Archive for the ‘vegetarian’ Category

Kale Kugel

October 29, 2010

This is based on the Spinach Kugel recipe in The Enchanted Broccoli Forest, which is one of my favorite fall recipes. However, I needed to modify it to work without wheat or cow’s milk, and kale was in season at the farmer’s market, so here’s what I did. I think it would be just as good with spinach. I usually serve it with Tsimmes (recipe from the same source). It would also make a good brunch or potluck dish.

1 large bunch kale (or 2 lbs. fresh spinach)
4 oz. soft goat cheese
1 lb. goat’s milk ricotta (I make it without the butter)
4 eggs, beaten
1 cup gluten-free bread crumbs, divided
1/2 tsp nutmeg (or more, if desired)
1/2 tsp sea salt
freshly ground pepper, to taste
Paprika

Cut stems off kale and cut down the leaves. Cook over low heat (adding a tiny amount of water if needed) until slightly wilted (kale doesn’t wilt as much as spinach). Remove from heat and stir in the soft goat cheese until it melts. Stir in spices, 3/4 cup of the bread crumbs, the ricotta, and the eggs. Put into a greased 9×13 glass baking dish. Top with the remaining bread crumbs. Sprinkle with paprika and cover with foil.

Bake at 375 for 35 minutes. Remove foil, and bake for 10 minutes more.

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Spinach and Goat Cheese Enchiladas

May 5, 2010

I have been wanting spinach enchiladas like some I had at a Mexican restaurant several years ago, but I can’t have the cow’s milk or the wheat, so I decided to try to reverse engineer them. I think these were actually better than the restaurant ones.

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Pakistani Dal (Spicy Split Peas and Lentil Stew)

March 7, 2010

There are lots of recipes for dal (it just means beans), but this is one of my favorites. It is a little bit spicy as written; if you don’t like it spicy, use less hot pepper (but don’t leave it out altogether or it will be bland).

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Curried Chickpeas and Vegetables

November 23, 2009

This has become one of our favorite vegetarian meals. Chana dal is one of my favorite Indian restaurant dishes, but if you make it you need to make some kind of vegetable side. This has all of the vegetables already in, so you can just make one dish, with rice. We like this so much we could easily have it every other week.

1 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced or pressed
1 small sweet potato, cubed
1 carrot, sliced
1 cup tomato sauce
1/2 cup water
1 cup broccoli florettes
2 cups cooked chickpeas
1/2 tsp sea salt
1-2 tsp ground cumin
1-2 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
pinch cayenne

Heat oil in pot. Add onion and garlic and saute until soft. Add sweet potatoes, carrots, spices, tomato sauce, and water. Stir well. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are
slightly soft (about 20 minutes). Add broccoli and chickpeas, and simmer, covered, until broccoli is bright green (just a few minutes).

Kale and Rice Casserole

September 13, 2009

All summer long, we have been able to get kale at the farmer’s market. It is one of my favorite vegetables, although my family needs it disguised in order to like it. The original recipe came from The Vegetarian Mother’s Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women – And Their Families, but I’ve changed it up quite a bit.

4 cups cooked brown rice
2 cups kale, cut off stems and cut into ribbons
1 1/4 cups goat milk or non-dairy milk
3 eggs
1 Tbsp nutritional yeast flakes
1/2 tsp nutmeg
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1-2 tsp dill
1/2 cup chopped walnuts
1 tomato, sliced
paprika

Grease 2 quart baking dish. Heat oven to 375. Mix kale and rice and put into baking dish. Beat together eggs, milk, salt, pepper, nutmeg, nutritional yeast flakes, and dill. Pour over kale/rice mixture. Top with chopped walnuts and then tomato slices. Sprinkle paprika liberally over the top. Bake for 40 minutes.

Kale and Tomato Crustless Quiche

September 10, 2009

I bought a huge box of tomatoes at the farmer’s market to can over the long weekend. A few tomatoes were too bruised/squishy to use in canning safely (at least in my opinion), so I needed to come up with a use for them. We also had a lot of eggs, because they were on sale this week, so I bumped one of the other meals to next week and made this instead.

2 Tbsp olive oil
1/2 bunch kale, cut off stems and into ribbons (about 2 cups, you can use less)
1 clove garlic, minced
3 tomatoes, diced
5 eggs
1/2 cup goat milk
1 tsp Herbes de Provence
2 oz. goat or sheep feta

Saute kale and garlic in olive oil. Put into greased 9″ pie or quiche pan. Add tomatoes. Beat eggs until frothy, add milk and spices. Pour over vegetables. Crumble feta on the top.

Bake at 375 for 30-35 minutes.

Serve with brown rice and salad.