Posts Tagged ‘vegetarian’

Cauliflower Curry

Saturday, October 26th, 2013

It’s officially cold out side.  It’s also raining and the roof is leaking. So if you need me I’ll be in the kitchen making curry and taking photographs of cauliflower.

Cauliflower www.CubitsOrganics.com

Curry Spices www.CubitsOrganics.com

Join me in the kitchen. You will need a bunch of seasonal vegetables and a whole bowl of spice;

1 cauliflower

1 large sweet potato

1 can of chick peas

1 cup chopped kale or spinach

1/2 teaspoon of salt

1/2 teaspoon of tumeric

1 teaspoon curry

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon cumin seeds

the juice and zest of 1 lemon

1/2 cup of water.

Cauliflower Curry Ingredients www.CubitsOrganics.com

Put a pot of water on to boil.

Peel the sweet potato and chop it into 1 inch cubes.

Throw the cubes in the boiling water for 5 minutes.

Break the cauliflower into florettes and add them to the boiling sweet potato and boil it all together for another 5 minutes.

Drain the vegetables.

Now on to the curry.

Chickpea Curry www.CubitsOrganics.com

Cauliflower Curry Ingredients www.CubitsOrganics.com

Pour a few glugs of olive oil into your dutch oven or pot and start heating on medium heat. Toss the veggies in along with a strained and rinsed can of chickpeas.  Add all the spices and then 1/2  a cup of water while stirring to evenly coat the veggies with spice. Cover and cook for 15 minutes. After 15 minutes add the kale or spinach along with the lemon juice and zest.  Cook for another 5 minutes. We serve it with brown rice and socca.

Cauliflower Curry www.CubitsOrganics.com

We love this protein packed vegetarian meal and curry is a regular feature on our cold weather meal plans.

Cauliflower Curry

Cauliflower Curry

Ingredients

  • 1 cauliflower
  • 1 large sweet potato
  • I can of chick peas
  • 1 cup chopped kale or spinach
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of tumeric
  • 1 teaspoon curry
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon cumin seeds
  • the juice and zest of 1 lemon
  • 1/2 cup of water.

Instructions

  1. Put a pot of water on to boil.
  2. Peel the sweet potato and chop it into 1 inch cubes.
  3. Throw them in the boiling water for 5 minutes.
  4. Break the cauliflower into florettes and add them to the boiling sweet potato and boil it all together for another 5 minutes.
  5. Drain the vegetables.
  6. Pour a few glugs of olive oil into your dutch over or pot and start heating on medium heat. Toss the veggies in along with a strained and rinsed can of chickpeas. Add all the spices and then 1/2 a cup of water while stirring to evenly coat the veggies with spice. Cover and cook for 15 minutes.
  7. After 15 minutes add the kale or spinach along with the lemon juice and zest. Cook for another 5 minutes.
  8. Serve with brown rice and socca bread.
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Crustless Quiche

Friday, May 24th, 2013

Crustless Quiche www.CubitsOrganics.com

Crustless Quiche is such a simple dinner that tastes as good as it looks.
Start with staple ingredients; eggs, milk, cheese, then you just add whatever seasonal vegetables you happen to have on hand.

Preheat your over to 350

6 eggs

1/2 cup of organic milk

1/2 cup of cheese (any cheese will do, this quiche used about 8 small balls of buffalo mozzarella)

sea salt

ground pepper

butter to grease you pie plate

1 cup seasonal veggies

fresh or dried herbs

Simply whisk together your eggs, milk, cheese, salt and pepper.
Then add your veggies and herbs.  Last night we used a mix of cherry tomatoes, 1/4 cup of chopped leeks, along with basil and parsley. Next week I’m planning on using ramps, spinach and monforte perorino fresco sheep cheese from our fresh city farms CSA along with these really nice eggs from Pyramid Farm and Ferments.

Mix it all up, pour it into a well buttered pie plate and cook for 45 minutes at 350.  Let your quiche rest for 10 minutes before serving and dig in. It’s particularly good with potato salad.

Crustless Quiche with tomatoes www.CubitsOrganics.com

Gentle Lentil Soup

Wednesday, May 15th, 2013

Gentle Lentil Soup www.CubitsOrganics.com

As a recovering vegetarian, Mollie Katzen’s Moosewood Cookbook is in regular rotation around here.  When I’m in a panic and don’t know what to make for dinner I often make this from-memory, tweaked-for-my-family version of her Lentil soup. It’s really simple since it only uses one pot, takes one hour and you don’t need to presoak the lentils.

In addition to being delicious, lentils make a such a nice naturally iron rich first food for babies. This soup was one of baby Robin’s first solid foods around the middle of his first year and he gobbles it right up off a tiny vintage baby spoon every time I serve it.

Baby Led Weaning with tiny spoon www.CubitsOrganics.com

3 cups of dry red Canadian lentils

8 cups of water (sometimes I use a cup or two of chicken stock if I have some around)

1 glug of olive oil

2 stalks of celery with leaves

1 peeled yam

3 peeled carrots

8-10 cloves of garlic

2 large shallots or onions

1 bay leaf

2 teaspoons of sea salt

1/2 teaspoon of thyme

1/2 teaspoon of freshly ground pepper

red wine vinegar

 Lentil Soup Ingredients www.CubitsOrganics.com

Start by giving your lentils a quick rinse and strain under cold water.
Then combine your lentils, water, olive oil and salt in a large thick bottomed pot and bring to a boil. Once things are boiling, lower the heat to the lowest setting, cover and gently simmer for 30 minutes.  While the lentils are cooking you have plenty of time to prepare the rest of the ingredients and remind your children to use gentle touches.

