Salty Peas

Observations on food, service, and cultural cuisine

Posts tagged meatless monday

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Sauteed Veggies with Egg and Black Beans
Today begins a 60 day “reset” with regards to my health and what I choose to ingest. This week starts vegetarian meals only, next week I’ll go vegan. First meal, sauteed savoy and red cabbage, carrots, red bell pepper, and leeks topped with black beans, and a sunny side egg. The sauté was finished with Chipotle oil and summer herb vinegar. The egg is sprinkled with fresh thyme and ghost pepper salt.

Sauteed Veggies with Egg and Black Beans

Today begins a 60 day “reset” with regards to my health and what I choose to ingest. This week starts vegetarian meals only, next week I’ll go vegan. First meal, sauteed savoy and red cabbage, carrots, red bell pepper, and leeks topped with black beans, and a sunny side egg. The sauté was finished with Chipotle oil and summer herb vinegar. The egg is sprinkled with fresh thyme and ghost pepper salt.

Filed under vegetarian veggies savoy cabbage eggs black beans meatless monday lunch food

4 notes

Scramble Egg with Veggies and Mushrooms
Scrambled duck egg atop sauteed peppers, earthy full flavored Blue Foot mushrooms, and tomatoes. Saute used rosemary olive oil made from last year’s harvest. Dish was garnished with fresh minced parsley and rosemary.
PS - if your looking for unique or hard to find gourmet items checkout earthy.com (where I purchased the Blue Foot mushrooms).

Scramble Egg with Veggies and Mushrooms

Scrambled duck egg atop sauteed peppers, earthy full flavored Blue Foot mushrooms, and tomatoes. Saute used rosemary olive oil made from last year’s harvest. Dish was garnished with fresh minced parsley and rosemary.

PS - if your looking for unique or hard to find gourmet items checkout earthy.com (where I purchased the Blue Foot mushrooms).

Filed under Duck egg eggs mushrooms breakfast lunch food meatless monday

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Gypsy Soup
Hearty, full of complex flavors, a perfect venture into Meatless Monday. Chickpeas, pumpkin, pears, almonds, and saffron.
Gypsy Soup (Olla Gitana)
Serves: 4

Chick Peas        1 cup (soaked)
Green Beans        ½ lb.
Squash (pumpkin)        11/2 cups (peel, coarsely chop)
Onion        1, finely chopped 
Tomatoes        2
Pears        3, (peeled, cored, cut in halves)
Bread        1 slice
Garlic        1 clove
Paprika                1 Tablespoon
Almonds        10 toasted
Wine vinegar        2 Tablespoons
Saffron                pinch
Olive oil                ½ cup
Salt & Pepper        tt
Water        11cups


Bring water to boil, add chick peas, simmer for one hour.
Add beans, squash, and pears.
Fry bread in olive oil ,with peeled garlic, until brown.
Fry onion in same oil.
When onion begins to color add paprika, then tomatoes.
Crush bread, garlic, and almonds to a paste.
Dilute paste with vinegar and a little stock in which the saffron has been dissolved.
Mix the tomatoes and onions into soup.
Season with salt and pepper.

Source: Feast of Spain, edited by Luis Botanic; 1981

Gypsy Soup

Hearty, full of complex flavors, a perfect venture into Meatless Monday. Chickpeas, pumpkin, pears, almonds, and saffron.

Gypsy Soup (Olla Gitana)

Serves: 4

Chick Peas        1 cup (soaked)

Green Beans        ½ lb.

Squash (pumpkin)        11/2 cups (peel, coarsely chop)

Onion        1, finely chopped 

Tomatoes        2

Pears        3, (peeled, cored, cut in halves)

Bread        1 slice

Garlic        1 clove

Paprika                1 Tablespoon

Almonds        10 toasted

Wine vinegar        2 Tablespoons

Saffron                pinch

Olive oil                ½ cup

Salt & Pepper        tt

Water        11cups

  1. Bring water to boil, add chick peas, simmer for one hour.
  2. Add beans, squash, and pears.
  3. Fry bread in olive oil ,with peeled garlic, until brown.
  4. Fry onion in same oil.
  5. When onion begins to color add paprika, then tomatoes.
  6. Crush bread, garlic, and almonds to a paste.
  7. Dilute paste with vinegar and a little stock in which the saffron has been dissolved.
  8. Mix the tomatoes and onions into soup.
  9. Season with salt and pepper.

Source: Feast of Spain, edited by Luis Botanic; 1981

Filed under soup almonds pumpkin chickpeas pears saffron food meatless monday

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Eggplant Dip
Lunch… eggplant dip with heirloom tomatoes, and rice crackers. 
Dip: Garden fresh eggplant roasted and pureed with garbanzos, roasted garlic, lemon juice, olive oil, and oregano.

Eggplant Dip

Lunch… eggplant dip with heirloom tomatoes, and rice crackers.

Dip: Garden fresh eggplant roasted and pureed with garbanzos, roasted garlic, lemon juice, olive oil, and oregano.

Filed under eggplant lunch meatless monday