Vegetarian
Baked Fennel With Montasio
Ingredients:
Bechamel Sauce
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1 1/2 cups milk, heated
1 whole garlic clove, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
4 fennel bulbs
1/2 teaspoon salt
2 ounces Montasio grated (1/2 cup)
2 tablespoons unsalted butter
Directions:
Bechamel Sauce
Melt the butter in a small saucepan over medium heat. When the foam begins to subside, stir the flour into the butter to make a roux. Cook for 2 minutes. Slowly add the heated milk while stirring constantly. Add the clove of garlic. Reduce the heat to low and simmer for 5 minutes, stirring to prevent sticking. Remove garlic clove. Stir in salt, pepper, and nutmeg. Set aside, cover, and keep warm over low heat.
Peel away the distressed outer layer of the fennel bulb, cut off green stems, and discard. Cut fennel bulb vertically into 1/2-inch-think slices. Place a medium-size saucepan half full of water over high heat and bring to a rapid boil. Ad salt and parboil fennel for 3 minutes. Pour the fennel into a colander to drain. Rinse briefly with cold water to stop the cooking.
Preheat the oven to 350 degrees. Butter a 10-inch au gratin pan or an 11 X 7-inch baking pan
Spread a thin layer of sauce in the bottom of the pan. Place half of the parboiled fennel in an overlapping layer on top of the sauce. Cover with a thin layer of sauce, sprinkle with 1/4 cup of the Montasio, and dot with butter. Repeat with another layer of fennel, sauce, Montasio, and butter. Place in the oven and bake for 30 to 45 minutes, or until bubbling and golden brown on top.
Makes 4 to 6 servings.
Bhindi Masala
Ingredients:
1 pound fresh okra, rinsed, dried, and sliced in half lengthwise
1/2 cup extra virgin olive oil
1 small onion, sliced
Arora Creations Bhindi Masala spice blend
Directions:
Heat oil over medium heat for 1 minute in a nonstick frying pan. Add all okra and stir gently over medium heat for 5 minutes. Now add Arora Creations Bhindi Masala spice blend, lower the heat, and cook for an additional 6 minutes. Remove all okra from pan, leaving spiced oil. Add onions and sauté over medium heat for 1 minute. Return okra to pan and fold in gently with onions for 1 minute. Remove from heat. Serve.
We recommend bhindi masala served over hot rice or with Indian bread. Complement each Arora Creations dish with a serving of plain yogurt.
Serves six.
Bombay Cabernet With Fresh Steamed Veggies
Ingredients:
selection of fresh vegetables, such as cauliflower, potatoes, broccoli, or snow peas
Vino de Milo Bombay Cabernet sauce
Directions:
Clean and chop vegetables. Steam until vegetables are al dente. Heat Vino de Milo Bombay Cabernet sauce separately and serve atop steamed vegetables.
Four-cheese Cauliflower
Ingredients:
1 cauliflower, trimmed and chopped into florets
8 ounces Horsefeathers Cheddar Horseradish Spread
1 teaspoon Dijon mustard
4 ounces Cabot Cheddar cheese, diced
2 ounces pecans, roughly chopped
2 ounces Havarti, shredded (garlic flavor works well)
sea salt
freshly ground black pepper
3 ounces Winnable, sliced
pinch of paprika, thyme, and oregano
Directions:
Boil Cauliflower until tender. Drain, and return to the pan. Mix the spread and mustard with the cauliflower, then stir in the seasonings, Winnable, and Havarti.
Pour this mixture into a shallow gratin dish. Scatter the pecans on top, then cover with the cheddar. Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve immediately.
Chickpea and Vegetable Korma
Ingredients:
1 can chickpeas, drained
1 large sweet potato, cubed
1 small bunch fresh spinach or 1/2 package frozen spinach
1/4 cup water
1 15-ounce container Maya Kaimal Classic Korma
Directions:
In a medium pot, combine vegetables and Classic Korma sauce and water. Cover and cook over low heat until vegetables are tender, about 20 minutes. Add water if sauce becomes too dense.
Serve warm over steamed rice or other cooked grain.
Serves 4.
