Recipes by Beth:
Saucy Pizza Surprise
3 cups cooked rice
2 cups (8 oz) cheese, shredded
1/2 teaspoon Basil
2 eggs, beaten
2 8-oz cans tomato sauce
1/2 teaspoon oregano
1/2 teaspoon garlic powder
(optional: Other toppings, such as sausage, green pepper, mushrooms, etc)
Preheat oven to 450.
Combine rice, eggs and half of cheese. Press firmly into 2 9-inch pans. Spread evenly. Bake at 450F for 20 minutes.
Meanwhile, combine sauce and seasonings. Spread over rice crust. Top with remaining cheese and any optional topping. Bake 10 more minutes.
Hot and Spicy Eggplant
6 Japanese Eggplants, cut crosswise in thirds, then quartered lengthwise
2 medium scallions
(sauce)
4 medium cloves garlic, minced
2 Tbs. minced fresh ginger
2 Tbs. soy sauce
1 Tbs dark sesame oil
2 tsp. balsamic vinegar
2 tsp. rice vinegar
2 tsp. hot chili oil (or more) (or less, I used a dash of hot sauce)
pinch of sugar
1. Make sauce by whisking everything together.
2. Steam eggplants over boiling water for about 5 minutes, until tender.
3. Toss eggplants with sauce in bowl, sprinkle scallions on top.
Tortilla Soup
4 cloves garlic, pressed
1 big onion, chopped
1 lb zucchini, coarsely chopped (about 3 small)
2 stalks celary, chopped
14 oz can diced tomatoes, drained, juice reserved
2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 cup chopped cilantro leaves
1.5 cups frozen corn
3/4 cup enchilada sauce
ground chipotle pepper or sauce, optional
baked tortilla chips
1/3 cup chopped scallions (white & light green parts)
lime wedges for garnish
1. In big saucepan, heat olive oil over medium-high heat. Add garlic & onion, cook 1 minute. Add zucchini, celary and tomatoes, cook 5 minutes. Add chili powder, cumin, oregano and half of cilantro. Mix well.
2. Add reserved tomatoe juice, 4 cups water, corn, and enchilada sauce. Cook 15-20 minutes until borth is flavorful. Add salt & pepper to taste, also chipotle sauce if desired.
3. Garnish soup with remaining cilantro, tortilla chips, scallions and lime. Serve hot.
Wild Mushroom Bisque
6 dried shiitake mushrooms
1/3 cup tomato sauce
1 tbs soy sauce
olive oil
4 medium shallots, finely chopped
1/2 tsp dried thyme
1 lb sliced button mushrooms
5 tbs flour
2 cups plain soy milk
1 tbs dry sherry
2 tbs chopped parsley
1) Reconstitute mushrooms by pouring 4 cups boiling water over them and letting them sit 10-30 minutes. Reserve juice (strain if desired). Coarsely chop. Add tomato sauce and soy sauce to reserved mushroom liquid.
2) In big saucepan, heat oil over medium heat. Add shallots & stir, 2 minutes. Add thyme and fresh & soaked mushrooms. Cover & cook 5 minutes. Sprinkle in flour, stir, cook 1 more minute.
3) Whisk in reserved liquid, and bring to a simmer. Partially cover pot, adjust heat to simmer 10 minutes, whisking often. Whisk in milk sherry & parsley, transfer some or all to blender to smooth, sprinkle on some extra parsley and go.
Veggie Medley with Basmati Rice
1.5 cups basmati rice
1 lb brussel sprouts, trimmed & halved (too much -- cut this back)
olive oil
6 cloves garlic, halved
4 shiitake mushrooms, stemmed & sliced
1/2 butternut squash, seeded & cubed
1 carrot, in matchsticks
1 cup garbanzo beans, rinsed & drained
1 cup packed chopped kale
1 cup soy milk
1/4 cup tamari (or soy sauce)
1/4 cup nutritional yeast
toasted pumpkin seeds for garnish
1) Make rice (boil rice in 3 cups water, cover & simmer about 20 minutes).
2) Steam brussel sprouts until bright green, about 5 minutes.
3) In big heavy skillet, heat oil over medium-high heat. Add garlic, mushrooms, squash and carrot. Cook 5 minutes, stirring. Add beans & kale, cook 1-2 minutes until
kale is green. Add brussels sprouts, reduce heat to medium low.
4) In small bowl, combine milk, tamari, and yeast. Pour over veggis in skillet. Cover
and remove from heat; let stand 2 minutes.
5) Serve over basmati rice. Garnish with pumpkin seeds if ambitious.
Polenta with Creamy Spinach
2 10-oz bags spinach
veggie oil
1 medium onion, finely chopped
2 cups 1% milk or soy milk
2 tbs cornstarch
2 tbs all-purpose flour
1.25 tsp salt (or to taste)
1 medium tomato, diced
2-3 oz gorgonzola cheese, crumbled (optional but tasty)
1 1/3 cups instant polenta
1) Clean spinach. Cook over high heat for about 5 minutes, until just wilted. Drain, rinse in cold water, drain again & squeeze dry. Coarsely chop.
