Category Archives: Vegan

Roasted Butternut Squash, Onion & Garlic Dip

30 Wednesday Nov 2011

Posted by in Side, Vegan, Vegetarian

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Roasted butternut squash, onions and garlic – how can you go wrong with this colorful, autumn dip. Pair with crackers, brie and a full-bodied red wine for a savory appetizer.

INGREDIENTS

  • 1 medium butternut squash, peeled, seeds removed, and coarsely chopped into cubes
  • 2 tbsp extra virgin olive oil, divided
  • 5 cloves garlic, peeled and sliced in half, lengthwise
  • 1 large onion, diced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 cup organic, vegetable broth

DIRECTIONS

  1. Preheat the oven to 425 degrees F.
  2. Toss the butternut squash, onions and garlic with oil, herbs and 1/2 tsp kosher salt.
  3. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize.
  4. Coarsely mash with a fork and add vegetable broth.
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Cranberry Apple Chutney

27 Sunday Nov 2011

Posted by in Sauce, Vegan, Vegetarian

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What a tasty change from traditional cranberry sauce! This recipe combine tart cranberries with sweet apples and savory Indian spices. If you want something different to pair with meat, try this delicious chutney. For a very unique Thanksgiving dinner, try this chutney with Tandoori Turkey.

Recipe adapted from Epicurious.com.

INGREDIENTS

  • 4 medium apples
  • 1 medium onion
  • 1 cup packed dark brown sugar, divided
  • 1 cup fresh orange juice, divided
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
DIRECTIONS
  1. Put oven rack in upper third of oven and preheat oven to 400°F.
  2. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together 2/3 cup brown sugar, 1/2 cup orange juice and remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
  3. Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.
  4. Stir in remaining 1/3 cup brown sugar and 1/2 cup orange juice (add more sugar to taste, if you prefer a sweeter chutney, and more orange juice if the chutney is too thick).
  5. Coarsely chop the chutney, to further meld the flavors.
  6. Serve chutney warm or at room temperature.

Mushroom Barley Soup

13 Sunday Mar 2011

Posted by in Dinner, Lunch, Meal, Recipe, Soup, Vegan, Vegetarian

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This hearty vegan soup is fabulous comfort food for a cold winter day. It’s packed with flavor and texture. If you’re not vegan, don’t worry…you’ll fall in love with this soup! Eat this for dinner, or for lunch. It reheats well and stays good for a week in the fridge.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion or 2 medium leeks, diced or chopped
  • 1 lb. baby bella mushrooms, washed and thinly sliced
  • 1 medium celery root (also known as celeriac)
  • 2 large carrots, diced
  • 1 very small cabbage, or 1/2 medium cabbage, finely shredded and chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp tomato paste
  • 4 cups vegetable broth (use organic chicken broth if you aren’t vegan or vegetarian)
  • 2 cups water
  • 1/2 cup white wine
  • 1 cup organic pearled barley
  • 1 tbsp balsamic vinegar
  • 1 tbsp cream white balsamic vinegar
  • salt and pepper to taste

DIRECTIONS

  1. In a large stockpot, heat oil over medium-hight heat. Add onions and cook until brown, about 10 minutes. Add mushrooms and cook for another 5-10 minutes, until they are tender.
  2. Add celery root through wine. Bring to boil. Add barley. Return to a boil, and reduce heat. Simmer, covered for 45 minutes to 1 hour, stirring occasionally.
  3. Stir in both vinegars and season with salt and pepper to taste.

Tamale Pie

12 Saturday Mar 2011

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegan, Vegetarian

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This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

  • 2 cups chopped onions
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1 jalapeno (seeded if you don’t want it to be as spicy)
  • 1 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • 1 cup water
  • 1 cup vegetable broth
  • 1 large buch swiss chard or kale
  • 2 cups potatoes (no need to peel if they are organic, just scrub well)
  • 2-3 cups peeled and cubed butternut squash or sweet potatoes
  • 1 tbsp lime juice
  • 1 1/2 cup shredded organic cheddar cheese
  • 1 cup cornmeal
  • 2 tbsp unbleached, organic white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup diced red bell pepper
  • 1/2 cup fresh cilantro, minced
  • 2 organic, free-range eggs, beaten
  • 1/2 cup organic buttermilk
  • 2 tbsp extra virgin olive oil

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to  boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.
  3. In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.
  4. Bake for 30 minutes, until a knife inserted in the topping comes out clean.
  5. Serve hot, topped with sour cream (if you aren’t vegan) and Tomatillo & Cilantro Salsa.

