Easy Vegetarian Ramen With Rich, Savory Broth

 

Easy Vegetarian Ramen with Rich, Savory Broth

If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep 

the dried shiitakes, the deeper the flavor will be — so 

if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.

Ingredients

8 cups good low-sodium vegetable broth, this is my favorite by far

1 ounce dried shiitakes, 15-20 mushrooms

¼ cup low-sodium tamari or other good soy sauce

2 tablespoons vegetable oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, minced

1/2- inch piece fresh ginger, peeled and minced

1 tablespoon good butter

1 tablespoon white miso paste

1 tablespoon mirin, rice wine

10 ounces baby spinach

4 eggs

10 ounces sliced fresh shiitake mushrooms

4 servings fresh or dry ramen noodles*

One 6-ounce package baked tofu, at room temperature

2 to 3 scallions, white and green parts sliced

Gomasio, sesame salt

Toasted sesame oil with hot chili

Directions:

Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.  Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.  

To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. 

Serve with chopsticks and large spoons.  Serves 6 to 8

• To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
  
  Serve with chopsticks and large spoons

Salad Tacos

                                 

                                                                        Salad Tacos

Called Salad Tacos because they are a salad in the Taco.

Ingredients:

Spread choices:

Hummus,  Tahini Sauce (not paste),  Baba Ganoush, Spread  

Lemony Salad,

Toasted chickpeas:

2 tablespoon EVOO

1 can chickpeas, drained and rinsed

1 teaspoon sumac

1 teaspoon cumin,

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons sesame seeds

Assembly:

1/2 cup spread choice

1 tomato choice 

2 Turkish cucumbers

Large handful arugula 

1 - 2 tablespoons EVOO

1 - 2 tablespoons lemon juice

Garnish:

Scallions,, sliced in slivers,

Fresh herbs choice,  cilantro, Italian parsley, mint, dill,  Dukkah,  Zaatar, Tahinni, quick pickled onions, 

Directions:

Use the spread of choice.  Recipes are available online.

Drain can of chickpeas and rinse and drain well.  In a medium heat skillet, add oil and chickpeas and spices and salt, stirring frequently.  During the last minute add the sesame seeds.  Turn the heat off.

Toss the salad ingredients in medium bowl.  Lightly toast the tortillas until warm and pliable.  

Assemble:  Spread hummus, baba ganoush, onto the warm tortillas.  Top with warm chickpeas and a heaping mound of the salad.  Sprinkle with herbs and scallions.

Seafood Spring Rolls

Seafood Spring Roll

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”. Leftover grilled tofu makes a delicious vegetarian option for this dish.  Makes 12 to 15 rolls

Ingredients

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 225 g pkg)

About 2 cups (500 mL) chopped, leftover cooked shellfish and/or seafood

1 red pepper, finely julienned

6 scallions, trimmed, white and tender green parts finely chopped

2 carrots, peeled and shredded, about 1½ cups (375 mL)

2 tbsp (30 mL) finely minced fresh ginger

1 to 2 tiny, hot, red or green Thai chili peppers, finely minced

½ cup (125 mL) chopped fresh coriander leaves, optional

¼ cup (60 mL) coarsely chopped salted, roasted peanuts

2 tbsp (30 mL) toasted white sesame seeds

½ head iceberg lettuce, shredded, about 2 cups (500 mL)

1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice

1 tsp (5 mL) sesame oil

12 to 15 rice wrappers
Directions:
Prepare rice noodles according to package directions; drain and
rinse with cold water. Place colander over bowl and set aside in the
fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop
and toss together in a large bowl. To the bowl with the chopped
seafood, add the prepared and cooled noodles, red pepper, scallions,
carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL)
of filling just slightly lower than center; bring up the bottom flap,
then tuck in only one end, leaving the other end open to show off the
colorful ingredients. Continue to roll upward, as tightly as you can
manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and
refrigerate for up to 2 hours. Makes 12 to 15 rolls

Greek Spanakopita

 

Spanakopita

Golden, wafer-thin sheets of phyllo, a creamy spinach filling that's packed with tangy feta and fresh herbs… this classic Spanakopita (spinach pie) would make any Greek grandmother proud. Phyllo can be finicky, but this recipe makes it foolproof. Whole sheets are stacked in the baking dish and brushed with butter—no slicing or folding, and if a sheet tears, no one will know! Here's a genius trick for even squares that won't shatter when sliced: score the phyllo first, before baking, so the knife cuts cleanly through before serving. Serve as an appetizer at any dinner party, or cut into bigger squares for a truly satisfying dinner idea.
Ingredients:
2 10-oz. packages frozen chopped spinach, thawed
10 Tbsp. unsalted butter

