Recently I had the urge to buy some veggies at the grocery store in an attempt to eat a RAW diet for a week. Since I have been receiving my CSA's I have not shopped for veggies, but I couldn't do a RAW diet solely on squash and potatoes (you CANNOT eat raw potatoes because they can make you VERY sick). So, I put down my rules of local seasonal veggies and bought some eggplant, zucchini and summer squash. After doing the RAW for a week, I still had some left-over and with a purging mentality, I made them all into one meal. My kids love Ratatouille (the movie and the food) for whatever reason, even though they will rarely eat any of these veggies on their own. Here's my version that got quickly gobbled at last night's dinner table:
Ratatouille
1 medium eggplant, peeled & cubed (you can also salt it by putting it in a colander and sprinkling salt over it and letting it sit for an hour - this removes any bitterness)
1 zucchini, halved lengthwise and sliced into 1" thick pieces
1 summer squash, halved lengthwise and sliced into 1" thick pieces
1 large onion, halved and sliced
2 cloves garlic, chopped
2 fresh tomatoes, chopped
1 C mushrooms (I used dried local mushrooms, reconstituted in warm water, then added the water to the cooking water for the rice I served this over)
1 1/2 C veggie broth
2 T butter
Salt, pepper, parsley & oregano
1/4 C nutritional yeast (or Parmesan cheese)
Preheat oven to 350 degrees. In a large oven proof pan melt butter over medium heat. Add onions and garlic and saute until soft. Add rest of veggies except tomatoes and stir thoroughly. Saute for 5 minutes until soft. Add tomatoes, broth and herbs and stir thoroughly. Sprinkle nutritional yeast over top and cover pan. Bake in oven for 45 minutes. Meanwhile, cook 1 C brown rice in 2 1/4C broth.
Serve a heaping spoonful of Ratatouille and sauce over rice, sprinkle with nutritional yeast (or Parmesan cheese).
Wednesday, January 26, 2011
Wednesday, December 8, 2010
Cauliflower Pie and Cornbread
I froze some of the wonderful veggies I had coming to me this summer from Hatchet Cove Farm and then I just started receiving my winter CSA from Wolf Pine Farm so I decided to combine summer with winter and make this yummy pie. And the cornbread was inspired by the 5lb bag of cornmeal we received from Morgan Mills (right here in Maine) from the Wolf Pine CSA. FANTASTIC! I have recently come to admit that I may have an addiction to CSA's...but I guess there are worse things I could be addicted to.
Cauliflower & Leek Pie
3 large potatoes, shredded
1 small onion, shredded
1 egg, beaten
salt and pepper
1 T cornmeal
1-2T oil
1 small head of cauliflower, chopped & steamed
1 leek, sliced thinly (just white and light green parts)
2 cloves garlic, chopped
1 T oil
1 1/2 C shredded extra sharp cheddar cheese
2 eggs, beaten
1/4C milk (as usual, I used almond milk)
Preheat oven to 400 degrees. Mix potatoes, onions, cornmeal, egg and salt and pepper thoroughly. Press into pie plate firmly to make a crust. Bake for 30 minutes, then pull out and brush oil over crust. Bake another 10 minutes. Meanwhile, heat oil in large pan over medium-low heat. Add leeks and garlic and saute 5 minutes. Add steamed cauliflower and saute for another 5 minutes. Remove from heat and set aside. Pull potato crust from oven and layer pie as such: 3/4 C cheese, veggies, 3/4 C cheese. Beat eggs and milk together and pour over top. Bake 35-40 minutes. Serve with cornbread for a hearty fall meal.
Cauliflower & Leek Pie
3 large potatoes, shredded
1 small onion, shredded
1 egg, beaten
salt and pepper
1 T cornmeal
1-2T oil
1 small head of cauliflower, chopped & steamed
1 leek, sliced thinly (just white and light green parts)
2 cloves garlic, chopped
1 T oil
1 1/2 C shredded extra sharp cheddar cheese
2 eggs, beaten
1/4C milk (as usual, I used almond milk)
Preheat oven to 400 degrees. Mix potatoes, onions, cornmeal, egg and salt and pepper thoroughly. Press into pie plate firmly to make a crust. Bake for 30 minutes, then pull out and brush oil over crust. Bake another 10 minutes. Meanwhile, heat oil in large pan over medium-low heat. Add leeks and garlic and saute 5 minutes. Add steamed cauliflower and saute for another 5 minutes. Remove from heat and set aside. Pull potato crust from oven and layer pie as such: 3/4 C cheese, veggies, 3/4 C cheese. Beat eggs and milk together and pour over top. Bake 35-40 minutes. Serve with cornbread for a hearty fall meal.
