Meatless Mondays Recipe Exchange

Watch this page for recipes that do not use meat or fish.  If you have recipes to share, send them to us via email at voiceofbonnebay@gmail.com.  We’ll publish them here with your name.

 

Dandelion Pesto  donated by Diane Martin, Woody Point

Two cups (500g)

I’ve cut David Lebovitz’s recipe (link below) in half because he just buys his greens at the market, whereas we (meaning Dave) have to pick them ourselves. The 6 ounces is half but it is a LOT of dandelions. Here is what you’ll need:

6 ounces (350g) washed and cleaned dandelion leaves

1/2 to 1 cup (250ml) olive oil

2 large cloves of garlic, peeled

3 tablespoons of pine nuts lightly toasted or of plain blanched almonds (I’ve used unblanched almonds too and couldn’t tell the difference. Unblanched has more fibre.)

1 scant tsp of sea salt

1 or 2 ounces of freshly grated parmesan

  1. Put about one-third of the dandelion greens in the food processor or blender with the olive oil and chop for a minute or so, scraping down the sides. Add the remaining dandelion greens in two batches, until they’re all finely chopped up.
  2. Add the garlic cloves, pine nuts/almonds, salt, and Parmesan, and process until everything is a smooth puree.
  3. Taste, and add more salt if necessary. If it’s too thick, you can thin it with more olive oil. The oil is a matter of taste; we like it fairly oily.

Storage: The pesto can be refrigerated in a jar for 5 days or so. The top may darken, which is normal. You can pour a thin layer of olive oil on top to prevent that. It also freezes well.

http://www.davidlebovitz.com/2011/03/dandelion-pesto-recipe/

Two ideas for using your pesto:

  • Dipping for a light lunch or snack.

Put some in a little bowl, add enough oil (or even water) to make it dippable. Dunk some nice crusty bread into the pesto and eat. Delicious!

 

  • Pasta pesto for lunch or supper.

Cook enough short pasta, such as fusilli or penne for the number of people who’ll be eating. Put about 1/3 to ½ cup pesto into a big bowl. Add ¼ cup apple cider vinegar and some pasta cooking water, to make the pesto soupy. Add the cheese if you haven’t already. Dunk the cooked pasta into the bowl with the soupy pesto and mix well. Then add at least one cup of fresh arugula into the bowl and mix again. Voila!

 

 

MUSHROOM RAGOUT

From Deborah Madison’s Vegetarian Suppers sent by Diane Martin
Serves 4

Ingredients:

Mushroom stock
4 tsp olive oil
2 medium to large onions, sliced about ½ inch thick
¾ pound mushrooms, rinsed and sliced thickly on a diagonal
3 tbsp chopped parsley
1 tbsp chopped tarragon
1 plump garlic clove, minced
½ large lemon
1 pound Brussels sprouts, halved or quartered

Dumplings:
1 cup all-purpose flour
1 tsp baking powder
½ tsp sea salt
¾ cup milk, heated with 3 tbsp butter or oil
3 tbsp chopped parsley and tarragon
1 egg

 

1. Make the mushroom stock. (You’ll need about 4 cups.) Once it’s simmering, bring a pot of water to a boil for the Brussels sprouts.

2. Heat the oil in a wide, non-stick skillet. Add the onions and cook over medium heat, stirring frequently, until aromatic and nicely coloured, about 12 minutes.

3. Once the onions are a rich colour, raise the heat to high and add the mushrooms, herbs and garlic to the pan.  Squeeze the lemon juice over the mushrooms and sauté until the mushrooms are browned in places, 5 to 7 minutes, then reduce the heat to low.

4. Add a tsp of salt to the boiling water, then the Brussels sprouts along with any loose leaves.. Boil until nearly tender, 4 to 6 minutes, depending on size. Check by piercing them with a paring knife. Drain, then add them to the pan and pour in the mushroom stock. At this point you can turn off the heat and let the vegetables stand until you’re ready to make the dumplings.

5. For the dumplings, mix the flour with the baking powder and salt. Pour in the milk, herbs and egg and stir quickly together with a fork. Add the dumpling batter by spoonfuls to the ragout, making 12 small dumplings. You’ll have extra batter, but don’t use it or the dish will be too bready. (It’s hard to make the batter in smaller amounts.) Cover the pan with tented foil, bring everything to a simmer, and cook for 10 minutes.  Serve in soup plates, with 3 dumplings in each bowl.

Salad for protein

As there is little protein in this ragout, you may want to serve with a simple salad of canned lentils or chickpeas or both, rinsed and placed in a bowl with some chopped green onions and grated carrots for colour. Toss with a Curry Vinaigrette, which you can make by mixing equal parts mayo and olive oil, 2 tsp curry powder, a tbsp. of fresh lemon juice and some chopped cilantro if you have any, or parsley.

