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World
Wide Vegetarian
Originally published the week of
February 22, 1999.
All content copyright by World Wide
Recipes.
If I had my way, I think I would
begin every menu with a different Spanish tapa. These little dishes are
meant to be served with wine or mixed drinks, and as a result are typically
packed with flavor in order to compete with their liquid accompaniments.
Spanish
Pickled Beets
1 tsp (5 ml) salt
1/2 tsp (2 ml) freshly ground pepper
1 cup (250 ml) olive oil
1/4 cup (60 ml) balsamic or red
wine vinegar
2 Tbs (30 ml) finely chopped onion
2 Tbs (30 ml) chopped parsley
1 clove garlic, finely chopped
4 cups (1 L) sliced, cooked beets
(may use canned)
Combine all ingredients except the
beets on a bowl and whisk to form an emulsion. Add the beets and toss gently
to coat the beets. Cover and marinate in the refrigerator for 24 to 48
hours, tossing occasionally. Serve chilled or at room temperature. Makes
about 1 quart (1 L).
This recipe is a Greek classic that
I have made vegetarian, and added a technique I frequently use with vegetable
and bean soups. I like to puree about half the soup and combine it with
the un-pureed soup, thus making it creamy smooth and full of texture at
the same time.
Greek Lentil
Soup
3 Tbs (45 ml) olive oil
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) diced carrots
1/2 cup (125 ml) diced celery
3 cloves garlic, finely chopped
8 cups (2 L) water
2 cups (500 ml) dried lentils, washed
and picked over
Salt and freshly ground pepper to
taste
3 Tbs (45 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) crumbled dry oregano
3 Tbs (45 ml) balsamic or red wine
vinegar
Heat the olive oil in a large soup
pot and sauté the onions, carrots, celery, and garlic over moderate
heat for about 5 minutes, stirring frequently. Add the remaining ingredients
except for the vinegar, and bring to a boil. Reduce the heat to very low
and simmer covered for 2 1/2 to 3 hours, until the lentils are tender.
Remove about half the soup and puree in an electric blender or food processor
(being careful not to puree the bay leaf), and return this to the pot.
Add the vinegar and serve. Makes 6 to 8 servings.
Today's "World Wide Vegetarian" recipe
provides several twists on a familiar theme. These stuffed peppers take
on an almost exotic taste with the addition of the mint and lemon juice,
and serving them cold puts them on the borderline between vegetable side
dishes and salads. Use them as a side dish as I have here, or plan them
for a main course on a hot summer day; they're perfect for the picnic basket.
Turkish
Stuffed Peppers
1/4 cup (60 ml) olive oil
2 cups (500 ml) chopped onions
1 cup (250 ml) uncooked rice
1/4 cup (60 ml) pine nuts (pignoli)
2 1/4 cups (550 ml) water
1 Tbs (15 ml) tomato paste
Salt and freshly ground pepper to
taste
1 tsp (5 ml) sugar
1 tsp (5 ml) allspice
1/2 tsp (2 ml) cinnamon
2 Tbs (30 ml) finely chopped fresh
mint
3 Tbs (45 ml) lemon juice
6 to 8 (depending on size) green
bell peppers, tops removed, seeded, but kept whole
1 cup water
Lemon wedges for garnish
Heat the olive oil in a large skillet
over moderate heat and sauté the onions, stirring frequently, until
light brown. Add the rice and cook, stirring, for about 3 minutes. Add
the pine nuts and cook an additional minute (no longer). Add the water,
tomato paste, salt, pepper, allspice, and cinnamon, and bring to a boil.
Lower the heat and simmer covered for 30 minutes. Add the mint and lemon
juice and toss gently with a fork to mix and fluff the rice. Stuff the
peppers with the rice mixture and place them in a large casserole. Add
1 cup water to the bottom of the baking dish and bake covered in a preheated
350F (180C) oven for 45 minutes, until the peppers are tender. Allow to
cool and remove the remaining water from the bottom of the baking dish.
Chill the peppers in the refrigerator for at least 3 hours, or overnight.
Serve chilled or at room temperature, garnished with lemon wedges. Serves
6 to 8.
This recipe is a quick, easy, and
oh-so-good sauce that will probably become a standard in your kitchen.
The ingredients are probably already in your pantry, and no one will know
that you threw this sauce together because you didn't start cooking until
twenty minutes before your favorite television program begins.
Italian
Pasta with Amatrice Sauce
2 Tbs (30 ml) olive oil
3 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup (60 ml) dry white wine (optional)
1 28-oz (794 g) can tomatoes (preferably
Italian plum tomatoes), drained and chopped
1 tsp (5 ml) sugar
1 tsp (5 ml) chili powder
1 tsp (5 ml) paprika
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to
taste
1 lb (450 g) dried pasta, such as
penne or mostaccioli, cooked according to package directions
Parmesan cheese, grated
Heat the oil in a large sauce pan
over medium heat, and sauté the garlic and onion for about 5 minutes,
stirring frequently, until the onion is softened. Add the optional wine,
tomatoes, and spices, and bring to a boil. Reduce the heat and simmer uncovered
for 15 minutes. Ladle the sauce over the cooked pasta and serve with grated
Parmesan cheese. Serves 4 to 6.
In keeping with our "World Wide Vegetarian"
theme this week, I chose a dessert that contains no dairy products, in
deference to our vegan friends. Here is a dessert that will please any
sweet tooth, but if you have young mouths to feed you might consider making
a double batch and storing it in the refrigerator.
Middle Eastern
Spiced Figs
4 cups (1 L) water
1 1/2 cups (375 ml) sugar
1 tsp (5 ml) powdered ginger
1 tsp (5 ml) cinnamon
1 lb (500 g) dried figs
1/4 cup (60 ml) orange juice
2 Tbs (30 ml) lemon juice
Pine nuts (pignoli) for garnish
Combine the water, sugar, and spices
in a sauce pan and bring to a boil over moderate heat. Add the figs and
cook for 15 minutes, until the syrup has thickened. Stir in the fruit juices
and remove from the heat. Chill for at least 2 hours in the refrigerator.
To serve, spoon into dessert dishes or serve over ice cream and sprinkle
with pine nuts. Serves 4 to 6.
Very
Vegetarian
Originally published the week of
June 5, 2000.
All content copyright by World Wide
Recipes.
Most garlic lovers will agree that
the only thing better than garlic is roasted garlic. This recipe makes
a relatively mild spread, so if you love garlic you might want to increase
the amount.
Roasted
Garlic Spread
1 garlic bulb
1 tsp (5 ml) olive oil
8 oz (225 g) cream cheese, softened
2 oz (60 g) goat's cheese
1/4 cup (60 ml) freshly grated Parmesan
cheese
Salt and freshly ground pepper to
taste
2 - 3 Tbs (30 - 45 ml) milk
Chopped fresh chives and/or parsley
for garnish
Slice the top off the garlic bulb
to reveal the cloves. Drizzle with olive oil and wrap in aluminum foil.
Bake in a 400F (200C) oven for 45 minutes. Cool and remove garlic cloves
from their skins by gently squeezing. Mash the garlic with a fork and combine
with the remaining ingredients, mixing well and adding enough milk to achieve
a spreadable consistency. Spoon into a serving bowl and sprinkle with chopped
herbs. Serve with raw vegetables, crackers, or pita bread. Serves 8 to
12 as an appetizer.
This soup gets an additional tomato
punch from the concentrated flavor of the sun-dried tomatoes.
Cream of Sun-Dried
Tomato Soup
1 Tbs (15 ml) olive oil
1 medium onion, chopped
2 ribs celery, chopped
2 medium carrots, chopped
3 cloves garlic, finely chopped
4 cups (1 L) vegetable stock (or
chicken stock for a non-vegetarian version)
4 cups (1 L) chopped ripe tomatoes
or canned Italian tomatoes, drained
1 large potato, peeled and diced
1/2 cup (125 ml) sun-dried tomatoes
(not in oil)
1 Tbs (15 ml) chopped fresh basil
or 1 tsp (5 ml) dried
1 cup (250 ml) milk, half and half,
or heavy cream
Sugar, salt, and freshly ground
pepper to taste
Chopped chives for garnish
Heat the olive oil in a large pot
over moderate heat. Add the onion, celery, carrot, and garlic and sauté
until tender but not brown, about 5 minutes. Add the stock, tomatoes, potato,
sun-dried tomatoes, and basil. Bring to a boil and simmer covered for 20
minutes, until the vegetables are tender. Puree in a food processor or
blender in small batches until smooth, straining through a fine sieve if
desired. Stir in the milk or cream and season with sugar, salt, and pepper.
Serve garnished with chopped chives. Serves 6 to 8.
Feel free to use any type of bean
you like for this recipe. I am particularly fond of black beans, and this
dish offers an interesting color contrast to whatever else is on the plate.
Savory Mashed
Black Beans
1 Tbs (15 ml) olive oil
2 medium onions, chopped
4 - 6 cloves garlic, finely chopped
1 - 2 jalapeno chilies, seeded and
chopped
2 cans (15 oz each, 425 g each)
black beans, rinsed and drained
2 cups (500 ml) vegetable stock
(or chicken stock for a non-vegetarian version)
1 tsp (5 ml) dried oregano
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to
taste
Chopped cilantro for garnish (optional)
Lime wedges for garnish (optional)
Heat the olive oil in a large pot
over moderate heat. Add the onions, garlic, and jalapeno and sauté
until tender but not brown, about 5 minutes. Add the remaining ingredients
and bring to a boil. Remove from the heat and mash the beans with a fork
until the desired consistency is reached. Serve garnished with chopped
cilantro and lime wedges if desired. Serves 4 to 6.
The wide availability of frozen phyllo
dough makes this elegant dish easy to make, even for the novice cook.
Mushroom and
Leek Strudel
1 Tbs (15 ml) plus about 1/4 cup
(60 ml) olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
2 lb (900 g) leeks, white part only,
cleaned and sliced
1 lb (450 g) shiitake or Portobello
mushrooms, sliced
1/2 cup (125 ml) white wine, vegetable
stock, or water
1/2 tsp (2 ml) fennel seeds, crushed
1/2 tsp (2 ml) anise seeds, crushed
1/4 tsp (1 ml) caraway seeds, crushed
Salt and freshly ground pepper to
taste
4 sheets frozen phyllo dough, thawed
Heat 1 tablespoon (15 ml) olive oil
in a large pot over moderate heat. Sauté the onions and garlic until
tender but not brown, about 5 minutes. Add the leeks, mushrooms, liquid,
seeds, salt, and pepper to the pot and bring to a boil. Reduce the heat
and simmer covered for 15 minutes. Remove from the heat and allow to cool
to room temperature.
Lay one sheet of phyllo dough on
a clean dish towel and brush with olive oil. Lay another sheet on top and
brush with olive oil. Repeat with remaining sheets. Spread the filling
mixture along the long edge of the pastry, about 3 inches (8 cm) from the
edge. Fold the edge of the pastry over the filling and roll it up, using
the towel to help in the rolling. Lay seam side down on a lightly oiled
baking sheet and brush the top with olive oil. Bake in a preheated 350F
(180C) oven about 30 minutes, until golden brown. Remove from oven and
let stand 5 minutes before cutting. Serves 4 to 6.
I like pound cakes not only for their
texture and flavor, but for their versatility as well. Eat this all by
itself, or toast it for a breakfast treat, or use it as a base for your
favorite ice cream or sweet sauce.
Lemon Pound
Cake
3/4 cup (180 ml) sugar
1/2 cup (125 ml) butter or margarine,
softened
1 cup (250 ml) sour cream
3 egg whites
1 Tbs (15 ml) lemon juice
Grated rind of 1 lemon
2 1/2 cups (675 ml) all-purpose
flour
1 tsp (5 ml) baking soda
A grating of fresh nutmeg
1 recipe lemon syrup (see below)
Beat the sugar and bitter together
until light and fluffy. Add the sour cream, egg whites, lemon juice, and
lemon rind, and beat until smooth. Add the flour, baking soda, and nutmeg
and beat until smooth. Pour into a greased and floured loaf pan. Bake in
a preheated 350F (180C) oven for 40 to 50 minutes, until a toothpick inserted
in the center comes out clean. Cool on a wire rack. Spoon the warm lemon
syrup over the cake, allowing it to soak in. Makes 1 cake to serve 8 to
12.
Lemon Syrup
1/2 cup (125 ml) sugar
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) water
Combine all ingredients in a small
saucepan and bring to a boil over moderate heat, stirring to dissolve the
sugar. Cool slightly before pouring over cake. Makes about 3/4 cup (180
ml).
recipes courtesy of::
World
Wide Recipes, the world's largest daily recipe service, delivers
a free recipe by email every day - a complete gourmet menu every week.
Subscribe by sending a blank email to Subscribe@wwrecipes.com
or by visiting our web site at http://worldwiderecipes.com.
It's easy, and it's FREE!
