Vegetarian Blog for the Lazy

Ingredients

for the Hash:

• Six Yukon Gold Potatoes Boiled (or two large boiled Russets)
• One small onion chopped
• Two soft apples chopped (like McIntosh, or Granny Smith work if you add a few minutes of cooking)
• Salt & Pepper
• Butter
• Serve with mango chutney or real maple syrup

For the eggs:

• Four organic eggs
• Curry Powder (I like a mild curry for this)

Heat a medium nonstick skillet over medium-high heat with butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve with a mango chutney or with a side of real maple syrup.

For the eggs you whip them in to a fluffy scramble and then add you curry powder (to taste preference) and continue whipping. Cook on low heat and scramble.

• 1 Can of whole kernel corn, drained
• 1 Can of red kidney beans, only 1/2 drained
• 1 Can of pinto beans (or black beans), drained
• 2 Cups of shredded sharp chedder
• 1/2 Cup of green onions, sliced (about 2-3 stalks)
• 1 tbsp chili powder
• 1/4 tsp of ground cumin
• 1 package (8 1/2 oz. of cornbread mix)
• butter for greasing the pan
• Any toppings you like, such as cilantro, hot sauce, avocado or tortilla chips

In a large bowl, stir together all ingredients except the cornbread. Pour into a greased 2 quart baking pan or casserole dish. Make corn bread according to the directions, and pour on top – spreading evenly.

Bake at 350 degrees for 35-40 minutes or until cornbread is firm and golden brown.

• Buns (I like the SF Bay Area local bread, Semifreddi Challah Burger Buns)
• 2 slices (per sandwich) of Provolone Cheese
• small bunch of chopped cilantro
• small bunch of alfalfa sprouts
• 1 tbsp Sriracha
• 2 tbsp mayonnaise
• 1 heirloom tomato

Cut the buns in half and toast with 2 slices of Provolone cheese on one side of the bun until the cheese begins to bubble and the bread is browned. Mix the Sriracha and the mayonnaise together to create the Sriracha Aioli and then spread it on the toasted bun. Top with tomato, alfalfa sprouts and chopped cilantro.

• 1 large, crisp apple, cut into bite-sized wedges
• 1 lemon, juice only
• a couple pinches of fine-grain sea salt
• a couple splashes of olive oil
• 2 medium cloves garlic, minced
• a scant tablespoon of maple syrup
• 1/3 cup pine nuts, toasted and chopped
• 12 ounces (3/4 pound) fresh brussels sprouts, washed and cut into 1/8-inch wide ribbons
• optional- 4 ounces extra-firm wildwood brand tofu cut into tiny-inch cubes

Soak the apples in a bowl filled with water and the juice of one lemon, remove seeds.

Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 – 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts – gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn’t a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don’t like them after they’ve been sitting around.

Serves 2 – 3 as a main, 4 as a side

From 101 cookbooks.com

• 4 slices thick-cut fresh sourdough bread
• 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
• 2 plum tomatoes or 1 heirloom tomato, cut into thick slices
• 1 cup fresh basil & cilantro pesto (see below)
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil

Basil & Cilantro pesto:

• 1/2 cup pine nuts
• 1 cup fresh basil leaves
• 1 cup fresh cilantro
• 1/2 cup Parmesan or Romano
• 2 garlic cloves
• 1/4 teaspoon salt
• 1/2 cup extra-virgin olive oil
• optional – 1/2 cup fresh Italian parsley leaves

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press.

If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges. Also, if you want to make this lighter you can bake the sandwich until the cheese gets nice and melted and the bread turns toasted brown.

• 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
• 3 tablespoons unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
• 1 quart (4 cups) vegetable broth ( I like the ‘Better Than Bouillon’ Vegetable broth)
• 1 cup half and half (or whole milk)
• 1 cup low fat buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the half and half, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Serves 4

Adapted from Alton Brown, Good Eats

• 6 large red new potatoes, skin semi on
• 2 large turnips, peeled
• 1/2 cup half and half (or whole milk)
• 8 tablespoons butter, melted (1 stick)
• Salt and pepper to taste
• 1/2 cup low fat sour cream (or to taste, I used much less)

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.

Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don’t overbeat them; a few lumps are nice).

Add hot cream, butter and sour cream. Season with salt and pepper to taste.

Whip again until blended.

Adjust thickness by adding more cream, if desired.

serves 6 – 8 people

Adapted from a Paula Deen recipe, Food Network

• 1 (15-ounce) can black beans, rinsed and drained 
• 4 tbsp mayonnaise, divided 
• 1/3 cup of Panko
• 1 teaspoon ground cumin
  
• salt to taste 
• 1 small bunch finely chopped cilantro (or flat leaf parsley)
• 1 tbsp olive oil 
• 2 kaiser or french rolls 
• 1 tsp Sriracha

In a small bowl, smash half of the beans with the back of a fork along with 2 tbsp of the mayonnaise, the bread crumbs, cumin, salt and pepper until well-incorporated. Transfer to a bowl and stir in cilantro or parsley and remaining beans. Form mixture into 2 patties.

Heat the olive oil in a medium skillet over medium-high heat. Cook burgers until outsides are crisp, about 3 minutes per side.

To make the Sriracha aioli, mix 1 tsp Sriracha with 2 tbsp mayonnaise. Stir well to incorporate.

To serve, split rolls in half and place burger on the bottom half. Top with a layer of the aioli and your favorite burger toppings (avocado, sliced cheese, sprouts, onions, tomato, etc).

This burger patty also works well as leftovers in the morning topped with fried eggs, salsa and tortillas (see Mission-style Breakfast Tacos post).

Serves 2