Garden Vegatable Rice Pilaf

Ingredients

1 cup rice

1 cup vegetable broth

2 carrots, cut into discs

1 can diced tomatoes (15 oz. or so) with the liquid

1 to 2 zucchini cut into discs (only buy this if you are serving now and not freezing - yes, you can freeze zucchini but it is so much better fresh)

1 small onion, diced

1 small green bell pepper, chopped

1/3 teaspoon dried basil

1/4 teaspoon dried rosemary

1 teaspoon Kosher salt

1/4 teaspoon black pepper

Directions

Heat about 3 tablespoons of water in a skillet that has a tight fitting lid.

Add the zucchini and quickly saute for about 3-4 minutes.

Remove the zucchini and set aside.

Boil the carrots for 15 to 20 minutes until easily pierced with a fork. Set aside.

Add the onion and bell pepper to the skillet and saute about 10 minutes.

Add the uncooked rice, the tomatoes with it's liquid, broth, basil, rosemary, salt and pepper.

Bring to a boil and then cover.

Lower the heat and simmer 20 minutes.

The liquid should be absorbed by this time.

Right before serving - add the zucchini and carrots and toss.

IF FREEZING.

Freeze the pilaf before adding the zucchini for the freshest texture.

Please follow any of the directions defined in my article

TO SERVE AFTER FREEZING:

Take out of the freezer the day before. Let it defrost in the refrigerator at least 24 hours. Quickly saute fresh sliced zucchini and then toss with the pilaf. Heat through in a skillet.

Serve with a nice big piece of Italian bread and a salad. 

Recipe found at: http://veganinthefreezer.com/2013/06/02/garden-vegetable-rice-pilaf/

Pure Delicious Cauliflower Recipe

Ingredients

1 head of cauliflower

2 ounces vegan cream cheese

1/4 teaspoon paprika

1/4 teaspoon ground garlic

1/4 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon pepper 

Directions

Core the cauliflower.

Break the head into florets.

Put the cauliflower in a large saucepan and cover with water.

Bring to a boil.

Turn down the temperature to medium high and cook for 15 minutes or until a fork pierces the florets easily.

Drain the cauliflower and return to the hot pan immediately.

An aside - this is my mothers colander and I will cherish it forever.

Spoon in the cream cheese and stir to blend. The cauliflower will break up into small pieces which is what we want. The cream cheese will also melt into the cauliflower.

Put in the rest of the ingredients and stir.

Ready to serve.

TO FREEZE:

Let cool to room temperature.

Pack in rigid sided containers as defined in my articlehttp://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight for about 6 to 8 hours.

The night of serving -

Zap it in the microwave for 2 minutes stirring after one minute.

or Heat through in a saucepan and serve. 

Recipe found at: http://veganinthefreezer.com/2012/10/11/pure-delicious-cauliflower-recipe/

Ruby Grapefruit and Orange Popsicle

Ingredients

3 large oranges = 1-1/2 cups juice

2 ruby red grapefruit = 1-1/2 cups juice

Directions

That is it! 2 ingredients.

Squeeze all the juice you can out of the citrus fruit.

I like the clear fruit juice so I put it through a sieve.

I also rub my finger around in the sieve and get as much juice as I can.

There will be pulp leftover when you are done.

Do not worry about exact measurements.

Pour into your popsicle molds, stick in your popsicle sticks and freeze at least 6 hours.

Parsnip Soup with Leeks and Parsley

INGREDIENTS

• 2 Tbsp butter
• 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
• 2 Tbsp olive oil
• 1 1/2 to 2 pounds parsnips, peeled and chopped
• 2 strips lemon zest, 1 x 2 inches each
• 1-2 teaspoons salt
• 4 cups chicken stock (use vegetable stock for vegetarian option)
• 2 cups water
• 2 cups finely chopped fresh parsley (reserve a little for garnish)
• 1 tablespoon lemon juice
• Pepper to taste

METHOD

1 Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

2 Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

3 Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

4 Stir in lemon juice and add more salt to taste, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives. 

Recipe found at: http://www.simplyrecipes.com/recipes/parsnip_soup_with_leeks_and_parsley/

Farmgirl Susan's Fiesta Cottage Cheese Veggie Dip

Ingredients:

1 16-ounce container organic cottage cheese
1 cup chopped Roma, San Marzano, or other paste tomatoes (about 4 large)
1 cup chopped sweet red pepper
3 large scallions (green onions) white and green parts, chopped
1 large clove garlic, minced or 1/2 teaspoon garlic powder
1 jalapeno pepper, chopped (optional)
1/4 cup chopped fresh cilantro
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt

Instructions:
Mix all the ingredients in a medium bowl. Feel free to add even more veggies if you like. The original recipe says to chill at least 3 hours before serving, then pass with tortilla or corn chips. Waiting a few hours, or even overnight, does improve the flavor, but, as usual, I nibbled away while I chopped and mixed, and it tasted just fine to me.

