Posts Tagged ‘lacto-ovo vegetarian recipes’

I picked up a new cookbook, which I need like I need a seventh ear.  I was browsing/Christmas shopping for the folks, looking through the cookbooks (which my folks need like a twenty-eighth ear), and I found one I could not resist:  Meat-Free Monday Cookbook by the McCartneys.  It’s a lacto-ovo vegetarian recipe, intended for meat-eaters.  What I like a lot about it is that it’s organized by seasons, so makes the most of what’s in season.  Love that.  It feels like a British cookbook, too…and by that I mean there’s quite a bit of hearty rootstock stuff, but taking much more from Asia than the Americas.  I would expect Indian flavorings, and there’s not much from Central America.  This is good, and interesting.  I don’t have a cookbook quite like it.  So far, I’ve gone through the Winter section, and I’ve used up an entire container of little sticky notes to tag pages with recipes I’d like to try.

On a second go-through, I looked today for ridiculously simple dishes that would be okay cold to pack for a lunch.  My new job has me living out of my car.  This is fine but I have no microwave, and I end up getting high-fat expensive eat-out stuff.  I’ve gained ten pounds in the past six weeks…it’s horrible.  Granted, citrus rice is not going to sound as good as stopping at a Village Inn for a garden skillet, but I need to train myself to eat cold lunches.  I may have eaten peanut butter and jelly sandwiches every single day for lunch when I was a child, but I can’t do it now.

This cookbook also has the advantage that it has specific recipes for packed lunches.  Way cool.  It calls this a side dish, and it is….but it’s interesting and snacky and low on the calories, high on the protein and vitamin C….all good things.

source:  The Meat Free Monday Cookbook by Paul, Stella, and Mary McCartneycitrus rice

lacto-vegetarian, gluten –

  • 1 1/2 c basmati rice
  • juice and zest of 1 lime
  • juice and zest of 1 lemon
  • 2 tbsp finely chopped cilantro
  • 1/3 cup yogurt

Cook the rice “according to box instructions.”  Mix everything else together, serve warm.

A couple of notes on this…I love brown rice.  I realize that people unused to it prefer white rice, but I think this dish would be heartier and richer with brown rice, add more nutrients and add a nutty-like flavor that would be welcome in this dish.  I buy basmati for cheap at Indian grocery stores….I pour the rice into the pan, and fill with water until my finger touches the top of the rice, and the water covers the first digit of my finger.  I learned that from May Goh’s mom and have made perfect white rice ever since.  You could make this vegan by removing the yogurt…it adds some texture, but the dish wouldn’t suffer without it.  I let the rice cool to see if I like it cold, and it’s just fine as a cold snack.

Nothin fancy, but nice.  Wonder if the brown rice would be enhanced with orange instead of lime.  Worth experimenting.

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This was my first time to host Mark’s side of the family for Thanksgiving, and so it was vegetarian Thanksgiving brunch.  I took some photos beforehand….

OLYMPUS DIGITAL CAMERAI had a greek yogurt bar, with the homemade granola, and honey and fresh fruit.  I made pancakes as people sat down, which seemed to work okay.

mashed and gravy

Had mashed potatoes and cashew gravy…I discovered sort of the hard way, that even though the cousins were open to eating some of everything….adults are more difficult.  Adults don’t try things like fake sausage.  I thought the sausages turned out delicious….but it’s too weird for some people to try on a holiday.  Cashew gravy isn’t a revelation or new or weird in this house.  I have to remember that this is still an alien food to some.  The cranberry ginger sauce turned out great, too.  Though because this, too, was a slightly weird food….I’d intended it for the pancakes, but people put it on mashed.  It was good there, too, though.  I was happy everybody liked it.

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The seitan sausage rocked.  I did prepare it beforehand, and all I did was fry it lightly in some olive oil just to give it a bit of crunch.  It’s awesome, and I’ll definitely make it again.  Though the kids and Jane (who is vegetarian) and Mark and I had some at brunch, the rest was leftovers.  After everyone was gone though, Mark and I finished it within a day.

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I made two quiches…I went with both of them being identical, basically Mom’s recipe.  Quiche isn’t too weird at brunch, and that went over just fine.  Jane had brought one, too, which didn’t even get carved up.  (We had a LOT of food.)

OLYMPUS DIGITAL CAMERABeverages, too.  Had mimosas, which most grownups had…with Chandon Brut.  The white was something called Mohua, and it was crisp and green apple-ish.  Forgot which red we served, but it was a nice one, too.

