My Vegetarian Recipe of the Day

Tired of the same old french onion dip? This dip from the Food Network will add a little heat to your party.

Spicy Sour Cream Dip

1 cup sour cream
1/2 cup mayonnaise
1 chipotle chile in adobo, chopped
1 teaspoon abobo sauce
1 tablespoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon salt

In a bowl, combine all the ingredients. Adjust the seasoning, to taste. Refrigerate, covered, until ready to serve. Serve with tortilla chips or veggies.

Fondue may make you think of the 70s, but it’s made a real comeback. It’s cheese dip with class. So whether you are looking for something delicious and a bit different for a vegetarian New Year’s Eve, something to eat while you’re watching the Bowl Games or something to add to a New Year’s brunch buffet, here are three fondue recipes that will fit the bill. These recipes are adapted from recipes found on The Food Network.

Easy Fondue with Vegetables

1 tablespoon extra-virgin olive oil
1 shallot, finely chopped
1 cup half-and-half
8 ounces cream cheese
1/2 cup grated Parmesan
1 cup grated Gruyere or Swiss
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh chives, snipped or chopped
Your choice of vegetables, raw or lightly steamed
Some suggestions: broccoli, cauliflower, cherry tomatoes, mushrooms, grilled tofu
You can also choose to use various breads, if you like

To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle. Garnish with chives. Serve with dipping forks or bamboo spears.

Feta Cheese With Walnuts and Parsley

4 tablespoons unsalted butter
2 tablespoons flour
2 cups whole milk
6 ounces feta cheese
2 scallions minced
1 tablespoon chopped parsley
Kosher salt and freshly ground black pepper
1/4 cup walnuts toasted and finely chopped

In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it’s easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper. Finish with the walnuts tossed on top. Serve with bread, broccoli, melons, black olives— whatever suits your fancy.

Chocolate Fondue

2 tablespoons sugar
1 cup heavy cream
8 ounces chopped bittersweet chocolate
1 tablespoon butter
1 tablespoon cabernet sauvignon, optional
Items for dipping
Suggestions: pound cake, biscotti pieces, strawberries, grapes, oranges

In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes. Take out of microwave and give it a quick whisk. Add wine (if using) and whisk again. Transfer to a fondue pot with a flame underneath.

No matter what holiday you celebrate, it’s a good idea to have some munchies on hand for parties or friends who drop by. These spicy nuts are perfect. Make up a batch ahead of time and wait for the company to arrive— maybe you should make two batches, in case the cook needs feeding.

Spiced nuts

Assorted shelled nuts (almonds, cashews, peanuts, etc.)
For sweet and spicy nuts:
Peanut oil, for drizzling
Sugar, to taste
Kosher salt, to taste
Chinese five-spice powder, to taste

For savory nuts:
Peanut oil, for drizzling
Kosher salt, to taste
Chili powder, to taste

Preheat the oven to 400 degrees F.
For a sweet and spicy nut, toss your choice of nuts with oil, sugar, salt and a few dashes of Chinese five-spice powder.

For a savory and spicy nut, toss your choice of nuts with oil, salt and a few dashes of chili powder.

Lay out the nuts in an even layer on a baking dish. Bake, redistributing the nuts every 7 minutes or so to make sure they cook evenly, until the nuts are lightly browned, about 15 to 20 minutes.

You may be asking yourself— is this really a THANKSGIVING vegetarian recipe? Well, you could certainly use it for other times of the year, but I think it would make a great side on a Thanksgiving table. I bet even the non-vegetarians would like it. It reminds me of the squash casserole with cream of mushroom soup and water chestnuts— only a little healthier, I think, and with a little kick. You could also serve this as a main dish, and if you’re going for a fancy Thanksgiving dish, you could use this as a stuffing for zucchini (you’d want to chop the squash, instead of slice— or maybe even puree). Just put it into hollowed out zucchini, instead of a casserole, put a bit of the cheese on top and cook as directed.

Mexican Squash Casserole

2 yellow squash, sliced
2 zucchini, sliced
1 medium onions, sliced
1 teaspoon minced garlic
2 tablespoons oil
4 ounces green chile, chopped
2 cups red corn or yellow corn sliced off the cob (or frozen if fresh is unavailable)
1/2 cup cheddar cheese grated
1/2 cup Monterey Jack Chesse grated
1 teaspoon cumin

Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 degrees for 20 minutes.

Even my children, who can be a bit suspicious of unfamiliar food, liked this recipe. It’s a savory dish, but it almost has a dessert feel to it. I had never eaten carnival squash before preparing this recipe, but I’ll definitely be trying it again. I think this would be excellent prepared in small individual pie crusts for breakfast, brunch or dinner— or even as an appetizer. Prepared without the crust, it could even be a low carb addition to a meal. I think I roasted the squash because it was easier. And I made mine in a pie crust in a pie pan— it will fit in a pie pan, by the way. And I skipped the nuts— but other than that I followed the recipe exactly as written

Carnival squash quiche

2 cups Carnival Squash (or any other variety of Winter Squash) peel and cube
1 cup Cottage Cheese
2 Eggs
1/2 cup Milk
1/4 teaspoon Ground Nutmeg
1/4 cup Nuts chopped

In a pan with a small amount of water, cook the squash for about 10 minutes or until very tender. Drain. In a blender, mix together cottage cheese and eggs till smooth. Add squash, milk, and nutmeg. Blend until smooth. Pat cooked rice on the bottom of a 10×6 x 2 inch casserole dish. Pour squash mixture on top. Bake at 350° F for 40-45 minutes or until set. Let stand for 5 minutes. Sprinkle with nuts. Cut into squares and serve immediately.

