Rosie's Bok Choy Salad

Ingredients

    1/2 cup red wine vinegar
    1/2 cup olive oil
    1/2 cup white sugar
    1 tablespoon soy sauce
    1/4 cup margarine
    1/4 cup blanched slivered almonds
    1/4 cup sesame seeds
    2 (3 ounce) packages ramen noodle pasta, crushed
    1 medium head bok choy
    3 green onions

Directions

    In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
    Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
    Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

Miso Sesame Winter Squash

"Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce. Enjoy it "

Ingredients:
2 pounds delicata squash
2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water
8 ounces organic extra-firm tofu

Directins:
Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

http://www.101cookbooks.com/mt-static/images/food/miso_winter_squash.jpg

Black Pepper Fettuccine with Chardonnay Sauce and Grilled Asparagus

Ingredients:
1 cup raw cashews
1 cup Chardonnay wine
1 Tbs. nutritional yeast
1 Tbs. lemon juice
1 ½ tsp. freshly ground black pepper
3 oz. uncooked fettuccine
1 cup baby spinach
6 asparagus spears (¼ lb.)
¼ red bell pepper, cut into thin strips

Directions:
1. To make Sauce: Blend cashews and 1 cup water in blender or food processor until smooth. Strain out solids using fine mesh strainer; discard solids.

2. Simmer Chardonnay in small saucepan over medium heat 7 to 10 minutes, or until reduced to approximately 1/3 cup liquid. Stir in cashew mixture, nutritional yeast, lemon juice, and ground black pepper. Keep warm.

3. To make Pasta: cook fettuccine in boiling salted water according to package directions.

4. Meanwhile, bring 1/4 cup water to a simmer in small skillet. Add spinach, and cook 2 to 3 minutes, or until wilted. Keep warm.

5. Heat grill pan over medium heat. Grill asparagus 7 minutes, turning once. Grill bell pepper strips 2 minutes, or until wilted. Keep warm.

6. Drain fettuccine, and return to pot. Toss with Sauce, and divide between 2 plates. Top each serving with wilted spinach, asparagus, and bell pepper strips.

Picture:
http://d3ednoxo1z0v.cloudfront.net/wp-content/uploads/2012/02/010212_FettuccineGrillAspar_MED1-458x326.jpg

hi i made aspargus frittatas

INGREDIENTS
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
METHOD
1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Some people are Lactose intolerant so I wanted to make a vegetarian dish that even those who are lactose intolerant can enjoy. So today I prepared Lactose-Free Veggie Stuffed Shells.

Ingredients
1 package (12 ounces) jumbo pasta shells
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
1 package (12.3 ounces) silken extra-firm tofu
3 tablespoons lemon juice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (3.8 ounces) sliced ripe olives, drained
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (24 ounces) meatless spaghetti sauce
1/4 cup pine nuts

Directions
Cook pasta according to package directions; drain. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. Sprinkle with pine nuts.
Cover and bake at 375° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 12 servings.

Nutritional Facts
3 stuffed shells equals 198 calories, 5 g fat (1 g saturated fat), trace cholesterol, 485 mg sodium, 32 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

Hearty Vegetable Lasagna

Ingredients

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
Directions

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

I feel like sometimes vegetarian food can be assumed to be bland or having less flavour then a meal with meat in it. I chose a spicy Mushroom Tikka Masala to try and disprove this point. I served it with a side of vegetable raita to up the vegetable content.

Mushroom Tikka Masala  served with Multicolored Mixed Vegetable Raita and Nan

Ingredients: 
For the sauce
2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 large onion, minced
2 teaspoons ginger-garlic paste
3 medium sized ripe tomatoes, pureed
1/2 teaspoon coriander powder
½ teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder or according to taste
2 tablespoons dry kasoori methi
2 tablespoons heavy cream, optional
Salt
For the vegetables
9oz fresh white button mushrooms (about 15 mushrooms)
1 large green or red bell pepper, cubed
¼ teaspoon turmeric
¼ teaspoon chili powder, or to taste
1/4 cup whole Greek yogurt or strained yogurt
1 tablespoon oil

Method:
Heat oil in a wok, and add the cumin seeds. When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.
Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.

While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro.

Mixed Vegetable Raita Recipe

1 large seedless cucumber, the kind with the plastic wrap or 4 small cucumbers (about 3 cups when chopped)
3 medium carrots (about 1 1/2 cups when chopped)
1 small green pepper (about 1/2 cup when chopped)
1 small orange pepper (about 1/2 cup when chopped)
1 cup cherry tomatoes
2 cups drained canned sweet corn
1/2 cup pomegranate seeds
salt

Peel the cucumber and carrots, and chop into very small pieces. Chop the peppers into tiny pieces as well. Cut each cherry tomato into 2 or 3 pieces.  Mix all ingredients together in a large bowl, except salt. Place the raita in the fridge. Raita tastes better if it sits over night. Add salt just before serving and stir well. Serve chilled.

Pictures http://rasamalaysia.com/mushroom-tikka-masala/
http://www.veggiebelly.com/2010/07/multicolored-mixed-vegetable-raita.html

Since Risotto can also be a entree so i made a Vegaterian Summertime Risotto.

Ingredients

1 pint cherry tomatoes, roasted
4 Tbsp olive oil, best quality
1 tsp garlic, minced
1 small onion, diced
2 cups diced zucchini
.25 cup fresh lemon juice
1 pound Arborio rice
3-4 cups vegetable broth
1 pound scallops (optional), washed
salt
pepper
1 bunch parsely, chopped(optional)

Directions

Roasted Tomatoes: Toss tomatoes in 2 teaspoons oil with a pinch of salt and pepper. Place on non-stick baking sheet and bake 1 hour at 250F.

Zucchini Puree: In a medium pan, heat 1 teaspoon oil over medium heat. Add garllic and half the onion and cook until translucent. Add zucchini and cook 5 minutes. Place all those ingredients in a blender. Add lemon juice and 1 tablespoon and puree. Add salt and pepper to taste. Set aside.

Risotto: Heat 1 tablespoon oil in medium pot on medium heat and saute remaining onion until translucent. Add rice and stir to coat. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in zuchini puree. Set aside.

Scallops (omit for vegan): Heat 1 tablespoon oil in small pan. Season scallops with salt and pepper and cook both sides until lightly browned. Add tomatoes and saute 5 minutes. Placee risotto on plate and top with scallops, tomatoes and parsely

Enjoy the Risotto entree to all you vegaterians.

Sticky Rice with Carrots, Shiitake Mushrooms, and Peanuts

Long-grain glutinous rice, also known as sticky rice, is steamed rather than boiled, and has a chewy texture.

Ingredients
    2 cups long-grain glutinous rice
    1 oz. dried shiitake mushrooms
    1 Tbs. toasted sesame oil
    3 carrots, peeled and grated (1½ cups)
    ½ cup roasted peanuts
    1 tsp. finely grated fresh ginger
    3 Tbs. vegetarian mushroom stir-fry sauce or sweet soy sauce
    2 Tbs. low-sodium soy sauce
    1 tsp. sugar
    1 Tbs. vegetable oil
    Vegetarian furikake seasoning, such as Eden Shake, for sprinkling, optional

Directions
1. Soak rice in bowl of water overnight.

2. Place mushrooms in heat-proof bowl, and cover with 1 cup boiling water. Soak 1 hour. Drain, and finely chop. (Reserve liquid for another use.)

3. Heat sesame oil in nonstick skillet over medium heat. Add mushrooms and carrots; stir-fry 5 minutes. Stir in peanuts and ginger, and cook 1 minute more.

4. Combine stir-fry sauce, soy sauce, sugar, and 1 Tbs. water in bowl. Stir into carrot mixture, then remove from heat. Set aside.

5. Drain rice, and transfer to small heat-proof dish that will fit in steamer. Stir in 1/4 cup water. Place dish in steamer, and steam rice 25 to 30 minutes, or until tender, but grains remain distinct, adding more water, if necessary. Transfer rice to large bowl, and stir in vegetable oil and carrot mixture, using chopping motion with spoon to incorporate ingredients. Sprinkle with furikake, if using, and serve warm.

Duo of Mushrooms, Smoked Kale, Candied Garlic and Turnip Purée
(Pictured here: http://www.bravotv.com/foodies/recipes/duo-of-mushrooms-smoked-kale-candied-garlic-and-turnip-pureacutee )

***Ingredients:

For Braised Morels:
    2 cups morel mushrooms
    ¼ lb butter, unsalted
    2 tablespoons water
    1 teaspoon cream
    Salt
    Lemon juice

For Garlic Syrup:
    1 cup sugar
    1 cup cider vinegar
    10 cloves garlic, peeled

For Turnip Puree:
    2 cups turnips, peeled and sliced
    2 tablespoons heavy cream
    ¼ lb butter, unsalted
    1 teaspoon sugar
    1 cup water
    3 turnips, quartered (for garnish)

