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Place a sheet of phyllo on the work surface, brush with oil and repeat twice more. You should have 3 sheets layered. Sprinkle the top with dried basil. Repeat. You now have two sets of sheets

Cut each set into six pieces - 12 total pieces

Place on sheet pans, bake for 10-12 minutes

Assemble napoleons by placing one square on plate, top with tofu paste, top with veg, tofu mix and square, repeat three layers

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Black Beans, Hearts Of Palm And Corn Salad

Recipe by: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- American - SW C -- Mexican

Entree, Vegetarian Salads

Sides

Amount Measure Ingredient -- Preparation Method

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1 15 oz can cooked black beans

2 cups Fresh Corn Kernels

6 each Plum Tomatoes -- seeds removed and diced

3/4 cup Red Onion -- diced

3/4 cup Fresh cilantro -- minced

1 15 oz can Hearts Of Palm -- slice 1/2"rounds

4 1/2 tablespoons Lime Juice

1 1/2 teaspoons Ground Coriander

1/4 cup Olive Oil

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the corn in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain in strainer.

Combine beans, corn, tomatoes, onions and cilantro. Stir to blend

Fold in hearts of palm.

Whisk lime juice and coriander together. Slowly drizzle in oil to form suspension. Add to ingredients and stir to blend.

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Black-eyed peas masala

Recipe by: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- Indian Eastern Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1/3 cup ghee -- sub clarified butter

1 medium yellow onion -- diced

2 cloves garlic -- minced

1 each serrano pepper -- minced

1 piece ginger root -- grated

4 1/2 teaspoons garam masala

2 teaspoons turmeric

1 cup canned tomatoes -- diced

2 1/2 cups dried black-eyed peas -- soaked for 3 hours

1/2 cup heavy cream

3 tablespoons fresh cilantro -- minced

4 cups water

Melt butter in heavy pot with a lid. Add the onions, garlic, chilies and ginger. Cook, stirring constantly for about 5 minutes. Add garam masala and turmeric, tomatoes and season with salt.

Drain the peas and add the peas to the pot. Bring to a boil, reduce the heat to medium low and cover. Cook, stirring occasionally for about 2 hours

Stir in the cream and cilantro and cook for 10 minute longer. Serve over basmati rice.

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Burdock Kinpira

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Toasted Sesame Oil

1/4 teaspoon Crushed red pepper

1 Ea Onion -- julienned

1 Pinch Sea Salt

1 C Burdock Roots -- julienned

1 C Carrot -- julienned

1 C Cabbage -- chiffonade

1 Tbsp Soy Sauce

1 tablespoon Ginger Root -- grated juiced

Heat the oil in a sauté pan and cook the chili peppers for 2 minutes. Add the onion and cook for 1 minute, season with salt

Add burdock, cook for 1 minute, season with salt

Add carrot, cook for 1 minute, season with salt

Stir in cabbage and season with soy sauce. Gather the grated ginger root and squeeze out the ginger juice

When properly cooked, the vegetables should be tender but not mushy

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Chilled Oriental Rice

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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8 Oz Tofu, Extra firm -- cubed

Marinade

2 Tsp Light Sesame Oil

1 Ea Lime -- juiced

1 Ea Lemon -- juiced

2 Cloves Garlic -- minced

1 Ea Ginger Root -- Grated

1 Tbsp Soy Sauce

1 Tbsp Brown Rice Vinegar

1/2 C Water

8 Ea Snow Peas -- julienned

1 Stalk Celery -- diced

1/2 Ea Red Bell Pepper -- roasted, diced

2 C Brown Rice, Medium-Grain -- cooked

2 Tbsp Walnut Pieces -- pan roasted

2 Ea Scallion -- sliced diagonal

Remove the tofu from the package and place on a clean kitchen towel. Wrap the tofu in the towel and gently squeeze all around to remove excess liquid.

In a bowl, whisk together the sesame oil, lime, lemon, garlic, grated ginger, soy, vinegar and water. Pour over tofu, sit for 15 minutes

Combine the vegetables, rice, walnuts, tofu and marinade.

Garnish with scallions

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Chinese Firecrackers

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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Firecracker Sauce

3 Tbsp Soy Sauce

2 Tbsp Brown Rice Syrup

2 Tbsp Brown Rice Vinegar

1 Tbsp Chili Powder

1 Pinch Cayenne

1 Pinch Ginger, Dried

1 C Water

1 Tbsp Kuzu -- dissolved in twice the amount of water -- can substitue arrowroot

1 Qt Safflower Oil -- for deep frying

1 Lb Tofu -- 1/2" pieces

Prepare the firecracker sauce by combining the soy sauce, rice syrup and vinegar, chili powder, cayenne. ginger and water. Bring to a simmer.

Dissolve the kudzu or arrowroot in the water to form a slurry. Whisk the slurry into the sauce and cook while whisking slowly until thickened. Reduce the heat to very low.

In a large heavy pot, bring the oil to 350° or until the handle of a wooden spoon produces bubbles when dipped into hot oil.

Remove the tofu from the package and wrap the tofu in a clean kitchen towel. Gently squeeze the tofu all around to remove excess moisture. Slice the block of tofu into 4 even slices then stack the slices. Slice the stack into 1/2" strips that resemble firecrackers.

Lower a portion of the tofu pieces into the hot oil and fry until lightly browned. Remove and drain on paper. Continue to cook -- oil must be maintained hot.

Place the firecrackers into the sauce and stir gently to coat.

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Crispy Chinese Noodles And Vegetables

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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16 Oz Udon Noodles

3 Tsp Dark Sesame Oil -- divided

1/2 Ea Leek -- sliced thin

1 Pinch Sea Salt

1 Ea Carrot -- medium dice

1 C Diakon -- medium dice

2 Stalks Broccoli -- flowerets, stems

1 C Seitan -- 1" pieces

1 Tbsp Soy Sauce

2 Tsp Ginger Juice

3 C Water -- or less

1 Tbsp Kuzu -- in 2 T water

1 Ea Lemon -- zested and juice

2 Ea Scallion -- sliced diagonal

Cooking the udon noodles is a multi-step process. Bring water to boil, add the udon noodles, return to boil. Add one cup of cold water, return to boil. Add another one cup of cold water, return to boil, noodles should be done. Drain, rinse well, drain

In a skillet or sauté pan, heat 2 tsp oil in pan, add noodles, toss to coat and sauté until slightly crispy, remove and keep warm.

In the same pan, heat 1 tsp oil, add the carrot, diakon, broccoli stems. Season. Add the seitan, and broccoli florets. Season with soy and ginger juice

Add 1/2 cup of water to the pan, cover and cook vegetables to only tender crisp. Stir in the dissolved kuzu, stir until a thin glaze forms

Remove from the heat, stir in the lemon juice and zest

Spoon the vegetable mixture over crispy noodles

Garnish with scallions.

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Crispy tempeh with sweet mustard sauce

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 cup Light sesame oil

8 ounces Tempeh -- 1 in. triangles

2 teaspoons Toasted sesame oil

1 each Red onion -- Thin half moon slices

1 pinch Sea salt

1 each Carrots -- Match stick pieces

2 stalks Celery -- Thinly sliced on the diagonal

1 bunch Watercress -- Rinse and coarsely diced

Sweet mustard sauce

1 cup Apple juice

2 tablespoons Stone ground mustard

1 tablespoon Brown rice syrup

2 teaspoons Soy sauce

1 teaspoon Kudzu -- Dissolve

Heat and light sesame oil to cover the bottom of the skillet over medium heat. Add the tempeh and Pan fry, turning to brown on both sides. Drain on paper towels

Wipe out the skillet and heat the toasted sesame oil. Add the onions pinch of salt and sauté until limp about two minutes. Stir in the carrot and celery, season lightly with salt and sauté for 2-3 minutes. Finally, stir in the watercress, cover and turn off heat. Allow watercress to steam for two minutes. Stir well and arrange the vegetables on a serving platter

Make the mustard sauce by combining the juice, mustard, rice syrup and soy sauce in the saucepan. Cook over low heat until just warmed through. Stir in the dissolve kudzu and cook, stirring until mixture thickens and clears, about three minutes. Remove from the heat and stir the tempeh into the sauce, spoon the tempeh and sauce over the vegetables

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Curried vegetables stuffing

Recipe by: Chris Koch from Christina Pirello

Serving Size : 0

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Olive Oil

1/2 Head Green Cabbage -- chiffonade

4 Cloves Garlic -- minced

1 Ea Onion -- diced

2 Ea Carrot -- julienned

1 Oz Water

1 tablespoon Thai red curry paste

Heat the oil in a skillet of wok. Add the vegetables and cook until tender

Whisk the water and curry pates together and stir into the cooked vegetables. Remove to bowl and cool slightly.