Chili Ratatouille With Cheese Toast
Ingredients:
2 teaspoons oil
1 teaspoon mild chili powder
1 small onion, chopped
1 garlic clove, chopped
1 red pepper, deseeded and chopped
1 medium aubergine, cubed
2 medium courgettes, sliced
14 ounces can chopped tomatoes
14 ounces can red kidney beans, drained
5 slices bread, cut into triangles
2 ounces Gruyère cheese, grated
salt and freshly ground black pepper
Directions:
Heat the oil in a pan and add the chili powder, onion, garlic, and red pepper. Fry quickly for about 5 minutes.
Stir in the aubergine, courgette, tomatoes, kidney beans, salt and pepper. Bring to the boil, cover and simmer for about 25 minutes. Place in a warmed serving dish.
Preheat the grill to high. Toast the bread on one side. Place on top of the ratatouille, toasted side down. Sprinkle the bread with the grated cheese and grill for about 4-5 minutes until the cheese has melted and is golden brown.
Chitarrina del Casale with Truffle and Mushrooms
Ingredients:
1 cup of extra virgin olive oil
7 ounces sliced fresh mushrooms
1 garlic clove sliced thin
1/4 cup dry white wine
1/2 cup tomato pulp
2 tablespoons heavy cream
1 ounce chopped parsley
1 teaspoon finely shaved black truffles
Directions:
Pour the oil in a pan and add sliced mushrooms, the garlic and the parsley and fry them at medium heat for 2 minutes. Add white wine and tomato and cook for another 2 minutes. Add the heavy cream and cook an additional minute. Remove from heat and allow the sauce to thicken and pour in on the pasta. Sprinkle some truffles on top.
Serves 2.
Crowley Rarebit with Beer
Ingredients:
1/2 cup beer or ale
1 teaspoon butter
4 cups sharp Crowley cheese, shredded
2 egg yolks
1/4 cup milk
salt to taste
Directions:
Heat the beer or ale and butter in a double boiler. when hot, add the cheese stirring continuously and allow the cheese to melt slowly. When smooth, add egg yolks, milk, and salt. Stir until thickened and serve with hot sourdough bread cubes.
Danish Red Potato Bake
Ingredients:
(Danish Tilsit, Esrom, or Monsted work well with this recipe)
4 cups baby red potatoes, washed
5 ounces Esrom cheese, grated (or Monsted Cavern)
4 fluid ounces sour cream
1 red onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 large clove garlic, finely crushed
1 teaspoon Tabasco sauce
Fresh thyme sprigs to serve
Directions:
Preheat oven to 350 F—In a bowl, combine potatoes, cheese, sour cream, red onion, salt, black pepper, garlic, and Tabasco sauce.
Spoon potato mixture into an ovenproof dish. Bake for 25 minutes or until potatoes are tender. Serve hot, garnished with thyme, for a great accompaniment to barbecued meat or poultry, or as a vegetarian meal with a light salad and crusty bread.
Egg Pasta With Parmigiano and Truffle Sauce
Ingredients:
2 tablespoons butter
50 cl cream
1/2 glass of milk
1 cup grated Parmigiano cheese
salt and pepper
1 250-gram box of Tartuflanghe's “Pasta all'uovo”
1 30-gram jar of Tartuflanghe's Black Summer Truffle Cream
Directions:
Preparation: Melt the butter in a saucepan. Add the cream. Gradually add the Parmigiano cheese, whisking continuously. Add milk. Season with salt and pepper. Turn the heat off, add the truffle cream, stirring to mix the cream to the other ingredients. Cook the tagliolini egg pasta, following the instructions on the box and use the sauce as a dressing.
Serves 4.
Eggplant Parmesan
Ingredients:
3 eggplants, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned breadcrumbs
6 cups Prunotto Mariangela Organic Pasta Sauce
1 16-ounce Mozzarella di Bufala, shredded and divided
1/2 cup grated Parmigiano Reggiano cheese, divided
1/2 teaspoon dried basil
Directions:
Preheat oven to 350 degrees F. Dip eggplant slices in egg, then in breadcrumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9-x-13-inch baking dish, spread Prunotto Mariangela Organic Pasta Sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with Mozzarella di Bufula and Parmigiano Reggiano cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
Goat Cheese Fondue
Ingredients:
14 ounces Dorothea extra cured Goat cheese
7 ounces Dorothea parsley/garlic Goat cheese
½ ounce dry white wine
2-3 spoons cornstarch
½ cup fresh cream
Fondue pot (caquelon with rechaurd)
Directions:
Remove the rind of the cheese and grate coarsely. Bring the wine to the boiling point. Reduce the heat and melt the cheese bit by bit. Stir the cheese with a wooden ladle into the wine, until all the cheese has melted.
Dissolve the cornstarch in 2-3 spoons of water or white wine. Stir the cornstarch and the cream and mix everything through the cheese wine mix. Boil slowly for 2-3 minutes until the fondue has the right consistency. Add some salt and pepper to taste. Put the fondue on the rechaud. Serve with French bread and vegetables.
Prep time about 20 minutes.
Waiting time about 1 hour.
Dip Tip: This combines well with multigrain bread, in-the-skin boiled mini potatoes, broccoli roses, cherry tomatoes, red pepper in pieces, and artichokes.
Gobi
Ingredients:
1/4 cup extra virgin olive oil
1/4 cup fresh list ginger
1/4 cup chopped green chili (optional)
two plum tomatoes (chopped)
Arora Creations Gobi spice blend
one medium-size cauliflower, cut into small flowerets
1/2 cup chopped cilantro
Directions:
Heat oil in a large nonstick wok or pan over medium heat for one minute. Add ginger, green chili, tomatoes, and stir evenly for one minute. Then add Arora Creations Gobi spice blend and stir for an additional two minutes over medium heat. Now add cauliflower and cook over medium heat for approximately 20 minutes while stirring occasionally. Remove from heat and garnish with cilantro. Serve.
HINT: Add 1/4 cup of water to mixture for extra sauce.
We recommend Gobi be served over hot rice or with Indian bread. Complement each Arora Creations dish with a serving of plain yogurt.
Serves 6.
Gorgonzola Potato Pie
Ingredients:
2 pounds potatoes
1/2 cup Gorgonzola (thinly sliced)
5 tablespoons butter, salt, and pepper
Directions:
Boil and mash potatoes. Butter a baking dish and evenly spread half of mashed potatoes into it.
Cover with thin slices of Gorgonzola. Cover with remaining mashed potatoes. Place bits of butter on top and bake at 290°F for 8 minutes.
Serve hot, season as desired. Serves 4.
Grilled Argentinean Provolette
Ingredients:
Though traditionally served as an appetizer in Argentina, alongside freshly roasted peppers and walnut-oil tossed arugula, this makes a great and simple summer evening meal.
Add any of the following for additional flavor and variety—Dollop of fine mustard; chili-infused olive oil; drizzle of balsamic vinegar.
Directions:
Simply sear over high heat for a couple of minutes each side—barbecue works best.
Serve with grilled pita breads, grilled corn on the cob, roasted peppers, and salad.
Grilled Portobello and Goat Cheese
Ingredients:
8 ounces mild goat cheese (such as Cabridoux or Wapi), sliced
4 large portobello caps
For the Sauce—
4 tablespoons garlic-infused olive oil
pinch of sea salt and fresh ground black pepper
1/3 cup rinsed baby spinach
1/4 cup fresh basil leaves
1 teaspoon fresh thyme
3 teaspoon fig balsamic vinegar
1 teaspoon capers
2 cloves roasted garlic
Optional—pine nuts or pine nut oil, dried chili pepper flakes, a little truffle oil
Directions:
Blend all sauce ingredients together while grill is heating. Brush mushrooms with sauce and grill for 4-5 minutes (underside down). Brush mushroom caps with additional sauce before turning over, grilling for 3-4 minutes. Add sliced goat cheese and any remaining sauce to mushrooms (underside up) and close grill cover for 2-3 minutes, or until cheese melts.
Serve immediately with risotto, polenta, or simple salad.
Grilled Vegetable Muravera Cheese Pizza
Ingredients:
1 pizza crust, par baked
endive, cut into 4 wedges
1 red pepper, cut into 6 pieces
1 small zucchini, sliced on bias into 6 pieces
1 small yellow squash, sliced on bias into 6 pieces
1 medium red onion, sliced into 6 pieces
1/4 pound Muravera Cheese, grated
1 cup C.H.E.F. Roasted Garlic Oil
10 fresh basil leaves, chopped
salt and cracked black pepper to taste
Directions:
Preheat oven to 350 degrees. Toss all washed and cut vegetables in 1/2 cup of garlic oil. Season vegetables with salt and pepper and grill until will browned and tender. With remaining C.H.E.F. Roasted Garlic Oil, evenly coat the pizza crust. Sprinkle the fresh basil on the oil-coated crust and layer the grilled vegetables evenly. Top with grated Muravera Cheese and bake for 15 minutes or until golden brown.
