A Vegetarian's Springtime Delight

Food and Wine often has complicated recipes with expensive ingredients. But, this month there were a few recipes that caught our eye that seemed simple enough, which they were! The tofu Caesar salad and eggplant dip made for a perfect vegetarian spring-time meal.


Caesar Salad with Crispy Tofu Croutons (Food and Wine, May 2010)

This salad is a healthier version than the original with the tofu-based salad dressing. The recipe calls for anchovies, but to make it vegetarian I added approximately 1 Tbs. of capers instead. I also omitted the Worcestershire sauce

6 oz. soft silken tofu, drained
1 1/2 Tbs. extra-virgin olive oil
1 1/2 Tbs. fresh lemon juice
1 1/2 Tbs. freshly grated Parmigiano-Reggiano cheese, plus a little more for serving
1 oil-packed anchovy fillet, drained
1 small garlic clove
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
salt and freshly ground pepper
one 14-oz. package firm tofu, drained and cut into 3/4-inch cubes
vegetable oil, for frying
1/2 cup cornstarch
2 romaine hearts (1 lbs.), torn into bite-size pieces

1. In a blender, puree the silken tofu with the olive oil, lemon juice, and 1 1/2 Tbs. of Parmigiano-Reggiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
2. Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel-lined plate; season with salt.
3. In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.



Pot-Roasted Eggplant with Tomatoes and Cumin (Food and Wine, May 2010)

This recipe takes a while because the eggplant roasts in a pot for 40 minutes. However, there isn't a lot of hands-on time, which makes this recipe pretty simple. We did decide that we would add a little bit more heat to the dip with more cayenne or a serrano pepper, but the flavor was still awesome without it.

1 large eggplant (1 1/4 lbs.)
4 garlic cloves, minced
kosher salt
1 cup drained, canned diced tomatoes
3 Tbs. extra-virgin olive oil
3 Tbs. chipped parsley
1 Tbs. cilantro leaves
2 tsp. sweet smoked paprika
3/4 tsp. ground cumin
pinch of cayenne pepper
1 Tbs. fresh lemon juice
freshly ground black pepper

1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
2. Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
3. Using the side of a large knife, mash the garlic to a coarse paste with 1 tsp. of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.

Bean Burger

These black bean burgers are quick enough to make that you can eat them any night of the week. Piled with spinach, tomato, red onion, and avocado with some melted cheddar cheese, even meat eaters will love this burger. Paired with a gourmet salad, this meal is delicious, nutritious, and a whiz to make.


Our Homemade Quick Black Bean Burger (Cooking Light, November 2009)

1 (2-oz.) hamburger bun, torn into pieces
3 Tbs. olive oil, divided
2 tsp. chopped garlic
1 (15.25-oz.) can black beans, rinsed and drained
1 tsp. grated lime rind
3/4 tsp. chili powder
1/3 tsp. chopped fresh oregano
1/4 tsp. salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 Tbs. oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 Tbs. oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.


Candied Walnut, Pear, and Leafy Green Salad (Cooking Light, November 2009)

I'm not sure if this salad went perfectly with the burgers, but it sure was fantastic. This salad is fancy enough and easy enough to serve at any meal whether it be a special occasion or a Wednesday night.

1/3 cup sugar
2/3 cup chopped walnuts, toasted
cooking spray
1/2 tsp. kosher salt, divided
2 Tbs. white balsamic vinegar
1 1/2 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
1 Tbs. capers, chopped
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
1/4 tsp. freshly ground black pepper

1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp. salt. Set aside until cook; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad.

Labor Day Dinner

I know, I know. Once again I'm behind. Although, I guess nothing else should be expected now. I always catch up eventually though.

I don't know what the weather is like in other parts of the country, but it is absolutely gorgeous here in California. I keep wanting to make hearty squash dishes, but, frankly, it's too hot! Not that I'm complaining. It was this way on Labor Day too, so we decided to make a fresh Corn and Tomato Chowder, a Bistro Avocado Salad, and a loaf of focaccia to celebrate a beautiful day off.

Corn and Tomato Chowder (Vegetarian Planet, Didi Emmons)

The fresh flavors of the corn and tomato really shine through, making it light and refreshing; perfect for a summer's night.

2 Tbs. olive oil
2 cups chopped onions
2 tsp. finely minced garlic
4 ears corn
3 1/2 cups whole milk [we used skim]
2 Tbs. tequila
3 Tbs. chopped cilantro
1/2 jalapeno pepper or 1 or 2 Thai chile peppers, minced
2 ripe tomatoes, cut into 1/2-inch pieces
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste

1. In a large saucepan, heat the olive oil over medium heat. Add the onions and the garlic, and cook them, stirring frequently, for 5 minutes or until the onions have softened.
2. While the onions and garlic are cooking, shuck the corn, and cut the kernels off the cob. Then hold the cobs vertically, one by one, and scrape down the sides, collecting the milky solids that are still on the cob. Add these and the kernels to the saucepan with the onions and garlic.
3. Add the milk, bring the mixture to a simmer, and let it simmer lightly (do not boil) for 10 minutes. Add the tequila, cilantro, and chile peppers, and continue to simmer for 5 minutes more. Take the soup off the heat. Add the tomatoes, salt, and pepper. Ladle the soup hot into bowls. If you want to reheat it, do so gently, or it may break down and separate.


