Tuesday, April 28, 2015

Vegetarian Muffuletta Sandwich

I've never had a real muffuletta sandwich, but I've drooled over many a photo of the meat-laden Italian classic online. For a long time I've wanted to try making a vegetarian version for us at home but hesitated because M doesn't really like vinegary things that much. Last night M was out and it was a sandwich kind of night for dinner, so I tried making my version of this recipe for Kiran and I. It turned out delicious! M tried it and loved it when he came home. I think it would make an excellent quick easy sandwich dinner for a picnic, or anytime really.

Ingredients (for the tapenade):
  • 1/2 cup pitted black olives
  • 1/2 cup pitted green olives
  • 1.5 Tbsp capers
  • 1.5 Tbsp canola oil (or olive oil, for best flavor)
  • 1 Tbsp lemon juice
  • 1 clove garlic
  • fresh thyme leaves from about 3 sprigs, or 1/2 tsp dried
  • salt and pepper
Process all ingredients except salt and pepper in a food processor until uniform but still coarse.  Add salt and pepper to taste.
Ingredients (for 4 sandwiches):
  • One loaf ciabatta bread, cut into 4 squares and sliced open like rolls
  • 4 small roasted red bell peppers, jarred or home-roasted
  • 4 to 6 marinated artichokes, quartered (I used jarred marinated, already quartered)
  • 4 ounces fresh mozzarella, sliced
  • 4 slices tomato
  • 8 fresh basil leaves, torn
  • 1 clove garlic, minced
  • 2 Tbsp balsamic vinegar
  • olive oil for drizzling
Preheat oven or grill if you want to serve the sandwiches warm.  In a bowl, combine basil, vinegar, garlic, roasted peppers, and artichokes; let sit for 5 minutes.  After optionally warming bread, spread some of the tapenade on one side of each of the ciabatta rolls, then top with tomato, roasted pepper and artichoke mixture, and mozzarella.  Drizzle with extra vinegar from bowl and olive oil.  Easy!
- See more at: http://www.nomeatathlete.com/meatless-muffaletta-sandwiches/#sthash.T5C50aj2.dpuf

Vegetarian Muffaletta recipe

serves 2-3 very hungry people

Tapenade:

-- 1/2 cup pitted black olives (I used kalamata)
-- 1/2 cup pitted green olives
-- 1 1/2 Tbsp. capers
-- 1 1/2 Tbsp. oil
-- fresh thyme leaves from about 3 sprigs, or 1/2 tsp. dried
-- 1 clove garlic (optional, I left this out but might try next time)
-- 1 Tbsp lemon juice (I left this out but might try adding in next time)

Sandwich:

 -- 1 loaf ciabatta bread, or 1/2 large round italian loaf, sliced in half (I hollowed some of the bread out of the middle of the loaf to leave more room for fillings)
-- 2 large roasted red bell peppers, roughly chopped
-- 1/2 to 3/4 cup marinated artichokes, roughly chopped
-- 100 ounces (1/4 pound) fresh mozzarella, or provolone cheese, sliced. (I used provolone, and a bit more than this I think)
-- 2 large tomatoes, sliced
-- 1 bunch fresh basil
-- 3-4 pepperoncini, chopped (optional, I liked this but Mahesh preferred his sandwich without)


1. Turn on oven to 350 degrees. Wrap bread in foil and put in oven to heat up a bit while you make the tapenade.

2. While the bread is warming, make tapenade by processing all ingredients in a food processor until uniform but still coarse. Add salt and pepper to taste (although I didn't feel like I needed any)

3. Take bread out of oven. Spread tapenade on each side of the bread, as thick as you like. Top with tomato, basil leaves, red bell peppers, artichokes, cheese, and pepperocinni, if using.

4. Close sandwich. You can serve it right away, or wrap tightly in plastic wrap and leave in fridge for a while for the flavors to mingle and some of the juices to soak into the bread.

5. Slice up into edible portions, and enjoy!
Ingredients (for the tapenade):
  • 1/2 cup pitted black olives
  • 1/2 cup pitted green olives
  • 1.5 Tbsp capers
  • 1.5 Tbsp canola oil (or olive oil, for best flavor)
  • 1 Tbsp lemon juice
  • 1 clove garlic
  • fresh thyme leaves from about 3 sprigs, or 1/2 tsp dried
  • salt and pepper
Process all ingredients except salt and pepper in a food processor until uniform but still coarse.  Add salt and pepper to taste.
Ingredients (for 4 sandwiches):
  • One loaf ciabatta bread, cut into 4 squares and sliced open like rolls
  • 4 small roasted red bell peppers, jarred or home-roasted
  • 4 to 6 marinated artichokes, quartered (I used jarred marinated, already quartered)
  • 4 ounces fresh mozzarella, sliced
  • 4 slices tomato
  • 8 fresh basil leaves, torn
  • 1 clove garlic, minced
  • 2 Tbsp balsamic vinegar
  • olive oil for drizzling
Preheat oven or grill if you want to serve the sandwiches warm.  In a bowl, combine basil, vinegar, garlic, roasted peppers, and artichokes; let sit for 5 minutes.  After optionally warming bread, spread some of the tapenade on one side of each of the ciabatta rolls, then top with tomato, roasted pepper and artichoke mixture, and mozzarella.  Drizzle with extra vinegar from bowl and olive oil.  Easy!
- See more at: http://www.nomeatathlete.com/meatless-muffaletta-sandwiches/#sthash.T5C50aj2.d

