Fresh Homemade Vegetable Cream Cheese

Vegetable Cream Cheese

I bought these gorgeous looking radishes at a farmer’s market and what did I use them for first? Vegetable cream cheese! Which we love to spread on a toast or a bagel. Store-bought veggie cream cheese costs anywhere from $12-$16 per pound where I live. But with @phillycreamchs cream cheese on sale here (2 packages; one pound $5.49) plus 3 scallions, 1 carrot, 3 radishes) mine cost about $6.49. And also it’s more delicious because it’s got more veggies in the amounts that suit our palates. I chopped the vegetables in a processor, mixed them with the cheese and that’s that! #creamcheese #vegetablecreamcheese #savingmoney #breakfastspread

Mujadara, the answer to Vegetarian Thanksgiving

Our Thanksgiving feast has the usual turkey, stuffing, cranberry something-or-other and so on. But I also serve at least one vegetarian main course, usually some version of Mujadara, made with either bulgur wheat, kaniwa or brown rice. It’s a simple dish, everyone loves it and I can make it ahead. Over the years I learned it’s best to cook the onions in advance so they get nice and soft and the savory oniony liquid leaches out perfectly to moisten the grains. Here is the recipe - make all the parts ahead, put it together later and reheat to serve:

BROWN RICE MUJADARA

• 1/2 cup olive oil

• 5-6 large yellow onions, peeled and sliced

• 1 cup brown rice

• water or stock

• 1 cup lentils

• 1 teaspoon ground cumin, optional

• 1/2 cup chopped fresh parsley

• salt to taste

Heat 4 tablespoons of the olive oil in a large sauté pan over low-medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes or until the onions are soft and brown. Spoon the onions into a container and cover the container. Refrigerate when cool if not serving the dish immediately. Place the rice in a saucepan, cover with 2 cups water or stock, bring to a boil, stir and cover the pan. Turn the heat to low and cook for about 30 minutes or until tender. Spoon the rice into a bowl. While the rice is cooking, place the lentils in a saucepan and cover with water or stock. Bring to a boil over high heat. Lower the heat, cover the pan and cook for about 25 minutes or until tender. Drain and add to the rice. Stir in the remaining 4 tablespoons olive oil. Add the cumin, if used and the parsley. Toss the ingredients. Add salt to taste. If serving immediately, stir in the onions with any accumulated juices, mix and serve. If serving at a later time, add the onions and juices, place in an ovenproof casserole and reheat, covered, in a preheated 350F degree oven (about 25 minutes).

Makes 6 servings

Just a Sandwich, Egg and Pesto

Sometimes you just want a sandwich for dinner, right? Maybe you’re tired or it’s too hot to cook or you want a quick meal. Whatever.

My Mom made sandwiches for dinner and so do I. It can be as satisfying as a tradtional dinner but much easier and such a good choice when you don’t feel like fussing.

Here’s one to try:

Avocado, Egg and Tomato Sandwich with Pesto Mayonnaise

• 3 tablespoons mayonnaise

• 4 teaspoons olive oil

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons chopped fresh basil

• 1 small clove garlic, finely chopped

• 4 slices Tuscan-Italian style bread

• 2 teaspoons butter

• 2 large eggs, beaten

• 1 avocado, sliced

• 1 tomato, sliced

In a bowl, combine the mayonnaise, olive oil, Parmesan cheese, basil and garlic and mix thoroughly. Refrigerate until ready to use (may be made 2 days ahead). Toast the bread slices lightly. While the bread is toasting, heat the butter in a small pan over medium heat. When the butter has melted and looks foamy, pour in the eggs and cook, moving the egg around slightly to allow wet portions to reach the bottom of the pan. When the egg is almost cooked, flip it over, cook briefly and remove from the pan. Spread some of the pesto mayonnaise on 2 slices of the toasted bread. Top each with half the cooked egg. Top with slices of avocado and tomato. Cover with remaining bread slice. Cut sandwiches in half.

