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Entries in Meatless (34)


Lemon & Goat Cheese Ravioli

First of all, I apologize for the lack of photo. We did take one, and it looked nice, but then we rented a camera and the memory card was formatted for that camera and all of the photos already on the memory card disappeared. Secondly, today is a bittersweet day. It is my last Secret Recipe Club reveal day. I began participating with the club back in October 2011, and throughout the last few years, I have enjoyed getting to know so many bloggers and eating so much delicious food. I truly have enjoyed my time. However, life has a habit of getting in the way sometimes. I've become increasingly more busy, often times waiting until the last minute to make a recipe, and that isn't the way I wanted to participate. Also, in the next few weeks, we are working on changing things up around the blog. So, when things have settled down and my schedule has cleared up, I hope to be back. In the meantime, please keep in touch. I love to hear from all of you! And with all that out of the way, onto the food...

I truly lucked out when I was assigned to Sue's blog, Couscous & Consciousness, for this month's Secret Recipe Club reveal day! I get so excited when I am paired with people so far from my home. In fact, Sue is half a world away from me, all the way in New Zealand! Sue is also a yoga instructor, which is something I admire, as I've been getting back into my yoga practice this past year. Sue states in her bio that her yoga practice has led her to a growing awareness of the need to live and eat more mindfully and consciously. I absolutely love that. I aspire to do that, as well. Making the conscious effort to buy locally sourced ingredients that have been humanely and ethically treated not only helps your community, but also makes you feel better mentally and physically. Sue has been sharing so many amazing recipes since 2009, many of which are made of just a few simple ingredients. I'm sure you can understand how difficult it was to pare them down! I decided on this ravioli because I had just purchased a log of herbed goat cheese from a local vendor at our farmers' market and was wondering what to do with it. It most definitely made a delicious filling for this ravioli. I had borrowed my mom's pasta machine, but on the day that I made this dish, I wasn't feeling particularly interested in reading the directions to figure out how it worked, so I opted to roll out the dough by hand. It was a little thicker than it probably should have been, but it was very easy to work with! We had an unexpected friend pop in for dinner that night and everybody enjoyed the ravioli so much! Thank you for the recipe, Sue, and for the reminder to live a little more consciously!  

For the Pasta Dough
3 1/2 cups Flour, plus more for kneading and rolling
5 Eggs 
1/4 teaspoon Turmeric
Zest of 3 Lemons

Mix the flour, turmeric, and lemon zest in the bowl of a food processor or stand mixer fitted with the dough hook attachment, Lightly whisk together the eggs in a separate small bowl, then slowly add them to the flour as the processor/mixer is running. Mix until the dough forms a ball (*I had to add about 1 tablespoon of water in order for my dough to come together). Remove the ball from the bowl and place it on a lightly floured counter. Knead the dough by hand for 10 minutes, dusting with extra flour as necessary. The dough will be elastic and silky. Wrap the dough in plastic and rest it at room temperature for 30 minutes.

For the Filling
11 ounces Goat Cheese
Sea Salt
Pinch of Chili Flakes
Fresh Ground Black Pepper

In a bowl, mix all of the ingredients together, adding additional salt, pepper, or chili flakes to your tastes.

For Assembly
2 teaspoons Pink Peppercorns, lightly crushed
Fresh Tarragon, roughly chopped (I omitted)
1 Lemon, juiced and zested
Olive Oil 

When the dough has rested, divide it into 6 pieces. Using either a pasta machine or rolling pin, roll out the dough as thin as you can. Lay out one strip of pasta dough flat, then place teaspoons of the filling about 1 inch apart on one side of the strip. Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top. Lightly press against the edges of the dough and cut between each to make individual ravioli. Leave the ravioli to dry on a cloth that has been lightly dusted with flour for about 10-15 minutes, while making the remaining ravioli. At this point, you can freeze the ravioli. To cook, bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, about 3 minutes. Drain the ravioli and arrange on a serving plate. Sprinkle with the lemon zest, tarragon, and peppercorns. Drizzle with olive oil and a squeeze of lemon juice and serve. 

