Vegetable Dishes

Vegetable Dishes
March 13, 2016 Leave a comment

Ingredients

  • 1 lb Green Beans (fresh, trimmed and french cut)
  • 2 tbsp Butter
  • 12 oz Mushrooms (diced or halved)
  • 1/2 tsp Black Pepper
  • 2-3 minced minced Garlic Cloves
  • 1/4 tsp Nutmeg
  • 2 tbsp All Purpose Flour
  • 1 cup Chicken Stock (or Vegetable Broth to stay vegetarian)
  • 1 cup Half & Half
  • 1/2 Bouillon Cube (chicken or beef)
  • Salt to taste
  • Onion Topping (freshly made or canned–use as much as you’d like)

Directions

  1. Preheat the oven to 475 degrees.
  2. Melt the butter and sweat the garlic, mushrooms and spices until fragrant.
  3. Add the mixture until the raw flour smell has dissipated.
  4. Add chicken stock and half and half until the sauce thickens.
  5. Add the green beans, mix in half the desired onion toppings with the mixture, top it with the remaining.
  6. Bake until bubbly, approximately 20-25 minutes.

Tip: You can prep in advance and bake before serving.

Vegetable Dishes
  • Falafel
  • Falafel

Falafel

March 13, 2016 Leave a comment
  • 2 cups Dried Chickpeas
  • 1 tsp Baking Powder
  • 1 Onion
  • 6 Garlic Cloves
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1/4 tsp Red Pepper Flakes
  • 2 handfuls of Parsley
  • 1 handful of Cilantro
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying

Directions

  1. Soak the dried chickpeas overnight, then drain and let it air dry completely.  It’s very important that the mixture has no excess moisture.
  2. Combine all ingredients into the food processor until smooth.
  3. Spoon loosely into a falafel baller.
  4. Freeze or fry directly in 325 degree vegetable oil until crispy and browned.
Vegetable Dishes
January 4, 2014 Leave a comment
  • 2-3 cups of sliced Mushrooms of your choice (Baby Portabellos)
  • 1-2 heads of Garlic (minced)
  • 3 tbsp of Extra Virgin Olive Oil
  • 1/4 cup of Red Wine
  • 4 tbsp of Butter
  • 5 tsp of Worcestershire Sauce
  • 2 tbsp of Oyster Sauce
  • Salt & Pepper to taste

Directions

  1. Saute the minced garlic with  butter and olive oil until the garlic is tender.
  2. Add mushrooms and saute until mushrooms have released their juices.
  3. Add the red wine and simmer until the alcohol smell has dissipated.
  4. Add the Worcestershire Sauce & Oyster Sauce and simmer until the sauce simmers to desired consistency.
Vegetable Dishes
January 3, 2014 Leave a comment
  • 1 Butternut Squash (about 3 lbs)
  • 1/2 cup of Half & Half
  • 1/4 cup of Heavy Cream
  • 5 Garlic Cloves (smashed)
  • Couple Sprigs of Thyme
  • Salt & White Pepper to taste
  • 8 oz of Mascarpone Cheese

Directions

  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, peel and remove the seeds (the seeds can be salted/seasoned and baked separately as a snack).
  3. Roast for 20-25 minutes until tender.
  4. In the meantime, simmer the heavy cream and half & half with the sprig of thyme and smashed garlic.
  5. Once the squash is done, cut into cubes and process in a food processor until it’s nice and smooth.
  6. Pass the cream mixture onto a sieve and add to the squash omitting the thyme and garlic.
  7. Spoon in the Mascarpone Cheese, season with salt and pepper and top with some chives.
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