Makes 2 servings

Vegetables in Coconut Curry

One of my favorite meatless meals is a dish I ate when traveling in Malaysia: stirfried vegetables in coconut curry sauce. I’ve made this dish often over the years, substituting vegetables here and there, but the recipe is basically the same every time and always a winner!

It’s perfect when served over either cooked rice or noodles.

Stir-fried Vegetables with Lemongrass and Coconut Curry

• 2 stalks lemongrass

• 2 baby bok choy

• 3 tablespoons vegetable oil

• 8 asparagus spears, cut into bite size pieces

• 2 medium carrots, shredded

• 1 small red bell pepper, cut into bite size pieces

• 3 tablespoons water

• 1 large shallot, chopped

• 2 teaspoons chopped fresh ginger

• 2 cloves garlic, chopped

• 1 small chili pepper deseeded and chopped

• 1 cup bean sprouts

• 1 teaspoon curry powder

• 2 pinches ground cinnamon

• 1/2 cup coconut milk

• 1/4 cup vegetable stock

• salt to taste

• cooked rice

Remove the soft, inner core from the lemongrass bulbs and chop them into small pieces. Set aside. (Use the leaves for other purposes). Wash each bok choy leaf, snapping it off the stem to make individual pieces. Dry the leaves and set them aside. Heat 2 tablespoons of the vegetable oil in a wok or stirfry pan over medium-high heat. Add the bok choy leaves, asparagus, carrots and bell pepper and stirfry for one minute. Add the water, cover the pan and cook for about 2 minutes or until crispy and tender. Dish out the vegetables and set them aside. Discard any pan liquid. Heat the remaining tablespoon vegetable oil in the pan. Add the shallot, ginger, garlic, chili pepper and lemongrass and stirfry briefly. Return the vegetables to the pan. Add the bean sprouts and toss the ingredients to distribute them evenly. Sprinkle the ingredients with curry powder and cinnamon and toss. Pour in the coconut milk and vegetable stock. Sprinkle with salt to taste. Bring the ingredients to a simmer and cook for 2-3 minutes. Pour the vegetables and sauce over the rice and serve.

Makes 4 servings

Grilled Corn and Green Bean Salad

Grilled Corn and Green Bean Salad

I’ve made this corn salad many times — changing the veggies depending on what I have on hand. Also, I love the way it tastes with corn that’s been grilled, but if I have leftover steamed corn I use that and occasionally make the salad with defrosted frozen corn kernels.

Other changes: asparagus for the green beans, cherry tomatoes for large tomato, scallion for the red onion. Don’t like spicy food? You can leave out the chili pepper.

Have it your way:

Grilled Corn and Green Bean Salad

• 3 cups grilled corn kernels (from 2 large grilled ears of corn)

• 1 cup cut up cooked green beans

• 1 cup cut up tomatoes

• 1 avocado, peeled and diced

• 1/4 chopped red onion


• 1 small chili pepper, deseeded and chopped

• 3 tablespoons extra-virgin olive oil


• 2 tablespoons lime juice


• 1/4 cup chopped fresh basil

• salt
 and freshly ground black pepper 
to taste

Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper.

Makes 6 servings

Pureed Borscht

I have several really good recipes for borscht: seasoned with cumin and rye bread crumbs; made with cauliflower instead of cabbage; seasoned with orange and mint. It’s one of my favorite soups and actually kind of a miracle because it’s just as good and pleasing when it’s chunky and served hot during the cold winter months and equally wonderful and satisfying when it’s pureed and served cold during the summer.

