Posts tagged: vegetarian

Falafel Burgers

By , June 29, 2012 at 10:30 pm

Serves 4

Falafel Burgers

14.5 oz can of chickpeas, rinsed and drained

1 small red onion

2 garlic cloves, chopped

handful of flat-leaf parsley or curly parsley

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp harissa paste or chilli powder

2 Tbsp plain flour

2 Tbsp oil

Toppings: lettuce, tomato, cucumber, red onion.

Yogurt sauce:  Add some dill to plain yogurt and stir (mix in chopped cucumber and tomato for color)

1. Pat the chickpeas dry with paper towel.  Mix in food processor along with the onion, garlic, parsley, spices, flour and a little salt.  Blend until fairly smooth, then shape into patties with your hands.

2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 minutes on each side until lightly golden.  Serve wrapped in lettuce, toppings, and yogurt sauce.  You can also serve on toasted pitas, with tomato salsa and salad.

Adapted from

Basil Chicken in Coconut-Curry Sauce

By , January 2, 2011 at 11:23 pm

Found this recipe on the other day and thought it ended up pretty tasty.  Try substituting the chicken with tofu to make a vegetarian dish.

Basil Chicken in Coconut-Curry Sauce


4 Chicken breast halves;
1/2 tsGround cardamom
1/2 tsGround cinnamon
1/2 tsGround cloves
1/2 tsGround coriander
1/2 tsGround cumin
Cracked black pepper
1/4 tsGround turmeric
1/4 tsChili powder
1 lgRed onion; chopped
5 Garlic; minced
2 Jalapeno pepper; seeded
1 tbolive oil
14 ozUnsweetened coconut milk
2 tsCornstarch
3 tbFresh basil; snipped
1 tbGingerroot; finely chopped
Hot cooked rice
Fresh basil


Rinse chicken; pat dry; cut in 1″ pieces. Place in a medium bowl. In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or I the refrigerator 1-2 hours. In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken. Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.


Recipe by: Better Homes and Gardens, January 1998, Page 122.

Portobello Mushroom Pasta

By , January 2, 2011 at 1:28 am

I came across this recipe for Dan after he requested something with mushrooms (he really loves those things).  This has turned out to be a favorite dish with a little spicy kick.

Portobello Mushroom Pasta

6 ounces of portobello mushrooms medium dice (other mushrooms work too)
1 onion medium diced
4 cloves of garlic finely diced
1/2 cup of white wine (or apple juice)
1 cup of chicken stock
Pinch of crushed red pepper
3 stalks of thyme
1 stalk of oregano
8 TB of butter
Kosher salt and black pepper
Your favorite pasta cooked with about 1/2 cup of the reserved cooking water

In a large skillet over medium add in 4 TB of the butter and once melted add in the mushrooms and onions.  Cook slowly till the mushrooms are softened (about 8-10 minutes).

Add in the garlic and cook for another minute.  Increase the heat till medium-high and add in the white wine and reduce by 1/2.  Once the wine has reduced add in the chicken stock, crushed red pepper, thyme, oregano and reduce to about 1/2 cup.

Add in the remaining 4 TB of the butter.  Add in the pasta and if needed the remaining 1/2 cup of reserved pasta water.

Serve and enjoy with some grated parmesan cheese and diced parsley.

Penne with Vegetables in Tomato-Basil Sauce

By , May 19, 2009 at 8:31 am

4 Servings
Prep: 10 min
Cook: 10 min

2 cups uncooked penne pasta (6oz)
1 Tbs olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (8oz) tomato sauce
1 small unpeeled zucchini, chopped (1 cup)
1 Tbs chopped fresh or 1/2 tsp dried basil leaves
2 Tbs chopped fresh parsely
1/4 cup shredded Parmesan cheese

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 10 inch nonstick skillet over medium-high heat. Cook onion and carrot in oil 2-3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.

3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

This is one of my all-time favorites. Plenty of vegetables so I feel like I am eating healthy, but a nice flavor and filling. Oh, and very fast and easy to make. Enjoy.

