Chilled Fresh Pea Soup

Source: Jack Bishop's A Year in a Vegetarian Kitchen

Makes 2 large or 4 small servings

1 pound peas in pods
3 scallions, chopped
10 sprigs fresh parsley
1 teaspoon salt, divided
5 cups water
2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon sugar
2 cups chopped tender green lettuce leaves (Bishop recommends Bibb; I used plain green-leaf)
1/2 cup heavy cream
chopped chives

Shell the peas and reserve. You should have at least 1 cup of peas; more is fine. Bring the empty pea pods, scallions, parsley, 1/2 teaspoon of the salt and the water to a boil in a saucepan. Reduce the heat and simmer for 20 minutes. Pour the broth through a sieve. Reserve the broth. You should have about 3 cups.

Melt the butter in the empty saucepan over medium-low heat. Add the chopped onion, remaining 1/2 teaspoon salt, and the sugar. Cover and cook, stirring occasionally, until onion is soft but not browned, about 10 minutes. Add the peas and broth, raise the heat, and bring to a boil. Simmer briskly for 3 minutes. Add the lettuce and cook for another 2 minutes. Remove the pan from the heat and let soup cool a bit.

Puree the soup in batches in a blender until very smooth. Add cream and mix well. Chill the soup in an airtight container for several hours.

I talked about this recipe HERE.

Spinach and Arugula Salad with Indian-Spiced Chickpeas and Charred Red Onions

Source: Jack Bishop's A Year in a Vegetarian Kitchen

2 medium red onions, cut crosswise into 1/2-inch-thick rounds
4 tablespoons extra-virgin olive oil
salt
3 medium garlic cloves, minced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons cumin seeds
2 15-ounce cans chickpeas, rinsed and drained
2 tablespoons chopped fresh mint leaves
8 cups packed flat-leaf spinach with tough stems removed
4 cups packed arugula leaves with tough stems removed
2 tablespoons fresh lime juice

Move an oven rack to the top position and heat the broiler. Place the onions on a baking sheet, brush with 1 tablespoon of the oil, and sprinkle with salt to taste. Broil the onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop the onions and set them aside.

Heat the remaining 3 tablespoons oil in a medium skillet over medium heat until shimmering. Add the garlic, mustard seeds, and cumin seeds and stir-cook until the seeds begin to pop, about 30 seconds. Cover the pan and continue to cook until the seeds finish popping, about 30 seconds. Stir in the chickpeas and cook just until warm and coated evenly with spices, 1 to 2 minutes. Stir in the mint and salt to taste. Cool slightly.

Toss the spinach, arugula, onions, warm chickpeas, and lime juice together in a large bowl. Adjust the seasonings, adding salt to taste. Serve immediately.

I talked about this recipe HERE.

Creamy Tomato Soup

Source: Jack Bishop's A Year in a Vegetarian Kitchen

Creamy Tomato Soup

2 28-ounce cans whole tomatoes
1 tablespoon light or dark brown sugar
3 tablespoons unsalted butter (I think I used 2 or less)
2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced crosswise into thin strips
Salt
1 tablespoon double-strength tomato paste (the kind in the tube)
1/8 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
2 cups vegetable broth
Cayenne pepper

1. Move an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.

2. Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2.5 cups strained tomato juice.

3. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the leeks and 1/2 teaspoon salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.

4. Puree the soup in batches (or use your stick blender!) until perfectly smooth. Return the soup to a clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. Warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.

Serves 4.

I talked about this recipe HERE.

Fettuccine with Mascarpone and Sage-Walnut Brown Butter

Source: A Year in a Vegetarian Kitchen by Jack Bishop

1/2 cup mascarpone cheese
1/4 cup freshly grated Parmesan cheese
salt
1/4 teaspoon freshly ground black pepper
3/4 pound dried egg fettuccine or tagliatelle
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped walnuts
1 tablespoon minced fresh sage leaves

1. Combine the mascarpone, Parmesan, 1/2 teaspoon salt, and the pepper in a small bowl and beat with a spoon until smooth. Set the mascarpone mixture aside on the counter so it can come to room temperature.

2. Bring 4 quarts water to a boil in a large pot for cooking the pasta. Add 1 tablespoon salt and the past and cook until al dente.

3. As soon as the pasta goes into the pot, melt the butter in a large skillet over medium heat. When the foaming subsides, add the nuts and cook until the nuts are very fragrant and the butter is golden brown, 2 to 3 minutes. Add the sage and 1/2 teaspoon salt and remove the pan from the heat.

4. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta and 1/4 cup of the cooking water to the pan with the nuts and toss over low heat until combined, adding more water as necessary to moisten the pasta. Divide the pasta among individual bowls, top with a dollop of the mascarpone mixture, and serve immediately. (I mixed the mascarpone mixture in with the rest of the pasta mixture.)

I talked about this recipe HERE.

Curried Red Lentils with Caramelized Onions

Source: A Year in a Vegetarian Kitchen, by Jack Bishop

Serves 4 as a main course

For the Curried Red Lentils:
2 tablespoons canola oil
4 medium garlic cloves, minced
1 tablespoon minced gingerroot
2 teaspoons curry powder
3 1/2 cups water
1 cup unsweetened coconut milk (I used one whole can and cut back on the water)
1 1/2 cups dried red lentils, rinsed and picked over to remove any stones
salt
1/4 cup chopped fresh cilantro leaves (I skipped)

For the Quick Caramelized Onions:
2 tablespoons unsalted butter (for a vegan version, use oil)
3 medium onions (about 1 pound), halved and thinly sliced
1/2 teaspoon salt
1/2 teaspoon sugar

For the Rice Pilaf:
1 1/2 cup basmati rice (or long grain white rice)
2 tablespoons unsalted butter or canola oil (for a vegan version, use oil)
6 green cardamom pods, lightly crushed with the side of a chef's knife (or one cinammon stick)
2 1/4 cups water
1 teaspoon salt

(Note: I did the rice in the rice cooker. If you have a fuzzy logic cooker, you can set the rice cooker to "Quick Cook" and heat the butter or oil. Follow the directions for the cardamom pods and rice and when finished sauteeing, add the water and simply reset the cooker to the proper setting for whatever rice you are using.)

1. For the rice pilaf: Place the rice in a medium bowl and fill with cold water. Swish the rice around in the water with your fingers. Carefully drain off the water, keeping the rice in the bowl. Repeat the rinsing and draining steps until the water is no longer cloudy, 4 or 5 more times. Set the rice aside.

Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. If using, add the cardamom pods (or cinnamon stick) and cook until it (for cinnamon stick: begins to unfurl slightly and) is aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.

Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff the rice with a fork and serve.

(Note: In order to get the onions really caramelized, I started the onions first, then moved on to the lentils.)

2. For the lentils: Heat the oil in a large saute pan over medium-high heat until shimmering. Add the garlic, ginger, and curry powder and cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and 1/2 teaspoon salt and bring to boil. Reduce the heat to low, cover, and simmer, stirring once or twice, until the lentils have fallen apart, about 20 minutes. Uncover, raise the heat, and simmer until the lentils thicken a bit (they should be loose but not liquidy), about 5 minutes. Stir in the cilantro and adjust the seasonings, adding salt to taste.

3. For the onions: Meanwhile, melt the butter in a medium skillet over medium-high heat. Once the foaming subsides, add the onions, salt, and sugar and cook, stirring occasionally, until the onions soften and begin to color slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are very tender and nicely brown, about 15 minutes. (If the onions start to burn at any point, reduce the heat)

4. To serve: Spoon some rice pilaf into individual shallow soup or pasta bowls. Spoon some lentils over the rice, top with a tangle of caramelized onions, and serve.

I talked about this recipe HERE.

Red Lentil and Basmati Rice Croquettes with Romaine-Mango Salad and Cucumber Raita

Source: A Year in a Vegetarian Kitchen

Croquettes
2/3 cup dried red lentils, rinsed and picked over to remove any stones
1/3 cup basmati rice
1 tablespoon minced gingerroot
1 1/2 teaspoons curry powder
2 cups water
Salt
3 tablespoons extra-virgin olive oil

Raita
1/2 cup plain yogurt
1 medium cucumber (about 8 ounces), peeled, halved, seeded, and cut into 1/2-inch dice
1 small garlic clove, minced to a paste or put through a garlic press
Salt

Salad
4 cups romaine lettuce torn into bite-size pieces
1 medium mango, peeled, pitted and thinly sliced
2 teaspoons fresh lime juice
2 teaspoons extra-virgin olive oil
Salt

4 pita breads, toasted

For the croquettes: (Note: I did this part in my rice cooker on the white rice setting.) Bring the lentils rice, ginger, curry powder, and water to a boil in a medium saucepan. Reduce the heat, cover, and simmer, stirring occasionally, until the lentils have fallen apart and the rice is very tender, about 20 minutes. (The mixture should be very thick.) Scrape the mixture into a bowl and stir in salt to taste. Cool to room temperature. Cover and refrigerate until chilled, about 2 hours.

