The Apartment Kitchen » vegetarian

Spicy Rice and Beans

theapartmentkitchen — Fri, 08 Jan 2010 00:58:37 +0000

A few times I like to cook and eat vegetarian. Ok, so more than sometimes. So basically, multiple times a week, I turn to Matt and say “cook whatever meat you want that goes with this.” The man is a major carnivore, but it does not stop me from my tasty plotting. I started craving rice and beans this week – warm and hearty and perfect in cold weather. When I got home from work, I went for a walk with the dog and the roommates, came home, and had dinner on the table in less than half an hour. A perfect night.

Spicy Rice and Beans

Served 2.

Leftover Potential: Reheats pretty well, and made just enough for breakfast the next morning: with a fried egg on top!

1 Tbsp oil

1/2 onion, diced

2 cloves garlic, minced

1/2 cup rice

1/4 cup tomato puree

3/4 cup broth

3/4 cup peas

salt and pepper, to taste

1 Tbsp oil

1/2 onion, diced

2 cloves garlic, minced

1 jalapeno, minced

1/4 cup tomato puree

2 tsp cumin

2 tsp chili powder

1 tsp coriander

1 1/2 cup black beans, cooked

1 1/2 cup pinto beans, cooked

1 bunch green onions, minced

salt and pepper, to taste

1. In a small pot, heat the oil over medium heat. Add the onion and saute until translucent, about 4 minutes. Add the garlic and rice and saute until fragrant, about 1 minute more.

2. Add the tomato and the broth and bring to a simmer. Cover the pot.

3. Meanwhile, heat the oil for the beans in a medium pan. Add the onions and saute until translucent. Add te jalapeno and garlic and saute until fragrant.

4. Add the tomato puree and spices. Simmer until the tomato evaporated somewhat.

5. Stir in the beans and green onions, simmer to heat through. Season with salt and pepper.

6. When the liquid has evaporated and the rice is tender, stir in the peas, and season with salt and pepper. Serve with the beans!

Mediterranean Vegetable Sandwich with Sundried Tomato Pesto and Fresh Mozzarella

theapartmentkitchen — Wed, 19 Aug 2009 00:28:24 +0000

One of my favorite pastimes is roaming the produce aisle at Adams Fairacre Farms. I know I’ve waxed poetic about well-stocked groceries and farmer’s markets before, but every time I go to Adams, I’m reminded why I love to cook. It’s like a dream – all of the produce is gleaming and primarily local, the cheese section is a mile long, and the butcher and fish counters are after my own heart with fresh daily cuts and catches.

Over the weekend, it was a tiny Italian eggplant that caught my eye. Even though they’re overpriced because of their cuteness, I couldn’t resist a 2 inch beauty. The idea struck to make a Mediterranean veggie sandwich. I supplemented my eggplant with bell pepper, squash, mushrooms, and red onions. I bought a loaf of crusty bread, a round of freshly pulled mozzarella, and went home – giddier than usual. The resulting lunch kept me smiling all day!

Mediterranean Vegetable Sandwich with Sundried Tomato Pesto and Fresh Mozzarella

Served 1.

Leftover Potential: I tossed the remaining roasted veggies and pesto with some pasta for a quick lunch the following day! Made 1 meal after the initial lunch.

1/4 cup sundried tomatoes

1/4 cup basil

2 cloves garlic

3-5 Tbsp olive oil

salt and freshly ground pepper, as needed

1 Italian eggplant or 1/2 regular eggplant, diced

1 yellow squash, diced

1 bell pepper, diced

1 red onion, roughly chopped

1 cup mushrooms, quartered

3 slices fresh mozzarella cheese

1/2 baguette, halved

1. In a food processor or blender, process the tomatoes, basil, and garlic to make a smooth paste. Slowly add olive oil in a stream, mixing until the mixture is well combined. Season with salt and pepper. (Alternately, you can chop all the ingredients finely and mix in the oil by hand, which makes a chunkier but equally delicious pesto!)

2. Toss the cut veggies (just roughly chop them into pieces of roughly the same size) in the pesto. Spread the mixture onto a baking sheet, and roast in a 350 degree oven until the veggies are tender, about 15 minutes.