It's funny, though, how you can add so many ingredients to a container of cottage cheese and have it all fit back in the original container. This dip will keep two to three days in the fridge. 

Recipe found at: http://www.farmgirlfare.com/2007/10/factory-tours-fiesta-cottage-cheese.html

Carrot-Ginger Dip

Ingredients:

• 2 medium-size carrots, sliced
• 1/2-inch piece ginger, sliced
• 1/4 to 1/2 teaspoon curry powder
• 1/4 cup plain yogurt
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt (see tip below)
• 1/2 teaspoon white vinegar
• 1/2 teaspoon honey or sugar

Directions:

• Steam the carrots and ginger over boiling water until the carrots are tender, about 10 minutes.
• Blend them with the remaining ingredients in a food processor until smooth.

Recipe found at: http://spoonful.com/recipes/carrot-ginger-dip

Vegetarian Korma

Ingredients:

1 1/2 tablespoons vegetable oil

 1 small onion, diced

 1 teaspoon minced fresh ginger root

 4 cloves garlic, minced

 2 potatoes, cubed

 4 carrots, cubed

 1 fresh jalapeno pepper, seeded and sliced

 3 tablespoons ground unsalted cashews

 1 (4 ounce) can tomato sauce

 2 teaspoons salt

 1 1/2 tablespoons curry powder

 1 cup frozen green peas

 1/2 green bell pepper, chopped

 1/2 red bell pepper, chopped

 1 cup heavy cream

 1 bunch fresh cilantro for garnish

Directions:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve. 

Recipe found at: AllRecipes.com

Romaine Salad With Orange, Feta,& Beans

INGREDIENTS

ORANGE-OREGANO DRESSING

• 1/2 teaspoon orange zest
• 1/2 cup orange juice, preferably freshly squeezed
• 1/4 cup cider vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

SALAD

• 1 orange
• 6 cups chopped romaine lettuce
• 1 cup sliced radishes
• 1 cup canned kidney beans, rinsed
• 1 scallion, sliced
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup Orange-Oregano Dressing

PREPARATION

1. To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine.
2. To prepare salad: Slice both ends off orange. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membrane. Squeeze the juice into the bowl before discarding the membrane, if desired. Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat. (Refrigerate the extra dressing for up to 1 week.) 

Recipe found at: http://www.eatingwell.com/recipes/romaine_salad_with_orange_feta_beans.html

SAUTEED CHARD + GRUYERE GRILLED CHEESE

Ingredients:

• 1 tablespoon extra virgin olive oil, divided
• 4 leaves of swiss chard, stem removed and thinly chopped
• 1/3 cup fresh grated gruyere
• 1/4 cup fresh grated mozzarella
• 1 heaping tablespoon finely minced shallot
• 4, ½’’ slices fresh whole grain bread
• roughly 1/4 cup thinly sliced apple such as braeburn, honey crisp or pink lady
• 1 1/2 tablespoons whole grain mustard
• sea salt 

Directions:

While preparing the sandwiches, start preheating your cast iron or grill pan over medium heat.

Combine both grated cheeses and the finely chopped shallot.

On two slices of the bread, divide the mustard and spread to all edges of the bread. Lay two to three slices of thinly sliced apple on top. Divide the shredded cheese on top of the apple slices in an even layer. Lastly, divide the sautéed greens on top of the cheese and top with the remaining slice of bread.

Drizzle olive oil on the top, an optional sprinkle of sea salt and put it in the pan, oiled side down. Cover with a press if using and cook for two minutes. Drizzle oil on top and flip the sandwich over, cook for another two minutes until the cheese is melted through.

Cut in half and serve warm.

Recipe found at: http://www.sproutedkitchen.com/home/2012/4/1/sauteed-chard-gruyere-grilled-cheese.html

Delicata Squash Bisque

Ingredients:

3 Pounds Delicata Squash, (2 pounds after prepping)
Oil for roasting
4 Cups Rich Vegetable Broth
1 tsp Thyme
Lots of Black Pepper
1 1/2 tsp Salt, more or less to taste

Cashew Cream
1 Cup Raw, Unsalted Cashews
1 Cup Rich Vegetable Broth, divided

Directions:

Preheat oven to 400º F.

Peel squash and chop off the ends.  Halve the squash and scrape out the seeds.  Place on a baking sheet cut-side down and brush lightly with oil.  Bake for 30-40 minutes until tender and beginning to brown.  Flip squash before the baking is finished if needed to prevent burning.

Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream aside.  If your blender can’t get the cream completely smooth, strain before adding it to the soup.

Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.

Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup.

Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.

Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper.  Little squigglies of cream look nice, but you can also draw hearts or stars or swirls, whatever!

English Peas

Ingredients
1/4 cup (1/2 stick) butter
2 cans (14 1/2-ounces) English peas, drained
Directions
Melt the butter in small pot and add the peas. Cook over medium heat until peas are warm.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html