1 yellow onion, chopped
4 scallions, chopped
4 garlic cloves, chopped
2 large eggs, beaten
6 oz. container crumbled feta
1 cup cottage cheese
1/4 cup chopped parsley
2 Tbsp. chopped dill
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
16 9 X 13-inch sheets frozen phyllo dough, thawed                                                     Directions:                                                                                                                               Place the spinach in a large dish towel or double layer of paper towels and squeeze to remove as much excess moisture as possible. Set aside.

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are softened, 8 to 10 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.

Add the eggs, feta, cottage cheese, parsley, dill, salt, pepper and drained spinach to the onion mixture. Stir until well combined.

Preheat the oven to 375°. Melt the remaining 9 tablespoons butter in a small microwavable bowl in 15 second intervals in the microwave. Brush a 9-by-13-inch baking dish generously with butter. Place two sheets of phyllo dough in the bottom of the dish, layered on top of each other. Brush the top with butter. Repeat the process 3 more times, for a total of 8 phyllo sheets, brushing with butter every other layer. Spread the spinach mixture evenly over the crust. Top with 2 phyllo sheets and brush the top with butter. Repeat with the remaining 6 phyllo sheets, brushing with butter every other layer. Drizzle any remaining butter evenly over top of the spanakopita.

5Score the top crust of phyllo sheets into 15 pieces using a paring knife. (This will make cutting after baking easier.) Bake the spanakopita until golden brown and flaky, 45 to 55 minutes. Serve hot.

Ramen Noodle Salad

Cooked Ramen Noodle Salad

Cooked remen noodles create a taste, easy salad when mixed with
such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife. To make ahead: Store the dressing in an airtight container in the refrigerator for up to three days.
Ingredients:
Dressing

3 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon granulated sugar
1 tablespoon sriracha chile sauce
1 teaspoon grated fresh ginger (about 1[1/2-inch] piece)
1/4 teaspoon grated garlic

Salad
2 (3.7-ounce) packages instant ramen noodles, seasoning packets discarded
1 cup baby arugula
1 cup thinly sliced napa cabbage
2/3 cup fresh corn kernels (from 1 largeear)
2/3 cup thinly sliced sugar snap peas
2/3 cup cherry tomatoes, halved
1/2 English cucumber, cut into 1/2-inch-thick matchsticks (about 2/3 cup)
1 (8- x 8-inch) nori sheet, cut into 2- x 1/4-inch strips (about 1/4 cup)
1/4 cup thinly sliced scallions (about 2small scallions)

Directions
Make the dressing 

Whisk together all ingredients in a small bowl until smooth and well combined. Set aside.

Make the salad
Cook ramen according to package directions (without seasoning packets). Transfer cooked noodles to a large bowl of ice water, and let stand until chilled, about 3 minutes. Drain noodles, and transfer to a large serving bowl or two individual bowls.

Arrange arugula, cabbage, corn, sugar snap peas, tomatoes, and cucumber evenly over noodles. Sprinkle evenly divided nori and scallions in the center of each bowl. Drizzle each noodle salad with 1/4 cup dressing. Serve with remaining dressing on the side.

Quick White Beans and Celery Ragout

 

Quick White Beans and Celery Ragout

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is so delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.  My daughter served this dish when I visited with her.  I got the copy of the recipe and made it when I returned home.  It will be a  favorite of mine!

Ingredients:

⅔ cup vegetable stock, plus more as needed
⅓ cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto (or soft herbs like basil or parsley), for serving
Cooked pearl couscous or grilled bread, for serving

Directions:
Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add ⅓ cup vegetable stock and warm for 1 minute. Season with salt and pepper.

Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread. Yield 4 to 6 servings.

