Category Archives: Vegetables

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

Sukiyaki web

SUKIYAKI

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup.

Here’s an easy, tasty spin on an old Japanese classic, sukiyaki. It’s a one-pot solution for both busy family weeknights and parties – all you need is some rice to go with it. You can even cook it at the table on a portable burner, and keep adding ingredients to it as people take from the pot. And imagine – with no oil added and lots of veggies, it’s a nutrient-packed, low-fat meal.

12 ounces shiiitake mushrooms, left whole with stems removed or cut in half

½ small Kabocha Squash, sliced ⅓ inch thick

3 cups broccoli florets

1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)

1 pound medium or regular tofu, sliced ½ inch thick

 

Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet.

Pour over it  the following:

1/2 c. soy sauce

1/3 c. mirin (sweet-

cooking wine)

1/3 c. agave syrup

 

Cover & cook 5 minutes on medium high heat until the veggies are fairly tender. Add the folllowing, cover and cook for a few more minutes until everything has cooked down and is tender:

2 bunches of scallions, cut into 3-inch lengths

1 small head napa cabbage, cut into 3-inch pieces

At the very end, stir in

1 tablespoon fresh ginger

and cover 1 minute right before serving.

Braised Escarole with White Bean Vinaigrette

By guest chef, Cathi DiCocco

A delicious whole foods dinner by restauranteur Cathi Dicocco.

Cathi grew up cooking in her fathers Italian restaurant in upstate NY.  She is a hidden gem we found in the Maine woods. If you’re ever in Bethel, Maine, stop and visit  Cathi’s restaurant and market

serves 4

To make the Beans:

1 cup of dry beans

1 sprig of rosemary

1 head of garlic, loose skin removed and cut in half through the middle

 Cover dry beans by three inched with cold water and soak in the refrigerator overnight. Drain beans and rinse well. Place the beans in a pot and add 3 cups of cold water. Add the rosemary and the garlic. Bring the beans to a boil for 5 minutes, reduce heat and simmer for one hour or until the beans are tender.  Remove and reserve the garlic halves. Drain the beans, rinse and set aside.

 One cup of dry beans will yield 3 cups of cooked.

Dressing:

3 Cups cooked cannellini beans

¼ cup or more hot water

1 half bulb of the prepared garlic (more to taste)

Juice of ½ lemon

2 teaspoons fresh chopped rosemary

3 tablespoons olive oil

2 teaspoons Balsamic vinegar

Salt and pepper to taste

Process or mash 1 1/2 cup of prepared beans with the hot water. Try to get this as smooth as possible. The consistency should be thin but not watery. Take the prepared garlic and gently squeeze out the softened cloves into the bean “juice”. Mash and blend the garlic. Add the lemon juice, chopped rosemary, olive oil and vinegar. Mix well. Add remaining beans, mash slightly retaining a fair amount of bean texture and gently fold ingredients together in the dressing. Season with salt and pepper to taste and set aside. Prepare escarole.

Escarole:

1 large head of Escarole, cut into quarters

Olive oil

 Bring a large pot of salted water to a boil. Drop in two quarters of escarole. Reduce the heat to a low boil and cook the escarole for 5-7 minutes. Meanwhile preheat a grill to 400 degrees or if you’re grilling the escarole inside preheat a cast iron grill pan for about 5 minutes on high. After 5 minutes lower the preheating grill pan to medium high.  The pan should be very hot but not smoking.

While the escarole is cooking and grill preheating fill a large bowl with cold water and 2 cups of ice.

Using large tongs remove the escarole from the pot, place them into a colander and then immediately plunge them into the cold water bath.  Alternatively you may rinse the escarole under cold running water.  When the escarole has cooled down, about 1 minute, remove the greens and blot very dry in a large clean cotton towel.  If preparing the full head of escarole or 4 portions repeat this process.

Brush one side of the escarole with olive oil and place onto the grill or grill pan, oiled side down. Grill for about 3-4 minutes or until grill marks are visible. Brush the top with oil and flip. Once the underside is nicely grilled, remove the escarole and set onto a serving plate.