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Eggplant Rollatini

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

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Sauce Marinara

1 each eggplant

3 tablespoons extra virgin olive oil

salt and pepper to taste

1/2 cup cherve

1/4 cup ricotta cheese

1 teaspoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon fresh thyme leaves -- minced

1/4 teaspoon crushed red pepper

1 pound fresh mozzarella

Prepare the sacue and keep warm

Remove the ends for the eggplant and slice into 8 slices for each eggplant

Preheat the oven to 450°. Lay the slices on baking rack over a sheet tray. Brush with oil and season with salt and pepper. Rost for 8 minutes, turn and roast for 8 minutes more. Remove from oven

In a mixing bowl, combine the cheeses, zest and juice, thyme and red peppers

Ladle some sauce into a baking dish.

Divide the cheese mixture among the slices of eggplant. Roll up end to end and place in the sauce in the baking dish seam down. Ladle additional sauce over top.

Top with shredded fresh mozzarella and bake for 15-20 minutes.

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Fettuccini With Broccoli

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Olive Oil

4 cloves Garlic -- minced

20 each Oil Cured Olives -- pitted and halved

2 each Red Bell Pepper -- roasted, julienne

2 each Green Bell Pepper -- roasted, julienne

16 ounces fettucine

4 stalks broccoli florets

1/2 cup Parsley -- minced

6 sprigs Parsley

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

Heat the olive oil in a sauté pan and cook the garlic for 1 minute, add the olives and cook for 2 minutes

Add the roasted peppers and cook for 2 minutes, season with salt and pepper.

Bring a larger pot of salted water to a boil. Cook the pasta for 5 minutes, add the broccoli flowerets to the pot and cook for 5 minutes longer

Drain the pasta and broccoli and return to the cooking pot. Toss with olive and pepper mix, add parsley, toss, transfer to serving bowl.

Garnish with parsley sprigs

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Fresh mushroom cutlets with Mornay sauce

Recipe by: Chris Koch

Serving Size : 4

Categories : 1st Course C -- American - CA

C -- American - NW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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FOR THE CUTLETS

2 Cups Mushrooms -- Chopped

2 Each Eggs

1 Teaspoon Salt

1/2 Teaspoon Worcestershire sauce

2 Each Scallions -- finely chopped

1 Cup Fresh bread crumbs

1 1/2 Cups Cheddar cheese -- Grated

4 Tablespoons Butter

FOR SAUCE

2 Tablespoons Butter

1 1/2 Tablespoons flour, all-purpose

1 Cup Milk

1 Cup Half and half

1 Each Bay leaf

1 Pinch Ground white pepper

1 Pinched Cayenne

2 Teaspoons Kosher salt

1 Tablespoon Dry sherry

1 dash Worcestershire sauce

Cup Cheddar cheese -- Shredded

Chop the mushroom finely and place into clean kitchen towel. Wring and squeeze out excess moisture from the mushrooms.

For the cutlets, beat together the eggs, salt and Worcestershire sauce in a large bowl. Mix in the mushrooms, scallions, bread crumbs and cheese. Mix well and shape it into half inch thick patties. Place on baking sheet and chill

For the sauce, melt the butter, add the flour, combine and cook for about three minutes. Whisk in the milk, half and half and add the bay leaf. Stir occasionally, cook for ten minutes. Stir in the pepper, cayenne, salt, sherry, Worcestershire sauce. Remove from heat and stir in the cheese. Stir until smooth, keep warm

Sauté the cutlets in butter or extra virgin oplive oil for approximately three minutes per side, plate and add sauce.

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Fried Tofu With Black Bean Sauce

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 Lb Tofu, Xtra firm -- 1" pieces

Safflower Oil -- for deep frying

Black Bean Sauce

1 Tbsp Light Sesame Oil

1 Tsp Chili Powder

1 Ea Onion -- diced

1 Tbsp Soy Sauce

1 C Winter Squash -- diced

1 C Corn Kernels

2 C Black Beans, Cooked

2 C Water

3 Ea Scallions -- sliced diagonal

Cube tofu and pat dry

Heat the oil in a wok, fry the tofu until golden brown all sides, drain on paper

Prepare bean sauce. In a sauté pan, cook the chili powder and onion until tender, season with soy sauce

Add the squash and corn, season with soy, sauté for 2 minutes

Mash 1/2 beans, mix with whole beans, stir into skillet, season

Thin with water, stir in fried tofu. Cover, simmer 5 minutes

Garnish with scallions

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Gingered Millet With Shiitake Mushrooms, corn with carrot coulis

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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4 C Water

5 Ea dried Shiitake Mushrooms

2 tablespoons olive oil

1 Ea Onion -- diced

1 tablespoon Ginger root

1 Ea Corn On The Cob -- kernels removed

1 C Yellow Millet -- rinsed and drained

2 ea Carrot -- pureed

1 Pinch Sea Salt

1/4 C Parsley -- minced

Bring the water to a boil, add the dried mushrooms. Reduce the heat and let simmer for 30 minutes. Remove the mushrooms with a slotted spoon, reserve most of the soaking liquid. Grit and dirt will accumulate in the bottom of the pan and should be discarded. Remove the stems and slice the caps.

Heat the oil in a sauté pan or skillet and cook the onion and ginger for 2 minutes. Add the shiitake mushrooms and corn, stir well

Add the millet and mushroom soaking liquid, partially cover, bring to boil

Add the salt, cover, reduce to low, simmer until creamy, about 15 minutes

Stir and transfer to a lipped baking sheet tray to setup. Cut into squares. Can be reheated by grilling, frying or baking in hot oven.

Place the carrots into a sauce pan and cover with water. Boil the carrots until very tender. Drain the carrots but reserve the liquid. Transfer the carrots to a food processor or blender and pureé. Add some of the cooking liquid to create a medium thick sauce (coulis).

Pour a portion of the carrot sauce onto plate and top with millet square

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Glazed Yams And Parsnips With Bitter Greens

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- American South Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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4 Ea Parsnips -- peeled and cut into 2" chunks

2 Ea Yams -- peeled and cut into 2" chunks

1/4 C olive oil

1 tablespoon balsamic vinegar

2 Tbsp dark corn syrup

1 Ea Lemon -- zested

1 Bunch Greens -- kale, collard, mustard, turnip

Preheat the oven to 375°

Place the parsnips and yams in a bowl. Drizzle with oil and toss to coat

Transfer to a baking dish and drizzle with balsamic vinegar and corn syrup then sprinkle with the lemon zest

Cover with foil and bake for 35 minutes

Remove the cover, stir and bake 20 minutes more

Bring a pot of salted water to boil. Place the greens in boiling water for 30 seconds and then drain. Transfer to serving dish.

Place greens in bowl, top with candied vegetables

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Greek Lentil Soup

Recipe by: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- Greek Entree, Vegetarian

Soup/stock

Amount Measure Ingredient -- Preparation Method

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1 tbl Olive Oil

1 Ea Onion -- diced

1 Ea Leek -- split, soak, dice

2 Stalks Celery -- diced

1 Ea Carrot -- diced

1/2 C Lentils -- sorted rinsed

5 C Water

1 Tsp Saffron

1 Pinch Sea Salt

1 Ea Lemon -- zested and juice

white pepper -- to taste

Whole-Grain Sourdough Croutons

Heat the oil in a soup pot. Add the onions and leeks and cook until tender but not browned. Add the celery and the carrots and cook for 3 minutes.

Top with the lentils, add the water and simmer until soft, about 40 minutes

Season with a pinch or two of salt and pepper, and add the saffron. Simmer for 20 minutes.

