Tag Archives: Vegetarian

Korean-Style Vegetable Pancakes

Korean-Style Vegetable Pancakes

Korean-Style Vegetable Pancakes

There is a Korean restaurant near where we live that we visit whenever we get the chance.  They make a kimchi pancake that is fantastic; even the small Things love it.  The only problem is that when we get takeout, the kimchi pancake is cold and slightly soggy by the time we get it home.  The idea of my beloved kimchi pancake cold and soggy makes me sad… so we decided to try our hand at a home version.

Ingredients

Ingredients

These vegetable pancakes make a pretty nice substitute.  They have the flavor of the different vegetables and the use of rice flour makes them nice and light.  Even better, the batter comes together very quickly so you can have these on the table in less than 20 minutes.  They make an excellent side to Korean-style ramen noodle soup or to some beef and broccoli.

Pancake batter

Pancake batter

If you wanted to make these more like traditional kimchi pancakes, you could increase the kimchi to two cups, substitute 1/4 cup of water with 1/4 cup liquid from the kimchi, and omit the carrot, scallion, and cilantro.  You could also add some cooked and shredded pork to make these more hearty.

Cooking the cake

Cooking the cake

Korean-Style Vegetable Pancakes

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1 cup all-purpose flour

1 cup rice flour

2 eggs, lightly beaten

1 tbls neutral oil, such as peanut or canola

5 scallions, green parts only, finely diced

1 tbls fresh ginger, finely chopped

1/4 cup of cilantro

1 large carrot

1 cup kimchi

To Make:

In a medium bowl, mix the flour, eggs, 1 tbls oil and 1-1/2 cups water until a smooth batter is formed.  Let the batter rest while the veggies are prepped.

To prep the vegetables, coarsely grate the carrot and finely chop the scallions and kimchi.  Chop the cilantro.  Once the vegetables and cilantro are ready, add them to the batter and stir gently until just combined.  The batter will be thick, like pancake batter.

Heat a griddle or large, non-stick skillet over medium-high heat and add just enough oil to lightly coat the bottom.  When hot, ladle a quarter cup of batter and spread it out into a circle.  Cook until the bottom is browned (turn down the heat to medium if needed).  Flip and cook the second side until it is lightly browned, about another 5 minutes.  Repeat with the remaining batter.

As the pancakes finish, remove them and, if necessary, store on a cookie sheet in a 200 degree oven until you are ready to serve.

To Serve:

Serve warm, cut into triangles.  Dip in a sauce made with soy, rice vinegar, and a bit of sesame oil

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Filed under Appetizers, Dairy-free, Dinner, Recipes, Side Dish, Vegetables, Vegetarian

Roasted Cauliflower Cheddar Soup

Roasted Cauliflower and Cheddar Soup

Roasted Cauliflower and Cheddar Soup

Wait, please don’t run away.  I realize that the title of this post might not rouse tons of enthusiasm and that the soup isn’t the most appetizing color.  BUT, hang with me for a few minutes because this soup is fantastic… full of roasted delicious flavor and easy to make.  It is warm and filling which, if you leave in any of the 49 states in the US that currently have at least a little snow (yes, I am jealous of you, FL), makes it a perfect soup for a winter evening.

Cauliflower ready for the oven

Cauliflower ready for the oven

The particular color of the soup is because we let our cauliflower get nice and roasted.  If you choose to roast your cauliflower to a less, er, caramelized state, your soup would be more white than tan.  However, looks aside, the taste of richly browned cauliflower mixes with roasted garlic, wine, and cheddar cheese in a really fantastic way.

Richly roasted

Richly roasted

Other than roasting the cauliflower (which takes about 40 minutes), this soup is very quick to put together.  If you are pressed for time, you can roast your veggies in advance and pop them in the fridge.  Once you are ready to make the soup, it only takes about 20 minutes of (largely unattended) time.  We used an inexpensive riesling for the wine but you could use whatever type of white wine you have on hand (or omit the wine and use extra stock).  Feel free to add a little cayenne pepper or red pepper flakes if you like a little heat or use fresh herbs if you’ve got them.  Really, have a little fun with this soup… It is rich tasting, simple, and satisfying, especially when you are looking at 2 feet of snow in your driveway!

