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[personal profile] ponderosa posting in [community profile] vegetarian
Am doing a weekly recipe tryout, so posting all my successes in my journal, and since all the recipes will be veg, I figured I'd find a community to share in too. :D

I used cheese in both of these in very moderate amounts for the lacto-friendly, but both are also easily prepared vegan.

This made an awesome meal for three (with some leftovers) and is easily scalable. It took no more than 30 minutes total, which could be vastly improved upon if you're like me and chop your veggies as soon as you get home from the grocery store.



Asparagus with balsamic glaze.


Bundle of Asparagus - I used a bundle of pencil asparagus since I'm not a fan of giant crunchy stalks.
Balsamic Vinaigrette
Olive Oil
Parmesan Cheese or Chopped Nuts


For the glaze: use 1/2c to 3/4c balsamic vinegar, bring to a boil in a skillet and turn down to simmer. Simmer until the vinegar is reduced to about a third of the liquid and getting towards syrupy. (about 10-15 mins)

For the asparagus: Move your oven rack to the top or second to the top (~4" from the coils if electric) and preheat your oven. You'll be broiling!

Wash and trim the asparagus. This consists of just snapping off the bottom ends, unless they're wilty they should naturally snap where the stalk is still nice and juicy.

Toss the asparagus in about a tablespoon of oil plus salt and pepper if desired (I didn't bother).

Put them in a baking dish in a single layer (doubling up a little is fine if you're using pencil asparagus) and broil for 6-10 minutes. Halfway through cooking, give them a little shake or nudge them around.

Pull the pan, stick the broiled stalks on a dish, pour the glaze over and sprinkle some shaved parmesan. To serve vegan, omit the cheese and sprinkle with some chopped nuts like cashews, toasted or raw. :D



Pasta with broccoli florets topped with feta and kalamata olives.


Pasta - something with a bit of heft, like rotini or fusili. I used mostly fusili with some vegetable (tomato and spinach) bowties for colour.
Broccoli - florets chopped small and/or stalks peeled and chopped
Kalamata Olives - quartered
Feta
Garlic
Fresh Parsley
Lemon - zest and juice

Making enough for three with some leftovers, I used about a 1lb of pasta (one full bag), two broccoli crowns (for florets only), a little over a dozen olives, one lemon, two cloves of garlic, and some awesome sheep's cheese feta. Next time I'd probably use a few more cloves of garlic, but I /love/ garlic.

Start your pasta cooking if you're using dried pasta, wait a bit if you're using fresh since that takes hardly any time.

Zest your lemon and chop your garlic, toss these in a skillet with about a tablespoon of olive oil on med-high. Cook for a couple minutes (until the garlic is browned and fragrant), then add the broccoli and about a half cup of water. Cook for a couple minutes until the broccoli starts looking bright green, then uncover and cook until the water has evaporated and the broccoli is to the desired consistency (I'd go a little crunchier than preferred since mixing it into hot pasta means it'll cook a bit more).

If you can multitask while all that is going on, mince a handful of fresh parsley, quarter your olives, and juice your lemon.

Once you've got your pasta cooked and drained and your broccoli finished, combine them in a bowl and add the olives and lemon juice (a bit of extra olive oil if necessary to keep the pasta from sticking). Portion out and crumble a bit of feta on top (garnish with a few sprigs of parsley and a couple whole olives, if you're like me and like making it pretty). To serve vegan, use a soy feta or crumble up some marinated tofu. :D

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April 2010

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