World Wide Vegetarian
Originally
published the week of February 22, 1999.
All content copyright by World Wide Recipes.
If I had my way, I think I would begin every menu
with a different Spanish tapa. These little dishes are
meant to be served with wine or mixed drinks, and as a
result are typically packed with flavor in order to
compete with their liquid accompaniments.
Spanish Pickled
Beets
1 tsp (5 ml) salt
1/2 tsp (2 ml) freshly
ground pepper
1 cup (250 ml) olive
oil
1/4 cup (60 ml) balsamic or red wine
vinegar
2 Tbs (30 ml) finely chopped
onion
2 Tbs (30 ml) chopped parsley
1
clove garlic, finely chopped
4 cups (1 L)
sliced, cooked beets (may use canned)
Combine all ingredients except the beets on a bowl
and whisk to form an emulsion. Add the beets and toss
gently to coat the beets. Cover and marinate in the
refrigerator for 24 to 48 hours, tossing occasionally.
Serve chilled or at room temperature. Makes about 1
quart (1 L).
This recipe is a Greek classic that I have made
vegetarian, and added a technique I frequently use with
vegetable and bean soups. I like to puree about half the
soup and combine it with the un-pureed soup, thus making
it creamy smooth and full of texture at the same
time.
Greek Lentil
Soup
3 Tbs (45 ml) olive oil
1/2 cup (125 ml)
chopped onion
1/2 cup (125 ml) diced
carrots
1/2 cup (125 ml) diced
celery
3 cloves garlic, finely
chopped
8 cups (2 L) water
2 cups (500
ml) dried lentils, washed and picked over
Salt
and freshly ground pepper to taste
3 Tbs (45
ml) tomato paste
1 bay (laurel)
leaf
1/2 tsp (2 ml) crumbled dry
oregano
3 Tbs (45 ml) balsamic or red wine
vinegar
Heat the olive oil in a large soup pot and sauté the
onions, carrots, celery, and garlic over moderate heat
for about 5 minutes, stirring frequently. Add the
remaining ingredients except for the vinegar, and bring
to a boil. Reduce the heat to very low and simmer
covered for 2 1/2 to 3 hours, until the lentils are
tender. Remove about half the soup and puree in an
electric blender or food processor (being careful not to
puree the bay leaf), and return this to the pot. Add the
vinegar and serve. Makes 6 to 8 servings.
Today's "World Wide Vegetarian" recipe provides
several twists on a familiar theme. These stuffed
peppers take on an almost exotic taste with the addition
of the mint and lemon juice, and serving them cold puts
them on the borderline between vegetable side dishes and
salads. Use them as a side dish as I have here, or plan
them for a main course on a hot summer day; they're
perfect for the picnic basket.
Turkish Stuffed
Peppers
1/4 cup (60 ml) olive oil
2 cups (500 ml)
chopped onions
1 cup (250 ml) uncooked
rice
1/4 cup (60 ml) pine nuts
(pignoli)
2 1/4 cups (550 ml) water
1
Tbs (15 ml) tomato paste
Salt and freshly
ground pepper to taste
1 tsp (5 ml)
sugar
1 tsp (5 ml) allspice
1/2 tsp (2
ml) cinnamon
2 Tbs (30 ml) finely chopped fresh
mint
3 Tbs (45 ml) lemon juice
6 to 8
(depending on size) green bell peppers, tops removed,
seeded, but kept whole
1 cup
water
Lemon wedges for garnish
Heat the olive oil in a large skillet over moderate
heat and sauté the onions, stirring frequently, until
light brown. Add the rice and cook, stirring, for about
3 minutes. Add the pine nuts and cook an additional
minute (no longer). Add the water, tomato paste, salt,
pepper, allspice, and cinnamon, and bring to a boil.
Lower the heat and simmer covered for 30 minutes. Add
the mint and lemon juice and toss gently with a fork to
mix and fluff the rice. Stuff the peppers with the rice
mixture and place them in a large casserole. Add 1 cup
water to the bottom of the baking dish and bake covered
in a preheated 350F (180C) oven for 45 minutes, until
the peppers are tender. Allow to cool and remove the
remaining water from the bottom of the baking dish.
Chill the peppers in the refrigerator for at least 3
hours, or overnight. Serve chilled or at room
temperature, garnished with lemon wedges. Serves 6 to
8.
This recipe is a quick, easy, and oh-so-good sauce
that will probably become a standard in your kitchen.
The ingredients are probably already in your pantry, and
no one will know that you threw this sauce together
because you didn't start cooking until twenty minutes
before your favorite television program begins.
Italian Pasta
with Amatrice Sauce
2 Tbs (30 ml) olive oil
3 cloves garlic,
finely chopped
1 small onion,
chopped
1/4 cup (60 ml) dry white wine
(optional)
1 28-oz (794 g) can tomatoes
(preferably Italian plum tomatoes), drained and
chopped
1 tsp (5 ml) sugar
1 tsp (5
ml) chili powder
1 tsp (5 ml)
paprika
1 tsp (5 ml) dried basil
1/2
tsp (2 ml) dried oregano
1/4 tsp (1 ml)
cinnamon
Salt and freshly ground pepper to
taste
1 lb (450 g) dried pasta, such as penne
or mostaccioli, cooked according to package
directions
Parmesan cheese, grated
Heat the oil in a large sauce pan over medium heat,
and sauté the garlic and onion for about 5 minutes,
stirring frequently, until the onion is softened. Add
the optional wine, tomatoes, and spices, and bring to a
boil. Reduce the heat and simmer uncovered for 15
minutes. Ladle the sauce over the cooked pasta and serve
with grated Parmesan cheese. Serves 4 to 6.
In keeping with our "World Wide Vegetarian" theme
this week, I chose a dessert that contains no dairy
products, in deference to our vegan friends. Here is a
dessert that will please any sweet tooth, but if you
have young mouths to feed you might consider making a
double batch and storing it in the refrigerator.
Middle Eastern
Spiced Figs
4 cups (1 L) water
1 1/2 cups (375 ml) sugar
1 tsp (5 ml) powdered ginger
1 tsp (5 ml)
cinnamon
1 lb (500 g) dried figs
1/4 cup (60 ml)
orange juice
2 Tbs (30 ml) lemon juice
Pine nuts
(pignoli) for garnish
Combine the water, sugar, and spices in a sauce pan
and bring to a boil over moderate heat. Add the figs and
cook for 15 minutes, until the syrup has thickened. Stir
in the fruit juices and remove from the heat. Chill for
at least 2 hours in the refrigerator. To serve, spoon
into dessert dishes or serve over ice cream and sprinkle
with pine nuts. Serves 4 to 6.
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