HealthyLifestyleForU.com » Wicked Vegetarian Recipes

blachta — Sun, 22 Aug 2010 11:53:11 +0000

Eggs and Pasta for Breakfast, Lunch or Dinner!

I was watching the Food Network this morning, between watching alliance tournament matches for my favorite MMORPG, EVE Online. The Best Thing I Ever Ate was on, featuring a dish called Pasta Mama from Hugo’s Restaurant in Southern California. You can see the live demo of how to cook this dish at the Hugo’s Restaurant website.

I occassionally eat eggs (not usually more than twice a month), and can’t seem to let go of the Italian cheeses. This looked so good on TV, I thought I would give it a try. I was not disappointed – very good dish!

Pasta Mama

5 oz of pasta (about 1/3 lb fresh or dry)
2 eggs, beaten
2 cloves minced garlic
2 tbs chopped parsley
1 tbs olive oil or butter
1 tbs pasta water
2 tbs fresh grated Parmesan
1 tsp dry seasonings (mix 1/4 tsp each: garlic powder, oregano, seasoning salt, onion powder)

Prepare all ingredients for the dish, as the cooking time is fast.

Prepare pasta according to instructions on the packaging. Leftover pasta can also be used, make sure it is warm before adding to the pan.

Turn on medium flame. Pour oil (or melt butter) in 10-inch saute pan. Add the minced garlic and mixed seasonings. Saute 1-2 minutes. Add parsley, and then add pasta and 1 tbs of pasta water. Add beaten eggs and mix thoroughly. Add Parmesan, cook through and serve.

Variations: Pasta Mama has as many variations as you can imagine. Add any vegetables you would put in an omelet, other cheeses; adjust seasonings to taste. Enjoy!

blachta — Fri, 12 Mar 2010 20:43:03 +0000

Muffuletta Reborn!

One of my favorite sandwiches used to be the Muffuletta – a combination of Italian meats, cheese and olive salad on thick, crusty bread. I recently found a great recipe in Veganomicon: The Ultimate Vegan Cookbook, which I adapted to my personal taste.

It is best to make this sandwich a few hours or even a day ahead to get the true flavor. Use only high-quality peasant-style bread with a thick, crisp crust. Any other type of bread will probably disintegrate. In my first version, I used a Sicilian Sun Dried Tomato Ciabatta.

Roasted Eggplant Muffuletta Sandwich

Olive Salad:
1 c pitted Kalamata olives
1 c pitted green olives
1/2 c coarsely chopped Italian parsley
4 cloves chopped garlic
1/2 c sun-dried tomatoes, oil-packed or dried and reconstituted
4 tsp red wine vinegar
1 tsp dried, crumbled rosemary
1 tsp dried, crumbled thyme
1 tsp celery seed
1 tsp dried, crumbled oregano
1 tsp dried, crumbled basil
1/2 c extra-virgin olive oil

Sandwich:
1 smallish eggplant, less than 1 lb
3 tbsp extra-virgin olive oil
Sliced vegetarian cheese, or fresh mozarella (if you are lacto-veg)
2 roasted red or yellow peppers, from a jar or homemade
1 9-10 inch peasant style loaf

Preheat the oven to 375 degrees. Lightly grease a rimmed baking sheet. Cut the eggplant widthwise into 1/4-inch slices. Rub each of the slices with kosher salt, and allow to drain in a colander for half an hour.

Place the olives, parsley, garlic and sun-dried tomatoes in a large bowl. Toss with the vinegar and dried herbs. With a food processor, chop the mixture in 2 or three batches, adding some of the olive oil with each batch. Process only enough to chop up the olives and tomatoes; do not create a paste, the mixture should be chunky. Scrape the relish, along with the remaining olive oil, into an airtight container.

Rinse the salted eggplant with cold water, rub with olive oil, and lay in the baking sheet (some overlapping is okay). Roast in the preheated oven for 20-22 minutes, flipping once, until the eggplant is browned and tender.

