Category: Vegetarian

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Potato Latke Muffins

Potato Latke Muffins
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Amount Per Serving
Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 2 medium onions, chopped
  3. 1 ¼ teaspoons paprika
  4. 1 ¾ pounds baking potatoes, peeled
  5. 2 large eggs, lightly beaten
  6. 1 teaspoon salt, or to taste
  7. ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  2. Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
  3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
  4. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
  5. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Notes
  1. It's tempting to fill the muffin cups, but they'll be crispier if you only fill them half way. Using a mini-muffin pan renders the above suggestion moot.
Adapted from New York Times
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Mock Chopped Liver

Mock Chopped Liver
This is a delicious alternative to liver-based chopped-liver recipes
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups water
  2. 1 cup lentils
  3. 2 cubes chicken bouillon
  4. 1 teaspoon extra virgin olive oil
  5. 1 large onion, chopped
  6. 1 cup walnuts
  7. 4 hard cooked eggs
  8. salt and pepper to taste
Instructions
  1. Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  2. Heat oil in skillet, saute onion until it becomes translucent.
  3. In a food processor, grind lentils, onions, walnuts and eggs until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.
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Baked Barley Risotto With Mushrooms and Carrots

Baked Barley Risotto With Mushrooms and Carrots
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. ½ small white or yellow onion, finely chopped (about 1/2 cup)
  3. 5 garlic cloves, thinly sliced
  4. 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
  5. Kosher salt and black pepper
  6. 10 ounces pearl barley (about 1 1/2 cups)
  7. 1 medium carrot, very thinly sliced into rounds (about 1 cup)
  8. 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
  9. 2 tablespoons unsalted butter
  10. ¼ cup chopped chives
Instructions
  1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Notes
  1. Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.
Adapted from NYT Cooking
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French Onion Pasta

French Onion Pasta
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
  2. 3 tablespoons olive oil
  3. 1 tablespoon unsalted butter
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 1/2 cup sherry or dry white wine
  8. 1 tablespoon fresh thyme leaves
  9. 1 tablespoon fresh chopped parsley
  10. 2 cups water
  11. 2 cups beef broth
  12. 1 tablespoon Worcestershire sauce
  13. 12 ounces uncooked linguine, broken in half
  14. 1 cup grated Parmesan cheese
  15. 1 cup grated Gruyere or Swiss cheese
  16. Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
Instructions
  1. Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
  2. Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
  3. Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
  4. Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.
Notes
  1. Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.
Adapted from NYT Cooking
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Faro e Pepe

Faro e Pepe
Serves 4
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Sea salt
  2. 2 cups semi-pearled or pearled farro (about 13 1/2 ounces)
  3. 7 ½ ounces Pecorino Romano, finely grated (about 1 1/2 cups)
  4. 1 ¼ teaspoons coarsely grated black pepper, plus more for serving
  5. ¼ cup cold water, plus more if needed
Instructions
  1. Bring a large pot of water to a boil. Season generously with salt until the water is as salty as the sea. Add farro, and cook until al dente, about 15 to 18 minutes. Set a colander in the sink.
  2. In the meantime, place pecorino and pepper in a medium bowl, and add ¼ cup cold water. Use an immersion blender to combine into a thick, smooth paste. Add more cold water if needed, one tablespoon at a time, to encourage blending. If you don’t have an immersion blender, use a food processor for this step.
  3. When the farro is cooked, reserve 1 1/2 cups cooking water; transfer farro to colander to drain, then return to pot. Add 3/4 cup pecorino paste and 1/2 cup reserved cooking water, and stir vigorously with a wooden spoon until cheese melts and coats farro with a glossy sheen. Taste, and add cooking water and more pecorino paste to taste until farro is the consistency of a loose risotto. If farro is properly seasoned but too thick, add warm tap water instead of salted cooking water to loosen.
  4. Serve immediately, garnished with more pepper. Cover and refrigerate any remaining pecorino paste for up to 1 week. Use on pasta, farro or rice, or spread on toast.
Adapted from NYT 5/3/2020
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Garlic Sauteed Spinach

Garlic Sauteed Spinach
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Calories 0
Calories from Fat 0
% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 pounds baby spinach leaves
  2. 2 tablespoons good olive oil
  3. 2 tablespoons chopped garlic (6 cloves)
  4. 2 teaspoons kosher salt
  5. 3/4 teaspoon freshly ground black pepper
  6. 1 tablespoon unsalted butter
  7. Lemon
  8. Sea salt (optional)
Instructions
  1. Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  2. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and season to taste with sea or kosher salt and pepper. Serve hot.
Adapted from Barefoot Contessa
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Fried Rice II

