Very Vegetarian
Originally published
the week of June 5, 2000.
All content copyright by World Wide Recipes.
Most garlic lovers will agree that the only thing
better than garlic is roasted garlic. This recipe makes
a relatively mild spread, so if you love garlic you
might want to increase the amount.
Roasted Garlic
Spread
1 garlic bulb
1 tsp (5 ml) olive
oil
8 oz (225 g) cream cheese,
softened
2 oz (60 g) goat's cheese
1/4
cup (60 ml) freshly grated Parmesan cheese
Salt
and freshly ground pepper to taste
2 - 3 Tbs
(30 - 45 ml) milk
Chopped fresh chives and/or
parsley for garnish
Slice the top off the garlic bulb to reveal the
cloves. Drizzle with olive oil and wrap in aluminum
foil. Bake in a 400F (200C) oven for 45 minutes. Cool
and remove garlic cloves from their skins by gently
squeezing. Mash the garlic with a fork and combine with
the remaining ingredients, mixing well and adding enough
milk to achieve a spreadable consistency. Spoon into a
serving bowl and sprinkle with chopped herbs. Serve with
raw vegetables, crackers, or pita bread. Serves 8 to 12
as an appetizer.
This soup gets an additional tomato punch from the
concentrated flavor of the sun-dried tomatoes.
Cream of
Sun-Dried Tomato Soup
1 Tbs (15 ml) olive oil
1 medium onion,
chopped
2 ribs celery, chopped
2
medium carrots, chopped
3 cloves garlic, finely
chopped
4 cups (1 L) vegetable stock (or
chicken stock for a non-vegetarian version)
4
cups (1 L) chopped ripe tomatoes or canned Italian
tomatoes, drained
1 large potato, peeled and
diced
1/2 cup (125 ml) sun-dried tomatoes (not
in oil)
1 Tbs (15 ml) chopped fresh basil or 1
tsp (5 ml) dried
1 cup (250 ml) milk, half and
half, or heavy cream
Sugar, salt, and freshly
ground pepper to taste
Chopped chives for
garnish
Heat the olive oil in a large pot over moderate heat.
Add the onion, celery, carrot, and garlic and sauté
until tender but not brown, about 5 minutes. Add the
stock, tomatoes, potato, sun-dried tomatoes, and basil.
Bring to a boil and simmer covered for 20 minutes, until
the vegetables are tender. Puree in a food processor or
blender in small batches until smooth, straining through
a fine sieve if desired. Stir in the milk or cream and
season with sugar, salt, and pepper. Serve garnished
with chopped chives. Serves 6 to 8.
Feel free to use any type of bean you like for this
recipe. I am particularly fond of black beans, and this
dish offers an interesting color contrast to whatever
else is on the plate.
Savory Mashed
Black Beans
1 Tbs (15 ml) olive oil
2 medium onions,
chopped
4 - 6 cloves garlic, finely
chopped
1 - 2 jalapeno chilies, seeded and
chopped
2 cans (15 oz each, 425 g each) black
beans, rinsed and drained
2 cups (500 ml)
vegetable stock (or chicken stock for a non-vegetarian
version)
1 tsp (5 ml) dried oregano
1
tsp (5 ml) ground cumin
Salt and freshly ground
pepper to taste
Chopped cilantro for garnish
(optional)
Lime wedges for garnish
(optional)
Heat the olive oil in a large pot over moderate heat.
Add the onions, garlic, and jalapeno and sauté until
tender but not brown, about 5 minutes. Add the remaining
ingredients and bring to a boil. Remove from the heat
and mash the beans with a fork until the desired
consistency is reached. Serve garnished with chopped
cilantro and lime wedges if desired. Serves 4 to 6.
The wide availability of frozen phyllo dough makes
this elegant dish easy to make, even for the novice
cook.
Mushroom and
Leek Strudel
1 Tbs (15 ml) plus about 1/4 cup (60 ml) olive
oil
1 medium onion, chopped
3 cloves
garlic, finely chopped
2 lb (900 g) leeks,
white part only, cleaned and sliced
1 lb (450
g) shiitake or Portobello mushrooms, sliced
1/2
cup (125 ml) white wine, vegetable stock, or
water
1/2 tsp (2 ml) fennel seeds,
crushed
1/2 tsp (2 ml) anise seeds,
crushed
1/4 tsp (1 ml) caraway seeds,
crushed
Salt and freshly ground pepper to
taste
4 sheets frozen phyllo dough, thawed
Heat 1 tablespoon (15 ml) olive oil in a large pot
over moderate heat. Sauté the onions and garlic until
tender but not brown, about 5 minutes. Add the leeks,
mushrooms, liquid, seeds, salt, and pepper to the pot
and bring to a boil. Reduce the heat and simmer covered
for 15 minutes. Remove from the heat and allow to cool
to room temperature.
Lay one sheet of phyllo dough on a clean dish towel
and brush with olive oil. Lay another sheet on top and
brush with olive oil. Repeat with remaining sheets.
Spread the filling mixture along the long edge of the
pastry, about 3 inches (8 cm) from the edge. Fold the
edge of the pastry over the filling and roll it up,
using the towel to help in the rolling. Lay seam side
down on a lightly oiled baking sheet and brush the top
with olive oil. Bake in a preheated 350F (180C) oven
about 30 minutes, until golden brown. Remove from oven
and let stand 5 minutes before cutting. Serves 4 to
6.
I like pound cakes not only for their texture and
flavor, but for their versatility as well. Eat this all
by itself, or toast it for a breakfast treat, or use it
as a base for your favorite ice cream or sweet
sauce.
Lemon Pound
Cake
3/4 cup (180 ml) sugar
1/2 cup (125 ml)
butter or margarine, softened
1 cup (250 ml)
sour cream
3 egg whites
1 Tbs (15 ml)
lemon juice
Grated rind of 1 lemon
2
1/2 cups (675 ml) all-purpose flour
1 tsp (5
ml) baking soda
A grating of fresh
nutmeg
1 recipe lemon syrup (see below)
Beat the sugar and bitter together until light and
fluffy. Add the sour cream, egg whites, lemon juice, and
lemon rind, and beat until smooth. Add the flour, baking
soda, and nutmeg and beat until smooth. Pour into a
greased and floured loaf pan. Bake in a preheated 350F
(180C) oven for 40 to 50 minutes, until a toothpick
inserted in the center comes out clean. Cool on a wire
rack. Spoon the warm lemon syrup over the cake, allowing
it to soak in. Makes 1 cake to serve 8 to 12.
Lemon
Syrup
1/2 cup (125 ml) sugar
1/4 cup (60 ml) fresh
lemon juice
1/4 cup (60 ml) water
Combine all ingredients in a small saucepan and bring
to a boil over moderate heat, stirring to dissolve the
sugar. Cool slightly before pouring over cake. Makes
about 3/4 cup (180 ml).
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