What a Vegetarian Eats: Week Six

April 20, 2016  •  Leave a Comment

“For the last 18 years of being a vegetarian, people have asked me, “If you don’t eat meat, what DO you eat?” My answer has been “I eat everything else.” See everything one vegetarian eats for an entire year. Follow daily from Photo Kitchen’s Instagram (or follow hashtag #whatavegetarianeats365) and come back here for recipes and such.

 

 

Find more information about underlined items (such as recipes) at the bottom of the page. 

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1. Thai Coconut Curry Noodles

2. Asparagus Custard

3. Spinach Dip and Crostini

4. Quorn Chick’n Salad on Rye Bread

5. Banana with Caramel and Blueberry Sauce

6. Apple, Date, Almond Milk and Honey Smoothie

7. Sweet Potato and Carrot Curry

8. Smoky Greens and Beans

9. Sweet Potato and Carrot Curry

10. Veggie Reubens

11. Cottage Cheese and Red Grapes

12. Sweet Potato and Carrot Curry with Croutons

13. Sweet Potato and Carrot Curry with Bread and Butter

14. Smoky Greens and Beans

15. Sweet Potato and Carrot Curry

16. Thai Coconut Curry Noodles

17. Asparagus Custard

18. Sweet Potato and Carrot Curry

19. Guacamole and Tortilla Chips

20. Spinach Dip and Crostini

21. Caprese Egg Sandwich from The Angry Baker

22. American Panini Sandwich from Loving Hut

23. Love Letter from the Earth Salad from Loving Hut

24. Orange Molasses Sandwich Cookie from Laughlin’s Bakery

25. Ms. Katalina’s Migas and Mexican French Toast from Katalina’s Cafe

26. Lemon Jelly Donut from Jolly Pirate

27. Mango Green Chai Bubble Tea from Zencha Tea Salon

27. Thai Rice Salad from Zencha Tea Salon

 

Thai Coconut Curry Noodles (vegan and gluten free)

1 7oz. package rice noodles

3 tbsp olive oil

1 jar Thai Kitchen Red Curry Paste

1 cup vegetable broth

1 cup carrots, cut into thin strips

1 bell pepper, cut into thin strips

1 can lite coconut milk

1/4 cup soy sauce (or gluten free soy sauce)

large bunch cilantro, chopped

In a large stockpot, boil about 3 inches of water. Submerge rice noodles and cover. Cook for 7 minutes, or until noodles are limp with a little density left in them. Remove from heat but don’t drain.

Drizzle olive oil into a deep pan. Add curry paste. Mix and cook for 1 minute. Add vegetable broth and carrots. Cover and cook at a soft boil for about 5 minutes. Add peppers and cook for 3 minutes.

Pour coconut milk into the noodles and cooking water. Pour the curry/carrot mixture to the noodle pot and stir. Mix in approximately 1/4 cup of soy sauce to taste. Top individual bowls with fresh cilantro and serve.

Asparagus Custard

By Jacques Pépin, from Fast Food My Way (2004)

Serves 4

1 pound asparagus

1 garlic clove, peeled and crushed

3 large eggs

1/2 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter, at room temperature

Cut off asparagus tips and reserve. Put the rest of the asparagus stalks, garlic, eggs, cream, salt and pepper into a food processor and pulse for 30 seconds.

Heat the oven to 350º. Butter four small custard cups, soufflé molds or ovenproof glass dishes, each with a capacity of about a 1/2 cup. Divide the asparagus mixture among the molds and arrange them in a glass, ovenproof dish with enough tepid tap water to come halfway up the sides of the cups.

Bake for 25–30 minutes, until the custards are set and the point of a knife inserted into the centers comes out clean. Remove the cups from the water bath.

Saute asparagus tips in oil until slightly crispy. Arrange the asparagus tips on top of each custard dish and sprinkle with salt. Serve immediately.

Spinach Dip and Crostini

6 cups cooked spinach

1 ½ c. full fat sour cream

1 c. cream cheese

1 c. chopped onion

1 clove garlic

1 tsp salt

½ tsp dry thyme

½ tsp dry mustard

¼ tsp pepper

Quorn Chick’n Salad on Rye Bread

Quorn Chick’n Tenders, Celery, Vegenaise, Fresh or Dried Dill, and Poultry Seasoning

 

Sweet Potato and Carrot Curry

Serves 6

½ cup white onion, peeled and diced

2 tablespoons olive oil

3 cups sweet potato peeled and cut into 1 inch chunks

1 ½ cups peeled carrots, cut into discs

1 tablespoon grated fresh ginger

3 teaspoons curry powder

3 teaspoons cumin

1/2 teaspoon cayenne

3 cups vegetable broth

2 teaspoons salt

1 cup finely chopped fresh cilantro

cooked basmati rice

Optional Additions: Veggie Chickn, Green Peas, Indian Cheese or Cauliflower

Sauté onions in heavy bottom stock pot in olive oil. Add the rest of ingredients except stock and sauté for a few minutes. Add stock. Cook for about 30 minutes on medium to low heat until vegetables are soft. Puree with immersion blender.

Mix in preheated veggie chickn, green peas or other suggested ingredients. Top with chopped cilantro.

Smoky Greens and Beans

2 tablespoons olive oil

1 large onion (or leek), chopped

2 garlic cloves, chopped

1 14 1/2-ounce can fire roasted diced tomatoes in juice

1/2 teaspoon smoked paprika

1 cup vegetable broth

5 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens about 8 ounces)

2 cups red beans, cooked and drained

1/4 cup Parmesan cheese (optional)

2 cups cooked couscous

Preparation

Heat oil in heavy large pot over medium-high heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add greens; cook 4-6 minutes until wilted and slightly crispy. Add tomatoes with juice, beans, paprika and broth. Bring to boil. Divide couscous among bowls and top with beans and greens; sprinkle with cheese, if desired.

Veggie Reubens

Sauerkraut, Swiss Cheese, and Thousand Island Dressing on Rye


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