Cooking with Cutco www.CubitsOrganics.com

Now you start your chopping. Soup is pretty much all about chopping.  I have some new cutco knives and I have to say having the right knives has greatly improved my mood while making dinner with littles at my feet or on my back.

I cut all my veggies into slices and then smash the 10 cloves of garlic with the side of my knife before cutting it finely. I like to think that the more garlic and onions in a recipe, the more love. The more smashing of garlic, the more fun.

After your lentils have been simmering slowly for 30 minutes you can add all your chopped up vegetables and herbs. Turn the heat up a little bit and gently cook, partially covered for another 30 minutes.

When you’re ready to eat, drizzle the top of each bowl with red wine vinegar and enjoy.

Bowl of lentil soup www.CubitsOrganics.com

This recipe is my entry in the Love Your Lentils Canada Challenge.  I’d love it if you could take a second and vote for my soup over at  http://www.loveyourlentils.ca/recipes/gentle-lentil-soup

You know, that Jamie Oliver Chickpea Soup but with More Onions and Some Carrots

Tuesday, January 22nd, 2013

It’s winter and so I want to go into hibernation mode just as the seed business starts to ramp up. So here’s the answer to that haunting question; What’s for dinner? It’s “I’ll just make that Jamie Oliver recipe, you know, the one with the chickpeas but with more onions and some carrots” soup. We’ve just shared this tonight with the Lovely Clara who came and helped fill an overwhelming amount of seed packs (check out clarabeelavery.com for some great illustrations and musings).

Pasta e Ceci from Jamie Oliver’s Italy but from memory since we make it all the time and with carrots for colour and more onions since its winter.

2 onions

2 carrots

a few sticks of celery

1 clove of garlic

extra virgin olive oil

rosemary

2 cans of chickpeas

2 ¼ cups of stock

2 cups ditalini pasta

sea salt and black pepper

a handful of chopped basil and spinach in each bowl

 

I like that this soup cooks really slow and gently. Life is really distracting and full of good things like a busy business, 3 year old shenanigans, and a bouncing baby boy. So I have a tendency to walk off in the middle of making dinner.

This soup cooks long and slow, filling the house with a great oniony soup smell and won’t burn if you have to go nurse the baby for an hour.

Over low heat in a nice thick bottomed pot combine a few glugs of olive oil with finely chopped onions, carrots and celery. Cook slow and gently with the lid on for at least 20 minutes until the onions are clear.

Add 2 cans of well-rinsed chickpeas, stir it all up, and cover with stock or water (according to your level of vegan/vegetarianism). Cook over low heat for another 30 minutes.

Using a slotted spoon, remove about half the soup and whizz it up in a food processor, blender, or use an immersion blender. Once it’s properly whizzed, throw it back in the pot.

Add your little pasta, we like ditalini, the little “o”s. You throw it in dry, add some salt and pepper, maybe some dried basil from last summer, and keep simmering gently for another 15 minutes or so until the pasta’s cooked.

Serve it up with some torn or chopped up basil and spinach. So delicious and really just a bunch of chopping and slow easy cooking.

Moosewood Vegetable Soup with Extra Mushrooms and Alphabets

Wednesday, November 2nd, 2011

Mmm Moosewood.  Mollie Katzen’s Classic cookbooks are all well worn around these parts.  I’ve mentioned them here before, but somehow forgot to share our favourite soup during last year’s soup swap recipe posts.  

The Moosewood Vegetable Soup from The Enchanted Broccoli Forest
and it’s many variations are a regular part of our fall meals around here.  There’s a big pot of it boiling on the stove right now for our dinner so there’s no time like the present to share this classic.


As the title suggests, this is a basic vegetable soup recipe with  bunch of great suggestions on how to mix it up.  This is our favourite way to make it, with a gazillion mushrooms and a rainbow of carrots, but it changes seasonally.

Boil together until the potatoes are just tender:

4 cups vegetable stock
1 large potato sliced thinly
a dash of sea salt



Next you’ll need


2 1 1 1 1tablespoons of butter
1 tablespoon of olive oil
1 large white or yellow onion chopped
1 large clove of garlic crushed
1 teaspoon of salt
4 carrots, we use a mix of orange and purple carrots
a handful of button mushrooms
a bunch of enoki mushrooms
1/2 teaspoon each; thyme, savoury, marjoram, basil
freshly ground pepper to taste

Heat a heavy skillet, add butter, olive oil, onions, garlic and salt and sauté on medium heat for 5 minutes or until onions clear. Add the remaining finely sliced vegetables and herbs.  Continue stirring for 8-10 minutes.  Add the skillet full to your pot of stock and potatoes. Simmer for another 20-30 minutes.


Before serving we add little italian soup noodles, especially the alphabet ones.  This is how my mother made it and now how we make it for our family. 
You need to cook the noodles separately or else its a big mess.  So cook one cup of soup noodles until al dente. Drain, rinse and put them in the bowls.  Serve the soup on top of the noodles, mix gentle and enjoy.

We’re sending some over to a some friends with new babies, so we send the noodles separately with the instructions written on the lid of the jar.
Now I’m off to eat some.  I can’t wait for a reasonable dinner hour.