 

LENTIL BURGERS            Sent by Anita Best of Neddie’s Harbour

This burger is one of the holy grails of vegetarian cooking. Not only does it contain lots of complementary vegetable protein from its combination of grains and legumes but its meaty texture is delicious and hearty.  This burger achieves the rare combination of being meatless yet hearty and delicious at the same time!

Ingredients
2 tablespoons (30 mL) of olive oil or butter
1 onion, chopped
½ pound (227 g) of mushrooms, freshly sliced
4 cloves of garlic, freshly chopped

2 cups (500 mL) of cooked lentils (1 cup dried makes 2 cups cooked)
1 cup (250 mL) of bread crumb
½ cup (125 mL) of peanut or almond butter or tahini
2 tablespoons (30 mL) of miso paste or nutritional yeast
2 tablespoons (30 mL) of soy sauce
2 tablespoons (30 mL) of dried thyme, rosemary or other dried herbs
¼ cup (60 mL) of chia seeds (optional–you can use finely chopped nuts or sunflower seeds)
2 cups (500 mL) of potato, grated

I always add an egg to bind everything together, but if you are vegan, you can omit the egg.  If you are using canned lentils, drain them well.
Directions
Splash the oil into your iron frying pan  over medium-high heat. Toss in the onion, mushrooms, and garlic and sauté until they become brown and flavourful, about 10 minutes. Transfer the mixture to your food processor. Add all the remaining ingredients except the grated  potato. Puree the mixture until everything is smoothly combined. Transfer the mixture to a mixing bowl and stir in the  potato by hand so it does not break down in the machine. Rest the mixture for ten minutes.

Using your hands, shape the mixture into evenly formed patties. They may be cooked immediately, refrigerated for several days, or frozen for a month.

When it is time to cook you have lots of options for these burgers. You may fry them in a lightly oiled sauté pan on your stovetop, sear them on your griddle, grill, or BBQ, or even bake in your oven at 400°F (200°C) for 15 to 20 minutes. Whatever method you choose, keep in mind that these burgers brown relatively quickly so medium-high heat will allow the centers to keep up while the exteriors cook.

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Brussels Sprout and Mushroom Ragout with Herb Dumplings  Sent by Diane Martin of Woody Point

From Deborah Madison’s Vegetarian Suppers  Serves 4

Ingredients:

Mushroom stock

4 tsp olive oil

2 medium to large onions, sliced about ½ inch thick

¾ pound mushrooms, rinsed and sliced thickly on a diagonal

3 tbsp chopped parsley

1 tbsp chopped tarragon

1 plump garlic clove, minced

½ large lemon

  • pound Brussels sprouts, halved or quartered

for the dumplings:

1 cup all-purpose flour

1 tsp baking powder

½ tsp sea salt

¾ cup milk, heated with 3 tbsp butter or oil

3 tbsp chopped parsley and tarragon

1 egg

  1. Make the mushroom stock. (You’ll need about 4 cups.) Once it’s simmering, bring a pot of water to a boil for the Brussels sprouts.
  2. Heat the oil in a wide, non-stick skillet. Add the onions and cook over medium heat, stirring frequently, until aromatic and nicely coloured, about 12 minutes.
  3. Once the onions are a rich colour, raise the heat to high and add the mushrooms, herbs and garlic to the pan. Squeeze the lemon juice over the mushrooms and sauté until the mushrooms are browned in places, 5 to 7 minutes, then reduce the heat to low.
  4. Add a tsp of salt to the boiling water, then the Brussels sprouts along with any loose leaves.. Boil until nearly tender, 4 to 6 minutes, depending on size. Check by piercing them with a paring knife. Drain, then add them to the pan and pour in the mushroom stock. At this point you can turn off the heat and let the vegetables stand until you’re ready to make the dumplings.
  5. For the dumplings, mix the flour with the baking powder and salt. Pour in the milk, herbs and egg and stir quickly together with a fork. Add the dumpling batter by spoonfuls to the ragout, making 12 small dumplings. You’ll have extra batter, but don’t use it or the dish will be too bready. (It’s hard to make the batter in smaller amounts.) Cover the pan with tented foil, bring everything to a simmer, and cook for 10 minutes. Serve in soup plates, with 3 dumplings in each bowl.

Salad for protein

As there is little protein in this ragout, you may want to serve with a simple salad of canned lentils or chickpeas or both, rinsed and placed in a bowl with some chopped green onions and grated carrots for colour. Toss with a Curry Vinaigrette, which you can make by mixing equal parts mayo and olive oil, 2 tsp curry powder, a tbsp. of fresh lemon juice and some chopped cilantro if you have any, or parsley.