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Dec 20, 2014
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Posts Tagged ‘vegetarian’

Make This: Root Vegetable Fritters

Sunday, October 12th, 2014



Slightly sweet with a hint of heat, these root veggie fritters are perfectly crisp and utterly satisfying. Ladies and gents, start your graters. Peel 4 carrots and 1 parsnip, then grate by hand or use the grating attachment on a food processor. Transfer the grated vegetables to a large bowl. Add 3 beaten eggs, ¼ cup flour, ¼ cup chopped cilantro, 2 tablespoons grated fresh ginger, 1 tablespoon minced shallot, and kosher salt and freshly ground black pepper to taste. Mix well. In a skillet over medium-high heat, warm 2 to 3 tablespoons canola oil. Working in batches, ladle 1/3 cup of batter onto the skillet. When the fritter rises to ½-inch thickness, press down with a spatula. Cook until the bottom edges are golden, about 3 minutes. Flip and cook until the other side is browned. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed. In a small bowl, combine ½ cup sour cream and 1 tablespoon Sriracha. Serve each fritter with a dollop of sauce.

-photo by Greg Rannells

Meatless Monday: Vegetarian Beef Stew

Monday, October 6th, 2014



Stew means different things to different people. The one I grew up on was a simple yet tasty combination of onion, carrot, potatoes and beef. My husband, however, says it isn’t beef stew without tomatoes and corn added into the mix. Others declare celery a must; still others swear off the carrots altogether.

All of this contradiction tells us two things: 1) Like most stews, you can change up your vegetables based on what you like or have on hand, because 2) the most important thing here is the base. As long as it’s rich and flavorful, you’ve sealed your fate to years of stew-filled Sunday suppers – or meatless Monday meals.

Get the recipe for Vegetarian Beef Stew here.

-photo by Kristi Schiffman

Just Five: Potato Soup

Tuesday, September 30th, 2014



Soup: it’s universal, comforting, tasty, satisfying and above all, it’s easy as … well, soup. Everyone should have a simple recipe like this one in his or her arsenal. After all, a basic soup is little more than boiling water, chopping up a few veggies and letting it simmer away until it’s time to eat.

This potato serves as a base recipe for any number of variations. Consider adding carrots or leeks with your celery and onion. Use vegetable or chicken stock instead of water; change up the spices. Then, let your guests gild the lily with grated cheddar cheese, chives and crisp bacon.
Potato Soup
6 cups

4 Tbsp. butter
1 medium yellow onion, diced
2 celery stalks, diced
1 Tbsp. dried thyme
4 russet potatoes, roughly peeled and chopped into ½-inch cubes
1 12-oz. can evaporated milk
4 cups water
Kosher salt and freshly ground black pepper to taste

• Melt the butter in a large stockpot over medium-high heat. Saute the onions and celery until the onions are translucent. Stir in the thyme and potatoes.
• Add 4 cups water, enough to just cover the potatoes, and the evaporated milk. Bring to a boil over high heat, them immediately lower the heat to medium. Simmer uncovered 30 minutes, stirring occasionally until the potatoes are soft. Remove from heat.
• Use an immersion blender to purée the potatoes to the desired consistency, or use a blender and work in batches. Season to taste with salt and pepper.



Meatless Monday: Black Bean and Veggie “Sushi”

Monday, September 29th, 2014



It’s officially fall, but it sure doesn’t feel like it yet. We just can’t bring ourselves to start roasting squash when it’s 80 degrees, but our options feel limited when our favorite summer produce starts disappearing from the farmers market.

Lucky for us, this recipe is perfect any time of year, and it’s a great way to use up those odds and ends in your refrigerator. Did we mention there’s no cooking required? Just smash a cup of cooked black beans with half an avocado and some sesame oil and chile oil for heat. Then smear the purée onto a flour tortilla and add a sheet of nori and cabbage, carrot and bell pepper for color and crunch. Channel your inner sushi chef, roll tightly and slice.

Get the full recipe for this vegan sushi recipe here.

-photo by Greg Rannells

Wheatless Wednesday: Caramelized Fennel, Leek and Cauliflower Salad

Wednesday, September 24th, 2014



During the shift from summer to fall, we start to incorporate foods with more density, complexity and nutrition into our diets as we prepare our bodies for winter. This complex vegetable-based salad was created with a friend as we prepared for a birthday celebration. The result was warm, comforting and made me feel grounded as I approach the slower, cooler autumnal days.

This complex salad tosses together fall vegetables like cauliflower and fennel with mellow leeks. Roasting the vegetables deepens their flavor, while crunchy black walnuts, protein-packed quinoa and bright pomegranate seeds add heft and color to the salad. It’s coated in a simple, tangy dressing made with tart pomegranate molasses, honey and lemon juice and studded with that most quintessential fall spice, sage.

