Wednesday, August 20, 2008

Curried Cauliflower Soup

Ingredients:
1 tbsp olive oil
1 small onion, finely chopped
1 tbsp ground cumin
1 tbsp curry powder
1 tsp turmeric
1 medium-sized head of cauliflower, separated into florets and washed
1/2 tomato, chopped finely
5 or 6 cups of vegetable stock
1/4 - 1/2 cup 18% cream, or light coconut milk
juice of 1 lime
salt to taste

Heat olive oil in a large pot. Add onion and cook until translucent, about 5 minutes. Add spice, stir and cook until until fragrant, about 1 minute.

Add cauliflower florets and tomato and stir to coat in spices. Allow to cook to a minute or two, then add the stock. Bring to a boil, then reduce heat, cover and simmer until cauliflower is quite tender, about 20 minutes.

With an immersion blender, blend the soup until smooth. Add cream, lime juice and salt and adjust to taste.

Curried Cauliflower Soup via Treehugger

Friday, August 15, 2008

Green Pea Ravioli

Making homemade ravioli is a snap when you use wonton wrappers (often sold in the produce section of the supermarket) for the pasta. Leftover wrappers can be covered tightly in plastic wrap and frozen for the next use. Serve the ravioli with prepared pesto, a light tomato sauce or simply a little butter and grated Parmesan cheese.

2 cups fresh or frozen peas
2 shallots, quartered
1 large clove garlic
1/4 cup grated Parmesan cheese
36 wonton wrappers

1. Bring large pot of salted water to a boil. Add peas, and cook 2 to 3 minutes, or until tender. Drain, reserving 1/4 cup cooking liquid. Transfer peas to bowl of food processor or blender. Add shallots, garlic and reserved cooking liquid, and puré until smooth. Add cheese, and process until combined. Season with salt and pepper.

2. Set 1 wonton wrapper on work surface. Brush edges with water, then place 11/2 tsp. pea mixture in center. Fold wrapper into triangle over filling, and press edges with fingers to seal. Transfer to plate lined with damp paper towels. Repeat with remaining wrappers and filling, placing damp paper towels between each layer of ravioli. Cover, and set aside.

3. Bring large pot of salted water to a boil. Add ravioli, and cook 3 minutes, or until tender. Drain. Place ravioli on plates and spoon desired sauce over top. Serve immediately.

Vegetarian Times: Peas Recipes

Mock Guac(amole)

This recipe is a great option for those times you want to make guacamole but can only find hard, unripened avocados. The puréd peas absorb all the Tex-Mex flavors of the cilantro, lime juice and hot sauce, so most guests won't even guess the main ingredient!

4 cups fresh or frozen peas
1 medium tomato, chopped (about 1 cup)
1 bunch green onions, chopped (about 1/2 cup)
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. hot pepper sauce

1. Bring large pot of salted water to a boil. Add peas, and cook 15 minutes. Drain, and rinse under cold water. Puré in food processor, then press through medium-meshed sieve with back of ladle to separate skins from puré.

2. Combine pea puré and remaining ingredients in medium bowl. Let stand 30 minutes to develop flavors. Serve with tortilla chips or Mexican dishes.

Vegetarian Times: Peas Recipes

Mango-Pea Salad with Sesame Dressing

Toss this salad with the dressing at the last minute, otherwise the peas will start to turn yellow as the acid in the lime juice "cooks" them.

Mango-Pea Salad
3 cups soybean sprouts
2 cups fresh or thawed frozen peas
2 mangoes, peeled and diced
2 bunches green onions, chopped (about 1 cup)
1/2 cup chopped fresh mint
3 Tbs. black sesame seeds

Sesame Dressing
3 Tbs. lime juice
2 Tbs. toasted sesame oil
1 Tbs. vegetable oil
2 tsp. minced fresh ginger
1/2 tsp. brown sugar
1/2 tsp. salt

1. To make Mango-Pea Salad: Bring large pot of salted water to a boil. Add sprouts and peas, and cook 2 minutes, or until crisp-tender. Drain, and chill in ice water to stop cooking and keep peas bright green. Drain again.

