Tag Archives: vegetarian

Summer Cheddar and Veg Sandwich

your favorite soft sandwich bread

1/4 green bell pepper

1/4 red bell pepper

2 leaves butter lettuce

3-4 cherry tomatoes, cut in half and lightly seasoned with salt

9-12 thin slices of cucumber

1 tbsp chopped roasted pistachios

2-3 oz sharp yellow cheddar

2 tbsp mayo

salt and fresh pepper

  1. Spread a generous layer of mayo on both slices, about 1 tbsp per slice.
  2. Add a good pinch of pepper to the sauced bread and place the halved tomatoes on top, cut side down
  3. Add the slices of cheddar on top of the tomatoes and pistachios, and the sliced bell peppers on the other slice of bread (the mayo helps the loose ingredients stay in the sandwich).
  4. Lastly, layer your cucumber on top of the cheese, then your lettuce. Combine both halves of your sandwich and slice into equal halves. Enjoy with your favorite summer beverage and a bag of chips!

Vegetarian Cabbage Frittata

Frittata:

3 tbs olive oil

1/4 of a head of cabbage diced

1/4 a small yellow onion diced

2 stalks of celery sliced 1/4 inch thick

1 tsp salt

2 tsp garlic powder

1 tsp onion powder

2 tsp chipotle chili powder

8 eggs, scrambled thoroughly with a fork or whisk

3 oz feta cut into small cubes (1/2 inch)

3 oz smoked gouda cut into small cubes

Crema:

1/2 cup sour cream

juice from 1 lemon

1/2 a bunch of dill, chopped

2 scallions, sliced very thin on a bias

Equipment needed: chef knife, cutting board, flexible spatula, fork/ whisk, pan with nonstick capabilities (I recommend a well-seasoned carbon steel pan but regular nonstick is fine), plate for flipping

  1. In a nonstick pan of your choice, preheat 2 tbsp of your oil over medium heat. Once shimmering, sauté the prepped vegetables until the edges just start to brown.
  2. Add your spices and cook for 30 seconds, then turn the heat down to medium-low.
  3. Add the rest if your oil to the pan and pour the eggs on top of everything. Evenly distribute the ingredients in the pan with your spatula.
  4. Add the cubed cheese and let the whole thing cook, undisturbed for 10 minutes. Be careful to keep your eye on it in case the heat is too high.
  5. Once the eggs are cooked most of the way through and there is very little liquid egg sitting on top, flip the frittata over using a plate turned upside-down on top. With your hand firmly pressed on the plate, turn the pan over with the plate and slide the frittata back into the pan once it’s flipped.
  6. Let it cook for another minute or two and remove it from the pan and let it rest on a non-plastic cutting board.
  7. While the frittata rests and cools slightly, make the crema. Mix together the sour cream with the chopped dill and lemon juice.
  8. Cut the frittata into wedges and serve with the crema dolloped on top and the sliced scallion sprinkled over the plate.

For some extra protein, sauté some dry Spanish chorizo with the vegetables and leave out the 3rd tbsp of olive oil.

I hope you enjoy my recipe!

Vegan Beans

makes approximately 1 gallon of beans

2 quarts dried beans

1/2 cup olive oil (plus enough to sear the aromatics)

2 large shallots, halved pole-to-pole and root “hairs” trimmed

1 head of garlic, halved orbitally

1 poblano pepper

1 lemon, halve

2 packets of Sazon Goya

1 tbsp dried mexican oregano

1 tbsp Aleppo chili flakes

1 tsp smoked paprika

2 tbsp mustard oil (or 2 tsp dried ground mustard)

water

salt and pepper to taste

2-3 tbsp apple cider vinegar

Equipment: 6-8 qt pot, chef knife, broiler/ torch

  1. Start by preheating a large pot with 1/4″ of oil over medium heat until the oil shimmers. With their cut sides facing downward, place the shallots, garlic and lemon into the oil. Cook until thoroughly browned. Remove everything from the pot and reserve.
  2. Char your poblano pepper under your broiler or with a butane torch. Your end result should have all of the chile’s skin black, blistered and starting to separate from its flesh. Place the freshly charred poblano in a metal bowl and cover with a pot lid or plastic wrap and let it steam for 10 minutes. At this point, rub the burnt skin off using a dry paper towel. Cut off the stem and remove as many seeds as possible. Place aside with the other seared aromatics.
  3. After checking your beans for debris, add them to the pot along with the 1/2 cup of olive oil, Sazon, oregano, chili flakes, paprika, four 4-finger pinches of salt and 10-12 cranks of freshly ground black pepper (approximately 2 heaping tsp). Fill the pot with water so that the beans are covered by at least 2 inches.
  4. Add your reserved fruit and veg to the top and bring the whole thing to a boil. At this point, reduce the heat to a gently bubbling simmer.
  5. The beans will need to cook between 2.5-4 hours, or until they are tender all the way through. Be sure to keep your eye on the water level, making sure to cover the beans in water whenever needed.
  6. Remove the aromatics from the beans. At this point, you have 2 choices: you can dispose of the aromatics to keep your broth clearer and thinner, or you can blend them in a food processor (careful to de-seed the lemons beforehand) and add them back to the beans. The latter makes your broth thicker and more unctuous. All the flavor has been cooked out of the aromatics, so this step is primarily for texture and appearance.
  7. Turn the heat off on your burner and add your apple cider vinegar and mustard oil. Mix thoroughly and taste your beans. At this point you want to add more salt/ pepper/ vinegar a little at a time until they are seasoned to your liking.
  8. Enjoy with rice or alone as a delicious vegan protein source!