1 Serving: Cal 330; fat 6g; cholesterol 5mg; sodium 760mg; carb 62g; protein 12g.

Betty Crocker’s Quick&Easy Cookbook

Soba Soup with Spinach

By , May 19, 2009 at 8:22 am

Serves 4
Prep Time: 15 min
Total Time: 35 min

2 Tbs vegetable oil
12 oz shitake mushrooms (stems removed) caps thinly sliced
4 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 Tbs peeled and minced fresh ginger
coarse salt
2 cans (14.5oz) reduced-sodium chicken broth
1/2 package (4.4oz) soba (Japanese buckwheat noodles)
1 bunch flat-leaf spinach, torn
2 Tbs fresh lime juice
1 Tbs soy sauce

1. In a large saucepan, heat oil over medium. Add mushrooms, scallion whites, garlic, and ginger; season with salt. Cook, stirring occasionally until mushrooms are tender, 6 minutes.

2. Add broth and 3 cups water; bring to a boil. Add soba; reduce to a simmer, and cook 5 minutes. Add spinach; cook until just tender, about 1 minute. Add lime juice and soy sauce. Serve topped with scallion greens.

Per serv: 228 cal; 8 g fat; 11.7 g protien; 32.2 g carb; 2.4 g fiber

Everyday Food, Jan/Feb 2009

Fresh Tomato Pasta Toss

By , March 15, 2009 at 2:42 pm

TIME: Prep/Total Time: 30 min.

3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese

To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.

Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat until golden. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp; mix well. Bring to a boil; reduce heat. Add cream; heat through.

Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese. Yield: 8 servings.

Instead of the fresh tomatoes, I put in 2 14oz cans of Italian diced tomatoes and brought that to a boil before putting in the cream. Turned out wonderful. Was a quick, delicious meal.

Nutrition Facts

One serving:(prepared with Parmesan cheese)
Calories: 277
Fat:7 g
Saturated Fat:0 g
Cholesterol:13 mg
Sodium:244 mg
Carbohydrate:46 g
Fiber:0 g
Protein:9 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat, 1 vegetable.


Lavosh Margarita Pizza

By , September 7, 2008 at 1:05 pm

So the story goes that the first Margarita pizza was presented in the 1500’s to Queen Margarite, an Italian monarch indulging on the first tomato-based pizza, a new innovation stemming from the tomato’s recent maiden voyage back to the Old World from the New. Today the Margarita pizza is still on menus everywhere featuring a simple recipe of tomato sauce, mozzarella cheese, and basil. With a slight Armenian twist, I’ve adapted my own version of the Margarita pizza that puts old world tastes with a fusion of new. Credit goes to Chester’s, a new restaurant in our little town of Rochester, MN that I mimicked this recipe from. If you’re ever there try to Lavash Portabella and Chicken Pizza that reflects some of the basis of this recipe

Lavosh Margarita Pizza

1 Large Lavosh Cracker (Dry)
3-5 Large Vine Ripened Tomatoes
1 Large Ball of fresh Mozzarella Cheese
Fresh Sweet Basil

Directions: (Preparation time 30 minutes)
1. Cut tomatoes to smaller pieces skin on, blend in blender until pureed
2. Transfer into a sauce pan and simmer tomato puree until thickened (about 1/2 the volume)
3. Spread the tomato puree evenly over the dry Lavosh cracker
4. Slice the mozzarella thinly and place on Lavosh
5. Chop fresh sweet basil leaves and sprinkle over the mozzarella
6. Broil in the oven until the mozzarella is slightly browned (about 10 minutes)

Variations: Try other toppings for more variety, or substitute shredded cheese or cheese blends for more American flavors.



Chana Masala

By , August 7, 2008 at 5:19 pm

2 tbsp vegetable oil
1 medium onion chopped
1 clove of garlic, minced (or garlic powder)
1 tablespoon curry
1 small can tomato paste (or ketchup)
15oz can chick peas (with liquid)
1 tbsp lemon juice
½ tsp salt
Crushed red pepper to taste, optional
1 tbsp margarine
(you can also add cumin, coriander, and ground ginger for variety)

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper and other ingredients to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over basmati rice.

(Might be yummy with mashed chick peas as well)

Copyright 2004-2013 Dan & Carolyn Chan