Epimeles

the Pence family cookbook

Recipes Tagged with “vegetarian”

Leek and Butternut Squash Risotto

main course side dish squash vegetarian rice

Ingredients

  • 1 small butternut squash, halved
  • 3 small leeks, cut into rings
  • 2 garlic cloves, minced
  • 4 slices bacon, diced (optional)
  • 1 1/4 c. risotto rice
  • 1 c. heavy cream, plus extra if needed
  • 1/2 c. Parmesan, grated, plus extra for serving
  • 4 c. vegetable stock, warm
  • 1/4 c. white wine
  • 3 springs thyme
  • 6-10 sage leaves
  • olive oil (can be flavored, e.g. thyme)

Preparation

Add squash halves to a dish, drizzle with olive oil, and season with salt and pepper. Bake for 45 minutes at 375F, or until the squash is soft.

Meanwhile, add the bacon to a pot and render on medium-low heat until crispy. Reserve the bacon bits. Alternatively, replace with oil to make the recipe vegetarian. Fry the sage leaves in oil until crispy, about 1 minute. Set aside.

Add the leeks and cook for 5 minutes, then garlic and cook for 1 minute more. Add rice and thyme, and cook for 2–3 minutes. Deglaze with the wine. Add the vegetable stock, one ladle at a time, making sure that it is mostly absorbed before adding more. Cook until no stock remains, stirring often.

Scoop out the flesh of the squash and add to a food processor with the cream. Blend until smooth and season with more salt and pepper.

When the risotto is almost ready, add the squash and the parmesan. Season again, and add more cream if needed to thin the risotto. Serve topped with sage, bacon, more parmesan, and olive oil.

Nudo


Spaghetti Squash Salad

side dish salad squash vegetarian

Ingredients

  • 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt and pepper
  • 2 teaspoons grated lemon zest plus 7 teaspoons juice
  • 1 (15-ounce) can chickpeas, rinsed
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • ½ cup coarsely chopped fresh parsley
  • 4 scallions, sliced thin on bias
  • 2 tablespoons chopped toasted pistachios

Preparation

1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.


Braised Pine Nuts with Butternut Squash

main course italian squash untested vegetarian

Ingredients

  • 1 small butternut squash (2 1/4 pounds)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1 cup Italian pine nuts (3 1/2 ounces)
  • 1 large shallot, minced
  • 1 teaspoon tomato paste
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • Pinch of saffron threads
  • Finely grated orange zest
  • 1/2 cup Parmigiano-Reggiano shavings

Preparation

Preheat the oven to 350°. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.

Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.

Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.

Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.

Food & Wine


Cauliflower Gratin with Manchego and Almond Sauce

side dish cauliflower spanish vegetarian

Ingredients

  • 3/4 cup half-and-half
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground pepper
  • One 2-pound head of cauliflower, cut into 1 1/2-inch florets
  • 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
  • 3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3 1/2 ounces), such as Gouda
  • 1 medium onion, finely chopped
  • 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

Preparation

Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.

Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.

Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

Food & Wine


Wild Mushroom Goulash

main course hungarian stew untested vegan vegetarian

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, coarsely chopped
  • 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
  • 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
  • 1 1/2 pounds cremini or white button mushrooms, quartered
  • Salt
  • Freshly ground pepper
  • 4 garlic cloves, smashed
  • 1 teaspoon caraway seeds
  • 1/4 cup sweet Hungarian paprika
  • 1 tablespoon hot Hungarian paprika
  • One 28-ounce can diced tomatoes
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 pound zucchini, cut into 1-inch pieces
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 tablespoons fresh bread crumbs
  • Sour cream and chopped parsley, for serving

Preparation

In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

Food & Wine


Simple Lemony Linguine

main course side dish italian lemon pasta vegetarian

Ingredients

  • 500 g dried linguine
  • 3 lemons (zest and juice)
  • 6 tbsp. extra virgin olive oil
  • 100 g. parmesan cheese, grated
  • salt and freshly ground black pepper

Preparation

Cook the linguine according to the instructions on the packet - in a generous amount of boiling, salted water. Drain and return to the saucepan. Mix the lemon juice and zest with the olive oil, then stir in the parmesan so that it becomes creamy. Season and add more lemon to taste. Add the lemon pasta sauce to the linguine shaking the pan to coat each strand. Garnish with some herbs to suit yourself.

Nudo


Squash Gratin with Poblanos and Cream

main course side dish casserole chile squash vegetarian

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.]

Ingredients

  • 6 large poblanos (about 1 1/2 pounds)
  • 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons coarsely chopped thyme
  • Salt and freshly ground black pepper
  • 1 large white onion, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • 1 teaspoon coarsely chopped oregano
  • 1/2 cup heavy cream
  • 3/4 cup crème fraîche or sour cream
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces farmer cheese (crumbling, dry cottage cheese style cheese)
  • Toasted pumpkin seeds, for serving

Preparation

Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.

Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.

Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.

Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.

Food & Wine


Foul Moudamas

main course bean mediterranean vegan vegetarian

Ingredients

  • 2 15 ounce cans cooked small fava beans
  • 1 tablespoon ground cumin
  • 4 cloves garlic, mashed
  • ½ cup lemon juice
  • ¼ cup olive oil
  • 1 medium red onion, finely chopped
  • 2 ripe tomatoes, diced
  • 1 bunch parsley, finely chopped
  • salt and pepper to taste

Preparation

Pour the cooked fava beans with the liquid into heavy saucepan. Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil. Using a potato masher, mash the fava beans partially and cook over medium heat for 10 minutes. Add the lemon juice, the olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat. Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Sanaa Cooks


Indian Vegetable Curry

main course cauliflower indian potato untested vegan vegetarian

Ingredients

  • 2 tablespoons curry powder
  • 1 ½ teaspoons garam masala
  • ¼ cup vegetable oil
  • 2 c. chopped onion
  • 3/4 lb. potatoes, cut into 1/2" pieces
  • 3 cloves garlic, pressed
  • 1 tbsp. grated fresh ginger
  • 1 - 1 ½ serrano chiles, minced
  • 1 tbsp. tomato paste
  • ½ head cauliflower, florets (4 c.)
  • 1 (14.5oz) can diced tomatoes, blended until nearly smooth
  • 1 ¼ cups water
  • 1 (15oz) can chickpeas, drained and rinsed
  • 8 oz. frozen peas (about 1 1/2 cups)
  • ¼ cup heavy cream or coconut milk

Preparation

Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tbsp. oil in pot over medium-high heat. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes start to brown. Reduce heat to medium. Add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook 30 seconds. Add toasted spices and cook 1 minute longer. Add cauliflower cook until well coated, about 2 minutes.

Add tomatoes, water, chickpeas, and 1 tsp. salt; increase heat to medium-high and bring mixture to boil. Cover and simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer.


Green Bean Potato Curry

main course curry greenbean potato vegan vegetarian

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons mustard seed
  • 2 medium potatoes, diced
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
  • 2 tomatoes, diced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoons coriander powder
  • 1/2 teaspoons red pepper flakes

Preparation

In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville