V. http://www.v-gourmet.com A Gourmet Taste of Global Vegetarian Cuisine. Mon, 17 Oct 2011 21:16:08 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Mushroom Risotto http://www.v-gourmet.com/?p=2184 http://www.v-gourmet.com/?p=2184#comments Thu, 22 Sep 2011 19:23:05 +0000 admin http://www.v-gourmet.com/?p=2184

Risotto is labor-intensive, requiring constant stirring for 20 to 30 minutes.

Recipe

Serves 2
Total time: 45 minutes

Ingredients:

  • Butter: 4 tablespoons
  • Onion, white, chopped: 1 large
  • Garlic, minced: 2 cloves
  • Oyster and portobello mushrooms, or similar, chopped: 2 cups
  • Thyme: 1/2 teaspoon
  • Parsley: 1/2 teaspoon
  • Black pepper: 1/2 teaspoon
  • Long grain rice, such as arborio: 1 cup
  • Mushroom or vegetable broth: 4 cups
  • White wine: 1/2 cup
  • Parmesan cheese, grated: 3/4 cup

Preparation:

Saute the onion, garlic, mushrooms and spices with the butter in a large skillet with high sides over medium heat until onions are translucent and mushrooms are soft, about 10 minutes.

Combine the broth and the wine.

Add the rice and stir to toast and coat with butter, about a minute.

Pour in half a cup of broth-wine mixture. Over medium-low heat, stir the mixture constantly until most of the broth has been absorbed, then add another half-cup of broth. Continue adding the liquid in half-cups and stirring the rice constantly, waiting until most of the liquid has been absorbed before adding the next half-cup. After about 25 minutes, the rice should be creamy and soft, but still slightly al dente.

Stir in most of the parmesan cheese until melted. Serve sprinkled with remaining cheese and additional parsley or pepper, if desired.

]]> http://www.v-gourmet.com/?feed=rss2&p=2184 0 Pastitsio http://www.v-gourmet.com/?p=2200 http://www.v-gourmet.com/?p=2200#comments Thu, 22 Sep 2011 19:08:34 +0000 admin http://www.v-gourmet.com/?p=2200

Pastitsio is a Mediterranean dish of baked pasta and a thick, custardy white sauce. Normally, it also includes ground beef, but vegetarian “meat” crumbles offer an excellent substitution.

Recipe

Serves 4 to 6
Active time: 30 minutes
Baking time: 40 minutes

Ingredients:

  • Penne pasta, or similar: 8 ounces
  • Olive oil
  • Onion, chopped: 1 large
  • Garlic, minced: 2 cloves
  • Vegetarian meat crumbles: 1 bag
  • Crushed tomatoes: 1 14-ounce can
  • Butter: 4 tablespoons
  • Flour: 4 tablespoons
  • Milk: 3 cups
  • Eggs: 2
  • Dill: 1 tablespoon
  • Nutmeg: 1/2 teaspoon
  • Black pepper: 1/2 teaspoon
  • Mozzarella cheese or similar, grated: 2 cups
  • Scallions, chopped: 1/2 cup

Preparation:

Prepare the pasta according to package directions. Drain and rinse.

Saute the onion and garlic with olive oil in a large skillet over medium-high heat until soft and translucent, about 10 minutes. Add the meat crumbles and the tomatoes and stir until heated through, about 5 to 10 minutes. Remove from heat. 

Melt the butter in a saucepan over medium heat. Whisk in the flour to form a paste. Add the milk. Whisk over medium heat until thickened, about 5 to 10 minutes. Whisk the eggs in a separate bowl. Slowly pour the thickened milk into the eggs, whisking constantly. Whisk in the spices. 

Spread the pasta in the bottom of a large baking pan. Spread the meat crumbles mixture in a layer on top of the pasta. Spread the white sauce over the top of the meat crumbles. Finally, sprinkle the top with grated cheese and chopped scallions. 

Bake for 40 minutes at 375 degrees, or until the white sauce is set all the way through.