Bistro Avocado Salad (Vegetarian Planet, Didi Emmons)

I'm not sure this is my favorite salad I've ever made, and I can't pin-point why, but it certainly went really well with the soup and bread. Definitely worth a try.

1 ripe Haas avocado (the dark, bumpy kind), but into 1/4-inch cubes
2 Tbs. lime juice (from about 1 lime)
1 yellow or red medium tomato, cut into 1/4-inch cubes
1/2 cup minced red onion
1 red bell pepper, seeded and cut into 1/4-inch squares
1 tsp. brown mustard seeds
1/2 tsp. ground coriander seeds
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
fresh-ground black pepper to taste
1 small bibb or Boston lettuce head, broken apart

1. Put the avocado into a medium bowl and stir int he lime juice. Add the tomato, red onion, red pepper, mustard seeds, coriander, and olive oil. Add the salt and pepper, and toss well. If you like, you can refrigerate the mixture for a few hours.
2. Create a bed of lettuce leaves on each of four small plates. Spoon the salad onto the beds of lettuce, and serve.

24 on the 24th!

faFor my birthday, I decided that it would be extremely fun to have a wine tasting. Everyone brought a bottle of wine to share. We created a score sheet and rated the wines on a 1 to 5 scale. At the end of the night, we chose the best red and the best white and awarded them prizes. To go along with all of the wine, we made some spectacular hors d'oeuvres. All in all, a pretty perfect birthday celebration!


With a wine tasting, you must have cheese. We created a simple cheese plate with a stilton, blue cheese, brie, and pepper jack along with crunchy crackers and crispy grapes.


We also made deviled eggs with capers and parsley. Simply boil the eggs for 15 minutes, drain, and place in ice-cold water. Peel, then scoop out the yolks. Mix the yolks with a healthy portion of mayonnaise, a bit of mustard, capers, chopped parsley, and salt and pepper. Once the yolk mixture is mixed together, transfer the mixture into the egg whites and sprinkle with more chopped parsley.


A bean dip with crudite is always a good idea. It's simple to make and delicious to eat (not to mention nutritious). Puree 1 can white kidney beans, with a 1/2 cup basil, red pepper flakes, lemon juice, olive oil, and salt to taste. Serve with pita chips and fresh vegetables.


Creamy Mushroom Phyllo Triangles (Cooking Light, December 2007)

These are super yummy and great to make ahead of time (if only I had). They can even be frozen and baked directly from the freezer, just add 7 minutes onto baking time.

3/4 cup dried porcini mushrooms (about 3/4 oz.)
1 lbs. button mushrooms
1 large onion, cut into 1-inch pieces (about 8 oz.)
2 Tbs. olive oil
1 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
6 oz. 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
olive oil-flavored cooking spray

1. Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well, chop.
2. Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
3. Heat oil in a large nonstick skillet over medium heat. Add onion to pan; saute 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
4. Preheat oven to 375.
5. Working with 1 phyllo sheet at a time (cover remaining phyllo to prevent drying), place phyllo sheet on large cutting board or work surface. Cut sheet in half lengthwise; lightly coat with cooking spray. Fold phyllo piece in half lengthwise to form a (3 1/2-inch wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
6. Bake at 375 for 20 minutes or until golden. Serve warm.


Fig and Goat Cheese Bruschetta (Cooking Light, September 2008)

These were definitely the hit of the party. We were completely out of these (and most everything else) when the party ended. We are continuing to use the remaining fig preserves on toast. It is best with goat cheese though.

1 1/4 cups chopped dried Mission figs (about 9 oz.)
1/3 cup sugar
1/3 cup coarsely chopped orange sections
1 tsp. grated orange rind
1/3 cup fresh orange juice (about 1 orange)
1/2 tsp. chopped fresh rosemary
1/4 tsp. freshly ground black pepper
40 (1/2-inch-thick) slices Fresh bread baguette, toasted (about 8 oz.)
1 1/4 cups (10 oz.) crumbled goat cheese
5 tsp. finely chopped walnuts

1. Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.
2. Preheat broiler.
3. Top each bread slice with 1 1/2 tsp. fig mixture and 1 1/2 tsp. goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.


Vietnamese Summer Rolls (Cooking Light, August 2008)

The recipe has shrimp in the rolls, but I omitted them to make it vegetarian. You could certainly add tofu or avocado for an added punch. I think these were slightly underappreciated at the party. But that's just fine with me, because I got to eat all the leftovers!

Rolls
1 cup thinly sliced Bibb lettuce
1/2 cup bean sprouts
1/2 cup cooked bean threads (cellophane noodles, about 1 oz. uncooked)
1/2 cup shredded carrot
1/4 cup chopped green onions (about 2)
1/4 cup thinly sliced basil
1/4 cup chopped mint
6 oz. cooked peeled and deveined shrimp, coarsely chopped
8 (8-inch) round sheets rice paper

Dipping Sauce
2 Tbs. rice wine vinegar
2 Tbs. fresh lime juice (about 1 lime)
1 Tbs. sugar
1 tsp. chile paste with garlic (such as sambal oelek)
1 tsp. low-sodium soy sauce

1. To prepare rolls, combine first 8 ingredients in a bowl.
2. Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper in dish; let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/3 cup shrimp mixture over half of sheet, leaving a 1/2-inch border. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining shrimp mixture and rice paper sheets.
3. To prepare dipping sauce, combine vinegar and remaining ingredients; stir with a whisk. Serve with summer rolls.