Vegetables

Linguine with White “Clam” Sauce

Adapted from "Pasta for All Seasons"

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)

Whole Grain Pasta with Red Wine, Red Bean, and Portobello Ragout

“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast

12 oz. whole wheat (or rice) penne, rigatoni, or fusilli

2 tbsp. extra-virgin olive oil
1 cup diced red onion
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, stems removed, caps sliced into 1-inch pieces
1 tsp. hot paprika
½ cup dry red wine

Ruthe's Pesto

servings: 6-8

source: Mama Dearest

4 medium garlic cloves
1 tsp. salt
4 lightly packed cups fresh basil (2-4 oz.)
6 oz (1 heaping cup) raw walnuts or pine nuts (optional; when I do use these, I soak (and sometimes dehydrate) first)
4 tbsp. Parmesan (optional)
1 cup extra virgin olive oil

Blend all ingredients except for olive oil in the food processor in the order listed, until they form a smooth paste. Add olive oil in a slow stream and process till blended.

Broccoli with Garlic Sauce

1 lb. broccoli, steamed just till bright green and crisp,

1/4 c. soy sauce

1 tbsp. sugar

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp. fresh ginger

1 tbsp minced garlic

3/4 tsp. chili flakes

Combine soy sauce, sugar, and rice vinegar in a small bowl. Set aside.

Heat oil in a small skillet with ginger, garlic, and chili. When mixture sizzles, saute for ten more seconds.

Add soy sauce mixture and fry for 30 seconds.

Marinate broccoli at least 30 minutes

Curried Carrots, Cauliflower and Red Lentils

2 tbsp. oil

1 medium onion, chopped

1 tbsp. curry powder

1 tsp. coriander

1/2 tsp. cumin

1 1/2 cups sliced carrots (2 medium-large carrots)

1/2 medium head cauliflower, cut into flowerets

1 cup red lentils, rinsed and drained

2 1/2 cups water

1 tsp. salt, to taste

Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.

Curried Vegetables with Dal

Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"

Serves 4-6

1 1/2 cups red lentils

4 cups water

1 onion, chopped (about 1 cup)

1 fresh green chile, minced

3 tbsp. vegetable oil

2 sweet potatoes, peeled and diced (about 4 cups

1 tbsp. mild curry powder

1 tsp. ground cumin

2 tbsp. grated fresh gingerroot

2 cups water

1/2 head cauliflower (about 4 cups florets)

2 green or red bell peppers, chopped (about 2 cups)

10 oz. fresh or frozen spinach

2-3 tbsp. fresh lemon juice

Salt to taste (about 2 tsp.)

Dolmas (Stuffed Grape Leaves)

From "May All be Fed," by John Robbins
Makes 6 to 8 servings

Dolmas, stuffed grape leaves, are a classic Middle Eastern dish. Here they are stuffed with rice and walnuts and topped with a tangy lemon sauce

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup currants

1/2 cup coarsely chopped walnuts

1 tsp. dried mint or 1 tbsp. fresh

1/4 cup finely chopped fresh parsley

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

2 16-ounce jars of grape leaves

Zucchini "foccacia" or pizza "crust"

Olive oil and arrowroot flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 egg whites (+1 egg yolk, optional)
1/4 cup +1 tbsp arrowroot flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Pinch of basil, marjoram, rosemary
Healthy sprinkling of pasta seasoning blend(I use trader joe’s)
1 tbsp olive oil
1 tbsp tomato or basil pesto (optional!!!)

Topping ideas:
-Thinly sliced tomato or marinara sauce (if will be eating immediately)
-extra grated cheese
-diced onion
-thinly sliced garlic
-sauteed mushrooms
-diced green peppers
-sliced olives

Lemon Rice with Peas and Cashews

Makes 4 servings

From "May All Be Fed," by John Robbins

This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.

2 cups water

1 cup long-grain brown rice

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. black mustard seeds

6 green onions, finely chopped

2 cups fresh or frozen peas

1 cup raw cashews

3 tbsp. tamari

3 tbsp. freshly squeezed lemon juice

1/3 cup chopped fresh parsley

Lentils in Marinara

servings: 8

Adapted from NY Times Magazine, March 17 2002

1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine

2 each bay leaves

1/4 cup olive oil

2 cloves garlic, diced

1 each jalapeno, seeded and diced

2 tbsp. dry oregano

1 16-oz can tomatoes

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup flat parsley, chopped

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