Monday, November 29, 2010
Thanksgiving Pot Pie
Since we are vegetarians, Thanksgiving is an adventurous holiday for us. I have to whip up our own gravy and stuffing, since those are my two favorite parts and are usually made with some sort of meat product, and I have to come up with a main course. I usually buy the Quorn Turk'y Roast because my boyfriend likes the idea of something resembling turkey. I could care less, but the Quorn company does make a good alternative to everyone's favorite white meat - it tastes almost exactly like the white meat of a turkey breast. But I like something different. This time of year is filled with luscious root vegetables, and since Thanksgiving is supposed to be about celebrating the harvest, this a great time of year for me to experiment with rutabagas, parsnips and sweet potato. My favorite thing to make is a veggie pot pie. When I was a kid my parents used to buy those terrible frozen pot pies in the freezer section, and I was traumatized by them. Last Thanksgiving, though, my step-daughter requested pot pie for our meal and I trusted her. Thankfully. It was delicious and I couldn't wait to make it again, served with sweet potato soup, it was the perfect fall meal.
Fall Veggie Pot Pie
2 9inch pie crusts (store bought or home-made, or get creative and try something different altogether!)
1 large parsnip, chopped
1 large carrot, chopped
2 large potatoes, chopped
6 cloves garlic, chopped
1 large onion, chopped
1 handful of greens
1 1/2 C gravy
3/4 C vegetable stock
3 T butter
salt and pepper
2 T oil
Make pie crust or pull out of package and put bottom layer in pie pan. Preheat oven to 350 degrees. Heat oil in large skillet over medium heat. Add onions, parsnips, carrots, and potatoes and saute for 10 minutes, until tender. Add 1/2 cup of stock and simmer gently over medium high heat until most of stock is gone. Add garlic and greens and mix thoroughly. Add gravy and stir to coat everything. Add last 1/4 cup of stock to veggies then pour into pie plate. Place 3 T of butter, over top of veggies then cover with other crust. Cut a few small slits into top crust (or make a decoration with it if you're crafty), then place on baking sheet. Bake in oven about 45 minutes, or until crust is golden brown. Remove from oven and let sit 5-10 minutes in order to set before cutting and serving. Enjoy with stuffing, sweet potatoes and gravy for a full Thanksgiving meal.
Fall Veggie Pot Pie
2 9inch pie crusts (store bought or home-made, or get creative and try something different altogether!)
1 large parsnip, chopped
1 large carrot, chopped
2 large potatoes, chopped
6 cloves garlic, chopped
1 large onion, chopped
1 handful of greens
1 1/2 C gravy
3/4 C vegetable stock
3 T butter
salt and pepper
2 T oil
Make pie crust or pull out of package and put bottom layer in pie pan. Preheat oven to 350 degrees. Heat oil in large skillet over medium heat. Add onions, parsnips, carrots, and potatoes and saute for 10 minutes, until tender. Add 1/2 cup of stock and simmer gently over medium high heat until most of stock is gone. Add garlic and greens and mix thoroughly. Add gravy and stir to coat everything. Add last 1/4 cup of stock to veggies then pour into pie plate. Place 3 T of butter, over top of veggies then cover with other crust. Cut a few small slits into top crust (or make a decoration with it if you're crafty), then place on baking sheet. Bake in oven about 45 minutes, or until crust is golden brown. Remove from oven and let sit 5-10 minutes in order to set before cutting and serving. Enjoy with stuffing, sweet potatoes and gravy for a full Thanksgiving meal.
Spaghetti Squash Alfredo
I got my Thanksgiving holiday CSA share from Little Ridge Farm and was overwhelmed with all the beautiful squashes. Most exciting was the 2 beautiful spaghetti squash because I knew those would be a giant hit with the kids - I just tossed in greens (their favorite) and made a quick alfredo sauce for a hearty, healthy meal.
Spaghetti Squash
1 large spaghetti squash, halved
Heat oven to 400 degrees and place squash, cut sides down in a baking dish with a little water. Bake 30 minutes, flip over and bake another 15, until center is soft. Remove from oven and scoop out seeds, then use a fork to scrap insides into a bowl.
Braised Greens
1 clump of greens - I used swiss chard, stem removed and diced, leaves roughly chopped
1 small onion, halved lengthwise and sliced thin
5 cloves garlic, chopped
3 T oil (use something with good flavor like Safflower or Olive or Grapeseed)
Salt & Pepper
Heat oil in pan over medium heat, then add onions, garlic, and diced chard stems and saute 5 minutes. Add leaves, sprinkle with a bit of salt and pepper and stir thoroughly. Let cook 3-5 minutes until leaves are wilted. Add some water, maybe about 3 T, cover and gently simmer for about 5 minutes. Turn off heat and keep covered until alfredo sauce is ready.
