Vegetarian

/Tag: Vegetarian

Summer Chopped Salad

By |2017-09-07T10:21:27-05:00September 4th, 2017|Categories: Recipes|Tags: , , , , , |

Summer gardens are exploding with the last vestiges of produce.   Here’s a great salad to put those veggies to good use.  The lemon vinaigrette is equally as tasty and bright tossed into a pasta salad or drizzled over roasted veggie like zucchini, yellow summer squash, asparagus, green beans or potatoes. Chopped Salad Serves 2 [...]

Kaba-Yaki Tofu

By |2017-08-29T10:28:42-05:00August 29th, 2017|Categories: Recipes|Tags: , , , |

Presented by Soko Starobin in the Co-op Class “Cooking Tofu with Japanese Umami Ingredients.” Serves 4 • 2 blocks of firm tofu (about 24 oz) • ½ c arrowroot powder (add as needed to dust the tofu) • 3 Tbsp oil (sesame oil for strong flavor, grapeseed oil for mild flavor, etc.) • 2 Tbsp [...]

Tofu and Mushrooms in Thick Ankake Sauce

By |2017-08-29T10:21:20-05:00August 29th, 2017|Categories: Recipes|Tags: , , , , , |

Presented by Soko Starobin in the Co-op Class "Cooking Tofu with Japanese Umami Ingredients." Serves 4 • 2 blocks of soft silken tofu (about 24 oz) • 3 oz Enoki or Eringi mushrooms For the Dashi liquid (Umami broth) • 2 c water for soaking • 5 g dried Shiitake mushrooms • 5 g dried [...]

Summer Vegetable Quiche

By |2017-08-15T15:17:28-05:00August 15th, 2017|Categories: Recipes|Tags: , , , , |

Recipe provided by StrongerTogether.Coop This tasty basic quiche recipe can be easily adapted with your choice of in-season and local ingredients. Prebaking a pie crust helps ensure a flaky result. It is really a matter of preference whether or not you prebake the crust, however, if you do, use pie weights or dried kidney beans [...]

Alu Tari (Potato Curry)

By |2017-08-04T10:22:35-05:00August 4th, 2017|Categories: Recipes|Tags: , , , |

Presented by Madhu Gadia, MS RD, Author of The Indian Vegan Kitchen and New Indian Home Cooking, in the Co-op Class, “Indian Curries.” Makes 3 cups or 6, 1/2cup servings This is a quick and easy way to prepare potatoes. Can be made with boiled or raw potatoes. Serve with roti or bread. • 3 medium [...]

Kabuli Chane Ki Subji (Quick Chickpea Curry)

By |2017-08-04T10:16:58-05:00August 4th, 2017|Categories: Recipes|Tags: , , , |

Presented by Madhu Gadia, MS RD, Author of The Indian Vegan Kitchen and New Indian Home Cooking, in the Co-op Class, "Indian Curries." Makes 8, 3/4cup servings On those late days at the office, this is my standby last-minute bean dish. Everyone loves it, and it’s easy to pull together in less than thirty minutes. [...]

Matar Tofu (Pea and Tofu Curry)

By |2017-08-04T10:26:01-05:00August 4th, 2017|Categories: Recipes|Tags: , , , |

Presented by Madhu Gadia, MS RD, Author of The Indian Vegan Kitchen and New Indian Home Cooking, in the Co-op Class, "Indian Curries." Matar-paneer is an essential dish in most Indian restaurants, loved by adults and children alike. The traditional version is typically made with yogurt and/or cream, along with paneer (firm cheese). If you [...]

Orecchiette with Tomato and Ricotta

By |2017-07-25T15:36:39-05:00July 25th, 2017|Categories: Recipes|Tags: , , , , |

Orecchiette, plural of orecchiette, means “little ears” in Italian.  It is the pasta of the Puglia region of southern Italy (located in the “boot heel”) where it is made with only flour and water.  Eggs have never been included in this pasta because they were once considered a luxury to those living in southern Italy.Orecchiette, [...]

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