Try this version next time you have a yen for borscht:

Classic Borscht

• 2 tablespoons vegetable oil

• 1 large onion, chopped

• 4 medium beets, peeled and shredded

• 3 tomatoes, chopped

• 2 parsnips, peeled and shredded

• 2 carrots, peeled and shredded

• 2 stalks celery, sliced

• 1/2 medium green cabbage, shredded

• 2 tablespoons chopped parsley

• 8 cups vegetable stock

• 1 bay leaf

• 1-1/2 teaspoons salt or to taste

• freshly ground black pepper to taste

• 3 all-purpose potatoes, peeled and diced

• 6 tablespoons white vinegar, approximately

• 3 tablespoons chopped fresh dill

• dairy sour cream or plain Greek style yogurt

• chopped chives or scallion tops for garnish

Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the beets, tomatoes, parsnips, carrots, celery, cabbage and parsley and cook, stirring occasionally, for 5-6 minutes. Pour in the stock, add the bay leaf and salt and pepper to taste. Bring the liquid to a boil. Lower the heat and simmer, partially covered, one hour. Add the potatoes and cook for 45 minutes. Stir in the vinegar and dill and cook for 10 minutes. Taste for seasoning and add more salt, pepper or vinegar to taste. Remove the bay leaf. Puree the soup and chill for at least one hour or until cold. Serve garnished with a dollop of sour cream and chopped chives.

 Makes 10 servings

Roasted Asparagus with Zatar

When I was a kid, vegetables were always boiled (usually to death) and served with a pat of butter or margarine and it was no wonder that most people hated them.

We’ve learned a lot since then.

Whether you steam, poach or roast them, it’s incredibly easy to dress up any vegetable and make it a delicious side dish or even the star of your dinner.

Like this:

Roasted Asparagus with Zatar

• 1 pound medium-thick asparagus

• 1 tablespoon extra-virgin olive oil

• 1 clove garlic, finely chopped, optional

• Salt and freshly ground black pepper

• 2 tablespoons lemon juice

• 1 teaspoon zatar

Preheat the oven to 450 degrees. Trim the ends of each asparagus spear. Rinse and dry the spears and place them on a rimmed baking sheet. Drizzle the olive oil on top and scatter the optional garlic on top. Roll the spears to coat each one. Sprinkle with salt and pepper. Roast the asparagus for about 10-15 minutes or until tender. Drizzle with the lemon juice, sprinkle with zatar and serve.

NOTE: these are fine whether served hot or at room temperature.

Makes 4-6 servings

Matzo Polenta

Many years ago I decided to develop a Passover version of polenta — what my grandma called mamaliga — using matzo meal instead of corn meal.

The plain, version was beyond awful. My daughter said it tasted like a box.

But (never one to waste food) I mixed in some golden brown fried onions, celery and mushrooms, let the mixture chill inside a loaf pan, and when it was cold, I cut the loaf into slices and fried them until they were hot and crispy.

Perfection! A delicious side dish during Passover.

MATZO MEAL “POLENTA” CRISPS

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 large stalk celery, chopped

• 2 cups chopped mushrooms

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh mixed herbs such as dill, basil, rosemary, thyme

• 2 cups vegetable or chicken stock

• 1 cup water

• 1 cup matzo meal

• salt and freshly ground black pepper to taste

• 1/2 cup grated Fontina cheese, optional

• vegetable oil and/or butter for frying

Lightly grease a 9”x5”x3” loaf pan. Heat the olive oil in a saute pan over medium heat. Add the onion and celery and cook, stirring occasionally, for 3-4 minutes or until softened. Add the mushrooms, parsley and herbs and and cook for another 3-4 minutes or until all the liquid has evaporated from the pan. Set aside to cool slightly. Bring the stock and water to a boil in a large saucepan. Whisk constantly as you gradually add the matzo meal and cook for about 2-3 minutes or until the mixture is thick. Reduce the heat to low and cook, stirring occasionally for another 3-4 minutes or until the mixture is very thick. Stir in the vegetable mixture and season to taste with salt and pepper. Mix in the cheese of used. Spoon the mixture into the prepared loaf pan. Refrigerate until cold, at least one hour. Unmold the loaf onto a cutting board and cut into 3/4-inch slices. Heat the vegetable oil and/or butter in a saute pan over medium heat. Cook the slices a few at a time, for 2-4 minutes per side, or until crispy. Makes 6-8 servings

Grilled "Cheese," Tomato, Egg and Avocado Sandwich

A while ago I mentioned that I was given some vegan “cheese” by Never Better Foods and used it to make a kosher “cheese burger.” The product was excellent and I used it for several other dishes, bought some more and also bought some of the company’s “mozzarella,” which is also quite good (more on that some other day).