Bacon-Ranch Cheese Ball

A bacon-ranch cheese ball is the tastiest combination of all things we really love: creamy cheese, salty bacon, and tangy ranch dressing mix. It truly tastes like your favorite Cobb salad, just minus all the vegetables! Each bite is filled with lots of the buttermilk-garlic ranch flavor and lots of little chewy-crispy bacon bits to enjoy. Give the cheese ball time to chill in the fridge if you can, before adding the pecans. This way, the flavors will deepen. Adding the pecans right before serving will keep them crunchy. Serve with crackers, celery and carrot sticks, and radishes.
Ingredients:
8 oz. cream cheese, softened
2 1/2 Tbsp. ranch dressing mix
3 Tbsp. finely chopped scallions
4 oz. extra-sharp cheddar cheese, finely shredded
5 bacon slices, cooked and crumbled
3/4 cup finely chopped toasted pecans

Directions
Place cream cheese in a medium bowl; stir with a silicone spatula until smooth. Add dressing mix and stir until well combined. Add green onions, cheddar, and bacon; stir until thoroughly combined.

With damp hands, roll mixture into a ball.

Place pecans in a shallow bowl; roll cheese ball in pecans, turning to coat evenly.

Summery Succotash Salad

Summery Succotash Salad

Ingredients:
¼ small red onion, finely diced
3 Tbsp red wine vinegar
3 ears of corn (white or yellow), shucked
2 Tbsp olive oil
1 bunch scallions, (Green Onions), trimmed of root ends, finely minced
1 basket multi-colored cherry tomatoes, quartered
3 cups cooked, drained lima beans, 
¼ cup extra virgin olive oil, plus more for drizzling on salad before serving
1½ tsp salt
¼ tsp pepper
1 bunch basil, leaves picked
2 Tbsp. finely chopped Italian parsley

Directions:
Combine the diced red onion and red wine vinegar in small bowl and let macerate for at least 15 minutes.

Cut the corn kernels from the cobs, discarding the cobs.

Place the 2 Tbsp of olive oil in a medium saute pan over medium high heat. When the oil is hot, add the corn kernels and saute for 2 to 3 minutes, or until just cooked. Spread out onto a baking sheet to cool to room temperature.

In a large bowl, combine the red onion, corn, scallions, cherry tomatoes, lima beans, extra virgin oil, salt and pepper and stir together. Just before serving, thinly slice the basil leaves and stir into the salad. Taste for seasoning, adding additional salt and/or vinegar, if needed. Drizzle with the additional extra virgin olive oil and top with the chopped parsley.

Serve room temperature or chilled.  Serves 4

Golden Chicken Noodle Soup

Golden Chicken Noodle Soup

When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time.   Serves 4 to 6

Ingredients:
2 tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 tbsp (30 mL) minced ginger
8 garlic cloves, thinly sliced
1 bunch scallions, thinly sliced, whites and greens separated
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly ground black pepper
6 cups (1.5 L) water
1 bay leaf
Fine sea salt to taste
2 skin-on, bone-in chicken breasts, about 1 1/2 lbs (680 g) total
1/4 lb (115 g) thin, round rice noodles, broken into 1-inch (2.5-cm) 

   pieces
4 stalks celery, chopped
1/3 cup (80 mL) finely chopped dill

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, ginger, garlic and scallion whites. Cook until softened, about 3 minutes. Add turmeric and black pepper and stir until fragrant, about 30 seconds. Add water and bay leaf. Lightly season with salt. Bring to a simmer, then add chicken and reduce heat to low. Cover and cook until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a cutting board. Let rest until cool enough to handle. Remove and discard skin and bones. Shred meat or cut into bite-size pieces.

Raise heat to medium and add noodles to pot. Cook, uncovered and stirring occasionally, until springy but still slightly firm, about 8 minutes. Return chicken to pot along with celery. Cook until celery is bright green and noodles are fully cooked, 3 to 5 minutes more. Remove from heat. Stir in half the scallion greens and the chopped dill.

Divide between warmed bowls, top with remaining scallion greens.
Serves 4 to 6

Seafood Spring Rolls

Seafood Spring Rolls

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”.   Leftover grilled tofu makes a delicious vegetarian option for this dish.

