Vegetarian Mushroom and Barley Soup (recipe, pareve) #meatlessmonday

MUSHROOM AND BARLEY SOUP P SERVES: 8-10

This soup is brimming over with flavor oozing from loads of fresh vegetables and chopped dill.

Prep time: 30 min.  Simmering time: 60 min.

Ingredients           

6 carrots                       

1 large leek

1 large onion

1 small celery root

1 pound white potatoes

1 pound mushrooms

½ cup barley

3 ounces vegetable oil

8 cups fresh/boxed vegetable broth

3 bay leaves

6 tablespoons chopped fresh dill

Salt and pepper to taste

Equipment

12 cup soup pot with cover

Directions

1. Halve leek lengthwise and wash carefully. Slice white and pale green parts. Set aside.
2. Peel onion, parsnips and celery root. Dice vegetables and add to leeks.
3. Peel carrots. Halve large ones lengthwise. Cut all carrots into ¼ inch slices. Add to other vegetables.
4. Wipe, trim stems and slice mushrooms. Add to vegetables.
5. Peel and dice potatoes. Set aside.
6. Pour vegetable oil in soup pot. Heat over medium flame. Add vegetables and sauté until onions are translucent.   Add potatoes, barley, stock, and bay leaves to the pot. Cover, bring to a boil then reduce to a simmer. Cook one hour or until vegetables are very tender. Add dill. Taste. Add salt and pepper as needed. Serve hot.

Note: As with other soups made with grains, it is best to strain the broth from the solids when you make the soup a day in advance of serving it. If you choose not to do this, know that the barley will absorb much of the liquid and the soup will thicken. In this case, you can add more pareve vegetable broth or water to thin the soup until it reaches the desired consistency.

Displaying VEGETARIAN MUSHROOM AND BARLEY SOUPckbk.doc.

Displaying VEGETARIAN MUSHROOM AND BARLEY SOUPckbk.doc.

Meatless Monday: Tofu Bourguignon (recipe, pareve)

Tofu Bourguignon P Serves: 2

This is a delicious vegetarian rendition of the traditional Boeuf Bourguignon .

Ingredients

4 ounces white mushrooms

2 tablespoons vegetable oil

1 ½ cups dry red wine

2 cups vegetable broth

4 ounces fresh pearl onions (peeled) or frozen white onions-defrosted

1 ½-2 cups diced tofu

1 bay leaf                       

1 large garlic clove- pressed

1 tablespoon tomato paste

1 teaspoon crushed thyme

½ teaspoon crushed marjoram

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons non-dairy margarine

4 tablespoons flour

Equipment

Medium skillet

Small saucepan

Slotted spoon

Whisk

Directions

Wipe mushrooms clean. Cut the smaller ones in quarters and the larger ones in eighths. Heat 2 tablespoons oil over medium high heat in skillet. Add mushrooms. Toss quickly so that they brown lightly. Remove mushrooms from pan with a slotted spoon and set aside. Leave any mushroom liquid in the pan.

Add remaining ½ cup wine, 1cup vegetable broth, bay leaf, garlic, tomato paste, thyme, marjoram, salt, pepper and onions to skillet. Simmer for 20 minutes. Add mushrooms and diced tofu to skillet and mix gently.

You may feel that you have enough gravy already and can skip this last step but please don’t. The paste you are about to make to thicken the simmered wine and vegetable broth gives the sauce a beautiful sheen and extra level of flavor.

Pour remaining wine and vegetable broth in a saucepan. Stir well. Bring mixture to a boil and then reduce it to a simmer. Simmer 10 minutes. Cream margarine and flour together.  Whisk it into liquid stirring vigorously until sauce has thickened. Pour over mushrooms, onions and tofu and mix well. Sprinkle with chopped parsley. Serve tofu bourguignon with rice or noodles.

Note: This recipe gets even better when prepared one or two days in advance.   

Tri-colored Penne with Arugula and Truffle Oil (recipe, dairy)

Tri-colored Penne with Arugula and Truffle Oil D Serves: 4-6

This is a great one course family meal.

