Ukrainian beet leaf rolls, stuffed with cornmeal and dill. 1 large bunch of beets with leaves 1 cup cornmeal 3 1/2 cups water 1 teaspoon salt 1/3 cup onion (1/2 medium), chopped 1 Tablespoon oil 1 Tablespoon fresh dill, chopped Sour cream (omit to make Vegan) Remove leaves from beets, saving beets and stems […]
Posts with the Vegetarian tag
Jane’s Kitchen: Zaatar Carrots with Green Carrot-Top Tahini
from Jamie Geller for Green Carrot-Top Tahini: 1 cup rough chopped carrot greens, soft carrot tops (the greens, save the tough stems for making vegetable broth) 1/2 cup chopped flat-leaf parsley 1/2 cup fresh mint (OR use mint jelly, sauce or syrup and omit honey) 1 Tablespoon honey 3 garlic cloves or 2 tablespoons […]
Jane’s Kitchen: Kale Sweet Potato Quinoa Salad
from the Edgy Veg 1/2 cup cooked quinoa 8 cups kale, torn into bite-size pieces 2 tablespoons olive oil, divided 2 medium sweet potatoes, peeled and cubed (about 1 pound total weight or 3 cups cubed) 1 sweet onion, coarsely chopped 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon salt, + extra to […]
Jane’s Kitchen: Chilled Thai Melon Soup
2 cups seedless watermelon, diced 2 cups cantaloupe, diced 2 cups crenshaw or honeydew, diced 1 tablespoon sriracha sauce 1 tablespoon sweet chile sauce 1 cup unsweetened coconut milk 2 tablespoons lime juice 1 tablespoon fresh ginger, grated 1 tablespoon fresh cilantro, chopped 2 tablespoons fresh thai basil, chopped 3 tablespoons fresh mint, minced 1 […]
Jane’s Kitchen: Solar Eclipse Quesadillas
8 12-inch tortillas 1 16-ounce can refried beans (Rosarita) 1 tablespoon taco seasoning mix 12 ounces Mexican cheese blend, shredded Salsa and sour cream to serve Preheat the oven to 400 degrees. Mash beans with taco seasoning. Build quesadillas by covering two-thirds of a tortilla with cheese and spreading the bean mixture in the […]
Jane’s Kitchen: Sweet Potato Sunshine Salad
By Laura Wright, The First Mess 1 1/2 pounds mini sweet potatoes 2 medium carrots, peeled + small diced (I used some heirloom purple ones for color contrast) 2 orange or yellow bell peppers, seeded and diced into 3/4 inch-ish pieces 1/2 cup cherry tomatoes any color, cut in half 1/2 small red onion, […]
Jane’s Kitchen: Golden Sunshine Quinoa Salad
By Ingrid Hoffman 2 cups quinoa, pre-washed if possible 2 1/2 cups broth (vegetable or chicken) 16 scallions, white and light green parts only, sliced 1 cup golden raisins, chopped 1/2 cup rice vinegar 1/2 cup orange juice 1 teaspoon orange zest 2 tablespoons extra virgin olive oil 1/4 teaspoon cumin powder 1 cucumber, […]
Jane’s Kitchen: Scalloped Potatoes
1 tablespoon unsalted butter 3/4 cup fresh bread crumbs 2 tablespoons all-purpose flour 1 1/2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon ground black pepper 3 russet (Idaho) potatoes, peeled and thinly sliced (Set the sliced potatoes aside in a bowl of cold water to cover to keep them from discoloring until ready […]
Jane’s Kitchen: Eggplant Parmesan Ragú
Ragú was introduced in 1947, and this was one of the most popular recipes in the New York Times that year. 2 cups Italian-seasoned bread crumbs 1 1/4 cups grated Parmesan cheese 2 medium eggplants, cut into 1/4″ slices 4 eggs, beaten Olive or vegetable oil 1 jar Ragú Chunky Gardenstyle Pasta Sauce 1 […]
Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups
12 Ounce package of Impossible™ Beef 1 Yellow Or Spanish Onion, Chopped 1 Green Pepper, Chopped 1 Red Pepper, Chopped 3 Garlic Cloves, Minced 1 Small Potato, Diced 1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder 1 Tablespoon Cumin 1 Cup Vegetable Stock 2 Tablespoons Tomato Sauce 1/2 Cup Pitted Green […]