Category Archives: vegetarian

Recipes in the Vegetarian category are either already vegetarian or can be made so very easily.

Backyard Feast: Fava Beans and Pecorino, Rosewater Fruit Salad

Backyard feast with pecorino and fava beans, rosewater fruit salad, mexican chia crackers, and raw macadamia nut cheese rolled in pistachios

Fava Beans with Pecorino

 

Rosewater Red Fruit Salad

The weather has been wonderful lately, a real treat compared to last year’s never ending “winter” in SF. We’ve been enjoying our backyard and sat out around 3:30pm yesterday to have a little backyard feast after a rough day of household tasks (and, admittedly, the diligent avoidance of all things Bay to Breakers, and the decision to not leave our own property, which has become an annual tradition on the day Bay to Breakers is held; we cannot get that drunk anymore, we are too old). Oh, and to observe the solar eclipse, which made some really neat patterns on our front door and cast an interesting level of clear, bright light onto the whole Golden Gate Park area.

I offered up a civilized bottle of vinho verde, raw macadamia nut cheese rolled in pistachios, raw “Mexican” chia crackers, raw sugar snap peas, rose water fruit salad with raw cashew cream sauce and delicious fava beans with pecorino.

 

Coconut Cabbage and Eggs

Coconut cabbage and eggs with spring peas, almonds, and herbs

Coconut cabbage and eggs with spring peas, almonds, and herbs

I was craving some vegetables this morning and remembered I had a beautiful Wakefield cabbage in the fridge–I unpacked it from my CSA box from Eatwell Farms last Thursday and noticed how soft and supple its leaves were, and its unusual pear shape. I don’t think I’ve had this variety before–it’s a pale, bearess lime type of green with a pointed top. The green garlic and eggs in this recipe are also from Eatwell.

The bowl in the photos above is my favorite at the moment, for everything from a meal of strawberries & cashew cream to soup to salad and beyond. It’s from Art & Manufacture on Etsy, and she shipped super quickly!

Coconut Cabbage and Eggs Recipe with Green Garlic
Serves 1-2

3-4 large cabbage leaves (tender Wakefield if you can find it), sliced very thinly
1 stalk green garlic or 2 scallions or 1 spring onion, sliced thinly
1/4 C fresh English peas, shelled (I bought 5 lbs from Mariquita Farms recently!)
1/3 C coconut milk or Spicy Lemon Coconut Sauce
2 eggs, whisked
10 almonds
2 tsp olive oil
1 Tbsp parsley, chopped
Optional: 1/2 Jalapeno or other hot, small pepper chopped finely

Heat a pan to low heat and add 1-2 tsp olive oil. Add the green garlic (or scallion/spring onion) and cook until beginning to lose shape, a few minutes. Turn the heat to medium high and add the cabbage, stir, and add a generous pinch of sea salt. Cook 2-3 minutes until cabbage begins to wilt.

Add the coconut milk, peas,  and the pepper if using, and cook until cabbage is totally wilted, about 4 minutes. It will still have texture. Reduce heat to medium and add the scrambled eggs.

Chop the almonds (mine were soaked and sprouted) while the eggs cook, stirring the egg and cabbage mixture occasionally. When eggs are cooked, it is finished. Top with parsley and lightly mix, and finally the almonds.

 

Asparagus with Spring Onions, Orange Zest, and Parmesan

Asparagus with Spring Onions, Orange Zest, and Parmesan

Asparagus with Spring Onions, Orange Zest, and Parmesan

A wonderful, quick appetizer served communally–the kind of thing you whip together in 5 minutes flat to hold you over for dinner a few hours later, as you wrap up the workday or settle in for the evening. Also great at brunch!

Asparagus with Spring Onions, Orange Zest, and Parmesan Recipe

1 lb asparagus
1 large red spring onion or two smaller ones*, sliced fairly thin in rings
zest of 1 orange
parmesan, shaved
olive oil
salt & pepper

Peel the bottom 2/3rds of your asparagus lightly with a vegetable peeler. This can be done a day in advance if the asparagus is then kept in plastic.