Caramelized Fennel, Leek and Cauliflower Salad
6 servings

1 large cauliflower, cut into large florets
½ cup olive oil, divided
1 tsp. red pepper flakes
1½ tsp. sea salt, divided
Freshly ground black pepper to taste
¼ cup apple cider vinegar, divided
2 large leeks, trimmed and cut into 1-to-2-inch pieces
2 large fennel bulbs, sliced into 1-inch pieces
2 Tbsp. pomegranate molasses
2 tsp. honey
Juice of 1 lemon
1 tsp. cinnamon
1 garlic clove, minced
2 cups cooked quinoa
1/3 cup black walnut pieces
½ cup pomegranate seeds
3 Tbsp. chopped fresh sage

• Preheat the oven to 425 degrees.
• In a large mixing bowl, toss the cauliflower with 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, the red pepper flakes, ½ teaspoon sea salt and black pepper to taste. Spread the cauliflower onto a baking sheet in a single layer.
• In the same bowl, toss the leeks, fennel, 2 Tbsp. olive oil, 2 Tbsp. apple cider vinegar, ½ teaspoon sea salt and black pepper to taste. Spread the leeks and fennel onto a second baking sheet in a single layer. Roast the two trays of vegetables 30 to 45 minutes, tossing occasionally until caramelized.
• Meanwhile, whisk together the remaining ½ cup olive oil, pomegranate molasses, honey, lemon juice, cinnamon and garlic together in a small bowl. Set aside.
• Toss the roasted vegetables, cooked quinoa, black walnuts, pomegranate seeds and sage together in a large mixing bowl. Toss with salad dressing to taste and serve.

Jill Duncan is the owner of Wellness by Jill and follows a gluten-free diet.

Meatless Monday: Veggie burgers, three ways

Monday, September 22nd, 2014



Too often, at-home veggie burgers mean microwaving frozen patties packed with brown rice and whole host of not-so-natural ingredients. But in fact, it’s simple to make veggie burgers at home, and if you have a can of beans, an egg or even leftover pasta, we’ve got three simple veggie burgers that can be on the table in no time.

1. These Falafel Sliders, pictured, are packed with flavor thanks to garlic, red pepper, cumin, coriander and ground turmeric, and are the perfect size for sharing. Get the recipe here. 

2. Italian Bean Burgers use overcooked pasta to bind together white beans, red onion, sun-dried tomatoes and herbs for an delicious, vegan take on a classic veggie burger. Get the recipe here.

3. No brown rice flour here – this is a real Black Bean Burger. Two full cups of black beans are pulsed together with edamame and smoky chile powder for heat. Get the recipe here.

Click here to learn more about how to make your own veggie burgers.


-photo by Carmen Troesser

Meatless Monday: Truffle Mushroom Mac-N-Cheese

Monday, September 15th, 2014



We love a good cast-iron pan around here, but it can be used for so much more than getting a fantastic sear on steak or an ultra-crisp skin on fried chicken. In fact, tonight we’re using this kitchen cookware staple for a decadent Meatless Monday Mac-N-Cheese. Cremini mushrooms, Madiera wine, half-and-half and Parmesan enrobe cavatapi noodles with cheesy goodness, but the crown jewel? A generous drizzle of truffle oil mixed into the sauce. You can bake them in individual cast-iron skillets as The Tavern Kitchen and Bar’s Justin Haifley has done here, or pour the whole thing into one big skillet and serve it family-style. Get the recipe for this dish here.

-photo by Carmen Troesser

Meatless Monday: Caprese Salad and Mushroom Ravioli at I Fratellini

Monday, September 8th, 2014



On a gorgeous Meatless Monday like this, we head to I Fratellini in Clayton, where large windows let in the cool late-summer breeze. This time of year, you can’t go wrong with a ginormous caprese salad. A huge slice of grilled, garlicky ciabatta bread is the base for thick discs of bright local tomatoes. These ruby-red gems are crowned with a slab of burrata and finished with a drizzle of pesto.




For your next course, order the mushroom ravioli. Five big ravioli stuffed with house-made ricotta and a medley of shiitake, portobello and button mushrooms arrive in a rich, brown butter sauce. Even more mushrooms are tucked underneath and scattered on top of the pasta, packing an abundance of rich flavor into each bite. Sprinkle your meal with reckless abandon from a cup of grated Parmesan served alongside the dish.



Meatless Monday: Navratan Korma

Monday, August 25th, 2014



This delicious Mughlai dish gets the name navratan, meaning “nine gems,” from its nine different veggies, fruit and nuts. Potatoes, French beans, carrots, green peas, cauliflower and bell pepper are parboiled to hold their texture and  crunchy cashews fried for a deep nutty flavor. But this dish really starts to sing when you toast the spices, perfuming your kitchen with heavenly aromas of garlic, ginger, cumin, turmeric, red chile powder and garam masala. The whole dish comes together with a few tablespoons of rich cream and sweet, plump raisins. Serve with warm naan or basmati rice for a hearty, veg-filled Meatless Monday. Get the recipe here, and learn more about curries here.

-photo by Carmen Troesser

Meatless Monday: Cucumber Avocado Soup

Monday, August 18th, 2014


On warm summer days, we’re just not up to making elaborate dishes. We need simple, refreshing flavors with little to no cooking involved. This Cucumber Avocado Soup is dual purpose: it fulfills our no-cook, Meatless Monday mandate, and it tackles up the overabundance of cucumbers currently swarming all over our gardens.

All you need is a cucumber, an avocado, some fresh mint, green onion and a jalapeno for kick. Blend it together with buttermilk and ice cold water until you achieve the perfect consistency and chill. At dinnertime, just pour it into a bowl, grab a spoon and kick back and relax. Get the recipe here.

-photo by Laura Miller

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