Shape the chilled mixture into eight 2-inch patties. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat until simmering. Add the lentil patties and cook until golden brown on the bottom, about 4 minutes. Flip the patties, drizzle the remaining 1 tablespoon oil around the edges of the pan, and cook until the patties are golden brown on the second side, about 4 minutes.

For the raita: While the croquettes are cooking, combine the yogurt, cucumber, garlic, and salt to taste in a small bowl.

For the salad: Place the lettuce and mango in a bowl. Drizzle with the lime juice and oil and sprinkle with salt to taste. Toss to combine.

To serve: Place 1 toasted pita bread on each dinner plate. Divide the salad among the pita breads and then top each with 2 croquettes. Spoon some raita over the croquettes and serve immediately.

I talked about this recipe HERE.

Seared Tempeh Wraps with Thai-Style Peanut Sauce

Source: A Year in a Vegetarian Kitchen by Jack Bishop

1/4 cup hot water
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 tablespoons smooth peanut butter
1/4 teaspoon hot red pepper flakes
8 ounces tempeh, cut into 1/2-inch squares
1 medium cucumber, peeled, halved lengthwise, seeded and diced
1 medium carrot, shredded
4 medium scallions, white and green parts, cut into 1/2-inch lengths
1/4 cup whole fresh cilantro leaves (I chopped them)
2 tablespoons roasted peanut oil (I used sesame oil)
4 12-inch flour tortillas (Ours were a little too small. I warmed them wrapped in foil in the oven.)
4 small romaine lettuce leaves, torn in half

Whisk the hot water, soy sauce, lime juice, peanut butter, and pepper flakes together in a medium bowl. Transfer 3 tablespoons of the peanut sauce to a small bowl and reserve. Add the tempeh to the bowl with the remaining peanut sauce and marinate, tossing occasionally, for about 20 minutes.

Place the cucumber, carrot, scallions, and cilantro in a medium bowl. Set the salad aside.

Reserve any marinade the tempeh has not absorbed (my tempeh absorbed it all). Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the tempeh and cook, turning the pieces several times, until golden brown all over, about 5 minutes. (I cooked the tempeh slowly at first, then browned it since a cooking time of at least 20 minutes seems to really help cut down the bitterness.) Add the reserved marinade to the skillet and cook until the tempeh is glazed, about 30 seconds. Transfer the seared tempeh pieces to the platter.

Pour the reserved 3 tablespoons peanut sauce over the cucumber salad and toss to combine.

Lay the warm tortillas flat on a work surface. Place 2 pieces of lettuce on the bottom half of each tortilla. Spoon some cucumber salad over the lettuce, then top with several pieces of tempeh. Roll up the wraps, tucking the sides toward the center to form neat bundles. Slice each roll in half and serve immediately.

I talked about this recipe HERE.

Curried Tempeh with Brown Rice and Peas

Source: A Year in a Vegetarian Kitchen by Jack Bishop

3 3/4 cups water
1/4 cup tamari (I used low-sodium soy sauce)
1 tablespoon curry powder
1 tablespoon minced gingerroot
8 ounces tempeh, cut in half the long way and then cut into 1-inch squares
3 tablespoons canola oil
2 small onions, halved and thinly sliced
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 cup long-grain brown rice (I used brown basmati)
2 cups frozen peas, thawed
2 tablespoons minced fresh cilantro leaves (I forgot to add this - we actually had some on hand!)
salt

1. Combine 1 cup of the water, the tamari, curry powder, and ginger in a medium saucepan. Add the tempeh and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Remove the pan from the heat, uncover, and allow tempeh to cool to room temperature in the liquid. Drain the tempeh and discard the liquid. (I reserved the liquid and added it to the brown rice - see notes below - why waste all that good seasoning??)

2. Heat 2 tablespoons of the oil in a large sauté pan over medium heat until shimmering. Add the tempeh and cook until nicely browned and crisp, about 7 minutes. Transfer the tempeh to a bowl and set aside.

3. Add the remaining 1 tablespoon oil to the pan along with the onions. Cook, stirring often, until the onions are golden, about 7 minutes. Stir in the turmeric and coriander and cook until fragrant, about 1 minute. Add the rice and cook, stirring constantly, for 1 minute.

