Vegetarian Times Issue: December 1, 1998 p.61
You can link to the recipe on the Vegetarian Times website here. This was one of the appetizer recipes I used for New Years Eve, you can see the blog post here. I wasn't sure what I was going to think of the mint but it actually just left a really nice aftertaste making you feel like your mouth was fresh. I'm a fan.
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Vegetarian Times Issue: August 1, 1998 p.35
This chickpea pesto makes a delectable filling for mushrooms or it can be served in the traditional manner by stirring it into warm pasta. Ingredient List Serves 4 to 6
I made this for the New Year's Even party and these were a hit among vegetarians and non! They were pretty easy to make too. 1 large bunch of chard (I substitute Kale sometimes), stems removed
3 cups cooked chickpeas or 2 15-ounce cans, rinsed 6 garlic cloves, coarsely chopped (I do 3 cloves) Salt 2 teaspoons sweet paprika 1 teaspoon whole black peppercorns 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 3 tablespoons olive oil 1/4 cup chopped cilantro 2 tablespoons chopped parsley 1 white onion, chopped (I substitute scallions) 1 bell pepper, diced into 1/2 inch squares 1/4 teaspoon dried thyme 1 small dried red chile 4 tomatoes, peeled, seeded and diced (I substituted 1 can diced tomatoes with juice) Boil or steam the greens until wilted, then chop coarsely and set aside. Cover the chickpeas with cold water and gently rub them between your hands to loosen the skins. Tip the bowl so that the skins flow off, drain. Pound the garlic in a mortar with 1/2 teaspoon salt until smooth or mince it with a knife. Add the dried spices, 1 teaspoon oil to moisten the mixture, and 2 tablespoons of the cilantro and parsley. Pound until a rough paste is formed. Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chile. Cook for 7 minutes, then stir in the garlic paste, chickpeas, and 1/2 cup water or bean broth. When the onion is soft, add the tomatoes, greens, 1/2 teaspoon salt, and another 1/2 cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining cilantro and serve. This recipe is from Vegetarian Cooking for Everyone by Deborah Madison. Another favorite of mine! If you ever need to trick your kids, or even yourself, to eat spinach... this is the way to do it!
From my Vita-Mix recipe book. 1 cup water 1 cup soy milk 2 cups fresh spinach, washed 1 cup frozen, unsweetened strawberries 2 bananas, peeled, frozen 1. Place all ingredients into the Vita-Mix container in the order listed and secure the lid. 2. Select variable 1 3. Turn machine on and quickly increase the speed to Variable 10, then to High. 4. Blend for 1 minute or until desired consistency is reached. See relevant blog post here. This is from the Vita-Mix recipe book.
2 oranges, peeled and halved 2 tablespoons sugar or other sweetner, to taste 4 cups ice cubes 1. Place all ingredients into the Vita-Mix container in the order listed and secure lid 2. Select Variable 1. 3. Turn machine on and quickly increase speed to Variable 10, then to High 4. Use tamper to press ingredients into the blades 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form 6. Stop machine. Do not over mix or melting will occur. Serve immediately. See relevant blog post here. This recipe is from Vegetarian Cooking for Everyone by Deborah Madison.
