Tag Archives: dinner

Vegan Roasted Potato and Leek Soup

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (5 of 8)

Everyone should have some recipes in their go-to repertoire. Things you KNOW you can make that everyone will enjoy eating. Around here, the go-to staples probably revolve around Mexican food. Enchiladas? Hell yes. Tacos with homemade corn tortillas? Indeed.

My husband is a big fan of soups. I’ve learned to keep a few go-to soup recipes at hand (even though I am not a particular soup enthusiast). One flavor that goes over particularly well in our house, even with the kids is potato leek soup.

I think a good soup encompasses layers of flavor. Enriching the flavor of each ingredient can help to deepen the complexity of the final soup. For that reason, this potato leek soup includes oven-roasted potatoes, roasted shallots and roasted garlic. The potato still adds creaminess while the roasted shallots and garlic add a faint sweetness. The combination of flavors is delicious!

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (7 of 8)

Vegan Roasted Potato and Leek Soup

Ingredients:
6 tablespoons olive oil
2 leeks, white and light green parts only, roughly chopped
4 medium shallots, peeled and sliced thinly
6 cloves garlic, peeled
4 large russet potatoes, peeled and roughly chopped into 1/2-inch cubes
6 cups vegetable broth
1 bay leaf
1 sprig fresh thyme, plus more for garnish if desired
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (6 of 8)

Directions:
Preheat the oven to 400 degrees F.

Place the diced potatoes, shallots, and garlic in a bowl with 3 tablespoons of the olive oil, and a generous amount of salt and pepper. Toss until everything is well coated. Spread the mixture on a large rimmed sheet pan in a single layer. Roast in the oven for 25-30 minutes, until the potatoes are lightly browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from the oven and set aside until needed.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (2 of 8)

Heat the remaining 3 tablespoons of oil over medium heat in a large soup pot. Add the leeks and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potato/shallot/garlic mixture, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (3 of 8)

Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender or work in batches in a high-speed blender, until smooth. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add water or more broth to thin it out to your liking. Gently bring back up to temperature and serve hot.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (4 of 8)

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (8 of 8)

Vegetarian Sloppy Joes

Forbidden Rice Blog | Vegetarian Sloppy Joes (3 of 5)

Are you one of those folks who plans their family’s meals a week at a time? I try to be that person… but let’s be real. I really suck at meal planning. Part of the deal is I frequent the grocery store often enough that purchasing the ingredients for just one dinner isn’t a huge deal — often I know I’ll be back in the store again the next day at some point, thus being able to shop for tomorrow’s dinner… tomorrow. The other aspect I somewhat enjoy is the flexibility of not knowing what the hell I’m going to cook. Sometimes I wake up at 8:30 in the morning and think what am I going to make tonight? Then I peruse recipes over my morning cup of coffee for ideas. (Some days this isn’t a pleasant activity; I wake up wishing I knew what was coming so I could cut out the extra work!)

So on a day I had already planned our dinner, and in fact decided I was going to make these burgers, while taking Silas to baseball practice he suddenly said, “Hey! Can we please have sloppy joes sometime soon?” I thought about what I had planned for dinner and realized I could probably transform my plan of burgers into sloppy joes, using ingredients we already had at home. “Sure! We can have them tonight,” I said, only to realize when I got home we were out of ketchup, a staple ingredient in sloppy joe mixture! (Who runs out of ketchup?!) Not wanting to run to the store at the mad-rush hour,  I did a little hunting online and figured out there are many quick homemade ketchup recipes, and simply made my own.

As a kid I remember loving when my mom made us sloppy joes — usually for a weekend lunch option. There’s certainly some childhood nostalgia when you first bite into one of these sandwiches. The culmination of those childhood memories and the deliciousness of the bite are unbeatable.

Forbidden Rice Blog | Vegetarian Sloppy Joes (2 of 5)

Vegetarian Sloppy Joes

Serves 8

Ingredients:

For the Ketchup:
2 6-oz cans tomato paste
1/4 cup white distilled vinegar
1 teaspoon garlic powder
2 teaspoons onion powder
1 tablespoon cane sugar
2 tablespoons molasses
1 teaspoon sea salt
3/4 teaspoon dried mustard powder
1/4 teaspoon cinnamon
1/4 teaspoon all-spice
1/4 teaspoon cayenne pepper
small pinch of ground cloves
3/4 cup of water

For the Sloppy Joes:
2 tablespoons olive or canola oil
2 tubes Lightlife Gimme Lean Vegetarian Sausage
1 large green bell pepper, diced
1 medium onion, diced
1 cup water
1 full recipe of  ketchup (*see recipe below)
3 cloves garlic, minced
3 tablespoons packed light brown sugar
2 heaping teaspoons chili powder
1 teaspoon dry mustard powder
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1 tablespoon vegetarian worcestershire sauce
salt and freshly ground black pepper to your desire

8 large hamburger/kaiser/onion buns (really, whatever your preferred type is)
8 slices American cheese (optional)
dill pickles (for serving)

Forbidden Rice Blog | Vegetarian Sloppy Joes (4 of 5)

Directions:

Make the ketchup: place all of the ingredients in bowl and whisk until thoroughly combined. Refrigerate at least one hour to let the flavors come together.

