Tag Archives: vegetarian

Baked oats

Preheat oven to 325F.

  • 4 apples (or whatever fruit), sliced. Or a bag of frozen fruits.

Spread fruits on the bottom of a ~8-10″ corningware baking dish.

Mix together in a bowl:

  • 1 cup steel cut oats (or 2 cups of rolled oats and double the other dry quantities)
  • 1/2 cup almonds
  • 1/2 cup raisins/dried cranberries
  • 1/2 cup hulled hemp seeds
  • 1/2 cup of dried coconut

Mix together, then pour over the oat mixture:

  • 2 1/4 cups milk
  • 3 eggs
  • 1 tbsp vanilla
  • 1 pinch of salt

Let the mixture soak in for 30min if using the steel cut oats before pouring over the fruits and putting in the oven.

Cook for 65min at 325F (I use convection bake setting)

Prepare a large batch in advance without the oats (12 cups)

  • 3 cups hemp seeds
  • 3 cups raisins
  • 3 cups dried coconut
  • 3 cups almonds

Then, when preparing the oats, use one cup of oats and 1.5-2 cups of the mix above

Whole wheat bread

  • 2 1/2 cups whole wheat flour
  • 1 cup white flour
  • 1/2 cup seeds
  • 2 1/2 tsp dry active yeast
  • 1 1/2 tsp salt
  • 1/4 cup sugar
  • 1 cup water
  • 1/4 cup milk
  • 1/4 cup vegetable oil

Mix all the dry ingredients in the mixer for 30s, then add the wet ones, and kneed on low speed for 6-8 minutes.

Let the dough rise for ~60 minutes covered in a lightly greased bowl.

Shape the dough and then let it rise for another ~60 minutes.

Bake for ~50 minutes in the oven pre-heated to 350F.

Barley mushroom risotto

  • 1 package of pearl Barley (3 cups) or Farro
  • 1 big onion, diced
  • ~5-6 cups of broth (keep warm)
  • mushrooms
  • 1-2 cups white wine
  • butter
  1. Melt a big piece of butter in a large pot on medium heat
  2. Add onions, fry for 2 minutes
  3. Add barley, fry for 2-3 minutes, stir almost continuously,  coat well with butter
  4. Add 1 cup of white wine, bring to a simmer and reduce heat
  5. Keep adding in ~1/2 cup of liquid every 5-10 minutes (first the rest of the wine, then the broth). When the liquid is absorbed, add more so that there is barely enough simmering liquid around the Barley, stir often.
  6. Separately, lightly fry the mushrooms in butter, when soft, add to the Barley (maybe start the mushrooms at step 4)
  7. It will take a total of approx 40-50 minutes for the Barley to become soft and absorb the liquid. The barley will stay a little crunchy and chewy.
  8. Add some butter and grated parmesan cheese, and serve

Easy hollandaise sauce

  • 2 egg yolks
  • 1 tbsp of warm water
  • 1 tbsp of lemon juice
  • 3/4 tsp of salt
  • pepper to taste
  • 1 stick of butter (110g) , melted to liquid (not too hot)

1) Combine egg yolks, water, lemon juice, salt and pepper in a bowl or pan and use an immersion blender to quickly blend together (or do this in a blender). No need to overblend.

2) Slowly add the melted butter while continuing to blend. Once all the butter has been added, the sauce should have a nice silky texture.

Tabouleh

Simple tabouleh, modify as desired:

  • 2 cups of couscous (to cook, place in a bowl, off from the heat, with 1 3/4 cup of boiling water, and cover for 5 min, fluff with a fork)
  • 1 large cucumber (cubed)
  • 3 tomatoes (cubed)
  • 6 green onions (diced), or 1 spring onion
  • 1 bunch of parsley (about 1 cup when chopped finely)
  • 1/4-1/2 cup of chopped mint (20 leaves or so)
  • 3 table spoons of lemon juice
  • Olive oil to taste
  • Salt and pepper to taste

Mix all the vegetables together, salt and pepper, lemon juice and olive oil. Add couscous and chopped parsley and mint. Add olive oil to taste. Refrigerate for at least an hour. Keeps for several days in the fridge.

Radish gazpacho

  • 3 big tomatoes, diced coarsely
  • 8-10 radishes, diced coarsely (same volume roughly as tomatoes)
  • 6 green onions, sliced
  • 3 gloves of garlic (pressed before putting in blender)
  • 1 and 1/2 cucumber, peeled, diced
  • a little bit of salt and pepper (really, it hardly needs seasoning!)
  • 3/8 cup of olive oil
  • 4 tbsp of lime juice

Blend it all together (consistency of salsa). Best if refrigerated over night.

Chicken tagine

  • 2 lbs of chicken thighs (about 8 of them) or vegetarian: use a cauliflower and a root vegetable (parsnips work great!)
  • 4-6 carrots sliced
  • 1 large onion diced
  • 1 can of chickpeas
  • 3/4 cup of dried cranberries or raisins
  • 1/2 cup ish of chicken bouillon
  • 1 big tomato diced
  • 4 minced garlic cloves
  • 2 tbsp of lemon juice (or juice from 1/2 lemon)
  • couscous

Spice mix:

  • 1 1/2 tsp cumin
  • 1 1/2 tsp ground ginger
  • 1 tsp coriander
  • 3/4 tsp turmeric
  • 1 1/2 tsp cinnamon
  • 1 tsp black pepper

Instructions:

  1. In dutch oven, on med high, add a bit of olive oil
  2. Add chicken thighs and onion and brown until there is stuff to deglaze
  3. Turn heat down, deglaze with red wine or beer (I used a nice Belgian Ale)
  4. Add broth, tomatoes, carrots, garlic, chickpeas (with their juice), lemon juice, cranberries, spices
  5. Let simmer with lid on for a couple of hours (no need to simmer for really long)
  6. To make couscous (in a separate pot!), boil water (same volume as couscous), remove from heat, stir in couscous and cover for 5min. Then fluff with fork.

Pan Kale

  • On medium-low heat, get 2 gloves of mashed garlic going in some butter
  • After ~2 minutes (before garlic browns) throw in the Kale (cut in ~1″ strips, make sure that the pieces only have “thin” stems on them (~1/4″ thick stem at most))
  • Add pepper (don’t add salt, or very very little!!)
  • Stir Kale every once in a while, for about 5 minutes (until it gets soft, but before it turns in to mush!)
  • Add in about 1/4 cup of broth, let it simmer on medium heat until broth has evaporated (don’t let it evaporate dry though!)
  • Serve! More garlic makes it taste more garlicky, which is ok, right!