Fried Rice II
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbsp oil
  2. 2 garlic cloves , minced
  3. 1/2 onion , finely chopped
  4. 120 g/4 oz bacon , chopped (optional, or use ham)
  5. 1 - 1 1/2 cups diced vegetables , frozen or fresh (Note 1)
  6. 2 cups (packed) cooked day old white rice (refrigerated or frozen defrosted (Note 2)
  7. 3 eggs, whisked
  8. 3/4 cup green onions , (shallots / scallions) sliced
Sauce
  1. 1 tbsp Chinese cooking wine or Mirin (or sake, dry sherry) (Note 4)
  2. 1 tbsp oyster sauce
  3. 1 tbsp dark soy sauce (or light or all purpose) (Note 5)
  4. 1/2 tsp sesame oil , optional
  5. 1/4 tsp white pepper
Instructions
  1. Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
  2. Add onion, garlic and bacon. Cook until bacon is light golden - about 1 1/2 minutes.
  3. Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
  4. Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
  5. Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble".
  6. Add shallots then stir the egg into the rice. Remove from heat and serve immediately!
Notes
Recipe Notes
  1. 1. Vegetables - I used peas, corn, carrots frozen (no need to thaw). Use 2 cups of any vegetables you want. Dice firm vegetables like carrots. For leafy things like Asian greens, chop the stems into small bite size pieces, and chop the leaves into 2.5cm/1" pieces (they will wilt).
  2. 2. Cold, day old rice - You need day old rice that's been refrigerated or frozen (then thawed) because the rice grains dry out, making them ideal for fried rice. Sticky freshly cooked rice is no good for fried rice - it makes fried rice gluey. Long grain white rice is best for Chinese fried rice. But any cooked, cold rice will be fine - white or brown.
  3. 3. Here is how I cook white rice: Place 1 cup rice in a saucepan with 1 1/2 cups water over medium high heat. Put lid on, then when the water starts to simmer, immediately turn down to low or medium low so the water simmers gently. Leave for 12 minutes or until water is absorbed into rice (tilt saucepan to check). Do not stir or remove lid during cook time. Remove from stove but leave lid on, leave for 10 minutes. Fluff with fork. Refrigerate or freeze (for use in fried rice). If it's an emergency, cook the rice per above, spread on a tray and refrigerate until cold, then proceed with recipe.
  4. 4. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly "restaurant standard" fried rice. Though many recipes suggest using liquid chicken broth, please do not do this - it makes your fried rice wet and gluey!
  5. If you can't consume alcohol, adjust recipe as follows: Reduce oyster and soy sauce to 2 tsp each, and add 1 tbsp water to the Sauce. Proceed with recipe. When you add the rice, add 1/2 tsp chicken or vegetable stock powder (or bouillon cube crumbled). Stir through, then add remaining Sauce ingredients exc the Cooking wine. Proceed with recipe, add tiny sprinkle of salt at end if you want it saltier.
  6. 5. Soy sauce - Any soy sauce is fine here (but not sweet or flavoured). I like dark soy because it adds colour.
  7. 6. SKILLET: If using a skillet, add about 1/2 tbsp extra oil at the start to compensate for larger cooking surface. Also, if you use a large skillet, you can scale up the recipe by 50% - click on the Servings number and slide the scaler until the rice becomes 3 cups, it will change all the ingredients. Once you add the rice, use 2 wooden spoons to toss it - makes up for not having the high walls of a wok.
Adapted from RecipeTin Eats
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CRISPY Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 500g/ 1lb brussels sprouts (Note 1)
  2. 2 tbsp extra virgin olive oil
  3. 2 garlic cloves , minced
  4. 1/2 tsp salt
  5. 1/4 tsp black pepper
  6. 1/3 cup (30g) parmesan , finely grated
  7. 1/3 cup panko breadcrumbs (Note 2)
Instructions
  1. Preheat oven to 200°C/400°F.
  2. Prepare brussels sprouts: Trim the base, cut in half and remove the loose, rough outer leaves.
  3. Place in a bowl, pour over oil and toss gently.
  4. Sprinkle with garlic, salt, pepper, parmesan and breadcrumbs.
  5. Toss to coat, then spread out on tray cut face down.
  6. Roast for 20 minutes, flip then roast for a further 10 minutes until the outer leaves are deep golden brown and crispy (see photos/video).
  7. Immediately transfer to warm serving bowl. Scrape loose parmesan breadcrumbs off the tray and sprinkle, then serve immediately.
Notes
  2. 1. Brussels Sprouts - look for sprouts that are about 3cm / 1.25" wide. The smaller they are, the sweeter (but too small cooks too quickly in the oven before becoming crisp). Larger have a more cabbagey flavour.
  3. Frozen brussels - I haven't tried. But if you thaw in a colander so they drain well and dry off, then the parmesan + panko will go a long way to making frozen brussels crispy as they can be!
  4. 2. Panko breadcrumbs - Asian breadcrumbs that are larger than normal breadcrumbs so you get a more amazing crunch!
  5. 3. Storage - leftovers will keep for 3 to 4 days in the fridge. Best reheated in the oven at 180°C/350°F for 7 minutes until heated through and the outside is crisp.
Adapted from Recipetin Eats
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Pearled Barley Salad

Pearled Barley Salad
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 boxes of pearled couscous - Near East brand
  2. 1 shallot, minced
  3. 1 honeycrisp apple - cut into ½ inch pieces
  4. Seeds from 1 pomegranate
  5. ½ cup parsley
Instructions
  1. Make the couscous as directed on box.
  2. Add the rest of the ingredients plus salt and pepper to taste.
  3. May need to add a bit of olive oil as well.
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Pasta Sauce

Keith Sirlin's Pasta Sauce
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup sun-dried tomatoes, packed, (not marinated)
  2. 1/2 cup olive oil or more
  3. 1/3 cup toasted pine nuts
  4. 2 tsp. fresh minced garlic or more if you like garlic
  5. ½ cup parmesan cheese, grated
  6. ½ tsp. Kosher salt
  7. Ground pepper to taste
Instructions
  1. Place all ingredients except the oil in a small food processor.
  2. Drizzle in the oil while the machine is running.
  3. Process the ingredients until they resemble a very loose paste adding more oil if necessary.
  4. Adjust the seasonings.
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