Make the sloppy joes: Heat the oil in a large pot over medium-high. Once the oil is hot, crumble the Gimme Lean into the pot. Continue cooking until nicely browned, stirring frequently, breaking the larger chunks up.

Add in the green peppers and onions. Stir, and then add the 1 cup water, the ketchup and garlic. Stir to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, cumin, worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, another 20-30 minutes.

To serve, either steam or lightly toast the buns, open-faced. (I prefer steamed!) Add a slice of cheese if you’d like, then spoon a generous amount of the veggie-meat mixture onto the bottom roll. Top with the other bun and enjoy immediately, served alongside a crisp dill pickle (just do it).

Forbidden Rice Blog | Vegetarian Sloppy Joes (5 of 5)

Forbidden Rice Blog | Vegetarian Sloppy Joes (1 of 5)

Vegetarian Portuguese Bean Soup

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (1 of 8)

Portuguese bean soup is a Hawai’i cold weather staple (of course “cold weather” means temperatures in the high 50’s or so, not like Oregon cold). The traditional version of this soup is meaty and filled with ham hocks, linguica (Portuguese sausage), kidney beans and potatoes. In Hawai’i, Portuguese bean soup is often served with, or over, steamed white rice. It’s flavorful, rich, and filling. There are many variations of the soup and it’s probably safe to say that most families in the islands have some version of this soup in their recipe repertoire that is unique to their own family.

This vegetarian version uses vegan longaniza (this one) rather than traditional Portuguese sausage. The addition of liquid smoke helps to give the soup a slight smokiness that the ham hocks would generally create. This soup will get quite thick; you can thin it with more broth or water if you prefer.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (3 of 8)

Vegetarian Portuguese Bean Soup

Serves 10-12

Ingredients:
4 cups cooked kidney beans
2 large russet potatoes, peeled and cut in bite-size cubes
3 large carrots, peeled and diced bite-size
1/4 cup olive oil
1 medium red onion, peeled and diced
12 ounces vegetarian longaniza (or soyrizo), plastic casing removed
4 cloves garlic, minced
2 stalks celery, diced
1 teaspoon Chinese 5 spice
16 ounces crushed tomatoes
16 ounces tomato sauce
6 cups No-Chicken broth
1 cup elbow macaroni (dried)
1 bay leaf
1 teaspoon liquid smoke
salt and pepper to your liking

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (7 of 8)

Directions:

In a large stock pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent. Add the garlic, celery, and longaniza. Sauté until the linguica slightly crisps and browns (5-7 minutes).

Add the beans, potatoes, carrots, Chinese 5 spice, crushed tomatoes, tomato sauce and broth to the pot. Stir to combine everything. Bring to a low boil, then add in the macaroni, liquid smoke, and bay leaf. Reduce heat to low and cook until the vegetables are tender and the pasta is cooked (1 to 1 1/2 hours). *If the soup is thicker than you like, you can add more broth or water to thin it out.

Taste, then add more salt or pepper to your liking. Serve with steamed white rice.

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (6 of 8)

Forbidden Rice Blog | Vegetarian Portuguese Bean Soup (2 of 8)

Spinach and Cheese Stuffed Shells

Forbidden Rice Blog | Spinach and Cheese Stuffed Shells

Even as a girl who thoroughly enjoys cooking, it’s easy to get into cooking ruts. Since dinner tends to be the meal I put the most time into, it’s not uncommon for me to feel like I am cooking the same dinners week-by-week, simply changing the day we happen to eat that particular meal. My husband and the kids are pretty flexible about my need to change things up, although the theme rarely seems to stray — Mexican food, Asian food of various sorts, pasta-type things, pizza…

I do love pasta-type things. And I certainly do love pizza (it’s what we’re having tonight, in fact). But sometimes the same old, same old becomes just that… old. While thinking about making pizzas (again) with a spinach and ricotta topping, I decided I didn’t want to make pizza (again). I happened to be walking through the pasta aisle, right near the jumbo shells and decided that would certainly change things enough for one meal.

Of course when Silas asked what was for dinner and I responded with “stuffed shells,” his reaction was, “WHAT! What is that?!” (They ended up going over well!)

You can easily stuff the shells ahead of time (by 2-3 days) then bake them up later. They also reheat nicely for a second-day-lunch! This is a great, simple, mid-week vegetarian dinner option if you’re in need of one!

Forbidden Rice Blog | Spinach and Cheese Stuffed Shells

Spinach and Cheese Stuffed Shells

Serves 8-10 folks.

Ingredients:

6 ounces Quorn Chik’n tenders
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
30 ounces part-skim ricotta
2 eggs, lightly beaten
1/4 cup prepared pesto
1 cup grated parmesan cheese
1/4 cup fresh basil, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
4 ounces raw spinach, chopped roughly
12 ounces jumbo pasta shells
4 ounces shredded mozzarella cheese
64 ounces marinara sauce *

*You can use whatever sauce you prefer. Store-bought, homemade, whatever. I used some sauce I canned from our tomatoes last summer!

