Vegetables
Vindaloo Vegetables:
Sautéed cauliflower, onion, carrots, bell peppers, zucchini and kidney beans with Vindaloo spices. Served over Basmati rice.
Roasted Carrots, Squash and Fennel with Green Harissa:
The green harissa is a bright green condiment made with cilantro and jalapenos.
Misr Wat:
Etheopian spiced red lentils.
Edamame Gratin:
Sautéed leeks and shiitake mushrooms, with edamame, baked in a creamy sauce, with a crunchy breadcrumb topping.
Gigantes with Tomato Sauce and Fresh Oregano:
Large Greek white beans, in a nice bright tomato and oregano sauce.
Roasted Vegetable Enchiladas:
Roasted butternut squash, red onion, zucchini, summer squash and lots of other vegetables in soft tortillas (can be low-carb as well!) with a salsa verde.
Dal:
Smooth, spiced red lentils with ginger and garlic. Topped with cilantro, fresh jalapeno and tomatoes.
Eggplant Parmesan:
Slices of tender eggplant, dipped in egg and seasoned bread crumbs and pan fried in olive oil, layered with marinara sauce, mozzarella, parmesan, and baked.
Wild Mushroom and Leek Stroganoff:
Sautéed leeks, Portobello, shiitake, and oyster mushrooms in a sauce of tomatoes, red wine, and Madeira. Served with egg noodles or mashed potatoes.
Stuffed Portobello Mushrooms with Leeks and Spinach:
Roasted and flavorful! It’s good with goat cheese or dairy-free cheese, as well!
Guacamole Latkes with Mango Salsa:
Yukon gold potatoes, avocados, red onion, jalapeno peppers and black beans formed into mini-pancakes and pan-fried. Served with a mango salsa.
Vegetable Curry:
A sweet creaminess permeates this Indian-style curry, with the addition of coconut milk. Served on top of whole-wheat couscous, and garnished with fresh cilantro.
Santa Fe Spaghetti Squash Casserole:
Spaghetti squash, sweet corn, black beans, green chiles, spinach, cilantro, fresh lime juice. Topped with tortilla chips, or breadcrumbs and baked.
Greek Stuffed Peppers with Roasted Eggplant and Oregano:
Colorful bell peppers with tender eggplant and bright oregano and garlic.
Artichoke and Potato Gratin:
Layers of artichoke hearts, sliced sweet potatoes, tomatoes, white beans, herbs and vegetable stock. Topped with ground walnuts and baked.
Potato Latkes:
Crispy, egg-free latkes. Delicious served with applesauce or Roasted Shallot Cream (dairy-free).
Rice, Grains, and Beans
Vegetarian Cassoulet:
A much lighter, healthier version of the classic French Cassoulet. Carrots, potatoes, tomatoes, cannellini beans in vegetable stock and seasonings, baked under a crunchy bread crumb topping.
Persian Rice with Savory Pistachio Sauce:
Basmati brown rice with sautéed carrots, onions, and zucchini squash, served with a smooth sauce made of pistachios and soy milk. Garnished with currants and chopped pistachios.
Bean Burgers:
Can be made lots of different ways. All with cooked beans, not canned. With chickpeas, the burgers are golden brown; with black beans, much darker. Red beans, somewhere in between. Lentils for a slightly grainy textured burger. Made with your choice of spices.
Chestnut, Wild Rice and Pecan Stuffed Squashes:
Baked acorn squashes, with a whole wheat bread stuffing including onions, celery, mushrooms, wild rice, seasonings and pecans.
Paella with Tomatoes:
The classic Spanish rice dish with rice, saffron, smoked paprika and ripe tomatoes. Also can be made with eggplant or mushrooms, instead of tomatoes.
Black Bean and Goat Cheese Enchiladas:
Rice, corn, jalapeños, tomatoes, rolled in flour tortillas, topped with enchilada sauce, salsa and Monterey jack cheese. Baked until golden. Creamy, spicy and satisfying.
Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms:
Dry-toasting the barley adds a nutty taste and helps the barley retain its texure. Served at room temperature with a lime, scallion and cilantro vinaigrette.
White Bean and Roasted Mushroom Ragout:
This is a great recipe from another Personal Chef in Washington. White beans, carrots, fresh fennel bulb, celery gently sautéed with roasted wild mushrooms and thyme.
Wild Rice and Mushroom Burgers with Red Pepper Mayonnaise:
Grilled and topped with provolone cheese. Served with flaky buns and roasted red bell pepper mayonnaise.
Bell Peppers Stuffed with Quinoa, Black Beans and Corn:
Bright red bell peppers, filled with a mixture of quinoa, an ancient cereal grain from South America, corn, salsa, onion, and a touch of lime juice.
Tofu and Tempeh
Jamaican Jerk Tempeh:
Tempeh marinated in spicy jerk seasonings, scallions, red onion, jalapeno peppers, and grilled.