Yield: 4 servings
Chef’s Notes: Any vegetables of your choice can be used as well as the addition of chopped garlic. This is a great appetizer accompanied with a fruity white wine.
Healthy Oat Stir Fry
Ingredients:
1/2 cup McCann’s Steel Cut Oatmeal
2 tablespoons oil
1 cup diced onion
1 garlic clove, crushed
1 pepper, seeded and sliced
1 zucchini, sliced
1/2 cup chopped mushrooms
1 pound tomatoes, chopped
Directions:
Place the oatmeal in a saucepan and pour over 2 cups of boiling water. Allow to stand for an hour so that the oatmeal will have swollen. Put into a strainer and drain off any liquid that remains in the pan. Allow to cool.
Heat the oil in a large frying pan. Add the onion and garlic and cook, stirring, over high heat until just softened—about 2 minutes. Add the pepper, zucchini, and mushrooms and cook for 2 minutes more. Stir in the oatmeal and cook for 1 minute, stirring all the time. Add the tomatoes and season as required. Simmer for 3 minutes, stirring all the time.
Serve piping hot.
Juustoleipa Brunch
Ingredients:
To complete this wonderful brunch offering, serve with Chive and Tarragon Scrambled Eggs and grilled sourdough topped with mascarpone or vegetable caponata.
8 ounces Juustoleipa, sliced into 8 strips
Cranberry Maple Syrup
2 ounces crushed and toasted pecan pieces
Directions:
Warm syrup over medium heat and infuse with pecans.
Simply heat the cheese strips in microwave, or if you prefer, under the broiler, until bubbling.
Plate, drizzle with infused maple syrup, and serve immediately.
Mahon Tumbet
Ingredients:
5 eggplants
2 red peppers
2 green peppers
6 potatoes
2 Spanish onions
4 cloves of garlic
4 ounces Mahon or Mahon Reserva, grated
4 tablespoons extra virgin olive oil
Cal Valls Certified Organic Tomato Puree
pinch of pimenton de la vera
2 tablespoons dry white wine
salt and pepper to taste
Directions:
Slice the eggplants, the potatoes, onions, and the peppers. Gently fry the slices one vegetable at a time in a large frying pan, each one for 4-5 minutes, placing them in an ovenproof dish when done. Sautee garlic quickly and add to pan.
Add wine to tomato puree and add 2 ounces grated Mahon, then pour this mixture over veggies in oven dish. Top with remaining cheese and place in preheated oven (375°F) for 20-25 minutes.
Mini Pizzas with Feta
Ingredients:
1 ready-to-use pizza dough
1 small jar marinated sun-dried tomatoes
2 slices (2 ounces) Hungarian Double Cream Feta
oregano, salt, pepper
fresh basil leaf for garnish
Directions:
Preheat oven to 350°F.
Pat dough flat and cut into 15 pieces with a 2-inch diameter cookie cutter. Place dough onto baking sheet lightly brushing each piece with olive oil. Top each with pieces of sun-dried tomato and the Feta. Sprinkle with oregano and a pinch of salt and pepper.
Bake pizzas until crusts are light brown and filling is heated through (about 15 minutes). Garnish with fresh basil.
Serve warm.
Paneer and Vegetable Curry
Ingredients:
8 ounces Paneer, diced very small
2 heaped teaspoons ground coriander
1 teaspoon ground roasted cumin
1 teaspoon hot chili powder
2 teaspoons garam masala
Maya Kamal Simmer Sauce
2 tablespoons fresh coriander, chopped
2 tablespoons basil leaves, torn
1 tablespoon natural yogurt
2 tablespoons single cream
oil
3.4 ounces water
salt and black pepper to season
Directions:
Fry the spices in a little oil. Add the Paneer and toss until all pieces are evenly coated with the spicy oil. Add the vegetable curry and water and mix well. Add the yogurt, cream, and herbs; place in a baking dish; and cook at gas 4, 160ºC for 20-25 minutes.
Serve with boiled rice or naan bread.
Polenta Mini Pizzas
Ingredients:
1 package of Zerto Polenta
your favorite tomato sauce
1/2 pound mozzarella, sliced in 1/4-inch slices
Directions:
Cut Polenta into 1/2-inch slices, cover with your favorite tomato sauce, and top with mozzarella cheese.
Warm in a 350°F oven for about 20 minutes until the cheese is bubbling.