Most of the family liked the brunch, and the vegetarians and the kids loved it.  (Chase did try everything…I made him…and he dubbed the pancake ‘awesome’).  (Had I been sitting next to him, he would have eaten more quiche….but his father sat next to him.)

pumpkin pancake setupCooking lessons from Thanksgiving:

Serving hot pancakes is easier with smaller groups than seven adults and three kids.  The first kid is done with her pancake before the adults have started theirs…and she wants seconds.  😀

People need the centerpiece fussy dish….it’s the meat-eater way.  Spiced pancakes are not turkey, nor is quiche.  A nibbling many-dishes is a great brunch…but the fussy big main dish still says Thanksgiving to many.

Even with the pancake-flipping, I timed brunch pretty damn well fabulously.  Everybody had a hot meal, all at once, in front of them.  Things got cold in the kitchen by the time most of us pushed back to rub our bellies at the table.  I did not account for people coming an hour late.  So when they arrived, the mashed, the gravy, the sausages were cold.  I offered to flip pancakes, but they didn’t want any.  I didn’t account for that.  Not sure how I could have better handled it, but I’ll think about it next time.

Adults didn’t quite get the yogurt bar.  Even when I told the kids to put yogurt in cups and add whatever toppings they wanted (which they took to, enthusiastically and immediately), it didn’t quite happen with grownups.  Dunno why.  Also, nobody goes for the nonfat yogurt.  (I should have known that.)

Nobody but me in the family drinks coffee….gasp!  I had a cute setup with a large pot of coffee with fixins and my grandmother’s china and the whole bit.  I set out holiday tea with the way die hard coffee-drinkers do….I have the stuff, and expect one person will have tea.  One person did.  And I was the only one drinking coffee….no wonder my husband is strange and is not a coffee-drinker.  Nobody in his family had any.

I was happy with my effort.  It was a LOT of effort, but I was really excited about different dishes.  Most of what I served were new recipes to me, and every one came out on a range of good to fantastic.  Lesson learned?  Some folks aren’t into ‘new’ on Thanksgiving.  *shrug*  And also, family is family.  You get everybody together for a fun meal, and you’re still the same family that was snapping at each other last week.  The reason Mark and I hosted is because we get along well with everybody.  We are Switzerland.  As fun as it was to make cool interesting and yummy food, sometimes some folks are more interested in glowering at each other across the table than in your cool food.

But I’m a mighty decent food assembler.

I am finally getting around to posting this recipe.  Have to say that it ROCKED (if I do say so myself).  The kids came back for multiple servings…  I don’t have any photos of the pancakes themselves, as I was cookin.  But I do have photos of the Turkey Day setup before anybody arrived.

source:  allrecipes.com, but I got the idea from Moskowitz’s Vegan Brunch

lacto-ovo-vegetarian, gluten +

  • 1 1/2 c milk
  • 1 c pumpkin puree
  • 1 egg
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar (I used apple cider)
  • 2 c flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt

In a bowl, mix together milk, pumpkin, egg, oil and vinegar.  Combine flour, sugar, baking powder, baking soda, allspice, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle over meium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 c for each pancake.  Brown on both sides and serve hot.

Everybody says phyllo is a pain in the butt.  They sure are right, but it was worth a try.

I love Greens Restaurant in San Francisco.  Mark took me there on our engagement trip, which made me blissfully happy.  This is, however, a deeply snooty cookbook.  It’s Thanksgiving, so I thought I would try snooty, because when else will I have the automatic excuse?

source:  The Greens Cookbook by Deborah Madison

vegetarian, gluten ?

  • 1/2 pckg frozen filo pastry
  • 1 c walnuts, freshly cracked if possible
  • 2 to 3 leeks, white parts only, thinly sliced
  • 2 tbsp butter
  • 2 cloves garlic, finely chopped
  • salt
  • pepper
  • 1 tsp thyme leaves, finely chopped or 1/4 tsp dried thyme
  • 1/2 tsp rosemary, finely chopped
  • 2 tsp marjoram, finely chopped
  • 1/4 c white wine or water
  • 1 lg bunch spinach or chard, washed and finely shredded
  • 8 oz goat cheese (Montrachet, Boucheron, Lezay)
  • 2/3 c ricotta
  • 2 eggs, beaten
  • 8 tbsp unsalted butter, melted

Remove filo pastry from freezer and let it come to room temp while you prepare the filling.  Unfold the dough, and cut the stack of sheets in two.  If you are making just one recipe, refold half the dough, and wrap it in plastic.  It can either be frozen or kept for a few days in the fridge.  Cover the sheets to be used with a sheet of waxed paper covered in turn with a damp kitchen towel, to keep them from becoming dry and brittle.