Cheesy goodness

Cheesy goodness

Roasted Cauliflower Cheddar Soup

Recipe adapted from the Tasty Kitchen Blog

Ingredients:

1 large head of cauliflower

3 large cloves of garlic (or 6 smaller cloves) peeled and cut in half

2 tbls olive oil

3 cups chicken (or vegetable) stock

1/2 cup white wine

1 tsp dried thyme (or 1 tbls chopped fresh thyme)

1 tsp dried oregano (or 1 tbls chopped fresh oregano)

1 and 1/2 cups shredded sharp cheddar cheese

Kosher salt and freshly ground black pepper

To Make:

Preheat your oven to 400 degrees F.  Chop the cauliflower into florets, discarding the core.  Place the cauliflower and halved garlic in a large bowl and drizzle with the olive oil.  Toss with your hands until well combined and spread out on a baking sheet in a single layer.  Sprinkle with salt and black pepper.  Put the sheet into the oven and roast, turning once, until the cauliflower is caramelized and is fork-tender, about 40-50 minutes.

Add the cauliflower and about two cups of the stock to a large saucepan or stock pot.  Using an immersion blender, blend until the cauliflower is smooth and creamy.  If you don’t have an immersion blender, you can do this in batches in a regular blender.  Just be careful that the steam doesn’t cause a blender explosion in your kitchen.  Add the rest of the stock, the wine, and the dried herbs and bring to a gentle boil (make sure you add the puree back to the pot if you are using a regular blender).  Turn the heat down and simmer the soup for about 15 minutes to allow the flavors to blend.

Remove the soup from the heat and add the grated cheese, stirring until completely melted.  Taste and add salt and pepper as needed.

To Serve:

Serve immediately with some good bread for dipping.  Serves 4.  The cauliflower can be roasted ahead of time and held in the fridge for up to a few days.  Just heat it with the stock a little before pureeing.

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Filed under Dinner, Gluten-Free, Recipes, Soup, Vegetables, Vegetarian

Refrigerator Sour Pickles

Refrigerator Sour Pickles

Refrigerator Sour Pickles

When cucumbers first start to appear in the summer, it is blissful.  After a fall and winter of heavy root vegetables, and a spring of greens, cucumbers are wonderfully light and refreshing.  Plus, they usually come along with tomatoes, zucchinis, and other denizens of high summer.  The problem with cucumbers is that they are pretty prolific and I have a hard time doing anything with them other than putting them in salads or on sandwiches.

Pile o' cucumbers

Pile o' cucumbers

Sure, I have a couple of Asian-style salads that cucumbers star in, but honestly, my repertoire is pretty limited.  So when the cucumbers start to overwhelm our crisper drawer, I reach for my trusty refrigerator pickle recipe and make a big batch.  The beauty of refrigerator pickles is that they are simple to make and because they are so acidic, they last a long time* in the fridge without the need for fancy canning.  The best part is that in about 30 minutes, we can make enough pickles to last us most of the year.  Which means we don’t ever have to buy them in the store.

The brine

The brine

This recipe is a modification of a recipe from Alton Brown.  I love the original for its simplicity but I have tweaked it a bit for my tastes.  Namely, I switched up the vinegars a little and cut the sugar in half because I like my pickles less sweet and more sour.  However, if you wanted more of a sweet-sour balance, feel free to increase the sugar.

Yummy vinegar and spices

Yummy vinegar and spices

Refrigerator Sour Pickles

Adapted from Alton Brown

6-8 pint-sized glass canning jars with lids

12 cucumbers (mix of all sizes), about 4 lbs.