Ingredients:

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 

   225 g package
About 2 cups (500 mL) chopped, leftover cooked shellfish and/or 

   seafood
1 red pepper, finely julienned
6 scallions, trimmed, white and tender green parts finely chopped
2 carrots, peeled and shredded, about 1½ cups (375 mL)
2 tbsp (30 mL) finely minced fresh ginger
1 to 2 tiny, hot, red or green Thai chili peppers, finely minced
½ cup (125 mL) chopped fresh coriander leaves, optional
¼ cup (60 mL) coarsely chopped salted, roasted peanuts
2 tbsp (30 mL) toasted white sesame seeds
½ head iceberg lettuce, shredded, about 2 cups (500 mL)
1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice
1 tsp (5 mL) sesame oil
12 to 15 rice wrappers

Directions:
Prepare rice noodles according to package directions; drain and rinse with cold water. Place colander over bowl and set aside in the fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop and toss together in a large bowl. To the bowl with the chopped seafood, add the prepared and cooled noodles, red pepper, scallions, carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL) of filling just slightly lower than centre; bring up the bottom flap, then tuck in only one end, leaving the other end open to show off the colourful ingredients. Continue to roll upward, as tightly as you can manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and refrigerate for up to 2 hours. Makes 12 to 15 rolls

Soup Beans

Soup Beans

There is nothing better on a cool night than a bowl of soup beans with plenty of tangy chow-chow and a hunk of cornbread.
Ingredients
1 lb. dried pinto beans, rinsed and sorted
6 thick-cut, applewood-smoked bacon slices, chopped
1 medium (9 oz.) yellow onion, chopped (1 3/4 cups)
1 large (10 oz.) red bell pepper, chopped (1 1/4 cups)
2 medium-size celery stalks, chopped (about 2/3 cup)
2 Tbsp. minced garlic (from 3 garlic cloves)
8 cups chicken stock
1 (2-lb.) ham bone
1 dried bay leaf
1/2 tsp. crushed red pepper
1 Tbsp. chopped fresh thyme
1/4 cup chow-chow
Thinly sliced scallions
Cornbread

Directions
Soak beans:  Place beans in a large bowl; add water to cover beans by 2 inches. Soak beans 8 hours or up to 12 hours. Drain beans, and set aside.

Cook bacon:  Heat a Dutch oven over medium. Add bacon; cook, stirring occasionally, until rendered and crispy, 6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Do not wipe Dutch oven clean.

Cook vegetables:  Add onion, bell pepper, and celery to drippings in Dutch oven. Cook over medium-high, stirring occasionally, until vegetables are tender and lightly browned, about 6 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.

Add beans, stock, ham, and seasonings:  Add soaked pinto beans, stock, ham bone, bay leaf, and crushed red pepper. Bring to boil over medium-high; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beans are very tender but still retain their shape, about 2 hours. Uncover and cook until liquid thickens slightly, about 30 minutes.

Garnish and serve:   Remove from heat, and stir in thyme. Divide soup evenly among bowls, and top each serving evenly with chow-chow, scallions, and reserved bacon. Serve with cornbread.

 

Lebanese Rice

 

Lebanese Rice

Looking for a special side dish? You can use basmati or any long grain rice and it will cook up just as nicely. The addition of broken vermicelli is optional. The recipe scales up very easily for a big crowd. Also, you can make this dish in advance and reheat it with more broth and another handful of freshly cut scallions. Hold to garnish with pine
nuts until serving.
Ingredients:
For the rice:
1 tablespoon extra virgin olive oil
1 tablespoon butter (optional)
1/4 cup vermicelli, broken into 1-inch pieces
1 1/2 cups long grain rice
Big pinch kosher salt
2 sticks cinnamon
3 cups chicken or vegetable broth
For the melange:
1/4 cup extra virgin olive oil
1 pound button mushrooms, sliced
1 bunch scallions, finely sliced, both white and green parts
2 cloves garlic, minced
1/4 cup toasted pine nuts
Kosher salt, to taste

Directions:
In a 3-quart saucepan, heat the oil and butter over medium high heat until foamy. Add the vermicelli, if using, and cook until the pasta is deeply toasted. Add the rice and salt, and stir to coat it with the oils. Tuck in the cinnamon sticks, add the broth, cover and bring to a boil. Reduce the heat to medium low and cook until the rice is soft and has fully absorbed the broth, about 20 minutes.

In a large sauté pan, heat the olive oil over medium high heat until it is hot, but not smoking. Add as many of the sliced mushrooms as will fit in one layer. Leave them to cook without disturbing them for a few minutes, to encourage browning, then stir and continue cooking until they are nicely browned but still somewhat firm. Push the mushrooms to one side and sauté the remaining mushrooms in this same way if there wasn’t room in the first round. Add more olive oil if the pan gets dry.

Reduce the heat to medium and add the garlic and scallions, reserving a small handful of the sliced green scallion for garnish. Cook just until the scallions are starting to wilt. Taste and add more salt if needed.