Forbidden Rice Blog | Spinach and Cheese Stuffed Shells

Directions:

Oil a 13 x 9-inch pan, set aside. Get a big pot of water boiling and preheat your oven to 350 degrees F with a rack in the middle.

To make the filling, bring two tablespoons of olive oil and garlic to sizzling over medium heat. Add the Quorn tenders, half teaspoon of salt, and half teaspoon of pepper. Increase the heat to medium-high and cook, stirring occasionally until the tenders are golden brown. In a large bowl, combine the ricotta, eggs, prepared pesto, parmesan and basil, teaspoon of salt and half teaspoon pepper. Mix until combined, then fold in the chopped spinach and Quorn tenders. Set aside.

Cook the shells according to package instructions in generously salted water until the pasta is al dente. If you overcook them, the shells will tear as you fill them. Drain and let cool long enough to handle.

Spread 1/3 of sauce across the bottom of your prepared pan. Fill each pasta shell with the ricotta filling, arranging the filled pasta in a single layer in the pan. Gently pour the remaining sauce over the shells, then top with the shredded mozzarella. Cover with foil and bake for 25 minutes, then uncover for an additional 10 minutes. Serve while hot.

Forbidden Rice Blog | Spinach and Cheese Stuffed Shells

Forbidden Rice Blog | Spinach and Cheese Stuffed Shells

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

For as long as I can remember, my mom has always had an ever-growing collection of cookbooks. The extensive collection was (and probably still is) filled with local Hawai’i recipe books, Korean, Japanese, and Chinese cookbooks up the wa-zoo. There were books whose covers were aged, pages stained with various ingredients from when she cooked those particular recipes. When we went to the library, she almost immediately went to the cookbook section to scope out new books as well (a trait I have happily, apparently, inherited).

One of the cookbooks I lovingly recall is the original Moosewood Cookbook by Mollie Katzen, first published in the 1970’s.  The book was a gift to my parents when they married, from my grandparents. The original book contains handwritten recipes, colorless, hand-drawn pictures. (There’s a newer version of this cookbook, where color has been added and many of the recipes have been slightly altered.)

My mom had a handful of staple recipes she’d use from the Moosewood Cookbook. The pasta al cavolfiore (or spaghetti with cauliflower) was probably my most frequent request. The broccoli mushroom noodle casserole was another go-to favorite around our house. However, my top favorite recipe — the one I’d get most excited about when I saw the marinara cooking on the stove, and the cookbook laid out on the kitchen counter, was the vegetable lasagna.

A good lasagna is no small feat.  I think every aspect needs to be flavorful, but not so much that one part of the lasagna overpowers another layer of flavor. The following lasagna isn’t one you’ll find in the beloved Moosewood, but it’s a good one! This pesto lasagna is creamy, very filling and most definitely doesn’t lack in flavor.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Yields 6-10 servings.

Ingredients:
1- 16 ounce box lasagna noodles
4 ounces butter
1/4 cup all-purpose flour
8 ounces prepared basil pesto
1 1/2 cups No-Chicken broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup olive oil
2 shallots, minced
2 cloves garlic, minced
18 ounces Quorn Chik’n Tenders
1- 19.75 ounce can quartered artichoke hearts
16 ounces whole milk ricotta
2 eggs, beaten
8 ounces sun dried tomatoes, julienned
1 teaspoon salt
1/2 cup grated parmesan cheese
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 pound part-skim mozzarella cheese, shredded

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Directions:
Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Set aside until needed.

Prepare the sauce: In a large heavy-bottomed pot, melt the butter over medium-high heat. Whisk in the flour until a slight paste forms. Cook for 1-2 minutes. Whisk in the pesto, broth, milk and cream. Occasionally stir until the sauce thickens (6-8 minutes). Whisk in the one teaspoon of granulated garlic, teaspoon of salt, and half teaspoon of pepper. Reduce heat to low until the sauce is needed.

Prepare the Chik’n: In a medium pan, heat the 1/4-cup of olive oil over medium-high. Add in the shallots and minced garlic, then sauté until the shallots soften (3-4 minutes). Add the Quorn Chik’n Tenders and artichoke hearts. Sauté until the tenders are golden brown.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Prepare the ricotta: In a large mixing bowl, combine the ricotta, eggs, sun dried tomatoes, teaspoon of salt, parmesan cheese, tablespoon of dried thyme and the tablespoon of granulated garlic. Stir until well combined.

Preheat your oven to 350 degrees F.

Assemble the lasagna: In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce (4 noodles should work).

Next, add half of the tomato-ricotta mixture, spreading it over the layer of noodles. Add half of the Chik’n over the ricotta layer. Add 1/3 of the sauce over the Chik’n, followed by 1/3 of the shredded mozzarella. Repeat these layers again, then add one more layer of noodles, followed by the remaining sauce, then the remaining mozzarella.

Lightly oil a sheet of foil, then cover the lasagna, oil-side over the cheese. Place the whole pan on a baking sheet (in case of overflow). Bake the lasagna for 1 hour and 15 minutes, removing the foil for the last 15 minutes of cooking. Cool for 15-20 minutes before slicing.

Quorn