RECIPES

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Hello fellow beginners and cook connoisseurs alike! This recipe page is meant for your convenience and enjoyment. We are trying to find recipes that will have ingredients that tie in with your boxes each week and we will be sending some of those recipes with the newsletter of that week as well. Have fun with these recipes! Experiment with them; adding ingredients that are not in the recipe or taking those ingredients you might not find enjoyable out. If there is a vegetable heavy recipe and you are feeling especially carnivorous go ahead and add meat.

Select the vegetable you are going to prepare.
Potatoes
Beets
Bell Peppers
Carrots
Rice
Eggs
Sauces

Beets

Beets in Citrus Sauce

*Serves 6-8 people*

1 1/2-2 lb. beets
1 1/4 c. beet liquid
1 lemon
1 Tbs. orange peel, freshly grated
2 1/2 Tbs. sugar or honey
1/2 tsp. salt
1/2 tsp. ground cloves
2 Tbs. frozen orange juice concentrate
1 1/2 Tbs. cornstarch
1 Tbs. butter

Cook the beets whole, until tender. Drain, reserving liquid, peel and slice thin. Pour liquid from beets into a pot, add the grated peel and the juice of 1 lemon, the grated orange peel, sugar, salt, cloves, and frozen orange juice concentrate. Dissolve the cornstarch in just enough water to make a smooth paste and add that also. Beat mixture lightly with a whisk and cook until clear. Add sliced beets and butter, heat it through, correct seasoning and serve hot!

Warm Beet and Spinach Salad

Cook Time: 20 minutes
*Serves 4 people*

8 cups spinach or mixed greens
1 Tbl. extra-virgin olive oil
1 c. thinly sliced red onion
2 plum tomatoes, chopped
2 Tbl. sliced Kalamata olives
2 Tbs. chopped fresh parsley
1 clove garlic, minced
2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)
2 Tbl. balsamic vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Place spinach in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

eatingwell.com

Carrots

 

Root Vegetable Stock

*Makes about 10 cups*

2 Tbls. butter or margarine
3 Lg. carrots, coarsely chopped
1 Lg. turnip, coarsely chopped
2 Lg. celery stalks, thinly sliced (include the leaves, if any!)
2 Lg. onions, chopped
12 cups water
2 tsp. salt
6 Lg. parsley sprigs
½ bay leaf (optional)
1 tsp. thyme leaves
2 whole garlic cloves (optional)
¼ tsp. black peppercorns or ground black pepper (optional)

Melt butter in a 7 to 8-quart kettle over medium-high heat. Add carrots, turnip, celery, and onions. Cook, stirring occasionally, until vegetables are golden (about 15 minutes). Stir in water, salt, parsley, and thyme. If desired add bay leaf, garlic, and pepper corns. Bring to a boil over high heat. Cover, reduce heat, and simmer for 1 ½ hours. Strain and discard, or compost vegetables. To freeze, let broth cool and pour into freezer containers.

Carrot and Rice Soup

*Makes about 7 cups*

Recipe from Norway

After skiing home from school on a sunless, snowy afternoon, Norwegian children might warm up in the kitchen be dunking freshly baked bread into bowls of this colorful carroty soup. A crisp garden salad makes a tasty accompaniment.

Sliced almonds (optional)
3 Tbls. Butter or margarine
3 Lg. carrots (about 1 lb. total), chopped
2 Lg. celery stalks, chopped
1 small onion, chopped
About ½ tsp. slat
1/8 tsp. white or black ground pepper
1/8 tsp. ground nutmeg
4 cups vegetable or chicken stock
2 cups cooked brown rice (can substitute other rice of your choice)
½ pint (1 cup) half-and-half (light cream)

(Optional but gives the soup a nice texture and flavor) Spread almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until lightly browned.

Melt butter in a 3-quart pan over medium heat. Add carrots, celery, and onion and cook, stirring, until onion is soft but not browned. Mix in ½ teaspoon salt, pepper, and nutmeg; then add 2 cups of the stock and bring to a boil over high heat. Cover, reduce heat, and simmer until carrots are tender (about 10 minutes)

In a blender or food processor, blend soup until smooth. Return purée to pan and add rice and remaining 2 cups stock. Bring to a boil over high heat; cover, reduce heat, and simmer for 5 minutes. Stir in half-and-half; add more salt, if needed. Sprinkle each serving with almonds if made.

