De Ma Cuisine

Vegetarian Archive

Wednesday

31

October 2012

0

COMMENTS

Hearty Lentil Stew

Written by , Posted in Cheese, Dinner, Legumes, Lentils, Low Carb, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegetables, Vegetarian

 

Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Ingredients
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
Instructions
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
Notes
It would be fun to serve this stew in a hollowed out pumpkin or squash!

 

Friday

12

October 2012

0

COMMENTS

Roasted Fig Crostini

Written by , Posted in Appetizers, Baking, Bread, Cheese, Fruit, Roasting, Vegetarian

 

Roasted Fig Crostini

Recipe Type: Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3
Roasted figs and Gruyère all melted together on a crispy baguette. Yes!
Ingredients
  • 9 pieces of thinly sliced baguette
  • 18 slices of fig (about 6-9 whole)
  • olive oil
  • salt
  • pepper
  • 9 slices of Gruyère cheese
Instructions
  1. Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
  2. Top each slice of bread with a drizzle of olive oil, 2 fig slices, and a slice of Gruyère.
  3. Bake for about 10 minutes at 350F, or until cheese is melted and bread is crispy.

 

Friday

12

October 2012

0

COMMENTS

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Written by , Posted in Dinner, Fruit, Gluten Free, Low Carb, Lunch, Salads, Sides, Vegan, Vegetables, Vegetarian

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
My go-to green salad. Top it with your favorites and it’s perfect alongside almost any dish!
Ingredients
  • 1 head lettuce (approx.)
  • 15 almonds, chopped
  • 15 cherry tomatoes, chopped
  • 6 roasted figs, sliced
  • Maple Balsamic Vinaigrette
Instructions
  1. Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
  2. Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.
Notes

Also yummy in a salad (maybe not all at the same time though): Grated carrot, grated radish, croutons, squash, apples, raisins, pears, peaches, plums, kale, spinach, cucumber, basil, corn, bell pepper, cheese… (obviously to keep it GF the croutons need to be GF, and to keep it vegan, use a vegan cheese or omit it). 🙂

 

Thursday

11

October 2012

0

COMMENTS

Cinnamapapple (Cinnamon, Maple, and Apple) Scones

Written by , Posted in Baking, Bread, Breakfast, Lunch, Snacks, Vegetarian

Cinnamapapple Scones

Recipe Type: Scone, Bread, Baking, Breakfast, Snack
Author: Rachel Oberg – De Ma Cuisine (adapted from The Art of Simple Food)
Prep time:
Cook time:
Total time:
Serves: 4-8
The perfect fall scone. With Cinnamon, Maple, and Apple, it just tastes like fall.
Ingredients
  • 1 C whole wheat flour
  • 1 C all purpose flour
  • 2 1/2 t baking powder
  • 1/2 t salt
  • 1/4 C brown sugar
  • pinch nutmeg
  • 1 t cinnamon
  • 1 T maple syrup
  • splash vanilla
  • 1/3 C plus 1/4 C milk
  • 3/4 C heavy cream
  • 1 granny smith apple, finely diced
  • 1 T coconut oil (melted) (for brushing)
  • 1-2 T brown sugar (for topping)
  • sprinkle of cinnamon (for topping)
Instructions
  1. Preheat oven to 400F.
  2. Mix together flours, baking powder, salt, cinnamon, nutmeg, and brown sugar.
  3. Measure milk and cream, and add vanilla and maple syrup. Stir together. Add to dry ingredients. Mix until ingredients just begin to come together, then fold in apples. The dough will be sticky. Turn it out onto a well floured surface and knead just enough to bring the dough completely together. Press into an 8-inch circle.
  4. Brush with coconut oil and sprinkle with brown sugar and cinnamon.
  5. With a floured knife, cut the circle into 8 wedges. Place on a parchment paper lined baking sheet, about 1 inch apart. Bake for 17-21 minutes or until golden brown.

 

Wednesday

10

October 2012

0

COMMENTS

Twice Baked Potatoes

Written by , Posted in Baking, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian

 

Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/4 C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 3/4 C cheese, grated
Instructions
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.

 

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