De Ma Cuisine

Vegetarian Archive

Thursday

20

September 2012

2

COMMENTS

Tempeh and Lentil Stew

Written by , Posted in Dinner, Gluten Free, Legumes, Lentils, Main Dishes, Soups, Vegan, Vegetables, Vegetarian

Tempeh and Lentil Stew
Recipe Type: Stew, Main, Dinner, Vegetarian, Gluten Free, Vegan
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
A hearty fall dish.
Ingredients
  • 2 T olive oil
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 3 small turnips, chopped
  • 2 cloves garlic, diced
  • 2 t salt (or to taste)
  • 2 t smoked paprika
  • pinch ground ginger
  • 1/2 t chili powder
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • pinch all spice
  • 6-8 C vegetable stock
  • 1 C lentils
  • 4-8 oz. tempeh
  • 1 C puréed pumpkin (I roasted fresh pumpkin, then puréed it)
  • 1 C finely diced fresh (or canned) tomatoes
  • 1 C rotini rice pasta
  • 1 T apple cider vinegar
Instructions
  1. Heat soup pot. Add olive oil. Add carrot, turnip, onion and seasonings, cook 3-5 minutes. Add garlic and tempeh, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
  2. Bring to a boil, cook 30-60 minutes (or until lentils are soft).
  3. Add pasta. Cook until al dente.
  4. Add vinegar.
  5. Taste and add more seasonings if desired.
Notes

Lentils are high in iron and are a good source of protein.
Additional veggies that could be included: spinach, chard, kale, cauliflower, zucchini, broccoli.

Friday

14

September 2012

1

COMMENTS

Blended Salsa

Written by , Posted in Condiments, Gluten Free, Vegan, Vegetables, Vegetarian

Blended Salsa
Recipe Type: Condiment, Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 4-6
Slightly spicy, perfectly blended, yummy salsa.
Ingredients
  • 3-4 large, ripe tomatoes, rough chop
  • 2-3 bell peppers, rough chop
  • 2 jalapeños, rough chop (or more if you want it spicier!!)
  • 1/2 red onion, rough chop
  • Splash apple cider vinegar
  • Splash olive oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
Instructions
  1. Place all ingredients in food processor attachment of hand blender or (food processor). Blend.
  2. Taste and adjust seasoning if needed.

 

Wednesday

12

September 2012

0

COMMENTS

Simple Mashed Potatoes

Written by , Posted in Dinner, Gluten Free, Potatoes, Vegetables, Vegetarian

Simple Mashed Potatoes
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 4 medium-large potatoes, scrubbed and cubed
  • water (enough to fill to just below or at steamer basket bottom)
  • 1 t salt, to taste
  • 2 T olive oil
  • 1/2 to 1 C milk (or more, if you want them creamier – 1 C was perfect for me)
Instructions
  1. Pour cold water into a medium or large pot. Fill to just below or at steamer basket bottom.
  2. Place steamer basket in pot and fill with quartered potatoes.
  3. Steam, covered, until soft, about 25-30 minutes (potatoes should pierce easily with a fork).
  4. Remove potatoes from pot and place in a bowl (or back into dried out pot, or stand mixer). Add milk, salt, and olive oil. Mash to desired consistency (using a potato masher, hand blender, stand mixer…).
  5. Taste and adjust seasonings if needed.
Notes

These are simple, basic mashed potatoes. You could add: pepper, chives, parsley, roasted garlic, cheese, bacon, butter, or anything else that sounds yummy. You could, of course, also top them with gravy (but, alongside the chicken, I didn’t think they needed any).

 

Monday

10

September 2012

0

COMMENTS

Browned Butter and Roasted Butternut Squash Pasta

Written by , Posted in Cheese, Dinner, Eggs, Main Dishes, Pasta, Roasting, Sauces, Vegetables, Vegetarian

Browned Butter and Roasted Butternut Squash Pasta
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Cook time: 75 mins
Total time: 1 hour 15 mins
Serves: 2-3
Roasted squash and garlic are paired with Gruyère and a bit of cream to make a delightful pasta.
Ingredients
  • 4 T cream
  • 4 T butter, unsalted
  • 1 1/2 butternut squash
  • 4-6 cloves garlic
  • 3/4 to 1 t salt
  • 1/4 t pepper
  • 1t balsamic vinegar
  • 6 fresh sage leaves
  • 3/4 to 1 C pasta water
  • Gruyère, finely grated, for topping
  • 1/2 lb. fresh, homemade pasta
Instructions
  1. Heat oven to 350F. Halve squash, scrape out seeds. Drizzle with olive oil. Place cut side down. Bake for 1 hour, or until flesh is soft. Let cool and scrape flesh from skin.
  2. Cut tips off garlic cloves. Drizzle with olive oil and wrap with foil. Bake for 45 minutes to 1 hour. Let cool and squeeze pulp from skin.
  3. Over med-low heat, cook butter, with sage leaves, until it’s browned (I usually partially cover it because it tends to splatter a lot). Add squash and garlic, mash in with a fork. Add salt, pepper, vinegar, and cook over low heat for a few minutes. Remove from heat.
  4. Cook pasta for about 3 minutes.
  5. Add pasta water to sauce, stir.
  6. Drain pasta, add to sauce, add cream; combine.
  7. Serve topped with Gruyère.

 

Wednesday

29

August 2012

2

COMMENTS

Roasted Tomato Soup

Written by , Posted in Dinner, Gluten Free, Lunch, Main Dishes, Roasting, Sides, Soups, Vegetables, Vegetarian

 

Roasted Tomato Soup
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4-6
Comforting, homemade tomato soup. Perfect for a chilly fall day.
Ingredients
  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1 1/2 C water (or stock)
  • 1-2 t salt
  • 3/4-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • 1/2 t dried oregano (or 1 t fresh)
  • 1/3 C garlic chives
  • 1/2 C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl
Instructions
  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
Notes

This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

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