ROASTED FENNEL WITH PARMESAN VINAIGRETTE

roasting brings out the sweetness; for me this is better than any dessert

INGREDIENTS:

2 Tbsp. olive oil

4 cloves garlic, minced

1 Tbsp. red wine vinegar

1/2 tsp. Dijon mustard

1/2 tsp. salt

1/8 tsp. freshly ground black pepper

3 medium fennel bulbs, quartered

1/4 cup grated Vegan Parmesan cheese

DIRECTIONS:

Preheat oven to 425 degrees.  Spray baking dish with PAM.

Blend oil, garlic, vinegar, mustard, salt and pepper.  Mix well with fork.

In a large bowl, mix the fennel quarters with the oil mixture.  Toss, then add the Vegan cheese and toss.

Place fennel in the baking dish and roast for 35 to 40 minutes, or until fennel quarters are tender and out edges are golden.

I served my roasted fennel with open-face roasted red pepper sandwiches

(blog to follow)

ROSEMARY CHICKPEA SOUP

start with fresh rosemary

INGREDIENTS:

1 onion,

1 lg. carrot, sliced

2 cloves garlic, minced

2 Tbsp. olive oil

3 sprigs fresh rosemary, trimmed from stem on chopping board to release the oils

2 (14 oz. cans chickpeas), drain and rinse

1/2 cup diced tomatoes

3 cups veggie stock

salt and pepper to taste

1/2 cup dry pasta (use a small shaped pasta), cook near the end

ingredients simmer

DIRECTIONS:

In the oil, saute the diced onion with the carrot and garlic, 3 - 5 minutes.

Add the rosemary, beans, tomatoes and stock.  Simmer for about 25 minutes.

When all is tender, remove 3 labels full of the soup.  Set aside.  Using an immersion blender, puree all the soup remaining in the pot.  Return the rest of the mixture to the pot.

the immersion blender thickens the base of the soup

Next add the cooked pasta.  Continue to cook for about 5 minutes.

serve with Vegan Parmesan cheese and lots of black pepper

GARLIC ROASTED BRUSSELS SPROUTS AND CAULIFLOWER

roasted Brussels sprouts and cauliflower

INGREDIENTS:

14 large cloves garlic, divided
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh oregano
1 tsp. salt, divided
3/4 tsp. freshly ground pepper
5 cups Brussels sprouts, trimmed and sliced
1 small head cauliflower
3/4 cup white wine


DIRECTIONS:

Preheat oven to 450 degrees.

Peel and cut all garlic in halves.  Put in large bowl and mix with sliced sprouts and sliced cauliflower. 

Meanwhile mix together the oil, wine and seasonings.  Pour over the veggies and toss to coat.

Put all into a baking dish and roast for approximately 45 minutes or until tender and browning.

a wonderful combo of flavors

I served my veggies with seafood and cocktail sauce.

EASY RAVIOLI LASAGNA

the little-work version of lasagna

INGREDIENTS:

1 pkg of deli ravioli, cook and drain, careful not to break

1 jar marinara sauce

cooked garden greens

roasted garlic cloves

Vegan Parmesan

DIRECTIONS:

Place a small amount of sauce on the bottom of a baking dish.  Place one layer of the ravioli.

Next put a layer of cooked greens (see several prior blogs), Vegan Parm, and a layer of sauce.  Sprinkle on some roasted garlic.

Place your final layer of ravioli.  Top with the remaining sauce.  Sprinkle with the Parm and bake 350 degrees till bubbly.

MANGIA

CAULIFLOWER HUMMUS

roast cauliflower at 425 degrees

INGREDIENTS:

4 cup cauliflower florets
2 Tbsp. olive oil
1 tsp. curry
1 can chickpeas, drained and rinsed
3 Tbsp. lemon juice
2 Tbsp. tahini
1 garlic clove
salt to taste


DIRECTIONS: 

Toss the cauliflower florets with olive oil and curry.

Roast at 425 degrees for 20 minutes.

Puree with the chickpeas, and the remaining ingredients.  Serve

cauliflower hummus

VEGAN SAUSAGE, ONIONS AND PEPPERS

I loved these so much that I decided to buy more and turn them into a onion, pepper and sausage mixture.

In a small amount of oil, saute onions and a bit of salt.  Add tri-colored peppers and continue to saute.  I then add the sausage, cut lengthwise and crosswise.  Cover and cook 5 to 10 minutes.