Sunset International Vegetarian Cook Book

Potatoes

 

Potato Soup

*Serves 4-6 people*

Ingredients:

5 large potatoes, peeled and dices
4 to 5 green onions (including tops)
3 1/2 to 4 cups water (enough to keep it all covered)
1 1/2 cups milk or cream
1/2 tsp. caraway seeds
2 Tbs. dill weed
1 tsp. salt
ground black pepper to taste
2 to 3 Tbs. sour cream
butter
garnish: chopped chives, parsley, or more dill (optional)

Peel the potatoes. Wash the leeks and chop them up well, discarding the tough green ends. Cook these vegetables in the salted water about 1/2 hour, or until they are tender. Add the milk, caraway seeds, dill, and salt and pepper to taste. Let the soup simmer another 15 to 20 minutes, or until it begins to take on a rather thick consistency and the potatoes begin to fall apart a little. Now stir in a few tablespoons of sour cream and a tablespoon or two of butter; let it all heat through, and serve. Garnish with chopped chives, parsley, or dill if you like.

The Vegetarian Epicure by Anna Thomas

Bell Peppers

 

French Country Style Eggs

4 Servings

Ingredients:

2 1/2 Tbs. olive or vegetable oil
4 scallions or 1 Lg. onion, finely chopped
2 cloves garlic, crushed
2 bell peppers, cut into strips
3 med sized tomatoes, chopped (peeled and seeded optional)
1/4 tsp. salt
Black Pepper to taste
1/4 tsp. thyme
1 bay leaf, optional
3 Tbs. butter
4 slices Canadian bacon
8 eggs

Heat the oil in a skillet. Saute scallions and garlic for two minutes. Add peppers and continue cooking for three minutes. Add tomatoes, and season with salt and pepper. Add thyme and bay leaf. Simmer uncovered for 15 minutes stirring occasionally. Fry bacon in one tablespoon butter until lightly browned on both sides in a separate skillet. Season eggs with salt and pepper in a bowl. Scramble eggs in remaining tablespoons of butter in the same skillet  as the bacon after the bacon has cooked and been removed. Place eggs on a warmed serving plate. Make a trough down the center. Fill the trough with the vegetables. Arrange the bacon around the sides of the dish. Enjoy or as the French say, “bon appétit”!

Eggs

 

Spinach and Cheese Soufflé

Recipe from Luxembourg

Perhaps no dish represents classic French cuisine better than the soufflé; its very name, which in French means “breath”, conveys light and elegance. Though French in origin, the soufflé has relatives in other countries- such as this spinach and cheese version from Luxembourg.

3 Tbls. Butter or margarine
3 Tbls. Unbleached all-purpose flour
½ tsp. salt
½ tsp. dry terragon
1/8 tsp. ground nutmeg
1 cup milk
1 cup (4 oz.) Swiss cheese, shredded
6 eggs, yolks and whites separated
2 cups spinach cooked, squeezed, and chopped
Butter or margarine

Preheat oven to 375°

Melt the 3 tablespoons butter in a 3-quart pan over medium heat; stir in flour, salt, tarragon, and nutmeg and cook until bubbly. Stirring, pour in milk slowly; cook, stirring, until mixture boils and thickens. Add cheese and stir until melted. Remove from heat and stir in egg yolks, one at a time; mix until well blended. Stir in spinach; set aside.

