Tag Archives: vegetarian

Vegetable Vinaigrette

Cooking’s often like life.  The highs are high and moments of regret can have a sour taste.  But sometimes these can be turned around.  Take, for instance, the regret of getting a dozen ears of corn because they were on sale.  So what if I spent less than if I’d bought six?  There’s still a boat load of starchy kernels slowly decaying on the counter.

Worth Repeating

Worth Repeating

This means it’s time for a repeat post on vegetables and salad dressing.  Billed as a fancy salad or condiment, veggie vinaigrette’s nothing more than a way to resurrect expiring produce (look in the bottom of your crisper lately?).

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Filed under Condiments, Salads, Sauces & Stuffings, Vegetarian

Ratatouille

Ratatouille is a rustic garden dish.  It’s meant to be fast and savory without a lot of flair.  Making it fancy is putting lipstick on a pig.  Anyone who says different’s a poseur.  [So there!]

Choke

The following is a basic recipe.  It can be spiced up by adding bell pepper and garlic or a hot pepper.   But remember, overcomplicating this recipe will destroy it.  It will look prettier but taste worse.

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Filed under Sides, Vegetarian

Tomato Soup

Just the thing when you’re in need of a Norman Rockwell moment, tomato soup can be on the table in less than an hour.  The basic ingredients are simple and can be used to make a straight up soup (you’ll want to seed and process the tomatoes to get that Campbells soup effect).   The additional vegetables and spice aren’t much extra work and they bring out a pronounced set of distinct flavors.

a great winter meal

As for the tomatoes, there’s little difference between store-bought and canned.  If you want, you can substitute two 14 oz cans of diced tomatoes or tomato puree.  The advantage of this is that you won’t have to deal with the peeling and mashing.  I use fresh because it’s fun (I like to play with my food ).

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Filed under Soups & Stews

Fillo Veggie Rolls

This is another great addition for the holidays.  It’s also deceptive.  Fillo pastry is easy and forgiving, and a selection of robust vegetables and spice provides an illusion of complexity.

deceptively easy

In addition, fillo is vegan.  This can serve as a main course for vegetarians or a side for everyone else.

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Filed under Main Courses, Sides, Vegetarian

Vegetarian Shepherd’s Pie

For most large gatherings and holidays vegetarians have to suck it up – they’re lucky if there are enough sides at a meal to put three colors on a plate.  This dish adds variety to the meal and doubles as a main course for vegetarians or a side for meatetarians.

great as a main course or side dish

If you’re cooking for vegans, you can substitute vegetable stock and olive oil for butter and cream in the mashed potatoes.

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Filed under Main Courses, Sides, Vegetarian

Potato Pancakes

Food processors cut down the prep time for this from hours to minutes.  Potato pancakes, or latkes, are great as a main course or side.  And like anything fried, they’re just as good as leftovers.

an all-time favorite

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Filed under Main Courses, Sides, Vegetarian

Vegetable Stew

There are two rules for any stew:  cook aromatics first (in this case celery, carrot, onion & garlic) and use dry wine.  And here’s a personal preference….  Use root vegetables for thickness instead of a roux or corn starch.

crusty bread completes the meal

This is a basic recipe.  The essentials are aromatic vegetables, stock and wine.  The rest is up to your discretion.  You’ll want to make more than you can eat immediately so that there’s something in the freezer for later.

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Filed under Main Courses, Soups & Stews, Vegetarian