Skip to main content


Showing posts from 2010

#19 The Case of Tomato Risotto with Garlic and Basil

2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
4 shallots, minced (or an equivalent amount of minced onion) 3 teaspoons olive oil
2/3 cup Arborio rice
1 clove garlic, minced
1/6 cup white wine 2 cups multi-coloured grape tomatoes, the larger ones halved
1/6 cup Pine Nut Parmesan (see recipe below)
1/2 cup fresh basil, chopped, plus 2 whole basil leaves

Prepare a bouillon with the water and vegetable bouillon powder.
In a large pot over medium heat, sauté the shallots in the olive oil for 2 min.

Add the rice and garlic, and sauté for 5 min.

Add the wine and stir until it's nearly absorbed.

Add the tomatoes and 1/3 cup of the bouillon and stir, and continue to simmer, until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon, and stirring, for 25 min. or until the rice is creamy and firm but not hard (you may need to add 1/3 cupfuls of water toward the end).

Stir in the Pine Nut Parmesan and fresh basil.

Salt and pepper to t…

#17 The Case of Sloppy Joes

Vegetarian food is happy food. Don't you think gloomy November is a great time to bring on the happy with veggie Sloppy Joes? Try this recipe for lunch. Invite non-vegetarians even. These fork and knife sandwiches are not much different from their "carnivorous" cousins.

1 teaspoon olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup chopped brown mushrooms
1 pack Yves Italian Veggie Ground Round
8 oz tomato sauce
5-oz-can tomato paste
1 cup water
1 tablespoon hot sauce
1 tablespoon brown sugar
1 tablespoon mustard
1 teaspoon minced garlic
1/4 teaspoon pepper
4 Italian rolls, split in half

Sauté the onion, green pepper and mushrooms in the olive oil for 3 min.

Add the Italian Veggie Ground Round, tomato sauce, tomato paste, water, hot sauce, brown sugar, mustard, garlic and pepper and simmer for 10 min., stirring often.

Serve between halves of the Italian rolls.

Serves 4.


#16 The Case of Sweet Mustard Vinaigrette

2 tablespoons lemon juice 2 tablespoons olive oil
4 tablespoons agave syrup
2 tablespoons mustard

Whisk or shake together the lemon juice, olive oil, agave syrup, mustard, and salt and pepper to taste.

Makes 3/4 cup for 4 side salads.


#15 The Case of Crunchy Coleslaw

1/2 green cabbage, shredded
1 carrot, grated
1 stalk broccoli, chopped into tiny florets
3/4 cup raw pumpkin seeds
3/4 cup pecans, chopped
1 red apple, chopped
2 recipes Sweet Mustard Vinaigrette

Whisk together the 2 recipes Sweet Mustard Vinaigrette in the bottom of a large bowl.

Add the shredded cabbage, carrot, broccoli florets, pumpkin seeds, pecans and apple, then toss.

Serves 6.


PS If necessary, divide this recipe to make just the right amount to serve at once so salad stays super-crunchy.

#14 The Case of French Vanilla Toast

Here's a perfect example of Becki Green getting-out-of-bed motivation. And it's not just an indulgence. It has protein. The secret here is the 1/4 tsp vanilla.
2 eggs
1/4 teaspoon vanilla
2 slices whole-wheat bread
1 teaspoon olive oil
icing sugar
maple syrup

In a large bowl, whisk together the eggs, vanilla and salt to taste.

Dip both sides of the bread in the egg mixture and let soak just a little then fry in the olive oil until golden brown on both sides.

Dust with icing sugar and serve with maple syrup.

Serves 1.


#13 The Case of Fruity and Wild Rice Salad

Fruity and Wild Rice Salad

3/4 cup wild rice
3/4 cup brown rice
4 cups water
4 rounded teaspoons (for 4 cups) vegetable bouillon powder
1/3 cup green onions, chopped
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup fresh parsley, chopped
1 teaspoon garlic, minced
Olive Oil and Lemon Vinaigrette

In a covered pot, simmer the wild rice, brown rice, water and vegetable bouillon powder for 50 min.

Drain in a strainer (there won't be much to drain off) and let cool.

Toss with the green onions, dried cranberries, dried apricots, fresh parsley, garlic, and Olive Oil and Lemon Vinaigrette. Chill.

When serving, pack into a cup measure, then un-mould onto plates.

Serves 4.


PS Switch up the dried cranberries or dried apricots with 1/3 cup currants.