3. Remove the veggies from the oven. Place the mozzarella on one half of the baguette, and a few spoonfuls of the veggies on the other. If you like, place this back in the oven to make sure the cheese is extra melty and the bread is toasted. Serve warm.

Coconut Red Curry Lentils n' Rice

theapartmentkitchen — Sun, 16 Aug 2009 01:51:05 +0000

This blog is about food…but a few people have pointed out to me that the little snippets of text here and there really tie it together. Because it’s not always enough to grab a recipe and run – some of you like a little splash of real life in there too.

We had a fire at my house this week. Yes. It doesn’t get much more real than that. There is minimal damage and everyone and everything is safe (minus my bath mats, shower curtain, toilet seat and the tile in the bathroom). It happened in the middle of the night, which made it extra scary and I spent the next day recovering by ordering Chinese food. Yes…I don’t cook well (for myself) under pressure. But by the next day I had gathered my head and made something simple – a one pot meal that was fast and easy but quite comforting in it’s own right. Lentils and brown rice smothered in creamy coconut red curry. It was delicious and wonderfully spicy (great with a glass of something spritzy). You know what they say, after all, – fight fire with fire…

Coconut Red Curry Lentils n’ Rice

Served 1.

Leftover Potential: You can add any kind of veggies or meat you want to this, which makes it a great meal to make with leftovers. I’ve even made a similar meal substituting other grains: quinoa, barley, split peas, etc.

1/3 cup lentils and rice (combined

2/3 cup vegetable stock

1 Tbsp sesame oil

1 clove garlic, minced

2 tsp ginger, minced

1/2 bunch scallions, thinly sliced

1 1/2 Tbsp red curry paste

3/4 cup coconut milk

3/4 cup veggies (I used carrots, celery, cauliflower, peas, and mushrooms…but you can use anything on hand – just remember to cut them all to roughly the same size…)

cilantro, roughly chopped for garnish

scallions, minced, for garnish

1. In a small pot, bring the lentils/rice and stock to a boil. Cover, and lower the heat to a simmer. Cook until all of the liquid has evaporated. If the mixture is not done, add a little more liquid and continue to cook until they are tender. Transfer to a bowl.

2. Heat the oil in the pot over medium heat. Add the garlic, ginger, and scallions and saute until fragrant, about 1 minute. Add he curry paste, stirring to combine. Add the coconut milk, and bring the mixture pan> to a simmer.

3. Stir in the veggies, and cook over medium heat until they are tender, about 5-8 minutes. Stir in the cooked lentils and rice. Serve warm with cilantro and scallions.

I know, I know – this is so easy I probably didn’t need to post a recipe! But it is so, so good!

Vegetarian Ramen

theapartmentkitchen — Mon, 22 Jun 2009 22:45:41 +0000

I think I was about 14 when I first saw Tampopo, a Japanese “noodle Western” about a “cowboy” (truck driver) who helps a woman turn around her formerly unsuccessful noodle shop. The truly remarkable thing about this movie is it actually says a lot about the importance of food in Japanese culture. I became fascinated, as well as endlessly amused by it. Still today, I remember the scene where the old man teaches an eager young student the correct way to eat a bowl of ramen. I don’t follow his instruction, but I do love ramen, and today was the kind of rainy day that was just perfect for it.

Vegetarian Ramen

Served 1.
Leftover Potential: It would be super easy to double or triple this recipe to serve more people or to save for leftovers.

1 Tbsp sesame oil
1 carrot, diced
1 stalk of celery, diced
1 shallot, diced
1 clove garlic, minced
2 tsp ginger, minced
1 Tbsp soy sauce
1 tsp chili paste
1 (14 oz) can vegetable broth

1 handful soba noodles
1 Tbsp oil
1/2 cup shiitake mushrooms, thinly sliced
1/4 cup red bell pepper, thinly sliced
1/4 cup snap peas
1/4 cup water
4 scallions, thinly sliced
3 radishes, thinly sliced
cilantro, roughly chopped, as needed for garnish