Silken Comfort Tofu:
Silken tofu sautéed in a spicy sauce with fresh scallions, cilantro and basil.
Spicy Pan-Glazed Tofu:
Extra-firm tofu, pan-fried until golden brown, with a pan glaze of vegetable stock, maple syrup, balsamic vinegar, garlic and crushed red pepper.
Vegetable-Tofu Skewers with Soybeans and Rice:
Eggplant, summer squash, zucchini, bell peppers, and firm tofu, marinated in an Asian, garlicky ginger sauce and grilled. Served on top of a jasmine rice and soybean pilaf.
Walnut Tempeh Balls:
Baked tempeh balls, made with breadcrumbs and walnuts. Served with an herbed sauce with parmesan cheese.
Brown Rice, Nut and Tempeh Casserole:
A comforting casserole of brown rice, toasted pecans and tempeh, baked with celery, garlic, onions, parsley and herbs.
Soups and Stews
Caribbean Stew with Jerk Tofu:
A Moosewood Restaurant recipe. A stew of sweet potatoes, zucchini, kale, and tomatoes. Baked tofu with Jerk seasonings is served on top.
Carrot and Toasted Almond Soup:
Pureed shallots, potatoes, and carrots cooked in broth of vegetable stock, apple cider, fresh thyme, curry and ginger. Garnished with toasted almonds.
Roasted Tomato Basil Soup:
Oven-roasted ripe plum tomatoes, simmered with garlic, onions, vegetable stock, fresh basil and thyme.
Puerto-Rican Style Black Bean Soup:
Pureed black beans, Jerk seasonings, fresh lime juice and vegetable stock.
Quinoa with Moroccan Winter Squash and Carrot Stew:
Colorful and satisfying. With quinoa, butternut squash, carrots, onion, garlic, Moroccan spices; garnished with fresh mint and cilantro.
Potato Parsley Bisque:
This creamy soup is similar to the classic French leek and potato soup, but is made with almond milk instead of dairy cream.
White Bean, Butternut Squash, Kale and Olive Stew:
Red bell peppers, sage and vegetable stock make this a light but hearty stew.
Barley and Mushroom Stew:
Assorted wild mushrooms, potatoes, celery, onion, carrots, garlic, fresh thyme and pearl barley in vegetable stock. Garnished with fresh parsley.
Three Sisters Stew:
Corn, winter squash, kidney beans, red bell pepper, cremini mushrooms, vegetable stock and spices. A Moosewood Restaurant recipe.
Roasted Garlic, Potato, Leek and Fennel Soup:
Oven-roasted garlic with sautéed leeks, potatoes, and fennel. Simmered in vegetable stock with fresh thyme.
Minestrone with Pasta, Beans, and Vegetables:
Celery, onions, carrots, zucchini, white beans and ditalini pasta, slow cooked with Italian spices and fresh basil.
Italian Butternut Squash and White Bean Soup with Greens:
Butternut squash, garlic, cannellini beans, Italian seasonings, vegetable stock, and Swiss chard.
Vegetable Soup au Pistou:
Lots of vegetables including butternut squash, bell peppers, celery, potatoes with white beans and cappellini pasta and vegetable stock. Garnished with Pistou, the French equivalent of Pesto, a blend of fresh parsley, basil, and garlic.
Sweet Potato Coconut Soup:
A delicious recipe from the Toronto restaurant, Fressen. Caramelized onions, carrots, sweet potatoes, in a rich broth of coconut milk, fresh ginger, and a touch of maple syrup.
Hearty Vegetable Soup:
Fire-roasted tomatoes, vegetable stock, barley, celery, onion, red potatoes, and corn.
Pasta
Rigatoni with Five Cheeses:
Pecorino Romano, fresh mozzarella, Gorgonzola, fontina, and ricotta cheeses with fresh basil and rigatoni pasta, baked until bubbly and brown.
Korean-Style Noodles with Vegetables:
Also known as Chap Chae. Cellophane noodles with stir-fried onions, mushrooms, carrots, and spinach in a tamari, sesame oil and garlic sauce.
Baked Ziti w/Roasted Vegetables:
Lightly roasted eggplant, onion, and red peppers, tossed with tomatoes, spinach and seasonings and topped with mozzarella.
Penne with Puttanesca Sauce:
Spicy tomato sauce with onions, garlic, capers, and Kalamata olives.
Thai Noodle Salad:
Creamy, but not heavy, this refreshing twist on pad Thai is even better at room temperature after the flavors have blended. Noodles tossed with a smooth peanut sauce with shredded carrots, fresh ginger, chilies, scallions and cilantro.
Spinach Lasagna Béchamel:
Baked lasagna, with spinach, ricotta and parmesan cheeses, in a rich white creamy sauce. From the Moosewood Restaurant Cookbook.
Swiss Chard, Yellow Tomatoes and White Beans over Penne:
Perfectly ripe tomatoes, swiss chard and navy beans make a flavorful sauce for the penne pasta.