Serve with a crisp salad and garlic bread.
Serves four.
“Panzanella” With Pecorino Romano
Ingredients:
1 pound stale Tuscan bread, or country-type bread with a thick crust that is a few days old and dry
4 large ripe tomatoes, diced
1 large red onion, diced
1 cucumber, seeded, diced
8 fresh basil leaves, shredded
3 tablespoons extra virgin olive oil
salt and fresh ground black pepper to taste
1 cup Pecorino Romano, shredded
Directions:
Cut the bread in 1/2-inch cubes. In a salad bowl, combine the bread with cucumber, onions, tomatoes, and basil leaves. Mix dressing, oil and vinegar, salt, and pepper, and add to the bowl.
Mix well, cover and refrigerate for 30 minutes. Set on a plate, decorate with an extra sprig of basil, and sprinkle the shredded Pecorino Romano evenly and serve.
Serves 4.
Portobello Mushroom Garlic Burgers
Ingredients:
4 portobello mushroom caps
1/4 cup Balsamic Vinegar of Modena—4 Leaf
2 tablespoons Infused Extra Virgin Olive Oil from Puglia
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
Sicilian Sea Salt and Hudson Valley Homestead 4 Peppercorns to taste
4 tablespoons Aioli Sauce
4 (1 ounce) slices Caciocavallo DOP cheese (or garlic lovers could use our Wild Garlic Gouda for extra garlic kick!)
Directions:
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, mix together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat. Brush grill with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese and during the last 2 minutes of grilling. Be sure to add a tablespoon of Aioli sauce to each mushroom cap for a great added zing!
Punjabi Chhole
Ingredients:
1/4 cup extra virgin olive oil
1/4 cup chopped ginger
1/2 cup diced onion
2 diced plum tomatoes
1/4 cup chopped cilantro
3 cups boiled chickpeas or 30 ounces canned chickpeas, drained and rinsed
Arora Creations Punjabi Chhole Spice Blend
chopped green chilies (optional)
1 can of red kidney beans, drained (30 ounces)
Directions:
Heat oil in a pan over medium heat. Add ginger, 1/4 cup chopped onions, one tomato, green chile, and let simmer for 1 minute. Add chickpeas and stir constantly for 2 to 3 minutes. Then, add Arora Creations Punjabi chhole spice blend and continue stirring for 2 to 3 minutes. Finally, mix in remaining chopped onions and tomatoes, stir evenly until desired texture, and remove from heat. Garnish with cilantro. Serve.
For milder chhole, use half of spice blend to start, and more until desired taste is reached.
HINT: Add 1/4 cup of water to mixture for extra sauce.
We recommend Punjabi chhole be served over hot rice or with Indian bread. Complement each Arora Creations dish with a serving of plain yogurt.
Serves 6.
Quesadilla con Queso Azul y Pacana
Ingredients:
4 large tortillas
1/4 cup diced red onion
3/4 cup crumbled Blue Wensleydale
1/2 cup toasted pecans, roughly chopped
1 tablespoon vegetable oil or infused olive oil
Directions:
Brush one side of each tortilla lightly with oil. Place two tortillas on baking sheet, oiled side down. Sprinkle ingredients evenly over the two tortillas, and cover with remaining tortillas, gently pressing down.
Lightly brush tops of the quesadillas and place in preheated oven at 350 for 6-8 minutes, until golden.
Quarter and serve immediately with a fruit-based compote or simple avocado salad.
Ramjah
Ingredients:
1/3 cup extra virgin olive oil
1/4 cup chopped fresh ginger
1 finely chopped medium onion
1 plum tomato, diced
3 cloves garlic, chopped
1 large chopped green chili (optional)
1/2 cup chopped fresh cilantro
8-ounce can tomato sauce
Arora Creations Rajmah Spice Blend
3 cups boiled red kidney beans or 30-ounce can red kidney beans
Directions:
Heat oil in medium saucepan over medium heat for one minute. Add ginger, garlic, onion, green chile, and let sizzle for one minute. Then add tomato sauce and Arora Creations Rajmah Spice Blend. Cook for an additional five minutes, stirring evenly. Add three cups boiled red kidney beans with water or 30-ounce can red kidney beans (undrained) plus one additional cup of water, and tomatoes. Now cover the pan and bring to a boil. Then reduce to medium heat and let cook covered for ten minutes. Remove from heat. Garnish with cilantro. Serve.