Not-Alfredo Sauce
1/2 C butter
1/2 C milk or cream (I used almond milk and it added a nice sweetness to the sauce)
3/4 C nutritional yeast (you could also use parm cheese, but this is what I had on hand)
1/2 t salt
pepper
Melt butter with milk in pan over medium heat (careful not to boil), stirring constantly. Add nutritional yeast, salt and sprinkle with pepper.
Serve piles of spaghetti squash on each plate, top with a large helping of greens then pour alfredo sauce over it all. Add a nice salad or a hearty roll and voila, a healthy alternative to pasta!
Spaghetti Squash
1 large spaghetti squash, halved
Heat oven to 400 degrees and place squash, cut sides down in a baking dish with a little water. Bake 30 minutes, flip over and bake another 15, until center is soft. Remove from oven and scoop out seeds, then use a fork to scrap insides into a bowl.
Braised Greens
1 clump of greens - I used swiss chard, stem removed and diced, leaves roughly chopped
1 small onion, halved lengthwise and sliced thin
5 cloves garlic, chopped
3 T oil (use something with good flavor like Safflower or Olive or Grapeseed)
Salt & Pepper
Heat oil in pan over medium heat, then add onions, garlic, and diced chard stems and saute 5 minutes. Add leaves, sprinkle with a bit of salt and pepper and stir thoroughly. Let cook 3-5 minutes until leaves are wilted. Add some water, maybe about 3 T, cover and gently simmer for about 5 minutes. Turn off heat and keep covered until alfredo sauce is ready.
Not-Alfredo Sauce
1/2 C butter
1/2 C milk or cream (I used almond milk and it added a nice sweetness to the sauce)
3/4 C nutritional yeast (you could also use parm cheese, but this is what I had on hand)
1/2 t salt
pepper
Melt butter with milk in pan over medium heat (careful not to boil), stirring constantly. Add nutritional yeast, salt and sprinkle with pepper.
Serve piles of spaghetti squash on each plate, top with a large helping of greens then pour alfredo sauce over it all. Add a nice salad or a hearty roll and voila, a healthy alternative to pasta!
Wednesday, November 3, 2010
Root for the Veggies!
I love this time of year - the weather is crisp and refreshing, the colors are beautiful, and the eating is good. Sure, gone are the days of fresh luscious tomatoes and cucumbers, but I am just as happy with big bright squash and vibrant turnips. My latest CSA share from Hatchet Cove Farms was full of root vegetables and I couldn't wait to chop up a bunch and roast them. Here was the first of many yummy root vegetable roasts at our house.
Roasted Root Veggies
2 medium potatoes, peeled and cubed
3 small turnips, peeled and cubed
6 or 7 small carrots, cut into 1 inch chunks
2 small bulbs fennel, sliced thin
3 small beets, peeled and cubed
1 large shallot (or onion), sliced
6 cloves garlic, peeled and chopped into large chunks
olive oil
fresh rosemary
fennel sprigs
salt & pepper
3 T butter
Side Dish:
1 C Quinoa (I used Inca Red, our fave!)
1 1/2 C water/stock
1 small onion, chopped
1 bunch turnip greens
1/3 C white wine
salt and pepper
Preheat oven to 425 degrees and chop all veggies and put in a baking dish. Sprinkle with salt and pepper, rosemary and fennel sprigs then pour olive oil over (4T should be good, but all depends on how many veggies you have). Mix thoroughly and roast in oven until soft, about 45 minutes to an hour. Pull out of oven and add butter to it and stir.
20 minutes before the veggies are done, boil water/stock in a saucepan and add quinoa. Cover and cook about 15 minutes or until liquid is evaporated.
Once quinoa is going, heat 1T oil in skillet over medium heat and add onions and turnip greens. Stir thoroughly and add wine and cover for 2 minutes. Remove from heat when wilted and set aside.
To plate, put down greens, put some quinoa over the top and spoon roasted veggies over everything. Enjoy!
Roasted Root Veggies
2 medium potatoes, peeled and cubed
3 small turnips, peeled and cubed
6 or 7 small carrots, cut into 1 inch chunks
2 small bulbs fennel, sliced thin
3 small beets, peeled and cubed
1 large shallot (or onion), sliced
6 cloves garlic, peeled and chopped into large chunks
olive oil
fresh rosemary
fennel sprigs
salt & pepper
3 T butter
Side Dish:
1 C Quinoa (I used Inca Red, our fave!)
1 1/2 C water/stock
1 small onion, chopped
1 bunch turnip greens
1/3 C white wine
salt and pepper
Preheat oven to 425 degrees and chop all veggies and put in a baking dish. Sprinkle with salt and pepper, rosemary and fennel sprigs then pour olive oil over (4T should be good, but all depends on how many veggies you have). Mix thoroughly and roast in oven until soft, about 45 minutes to an hour. Pull out of oven and add butter to it and stir.
