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Vegetarian Foodie Fridays: Chard and Vegetable Bake with Quinoa and Mushroom Topping

Melodie — Fri, 27 Aug 2010 03:17:40 +0000

We just returned from a week long family holiday and were greeted by not one but two bags of fresh organic produce from our new neighbours who just happen to be organic farmers! In it I found two different kids of kale, chard, cucumbers, rutabegas, onions and a head of leaf lettuce. I guess we’ll be eating greens for the next few nights! Not to worry, lucky for me we love greens and even if the kids change their mind halfway through I know I’ll eat their portions later! Since I haven’t been feeling my creative self as of late I googled chard + turnip + recipe, and found this recipe at Veg Box Recipes. I kept the recipe almost exactly as is except I used butter instead of oil, cooked chick peas instead of a can of mixed beans, and a combination of cheddar and feta cheese instead of goat’s cheese. From cupboard to plate it took 40 minutes.

The Result:

It was delicious. That lovely late summer greens taste was prominent, as was the taste of the rutabegas, but they were not overpowering. The topping was very yummy – I used a combination of cheddar and feta cheese. Although the girls didn’t like the mushrooms no matter how finely I diced them, they really enjoyed the natural flavours in this dish, as did my mom who showed up an hour later and finished off the leftovers. This is one meal that doesn’t even really need salt or pepper. I will be making this again.

For the bake:

2 Tbsp butter

1 medium onion, roughly diced

1 bunch of chard, chopped

2 cups vegetable stock

3 carrots, chopped into bite-sized pieces

2 turnips or rutabegas, chopped into bite-sized pieces

2 cups cooked chickpeas

Salt and freshly ground black pepper, to taste

For the topping:

4 cloves of garlic, minced

2 cups of mushrooms, finely diced

1 cup of quinoa (see directions below)

1/2 cup cheese

Salt and freshly ground pepper

Directions:

Heat the oven to 400 F.
Rinse the quinoa well, simmer it in two cups of boiling water until the germ starts to separate, and then drain and set aside to cool. (This means only partially cook the quinoa. I ended up cooking it all the way through and it was still good, but if you do as the recipe suggests I believe that you will end up with a crunchier topping.)
Meanwhile, melt the butter and cook the diced onion until soft.
After two or three minutes, add the chard. When it is wilted, pour in the stock, and throw in the carrots, turnips, beans and seasoning.
Stir well, replace the lid and continue to simmer for around ten minutes.
Meanwhile, mix together the minced garlic, cooked and cooled quinoa, mushrooms and cheese in a large bowl.
Check the veggie mix for flavour, adjust as necessary and then spoon it into a large, lightly buttered baking dish.
Cover with the quinoa mix and bake in the oven for 20 minutes before switching the oven to grill and browning off the top for around five minutes.
When the dish is ready you will see that there is broth at the bottom of the dish – that is, if you ended up fully cooking the quinoa. If you didn’t it might not be there. Cooked or not, the quinoa will soak up your tasty broth. Just don’t be surprised if you see it.
Enjoy.

Serves 4.

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Family Food Fridays at Get Healthy Cheap, Wholesome Whole Foods at Health Food Lover, Friday Favorites at Simply Sweet Home, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays Blog Hop at Rendered Lard.

Welcome to Vegetarian Foodie Fridays! Where we’re not just Meatless on Mondays, but all week through! Hi! My name is Melodie and I’m a long time vegetarian who’s into real food, holistic nutrition, and healthy living but suffers from a sweet tooth! (I love homemade baked goods and ice cream). To learn more about why I became a vegetarian or why I choose to raise my children vegetarian please click on my links.

Carnival Guidelines

You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
Your dish must be completely meat-free (no fish or seafood and no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
Please link back to the carnival in your post.
Please use your best carnival manners.
Please try to visit others’ posts.
Have fun!

Vegetarian Foodie Friday: 3 Bean Salad

Melodie — Fri, 20 Aug 2010 03:01:59 +0000

I have to be honest. I did not make this salad. It is my mom’s recipe. Actually, it’s a recipe from my high school grad class’s recipe book. But since my mom is at the root of my foodie ways, it’s only fair that she deserves a shout out, no? My kids LOVE beans, and since there are few other protein-rich foods they enjoy these days, meals like this are very popular with the kidlets. This dish makes a fine vegetarian main or side dish. As well, it is great for potlucks.

