Amazing meal in Barcelona at Sesamo

from top: malay curry with corn fritters, sticky rice and spicy mango salad; cacao noodles in almond rucala pesto; burrata with rucala and 1/2 dried tomatoes; spicy udon noodles with smoked tofu and cherry sorbet; watermelon gazpacho

Berries

Pre-ripened photos of my blackberry and blueberry bush.  I do not have photos of the ripe berries because animals ate all of them.  But at least I got berries this year.  I have had that blueberry bush for 5 years and thought it was never going to bear fruit. 

Carmelized Onion and Kalamata Flatbread

I carmelized one whole onion very thinly sliced in a skillet with red wine and honey.  Spread those over a whole wheat naan, top with sliced kalamata olives and a sprinkle of parmesan.

Mushroom and Provel on Cornmeal Crust Pizza

Eggplant Rollups

1 large eggplant, 1/2 bag baby spinach finely chopped, 3 large button mushrooms diced, 1/2 onion minced, 2 cloves garlic minced, 1 cup mozzerella shreds, 1 cup breadcrumbs, olive oil, salt............

Slice one eggplant lengthwise as thinly as possible.  Salt eggplant and set on paper towels to drain.  In a pan, sautee spinach, mushrooms, garlic, onion until soft.  Transfer vegetables to a bowl and mix with cheese and breadcrumbs.  Rinse eggplant and pat dry.  Place 2 tablespoons in the center of each eggplant strip and fold over on itself.  Place rolls folded side down on a lightly oiled pan and bake for 15 min at 425.  Turn rolls over and continue baking for an additional 15 mins.  Sprinkle with fresh parsley and serve!  Makes around 6 rolls.

Vegetable and Ricotta-Stuffed Collard Rolls with Tomato Sauce

12 large collard leaves, washed well, an 8 ounce container of whole-milk ricotta, 1/4 pound whole-milk mozzarella, cut into 1/4-inch dice, 1 large egg beaten lightly, 1 red bell pepper chopped, 1 can or equivalent white beans rinsed and drained, tomato sauce..............Boil whole collards for 10 mins and then plunge into ice water until filling is ready.  Mix all remaining ingredients together to form a consistent mixture.  Trim collard stem 1/3 of the way up from the bottom, thereby getting rid of the thickest part.  Place two heaping tablespoons of filling at the top of the leaf and roll up tucking in sides as you go.  Place collard parcels in a bed of tomato sauce in a baking dish, and bake for 45 mins at 375 degrees.  Serve with tomato sauce scooped on top, on a bed of whatever you want.  Brown rice shown here.

Shaved Asparagus Salad

1 bunch asparagus, 1 handful of  chopped almonds or walnuts, 2 T vinegar, 3 T olive oil, 1 shallot minced, orange zest, salt, pepper.  The asparagus in this dish is completely raw, but make sure you wash it!  

Snap off the ends of each spear and discard.  Then, holding the flowery tip, with a vegetable peeler, shave off thin tendrils of the asparagus, stopping once you reach the tip.  Reserve tips for another dish, or steam and eat as an appetizer.  Toss with vinagrette and chopped nuts and serve! Can't beat two kinds of crunchy in one dish I always say.

Cannellini Cannelloni

Lightly oil the bottom and sides of baking dish.  Next, lay down a thin layer of tomato sauce.  Place uncooked cannelloni shells (that have been stuffed with: 1 can rinsed cannellini beans, 1 egg beaten, sauteed onions and garlic, lots of chopped herbs)  in tight rows until you have filled the entire dish.  Pour enough tomato sauce to completely cover canneloni over the top and bake covered at 350 for one hour, adding parmesan cheese at the half hour mark.