4. Add the remaining 2 3/4 cup water (I used the reserved liquid from the tempeh and enough water to equal 2 total cups of liquid. 2 1/4 cups might have worked better - the rice was quite firm, but I prefer it firm rather than too soft.) to the pan and bring to a boil. Reduce the heat, cover, and simmer gently until the rice is done, 40 to 45 minutes. Stir in the peas, cilantro, and tempeh and heat through for several minutes. Adjust the seasonings, adding salt to taste and serve.

I talked about this recipe HERE.

Black Bean Chilaquiles

Source: A Year in a Vegetarian Kitchen by Jack Bishop

8 small corn tortillas (about 6 inches in diameter)
3 tablespoons corn or canola oil
Salt
1 medium onion, minced
5 medium garlic cloves, minced
1 large chipotle chile in adobo sauce, minced, with 1 tablespoon adobo sauce
2 15-ounce cans black beans, rinsed and drained
2 cups water
1/2 cup sour cream
2 tablespoons milk
1 medium avocado, halved, pitted, scooped from skin, and cut into 1/2-inch dice
1 tablespoon fresh lime juice
5 ounces queso fresco or farmer cheese, crumbled (about 1 cup) *I have found that queso blanco makes a good substitute as well.
2 tablespoons minced fresh cilantro leaves (we didn't have any on hand)

Move the oven racks to the lower-middle and upper-middle positions and heat the oven to 350º. Cut each tortillas into 6 wedges and toss with 1 tablespoon of the oil and salt to taste in a medium bowl. Spread the tortilla pieces in a single layer on two rimmed baking sheets. Bake until crisp and just beginning to brown around the edges, 12 to 15 minutes. (To promote even baking, it's best to switch the position of the baking sheets midway through baking time.) Set the tortillas aside. The chips can be cooled and stored in an airtight container or zipper-lock plastic bag for up to 1 day.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat until shimmering. Add the onion and cook until golden brown, about 10 minutes. Add the garlic, chile, and adobo sauce and cook until very fragrant, about 2 minutes. Add the beans, 1 teaspoon salt, and the water and bring to a boil. Reduce the heat and simmer briskly until the flavors blend and the beans are still soupy, about 10 minutes. Remove the pan from the heat and cool slightly. With a potato masher, mash the beans until they form a coarse puree. (The puree should be thick but not stiff.)

Combine the sour cream and milk in a small bowl. Combine the avocado, lime juice, and salt to taste in a small bowl. Set the thinned sour cream and avocado aside.

Bring the beans back to a simmer over medium heat. Stir in the tortillas and cook, stirring often, just until the tortillas soften but still retain some chewiness, about 3 minutes. (If the beans become really thick, thin them with a little water.)

To serve, scrape the bean and tortilla mixture onto a warm, deep platter. Sprinkle the cheese over the chilaquiles and then dollop with the thinned sour cream. Spoon the avocado over the chilaquiles. Sprinkle with the cilantro and serve.

Notes: I kept this all in the skillet - no need for a platter if it's just us. Next time, I would pop the skillet under the broiler briefly, to melt the cheese.

I talked about this recipe HERE.

Garlicky Mushroom Quesadillas with Tomatillo-Chile Salsa

Source: A Year in a Vegetarian Kitchen by Jack Bishop

Serves 4.

Tomatillo-Chile Salsa
1 pound tomatillos, husked and washed
2-4 medium jalapeno chiles
3 tablespoons chopped fresh cilantro leaves (we didn't have any on hand)
salt

Quesadillas
2 tablespoons extra-virgin olive oil
12 ounces cremini or button mushrooms, trimmed and thickly sliced
salt
4 medium garlic cloves, minced
freshly ground black pepper
8 8-inch flour tortillas
5 ounces cheddar or Monterey Jack cheese, shredded (about 1 1/4 cups)

For the salsa: Move an oven rack to the middle position and heat the oven to 450º. Place the whole tomatillos and chiles on a rimmed baking sheet and roast, turning the vegetables once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer tomatillos to a food processor. Cut off the stems of the chiles and add the chiles (seeds and all, for extra heat) to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.

For the quesadillas: Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.

Lay 4 tortillas flat on a work surface. Sprinkle the cheese over the tortillas, leaving a 1/2-inch border around the edge of each tortilla. Divide the mushroom mixture evenly among the tortillas. Top with the remaining tortillas.

Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer the quesadilla to a large plate (I keep my oven on 200º and keep the quesadillas in the oven on a baking sheet to keep them warm.) and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Spoon some salsa into the middle of each quesadilla. Serve immediately, passing the remaining salsa at the table.

Note: These could easily be prepared on The Griddler using the griddle plates. Place them on the bottom plate, put the top down and cook until golden brown.

I talked about this recipe HERE.