This recipe is meant to use ingredients you have on hand, so replace walnuts with the nut you already have in the cupboard, or use shallots instead of onion, barley instead of rice.
Ingredients
1 - Sauté:
3 cloves garlic, minced
1 bell pepper, chopped
1 lg. Spanish onion, chopped
1/4 tsp. crushed chili pepper
fresh ground black pepper
salt
2 - Pulse in processor:
1 can chickpeas
handful of parsley, chopped
7 to 8 halves of sundried tomatoes, roughly chopped
handful of walnuts (or other nut)
1/4 c. of onion
2 tbsp. olive oil
3 - Add to sauté:
1/2 c. lentils, rinsed
2 tsp. maple syrup
1/3 c. cooked rice
1/2 c. passata or sauce or diced tomatoes pureed
a few shakes of liquid smoke
4 - Combine into bowl:
1 1/4 c. quick oats
olive oil
3/4 c. panko
2 tbsp. ground flax seeds
1/2 tbsp. agar powder
2 tbsp. pesto
3 tbsp. nutritional yeast or parmesan-style nut cheese
3 tbsp. vegan Worcestershire
Directions
Sauté ingredients listed in step 1, until onions and peppers are soft, then remove from burner. Pulse ingredients listed in step 2. Add ingredients from step 3 into the sauté from step 1 and put back on the burner. Add pulsed mixture from step 2 into a large bowl and add new ingredients from step 4. Form into a loaf and pour a little sauce over the top.
Bake at 375 degrees for about 90 minutes. Serves many.
Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
Sunday, December 29, 2019
Thursday, October 4, 2012
Vegetable Pot Pie
This dish lends itself to creativity and leftovers. Use the veggies you've got in the fridge!
Ingredients
2 tsp. honey
¼ to ½ cup white wine or vegetable stock
1 c. chopped onion
1 shallot, minced
1 c. thinly sliced celery
1 c. diced red bell pepper
⅔ c. thinly sliced carrot
⅔ c. sliced frozen green beans
⅓ c. frozen peas
⅓ c. whole wheat flour
1 c. milk (2% works well)
2 c. vegetable stock (1 ½ for a creamier consistency)
2 tbsp. chopped fresh parsley (optional)
1 tsp. salt or low-sodium soy sauce
½ tsp. dried thyme (1 tsp. for fresh)
¼ tsp. dried sage (1/2 tsp. for fresh)
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
Canned buttermilk biscuits
Directions
Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside. Note: If sauce doesn’t thicken, add 2 tbsp. corn starch mixed with cold water and a little of the stock.
Lay biscuits lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.
UPDATE: This recipe works well in the crockpot! Just toss the ingredients in and cook on low for 5 to 6 hours. I noticed that the milk separated a little... so it might make sense to cook with broth only and then add dairy later on...
Ingredients
2 tsp. honey
¼ to ½ cup white wine or vegetable stock
1 c. chopped onion
1 shallot, minced
1 c. thinly sliced celery
1 c. diced red bell pepper
⅔ c. thinly sliced carrot
⅔ c. sliced frozen green beans
⅓ c. frozen peas
⅓ c. whole wheat flour
1 c. milk (2% works well)
2 c. vegetable stock (1 ½ for a creamier consistency)
2 tbsp. chopped fresh parsley (optional)
1 tsp. salt or low-sodium soy sauce
½ tsp. dried thyme (1 tsp. for fresh)
¼ tsp. dried sage (1/2 tsp. for fresh)
¼ tsp. freshly ground black pepper
⅛ tsp. cayenne pepper
Canned buttermilk biscuits
Directions
Coat an 8-inch casserole dish with vegetable cooking spray. Preheat oven to 400 degrees. In heavy saucepan, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft, about 3 minutes. Add celery, bell pepper, carrot, green beans and peas. If mixture begins to dry out, add 1/4 cup more wine or vegetable stock. Cook, stirring often, 3 minutes. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken. Add parsley, salt or soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened. Remove from heat, transfer mixture to prepared casserole and set aside. Note: If sauce doesn’t thicken, add 2 tbsp. corn starch mixed with cold water and a little of the stock.
Lay biscuits lightly over filling. Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes.
UPDATE: This recipe works well in the crockpot! Just toss the ingredients in and cook on low for 5 to 6 hours. I noticed that the milk separated a little... so it might make sense to cook with broth only and then add dairy later on...
Tuesday, June 5, 2012
Old Country Pie
A curious recipe from The Moosewood Cookbook, by Mollie Katzen, this is a new favorite at our house. It offers a great solution for a mish-mosh of leftover veggies. Just keep a pie crust on hand for such an occasion.
