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11 articles Articles posted in vegetarian

cauliflower & carrot puree

by on Wednesday, 0 comments

i’m sure you’re looking at this picture thinking “protein, starch…vegetable?” i admit, i was out of greens when i made this dish, but that sweet potato looking mash is actually cauliflower and carrot! ta-da – vegetables in disguise!

i’m a glutton for a good ol’ fashioned cauliflower mash, but this combo blows the standard fare out of the water. a little sweet and totally creamy, this is my new favorite side. i want it with everything. every day. and the mountain man loves it just as much as i do! i highly recommend this if someone in your house is anti-cauliflower. the carrot masks the flavor completely, making this taste more like sweet potato (just milder).

ingredients

4 tablespoons of butter
1 large head of cauliflower, cut up into florets
3 large carrots, cut into small chunks
½ medium onion, coarsely chopped
2 garlic cloves, minced
¼ cup organic chicken broth
¼ cup water
salt + pepper

directions

melt the butter in a large stockpot over medium heat. once bubbling, add the vegetables, onion, garlic, broth and water. bring to a boil, then cover and lower heat to a simmer for 20 – 25 minutes. once the vegetables are tender, remove from heat and allow to cool slightly.

blend the pot ingredients until smooth and creamy. season with salt + pepper, and add slightly more butter if necessary. enjoy!

(recipe via nom nom paleo)

hello, zucchini noodles!

by on Tuesday, 1 comment

it’s been crazy warm here in salt lake city, so we’ve been cooking up some of our favorite cool summer dishes for the last couple weeks. one of my favorite quick meals is spaghetti – it’s ready in no time, and requires very little effort (are you seeing a theme in my cooking yet?). only problem is, i always feel like i ate way too much whenever i have pasta. it does not meet the cool, light summer meal quota by any means. so this time around, i decided to try making zucchini pasta, and hallelujah was it good!

the bulk of the recipes i found online required zapping the zucchini for a couple minutes in the microwave, but we don’t microwave any of our food. in fact, we don’t even own a microwave! i briefly debated frying or baking, when it dawned on me that they would only require a few minutes of steaming to be cooked to perfection. i think it’s fair to say that this is almost as easy as just cooking regular pasta, but you get the benefit of no starchy carbs and an extra serving of veggies for the day!

there isn’t really a formal recipe for this – but here’s a quick breakdown:

purchase 2-3 small zucchini’s per person. using either a mandolin or a julienne tool (i recommend the latter), slice your zucchini into thin strips. lightly season with salt. heat a pot of water on the stove, and once boiling, steam the zucchini noodles in a basket for 3-5 minutes. check them often to get to your desired consistency. we liked them to retain some of their crunch, so we went a little shorter on time. the key here is serving them immediately. they cool off quickly, so don’t even bother starting to steam them till your sauce is prepared and just about ready to be served. enjoy!

chicken + vegetable red curry

by on Saturday, 2 comments

i make this dish every couple of weeks, and each time it’s just a little bit different than the last. the mountain man eats this over rice, or with extra broth + rice noodles. i tend to eat it just as it is, a wonderfully curry stew of chicken and vegetables. this recipe is on the mild side, so definitely have some hot sauce ready for those of you who like a little bite to your thai food. and feel free to mix and match your vegetables for this – the recipe is for the standard bok choy version, but as you can see in the picture above, i’ve added potatoes, carrots, zucchini, yellow squash, and tomato. bean sprouts and cilantro make excellent garnishes as well. if you’re vegetarian, just omit the chicken – the dish is just as flavorful without it. for a lighter version, add one cup chicken or vegetable broth – it dilutes the flavor a bit, but works well for a soup. enjoy!

ingredients

2 14 oz cans of coconut milk (use at least one can full fat, and make sure not to shake it up)
2 tbsp thai red curry paste
2 boneless, skinless chicken breasts, cubed
6 kaffir lime leaves
1 tbsp ginger root, grated
3 tbsp fish sauce (this is essential!)
1 cup of chicken or vegetable stock (optional)
1 8oz package rice noodles or cooked rice (optional)
2 cups bok choy, chopped

directions

heat a large saucepan or wok over medium-high heat. open one can of coconut milk (full fat) and scoop the thick coconut cream from the top into the saucepan. once the cream melts into an oil, add the thai red curry paste and stir constantly till blended. once bubbling, add the chicken, stirring frequently until the chicken is cooked through, approximately 5-7 minutes.

add the remaining coconut milk from the first can, plus the second can of coconut milk, chicken stock (optional), lime leaves, ginger, and fish sauce.  simmer for 15-20 minutes, until the broth has begun to thicken. remove from heat.

carefully remove the lime leaves from the broth and add the bok choy till softened, about 5 minutes. ladle into large bowls, either over noodles, rice, or as is. serve immediately.

smoky tomato + goat cheese soup

by on Sunday, 0 comments

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this soup is a variation of a few different tomato soup recipes i’ve made, blended into one. i love the hint of smokiness from the paprika, and the subtle bite from the goat cheese. the carrots in this are optional, but always a little extra something when included. and of course, like any other tomato soup, i highly recommend an accompanying grilled cheese. to keep this dish low-cal, use reduced-fat sharp cheddar. enjoy!

 

ingredients

2 tablespoons olive oil
1 cup yellow onion, diced
2 garlic cloves, minced
1 28 oz can of whole tomatoes (in juice)
1/4 cup chopped carrots
1 tablespoon tomato paste
2 teaspoons sweet smoked paprika
1 bay leaf
3 cups chicken stock (or veggie stock)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup heavy cream
3 ounces goat cheese, crumbled

 

directions

heat the olive oil in a large, heavy-bottomed pot over medium-low heat. add the onions and saute for about 5-7 minutes, or until translucent and tender. add the garlic and cook for about 1 minute, then add the paprika and cook until fragrant, about 30 seconds.

add the tomatoes, tomato paste, carrots, chicken stock, bay leaf, salt, and pepper, bringing the tomato mixture to a boil. cover and simmer over moderate heat, about 15 minutes. discard the bay leaf before blending.

in a blender, puree the soup in batches until smooth. if you don’t like the current texture, strain the soup back into the pot, pressing on the solids to extract as much soup as possible. stir the cream and goat cheese into the soup – serve hot.

 

 

 

asparagus soup

by on Monday, 1 comment

the original recipe for this soup calls for it to be served cold, but to be honest, i really can’t stand cold soup. thankfully, it can be served warm, and when it is, it’s delicious! you can add croutons, or serve with grilled cheese sandwiches for a little extra flavor, but this hearty soup definitely stands well on its own. we added a little grated parmesan to ours for just the right touch. enjoy!

ingredients

2 bunches asparagus (about 2 lbs)
2 Tbs unsalted butter
2 large shallots, chopped
2 cups heavy cream
1/2 tsp fresh lemon juice; more to taste
2 tsp thinly sliced chives
salt + white pepper

directions

snap the bottoms of the asparagus and cut the rest of the spears into 1-inch pieces.

melt the butter in a 3-to-4-quart saucepan over medium-low heat. add the shallots, and cook, stirring occasionally, until soft but not colored. add the cream, 2 cups water, 2 tsp salt, and 1/2 tsp white pepper. increase the heat to high and bring the liquid to a boil. add the asparagus, lower to a simmer, and cook until the asparagus is tender, but still quite green.

purée the soup in batches in a food processor and return to a clean saucepan. reheat the soup to a low simmer, and stir in the lemon juice. season to taste with salt + pepper, plus more lemon juice. serve topped with chives.