3/4 cup quinoa, rinsed well in a fine sieve 2 tablespoons olive oil 1 garlic clove, finely chopped 1 jalapeno chile, seeded and finely diced 1 teaspoon ground cumin or to taste salt and freshly milled pepper 1/2 lb boiling potatoes, peeled and cut into 1/4 inch cubes 1 bunch scallions, including an inch of the greens, thinly sliced into rounds 2 cups finely sliced spinach leaves 1/4 lb feta cheese, finely diced 1/3 cup chopped cilantro 1 hard-cooked egg, chopped Put the quinoa and 2 quarts water in a pot, bring to a boil, then lower the heat and simmer for 10 minutes. While it's cooking, dice the vegetables and cheese. Drain, saving the liquid. Measure the liquid and add water to make 6 cups if needed. Heat the oil in a soup pot over medium heat. Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir. Add the cumin, 1 teaspoon salt, and the potatoes and cook for a few minutes, stirring frequently. Don't let the garlic brown. Add the quinoa water and half the scallions and simmer until the potatoes are tender, about 15 minutes. Add the quinoa, spinach, and remaining scallions and simmer for 3 more minutes. Turn off the heat and stir in the feta and cilantro. Season the soup with pepper and garnish with the chopped egg. Click here for relevant blog post. This recipe comes from "Nuevo Tex-Mex: Festive New Recipes from Just North of the Border" by David Garrido and Robb Walsh. Garrido is the chef/owner of Garrido's restaurant in downtown Austin and is the former Executive chef at Jeffrey's.
Recipe: 4 tbsp olive oil 1/2 onion, thinly sliced 1 serrano chile, stemmed and minced 1 garlic clove, minced 6 tomatillos, husked and quartered 2 ancho chiles, stemmed and seeded 2 guajillo chiles, stemmed and seeded 1 tbsp fresh lemon juice 1/4 cup chicken stock (we used veggie stock) 1 cup chopped fresh cilantro salt In a medium-sized skillet, heat 2 tbsps of the olive oil over medium heat. Add the onion and cook, stirring for about 6 minutes, or until light brown. Add the serrano, garlic, tomatillos, anchos, guajillos, lemon juice and chicken stock. Reduce the heat to low and simmer for 5-7 minutes or until the chiles are soft. Transfer the contents of the skillet to a blender, add the cilantro, and puree until smooth. Strain through a sieve into a bowl and season to taste with salt. (We didn't see a need to strain it.) In another medium skillet over high heat, heat the remaining 2 tbsps olive oil and carefully pour in the strained sauce. Cook for 1-2 minutes, or until it comes to a boil. Use immediately as a sauce for cooked dishes, or chill and serve as a table sauce. It will keep, tightly capped, in the fridge for up to 1 week. Click here for relevant blog post. 2 tablespoons olive oil or butter
1 1/4 pounds zucchini, crookneck, or pattypan squash 1 large onion, chopped 1 bunch scallions, including half of the greens, chopped 2 tablespoons raw white rice 1/2 cup chopped parsely 6 cups basic vegetable stock or water 1 tablespoon curry powder salt and freshly milled pepper lemon juice Saute the onion and squash in oil over medium-high heat until they've begun to color, about 10 minutes, then add 1 tablespoon curry powder. Add the scallions, rice, and parsley. Add the vegetable stock and 1 1/2 teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. Let cool briefly, then puree. Taste for salt and season with pepper and add lemon juice to taste. Thin the soup if desired with coconut mil, rice, or almond milk and garnish with cilantro leaves and diced jalapeno. This recipe is from Vegetarian Cooking for Everyone by Deborah Madison. See relevant blog post here. This recipe is from Vegetarian Cooking for Everyone by Deborah Madison.
1 large or 2 medium eggplants, about 1 1/4 pounds 3 garlic cloves (which is a lot in my opinion) 1/4 cup tahini juice of 1 large lemon salt extra virgin olive oil chopped parsley Preheat oven to 425F. Slash the eggplant in several places so it won't explode. Put it in a pan and bake until it's soft to the point of collapsing, 30 -40 minutes. Peel the eggplant, then puree it in a blender or food processor with the garlic and tahini. Season with lemon juice and salt to taste. Mound the puree in a bowl and make a depression in the top with the back of a spoon. Pour olive oil into the hollow and sprinkle with parsley. See relevant blog post here. |
I am always striving to cook at home more. I desire to eat local to help save our planet but I am not perfect. I'm terrible at cooking meat, because I am a germaphobe for one reason among many.
So here are some of my favorite recipes. You can also find some great non-Austin blogs or resources that I use on this page. Archives
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