Remove the soup from the heat, stir in the lemon juice and zest. Adjust the seasoning with salt and pepper

Serve, garnish with croutons

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Grilled polenta with wild mushroom and bleu cheese sauce

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups stone ground cornmeal

4 1/2 cups water

3 tablespoons butter

1 1/2 pounds wild mushrooms -- sliced

1 1/2 each shallot -- minced

3/4 cup dry white wine

1 1/8 cups heavy cream

3 ounces bleu cheese

1 1/2 teaspoons fresh rosemary -- minced

Line a lipped baking dish or sheet tray with plastic wrap

Place the water in heavy non reactive pot over high heat. While whisking, pour the cornmeal into the water and continue slowly whisking. When the mixture begins to thicken and bubble, reduce heat to lowest level and stirring occasionally, cook for 20 minutes. Pour the polenta into the lined dish and cool. Chill completely to firm.

In a sauté pan or skillet, cook the shallots until tender, add the mushrooms and cook 5-7 minutes until tender. Deglaze pan with wine. Simmer the mushroom mixture and reduce the amount of liquid to nearly dry

Add the cream, stir, add the bleu cheese, stir to combine

Add the rosemary and simmer to thicken

Heat the grill. Cut the polenta into shapes, spray each piece with oil and grill to heat through, turning once. The polenta must be very firm to grill. Option: dredge the pieces of polenta in flour and pan fry to golden brown in olive oil.

Plate the polenta in a bowl, top with mushroom sauce.

The polenta may also be served soft with the mushroom sauce.

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Grilled Vegetables

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Vegetarian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1 each Eggplant

1 each Zucchini

1 each Yellow Squash

1 each Red Onion

1 each Red Bell Pepper

1 each Green Bell Pepper

1 each Yellow Bell Pepper

Olive Oil as much as needed

salt and pepper -- to taste

extra virgin olive oil -- to taste

2 tablespoons fresh basil

Slice all the vegetables 1/2" thick. Place in bowl, add enough olive oil to coat completely, season with salt and pepper.

For a low fatr alternative, use a vegetable spray on each side. This will reduce the flaovr a bot, but will reduce the fat considerably

Grill over high heat until just marked. The vegetables are very easily overcooked

Arrange the vegetables on a platter, garnish with torn basil and drizzle with extra virgin olive oil for flavor

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Hummus Bi Tahini

Recipe by: Chris Koch

Serving Size : 10

Categories : C -- Middleastern Dips

Entree, Vegetarian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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30 ounces cooked chickpeas

1/2 cup Tahini

3/4 cup Fresh Lemon Juice

1 clove Garlic -- chopped

1 teaspoon Salt

1 tablespoon Fresh Parsley -- minced

2 tablespoons Olive Oil

1 package pita

Drain the chickpeas and reserve the liquid

In a food processor, purée together the chickpeas, tahini, lemon juice, garlic and salt. Add a small amount of cooking liquid if necessary to puree.

Fold in the parsley and drizzle the olive oil over the surface

Serve with toasted pita

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Iowa Corn Cakes

Recipe by: Chris Koch from Christina Pirello

Serving Size : 12

Categories : Entree, Vegetarian Sides

Amount Measure Ingredient -- Preparation Method

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1 1/2 C Whole Wheat Pastry Flour

1/2 C Yellow Cornmeal

2 Tbsp Maple Syrup Granules

1/2 Tsp Sea Salt

2 Tsp Baking Powder

1 1/2 C Amasake

2 Tbsp Corn Oil

1/2 C Corn Oil

In a large mixing bowl, combine dry ingredients and whisk to lighten

In another bowl, whisk together the amasake and small measure of corn oil. Stir the wet ingredients into the dry ingredients until moistened and lumpy.

Oil a griddle, spoon 1/4 cup portions and Cook until bubbles burst thru, flip, cook through ~1 minutes

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Japanese Noodle Soup With Tofu

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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6 Oz Udon -- cooked, drained

4 C Water

1 Piece Kombu

1 Ea Shiitake Mushrooms -- dried

1 Tbsp Soy Sauce

1 C extra firm Tofu -- small dice

2 Ea Scallion -- sliced diagonal

1 Sheet Nori -- shredded

Cook the udon as directed on the package. Drain and set aside

Bring the water to boil in a 2 qt pot, add the kombu and shiitake mushrooms

Cover and simmer for 10 minutes. Remove the kombu and shiitake, set aside

Stir in the tofu and simmer for 10 minutes

Place the noodles in soup bowls, ladle the soup over top

Garnish with scallions and nori

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Kasha With Noodles

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 Tbsp Light Sesame Oil

1 Ea Onion -- diced

1 Pinch Sea Salt

1 Ea Carrot -- diced

1 C Winter Squash -- diced

8 Oz Mushrooms -- sliced thin

2 C Water

1 C Toasted Kasha -- rinse well, drain

1 Tbsp Soy Sauce

3 C noodles, egg, cooked -- cooked

1/4 C Parsley -- minced

In a sauté pan, heat the sesame oil and cook the onions for 1 minute, season with a pinch of salt

Add the carrots and squash, season with a pinch of salt

Add the mushrooms, season with a pinch of salt and cover. Reduce the heat to low and simmer for 20 minutes.

While vegetables simmer, bring the water to a boil

Stir in the kasha, simmer on the lowest setting for 20 minutes or until all liquid is absorbed

Stir the cooked vegetables and noodles into the kasha. Mix in parsley

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Le Gateau De Mais Et Sa Salade

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Vegetarian

Salads

Amount Measure Ingredient -- Preparation Method

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1 Tbsp butter, unsalted

1/3 C milk

1 Ea egg

2 Tbsp sugar

3 Tbsp yellow cornmeal

2 Tsp flour, all-purpose

1 Pinch salt

1 Ea granny Smith apple -- peel core, slice 1/4" thick

1 lb spring mix

1 tbsp balsamic vinegar

5 tbsp olive oil

Preheat to 450°

Coat a 10" tart pan with melted butter, place in lipped baking sheet (sheet tray or jelly roll pan). Some of the batter will seep out if using a tart pan with removable bottom.

Heat the milk in sauce pan over low heat to hot,..... but not boiling

In large bowl, whisk the eggs with sugar. Then whisk in corn meal, flour and salt. Temper the egg mix with the hot milk.

Arrange the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so the batter evenly covers the surface. The apples will stick well above the batter. Bake in the center of the oven until deep golden at edges and light gold in the center, 10-15 minutes

Slice the gateau into 6 wedges. Whisk the oil and vinegar together, season with salt and pepper, dress greens. Divide greens among plates and add wedge of gateau.

Description:

"Apple cornmeal tart"

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Macro Chow Mein

Recipe by: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- American - CA C -- Asian

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 quart Safflower Oil -- for frying

16 ounces Whole-Wheat Spaghetti -- cooked and drained

1 piece Kombu -- whole piece

1 1/2 cups Water

1 1/2 each Onion -- julienned

1 1/2 each Carrot -- julienned

3 stalks Celery -- sliced diagonal

12 ounces Mushroom -- slice thick

1 1/2 cups Water chestnuts -- slice/drain

1 1/2 cups Snow Peas -- trimmed

1 1/2 cups Chinese Cabbage -- shredded

24 ounces seitan -- cut into bite sized pieces

3 tablespoons Soy Sauce

3 tablespoons Kuzu -- dissolve in 1/4c h2o

3 each Scallion -- sliced diagonal

Cook the spaghetti per directions on the box

Heat the oil in a large pot

Deep fry spaghetti in small batches until crispy

Place the kombu in the water and simmer for 5 minutes, remove

Add the onion, carrot, celery, mushroom and water chestnut; cook for 5 minutes.

Add the snow peas, cabbage and seitan, season with soy sauce and simmer until cabbage wilts - about 5 more minutes

Add the dissolved kuzu, stir until glaze forms

Arrange spaghetti on plate, spoon vegetable over, garnish with scallions

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Maple glazed stir-fry

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- American - NE Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1/4 cup peanut oil

1 ounce fresh ginger root -- julienned

3 cloves garlic -- sliced

1 each leek -- slice diagonal

1 tablespoon soy sauce

2 each carrot -- julienned

1 head broccoli -- florettes

8 each brussels sprout -- sliced

1 cup bok choy -- 1" pieces

1 cup Chinese cabbage -- chunks

12 each asparagus spear -- 1" pieces

1 cup snow pea pod, fresh

2 tablespoons maple syrup

Heat the oil in a large sauté pan or wok. Add the ginger and garlic and cook until well browned, remove and discard

Begin stir frying the vegetables. Start with the leeks, add to pan, season with soy sauce and cook for 1 minute. Add each vegetable in turn and cook each for 1 minute. If you run out of pan, transfer to bowl and continue. Combine all together at end.

