By GourmetKosherCooking.com for Matzav.com
Whether or not you are a vegetarian, many people enjoy vegetarian meals every now and then, especially for a lighter meal. It’s also helpful to have veggie options on hand for guests who don’t eat any meat. And of course, vegetable side dishes are always a healthy plus at the Shabbos table. Here are a few delicious vegetarian dishes to try.
For more great vegetable recipes, go to www.gourmetkoshercooking.com.
4 cups sliced cucumbers
2 cups water
2 cups yogurt or sour cream (this can be pareve as well)
1 clove garlic, minced
1 tablespoon honey
1 ½ – 2 tablespoons salt
¼ teaspoon dill weed
Chopped scallions or chives for garnish
Mix all ingredients in a blender or food processor and chill overnight. To serve, ladle into bowls, serve chilled and garnish with scallions or chives.
3 cups water
1 cup coconut milk
2 tablespoons margarin
2 cups Jasmine rice (regular long grain white rice will also work in a pinch)
½ cup coconut
1 cup chopped toasted cashews or almonds
In a saucepan over high heat, bring the water, coconut milk, margarine, salt and rice to a boil. Reduce heat to low, cover the pan and simmer until liquid is absorbed – about 20 minutes. Remove from heat and stir in the coconut and toasted nuts. Fluff with a fork. Serves about 10.
6 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil, divided, plus 3/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large Portobello mushrooms, wiped of any dirt, washed and quickly dried
Preheat the grill. Preheat the oven to 400 degrees.
In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
In a medium bowl, whisk together the balsamic with the 3/4 cup olive oil and mustard.
In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, stem side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Turn on the other side and cook for an additional 3 to 4 minutes. Move to a cooler side of the grill and continue cooking until soft when pierced with a fork. Make sure to move them to an indirect heat part of the grill so that you do not burn the outside of the mushroom but still cook it through. Reseason them lightly with salt.
Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
This is adapted from a recent Bon Appétit recipe. It is really good. It can be served hot or at room temperature. I personally prefer it a room temperature but my family was split…
6 large fennel bulbs, cut into wedges
⅓ cup olive oil
2 teaspoons kosher salt, divided
2 pints grape tomatoes
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon pepper
¼ teaspoon crushed red pepper
2 (15 ounce) cans white kidney beans
Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet and sauté fennel until browned, sprinkling with 1 teaspoon salt as you cook. Add the tomatoes, garlic, oregano, pepper, red pepper and remaining teaspoon salt. Stir together. Transfer pan to oven and bake for 30 minutes. Mix in beans and heat briefly.