Posts Tagged ‘squash’

Red Rice, Yellow Squash, Spinach, Mushrooms

November 23, 2009

Red Rice, Yellow Squash, Spinach, Mushrooms

We’ve been on a uncommon grain kick lately. Trying all sort of cool sounding, and looking, grains that are more than just what, rice and pasta. Queue red rice.

We had been browsing over at Sevananda and saw the package and figured “why not?” so we picked up a pack. Well, we’ve since bought several more packs as it’s been that good. A little less chewy than barley but with a lot more texture than even brown rice and a ton of “earthy” flavor.

It paired very nicely with some yellow squash my wife received from a woman at work. Some garlic-sauteed spinach and baby portabella mushrooms and a complete meal was born.

VPS – Caramelized Onions, Spinach, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

November 23, 2009

That sure sounds like a lot more than it seemed! The biggest difference tonight was the 100% whole wheat crust. Whole wheat pizza dough has a tendency of being tough, overly-chewy and sometimes dry. But last week I made a half and half dough and it worked out very well, so I thought I’d give 100% a shot.

VPS - Caramelized Onions, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

The verdict? Not bad, but not as good as “regular” pizza dough. I think I’ll stick with the half and half from now on – and my wife agrees.

Most of the toppings were leftovers from the week, which was a great way to get rid of them all at once. The squash, spinach and onions were leftover from a sandwich we made earlier in the week and the purple barley (yes, it sounds weird to have barley on a pizza, but it totally worked!) was leftover from even earlier. For the “sauce” I used some grape tomatoes that I oven dried, packed in oil and froze for just such an occasion (and I still have the flavorful oil left!). No more Teese left, so it was all Daiya which was more than OK with us.

The only downside was the eggplant. It looked really good at the farmer’s market this morning so we picked it up. I sliced it thin, salted it for about a half hour and layered it on top of the Daiya. Unfortunately, it was just a little too chewy/tough which made not only eating it difficult but also cutting it. We ended up just taking it off and eating the rest of the pizza – an experiment not likely to be repeated in the future.

Vegetable Lasagna

August 4, 2009

Vegetable Lasagna

We’ve been trying to eat more locally (much to the chagrin of my wife, who thought I was crazy before). So, we hit up a few of the local farmer’s markets to see what kind of produce we could find. It’s pretty hit-or-miss, but a few weeks ago, we managed to get a good haul:

Roma Tomatoes
Zucchini
Yellow Squash
Eggplant
Vidalia Onions
Bell Peppers
Shiitake Mushrooms
Peaches

We had gone into the shopping day with the intention of making two things: marinara sauce and lasagna with said marinara sauce, so we got exactly what we needed (and a few peaches).

I made my standard marinara sauce with the tomatoes, onions and bell peppers and thinly sliced the the squashes and eggplant, salting them to draw out the water. We did have a difficult time finding whole wheat lasagna noodles. It seems as though when I don’t need them they’re everywhere and when I’m looking specifically for them I can’t find ’em. We settled for some organic noodles with jerusalem artichoke flour, which were pretty good.

To approximate the ricotta cheese, I had an idea that turned out to work extremely well. I took some Teese and put in the food processor, added roasted garlic oil, dried basil and some breadcrumbs until it go to the consistency of ricotta. Perfect. And delicious. My first attempt a few years ago was a disaster. I tried using mashed cannellini beans and vegan parmesan. Not terrible, but not even close to giving the same flavor or texture.

Layer up the lasagna as follows: thin layer of sauce, noodles, Teese, vegetables, repeat. I finished mine with julienned shittakes and sauce, foregoing the traditional final layer of cheese. Bake at 350 degrees until you can easily insert a fork all the way through to the bottom of the pan (about 40 minutes). Lasagna is one of those really easy dishes that pack a lot of “wow” when entertaining.