Preheat the oven to 350 degrees.  Roast the walnuts for 5 to 8 minutes until they are fragrant; chop them finely, and set them aside.  Rinse the leeks, and shake off the excess water.  Heat the butter in a large skillet, and saute the leeks for 2 to 3 minutes before adding the garlic, some salt and freshly ground black pepper, and the herbs.  Stir to combine, add the wine or water, and cook slowly, covered, until the leeks are soft.  Add the spinach, toss with the leeks, then re-cover and cook until the spinach is wilted.

Remove the veggies to a bowl, and combine them with the goat cheese, ricotta, and eggs.  Season with more salt and pepper, if needed.

Brush a 9 by 13 by 2 inch pan with the melted butter and lay down a sheet of the filo pastry.  Brush pastry with butter and continue layering and buttering until you have used half the sheets, scattering half of the chopped walnuts between several of the pastry sheets.  Brush the top sheet with butter and spread the filling over it.  Continue layering the rest of the pastry sheets, buttering each sheet, and again distritributing nuts between several of the sheets.

Cut the pastry into 3 inch squares, then diagonally into diamonds, making sure you cut through all the layers; refrigerate the pastry if you will not be baking it right away.  Bake in a 400 degree oven for 40 to 50 minutes, or until browned.  Serve the pastries warm from the oven, slightly cooled or at room temp.  For a wine, serve a dry sauvignon blanc.

Okay, so I have completely the wrong size pan, and my pastry might become a gooey mess.  This smells wonderful, but because my pastry dough sheets were too long for 9 x 13, I cut the sheets in half.  That made them much too small for the pan, so the gooey cheesy stuff is oozing off the sides. 

If it ends up being a flop, nobody will ever know that I tried it, right?

So, it sort of worked?  They are messy, but they smell wonderful.  The nibbles I’ve had so far are tasty, too.  It’s SO buttery.  Worth experimenting with more another time, also.

 

Mark keeps pointing out how many jars of jam we now have in the pantry.  What he doesn’t notice is that we’ve already eaten a third of what I’ve made so far, and that’s not even giving away any yet.  I’d actually hoped to have a spread of my homemade jams for Thanksgiving, and be able to make kiffles with my jam.

Maybe I need to hide a few.

Colorado peaches.  Had to make a batch of golden peach jam.  The recipes in the Ball book were mostly for plain peach jam, or a honey conserve, which sounded a little interesting.  The first jams I made were basic, straightforward fruit. And they’re really awesome, and Chase also eats them.  I wanted to stretch my fledgling cooking skill a little bit, though.

When Mark and I did our engagement trip to Napa, we had a day of wine tours.  At one of those places, we tasted a peach cinnamon jam that was OUT of this world.  We’ve been missing that jam ever since, and we were not bright and didn’t write down the winery or the name of the jam.  So I really wanted to try a cinnamon spice peach jam.  This recipe also had pectin in it.  Pectin has its own flavor, and I’m kind of meh on the flavor.  I do notice it slightly in the jam.  But this recipe came out really nice.  Definitely a fancy jam intended for soft skeezy cheeses and not for peanut butter sandwiches.  Love the spice I added to it.  The Ball recipe did not have those in it, but upon googling a few, I saw that the basic jam recipe is only altered by adding spices.

This is the Ball recipe, and what I did with it.

source:  Ball Blue Book Guide to Preserving, and Yummly Spiced Peach Jam and Food.com Cinnamon Peach Jam and Yummyly Grand Chamion Peach Jam

gluten-

  • 1 quart finely chopped, peeled peaches
  • 7 1/2 c sugar
  • 1/4 lemon juice
  • 1 pouch liquid pectin
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1 cinnamon stick

(Wish my camera had focused so you see how embarrasingly gorgeous these peaches were.)  To prepare raw peaches, blanch in boiling water for 30 to 60 seconds, then dunk in cold water.  The peach skins will peel off easily if they are ripe.  Combine fruit, sugar, spices and lemon juice in a large saucepot.  Bring slowly to a boil, stirring until sugar dissolves.  Stir in liquid pectin.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary (and it will be).  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two piece caps.  Process 10 minutes at sea level (I’m doing 30 mins) in a boiling-water canner.

Ball says you can add  tsp whole cloves, 1/2 tsp whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking.  Then take the spice bag out and fill jars.