Prep time: 20 min.  Baking time: 30-45 min.

INGREDIENTS                                                 

1 pound tri-colored penne                                  

1 stick unsalted butter                                        

1/3 cup flour                                                       

2 teaspoons dried mustard                                  

½ teaspoon black pepper

4 cups whole milk

3 cups grated sharp cheddar cheese

3-4 drops truffle oil- to taste

2 handfuls (about 2-3 ounces) baby arugula-washed and dried

1 cup panko

baking spray

EQUIPMENT

6 quart pot and colander

Large skillet

Wooden spoon

13x19x2 baking pan

DIRECTIONS

1.      Parboil penne according to package directions. Drain in colander. Rinse well with warm water and set aside.

2.      Preheat oven to: 375 F.

Melt butter in skillet over low heat. Mix flour with mustard and pepper and stir briskly into melted butter. Cook for two minutes. Slowly, pour milk into skillet and stir well until a white sauce has formed. Remove from heat and add grated cheese. Stir cheese into sauce until it has completely melted.

3.      Add truffle oil drop by drop. Taste after three drops. Add more if desired.

4.      Stir in arugula.

5.      Spray baking pan. Spoon penne mixture into pan. Sprinkle with crumbs. Bake 30-45 minutes until top has browned and cheese is bubbling over. Serve hot.

*Whole milk will make a creamier dish but 1% milk is delicious as well.

Meatless Monday: Zucchini and Feta Patties (recipe, dairy)

Zucchini and Feta Patties D Yield: about 18 patties

These are the lightest and most flavorful patties/latkes you will ever eat. Don’t skip squeezing the water out of the zucchini. You will be amazed at how much water comes out.  I’ve done it both ways.  The patties are much harder to form and fry if they are waterlogged. Follow the steps and you will be thrilled with the results. Although these patties are Turkish, I serve them for dinner with boiled potatoes mashed with olive oil, salt and pepper. They can be served for lunch with a big salad or as an appetizer/hors d’oeuvre with thick yogurt on the side.
Ingredients
3 medium zucchini
1 teaspoon salt
1 large onion
4 garlic cloves
½ cup olive oil
3 eggs
3 tablespoons flour
8 ounces feta cheese
½ teaspoon chili powder
1 small bunch each: dill, flat leaf parsley, mint
Freshly ground black pepper
Equipment
Electric food processor with shredder attachment
Colander
Large skillet
Slotted spoon
Directions

1. Wash zucchini and cut off the ends. Slice zucchini lengthwise and then in thirds cross wise. Insert zucchini into top of processor and shred.  Scrape shredded zucchini into colander. Sprinkle with 1 teaspoon salt and toss well. Let zucchini drain 15 minutes.
2. Peel and halve onion. Slice thinly. Scrape into a mixing bowl.
3. Peel and mince garlic. Add to onions.
4. Squeeze water out of shredded zucchini one handful at a time. Add to onions and garlic. Mix well.
5. Heat three tablespoons olive oil in skillet over medium-high flame. Add zucchini mixture and sauté until the vegetables start to brown. Remove from heat and cool 10 minutes.
6. Beat three eggs in mixing bowl. Add flour and beat until smooth.
7. Dice or crumble feta and add to egg batter.
8. Chop herbs so that you have about one cup of each-without stems. You can change the proportions if you prefer one to another. Add to batter.
9. Remove zucchini mixture with a slotted spoon and add to batter. Stir thoroughly. Sprinkle with chili powder and freshly ground black pepper. Stir again. Taste. Add more chili powder and/or pepper to taste.
10. Pour a thin layer of olive oil in skillet. Heat over medium high flame. Drop zucchini batter by tablespoon for smaller ones, by wooden spoon for slightly larger ones. Brown on one side three or four minutes or until firm enough to flip and brown again on the other side. Add more oil as needed. Remove from skillet and drain on paper towels. Serve warm.