Stir the white bean dressing and then spoon the beans onto the escarole. Season the escarole with a generous grating of black pepper and additional olive oil if desired. Serve with crusty garlic bread.

 

Fabulous Fourth of July Grilling ideas from Toni Fiore

I love when people ask, “Hey what do vegetarians cook on the grill anyway? Veggie burgers, corn, fake hot dogs??” Well, since all we hear about for the entire week leading up the Fourth of July are the recipes, stories and suggestions for grilling hundreds of pounds of burgers, steaks, chicken and ribs (did I say boring?) I guess it’s a pretty fair question! Let me tell you… there’s no limit to the delicious meatless main meals, side dishes, pizzas, salads and desserts you can make outdoors on the grill. Actually, what’s pretty amazing is that there’s virtually nothing you CAN’T prepare outdoors! And these days when you look at grill accessories there are all kind’s of special pans, grill tops and gadgets that are not only very inexpensive but make grilling a pleasure. Some of the most fun we’ve had filming have been our summer grill recipes. Following are my top picks for this holiday weekend or, really, all season long.

My Portobello- Arugula Salad Burger is always a hit. It’s hearty, colorful, packed with better-than-beef flavor and EASY. I top this recipe with the arugula salad, but you can use your favorite slaw or better yet try the cabbage slaw from my next Fabulous Fourth pick, Cathi DiCocoa’s Rasta Pups. These little gems are perfect for kids if you can snag them away from the adults first. For kids just you might just spare the jalapeno in the slaw, which is cool, cause that leaves more for you! Grilled Seitan 3 Ways is also a terrific choice. Made on skewers you can use any spice rub, jerk or barbeque sauce on these tasty meaty bites. If you’re looking for the best fluffy crispy giant french fries ever, grill em!

The Perfect Grilled Potatoes have an absolutely perfect (no more burned outside raw inside potatoes) texture and take all the mystery out of preparing potatoes on the grill.

For a side salad or for those folks eating REALLY light, try my Grilled Panzanella Salad with it’s nice little Mediterranean spin this recipe is a great way to feature garlic, fresh plump tomatoes and basil! Finally…you’ve got to grill fruit! Peaches on the Grill are absolutely succulent, especially topped with a little light non dairy ice cream or whipped topping. No peaches? No problem! You can substitute, pineapple, apples, pears, bananas or whatever fruit YOU like. This week why not try something new and give these recipes a spin! You, your family and friends will love them. So from our Totally Vegetarian table to yours, all of us at Delicious TV wish you a happy, healthy, compassionate and fantastic Fourth of July! Enjoy!

Soup of the week

Sweet Potato Black Bean Soup

 

We made this for lunch last Sunday and it lasted the rest of the week. Here it’s served with a Tofu Salad Sandwich. The next night we served it to a friend (with a big Kale Salad) who had stopped by for dinner. Still we had several more lunches. I think it made at least ten servings! And, it was more delicious every day!

 

Serves 8-10

 

4 medium-sized sweet potatoes, peeled & cut into ½” dice

8 cups water or vegetable stock

2 t. extra virgin olive oil

1 medium onion, peeled & chopped

1 large shallot, peeled & chopped

7-8 large cloves of garlic, peeled & chopped

1 15-oz. can black beans, drained & rinsed

1 large jalapeño pepper, seeded & chopped

2 cups Pomi chopped tomatoes

1 T. coarse kosher salt

Juice of one lime

Coarsely ground black pepper

Salsa fresca (for garnish)

To prepare:

Get out a good-sized soup pot and drop the diced sweet potatoes into the 8 cups of water (or stock) and bring to a boil. Cook the potatoes for 20 minutes, or until soft.

Meanwhile, sauté the onion and shallot in the olive oil until transparent – about 10 minutes or so – then add the chopped garlic and cook an additional 5 minutes or so.

When the potatoes are cooked, scrape the onion-shallot-garlic mixture into the soup pot and add the black beans, chopped jalapeño, tomatoes, and salt. Stir to combine.