We recommend serving Rajmah over hot rice or with Indian bread. Complement each Arora Creations dish with a serving of plain yogurt.
Serves 6.
Spicy Vindaloo Spinach and Potatoes
Ingredients:
2 tablespoons vegetable oil
1 shallot, thinly sliced
2 large bunches fresh spinach, rinsed
3 small boiling potatoes, peeled and cubed
1 15-ounce container Maya Kaimal Vindaloo
1 cup water
Directions:
Heat vegetable oil in a sauté pan over medium heat. Add shallots to the hot oil and allow to lightly brown, about 5 minutes. Add cleaned spinach, cubed potatoes, and Vindaloo sauce. Cover and reduce heat to medium-low.
Cook until the potatoes are tender, about 15 minutes, adding more water if necessary. Season to taste.
*Substitute paneer (a hard Indian cow’s milk cheese sold at Indian grocery stores and some specialty and natural foods retailers) for tofu to make this a main dish. This dish can also be used as filling for wrap sandwiches or omelets.
Serves 4.
Stilton and St. Olof Pie
Ingredients:
Crust:
6 ounces plain flour
pinch of salt
3 ounces butter
2 tablespoons water
Filling:
4 ounces Blue Stilton cheese, crumbled
1 ounce St. Olaf cheese, shredded
1/2 green pepper, seeded and chopped
1 tomato, skinned, seeded and chopped
2 eggs, beaten
5 fluid ounces light cream
salt
pepper
pinch of grated nutmeg
Directions:
Crust:
Place the flour and salt into a bowl. Add the butter in pieces and rub into the flour until the mixture resembles fine breadcrumbs. Add the water and mix into a dough. Knead slightly on
a floured work surface.
Filling:
Roll out the pastry and line an 8-inch pie tin. Prick the base. Bake 'blind' at 400 degrees Fahrenheit for about 10 to 15 minutes.
Mash the cheeses together and add pepper and tomato. Stir eggs and light cream into the cheese and season to taste with salt, pepper and nutmeg. Pour into the pie crust.
Bake at 350 degrees Fahrenheit for 20 to 30 minutes. Serve hot or cold.
Stuffed Portabello Mushrooms
Ingredients:
4 large portabello mushrooms, peeled
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
4 tablespoons breadcrumbs
1 tablespoon chopped parsley
1 tablespoon olive oil
5 tablespoons butter
salt and black pepper
4 thick slices Onion and Chive Whirl
Directions:
Remove stalk from mushroom and finely chop. Sauté the onion, garlic, and mushroom stalks in oil and butter for 3-4 minutes. Add the breadcrumbs and parsley and mix well. Remove from heat and season to taste.
Stuff the mushrooms with the onion mixture and top each one with a slice of Onion and Chive Whirl. Place in an ovenproof dish and bake at 390°F for 20 minutes or until the mushrooms are tender and the cheese is bubbling.
Serve as a vegetarian main course or as an accompaniment to grilled meat.
Tofu and Chickpea Tamarind Curry
Ingredients:
2 tablespoons vegetable oil
1/2 pound firm tofu, cubed
1 cup cauliflower, cut into florets
1 cup chickpeas, drained
1 carrot, peeled and sliced
1 15-ounce container Maya Kaimal Tamarind Curry
1/2 cup peas, frozen
1/4 cup scallions, thinly sliced
Directions:
1. In a large sauce pan, heat vegetable oil over medium heat. Add tofu and lightly brown on all sides. Add cauliflower, garbanzo beans, carrots, and Tamarind Curry sauce. Cover and reduce heat to low and let barely simmer for 30 minutes, stirring occasionally. Add water if mixture gets too thick.
When carrots are tender, add peas and let warm through. Remove from heat and stir in sliced scallions.
Serves 4.
Tofu and Vegetable Stir-Fry with Peanut Sauce
Ingredients:
1 cup brown rice, cooked, or 1 cup quinoa, cooked
1 pound extra firm tofu, cut into cubes
1 yellow onion, sliced thinly
1 carrot, chopped
1 cup green beans, with ends cut
1 clove garlic, minced or crushed
1/2-inch piece fresh ginger, peeled and minced
3 or 4 teaspoons peanut butter
2 teaspoons lemon juice
2 tablespoons tamari soy sauce
2 tablespoons milk
Directions:
Season the tofu with a small amount of salt and pepper. Sear the tofu in a small amount of olive oil until the tofu is browned. Set aside. Add more oil to the pan if needed, and then sauté the onion, carrots, and beans for 7-10 minutes. The beans should turn bright green and the onions begin to turn clear. Cover the pan in the last half of cooking to cook them through.
