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Sep 22, 2017
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Posts Tagged ‘vegetarian’

Meatless Monday: Zucchini Parmesan Soufflé

Monday, August 29th, 2016



Zucchini takes an elegant turn in this Zucchini Parmesan Soufflé. Mix this grated summer squash with rich egg yolks and cheese, then gently fold in fluffy egg whites. Bake 30 to 40 minutes (no peeking!) and carefully remove this billowy, burnished meal from the oven. Click here for the recipe here.



Meatless Monday: Black Bean and Edamame Burgers

Monday, August 15th, 2016



Frozen veggie burger patties fill the shelves at grocery stores, but like their beefy counterparts, nothing beats the homemade version. These Black Bean and Edamame Burgers get healthy dose of heat and smoke from fresh chile pepper, shredded radish, red onion and ancho chile powder. Mix it all together with cornmeal and an egg to bind, then sear to toasty perfection on the stove and top with everything from avocado to pea shoots. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Grilled Tomato and Mushroom Salad

Monday, August 8th, 2016



Farmers markets and gardens are filled with tomatoes in every hue imaginable, from pale melon yellow to fire-engine red to mysterious purple-black. Tonight, we’re paying tribute to Purple Cherokee tomatoes. Slice and dress these beauties with basil and oregano, add a healthy dose of garlic paste and toss on the grill with oyster mushrooms, then pile on a plate. Click here for the recipe.


Meatless Monday: Quinoa with Apricots and Leeks

Monday, August 1st, 2016



Juicy, golden stone fruit has invaded the farmers market, and we’re always on the hunt for new ways with peaches, plums and nectarines. Tonight, we’re firing up the grill and tossing on leeks and apricots for a savory, smoky take on these sweet summer treats. Toss them with quinoa, cucumber and bell peppers, then drizzle with olive oil and lemon for a fresh summer salad. Click here for the recipe.


Meatless Monday: Avocado Enchiladas

Monday, July 25th, 2016



Go beyond guac tonight. We swapped traditional meat fillings for creamy avocado in enchiladas. Create a smoky sauce, then gently season avocado with lime juice, cilantro and jalapeno and spoon it into tortillas with a sprinkling of cheese. Roll up, pack in a baking pan and smother in enchilada sauce and bake until hot and bubbly. Click here for the recipe.


Meatless Monday: Swiss Chard al Forno

Monday, July 18th, 2016



There are days when a meal of lightly dressed, crisp veggies sounds like perfection on a plate. This recipe for Swiss Chard al Forno is not for those days. Instead, we smother two pounds of dark leafy greens and their colorful stems in pool of rich bechamel and a layer of golden bubbly Parmesan. Click here for the recipe.


Meatless Monday: Zucchini Carpaccio

Monday, July 11th, 2016



‘Tis the season for zucchini every which way. While we loved it grilled, tonight we don’t even want to warm the kitchen, so we turn to zucchini carpaccio. Marinate thinly sliced ribbons of zucchini in olive oil, lemon juice, thyme and mint, then serve it topped with a drizzle of truffle oil, shaved Parmesan and a side of crusty bread. Click here for the recipe.


-photo by Carmen Troesser

Meatless Monday: Farro Salad with Roasted Mushrooms

Monday, June 27th, 2016



One pot and one sheet pan is all that’s required for this filling vegetarian meal. Roast cremini mushrooms, grape tomatoes and shallots, while a pot of farro bubbles away on the stove. Drain the grain, then combine in a large serving bowl with the roasted veg and bright parsley. Serve atop a bed of peppery arugula or earthy spinach and sprinkle with your favorite sheep’s milk cheese for added richness. Click here for the recipe.

By the Book: Seven Spoons by Tara O’Brady

Wednesday, June 22nd, 2016



To be honest, I wasn’t thrilled for the blogger book series. I’m into a number of food blogs, but some of the book options felt like a bunch of boring filler recipes. I flipped through Seven Spoons with a bad attitude: roasted chicken – boring; roasted chicken with couscous – boring; baked salmon – come on. There were a couple Indian recipes that sounded more interesting, but they were sides and soups. I almost picked up a different book, but then I saw the mushrooms and greens with toast recipe under the lunch section.

This is what food blogs are for. This recipe isn’t life changing. It’s not complicated. It’s just something I wouldn’t have thought to make that also tasted great. Mushrooms, bread, greens and cheese assembled in a new way. It’s like a custardless savory bread pudding or a knife-and-fork-able fondue situation. The recipe was simple, infinitely adaptable and clearly written (though it did tell me to tear mushrooms and chop greens, which I reversed).