Now, with the back of a soup ladle, randomly mash the softened potatoes against the sides of the soup pot. It’s not necessary to completely mash all the pieces – do it just enough to thicken the soup. Then bring the soup back to a simmer and cook for an additional 20 minutes. Add the lime juice last. Top with a dollop of salsa fresca and a good grinding of black pepper and serve hot.

 

 

Late Season Vegetable Mélange

market-stand_sm

Serves 4-6

Inspired by the $5 “grab bags” of vegetables sold by one of the vendors at our local farmer’s market, this variety of late season vegetables combined with woodsy Cremini mushrooms is equally scrumptious for lunch or dinner served alongside tofu “steaks” or a veggie burger, or simply spooned over whole wheat pasta or brown rice.

Ingredients:
2 T. extra virgin olive oil
1 large red onion, chopped into 1/2” dice
3 large cloves fresh garlic, chopped
1 1/2 t. coarse Kosher salt
3 carrots, chopped into 1/2” dice
1 medium yellow summer squash, sliced down the middle, then cut into 1/4” half-rounds
2-3 small to medium-sized potatoes, chopped into 1/2” dice
1 pint cherry tomatoes, any variety, rinsed, whole
1 cube Organic Gourmet bouillion dissolved in 1/4 cup hot water
8 oz. Cremini mushrooms, wiped clean, sliced into halves
Handful of fresh sage, basil, and parsley, coarsely chopped
Freshly ground black pepper, to taste
Hot pepper flakes, to taste

To prepare:
Heat a wide skillet over medium heat and add olive oil, followed by chopped onion and garlic and a half teaspoon of salt. Stir and cook for about 5 minutes, being careful not to scorch garlic, until onion is just beginning to be translucent. Add chopped carrots and squash to the pan and continue to toss and cook for an additional 5-7 minutes, until vegetables are beginning to soften. Now put potatoes and whole tomatoes into the pan and stir to combine the vegetables – add the dissolved bouillion.

When the mixture begins to simmer, add the mushrooms and chopped fresh herbs, lower the heat, and cover the pan tightly. Allow the mixture to cook for 10-15 minutes more, stirring occasionally, until the potatoes and other vegetables are tender, but not mushy. When everything is cooked through, season the mixture with the remaining salt, the black pepper, and the pepper flakes. Taste and correct seasonings as needed.

Summertime and the grillin’ is easy

veg-grillFor us, summer means less time in the kitchen and more time outside in “the big room” – so of course, the less fuss involved in the preparation of meals, the better we like it.  And what could be less fussy (and more delicious) than a stir fry prepared al fresco on the grill?  Utilizing any of the super fresh, yummy vegetables of summer, you really can stir fry practically anywhere even over a camper hotplate or an open fire.

The following list is just a small sample of our favorite summer fresh vegetables for stir frying: green beans, peppers, onions, eggplant slices, carrots, zucchini, pattypan or yellow squash, chard, sugar snap and snow peas, asparagus, and of course sweet corn. Use your imagination when combining vegetables for a stir fry and never be afraid to experiment.  Summer is the best time of year to enjoy all the flavorful benefits and easy preparation of vegetarian food.  So, go on…stir fry!

Garlic, roasted on the grill

Roasting garlic produces a complete change in flavor, the “bite” of raw garlic magically turns into a mellow sweetness you have to try to believe! I often roast up to half a dozen garlic heads at a time. They keep well — a month or more in the fridge — and in my house, they disappear quickly!

Ingredients:
Several firm, tight heads of garlic
Extra Virgin Olive Oil
Coarse kosher salt
Fresh herbs such as lemon thyme or oregano

To prepare:

Peel off any the outermost layer of loose, papery skin, then cut off the top half or so of the pointed end of the garlic head, to expose the cloves.

Place bulb in the center of a 6″ square of heavy duty foil. Drizzle with Extra Virgin Olive Oil and place a fresh herb on top. Sprinkle with a dash of kosher salt and freshly ground
black pepper.

Wrap foil snugly up and around bulb like a Hersey’s Kiss and place on hot grill. Flip it around occasionally till it feels soft and squishy on the inside, about 20 minutes or so.

Remove from foil and pour any excess oil back onto the top of garlic. The delightful little bulbs of roasted garlic will easily squeeze out of their skins.