We eat this at Rosh Hashana. It’s really tasty and an easy addition to a meal.

Cumin Black-eyed Peas with Tomatoes

1 package frozen black-eyed peas (or black-eyed peas with green beans)
2 medium onions
2 cloves garlic, chopped
2 T. olive oil
1 T. cumin
14 oz. can diced tomatoes or stewed tomatoes
1 cup of water
salt and pepper, to taste

optional: chopped green peppers, cayenne, chopped zucchini or other vegetables

In a large pot, brown the onions in the olive oil, along with any other chopped vegetables. Add the garlic towards the end and cook until golden. Add the rest of the ingredients, except the salt. Add the cayenne if you like extra heat. Cook about 45 minutes, until the peas are soft. Add the salt the last 10 minutes. Serve alone or over rice or potatoes.

It’s finally starting to get a bit cooler here in Texas— for us that means upper 80s instead of lower 100s, but as the weather cools I start to long for autumn recipes. We’ve had some winter squash in the last month from our CSA, so that jumpstarted my autumn tastes. Over the next couple of weeks I’ll be posting vegetarian recipes suitable for the Jewish fall holiday Sukkot or just a nice, cool evening.

Here’s the first recipe in the collection, Southwestern Spaghetti Squash. When I first saw this recipe, I must confess I was a bit frightened. I’ve never been a huge spaghetti squash fan. My Mom made it a few times when I was young, but I don’t really remember much about it, except that I didn’t really like it. I have a vague memory of it being mushy, but I may be mixing it up with rutabagas. Anyway, it’s really a tasty recipe. I highly recommend you overcome any concerns you might have and just try it. I think you’ll like it

Southwestern Spaghetti Squash

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

sour cream
salsa

Preheat oven to 350. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 min to 1 hour or until just tender. Do not overcook or you’ll have a mushy mess— I recommend leaning towards the 45 minutes.

Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 1/2 quart casserole with nonstick cooking spray.
Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese. Bake uncovered, 30 to 35 minutes or until heated through.

Serve immediately, topped with sour cream and salsa, if you like.

If you’re cajun, veggie jambalaya is probably an oxymoron. But you can make a tasty jambalaya that is completely vegetarian. Really. Double or triple this recipe and eat some now and some later for once a month cooking.

Veggie Jambalaya

1 package veggie sausage or veggie hot dogs, cut into 1/2-inch slices
2 cups cooked white beans, canned or made ahead of time
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon hot pepper sauce
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
Hot cooked rice, optional

In a large saucepan, saute the veggie sausage, beans, onion, celery, green pepper and garlic in butter until onions are translucent. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until warm.

Serve over rice if desired; or cool, cover and freeze for up to 2 months. Or double and serve half now and freeze half. Makes 8 servings.

So, let’s say you decided to start Dad’s day off with breakfast in bed. There’s very little in the way of food that my husband likes more than a nice, big, cheesy omelette. This one has a bit of a kick to it to make for a great start to a special day.

Avocado, Cheddar Cheese Omelette

8 Eggs – large
1/4 cup Milk. Cooking oil as needed
1 Avocado – sliced
1/4 cup Yellow bell pepper – small diced
1/4 cup Red and green bell pepper – small diced
1 Jalapeno pepper – seeded – finely diced
1/4 cup Onion – finely diced
1 T. Fresh cilantro – minced
2 tsp. Fresh parsley – chopped
Salt to season
Fresh ground black pepper to season
1 1/4 cup Cheddar cheese – shredded

Saute peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Reserve. Combine eggs and milk. Mix well and reserve.

Heat a non-stick omelette or egg pan over medium heat. Portion beaten egg into pan. Stir in sautéed pepper and onion. Cook until set. Flip omelette and cook until done. Add sliced avocado and top with cheese. Fold omelette and turn out onto warm serving plates.

Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 servings.

I’ve made this in the past and have gotten really good reviews. I think the combination of chickpeas (which I consider more Middle Eastern) with the Mexican spices is really interesting. This recipe works well cold, hot, or room temperature.

Mexican chickpea salad

4 cups cooked chickpeas , or 4 cups drained canned chickpeas (from two 15 oz. cans), rinsed
1 med. onion, minced
2 cloves garlic, minced or pressed
3 jalapeno chiles, seeded and minced
2 canned chipotle chiles in sauce, rinsed, seeded and minced (optional)
3 medium tomatoes, peeled, seeded and chopped (optional)
4 T extra-virgin olive oil
4 T fresh lime juice, or more to taste
3 T chopped fresh cilantro
salt and freshly ground black pepper

Combine all the ingredients and let marinate for 2 hours. Adjust the salt and pepper and the lime juice to taste. Serve slightly cool.