SANDWICH:  I put vegannaise on a whole wheat roll, add a few thin slices of fresh mozzarella cheese, add a generous layer of sausage and peppers.  YUM

cooked onions, peppers and "sausage"

CRUNCHY CHICKPEAS / SNACK

roasting in a 400 degree oven

good as a snack or salad topping (I used mine to top my Vegan Fennel and Tomato Soup

Drain and rinse 1 can of chickpeas.  For maximum crispness, make sure the chickpeas are completely dry before roasting.

Toss the chickpeas with olive oil and spices.  (my favorite are garlic powder and smoky seasoned salt)  Spread these on a baking sheet and roast in a 400 degree oven for 20 minutes.

The skin turns golden brown and crisp, but the center stays creamy and tender.

NEXT TIME, I'll make 2 or 3 cans for this recipe!!!

TORTELLINI CAPRESE BITES

INGREDIENTS:

1 (9oz.) pkg. refrigerated cheese-filled tortellini
cups grape tomatoes
3 (8oz) containers fresh small mozzarella cheese balls
roasted garlic cloves
pitted Greek Kalamata olives
pepper
wooden skewers ( I used the 4 inch)
Basil Vinaigrette

VINAIGRETTE:

1/2 cup white balsamic vinegar
1 tsp. kosher salt
2/3 cup extra virgin olive oil
6 Tbsp. chopped fresh basil

DIRECTIONS

Prepare tortellini according to package directions.  Rinse under cold running water.  Pat dry.

Prepare to assemble the KABOBS.  Vary what you put on each one.  Some will have an olive, some will have cheese.  Mix it up.  With the four inch skewer you should be able to fit 4 or 5 items on it IF you are using a roasted garlic clove as a kabob item.  Thread the food items onto the skewers.

Place skewers in a 13 x 9 inch baking dish.  Pour the vinaigrette over the skewers, turning to coat.  Cover and chill 2 hrs.

Transfer skewers to serving platter, and sprinkle with pepper to taste.  Discard the extra vinaigrette.

assembled and awaiting the marinade

using different combos to appeal to different tastes

ready to serve

SALMON IN CEDAR PAPERS

Cedar papers soak for 10 minutes

INGREDIENTS:

2 salmon fillets
2 Tbsp. soy sauce, divided
1 Tbsp. sesame oil
1 tsp. fresh grated ginger
1 grated carrot
1 thinly sliced shallot
1/3 zucchini, with peeler take off skin and make long strips


DIRECTIONS:

Soak cedar papers in water for 10 minutes.  Then remove and drain off excess water.

Preheat oven to 400 degrees.

Place oil, 1 Tbsp. soy sauce and ginger into a small baggie.  Add salmon, seal bag and marinate for 10 minutes at room temperature.

Meanwhile, prepare the vegetables and mix with the remaining soy sauce. 

Remove salmon from marinade and season with salt and pepper.  Place one fillet in center of each paper and top with equal amount of vegetables.  Fold paper's edges toward each other until they overlap; secure with cotton string if desired.

Finally, place packets seam side down in baking dish and bake for 15 to 18 minutes, depending on thickness of fish.

Remove and serve cedar wrapped salmon straight to the dinner table.

tamari, fermented soy, shallots, carrots, papers

arrange all in the soaked cedar papers

cooked bundles

cedar wrapped salmon with kale from the garden

VEGAN FENNEL AND TOMATO SOUP

This soup freezes well, so you may want to double the recipe to save half for later.

found this one in Vegetarian Times / serves 6

dice the fennel bulb

INGREDIENTS:

3 Tbsp. olive oil

1 large fennel bulb, diced (4 cups)

3 vegan Italian sausages, sliced into 1/2 inch thick rounds (2 cups)

1 tsp. fennel seeds (I used fennel powder)

2 Tbsp. dry vermouth, dry white wine, or water

4 cups low-sodium vegetable broth

1 - 28oz. can crushed tomatoes, preferably San Marzano

3 Tbsp. chopped fresh Italian parsley

DIRECTIONS:

Heat oil in soup pot over medium heat.  Add fennel, and saute 3 to 5 minutes.

Stir in sausages and fennel and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.

Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits.