For Pistou:
    ½ cup tarragon leaves
    ¼ cup pistachios, toasted
    2 cups parsley
    ½-1 cup extra virgin olive oil

For Greens:
    2 bunches kale
    1 onion, brunoised
    1 clove garlic, minced
    ½ teaspoon chili flakes
    1 tablespoon cider vinegar
    ½ lb butter
    1 quart water

For Sautéed Hen of the Woods:
    3 cups hen of the woods mushrooms
    1 teaspoon butter, unsalted
    1 tablespoon canola oil
    1 celery stalk, fine brunoised
    1 lemon, zested and juiced

***Directions:

For Garlic Syrup:
1. Caramelize sugar in a little water until a deep amber color.
2. Add vinegar and boil until the mixture redissolves into liquid.
3. Add garlic and reduce ¾ to a syrup consistency (about 1 hour). Reserve.

For Braised Morels:
1. In a small saucepan, emulsify butter into water and cream. Season with salt.
2. Braise mushrooms until tender. Season with lemon juice.

For Turnip Puree:
1. Melt cream, butter, and sugar together until dissolved.
2. Add turnips and cook covered until tender.
3. Pour into vita prep and puree until smooth. If too thick, thin with a little water. Adjust seasoning.
4. Roast the remaining turnips in butter until golden. Season with salt. Reserve.

For Pistou:
1. Combine all ingredients in vita prep.
2. Puree and drizzle in olive oil to emulsify to desired consistency. Season.

For Kale:
1. Smoke kale in cold smoker for 5 minutes.
2. De-stem and wash until cold running water until not slimy.
3. Trim away any brown or discolored parts. Cut into ¼” chiffonade.
4. Emulsify butter into water and add remaining ingredients. Add kale and cook to desired tenderness (5-20 minutes). Adjust seasoning with sugar and salt.

For Sautéed Hen of the Woods:
1. Melt butter with oil. When golden color, add mushrooms, celery, lemon juice and zest.
2. Let sit on heat until golden brown and tender, trying not to stir too much.
3. Take off the heat and season.

To Serve:
1. Spoon pistou onto plate.
2. Set kale next to pistou.
3. Spoon turnip puree on the other side of the pistou. Place quartered turnips on top of puree as garnish.
4. Top kale with mushrooms.
5. Drizzle garlic syrup over pistou.

RECIPE BROUGHT TO YOU BY © 2012 Kevin Gillespie

Recipe: Wild Mushroom Lasagna
MAKE-AHEAD VEGETARIAN
INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 medium shallots, minced
2 pounds wild mushrooms, such as chanterelle, stemmed shiitake and oyster, caps thickly sliced
Salt
Freshly ground white pepper
1/2 cup dry white wine
2 cups plus 2 tablespoons heavy cream
1/4 cup finely chopped flat-leaf parsley
12 ounces fresh lasagna sheets
1 pound Taleggio cheese, rind removed and cheese cut into 1/2-inch cubes

Preheat the oven to 350° and lightly butter a 9-by-13-inch baking dish. In a large, deep skillet, melt the 2 tablespoons of butter in the oil. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until the mushrooms are browned, about 18 minutes. Add the wine and boil until evaporated, about 1 minute. Add 2 cups of the cream and bring to a boil. Simmer over moderate heat until slightly reduced, about 5 minutes. Stir in the parsley and season with salt and pepper.
Meanwhile, in a large pot of boiling salted water, cook the lasagna sheets until barely al dente. Fill a large bowl with ice water. Drain the sheets and immediately transfer them to the ice water to cool. Drain and pat dry.
Arrange one-fourth of the lasagna sheets in the prepared baking dish. Top with one-third of the mushroom mixture and one-fourth of the Taleggio cubes. Repeat this layering twice more, ending with a layer of pasta. Brush with the remaining 2 tablespoons of cream and scatter the remaining Taleggio cubes on top.
Cover the lasagna very loosely with buttered parchment paper and bake in the upper third of the oven for 15 minutes. Remove the parchment paper and bake for about 15 minutes longer, until the top is golden in spots. Cover loosely and let rest for 15 minutes before serving.

Picture:
http://2.bp.blogspot.com/_0kKJ_9cR-dA/SPNFc4_VhHI/AAAAAAAACEc/7wyVO8TetqY/s400/017.BLG.Lasagne.MushroomWild.Cream+017.jpg

I have made a delicious Four Cheese and Spinach Lasagna :D

Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 (10-ounce) box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, shredded (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups tomato sauce, recipe follows, or your favorite jarred

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.

Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.

Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.

Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.

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