Add the syrup and toss to combine

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Mediterranean Vegetable Paella

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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2 Tbsp Olive Oil

1 Ea Onion -- diced

1 Ea Leek -- rinse, clean, dice

1 Pinch Sea Salt

1 Ea Carrot -- diced

1 Ea Red Bell Pepper -- roasted, clean, dice

1/2 C White Beans -- rinsed and drained

1 C Brown short grain rice -- rinsed well

1 Pinch Saffron -- soak in 1/4 c hot water

1/4 cup warm water

1/4 C Mirin

2 Ea Bay Leaf

1 1/4 C Water

5 Ea Sun-Dried Tomatoes -- soak & dice

10 Ea Oil-Cured Black Olives -- pitted and halved

1/4 C fresh flat leaf parsley -- minced

Place oil in pressure cooker, sauté onions and leek, season. Add the carrots, season. Add the roasted peppers

Stir in beans, rice, saffron and soaking water, mirin and bay.

Add water, cover loosely, bring to boil. Add pinch of salt and sun-dried tomatoes.

Seal, bring to pressure, reduce, cook for 25 minutes

Reduce pressure naturally for 25 minutes

Stir in olives, scallions and parsley.

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Melanzane alla Parmigiana

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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3 each eggplants

2 1/4 cups extra virgin olive oil

3 cloves garlic -- minced

42 ounces canned whole tomatoes

3 tablespoons fresh basil

12 ounces fresh mozzarella

3/4 cup parmesan cheese -- grated

1 1/2 cups flour, all-purpose

6 each eggs -- beaten

3 cups bread crumbs

Slice the eggplants about 1/2" thick. Sprinkle both sides with salt and place in a colander to drain for 1 hour

Heat a bit of oil in a heavy pan, add garlic for 1 minute, the add the tomatoes and basil, season and simmer for 30 minutes or so

Preheat oven to 375°

Brush any excess salt from the eggplant slices

Place the flour in shallow bowl. Whisk the eggs and place the eggs in a second shallow bowl. In a third bowl place the breadcrumbs.

Dredge the egg plant slices in flour, dip in eggs and coat with breadcrumbs.

Place enough oil in clean sauté pan to come up 1/2 the sides of the slices, and fry the slices, turning until golden on both sides, about 2-3 minutes per side

In a 9x13 baking dish, place a layer of sauce, top with the eggplant, sprinkle with mozz, repeat ending with sauce on top. Sprinkle with parmesan.

Bake uncovered for about 25-30 minutes or until brown and bubbly

Description:

"Eggplant Parmesan"

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Middle Eastern Pita Salad

Recipe by: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- Middleastern Entree, Vegetarian

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each cucumber -- peel and dice

1 tablespoon kosher salt

3 each pita bread -- cut in 3/4" pieces

1/8 cup lemon juice

2 cloves garlic -- minced

1/2 cup olive oil

1 each red bell pepper -- diced

2 each tomato -- concassée

1/4 cup mint -- chopped

1 head romaine lettuce

Combine the cucumbers and salt. Place in a mesh strainer and allow to drain for 30 minutes

Brush the pita with oil and cut or tear into small pieces. Toast the pita pieces in 350° oven for 20 minutes

In a bowl, whisk the lemon and garlic together trhen slowly drizzle in the oil

Combine the cucumbers, peppers, tomato, pita pieces and mint

Pour dressing over the ingredients and stir to combine

Line plate with romaine and plate salad on top

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Millet Pie

Recipe by: Chris Koch from Christina Pirello

Serving Size : 6

Categories : Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Crust

3 C Water

1 Pinch Sea Salt

1 C Millet -- rinsed and drained

Vegetable Filling

2 Tsp Olive Oil

2 Cloves Garlic

3 Ea Shallots -- diced

1 Ea Carrot -- diced

1/2 C Diakon -- diced

1/2 C Rutabaga -- diced

1/2 C Winter Squash -- diced

2 C Cauliflower florets

1 C Broccoli florets

2 C Broccoli Stalks -- peeled and sliced

1 C Corn Kernels

1 C Water

1 Pinch Rosemary

4 Leaves Kale -- chiffonade

1 Tbsp Kuzu -- dissolved in 2T H2O

To prepare crust:

Bring water and salt to boil, add millet, return to boil. Reduce heat, cover, simmer until creamy, about 30 minutes. Remove from heat, whisk briskly to increase creaminess. Cool enough to handle, stirring frequently. Press millet into oiled pie pan, set aside

Preheat oven to 375°

In a large pan, heat oil and cook until tender but not browned aromatics, season with salt

Add carrots, diakon, rutabaga, squash, cauliflower and broccoli stems. cook for 3 minutes.

Add broccoli florets, corn and 1 c water. Add rosemary, season with soy. Cover and cook about 10 minutes

Add greens, simmer about 5 minutes.

Stir in dissolved kuzu, cook for 3 minutes

Spoon filling into crust and bake for 30 minutes, until set and golden

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Mushroom pâté

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- American - CA Charcuturie

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 Cup Dried porcini mushrooms

2 Tablespoons Extra virgin olive oil

3 Each leek -- White and pale green chopped

12 ounces Domestic mushrooms -- Rough chopped

2 Tablespoons Madeira

Place the dried mushrooms in a bowl. Bring a kettle of water to boil. Pour enough boiling water over the dried mushrooms to cover. Let sit for at least 1 hour

Transfer the mushrooms to a strainer, reserve soaking liquid, rinse mushrooms to remove grit. Squeeze out excess moisture, pat dry and rough chop

Heat the olive oil in sauté pan, cook the leeks until tender but not browned .

Add all of the mushrooms and stir to coat. Deglaze the pan with Madeira.

Add the mushroom soaking liquid and cook until dry {all the liquid is absorbed or evaporated

Transfer the mixture to a food processor, pulse the processor to a fine chop. Remove 1/2 of the mixture, purée the remaining mixture

Mix the purée with the fine chopped mushrooms and transfer to crock.

Serve with crackers or toasted bread

New World Quinoa vegetable salad

Recipe by: Chris Koch from Christina Pirello

Serving Size : 16

Categories : C -- South American Entree, Vegetarian

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups quinoa

1/4 cup extra virgin olive oil

1 each lime -- zested and juiced

3 cups red and green bell pepper -- minced

2 each cucumber -- peel, seed and chop fine

8 tablespoons fresh cilantro

4 tablespoons jalapeno -- seed and mince

8 each scallion -- sliced thin

Rinse quinoa twice to remove processing dust that will make it taste bitter and drain. Bring 3 cups of water to boil, add the quinoa, reduce to simmer for about 15 minutes, drain and rinse with cold water, drain

Combine all other ingredients and mix well. Add the quinoa and mix to blend all the ingredients. Season with salt and pepper

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Pasta Primavera

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Green Beans -- rinsed, cut into 1"

1 each Carrot -- julienned

2 stalks Broccoli -- flowerets, stems

1/2 cup Yellow Squash -- halved, sliced thin

1 tablespoon Olive Oil

2 each Onion -- diced

4 cloves Garlic -- minced

2 tablespoons Flour

1 teaspoon Salt

1/4 teaspoon fresh gound black pepper

2 cups Milk

16 ounces Fettucine

5 sprigs Parsley

Bring a pot of water to a boil. Blanch each vegetable separately, combine in a bowl and set aside. Follow the order as listed -- beans for 3 minute, carrots of 3 minutes, broccoli for 2 minutes, squash for 1 minute.

In a sauté pan, cook the onions until slightly browned, add the garlic and cook for one minute

Stir flour in, season with salt and pepper

Whisk in milk, reduce heat and simmer for 10 minutes, stirring

Cook the fettuccine in vegetable water to al dente, drain

Combine the pasta with veg, add sauce, toss

Garnish with parsley

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Pasta With Broccoli-Pine Nut Pesto

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Pine Nuts

1/4 C Walnut Pieces

2 Lb Broccoli Florets And Stems -- peel stems and dice

1 Lb Whole-Wheat Udon, Or Fettuccine

4 Tbsp Olive Oil

1 Tbsp Umeboshi Vinegar

1 Tsp Brown Rice Syrup

1 Tbsp White Miso

1 Ea Red Pepper -- roasted, clean, dice

Toast the pine nuts and walnuts. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Bring pot of water to boil, blanch broccoli, drain, set aside and keep the water at near a boil

Cook pasta al dente in the blanching water

While the pasta cooks, transfer the toasted nuts to a food processor. Add the oil, vinegar, syrup and miso and pulse a few time.