In a skillet at medium high heat, warm about 1 tablespoon of olive oil. Add the asparagus, tossing to coat. Put a lid loosely on top and reduce heat to medium, allowing to cook until color has brightened, about 2-3 minutes. Remove lid and add onions, tossing. Raise heat slightly and cook 2 more minutes, until onions are softened. Add orange zest, tossing quickly. Place on a platter and within 1 minute, add parmesan shavings. Serve warm.

*When unavailable, you can substitute shallots, but do add to the pan a bit earlier or pre-soak the sliced shallots in water for 20-30 minutes to remove some of the abrasiveness.

Green Garlic Soup & Fennel Barley Salad with Roast Radishes

Green Garlic Soup

Fennel Barley Salad with Roast Radishes

Paired with a quick asparagus appetizer, this Green Garlic Soup and Fennel-Barley Salad made a wonderful vegetarian 3-course meal. I made this for an old roommate who came to visit last night; were stuffed but happy and feeling good. Our fourth course was chocolate-covered honey cake with sliced mango.

Green Garlic Soup Recipe
Serves 4

~1lb green garlic, sliced roughly
2 T butter or olive oil
1/2 C dry sherry
1 large turnip, roasted or boiled
3-4 cups spinach
8 cups vegetable or chicken broth
salt & pepper

In a soup pan, warm the oil or butter over medium high heat. Add the green garlic, cooking until nearly tender and beginning to color.  Add the sherry and cook 3-4 minutes until no brash smell remains. Add salt, and the broth, and bring to a simmer. Add the turnip and the spinach, cooking 1-2 minutes more. Puree in a high powered blender or by another method, being sure to go in batches if needed to avoid a mess. Adjust the seasoning, adding some sherry or wine vinegar if needed. Serve with delicious croutons and garlic chives on top.

 

Fennel Barley Salad Recipe (with roast radishes and flageolet beans)
Serves 3

1.5 C cooked pearled barley
1/2 head fennel, sliced very thinly
1 C flageolet beans, cooked, or other salad bean
9-12 stem on mix of easter egg radishes, french radishes, or petite turnips, roasted whole and sliced in half
3-4 C mixed tender salad greens
3-4 T Fennel Citrus Dijon Salad Dressing
2 T olive oil

On high heat, fry the cooked barley in olive oil until grains separate easily and everything is warm. Add the fennel for 1 minute, then turn the heat off and add the radish mixture and beans to the pan. Toss well. In a large bowl, dress the salad greens generously in dressing. Add the warm barley mixture and toss. Serve!

 

Fennel-Citrus Dijon Salad Dressing Recipe

1 T dijon
1/4 C fennel fronds
Juice of 1/2 large orange
Zest of 1/2 an orange
1 T honey
1 T olive or sunflower oil
2 T apple cider vinegar

Blend all ingredients very well. Stores for up to a week in the refrigerator.

Roasted Spring Root Vegetables

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

A beautiful and simple lunch or light dinner, these roasted spring root vegetables are pleasing to the eye and are the perfect summary of the spring bounty that is now my CSA/farm shipment.

Simply find the best spring veggies you can, cut them in fairly even sizes, toss them in olive oil, salt, and pepper (or add some herbs de provence if you like), and roast them 25-40 minutes at 400 degrees on some foil (for easy clean up). Save them cold to toss into salads for the coming days or feast on them then; serve them as an appetizer with friends over on a large platter and cocktail forks. It’s a pleaser.

Use things like: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Chiogga Beets, Rutabaga, Celery Root

Leave the stems on (they are edible! and save those radish & turnip greens for a sautee, a quiche, or a pesto) but trim off any broken or decrepit parts of the stem and use a vegetable sponge to scrub the dirt from the tops and sides. Don’t peel the carrots, just scrub the dirt off. You can also roast everything whole and slice them in half afterwards for brighter centers, but you may need to separate a few trays by size of the objects to ensure even cooking.