Stir the rice into the mushroom mixture, discarding the cinnamon sticks. Drizzle with more olive oil, and taste. Add more salt if needed. The rice can now rest, covered, on the stovetop until you are ready to eat (up to several hours). Just warm it over low heat.

Garnish with the raw scallions and pine nuts, and serve immediately.

  

Vegetarian Lebanese Koosa

 

Vegetarian Lebanese Koosa

Ingredients:

12 Lebanese koosa, about 5-8 inches in length

3/4 cup medium grain rice (substitute long grain)

1 large tomato, seeded and finely chopped

2 scallions, finely sliced

1 medium vidalia or other sweet onion, finely diced

1/4 cup flat leaf parsley leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 teaspoon cinnamon

Several grinds Black pepper

1 teaspon kosher salt

For the tomato broth:
6 cloves garlic, peeled and trimmed
1 large yellow onion, quartered
1 48 oz. container tomato juice
1 teaspoon kosher salt
Several grinds black pepper
1 tablespoon tomato paste (optional)
Labneh for serving (optional)

Directions:

First, trim the koosa. Cut the stem end of the koosa low enough to remove any bend in the koosa and to create a flat top. Slice the very tip of the round end off as well.

Hollow out the koosa using a Lebanese koosa corer or zucchini corer, leaving about 1/4-inch perimeter inside the koosa (it's quite hollow; be careful not to make the interior too thick). Don't worry if you poke through a koosa, it can still be used! Discard the cores or save for another use (the Lebanese like to drain the cores and cook them with eggs, ijjeh).

In a medium bowl, rinse the rice and pour off the water. Stir in the tomato, scallions, onion, parsley, and mint. Season with cinnamon, salt, and pepper and stir well.

Fill the koosa with the rice mixture, spooning it into the hollowed squash and gently pushing the filling into the cavity. Be sure to leave at least 1/4-inch headroom with no filling at the top of the koosa, otherwise once the rice cooks and expands it will fall out of the koosa.

Place the stuffed koosa in a large pot, leaning the koosa against one another on an angle. Tuck in the garlic cloves and onion slices. Pour the tomato juice over all, then fill the container with some water and pour that over almost to cover the koosa. Season the broth with salt and pepper

Cover the pot and bring to a boil over medium high heat. Reduce to medium low and simmer for about one hour, or until the koosa is tender.

Transfer the koosa to a serving dish and reduce the sauce a bit to thicken it. You can add tomato paste as well (loosen it with the sauce before adding to the pot). Increase the heat to bring the sauce to a boil, and boil for about 10 minutes, or until the sauce thickens and gains some body. Take care not to scorch the bottom of the pan or to over-reduce the tomato sauce here. Unlike pasta sauce, In the end this sauce is still quite liquid, which is what we want.

Ladle the tomato sauce over the koosa. To serve the koosa, cut the top side open lengthwise and spoon the sauce over. A dollop of labneh is delicious served on top!

Proscuitto, Pasta, And Melon Salad

Prosciutto, Pasta, And Melon Salad

Ingredients:
Salad:
4 cups cooked Gemelli pasta
1/8 cup minced scallions
3 cups fresh cantaloupe, diced
2 cups fresh sliced strawberries
1 cup Ciliegini sized fresh mozzarella
8 slices prosciutto slices

Directions
Preheat oven to 370*.  Place prosciutto slices separately on a baking sheet. Bake until crisp, approximately 10 minutes. Allow to cool. Break into strips

Toss ingredients together in a bowl with dressing.

Balsamic Vinaigrette
1 Tablespoon fresh minced basil
1/4 cup balsamic vinegar
2 cloves roasted garlic
1/2 cup Extra Virgin olive oil
Salt and pepper to taste

Directions
In a food processor or blender, blend together dressing ingredients and adjust to taste. Toss with salad.

Thai Larb Salad

Thai Larb Salad

A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!  Served 3/20/22.  Excellent Flavor!

Ingredients:
1/2 cup hot water

2 tablespoons vinegar- white or rice wine
1 red onion (divided, see instructions)
——-
3 garlic cloves, rough chopped
4 tablespoons lemongrass, finely minced
1 teaspoon chili flakes, more to taste
16 ounces ground chicken, turkey, beef, lamb,
1/2 teaspoon salt
1/2 teaspoon pepper
—–
2 cups cucumber, sliced or diced
2–3 radishes, sliced (or watermelon radish)
3 scallions, thinly sliced
1 tablespoon fresh chili, finely minced (optional, or sub jalapeno, Thai red chili)
1/2 cup chopped cilantro
1/2 cup chopped mint
1/2 cup chopped basil (Thai basil elevates)
2 tablespoons fish sauce
4–5 tablespoons lime juice
1 teaspoon brown sugar, maple, or honey
finely chopped fresh chili- optional!
Serve with lettuce wraps or jasmine rice or both!
  