Add the cooked broccoli to the food processor, and purée until smooth

Toss with the cooked drained pasta, garnish with red peppers

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Pencas de Nopales Crujientes Rellanas de Queso

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For sauce

1/2 cup olive oil

1 small white onion -- diced

7 cloves garlic -- pressed or minced

10 each plum tomatoes -- peel, seed, dice

1 cup chicken stock

1 each chipotle chile canned in adobo -- chopped

1 teaspoon dried oregano

salt and fresh ground black pepper

12 small nopales -- fresh pickled pear cactus leaves

1 1/4 cups olive oil

2 cups queso fresco -- grated

5 ounces goat cheese -- crumbled

3 each eggs -- beaten

2 cups flour

4 cups breadcrumbs -- panko preferred

2 tablespoons fresh cilantro -- leaves only

Prepare the sauce by placing oil in heavy skillet over medium heat.

Add the onions and cook until tender, about 5 minutes.

Add the garlic and cook for one minute.

Add the tomatoes, stock, chipotle, oregano and season lightly. Bring to a boil, reduce to a simmer for 15 minutes. Adjust seasoning and keep warm

Place a cactus paddle on work surface and hold thin end with towel. With sharp knife, remove thorny bumps on each side. Trim and discard about 2" of bottom and 1/4" from the sides.

In separate skillet, over high heat, add enough oil to coat bottom of pan. Working in batches, cook cactus paddles, turning once, until just tender and beginning to turn golden brown in spots, about 1 minute per side. Add more oil between batches. Drain on paper towels.

Carefully, make a cut into the bottom of the leave and to 1/4" of each side and work the knife up and across to create pocket.

In a large bowl, mix the cheese. Divide the cheese into portions, and stuff each paddle.

Place the flour in one shallow bowl, the eggs in another and the breadcrumbs in a third. Carefully dredge the paddles in flour, shake off excess, dip in egg and coat with bread crumbs.

In frying skillet, add enough oil to a depth of 1/2 inch and heat to 370°. Fry the paddles in batches until golden brown; 1-2 minutes per side. Drain briefly, plate and add sauce.

Garnish with cilantro leaves.

Description:

"Crisp cactus paddles stuffed with goat cheese and queso fresco"

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Pickled Cucumber And Baked Tofu Salad

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Baked Tofu

4 Slices extra firm tofu -- 1/4" thick

2 Tsp Soy Sauce

1 Tsp Mirin

1 C Water

Cucumber Salad

1 Ea Cucumber, Peel, Seed, Halved -- sliced thin

1 Pinch Sea Salt

1 quart water

1 Ea Carrot -- julienned and blanch

1 Ea Red Onion -- julienned and blanch

Mustard Dressing

2 Tsp Stone Ground Mustard

2 Tsp Sesame Tahini

1/2 Tsp Soy Sauce

1/2 Tsp Umeboshi Vinegar

1 Tsp Brown Rice Syrup

1/2 Ea Orange -- juiced

Preheat the oven to 400°

Place the tofu slices in baking dish, cover with water. Swirl in soy, mirin, marinate for 10 minutes

Drain tofu, bake uncovered on a roasting rack until golden, ~25 minutes, turn tofu, bake 7 minutes more

Begin preparing salad. Combine the cucumbers with generous pinch of salt. Toss to combine and place in a mesh strainer to drain off excess liquid for 30 minutes. Transfer to a mixing bowl

Bring a pot with the water to boil and blanch the carrot and onions for 2 minutes then mix with cucumber

Cool tofu and then shred the tofu

Prepare the dressing, by whisking all the ingredients together, thin with water if needed

Toss salad, tofu, dressing, serve at room temp

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Pita Pizza

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Vegetarian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each pita

1/4 cup olive oil

1 cup hummus

1 pint alfalfa sprouts

1 each tomato -- seed and dice

1 each red onion -- diced

Brush pita with oil and toast in 350° oven until golden brown

Spread 1/4 cup of hummus on top

Top with sprouts, diced tomatoes and diced onion

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Potato And Cheese Pierogi

Recipe by: Chris Koch Serving Size : 12

Categories : 1st Course C -- Polish

Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Egg

3 Tbsp Melted Butter

2 Tsp Salt

2 cups water

5 1/2 cups Flour, All-Purpose

3 Large White Potatoes -- peeled and quarter

2 Tbsp Melted Butter

4 Oz Cheddar Cheese

1 Tbsp Vegetable Oil

Place egg, butter, salt and warm water in stand mixer with paddle. Beat at low speed until combined.

Gradually add flour to combine. Switch to dough hook and knead until smooth about 10 minutes on low speed. Form the dough into a ball and cover for 30 minutes

Place the potatoes in a pan and cover with water. Bring to a boil reduce to simmer for about 15 minutes or until a knife slides in easily. Drain and mash potatoes. Add the butter and cheese to combine. Season with salt and pepper

Roll the dough out 1/8" thick, cut into 3" circles. Place heaping tsp of potato mix in center, fold over and seal with fork

Freeze or cook fresh in boiling salted water for 5 minutes until tender.

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Rancho Cheese, Onion and Olive Enchiladas

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- American - SW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Olive Oil

4 cups Onions, Diced

12 each Flour Tortilla -- 6 or 8"

Tubac Chile Verde

12 ounces Sharp Cheddar Cheese -- shredded

6 ounces Ripe Olive -- sliced

Preheat the oven to 350°, grease a 9 x 13" baking dish

In a sauté pan heat the oil over medium heat and cook the onions for 30 minutes

Dip a flour tortilla in sauce, place on plate

Add 3 tablespoons of cheese, 2 tablespoons of onions and a scatter of olives in the center of the tortilla

Roll up, place in baking dish, repeat until all tortillas are used

Cover with remaining sauce, onions and cheese, bake for 18-20 minutes

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Risotto With Wild Mushrooms

Recipe by: Chris Koch Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups Veg Stock

2 tablespoons Olive Oil

1/2 cup Onion -- diced

1 cup Aborrio Rice

1 cup White Wine

8 ounces Wild Mushrooms

1/2 cup Heavy Cream

1/2 cup Parmesan Cheese -- grated

This is a ggod opportunity to use dried wild mushrooms. You will need a type of stock for the recipe and you can use the liquid from soaking the dried mushrooms.

Place the stock in a small sauce pan and heat to almost a simmer. The recipe will move along much more quickly if the stock is warm when added to the rice in the various steps.

Heat the olive oil In a large skillet over medium high heat. Cook the onions until tender but not browned in oil for about 3 minutes, add the mushrooms, stir, add the rice, stir to coat. Increase the heat to high.

Over high heat, carefully add the wine. Be careful as the fumes may flare up. You may want to remove the pan from the heat to add the wine. With a wooden spoon or heat proof silicon spatula, stir the rice until almost all the wine is absorbed.

While stirring, gradually add stock one cup at a time. Most of the stock will boil off while a portion will be absorbed by the grain. This will really concentrate the flavor. Continue add the stock and stirring until rice is tender ~30 minutes

Stir in the cream and cheese, serve immediately

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Roasted red bell peppers with feta, olives, cherry tomatoes

Recipe by: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each red bell pepper -- large

4 tablespoons extra virgin olive oil

salt and pepper to taste

8 ounces feta cheese -- use block, sheep milk, not US cow milk

1/4 cup kalamata olives -- pitted

1 cup cherry tomato -- diced, sub grape tomatoes, yellow and red

1 each lemon -- juice - may not use all

1 clove garlic -- minced

1 cup fresh bread crumbs

To make the fresh bread crumbs, start with a good quality county bread. Remove the crusts. Cube the bread and place in a food processor. Pulse until the bread is finely cut. Set aside

Preheat oven to 450°

Halve each of the pepper lenghtwise through the stem so that each side has 1/2 of a stem. Remove the seeds and the white pith (ribs) form each piece. Brush with oil and season with salt and pepper. Arrange the pepper halves cut side up in a baking dish and bake for 30 minutes or until the edges begin to brown.

