26 Jan 2015
in Vegan Recipes, Vegetarian Recipes
Tags: butter, carrot soup, carrots, garlic, olive oil, quick and easy, soup, stone barns, stone barns soup, vegan, vegetable broth, vegetarian, yellow onion
Last week we had a wonderful afternoon at Stone Barns. I guess winter keeps away most of the crowds so we basically had the place to ourselves. We got to feed the chickens (greens and lettuce!), see the sheep, ducks and beautiful greenhouses. Then we went to cafe and ate a great lunch! We had the Carrot Soup (every time I am there the soup is Vegan, so it might always be!) and my kids loved it! Picnics outdoors in the winter tends to scream Soup! haha
We wanted to recreate the yummy soup for dinner. On the Stone Barns site there was a recipe for Simple Carrot-Ginger Soup so I made this and adapted it just a bit :) Just simple and delicious! I’m sure you can jazz it up with some herbs or coconut milk for creaminess but it was delicious as is.
Stay warm everyone!!!!! Soup will be perfect food for the storm!!
Simple Carrot Soup
Recipe adapted from stonebarnscenter.org
3 tablespoons butter or olive oil
2-1/2 pounds of carrots—peeled and sliced
1 large yellow onion, chopped
3 cloves garlic
6 cups vegetable broth
Melt butter or heat olive oil in a large soup pot.
Over medium heat, add onion and garlic, and cook until tender (about 7 to 10 minutes.)
Add carrots and a dash of salt.
Cook for five minutes then add the broth.
Bring to a boil, then reduce heat and simmer for 30 minutes, until carrots are tender.
Purée. (I love to use the immersion blender in the pot, so no need for transferring hot soup!)
22 Nov 2014
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, carrot, comfort food, CSA root vegetables, earth balance, entertaining, garlic, olive oil, onion, pot pie, puff pastry, puff pastry crust, radish, roasted root vegetable pot pie, root vegetables, rutabaga, soy milk, Tasting Table, Tasting Table Test Kitchen, thanksgiving, thanksgiving recipe, thyme, vegan, vegan pot pie, vegan thanksgiving, vegetable pot pie, vegetarian, vegetarian pot pie, vegetarian thanksgiving
Vegetarian Thanksgiving is not just sides of green beans and tofurkey. There are so many great recipes out there and so many amazing dishes to get creative with. I love seeing all the posts and mentions all over the web these days about it! Here is one that would make a great dish for the holiday or anytime this fall & winter!
We LOVE pot pies!! I have made many over the years with all kind of filling and all kind of crusts. Here is one I made a few years back. I typically like to make the dough but this one was deelish with just a simple flaky puff pastry topping. Also love how root vegetably deelish this was!
What are you cooking up this Thanksgiving? Please share your Thanksgiving plans & recipes with us!
Roasted Root Vegetable Potpie
Recipe adapted from the Tasting Table Test Kitchen
1 large yellow onion, quartered and sliced crosswise into ½- to ¾-inch-thick pieces
1 tablespoon kosher salt, divided, plus extra if needed
2 cups vegetable broth, divided
12 large garlic cloves, peeled, plus 2 garlic cloves, very finely chopped
6 medium carrots, peeled and sliced on a bias into ½-inch pieces – chopped
1 medium rutabaga, peeled and chopped into ½-inch cubes (about 4 cups)
1¼ teaspoons freshly ground black pepper, divided
¼ cup extra-virgin olive oil, divided
5 fresh thyme sprigs plus 2 teaspoons finely chopped fresh thyme, divided
2 tablespoons earth balance, at room temperature
3 tablespoons all-purpose flour
8 medium radishes, trimmed and quartered
1 sheet frozen puff pastry, thawed
1/4 cup unsweetened soy or almond milk
1. Adjust an oven rack to the uppermost position (about 3 inches from the broiler element) and preheat the broiler to high. On a rimmed baking sheet, add the onion in a single layer. Broil the onions until they are charred, rotating the baking sheet midway through cooking, 6 to 8 minutes (watch the onions closely, as broiler intensities vary). Remove the baking sheet from the oven, sprinkle the onions with ½ teaspoon of the salt and pour 1 cup of vegetable broth over the onions, then transfer the mixture to a medium bowl.
2. Reduce the oven temperature to 425°. To the baking sheet used for the onions, add the 12 whole garlic cloves, the carrots, rutabaga, 1 teaspoon of salt and ½ teaspoon of pepper. Drizzle with 3 tablespoons of the oil and toss to combine. Place the thyme sprigs on top. Tightly cover the baking sheet with aluminum foil and roast the vegetables until tender, about 30 minutes. Remove from the oven and discard the foil. Use tongs to gather all of the roasted garlic cloves, then use a fork to smash them into a paste.
3. In a small bowl, mash together the earth balance and flour. Heat a large, deep, oven-safe skillet (cast iron works well) over medium-high heat for 2 minutes, then add the remaining 1 tablespoon of olive oil. Stir in the radishes, the 2 cloves chopped garlic and the chopped thyme, and cook until the cabbage is wilted completely and the garlic is fragrant, 2 to 3 minutes longer.
