Some of the previous recipes have been skewed toward meat because it is winter and we have been eating more meat than usual but I am including a couple of favorite and foolproof all veggie (alas not vegan) recipes. I will be better in the future about including these in the postings because we are currently eating a lot of meat free meals even if we are, more or less, carnivores.
I also want to make it clear for anyone who is reading this and does not have gluten issues you can substitute flour in the wheat flour free recipes.
SESAME TOFU DIP AND DRESSING
½ cup rice wine vinegar if making dip, 3/4 cup if making salad dressing
3 tablespoons honey
3 teaspoons sesame oil
3 teaspoons gluten free soy sauce
¼ teaspoons red chili flakes or Asian hot or chili sauce (optional but highly recommended)
1 clove garlic, sliced
1/3 cup cilantro, leaves only
¼ cup thinly sliced green onions
1 tablespoon chopped fresh ginger
1 package 14 ounces silken tofu (silken is best but you can use firm, it just may be a little chalky), drained, pat with towel dry
1 tablespoon roasted sesame seeds (optional but highly recommended)
Place all the liquid ingredients (vinegar, honey, oil, soy, hot sauce) in a blender and blend for a minute until smooth. Add the all the solid ingredients except tofu (garlic, ginger, cilantro, green onions) blend until smooth and creamy. Add the tofu a small chunk at a time and blend after each addition until all of it is used. Blend until creamy. Pour into a bowl, if using as a dip. Sprinkle seeds on dip before serving. This is splendid for dipping vegetables: cherry tomatoes, celery, cucumber sticks, carrots, cherry tomatoes, red bell pepper, jicama, etc.
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ZUCCHINI SOUFFLE QUICHE
I used this recipe originally at the Big Creek Pottery School when the zucchini bumper crop came in and we were weary of zucchini soup and bread. It is one of those recipes that not only tastes good but also looks great when sliced.
The recipe for wheat flour free crust is in the December 27 posting of this blog or you can use a ready made frozen crust. If you make your own be sure to add to the crust mixture before the liquids:
¼ cup grated Parmesan and grated Cheddar cheese combined
INGREDIENTS FOR THE FILLING:
1 – 1 ½ pounds fresh zucchini or 3-4 medium zucchinis, sliced into ¼ inch rounds
2 eggs if large, 3 if medium, separated
1 ½ cups sour cream
2 tablespoons thinly sliced green onions, including the green ends
1 tablespoon potato flour or tapioca flour
1/2 cup grated Parmesan cheese
1/2 cup grated Cheddar cheese
1/8 teaspoon cream of tartar
1/2 teaspoon garlic powder
3-5 shakes Tabasco sauce
salt and pepper
butter
Preheat oven to 450.
Steam the zucchini slices for 3-5 minutes so that they are still firm but cooked (or you can drop them into salted boiling water for 3-5 minutes) and dry the slices on toweling.
Mix together the egg yolks, sour cream, 1/2 cup of the grated cheeses mixed together (reserve the rest for sprinkling on the top of the quiche), onions, potato flour, salt, pepper, garlic powder and Tabasco. Beat the egg whites with the cream of tartar until they are stiff but not dry. With a rubber spatula carefully fold the sour cream mixture into the egg whites. On the bottom of the prepared uncooked pie dough shell arrange a layer of zucchini slices, cover with a light layer of the sour cream mixture, covering all the zucchini slices and touching the pie dough edges (about a heaping cup full). Repeat these zucchini and sour cream layers (2 or 3 more) until you end up with the final layer of sour cream mixture (it will be heaping above the pie pan a bit.) Bake the quiche in a 450 oven for 10 minutes and then turn the oven down to 325, sprinkle the top with the remaining 1/2 cup mixed cheeses and dot with about 5 small slivers of butter and continue baking for about 40 minutes, checking at 15 minutes intervals. Quiche will be golden and firm in the center when done. Cool for 30 minutes before slicing.
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This is such a good dish that even though we love bulgar it is now off the menu and with this recipe it will never be missed.
QUINOA TABOULI
INGREDIENTS:
3 cups water
1 ½ cups quinoa
1 teaspoon salt
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup lemon juice
1 tablespoon balsamic vinegar (optional)
1 cup tomatoes, diced and drained in a seive
1 cucumber, diced
¼ cup diced onion, green or mild white or red
1 small clove of garlic, pressed or finely minced
1 cup fresh parsley, chopped finely
1 teaspoon fresh mint, chopped finely (optional)
DIRECTIONS:
Depending on the directions on quinoa package you can either add the quinoa and salt to the 1 ½ cups cold water in a saucepan and bring it to a boil OR in a saucepan bring the water to a boil and then add the quinoa and salt. I have done this using both methods and it doesn’t seem to matter. Either way, once you achieve boiling you reduce the heat to low, cover and simmer gently for about 15 minutes or until all the water is completely absorbed and the curly germ tails on the quinoa seed appear. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine all the other ingredients. Stir in cooled quinoa.
Test for taste and re-season with salt, olive oil, lemon juice or balsamic vinegar as needed. If you refrigerate this for at least an hour before serving you will again have to test for taste as the quinoa absorbs flavors.
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