Remove the peppers from the oven.

Divide the cheese among the halves, then the olives and the diced tomatoes. Sprinkle with lemon juice

In a skillet, heat 3 or so tablespoons of the olive oil over medium heat. Cook the garlic for 30 seconds, then add the breadcrumbs and stir to coat them well with oil and garlic. Cook stirring for 2 - 3 minutes. Divide over the top of each pepper half.

Bake for 15 - 20 minutes until cheese is melted and peppers are tender

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Roasted Vegetable & Corn Chili

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- American - SW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 each Acorn Squash Whole -- red kuries

2 each Yellow Squash -- cubed

1 each Red Bell Pepper -- diced

1 each Portobello -- cubed

1/2 pound Button Mushrooms -- chopped

1 fluid ounce Olive Oil

1/2 dash Sea Salt

1 each Yellow Onion -- diced

3 cloves Garlic -- diced

1/2 dash Cumin powder

1/2 dash Ginger

1 pound Tomato -- concassée

1/2 cup Corn Kernels

3/4 quart Water

1/2 dash Chili Powder

1 cup Grits

Preheat to 450°. Split acorn squash from top to bottom and remove seeds, rub with oil, place cut side down on sheet pan. Roast for 30 minutes and remove

Toss yellow squash, peppers, mushrooms in oil

Spread on sheet pan, season, roast for 20 minutes, set aside

Sauté onions, garlic, season

Add cumin and ginger

Add tomatoes, corn water, chili powder, season

Fold in grits and vegetables

Simmer for ~1 hour, fill acorn squash and serve

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Roasted Vegetable Terrine

Recipe by: Chris Koch from Christina Pirello

Serving Size : 8

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 C Water

1 Tbsp Soy Sauce

2 Tbsp arrowroot

Roasted Vegetables

2 Ea Leeks -- quarter, rinse well

3 Ea Yellow Squash -- slice thin lengthwise

3 Ea Zucchini -- slice thin lengthwise

3 Ea Carrots -- slice thin lengthwise

3 Tbsp Olive Oil

1 Tbsp Soy Sauce

1 Bunch Basil -- shredded

In small pan, add water, soy and arrowroot. Cook stirring until thickened. Set aside to cool, stir frequently to prevent setting

Preheat the oven to 400°

Lay the sliced vegetables on 2 sheet pans, keeping as flat as possible

Sprinkle with oil and soy. Bake uncovered until soft and edges brown about 20 minutes

Lightly oil a 5 x 9" loaf pan

Line the pan with plastic wrap, overlap sides

Spoon some of the thickened sauce into the loaf pan

Begin layering vegetables, topping each layer with some of the sauce until all the vegetables are used

Pour the remaining sauce over the vegetables. Fold plastic over top.

Refrigerate until firmly set

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Russian Cabbage Pie

Recipe by: Chris Koch from Christina Pirello

Serving Size : 5

Categories : C -- American - NW Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Frozen bread dough

1 teaspoon fresh rosemary leaves -- minced

1/2 Head Green Cabbage -- chiffonade

4 tablespoons Olive Oil

4 Cloves Garlic -- minced

1 Ea Onion -- diced

1 Oz Water

2 Ea Carrot -- julienned

Thaw dough and knead in rosemary. Roll out dough to 10x14" rectangle. Transfer to oiled sheet pan.

Blanch the cabbage for 3 minutes, drain, set aside

In a skillet, heat the oil and cook the onion with the garlic until tender. Season with salt and pepper. Add the carrots. Stir in cabbage to combine all the ingredients, season with salt and pepper

Drizzle with water, cover and cook for 15 minutes. Cool to room temp

Spread the cabbage filling over 1/2 of the crust to 1" of edges

Fold the other half of the dough over filling. Pull the bottom edges over the top, and pinch to seal

Brush lightly with oil, cut several vents in top. Bake in center rack for ~40 minutes at 375°

Remove from oven, rest for 10 minutes, slice and serve.

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Sautéed escarole with white beans and tomatoes

Recipe by: Chris Koch

Serving Size : 20

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 heads Escarole

10 tablespoons Extra virgin olive oil

5 cloves Garlic -- minced

10 tablespoons Fresh basil -- Chopped

5 each Plum tomatoes -- seeded and diced

5 cups White kidney beans -- Cooked

Wash the escarole repeatedly. Chop into bite size pieces

Sauté the garlic, add escarole and cook to wilt

Add the basil and tomatoes, stir to combine, add the beans, heat through

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Seafood Risotto

Recipe by: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Vegetarian

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Olive Oil

2/3 cup Onion -- diced

1 1/2 cups Aborrio Rice

1 1/2 cups White Wine

6 2/3 cups seafood stock

5 ounces bay shrimp

5 ounces bay scallops

2/3 cup Heavy Cream

2/3 cup Parmesan Cheese -- grated

3 tablespoons fresh chives -- minced

In a large skillet, cook the onions until tender but not browned in oil for about 3 minutes, stirring. Add the rice, stir to coat

Over high heat, add the wine, stir until almost all the wine is evaporated or absorbed.

While stirring, gradually add stock by the cup until rice is tender ~30 minutes. The process will move more quickly if the stock in warm.

Stir in shrimp and scallops

Stir in the cream and cheese, stir in chives serve immediately

Yield:

"6 cups"

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Seitan Kinpira

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Toasted Sesame Oil

1 Ea Onion -- julienned

1 Pinch Sea Salt

1 C Burdock Roots -- julienned

8 Oz Seitan -- small dice

1 C Carrot -- julienned

1 Tbsp Soy Sauce

1 Tsp Kuzu -- disssolved in 2T h2o

2 Stalks Celery -- sliced diagonal

1 Tbsp Brown Rice vinegar

In a wok or sauté pan, heat oil, add onion, season with sea salt

Add burdock, season, cook for 1 minute

Add carrot, season, cook for 1 minute

Add seitan, season with soy, add water,cover and simmer for 3 minutes

Vegetables should be tender but not mushy

Stir in dissolved kuzu, cook to form glaze

Remove from heat, stir in celery and splash of rice vinegar

Transfer to platter

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Soft Vegetable Tacos

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Olive Oil

1 Ea Onion -- slice thin

2 Ea Red Bell Pepper -- julienned

2 Cloves Garlic -- minced

1 Ea Jalapeno -- minced

2 Tbsp Chili Powder

1 Tbsp Ground Cumin

1 Tsp Dried Oregano

1 C Port Wine

1 15 oz can Pinto Beans, Canned

1 15 oz can Hominy, Canned

1 10 Oz Bag Spinach -- cleaned

12 Ea 10-Inch Flour Tortilla

Heat the olive oil in a skillet and cook the onions, peppers, garlic and jalapeno until tender but not browned . Stir to combine and add spices, transfer to a bowl

Deglaze the skillet with port, reduce to 1/2 c

Add beans and hominy. Heat through and add to bowl of vegetables

Add the spinach and cook just to wilt, transfer to the bowl of vegetables

Spoon mix into tortilla, roll

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Spicy Cucumber Ribbon Salad

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Ea Cucumber, Halved Seeded -- slice thin ribbons

1 Ea Carrot -- long julienne

1/8 C Brown Rice Vinegar

1/8 C Umeboshi Vinegar

1 Tsp Toasted Sesame Oil

1 Tsp Brown Rice Syrup -- sub brown corn syrup

1/2 Tsp Soy Sauce

1 Pc Ginger, 1" Piece, Grate, Juice

2 Tbsp Black Sesame Seeds

Use a 'Y' peeler to create long ribbons of cucumber

Place cucumber ribbons and carrots in bowl

Make a dressing by whisking together the brown rice vinegar, umeboshi vinegar, sesame oil, rice syrup soy sauce and grated ginger root

Toss vegetables with dressing, set aside for 30 minutes

Garnish with seeds

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Spicy Rice With Baby Lentils And Candied Onions

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Corn Oil

3 Ea Onions -- julienned

1 teaspoon salt

1 Ea Kombu -- 1" pieces

1/2 C Black Lentils -- or LuPuy rinsed

2 3/4 C Water

1 Ea Bay Leaf

2 Ea Allspice -- whole

1 Ea Cinnamon Stick

1 C Brown Basmati Rice -- rinse well, drain

1 Pinch Sea Salt

1/4 C Parsley -- minced

In a heavy sauce pan, heat the oil over medium heat and cook the onions, season with salt, for 20 minutes