1 medium onion

3 cups water

3 1/2 cups cider vinegar

1 cup white wine vinegar

3/4 cup sugar

1/2 tbls kosher salt

1 tbls mustard seeds

3/4 tsp turmeric

2 tsp celery seeds

1 tbls pickling spice

1 tbls granulated garlic

To Make:

Thoroughly wash the cucumbers and trim the ends.  You can take the peels off (which I would do if I was using cucumbers that had been sprayed with pesticides) but leaving them on makes the pickle a bit crisper.  Slice the cucumbers approximately 3/16 of an inch thick.  Using a mandoline or food processor makes this job significantly easier and more consistent then doing it by hand with a knife.  Slice the onion into half moons that are 1/16 of an inch thick.  Set sliced cucumbers and onions aside.

To make the brine, combine the vinegars, water, sugar, and spices in a non-reactive saucepan large enough to hold everything.  Bring the mixture to a gentle boil, turn down the heat and let simmer for a full 4 minutes to allow the flavor of the spices to bloom.

Pack your cleaned and dried canning jars with the cucumber and onion.  Pack them full, and don’t be afraid to push down to get as much air out as you can.  Pour the warm brine over the cucumbers, filling the jars as full as you can without spilling everything when you put the lid on.  Let the jars cool to room temperature, top off with extra brine as need, put the lids on and put them in the fridge.

To Serve:

Let them sit a couple of days before you dive in.  Makes 6-8 pints of pickles, depending on how much cucumber and onion you use and how tightly you pack your jars.

*Public Service Announcement: The recipe says that these keep for a month or so in the fridge. However, we have kept them for longer than 6 months and still had them come out tasting fine.  So, feel free to keep them longer if you like, just use common sense (you know, throw away any jars that get moldy or appear discolored or cloudy) and don’t blame us if something goes wrong.

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Filed under Add-ons, Dairy-free, Gluten-Free, Recipes, Vegetables, Vegetarian

Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad

Roasted Corn and Black Bean Salad

I love fresh picked corn on the cob.  Steamed with a little salt and melted butter, it tastes like summer on a plate.  Luckily, we get a lot of corn through our CSA so I get to eat my fill.  Once in a while, after the steamed and grilled ears have gotten a little (dare I say it) blase, I start hunting around for a little something different.

Corn, hot off the grill

Corn, hot off the grill

When we made carnitas for dinner the other night (post coming soon), I wanted something fresh and southwestern-inspired to add to our pork burritos.  Enter this quick and easy summer salad/salsa/condiment.  It doesn’t take long to throw together and it is even better if you make it in advance and let it sit for a while.  You don’t have to grill the corn but I really like the smoky, slightly charred flavor that the corn takes on after a spin on the grill.  If you want to spice this up a bit, feel free to add a chopped hot pepper or even a little chipotle in adobo for a smoky kick.

Ready to mix

Ready to mix

Roasted Corn and Black Bean Salad

From the mind of Kelly

Ingredients:

6 ears of corn

2 cups black beans ( or 1, 15 oz can rinsed and drained)

1/2 tsp cumin

1 tsp chili powder

1 tsp onion powder

zest and juice of one lime

1 tbls fresh parsley, finely chopped

1 tbls fresh cilantro, finely chopped

2 tbls extra-virgin olive oil

Salt and freshly ground black pepper to taste

To Make:

Start your grill (gas or charcoal) and get it good and hot. Shuck the corn, making sure to pull off as much of the silk as you can.  Roast the corn directly on the grill grates, turning a quarter turn every 2-3 minutes.  When it is done, the kernels will be just barely tender.  Feel free to roast it a bit longer if you like your corn softer.

Once the ears have cooled, trim off the kernels into a medium.  Stir in the black beans, herbs, spices, lime zest, and the squeezed lime juice until well combined.  Let sit at room temperature for 30 minutes to blend the flavors.

To Serve:

Serve as a salad, as a topping to burritos or quesadillas, add a finely minced hot pepper and call it a salsa, the possibilities are endless.  Serves 4-6 as a side dish.