I know that it’s possible there may be kids or Dads reading this. They want to make Mom a special breakfast in bed for Mother’s Day, but they’re thinking “It’s got to be easy!” Never fear. This recipe is super simple and super special. And just a hint— a flower in a vase makes any breakfast special, but the MOST special breakfast is the one you don’t have to clean up after Now, on to the recipe.

Super simple, super special scrambled eggs

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon seasoned pepper
2 tablespoons butter
1 medium ripe tomato, chopped
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onions
1/2 cup Monterey Jack or Cheddar cheese

In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended. Melt butter in skillet over medium-low heat until hot; pour in egg mixture. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set; fold in tomato, finely chopped red pepper, and green onion. Heat scrambled eggs through; serve immediately.
If desired top with shredded cheese just before finished.

I know I’ve already posted a cauliflower gratin but I wanted to post recipes for variations on a mashed cauliflower theme for times when you didn’t have the time to prepare the gratin.

Mashed cauliflower and variations, courtesty of Recipelink.

STEAM, BAKE, OR ROAST UNTIL VERY SOFT:
1 head of cauliflower, cut into florets
2 large heads of garlic (peeled cloves)
1 onion, peeled and thickly sliced
salt and pepper to taste

PUREE VEGETABLES WITH:
1/4 cup sour cream
1/4 cup butter
sea salt & pepper to taste

Taste and adjust seasoning, butter, and sour cream so that you end up with a rich tasting, smooth puree.

RED CAULIFLOWER:
Stir 1/2 cup Roasted Red Bell Pepper Sauce or Dried Tomato Sauce into 2 cups cauliflower puree. (I wonder if my daughter would eat this just because it’s pink)

CAULIFLOWER SOUP:
Thin puree with nondairy milk or broth, (and a little cream). Taste and adjust seasoning, adding more liquid if necessary.

CHEESY CAULIFLOWER SOUP:
Stir cheddar, mozzarella, jack, gouda, or edam cheese into Cauliflower S.

I have a confession. I know spaghetti squash is supposed to be a good substitute for spaghetti if you’re on a low carb diet, but I’ve just never been able to bring myself to try it. This recipe could change my mind, though. It looks delicious. I got this recipe from Recipzaar, where someone had adapted it from George Stella’s Low Carb and Loving It.

Spaghetti squash alfredo

1/2 medium spaghetti squash
4 tablespoons butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh parsley leaves
fresh basil leaves
grape tomatoes or cherry tomatoes, sliced in half

Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork.

Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and seperate the squash into”spaghetti”- like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving.

Melt half the butter in a medium saucepan over medium-high heat; add cream and reduce for about 2 minutes,then add garlic and cheese, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley.

Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.

I love cauliflower for low carb eating. Actually, my son prefers mashed cauliflower to mashed potaoes. I also really like casserole type dishes. This recipe would work as a main dish with a salad or it would work as a side dish for any meal where you would normally serve potatoes au gratin.

Cauliflower Gratin

1 head cauliflower, cut into florets (discard core and large stems)
1 (14 ounces) can vegetable broth (or homemade – about 1-3/4 cups)
2 Tbsp butter
2 ounces cream cheese
2 Tbsp sour cream
1 cup shredded cheddar cheese, divided use
1/4 cup sliced green onions, white and green parts
2 large eggs
Salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
Vegetable spray

Place cauliflower florets in a large saucepan. Add chicken broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly and pat dry.

Pour cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, half of the cheddar cheese, green onion, salt, pepper, and eggs. Pulse to combine.

Spray an oven-proof casserole with vegetable oil. Pour cauliflower mixture into casserole dish and sprinkle evenly with remaining 1/2 cup cheddar cheese and all of the Parmesan cheese. Bake in a preheated 375 F. oven for about 45 minutes.

1 pound of frozen Spinach (thawed and drained)
1 to 1 1/2 cup of egg beater (or 4 or 5 eggs)
3 garlic cloves, minced
1 small onion, chopped
1/4 cup of low fat ricotta cheese
1 1/2 cups of mixed low-fat cheeses (I use goat gouda, cheddar, mozza, gruyere, fontina, &
parmesan)
1/4 or 1/2 cup of soy flour
1/4 tsp oregano
1/2 tsp parsley
1/2 tsp thyme
1/2 tsp basil
1/4 to 1/2 tsp black pepper

Mix the ricotta with the hard cheeses.
Add the garlic, onion, and seasonings.
Mix in the spinach and the egg.
Stir in the soy flour. You may need to add more soy flour or egg, depending on the consistency.
Shape into patties and place on an oiled cookie sheet.

Bake for 30 minutes at 375.

Serve as a burger, veggie side dish, etc.

You can add some brown rice to the mixture for a firmer patty.