Comforting and delicious and easy to make.
1 package dried mushrooms, any kind (save the water as it will be added to the sauce)
3 cups fresh mushrooms (portabellos and white button are good choices but any kind will do)
2 large shallots or 4 small
4 cloves garlic
1 tablespoon olive oil
1 tablespoon butter
1/2 cup red wine
1 tablespoon flour
1 cup vegetable broth or beef
Fresh thyme
1/4 cup creme fraiche or sour cream
salt pepper and hungarian sweet paprika
1 package taglatelli or egg noodles cooked (reserve cooking liquid)
Rehydrate the dried mushrooms by covering with hot water, about one cup.
Heat one large skillet over medium high heat. Add in olive oil, butter, onion and garlic and stir until soft. Add in fresh mushrooms and leave them for 2 minutes, you want them to brown and if you keep moving them around they will not brown. After two minutes stir them and add in the rehydrated mushrooms, saute for 2 more minutes and add in wine and let reduce down.
Add in flour, paprika and season with salt and pepper. Let the flour cook a bit, another 2 minutes and then add your stock and stir until smooth, the sauce should be thin. Add in fresh thyme, about a tablespoon and then add creme fraiche or sour cream.
Serve over taglatelli or egg noodles.
Saturday, August 30, 2008
Saturday, April 12, 2008
Quick Marinara and sooo tasty!
Classic marinara with my twist. Delicious and so simple to make. Try it with a pasta that you never had before. My personal favourite is parpadelle.
Start of with one large pan and swirl in some olive oil, about tablespoon.
Add the following:
2 large or 3 small shallots diced
4 cloves garlic chopped.
Saute until soft and add some sea salt and fresh ground pepper. If you like it spicy like me add some crushed red pepper flakes or chop one fresh red chili.
In a bowl squish with your hands two cans whole organic Roma tomatoes until desired consistency. I like mine with a little chunky.
Dice 2 fresh really ripe tomatoes and add to the onions and garlic
Stir until they start to break down and add the crushed canned tomatoes.
Stir and simmer for 20 minutes and add salt and pepper to taste.
Cook your noodles until El dente.
To present the dish, get a large pasta bowl, heated if you can, throw it in the microwave for a minute and that will do the trick.
Ladle 1/2 sauce on bottom, add fresh pasta, about a cup and use tongs so you twist the pasta on the plate, it looks great that way. Ladle one cup of sauce on top of the noodles.
Top off with fresh basil, swirl olive oil and for those who love cheese, shave Parmesan over the top.
Start of with one large pan and swirl in some olive oil, about tablespoon.
Add the following:
2 large or 3 small shallots diced
4 cloves garlic chopped.
Saute until soft and add some sea salt and fresh ground pepper. If you like it spicy like me add some crushed red pepper flakes or chop one fresh red chili.
In a bowl squish with your hands two cans whole organic Roma tomatoes until desired consistency. I like mine with a little chunky.
Dice 2 fresh really ripe tomatoes and add to the onions and garlic
Stir until they start to break down and add the crushed canned tomatoes.
Stir and simmer for 20 minutes and add salt and pepper to taste.
Cook your noodles until El dente.
To present the dish, get a large pasta bowl, heated if you can, throw it in the microwave for a minute and that will do the trick.
Ladle 1/2 sauce on bottom, add fresh pasta, about a cup and use tongs so you twist the pasta on the plate, it looks great that way. Ladle one cup of sauce on top of the noodles.
Top off with fresh basil, swirl olive oil and for those who love cheese, shave Parmesan over the top.
Sunday, April 6, 2008
Roasted Vegetable Soup
Have a veggie tray you need to get rid of? Make this delicious soup on Sunday and you can take to lunch for the week or freeze it. Can I tell you that I am dreading going into work tomorrow?
Roasted Vegetable Soup:
Preheat oven to 350
Dice the following (try to make all veg the same size):
4 peeled pototes
1 cup baby carrots
1 cup celery
1 cup cauliflower
Slice thinly one leek, make sure to clean it really well.
Toss all veg including the leek with 1/4 olive oil, 1tsp sea saly and 1/2 tsp pepper and 1 tbs of hungarian paprika.
Put in the oven and roast for 1 hour, tossing halfway.
Once veg is done, put to the side to cool.
In a pot, the one you are going to simmer the soup in, add in some olive oil just to lightly coat the bottom of the pot and heat over med/low heat.
Add in:
1 small onion diced
1 shallot dice
6 cloves of garlic roughly choppped
Saute until soft and add in 1 cup of cherry or grape tomatoes. Increase heat to medium and sautee until tomatoe skins are wrinking and the tomatoes are starting to burst. At this point add in 1 can organic tomates and give them a crush with you hands prior. Simmer together for about 15 minutes.
Break the tomatoes apart with a fork and add the cooled roasted vegetables.
Add in 4 cups vegetable stock, 2 bay leaves and simmer for 30 minutes
After 30 minutes add in 1 cup short grain rice.
Season with salt and pepper and enjoy!
Roasted Vegetable Soup:
Preheat oven to 350
Dice the following (try to make all veg the same size):
4 peeled pototes
1 cup baby carrots
1 cup celery
1 cup cauliflower
Slice thinly one leek, make sure to clean it really well.
Toss all veg including the leek with 1/4 olive oil, 1tsp sea saly and 1/2 tsp pepper and 1 tbs of hungarian paprika.
Put in the oven and roast for 1 hour, tossing halfway.
Once veg is done, put to the side to cool.
In a pot, the one you are going to simmer the soup in, add in some olive oil just to lightly coat the bottom of the pot and heat over med/low heat.
