Archive for the ‘Vegetarian’ Category

Good recipe from a magazine.  I’m working to think up ways to make it more bold.

2 large russet potataoes

3 egg yolks

1/2 tsp salt

1/2 cup fresh basil

1&1/4 cups flour (maybe more)

2 tbs olive oil

1 yellow onion

2 cups cremini mushrooms

1/4 cup parmesan

Skin and boil the potatoes.  Mash the potatoes into a smooth consistency with minimal lumps. In a large bowl add in the egg yolks, salt, 1/3 cup basil and 1 cup of flower.  Next Knead the dough adding flour until you reach a bread consistency, not sticky.  Transfer dough to a flowered surface and flatten/roll into a 3/4″ thick sheet.  Sprinkle with flower.  Cut into 1/2″ by 1/2″ squares.

Separately heat up a skillet with 1tbs olive oil.  Dice the onion and slice the mushrooms.  When the skillet is hot add the onion, 5 minutes later add the mushrooms and cook for an additional 10 minutes on medium heat.

While the onions and mushrooms cook, boil a large pot of water.  Add the gnocchi and cook for 3-5 minutes, until the dumplings rise to the surface.  Use a slotted spoon to drain off water and place finished gnocchi in a bowl (I did three batches, just to be sure the pieces wouldn’t stick together).  In the bowl toss the gnocchi with 1tbs olive oil, remaining basil, and a pinch of salt.

Add the two parts together and sprinkle on the Parmesan.


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Not the best photo or presentation, probably cause I was ready to dig in for seconds

So I thought I was the first person to make a Sweet Potato Enchilada, turns out I’m not according to google, but I claim to be the first person to make it a California Enchilada.

So the first stage follows the Sweet Potato Burrito recipe exactly.  You’ll be making the exact same base.

Ingredients: in addition to Sweet Potato Burrito Ingredients

1 (28oz) Can of either red or green Enchilada Sauce

corn tortilla package (at least 12, around 6″ diam)

1 small sweet potato (not the same (orange) variety as in the base, a yellow one)

1 avocado

grated cheese (as much or as little as you want)


olives, canned corn, sour cream, diced tomato, etc.

Cook the base for the sweet potato burrito.  Preheat oven to 350.

Next open the enchilada sauce up and pour enough to cover the bottom of a glass baking dish.  Dip a tortilla in the can, and completely cover the tortilla in sauce (its messy).  Fill tortilla with sweet potato base and sprinkle on some cheese roll it up as best you can and place in pan, repeat filling up pans as best you can.  When you’ve filled up all your pans or run out of materials pour the remainder of sauce on top and sprinkle with any extra cheese.  Cook for 25ish minutes, or until the cheese is cooking and the sauce is bubbling.

Ready for the oven

While this is cooking cut up the yellow sweet potato into fry sized pieces.  On med-high heat fry the potato in some olive oil (about 2 or 3 tbs) until golden/burned on most sides.  When your enchiladas are done try to resist eating them immediately, let them set.  When ready top with your sweet potato fries, some sliced avocado and any other additions you may have.

Leftovers: Enchiladas store great in the fridge for a few days.  I typically have extra sweet potato base, but I just make a sweet potato burrito, or tacos, or fry it in the morning for as a potato cake with eggs.

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This is quick recipe…not quite 10 minutes, but can be put together in about 20 minutes.


1 package of extra firm tofu (16oz)

1-2 Zucchini

1 carrot (or a handful of baby carrots)

1 broccoli crown

1 handful of bean sprouts

1/3-1/2 onion

cilantro (4finger pinch…about 3-4 tablespoons)

Sauce ( I used a combo of Soy Sauce, Peanut Sauce, and Hoisin Sauce.   Sriracha would be good too)

olive oil, spices (I used a sprinkling of cayenne pepper, pepper, and cumin)

Firstly cut the onion into slices.  Secondly cut the tofu block into about half inch cubes.  The remainder of the vegetables can be cut up into stir fry sized pieces.

On high heat put a drizzling of oil (only 1 or 2 tablespoons necessary) and the onion and tofu in a large skillet.  Then drizzle on whatever sauce you have chosen in whatever amount you feel is good.  Also add in any other spices.  Toss the tofu/onion and attempt to get the tofu browned.  I usually cook on high for about 5 minutes.








I then throw in everything except for the cilantro and bean sprouts and turn down the heat to medium.  Add more sauce as necessary.  Finally after about an additional 5 minutes throw in the bean sprouts and cilantro, turn the heat back up to high and then take off in about 3 minutes…I usually wait for the majority of moisture to be gone.

Enjoy, serve with rice, on rice, with pasta, quinoa, etc.  It’s not the most beautiful of dishes, but it is a great tasting (if you’ve got some good sauce), well balanced vegetarian dish.