3 Bean Salad

19 oz can of black beans (or 2 cups cooked from dry beans)
19 oz can of kidney beans (or 2 cups cooked from dry beans)
2 c fresh green beans – steamed til they are still a little crunchy
2 cups chopped celery
1 medium onion cut fine (red or white)
1 medium green pepper (any colour is fine)

Marinade

3/4 c apple cider vinegar
1/8 c olive oil + 1/8 c flax, hemp seed or other healthy salad oil
1/3 c dry or liquid sweetener
2 Tbsp water
salt & pepper to taste

Directions

If using canned beans, drain and rinse beans well. Put into large bowl, add other salad ingredients. Stir marinade ingredients until dissolved. Pour over salad. Toss well.
Refrigerate 6-24 hrs. (I only made it 2 hrs before serving and it was great) Leftovers just tasted better. Stir often to mix ingredients and flavour.

Serves 6.

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Family Food Fridays at Get Healthy Cheap, Wholesome Whole Foods at Health Food Lover, Friday Favorites at Simply Sweet Home, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays Blog Hop at Girlichef.

Carnival Guidelines

You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
Your dish must be completely meat-free (no fish or seafood and no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
Please link back to the carnival in your post.
Please use your best carnival manners.
Please try to visit others’ posts.
Have fun!

Vegetarian Foodie Friday: My “I’m-Too-Tired-To-Cook” Pasta

Melodie — Thu, 29 Jul 2010 20:44:50 +0000

It’s been just over a week in our new house and I am just now starting to feel creative enough to cook again. When I made the following recipe last week all I had in mind was to top some hot pasta with butter and cheese. But then I saw a jar of sun dried tomatoes in my fridge, thought raw garlic would be nice, and remembered the herbs I found in our new garden. It took no extra time to chop the other few ingredients while the pasta was cooking, and the flavours were excellent when combined. I enjoyed it with a glass of wine and a salad on my back deck after a tiring day of unpacking and organizing our new space. As I took the photo I thought, “I could actually make this for guests one night – it’s so pretty!” So maybe I will. I hope you enjoy it!

Pasta With Sun Dried Tomatoes, Raw Garlic and Fresh Herbs

Dried pasta, any kind, and any amount (I used a combination of whole wheat fettucini and kamut spaghetti)
Organic or pastured butter, as much as you like
Parmesan cheese, as much as you like
Salt and pepper, to taste
A handful of sundried tomatoes, chopped (I used preserved tomatoes in oil)
Garlic, minced ( I used 2 cloves)
Fresh herbs, chopped (I used what I have in my garden right now – rosemary, oregano and parsley. You should use whatever you have or would like. Dried herbs are fine too.)

Directions: Cook the pasta. Drain. While still hot, toss with as much butter and parmesan cheese as you like and salt and pepper to taste. Arrange on plate. Top with chopped sundried tomatoes, raw garlic, and herbs. Sprinkle with extra parmesan cheese and salt and pepper, if desired.

Serve with a salad.

Serves as many people as you want it to!

Our new back deck

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Friday Favorites at Simply Sweet Home, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays Blog Hop at A Moderate Life.

Carnival Guidelines

You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
Your dish must be completely meat-free (no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
Please link back to the carnival in your post.
Please use your best carnival manners.
Please try to visit others’ posts.
Have fun!

Vegetarian Foodie Fridays: Chickpea Potato Stew

Melodie — Fri, 16 Jul 2010 04:25:59 +0000

The other day I looked in my cupboards and found a sad sight. I was down to the bare minimum in groceries since we are only days away from our big move. So I took two of the ingredients I had on hand (I’d just soaked and cooked some chickpeas and had a handful of new potatoes I’d just found in a surprise garden in the corner of our yard) and did a google search, where upon I found this recipe and modified it to suit what I had.