Add the kombu to the onions. Add the lentils and 1.5 cup water

Bring to boil, uncovered. Cover, reduce the heat to low, cook until tender, about 45 minutes

Season with salt, simmer 5 minutes, until liquid is absorbed

In pressure cooker with 1 1/4 c water, add bay, allspice, cinnamon, bring to boil

Add rice, lock on the lid and bring to pressure, reduce the heat to just maintain the pressure and cook for 25 minutes, remove and leave lid on. Rest for 25 minutes, remove the lid and then remove the whole bay, allspice and cinnamon stick

Portion some rice in a bowl, add the onion and lentil mixture and garnish with parsley

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Stuffed tofu agé

Recipe by: Chris Koch from Christina Pirello

Serving Size : 8

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sweet and sour sauce

3 teaspoons Brown Rice syrup

1 1/2 teaspoons Umeboshi vinegar

6 tablespoons Water

Soy sauce

6 tablespoons Brown rice vinegar

teaspoon Mustard

3 teaspoons Extra virgin olive oil

1 pound extra-firm tofu

Safflower oil -- For frying

Water -- for simmering

Soy sauce -- for seasoning

3 each Kombu -- 2 in. piece

15 slices Fresh Ginger Root

Curried vegetables stuffing

Combine the sauce ingredients in a small bowl and whisk until blended. Set aside an reheat later.

Slice the block of tofu lengthwise and then again into quarters. Cut each quarter in 1/2 to create 8 rectangle pieces. Slice each rectangle across corners to create 16 wedges

Make a slit along the longest side of each tofu wedge to create a pocket for the stuffing. Be careful not to slice all the way through. Heat the oil in a saucepan over medium heat. Add the tofu, a few at a time, and deep fry until golden brown. Drain on paper towels.

Bring a medium pot of water to a boil, season lightly with soy sauce, and add the kombu and ginger. Carefully dropped tofu wedges into broth and simmer over low heat, covered, 30 minutes. Drain tofu wedges and discard broth.

Allow tofu cool enough to touch, while preparing the filling. Heat the oil in a wok or skillet. Add the cabbage, garlic, onions, carrots and cook until tender. Mix the water and curry paste together and stir into the cooked vegetables. Adjust seasoning.

When wedges have cooled enough to handle, gently pull open slips and press stuffing inside. Arrange on serving platter and ladle warm sweet and sour sauce over each pocket.

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Sweet And Sour Corn Salad

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Corn On The Cob -- kernels removed

1 Ea Red Bell Pepper -- roasted, clean, dice

1/2 Ea Cucumber -- seeded and diced

4 Ea Scallion -- sliced diagonal

1/4 C Parsley -- minced

Sweet And Sour Sauce

1 Tsp Brown Rice Syrup

1/2 Tsp Umeboshi Vinegar

2 Tbsp Water

1 Tsp Soy Sauce

2 Tbsp Brown Rice Vinegar

4 Tsp Mustard

1 Tsp Olive Oil

Blanch the corn kernels in boiling water for 3 minutes

Combine all vegetables, onion and parsley

Prepare sauce by whisking together all the ingredients and add to vegetables

Allow to marinate for 30 minutes

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Sweet Corn Fritters

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Whole-Wheat Pastry Flour

1/4 C Cornmeal. Yellow

1 Pinch Sea Salt

1/2 Tsp Ginger, Dried

1 Tsp Baking Powder

4 Oz Tofu, Soft, Crumbled

1/2 Ea Lemon -- juiced

1 C Rice Milk

1 C Corn Kernels

4 Ea Scallions -- diced

1/2 C Parsley -- chopped

1/4 C Safflower Oil

Combine flour with cornmeal, salt, ginger, and baking powder

Mix in tofu and lemon juice

Slowly add rice milk, mixing, to form a thick smooth batter

Fold in corn, scallions and parsley, combine well

Coat skillet with oil.

Drop batter by tablespoonfuls into oil and cook for 4 minutes each side, until golden and crispy. Drain on paper, keep warm

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Sweet Rice And Azuki Bean Soup

Recipe by: Chris Koch from Christina Pirello

Serving Size : 6

Categories : C -- Asian Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 Piece Kombu -- soaked and diced

1/2 C Adzuki Beans -- soaked for 8 hours

1/2 C Brown Rice -- sweet

1 C Diakon -- diced

6 C Vegetable Stock

1 Tbsp Barley Miso

1 C Kale -- chiffonade

2 Ea Scallions -- sliced diagonal

Place the beans in abowl and cover with water and soak overnight

Place the kombu in a pressure cooker. Top with drained soaked beans, rice, diakon and stock

Bring to boil, loosely covered. Seal, bring to pressure

Lower heat, maintain the pressure and simmer for 45 minutes, remove from heat, release pressure naturally

Remove the lid, remove some stock, mix into miso, add back to soup with kale

Simmer for 4 minutes, garnish with scallions

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Ta'miyya

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Middleastern Entree, Vegetarian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1/2 Lb fava beans, dried split peeled

1 Clove garlic -- chopped

3/4 C parsley

1/2 Bunch scallion -- greens only

1/2 Tsp ground cumin

1/2 Tsp baking powder

1/2 Tsp salt

1 Tbsp cilantro

1 cup sesame seeds

1/2 cup olive oil -- for frying

Cover dried fava beans with water overnight. Next day, drain and reserve a little of the soaking liquid

Place in food processor with garlic and purée until ground.

Add the parsley, cumin, baking powder, salt and cilantro

Pulse until well ground and mixture comes together. Add a little of the soaking liquid if needed.

Transfer to bowl.

With wet hands, form 2" balls, flatten slightly and coat with sesame seeds. Place on lines sheet pan and refrigerate covered for at least one hour.

In skillet with oil, fry each 5-8 minutes turning often until golden. drain

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Tabbouleh

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Middleastern Entree, Vegetarian

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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1/4 pound Bulgur

3 cups Tomato -- concassée

2 cups Fresh Parsley -- chopped

1 cup Fresh Mint -- chopped

1 cup Onion -- minced

1/3 fluid ounce Salt

1/3 tablespoon Pepper

1/3 tablespoon Allspice

1 cup Olive Oil

1/2 cup Fresh Lemon Juice

4 each Scallions -- thinly sliced

Place bulgar in bowl, cover with water, drain, repeat 3 times

Cover with fresh water and soak for 20 minutes

Pour off water and squeeze dry

Place in bowl, add all but lemon juice. Season with salt and pepper and lemon juice. Cover and let stand for 20 minutes.

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Tamal vegetal

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Tamale Dough -- use veg shortening instead of lard

1/2 cup carrots -- diced

1/2 cup peas -- fresh or frozen

1/2 cup broccoli -- diced

1/2 cup fresh green beans -- diced

5 tablespoons olive oil

2 tablespoons white onion -- minced

4 tablespoons black olives -- minced

1 tablespoon garlic -- minced

1 teaspoon salt

2 cups tomato sauce

12 each Dried corn husks

Prepare tamale dough per recipe but sub vegetable shortening for lard

Blanch and refresh the carrots, peas, broccoli and beans separately, transfer to strainer to drain

Heat oil over medium high. Add the onions and cook for one minute; add the garlic and cook for one minute longer.

Add the cooked vegetables, season with salt and pepper. Cook for one minute, stirring. Remove from the heat and cool to room temp

Prepare using the simple method. Place the dough, top with vegetable filling and 1 or 2 tablespoons of tomato sauce. Reserve remaining sauce.

Steam for one hour or until husk pulls away from dough cleanly.

Description: "Veggie Tamale"

Yield: "12 each"

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Tehina

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Middleastern Dips

Entree, Vegetarian Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C sesame paste

2 Ea lemons -- juiced

4 Cloves garlic -- chopped

1 Tsp cumin

1 C water

Place all in processor and purée until smooth, season.