4. Stir in the remaining 1½ teaspoons of salt and ¾ teaspoon of pepper, then pour in the remaining 1 cup of vegetable broth. Add the roasted vegetables, mashed roasted garlic and onion-broth mixture and bring to a simmer. Reduce the heat to medium and stir in the butter-flour mixture, cooking until the sauce thickens slightly, 2 to 3 minutes. Turn off the heat, taste and adjust with more salt, if needed.
5. Whisk together the soy or almond milk with a pinch of kosher salt.Place the puff pastry on a cutting board and use a sharp knife to lightly mark the dough with a crosshatch pattern, making sure you don’t slice all the way through the dough. If your skillet isn’t oven-safe, transfer the vegetables to a baking dish. Lay the piece of dough on top of the vegetables in the skillet and lightly brush with the milk mixture. Sprinkle with thyme and place the skillet in the oven. Bake until the pastry is golden-brown, 18 to 20 minutes. Remove from the oven and cool for 10 minutes before serving.
16 Oct 2014
in Vegetarian Recipes
Tags: 101cookbooks.com, almonds, quickmeals, vegetarian, black olives, brown rice, casserole, cheese, eggs, firm organic tofu, firm tofu, Gruyere, leftover rice, Manchego, olive oil, one-pot meal, Parm, pine nuts, pre-cooked rice, quick and easy, red onion, rice, rice meal, Sea Salt, spinach, Spinach Rice Gratin, tofu, white rice
This made a awesome weeknight meal! We used pre-cooked and leftover rice which made this super easy and quick to throw together. The whole family loved this! It went fast so we didn’t even get a pic of it cut into slices!
Spinach Rice Gratin
Recipe adapted from 101cookbooks.com
2 1/2 cups leftover/pre-cooked brown&/or white rice, room temp
1 1/2 cups cups well finely chopped spinach
8 ounces firm organic tofu, crumbled
15 black olives, chopped
1/2 medium red onion, diced
1/2 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1 cup shredded Manchego cheese (or Parm, or Gruyere)
5 large eggs
1/2 teaspoon fine grain sea salt
Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish, casserole pan, oven-proof pot with a bit of olive oil.
In a large bowl combine the rice, spinach, and tofu. Stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/2 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving – or taste and get a sense of whether you need any.
27 Aug 2014
in Vegan Recipes, Vegetarian Recipes
Tags: basil, broccoli, carrots, comfort food, corn, corn cob, crushed tomatoes, cumin, dried basil, fresh basil, garlic, greek yogurt, olive oil, onions, oregano, pasta, Pasta Sauce, sauces, soy yogurt, sugar, tomato sauce, Tomato-Vegetable Pasta Sauce, vegan, vegetarian, yogurt
This is a basic outline for creating a quick sauce that includes lots of veggies and can be done with most of the veggies you happen to have in your home. We used onions, broccoli, carrots and corn but I bet cauliflower, peas, squash, spinach, eggplant, peppers and mushrooms would all work great! :) Perfect for CSA’s! We chopped all the veggies up small as we were using a food processor for the fun of pushing buttons. The kiddos were LOVING this and the before and after veggies, but this also helped everyone eat more veggies too! Love that! Super easy and fun to make your own sauce! Enjoy!!!
Tomato-Vegetable Pasta Sauce
1 can 28 ounce crushed tomatoes
2 onions, chopped (or in our case in food processor, the kiddos LOVED to press the buttons)
1 cup broccoli, chopped
1 cup carrots, chopped
2 ears of corn, cut from cob
1 tablespoon of sugar
bit of fresh basil, cut (we only had a bit but you can add more if you have it!)
3 tablespoons of olive oil
dash of dried basil (I only had a little bit of fresh basil, so wanted to add a bit more)
dash of oregano
2 teaspoons of salt
dash of garlic powder
dash of cumin
1 lb pasta (we used gnocchi tonight, but that is just because the kids pulled it out of the pantry and requested :))
*(optional) greek or soy yogurt
1. Heat 1 tablespoon of olive oil and cook onions for 5 minutes. Add broccoli and carrots and cook stirring occasionally another 5 minutes. Add the crushed tomatoes, corn, sugar, 2 tablespoons of olive oil, and spices (reserving the fresh basil till 5 minutes before serving).
2. Simmer for a few minutes or up to a half hour depending on when your pasta is done or when you want to serve dinner :)
3. While sauce is simmering cook the pasta and combine when done.
*Optional – add greek or soy yogurt to the sauce for extra creaminess.
