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Recipes
Zucchini Linguine with Herbs
By Mbakalarski
Food & Wine: Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She toss...
- 4 pounds small zucchini
- 6 tablespoons unsalted butter
- 4 scallions, thinly sliced lengthwise
- Salt and freshly ground pepper
- 1 1/2 pounds fresh linguine or spaghetti
- 2 tablespoons chopped tarragon or chervil, plus more for garnish
- 1 tablespoon chopped lemon thyme
- 1 teaspoon finely grated lemon zest
- 8 ounces young pecorino cheese, freshly grated (2 cups), plus more for garnish
Autumn Vegetable Tagine
By Mbakalarski
The Vegetarian Times: This recipe shows you how to quick-soak dried chickpeas in a pressure cooker in about 5 minut...
- 1 cup dried chickpeas, rinsed and drained
- 2 Tbs. olive oil
- 1 small onion, chopped (1 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1 medium butternut squash, peeled and cubed (3 1/2 cups)
- 1 lb. collard greens, coarsely chopped (8 cups)
- 1 lb. plum tomatoes, seeded and coarsely chopped (2 cups)
- 1 Tbs. harissa
- 1 10-oz. pkg. whole-wheat couscous
- 2 Tbs. chopped cilantro
- Lemon wedges, for garnish
Autumn Wile Rice Rissoles
By Mbakalarski
The Vegetarian Times: What’s a rissole? The name comes from the French word rissoler, meaning “to brown
- 1 cup cooked wild rice
- 1 cup cooked brown or basmati rice
- 1/2 small red onion, finely chopped (1/2 cup)
- 1/2 cup dried cranberries
- 1/2 6-oz. jar marinated artichoke hearts, drained and coarsely chopped (1/2 cup)
- 1/4 cup chopped toasted pecans
- 2 Tbs. olive oil, plus more for cooking patties
- 2 Tbs. chopped fresh sage
- 1 tsp. fresh thyme leaves
- 1 tsp. chopped fresh rosemary
- 3 large eggs, lightly beaten
- 1 cup saltine cracker crumbs or crushed rice crackers
- 3/4 cup chunky cranberry sauce
Curried Sweet Potato Fritters
By Mbakalarski
The Vegetarian Times: These Indian-inspired fritters also make great hors d’oeuvres—simply use scant 1-tablesp...
- Fritters
- 3 large eggs
- 1/2 cup fine yellow cornmeal
- 2 Tbs. curry powder
- 1 tsp. grated fresh ginger
- 1 large sweet potato, peeled and grated (4 cups)
- 1/2 cup finely diced onion
- 1/2 cup frozen green peas, thawed
- 2 Tbs. poppy seeds, optional
- 1/4 cup mango chutney
- Wilted Spinach
- 12 cups baby spinach
- 1/4 cup lemon juice
Asian Vegetable Cakes with Crunchy Cabbage Salad
By Mbakalarski
The Vegetarian Times: A can of split pea soup is the secret binding ingredient that also gives these patties a prot...
- Cakes
- 1 14.1-oz. can vegetarian split pea soup, such as Trader Joe’s Organic
- 2 large eggs
- 1/2 cup cornmeal
- 1 cup sugar snap peas, coarsely chopped
- 1 cup julienned or grated carrots
- 1/2 cup fresh or frozen corn kernels
- 4 green onions, white and green parts chopped (1/2 cup)
- 2 Tbs. toasted sesame oil
- 2 tsp. tamari or soy sauce, such as San-J
- 2 tsp. grated fresh ginger
- Low-fat Asian salad dressing, such as Newman’s Own, optional
- Sriracha chile sauce, optional
- Salad
- 4 cups thinly sliced napa cabbage
- 1 cup julienned or grated carrots
- 1/2 cup chopped green onions
- 1/4 cup low-fat Asian dressing, such as Newman’s Own
Chickpea Croquettes with Greek Salad Topping
By Mbakalarski
The Vegetarian Times: Whole chickpeas give these sautéed croquettes a hearty texture
- Topping
- 1 cucumber, quartered and sliced (1 cup)
- 1 cup cherry tomatoes, quartered
- 2 green onions, chopped
- 2 Tbs. lemon juice
- 1 Tbs. olive oil
- 1/2 cup crumbled low-fat vegan feta cheese, optional
- Croquettes
- 1 cup chickpea flour
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 15-oz. can chickpeas, rinsed and drained
- 4 green onions, chopped (1/2 cup)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh parsley
- 2 Tbs. lemon juice
- 1 Tbs. olive oil
- 2 cloves garlic, minced (2 tsp.)
Wild Mushroom Socca Stacks
By Mbakalarski
The Vegetarian Times: Socca, a flat bread made with chickpea flour, is layered with mushrooms and tomatoes to cre...
- Slow-Roasted Plum Tomatoes and Sauce:
- 1/2 cup chickpea flour
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- 1 Tbs. plus 1 tsp. olive oil, divided
- 2 medium sweet onions, such as Vidalia or Walla Walla, chopped (3 cups)
- 2 Tbs. chopped fresh thyme
- 1/2 lb. wild mushroom mix
- 1/3 cup dry white wine or vermouth
- 1/2 cup shredded Cheddar cheese, optional
- 12 plum tomatoes, halved lengthwise
- 6 cloves garlic, minced (2 Tbs.)
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. chopped fresh oregano
- 2 Tbs. olive oil
Hazelnut & Pistachio Dukka
By Mbakalarski
The Vegetarian Times: Dukka is an Egyptian blend of nuts and spices that’s traditionally served as a bread “dip...
- 1/3 cup raw hazelnuts
- 1/4 cup raw shelled pistachios
- 1/3 cup sesame seeds
- 1/4 cup coriander seeds
- 2 Tbs. cumin seeds
Toasted Fennel Spice Rub
By Mbakalarski
The Vegetarian Times: This spice "dust" adds depth to roasted vegetables and is especially good on sweet potatoes ...
- 1/4 cup whole fennel seeds
- 2 tsp. coriander seeds
- 1/2 tsp. white peppercorns
- 1/2 tsp. ground cinnamon
- 1/4 tsp. paprika
Pumpkin Seed Brittle
By Mbakalarski
The Vegetarian Times: This easy topping is sure to impress guests as a dramatic finish for ice cream
- 2 Tbs. unsalted butter, plus additional for greasing pan
- 1 cup sugar
- 1/4 cup light corn syrup
- 1/4 tsp. baking soda
- 1 cup hulled, raw (green) pumpkin seeds