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Filed under CSA Talk, Dairy-free, Gluten-Free, Recipes, Side Dish, Vegetables, Vegetarian

Carrot Ginger Slaw

Carrot Ginger Slaw

It’s slaw season people.  The weather in New England has been hovering around the 80 degree mark for a week or so now (give or take a few dips into the 60’s and 70’s) and I am ready for strawberries, fresh vegetables,  and cold salads. 

Shaved Carrots

We definitely have an affinity for cold salads in our house.   We devour heads of lettuce in record time, broccoli salad makes a regular appearance at our dinner table, and I never turn down a cold noodle dish.  However, the nice weather is young, which means that things like lettuce and broccoli are still in short supply.  Luckily, we still have carrots.  Carrots that have been sitting around since the winter, concentrating all of that delicious sugar.  These bright orange beauties make a lovely cold salad.  Punched up with some ginger, curry powder, and raisins, carrots are great for when you don’t have any other veggies around or for when you just want something a little different.

Simple list of ingredients

Ginger Carrot Slaw

Adapted generously from Alton Brown

Ingredients:

1/2 lb carrots (about 4 medium), washed and peeled

2 tbls mayonnaise

1/2 tsp curry powder

1 tsp minced garlic

1 tsp grated fresh ginger

1/4 cup raisins

pinch of celery seed (optional)

chives or finely chopped green onions for garnish

To Make:

Using a vegetable peeler, shave long strips* of the carrots into a medium bowl.  In a small bowl, stir together the mayonnaise, curry powder, garlic, ginger, and celery seed.  Gently toss the carrot strips with the dressing until well coated.  Stir in the raisins and garnish with chives. 

To Serve:

Serve cold or room temperature.  The carrots are pretty hardy and can stand up to being dressed and refrigerated for a few hours without going soggy.  Serves 2-4 as a side dish.  Recipe is easily doubled (or more) for a larger crowd.

* Using the peeler to shave the carrot creates a lovely texture and look to the salad.  However, it is kind of a pain in the behind.  If you are pressed for time, grate the carrots using the largest holes on your box grater or food processor disk.  You could also julienne them using a mandoline if you are so inclined.

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Filed under Gluten-Free, Recipes, Side Dish, Vegetables, Vegetarian

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

Is one of your New Year’s resolutions to eat healthier?  If so, then this is the recipe for you.  This beet salad has it all.  It is light and healthy.  It brings a hefty dose of color to the otherwise gray winter landscape (can you tell we haven’t seen the sun in days?).  Most importantly, this salad is delicious.  Even my 3 year old eats it with gusto.

Delicious dressing

Don’t like beets you say?  I am willing to bet that’s because you have only eaten those nasty canned ones.  You know the ones I mean, they are smushy and smelly and taste vaguely of tin.  Of course you don’t like those… you have better taste than that. 

Salad ingredients

Fresh beets, however, are a revelation, especially when they are roasted.  They get soft and sweet and stain everything they touch that beautiful  rich purple color.  So, pick up some beets from a local farm and try this recipe.  Then, if you tell me that you still don’t like beets, I guess I can respect that.

Roasted beets

Beet and Goat Cheese Salad

Adapted from the Produce Bible

Ingredients:

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil

1 garlic clove, crushed

1 tablespoon capers, chopped

5 small to medium sized beets (1 lb 2.25 oz/516g), feel free to use classic purple beets or any of the cool heirloom varieties that are often available these days.  This salad is especially pretty when you mix purple and gold beets.

~2.5 oz/68 grams crumbled goat cheese

To Make:

Make the dressing first so the flavors can marry.  In a container with a tight fitting lid (good Tupperware or canning jars work well), combine the red wine vinegar, extra virgin olive oil, capers, and smashed garlic clove.  Add salt and pepper to taste.  Shake until all the ingredients are integrated.  Set aside at room temperature.

Preheat the oven to 400F.  Scrub the beets well, trimming off the tops and the long tap root.  Wrap each beet in aluminum foil and place on a baking sheet.  Roast beets in the oven until they are tender when pierced with a knife, about an hour.

