Arabic Baked Vegetables

Directions:
Place an assortment of cut-up vegetables in a 9 x 13 pan. Suggestions: eggplant, potatoes, yellow squash, zucchini, onions, peppers, and tomatoes. Add one can of tomato sauce and drizzle with olive oil. Add salt and pepper and toss to coat. Bake at 350 deg for 1 hour. Take out of oven and add pressed garlic and drained, canned garbanzo beans.

Beans with Aromatics

From Madison, Vegetarian Cooking for Everyone

Ingredients

• 1 c. beans, cleaned, rinsed, & soaked
• 2 bay leaves
• 1 small onion, quartered
• Several parsley sprigs
• 1 large garlic clove, sliced
• 1 tsp. olive oil
• 1 piece kombu
• Salt

Directions

1. Drain the beans, cover them with 6 cups fresh water & bring to a boil. Boil, uncovered, for 10 minutes. Skim off any foam.
2. Lower the heat, add the remaining ingredients, except salt, cover and simmer until the beans are partially tender, 30 minutes to an hour.
3. Add 1 ½ tsp. salt and continue cooking until tender but not mushy. Let the bean cool in their broth.
4. Remove the aromatics with slotted spoon and discard them. Pour off the broth and reserve it for stock

Beans with Extra Virgin Olive Oil

Ingredients

• Beans with Aromatics (above)
• 1 large shallot, finely diced or 3 scallions,
• including a little green
• 1 small garlic clove, minced
• 3 TBS. extra virgin olive oil
• 2 TBS. chopped parsley
• Salt and freshly milled pepper
• Lemon wedges

Directions

Put the warm beans in a bowl and add the shallot, garlic, olive oil, and parsley. Turn them gently with a large rubber scraper so as to not break them up. Taste and season with salt if needed and freshly milled pepper.

Beet salad

6 or so large beets (3 red, 3 yellow)

Cut off greens from beets, drizzle with EVOO (extra-virgin olive oil) and wrap them all together in tinfoil.

Bake beets at 400 for at least 1 hour 20 minutes (sometimes they take longer, up to 1 hour & 45 min.).  Take out of the oven when beets are soft as tested by poking with knife.

Peel beets by hand (peel should come off easily)
Chop up the beets into 1/2 inch pieces or so.

Mix chopped beets with 2-3 cloves finely chopped garlic, 3/4 c. or more of Vegenase to desired creaminess (this is a non-dairy mayo - only use this brand!  do not use Nayonase!), and throw in some roasted, salted pecans (as many as you like).  Mix together, add some salt & pepper.

This may sound a bit strange but this is one of the best lenten salads ever!  Its so healthy as well as beets have many vitamins and fiber.

Briami

(Roasted Vegetables)

This is a staple Greek dish. The oil really makes the vegetables taste better (my Yiayia used to say ‘vegetables want oil’ and Prevention Magazine affirms that we absorb more nutrients from vegetables with oil).

Serves 5 with delicious leftovers.

Ingredients

• 2-3 zucchinis
• 4 potatoes (more if red)
• 1/2 lb whole mushrooms
• 2 peeled, sweet potatoes
• 2 onions, sliced
• 1 1/2 cups of baby carrots
• 1/2 lb of fresh or frozen green beans
• 3/4 cup of oil
• 2 cans of tomato sauce (15 oz)
• 1/2 bunch of chopped fresh parsley (or other herbs)
• Salt and freshly ground pepper

Directions

1. Cut washed veggies up into medium, bite-sized pieces:
2. Spray Pam on a large roasting pan. Add the veggies, the sauce, the salt and pepper and drizzle on the oil. Bake at 375 for 45 minutes, then turn down oven to 350 until tender and slightly browned (up to 30 more minutes).
3. Finish off with a 5 minute broil for added browning. Serve with homemade bread. Serves 5 with leftovers that taste better the next day.

California Fettucine Toss

This isn’t cheap to make, but it is a great company dish and goes terrific with fish. You can increase the amounts of pasta without adversely affecting the final product.

Ingredients:

• 4 oz. spinach fettucine
• 4 oz. regular fettecine
• 1 jar artichoke hearts
• 2 T. balsamic vinegar
• 1 T. sundried tomatoes
• ½ lb. asparagus, cut into 2” pieces
• 2 med. Carrots, shredded
• 3 green onions, chopped
• 1 8-oz. bottle Italian dressing
• ½ c. pistachio nuts
• 1 ripe avocade, chopped

Directions:
Cook fettucine until al dente. Toss with artichoke hearts, vinegar, and sundried tomatoes. Cook asparagus until barely tender, drain and toss with pasta. Add carrots, green onions, and salad dressing. Toss to mix. Place in serving bowl and sprinkle with nuts and avocado.

Carrot Salad

Ingredients

• 6 large carrots, peeled
• 1/4 cup fresh lemon juice
• 2 cloves garlic, finely chopped
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt, plus more for water
• 1/4 cup olive oil
• 1/4 cup finely chopped flat-leaf parsley

Directions

Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.