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This can be a vegetarian meal if you use a vegetarian tortellini.  Ravioli would work too.


pkg of tortellini

pkg of “stir fry” frozen vegetables


Can use any sauce you have, but a more exotic option would be to use peanut sauce and cashews.

Base your sauce choice on the style of tortellini you’re using…or what you have in your fridge.

Boil and cook the tortellini as directed on the package.  While this is happening heat up a large skillet and give the package of frozen vegetables a head start in the microwave by zapping them for 2 or 3 minutes.   Next throw them in the skillet with a little water or oil.  Lastly strain the tortellini and then pour them into the skillet.  Lastly throw on your sauce and “stir fry” for a minute or two…Enjoy a simple slightly more balanced dinner

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You could probably throw anything you wanted into this.  Leftover vegetables, chicken, whatever you like.  Here’s the recipe for a generic Dahl base.


1 cup lentils

2 tablespoons ginger root, minced

1 teaspoon mustard seed

2 tablespoons chopped cilantro

4 tomatoes, (or 7 roma) chopped

3 onions (i mix brown, yellow,white) chopped

3 jalapeno peppers, seeded and diced

1 tablespoon cumin

1 tablespoon coriander (preferably ground)

6 cloves garlic

1 cup water

Cook lentils as prescribed on bag.

While lentils cook chop up all of the vegetables and measure out the spices.  keep onions, ginger, garlic, and jalapenos in one bowl, and place tomatoes in a separate board or bowl.  When the lentils are done drain any excess water.  In a large hot skillet heat up oil.  Place mustard seed in the oil and cook for about a minute.  Next throw in the bowl with onions.  Sautee until the onions become translucent.  Next add the remaining spices and the tomatoes, and let the tomatoes cook.  Finally add in the cup of water and let boil for about six mintues.  Lastly throw in the lentils and mix well.

Take off the heat, and add the chopped cilantro.  Enjoy.

Leftovers: It tastes great days latter…gives the dish time to marinate in all the spice.

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Garlic Naan

Good with any main dish, goes really well with dahl or a vegetable-y chile-ish spice-y dish.


1/2 of .25oz active dry yeast package

1/2 cup warm water

2 tablespoons white sugar

1.5 tablespoons milk

1/2 egg, beaten

1 teaspoon salt

2  1/4 cup flour

1-2 garlic cloves

In a medium bowl dissolve the yeast in the water.  Let disolve for ten miutes.  While the yeast is dissolving measure out all the dry ingredients.  Then add the milk, the half egg, and finally the sugar, salt and flour.

Next knead the dough for about 7 minutes…here’s an instructional video on how to knead dough http://www.youtube.com/watch?v=dWj8oHMPFm0.  Place kneaded dough in an oiled bowl and cover with a damp cloth.  Let rise for about an hour.

While this is happening you can work on other dishes, and mince up garlic for the next step.  After an hour, take out the dough, and punch it down.  Knead in garlic and then rip off portions of dough and roll them into golf ball sized balls.  Place on a pan/plate and cover with a dry towel.  You’ll need to keep the balls in a warm place (about 75 or 80 degrees).  I preheated my oven to 100 and then turn it off and put the plate in the oven.  Leave for 30 minutes and allow to rise.

Finally, take the balls and roll them into thin tortilla width circles.  Get a skillet hot and then individually cook each piece.  Lightly butter one side and cook for about 1-2minutes on each side.

Enjoy the naan while still warm.  Don’t worry if the dough doesn’t rise much, the naan will still still taste great.  Additionally other spices can be added between risings.

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This is the second veggie burger recipe.  It identical to the nut veggie burger only beans are substituted for the nuts, and I add more spice


1 medium onion

14 oz drained black beans

1 cup oats

2 tbs ketchup

1 tbs chili powder

1 egg

some vegetable stock or water

*Important* – the key to a good veggie burger is the dressing.  Be sure to have tomato, avocado, pickles, and extra onion to really make the burger complete.

The process is identical to the previous veggie burger.

Mix it all together in a food processor.  Your gonna have to be careful, you want the ingredients to blend together well, but you still want it to be chunky.  Think, chocolate chip cookies for consistency.  Your vegetable stock/water is what determines the consistency, so don’t over do it.

Give the mixture a few minutes to set.  While this is going on, start up the frying pan…I put it on 8/10 with some olive oil.  While it’s heating make patties out of the mix.  Make them thinner than you would a hamburger, you want as much crunch as you can, and this will help.

Cook 5/6 minutes on first side, turn down the heat to about 5/10 and then flip them and let them cook for another 4 minutes.  Enjoy

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