]]> http://www.v-gourmet.com/?feed=rss2&p=2200 0 Creamy Vegetarian Tortilla Soup http://www.v-gourmet.com/?p=2150 http://www.v-gourmet.com/?p=2150#comments Wed, 21 Sep 2011 01:42:50 +0000 admin http://www.v-gourmet.com/?p=2150


A splash of cream gives this soup a slightly thicker texture and balances the acidity of the tomatoes.


Recipe

Serves 2
Total time: 30 minutes

Ingredients:

  • Corn tortillas: 8
  • Vegetable oil or similar for frying
  • Onion, chopped: 1 large
  • Garlic, minced: 2 cloves
  • Crushed tomatoes: 1 14-ounce can
  • Vegetable broth: 1/2 cup
  • Cream: 1/2 cup
  • Chili powder: 1/2 teaspoon
  • Cumin: 1/2 teaspoon
  • Chopped avocado, grated mozzarella and chopped cilantro for garnish, optional

Preparation:

Slice half of the tortillas into 1/2-inch thick, 2-inch long strips. Fry them in a small skillet covered in vegetable oil over medium heat until golden and crispy, about 10 to 15 minutes.

Cut the remaining tortillas into 1-inch squares.

Meanwhile, saute the onion and garlic in large pot with a few glugs of vegetable oil over medium-high heat for 5 to 10 minutes, or until soft and translucent. Add the tortilla squares and fry until soft, about 5 minutes. Add the tomatoes, broth, cream and seasoning. Stir over medium heat until heated through, about 5 minutes.

Serve with crispy tortilla strips and additional garnishes, if desired.

]]> http://www.v-gourmet.com/?feed=rss2&p=2150 0 Tortilla Lasagna http://www.v-gourmet.com/?p=2152 http://www.v-gourmet.com/?p=2152#comments Wed, 21 Sep 2011 01:22:29 +0000 admin http://www.v-gourmet.com/?p=2152

This Central-American spin on the Italian classic uses tortillas instead of lasagna noodles, enchilada sauce in place of marinara and sour cream as a substitute for ricotta.

Recipe

Serves 4
Active time: 30 minutes
Cook time: 10 minutes

Ingredients:

  • Onion, yellow or white, diced: 1 large
  • Garlic, minced: 2 cloves
  • Olive oil or butter
  • Vegetarian meat crumbles: 1 package
  • Cumin: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Tortillas, corn or wheat: 8
  • Enchilada sauce: 1.5 cups
  • Sour cream: 1.5 cups
  • Grated mozzarella: 2 cups
  • Cilantro, chopped: 1/4 cup

 

Preparation:

Saute the onion and garlic in a splash of olive oil in a large skillet with high sides over medium-high heat until soft and translucent, about 5 to 10 minutes. Add the meat crumbles and saute until heated through, stirring often and adding more olive oil as necessary to keep it from sticking. Season with cumin and chili powder. Remove from heat.

In a separate skillet, heat a tablespoon of oil or butter over medium-high. Cook the tortillas one at a time for about 2 minutes per side, just to heat them through.

Line the bottom of a 9-by-9-by-3-inch (or similar) baking dish with two tortillas. Spread a layer of sour cream over the tortillas, then add a layer of the meat crumbles mixture. Pour 1/4 cup enchilada sauce over the meat crumbles. Sprinkle the sauce with cheese. Add another layer of tortillas and continue the same pattern in two more layers. End with a layer of tortillas topped with a final sprinkling of cheese and cilantro. 

Bake at 350 degrees for 10 minutes, just to heat through and melt the cheese. Let sit 5 to 10 minutes before cutting.

]]> http://www.v-gourmet.com/?feed=rss2&p=2152 0 Pasta Arrabbiata http://www.v-gourmet.com/?p=2148 http://www.v-gourmet.com/?p=2148#comments Wed, 21 Sep 2011 01:05:59 +0000 admin http://www.v-gourmet.com/?p=2148

This “angry” pasta is dressed in a simple but spicy tomato sauce.

Recipe

Serves 2
Total time: 15 minutes

Ingredients:

  • Pasta, angel hair or similar: 8 ounces
  • Olive oil
  • Onion, white or yellow, chopped: 1 large
  • Garlic, minced: 2 cloves
  • Diced tomatoes: 1 28-ounce can
  • Crushed red pepper: 2 teaspoons or to taste
  • Parmesan, finely grated: 1/2 to 1 cup

Preparation:

Prepare the pasta according to the package directions.