I used a loaf of Light and Mild from Union Loafers in Botanical Heights (Bread matters with so few ingredients.), Gruyere, kale, shiitake, baby portobellos and crimini mushrooms. I couldn’t find a fresh red chile, so I subbed a teaspoon of red pepper flakes plus another pinch to finish, which was just right. As a meal, it feels like it’s lacking something (an egg on top?), but it would be a great brunch side or classy Super Bowl snack. The only thing I’ll do differently next time is cook the mushrooms in batches so they caramelize better. Otherwise, see you soon, bread-cheese skillet.

Skill level: Beginner – easy
This book is for: Those in need of simple, reliable recipes with the occasional Indian flare.
Other recipes to try: Pakora (Indian vegetable fritters), rhubarb-raspberry rye crumble
The verdict: Winner! This is a make-again recipe.





Mushrooms and Greens with Toast
4 servings

3 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil, plus more as needed
1½ lbs. (680 g.) mixed mushrooms, cleaned and trimmed
2 thick slices from a large, crusty boule
2 cloves garlic or 1 shallot, minced
1 Tbsp. white wine vinegar
1 fresh red chile, stemmed, seeded, and minced
Medium-grain kosher salt and freshly ground black pepper
6 oz. (170 g.) chopped greens such as kale, chard, spinach, or nettles
9 oz. (225 g.) good melting cheese, thickly sliced*

• Melt the butter in the olive oil in a large, heavy skillet over medium-high heat. Tear the mushrooms into bite-size pieces and add to the pan. Cook, stirring regularly, until the mushrooms have given off their water and started to turn golden brown, 8 minutes or so.
• Meanwhile, grill or toast the bread.
• Once the mushrooms look nice, add the garlic and cook, stirring constantly, for 1 minute. Still stirring, drip the vinegar around the pan. Add most of the chile and season with salt and pepper. If using hearty greens that need some cooking, dump them in now. Move them around until wilted. After around 5 minutes, rip the bread into irregular croutons and push them into the vegetables. Lay pieces of cheese atop everything. Turn the heat down to medium-low, pop on a lid, and let the cheese melt, maybe 5 minutes, depending on the cheese. Sprinkle with the rest of the chile, hand out forks, then bring the pan to the table.

*The cheese doesn’t have to be one kind in particular. The point of this is using what’s around — anything from a young chèvre to a robust, oozy blue. As long as it melts well, it’s fair game. Fresh mozzarella or burrata, Taleggio and Fontina are specifically good.

Reprinted with permission from 10 Speed Press

Just Five: Roasted Broccoli

Wednesday, June 22nd, 2016



Hat-tip to my long-suffering husband for this recipe. He is a teacher, which means at some point in June, he steps up his cooking game. Recently after a particularly long day, I came home to this roasted broccoli dish, and it is an A-plus, head-of-the-class hit.

We love broccoli in our house, but we usually just steam, then and throw a little salt at it. This roasted version covered with sweet-tart lemon, crunchy toasted pine nuts and salty Parmesan is perfection in a bowl. I wouldn’t go so far as to say we eat it like potato chips, but there is never any left, no matter how much broccoli we roast. After a dinner based around this dish, there’s little guilt in chasing down the ice cream truck.


Roasted Broccoli
4 to 6 servings
Adapted from a recipe by Ina Garten

¼ cups pine nuts
3 to 4 lbs. broccoli florets (about 5 crowns)
¼ cup plus 2 Tbsp. olive oil, divided
4 garlic cloves, thinly sliced
½ tsp. freshly ground black pepper
½ tsp. kosher salt
1 lemon
3 to 4 Tbsp. grated Parmesan cheese

• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• In a small dry skillet over medium heat, toast the pint nuts 2 to 3 minutes, tossing occasionally, until just fragrant. Remove from heat and let cool.
• Toss the florets in a large mixing bowl with ¼ cup olive oil, garlic, ½ teaspoon salt and ½ teaspoon black pepper and stir to coat. Spread the broccoli on the sheet pan in an even layer and roast 20 minutes.
• Meanwhile, remove 2 teaspoons lemon zest and place in a serving bowl. Slice the lemon and add 2 tablespoons lemon juice. Whisk in 2 tablespoons olive oil.
• Add the roasted broccoli into the bowl with the lemon and toss to coast. Add the Parmesan and pine nuts and toss to combine. Serve warm or at room temperature.

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