Pine Nuts with Butter Tomato Sauce

Serves 4-6. It’s important to remove as much liquid as you can from every part of the dish before you assemble them in the casserole. My trick to doing this is by baking it in a foil lined 8″ by 8″ pan. Then after baking, I can pour any extra liquid out and since it’s on foil easily lift and transfer the casserole onto a serving platter.
Cabbage Casserole with Leeks, Ricotta, and Pine Nuts

In many ways, this is essentially a kind of eggless lasagna that uses cabbage instead of pasta for the layering.
Cabbage Casserole with Leeks, Ricotta, and Pine Nuts Cabbage Casserole with Leeks, Ricotta, and Pine Nuts

The original recipe makes a tomato sauce using just chopped tomatoes, minced garlic, and parsley. However, I made my own version with a butter tomato sauce that utilizes just tomatoes. To keep this vegan follow the original recipe instead, and then swap the low fat ricotta with a cashew ricotta or tofu ricotta. By using my version with the butter tomato sauce I was trying to add a little extra flavor then their simple tomato sauce, but the original version, I admit, is healthier.

Ingredients:

  • 1 can crushed tomatoes in its own juice (28 ounces)
  • 1 whole onion, peeled and cut in half
  • 5 tablespoons of butter
  • 12 large leaves of savoy cabbage
  • 3 teaspoons of olive oil, divided
  • 1 cup of chopped leeks (about 1 leek)
  • ½ cup low-sodium vegetable broth
  • 1/2 of a lemon, cut into slices
  • 2 teaspoons of minced garlic
  • 4 tablespoons chopped fresh parsley
  • 1 1/2 cup of low-fat ricotta cheese, drained of liquid
  • 3 tablespoons toasted pine nuts

Directions:

  1. In a small pot, simmer the can of crushed tomatoes with the peeled onion halves (cut it lengthwise so it will stay intact) and 5 tablespoons of butter for about 30 minutes, stirring once a while to distribute the flavor.
  2. Meanwhile, heat 1 1/2 teaspoons of oil in a small skillet. Add the 1 cup of chopped leeks and saute until they are bright green. Now pour in the 1/2 cup of low sodium vegetable broth, add lemon slices on top and let everything simmer until there is essentially no broth left, probably about 30 minutes. Remove lemon and set aside the lemon and broth flavored leeks – again, keep in mind there should be no liquid.
  3. While those two pots are reducing, boil some salted water and blanch the 12 large savoy cabbage leaves by letting them soften in the boiling water for about 5 minutes or so and then immediately plunge each leaf in iced cold water. Remove each leaf from the cold water and pat dry on both sides and set aside for layering your casserole shortly.
    Blanched cabbage leaves that will be the foundation of layers for Cabbage Casserole with Leeks, Ricotta, and Pine Nuts, similar to a lasagna but can be vegan and doesn't use pasta
  4. By this point, your tomatoes should have absorbed most of the flavors from the onion and butter. Discard the onion,  or set aside for another dish. In a medium sized skillet over high heat, add 1 1/2 teaspoons of  oil. Saute the minced garlic for about a minute and then add about 1 cup of the crushed tomato only using a slotted spoon to use up the chunky tomato flesh parts – you can use the leftover of your sauce for spaghetti that is left in the other pot. For now, after adding the 1 cup of tomato to the minced garlic in the skillet, stir for a few minutes and then stir in the 3 tablespoons of fresh chopped parsley, and season with salt and pepper. Remove from heat and set aside.
  5. Preheat oven to 350°F.  Now it’s time to assemble the cabbage casserole. Coat an 8 inch square baking dish with cooking spray – or do what I did which is I used a foil layer inside the baking dish, and then sprayed that with cooking spray so that I could easily lift the casserole out later and serve it on a platter.
  6. Place 3 of the large blanched cabbage leaves on bottom to start the layers.
    Place 3 of the large blanched cabbage leaves on bottom to start the layers for the Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
  7. Spread 1/4 cup of your tomato garlic parsley mix over the cabbage leaves layer.
    Spread 1/4 cup of your tomato garlic parsley mix over the cabbage leaves layer in assembling the Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
  8. Top with 1/3 portion of your lemon vegetable broth flavored leeks (1/3 because you will need to do 3 layers of this in assembling the cabbage casserole).
    Next, top with 1/2 of your lemon vegetable broth flavored leeks in assembling the Cabbage Casserole with Leeks, Ricotta, and Pine Nuts Next, top with 1/2 of your lemon vegetable broth flavored leeks in assembling the Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
  9. Now spread 6 generous tablespoons of the low fat ricotta, and sprinkle 1 tablespoons of the toasted pine nuts. Season with salt and pepper.
    spread 6 generous tablespoons of the ricotta, and sprinkle 1 tablespoons of the toasted pine nuts to finish the layer filling of the Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
  10. Now repeat these steps, adding 2 more layers. At the end, top with your fourth layer of 3 cabbage leaves and last of the tomatoes mixture.
  11. Bake in the oven 30 minutes.

If there is a lot of liquid that comes out of the casserole, drain the liquid.
Cabbage Casserole with Leeks, Ricotta, and Pine Nuts

Then serve in slices, just like you would any lasagna or casserole!
Cabbage Casserole with Leeks, Ricotta, and Pine Nuts Cabbage Casserole with Leeks, Ricotta, and Pine Nuts

Are you doing anything for St Patrick’s day, or making any special green or Irish inspired food? Are you too looking forward to the evenings when you come home and there is still some sunlight / natural light to enjoy now that we’ve gone through Daylight Savings time change and leapt forward?

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