Tag Archives: Vegetables

Zucchini Fettuccine

Recipe By Ayinde Howell

Ayinde's Zuccini Fettucine

Delicious TV stopped by Executive Chef Ayinde Howell’s place in West Hollywood to film a recipe for our Brown Bag Lunch episode. While setting up camera gear Ayinde foraged through his fridge and then whipped up this tasty gluten-free stir-fry to go.  So next time treat yourself to a workday lunch.  Make sure it’s homemade!

You can learn more about Ayinde at ieatgrass.com

Zucchini Fettuccine

Ingredients:
2-3 tablespoons vegetable oil
1/4 cup organic extra firm tofu sliced
1/2 cup shitake mushrooms sliced
1/2 cup onion chopped
1/4 cup carrot sliced
1 teaspoon fresh rosemary,
rough chopped
1 teaspoon fresh sage chopped
2 tablespoons white wine
1/2 teaspoon salt
Peeling method:
Using a potato peeler, peel outer
green skin from zucchini completely.
Shave noodle sized strips from
top to bottom rotating the zucchini
as you go. Place zucchini noodles
in bowl, cover with water
add 1 teaspoon of salt.
Set-aside until ready to serve.
cooking method:
In a large skillet over medium high
heat, heat oil and add tofu sauté for
about 3 minutes browning on either
side. Add mushrooms sauté for 2
minutes. Stirring well constantly.
Add carrots and onions sauté for 2
minutes. Stir in white wine and serve hot over Zucchini noodles.
unbird800

The UnBird

by Miyoko Schinner

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

Creamy, roasted winter veggies all dressed up in a playful, sculptured “bird” form make a presentation that’s guaranteed to wow your guests. And it’s yummy to boot!

Roast the vegetables:

 3 cups peeled and large-diced butternut squash

3 cups brussels sprouts, cut in half

3 cups mushrooms, cut in half

1 delicata squash, cut in half, seeds removed, and sliced

2 cups sliced fennel

3 – 4 tablespoons olive oil

Salt and pepper to taste

Pre-heat the oven to 450 degrees. Spread the vegetables in one layer on a baking sheet or cookie pan, using as many pans as necessary so they are not piled up. It is best to bake each of the vegetables on separate pans, as cooking times may differ, but if you need to combine them, cook the squashes and brussel sprouts together, and the mushrooms and fennel together (as they have similar cooking times). Sprinkle the veggies with olive oil and salt and pepper to taste, and toss to mix thoroughly. Roast for 20 – 30 minutes until they are beautifully browned. Transfer the roasted vegetables to a large bowl.

Meanwhile, prepare the white wine sauce:

 1 tablespoon oil

½ cup minced shallots

1 ½ cups dry white wine

½ cup raw cashews

1 ½ cups water

1 tablespoon each minced fresh thyme, rosemary, and sage

salt and pepper to taste

 In a medium saucepan, heat the oil. Add the shallots and saute over low heat until translucent. Add the wine, turn up the heat to medium high, and simmer for about 10 minutes until reduced by two-thirds to concentrate the flavor. Make the cashew cream: combine the cashews and water in a blender and process until creamy (if you are not using a high-speed blender, it is best to soak the cashews in water for 3 – 8 hours to soften them a bit. Drain and discard the soaking liquid). Add the cashew cream to the wine-shallot mixture in the saucepan, and over medium heat, cook until thick, stirring frequently with a wooden spoon. Add the herbs, season with salt and pepper, and cook for another minute. Pour the sauce over the vegetables in the bowl and mix well to combine.

Assemble the UnBird:

 The vegetable-sauce mixture above

8 ounces filo dough, thawed according to package instructions

Non-stick spray or olive oil for brushing

1 crookneck squash for “neck and head” of UnBird

 Preheat the oven to 375 degrees. Roll out the filo dough on a clean, dry towel. Put one sheet on a baking sheet lined with parchment paper. Spray the filo sheet with non-stick spray, or brush lightly with olive oil. Place another sheet of filo on top, and spray with non-stick spray or brush with oil. Repeat with another 4 – 5 sheets of filo, for a total of 6 – 7 sheets of filo. Put the vegetable-sauce filling in the middle of the filo and pile it up as high as you can. Fold both sides of the filo sheets over the vegetables to encase it completely. Hold both sides of the unbird and try to squeeze it up higher to replicate the shape of a bird. Close up one end by pinching the filo together. Leave the other end slightly open. Bake for about 30 – 40 minutes until golden brown.

 Meanwhile, make the tail feathers and wings from the remaining filo. Stack 5 – 6 layers of filo, spraying with non-stick spray or brushing with oil, between every layer. Using a sharp knife or a pair of scissors, cut through the stack to form two sets of wings about 6-inches long. Cut an isoscoles triangle with a wide base from one corner of the filo, then cut “feathers” by cutting slits down two sides of the triangle. Place the wings and tail feathers carefully on a baking sheet and bake for about 15 – 20 minutes until browned (they cook faster than the body of the UnBird).

