Recipes

Vegetarian Tales

Last week I promised you some of my favorite vegetarian recipes.  Cook these when your vegetarian friends come to visit or anytime because  they are delicious.

First up, my grandmother’s Escarole and Beans.

Here is what you will need:

1lb Escarole – This is a green leafy vegetable. I like the recipes best with it. If you can’t find escarole you can use spinach or collard greens.

3 or 4 Tablespoons of Olive Oil

3 cans of White Kidney or Cannellini Beans

3 cloves of Garlic chopped fine

Red Pepper Flakes

Salt

Here’s what you do:

Open the cans of beans. DO NOT DRAIN

Grab your big sauce pan. Heat the olive oil till shimmering.  Add the garlic and brown it just like you are making pasta sauce

Add the beans with the liquid they were canned in. Lower heat to medium.  Add salt and pepper to taste.  I over season it a bit because we will be adding the greens.

Simmer stirring for 10 to 15 minutes

Add the greens a few handfuls at a time stir them and let them wilt. Then add the next handful. Do this until all the greens are added to the pan.

Cover and simmer on low for 20 to – 30 minutes.  Serve with crusty bread.

Next up Vegetarian Jambalya

Here is what you need:

I make this using vegetarian Charizo sausage.  Feel free to use any vegetarian sausage you like. If you can find a vegetarian Andouille, that would be awesome

1 pkg Vegetarian Sausage

3 Carrots chopped

2 ribs Celery chopped

1 large Onion chopped

2 or 3 Bell Peppers chopped

2 Tablespoon Olive Oil

1 quart Vegetable Broth

1 large can of Crushed Tomatoes

1 cup Rice

Salt

Cayenne Pepper

Here’s what you do:

Once again grab you big saucepan and  heat the olive oil till it shimmers, you should be good at this by now.

Add the sausage and vegetables cook them till the veggies soften and everything starts to brown.

Add broth and tomatoes salt and cayenne pepper to taste.  It should be kind of spicy.

Simmer covered on low  for 45 to 60 minutes.  Stirring occasionally.

Add the rice.  Cover and on low for another 45 minutes or so till the rice is tender.

This is wonderfully hearty and spicy great for a cold winter night.

Speaking of veggies.  Today I started my tomato and pepper seeds inside.  Will let you know more about the garden as it progresses.

So do you ever go meatless?  What do you make?

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