Meanwhile, saute the onion and garlic in a glug of olive oil over medium-high heat until softened, about 5 minutes. Add the tomatoes and the crushed red pepper. Simmer for another five minutes, or until heated through. 

Drain the pasta. Mix the sauce into the pasta. Serve topped with grated parmesan.

]]> http://www.v-gourmet.com/?feed=rss2&p=2148 0 Pasta with Romesco Sauce http://www.v-gourmet.com/?p=2145 http://www.v-gourmet.com/?p=2145#comments Wed, 21 Sep 2011 01:00:13 +0000 admin http://www.v-gourmet.com/?p=2145

Romesco is a thick Spanish sauce made from red peppers and almonds. It’s an ideal alternative if you suffer from tomato allergies, or if you ever tire of plain marinara. 

Recipe

Serves 2
Total time: 10 minutes

Ingredients:

  • Pasta, such as rigatoni or cavatappi: 8 ounces
  • Roasted red peppers, drained: 1 12-ounce jar
  • Garlic: 1 clove
  • Breadcrumbs: 1/4 cup
  • Toasted almonds or hazelnuts: 1/2 cup
  • Sherry: 2 tablespoons
  • Cayenne pepper: 1 teaspoon or to taste
  • Freshly cracked black pepper to taste
  • Grated parmesan for garnish, optional

Preparation:

Prepare the pasta according to the package directions. 

Puree the remaining ingredients for the sauce. Add pasta water to thin or additional nuts or breadcrumbs to thicken the sauce to suit your preference.

Drain the pasta and toss with sauce in the pot or serve sauce over the top. Sprinkle with grated cheese, if desired. 

]]> http://www.v-gourmet.com/?feed=rss2&p=2145 0 Pasta Alfredo http://www.v-gourmet.com/?p=2143 http://www.v-gourmet.com/?p=2143#comments Wed, 21 Sep 2011 00:00:23 +0000 admin http://www.v-gourmet.com/?p=2143

The epitome of simplicity, alfredo sauce is little more than butter and parmesan cheese. Cream gives this recipe extra body.

Recipe

Serves 2
Total time: 10 minutes

Ingredients:

  • Angel hair pasta, or similar: 8 ounces
  • Butter: 4 tablespoons
  • Parmesan cheese, finely grated: 1 cup
  • Cream: 1/2 cup
  • Pepper and nutmeg, optional

Preparation:

Set a pot of water to boil. When it reaches the boiling point, lower the heat to medium-high and pour in the pasta. Boil for 3 minutes, stirring occasionally.

Drain the pasta, leaving it in the pot and reserving 1/4 cup of the pasta water. Add the butter, cheese and cream. Stir over low heat until you have a uniform, creamy sauce. Add some reserved pasta water or additional cream if you prefer a thinner sauce. Stir in freshly cracked pepper and freshly grated nutmeg, if desired.

]]> http://www.v-gourmet.com/?feed=rss2&p=2143 0 Pasta alla Vodka http://www.v-gourmet.com/?p=2141 http://www.v-gourmet.com/?p=2141#comments Tue, 20 Sep 2011 23:04:46 +0000 admin http://www.v-gourmet.com/?p=2141

Vodka sauce is an Italian-American invention, but its richness and simplicity make it an ideal workday dinner.

Recipe

Serves 2
Total time: 30 minutes

Ingredients:

  • Pasta, such as penne or rotini: 8 ounces
  • Garlic: 1 clove, minced
  • Onion: 1 medium, white, chopped
  • Butter or olive oil: 2 tablespoons
  • Crushed or diced tomatoes: 3 fresh or one 14-ounce can
  • Cream: 1 cup
  • Vodka: 1/3 cup
  • Parmesan: 1/2 cup, grated

Preparation:

Prepare the pasta according to the package directions.

While the water for the pasta boils, saute the garlic and onion in butter or olive oil over medium heat until soft, about 10 minutes.

