Tasty Raisin » Vegetarian http://www.tastyraisin.com Sat, 17 Jan 2015 23:34:57 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 Hummus Pizza http://www.tastyraisin.com/2015/01/17/hummus-pizza/ http://www.tastyraisin.com/2015/01/17/hummus-pizza/#comments Sat, 17 Jan 2015 23:34:16 +0000 http://www.tastyraisin.com/?p=226
Hummus Pizza
 
Print
Ingredients
For dough
  • 1 tablespoon dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (115F)
  • 2½ cups flour
  • 1 teaspoon salt
For toppings
  • 1 tomato, sliced
  • 1 cup mushrooms, sliced
  • 1 cup yellow squash, sliced
  • 1 cup red onion, diced
  • 1 cup spinach, stems trimmed
  • 1 clove garlic, minced
  • 1 cup Classic Hummus
  • ½ cup green onion, sliced
  • ¼ cup mozzarella, grated
  • ¼ cup feta, crumbled
Instructions
  1. Preheat oven to 450F
  2. Combine water, sugar, and yeast and allow to proof; about 10 minutes
  3. Add flour and salt, stirring to combine
  4. Let dough rest for 10 minutes
  5. Flatten dough and bake just until bubbles form
  6. Sauteé spinach with garlic until wilted
  7. After dough has rested, cover with hummus, leaving a ½ inch border for crust
  8. Add toppings as desired, topping with cheese
  9. Bake for 15 - 20 minutes

This is a recipe to make a quick, healthy, pizza, replacing tomato sauce with hummus and reducing the amount of cheese compared to a traditional pizza.  First, check out our Classic Hummus recipe and make at least a cup.  Next, slice the vegetables and sauteé the spinach with a bit of garlic.

Fresh vegetables and hummus.

Next, make the dough.  This is by no means a perfect pizza dough, but it’s fast and really tasty!  We added some oregano, thyme, garlic powder, and pepper to the dough, but you can experiment with others.

Rolled dough.

After letting the dough rest for a few minutes, put it in the oven just to crisp the bottom and form bubbles.

After a quick minute in the oven.

Spread the hummus, leaving room for a bit of a crust…

Hummus spread.

Add veggies and cheese, bake, and enjoy!

Before going into the oven.

The result after baking!

Nice and crispy!

]]> http://www.tastyraisin.com/2015/01/17/hummus-pizza/feed/ 0 Spicy Vegetable Kebabs http://www.tastyraisin.com/2014/06/15/spicy-vegetable-kebabs/ http://www.tastyraisin.com/2014/06/15/spicy-vegetable-kebabs/#comments Sun, 15 Jun 2014 18:31:40 +0000 http://www.tastyraisin.com/?p=183
Spicy Vegetable Kebabs
 
Print
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Vegetables
  • ½ green pepper
  • 1 large onion
  • 2 medium tomatoes
  • 1 cup baby portobello mushrooms
  • 1 cup fennel, chopped
Marinade
  • 2 cups vegetable stock
  • ½ tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • ½ teaspoon red pepper flakes
  • 1 tablespoon honey
  • 2 tablespoons chili powder
  • 1 tablespoon olive oil
  • 1 tsp salt
Instructions
Kebabs
  1. Chop the green pepper, tomato, and onion into large pieces.
  2. Add the vegetables to skewers in any order you like.
Marinade
  1. Add all of the spices to the vegetable stock in a container large enough to fit the kebabs.
  2. Mix in the honey and the olive oil into vegetable stock mixture. Its helpful to measure and add the oil before the honey because the residual oil on the tablespoon helps the honey easily glide off the spoon.
  3. Once the marinade is fully mixed, add the kebabs to the container with the marinade and make sure to rotate the kebabs in the marinade.
  4. Let the kebabs sit for 20 minutes in the marinade, rotating every few minutes.
  5. Cook the kebabs on a grill over medium flame, making sure to watch and rotate the kebabs as they start to cook and occasionally baste the kebabs with the left over marinade .
  6. Remove the kebabs from the grill when the vegetables are done (Approximately 15 minutes), basting one last time with the marinade and serve.