SOURCE: Couscous & Consciousness


Roasted Garlic Butter Bucatini with Burst Tomatoes


Unless it is pasta salad, I don't typically think of hot pasta dishes during the summer. However, on an unseasonably cool night this past week, we decided to take a break from grilling to give this a try. What a great choice that was! As the garlic was roasting in the oven, the house smelled absolutely amazing. The garlic butter was so delicious, that I almost want to make some to keep it in my fridge for everything I can possibly use it for. While the tomatoes we used were store bought this time, I can't wait to give this another try once we have homegrown cherry tomatoes from our garden! Aside from the time that it took for the garlic to roast, which can be done well enough in advance, this meal comes togehter within a half hour. Once again, a great weeknight meal! 

For the Garlic Butter
1 Head Garlic
1 tablespoon Olive Oil
1/2 cup Butter, softened
1/4 teaspoon Sea Salt

Slice the top portion of the garlic head to reveal the cloves. Pour olive oil over the top of the bulb, then wrap it tightly in foil and roast at 350 degrees for about 45-60 minutes. Let the garlic cool slightly, then squeeze the cloves into a bowl, add the salt, and mash with a fork. Add the butter and stir together until the garlic is evenly distributed. Place the butter in a piece of plastic wrap, shape it into a log, and place it in the fridge to firm up. 

For the Pasta
2 tablespoons Olive Oil
16 ounces Cherry Tomatoes
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 pound Bucatini Pasta
1/2 cup Parmesan Cheese, grated or shredded
1/4 teaspoon Crushed Red Pepper Flakes
1/4 cup Fresh Basil, chiffonade

Toss the tomatoes with the olive oil, salt, and pepper, and roast them on a bakking sheet at 350 degrees for 20-25 minutes, until they are bursting. Meanwhile, bring water to a boil and cook the pasta according to package directions. When the pasta is cooked and drained, toss it with 1-2 tablespoons of the garlic butter (I may have used the entire log...). Toss with the freshly grated cheese, red pepper flakes, and tomatoes. Top with the basil chiffonade and serve.

SOURCE: How Sweet It Is 



Cauliflower Cheddar Soup

Cauliflower cheddar soup

We’ve been in a funk lately. Neither cooking, nor eating, has given us any joy. Perhaps it’s the winter we’ve been experiencing. Now that March is here, things aren’t much better. It is my least favorite month. It just seems so long, especially when temperatures are still frigid, snow is piled high, and spring is nowhere to be found. To spice things up a bit, and perhaps to bring some happiness back to our meals, I’ve decided to challenge myself to go meatless for the whole month. We’ve done it before, but we’ve taken break over the past few years, so why not bring it back? I sat down at my computer and planned out meals for the entire month of March so as to go into the challenge prepared. I have to say, the whole first week was a success. It has been a while since I have liked every single thing that has come out of my kitchen, but this week surprised me in the best way possible. This soup was one of the recipes we made this week. Besides the fact that it was incredibly easy to prepare, I had seconds and Joel had thirds(!) which is basically unheard of around here! To say we enjoyed it is an understatement! Here’s hoping that the next few weeks come with just as much success in the kitchen, and in the challenge, as this one. 

2 tablespoons Butter
1 Onion, diced
1 head Cauliflower, trimmed and cut into 1 1/2 inch pieces
4 cups Vegetable Broth
1 cup Water
6 ounces White Cheddar, grated
1/4 teaspoon Salt, or to taste
1/4 teaspoon Pepper, or to taste 
1/8 teaspoon Cayenne Pepper, or to taste

In a large pot over medium heat, melt the butter, then add the onion and cook until softened, stirring occasionally, about 8 minutes. Add the cauliflower and cook until it begins to brown, about 10 minutes. Add the broth and water, increase the heat to high and bring to a boil. Once boiling, reduce the heat and simmer until the cauliflower is tender, about 20 minutes. Puree the soup with an immersion blender (or in batches in the blender).Add the cheese and stir until melted. Season with salt, pepper, and cayenne.