Green Beans with Carmelized Onions & Almonds

Ingredients

• Kosher salt
• 3 pounds green beans, trimmed of stem end
• 1/2 cup skin on sliced almonds
• 3 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 2 large onions, sliced thin
• 2 tablespoons chopped fresh thyme leaves
• Freshly ground black pepper

Directions

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Guacamole Salad

Ingredients

• 1 pint grape tomatoes, halved
• 1 yellow pepper, seeded and 1/2-inch, diced
• 1 (15-oz) can black beans, rinsed and drained
• 1/2 cup small diced red onion
• 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
• 1/2 tsp. freshly grated lime zest
• 1/4 c. freshly squeezed lime juice (2 limes)
• 1/4 c. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. minced garlic
• 1/4 tsp. ground cayenne pepper
• 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Serve w/chips or however.

Hummus

(“our favorite”)

Ingredients

• 1 15 ounce can garbanzo beans (reserve juice)
• 1 ¼ TBS tahini (can be bought in most grocery stores... looks like peanut butter)
• ¼ c. lemon juice
• 1 large garlic clove
• ½ tsp. salt

Directions

1. Heat beans over medium heat until they come to a boil. Reserve juice.
2. Put beans and next 4 ingredients in a food processor or blender. Slowly add juice from beans (not all the juice). Blend until creamy and very smooth.
3. Place in a bowl... serve with pita bread, French bread, or any bread!!!

Imjadra (a/k/a Mujedra a/k/a Rice & Lentils)

Ingredients

• 1 c. green-brown lentils
• 1 ½ c. long-grain rice (Uncle Ben’s Original is best)
• 1/3 c. olive oil
• 1 medium onion, chopped
• 12 oz. fire-roasted peppers in jar, chopped
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/8 tsp. cinnamon
• dash nutmeg
• 3-4 whole cloves
• Salt & pepper to taste

Directions

1. In a 3-quart saucepan, bring lentils end enough water to cover +1inch more to boil. Lower heat and simmer until ‘al dente,’ adding more water if necessary. Meanwhile, saute onion in skillet with oil until beginning to soften. Add spices and peppers to onion and continue to sauté on lowered heat.
2. Once lentils are soft, add rice and 3 ½ cups water. Bring to boil. Add sautéed onions, peppers and spices to rice and lentils. Cover and simmer on lowest heat possible until water is absorbed.
3. To serve: Try adding a dollop of hummus or tahini sauce and/or surround dish with tomato wedges. Great accompanied by green salad with vinagrette.

Panzanella

An Italian side dish

Ingredients

• 1/4 cup drained capers
• 2 tablespoons plus 1/4 cup red wine vinegar
• 12 ounces ciabatta or other country-style white bread, 2 to3 days old
• 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
• 2 tablespoons plus 2/3 cup extra-virgin olive oil
• 2 tablespoons plus 1/4 cup red wine vinegar
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 1/2 cup thinly sliced fresh basil leaves
• 1 cup drained roasted red bell pepper strips
• 1/4 cup pitted kalamata olives, halved lengthwise
• Fresh basil sprigs, for garnish

Directions

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.

Polenta and Sauce

Ingredients:

• 1 cup polenta (coarse-ground cornmeal)
• 4 cups water
• 2 t. olive oil (or to taste)
• salt to taste

Directions:
Bring the water to boil with salt. Slowly add the polenta, turn heat to medium-low and stir constantly for the first minute or so. Turn heat to low and let the polenta simmer about 10 minutes, stirring occasionally. When it is thick, add the olive oil.

This is an excellent “base” for lots of Lenten dishes—you can put commercial pasta sauce, leftover soup that has thickened, St. John’s Stew, roasted vegetables, or just about anything on it for a very quick dinner.

Veracruz Style Rice

Serves 4 as main dish

Ingredients

• 1 c. long-grain rice (white or brown)
• 1/3 c. pitted green olives, quartered
• 1/3 c. bottled salsa (TJ 3-pper salsa is great!)
• 1 (16 oz.) can cannellini beans, drained
• 1 (14 ½ oz.) can diced tomatoes
• ¼ c. fresh cilantro, chopped
• 4 lime wedges (optional)
• 2 c. water

Directions

1. Place all ingredients, except cilantro and limes, in saucepan and bring to boil.
2. Cover and simmer until liquid is dissolved (30-35 minutes).
3. Garnish with fresh cilantro and lime wedges. Serve with green salad.

Winter Squash and Walnuts & Cranberries

Ingredients

• 1 2-pound winter squash, peeled, seeded, and cut in 2-inch cubes
• 1 tablespoon chopped fresh thyme
• ½ cup maple syrup
• ½ cup chopped walnuts
• ¼ cup dried cranberries
• salt and pepper to taste

Directions

Put the squash in a steamer basket over boiling water and steam until tender when pierced with a fork, about 10 minutes. Transfer the squash to a serving bowl. Add the thyme, maple syrup, walnuts, and cranberries. Toss to blend and season with salt and pepper.