Wednesday, April 22, 2015

Roasted Tofu & Peanut Noodle Salad -- jarred

I really like the other peanut noodle salad we make, but I wanted to try something different this week so I adapted this recipe into our mason jar salads. It is a good salad, I like the veggie mix better than the other asian noodle peanut salad I make, but even after extra salt, a big pinch of added sugar, and spicy sauce, I found the sauce somewhat bland. Maybe I could try adding some cilantro or mint in there next time.

Makes: 6 large mason jars or 4-cup ziploc round containers full of salad.

Ingredients

  • 1/4 cup lime juice
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 14- to 16-ounce package extra-firm water-packed tofu, cut into 1/2-inch cubes
  • 7 1/2 ounces soba noodles
  • 1/2 cup smooth natural peanut butter
  • 3 tablespoons water
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger 
  • 8 cups thinly sliced napa cabbage 
  • 2 med or 1 large carrot, julienned small
  • 1 medium red bell pepper, thinly sliced 
  • 1 medium yellow bell pepper, thinly sliced
  • 2 cups thinly sliced trimmed snow peas 

Preparation

  1. Position rack in lower third of oven; preheat to 450°F. Coat a large baking sheet with cooking spray. Put a large pot of water on to boil for soba noodles.
  2. Combine lime juice, soy sauce and oil in a large bowl. Stir in tofu; marinate, stirring frequently, for 10 minutes.
  3. Using a slotted spoon, transfer the tofu to the prepared baking sheet; reserve the marinade. Roast the tofu, stirring once halfway through, until golden brown, 16 to 18 minutes.
  4. Meanwhile, cook soba noodles according to package directions. Drain.
  5. Whisk peanut butter, 3 tablespoons water, garlic and ginger into the reserved marinade. 
  6. Layer the Jars in the following order:
    1. Sauce on the bottom
    2. soba noodles
    3. tofu
    4. carrots
    5. red and yellow bell pepper
    6. snow peas
    7. cabbage to fill up the jar.
  7. When the time comes to eat, mix up the salad and enjoy!

Sunday, March 29, 2015

Mason Jar Vegetarian Nicoise Salad

I am pleased to report that Salad Sundays are still alive and well in this house! This week I wanted to try one of our favorites -- veggie Nicoise salad -- in the large round Ziploc containers I have come to know and love at lunchtime.

This one is fairly time consuming, this recipe is a combo of what I did and what I want to try next time to speed things up.

 Nicoise Salad Recipe

adapted from Simply Recipes
  • Yield:6 large Mason Jar salads, or large round ziploc container salads
 
Ingredients

Vinaigrette:
  • 1/2 cup lemon juice
  • 3/4 cup extra-virgin olive oil
  • 1 medium shallot, minced
  • 1 Tbsp minced fresh thyme leaves
  • 2 Tbsp minced fresh basil leaves
  • 2 teaspoons minced fresh oregano leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt and freshly ground black pepper

Salad
  • 2 cans white beans, drained and rinsed
  • 10 small new red potatoes (each about 2 inches in diameter, about 1 1/2 pounds total), each potato scrubbed and quartered
  • 12 ounces green beans, stem ends trimmed and each bean halved crosswise6 hard boiled eggs, peeled and quartered 
  •  2 Tbsp capers, rinsed and/or several anchovies (optional)
  • 1 cup niçoise olives, pitted
  • 1 ½ cups grape tomatoes, cut into halves
  • 1 ½ cups baby cucumbers, chopped
  • 1 small red onion, sliced very thin (about 1/2 cup)
  • ½ lb baby arugula, washed

Method

1. Boil large pot of water. Add in eggs, potatoes and green beans, bring back to boil, and boil for 10 minutes. Drain everything. (I am not sure if this timing will work, but I want to try it for next time -- eggs might need a little more, green beans a little less.)

2. Meanwhile, in a hand blender container, blend together the lemon juice, oil, mustard, and salt and pepper until emulsified. Add in the thyme, basil, oregano, and blend in spurts until herbs are minced. Mince shallots by hand and mix in with a spoon.

3. Layer the ingredients in the salad as follows: 

-- white beans
-- potatoes
-- dressing poured on top of these two items (approx. 4 T. dressing per container)
-- green beans
-- olives
-- capers
-- red onion
-- tomatoes
-- cucumbers
-- eggs
-- top up each jar with arugula

4. Close tightly, salad will keep in the refrigerator 5 days easily. When ready to eat, open and dump into a large bowl, mix everything up.



Tuesday, March 17, 2015

Soba Noodle Mason Jar Salads



Many people have these asian noodle salads with peanut dressing, this is the best though.