Add the vegetables to the skewers in any order that you like. I found we had to be very careful when adding the mushrooms, especially the smaller ones as they would sometimes break and fall off. They were really good on the kebabs though, so it was worth the extra effort of adding them. I love the hearty texture of mushrooms in vegetarian dishes.

Before marinade.

Once the marinade is complete place it in a pan with the kebabs. The marinade does not have to fully cover the kebabs (ours didn’t, obviously) just be sure to rotate the kebabs every few minutes in the marinade so that they get completely covered. You can really let them sit in the marinade as long as you like but we let ours go for 20 minutes and the flavor of the vegetables was perfect.

Marinading.

Make sure to occasionally baste the kebabs while they are cooking on the grill. It adds extra flavor to the veggies. Once the veggies are all slightly charred, they are done and ready to be served.

After cooking.

]]> http://www.tastyraisin.com/2014/06/15/spicy-vegetable-kebabs/feed/ 0 Potato Latkes http://www.tastyraisin.com/2014/03/17/potato-latkes/ http://www.tastyraisin.com/2014/03/17/potato-latkes/#comments Mon, 17 Mar 2014 22:12:46 +0000 http://www.tastyraisin.com/?p=152
Potato Latkes
 
Print
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 4 large potatoes (about .7 lbs), shredded
  • ½ medium onion, shredded
  • 1 egg, scrambled
  • 1 cup flour
  • Vegetable oil
  • Salt & pepper
Instructions
  1. Place shredded potatoes into cold water, rinsing until water runs clear.
  2. Drain potatoes.
  3. Mix potato, onion, egg, and half of the flour to combine.
  4. Add salt and pepper to taste.
  5. Add remaining flour as necessary until potatoes can be shaped into patties.
  6. Shape latkes into patties of your desired size.
  7. Heat enough oil to coat a pan over medium heat.
  8. Cook each latke on both sides until golden and crispy and place on paper towels to absorb excess oil.

This recipe creates some really nice crispy potato pancakes without being too heavy or oily.  First, soak the potatoes to remove extra starch.

Soaking potatoes.

Then drain and mix with other ingredients to shape into patties.

Latke takes shape.

Then just fry them in oil and drain on paper towels.

Frying the latke.

]]> http://www.tastyraisin.com/2014/03/17/potato-latkes/feed/ 0 Avocado and Tomato Salad http://www.tastyraisin.com/2014/03/06/avocado-and-tomato-salad/ http://www.tastyraisin.com/2014/03/06/avocado-and-tomato-salad/#comments Thu, 06 Mar 2014 21:30:50 +0000 http://www.tastyraisin.com/?p=128
Avocado and Tomato Salad
 
Print
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ½ avocado
  • 1 small tomato
  • ¼ cup red onion, chopped
  • Juice from from ½ lime
  • Pinch of salt
Instructions
  1. Chop the avocado and tomato into bite-sized pieces.
  2. Mix all ingredients together in a bowl and squeeze lime juice over mixture.

 

]]> http://www.tastyraisin.com/2014/03/06/avocado-and-tomato-salad/feed/ 0 Crispy Polenta http://www.tastyraisin.com/2014/03/06/crispy-polenta/ http://www.tastyraisin.com/2014/03/06/crispy-polenta/#comments Thu, 06 Mar 2014 21:27:27 +0000 http://www.tastyraisin.com/?p=97
Crispy Polenta
 
Print
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ½ cup yellow cornmeal
  • ½ cup milk
  • ½ cup chicken or vegetable broth
  • 1 fresh bay leaf
  • 1 tablespoon ground Parmesan cheese
  • 1 tablespoon olive oil
Instructions
  1. Heat milk, broth, and bay leaf over medium-low heat until fragrant, about 10 minutes.
  2. Remove from heat, add cornmeal and Parmesan, and stir until smooth.
  3. Pour polenta into small oiled pan, making it about ½ inch thick.
  4. Refrigerate for an hour.
  5. When firm, cut polenta into serving sizes, and quickly fry in pan with olive oil until brown and crisp.