Charred Tomato Gazpacho

2 big tomatoes, 1 cucumber, 1 green chile, 1 jalapeno, 1/2 vidalia onion, 1 red bell pepper, 2 cloves garlic, 1/4 cup fresh pineapple juice, lime.

completely blacken tomatoes in cast iron skillet.  you can do the same with the other ingredients, or keep them raw.  puree the lot in a blender to desired consistency.  garnish with green olives and cilantro (shown) or avocado (not shown.)

Spring Vegetable Risotto

One bulb fennel cubed, one head green onions diced, one leek minced, 2 cloves garlic minced, one cup arborio rice (or barley if you forget to buy rice like I did,) vegetable stock, olive oil, 2 oz. goat cheese, fresh herbs, 1 cup frozen or fresh peas.

sautee fennel, onion, leek and garlic until softened.  add rice and toast lightly until covered in oil.  add vegetable stock and simmer until absorbed, stirring frequently.  mix in goat cheese, herbs and peas and serve.

tuscan bean stew

cannellini beans, kale, canned tomatoes, celery, carrots, onion, garlic, vegetable broth, water, bay leaves, rosemary, salt, serve over toasted thick cut bread.  

macaroni and cheese croquettes

make whatever kind of macaroni and cheese and then stir in 2 egg yolks.  shape into balls.  dip first in flour, then in egg white, and finally in bread crumbs.  you can deep or shallow fry these depending on their shape (the flatter they are, the less oil you need.)  i was feeling decadent, so i went for full-on-spheres.  

vegetable stir fry with crispy tofu

coat the tofu in corn starch and fry in a little oil on both sides.  keep in the oven until ready to serve.  saute vegetables all at once or reserve the ones you want to stay crunchy until last.  above you see tomatoes, carrots, jicama, broccoli, shitake and crimini mushrooms, onions, red bell pepper and garlic., but you can use whatever you want!  i made a sauce of soy sauce, sesame oil, chili oil, rice vinegar and honey.

tempeh in mushroom lager sauce

brown the tempeh on all sides in a little oil.  saute mushrooms until carmelized, and sprinkle with a few tablespoons of flour.  add a bottle of beer and some dijon mustard and stir continually over medium heat until thickened.  serve over mashed sweet potatoes.

grated yellow beet salad with jicama, avocado and orange

dressing made of orange juice, lime juice, cumin, cilantro and olive oil

Chili

ingredients: 3 cloves garlic, 1 onion, 1T chili powder, 1 can black beans, 1 can black-eyed peas, 2 cans dark kidney beans, 2 cans diced tomatoes with green chiles.  

in a food processor, puree garlic, 1/2 the onion, chili powder, 1 can kidney beans,1 can tomatoes.  reserve the other half of the onion for garnish.  put all ingredients in a big pot and cook until you are ready to eat.  salt to taste and top with diced remaining onion.  this will make tons of low fat food for less than $5.

options:  you can add morningstar crumbles if you're into that kind of thing.  

top with freshly shredded white cheddar.

top with sliced jalapenos for color and spice.

add a dollop of lebanese "labna" which is yummier and better than sour cream.

serve over brown rice (seen here) or whole grain small noodles.

eggplant parmesan

used the cook's illustrated recipe for this one too.  first you salt the eggplant so it releases it's water.  then you shake it in a bag of flour, then dip it in beaten egg, and coat it in breadcrumbs.  then bake on an oiled cookie sheet for 15 min each side.  then randomly layer eggplant and mozzarella cheese on a bed of tomato sauce and bake for another 10 or until cheese bubbles.  sprinkle with parmesan and basil and serve!  delicious!  and no need to deep fry!

Tofu Cutlets with Cilantro Pesto

tofu pressed and marinated in soy sauce, sesame oil, rice vinegar and baked.  pesto made from cilantro, cashews, and ginger.  white rice and acorn squash.

Braised Seitan in Mushroom Red Wine Sauce

This was inspired by a Vegetarian Times recipe.  The title pretty much lists the ingredients, except for the brown rice.  It took no time to make, and was very delicious.

Everything I Had for Dinner in 2008

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