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Entries in Vegetarian (107)

Monday
Mar092015

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 

Monday
Jun232014

Pickled Beet Salad

Pickled beet salad

It’s Secret Recipe Club reveal day again. This month, I was assigned to Susan’s blog, The Wimpy Vegetarian. Susan has so many delicious and healthy recipes on her blog, which made it so hard to narrow it down to just one. While I was searching through her archives, I had to make a folder on my desktop for all of the recipes that I wanted to make! When it came down to it, I decided to make this beet salad because I am completely obsessed with beets and anything pickled! There is a local company that makes pickled beets and on a rare occasion, I will buy a jar, but at over $7 per jar, it is a rare treat. For way less than that, I was able to make this delicious pickled beet salad, which yielded so much more than I would have gotten in that jar. I’m so glad to have this recipe in my repertoire now. If the beets I planted in my garden do well, I know what I want to use them for! Thanks for the excellent recipe, Susan. I look forward to trying the other recipes I’ve saved from your blog!!

For the Salad
4 medium-sized Beets
Olive Oil
Salt & Pepper
1 medium-sized Shallot, minced
1/4 cup Lemon Juice
3/4 cup Apple Cider Vinegar
3 tablespoons Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Feta Cheese
2 tablespoons Chive Oil, see below
2 tablespoons Spicy Pepitas, see below

Scrub the beets and cut off the root and tail ends. Drizzle with olive oil, salt, and pepper and roast, wrapped in foil, at 400 degrees for about 45 minutes, or until tender. Once cool enough to handle, peel the beets with a paring knife, then dice the beets and place them in a large jar/bowl. In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt, and pepper. Pour the mixture over the beets, cover the jar/bowl, and refrigerate for 3-4 hours as the beets marinate. When ready to assemble the salad, drain the pickling liquid. Toss in the feta cheese and the chive oil, and top with the pepitas. 

For the Chive Oil
Large handful of Chives, chopped fine (~1/4 cup)
2/3 cup Olive Oil

Combine the ingredients and allow the flavors to mix for about 24 hours. Use within one week.

For the Spicy Pepitas
1 cup Pepitas (pumpkin seeds)
1 teaspoon Olive Oil
1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika

Combine the ingredients in a small bowl. Heat a skillet over medium-low heat. Add the mixture to the skillet, tossing frequently, until golden brown. Cool and store in an air-tight container.

SOURCE: The Wimpy Vegetarian

Sunday
May182014

Spring Vegetable Minestrone 

Spring minestrone

We’ve been spoiled. This past week it has been pretty warm. People at work were complaining about how hot it was! Then Friday came…it was back to being pretty darn cold. So cold that we turned our heat back on, and that is pretty much unheard of past April 1st in our house. After a week of no-cook salads for dinner, I decided to make soup to warm us up. Since every time I use my crock pot, the food is mediocre at best, I adapted a crock pot spring soup recipe and made it on the stove top instead. Great move on my part, if I do say so myself. The meal was done in under an hour, was incredibly delicious, and made more than enough to freeze half the batch for whenever Mother Nature tries to throw some colder weather our way!

1 tablespoon Olive Oil
1 Sweet Onion, diced
3 Garlic Cloves, minced
3 Carrots, peeled and sliced
1 (28 ounce) can Diced Tomatoes
2 (15 ounce) cans Cannellini Beans, drained and rinsed
4 cups Vegetable Broth
2 cups Water
8 ounces Ditalini Pasta, uncooked
1 bunch Asparagus Spears, stems removed and cut into thirds
1 cup Frozen Peas
6 ounces Baby Spinach
1/3 cup Grated Romano Cheese, plus more for topping
Salt and Pepper, to taste

In a large stock pot, heat the olive oil over medium-high heat. Add the onions and carrot, and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the tomatoes, beans, broth, and water and bring to a boil. Reduce the heat to medium-low and simmer for about 30 minutes, stirring occasionally. Add the asparagus, spinach, peas, and pasta and cook for 15 minutes, or until the pasta has cooked through. Stir in the grated cheese and add salt and pepper, to taste. Serve with additional cheese on top. 

SOURCE: slightly adapted from How Sweet It Is

Monday
Apr072014

Mediterranean Quinoa Salad

Quinoa Salad

Last week, we needed a quick meal for dinner. I’m usually not good at thinking on my feet when it comes to recipes, but on the way home I stopped by the grocery store and picked up a few ingredients to pair with some produce in the fridge that needed to be used. Once home, one thing led to another and those ingredients ended up in a bowl with some quinoa and we hoped for the best. When the fork hit our mouths, we were impressed by how delicious our spur of the moment salad was. It was a salad that we didn’t mind eating for lunch all week too. In fact, I’ve already made it a second time! 

For the Salad
1 cup Quinoa, rinsed
1 1/2 cup Water
1 cup Spinach, chopped
1/2 an English Cucumber, diced
1/2 cup Kalamata Olives, pitted and diced
1/2 cup Feta Cheese, crumbled
1/2 cup Cherry Tomatoes, halved
1 can Artichoke Hearts, drained and chopped (or 1 cup Marinated Artichokes from the olive bar)
Dressing, recipe below

In a medium sauce pot, bring the water to a boil. Add the quinoa and cook for 15-20 minutes, until the water has been absorbed. Fluff with a fork and take off the heat. Add the spinach and stir around so that the heat helps it to wilt a bit. Add the cucumber, feta, tomatoes, and artichokes and stir to combine. Pour the dressing over the top and toss to evenly coat. Serve warm, room temperature, or chilled.

For the Dressing
1/3 cup Red Wine Vinegar
2/3 cup Olive Oil
1/4 teaspoon Dried Oregano
Pinch Garlic Salt
Black Pepper, to taste

Put all ingredients into a jar with a lid and shake until combined. 

SOURCE: Fried Ice and Donut Holes Original

Sunday
Nov172013

Vegetable Barley Soup

Vegetable barley soup

Even though this past weekend was abnormally warm (I’m talking 60 degrees in November…in Buffalo!), when the weather turns cold, nothing warms you up like a piping hot bowl of soup. Last week was frigid, and the wind made it feel even colder, so what better way to battle the temperatures than with a batch of vegetable barley soup! This soup is a perfect weeknight meal, since all you have to do is open up some cans and dice a few vegetables; add them both to a pot and let the heat do the rest! The next time the temperatures take a nose-dive, do yourself a favor and make a big pot of this soup. It easily serves 8, so if you are like us and only have 2 people in your household, this soup reheats perfectly for a week’s worth of lunch!

2 tablespoons Olive Oil
1 Onion, diced
2 Garlic Cloves, minced
8 cups Vegetable Stock
3/4 cup Barley, uncooked
2 Carrots, peeled and diced
1 1/2 cups Baby Spinach
1 Zucchini, cut into half moons
1 24-ounce can Diced Tomatoes
2 Bay Leaves
Salt and Pepper, to taste

In a large stock pot, sauté the garlic and onion in the oil for 4-5 minutes, or until soft. Add the vegetable broth and remaining ingredients and bring to a simmer. Cook until the barley is soft, about 30-40 minutes. 

SOURCE: Slightly adapted from About.com