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May 06, 2016
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘vegetarian’

Meatless Monday: Roasted Carrot Ginger Soup

Monday, February 22nd, 2016

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Start your week off right with this simple, spiced Roasted Carrot Ginger Soup. Roasting the carrots first brings out their inherent sweetness, while fresh ginger adds heat. Finish with a glug of coconut milk for creaminess and round out the flavors. Get the recipe here.

 

Meatless Monday: Black Bean and Quinoa Burritos

Monday, February 15th, 2016

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Toasted Black Bean and Quinoa Burritos offer all the heft of a Mexican classic sans meat. Here, black beans are ever so slightly blitzed with red wine vinegar, lime juice and a jalapeno, then wrapped up in a tortilla with a quinoa-corn-red onion mix. The burritos are dry-toasted in a cast-iron skillet for crunch. Serve with salsa and guac for a protein-packed meal that won’t weigh you down. Get the recipe here.

 

Just Five: Pasta with Braised Onion Sauce

Wednesday, February 10th, 2016

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Alchemy: The medieval forerunner of chemistry based on the supposed transformation of matter. It was concerned particularly with attempts to convert base metals into gold or to find a universal elixir. See: braised onions.

Cooking onions over low heat for a long time is one of the most magical food tricks around. Also it’s simple to do – it only requires patience. Those pesky tears resulting from slicing onions will be transformed into tears of joy when you taste this super simple pasta dish. With a great flourish and an abracadabra, dinner is served.

 

Pasta with Braised Onion Sauce
4 servings

½ cup (1 stick) butter
1½ lbs. (about 3 to 4) yellow onions, peeled, halved and thinly sliced
1 tsp. kosher salt
1/3 cup Marsala wine or Madeira
1 lb. spinach fettuccine or other long noodle pasta
¼ to ½ cup grated Parmesan
Freshly ground black pepper to taste

• In a large skillet, melt the butter over medium heat. Add the onions and saute about 10 minutes, until evenly coated in butter and softened. Add the salt* and stir well. Reduce the heat to low and slowly caramelize, stirring occasionally, 35 to 45 minutes, until the onions are jammy.
• Stir in the Marsala and cook 3 to 4 minutes, then remove from heat. Set aside.
• Bring a large pot of salted water to a boil. Prepare pasta according to package directions. Drain and add the pasta to the skillet over medium heat. Toss to coat.
• Divide the pasta evenly among 4 bowls. Serve with Parmesan cheese and lots of freshly ground black pepper.

*Stubborn onions refuse to caramelize? Add 1 tablespoon sugar with the salt to urge the process along.

 

Meatless Monday: Falafel Loaf With Tarator Sauce

Monday, February 1st, 2016

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Change up a boring Monday and make Falafel Loaf With Tarator Sauce. Chickpeas and garlic paste are the keys to this flavorful dish filled with notes of cumin, coriander, parsley and cilantro. Slice and serve with the tahini-based tarator sauce on the side for dipping. Get the recipe here.

 

 

Meatless Monday: Saffron Cauliflower Puree

Monday, January 25th, 2016

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Creamy Saffron Cauliflower Puree is a lighter take on a heavy winter classic: mashed potatoes. Steamed cauliflower is blitzed in a food processor with soy milk, vegan-friendly margarine, garlic and delicate saffron threads lend rich color. We used this puree as a base for a veggie-friendly osso buco, but it works equally well with simpler roasted root veg, too. Get the recipe here.

 

 

 

 

Meatless Monday: Vegan Eggplant Tikka Masala

Monday, January 18th, 2016

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Warm, heavily spiced Tikka Masala is loaded with heat and veggies to keep you cozy on a frigid winter night. Eggplant is the star of this curry dish, along with onion, tomatoes and Serrano peppers cooled with a dollop of coconut cream. Ladle it all over a bed of fluffy basmati rice and dream of warm summer nights. Get the recipe here.

Meatless Monday: Vegetarian Bao Buns

Monday, January 11th, 2016

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Indulge in fluffy bao buns with a vegetarian spin. Swing by Olive Supermarket on your way home to purchase frozen bao buns, then thaw and prepare according to package directions. Stir-fry fresh veggies like zucchini, mushrooms, bok choy and bean sprouts together with onion, garlic, ginger, hoisin and soy sauce. Add cornstarch to thicken, then serve the inside warm, pillowy buns. Click here for the recipe.

-photo by Michelle Volansky 

Meatless Monday: Tender Kale Salad with Avocado Dressing

Monday, January 4th, 2016

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This kale salad boasts simple preparation and bold flavors. Blend on avocado, lemon juice, vinegar-based hot sauce and olive oil to create a creamy dressing with a kick. Give those greens a well-deserved massage and rub the kale with lemon juice and salt to soften the leaves and lessen the bitterness. Toss with the dressing and cherry tomatoes and dive into a healthy new year. Click here for the recipe.

 

 

Meatless Monday: Pappardelle with Bolognese

Monday, December 28th, 2015

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Put a fresh, light spin on an Italian classic with vegan Pappardalle with Bolognese. Usually a meat sauce, this Bolognese is packed with celery, carrots, mushrooms and cannellini beans to give the meal depth and heartiness. Basil, parsley and rosemary bring fresh flavor to the sauce, which liberally coats each egg-free noodle. Click here for the recipe.

-photo by Carmen Troesser

Meatless Monday: Carrot Apple Ginger Soup

Monday, December 21st, 2015

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Take a break from decadent holiday fare and lighten up with a bowl Carrot Apple Ginger Soup that also helps clean out the crisper. Saute onion, ginger and garlic until soft, then add sliced apple and carrots. Deglaze with white wine, then simmer with vegetable broth. Puree, then season to taste and garnish with fresh apple and chives for a slightly sweet, slightly spiced guilt-free bowl. Get the recipe here.

-photo by Carmen Troesser

 

 

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