Ingredients
1 9 to 10-inch pie crust
1 tbsp. butter
1 1/2 c. onion, minced
1 tsp. caraway seeds
1 tsp. salt
1/2 lb. mushrooms, chopped
1 1/2 c. cabbage, shredded
1 medium broccoli stalk, chopped
1 carrot, thinly sliced or diced
2 tsp. dill
lots of black pepper, freshly ground
3 medium cloves garlic, minced
2 tbsp. flour
1/2 c. cottage cheese (lowfat okay)
2 eggs
2 medium scallions, minced
Optional for garnish:
3/4 c. sour cream or yogurt
paprika
Directions
Preheat oven to 350 degrees. Melt butter in a medium-sized skillet. Add onion, caraway, and salt, and sauté over medium heat until onions begin to brown (10 to 15 minutes).
Add mushrooms, cabbage, broccoli, carrot, and dill, and sauté until everything is just tender -- about 8 more minutes. Stir in black pepper, garlic, and flour, and cook, stirring, for just a few minutes more. Remove from heat.
Beat together cottage cheese and eggs. Add this to the sauté along with the scallions and mix well. Spread into unbaked crust and, if desired, top with a layer of sour cream or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.
Ingredients
1 9 to 10-inch pie crust
1 tbsp. butter
1 1/2 c. onion, minced
1 tsp. caraway seeds
1 tsp. salt
1/2 lb. mushrooms, chopped
1 1/2 c. cabbage, shredded
1 medium broccoli stalk, chopped
1 carrot, thinly sliced or diced
2 tsp. dill
lots of black pepper, freshly ground
3 medium cloves garlic, minced
2 tbsp. flour
1/2 c. cottage cheese (lowfat okay)
2 eggs
2 medium scallions, minced
Optional for garnish:
3/4 c. sour cream or yogurt
paprika
Directions
Preheat oven to 350 degrees. Melt butter in a medium-sized skillet. Add onion, caraway, and salt, and sauté over medium heat until onions begin to brown (10 to 15 minutes).
Add mushrooms, cabbage, broccoli, carrot, and dill, and sauté until everything is just tender -- about 8 more minutes. Stir in black pepper, garlic, and flour, and cook, stirring, for just a few minutes more. Remove from heat.
Beat together cottage cheese and eggs. Add this to the sauté along with the scallions and mix well. Spread into unbaked crust and, if desired, top with a layer of sour cream or yogurt. Sprinkle with paprika, and bake for 40 minutes or until set. Serve hot, warm, or at room temperature.
Thursday, April 23, 2009
A Pesto Thanksgiving
I attended a reception for newly accepted Colgate applicants earlier this week. Hosted by Moira G., the event offered an array of treats for attendees. Amidst the candy and veggie platters were some phenomenal sandwiches that I just have to share here. I'm offering some Kitchen Witch amendments to the original recipe.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)
Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.
Saturday, March 7, 2009
Choose Your Own Adventure Strata
Interested in taking advantage of your leftovers?! Have friends over for mimosas, bloody marys and this breakfast strata. It allows you to use any combination of breads, vegetables, meats and cheeses... so choose your own adventure with this casserole!
Ingredients
8-10 slices of bread, cubed
1-2 cups shredded cheese
10 eggs
1 cup milk
salt, pepper & other spices to taste
your favorite leftovers
Directions
Grease a 9x12 casserole dish. Layer the cubed bread on the bottom of the dish. Top with your favorite leftovers (brown any uncooked meats first) and cheese. Whisk the ten eggs with milk, throw in salt, pepper and other spices, and pour evenly into the casserole dish. Cover and refrigerate overnight.* The next day, bake at 375 degrees until browned and set in the middle (about 45 minutes).
*If you don't have time to make it the night before, you can put the casserole together shortly before baking, but cut out a considerable amount of bread, milk and eggs. You need those to soak into each other and too much liquid to bread will make it soupy!
Ingredients
8-10 slices of bread, cubed
1-2 cups shredded cheese
10 eggs
1 cup milk
salt, pepper & other spices to taste
your favorite leftovers
Directions
Grease a 9x12 casserole dish. Layer the cubed bread on the bottom of the dish. Top with your favorite leftovers (brown any uncooked meats first) and cheese. Whisk the ten eggs with milk, throw in salt, pepper and other spices, and pour evenly into the casserole dish. Cover and refrigerate overnight.* The next day, bake at 375 degrees until browned and set in the middle (about 45 minutes).
*If you don't have time to make it the night before, you can put the casserole together shortly before baking, but cut out a considerable amount of bread, milk and eggs. You need those to soak into each other and too much liquid to bread will make it soupy!
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