ISO: ISO T&T Vegetarian ideas for TG...

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mariadnoca

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I will be at my sibling's for TG - and they are all mostly vegetarians (not vegan). However, my sibling is also an admitted bad cook, so my niece and I will likely cook/bake.

Any T&T vegetarian dishes that might be special enough for TG? Also, that might be fairly easy/do ahead as most time will likely be spent at the nursing home with mom.

 
Ina's Orzo with roasted veggies is always a hit and can be made ahead.

Orzo with Roasted Vegetables (Serves 6)
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved




1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

 
REC: Cannelloni with Ricotta & Mint--can be doubled, made ahead and just popped in the oven 10 miins

Canneloni With Ricotta And Mint
Serving Size: 4

2 cups ricotta cheese
1/4 cup Parmesan cheese
1/4 cup fresh mint leaves, chiffonade, plus
12 whole mint leaves
1 egg
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
Salt and pepper, to taste
BASIC PASTA DOUGH, (See Recipe) rolled
1/4 cup cream
Basic Tomato Sauce, (See Recipe)
1 - 8 inch by 10 inch baking dish smeared
2 tablespoons olive oil

Preheat oven to 425 degrees F. In a mixing bowl, stir together ricotta, grated cheese, chopped mint, egg and olive oil until well blended and season with salt and pepper. Lay the uncooked pasta pieces on the table and divide ricotta mixture among them. Roll pasta up like a cigar and place, seam side down, in the oiled baking dish. Continue until all eight pasta tubes are in the dish. Mix cream and tomato sauce together and pour over cannelloni, spreading carefully to uncover the tops of the tubes. Place in oven and bake until light golden brown, or 8 to 10 minutes. Remove and divide among 4 plates. Sprinkle each with three mint leaves and serve.

BASIC PASTA DOUGH

3 1/2 cups flour, (3 1/2 to 4)
4 extra large eggs
1/2 teaspoon extra-virgin olive oil

Directions:

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Basic Tomato Sauce

1 Spanish onion, Cut in 1/4" cubes
4 cloves Garlic, thinly sliced
3 ounces Virgin olive oil
4 Tablespoons fresh thyme, or 2 Tbls dried thym
1/2 carrot, finely grated
2 28-oz cans tomatoes, canned, crushed and mixed wi
Salt, to taste

Directions:

Saute the onion and garlic in the olive oil over medium heat until translucent, but not browned (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Add salt to taste.

Yield: "6 cups"

 
Stuffed Cabbage with Three Cheeses

Stuffed Cabbage with Three Cheeses
Yield : 6
Ricardo Larrivée

Ease of preparation: Complex
Preparation time: 45 minutes
Cooking time: 1 hour 45 minutes Waiting time: 15 minutes

10 leaves from a Savoy cabbage
1 1/2 cups (375 ml) leek, finely sliced
2 tablespoons (30 ml) softened butter
1/4 cup (60 ml) white wine
1/4 pound (115 g) Riopelle cheese or other triple cream Brie, without rind
1/4 pound Oka cheese, Iberville or other washed rind cheese, without rind and cut in cubes
6 Russet potatoes peeled and cut with a mandolin in 1/8 in. (3mm) thick slices
3 cups (750 ml) milk
1 sprig fresh thyme
1 whole garlic clove
1 top half of a small butternut squash, peeled and sliced with a mandolin (thin)
1/4 pound (115 g) Gré des Champs cheese or other firm cheese, without rind and grated
Salt and pepper

In a large saucepan of salted boiling water, blanch the cabbage leaves for about 4 minutes or until tender. Drain under cold water and set aside.
In a skillet, cook the leeks in 2 tbsp (30 ml) of butter until tender.
Add the wine and let reduce until almost dry.
Add salt and pepper. Add the Brie and the washed rind cheese.
Stir until the cheese has melted. Adjust the seasoning. Set aside.
In the same skillet, put the potatoes, milk, thyme and garlic. Add salt and pepper.
Bring to a boil & simmer on medium, for about 5 minutes or until the potatoes are al dente.
Stir a few times so that the milk doesn't stick. Remove the thyme and garlic clove.
Drain the potatoes and return the milk to the skillet. Add the squash and again bring to a boil.
Simmer over medium heat or until the squash is al dente. Drain and set aside.
Position the oven rack in the center of the oven. Preheat the oven to 375 °F (190 °C).
Line the bottom of a 9 in. (23 cm) spring /hinged mold with parchment paper.
Put 1 large cabbage leaf in the bottom of the mold. Line the sides of the mold with 6 leaves letting them stick out. Put another leaf in the bottom. Add 2/3 of the potatoes.
Sprinkle with salt and pepper. Press lightly and spread the mixture of leek and cheese.
Add the rest of the potatoes, the cheese and squash.
Put a cabbage leaf on top. Fold the leaves toward the centre and put a final cabbage leaf.
Wrap the mold in two sheets of aluminium foil. Put the mould on a cookie sheet.
Bake in the oven 1 hour and 30 minutes. Remove from the oven. Put a plate on top. Let stand for 15 minutes.
Remove the mold and serve with a green salad.

Note: Add extra milk to cook the squash if needed.


(I used an artisinal Oka and a Brie and just loved this)

 
I made this over the weekend and it was a hit. Showy too. Potato Gratin with Rosemary Crust.

Would be lovely with salads, other veg dishes.

Also Thomas Keller's mushroom quiche made with exotic mushrooms is one of my most favorite recipes. It's on the Food & Wine website.

Anything by Ottolenghi is a treat. Seriously. Every recipe I've had of his is a stand out.

The mushroom or broccoli strudel in the Moosewood Cookbook is terrific too.

http://www.myrecipes.com/recipe/potato-gratin-rosemary-crust

 
This would be nice with those oversized pasta shells too. I find the size easy to serve.

 
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