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Tempeh stuffed cabbage rolls

Recipe by: Chris Koch from Christina Pirello

Serving Size : 5

Categories : Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tempeh -- steam for 10 minutes, crumble

1/2 cup yellow onion -- minced

1 each carrot -- minced

8 each large cabbage leaves

1/4 pound button mushrooms -- sliced

1 teaspoon kudzu -- dissolved

Crumble tempeh into bowl, add carrots and onions. Lay a cabbage leaf on the work surface and place 1/4 cup of filling near the center. Roll the bottom up, fold in the sides and roll up to seal

Place the rolls in a pan with a lid. Arrange them tightly. Add water to half cover rolls, add the mushrooms, bring to a boil, cover and reduce to simmer for 10 minutes. Season with soy and simmer for 5 minutes more.

Carefully remove the rolls and plate. Stir in the dissolved kudzu and thicken, sauce rolls.

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To-Fu Young (Metal)

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Shiitake Gravy

1 Ea Onion -- diced

6 Ea Shiitake Mushrooms -- dried.soak, slice

3 C Water

1 Tbsp Soy Sauce

2 Tsp Kuzu -- dissolve in T water

1 C Mushrooms -- sliced thin

1 Pc Ginger Root, Grated, Juiced

1 Tbsp Soy Sauce

1 # tofu -- soft and crumbled

1/2 C Whole-Wheat Pastry Flour

1/2 C Rice Milk

1 C Mung Bean Sprouts

1/2 C Sunflower Seeds, Toasted

8 Ea Scallion -- minced

1/3 C Hiziki -- soaked and minced

1 Tbsp Light Sesame Oil

10 Ea Snow Peas -- for garnish

Make a gravy. Place onion and shiitake in water, season with soy. Bring to boil covered

Reduce heat to low and cook for 20 minutes. Stir in dissolved kuzu, stir until thickened

Crumble tofu as finely as possible. Mix in flour and milk, create thick batter

Fold in sprouts, seeds, scallion, hiziki, mushrooms, ginger juice

Pour sesame oil in skillet, drop spoonfuls of batter, create 3" pancake rounds, cook until browned both sides. Drain on paper towels. Keep warm in oven

Serve on bed of whole grain noodles or brown rice

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Vegetable And Cheese Strudel

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Tbsp Olive Oil

1 Ea Onion -- slice thin

1 Clove Garlic -- minced

1 Ea Japanese Eggplant -- sliced 1/4" thick

1 Ea Red Bell Pepper -- julienned

1 Ea Green Bell Pepper -- julienned

2 Ea Zucchini -- small sliced 1/4"

2 Tsp Fresh Thyme

1 Tbsp Golden Raisins

1 Tbsp Pine Nuts

8 Sheet Phyllo Dough

6 Tbsp Clarified Butter

6 Oz Mozzarella Cheese -- shredded

Heat the oil in a heavy pan and cook the onions, stirring for 5 minutes. Add garlic for 30 seconds, remove to strainer over bowl to drain.

Sauté eggplant, peppers and zucchini until tender, add thyme. Remove, cool, add raisins and pine nuts

Place a sheet of phyllo dough on work surface, brush with melted butter. Place a sheet on top and repeat until all 8 sheets are stacked and buttered.

Lay sets horizontally, spoon onion mixture and smooth to within 2 inches from all sides

Arrange vegetables on the lower third followed by cheese

Fold in sides and roll over, roll up completely

Place on baking sheet, brush with butter and bake at 375° for 15-20 minutes.

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Vegetable Stuffed cabbage rolls

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Green cabbage

1 Cup Carrots -- Shredded

1 Cup Red onion -- Julienned

1 Cup Celery -- Julienned

1/3 Cup White wine vinegar

2 Tablespoons Sugar

1 Tablespoon Dijon mustard

1 Teaspoon Caraway seeds

1 Teaspoon Kosher salt

1/4 Teaspoon freshly ground black pepper

1/4 Cup Whole grain mustard

1 Tbls White wine vinegar

2 Tbls Water

1 Tbls Sugar

1/4 Cup Olive oil

With a paring knife, carve out the core from the head of cabbage. Place in a large steamer core down and steam until the leaves can be easily removed from the head. Remove twelve large leaves from the cabbage. Trim and dry. Shred the remaining green cabbage.

In a large sauté pan, heat the oil and sauté the shredded cabbage, carrots, red onion and celery until tender

Combine the vinegar, sugar, mustard, caraway seeds, salt and pepper. Pour over cabbage, stir to combine. Transfer to a bowl and cool completely

Place the cabbage leaf on the work surface, and place approximately 1/2 c. of the filling in the center lower third of each leaf.

Fold the bottom over the filling, fold each side to the middle, and a roll to the top

Prepare the vinaigrette by combining the whole grain mustard, white wine vinegar, water, and sugar. While whisking, drizzle in the olive oil

Arrange the cabbage rolls in steamer baskets, and steam over boiling water for 6-8 minutes.

Served with the mustard vinaigrette

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Vegetarian Paella

Recipe by: Chris Koch from Christina Pirello

Serving Size : 5

Categories : C -- American - CA Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 C Brown Rice -- rinsed and drained

1 Qt Safflower Oil -- for frying

4 Oz Tempeh -- small dice

1 Tsp Olive Oil

2 Cloves Garlic -- minced

1 Ea Onion -- diced

2 Stalks Celery -- diced

1 Ea Carrot -- diced

1 C Burdock Roots -- diced

2 C Water

salt to taste

2 Tbsp Parsley -- minced

1 Tsp Ginger Root -- grated and juice extracted

Pan toast rice in dry skillet, until light brown

Pan fry tempeh in the safflower oil until golden brown, drain and set aside

In pressure cooker, sauté onions and garlic in olive oil.

Add celery, carrots and burdock, stir to coat

Top with rice and tempeh and add water, season with salt

Lock on lid and bring to full pressure, reduce heat, cook for 25 minutes

Reduce pressure naturally for 25 minutes, remove top

Stir in parsley, ginger and juice

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Warm Escarole And Shiitake Salad

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Olive Oil

1 Ea Red Onion -- julienned

1/2 Tsp Chili Powder

1 Tbsp Soy Sauce

6 Ea Shiitake Mushrooms -- dried. Soak, slice

1 Head Escarole -- rinsed, cut into 1"

Dressing

2 Tbsp Balsamic Vinegar

1/2 Tsp Soy Sauce

1 Tsp Umeboshi Vinegar

2 Tsp Brown Rice Syrup

2 Tsp Sesame Tahini

1/2 Ea Lemon -- juiced

Heat oil in wok and cook onion and chili powder with splash of soy until tender

Add shiitake, season with soy and cook for about 1 minute

Add escarole, season with soy, and cook until wilted

Prepare dressing by whisking ingredients together

To serve, mix dressing with warm escarole mixture, transfer to platter

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Watercress & Summer Vegetables

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 Ea Red Bell Pepper -- roasted, julienne

2 Ea Summer Squash -- julienned

2 C Corn Kernels

5 Ea Radish -- thinly sliced

1 Ea Lemon -- juiced

3 Tbsp Balsamic Vinegar

1 Bunch Watercress -- rinsed and drained

Prepare a pot of boiling water. Blanch the sqush, corn and radishes separately to just tender, set aside in bowl

Add red peppers

Whisk lemon and vinegar together

Dress vegetables

Wash the watercress. Remove the ends and arrange on plates. Portion vegetables on cress

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Watercress, Pear & Pecan Salad With Candied Cranberries

Recipe by: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- Misc Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Bunches Watercress -- rinse well, drain

2 Ea Pear

4 Tbsp Mirin

1 Stick Cinnamon

2/3 C Pecan Pieces, Toasted

Candied Cranberries

1 C Dried Cranberries

3 Tbsp Brown Rice Syrup

1 Ea Lemon -- zested and juice

1 Pinch Salt

1 Tsp Lemon Juice

Dressing

1/4 C Olive Oil -- warmed

3 Tbsp Umeboshi Vinegar

2 Tsp Stone Ground Mustard

1 Tbsp Brown Rice Syrup

Blanch and refresh watercress. Slice thin.

Peel, halve and seed pears. Arrange cut halves in deep skillet with about 1/4" water.

Add mirin and cinnamon stick, cover and poach pears until tender ~20 minutes. Remove pears, set aside to cool

Place cranberries in pan, add rice syrup, lemon zest and salt

Cook until foamy, stir in lemon juice, remove and transfer to bowl

Prepare dressing by whisking together the olive oil, umeboshi vinegar, mustard and rice syrup

Arrange watercress on plates, fan pear half, place on plate

Arrange pecans and cranberries around, spoon dressing over

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