Japanese Shiitake & Cabbage Stew with Udon Noodles

09 Wednesday Mar 2011

Posted by in Recipe, Stew, Vegan, Vegetarian

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Adapted from Udon with Mushroom Broth, Cabbage and Yams

INGREDIENTS

  • 6 cups organic vegetable broth
  • 2 cups water
  • 3/4 cup thinly sliced peeled fresh ginger
  • 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
  • 2 6-inch strips dried seaweed (kombu)
  • 1 tbsp dried japanese red pepper (tokai togarashi wagiri)
  • 2 tbsp tamari soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 medium onion, diced
  • 10 ounces fresh, shiitake mushrooms
  • 1 cup sliced garlic greens (or green onions)
  • 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
  • 2 cups slender carrots, peeled, thinly sliced on diagonal
  • 10 ounces Japanese-style udon noodles or soba noodles
  • 1 1/2 cups coarsely chopped fresh cilantro
  • 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
  • Tamari soy sauce

DIRECTIONS

  1. Bring broth and water to simmer in large pot over medium heat. Add ginger through red pepper. Cover; simmer about 30 minutes.
  2. Meanwhile, in a large non-stick pan, saute onions, mushrooms and garlic greens in 1 tbsp oil over medium high heat until mushrooms are tender (about 5-10 minutes). Set aside.
  3. Prepare udon noodles according to package instructions. Set aside.
  4. Using tongs, remove kombu; discard kombu. Strain broth through fine-mesh strainer into another large pot; discard solids (except for ginger pieces) in strainer. Chop ginger pieces and add back to pot.
  5. Add chopped carrots, onion/mushroom mixture, and cabbage to the broth. Bring to a boil, reduce heat and simmer until carrots and cabbage are crisp tender, about 4-5 minutes.
  6. Add cilantro, tofu, tamari, and rice vinegar to broth and stir. Season with salt and pepper.
  7. Using tongs, divide noodles among bowls. Ladle broth over and serve.

NOTES

Lemongrass, an herb that resembles a green onion, has a mild lemony flavor.

Kombu (a.k.a. kelp) is a variety of seaweed that’s often used for making stock. It’s usually sold dried.

Tokai Togarashi Wagiri is a type of japanese dried red pepper (be careful, it’s extremely HOT)

Tamari is a dark sauce made from soybeans.

Udon is a thick wheat-or corn-based Japanese noodle.

 


Roasted Cauliflower & Purple Potatoes

16 Sunday Jan 2011

Posted by in CSA, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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INGREDIENTS

  • 1 large head of cauliflower, cored and cut into 1 inch wide florets
  • 1/2 to 3/4 lb. purple potatoes, washed, and cut into 1 inch cubes (do not peel)
  • 1/4 cup extra virgin olive oil
  • 5-7 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F. Toss cauliflower, potatoes, oil, garlic, salt and pepper in a large bowl. Spread evenly on a 9X13″ baking dish.
  2. Bake for 25-30 minutes, stirring occasionally, until golden brown.

Mexican Cabbage Salad

27 Wednesday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Don’t know what to do with all that cabbage? No worries, raw cabbage makes an excellent base for a tasty, mexican inspired salad. This recipe combines fresh mint and cilantro with shredded cabbage and cucumbers, tossed with a light honey-lime dressing.

INGREDIENTS

  • 1/2 head large cabbage, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 medium cucumber, chopped
  • Honey-Lime Dressing

DIRECTIONS

  1. Combine cabbage through cucumber in a large bowl.
  2. Toss with about 3 tbsp Honey-Lime Dressing.
  3. Serve with Sweet Potato Quesadillas and Tomatillo & Cilantro Salsa.

Moroccan Chickpea, Butternut Squash & Greens with Couscous

26 Tuesday Oct 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

  • 2-3 tbsp extra virgin olive oil
  • 1 large red or yellow onion
  • 1 medium butternut squash, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp ground ginger
  • 1-2 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne pepper
  • 1 1/2 cups vegetable (or chicken) broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, rinsed and drained
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 2 medium summer squash (such as zucchini or yellow squash), sliced
  • 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
  2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
  3. Add greens, cover and cook for 5 minutes or until greens are tender.
  4. Stir in cilantro and lemon juice.
  5. Serve over couscous.

Roasted Moroccan Eggplant Salad

24 Sunday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Not to be confused with baba ganoush, this delicious moroccan version is called “zelouch”. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 2-3 medium eggplants (about 1 pound)
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1-3 tsp Harissa, to taste (a north african chile paste available in specialty stores or in the international section of large grocery stores)
  • 1 large onion, chopped
  • 1/4 cup fresh lemon juice
  • freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 400 degrees F. Pierce each eggplant in several places. Roast eggplants, whole, on a baking sheet or in a baking dish coated with cooking spray for 45-60 minutes, or until the skins are a dark mahogany in color and the flesh feels soft. Let stand until cool enough to handle. Split the eggplants and coop the flesh into a colander. Press lightly to extract the excess liquid.
  2. In a medium to large saucepan, heat oil on medium heat and add garlic and onion. Sauté for 8 minutes, or until golden. Add roasted eggplant and harissa. Saute for 5-10 minutes, or until the eggplant mixture begins to brown. Stir in lemon juice and salt and pepper to taste.

Moroccan Kidney Bean Hummus

22 Friday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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This is a wonderful, refreshing take on traditional hummus. Instead of using chickpeas, this Moroccan version calls for red kidney beans. Serve with fresh pita bread or other type of flat bread.

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 2 (14.5 oz) cans organic red kidney beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1/4 tsp kosher salt
  • 1/2 tsp dried chili pepper flakes
  • 1/2 tsp ground cumin
  • 1/2-3/4 cup flat-leaf parsley
  • 1/4 tsp cayenne pepper
  • 1/4 cup fresh lemon juice (or high quality bottled such as Santa Cruz Organic)
  • 1/4 cup extra virgin olive oil

DIRECTIONS

  1. Add beans through lemon juice to a food processor and pulse until evenly processed.
  2. Slowly add oil until well-blended and smooth.