Remove the beets from oven and unwrap.  Cut each beet in half and let sit until cool enough to handle.  Using a clean tea towel or a paper towel, rub the skins off of the beets.  Chop the beets into 1/2 inch pieces and place in your serving bowl. 

Remove and discard the crushed garlic from the dressing.  Toss the warm beets with the dressing.  Refrigerate the beets until chilled, at least 30 minutes.  Once cool, fold in the crumbled goat cheese. 

To Serve:

Serve either chilled or at room temperature.  If you are in a hurry or don’t have time to chill the beets, you can eat the salad warm.  The goat cheese will melt into the beets, turning the whole thing a light pink color.  It doesn’t look as pretty but it still tastes darn good.  Serves 4 as a side dish.

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Filed under Recipes, Side Dish, Vegetables, Vegetarian

Marsala Roasted Root Vegetables

Marsala Roasted Root Vegetables

We are up to our eyeballs in root vegetables.  We picked up the third and final installment of our Shared Harvest CSA yesterday and our fridges are full of parsnips, carrots, turnips, and celeriac while our basement closet is stocked with white and sweet potatoes.  Admittedly, we tend to get a little complacent about preparing our roots.  Our standard approach is to wash/peel/chop whichever vegetables we have handy, toss them with olive oil and salt, and roast them on a cookie sheet until they are tender enough to eat.  While this is certainly a tasty and easy approach, it can get monotonous when you use the same preparation technique over and over.

Locally grown root vegetables

However, there is a real appeal to cooking these vegetables this way.  The high heat of the oven caramelizes the sugars that most root vegetables are full of and softens the bite of strong vegetables like parsnips.  Plus, it is easy to clean and chop the vegetables while the kids are napping, then simply toss them into the oven about an hour before dinner.  Vegetables are on the table and there was no complicated or labor intensive prep.

Marsala wine

In the name of maintaining the delicious simplicity of roasting, we decided to try this recipe for Marsala wine roasted root vegetables.  The addition of butter, thyme, sage, and Marsala wine adds a welcome complexity to the flavor of the roots.  The mix of sweet carrots and potatoes, sharp parsnips, and earthy turnips creates a nice balance to the dish.  Serve it alongside roasted pork or chicken for a lovely winter meal.

Herbed vegetables ready to roast

Marsala Roasted Root Vegetables

Adapted from Williams-Sonoma Seasonal Favorites

Ingredients:

1/2 lb carrots, peeled and cut into bite-sized chunks

1/2 lb parsnips, peeled and cut into bite-sized chunks

1/2 lb turnips, peeled and cut into bite-sized chunks

1/2 lb sweet potatoes, peeled and cut into bite-sized chunks

1 tbls butter

1 tlbs extra-virgin olive oil

1 tsp dried thyme

1 tsp dried sage

1/8 tsp freshly grated nutmeg

salt and freshly ground black pepper

1/2 cup Marsala wine

2 tbls chopped fresh flat leaf parsley

To Make:

Preheat the oven to 450 degrees.

Bring a large pot three-fourths full of salted water to a boil.  Add the carrots, parsnips, and turnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes.  Drain well.

Place all the vegetables in a large roasting pan that has been lined with aluminum foil (for the sake of easy clean up).  In a small saucepan over low heat, melt the butter.  Add the olive oil, thyme, sage, and nutmeg and stir to mix well.  Drizzle butter mixture over the vegetables and toss to coat evenly.  Season with salt and pepper to taste.  Pour the Marsala wine into the bottom of the pan.  Cover tightly with aluminum foil.

Roast for 40 minutes.  Remove the foil, toss the vegetables, and continue to roast, uncovered, until the Marsala evaporates and the vegetables can be easily pierced with a knife, 10-20 minutes more.  Remove vegetables to a platter and sprinkle with the chopped parsley.

To Serve:

Serve immediately.  Serves 4 as a side dish.

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Filed under CSA Talk, Dinner, Recipes, Side Dish, Vegetables, Vegetarian