 

]]> http://www.tastyraisin.com/2014/03/06/crispy-polenta/feed/ 0 Twice Fried Rustic French Fries http://www.tastyraisin.com/2014/03/05/twice-fried-french-fries/ http://www.tastyraisin.com/2014/03/05/twice-fried-french-fries/#comments Wed, 05 Mar 2014 21:24:44 +0000 http://www.tastyraisin.com/?p=115
Twice Fried French Fries
 
Print
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 lb russet potatoes, cut into sticks
  • 3 tablespoons corn starch
  • 3-4 cups vegetable or peanut oil
  • Salt
Instructions
  1. Rinse potatoes repeatedly in cold water until water runs clear. This will remove their excess starch.
  2. Heat oil to 350° F and cook potatoes for about 5 minutes.
  3. Remove potatoes from oil and place on paper towel lined bowl.
  4. Increase heat of oil to 425° F and re-fry potatoes until golden.
  5. Place in paper towel lined bowl and season with salt to taste.

We usually opt to bake french fries, but on the rare occasion we decide to deep fry them, this is the recipe we use.  It is essentially the same as Kenji’s, except the potatoes are coated in corn starch which seems to add additional crunch to the outside, while remaining moist on the inside.

First remove excess starch from the cut potatoes by repeatedly rinsing them in cold water.

Rinsing fries.

Lightly coat the potatoes in corn starch and add to 350° F oil for about 5 minutes.  This just begins to cook them, and there should only be minimal browning.

First fry for the potatoes.

Remove potatoes from oil and increase the temperature to 425° F.  Then, add the potatoes back for about 2-3 minutes until golden brown.

Second fry.

Remove potatoes from oil, place in paper towel lined bowl, and salt to taste!

]]> http://www.tastyraisin.com/2014/03/05/twice-fried-french-fries/feed/ 0 Classic Hummus http://www.tastyraisin.com/2014/03/02/classic-hummus/ http://www.tastyraisin.com/2014/03/02/classic-hummus/#comments Sun, 02 Mar 2014 01:59:20 +0000 http://www.tastyraisin.com/?p=81
Classic Hummus
 
Print
Prep time
Cook time
Total time
 
Serves: ~4
Ingredients
  • 1 can of garbanzo beans
  • ½ lemon
  • 1 teaspoon Tahini
  • Pinch of paprika for garnish
Instructions
  1. Drain the garbanzo beans, saving the liquid.
  2. In a food processor, add the garbanzo beans, lemon, Tahini, and 2 tablespoons of the liquid.
  3. Process until smooth, adding more liquid if necessary.
  4. Garnish with paprika.

 

]]> http://www.tastyraisin.com/2014/03/02/classic-hummus/feed/ 0 French Green Beans with Mushrooms and Garlic http://www.tastyraisin.com/2014/03/02/french-green-beans-with-mushrooms-and-garlic/ http://www.tastyraisin.com/2014/03/02/french-green-beans-with-mushrooms-and-garlic/#comments Sun, 02 Mar 2014 01:47:35 +0000 http://www.tastyraisin.com/?p=71
French Green Beans with Mushrooms and Garlic
 
Print
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1½ cups fresh green beans
  • ⅔ cup mushrooms, sliced
  • 2 tablespoons green onions, chopped
  • 8 garlic cloves, sliced
  • 1 tablespoon fresh parsley
  • 4 tablespoons of broth (chicken or vegetable)
  • 1 tablespoon olive oil
  • Salt and pepper
Instructions
  1. Slice the green beans length wise.
  2. In a frying pan, sauté the garlic and mushrooms with the olive oil for 5 minutes.
  3. Add the green beans and continue to cook for 5 minutes, stirring occasionally.
  4. Add the broth to the pan and continue cooking until the green beans are tender.
  5. Finish with the green onions and parsley.
  6. Add salt and pepper to taste.

For a fancy looking side dish, this is an easy recipe.  The mushrooms and garlic in this dish make it quite savory and hearty. We are always looking for new ways to cook vegetables and this turned out to be one of our favorites.  This is also a very easy recipe to make vegetarian/vegan by using vegetable broth instead of chicken broth.

]]> http://www.tastyraisin.com/2014/03/02/french-green-beans-with-mushrooms-and-garlic/feed/ 0