There’s a sandwich/panini that I love and have made many times, basically grilled cheese, but with other items such as roasted bell pepper, tomato slices, flat fried egg, avocado and the like.

Here’s the latest version — using the vegan “cheese” instead of dairy cheese. It was fabulous!

GRILLED CHEESE, EGG, ROASTED PEPPER AND AVOCADO SANDWICH

• 1/2 sweet red bell pepper, deseeded, optional

• 2 teaspoons butter

• 2 large eggs, beaten

• 1 ripe avocado

• A few drops of hot sauce, if desired

• 4 slices homestyle multigrain bread

• 3 ounces cheddar “cheese”

• 4-6 tomato slices

• 1 tablespoon butter

If including the bell pepper, preheat the oven to broil. Place the half pepper on a piece of foil and broil for about 5 minutes or until crispy and tender. Remove from the oven and wrap the foil around the pepper to enclose it. Let cool, then peel the pepper and set it aside. Melt the 2 teaspoons butter in a sauté pan over medium heat. Add the eggs and cook until set. Dish out, cut in half and set aside. Mash the avocado, mixing in hot pepper sauce if desired. Spread equal amounts of the avocado on two of the bread slices. Top the avocado with equal amounts of cheese, tomato, egg and roasted pepper, if used. Cover with second piece of bread. Melt half the remaining tablespoon of butter in the sauté pan over low-medium heat. Place the sandwiches in the pan. Cover the pan and cook for 2-3 minutes or until the underside is crispy and the cheese is beginning to melt. Lift the sandwiches with a spatula and add the remaining butter to the pan. When the butter has melted, place the sandwiches back in the pan, uncooked side down. Weight down the sandwich with a heavy pan and cook for about 2 minutes or until second side is golden brown and the cheese has melted. (If you have a panini grill, even better!)

Makes 2 sandwiches

Shakshuka

Lately, Ed and I have not been in the mood for a meat meal, so I make pasta or pizza or a big salad and such. These days it’s really easy (also delicious) to put together a tasty vegetarian dinner. One of our favorites is Shakshuka - originally a North African dish but popular everywhere now. I season it differently from time to time (there’s a good recipe for Indian style Shakshuka right here on my website). But this one is my old standby. It’s seasoned with basil, which I realize is not traditional in North Africa or anywhere in the Middle East. But we like it this way. We also prefer a thick, chunky tomato base rather than a more sauce-like version that’s typical of restaurant Shakshuka that we’ve tried. Here it is; it’s a nice dinner but also a feast of a weekend breakfast.

SHAKSHUKA

• 1/4 cup olive oil

• 1 medium onion, chopped

• 1 red bell pepper, deseeded and chopped

• 2 small habanero or other chili peppers, deseeded and finely chopped

• 1 large clove garlic, finely chopped

• 6-8 plum tomatoes, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon lemon juice

• 8 large eggs

• 3/4 teaspoon zatar

Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper, and habanero peppers. Cook for 4–5 minutes or until softened slightly. Add the garlic and cook briefly. Add the tomatoes, basil and lemon juice, stir, cover the pan, turn the heat to low and cook for 8–10 minutes, stirring occasionally, or until vegetables are very soft. Crack the eggs into a small bowl one at a time then transfer each one next to the other over the vegetables. Cover the pan and cook for 4–5 minutes or until the eggs are set but yolks are still slightly runny. Sprinkle with zatar. Serve each person 2 eggs and some of the vegetables.

Makes 4 servings