From the demo: Vegin’ Out Recipes Courtesy of Chef Brian Patton, sexyvegan.com (Makes 3-4 servings) Ingredients 1 15 ounce can chickpeas, drained 1 stalk celery, diced 1 ounce capers, drained, roughly chopped 1 tablespoon red onion, minced 1 teaspoon seaweed powder 1.5 teaspoon dijo[...]
Posts Tagged ‘Vegetarian’
Pumpkin Gnocchi with Sage and Pecorino Butter Sauce
Recipe courtesy of Piccolo Chef Piccolo Chef has monthly classes at Surfas for the mini-chef of all ages. Check them out today! Recipe makes 4 – 6 servings Ingredients: 1 cup canned pumpkin puree 2 tablespoons melted butter, cooled 1 ½ cups all-purpose flour 1 large egg yolk ½ teaspoon salt[...]
October 14th, 2009 - 2:36 pm § in Recipe, Vegetarian
Spicy Chickpea Salad with Tamarind Chutney
Recipe Courtesy of Chef Neelam Batra Makes 6 to 8 servings 1 large, firm vine-ripened tomato, finely chopped 1 small seedless cucumber, such as Armenian or Japanese, finely chopped 4 to 5 scallions, white parts only, thinly sliced 1 cup finely chopped fresh cilantro, including soft stems 2 tsp. chaa[...]
October 11th, 2009 - 5:42 pm § in Recipe, Vegetarian
Minnie’s Red Cabbage
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong Shredded red cabbage 3 cloves garlic, minced 1 tbsp minced ginger 1 small red onion, diced 2 tsp canola oil 1 tsp sesame oil 2 tbsp sugar 2 teaspoon fish sauce 3-4 tbsp rice vinegar salt& pepper to taste A few squirts of sriracha[...]
Asian Street Food: Fresh Spring Rolls
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong Rice paper (round, 12 inches) � Hot water Vegetable oil (for greasing fingers)                           Filling:                                            Â[...]
October 9th, 2009 - 5:51 pm § in Recipe, Vegetarian
Mixed Greens with Mustard Vinaigrette
From the demo: ArtBites: French Cuisine Courtesy of Maite Gomez-Rejon, Owner ArtBites Makes about ½ cup Mixed Greens with Mustard Vinaigrette 2 tablespoons red wine vinegar 2 shallots, finely chopped 1 garlic clove, minced salt and pepper 1 tablespoon Dijon mustard 2 tablespoons crème fraiche ½ t[...]
Veggie Spring Roll
From the demo: Spring Rolls Courtesy of Chef Lavender Ingredients: 2 large carrots, julienne 2-3 green onions, julienne ½ sweet red pepper 1/3 c. Napa cabbage, thinly sliced 1 tbsp. olive oil ¼ c. minced cilantro ¼ tsp. black pepper Salt 1 package of bean thread noodle 16 rice paper rounds 1/8 [...]
Vegetarian Coconut Tiramisu
From the demo: Tiramisu Two Ways Recipes Courtesy of Chef Gina Zollman 1/3 cup superfine baker’s sugar 3 tablespoons Minute Tapioca 2 ¾ cup Coco Lopez Coconut Cream 1 egg, well beaten 1 teaspoon vanilla 1 teaspoon coconut flavoring 4 cups Cool Whip, defrosted in the refrigerator ½ cup brewed esp[...]
Granny Smith Apple and Walnut Mix
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: 5 oz Small dice of Granny Smith Apple 5 oz Candied Walnuts Few Drops of Lemon Juice (To Keep the Apple Color) 1.5 oz  honey ¼ oz Fresh Tarragon Salt and Pepper to Taste Preparation Method: Prepare a caramel[...]
October 9th, 2009 - 5:26 pm § in Recipe, Vegetarian
Fried Seaweed
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients 2 Each Japanese Seaweed Leaves 1 oz Toasted White Sesame Seed 1 Qt Canola Oil (For Frying) Preparation Method: Julienne Japanese seaweed, fry at 350º until crisp. Top with sesame seeds. Purchase items in BOLD[...]
Ponzu Marinated Vegetables
From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot Ingredients: ½ Cup Soy Sauce 1 Lemon, Juiced 1 Lime Juiced 1 T Rice Wine Vinegar 1 ½ T Mirin 1 oz Carrot Diced 1 oz Celery Diced 1 oz Cucumber Diced 1 oz Daikon Diced Preparation Method: Combine liquid ingredients [...][...]
October 9th, 2009 - 4:53 pm § in Recipe, Vegetarian
Candied, Spiced Almonds
Ingredients: 1 tablespoon Plugra European Butter ¼ Cup Brown Sugar 2 teaspoons water 1 Cup Raw Almonds 2 teaspoons Cracked Black Pepper/Curry Powder/Herbs de Provence 1/2 teaspoon Garlic salt Preparation: Melt a tablespoon of butter in a small skillet, then add a quarter-cup of brown sugar and two [...]
October 9th, 2009 - 4:49 pm § in Recipe, Vegetarian
Grits with Leek and Shiitakes
Kosher or sea salt 1 cup coarse grits such as Anson Mills 5 tablespoons unsalted butter, divided 2 cloves garlic, minced 1 leek, white part only, washed well and thinly sliced 1/4 pound shiitakes, stemmed, wiped clean and diced small 1 teaspoon tamari or soy sauce Tabasco to taste 1/2 cup freshly gr[...]
October 9th, 2009 - 11:55 am § in Recipe, Vegetarian
Un-Curry’s Bhoplyacha Bharit (Pumpkin-Yogurt Salad)
From the Demo: Un-Curry, Regional Indian Dishes. October 18, 2008 Serves 4-6, 15 minutes Ingredients: 1/2 pound pumpkin / butternut squash, peeled & grated / cut into chunks 12 tablespoons yogurt 4-6 tablespoons milk (optional) 1 1/2 tablespoons clarified butter / vegetable oil 1-2 green chili[...]