The Result: This was super easy-to-make, had nice balanced flavours, was not too spicy for the kids to enjoy (and good golly did they like it!)

Notes: Don’t omit the butter! The buttery taste in this stew is FAB-U-LOUS! And in case you’re wondering what the other yummy looking dish is on my plate, that’s Chaya’s Comfy Cook Blog’s Portabello Mushrooms with Mediterranean Stuffing. Mm Mm!

Chick Pea Potato Curry Stew

2 1/2 cups vegetable broth

3 cups cooked chickpeas (1.5 – 14 oz cans)

1 cup tomatoes, diced (canned is fine)

1/2 jalapeño pepper, minced

6 new potatoes, diced (about 12 oz)

1 medium onion, diced

1 Tbsp butter

2 tsp fresh ginger, minced

1 tsp salt

1 tsp cumin

1 tsp coriander

1/2 tsp black pepper

Directions: Combine all of the ingredients into a large pot. Place over medium heat and stir to mix. Simmer vigorously for 35 minutes, uncovered. Serve over rice.

Serves 4.

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Food at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Food Revolution Friday at Notes From The Cookie Jar, Friday Favorites at Simply Sweet Home, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays Blog Hop at A Moderate Life, Tuesday Twister at GNOWFGLINS.

Carnival Guidelines

You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
Your dish must be completely meat-free (no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
Please link back to the carnival in your post.
Please use your best carnival manners.
Please try to visit others’ posts.
Have fun!

Vegetarian Foodie Fridays: Rice Fried Vegetables

Melodie — Fri, 02 Jul 2010 00:08:47 +0000

I’m on a Mollie Katzen kick this week. I saw her cookbook The Vegetable Dishes I Can’t Live Without at our library and was compelled to check it out. If Mollie Katzen can’t live without these recipes then who am I kidding? I’m obviously missing out on something.

No I didn’t get the recipe name wrong. She says “In this vegetable-fried rice reversal, the vegetables are dominant and the rice secondary. Hence the name.” I say “Pay attention to how you prepare the rice in this recipe. It has the same flavours as a fried rice but nothing has touched a frying pan. If you want a healthy fried rice-like dish, this is great. You can use it in the future just on its own”

This recipe is chock full of vegetables and it is a little bit time consuming, but the results are worth it. Make sure you chop the veggies before you start cooking as it will help you get things done more quickly. I never use a recipe when making a stir fry but this one was great.

From the cookbook:

NOTES:

The leafy green can be kale, collard, spinach or chard – the freshest and best you can find.
This is a great way to use up leftover rice. However, if you need to cook it fresh begin with 2 cups uncooked long-grain brown rice and make it well ahead of time. It will yield 3 cups of cooked rice. (Side Note: I used freshly cooked brown rice and it was fine.)

This recipe has been modified slightly from the cookbook.

Rice-Fried Vegetables

1 Tbsp + 1 tsp coconut oil or butter

2 large unpasteurized eggs, beaten

1 1/2 cups chopped onion

1 Tbsp ginger, minced

salt, to taste

4 cups chopped broccoli (I used 3)

1/2-3/4 lb asparagus or green beans (I used asparagus – only a few stalks, but I would’ve enjoyed the beans more)

1 medium carrot, chopped

1 1/2 -2 tsp garlic (I used 2 Tbsp by accident and it was very garlicky)

4 cups (packed) chopped leafy greens (I used kale – it was awesome)

1 1/2 cups peas (frozen and defrosted but not cooked)

2-3 cups long grain brown rice

1 Tbsp tamari (soy sauce)

2-3 scallions, minced (I suggest 1-2. I found 2 overpowering)

2/3 cup lightly toasted almonds, whole or sliced (optional) (I didn’t have any, but I would recommend them).

Directions:

Place a small skillet over medium heat. After about a minute add 1 tsp of the oil or butter and swirl to coat the pan. Wait another 20 seconds or so and then pour in the beaten eggs. Tilt the pan in all directions to let the eggs flow to the edges, lifting the cooked edges of the eggs to allow for the uncooked eggs to flow underneath. (You are making an omelet!) Flip it over for a second, then transfer to a plate and cut into strips. Set aside.