Directions:
Dice half the onion (you’ll need 1 cup diced) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Place the sliced onions in a bowl, cover with 1/2 cup hot boiling water and 2 tablespoons vinegar, place in the fridge.

Cook the meat: Heat oil in a large skillet over medium heat. Add 1 cup diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. 

Add the ground meat, breaking it apart with a metal spatula. Season the meat with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the meat, using a fine-mesh strainer.

While the ground meat is cooking, prep the remaining ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. 

Add the drained meat and the strained pickled onions. Add the fish sauce, lime juice and sugar.  Taste, adjust salt, lime and heat. I’ll usually add more chili flakes. or finely diced fresh chilies.

Serve with lettuce wraps and/or cooked rice. Serve warm or chilled. ( If chilling, make doubly sure to strain all the fat from the meat -it will harden in the fridge.)

Note: Larb will keep up to 3 days in the fridge.

Vegan Red Beans And Rice ~ Instant Pot

    

Vegan Red Beans and Rice ~ Instant Pot

Ingredients:
1/4 cup vegetable oil
one large yellow onion, chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yelloe Tofu paste

2 teaspoons smoked paprka

1 teaspoon sweet paprika

1 teaspoon onion powder 

1 teaspoon garlic powder

1/2 to 1 teaspoon ground cayenne, plus more to taste

1/2 teaspoon ground sage, optional

1 pound dried red kidney beans (no need to soak)

3 dried bay leaves

3 fresh thyme sprigs or 1 teaspoons dried thyme

1 teaspoon soy sauce

Cooked rice for serving

Sliced scallions

Louisiana-style hot sauce, for serving

Directions:
Use the saute setting on the electric pressure (Insta-Pot) cooker and heat the oil. Add the onion, season with salt and cook, stirring occasionally, until limp and translucent, about 8 to 10 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes.  Add the chopped garlic and miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, and sage (if using).  Grind in a generous amount of pepper and add 3/4 teaspoon salt.  Stir well to combine all the ingredients, then tuen off  t the saute setting.

Add the beans, bay leaves, thyme, and 5 1/2 cups water.  Scrape the bottom of the pot to loosen any brown bits,  Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then reduce the remaining pressure manually and open the lid.  Add the soy sauce and season to taste with salt and cayenne.  Using a fork mash some of the beans against the side of the pressure cooker to make the mixture creamy.  It will continue to thicken as it sits, or you can turn on the saute setting and let the mixture bubble for a few minutes to thicken.  Discard the bay leaves and thyme sprigs.  Top the beans with hot cooked rice and scallions, serve with the hot sauce.

Vegetable Curry ~ Pure Wow

Vegan Curry ~  Low Carb

4 servings
Ingredients:

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept

   separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions:
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip

 This recipe makes a big dish of dip that’s great for a crowd.  The festive red cranberries, green scallions & jalapenos, and white cream cheese make it perfect for your holiday parties.  You can serve this with any type of cracker – whole grain or the traditional refined buttery ones (not as healthy, but oh-so-delicious).

Ingredients:
12 ounces fresh cranberries (one regular size bag)
2 jalapenos, finely chopped
4 scallions, chopped
2 tbsp cilantro, chopped
1/2 cup sugar
1 lime, juiced
1/8 tsp salt
14 ounces cream cheese

Directions:
Add cranberries to a food processor and pulse once. If after once pulse there are still a lot of whole cranberries, pulse once more. Your goal is for most of the cranberries to be cut but you don’t want to puree them.

Pour cranberries in a bowl and mix with jalepenos, scallions, cilantro, sugar, lime juice and salt. Let sit in the fridge for at least 30 minutes (that’s the minimum; longer is fine).

When you're ready to complete the dish, spread cream cheese into a pie plate.

Remove cranberry mixture from the fridge and place in a fine sieve. Let as much juice drain from it as possible.

Top cream cheese with cranberry mixture. Serve with crackers and enjoy!