Meatless Monday: Vegetarian "Nut Free" Chopped Liver

Vegetarian “NUT FREE” Chopped Liver P

Healthier than chopped liver yet equally satisfying and perfect for those with nut allergies!
Ingredients
2 large portobello mushroom caps-gills and stems removed - coarsely chopped
3 tablespoons vegetable oil
1 small onion-peeled and coarsely chopped
2 eggs-hard boiled
¼ teaspoon salt
1 tablespoon sunflower spread or soy butter
Black pepper to taste
Equipment
Small skillet
Electric food processor
Medium bowl
Directions

1. Heat two tablespoons oil in skillet over medium flame. Sauté chopped mushrooms. Pour mushrooms into bowl of processor.
2. Heat remaining tablespoon oil in skillet over medium flame. Fry onions until brown. Add to mushrooms.
3. Add eggs to other ingredients and pulse until finely chopped. Scrape mixture into bowl and add sunflower spread/soy butter, and salt. Stir well. Add black pepper to taste. Chill. Taste. Add more salt and pepper if necessary.

Meatless Monday: Vegetable Frittata

Vegetable Frittata P Serves: 8

This recipe is so easy and versatile. Sauté vegetables of your choice, add cheese or don’t, pour beaten eggs over mixture and bake.  Eat a bowl of hot soup while frittata is baking. Serve it with a salad and crusty bread and you have an easy delicious Meatless Monday dinner.
Prep time: 15 min.
Cooking time: 30 min.
INGREDIENTS
12 eggs
7 full cups assorted vegetables (zucchini, yellow squash, peppers, onions, leeks, mushrooms, sundried tomatoes, broccoli, spinach)
2 tablespoons olive oil
1 teaspoon salt
Freshly ground black pepper
Optional: 1/3 cup grated parmesan, ½ cup diced feta, 4 ounces goat cheese
EQUIPMENT
12” oven ready skillet
DIRECTIONS

1. Choose three or four vegetables (or more if you like) and dice them. Sundried tomatoes should be drained and cut into thin strips.
2. Preheat oven to: 350 F.
3. Heat olive oil in skillet. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning.
4. Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes.
5. Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.

Meatless Monday: Vegetarian Mixed Mushroom Gravy

Vegetarian Mixed Mushroom Gravy P Yield: 6 Cups

The mushrooms, herbs and wine give this gravy such rich flavor that even the carnivores will enjoy it.
Prep time: 15 min.   Cooking time: 15 min.
iNGREDIENTS
3 cloves garlic-minced
1 large shallot- minced
1 pound mixed mushrooms (white button, portabello, shitake)
2-3 sage leaves-chopped
18 (about) branches thyme-leaves removed-branches discarded
3 ounces + 1 Teaspoon olive oil
I cup dry white wine
2 tablespoons cornstarch
4 cups vegetable broth (boxed/fresh)
Salt and freshly ground black pepper
Equipment
Large skillet
DIRECTIONS

1. Bring olive oil to medium heat in skillet. Add minced garlic and shallot. Saute until soft.
2. Add mushrooms and herbs. Stir vigorously until mushrooms have softened and released their juices.
3. Add wine. Stir well and bring to a boil. Boil 2 minutes.
4. Sir cornstarch into ½ cup vegetable broth. Add to mushrooms. Stir well until slightly thickened and then add remaining 3 ½ cups broth. Stir until gravy thickens again. Taste. Season with salt and pepper.  Use immediately or cool completely before refrigerating.  Adjust seasoning if necessary after reheating.

Meatless Monday: Veggie Meat Loaf en Croute

   

Veggie Meat Loaf en Croute P Serves: 2-3

Easy to prepare, looks impressive on the table and healthy too. This veggie meat loaf is a little crumbly when you cut it; but the pastry holds it all together.  Serve it with a veggie mushroom gravy and some mashed potatoes on the side and you have a very satisfying meal. This recipe is based on using Yves Meatless Ground. It is very crumbly-like cooked chopped meat. Other brands behave differently and will need different additions.
Ingredients
12 ounces Yves Meatless Ground
1 bunch scallions
1 carrot
1 small celery stalk with leaves
4 teaspoons vegetable oil
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
Salt and pepper to taste
½ cup non-dairy bread crumbs
1 egg plus 1 egg yolk-beaten together-for veggie loaf
1 egg-beaten-for egg wash over pastry
1 sheet pareve puff pastry-defrosted
Flour for dusting surface
Equipment
Electric food processor
Mixing bowl
Small skillet with top
Small cookie sheet lined with baking parchment
Rolling pin
Pastry brush
Directions