Place a large, deep skillet (I used my 12″ cast iron frying pan and everything just fit) over medium heat. After a minute, add the remaining oil and swirl to coat the pan. Add the onion and ginger and a couple dashes of salt, and saute for 5 minutes or until the onion becomes translucent. Stir in the broccoli, asparagus or green beans, carrot and garlic. Add another dash of salt, if desired, and stir-fry over medium heat for 8-10 minutes, or until the vegetables are tender-crisp (up to you).

Stir in the chopped leafy greens, turning them into the other vegetables with tongs. Cook for just a couple of minutes, until the y turn bright green and wilt slightly.

Defrost the peas by placing them in a strainer and running them under cool water. Drain thoroughly.

Use a fork to fluff the rice. Sprinkle in the tamari, scallions, peas and omelet strips, and mix gently until well combined. You can either mix the rice in with the other vegetables or keep the two separate, topped with almonds, if desired.

Serves 4-6

Linked up at Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Foods at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Food Revolution Friday at Notes From The Cookie Jar, Just Another Meatless Monday at Hey, What’s For Dinner Mom? My Meatless Mondays at My Sweet and Savory, Two For Tuesdays at A Moderate Life, Tuesday Twister at GNOWFGLINS, Real Food Wednesdays at Kelly The Kitchen Kop.

Carnival Guidelines

You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
Your dish must be completely meat-free (no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
Please link back to the carnival in your post.
Please use your best carnival manners.
Please try to visit others’ posts.
Have fun!

Vegetarian Foodie Fridays: Vietnamese Rice Noodle Salad

Melodie — Fri, 25 Jun 2010 03:49:46 +0000

I have to apologize for anyone who notices, but this is a re-post. My goal to make new dishes this week completely failed. It’s been one of those eat-what-comes-easy kind of weeks. What with anticipating my last day of doing daycare, trying to sell our house and packing boxes, I just couldn’t get organized with my menu planning and grocery shopping. My intention was to find a couple of recipes I wanted to try, and build my meal plan around them, but basically, I just forgot. Except I did make these Healthy Granola Bars from Random Acts of Parenting. They were a bit too crunchy for my tastes, but my kids loved them. I would make them again but add more butter to soften them up (I used the lesser measurement of what is recommended) and less cinnamon. By Thursday evening I thought “Oh, no, I have nothing to link for tomorrow.” And then I looked at what I was making for dinner and thought “This is delicious. People will like this. Darn it, I already posted this. Oh well, that was before I did recipe carnivals. Hm. Let’s be lazy today and just post it again.” So here it is. Just as yummy as it was the first time I posted it. A sunny weather favorite.

If you like to interact with your food this recipe is for you. To really get the dressing into the noodles you pretty much have to use your hands. And rice noodles are such fun to play with! Just make sure you wash your hands really well or put on some clean gloves and no one has to know. If you have older kids, get them involved. As long as they are old enough to know not to wipe their hands on their clothes or the upholstery, they’ll love it. (Which means my kids at 3 and 5 do not help with this part).

The mint and cilantro are really what make this dish divine. If you don’t have any mint, wait until you do.

This light salad will make for a satisfying meal on a warm day. Enjoy!

P.S. There is fish sauce in this recipe. Which I just realized is breaking my own rules! Gah! Although you can substitute for salt. People say I’m missing out by not using the fish sauce. I say “Oh, well.” Those who like fish sauce will no doubt appreciate I left it in the recipe as an option. You’re welcome! (Gosh, I’m nice.)

This recipe comes from Didi Emmons Vegetarian Planet.

Vietnamese Rice Noodle Salad

4 – 6 garlic cloves

1 cup chopped and loosely packed cilantro

1/2 jalepeno or other fresh hot pepper (optional)

2-3 Tbsp natural sugar

1/4 cup lime juice (from about two limes)

3 Tbsp Thai or Vietnamese fish sauce , or 1 tsp salt

12 oz rice vermicelli

2 carrots, cut into julienne strips or grated

1 cucumber; peeled if it looks waxed, then halved lengthwise, seeded, and sliced into thin half rounds

1/4 cup coarsely chopped mint

4 leaves from a nappa cabbage, sliced thin (optional)

1/4 cup chopped dry-roasted, unsalted peanuts

4 mint sprigs

Directions:

To make the sauce by hand, mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt, and sugar, and stir well. To make the sauce in a food processor or blender, briefly blend the garlic with the cilantro, hot pepper, and sugar, until the vegetables are coarsely chopped. Then blend the lime juice and fish sauce or salt. Let the sauce sit for 5 minutes.