SOURCE: Prevention RD 


Crispy Cauliflower Tacos with Mango Salsa

Cauliflower tacos

Here’s another Mexican meal for you. We’ve had tacos with all kinds of meat, fish, lentils, and beans as the main filling, but one thing I never would have thought to replace those fillings with is cauliflower. I came across this recipe and was intrigued enough to give it a try. When I told Joel what we were having, he was a little apprehensive and asked if it was going to be good, which is usually what he asks when a meal sounds questionable and ends up being relatively inedible, forcing us to get take out (it unfortunately happens more than I’d like to admit). But, despite his skepticism, I went ahead and made these tacos for dinner last night. Imagine my surprise when Joel ate them up and declared them delicious! Sometimes, you just have to give those odd sounding recipes a try. They might end up surprising you in the best, and most delicious, way possible! 

For the Mango Salsa
1 Mango, peeled, cored, and chopped
1/2 Red Onion, finely diced (about 1/4 cup)
1 Jalapeño, seeded and finely diced
2 Garlic Cloves, minced
1/2 Lime, juiced
1/2 cup Cilantro, coarsely chopped (I omitted because my plant died)
 Salt and Pepper, to taste

Combine the mango, onion, jalapeño, and garlic in a bowl. Toss with lime juice and fold in cilantro. Season with salt and pepper, to taste, and set aside.

For the Crispy Cauliflower
1/3 cup Olive Oil, divided
1 head Cauliflower, cut into small florets
6 tablespoons Panko Breadcrumbs, divided
Salt and Pepper, to taste

Working in batches, heat half of the oil in a skillet over medium-high heat. Add the cauliflower and cook until golden brown, stirring occasionally, about 7-10 minutes. Toss with half of the panko and cook until the breadcrumbs have become golden brown, 2-3 minutes. Season with salt and pepper, to taste. Remove the cauliflower from the skillet into a bowl and repeat with the remaining oil, cauliflower, and panko.

For the Tacos
8-10 Small Tortillas (I used Trader Joe’s Corn & Wheat)
1 Avocado
1/2 Lime, juiced
1 cup Shredded Cabbage (I used green but red would be great too)
Sour Cream

To assemble tacos, mash the avocado with the lime juice. Spread some avocado onto a tortilla and top with cabbage, cauliflower, salsa, and sour cream. This recipe makes enough for 4 servings of 2 tacos each.

SOURCE: Love and Olive Oil


Creamy Corn and Pepper Taquitos

Corn taquitos


Today is Secret Recipe Club reveal day! This month, I was assigned to Lindsay’s blog, Life and Kitchen. Lindsay hails from Pittsburgh and is the mom of a sweet little girl. Her blog has a great mix of sweet and savory recipes, all with amazing photos, so you can imagine that it made it very difficult to choose just one! Head over to Lindsay’s blog to see all the amazing recipes she has!

Mexican food is my favorite kind of food. Enchiladas are my typical go-to Mexican meal, with burritos being a close second. Taquitos, however, are something I’ve never had. To be honest, this recipe reminded me of mini enchiladas, minus the sauce and cheese on top. Something about the size of these taquitos made them so fun to eat! They would be a perfect party snack, but also make for a delicious dinner. Dunk them in your favorite salsa and enjoy! 

2 teaspoons Olive Oil
1/2 Yellow Onion, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Bell Pepper, diced
1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen)
5 ounces Cream Cheese
1/4 cup Shredded Cheddar Cheese
1/4 teaspoon Chili Powder
1/4 teaspoon Cumin
8 Small Tortillas (I used 11)
Cooking Spray

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and peppers and sauté until soft.  Add the corn, chili powder, and cumin and sauté for an additional minute. Add the cream cheese and cheddar cheese, stirring until melted. Adjust seasonings as necessary. Spread some of the mixture into the center of a tortilla and roll tightly. Place the tortilla seam side down onto a baking sheet and continue with remaining tortillas and mixture. Spray the tortillas with cooking spray. Bake at 425 degrees for about 12-15 minutes, or until lightly brown and crispy. **Taquitos freeze well, too! 

SOURCE: Life and Kitchen