Add the tomatoes, cream, vodka and cheese. Stir over medium heat until the cheese melts, which should be just about the time the pasta finishes cooking. You can stir the sauce directly into the drained pasta, or you can drizzle it over the top.

Serve with freshly cracked pepper or additional cheese, if desired. 

]]> http://www.v-gourmet.com/?feed=rss2&p=2141 0 Corn Chowder http://www.v-gourmet.com/?p=2136 http://www.v-gourmet.com/?p=2136#comments Sat, 20 Aug 2011 19:44:19 +0000 admin http://www.v-gourmet.com/?p=2136

This recipe is so simple and so quick, you’ll think you missed a step — until you taste it.

Recipe

Serves 2
Total time: 15 – 20 minutes

Ingredients:

  • Onion: 1 large white, diced
  • Potato: 1 medium, diced
  • Butter: 2 tablespoons
  • Corn: 2 cups (frozen or fresh)
  • Cream: 1 cup
  • Vegetable broth: 3/4 cup
  • Freshly cracked pepper to taste

Preparation:

Saute the onion and potato with the butter in a large saucepan until soft, about 5 minutes. 

Add the cream, broth and pepper. Cook over medium heat until potatoes are softened, about 10 minutes. 

Add the corn and heat for another minute or two if fresh, 5 minutes if frozen, or until the corn is softened and the flavors meld.

Serve immediately. 

]]> http://www.v-gourmet.com/?feed=rss2&p=2136 0 Variations on Bruschetta http://www.v-gourmet.com/?p=2076 http://www.v-gourmet.com/?p=2076#comments Sat, 20 Aug 2011 16:27:42 +0000 admin http://www.v-gourmet.com/?p=2076

Vanilla-poached figs, ricotta, toasted almonds, tomatillo spread, pinto beans, sauteed mushrooms, black olives and herbed goat cheese comprise these sweet and savory combinations — perfect for appetizer platters.

Recipe

Makes about 30 pieces
Active time: 30 minutes
Bake time: 5 minutes

Ingredients:

Vanilla-Poached Fig and Ricotta Bruschetta

  • Fresh figs: 6, sliced
  • Water: 1/2 cup
  • Vanilla extract: 1 tablespoon
  • Sugar: 1/4 cup
  • Ricotta: 1 cup
  • Almonds: 1/2 cup, toasted and crushed or sliced
  • Honey: about 2 tablespoons
  • Toasted baguette slices: about 10
Tomatillo and Pinto Bean Bruschetta
  • Tomatillos: 2
  • Cilantro: 1/4 cup
  • Garlic: 1 clove
  • Pinto beans: 1 can, drained and rinsed
  • Crimini mushrooms: 4 ounces, sliced
  • Olive oil or butter
  • Thyme: about 1/2 teaspoon
  • Toasted baguette slices: about 10
Olive and Goat Cheese Bruschetta
  • Black olives: 1/2 cup, drained and rinsed, chopped or sliced
  • Fresh goat cheese: 1/2 cup
  • Mixed dried herbs, such as basil, rosemary and thyme
  • Toasted baguette slices: about 10

Preparation:

For the Vanilla-Poached Fig and Ricotta Bruschetta:

Combine the water, vanilla and sugar and stir until all sugar is dissolved. Lay the figs slices in a skillet, pour the vanilla water over them, and simmer uncovered for about 20 minutes. The water will reduce to a thick syrup, and the figs will be quite tender.

Spread two to three tablespoons of ricotta on each toasted baguette slice. Top with figs, sprinkle with toasted almonds and drizzle with honey.

For the Tomatillo and Pinto Bean Bruschetta:

Peel and roast the tomatillos for about 20 minutes, or until soft. Alternatively, smoke them for about 2 hours. When cooked, puree them with the cilantro and garlic.

Saute the mushrooms with a bit of butter or olive oil and thyme for about 15 minutes, or until soft.

Spread the tomatillo puree on the baguette slices. Top with various combinations of pinto beans and mushrooms. You could also add black olives, if desired. 

For the Black Olive and Goat Cheese Bruschetta:

Mix the goat cheese with the herbs. Crumble the goat cheese over the baguette slices. Top with a sprinkling of olives. You could also mix in some toasted almonds and mushrooms, if desired. 

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