In a second pan, head a small amount of oil. Add the ginger and garlic. Cook for 1-2 minutes, then stir in the peanut butter and then the water. Stir until it achieves a smooth consistency. Add the lemon juice, tamari soy sauce, milk, and stir well to blend.
Mix the tofu with the vegetables, then stir in the peanut butter. Serve on top of the rice or quinoa.
Vegetarian Shepard’s Pie
Ingredients:
For the potato topping:
2 pounds potatoes, peeled and cut into chunks
2/3 cup whole milk
6 ounces Green Thunder cheese, crumbled (or you could use other flavored cheeses such as Black Mountain, Red Dragon, or Harlech)
salt, pepper, and parsley to taste
For the vegetables:
1 tablespoon vegetable oil
1 onion, finely chopped
1 fennel bulb, chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
1 red pepper, chopped
12-ounce can mixed beans, drained and rinsed
12-ounce can chopped tomatoes
1 teaspoon dried mixed herbs (thyme, oregano, rosemary)
1 teaspoon tomato purée
salt and freshly ground black pepper
Directions:
Boil the potatoes. Meanwhile, heat the oil and add the onion, garlic, celery, leek, pepper, fennel, and carrot and fry gently for 10 minutes. Add the beans, tomatoes, herbs, and tomato purée with 3 tablespoons wine. Season to taste and simmer for 5 minutes.
When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese. Cook for 20 minutes in preheated oven at 375°F until the topping is golden brown.
Vegetarian-style Mulligatawny Soup With Rosematta Spiced Rice
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt
1 teaspoon Nirmala's Kitchen Aleppo Chili Powder
1 teaspoon Nirmala's Kitchen Ground Cumin
1 teaspoon Nirmala's Kitchen Turmeric
1/2 teaspoon Nirmala's Kitchen Amchur
1 teaspoon freshly ground black pepper
1 cup Nirmala's Kitchen Kerala Rosematta Spiced Rice
6 cups vegetable broth
Salt to taste
1/2 cup 1/2-inch-thick sliced carrots
1/2 cup chopped celery
Chopped cilantro for garnish
Directions:
In a heavy, 4-quart saucepan, heat oil and sauté onions, stirring occasionally, until golden. Add spices and cook over moderately low heat, stirring occasionally, about 5 minutes. Add rice, stock, and salt, and simmer on medium heat until rice is cooked, about 25-30 minutes. Add carrots, celery, or your favorite vegetables, and cook for another 5 minutes. Serve sprinkled with fresh chopped cilantro leaves.
Welsh Rarebit
Ingredients:
4 ounces cheddar, shredded
3/4 ounce butter
2 tablespoons dark ale
1 tablespoon made yellow mustard
cayenne pepper
4 squares of hot buttered toast
Directions:
Melt butter in a shallow pan, add the cheese and melt it slowly. Be careful not to get it too hot.
Gradually stir in the ale and seasonings. When creamy, turn onto the hot buttered toast
and serve immediately.
Zucchini Stuffed With Goat Cheese
Ingredients:
2 large zucchinis, cut in half lengthwise
5 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
2/3 cup bread crumbs or croutons
1 tablespoon Herbes de Provence
salt, pepper
2 (4 ounce) Vermont Chèvre
1 cup chopped fresh mint leaves
1 cup water
Directions:
Preheat oven to 350°F. Scoop out and discard seeds with a small amount of the flesh from the zucchini. Sauté zucchini halves in 2 tablespoons of olive oil with garlic, shallots, breadcrumbs, Herbes de Provence, and a pinch of salt and pepper for 15 minutes. Let cool.
In a bowl mix Vermont Chèvre with 1 tablespoon olive oil, chopped mint, salt, and pepper. Stuff the cooled zucchini with the cheese mixture and arrange in a baking dish. Sprinkle with water and 2 tablespoons of olive oil. Bake in a 350°F oven for 20 minutes.
Serve with a timbale of balsamic rice.
Preparation 30 minutes, cooking 20 minutes.
Serve warm. Serves 4.
Vegetarian recipes adhere to the lacto-ovo-vegetarian criteria, as defined by the Vegetarian Society.
