IVS Savor the Summer Garden

By elizabeth | Published: August 9, 2010

Savor the Summer Garden

The Indianapolis Vegetarian Society is hosting their 10th annual Savor the Summer Garden event August 14, 2010 from 1-3pm at Earth House downtown Indianapolis. I am on the planning committee and will be cooking with Channel 8′s Chef Wendell for the event. The afternoon will be filled with vegetarian/vegan dishes, live music, vendors and great company. I am very excited to be able to learn from Chef Wendell and prepare some of his original recipes. We will be using local ingredients that have been donated by several farmers and artisans.

Tickets are $12 in advance and $15 at the door (children 4-10 $6, 3 and under eat free)–available at the Nora Whole Foods or Brownpapertickets.com/event/116086.

If you can, come check it out. It will be a fun filled day!

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Midwest Vegetarian is Back

By elizabeth | Published: August 9, 2010

I apologize that I have not written or posted a recipe since last November!  Life as been busy and time got away from me.  I am back and look forward to sharing new recipes.  Also, look for a new website coming soon for midwestvegetarian.  The new design will focus more on recipes and photography, my two loves!

The 2010 garden has been producing a wonderful bounty.  We were able to utilize our composted soil when planting our seeds ~ which I have noticed a positive difference in the over all growth of the garden.  I planted less items this year which included: lettuce, mixed greens, arugula, grape tomatoes, bloody butcher tomatoes, old German tomatoes, green beans, hot and sweet banana peppers, ichiban eggplant, bell peppers and jalapenos.  The herb garden continued from last year and is bigger than ever!  I recently dug up some garlic and have been enjoying fresh herbs all summer long. Look for a new recipe this week.

Posted in Gardening, Herbs | 3 Comments

Merry Christmas & Happy New Year

By elizabeth | Published: December 21, 2009

Winter Wonder Land

Merry Christmas & Happy New Year!  November flew by quickly as the month was full of many changes: I started a new job, my sister got married, and my grandfather passed away (a wonderful man and gardener!).  I am sorry I was unable to post a recipe or two.  However, I did find time to cook and look forward to sharing those recipes with you all soon.

Midwest Vegetarian will be back in early 2010, refreshed and ready to cook with you.  Thank you for reading the blog and for trying my dishes!  I wish you all many blessings this Christmas and throughout the New Year!

Posted in Recipe | 1 Comment

Zucchini Casserole

By elizabeth | Published: October 31, 2009
Zucchini Casserole

Zucchini Casserole

Believe it or not, I did not always love the flavor of the zucchini.  Growing up my mother made zucchini casserole often, and as my palette became more sophisticated, I slowly fell in love with this green wonder called the zucchini.  Thanks Mom!

During the colder months, this hearty dish will warm you up and keep you satisfied.  I hope you enjoy my spin on this childhood favorite dish where it is now 100% vegetarian and lower in calories.  This casserole can be served as a side dish or as a main course.

Zucchini Casserole

  • * 5-6 medium zucchinis (5 cups)
  • * 1 c. carrots, shredded
  • 1/4 c. onion, diced
  • 1 can reduced fat cream of celery soup
  • 8 oz. light sour cream
  • 1 box corn bread stuffing
  • 1 stick unsalted butter
  • 1 TBSP olive oil
  • salt & pepper

Directions:

Preheat oven to 350°.  Prepare a 9×12″ glass baking dish with cooking spray.

Slice the unpeeled zucchinis into rounds, 1/4″ thick.  Peel and shred the carrots. Dice half an onion.

In a small sauce pan, melt the butter.  Add the dry corn bread stuffing to the melted butter, mixing well.  Place half the stuffing mixture into the bottom of the prepared baking dish.  Set aside the remaining stuffing mixture.

In a large skillet, heat the olive oil over medium heat.  Add the onions and zucchini and cook until tender (about 5 minutes), stirring occasionally.

In a small bowl, mix the cream of celery soup and sour cream together. Add the shredded carrots and the sour cream mixture into the same skillet, mixing well to coat all the veggies.  Add a few grinds of salt and pepper.  Heat for about 3-4 minutes. Do not allow the mixture to boil. Spoon the mixture evenly into the baking dish.

Top the zucchini mixture with the rest of the stuffing mixture to form a crust.  Bake for 30-45 minutes or until mixture is bubbling and top is golden.

Yield: 6-8 servings

*items from Midwest Vegetarian garden

Download recipe

Posted in Gardening, Recipe, Seasonal Recipes | 4 Comments

Potato Leek Soup

By elizabeth | Published: October 26, 2009
Potato Leek Soup

Potato Leek Soup

Fall is my favorite season of the year, as the leaves change and bring such vibrant colors to our landscape. Fall’s arrival has also brought some chilly temperatures with it, making it the perfect time to enjoy a warm cup of soup.

We had our first harvest of leeks this week, which are in the onion family for those of you who have not cooked with leeks before.  Leeks are used in a lot of French cooking and have a sweeter delicate flavor.  Make sure you clean them very well, as dirt will get trapped between the layers.  This potato leek soup is delicious pared with crusty bread or a nice fall salad.

Tip: How to clean leeks: Using a knife, trim 1″ off the top and bottom of the leek.  Cut the leek in half length wise.  Remove and discard (or compost) the outer layer of the leek.  Rinse each layer of the leek under cold water, making sure all dirt is removed.

Potato Leek Soup

  • 4 c. diced peeled potatoes
  • 1/2 c. diced celery
  • * 2 medium leeks, light green & white parts diced
  • 2 c. vegetable broth or stock
  • 1 vegetable bouillon cube
  • 1/2 tsp salt
  • 2 c. milk
  • 1 c. sour cream
  • 2 TBSP flour
  • * 1 TBSP chives, chopped

Directions:

Combine the potatoes, celery, leeks, broth, bouillon cubes and salt in a large saucepan.  Cover and cook for about 20 minutes or until potatoes are tender, not mushy.  Add 1 c. milk, heat.

In a bowl, whisk the sour cream, flour, 1/2 TBSP chives and remaining 1 C. milk together.  Stir sour cream mixture into soup base gradually.  Cook over low heat, stirring constantly until thickened.

Using an immersion blender, puree half the soup mixture or until the consistency you prefer.  I prefer some potato chunks, but mostly pureed, as this helps to thicken the soup.  If using a stand blender, fill blender half full and puree in batches.  Top soup with remaining 1/2 TBSP chives.  Enjoy!

Yield: 7 cups

*items from Midwest Vegetarian garden

Download recipe

Posted in Gardening, Herbs, Recipe, Seasonal Recipes | Leave a comment

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