27 Jul 2014
in Cooking With Kids, Vegan Recipes, Vegetarian Recipes
Tags: avocado pasta, avocado pesto, avocados, basil, cherry tomatoes, cooking with kids, dairy free, dairy free sauce, Flax seed oil, garlic, gluten-free, grape tomatoes, green, ground black pepper, healthy eating, healthy meals, healthykids, healthymeals, kids, lemon, lemon juice, olive oil, oregano, pasta, quick and easy, raw sauce, sauce, Super Fast Avocado Pasta, trader joes, Trader Joes Fresh Rice Pasta, vegan, vegetarian
I am all about cooking with the kiddos whenever possible :) Today for lunch we made our Avocado Pasta, similar to This One that I make for them normally that they love, but this time we did it all in one bowl (and a pot) :) They loved it and were even super happy to take turns mashing (and tasting!) Lunch was deelish but cooking together and smiles around (and green mouths!) makes it that much sweeter!
Super Fast Avocado Pasta
Gluten-free, Dairy-free, Vegan, no cook/raw sauce
Juice of 1 lemon
1 teaspoon garlic, minced
1 teaspoon sea salt, or to taste
1 teaspoon dried Basil
1/2 teaspoon dried Oregano
3 tablespoons extra virgin olive oil
1 tablespoon Flax seed oil
12 ounces- 1 lb of pasta (we used Trader Joes Fresh Rice Pasta – made it even faster, cooks in 2 minutes!)
ground black pepper, to taste
cherry or grape tomatoes, cut
- Boil water and cook pasta in a large pot
- In a bowl combine avocado, garlic, lemon juice, oils, salt, basil, pepper and oregano. Mash with a fork till creamy.
- When pasta is done, drain and mix with sauce. Garnish with tomatoes. Serve immediately. YUM!
08 May 2014
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, cooking with kids, entertaining, h'orderves, jewish, kid-friendly, kids, Mayim Bialik, Mayim Bialik passover, Mayim Bialik vegan, Mayim Bialik's recipes, Mini Potato Kugels, olive oil, onion, paprika, Passover, Potato Kugel, potato starch, potatoes, quick and easy, sides, vegan, vegetarian
I love that all the food we cooked for this year’s Passover Sedar, we cooked as a family! Such a sweet day with the four of us! Most of the recipes we made were also great for year round.
In searching for some kiddo & adult friendly Passover recipes I found this one for Mini Potato Kugels. They are perfect little cups of fried onions and potatoes, so really yummy handheld hash browns :) My kids really liked them (even raw as we were making them) and pressing them into the muffin tins! Plus it was super fun for both of the kiddos to take turns pressing the on/off switch on the food processor to grate these.
I was also inspired because this is one of Mayim Bialik’s recipes and LOVE all things Mayim! True to form it was great :)
Mini Potato Kugels
5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch
Salt, to taste (somehow I missed that this was not in the recipe, so notice the salt I sprinkled on top :) but best to add to the mixture first!)
- Grate the potatoes, and then drain the liquid from them.
- Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika.
- Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
- Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil.
- Bake at 400F for 40 minutes.
07 Oct 2013
in Vegan Recipes, Vegetarian Recipes
Tags: basil, dill, entertaining, feta, garlic, greek, green onion, h'orderves, leek, lemon juice, majoram, non-dairy cheese, nutmed, nutritional yeast, olive oil, onion, oregano, puff pastry, scallion, sides, snack, Spanakopita, spinach, Spinach Pie, thyme, tofu, vegan, vegan cheese, vegan feta, vegetarian, walnuts
My kids are Obsessed with Spanakopita so naturally I had to make some at home. It was hard to save them some ;) but we did manage it. I have made this since without the puff pastry because the filling is just so good on its own. Also love my veganized version with tofu, no one would even notice, it is just so good!
Spanakopita – Spinach Pie
2 – 10 ounce packages frozen spinach, thawed
1 pound extra firm tofu, crumbled
1 teaspoon dill
1/3 cup lemon juice
1/2 cup walnuts, ground
2 tbsp nutritional yeast
1 teaspoon salt
1/4 cup olive oil
dashes of nutmeg, thyme, marjoram, basil and oregano
1 onion, chopped
1 leek, quartered and chopped (cleaned super well!)
4 scallions, sliced
3 cloves garlic, minced
2 sheets frozen puff pastry, thawed (or phyllo dough)
- Preheat oven to 375.
- Saute the onion with a little salt in olive oil until translucent. Add in the leeks, garlic and scallions, season with salt, and continue to saute until translucent.
- Combine the spinach, tofu, dill, lemon juice, walnuts, nutritional yeast, salt, pepper, olive oil & spices together and mix well.
- Combine onion mixture with the spinach/tofu mixture.
- Line a baking sheet with ether parchment paper or aluminum foil. Unfold puff pastry and place on baking sheet. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high. Cover with the second sheet of pastry that has been slightly flattened to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips, making sure mixture is sealed well. Brush just the top with non-dairy milk, Cut a few slits in the top with a sharp knife to allow steam to escape.
- Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
You have options for the extra filling. You can use it like a dip, eat it with a spoon or take another sheet of puff pastry and made deelish spinach pinwheels!
For the pinwheels: Unfold the pastry sheet on the work surface. Top with the spinach mixture. Starting at a short side, roll up like a jelly roll. Cut into 1/2-inch slices. Place the slices onto 2 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.