1. Preheat oven to: 350 F.
2. Wash and trim scallions and celery. Set aside.
3. Peel and trim carrot. Add to scallions and celery.
4. Chop vegetables finely by hand or in processor.
5. Heat oil in skillet over medium flame. Add chopped vegetables to hot oil and stir well. Cover skillet and stew vegetables until you can crush them with the back of a wooden spoon- about 10 minutes. Stir in meatless ground, parsley, basil, salt and pepper. Taste. Adjust seasoning.  Add crumbs and beaten egg.  Cool.
6. Scrape mixture onto parchment lined cookie sheet and shape into an even loaf. Place in oven and bake about 20 minutes. Remove from oven and cool.
7. Sprinkle a flat surface with a little flour and roll out puff pastry sheet large enough to make a package around veggie loaf. Place loaf top side down in the center of pastry. Bring both long ends toward the center so that they overlap a little. Trim short ends if they are too thick and fold them up each side, Press lightly so that they adhere. Brush the seams with egg wash.  Gently turn the Veggie Loaf right side up. Use any leftover dough for decorations. Brush bottom of each decoration with egg wash before placing it on loaf. If you have no extra dough, you can draw whatever you like with the sharp tip of a knife.  Brush egg wash over entire loaf and bake in oven until pastry browns. Serve hot or at room temperature.

Meatless Monday: Fried Tofu with Spicy Sweet Glaze (recipe, pareve)

Fried Tofu with Spicy Sweet Glaze P Yield: 8 slices

The pressed tofu soaks up all the wonderful flavors  from the ginger, molasses,  pineapple, sesame oil and pepper. When it’s fried, you get to enjoy the meatier texture of the tofu together with the sweet and spicy sauce with a slight crunch from the toasted sesame seeds.
Prep time: 60 min.  Marinate: several hours or overnight Cooking time: 30 minutes
INGREDIENTS
1 container extra firm tofu
3 tablespoons tamari
1 8 ounce can crushed pineapple
3 teaspoons toasted sesame oil
1 tablespoon molasses
1 cinnamon stick
1 poblano pepper-washed, seeded and coarsely chopped
1 inch fresh gingerroot-peeled and sliced
1 large clove garlic-minced
1 small onion-peeled and sliced thinly
Flour for dusting tofu slices
1 tablespoon sesame seeds
EQUIPMENT
Mixing bowl
Medium skillet
Oven to table serving dish
DIRECTIONS

1. Drain tofu and put it on a plate. Cover tofu with waxed paper and weight it down with a large heavy can. Check tofu after an hour or so and pour off liquid. Continue to weight it down until tofu has shrunk in size and given up most of its liquid. Starting from the smaller end, slice it into eight pieces and arrange them in a single layer in a dish that can hold the marinade.
2. Pour tamari, crushed pineapple, two teaspoons sesame oil and molasses into mixing bowl. Stir well.
3. Add all remaining ingredients except for sesame seeds. Stir marinade and pour over tofu slices. Marinate for two or three hours before turning slices over and marinating again. This can be done overnight.
4. Spread about ½ cup flour on a flat surface. Gently remove tofu slices from marinade and dredge them in flour shaking off any excess.
5. Pour just enough vegetable oil in skillet to cover bottom of pan. Add remaining teaspoon sesame oil. Heat over medium flame. Brown tofu slices on each side until they are golden brown. Arrange in a single or overlapping layer in serving dish. Set aside.
6. Remove cinnamon stick and add marinade ingredients to skillet. Sauté until onions and peppers are soft. Add a little more vegetable oil if necessary. Pour sautéed vegetables over tofu slices. Add sesame seeds to same pan and stir quickly until they toast. Sprinkle seeds over tofu. Serve hot or at room temperature.