2. Toss together sprouts, peas, mangoes, green onions, mint and sesame seeds in large bowl.

3. To make Sesame Dressing: Whisk together lime juice, sesame oil, vegetable oil, ginger, brown sugar and salt in small bowl. Pour over pea mixture, and toss to coat. Season with salt and pepper, and serve on bed of lettuce, if desired.

Vegetarian Times: Peas Recipes

Turkish Tomato Soup

Whether you're looking for a creative twist on tomato soup or you need an appetizer to start off a traditional Turkish meal, this recipe is likely to satisfy. This is also a unique way to enjoy fresh domates (tomatoes) on a cool, summer night.

Ingredients
* 6-7 large tomatoes
* 1 white onion
* pinch of nutmeg
* pinch of oregano
* pinch of sugar
* 4 small bunches of parsley (flat leaf preferred)
* 1 bay leaf
* three cups of broth/stock
* butter
* 1 teaspoon flour
* 1/4 cup of heavy whipping cream
* salt and pepper to taste

Steps
1. Slice the tomatoes and chop the parsley into very small pieces. Combine with the oregano, sugar, nutmeg, 1/2 tablespoon pepper and the bay leaf.

2. Chop the onion into small pieces and saute on medium high heat with butter in a pan until they are brown/yellow. If you find that your butter is burning you may add a bit of oil (canola or olive- not extra virgin olive oil however) to raise the smoke point of the fats.

3. Add all the ingredients of step one to the fried onion.

4. Mix thoroughly and fry for approximately fifteen minutes on half heat, until tomatoes are soft.

5. While you wait for the tomatoes to soften, heat up three cups broth/stock.

6. When the tomato mixture is soft, add the broth and stir well.

7. Put the lid on the pan and cook the mixture of tomatoes and chicken broth for about ten minutes.

8. Take the pan off the heat, discard the bay leaf, and use an immersion blender to puree the soup until there are no chunks of tomato left.

9. Melt a tablespoon of butter in a big pan.

10. Add teaspoon of flour and stir it well to make a roux - this will melt in the soup and thicken it. For optimal results cook the roux until it reaches a medium golden brown color.
* The more you cook a roux, the less thickening power it will have. It will also give it a stronger, almost nutty taste.

11. Slowly pour the soup into the pan with the butter and flour.

12. Add the whipping cream. Last add salt to taste.

13. Heat the soup on the stove and serve.

How to Make Turkish Tomato Soup - from wikiHow

Shells with Ricotta, Basil and Lemon

Serves 6 in 30 minutes or fewer.

Toasted breadcrumbs give this dish an authentic touch.

1 lb. medium-size dried pasta shells or rigatoni
2 tsp. olive oil
3/4 cup fresh breadcrumbs
2 cups low-fat ricotta cheese (15 oz.)
3 Tbs. fresh lemon juice
1 tsp. lemon zest
16 fresh basil leaves, sliced into thin ribbons
1 lemon, cut in wedges

Cook pasta according to package directions; drain.

Meanwhile, heat olive oil in skillet over medium heat. Add breadcrumbs, and sauté 3 to 4 minutes, or until golden brown.

Combine ricotta, lemon juice and zest in warm serving bowl. Fold in basil; season to taste with salt and pepper.

Toss pasta with ricotta mixture until well coated. Taste, and adjust seasonings if necessary. Sprinkle with toasted breadcrumbs, and garnish with lemon wedges.

PER SERVING: 394 CAL; 20G PROT; 6.5G TOTAL FAT (3G SAT. FAT); 65G CARB; 27MG CHOL; 437MG SOD; 3G FIBER; 5G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Spaghettini with Walnuts and Parsley Pesto

Serves 6 in 30 minutes or fewer.

Parsley pesto is a light alternative to basil or sun-dried tomato versions. When storing any homemade or prepared pesto in the fridge, pour a thin layer of olive oil on top of the sauce before closing the lid. The oil seals out the air and keeps the sauce a bright, vibrant green for weeks.

1 lb. spaghettini
1/2 cup chopped walnuts
4 cups Italian parsley leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup fresh lemon juice
3 to 5 cloves garlic, minced (1 to 1 1/2 Tbs.)
1 medium-size cucumber, peeled, seeded and finely chopped

Cook pasta according to package directions; drain.