Using a flat bread (such as ciabatta): Slice the loaf in half lengthwise to create the top and bottom of the sandwich. Spread the olive relish thickly on the bottom half of the loaf. Top with the eggplant slices, roasted red peppers and cheese. Add another layer of olive salad and then the top half of the bread.
Using a round bread (such as sourdough round): Insert a thin, sharp knife into the side of the round loaf at a slightly downward angle. Cut the loaf in half, working the knife on the angle to create a shallow bread ‘bowl’. Remove of of the bread from the bottom and top interior of the loaf to deepen the bowl (save the bread guts for crumbs or use it to nosh on the leftover olive relish). Spread the olive salad thickly on the bottom, layer the eggplant, roasted red peppers and cheese. Add another layer of olive salad, and then the top of the loaf of bread.

Press down very firmly with your body weight on the entire sandwich; don’t be afraid to to smush it down. Wrap tightly in foil, then wrap again in plastic wrap or a few resealable plastic bags. Refrigerate, putting a few heavy items on top of the sandwich to help press it down even further (one or two unopened boxes of soy milk work well).

For maximum flavor, allow to sit at least three hours, or even better, overnight. To serve, hold the sandwich firmly and cut in half with a sharp serrated knife; then slice again into four wedges.

blachta — Fri, 12 Mar 2010 20:43:03 +0000

Using a flat bread (such as ciabatta): Slice the loaf in half lengthwise to create the top and bottom of the sandwich. Spread the olive relish thickly on the bottom half of the loaf. Top with the eggplant slices, roasted red peppers and cheese. Add another layer of olive salad and then the top half of the bread.
Using a round bread (such as sourdough round): Insert a thin, sharp knife into the side of the round loaf at a slightly downward angle. Cut the loaf in half, working the knife on the angle to create a shallow bread ‘bowl’. Remove of of the bread from the bottom and top interior of the loaf to deepen the bowl (save the bread guts for crumbs or use it to nosh on the leftover olive relish). Spread the olive salad thickly on the bottom, layer the eggplant, roasted red peppers and cheese. Add another layer of olive salad, and then the top of the loaf of bread.

blachta — Fri, 08 Jan 2010 15:18:43 +0000

Quorn Vegetarian Products

It’s been a really long time since I posted, getting back into the blogging.

I recently spent three weeks in Europe; a few days in Ireland, few in Paris, and then two weeks in London/Reading, UK. My vegetarian experience was quite good at some times, and “interesting” at others. I thought Ireland would be the toughest, but to my happy surprise there was a wide variety of vegetarian or seafood offerings (I eat fish/seafood occassionally). Our first night there, we stayed at a B&B near Temple Bar in Dublin. In the morning, we came down for breakfast, and were both able to order a full Irish vegetarian breakfast. Presented to us on hot plates were two eggs, vegetarian sausages, sauteed mushrooms and tomatoes, with some toasted brown bread. The vegetarian sausages were the best I’ve ever had for a vegetarian offering. Asking about these, I found they were a Quorn product.

When I got back to the States, I researched Quorn. Unfortunately there is not a wide variety of Quorn products in the States yet. Currently they have the following offerings:

- Chik’n Nuggets
- Chik’n Patties
- Garlic & Herb Chik’n Cutlets
- Naked Chik’n Cutlets
- Chik’n Tenders
- Beef-Style Grounds
- Beef-Style Meatballs
- Turk’y Roast
- Gruyere Chik’n Cutlet
- Cranberry & Goat Cheese Chik’n Cutlet
- Southwestern Chik’n Wing
- Turk’y Burger

I have tried the Chik’n Tenders and Gruyere Chik’n Cutlet products. The Tenders were very good, better than any other on the market. The Gruyere Chik’n Cutlet was excellent – perfectly crisp crust, melting Gruyere cheese and very good chicken taste/texture. Also above any other product line I’ve found on the market so far.

I would *highly* recommend Quorn products. If you try them and like them, please submit your feedback at the Quorn US site and ask them to bring more Quorn products to the US! As an FYI if you are traveling to Europe, the Quorn product list is extensive. Wish I lived in Europe!

blachta — Fri, 08 Jan 2010 15:18:43 +0000

Quorn Vegetarian Products

It’s been a really long time since I posted, getting back into the blogging.