Add broth, tomatoes, and parsley; cover, and bring to a boil.  Reduce heat to medium-low, and simmer about 25 minutes.  Season with salt and pepper, if desired. 

this "sausage" has bits of sun-dried tomatoes running through

saute the fennel and "sausage"

fabulous flavor from very few ingredients

REINVENT LEFTOVER RICE

After taking home Chinese food, I wanted to create another meal using the leftover rice.  You can use anything in your frig, here's what I came up with:

INGREDIENTS:

1 large onion, chopped
4 cloves garlic
3 carrots, peel and diced small
3 stalks celery, sliced
1 cup frozen peas
olive oil
dark sesame oil
fresh grated ginger
tamari
salt and pepper
leftover rice

DIRECTIONS:

Saute the onion in a small amount of olive oil and sesame oil.  Add salt.  When slightly cooked, add the garlic and carrots.

Next add the celery and frozen peas.  Cook until still a bit crisp.  Add a few splashes of tamari, fresh grated ginger, coarse black pepper.  Cook another couple of minutes. 

Finally stir in the rice and stir-fry till all is mixed and rice is starting to stick. 

On day two of this dish, I'll add 2 scrambled eggs to extend the servings. 

when I have the time and ingredients, I also like the addition of cashews or tofu

VEGGIE SAUCE

simmering sauce

INGREDIENTS:

2 jars basil sauce

olive oil

1 large red onion

4 cloves garlic, sliced

2 bags frozen eggplant (previous blog on freezing garden vegetables)

2 cups frozen or fresh tri-color pepper strips

red wine

1/2 tsp. or more red pepper flakes

black pepper

dried basil

dried oregano

DIRECTIONS:

Heat the oil and saute the onion till translucent.  Add garlic, eggplant and peppers.  Season with salt and pepper.  Saute till all starts to wilt and stick.

Add the 2 jars of sauce.  Rinse out both with generous helping of red wine.  Add this to the mix. 

Add all of the seasonings and simmer about 45 minutes.  Adjust the seasonings and serve with vegan Parmesan.

serve on whole wheat pasta

PIZZA HUMMUS

another low fat hummus - PIZZA!

INGREDIENTS:

1 Tbsp. extra-virgin olive oil
1/4 cup tomato paste
2 tsp. dried oregano
1 tsp. dried basil
3 cloves garlic
3 cans chickpeas, drained and rinsed, 1/2 cup liquid reserved
1/4 cup tahini
1/4 cup fresh lemon juice
Kosher salt

DIRECTIONS:

Heat the olive oil in a small skillet over medium-high heat. 

Add the tomato paste, oregano, and basil and cook until slightly toasted, about 2 minutes.

Transfer the tomato paste mixture to a food processor. 

Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 tsp. salt. 

Puree until smooth and creamy.

LENTIL AND MUSTARD GREENS SOUP

simple, easy to make

this soup gets better and better every day!

Found this one via the net.  It's actually a Lebanese recipe and can be eaten cold in summer or hot in winter.  It's healthy and yummy.  The mustard greens come fresh from my garden.

INGREDIENTS:

1 Tbsp. olive oil
2 large onions
1 Tbsp. salt (adjust to your taste)
1 cup dry red lentils, rinsed and drained
6 cups water
2 Tbsp. olive oil
1 bunch mustard greens or collard greens, rinsed, stemmed and thinly sliced
1 Tbsp. ground cumin
1 tsp. ground cinnamon
2 Tbsp. minced garlic
1/3 cup lemon juice

DIRECTIONS:

Using your frozen reserved vegetables, make a pot of soup stock.  Drain.

Heat 1 Tbsp. olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes.

Stir in lentils, and cook for 1 minute.  Pour in some of the soup stock from the other pan, bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.  Turn off the heat.

Meanwhile, in the pot of soup stock, add the greens, the cumin, cinnamon, garlic and lemon juice.  Cook about 30 minutes or more.  Then add the pot of lentils and onions. Cook about 10 more minutes.  Adjust seasoning.

I love serving this with tamari, coarse black pepper and vegan Parmesan cheese

INEXPENSIVE GOOD WINE

for me this has become a good substitute for the more expensive Chateau St. Michelle

I found this smoother than expected.  Better yet, on sale, a mere $5.69.  almost unhear of!!!

The everyday price is still very reasonable and hovers around $8.

Look for this at Publix Grocery stores. (even cheaper on line but shipping boosts the price)

read more reviews:  http://www.snooth.com/wine/rex-goliath-cabernet-nv/