Bring a large pot of salted water to a boil. Add the rice noodles, and boil them for two minutes (but no more). Drain the noodles, and rinse them well with cold water until they have cooled. Let them drain again for a few minutes.

In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and if you’re using it, nappa cabbage. Toss well and serve the salad garnished with the peanuts and mint springs.

Serves 4.

Linked up at Foodie Friday at Designs by Gollum, Friday Foods at Momtrends, Food on Friday at Ann Kroeker, Wholesome Whole Foods at Health Food Lover, Food Revolution Friday at Notes From The Cookie Jar, My Meatless Mondays at My Sweet and Savory, Two For Tuesdays at A Moderate Life, Tuesday Twister at GNOWFGLINS, Real Food Wednesdays at Kelly The Kitchen Kop.

Carnival Guidelines

You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
Your dish must be completely meat-free (no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
Please link back to the carnival in your post.
Please use your best carnival manners.
Please try to visit others’ posts.
Have fun!

Vegetarian Foodie Fridays: Cauliflower Marranca

Melodie — Fri, 18 Jun 2010 04:15:42 +0000

This is a modified recipe from Mollie Katzen’s Moosewood Cookbook that I have made a couple of times to rave reviews. From everyone but my husband, that is. He calls cauliflower “the devil’s vegetable.” Truly. He said so just tonight. Then we all went around naming our favorite “evil vegetable.” Mine is parsnip, our friend’s was brussel sprouts, and the girls both said peppers. So why do I make anything with cauliflower in it, you ask? Because I love it, and I’m greedy and self-centered when I crave a certain vegetable. Just kidding. Actually I plan to make my cauliflower dishes when he’s going to be away. Tonight, however, he got home early.

I think what makes this dish so delicious is the cheese. Especially if you use a tasty sharp cheese, like white cheddar or Lancashire. We used an Irish cheese called Dubliner. It was a treat. Oh, and in case you wonder what my hubby does when presented with a cauliflower dish – he picks them all out and gives them to me and I share a couple of mushrooms in return. But it’s hard because I LOVE MUSHROOMS too! Regardless, this serving dish was scraped clean by the end of the evening.

Cauliflower Marranca

1 lb mushrooms, chopped

1 large onion, chopped

2 Tbsp butter

1/2 – 1 lemon, juiced

1 large head of cauliflower, cut in pieces

3 cloves garlic, crushed

1 tsp basil

salt and pepper

3 cups cooked brown rice, salted and buttered

2 1/2 cups grated cheese of your choice (the sharper the better)

1-2 cups chick peas (optional if you want a boost of protein)

Directions:

Cook your rice! If the rice is pre-cooked you will save a lot of time.

Sauté onions and mushrooms in the butter with juice from lemon. I find using a whole lemon makes this dish too lemony but using half doesn’t give it quite enough flavour. I’d juice 3/4 of a lemon and keep the rest for your water glass. When onions are transluscent add the cauliflower, garlic and spices and cover until cauliflower is cooked through. Put rice and vegetable mixture in a casserole dish along with the grated cheese. Mix it all up and then bake it, covered, for 1/2 hour at 350 degrees. With a nice side salad this is a full meal.

Serves 4-5

Just for fun: What is your most loathed vegetable?

Carnival Guidelines

You do not have to be a vegetarian/vegan or have a vegetarian/vegan blog to participate.
Your dish must be completely meat-free (no meat based broths, etc). Eggs and dairy are fine. Desserts and other baked goods are welcome as are vegetarian friendly food-related and health posts.
Please link back to the carnival in your post.
Please use your best carnival manners.
Please try to visit others’ posts.
Have fun!