2) In medium saucepan, heat oil over medium-low heat. Add onion, cover and cook, stirring occasionally until softened, about 5 minutes.
3) Whisk together milk, cornstarch, flour & salt. Increase heat over onions to medium, and gradually whisk milk mixture into onion. Cook, stirring continuously until mixture thickens, about 5 minutes. Remove from heat & stir in tomato, spinach and cheese. Cover to keep warm. [I dumped it into my serving pot.]
4).Sppon polenta into bowls, top with spinach, sprinke with pepper to taste, and serve.
Curried Vegetables with Couscous
1.5 tbs vegetable oil
6 oz cremini mushrooms, quartered
.5 tsp ground cumin
1 tbs minced fresh ginger
1 tbs ground coriander
1 tsp tumeric
.125 - .25 tsp cayenne pepper
1 medium onion, halved and thinly sliced (1 cup)
1 head cauliflower, bite sized chunks (5-6 cups)
1 cup vegetable broth
salt
2 zucchini, quartered and sliced .75" (2.5 cups)
.25 cups chopped cilantro
1) In 4 qt Dutch oven, heat 1 tbs oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Transfer to plate.
2) Add more oil to pan & reduce heat to medium. Add cumin & stir for 30 seconds. Add ginger, coriander, tumeric and cayenne and cook for 30 seconds, still stirring. Reduce heat to low & stir in onion until softened (4 minutes or so).Add cauliflower, broth and salt (unless broth is salted). Cover, increase heat to medium-low and simmer until barely tender, 12 minutes.
3) Add zucchini and mushrooms to cauliflower mixture. Cover and cook another 4-5 minutes, stir in cilantro and serve over couscous or brown rice.
Shaped Pasta with Greens, Artichoke Hearts, Portobello Mushrooms, and Gorgonzola
8 oz. Shaped pasta (I used wagon wheels)
2 tbls olive oil, or more
1-2 tsp minced garlic
8 oz sliced portobello mushrooms
1 bunch greens (Broccoli rabe, chard, etc.), trimmed & cleaned
2 tbs balsamic vinegar
4 oz crumbled gorgonzola
1 3/4 cup artichoke hearts
crushed red pepper to taste
1) Boil pasta until al dente, rinse with cold water.
2) Heat oil over medium heat in big skillet. Saute
garlic & mushrooms 2-3 minutes, flip mushroom
slices & cook until soft. May need more oil.
3) Slice trimmed greens crosswise into 1" pieces.
Add half to skillet, cook down, add rest with the
vinegar. Stir often.
4) Add pasta, cheese, and artichokes. Stir until
cheese melts. Remove from heat, season with
pepper, serve.
Corn and Red Pepper Caesar Salad
4 ears corn on cob, removed from cob (about 3 cups)
1 red bell pepper, diced
1 medium-sized head romaine lettuce
4 large eggs
1.5 cups garlic croutons (spread stale slices of bread with garlic butter, dice & bake)
1/3 cup parmeson cheese
Dressing:
1/3 cup parmesan cheese
olive oil
minced garlic
1/4 cup lemon juice
1 tsp dijon mustard
1 tbs. Worcestershire sauce
salt & pepper
1) Slice kernals from cob and cover with water in saucepan.
Bring to boil, cook 2 minutes, drain and rinse in cold water.
Drain & refrigerate.
2) Cook eggs in hot water 10-15 minutes. Run under cold
water until cool, peel & set aside.
3) Trim & clean lettuce. Dry and break into bite-sized pieces.
Put in salda bowl.
4) Make dressing -- they want 3/4 cup olive oil but use your
judgement.
5) Add peppers and corn to salad. Toss with croutons. Grate
eggs on top, pour on dressing, toss again. I found smaller holes
easier for grating eggs. Sprinkle remaining cheese on top
and serve.
Teriyaki Soba Noodles with Tofu and Spinach
1/2 lb soba noodles
3 tbs sesame seeds, toasted
1 lb firm tofu, cubed
4 cups spinach, shredded
3 tbs vegetable oil
Dressing:
1/3 cup soy sauce
2 tbs sherry
1/8 cup granulated sugar, to taste
1 1/2 tbs grated fresh ginger
2 tsp minced garlic.
1) Boil noodles, rinse with cold water, drain.
2) Toast sesame seets in ungreased skillet, stirring to
prevent burning. Set aside.
3) Heat oil in wok or large skillet over medium heat.
Stir fry tofu 3-5 minutes, until golden. Add spinach and
stir-fry 2-3 minutes, until wilted.
4) Divide noodles into 4 bowls. Top with tofu/spinach
mix, add dressing, toss and sprinkle sesame seeds on top.