20 minutes before the veggies are done, boil water/stock in a saucepan and add quinoa. Cover and cook about 15 minutes or until liquid is evaporated.
Once quinoa is going, heat 1T oil in skillet over medium heat and add onions and turnip greens. Stir thoroughly and add wine and cover for 2 minutes. Remove from heat when wilted and set aside.
To plate, put down greens, put some quinoa over the top and spoon roasted veggies over everything. Enjoy!
Tuesday, October 26, 2010
Stuffed Squash Delight
I have squash, squash and more squash and I LOVE IT! This week will be an experiment in how many ways I can cook squash without hearing any complaints from the kids. This one was a hit with both of them. I re-used the Autumn Quinoa Salad from the phamily dinner (see recipe below) and the pumpkin soup (also see recipe below) and came up with the yummiest stuffed squash I've ever had. Without further ado...
Stuffed Squash Delight
2 delicata squash, halved and seeded
1 C autumn quinoa salad
1/3 C black beans
1 cube bean puree (previously I had boiled a batch of white beans and pureed them and froze them in a cube tray)
parmesan cheese (to sprinkle over the tops)
1/2 C pumpkin soup
2 T butter
Heat oven to 350 and place squash cut side down in large baking dish with water. Bake 30 minutes until soft when pierced with a fork. Meanwhile, melt butter in skillet and add quinoa salad, black beans and bean puree and stir until warmed. When squash is done, take out of oven and fill with quinoa mixture. Sprinkle with parmesan cheese and spread pumpkin soup over tops. Put back in oven for 15 minutes until warmed through. Serve with a side of veggies.
Stuffed Squash Delight
2 delicata squash, halved and seeded
1 C autumn quinoa salad
1/3 C black beans
1 cube bean puree (previously I had boiled a batch of white beans and pureed them and froze them in a cube tray)
parmesan cheese (to sprinkle over the tops)
1/2 C pumpkin soup
2 T butter
Heat oven to 350 and place squash cut side down in large baking dish with water. Bake 30 minutes until soft when pierced with a fork. Meanwhile, melt butter in skillet and add quinoa salad, black beans and bean puree and stir until warmed. When squash is done, take out of oven and fill with quinoa mixture. Sprinkle with parmesan cheese and spread pumpkin soup over tops. Put back in oven for 15 minutes until warmed through. Serve with a side of veggies.
Monday, October 25, 2010
Pureed Pumpkin Soup
Got a wonderful little pie pumpkin in my CSA share from Hatchet Cove Farm and since I'm not a pumpkin pie fan, I thought I would make a soup for my phamily dinner. This was simple and yummy for a cool autumn day.
Pureed Pumpkin Soup
1 pie pumpkin (see directions below about preparation)
1 apple, peeled and chopped
1 medium onion, sliced
1/2 C milk (I used almond milk)
spices - I used a mix of cinnamon, pumpkin spice and curry
salt & pepper
2 T oil
3 C water/broth
Cut pumpkin in half and put cut side down in a baking pan with a little bit of water in it. Bake at 350 degrees until soft, about 45 minutes.
Heat oil in pot and saute onions until translucent. Scoop pumpkin into pan and stir thoroughly. Add water/broth to cover pumpkin/onion mix. Bring to a boil and simmer gently. Add apples and spices and continue to cook an hour or 2 until flavors are mixed and everything is soft. Remove from heat and process in blender until smooth. Return to heat in pot and add salt and pepper and milk and stir. Taste and adjust spices as needed. Warm soup without bringing to boil. Serve with crusty bread.
Pureed Pumpkin Soup
1 pie pumpkin (see directions below about preparation)
1 apple, peeled and chopped
1 medium onion, sliced
1/2 C milk (I used almond milk)
spices - I used a mix of cinnamon, pumpkin spice and curry
salt & pepper
2 T oil
3 C water/broth
Cut pumpkin in half and put cut side down in a baking pan with a little bit of water in it. Bake at 350 degrees until soft, about 45 minutes.
Heat oil in pot and saute onions until translucent. Scoop pumpkin into pan and stir thoroughly. Add water/broth to cover pumpkin/onion mix. Bring to a boil and simmer gently. Add apples and spices and continue to cook an hour or 2 until flavors are mixed and everything is soft. Remove from heat and process in blender until smooth. Return to heat in pot and add salt and pepper and milk and stir. Taste and adjust spices as needed. Warm soup without bringing to boil. Serve with crusty bread.
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