 When the Unbird is ready, transfer very carefully to a serving platter. Lean the wings up along the sides, and the tail feathers along the closed end of the bird. Stick the crookneck squash into the slightly opened end of the bird to form a neck and head. Serve immediately.

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!

Can’t Beat Beets

Like Cilantro it seems that people either love beets or hate them! Tonight I made Beet Burgers (recipe courtesy of Didi Emmons and in my book “Totally Vegetarian”) for a couple of friends who swore they would never (ever) develop a liking for this sadly underused root vegetable. Even though I’m seeing beets making more frequent appearances on menus in upscale dining establishments, I find that very simple preparations not only taste better but are more economical for the everyday cook. This particular recipe is really easy to pull together, full of fiber, nutrients and makes enough for a couple of meals worth of burgers. Extra plus is that there is no added fat. I cook my burgers in a cast iron pan with barely a tablespoon of vegetable oil, however in a ceramic non stick pan they can be cooked fat free. Just watch the heat! I served these crisp on the outside warm and crumbly on the inside burgers without a bun, topped with a generous squeeze of Sriracha sauce. I complimented these flavorful and subtly “beety” burgers with a simple side of rosemary roasted potatoes and sweet organic pears. I’m happy to say, much to everyone’s surprise, that the entire dish was a hit! Be sure to buy your beets with nice fresh leafy tops. Tomorrow all of those glorious greens are going to find their way into a hearty minestrone.

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!

Edamame Apple Salad

Typically soybeans in their dried form must be cooked at length in order to become digestible. But edamame (or green soybeans) are harvested at the peak of ripeness, which makes them soft, chewy and ready to eat in just minutes.

The word edamame means “Beans on Branches,” since they grow in clusters on bushy branches. If you take a closer look at the pods, they’re quite fuzzy. To retain their fresh, natural flavor, they are typically parboiled and quick-frozen.

Soybeans are a major source of protein in Asia and are rapidly gaining in popularity in the US. I see them served in restaurants and have them offered me at dinner parties. Edamame are often consumed as a snack, used in side vegetable dishes or in soups. Children like them for their wonderful chewy texture and mild, somewhat sweet flavor. Another reason why they’re so popular with children is that they’re a fun finger food.

To prepare whole Edamame pods, simply cook the whole bean pods in salted water, drain, top with a sprinkle of coarse salt and then squeeze the beans directly from the pods into your mouth. If you’re buying them frozen, follow the package directions because many are sold already partially cooked and they simply need a quick reheating.

These days edamame are available pretty much everywhere, either in the pod or shelled and ready to use. If your children like them, incorporate them into their diets in as many ways possible. Edamame in any form are incredibly nutritious, loaded with protein, high in fiber, and relatively low in carbs. Below is a quick and flexible salad recipe that can be adapted as you wish.

Ingredients:
1/4 c. seasoned sushi rice vinegar
1 T. light vegetable oil
1/4 t. salt
1/8 t. freshly ground black pepper
1 pkg. (about 16 ounces) frozen, shelled edamame
1 Granny Smith apple, cut into 1/4 inch dice (Jicama or radish can be substituted)
1/2-1 c. lightly packed chopped fresh cilantro (optional)

To prepare:
Mix the oil, vinegar, and seasonings in a large bowl. Cook the edamame according to the package directions, then place in the bowl with the chopped apple and the cilantro and toss to coat the vegetables with the dressing.

Cathi’s Oven-Dried Tomatoes

Cathi Dicocco’s Oven-Dried Tomatoes

These tomato gems are sweet, delicious, and a snap to make. Oven drying enhances the sweetness while preserving tomatoes at a time when they’re abundantly in season and affordable. You can also do this with cherry tomatoes and you don’t even need to scoop out the innards – Sungolds work well and are amazingly sweet and wonderful in a simple sauce over pasta. If using cherry tomatoes, make your cut across the “equator.”

Ingredients:
Roma tomatoes (about three pounds)
Kosher salt
Pepper
Sugar (optional)

To Prepare:
Preheat the oven to 200 degrees. Cut off the stem end and then cut the tomatoes in half lengthwise. Gently scoop out the juicy insides. Place the tomatoes on a baking sheet lined with parchment paper or foil, cut side up. Sprinkle with a little coarse kosher salt and a few turns of fresh black pepper. Some people like to add a little sugar to increase the sweetness of the tomato, but this isn’t usually necessary.

Set the pan in the oven and bake for two to three hours. Don’t be tempted to turn up the heat to speed up the process or the tomatoes will burn. Slow cooking dehydrates the tomatoes, which is what you want to accomplish.

For preserving the tomatoes you’ll want them dry, leathery, and flexible. Since tomatoes vary in size, some halves may remain a little moist, so simply return those to the oven to dry a little more, or you can use them immediately. To preserve the tomatoes in oil they need to be consistently dry. Water will cause the tomatoes to become rancid over a long period of time.

Cover the dried tomatoes with olive oil in a lidded jar to preserve or seal for longer storage.