Toast walnuts in skillet over medium heat 3 to 4 minutes, or until browned and fragrant, shaking often.

Place parsley, cheese, oil, lemon juice and garlic in bowl of food processor. Pulse several times, or until parsley is finely chopped. Season to taste with salt and pepper. Transfer to serving bowl.

Add walnuts, cucumber and hot pasta to pesto. Toss to combine. Taste, and adjust seasonings if necessary. Serve immediately.

PER SERVING: 471 CAL; 15G PROT; 18G TOTAL FAT (3G SAT. FAT); 63G CARB; 6MG CHOL; 323MG SOD; 4G FIBER; 2G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Fettuccine with Basil-Tomato Sauce

Serves 6, Vegan, in 30 minutes or fewer.

There’s no better way to showcase ripe, juicy summer tomatoes than with this sauce. Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.

2 1/2 lb. ripe tomatoes, seeded and diced
2 Tbs. brown rice syrup
2 Tbs. balsamic vinegar
2 Tbs. thinly sliced basil
1 Tbs. chopped chives
1 Tbs. minced Italian parsley
2 cloves garlic, minced (about 2 tsp.)
1 lb. fettuccine
Basil sprigs, for garnish

Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.

Cook pasta according to package directions; drain.

Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.

PER SERVING: 343 CAL; 11G PROT; 1.5G TOTAL FAT (0G SAT. FAT); 69G CARB; 0MG CHOL; 215MG SOD; 4G FIBER; 12G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Farfalle with Feta and Chipotle

Serves 4 in 30 minutes or fewer.

Smoky, creamy, crunchy...this Southwest-inspired sauce has it all. It’s served with farfalle so that the pumpkin seeds and feta crumbles don’t get lost in a pasta tangle.

2 Tbs. pumpkin seeds
2 cloves garlic, minced (about 2 tsp.)
1/4 tsp. chipotle powder
1/4 tsp. salt
1 cup cilantro leaves, chopped
3 Tbs. lime juice
2 Tbs. olive oil
1 tsp. lime zest
1/2 cup crumbled feta cheese
10 oz. farfalle or other small pasta

Toast pumpkin seeds in small skillet 3 to 4 minutes over medium heat, or until browned, shaking often.

Combine garlic, chipotle powder and salt in small bowl. Add cilantro, lime juice, oil and lime zest. Fold in cheese.

Cook pasta according to package directions; drain.

Toss hot pasta with sauce in large serving bowl. Taste, and adjust seasonings if necessary. Sprinkle with pumpkin seeds, and serve.

PER SERVING: 448 CAL; 12G PROT; 15G TOTAL FAT (4G SAT. FAT); 64G CARB; 19MG CHOL; 533MG SOD; 3G FIBER; 1G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Strozzapreti with Cheese and Green Peppercorns

Serves 4 in 30 minutes or fewer.

Strozzapreti—which means “priest chokers”—sounds like it was invented by the Mafia, but it’s actually a type of pasta with curved, medium-length strands. If you can’t find strozzapreti, just use penne or fusilli.

1/4 cup pine nuts
1/2 cup grated Romano cheese (about 3 oz.)
1/4 cup plus 2 Tbs. mint leaves, sliced into very thin ribbons
2 Tbs. olive oil
2 tsp. brined green peppercorns, drained
1 8.8-oz. pkg. strozzapreti
2 cups grated zucchini
1 clove garlic, minced (about 1 tsp.)

Toast pine nuts in small skillet over medium heat 3 to 4 minutes or until browned and fragrant, shaking often.

Blend cheese, 1/4 cup mint, oil and peppercorns in food processor until peppercorns are broken up. Season to taste with salt and pepper.

Cook pasta according to package directions; drain.

Meanwhile, combine zucchini, garlic and mint sauce in large serving bowl.

Toss hot pasta with sauce. Taste, and adjust seasonings if necessary. Stir in pine nuts and remaining mint leaves, and serve.

PER SERVING: 409 CAL; 16G PROT; 18.5G TOTAL FAT (4.5G SAT. FAT); 46G CARB; 20MG CHOL; 427MG SOD; 3G FIBER; 4G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces