Week 47 Recipes

It's vegetarian week!  These are some meatless recipes for 'meat lovers'!  They are not 'rabbit food' and will really fill you up!

Vegetarian Potstickers serve with rice
Serves 4

Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil

Directions
 In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.  Serve with dipping sauce.

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Mix all together.
Source:  foodnetwork.com



Vegetarian Pot Pie serve with a side salad
Serves 6

Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions
Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
Source:  footnetwork.com


Vegetarian Tortilla Stew serve with crusty bread
Serves 6

Ingredients
 1 (19 ounce) can green enchilada sauce
 1 1/2 cups water
 1 cube vegetable bouillon
 1/2 teaspoon garlic powder
 1/4 teaspoon chili powder
 1/4 teaspoon ground cumin
 1 (15 ounce) can pinto beans, drained and rinsed
 1/2 (16 ounce) can diced tomatoes
 1 cup frozen corn
 1/2 cup vegetarian chicken substitute, diced (optional)
 4 (6 inch) corn tortillas, torn into strips
 1 tablespoon chopped fresh cilantro
 salt and pepper to taste

 Directions
1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Source:  allrecipes.com



Vegetarian Lasagna serve with garlic bread and a side salad
Serves 8
Ingredients
1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
 1 lb. ricotta
 2 eggs
 1/2 teaspoon nutmeg
 1 onion, diced
 2 cloves garlic, minced
 1/2 head cauliflower florets and some stem, cut small
 2 large (28 oz.) cans plain tomato sauce
 zest from 1 lemon
 1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
 salt, pepper to taste
 1 lb. grated mozzarella
 4 oz. grated parmesan cheese

Directions
 1.Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
 2.Saute the onion & garlic  in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
 3. Oil an 11″ x 13″ pan (at least 2″ deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You’ll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
 4.Finish with a heavy layer of mozzarella and the parm, mixed together.
 5.Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
 6. If the cheese isn’t crispy and brown enough, finish judiciously with the broiler.
 7.Allow to rest at least 15 minutes before serving so it has time to set up a bit.
Source:  herbivoracious.com


Vegetarian Korma serve with Naan
Serves 4

Ingredients
 1 1/2 tablespoons vegetable oil
 1 small onion, diced
 1 teaspoon minced fresh ginger root
 4 cloves garlic, minced
 2 potatoes, cubed
 4 carrots, cubed
 1 fresh jalapeno pepper, seeded and sliced
 3 tablespoons ground unsalted cashews
 1 (4 ounce) can tomato sauce
 2 teaspoons salt
 1 1/2 tablespoons curry powder
 1 cup frozen green peas
 1/2 green bell pepper, chopped
 1/2 red bell pepper, chopped
 1 cup heavy cream
 1 bunch fresh cilantro for garnish


 Directions
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Source:  allrecipes.com