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Recipes I've Shared:
adapted from Fresh - New Vegetarian and Vegan Restaurants from Fresh Restaurants
When we were in Verona it started to rain. We were hungry and looking for a place to get inside. We found a little restaurant that only had a few tables and was inhabited only with locals. Special of the day. Pumpkin risotto with red wine. Italian pumpkin is much sweeter than North American so we use butternut squash. You can use red or white wine depending on your preference. Or none at all. The original had butter and more cheese but this is pretty close.
adapted from Mediterranean Harvest - Tunisia vegetarian Hlelem recipe
inspired by a Cooking Light recipe, but totally different in the end!
This is our standard potato salad. The ingredients will change depending on the season, sometimes leading to a more southwest take, sometime more Greek, other times more Italian or German.
adapted from thekitchn.com
The salt content is a bit high for my liking but most of it is from the tortillas. If you chose something else it would be less, it was what we had at the time.
adapted from Gourmet.com. Cassoulet is a great French dish that is perfect for a cool day. It typically is made with bacon or sausage, this a great version from Gourmet that doesn't include it. I have changed the oil requirements from the original version.
adapted from the Kitchn.com - the original recipe called for umebochi vinegar I didn't have any - if you do, please use it gives a tart and sea like flavour. Also you could add some dulse flakes or crumbled nori as well if you want more "sea" flavour.
adapted from 101cookbooks.com, if you have a mandolin please use it, this recipe takes quite a bit of prep work but the results are so worth it!
So this was just what we had in the fridge and pantry, you can substitute whatever you had, but we really like this base of complex carbs and then additions on top!
We used up all the extra dips and draps of jam in the fridge. Each muffin is entirely a different flavour. All of our jam is homemade low sugar and that is what the recipe is calculated for, if yours is different please change.
adapted from thekitchn.com. The original recipe calls for golden beets, chard, and barley. I used what I had. I also didn't have any feta so I used some edam, just as tasty.
The filling can be almost anything. Traditionally:
Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
Pupusas de Frijoles Refritos: With a refried bean filling.
Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings.
I used the filling Gringo Re-Fried Beans as that is what I had on hand, it is in SP.
Try a mixture of different fillings.
The recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4-6 pupusas depending on size.
I am not Latin American and I apologize for screwing up a traditional recipe. I made this with what I had on hand to make a great healthy pupusa filling. Traditionally a re-fried bean recipe is just black beans and salt. Perhaps some onion and jalapenos. I didn't have enough black beans on hand and wanted to use up some Chilean Pebre (cilantro, garlic and chili paste) I had made earlier in the week. So really this is just a combination of alot of things, apologies for those who wanted something more traditional!
we had made this recipe before but wanted something that was less carb crazy and not as sugary. Hope you like the result!
trying to duplicate a recipe from Czehoski's in Toronto
an attempted replication of a meal we had a Czehoski's in Toronto
adapted from fatfreevegan.com. original recipe called for blueberries, which would be lovely as well.
We are trying to eat healthier, use less oil and not use bread and cheese. This is a version of a favourite of ours that is also on this site, but has been toned down a bit. The Dukkah mixture can also be found on this site, it is a simple toasted nut and seed mixture that is quite lovely.
This makes a huge batch. I wanted to have it on hand for sandwich spreads and veggie dips in case I needed a healthy snack. The roasted garlic brings a sweetness, while the garlic powder is another flavour entirely.
I had some napa cabbage in my fridge and needed to use it up. It is tart, the way we like it, you may want to add more honey or substitute half of the yogurt with Miracle Whip you can.
Dukkah is a mixture of toasted nuts and seeds. I have included the recipe already.
I had a little bit of a whole bunch of things, needed to get rid of them in order to get new.
We were headed out for a picnic and needed to take something that was portable and vegetarian. I made this up to out taste and what was available in my fridge. Red pepper, green onion, sundried tomatoes, olives, chickpeas, whatever all would have worked as well. I based the dressing on the fact that it is mostly Mexican inspired. If yours isn't then adjust your dressing to suit, or use your favourite. You just need a very strong flavour for the dressing as the quinoa really soaks it up.
So this is something that my mom used to make, but now that I am vegetarian I wanted to try it and see if it worked. This is an experiment. I will keep updating the recipe as I go. It may need a bit of olive oil or salt or other things. So make this at your own risk! PLUS I had all these things in the fridge so why not give it a whirl?!
*edit - it needs a little olive oil and salt, add to taste.
from my vegetable blog. Can be put on top of soup or added to a bit of oil for a nice pita bread dip. My recipe is 1/4 the size of the original, if you like it and want to make a big batch look there.
adapted from My Vegetable Blog, originally in the NY Times. Find the Dukkah recipe included my next post.
from epicurious. Use either sweet potato or regular potatoes and use the recipe like croutons on soup or over rice and beans. Recipe is calculated for regular white potatoes.
from epicurious. Can be used as a quesadilla filling, a base for some great pureed black bean soup, mix with some brown rice and salsa and you have veggie rice and beans. Lots of options. Do a pot up on the weekend and use it a little at a time throughout the week.
from 101 cookbooks.com. We used smoked tofu. It was so wonderful, great taste and held together well even after tossing.
from 101 cookbooks.com. We used Giant Lima Beans instead of Corona Beans.
We didn't use the green chilies because we only had hot salsa. You can determine your own heat level. Just add the chilies into Spark.
We used Portuguese buns, not wholewheat but are really fresh and use very few and only natural ingredients, plus are quite low in sodium. If you use a different bun you may want to re-calculate the recipe. We also used Eden Organic No-Salt added beans. They are fantastic.
Sounds kinda weird, but really tasty. Serve with the Red Curry sauce for a little added spice. If you want to add cheese to the top of the potatoes before re-heating that might be really nice as well.
we used Bragg's Liquid Aminos instead of soy sauce to keep the sodium content down
We used our own homemade unsalted vegetable stock and Bragg's Liquid Aminos (fermented soybean extract - tastes like soy sauce WAY less sodium) to keep the sodium as low as possible.
I made my own dressing with honey, dijon mustard, white wine vinegar and soy sauce. I used Bragg's Liquid Aminos, which tastes like soy sauce but is so low in sodium. It is made from fermented soy beans.
from The Bog Book of Vegetarian by Kathy Farrell-Kingsley, goes well with the Chili Cornbread entered in as well.
adapted from Denis Cotter's Wild Garlic, Gooseberries and Me, inspired by 101cooksbooks.com
from 101cookbooks.com Inspired by The River Cottage Preserves Handbook by Pam Corbin. Her introduction is as follows:
This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don't find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.
We had extra greens in our fridge and needed to use them up in a way that wasn't just salad. This wonderfully flavoured soup is a meal in itself, rich and super healthy!
From 101 Cookbooks. Super tasty and a can be used with any whole grain like oat groats, farro, barley etc.
This was what we had left in the fridge. We came up with it to use up what we had before we went shopping. Any combination would work.
Adapted from 101 Cookbooks. Her version uses brown rice, mine uses quinoa for more protein and iron.
Recipe from Vegan Yum Yum - Check out
http://veganyumyum.com/
2008/03/wonton-soup/ for photos
Ina rush I needed a sauce for quinoa with things that I had in the fridge. The sodium count is higher than it should be. The salsa I used was very low, just not enter into Spark yet!
Adapted from 101cookbooks.com
Great way to use quinoa. Lots of protein for a vegetarian diet.
From Gourmet magazine. Quinoa is so great - high in protein and fibre. This is a great recipe to prove to guests that vegetarian food can still be fun!
Recipes I've Rated:
- Roasted Cauliflower Soup
- Gnocchi alla Romana
- Lemony Olive Oil Banana Bread
- Rustic Cabbage Soup
- Tomato Soup with Cilantro & Vermicelli
- Little Quinoa Patties
- Orzo Soup
- Rice and Beans
- Baked Falafel
- Vegan Oatmeal Raisin Cookies
- Vegan Pancakes with Peanut Butter
- Mushroom Barley Risotto
- The Best Vegetarian Chili
- Whole Wheat Oatmeal Cinnamon Waffles
- Slow-Cooker Oatmeal
- Breakfast Super Smoothie - w/ Heartland Gold Brown Rice Protein Powder & Yogurt
- Potato Lasagna
- Fettuccine with Avocado
- Lentil Taco
- Home-made lentil burger patties (Gluten-Free)
- Brown Rice and Lentil with Olive Bruschetta
- Smoked Tofu and Bean Burgers
- Plump Pea Dumplings
- Sushi Bowl
- Ribollita
- Baked Pasta Casserole with Spinach
- Spicy Tomato with Chipotle and Spinach Soup
- Zucchini Ricotta Cheesecake
- Good Soup for the Sick
- Spelt Waffles
- Quinoa and Grilled Zucchini
- Garlic Soba Noodle
- Cheesy Cauliflower Mash
- Mediterranean Stuffed Peppers
- Vegetable Stock
- Caponata