1. In a small pot, heat the sesame oil over medium heat and cook the carrot, celery, and shallot until the shallots for about 3-4 minutes. Add the garlic and ginger and cook for 1 minute more. Transfer to a blender or food processor, and process to a paste.
2. Transfer the mixture back to the pot, and add the vegetable broth. Add the soba noodles. Simmer until the mixture develops good flavor and the noodles are tender, 8-10 minutes.
3. Meanwhile, prepare the garnishes. Heat the oil in a small saute pan over medium heat. Add the mushrooms and saute until softened. Remove and set aside. Add the bell pepper and saute until softened, then set aside. Add the snap peas and saute with 1/4 cup water. Steam until the water has evaporated entirely. Set aside.
4. Spoon the finished broth into a bowl, and top with the garnishes. Serve immediately.

Panang Curry

theapartmentkitchen — Fri, 29 May 2009 13:03:27 +0000

I’m currently working on a vegetarian cookbook at work. I love eating vegetarian foods – I generally have vegetarian meals 3 or 4 times a week. It’s healthy and almost always faster, since I don’t have to wait for the protein to cook or rest. Don’t get me wrong – I am a total carnivore. But I eat meat so often that to break out of the mold occasionally just tastes good.

In another effort to shake things up, I made a new curry. If you’ve read my blog before, it may appear that I am a slave to red curry. What can I say? It’s delicious – my all time favorite. But this panang curry was silky, smooth, and delicious. I used peanut butter as the base, but grinding toasted cashews or almonds would make for an equally delicious curry. Also, you wouldn’t have to make this vegetarian – toss in some cubed pork or chicken if you like. Because I’m a spice fiend, I finished by curry with a little sriracha, but the chili paste makes it nice and warm without any additions.

Panang Curry

Served 1.
Leftover Potential: Reheats well and lasts for a few days in the refrigerator, making it a great lunch the next day! Made 2 meals after the initial dinner.

1 Tbsp olive oil
1 shallot, minced
3 cloves garlic, minced
2 Tbsp ginger, minced
2 tsp tumeric
2 tsp cumin
2 tsp coriander
2 tsp chili paste
salt, as needed
1/4 cup peanut butter or other nuts ground to a paste
1 (14 ounce) can of coconut milk (or light coconut milk)
zest and juice of 1 lime

sriracha, as needed for additional heat (optional)

1. In a medium pot, heat the olive oil over medium heat. Add the shallot, garlic, and ginger and cook until fragrant, 1-2 minutes.
2. Season with tumeric, cumin, coriander, chili paste, and salt. Mix to combine, until the spices offer a toasty aroma, about 30 seconds.
3. Stir in the peanut butter, coconut milk, zest, and juice. Continue to stir as the mixture heats through. Serve with your favorite combination of veggies, meat, or tofu.

Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce

theapartmentkitchen — Wed, 11 Mar 2009 23:25:36 +0000

I’ve been sick since late last week. I haven’t been sick in a long time, and I began to notice certain cravings. The most predominant craving was for buttered wheat toast. Another was for Sprite or ginger ale. These are the things my mother fed me when I was sick as a kid. So I went to the store and bought wheat bread for toast. I didn’t buy any ginger ale, but I drank plenty of juice and water, and ate nothing but toast for four straight days.

The one craving that was not based on my childhood, however, was that of comfort food…a craving that didn’t strike me until I was beginning to feel better. Something soft, warm, and topped with cheese. That is what I wanted my first meal returned from the land of toast to be, and since I hadn’t eaten much of anything for several days, I figured it was ok to put a little extra cheese on top. Ahhhh…it feels good to be well again.

Lasagna Rolls with Spinach, Sundried Tomatoes, Mozzarella, and Creamy Shallot Sauce

Makes 6 rolls.

Leftover Potential: Reheats beautifully and keeps well for 2-3 days.

6 sheets of whole wheat lasagna noodles

1 tbsp olive oil

2 cups spinach

2 cloves garlic, minced

1/4 cup sundried tomatoes, thinly sliced

2 tsp red pepper flakes

salt, to taste

1 tbsp olive oil

2 large shallots, thinly sliced

3/4 cup mozzarella, shredded

1/4 cup whole milk

mozzarella, to finish

black pepper, to finish

1. Preheat the oven to 400 degrees Fahrenheit.

2. Bring a large pot of salted water to a boil over medium high heat. Add the lasagna noodles and cook until al dente, about 7-9 minutes.

