Archive for the ‘Vegetarian Supper’ Category


This is adapted from Ina Garten’s recipe in “The Barefoot Contessa Cookbook”.  Halved it, simplified it a little, and made it completely vegetarian.  The French green lentils are nice, but I’ve also made it with red or regular green lentils (even in combination, see picture below).  What really makes this quick soup special is the dash of vinegar before serving.  Sounds weird, but don’t skip it!

½ lb. French green lentils

this was a double batch

3 tablespoons olive oil

2 cups diced yellow onions

1 ½ cups diced carrots (3 – 4 carrots)

1 ½ cups diced celery (3 – 4 stalks)

1 teaspoon dried bouquet garni, or thyme

1 teaspoon salt

½ teaspoon freshly ground pepper

½ teaspoon cumin

3 – 4 cloves garlic, minced

1 quart vegetable stock

15-oz. can diced tomatoes with juice

1 bay leaf

red wine vinegar and parmesan cheese for serving

After picking them over for stones, etc., place lentils in a large metal bowl, cover with boiling water and let stand 15 minutes.  Drain.

In a large stockpot or dutch oven, sauté onions carrots, celery with spices, salt and pepper with olive oil over medium heat, until onions are translucent and soft, 15 – 20 minutes.  Add garlic and sauté for another minute.

Add stock, tomatoes, bay leaf and drained lentils.  You might also want to fill the (unrinsed) tomato can with water and add that.  Bring to a boil, then reduce heat and simmer for about one hour, until lentils and vegetables are cooked through.  Add salt and pepper as needed.  Serve hot, with a dash of vinegar and a sprinkled of grated parmesan on top.

Printable version here:  LENTIL VEGETABLE SOUP



Will not last long.

This is a simple and satisfying recipe that comes together pretty easily, adapted heavily from a Bon Appetit June 1991 recipe.  Totally do-able for weeknight cooking.  I used a combo of Crimini and baby Shitake mushrooms, but your favorite mushrooms will do.  You can also sub a yellow or red onion for the shallots, other cheeses like Monterey Jack, cheddar or fontina and cottage cheese or plain greek yogurt for the sour cream.  This goes well with the WHOLE WHEAT PIE CRUST (SAVORY) recipe.  This just fits into a regular 9” crust, or easily into a deep dish crust.

1 tablespoon butter

1 tablespoon olive oil

½ cup finely chopped shallots

2 tablespoons minced garlic

8 – 12 oz. mushrooms, sliced

splash dry white wine

6 oz. fresh baby spinach, roughly chopped


dough for one 9” pie crust

1 ½ cup grated Gruyere cheese

4 eggs

½ cup sour cream

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon nutmeg

1/8 teaspoon dried basil

Heat butter and oil in a large saucepan over medium heat.  Saute shallots until softened, about 5 minutes.  Add garlic and sauté for one minute.  Add mushrooms and sauté until they begin to release their juices.  Add splash of wine, raise heat, and sauté until juices are almost evaporated.  Add spinach in handfuls, with a few pinches of salt and sauté just until wilted.  Remove from heat and allow to cool.

Roll out dough to fit your pie pan and fit into it.  Preheat oven to 375 degrees.

Beat eggs, then beat in sour cream and spices.  Put half the cheese on the bottom of the pie crust, then layer in vegetable mixture, then other half of cheese.  Pour egg mixture over top.  Bake about 50 minutes until filling is set.  Cool slightly and serve.

Printable version here:  SPINACH AND MUSHROOM QUICHE

Morgan likes it.


topped with Yogurt Dip and Mustard Aioli

Finally a new vegetarian recipe that didn’t turn out horribly.  (I made a broccoli cheddar quiche and a bean and kale soup that were simply bad.)  This was from Heidi Swanson’s Super Natural Every Day, but I found it on epicurious.  Made a few changes according to reviewer suggestions.  As Heidi says, this is a good use for leftover quinoa, but if you make the quinoa for the recipe, you can make it in the morning or the night before, and then the recipe will come together pretty quickly.  I added the chopped spinach, Heidi also suggests finely chopped vegetables such as broccoli, asparagus, cauliflower – zucchini would be good, too!

2 ½ cups cooked quinoa, at room temperature

4 (maybe 5) large eggs, beaten

½ teaspoon sea salt

1/3 cup finely chopped fresh chives

½ cup yellow onion, finely chopped

3 cloves garlic, minced

2 handfuls baby spinach, chopped

1/3 cup finely grated parmesan cheese

3.5 oz goat cheese, softened

1 cup bread crumbs

olive oil

Combine the quinoa, eggs and salt in a medium bowl.  Stir in chives, onion, garlic, spinach and cheeses.  Fold in the bread crumbs and let sit for several minutes.  Try making the mixture into a 2 inch ball.  If it is too sticky, add more bread crumbs.  If it is too dry, add some water or more beaten egg.  Once you’ve got the right consistency, make the 2 inch balls and place on a plate or tray.

Heat about a tablespoon of oil in a cast iron skillet, or other heavy bottomed frying pan or griddle, over medium high heat.  Add about six of the balls, leaving an inch or so between them.  Gently press down on the balls with a spatula to flatten a bit.

cooking the first side

Cover and cook for 5 – 7 minutes, until bottoms are golden brown (check after 5 minutes and raise heat if they are not browning).




Flip and cook the second side, same as the first.

first side browned, cooking the second side

Remove from the skillet and keep warm on a wire rack.  Between batches, wipe out crumbs, and add more oil as necessary.


Serve warm, with desired toppings, such as a Cilantro & Chive Yogurt dip (TJs), Mustard Aioli (TJs), hot sauce, Tzatziki, Soy sauce (maybe add ginger to the patties), Gaucamole (sub cilantro for the chives)

are a hit











Printable version here:  QUINOA PATTIES