Add in:
1 small onion diced
1 shallot dice
6 cloves of garlic roughly choppped
Saute until soft and add in 1 cup of cherry or grape tomatoes. Increase heat to medium and sautee until tomatoe skins are wrinking and the tomatoes are starting to burst. At this point add in 1 can organic tomates and give them a crush with you hands prior. Simmer together for about 15 minutes.
Break the tomatoes apart with a fork and add the cooled roasted vegetables.
Add in 4 cups vegetable stock, 2 bay leaves and simmer for 30 minutes
After 30 minutes add in 1 cup short grain rice.
Season with salt and pepper and enjoy!
Friday, March 21, 2008
Vegan Almond Noodles
Couldn't think of a jazzy title!
Mmmmm delish!
What you will need:1/2 package (1/2 lb) udon or soba noodles or you can use reg noodlesCook them for about 5 or 6 minutes so that they are almost but not quite done Rinse under cold water and toss with 2 tablespoons of sesame oil.Mushroom/Tofu mix:2 cups sliced shitake mushrooms1 block of firm tofu diced, however big you want them. I also take off the outer part of the tofu...it is like a rind and i find the tofu tastes better when i take it off.Separate pan saute fresh shitake mushrooms in some oil until soft, then add in tofu. Saute about 5 minutes add a splash of soy sauce (use kikoman not the china lilly stuff, gross!) and pepper. Put to side.Almond Sauce:3 green onions sliced1 tablspoon finely chopped ginger3 cloves garlic finely chopped1/2 cup almond butter (i used the president's choice brand and the chunky kind)2 tablespoons raw sugar, but brown sugar would be good too.3 tablespoons of rice vinegar3 tablespoons soy saucehot water to thin out sauce, I used about 1/4 cup (sauce should be thin like a cream consistency, if it is too thick add more water)chili flakes, i use about 1/2 tspIn a pot, med heat, saute onions, ginger and garlic, saute about a minute, add the remaining ingredients until blended and warmed.Add noodles to the sauce and heat for about 5 - 8 minues, you want the noodles to absorb some of the sauce and to warm through. Put in a big bowl.Add the tofu/mushroom mixture and then I added 1 cup finely shredded chinese lettuce and 1/2 cup fresh snow peas sliced (raw) and toss all together!Last I sprinkled about a tablespoon of toasted sesame seeds.
Mmmmm delish!
What you will need:1/2 package (1/2 lb) udon or soba noodles or you can use reg noodlesCook them for about 5 or 6 minutes so that they are almost but not quite done Rinse under cold water and toss with 2 tablespoons of sesame oil.Mushroom/Tofu mix:2 cups sliced shitake mushrooms1 block of firm tofu diced, however big you want them. I also take off the outer part of the tofu...it is like a rind and i find the tofu tastes better when i take it off.Separate pan saute fresh shitake mushrooms in some oil until soft, then add in tofu. Saute about 5 minutes add a splash of soy sauce (use kikoman not the china lilly stuff, gross!) and pepper. Put to side.Almond Sauce:3 green onions sliced1 tablspoon finely chopped ginger3 cloves garlic finely chopped1/2 cup almond butter (i used the president's choice brand and the chunky kind)2 tablespoons raw sugar, but brown sugar would be good too.3 tablespoons of rice vinegar3 tablespoons soy saucehot water to thin out sauce, I used about 1/4 cup (sauce should be thin like a cream consistency, if it is too thick add more water)chili flakes, i use about 1/2 tspIn a pot, med heat, saute onions, ginger and garlic, saute about a minute, add the remaining ingredients until blended and warmed.Add noodles to the sauce and heat for about 5 - 8 minues, you want the noodles to absorb some of the sauce and to warm through. Put in a big bowl.Add the tofu/mushroom mixture and then I added 1 cup finely shredded chinese lettuce and 1/2 cup fresh snow peas sliced (raw) and toss all together!Last I sprinkled about a tablespoon of toasted sesame seeds.
Tuesday, March 18, 2008
Welcome!
Welcome to Eat My Veg! Recently I have decided to make a change...a health change. I went from a man eating carni to a vivacious veg! It was hard, it was misery...in the beginning, but now after 3 months, I am feeling the benefits and they are huge. So huge that my husband has not eaten any meat aside from fish! Now this is an Eastern European man who loves his pork so for him to turn down a mouth watering pork roast or bacon is a feat in itself.
I am not going to promote a vegetarian or vegan lifestyle, the purpose of this blog is to share my culinary ideas. I guarantee that you will love my vegan recipes that you will satisfy even the meatiest people! Plus you will read about my life adverntures and my thought process which at times can be, well, read and find out!
If you take a look at what vegan recipes are offered, they are a little ummm, dry, bland and tastes like nothing! Try the recipes, I am not a chef, I am just a girl who loves to cook and really wondering if I should pursue my inner chef. I make practical easy recipes that anyone can master, I will make you fall in love with cooking.
Signing off for now...and thinking about what I should make for dinner?
I am not going to promote a vegetarian or vegan lifestyle, the purpose of this blog is to share my culinary ideas. I guarantee that you will love my vegan recipes that you will satisfy even the meatiest people! Plus you will read about my life adverntures and my thought process which at times can be, well, read and find out!
If you take a look at what vegan recipes are offered, they are a little ummm, dry, bland and tastes like nothing! Try the recipes, I am not a chef, I am just a girl who loves to cook and really wondering if I should pursue my inner chef. I make practical easy recipes that anyone can master, I will make you fall in love with cooking.
Signing off for now...and thinking about what I should make for dinner?
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