Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the category “Vegetarian Recipes”

Arancini

Arancini from Vegetarian Cooking: A Common Sense Guide by Bay Books

I also call this recipe “Fried Cheesy Rice Balls,” which I know seems like a mouthful, but I could not for the life of me remember the actual name. A note before beginning: This recipe is time-consuming as the mix needs to be refrigerated. It actually worked out well as it complemented my leftover Chickpea Curry perfectly. I also discovered that it can be reheated in the oven and be even better than it was freshly fried. My cheese did not get very melty with the frying, but melted to perfect melty goodness after some time in the oven (approx 15 minutes at 425 F).

This would also be a very easy recipe to transform into a vegan dish. I think it would be super nommers if a garbanzo bean were in the center. Or garlic. Maybe both. Mmmm.

Cooked on: May 7, 2011

Servings: Makes 20

Cost: Inexpensive – I already had saffron on hand, so this was super in expensive.

Skill level: Intermediate. Be sure to follow instructions.

Ingredients

a large pinch of saffron threads
250 ml (9 fl oz/1 cup) dry white wine
750 ml (26 fl oz/3 cups) vegetable stock
100 g (3 1/2 oz) butter
1 onion, finely chopped
1 large garlic clove, crushed
2 tbsp thyme
220 g (7 3/4 oz/1 cup) risotto rice
50 g (1 3/4 oz/1/2 cup)grated parmesan cheese
100 g (3 1/2 oz/2/3 cup diced mozzarella or fontina cheese (I think a stronger cheese would be better – feta or some sort of goat cheese)
70 g (2 1/2 oz/3/4) dry breadcrumbs
vegetable oil, for deep-frying

1. Soak the saffron in the wine and leave to infuse. Pour the stock into a saucepan, bring to a boil, then reduce the heat, cover and keep at a gentle simmer.

2. Melt the butter in a large saucepan. Saute the onion and garlic over low heat for 3 – 4 minutes, or until softened. Add the thyme and rice and stir until the rice is translucent. Add the saffron wine and stir until all the wine is absorbed. Add 125 ml (4 fl oz/1/2 cup) hot stock and stir constantly over medium heat until absorbed. Continue adding more stock, 125 ml (4 fl oz/1/2 cup) at a time, stirring constantly for 20 – 25 minutes, or until all the stock is absorbed and the rice is tender and creamy. (It doesn’t matter if the rice becomes a little glutinous – it will actually stick together better.)

3. Remove from the heat, stir in the parmesan, then spread out on a tray covered with plastic wrap. Leave to cool, the refrigerate overnight to firm up.

4. Roll a small amount of the rice mixture into a walnut-sized ball. Press a hole in the middle with your thumb, push a cube of mozzarella inside and press the rice around it to enclose it in a ball. Repeat with the remaining rice and cheese, then roll each ball in the breadcrumbs, pressing down to coat well.

5. Heat enough oil in a deep-fryer or large heavy-based saucepan to fully cover the rice balls. Heat the oil to 180 C (350 F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook the rice balls in batches, without crowding, for 3 – 4 minutes. Drain on paper towels and leave for a few minutes before eating.
(3 – 4 minutes seemed too long to me as they started to blacken if left in that long. This is why my inner cheese did not melt, but I wanted them to look appetizing as well as taste appetizing. It is possible my oil was too hot. I did not have a thermometer that went up that high.)

Serve hot or at room temperature.

Final verdict: This is a delicious recipe. It takes patience and time, but is great if you have both. I reheated these for a Mother’s Day brunch and they went over extremely well.

Chickpea Curry

Chickpea Curry from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on: May 6, 2011

Serves: 4 (I think it would serve more than 4)

Cost: Inexpensive.

Skill level: Novice. Be sure to follow instructions.

Ingredients

1 tbsp ghee or vegetable oil (I used olive oil)
2 onions, finely sliced
4 garlic cloves, crushed
1 tsp chili powder
1 tsp sea salt
1 tsp turmeric
1 tsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
2 cans (15 oz/425 g each) chickpeas, drained and rinsed
400 g/14 oz can chopped tomatoes
1 tsp garam masala (this took me a little while to find, but definitely add this to your spice rack!)

  1. Heat the ghee in a saucepan. Saute the onion and garlic over medium heat for 5 minutes, or until the onion has softened.
  2. Add the chili powder, salt, turmeric, paprika, cumin, and coriander, and cook, stirring, for 1 minute.
  3. Stir in the chickpeas and tomato, then cover and simmer over low heat for 20 minutes, stirring occasionally.
  4. Stir in the garam masala. Cover and simmer for a further 10 minutes. Serve hot.

I think a curry recipe is a must in any diet. They are usually very easy and require cheap and simple ingredients. This particular recipe is absolutely delicious. It was perfectly spicy in the sense that while you could taste some slight heat, it was not overpowering. It was really very easy to make and probably cost under $15. The recipe claims it has 4 servings, but this fed my husband and me for a week.