Yield: 6 large round ziplock containers
Prep Time: 1 hour

Ingredients:

For the Salad:

  • 8 ounces soba noodles
  • 2 red bell peppers, thinly sliced
  • 1 1/2 cup shelled edamame (soy beans), cooked
  • 3 large carrots, peeled and shredded
  • 6 green onions, thinly sliced
  • 3/4 cup crunchy rice noodles
  • 1 1/2 Tablespoon black sesame seeds
  • 8 ounces spring mix lettuce blend

For the Peanut Dressing:

  • 1/2 cup peanut butter, smooth
  • 1 lime, juice and zest of
  • 2 tsp sesame oil
  • 3 tbsp sweet chili sauce
  • 4 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp fresh ginger, peeled and roughly chopped
  • 1 tsp sambal chili paste, or more to taste (I usually use like 1 tbsp but I like things VERY spicy)
  • 1/2 bunch cilantro, roughly chopped

    Directions:

    1. In large pot of boiling water, cook edamame according to package directions. When done, scoop out with a slotted spoon into a bowl, and use the same water to cook soba noodles according to package instructions. Rinse noodles under cold water and drain.
    2. Meanwhile, make Peanut Dressing: Using a small blender or hand blender, blend together all dressing ingredients except cilantro. Add in cilantro and blend until it's chopped in there but not completely disintegrated.
    3. Divide Peanut Dressing equally among 6 quart size mason jars or large round ziploc containers (this recipe made 4 T. dressing per jar, which may be too much -- will see when I eat them). 
    4. Divide soba noodles over dressing. Layer remaining ingredients, ending with spring mix. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.

Monday, March 9, 2015

Mason Jar Vegetarian Taco Salad

Yep, I'm still on my jarred salad kick. I tried making this one for the first time last night, and it's really really good:

Mason Jar Vegetarian Taco Salad


MAKES 6 big JARS (I use the 4-cup large round ziplock containers):

1 ½ cups black beans (1 reg can)
2 cups corn (1 big can)
2 cups diced tomatoes (I like to use halved grape tomatoes)
2 cups red bell pepper, julienned (2 whole)
1/2 of 1 lb. container of spring mix
2 cups corn tortillas (optional)

Walnut meat:
1 1/2 cups walnut halves
1 1/2 tsp (5 mL) cumin
3/4 tsp (4 mL) chili powder (optional)
1 1/2 tsp extra-virgin olive oil
1 1/2 tsp soy sauce


Creamy Avocado Dressing:
2 T yogurt
2 ounce goat cheese (crumbled)
1/4 cup fresh cilantro
1 1/2 whole lime (juiced)
1/2 teaspoon cumin
1/2 teaspoon salt
1 1/2 whole avocado
3 T water 

Directions:
  1. To make dressing: Combine greek yogurt, goat cheese, cilantro, lime juice, salt, avocado, and water in a food processor. Puree until mixture is smooth. Set aside.
  2. To make walnut meat: add walnut halves to food processor and pulse to break up into large chunks. Add cumin, chili powder, olive oil, and soy sauce to food processor and pulse until walnuts pieces are small but still chunky and mixture resembles ground beef. Do not overprocess
  3. Assemble each mason jar in the following order:
  • First (bottom) layer: 2 heaping Tablespoons avocado dressing
  • Second layer: corn
  • Third layer: black beans
  • Fourth layer: Tomatoes
  • Fifth layer: red bell peppers
  • Sixth layer: 1 scoop walnut "meat" (approx. 2 Tbs)
  • Seventh (top) layer: fill to the top with spring mix.  
  • WRAP up a small handful of corn tortilla chips in plastic wrap and store that on top of the container. When you mix up the salad, crush up the chips and add them in. 

Monday, March 2, 2015

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

 

This is a very good recipe -- and so fast!! Under 30 minutes.

May want to try adding garlic with the shallots and lemon zest at the end next time. 

Wednesday, February 25, 2015

Colcannon Potato Soup

This soup is the perfect thing on a cold winter day. I suggest you go and make it right now. You can thank me later. 

Colcannon Potato Soup Recipe

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: Serves 6 to 8
  • slightly adapted from this recipe

Ingredients

  • 3 Tbsp butter
  • 2 cups sliced leeks (green and white parts only)
  • 2 cups sliced and chopped green cabbage
  • 2 cups sliced and chopped kale
  • 4 cups peeled and diced Russet potatoes (about 3 pounds, 3/4-inch dice)
  • 6 cups water
  • 1 Tablespoon better than bullion veggie bullion
  • 2 bay leaves
  • 1/3 cup sour cream
  • 4 green onions, thinly sliced

Method:

1 Melt butter in a large, heavy bottomed soup pot on medium heat. Add the sliced leeks, cabbage, and kale, toss to coat with the butter. Lower the heat to low, cover and gently cook until the greens are wilted, about 12 to 15 minutes.


2 Add the diced potatoes to the pot, along with the water, bullion, and bay leaves. Increase heat to bring to a simmer. Reduce heat to maintain a simmer, and cook until the potatoes are softened and falling apart, about 15 to 20 minutes.


3 Remove from heat. Swirl in the pepper, sour cream, and sliced green onions. Taste and add more salt and pepper to taste.