A Vegetarian Tour de France: Tempeh au Vin (aka Vegetarian Coq au Vin)

July 10, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes

It’s Friday and it’s time to bring back a recipe that I’ve done previously because it fits perfectly in the Culinary Tour de France – “Coq au Vin”. Get ready to sacrifice a bottle of wine for this recipe. (It’s ok, cyclists sacrifice bottles of champagne all the time at the end of the race. At least you don’t have to get sprayed in the face with the wine!)

Check out the recipe and details here!

(Photo Courtesy Mark Blacknell. Used with Permission.)

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

April 17, 2009 By: Megabeth Category: Main Dishes, Sauce/Gravy

The peanut sauce in this recipe is really versatile, that’s why I offer several options for vegetables to serve with it. I happened to have leftover Asian vegetable mix, broccoli and carrots so it was easy for me to mix and match. I’m sure there are a hundred million more combination out there.  When you’re faced with a bunch of leftover vegetables, it’s a really good and quick sauce to make. Heck, I may even leave out the tofu and vegetables and serve the sauce just on buckwheat soba noodles. (Thanks for the suggestion In-House Taste Tester!)

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
Inspired by: VeganYumYum

1 block extra firm tofu, pressed, cut into small squared
1 T canola oil
2 tsp tamari or soy sauce
2 tsp mirin

Peanut Dressing
1/4 cup creamy peanut butter
1/4 cup light coconut milk
1 Tbs sugar
1 Tbs tamari or soy sauce
1 Tbs seasoned rice vinegar
1 tsp chili paste with garlic
1 pinch salt

Serve with
1 cup dry brown rice, cooked
peanutes, crushed
-and-
1 carrot (peeled and shredded) + steamed broccoli
-or-
asian vegetable mix (carrots, snap peas, water chestnuts, etc.)
-or-
A million other combination of vegetables

Cook brown rice per package instructions. Meanwhile, in a small bowl mix all the ingredients for the sauce until smooth. Add more tamari/soy sauce or salt if peanut butter is on the “sweet side”.

asian style tofu

asian style tofu

asian style tofu

Begin cooking vegetables as desired (steaming, microwave, stir fry, etc.)

Heat oil over high heat in a non-stick pan. Add tofu and cook until sides are browned.

asian style tofu

asian style tofu

Mix tamari/soy sauce and mirin in a small bowl. Once tofu is cooked, removed from heat and add tamari mixture. Move tofu around to make sure it all gets coated.

asian style tofu

Put rice, vegetables and tofu on a plate.

asian style tofu

Drizzle with peanut sauce and sprinkle with crushed peanuts.

Vegetarian Stuffed Matzo Ball Soup

April 13, 2009 By: Megabeth Category: Main Dishes, Other

This recipe was cobbled together from various recipes around the interwebs. I used a box mix to make the matzo balls and stuffed them with a vegetarian chicken mixture. The resulting giant matzo balls tasted great in a “quick to make” vegetable broth. The best thing about this recipe is that you can make the various mixtures and put them in the fridge until you are ready to make the matzo balls. That meant that I could work on this soup a little bit at a time as I finished up some other things around the house.

Vegetarian Stuffed Matzo Ball Soup
by Megabeth

Soup

  • 2 32oz cartons of vegetable broth
  • 1 1/2 cups shredded carrots
  • 1 bay leaf
  • 1/2 cup chopped fresh parsley

Matzo Balls

  • 1 5oz package Manischewitz Matzo ball mix
  • 2 eggs
  • 4 Tablespoons canola oil

Stuffing for Matzo Balls

  • 1 t olive oil
  • 1/2 cup diced white onion
  • 1 garlic clove, minced
  • 2 Tablespoons fresh parsley, minced
  • 1/2 cup diced vegetarian “chicken” (I used about 1/2 a 6 oz package of Lightlife Chick’n Style Strips.)
  • 1 egg
  • 1/2 t dried rosemary
  • 1/2 t dried thyme
  • salt and pepper to taste

Prepare matzo ball mixture per package instructions to make 12 1 1/2 inch matzo balls. In a small bowl, blend eggs and vegetable oil and then add the two packages of matzo ball mix.