When I got back to the States, I researched Quorn. Unfortunately there is not a wide variety of Quorn products in the States yet. Currently they have the following offerings:

blachta — Fri, 08 Jan 2010 15:18:42 +0000

Penne with Portobello Mushroom Ragu

It has been awhile since I’ve posted, and am just getting back into cooking again. Crazy couple of months with work and family.

Found this recipe in The Complete Italian Vegetarian Cookbook, and made it for dinner tonight. The sauce is hearty, and reminiscent of a slow-cooked ragu. Enjoy!

2 Portobello Mushrooms, about 8 ounces
3 Tbsp extra-virgin olive oil
1 medium onion, chopped
1 tsp. minced fresh rosemary
Salt and freshly ground pepper
1/2 cup dry red wine, such as Chianti
1-1/2 cups drained canned San Marzano peeled tomatoes
1 pound whole wheat penne
Freshly grated Parmigiano-Reggiano cheese

Bring four quarts water to a boil in a large pot for cooking the pasta.

Remove and discard the mushroom stems. Wipe the caps clean. Cut the mushrooms in half; slice each half crosswise into 1/4-inch-thick strips. Set aside.

Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent, about five minutes. Add the mushrooms and cook, stirring occassionally, until they are quite tender and have begun to give off some liquid. Stir in the rosemary and salt and pepper to taste and cook for 30 seconds more.

Add the wine and simmer until it reduces by half, about 3 minutes. Add the tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes. Adjust the seasonings.

When the water comes to a boil, add salt to taste and the penne. Cook until al dente and then drain. Toss the penne with the mushroom sauce and mix well. Divide among individual bowls and serve immediately with grated cheese and some warm, crusty bread.

blachta — Fri, 08 Jan 2010 15:18:42 +0000

Quorn Vegetarian Products

It’s been a really long time since I posted, getting back into the blogging.

When I got back to the States, I researched Quorn. Unfortunately there is not a wide variety of Quorn products in the States yet. Currently they have the following offerings:

blachta — Fri, 08 Jan 2010 15:18:42 +0000

Quorn Vegetarian Products

It’s been a really long time since I posted, getting back into the blogging.

When I got back to the States, I researched Quorn. Unfortunately there is not a wide variety of Quorn products in the States yet. Currently they have the following offerings:

blachta — Fri, 08 Jan 2010 15:18:41 +0000

Bring four quarts water to a boil in a large pot for cooking the pasta.

Remove and discard the mushroom stems. Wipe the caps clean. Cut the mushrooms in half; slice each half crosswise into 1/4-inch-thick strips. Set aside.

Add the wine and simmer until it reduces by half, about 3 minutes. Add the tomatoes and simmer until the sauce thickens considerably, 10 to 15 minutes. Adjust the seasonings.

blachta — Tue, 05 May 2009 17:43:14 +0000

Jambalaya – The Vegetarian Way

I’m a big fan of the spicy, creole cuisine of New Orleans. One of my favorite dishes (pre-veg) was Jambalaya, usually made with sausage. Of course, the sausage is now a no-no, so I’ve been searching for a good veg recipe for Jambalaya. I found a great one in The Vegetarian Meat and Potatoes Cookbook – tweaked to personal taste. Highly recommend this book by the way, stuffed full of excellent recipes.

1-1/2 Tbsp Olive Oil
1 large yellow onion, chopped
1 celery stalk, chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
Diced Tomatoes, 28 oz can, with their juices
1-1/2 tsp minced fresh thyme leaves
1/2 tsp minced fresh marjoram leaves
1 tsp Tabasco sauce
1 tsp salt
2 cups water
8 oz vegetarian sausage links, cut into 1-inch pieces
1-1/2 cups cooked dark kidney beans (or one 15 oz can, drained and rinsed)
1 Tbsp chopped fresh parsley
Hot cooked basmati rice

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring a few times, until softened, about five minutes. Stir in the tomatoes, thyme, marjoram, Tabasco, salt and water. Cover and simmer until the vegetables are tender, about 30 minutes.

Heat the remaining 1/2 tablespoon oil in a medium-size skillet over medium-high heat. Add the vegetarian sausage and cook, stirring occasionally, until browned all over, about five minutes.

Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for ten minutes, stirring occasionally to heat through. Add more water if the jambalaya becomes too dry. Serve hot over rice.