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!

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Seasons Change: What’s Next?

By elizabeth | Published: November 11, 2009

The fallen leaves have been raked and added to the compost. The garden’s bounty has slowly changed into fall favorites including: carrots, leeks, fennel, mixed greens, garlic, oregano, parsley, rosemary, sage and thyme.  As I reflect on this gardening season, I can say it was an enjoyable and rewarding experience.  The weather brought on challenges at times with it’s cooler temperatures and rain count.  Every challenge presents a learning experience, which allows us to gain valuable knowledge for our future.  I look forward to learning more with each garden.  With the season coming to an end, I ask what’s next?

I rely heavily on organic farmers during the months my garden is not producing.  I recently became a member of Farm Fresh Delivery, an organic produce and natural grocery company that delivers to your door (Indianapolis and Cincinnati).  They work directly with organic farmers, co-ops, and food makers to provide their members with the freshest organic produce, grown right here in the Midwest.

I am very excited about Farm Fresh Delivery’s mission and have had a wonderful experience. This is a great way to eat delicious and healthy food year round.  Supporting our local farmers and food makers helps to create a sustainable community and environment.  Check out their website and online grocery store at www.farmfreshdelivery.com

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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

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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

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Thai “Chicken” Won-tons

By elizabeth | Published: October 19, 2009
Thai Chicken Won tons

Thai Chicken Won tons

Cooking with soy meats will allow you to make your favorite dishes the vegetarian way, and should not be intimidating.  Soy meats used to be harder to find and were usually only available at a specialty supermarket.  Nowadays, many soy meats can be found in the freezer or refrigerator section at your local grocery stores.  I encourage you to try different brands of soy products, as they do not all taste alike and you may prefer one brand to another.  Gluten free and vegan soy products are becoming easier to find as well.

This dish utilizes soy chicken strips and traditional flavors of Thailand.  Serve these won-tons as a side dish with your favorite Pad Thai, or as a sampling appetizer.  Enjoy!

Thai “Chicken” Won tons

  • 5 soy vegan “chicken” strips (Morning Star or other brand)
  • 1/2 c. peanut stir-fry & dipping sauce (San-J or other brand)
  • * 1 red bell pepper, chopped
  • 1 scallion, chopped
  • * 1 TBSP fresh cilantro leaves
  • * 1 c. fresh baby spinach
  • *1 carrot
  • 2 TBSP olive oil
  • 20 won-ton wrappers
  • dijon mustard for dipping

Directions:

Heat 1 TBSP of olive oil in a wok or skillet over medium heat.  Add the chicken strips and cook for 5-7 minutes or until golden brown.  Remove from the heat and place the chicken strips in a bowl with the peanut sauce.  Marinate for 10 minutes.

In a food processor, blend the carrot, red pepper and spinach until finely chopped.  Using same skillet or wok, saute the chopped vegetable mixture for 5 minutes.  Remove from heat.

In a food processor, blend the chicken strips until finely minced.

Mix the minced chicken, sauteed vegetable mixture, chopped scallion and cilantro in a bowl.

Lay 20 won-ton wrappers flat on the counter or other surface.  Spoon 1 tsp of the mixture into the center of each won-ton wrapper.  Using a small bowl of water, lightly wet your finger tip and moisten all edges of the won-ton.  Fold the won-ton on the diagonal, making a triangle shape.  Lightly wet the opposite edges and fold into the center of the won-ton. Continue process until you have filled and sealed all 20 won-tons.

Using a steamer, steam won-tons for 5 minutes over bowling water.   If you prefer crispy won-tons (I do), heat the remaining 1 TBSP of olive oil in the wok or skillet and pan fry the won-tons for 5-7 minutes, turning once.

Serve with djon mustard or your favorite dipping sauce.

Yield: 20 won-tons

*items from Midwest Vegetarian garden

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Posted in Herbs, Recipe, Seasonal Recipes, Vegan | 2 Comments

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