Beat egg whites until soft, moist peaks form. Fold half of the beaten whites into cheese mixture; then fold in the remaining whites. Pour into a well buttered 2-quart casserole dish. Bake for 30 or 35 minutes or until soufflé is golden and feels firm when lightly tapped. Serve immediately. Makes 4 or 5 servings

Sunset International Vegetarian Cook Book

 

French Country Style Eggs

*4 Servings*

Ingredients:

2 1/2 Tbs. olive or vegetable oil
4 scallions or 1 Lg. onion, finely chopped
2 cloves garlic, crushed
2 bell peppers, cut into strips
3 med sized tomatoes, chopped (peeled and seeded optional)
1/4 tsp. salt
Black Pepper to taste
1/4 tsp. thyme
1 bay leaf, optional
3 Tbs. butter
4 slices Canadian bacon
8 eggs

Heat the oil in a skillet. Saute scallions and garlic for two minutes. Add peppers and continue cooking for three minutes. Add tomatoes, and season with salt and pepper. Add thyme and bay leaf. Simmer uncovered for 15 minutes stirring occasionally. Fry bacon in one tablespoon butter until lightly browned on both sides in a separate skillet. Season eggs with salt and pepper in a bowl. Scramble eggs in remaining tablespoons of butter in the same skillet  as the bacon after the bacon has cooked and been removed. Place eggs on a warmed serving plate. Make a trough down the center. Fill the trough with the vegetables. Arrange the bacon around the sides of the dish. Enjoy or as the French say, “bon appétit”!

Rice

 

Brown Rice

2 parts water to 1 part brown rice. Bring to a boil, cover, reduce heat, simmer 35 to 40 minutes; let stand, covered, 5 to 10 minutes.

Sunset International Vegetarian Cook Book

Rice Pilaf

Sauté dry rice first in butter, margarine, or salad oil (about 1 tablespoon per cup); then, instead of water, add boiling vegetable or chicken stock. Cover and simmer until rice is tender to bite. Optional: You can use several dry grains to make a pilaf including bulgur, buckwheat, millet, couscous, and quinoa.

Sunset International Vegetarian Cook Book

Sauces

 

Green Mayonnaise

*Makes about 1 1/2 cups*

1 Egg
2 Tbls. White wine vinegar (Sub. Apple cider vinegar, or Rice wine vinegar)
½ cup lightly packed arugula or watercress
½ cup lightly packed parsley
1 green onion, sliced (including top)
½ tsp.  dry tarragon
½ tsp. salt
¾ tsp. Dijon mustard
1 cup salad oil

In a blender or food processor, combine 1 egg, 2 tablespoons vinegar, ½ cup each of arugula and parsley, 1 green onion, ½ teaspoon dry tarragon and salt, and ¾ teaspoon Dijon mustard; blend until smooth.

With the blender on high, add 1 cup oil, a few drops at a time at first, increasing to a slow, steady drizzle as the mixture begins to thicken. If made ahead, cover and refrigerate for up to 1 week.

Sunset International Vegetarian Cook Book

Cucumber Raita

*Makes about 2 cups*

1 ½ cups plain yogurt
1 cup cucumber, seeded and chopped (unpeeled)
2 Tbls. Green onion, sliced (including top)
1 Tbls. Fresh cilantro (coriander), minced
¼ tsp. salt
A dash of cayenne pepper (optional)

In a small bowl, combine 1 ½ cups plain yogurt, 1 cup cucumber, 2 tablespoons green onion, 1 tablespoon fresh cilantro, ¼ teaspoon salt, and a dash of cayenne pepper(optional). Mix until ingredients are well combined. Cover and refrigerate for at least 2 hours or until next day to blend flavors.

Sunset International Vegetarian Cook Book

Basil Pesto

*Makes about 1 1/3 cups*

2 cups fresh basil, lightly packed (washed and patted dry)
1 cup (3 oz.) parmesan cheese, grated
½ cup olive oil
1 or 2 garlic cloves, minced or pressed
¼ cup Pine nuts or walnuts, finely chopped (optional)

In a blender or food processor, place 2 cups fresh basil, 1 cup grated parmesan, ½ cup olive oil, and 1-2 cloves garlic. Blend until the basil is finely chopped and mixture is well blended. Spoon over hot cooked food like pasta, chicken, fish or toast. Also is good as a mayonnaise on cold sandwiches. If made ahead, place in small jars and pour on a thin layer of olice oil to prevent darkening. Refrigerate for up to 1 week; freeze for longer storage.

Sunset International Vegetarian Cook Book
 

 

 

 

 

Contributing to the Cosmic Choir