Cranberry Salsa Crostini

Cranberry Salsa Crostini

Makes 2.5 cups of salsa

Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.

Ingredients:
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin

Directions:
Homemade Crostini:

Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.

To Serve:

16 oz. cream cheese (two pkgs.)

Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.

Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.

Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.

Add the remaining ingredients: lime juice, salt, sugar, and cumin.

Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.

Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!

Veggie Burgers

Veggie Burger

Veggie burger essentials

Al dente beans: Choose beans that have a firm texture and cook them from scratch until they’re just al dente to solve the problem of a mushy texture. Try Negro, Bayo, or Ayocote Morado.

Sauteed veggies: Sauté the veggies beforehand to remove moisture and add depth of flavor.

Smoky flavor: Chipotle chiles or smoked paprika kicks the flavor up a notch.

Coarsely ground nuts: Make for a hearty bite.

Panko bread crumbs: Perfectly binds the ingredients together.

Crumbled salty cheese: Adds moisture and seasoning right into each patty.

Serves: 6   Time: 30 minutes (plus bean cooking and chilling)
Cookware: medium skillet, food processor, grill or large cast-iron skillet

Ingredients:
Patties
⅓ lb dried beans (makes ~2-⅓ cups cooked), flavored to your liking (see our cooking guide)
1-½ tbsp vegetable oil, plus more for cooking the patties
½ cup finely chopped onion (any color) or scallions
Up to 1 cup veggies (grated or very finely chopped): fresh peppers, roasted red peppers, mushrooms, beets, carrots, sweet potato, zucchini, etc.
3 cloves garlic, minced
1 chipotle chile in adobo sauce, finely chopped, or 1-½ tsp smoked paprika
¾ cup toasted nuts, pulsed in a food processor into small pieces: cashews, walnuts, almonds, etc.
½ cup finely crumbled feta or cotija cheese (optional)
2 tbsp mayonnaise (or substitute with vegan mayonnaise)
1 egg (or substitute with 1 tbsp ground flax mixed with 2-½ tbsp water)
¾ cup panko breadcrumbs
¾ teaspoon coarse salt
½ tsp freshly ground black pepper

Burger fixings
6 hearty hamburger buns
Sliced cheese: muenster, Swiss, sharp cheddar, pepper jack
Condiments: mayonnaise, ketchup, mustard, hot sauce, BBQ sauce, etc.
Toppings: crisp lettuce, juicy sliced tomato, thinly sliced onions, pickled onions, smashed avocado, dill pickles, pickled jalapeños, fried egg, etc.

Directions:
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Reduce the cooking time by 5 minutes (pressure cooker), 20 minutes (stove top) or 1 hour (slow cooker) so that the beans are nearly tender, but not quite cooked through. Once cooked, strain very well and allow to cool.

Sauté the veggies: Meanwhile, heat 2 tbsp of the oil in a medium skillet over medium heat. Add vegetables (minus garlic) and sauté about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add chipotle or smoked paprika and stir until fragrant, about 30 seconds. Transfer mixture to a large bowl and allow to cool.

Pulse the ingredients: Place nuts in a food processor and pulse until chopped into small pieces (stop before nuts become a smooth meal). Add to the bowl with vegetables. Transfer strained beans to the food processor and add cheese. Pulse just until beans are roughly chopped. Transfer mixture to the bowl with the other ingredients.

Mix everything together and chill: Add mayonnaise, egg, bread crumbs, salt, and pepper to the ingredients in the bowl. Mix thoroughly with a wooden spoon or your hands. Divide mixture into 6 equal portions and form each portion into a patty about ¾ inch thick and roughly as wide as the buns you are using. Cover in plastic wrap and refrigerate for at least 2 hours (and for up to 3 days) to let everything firm up before cooking.

Cook the patties: For the grill: Heat the grill and brush the patties with oil. Grill over a low to moderate flame for 4-6 minutes per side, until well browned and cooked through, topping with cheese at the end if desired. If they start to burn before they’re fully cooked, move them to the sides of the grill to finish cooking over indirect heat. For the stovetop: Heat 2 tsp oil in a cast-iron skillet over medium-low heat. Cook 2-4 patties at a time (depending on how many will fit comfortably) until well browned and cooked through, about 6 minutes per side, adding more oil as necessary in between batches.

Dress up and serve: Toast the buns if desired. Spread top and/or bottom buns with condiments, place patties on bottom bun, and top as desired. Enjoy immediately.