Food for Thought

Posts tagged with “vegetarian”

Vegetarian Split Pea Soup

Finally! A split pea soup recipe without bacon or ham. This is one of my favorite soups and you do not usually find a vegetarian-friendly version. This may be time consuming, but it absolutely suitable for this chilly, rainy day.

Vegetarian Split Pea Soup
1 bag (12 ounces) dried split green peas
2.5 quarts water
2 tablespoons vegetable oil
2 stalks celery, diced
2 carrots, diced
1 medium yellow onion, diced 
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste

In a large Dutch oven, bring the peas and water to a boil over high heat for 2 minutes, uncovered. Cover and Reduce the heat to low and simmer for 1 hour.

After an hour has elapsed, add oil to a medium skillet over medium-high heat. Add the celery, carrot, onion, and thyme to the oil and cook for about 10 minutes, or until softened. Add the mixture and bay leaves to the Dutch oven and simmer over medium-low heat for about 2 hours. Season with salt and pepper and enjoy!

Credit to Shannon for the recipe and photo at The Curvy Carrot http://www.thecurvycarrot.com/2011/02/24/vegetarian-split-pea-soup/


Hot and Sour Soup

The hot and sour soup from Pf Chang’s is the best soup I’ve ever eaten. Since I am recently a vegetarian, I can no longer go to the restaurant for this wonder as it contains chicken. I decided recently to make my own vegetarian version and absolutely loved it! I am actually forcing myself to write this so I do not get up to serve myself another bowl. Is it dinner yet?

Hot and Sour Soup
1 teaspoon vegetable oil
7 ounces fresh shiitake mushrooms, cut into strips
1 quart vegetable stock
1/2 cup low sodium soy sauce
1 teaspoon pepper
1 can (6 ounces) bamboo shoots, cut into thin strips
1/4 cup cornstarch
1/4 cup water
2 eggs, beaten
6 ounces firm tofu, cubed
3 ounces white vinegar

Heat the oil in a saucepan over medium-high heat and saute the mushrooms, about 3 minutes. Add the vegetable stock and bring to a boil. Mix in the soy sauce, pepper, and bamboo shoots and cook, about 3 minutes. Mix the corn starch and water together and add to the boiling mixture.

Add the eggs, stirring in until cooked, about 30 seconds. Turn off the heat and add the tofu and vinegar. Stir to combine, ladel into soup bowls, and enjoy!


Mediterranean Lentil Salad

Tonight I rekindled my love for lentils! I used to eat lentils at least once a week in high school and can not believe I have not eaten the little legumes since. I was so excited when I found this recipe that I just had to make it right away for date night. This light dish was perfect, which happily married my love for lentils and Rocky’s love for sun-dried tomatoes and goat cheese. I can not wait to make this again for me and my “no meat” man!

Mediterranean Lentil Salad 
1 1/2 cups lentils, rinsed
1 bay leaf
1/2 cup sun-dried tomatoes, sliced
1/3 cup kalamata olives, pitted and chopped
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 tablespoons extra virgin olive oil
3 ounces goat cheese, crumbled

Boil water with bay leaf on high in a medium sized pot. Add lentils and simmer on low for 25 minutes, or until soft. Drain and allow to cool. Once cooled, toss in sun-dried tomatoes and olives. 

Whisk vinegar and mustard together in small bowl. Slowly add olive oil until dressing emulsifies. Pour dressing over lentil mixture. Serve warm with goat cheese topping and enjoy!

Credit to Elly for recipe and photo at Elly Says Opa! (http://ellysaysopa.com/2010/08/06/mediterranean-lentil-salad/).


Chipotle Quinoa

I went way out of my comfort zone yesterday when I made dinner last night using an ingredient I had never even heard of before- quinoa! Quinoa is a grain-like seed that, after cooking, look like tiny bulbs that pack a bold, nutty flavor. I am happy that I had the courage to make something this foreign to me because it was absolutely delicious! I am looking forward to making this supremely spicy superfood very often.

Chipotle Quinoa
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon seeded jalepeno pepper, minced
1 medium onion, chopped
2 chipotle chili peppers in adobe sauce (from 7 oz. can)
1 tablespoon dried oregano
1/4 teaspoon cumin
3/4 cup quinoa, rinsed and drained
1 can black beans, rinsed and drained
1/2 cup frozen corn kernels
1 1/2 cups vegetable stock
1/2 cup fresh cilantro, chopped

Pour olive oil in medium sized pot over medium heat. Add garlic, jalapeno, and onion and cook for about 5 minutes, or until soft. Add chilies and adobe sauce, oregano, and cumin and cook for 1 minute. Add the quinoa and cook for 4 minutes over medium high heat. Add the beans, corn, and stock. Bring the stock to a boil, cover the pot, and simmer on low for 15 minutes. When the quinoa is tender, remove the pot from the heat, stir in cilantro leaves, and set aside. Serve alone or with a protein (I used shrimp) and enjoy!

Credit to Alyssa for recipe and photo at Karma Cucina (http://karmacucina.com/chipotle-quinoa-and-shrimp/).