Vegetarian Recipes Tested from Kara's Kitchen

RIGATONI WITH FIVE LILIES

and SOY CHEESE

The allium family, of which these onions are all members, is actually part of the lily family, hence the provocative .


Ingredients:

3 Tbs. extra –virgin OLIVE OIL
1 lb. VIDALLA ONIONS, cut into ¼-inch rings
4 Tbs. SOY BUTTER
5 GARLIC cloves, finely chopped
½ lb. LEEKS, cut into 1/8-inch rings and washed
½ lb. RED ONIONS, peeled and cut into ½-inch chunks
1 bunch of SCALLIONS, trimmed and cut into 3-inch lengths
½ cup VEGETABLE BROTH or water
SEA SALT and CAYENNE PEPPER to taste
1 lb. RIGATONI
¼ cup finely chopped PARSLEY
1 bunch of CHIVES, cut into 1-inch lengths
½ tofu FETA cheese (optional)

1. In a sauté pan, heat the olive oil over medium heat until hot but not smoking. Add the Vidalia onions and lower the heat. Cook over medium-low heat until deeply brown and caramelized, 8 to 10 minutes. When the onions are very soft, remove from heat and set aside.

2. Meanwhile, in sauté pan, heat the butter over medium heat until the foam subsides. Add the garlic, leeks, red onions, scallions and cook over medium-high heat until all the onions and garlic are softened and golden brown, about 6 minutes. Add the broth or water and cook until the liquid evaporates. Season with salt and pepper. Remove from the heat. Stir in the Vidalia onions.

3. Bring 6 quarts of water to a boil and add 2 tablespoons of salt and olive oil. When water comes to a boil add the rigatoni and bring back to a boil. Remove from heat and let water cook the pasta until tender yet al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta and add the pasta and onions evenly among warm pasta bowls, top with plenty of soy feta cheese or soy parmesan cheese, the parsley, and the chives, and serve immediately.

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Vegetarian Recipes Tested from Kara's Kitchen

Dinner Rolls

1 russet (baking) potato (1/2 lb.),

peeled and cut into 1-inch pieces
½ stick soy butter, divided
1cup soymilk
1 teaspoon sea salt
2 tablespoon fructose
1 (1/4-oz) package active dry yeast
2 2/3 cups bread flour

Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.

Meanwhile, melt 2½ tablespoons butter

Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons fructose, and 2 tablespoons melted butter (mixture will be lumpy).

Cool ½ cup cooking liquid to warm (105 to 115oF). Stir in yeast and let stand until foamy, about 5 minutes. (if mixture doesn’t foam, start over with new yeast and remaining cooking liquid.)

Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.

Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).

Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.

Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than ½ inch apart) in a buttered 13-by 9-by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).

Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1½ hours.

Preheat oven to 375oF with rack in middle.

Melt remaining 1 ½ tablespoons butter.

Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.

Cooks’ Note: Rolls are best the day they’re baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350oF oven, 5 to 10 minutes.

Vegetarian Recipes Tested from Kara's Kitchen

MUSHROOM LASAGNA WITH
CREAMY MUSHROOM RAGU

This rich-tasting sauce is quite low in fat. Browning flour in a dry skillet is the classic way to prepare the roux base-be sure to us a heavy pan and stir constantly to prevent scorching.

Ingredients:

½ cup bread flour
3 whole cloves
3 large shallots peeled or one medium onion cut in thirds
1 tablespoon vegetable oil
1 lb. mixed mushrooms, such as shiitake, portabella and chanterelle, sliced
1 quart (4 cups) soy milk
1 small bay leaf
Pinch of ground nutmeg (optional)
1 pkg. Lasagna (sesame is used here)

In a heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes. Immediately remove from heat and continue whisking until flour cools slightly, 2-3 minutes. Set aside to cool completely.

Meanwhile, stick cloves in one shallot or onion and set aside.(optional) Thinly slice remaining onion or shallot. In heavy large skillet, heat oil over high heat. Add sliced shallots or onions and cook, stirring, until golden brown, about 3 minutes. Add mushrooms and ½ teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3-4 minutes. Remove from heat and set aside.

Gradually whisk in ¾ cup soymilk to cooled flour in saucepan until no lumps remain. Add salt to taste, whole shallot with cloves, bay leaf and nutmeg. Place over medium high heat and bring to a boil, whisking constantly. Boil until thickened, whisking about 15 minutes.

Reduce heat to low and simmer, whisking occasionally, until flavors have blended. About 15 minutes. Discard whole shallots and bay leaves. Stir mushroom mixture into milk mixture.

Pour a little mixture in dish for lasagna. Lay your lasagna sheets, top with mushroom Ragu, cheese, repeating until finish. Sprinkle with soy cheese and place in oven for 20 minutes or until warmed through and cheese has melted.

Vegetarian Recipes Tested from Kara's Kitchen

Caesar Salad with

Homemade Croutons

and Balsamic Dressing

Makes 6 servings. Prep. Time 20min.



½ cup olive oil, divided
3 large garlic cloves, crushed, divided

½ teaspoon coarse kosher sea salt

Bread, cut into cubes

1/3 cup soy parmesan cheese

¼ cup Braggs soy sauce or to taste

¼ cup soy mayonnaise

1 ½ tablespoons fresh lemon juice

1 ½ tablespoons balsamic vinegar

½ tablespoon Dijon mustard

1 very large head of romaine lettuce, torn into bite-size pieces

1 tablespoon capers

Preheat oven to 350 o. Whisk ¼ cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely.

Combine cheese, mayonnaise, capers, vinegar, lemon juice, mustard, ¼ Braggs soy sauce, remaining ¼ cup oil, and one garlic clove in blender; puree until smooth. Season dressing to taste with salt and cayenne pepper.

Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.

Note: Homemade mustard can be made by using soy mayonnaise and adding a pinch of turmeric at a time until taste and color of mustard!

Vegetarian Recipes Tested from Kara's Kitchen

Carob Coconut Banana Split


The all-American classic gets a fabulous tropical makeover with Carob inplace of chocolate!

2 cups carob chips
2 tablespoons soy butter
¼ cup canned sweetened cream of coconut (such as Coco Lopez) (optional)
2 tablespoons rum extract
2 teaspoons curry powder
1 teaspoon finely grated lime peel

4 bananas, peeled, halved lengthwise
Vanilla soy ice cream or (soy homemade)
1 cup 1/3 – to ½ inch cubes peeled cored pineapple
coconut flakes, toasted

Stir carob chips and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.

Arrange 2 banana halves in long shallow dish. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whip cream if desired, and toasted coconut.

Vegetarian Recipes Tested from Kara's Kitchen

RAISIN POACHED PEARS


Ingredients:

1/3 cup plus 1 tablespoon of rum extract

1½ lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges

½ cup plus 1 tablespoon water

1/3 cup raisins

2 tablespoons fructose

½ tablespoon soy margarine

Combine 1/3 cup rum extract with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally.

Reduce heat and simmer, covered, until pears are just tender, about 10 minutes.

Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.

Stir in remaining tablespoon rum extract and serve warm or at room
temperature. Excellent over homemade soy ice cream!