Monday, September 18, 2006

List of Recipes (with links!)

Hopefully this is a more convenient way to search for a specific recipe.

Monday, September 11, 2006

Hummus and Pepper Jack Wrap

Ingredients

tortillas or wrap breads -- try cayenne, spinach-flavored, etc.
thinly-sliced pepper jack cheese
hummus (best with athenos three-pepper hummus)

Instructions

Line a tortilla with a layer of cheese and microwave until it softens just to the point of melting. Spread a thin layer of hummus on top, roll and enjoy.



*Experiment with modifications: try adding a line of pureed roasted pepper, pureed tomatoes, a strip of dijon mustard, some salsa or chutney....

Saturday, September 09, 2006

Indonesian Vegetarian Satay

Great with any curry dish, particularly red curry with pineapple.


Ingredients

bamboo skewers

vegetables
firm tofu, cut into 1 inch cubes
onion, cut into ~1 inch squares
bell pepper, cut into ~1 inch squares

marinade
1/2 c peanut butter (unsweetened)
1/4 c brown sugar
tiny dash of soy sauce
1 tbsp lime juice
2 minced garlic cloves
1 tsp cumin
1 tsp coriander
scant pinch of salt

Instructions

Soak the skewers in water for an hour. Mix together the marinade ingredients over low heat until well blended. Marinate the vegetables for 30 minutes, then place them on the skewers, brushing with remaining marinade.

Broil in the oven for ~15 minutes, turning occasionally. Serve with peanut sauce (recipe below, or purchase pre-made).


Peanut Sauce

1/2 c peanut butter
1/2 c coconut milk
1 garlic clove, minced
1/2 tsp chili sauce

Mix all ingredients over low heat, stirring occasionally. Serve hot or cool with satay.


*For a little flavor variation, marinate some of the skewers in a fresh lime juice/cayenne pepper mix.*

Vegetable Skewers

Ingredients

yellow onion, cut into 1x1 inch squares
garlic cloves
cherry tomatoes
red bell pepper, cut into 1x1 inch squares
green chili peppers, cut into 1x1 inch squares
zucchini and summer squash, cut into thick coins
other desired vegetables (potatos, hard tofu, eggplant, etc.)
bamboo skewers

Instructions

Soak the skewers in water for an hour. Boil the garlic cloves whole for fifteen minutes. Slice all vegetables except for the tomatoes and garlic into desired size. Place all in a ziplock baggie with the preferred marinade (see below for suggestions), shake vigorously and set aside to marinate for at least fifteen minutes, shaking occasionally.

Place the veggies on the skewers in the desired order, keeping in mind that the tomatoes are going to be very hot and difficult to eat (place them at the bottom or the very top). Brush with remaining marinade and broil in the oven (or over a grill) for about 15 minutes, or until the cherry tomatoes start to break their skins from the heat.


Suggested sauces:

-Frontera barbecue and grill sauce (roasted chipotle, pineapple sauce medium hot)
-house style italian dressing with a little cayenne pepper
-lemon mustard vinagrette w/ cracked pepper (spicy mustard, dash of lemon sauce)



*preprep tip: you can marinate all veggies the day before -- just place them in the baggie in the fridge overnight. warning: if it's a spicy marinade they will be more potent!*

Thai Sweet Chili Sauce

Ingredients

1/4 c sugar
1/8 c water
1/8 c white or rice vinegar
1 tsp minced garlic
1 tsp chili sauce (also called i use huy fong's sambal oelek)

Instructions

Boil the first four ingredients and simmer for about 20 minuts (or until thick). Add the chili sauce and simmer for another minute or two.

Serve with spring rolls, corn patties, etc.

Thot Man Khao Phot (Fried Sweet Corn Patties)

Ingredients

1 1/2 c corn
1/2 small yellow onion, chopped
1 tsp curry powder
1 garlic clove, crushed
1 tsp ground coriander
3 tbsp all purpose flour
1/2 tsp baking powder
1 large egg
4 tbsp corn or light olive oil
salt

Instructions

Mash the corn lightly in a medium-sized bowl. Add the onion, curry powder, garlic, ground coriander, flour, baking powder and egg, one at a time, stirring after each addition. Season with salt to taste.

Heat the oil in a skillet. Drop tablespoons of the mixture carefully into the hot oil, far enough apart for them not to run into each other as they cook. Cook for 4-5 minutes, turning each patty once, until they are golden brown and firm to the touch. Take care not to turn them too soon, or they will break up in the skillet.

Remove and drain on paper towels. Serve with thai sweet chili sauce.



From Favorite Vegetarian Recipes.

Thursday, September 07, 2006

Roasted Pepper Pasta Sauce

Ingredients

1 red bell pepper
1 orange or green bell pepper
whole wheat angel hair pasta
1 roma tomato, diced
2 cloves garlic
salt
pepper
garlic powder
paprika or italian seasoning


slice each pepper in half, removing the seeds and ribs. roast the peppers (broil or grill until skin is blackened -- about ten minutes). put them in a tightly sealed bowl to sweat for fifteen minutes (a tight covering of saran wrap is sufficient). remove the blackened skins. puree each pepper in separate batches with a clove of garlic. set aside in serving bowls.

cook pasta according to package directions. toss with diced tomato and a little olive oil, top with contrasting colors of pepper puree and sprinkle with a little paprika or a tiny pinch of italian seasoning.


this is an incredible contrast to spicier dishes, and the smell of roasted peppers will make your home smell incredible.

Sweet Basil and Tomato Pasta

A very mild, sweet side dish best served aside a stronger, robust main dish.


Ingredients

3 small tomatoes
1/2 red bell pepper, cut or torn into roughly 1x1 inch pieces
1/4 c chopped yellow onion
few leaves fresh basil, if available
tony sacheries
garlic powder
dried basil
whole wheat angel-haired pasta

Instructions

saute the onion and pepper in water and a tiny dollop of olive oil until the onions are translucent. cut the tomatoes into eighths and toss in the pan, along with the fresh basil, a pinch of garlic powder and a pinch of tony sacherie's. heat on medium, stirring occasionally until the tomatoes begin to soften. set to a low simmer and sprinkle with dried basil to taste. allow the sauce to simmer, stirring occasionally as you boil the water and cook the pasta.

serve the pasta topped with the thick, chunky, mild sauce.


**the key to this dish is keeping the garlic and creole seasoning to a minimum -- they are included simply to boost the flavor of the basil.

**this recipe is for two: simply increase the ingredients to serve more.


**hint: throw in a few halved cherry tomatoes during the simmer stage to give the dish a little more textural and visual complexity.