Chickpea Curry with a side of Arancini:

Annnd she’s off!

I started up on the C25K program again today. It felt great. It also hurt lol. I am terribly out-of-shape. I am working on it. I will be doing the machine thingies and yoga at the gym tomorrow (er I guess today since I have once again stayed up too late). I have subscribed to Tight Bod With A Pod and Run Like A Mother on Facebook. One of them said that a goal for today would be to push harder for a portion of my run. So I did. Since I started over on the C25K program, I pushed harder on one of my 60 second runs. And I could feel it immediately. I think I need to do that every time I run. I am so slow… maybe it will help to up my speed.

Today I ran 1 2/3 miles. Not the greatest, but not terrible either.

I will be making two more new vegetarian recipes tomorrow for dinner. I still have to post two others that I made two weeks ago. I slacked last week on that. I don’t know what happened to last week. I pretty much got absolutely nothing accomplished. My oldest had a fever early in the week, maybe it was a slight bug that pulled me down a bit or something. I know that we have eaten out way more than we should lately. I will be going grocery shopping tomorrow, so maybe I can put a stop to that.

Mixed Berry Couscous

Mixed Berry Couscous from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on April 27, 2011

Serves: 4 (I think it would serve more than 4)

Cost: Inexpensive.

Skill level: Novice. Be sure to follow instructions.

Ingredients

185 g (6 1/2 ox/1 cup) plain couscous
500 ml (17 fl oz/2 cups) apple and cranberry juice {I used Treetop Apple Berry juice}
1 cinnamon stick
2 tspn orange zest
250 g (9 oz/2 cups) raspberries {I used 1 small plastic container which I think is 1 pint}
250 g (9 oz/1 2/3 cups) blueberries {I used strawberries}
250 g (9 oz/ 1 2/3 cups) strawberries, halved
200 g (7 oz) Greek-style yoghurt {I just used plain yogurt}
Golden syrup or maple syrup, for drizzling {I omitted this}
4 mint leaves {I omitted this}

  1. Put the couscous in a bowl. Pour the apple and cranberry juice into a saucepan and add the cinnamon stick. Cover and bring to a boil, then remove from the heat and pour over the couscous. Cover with plastic wrap and leave for 5 minutes, or until all the liquid has been absorbed. Remove the cinnamon stick.
  2. Separate the couscous grains with a fork, then gently fold the orange zest and most of the berries through. Spoon the mixture into four serving bowls and sprinkle with the remaining berries.
  3. Top each bowl with a dollop of yoghurt, then drizzle with golden or maple syrup. Garnish with a mint leaf and serve.
Final Verdict: The yogurt really adds an interesting flavor to the sweetness of the berries. I can’t eat blueberries, so I made up for the lack by adding in more strawberries. Next time I think I will put in blackberries. Or maybe more raspberries. This was a really delicious and different kind of breakfast. I had never thought of using pasta as a breakfast item, but this works.

Artichoke Risoni

Artichoke Risoni from Vegetarian Cooking: A Common Sense Guide by Bay Books

Cooked on April 27, 2011

Serves: 4 (I think it would serve more than 4)

Cost: Somewhat pricey. Fennel, wine, and marinated artichokes can add up.

Skill level: Novice. Be sure to follow instructions.

Ingredients

30 g (1 oz) butter
1 tbsp olive oil
2 fennel bulbs, sliced
350 g (12 oz) marinated artichoke hearts, drained and chopped
300 ml (10 1/2 fl oz) pouring (whipping) cream {I used 1 1/4 cup}
1 tbsp Dijon mustard
60 ml (2 fl oz/1/4 cup) dry white wine {I used a Riesling}
50 g (1 3/4 oz/1/2 cup) grated parmesan cheese
375 g (13 oz) risoni {I used 1 lb of orzo}
125 g (4 1/2 oz/2 cups) shredded spinach {I kept this separate}
toasted Italian bread, to serve {I sliced, buttered, herbed, and baked a loaf of French bread}

  1. Heat butter and olive oil in a frying pan. Saute the fennel over medium heat for 20 minutes, or until soft and caramelized.
  2. Add the artichoke and cook for a further 5 – 10 minutes. Stir in the cream, mustard, wine, and parmesan and bring to a boil, then reduce heat and simmer for 5 minutes.
  3. Meanwhile, cook risoni (orzo) in a large saucepan of rapidly boiling salted water until al dente, then drain well.
  4. Add risoni (orzo) and spinach to the sauce and cook until the spinach has just wilted. Serve with toasted Italian bread.
Notes on #4:
I wound up layering instead of mixing everything in. I thought I had too much orzo and my husband has a bad reaction to spinach. I put the orzo first in my bowl, then the spinach, then the sauce. This sauce is very rich and I probably could have mixed all of the orzo with the sauce and been perfectly fine.
Final Verdict: Seriously yummy. Probably not the healthiest for you as it is a cream base. I will definitely make this again.

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