Vegetarian Stuffed Matzoh Ball Soup

Stir with fork until evenly mixed. Place bowl in refrigerator for at least 15 minutes.

Vegetarian Stuffed Matzoh Ball Soup

While the matzo ball mix is chilling in the refrigerator, heat olive oil in a medium skillet. Add onions and saute until translucent. Add garlic and parsley and saute an additional two minutes. Put onion mixture into food processor and add chicken, egg, parsley, rosemary, thyme, salt and pepper.

Vegetarian Stuffed Matzoh Ball Soup

Process until mixture turns into a thick paste.

Vegetarian Stuffed Matzoh Ball Soup

Bring a large pot of salted water to a boil.  Add vegetable broth to another pot. Add carrots and herbs to broth. Bring to a boil, cover and then leave to simmer while making matzo balls.

Vegetarian Stuffed Matzoh Ball Soup

Place a layer of plastic wrap on a baking sheet and spray with a light layer of cooking spray. Remove matzo mixture from the refrigerator. Wet hands, and roll matzo mixture into 1 1/2 inch diameter balls and place on baking sheet.

Vegetarian Stuffed Matzoh Ball Soup

Put a small divot into each matzo ball.

Vegetarian Stuffed Matzoh Ball Soup

Add some of the stuffing mixture into each divot…

Vegetarian Stuffed Matzoh Ball Soup

…and reform the matzo into a ball – enclosing the stuffing.

Vegetarian Stuffed Matzoh Ball Soup

Gently place each stuffed matzo ball into pot of boiling water. Cover and simmer for 35-40 minutes.

Vegetarian Stuffed Matzoh Ball Soup

Vegetarian Stuffed Matzoh Ball Soup

Once matzo balls are cooked through, remove each ball with a slotted spoon and place into a soup bowl. Ladle vegetable broth into each bowl.

Vegetarian Stuffed Matzoh Ball Soup

Be careful – matzo balls are really really hot right out of the pot!

Vegetarian Pasta Salad with Beans, Herbs and Vegetables

February 08, 2009 By: Megabeth Category: Main Dishes, Salads, Side Dishes

Don’t let the list of ingredients scare you off. This pasta salad is filled with a wide variety of flavors and textures.  It makes a lot, so I’m sure we’ll be eating the leftovers for the rest of the week!

The original recipe comes from the Savvy Vegetarian; however, I’ve listed the ingredients that I used below.

Tasty Vegetarian Pasta Salad
Adapted from the Savvy Vegetarian

vegetarian pasta salad

Ingredients:

  • 1  box rotini pasta
  • 1 C. canned black beans, drained & rinsed
  • 1 C. canned garbanzo beans, drained & rinsed
  • 2 celery stalks, sliced thin on the diagonal
  • 2 small carrots peeled and sliced thin on the diagonal
  • 1 cup sliced green beans
  • 1 Tblsp olive oil
  • clove garlic, minced
  • 1 Tblsp fresh minced basil
  • 1 Tblsp fresh minced marjoram
  • 2 Tblsp water + 2 Tbslp lemon juice
  • 1/4 c minced fresh parsley
  • 1/2 roasted red pepper, sliced in thin strips
  • 1/4 – 1/2 c. diced feta cheese

Dressing:

  • 12 Tblsp olive oil
  • 6 Tbsp fresh lemon juice (2 – 3 lemons)
  • basil, thyme, marjoram
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tiny pinch cayenne

Directions:

Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill.

Prep the vegetables. Heat the oil in an 8 – 10 quart pan.

Add the garlic to the oil. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat

vegetarian pasta salad

Add the herbs and spices, saute briefly. Drain and rinse the beans, then add to vegetables.

vegetarian pasta salad

Add the water and lemon juice, cover and simmer until vegetables are tender/crisp. Chill in pan in freezer for 15 min. Mix the dressing.

vegetarian pasta salad

Combine all ingredients, including red pepper strips and minced parsley Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately.

vegetarian pasta salad

vegetarian pasta salad


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