3. In a medium saute pan, heat the olive oil over medium heat. Add the spinach and allow to cook until wilted. Add the garlic and cook until fragrant, about 1 minute. Season with red pepper flakes and salt. Remove from heat and set aside.

4. In a medium pot, heat the olive oil over medium heat. Add the shallots and cook until lightly brown and caramelized. Add the mozzarella and the milk, stir until the mixture is completely combined and all the cheese has melted. Keep warm over low heat.

5. Drain the cooked lasagna noodles and allow to cool slightly. Place the spinach mixture down the length of the lasagna noodles, about 1/2 way. Spoon a little of the sauce inside. Roll the lasagna up into a relatively tight package. Place in a medium sized, oven safe saute pan or a small baking sheet. Repeat with the remaining lasagna noodles.

6. Cover the rolls with the remainder of the sauce. Sprinkle with a little additional mozzarella cheese and a sprinkling of pepper. Bake in the oven until the cheese begins to brown, about 5-7 minutes. Serve immediately.

Black Bean and Corn Tacos with Avocado and Lime Cream

theapartmentkitchen — Wed, 18 Feb 2009 01:18:19 +0000

I’m having a busy week at work, so I wanted to make something quick, simple and multi-purpose. So I made something that could be both a taco filling and a salad for my lunch tomorrow. Served on warm tortillas and topped with a cool lime cream made from greek yogurt, it’s an easy and delicious dinner. Plus, I love leftovers that can be turned into a completely different meal the next day!

Black Bean and Corn Tacos with Avocado and Lime Cream

Served 1.

Leftover Potential: I saved the black bean and corn mixture and ate it as a salad the next day. Made 1 meal after the initial dinner.

1 Tbsp olive oil

1/2 red onion, finely diced

1 red bell pepper, diced

1 jalapeno, finely diced

1 clove garlic, finely minced

1 can (15 oz) black beans

1 can (14 oz) corn

1 avocado, diced

1/4 cup cilantro, roughly chopped

1 lime, zested and juiced

salt, as needed

pepper, as needed

3 Tbsp Greek yogurt

corn tortillas, as needed

cilantro, for garnish

1. In a large saute pan, heat the olive oil over medium heat. Add the onions, and peppers and cook until softened.

2. Add the garlic, and cook until fragrant. Add the black beans and corn and cook until the mixture is softened and heated through.

3. Place the avocado in a large bowl and cover with 3/4 of the lime juice. Fold in the warm black bean mixture. Season with salt and pepper.

4. Mix the rest of the lime juice and the lime zest with the Greek yogurt.

5. Fill the corn tortillas with the black bean mixture and top with the yogurt. Serve warm.

White Bean Panini-Style Sandwich

theapartmentkitchen — Wed, 07 Jan 2009 20:41:00 +0000

I’m on some kind of vegetarian roll recently. I was inspired to make this sandwich after a recent visit to Pachamama’s in my hometown of Lawrence, Kansas. I love the feeling of reading a menu and finding an item that instantly jumps out at you. On this visit, it was the white bean press: a panini-like sandwich filled with white beans, avocado, red onions, and brie. The sandwich was delicious: the perfect example of a panini, crispy on the outside, warm and smooth on the inside.

I made a few adjustments to my home version, however. I simplified the white bean “mash” and added a squirt of lime juice and some tomato slices for acidity. I used ciabatta bread, which worked well for my solution to not having a panini press in my kitchen.

This sandwich is delicious, creamy, and comforting. It’s also incredibly fast. It’s a great solution for vegetarians, as the white beans have plenty of good protein in them, and carnivores could very easily slip some prosciutto or grilled chicken in between the slices of bread.

White Bean Panini-Style Sandwich

Served 1

Leftover Potential: The avocado will begin to oxidize, but a squeeze of lime will keep it fresh. I kept the components ready in my fridge for a second sandwich the next day.

