Posts Tagged ‘vegetarian’

Pear Squash “Chayote”

January 18, 2011

Serves 4-6

It seems Chayote is eaten in many countries: India, Vietnam, South America and Australia and goes by many names. I believe once you try Chayote for the first time you will incorporate this interesting vegetable in your diet always. The remarkable thing about this pear shaped squash has a beautiful honey-dew melon  green color when cooked and has a firm but soft texture. I adore its delicate flavor. A great alternate squash. Chayote can be stir fried, baked, eaten raw in salads or grilled.  Reminiscent to zucchini but with a slightly firmer texture.

1 ½ -2 lbs of Chayote peeled and remove small core cur into cubes

4 cups water

1 tablespoon of salt

Bring water and salt to a boil

Cook chayote for 12-13 minutes till  fork tender

Drain

Top with butter or olive oil , salt & pepper or a  lemon tarragon vinaigrette

Advertisements

Vegetarian Split Green Pea Soup

January 18, 2011

Serves 6-8

1 lb bag of split green peas

1 cup of onion chopped
2 medium carrots peeled and cut small
2 stalks of celery chopped small
6 leeks white parts only sliced thin rings
2 tablespoon of sunflower or grape seed oil
2 tablespoons of garlic thru press (reserve 1 teaspoon)
1 cup of dry vermouth or white wine
6 cups of water

few dashes of parrot hot sauce (optional)
¼ teaspoon of powdered clove or 2 whole cloves
1 teaspoon of sea salt

1  14 oz can of Swanson’s or your favorite vegetable broth
1 tablespoon of flat leaf parsley chopped
8-10 sprigs of fresh thyme & 4 Bay leafs tied with twine
¼ teaspoon of fresh ground black pepper


On medium heat saute onions, garlic, leeks in oil in a large stock pot
Add vermouth and water, stock, pepper sauce, salt and bring to a boil
Add peas, carrots, celery, and spices
Cover and simmer for 45 minutes

Remove cover and simmer an additional 30 minutes
Remove bay leaf, thyme sprigs  & whole cloves

Add remainder of garlic

If you like soup pureed use an hand held immersion blender and puree before serving

Adjust seasoning salt & pepper to taste

Serve with crusty bread, garlic croutons and garnish each bowl with parsley

Curry Quinoa with pumpkin seeds and raisins

November 23, 2010

Serves 4

1 cup of Quinoa

2 teaspoon of salt

5 cups of water

 
Cook Quinoa
 
Bring 5 cups of water & salt to a boil

Cook for 12 minutes

Drain, cool set aside in a large bowl

Dressing

 2 tablespoons of extra virgin olive oil or walnut oil

1 Tablespoon of maple syrup, honey or Agave nectar

1 Tablespoon of water

2 teaspoons of Madras curry powder

½ teaspoon of garlic powder

 In a small bowl blend together and  set aside

 

Topping

¼ cup of unsalted pumpkin seeds, pecans or walnuts

¼ cup  white raisins

1/4 cup peeled chopped jicama (optional) 

Add dressing to quinoa, top with nuts and raisins and mix thoroughly

If you like textured , crunchy food , the addition of crispy jicama adds the right touch