Archive for the ‘Meat Free’ category

Sautéed Beet Greens with White Bean Mash on Toasted Baguette Slices

March 20, 2009

Sautéed Beet Greens

Beet greens from 3-4 large beets, rinsed well and drained, then roughly chopped
2 shallots, minced
3-4 cloves garlic, finely chopped
1/2 cup chicken broth (or vegetable broth, if you prefer)
1/2 a lemon
salt and pepper

Sauté shallots with garlic in a little olive oil over medium heat–don’t burn!
Add the beet greens and toss them in the oil mixture, after about a  minute, add the broth.
Cover and simmer for about 15-20 minutes.
Remove the lid, and squeeze in the lemon juice and season with salt and pepper.  Set aside.

Bean Mash inspired by Pithy and Cleaver

1/4 cup olive oil
4-5 cloves garlic, minced
1 can white beans (don’t drain!)
about 1/3 cup fresh basil, chopped
1/2 a lemon
salt and pepper

In a pan, heat the oil over medium low heat.  when it’s heated, add the garlic and cook slowly, to infuse the oil with the garlic flavor.
Add the beans and cook for about 3-4 minutes.
Begin to mash them with a fork, or a potato masher–even the back of a spoon.
Add the basil, lemon and salt and pepper to taste.

Serve the greens and the bean mash on toasted whole grain baguette slices.

Portobello “Cheese Steak” Sandwiches

March 13, 2009

2 tsp olive oil
1 red onion, sliced
2 garlic cloves, minced
2 medium red bell peppers, sliced
4 large Portobello mushrooms, stems and gills removed, sliced
3-4 tablespoons of your choice of fresh herbs, minced (I used a blend of Basil, Oregano, Rosemary and Thyme)
1/2 tsp fresh cracked black pepper
1 1/2 tbsp flour
1/4 cup chicken or vegetable broth
1 tbsp low sodium soy sauce
reduced fat provolone cheese, thinly sliced
4 whole wheat rolls

Heat oil in a large skillet over medium high heat. Add onion, garlic and peppers, cook for 5 minutes.
Pour in a scant 1/4 cup of water, cover and cook for about 4 minutes.
Add mushrooms, cook uncovered for another 6-7 minutes, stirring occasionally.
Add herbs and pepper.
Reduce heat to low, sprinkle the flour over the vegetables and stir to coat.
Stir in broth and soy sauce, and bring to simmer.
Remove from heat, cover the vegetables with cheese, and let it stand for a couple of minutes,
till the cheese melts.
Divide the mixture between the rolls and serve.