White Bean “Mash”

1 can white beans

2 cloves garlic, finely minced

1 tsp dried oregano

juice of 1/2 lime

salt, to taste

pepper, to taste

1. Drain the white beans. Using a fork, mash the beans to a chunky mash. Add the garlic, oregano, and lime juice. Season with salt and pepper.

Sandwich:

2 slices ciabatta

1 tbsp oil

salt, to taste

pepper, to taste

white bean “mash”

brie, thinly sliced

avocado, thinly sliced

tomato, thinly sliced

red onion, thinly sliced

1. Preheat the oven to 400 degrees.

2. Heat a medium size saute pan over medium-high heat.

3. Brush the ciabatta slices with olive oil. Season with salt and pepper. Put face down in the saute pan. Use another pan to press the bread down. Let cook until well toasted.

4. Remove the bread from the pan, and place onto a baking sheet. Spread the white bean mixture on on half of the bread. Top with tomato and onion slices.

5. On the other piece of bread, apply the brie and avocado slices.

6. Toast the open sandwich in the oven for abut 3 minutes, or until the cheese is bubbly.

7. Press the sandwich together, cut in half, and enjoy warm.

*** The tomatoes and avocado can also be added after the sandwich has been baked in the oven, if you desire to keep them cold.

Vegetarian Red Curry with Brown Rice

theapartmentkitchen — Wed, 07 Jan 2009 19:02:00 +0000

I have several vegetarian friends and family members. Often times, I want to make a dish that’s vegetarian friendly that can also feed several carnivores as well. In the past when I’ve faced this problem, I turn to Asian cuisines. There are an array of Asian dishes that are classically vegetarian, but since there are so many stews or one-bowl dishes, the addition of meat is very simple.

A few years ago for a party, I made this dish: red coconut curry with an array of vegetables. Then I cooked some seasoned chicken breasts in a different saute pan, and reserved some of the curry sauce so that people could assemble their plates as they wished: chicken and vegetables or just veggies. Curry is fantastically simple if you buy pre-made curry paste, but you can certainly make your own.

Any vegetables or meats could be added, so it’s creative as well as easy – and it is very healthy. That’s why I chose to pair this curry with brown rice. In the past, I’ve made flatbreads, basmati, lentils, or even saffron rice to pair with a classic curry like this.

Vegetarian Red Curry with Brown Rice

Served 2

Leftover Potential: Reheats very easily. Provided 1 meal after the initial dinner.

Curry:

1 tbsp oil

1 onion, sliced

3 cloves garlic, finely minced

2 bell peppers, sliced

1 1/2 cups mushrooms, sliced

1 1/1 cups green beans, cut in half ***

3-4 Tbsp curry paste, or more as desired

1 can coconut milk, unsweetened

salt, to taste

pepper, to taste

chicken breasts, pork loin, etc. can be cooked separately and added as well.

1. In a large saute pan, heat the oil over medium heat. Add the onion and saute until translucent. Do not let brown.

2. Add the garlic and saute until aromatic, about one minute.

3. Add the peppers, mushrooms, and green beans. Stir over the heat for about a minute.

4. Add the curry paste, stir well. Add the coconut milk and stir to combine.

5. Allow the mixture to come to a simmer. Simmer until the vegetables are tender, but still slightly crisp. Season with salt and pepper as desired.

6. Serve in warm bowls with a scoop of brown rice.

*** Green beans can also be blanched (cooked in boiling water and then chilled to retain green color) prior to cooking if you prefer them to be softer.

**** Other great vegetables to use are corn, asparagus, sweet potatoes, and various canned products, such as water chestnuts, baby corns, etc.

Brown Rice:

1 tbsp oil

2 cloves garlic, finely minced

1/2 cup brown rice ***

1 cup vegetable stock

1. In a small pot, heat the oil over medium heat. Add the garlic and saute until aromatic, about 1 minute.

2. Add the rice and stir to prevent sticking. Add the stock and bring to a simmer. Cover and cook as per instructions. Different rices cook for different lengths of time. Brown rice generally takes awhile longer. When the rice is tender, fluff with a fork and serve with curry.

*** Any rice can be used, I chose brown rice due to the healthy qualities.