The Case of Cabbage Rolls

Secret agent – vegetable bouillon powder. Faster and easier than making vegetable bouillon from scratch. Strength of bouillon increased just by adding more vegetable bouillon powder. Always on hand on kitchen shelf. Mixes with many ingredients other than water, such as diced tomatoes. Earlier, a reader was justifiably concerned  by the "salt and grime" vegetable bouillon powder can contain, and I promised to come up with an "easy, quick, and always-on-hand alternative". Ta da! Organic vegetable bouillon powder. Not trying to be smart. Compare ingredient lists.
Knorr Vegetable Instant Stock Mix Corn syrup solids, salt, hydrolyzed soy/corn protein, monosodium glutamate, natural flavour, dried vegetables (tomatoes, onions, carrots, garlic), canola oil, tricalcium phosphate, colour, herb & spices, dried parsley, disodium guanylate, disodium inosinate, wheat maltodextrin, silicon dioxide, corn starch, colour and sulphites. May contain milk and eggs.
Harvest Sun Organic Vege…

#10 The Case of Greek Omelette

Greek Omelette

2 eggs, beaten
1 teaspoon butter (or olive oil)
1/4 onion, chopped
1/2 cup Greek olives, pitted
1/2 cup grape tomatoes, the larger ones halved
1/8 cup feta, chopped
1/4 cup fresh parsley, chopped

Beat the eggs.

Over medium heat, melt the butter in an omelette pan and coat the bottom and sides.

When a drop of water sizzles in the butter, pour in the eggs and swirl to coat the bottom and sides of the pan.

When the eggs are partially set, lift the edges to allow the egg mixture to flow underneath.

When the eggs are almost set, sprinkle on the onion, olives, tomatoes and feta.

When the bottom is golden, and the top is set, fold the omelette and slide it onto a plate. Sprinkle with the parsley.

Serves 1.


PS Even though this egg recipe is obviously not vegan, I'm still preferring the healthier, vegan option of cooking it in olive oil rather than butter these days.

#4 The Case of Bocconcini Salad with Olive Oil and Red Wine Vinegar Vinaigrette

Bocconcini Salad
1 cup cucumber, chopped
1/2 yellow pepper, chopped
1 cup grape tomatoes, the larger ones halved
1 cup bocconcini
1/2 recipe Olive Oil and Red Wine Vinegar Vinaigrette (see below) 
1/8 cup fresh chives

Toss the vegetables and cheese with the Olive Oil and Red Wine Vinegar Vinaigrette.

Plate, and snip the chives on top.

Makes 2 meal-size salads.

Olive Oil and Red Wine Vinegar Vinaigrette

3 tablespoons red wine vinegar
2 tablespoons olive oil

Whisk or shake together the red wine vinegar, olive oil and salt and pepper to taste.

If you whisk in 2 tablespoons of raw agave syrup, this vinaigrette makes enough for 4 green side salads.


#3 The Case of Raspberry Coconut Milkshake

Sumptuously pink! 1/2 cup light coconut milk
1/2 cup raspberries
1 tablespoon raw agave syrup
1/2 teaspoon vanilla
4 ice cubes

Add all the ingredients to a high-speed blender, in the order given, and blend.

Serves 1.


PS Sharing buttons are below.

#2 The Case of Olive Oil and Lemon Vinaigrette

3 tablespoons lemon juice 2 tablespoons olive oil salt pepper 2 tablespoons raw agave syrup (optional)
Whisk or shake together the lemon juice, olive oil and salt and pepper to taste. If you're serving plain green salads without vegetables or fruit to sweeten them up, include the agave syrup. One recipe makes enough for 2 main salads or 4 side salads. ♥ Becki PS Thanks for sharing.

#1 The Case of Mediterranean Potato Salad

No mayonnaise, no eggs, ultra-safe to take on picnics, and vibrant with fresh, summer-garden herbs.
24 baby red potatoes, the larger ones halved
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 cup chopped fresh parsley
1/2 cup chopped fresh mint

Preheat oven to 400ºF.

Spread the potatoes on a 9" X 13" pan. Drizzle with the olive oil. Toss to coat the potatoes. Roast for 30 min. (If it's way too hot outside to want to turn on your oven, or you want to speed up the process, prick the potatoes with a fork and microwave them in a covered casserole dish for 10 min. on high, stirring at intervals, then drain and continue as below, except you probably don't have to transfer the potatoes to a large bowl.) 

Transfer the potatoes to a large bowl and sprinkle with the lemon juice. Salt and pepper to taste.

Let cool.

Toss in the rest of the ingredients and chill.

Serves 4-8.


PS Share buttons are below.