Tagged with vegetarian

Foul Moudamas

Ingredients 2 15 ounce cans cooked small fava beans 1 tablespoon ground cumin 4 cloves garlic, mashed ½ cup lemon juice ¼ cup olive oil 1 medium red onion, finely chopped 2 ripe tomatoes, diced 1 bunch parsley, finely chopped salt and pepper to taste Preparation Pour the cooked fava beans with the liquid into … Continue reading

Indian Vegetable Curry

Ingredients 2 tablespoons curry powder 1 ½ teaspoons garam masala ¼ cup vegetable oil 2 c. chopped onion 3/4 lb. potatoes, cut into 1/2″ pieces 3 cloves garlic, pressed 1 tbsp. grated fresh ginger 1 – 1 ½ serrano chiles, minced 1 tbsp. tomato paste ½ head cauliflower, florets (4 c.) 1 (14.5oz) can diced tomatoes, blended … Continue reading

Peach, Bourbon, and Molasses Tart

Ingredients CRUST 1 cup walnuts 1/2 cup raw unsalted sunflower seeds 1/2 cup medjool dates 1/4 teaspoon sea salt FILLING 4 local ripe peaches 1 cup multicolored raisins 5 medjool dates 1/4 cup bourbon 1/4 cup blackstrap molasses 1/4 cup maple syrup 1/2 cup nuts (walnuts or almonds are best) 2 tablespoons lemon juice Preparation … Continue reading

Green Bean Potato Curry

Ingredients 3 tablespoons olive oil 1 1/2 tablespoons mustard seed 2 medium potatoes, diced 1 teaspoon salt 1 teaspoon turmeric powder 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string 2 tomatoes, diced 1 teaspoon ginger, minced 1 teaspoon cumin powder 1 teaspoons coriander powder 1/2 teaspoons red pepper … Continue reading

Best Black Bean Soup

Ingredients 1 small (7-ounce) can chipotle chiles in adobo 2 tablespoons olive oil 2 carrots, peeled and chopped 2 onions, peeled and chopped 4 garlic cloves, minced 1 cup red wine 2 jalapeño peppers, seeded and chopped 1 pound dry black beans (do not soak) 2 quarts mild vegetable or chicken stock 1 tablespoon dried … Continue reading

Mediterranean Braised Green Beans

Ingredients 5 tbsp. olive oil 1 onion, chopped fine 4 garlic cloves, minced Pinch cayenne pepper 1½ c. water ½ tsp. baking soda 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths 1 tbsp. tomato paste 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse 1 tsp. salt ¼ tsp. … Continue reading

Scallion Pancakes

Ingredients 2 1/2 cups white flour 1 cup warm water Sesame oil for the pancakes Coarse kosher salt 1 bunch scallions High smoke point oil for the pan, such as vegetable, canola, or peanut oil Preparation 1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it … Continue reading

Vegetarian “Foie Gras”

Ingredients 12 medium-sized button mushrooms (100g, about 1 cup) 2 tablespoons olive oil 2 tablespoons butter, salted or unsalted (or equiv. olive oil) 1 small onion, peeled and diced 2 cloves garlic, peeled and minced 2 cups (400g) cooked green lentils 1 cup (140g) toasted walnuts or pecans 2 tablespoons freshly squeezed lemon juice 1 … Continue reading

Farro with Creamy Root Vegetables

Ingredients 2 1/2 c. water 2 1/2 c. chicken stock 2 c. farro 4 tbsp. olive oil 2 medium shallots 1 1/2 lb. turnips (3-4), peeled and cut into bite-sized pieces 1/2 lb. carrots, chopped (4 medium) 2 cloves garlic, thinly sliced 1/2 c. white wine 1/2-1 c. chicken stock 1 c. parmesan cheese, grated … Continue reading

Creamed Peas and Onions

Ingredients 2 cups whole milk 3 cloves whole cloves 1 bay leaf 1 pound pearl onions (about 2 cups), peeled, trimmed, or 1 frozen pearl onions, thawed 3 tablespoons unsalted butter, divided 1½ teaspoon kosher salt, divided 1 teaspoon sugar 2 tablespoons all-purpose flour ½ teaspoon freshly ground black pepper ¼ teaspoon freshly grated nutmeg … Continue reading