(Better photo of beautiful peaches.)  I had 2 lbs of peaches, which made a generous 1 1/2 quart of peaches.  I increased the recipe by 150% accordingly, but because I wanted spicy peaches, I doubled the nutmeg and cardamom.  I forgot to double my cinnamon stick, however.  And I think it would be good to use ground cinnamon.  I do like the flavor now, it’s definitely a warm autumny spice peach jam.  But it’s not my cinnamon jam, it’s a cardamom-nutmeg jam.  Which is also lovely, but my tastebuds wanted cinnamon.  I’m also noticing that in my jam, the peach bits are rising to the top, and I have clearer golden bottoms.  I may have an opinion on that as these get eaten up…just noticing it and finding that interesting now.

With 2 lbs of peaches, I ended up with 12 8-oz jars and 3 4-oz jars.  It’s cheeseworthy.  And it’s possible that I’ll make another batch with cinnamon, and *maybe* a dash of clove, without cardamom.  And if it keeps us in cheeseworthy peach jam for the next ten Thanksgivings, that is a happy thing.  (I’ll bet you it won’t last that long, though.)

 

….As these finish processing, they’re still hot, but they are liquidy.  I will watch that they form up, but I’m wondering if I made spicy peach …er, glaze….or something.  Not jam.

My mother-in-law keeps sneaking vegetables home with my husband.  The wench.

I hopped up and down and scolded my husband and my stepson, “YOUR GRANDMOTHER IS NOT ALLOWED TO GIVE US MORE VEGETABLES!!!”  Mark said, “But I ate the last potato, honey.”  “THAT’S BECAUSE I HAVEN’T PULLED OURS OUT OF THE GROUND YET BECAUSE WE WERE EATING YOUR MOTHER’S!”  Chase piped up, “But gramma had ten zucchinis bigger than my arm on the table…I counted.  She was so happy that we took some.”  “YOUR GRANDMOTHER LOOKS VERY NICE AND SWEET AND DISABLED AND HELPLESS BUT I TELL YOU NO MORE VEGETABLES!!!  SHE’S A MENACE!!!”

That wily Jane.  She’s the one that told me, insisted, that I only put one plant in this year.   I pulled one zucchini out that shredded into six cups.  So I made this again:  Ratatouille bread pudding ….which was great, by the way….used up a basket of heirloom yellow tomatoes, three sprigs of basil and more zucchini.  I got this recipe from my boss at my part-time hospital.  She asked me if I wanted tomatoes.  (No.)  Another woman asked if I wanted plums.  (I actually said yes to that one.)

This may not have turned out the way Michele made it, as it sounds like it’s supposed to be bars.  It seemed cakelike to me, and Chase is calling it a cake.  He actually said it was so rich, he could barely finish.  (Never fear, he managed.)  It was too similar to my basic zucchini bread to me….just zucchini bread plus loads more fat and sugar.  I made it to try something different. especially while we have a 12 year old boy extra time this week to help us eat it.   It’s zucchini cake.  It’s yummy.
source:  Michele Siem

lacto-ovo vegetarian, gluten +

Cake:

  • 4 eggs
  • 1 c canola oil
  • 2 c sugar
  • 2 1/2 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 c nuts (I used hazelnuts for variety)
  • 2 c grated zucchini

Frosting:

  • 1/4 c margarine, softened (I used butter)
  •  1 tbsp milk
  • 1 pckg cream cheese (I at least went with lower fat because I’m kidding myself)
  • 1 tsp vanilla
  • 2 c powdered sugar

Beat the eggs, add oil, sugar, zucchini, mix.  Add dry ingredients, pour into a greased/sprayed and floured 9 x 13 pan.  Bake for a half hour to forty minutes or so at 350 degrees, or until a toothpick comes out clean.  Whip together the frosting ingredients and apply with a spatula to cooled cake.  Put in the fridge to set.

Once I had made this, I think these might be better as little cupcakes.  If I do it again, I’ll try it that way.

It’s a way to get something to stick to the 12 year old’s bones that’s got green vitamins.  It also helps to get him to eat ratatouille by saying he must eat every bite on his plate before dessert.

 

Totally stole this from Bex.  She makes this awesome tomato/mozz platter for parties, and so I did one, too.  I made it with homemade, straight-out-of-my-garden pesto for drizzling.

source:  Bex, Bittman’s Bible

lacto-vegetarian, gluten –

  • 2 c basil leaves (I used the Genovese variety in my garden…the Thai basil leaves I used to sprinkle over the platter)
  • a clove of garlic
  • 2 tbsp pine nuts
  • 1/2 c evoo (you could use less; I wish I had)
  • 1/2 c fresh grated parmesan, which I did not use

Combine in food processor.  Bittman says a week or two in fridge; a few months in the freezer if you have leftovers.

 

Yay.  Gonna go get ready for the shindig.